Believe it or not, linguini and clams is one of my 6-year old son's fave dinners. Here's my recipe for a quick and easy version. enjoy!





EASY LINGUINI WITH CLAM SAUCE (serves 4)



1 lb. dried linguini

4 6.5-oz cans chopped clams, drained and liquid reserved

½ C dry white… Continue

Saw the picture of the meatball sandwich that Liz posted and I was inspired to post my recipe for the fillin's.



MEATBALLS AND SAUCE (makes 20 to 24 meatballs)



For the meatballs:

2 lbs. ground beef chuck (15 to 20 percent fat)

3 extra-large or 4 large eggs, seasoned with Kosher salt and beaten well

3 Tbsp extra-virgin olive oil

6 cloves garlic, chopped fine

1 Tsp dried oregano

1 Tsp dried basil

1/4 Tsp freshly grated nutmeg

1/2 C… Continue

This is an awesome recipe. It's far less spicy than it seems, but feel free to lessen the amounts of cayenne pepper and crushed red pepper.



Argentinean Skirt Steak with Chimichurri Sauce

(serves 4)



- 2 to 3 lbs of skirt steak, cut into 5 to 6 inch long pieces



For the marinade and basting sauce

- 2 tsp kosher salt

- 1 tsp cayenne pepper

- 2 cups warm water



For the chimichurri sauce

- 2 to 3 bunches Italian parsley, finely… Continue

Here's a great chicken dish that can be served atop rice, and along with Kiki's Cucumbers in Yogurt Salad.



PAN FRIED CHICKEN BREASTS WITH ORANGE-SAGE PAN SAUCE – serves 4

- 4 large chicken breast halves, at least 1¼ inches thick

- kosher salt and freshly ground black pepper

- 1½ tbsp extra-virgin olive oil

- 1½ C fresh squeezed orange juice

- 2 tbsp fresh sage, finely… Continue

This is a popular recipe from the February 2009 issue of the Everyday Gourmet. Considering the amount of requests I get for chicken recipes I figure I'd post it. If you like BBQ chicken, you'll love this.



ROASTED CHICKEN BREASTS WITH EASY BBQ GLAZE (serves 4)

4 chicken breast halves, on the bone (approximately ½ to ¾ lb. each)

Kosher salt and freshly ground black pepper

3-4 tbsp canola oil

Chopped parsley for garnish (optional)



For the glaze:

¾ C… Continue

This is an authentic version of a traditional German dish that I grew up eating. I hope you and your family love it as much as I do.



KÖNIGSBERGER KLÖPSE

For meatballs

- 1 lb. ground turkey chuck (not 100 per cent breast meat)

- 1 large egg white

- 1 tbsp Dijon mustard

- ½ tsp Worcestershire sauce

- 1 large clove garlic, chopped fine

- 1 tsp herbs d’ Provence

- 1/3 to a quarter cup bread crumbs

- kosher salt and freshly ground… Continue

Alright beef eaters, here's the classic French preparation for steak with peppercorns. It's a surprisingly quick easy recipe that can be made with different cuts of steak.



STEAK AU POIVRE (serves 2)

-1 well marbled strip steak, roughly 1 lb. and 1½-inches thick, cut into two equal portions. Or, two filet mignons, roughly 6 oz. each and 1½ inches thick

-2 Tbsp. mixed, whole peppercorns

-Herbs de Provence (optional)

-Kosher salt

-1 Tbsp. canola oil

-1 Tbsp… Continue

I recently received a request for way to spice up chicken. Here's a recipe I came up with about 5 years ago. It's an easy emulsion that can be used as a marinade or basting sauce. It's really easy and really good.



CHIPOTLE/LIME MARINADE AND BASTING SAUCE

-½ of a 7 oz. can of chipotle peppers packed in adobo sauce

-the juice of 2 limes

-2 garlic cloves, chopped

-3 tbsp honey

-1/2 to 3/4 cup of vegetable oil or olive oil

-salt and… Continue