Ingredients:

Instructions:

(1) Heat the Olive oil over medium heat in a large sauce pan.

(2) Add the sliced Garlic.

(3) Cook carefully so it doesn’t burn for about 5 minutes or until golden brown.

(4) Using a slotted spoon, remove the Garlic from oil and put aside for later.

(5) Add the red Peppers, Onion and the sundried Tomatos to the heated oil.

(6) Cook for about 10 minutes. The onions will start to caramelise but the peppers should remain nice and crunchy.

(7) In the meantime, boil enough salted water to cook the Linguini in a large pot. When cooked, drain and save Linguini for later.

(8) Add Beef Bouillion or Consomme and the hot Pepper flakes to the heated oil, red Pepper, Onion, Tomato mix.

(9) Add salt and pepper as desired.

(10) Add the Linguini and heat just long enough for them to get a nice covering of the Consomme or Bouillion.

(11) Serve immediately with a few spoonfuls of the crumbled Feta on top and the fresh Chives.

Ingredients:

Instructions:

(1) Wash the Veal thoroughly and pat it dry.

(2) Pound cutlets with meat mallet until 1/4″ to 1/8″ thick.

(3) Beat the egg in a bowl large enough to hold cutlets.

(4) In a shallow pie plate, combine flour, Parmesan, paprika, salt and pepper

(5) Dip cutlets in egg, then in flour mixture until well coated.

(6) Heat a wide skillet and melt the butter and then add the Olive oil. When hot, add the cutlets.

(7) Quickly brown the cutlets on both sides, adding more butter and oil as needed. Fry until color is brown and cutlet is cooked.

(8) Remove cutlets to serving platter, keep warm.

(9) Sauté the onion, shallot, and garlic for about 1 minute in the drippings.

(10) Add the bouillon, deglaze the skillet while stirring to get all of the brown bits off the bottom of the pan.

(11) Put the cutlets back into the skillet.

(12) Pour the lemon juice, capers, grated lemon peel and mushrooms over the cutlets while gently turning cutlets to coat with sauce.

(13) Simmer for about 15 minutes.

(14) Serve cutlets in warm serving platter and top with parsley, sauce and lemon slices. Combine this dish with rice pilaf and a tossed salad.

Ingredients:

Instructions:

(1) Wash the chicken thoroughly and pat it dry.

(2) Pound chicken flat gently in 1/2 inch pieces.

(3) Beat the egg in a bowl large enough to hold chicken.

(4) In a shallow pie plate, combine flour, Parmesan, paprika, salt and pepper

(5) Dip chicken in egg, then in flour mixture until well coated.

(6) Heat a wide skillet and melt the butter and then add the Olive oil. When hot, add the chicken.

(7) Quickly brown the chicken on both sides, adding more butter and oil as needed. Fry until color is golden and chicken is cooked.

(8) Remove chicken to serving platter, keep warm.

(9) Sauté the onion, shallot, and garlic for about 1 minute in the drippings.

(10) Add the bouillon, deglaze the skillet while stirring to get all of the brown bits off the bottom of the pan.

(11) Put the chicken back into the skillet.

(12) Pour the lemon juice, capers, grated lemon peel and mushrooms over the chicken while gently turning chicken to coat with sauce.

(13) Simmer for about 15 minutes.

(14) Serve chicken in warm serving platter and top with parsley, sauce and lemon slices. Combine this dish with rice pilaf and a tossed salad.

Ingredients:

Instructions:

(1) Clean and devein the shrimps. Cut the backs of the shrimp, but do not go all the way through.

(2) Coat a 13 x 9 pan with a cooking spray.

(3) In a separate bowl mix cheese, bread crumbs, parsley, and garlic. Take the shrimp and dip them into the mixture.

(4) Place them into the pan. Bake at 400 degrees fahrenheit (204 celsius) for approximately 12-15 minutes or until the shrimp is pink.

(5) Take the lemons and cut into wedges for garnish.

Ingredients:

Instructions:

(1) Soak baccalà  in water for two days changing the water at least 2-3 times a day.

(2) Cut baccalà  into 2 inch pieces. Take each piece and cover them with a mixture of flour, bread crumbs and egg.

(3) Place them into a pan of hot oil and let them fry to a golden brown color.