This is a delicious chicken recipe passed on to me by my good friend and home chef, Robert. It’s easy to make and simply delicious. Try it with rice or potatoes.

CHICKEN W/OLIVES AND PEPERONCINI

(SERVES 2-4)

INGREDIENTS

3/4/cup olive oil

a 2 1/2 - 3 lb chicken, cut into 18 pieces

6 large garlic cloves, cut into 1/2 inch pieces

1/3 cup fresh lemon juice

1 cup canned chicken broth

20 brine-cured black olives, halved and pitted

12 drained bottled pereroncini (Tuscan peppers) stems discarded

[buy these in Cost Plus or import store (no preservatives)]

RECIPE

In a large skillet heat the oil over moderately high heat until it is hot, but not smoking. Add the chicken, patted dry and season with salt and pepper, and saute it, turning occasionally for eight to ten minutes or until it is golden. Add the garlic, cook the mixture, stirring for one to two minutes, or until the garlic is golden. Drain off the oil carefully. TO the skillet,

add the lemon juice, the broth, the olives and the peperoncini and cook the mixture, shaking the skillet often, for ten to fifteen minutes or until the liquid is reduced to a light glaze and coats the chicken.

When I was little, I hated to eat, but the first time I went to a Chinese restaurant, I was in food heaven. I loved the Won-ton soup, spareribs, and especially the fried rice. This is a family, leftover dish in China , But Americans like it, so restaurants here serve it.

CHINESE STYLE FRIED RICE

2 eggs, Beaten

3 tablespoons of salad oil

1 cup finely shredded or diced cooked shrimp, ham, pork, or beef (Optional)

6 green onions, including tops, thinly sliced or chopped

4 cups cold cooked rice (white or brown)

2 tablespoons soy sauce

1/2 teaspoon sugar,salt as needed

Fry beaten eggs until firm in the oil, remove from heat and cut into shreds. Return egg to frying pan with meat (cut into shreds match eggs). Add onion. Cook over medium heat, stirring constantly for 3 or 4 minutes. Add the rice. Mix the soy sauce, sugar, and salt if needed; dribble over the rice. Stir until rice is hot. SERVES 6

Yellow Chive Recipe

Title: SHREDDED PORK WITH YELLOW CHIVES

Categories: Oriental, Meats

Yield: 4 servings

1 lb Lean tenderloin pork

-=OR=-Boneless Pork chops

-------------------------MARINADE-------------------------

1 Egg white

1 tb Cornstarch

1 tb Light soy sauce

1 tb Rice wine

1 ts Sesame oil

1/2 c Dried Chinese blk. mushrooms

1 c Peanut oil

1/2 lb Chinese yellow chives

-(OR green chives),

-cut into 3-inch pieces

2 ts Finely chopped fresh ginger

1 tb Finely chopped garlic

1 ts Salt

2 ts Rice wine

PLACE THE PORK IN THE FREEZER for about 20 minutes or

until firm to the touch. Then cut into slices, then

into shreds. Place meat in a large bowl with the

marinade ingredients. Refrigerate for 20 minutes. Soak

the mushrooms in a bowl of warm water for about 20

minutes or until they are soft and pliable. Squeeze

out the excess water and cut off and discard the woody

stems. Finely shred the caps. Heat a wok or large

skillet until it is hot and add the oil. When the oil

is hot, add the pork and stir-fry for 20 seconds.

Remove the meat and drain off all but 2 table- spoons

of oil. Reheat the wok and add the mushrooms, chives,

ginger, garlic and salt and stir-fry for 2 minutes.

Return the pork to the wok and continue to stir-fry

for another minute. Finally add the rice wine and give

the mixture several stirs. Turn onto a platter and

serve at once.

CLAMS OREGONATA 1

This is one of the recipes that has been provided by Shirley Cline from San Fransisco in response to my quest for recipes using Balsamic Vinegar. (You can contact Shirley by emailing her - click here).

"This recipe is courtesy of Vita Greco, La Dolce Vita".

If you would like to find out more about Vita Greco's book, La Dolce Vita, you can do so by visiting her website <click here>

2 - 3 dozen little neck clams out of shells, save shells and juice
Bread crumbs to top them with
Garlic, minced to sprinkle on
Parsley to sprinkle on
Grated cheese to sprinkle on
Dried oregano to sprinkle on
1 1/2 sticks butter, melted
Enough uncooked bacon cut in to little pieces to
place on top of each clam
Fresh lemons, cut in wedges

Method

Arrange the shells in a baking pan, and place loose clams in shells. If clams are large, you can cut them in half.

Pour melted butter over the clams and then sprinkle garlic, parsley, grated cheese, oregano and bread crumbs on each one.

Lastly, place a piece of bacon on the very top.

Place in broiler until bacon is cooked and bread crumbs are browned. Serve hot.

Mary’s Belgian Endive Salad

Recipe by Terry Smulen

My mother, Mary, made this tasty salad every time we ate steak for dinner. She and my dad, Max, lived in Belgium for several years before World War II and they picked up on the local recipes and imported them to the U.S. when they moved to the new world in 1938, ten years before I was born.

The juxtaposition of the cool creaminess of the salad dressing combined with the refreshing, savory taste of the Belgian endive brings out the rich, sizzling, earthiness and juiciness of the steak. No extra sauce is needed for the meat. Just put a serving of the endive salad on the plate alongside of the steak and let their juices meet. Cut yourself a piece of steak, stab the meat and salad together onto your fork and relish the yin and yang of the cool, creamy crunch vs. sizzling flesh.

Ingredients (serves 4)

6 Medium Belgian endives

2 TBsp mayonnaise

Juice of ½ lemon

1 TBsp or more virgin olive oil

Powdered garlic: to taste

Salt: to taste

Pepper: to taste

Cut the hard end off of the endives. Split lengthwise into quarters, than chop those pieces (do not mince). Put chopped endives in a bowl.

Sprinkle garlic, then salt and pepper to taste (as you would any salad) over add juice of ½ a lemon and 1TBsp or more of olive oil. Mix well and refrigerate for 15 minutes.

Cook your steaks (marinated of course, but no heavy sauces). Place steak and Salad next to each other on the plate. Enjoy… you’ll come back for more.

Oprah found a new favorite food when she tried this turkey burger at Mar-a-Lago, Donald Trump’s private club in Palm Beach . “I believe [it] may be the best turkey burger in the entire world,” she says. The Mar-a-Lago Turkey Burger wille permanently available at the Trump Bar and Grille in Trump Tower in New York City , open to the public for lunch and dinner. It will also be served during lunch in Chicago at Sixteen, the Trump International Hotel restaurant.

INGREDIENTS

¼ cup scallions, thinly sliced

½ cup celery, finely chopped

3 Granny Smith apples, peeled and diced

1/8 cup canola oil

4 pounds ground turkey breast

2 Tbsp. salt

1 Tbsp. black pepper

2 tsp. chipotle Tabasco™

1 lemon, juice and grated zest

½ bunch parsley, finely chopped

Recipes