Hear are some of my favorite dinners for entertaining friends over the holidays. The underlined entrees can be accessed by clicking the word.
Oven Barbecued Brisket
Serve with baked potatoes and green peas.
Cooking Time: About 4 hours
2 tablespoons extra-virgin olive oil
1 whole beef brisket, about 5 pounds
Salt and freshly ground black pepper
1 or 2 large onions, finely chopped
2 cups ketchup
1/2 cup dry red wine or beef broth
1/4 cup red wine vinegar
1 tablespoon Worcestershire
1 tablespoon chili powder, or to taste
2 cloves garlic, minced
Preheat the oven to 300 degrees F. Heat a large pot or Dutch oven that can later be covered over medium-high heat for 2 or 3 minutes.
When it is hot, add the oil, swirl it around, then add the beef.
Sear the meat for about 5 minutes on each side, seasoning with salt and pepper; when nicely browned, remove from pot to a plate.
Add the onion to the pot and cook, stirring, over medium-low heat until softened, about 5 minutes (if the meat is very lean you might need to add a little oil).
Add all remaining ingredients, stir and cook for about a minute. Return the meat to pot, nestling it in sauce.
Cover the pan, put it in oven, and cook until the meat is tender, at least 3 hours and probably closer to 4. Turn the meat over several times during the baking process.
When the brisket is done, you can refrigerate it in its liquid for 1 to 2 days and reheat before serving.
Serve with a Green Mixed Leaf Salad.
2 tablespoons extra virgin olive oil
1/2 cup minced guanciale, pancetta or bacon (about 1/4 pound)
Salt and freshly ground black pepper
1 pound spaghetti, linguine, fettuccine or other long, thin pasta
4 large eggs
1/2 cup grated Parmesan or Pecorino Romano, or more to taste
Bring a large pot of water to a rolling boil.
In a medium skillet, combine the olive oil and pork/bacon and turn heat to medium. Cook, stirring occasionally, until browned and crisp, about 10 minutes. Turn off heat.
Add salt to the boiling water and cook the pasta until al dente. Reserve about 1 cup of water before the draining pasta.
Beat eggs in a large warmed pasta serving bowl. Stir in 1/2 cup freshly grated Parmesan and the bacon and its juices. When the pasta is done, drain and toss with egg mixture.
Add a little of the pasta cooking water to moisten. Season with plenty of black pepper, and serve.
Ricotta Stuffed Shells
Serve with Meatballs and a salad.
1/4 cup extra virgin olive oil, plus more for the pan
1/2 teaspoon crushed red pepper (chili) flakes
3/4 teaspoon fine grain sea salt
4 medium cloves of garlic, finely chopped
Half a sweet onion, finely diced
Two 26-28 ounce containers finely chopped Italian tomatoes
2 lbs (32 oz) container whole milk ricotta cheese
2 eggs, beaten
1/4 teaspoon fine grain sea salt
1 cup grated mozzarella
½ cup chopped parsley
24 jumbo dried pasta shells
Oil two 13 x 9-inch baking pans, or equivalent. Set aside.
Bring a big pot of water to boiling and preheat the oven to 350 degrees F.
To make the sauce:
Combine the olive oil, red pepper flakes, sea salt, onion and garlic in a cold saucepan. Stir while you heat the saucepan over medium-high heat. Saute just 45 seconds or so until everything is fragrant – you don’t want the garlic to brown. Stir in the tomatoes and heat. Simmer for 15 minutes. Remove from the heat and let cool.
To make the filling:
Combine the ricotta, egg, parsley and salt in a medium bowl. Mix until combined, then stir in the mozzarella. Set aside.
To make the pasta:
Cook the shells according to package instructions in well-salted water – until barely al dente. Don’t overcook the shells or they will tear as you attempt to fill them. Drain and let cool on kitchen towels until you can handle them with your hands.
Spread 1/3 of the sauce across the bottom of each prepared pan. Fill each shell with ricotta filling, and arrange in a single layer in the pan. Ladle the remaining sauce over the shells, cover with foil and bake for 30 minutes, uncover for the final 15 minutes or until the shells are cooked through and the cheese is bubbly. Sprinkle with grated Parmesan cheese.
Herb-Crusted Pork Roast
One 3 pound top loin, bone-in pork roast, fat trimmed
1 garlic clove, minced
1/2 tablespoon coarse or kosher salt
¼ cup minced herbs (I used sage, rosemary, tarragon, oregano and basil)
1 tablespoon olive oil
1 cup dry white wine
Freshly ground black pepper
Pat the pork loin dry with paper towels. Place the roast on a platter or in a baking dish. Rub the roast with the olive oil and press the herbs and salt onto all the sides of the roast.
Cover the dish with plastic wrap and refrigerate for at least 2 hours (up to 24 hours). Bring to room temperature for 1 hour before roasting.
Preheat the oven to 450°F.
Place the roast on a rack that has been placed inside a roasting pan and cook for 20 minutes. Remove the pan from the oven, turn the roast over and baste with 1/4 cup of the wine.
Return the roast to the oven and reduce the temperature to 325°F. Cook for 60-75 minutes longer, turning the roast and basting it with wine every 20 minutes; reserve 1/4 cup of wine for the sauce.
Check the roast after it has been cooking for 60 minutes. Place a meat thermometer in the roast to determine if it has reached 150 -155 degrees F.
If not, continue cooking until the temperature is reached.
Transfer the roast to a platter and pour the pan juices into a measuring cup.
Place the roasting pan over moderate heat on the stove-top; when it starts to sizzle, add the reserved 1/4 cup wine and cook for 2 minutes, scraping up the drippings from the bottom of the pan.
Add to the pan juices in the measuring cup; let the fat rise to the surface, about 5 minutes. Skim off the fat and season the sauce with black pepper.
Carve the roast into thin slices and arrange the meat on a platter. Serve the pan juices on the side.