Sunday At the Giacomettis

In all the years of cooking, I do not remember stuffing fillets. I have always stuffed a whole fish.  I gave it a try this past Friday night and it worked.  Remember, simple ingredients can yield a great result.  I picked up some Sole fillets in Memphis while on my shopping trip.  Look for fresh, thin fillets.  They work best as they hold together raw.  Once cooked, they hold their shape too. Ingredients:  4 Servings 4 fillets of Sole or any thin, (pliable) Fish fillet (Cod, for example,  will not work, the fillets are to thick). one teaspoon salt (for the fish) One teaspoon pepper One large egg 2 tablespoons olive oil (for the stuffing) 2 tablespoons of butter divided into pats of butter set aside One cup of bread crumbs (plain) 1/2 cup diced parsley 2 cloves of garlic diced Additional sprigs of Parsley to garnish 2 tablespoons, good salty capers.  Be sure and give them a quick rinse.  Same rule applies if capers are unde...

It's the perfect sauce on an evening where you are just to tired to stand in the kitchen.  Traditionally prepared during the Summer months in Italy, this meal might make you prepare  it during the cooler months too.   My mother used Minute steaks.  These thin sirloin beef cuts cooked up in a hurry.  The stewing in the sauce tenderized these cuts of meat.  Today, I use thin, rib-eyes.  Have the Butcher cut them nice and thin without falling apart.  A little, goes a long way.  Ingredients: Serves 4 hearty portions 12 oz of Penne Pasta 4 thin beef steaks (about 1 pound) 3 cloves of garlic, split in half (you will be removing them later so leave them large enough to find in your pan) Sprigs of fresh basil 2 teaspoons salt One of pepper 2 1/2 cups of tomato sauce *unsalted (make salt adjustments to your liking) 1/2 cup of white wine pinch of sugar, optional 3-4 tablespoons of olive oil One large skillet (enough to accommodate your s...

Ingredients:  One, 6-8 pound, bone-in Pork end Roast or half picnic Roast.   2 bunches (about 4 cups Rosemary, left whole) One handful of fresh sage (about 2 cups) 3-4 cloves garlic, diced 2 teaspoons Sea Salt 2 teaspoons black pepper 4 pieces of  heavy duty foil, enough to cover the roast tightly and securely One cup of white wine   Preheat your oven to 250 bake.   Take your meat out of the package and give it a rinse.  Pat your meat dry with paper towels. Place your meat in a Ziploc bag with your wine for several hours or even over night. The longer the better. If you wish, you can skip this step entirely and add your wine at the last minute.  Drain, pat dry, sprinkle with salt and pepper and place on a foil lined baking sheet.    Make some holes around the top of our Roast and insert some garlic pieces right into the roast.  Do not worry if some of the garlic falls to the bottom of the baking sheet.  Lay your Rosemary and ...