Entries by David Fionda

Fennel Rosemary Porchetta

Print Fennel Rosemary Porchetta Prep Time: 2 hours Cook Time: 6 hours Total Time: 8 hours Category: Main Cuisine: Italian Yield: 8 Ingredients 1 7- to 8-pound boneless pork butt butterflied open For the Stuffing 8 ounces pancetta, cut into ½-inch cubes 4 tablespoons (½ stick) salted butter, room temperature 1 cup (1½ ounces) lightly […]

Easter 2019

We had a great family day in Easter. The whole gang was here. On the menu: Leg of Lamb Stuffed with Spinach, Goat Cheese and Pine Nuts Sugarcane Glazed Ham with Bartlett Pears and Granny Smith Apples Crown Roast of Pork Cindy’s Awesome (not) Low Calorie Scalloped Potatoes Creamy Peas with Pancetta Honey Glazed Carrots […]

Crown Roast of Pork

Ingredients 1 crown roast of pork (10 to 12 pounds; 16 chops), allowed to stand at room temperature for at least one hour before cooking For the marinade: 6 tablespoons olive oil 2 tablespoons minced garlic 4 teaspoons kosher salt 2 teaspoons freshly ground black pepper 2 teaspoons fresh sage, finely chopped 2 teaspoons fresh […]

Sugar Glazed Baked Ham

Ingredients 1 hickory smoked ham, spiral sliced, 8 to 10 pounds (no bone, water added, cooked) 1 1/2 pounds (about 4) Granny Smith apples 1 1/2 pounds (about 4) Bartlett pears For Spice Glaze 1 cup firmly packed light brown sugar 1 cup Steenís 100% Pure Cane Syrup 1/2 cup dark molasses 1/2 cup dark […]

Lamb Roast Stuffed with Spinach and Goat Cheese.

Ingredients 1 (4 pound) boneless leg of lamb, well-trimmed 1/4 cup Tony’s Creole seasoning 3 tablespoons olive oil 1/4 cup chopped onions 2 tablespoons minced garlic Freshly-ground black pepper 2 cups chopped fresh spinach 1/4 cup chopped fresh mint 14 cup toasted pine nuts 4 ounces mild goat cheese Directions Preheat oven to 400 degrees […]

Chicken and Sausage Arrabiata

½  cup olive oil ½ lb sweet italian sausage in 1 “ chunks 2 lb chicken thighs salt and pepper 10 cloves minced or crushed 4 hot cherry peppers quartered and de-seeded ½ cup white wine vinegar 1 cup chicken stock    ½ cup dry white wine 2 tbs fresh parsley Directions Wash chicken and pat […]

Herbed Moroccan CousCous

1 1/4 cups water 1 cup uncooked couscous 2 tablespoons chopped fresh flat-leaf parsley 1 tablespoon butter, melted 1 teaspoon minced garlic 2 teaspoons fresh lemon juice 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper Bring water to a boil in a small saucepan. Stir in couscous; cover. Remove from heat; let stand […]

Moroccan Carrots with Chermoula Sauce

8 medium carrots, peeled 2 cloves garlic, crushed 1/4 cup finely chopped cilantro 1 teaspoon ground cumin 1 teaspoon paprika 2-3 tablespoons olive oil juice of 1 lemon salt and pepper Wash the carrots and remove the skin and cut into slices after cooking in a pan of boiling salted water for 15 minutes. Check […]