Surf and Turf Prosciutto Rolls with Parmesan Pasta

½ pound bay shrimp

½ pound boneless chicken breasts

4 ounces cream cheese, softened

2 tablespoons minced green onions

2 tablespoons capers

1 tablespoon lemon juice

8 slices prosciutto

8 ounces spaghetti

4 cloves minced garlic

1 jar marinated artichoke hearts, cut up

½ cup grated Parmesan cheese

Olive Oil

Salt and pepper

Heat up a tablespoon of olive oil and add one clove minced garlic, sprinkle salt and pepper on chicken breast and cook it for about 10 minutes, until just done and remove it and add shrimp and cook for only a couple minutes and remove from pan. Cut chicken breast meat into bite size pieces. In a bowl mix softened cream cheese with green onions, capers and lemon juice. Then add chicken and shrimp and mix together. On a platter divide this into 8 piles and form oblong shapes that prosciutto can be wrapped around, looks like a thin pickle, and refrigerate until mixture firms up, about half an hour or you can speed it up a bit by using the freezer. Remove and wrap each piece with a piece of prosciutto, pat it into a nice cylindrical shape and set aside. Cook noodles and mix with artichoke hearts, a tablespoon or so of olive oil, salt and freshly ground pepper to taste. Place on a platter that is ovenproof, sprinkle the Parmesan over it and place the prosciutto rolls on top. Place up low heat of broiler for about 10 minutes, or until the filling is hot, the prosciutto should get slightly crisp on top and the cheese will start to brown.


St. Scallop Croquetas

This recipe happened one afternoon when my Basque friend was making an appetizer of Spanish croquetas and I was getting all the ingredients ready for the Coquilles St. Jacques I was making after we ate the croquetas. So I suggested we substitute some of the ingredients I had for the ones he was using for a part of the recipe for a change and guess what, they were really good! So here is what we got when mixing French scallops with Spanish croquetas.


½ cup diced mushrooms

1 teaspoon butter

½ pound bay scallops, slightly chopped

2 tablespoons thinly sliced green onions

2 cloves minced garlic

1 teaspoon salt

½ teaspoon pepper

½ teaspoon paprika

1 tablespoon butter, at room temperature

1 tablespoon lemon juice

2 eggs, separated

½ cup grated Parmesan cheese

¼ cup soft bread crumbs

2 tablespoons flour

1 whole egg

1 tablespoon of milk

½ cup flour

½ cup crisp bread crumbs

2 tablespoons oil

2 tablespoons butter

Cook diced mushrooms in butter until they sweat out all liquid. Drain the mushrooms on paper towels. Mix mushrooms with scallops, diced onion, salt, pepper, paprika, softened butter mixed with lemon juice,  2 tablespoons flour, cheese, ¼ cup bread crumbs and the 2 egg yolks. Beat the 2 egg whites and fold it into the scallop mixture. If the batter seems too dry add just a little milk. Using a heaping teaspoon to control size form croquettes by placing the batter on a piece of waxed paper and using the paper roll the batter into a ball shape. When all of the croquettes are formed into balls refrigerate them for about 1 hour. Then take them out and roll in flour, then dip them in egg wash and then roll in bread crumbs. Fry in medium-hot oil and butter until golden brown on all sides, do not overcrowd pan. Keep finished croquettes warm in oven while cooking the rest.

Braised Lamb with Cilantro & Lemon

1 ½ pounds lamb, cut into 1 inch pieces

2 tablespoons olive oil

4 cloves minced garlic

3/4 cup white wine

1½ teaspoon cumin

1 ½ teaspoon smoked hot Spanish paprika

1 ½ teaspoon salt

1 teaspoon pepper

2 tablespoons lemon juice

2 teaspoons lemon zest

1/4 cup minced cilantro

Fresh cooked pasta

In a heavy skillet heat olive oil and brown lamb over medium high heat for about 10 minutes and add garlic and cook another 5 minutes. Add wine, cumin, paprika, salt and pepper. Simmer, uncovered for another 15 minutes. Stir in lemon juice and zest and cilantro and cook another 10 minutes or until sauce is thick and the meat is done. Serve over pasta.

Sweet & Sour Slaw

Just a little bit different, easy and tasty. The sesame oil tastes really good with cabbage.

1 ½ teaspoons sugar

1/2 teaspoon salt
1 tablespoon sesame oil
2 tablespoons rice wine vinegar
4 cups finely grated cabbage
1/4 cup onions, minced
1/2 cup finely grated carrot

¼ cup minced radish
2 tablespoons mayonnaise

In a bowl stir together the sugar, salt, sesame oil, vinegar until the sugar and salt are dissolved. Add vegetables and mayonnaise, and toss the salad well.

Prosciutto Stuffed Sirloin Steak

1 pound sirloin steak, 1 inch thick cut in 4 pieces

8 slices Prosciutto

8 ounces Manchego cheese, chopped

4 sun-dried tomatoes, minced

1 tablespoon capers, minced

1 teaspoon salt

1 teaspoon pepper

1 tablespoon olive oil

4 tablespoons softened butter mixed with 1 tablespoon minced parsley, 1 clove minced garlic and ¼ teaspoon cayenne pepper.

Mix cheese with tomatoes and capers and place ¼ of the mixture on a slice of prosciutto and wrap a second piece around it to keep the filling in. Make a slit it the middle of the steak to make a pocket to hold the prosciutto wrapped filling. Use toothpicks to secure the filling if necessary. Rub the meat with olive oil and sprinkle with salt and pepper. Cook meat under the broiler for 10 minutes, turn over and cook for about 5 minutes longer or until cooked to your liking. I like medium rare. Remove from oven and place a tablespoon of seasoned butter on top and serve.

Noodles and Peppered Beef with Horseradish Sauce

Noodles and Peppered Beef with Horseradish Sauce


 8 ounces oriental noodles

2 tablespoons toasted sesame oil

2 tablespoons sesame seeds

1 cup cooked green beans, cut into ½” pieces

8 ounce sirloin steak

2 tablespoons ground black pepper

1 teaspoon salt

1 tablespoon olive oil


Make horseradish sauce an hour before dinner. Cook noodles according to package directions and toss mix with sesame oil, sesame seeds and green beans and keep warm. Rub olive oil on steak and coat it with the pepper and salt. Broil the steak on each side for about 5 to 10 minutes, depending on how thick the steak is and how done you want it. Remove and thinly slice the meat and arrange on top of the noodles and green beans. Drizzle with some of the horseradish sauce and serve toe rest on the side.

Horseradish Sauce

1/4 cup buttermilk

1/4 cup sour cream

1/4 cup minced green onions

1 tablespoon fresh parsley, chopped

1 tablespoon fresh lemon juice

1 tablespoon fresh grated horseradish

1 tablespoon vinegar

1 teaspoon salt

1/2 teaspoon pepper


Mix all ingredients together and refrigerate.

Chorizo & Bacon Burgers with Onions, Peppers & Manchego CheeseChorizo & Bacon Burgers with Onions, Peppers & Manchego Cheese

½ pound ground pork

½ pound ground beef

2 cloves minced garlic

1 teaspoon salt

1 teaspoon cumin

1 teaspoon oregano

1 tablespoon Smoked Hot Spanish Paprika

1 tablespoon vinegar

4 slices pepper bacon, chopped very fine

1 tablespoon olive oil

1 Red Bell Pepper

1 Spanish onion

Sliced Manchego cheese

French Bread Rolls or Hamburger Buns

Mix all ingredients together except oil, red pepper, onion and cheese, and let meat marinate in the refrigerator for several hours. Before cooking burgers make olive relish and chili mayonnaise. Thinly slice red pepper and onion and sauté in olive oil for about 5 minutes. Form the meat into patties and cook to desired temperature. Top with Manchego cheese while still hot. Serve with grilled onions and peppers and chili mayonnaise.

Chili and Garlic Mayonnaise

3 fresh garlic cloves
1 egg yolk
1 tablespoon fresh lemon juice
¼ teaspoon salt

¼ teaspoon pepper

1 teaspoon chili powder

1 tablespoon chili sauce

1/2 cup olive oil

Put all the ingredients except the olive oil in a blender and pulse to mix, if you don’t like garlic you can leave it out. With the blender running add the olive oil in a slow and steady stream until the mayonnaise becomes thick and creamy.