Mangia Bene Pasta
Baked Stuffed Lobster
(Serves 4)
4 live lobsters, about 2 pounds each
4 cups plain bread crumbs (See note below)
3 garlic cloves, minced
2 tablespoons dried oregano
2 tablespoons chopped fresh parsley
2 teaspoons salt
1 teaspoon pepper
1 cup olive oil
1/2 cup chicken broth
4 ounces unsalted butter, melted
3 teaspoons paprika
Preheat oven to 350 degrees F.
Kill the lobsters by piercing them with a sharp knife just behind the head.
Split them almost completely in half like a butterfly.
Crack the claws with lobster crackers.
Place the lobsters in a roasting pan, split side up.
In a bowl, combine the bread crumbs, garlic, oregano, parsley, salt and pepper.
Add enough oil to thoroughly moisten the mixture.
Mound the stuffing mixture on top of the lobsters.
Drizzle each with some chicken stock and melted butter.
Sprinkle with paprika.
Bake the lobsters for 12 to 15 minutes, until the lobster meat is firm.
Broil them for an additional 2 to 3 minutes until the breading is lightly browned.
Serve.
NOTE:
We recommend using homemade bread crumbs for this recipe
Homemade Breadcrumbs
(Makes 4 to 5 cups, depending on the size of loaf)
1 loaf stale Italian of French bread
Preheat oven to 175 degrees F.
Cut the bread into cubes.
Spread the bread cubes evenly on a baking sheet.
Bake for 45 minutes or until the bread cubes are very dry and lightly browned.
Remove from the oven and allow to cool completely.
Place the breadcrumbs in a food processor and process until fine.
Place the breadcrumbs in a storage container.
Prime Rib Roast
(Makes about 6 servings)
1 (3-rib) roast, about 5 pounds, trimmed of excess fat
Salt and pepper
1 or 2 garlic cloves (optional)
1 cup red wine, beef broth, or water
Bring the meat to room temperature by removing it from the refrigerator 1 to 2 hours before cooking.
Preheat the oven to 450 degrees F.
Place the meat, bone side down in a large roasting pan.
Season the meat with salt and pepper.
If you are adding the garlic:
Peel the cloves and cut them into slivers.
Use a paring knife to cut small holes in the meat and insert the garlic into them.
Place the roast in the oven and cook for 15 minutes.
Turn the oven down to 350 degrees F ; roast for about 1 hour.
Check in several places with a meat thermometer.
At 125 degrees F. the meat is rare.
Cook another 5 to 10 minutes if you like it done more.
At 155 degrees F. it is well one.
Remove the meat from the oven and cover with foil to keep it warm.
Pour off all but a few tablespoons of the fat and place the roasting pan over high heat.
Add the liquid (wine, broth, or water) stirring and scraping up any brown bits.
Cook until the liquid is reduced by half.
Slice the heat and serve with a little of the sauce.
Tips for Buying, Roasting, and Carving a Prime Rib Roast
If you want the best roast, make a special request for the small end (the 12th through 7th ribs).
Ask the butcher to cut it to order for you, removing the short ribs; you want what’s called a ‘short’ roast.
If you are serving 4 to 6 people, buy 3 or 4 ribs.
If you are serving more, add another rib for every 2 people, unless you want huge portions.
For rare meat, figure 15 to 20 minutes per pound of prime rib, regardless of the size.
Although we recommend not cooking beef over 155 degrees F., some cooks suggest that 170 degrees F. is well done.
Large roasts will rise at least 5 degrees in temperature between the time you remove them from the oven and the time
you
carve them.
Many cook claim that cutting into meat to check it’s doneness is a sin but if the meat is perfectly cooked no one will
care.
Cut into the middle or take a slice from the end to check for doneness.
To carve a bone-in prime rib, cut close to the bone, between the ribs, for the first slice.
Unless you want huge portions, the second slice is boneless.
Prime Rib for a Crowd
For bigger roast of 5 ribs or more, allow at least 2 hours for the meat to come to room temperature before roasting.
Increase the initial browning time at 450 degrees F. to 20 minutes.
After that the cooking instructions remain the same with the total time being a little longer.
Increase the liquid for the sauce to at least 2 cups.
Crown Roast of Pork
(Makes 10 to 12 servings)
This stuffing is baked in a dish and piled into the center of the meat before serving.
This method allows the stuffing to crisp and reduces the amount of fat it absorbs.
You can roast it with the stuffing in the center of the meat if you prefer.
1/2 cup dried apricots
1 crown roast of pork, 14 to 16 ribs, about 7 pounds
Salt and pepper
1 carrot, peeled and chopped
1 celery stalk, chopped
1 medium onion, cut into quarters, plus 1 cup minced onion
3 tablespoons olive oil, divided
1 tablespoon minced garlic
2 teaspoons minded fresh tarragon or 1/2 teaspoon dried tarragon
4 cups water, chicken broth, or white wine
8 ounces butter
4 cups plain bread crumbs (See note with Baked Lobster)
Preheat the oven to 450 degrees F.
In a small bowl, cover the apricots with hot water and set aside.
Season the roast with salt and pepper and place it on a rack in a roasting pan.
In a bowl, toss the carrot, celery, and quartered onion with 1 tablespoon of olive oil.
Scatter the vegetable mixture around the roast in the pan.
Mix the remaining olive oil with half the garlic and tarragon,
Rub the mixture all over the roast.
Place the meat in the oven and roast for 20 minutes.
Turn the heat down to 325 degrees F.
Moisten the vegetables with 1/2 cup of the liquid (water, broth, or wine) every 15 minutes.
In a deep skillet over medium heat, melt the butter.
Add the 1 cup of minced onion and cook until soft, about 5 minutes.
Drain and chop the apricots and add them to the onions.
Add the bread crumbs, remaining garlic and tarragon, and salt and pepper.
Toss well to combine the mixture.
Put the stuffing in an 8-inch square baking dish and place in the oven with the roast.
Cook the stuffing until it is crisp on top and then stir it up.
Repeat this step several times while you finish cooking the meat.
Cooking time for the roast will be about 2 hours or until the internal temperature is 150 degrees F.
When it’s done, remove it to a cutting board and cover with foil to keep warm.
Remove the stuffing. If it looks dry, baste it with juices from the roasting pan. Cover with foil.
To make the sauce:
Pour off the fat from the roasting pan without losing the darker juices.
Place the pan on the stove over medium-high heat.
Add the remaining liquid (water, broth, or wine) to the roasting pan.
Stir and scrape up the bits on the bottom and cook until reduced by half.
Remove the vegetables with a slotted spoon and press them into a strainer over a small bowl.
Add this liquid to the sauce.
Pile the stuffing into the center of the roast and bring the roast to the table whole.
Carve it, serve with a little stuffing, and spoon some sauce over each serving.
Holiday/Special Occasion Entrees
Roast Capon with Pancetta-Pine Nut Stuffing
(Serves 6)
8 ounces thick-cut pancetta, cut into small cubes
3 tablespoons butter or olive oil plus a little more for basting
3 cups chopped onions, divided
1 teaspoon minced garlic
2 cups plain bread crumbs (See note with Baked Lobster)
1/2 cup pine nuts
1-1/2 cups chicken broth, divided
1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
1 bay leaf
Salt and pepper
1 (6 to 7 pound) capon
2 carrots, chopped
Cook the pancetta in a skillet with 1 tablespoon of butter or oil until crisp.
Transfer the pancetta to a paper-towel lined plate and set aside.
Reserve the fat in the skillet.
Add the remaining 2 tablespoons of butter or oil to the skillet.
Add 2 cups of the chopped onion and cook until softened, about 5 minutes.
Add the garlic, bread crumbs, nuts, 1/2 cup of broth, thyme, bay leaf, and pancetta.
Season to taste with salt and pepper and remove from the heat.
Preheat the oven to 425 degrees F.
Fill the capon with the stuffing.
Secure the legs with kitchen twine.
Place the capon on a rack in a roasting pan and brush it with a little butter or oil.
Season the capon with salt and pepper.
Scatter the remaining chopped onion and carrots around the bird and place it in the oven.
Roast for 30 minutes then lower the heat to 350 degrees F.
After the first 30 minutes, begin basting the bird with the pan juices every 15 minutes or so.
The total cooking time will be 1-1/2 to 2 hours.
To check for doneness, insert an instant-read thermometer into one of the thighs.
The temperature should be 165 degrees F. and the juices should run clear rather than pink.
Transfer the capon to a platter and cover with foil to keep warm.
Spoon off most of the fat from the pan and place the pan on your stove.
Turn the heat to high and add the remaining 1 cup of chicken broth.
Bring to a boil, stirring and scraping the bottom of the pan.
Reduce the liquid slightly, about 2 minutes. Season to taste.
Carve the capon and serve with stuffing and sauce.
Roasted Beef Tenderloin
(Serves 12)
Two 3 to 3-1/2 pound trimmed center-cut beef tenderloin roasts
3 tablespoons olive oil
1 teaspoon dried thyme
1 teaspoon each of salt and pepper
Preheat the oven to 425 degrees F.
Grease a large roasting pan.
Pat the meat dry with paper towels.
In a small bowl, combine the oil, thyme, salt and pepper.
Rub the meat all over with the oil mixture.
Place the meat in the roasting pan and roast for 30 minutes.
Use an instant-read thermometer to check the temperature of the meat.
A reading of 120 degrees is rare and 125 to 130 degrees is medium-rare.
Keep in mind that carryover heat will continue to cook the meat a little more as it rests.
Transfer the meat to a cutting board and let stand, loosely covered with foil, for 10 minutes.
Cut the meat into 1/2-inch slices and arrange on a platter. Serve.
Bourbon-Glazed Ham
(Serves 8 to 10)
You can make this recipe with a fully cooked bone-in, boneless or spiral cut ham.
My preferred method of cooking ham is in a rotisserie oven. I purchase a
semi-boneless ham which makes it easy to place on the rotisserie rods.
If you are making a spiral cut ham, you must use oven baked method because
the slices would separate on the rotisserie rods.
6 to 8 pound fully cooked ham
Glaze:
1/2 cup brown sugar
1/4 cup bourbon or Jack Daniels whiskey
2 teaspoons Worcestershire sauce
6 to 7 drops Tabasco or hot sauce
To make the glaze:
Combine the glaze ingredients in a small saucepan.
Bring to a simmer and cook about 10 minutes, stirring occasionally.
The mixture will reduce and thicken to a thick syrup. Set aside.
To bake in the oven:
Preheat the oven to 350°.
Rinse the ham under cold running water and pat dry.
Place the ham on a rack in a roasting pan.
Brush the ham all over with some of the glaze.
Bake until a meat thermometer registers 140 degrees F, or about 12 minutes per pound.
Baste the ham with the glaze two more times during baking time.
Allow the ham to rest about 10 minutes before slicing.
To cook in a rotisserie oven:
Rinse the ham under cold running water and pat dry.
Place the ham on the rotisserie rods.
Set the timer for 12 minutes per pound; start the rotisserie.
About 30 minutes before the cooking time is up, baste the ham with half of the glaze.
Then about 15 minutes later, baste the ham again with the remaining glaze.
Continue cooking until done.
Remove the ham from the rotisserie and allow to rest for 10 minutes before slicing.