Ossobuco

Ossobuco is a great winter time Italian meal. I love the smell of it cooking as it fills the house up with flavors.

Battuto

Battuto is a mixture of diced onion, celery and carrot and provides a base to start a lot of Italian dishes such as soups, pasta sauces and osso buco.

Sometimes I add chopped basil, garlic, sage, or Italian parsley to the Battuto and sometimes I add diced pancetta or ham depending on what recipe I'm using.

1 large Onion diced
2 large Carrots diced
2 large Celery Stalks diced

Char-Grilled Caribbean Steak

This is so easy to fix that I just love to cook this dish. It only takes ten minutes cooking time and I can put it together the day before so that we have a fast and easy meal cooked after a long days work without much effort.

1 large Flank Stake
6oz KC Masterpiece Fajita Marinade
6oz KC Masterpiece Caribbean Jerk Marinade
4oz Tabasco Garlic Sauce Marinade
4oz Tabasco Caribbean Steak Sauce
Heavy Foil Paper
1 large Zip-Lock plastic bag

Mix all ingredients together in the zip-lock bag and marinate meat over night.

Fire up the grill to medium-high heat and grill steak over hot coals for five minutes on each side making sure not to over cook. What I do is place the steak on the grill and cover with the top and grill for five minutes. I then flip the steak and grill five minutes more. Use tongs to work the steak because if you use a fork you will puncture the meat and let all those great juices run out.

Remove steak from grill and wrap in foil paper and let the steak rest for fifteen minutes. Remove steak from foil and cut across the grain into 1/8 or thinner slices and serve hot.

Roasted Duck

It's December and I can hardly wait for Christmas to get here. I love this time of year and I'm always looking forward to Roasting Duck for our Christmas Eve Party.

This year I think I'll Roast several Ducks along with a Goose. Both can be Roasted this way and both will come out great.

I start this dish out on the BBQ Pit and finish roasting it in the Oven on low heat. It takes most of the day to cook this way but believe me when you bite into the Duck and hit no fat you will love the results.

2 Ducks cleaned and dried
2 cups of Kosher Salt for the dry rub
32oz BBQ Sauce
1 large food grade plastic bag

Rub the Ducks with 2 cups of Kosher Salt and place into the plastic bag and refrigerate for 24 Hours. Remove them from the refrigerator and Wash Well making sure that you remove any remaining Salt then pat dry.

Layout enough Heavy Foil Paper to completely cover the Ducks several times, you need this much to keep them from burning. Place 1 Duck in the center of the Foil Paper and cover with Half the BBQ Sauce. Completely wrap the Duck in Foil Paper making sure to get Several Layers around the Duck, then do the same to the remaining Duck.

Place enough Charcoals in the bottom of your BBQ Pit to cover it and start the fire. Once the coals are hot Move them to the side so that you are Not cooking Under Direct Heat. Place the Ducks onto the Center of the grill and close the lid.

Check them every Hour and add coals as needed, roast them this way for 4 Hours. Remove from your BBQ Pit and place Ducks into pre-heated Oven set at 275 and Roast for 2 Hours more.

Remove Ducks form oven and let rest for 15 Minutes. Remove Ducks from foil and place them on a serving dish along with some Roasted Potatoes and enjoy.