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Papa's Personal Chef Service
Recipes
Bacon-Avocado Potato Salad
Recipe By : John E. Siffermann
Serving Size : 12
Amount Measure Ingredient -- Preparation Method
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9 medium red potatoes - peeled & 1 1/2 “ dice
3 each ripe avocados -- cubed
12 slices bacon
1 cup red onion -- chopped
1 1/2 tablespoons lime juice
3/4 cup white wine
3/8 cup cider vinegar
salt
black pepper
paprika
3/8 teaspoon mustard powder
3 tablespoons fresh parsley -- chopped
1 1/2 tablespoons fresh cilantro -- chopped
Bring salted water and potatoes to boil, then lower to simmer the potatoes, til just tender, about 6 to 8 minutes. While potatoes boil, chop bacon into one inch pieces and fry until crisp in a large skillet. Remove bacon to paper towels to drain. Remove all but 2 tablespoons of bacon fat from pan, sweat onions til translucent. Remove pan from heat and stir in wine, vinegar, mustard, and salt, pepper, and paprika to taste. While still warm, pour dressing over potatoes and toss. Allow to cool to room temperature. Cube avocados and toss with lime juice. Gently fold in avocado, bacon, parsley, and cilantro. Chill two hours or longer before serving.
Braciola With Fettuccine
Serving Size : 8
Amount Measure Ingredient -- Preparation Method
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1/2 cup fresh breadcrumbs
1/2 cup minced fresh parsley
1/3 cup grated fresh Parmesan cheese
1 tablespoon dried thyme
3 tablespoons capers
2 tablespoons pine nuts -- toasted
2 tablespoons fresh lemon juice
1 teaspoon olive oil
4 cloves garlic -- minced
2 1/2 pounds flank steak -- lean
Vegetable cooking spray
1 1/2 cups low-fat spaghetti sauce
1/2 cup dry red wine
16 ounces fettuccine -- uncooked
Combine first 8 ingredients in a bowl; stir well, and set aside.
Trim fat from steak. Using a sharp knife, cut horizontally through
center of steak, cutting to, but not through, other side; open flat
as you would a book. Place steak between 2 sheets of heavy-duty
plastic wrap, and flatten to an even thickness using a meat mallet
or rolling pin. Spread breadcrumb mixture over steak, leaving a
1/2-inch margin around outside edges. Roll up steak, jelly-roll
fashion, starting with short side. Secure at 2-inch intervals with
heavy string. Coat a large Dutch oven with cooking spray, and place
over medium-high heat until hot. Add steak, browning well on all sides.
Remove steak from pan; set aside, and keep warm. Add spaghetti sauce
and wine to pan, scraping bottom of pan with a wooden spoon to loosen
browned bits. Bring to a boil, and return steak to pan. Cover, reduce
heat, and simmer 1 hour or until steak is tender. Remove string,
and cut steak into 16 slices.