We will have Spinach Fettuccine, Garlic & Parsley Linguine and Butternut Linguine!

Let us know what you think!

6-                  4oz. Halibut steaks (1 inch thick)

1/2 C            Bread Crumbs

1/2C              Shredded Parmesan Cheese

1 TBSP          Boccafina Italian Seasoning

1                     Egg

1/4C              Water

1/2C              Flour

3-4 TBSP     Olive Oil

Mix bread crumbs with cheese and seasoning and place in shallow dish. Beat Egg with water in another shallow dish. Place flour in it’s own dish. Rinse and pat the fillets dry with a paper towel, then dip each fillet first in the flour (shake off excess) then in egg mixture, then in bread crumb mixture. Allow to rest. Meanwhile, heat oil in large skillet–you should hear a sizzle when you drop in a small drop of water. Place the fillets in skillet so they are not touching. They cook very quickly; no more than 3 minutes on each side. Turn only once. Place on dish lined with paper towel to catch excess oil for a minute or two before placing on serving dish.

30 Minute Chicken Cacciatore:

Ingredients: 15 minutes-

Chop the following:

1 Cup Red Onion

1 Cup Celery

2 Fresh Tomatoes

1 Handful Italian Parsley

4 Basil Leaves

1 Cup Crimini Mushrooms (If desired)

1 Can Diced or Stewed Tomatoes

3 TBSP Olive Oil

1/2 Cup Black Olives

1 Cup Chardonnay

6-8 Chicken Tenders cut in half or thirds

2 tsp Boccafina Seasoning

1 Cup Instant Polenta

Cooking: 15 minutes-

Season Chicken Tenders and Heat Olive Oil in medium pot. If you want to boil 3 cups of water for Polenta, now is the time! Add the Chicken to the Olive Oil and sear for 1-1/2 minutes each side. Add all chopped ingredients less the Parsley, Fresh Tomatoes and Basil. Cook for another 2 minutes, stirring frequently. Add 1 cup Chardonnay and simmer on medium heat for 5 minutes. At this time, add the Polenta to the second pot of boiling water and stir frequently (Instant will cook in 5 minutes): also add the remaining ingredients to the Chicken and simmer for another 5 minutes. You can add a little milk or cream and butter tot the polenta once finished for a creamier texture. Plate the Polenta first then pour Chicken over the top! Buon Appetito!

Position the roast on a rotisserie skewer in the center heat area and rotate the entire cook time. Use a roasting pan under the roast to catch excess juices during cook-time (baste as desired)We use beer sometimes in the pan rather than water.

Use a meat thermometer to determine if the roast is done and follow specified cooking guidelines for meat temperatures.

When the roast reaches just barely at the desired cook-temp, remove the roast from the heat and let stand for 10-15 minutes in a roasting pan with foil on top.

Use the juice from the roast for au jus! Just add water and any thickening flour and simmer while stirring.

Make sure to add the flour slowly while stirring.

Slice to desired thickness and serve!

Enjoy!

Try this recipe for a unique flavor on chicken. With chicken, just a little Abbondante goes a long way!

1/2 cup white wine.

2 tsp. Abbondante seasoning.

1 TBSP Extra Virgin Olive Oil (Only if chicken is skinless)

1-2 Lbs. Chicken (Legs and Thighs are used here)

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Preparation:
In a gallon ziplock bag, add white wine (Chardonnay or White Zinfandel have been our wine of choice for this one). If you are using skinless chicken, add a TBSP of EVOO to the ziplock bag.

Sprinkle Abbondante over the chicken and add to the bag.

Allow ingredients to soak a minimum of 2 hours in the refrigerator, flipping several times if possible to properly coat the chicken.
BBQ for 10-15 minutes per side
Enjoy!!

In a sandwich, tri-tip is very flavorful with lettuce and tomato. Bump it up with some cheese, avocado or a drunken portabella mushroom!

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Ingredients:

*Barbequed tri-tip (Use Boccafina Abbondante as a rub with a small amount of EVOO in a zip lock storage bag with the meat for at least 1 hour before grilling.

*1 sliced red onion

*1 avocado

*1 head romaine lettuce

* any desired sliced cheese (Havarti or Muenster work well)

*1 sliced fresh tomato

*4-6 ciabatta rolls

* mayonnaise

Add a unique ingredient with a barbequed portabella mushroom! See drunken portabella for preparation on the grill!

Preparation:

Slice / prepare ingredients sandwich style while trip-tip is on the barbeque

Barbeque tri-tip on high heat to sear for first 2-3 minutes (do not flip). Turn heat to low for another 10 minutes then turn heat to high and flip. Sear for 2-3 minutes and again on low for 10 minutes.

Juices will begin to surface as the tri-tip cooks and is almosr ready. (It is recommended to use a meat thermometer if you are unsure of temperatures) Many meat thermometers in stores will have a scale to determine heat ranges.

Depending on size of the tri-tip and appetite, one tri-tip should feed 4-6 people.