Pasta sanza vino e come il cuore
sanza amore
Pasta without wine is like a heart
without love
Father's
Dayis
a celebration honouring fathers and celebrating fatherhood, paternal
bonds, and the influence of fathers in society. Many countries
celebrate it on the third Sunday of June, though it is also
celebrated widely on other days by many other countries
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Bacon
Horseradish Dip
Canadian
Club Filet Mignon and Grilled Potatoes
Roasted
Spring Vegatables
Pineapple
Rhubarb Pie Recipe
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Bacon
Horseradish Dip ( makes 400 ml)
Ingredients
10
slices bacon cooked scripy and crumbled
300
ml sour cream
100
ml mayonnaise
30
ml horseradish
15
ml lemon juice
2
ml Woecrstershire sauce
few
drop tobasco sauce
2
ml salt
METHOD
1
In a bowl , stir together bacon ,sour
cream,maynnaise,horseradish,tobasco ,lemon juice Worcerstershhire
sauce and salt.
2.
Cover with plastic wrap and refrigerate for a few hours up to 6 to 8
hours.
3.Bring
to room temperature before serving.
This
dip compliments with Tortilloa chips , fresh bread , Toasted bread or
as a topper on potatoes,
Whiskey
Glazed Filet Mignon and Grilled Potatoes ( 4 servings )
Ingredients
Ingredients
150 ml Canadian Club whiskey
15 ml brown sugar
Salt and freshly ground black pepper
75 ml olive oil
4 cloves garlic, smashed
Four 200 gr filet mignon steaks
750 gr Yukon gold potatoes
30 ml. chopped fresh chives
5 ml.white wine vinegar
Method
1.Preheat
a grill on medium-high heat. Whisk together the whiskey, brown sugar,
salt and pepper until the sugar and salt are dissolved. Stir in 30
ml of the oil and the garlic. Add the steaks, turn a few times to
coat with the marinade and let stand at room temperature for 20
minutes.
2.Meanwhile, quarter each potato lengthwise to form wedges and put in a medium pot. Cover with cold water to cover by 2 cm add some salt. Bring to a boil over medium-high heat, reduce the heat to medium and simmer until tender (but not falling apart), about 15 minutes. Drain well. Toss with 15 ml olive oil.
3.Remove the steaks from the marinade and pat dry with paper towels. Pour the marinade into a small pot and bring to a boil. Boil for 2 to 3 minutes until slightly reduced, making sure the sugar does not burn, to make a glaze and sauce for the steak.
3.Grill the steaks 3 to 4 minutes per side,pending how thick your steak is brushing with the boiled marinade several times in the last few minutes of grilling time. Transfer to a large plate to rest for 5 to 10 minutes. While the steaks grill, add the potatoes to the grill and grill until well-marked and crispy, turning to grill all sides, about 5 minutes total. Transfer the potato wedges to a bowl.
4.Toss the grilled potatoes with the remaining 1 tablespoon oil, chives, vinegar and salt and pepper to taste. Remove the garlic cloves from the remaining glaze and serve drizzled over the steaks with the potatoes on the side.
2.Meanwhile, quarter each potato lengthwise to form wedges and put in a medium pot. Cover with cold water to cover by 2 cm add some salt. Bring to a boil over medium-high heat, reduce the heat to medium and simmer until tender (but not falling apart), about 15 minutes. Drain well. Toss with 15 ml olive oil.
3.Remove the steaks from the marinade and pat dry with paper towels. Pour the marinade into a small pot and bring to a boil. Boil for 2 to 3 minutes until slightly reduced, making sure the sugar does not burn, to make a glaze and sauce for the steak.
3.Grill the steaks 3 to 4 minutes per side,pending how thick your steak is brushing with the boiled marinade several times in the last few minutes of grilling time. Transfer to a large plate to rest for 5 to 10 minutes. While the steaks grill, add the potatoes to the grill and grill until well-marked and crispy, turning to grill all sides, about 5 minutes total. Transfer the potato wedges to a bowl.
4.Toss the grilled potatoes with the remaining 1 tablespoon oil, chives, vinegar and salt and pepper to taste. Remove the garlic cloves from the remaining glaze and serve drizzled over the steaks with the potatoes on the side.
Serve
with Roasted Spring Vegetables
ROASTED SPRING VEGETABLES (serves 4 )
Ingredients
500
gr assorted spring vegetables ( carrots,asparagus,radishes,green
onions,or sugar snap peas ) trim or peel in need to cut to all the
same size
4
peeled garlic cloves
30
ml olive oil
salt
Freshly
ground pepper
Method
1.Preheat
oven to 210 C . Cpombine vegetables.garlic,and oil in a bowl.
2.Season
with salt and pepper,toos to coat .
3.Spread
out in a single layer on a rimmed baking sheet.
4.Roast
stirring halfway through ,until tender , golden brown and charred in
spots about 20 minutes.
5.Serve
warm
Pineapple Rhubarb Pie Recipe ( 6-8 servings )
Ingredients
700
gr chopped fresh rhubard
400
gr fresh chopped pineapple
400
gr sugar
75
ml tapioca
15
ml lemon juice
10
ml grated lemon peel (1 lemon )
1
raw pie crust top and bottom
Metod
1.In
a bowl combine the rhubard,pineapple,sugar,tapioca lemon juice and
lemon peel,let stand for about 15 minutes
2.Line
a pie pan with a bottom pastry and add filling .
3.Egg
wash the rim of the bottom crust and place the top crust on the
filling crimp the sides and egg wash the top crust .Cut clits or
make decorative cut outs in pasty .
4.Bake
at 190 C. for about 50 to 60 minutes golden brown
5
Cool for at least a few hpir before serving
