MAIN COURSE

Artichoke and Goat Cheese Agnolotti with Truffles
Braised Savoy Cabbage with Cinnamon and Orange
Beef Stroganoff
Chicken Biryani
Garlic Risotto with Tomatoe Sauce
Gremolata Seared Chicken
Grilled Beef with BBQ Rub and "Mop"
Indian Chicken with Spiced Saffron Rice
Mignonette of Lamb with Mushrooms and Parsley
Orange-Hoisin Country- Style Ribs
Pad Thai
Roast Beef Grissini with Remoulade
Roast Chicken Provencale
Sauteed Filet Mignon with Peppered Cumin Seed Crusts
Sauteed Pork Tenderloin with Mango Sauce
Spanish Chicken with Olives
Spanish Chicken and Rice
Spicy Sausage and Peppered Stew
Wine-Braised Pork Loin

ARTICHOKE AND GOAT CHEESE AGNOLOTTI WITH TRUFFLES

Artichoke Filling

1/2 lemon
2 large artichokes
1/2 cup heavy cream
1 garlic clove, thinly sliced
1/4 cup mascarpone or softened cream cheese
1/4 cup fresh goat cheese (2 ounces)
Salt and freshly ground white pepper

Pasta

1 cup plus 2 tbsp all-purpose flour
1/4 cup semolina, plus more for dusting
1/2 tsp olive oil
1/2 tsp salt
2 large eggs

Sauce

1 cup chicken stock
2 thyme sprigs
2 tbsp unsalted butter
Salt and freshly ground white pepper
1 tbsp freshly grated Parmesan cheese
1 small black or white truffle, thinly shaved
or 1 tsp truffle oil


Make the artichoke filling. Squeeze the lemon juice into a medium bowl of water; add the lemon. Working with 1 artichoke at a time, snap off the tough outer leaves. Using a sharp knife, cut off the yellow leaves at the top of the heart and all but 1 inch of the stem; trim the dark green stubs and fibers from the artichoke bottom and stem. Using a melon baler or spoon, scoop out the furry choke. Thinly slice the artichoke heart and put in the acidulated water.

Drain the artichokes and put them in a saucepan. Add the heavy cream and garlic and cook over moderately low heat until the artichokes are tender and the cream thickens, about 15 minutes; add a few tablespoons of water if the cream gets too thick. Using a slotted spoon, transfer the artichokes to a food processor and puree until smooth. Transfer to a bowl and stir in the mascarpone, goat cheese and a generous pinch each of salt and pepper. Refrigerate until chilled

Make the pasta. In a food processor, pulse the flour, semolina, oil and salt to combine. Add the eggs and process just until the mixture resembles wet crumbs. Transfer the dough to a board and knead until silky about 1 minute. Wrap the dough in plastic and let rest at room temperature for 30 minutes.

Cut the dough into 4 pieces. Using a hand-cranked pasta machine, roll 1 piece of the dough through successively narrower settings until you reach the thinnest setting. Lay the pasta sheet on a work surface and cover with a kitchen towel. Repeat with the remaining dough, layering it between towels. Using a 2 1/4 inch round biscuit cutter, cut out rounds from the dough sheets and arrange them without touching between layers of plastic wrap.

Working with 6 rounds at a time, brush each one lightly with water. Set a heaping 1/4 teaspoon of the filling in the center of each round and fold the dough over to form half-moons. Crimp and seal the edges, pressing out the air. Arrange the agnolotti in a single layer, without touching, on a baking sheet dusted with semolina. Continue making agnolotti with the remaining dough and filling.

Make the sauce. In a medium nonstick saucepan, boil the chicken stock and thyme sprigs until reduced to 1/4 cup; discard the thyme. Reduce the heat to low and whisk in the butter. Season with salt and white pepper and remove from the heat.

In a large pot of boiling salted water, cook the agnolotti, stirring gently, until just al dente, bout 2 minutes. Drain the agnolotti and add them to the saucepan, turning to coat with the sauce. Sprinkle with the Parmesan. Using a slotted spoon, transfer the agnolotti to 4 shallow soup plates and spoon any sauce on top. Garnish with the truffle shavings and serve.

BEEF STROGANOFF

4 tbsp butter
2 tbsp flour
1 tsp dry mustard
1 cup beef stock
1/4 cup sour cream
1 small yellow onion, peeled and thinly sliced
1 1/2 lbs. Beef tenderloin, sliced into pieces 3” long x 1” wide x 1/8” thick
Salt and freshly ground black pepper
Vegetable oil
4 russet potatoes, peeled and sliced into 1/8” matchsticks
2 tbsp chopped parsley

Melt 2 tbsp of the butter in a small saucepan over medium heat.  Add flour and dry mustard, and stir with a wooden spoon for 2 minutes.  Gradually add the stock, whisking constantly until thick, about 2 minutes.  Stir in sour cream, remove from heat, and set aside.

Melt remaining 2 tbsp of the butter in a large skillet over medium heat.  Add onions, and cook until soft and lightly golden, about 5 minutes.  Increase heat to high, add meat, and sauté until just cooked through 2-3 minutes.  Reduce heat to low, add reserved sauce, and season to taste with salt and pepper.  Cover to keep warm.

Meanwhile, pour oil into a deep medium pot to a depth of 1 1/2” and heat over medium heat to 365 degrees.  Fry potatoes in batches until golden and crisp, about 3 minutes.  Drain on paper towels; season to taste with salt while still warm.

Spoon stroganoff onto a serving plate and cover with a mound of jumbled straw potatoes.  Garnish with parsley.

BRAISED SAVOY CABBAGE WITH CINNAMON AND ORANGE


One 2 1/2 pound Savoy cabbage, halved and Cored, leaves separated
2 tbsp unsalted butter
2 tbsp extra-virgin olive oil
1 medium onion, thinly sliced
1 garlic clove, minced
Salt and freshly ground pepper
1 cup Chardonnay
2 cups beef stock
1 tsp finely grated orange zest
Large pinch of cinnamon

Bring a large pot of water to a boil.  Add the cabbage leaves and blanch for 1 minute.  Drain and cut into thin shreds.

In a large enameled cast-iron casserole, melt the butter in the olive oil.  Add the onion and garlic and cook over low heat until softened, about 7 minutes.  Add the cabbage and season with salt and pepper.  Cover and cook over low heat for 10 minutes, stirring a few times.  Add the wine and simmer until almost evaporated.  Add the stock, cover and simmer, stirring occasionally, until tender, 40 minutes.  Stir in the orange zest and cinnamon, season with salt and pepper and serve.

CHICKEN BIRYANI


2 tablespoons warm milk
1/8 teaspoon saffron threads, crumbled
3 tablespoons vegetable oil
6 white or green cardamom pods
1 cinnamon stick, broken
1 bay leaf
1 teaspoon whole black peppercorns
2 cups basmati rice
3 cups water
Salt
2 medium onions, 1 finely chopped and 1 thinly sliced
1 large tomato, coarsely chopped
2 tablespoons Garlic Paste
2 tablespoons Ginger Paste
2 teaspoons garam masala
1/2 teaspoon cayenne pepper
1/2 teaspoon ground turmeric
1/4 teaspoon ground cloves
1/4 teaspoon ground mace
1/4 teaspoon ground cardamom
1/4 teaspoon ground cinnamon
1 1/2 pounds skinless, boneless chicken cut into 1-inch pieces
1/2 cup coarsely chopped cilantro leaves
Freshly ground pepper
1 tablespoon unsalted butter, melted
2 tablespoons coarsely chopped mint leaves
1 tablespoon finely julienned fresh ginger

Preheat the oven to 350 degrees.  In a small bowl, combine the warm milk with the saffron, let steep for at least 10 minutes.

Heat 1 tablespoon of the oil in a medium saucepan.  Add the cardamom pods, cinnamon stick, bay leaf and black peppercorns and cook over moderate heat until sizzling, about 3 minutes.  Add the rice and stir to coat with the oil, about 1 minute.  Add the water and 1 teaspoon of salt and bring to a boil.  Cover and cook over low heat until the rice is tender and the water has been absorbed, about 12 minutes.  Let stand, covered, for 5 minutes then fluff the rice with a fork.  Season with salt.

Meanwhile, heat 1 tablespoon of the oil in a large skillet.  Add the chopped onion and cook over moderate heat until browned, about 5 minutes.  Add the tomato and cook for 1 minute.  Add the Garlic paste, ginger paste, garam masala, cayenne, turmeric, cloves, mace, cardamom and cinnamon and cook, stirring, until fragrant, about 2 minutes.  Stir in the chicken, cover and cook over low heat, stirring occasionally, until the chicken is white throughout, about 12 minutes.  Stir in the cilantro and season with salt and pepper.

Spread half of the rice in a medium enameled cast-iron casserole.  Top with the chicken mixture, then cover with the remaining rice.  Drizzle the saffron milk over the rice, followed by the melted butter.  Cover and bake for 30 minutes.

Meanwhile, heat the remaining 1 tablespoon of oil in a large skillet.  Add the sliced onion and cook over moderate heat, stirring once or twice, until browned, about 6 minutes.  Using a slotted spoon, transfer the onion to paper towels to drain.  Sprinkle the biryani with the mint, julienned ginger and fried onions and serve.

GARLIC RISOTTO WITH TOMATO SAUCE

Tomato Sauce:
1/4 cup olive oil
1 tsp minced garlic
4 pounds vine-ripened tomatoes - peeled, seeded and
coarsely chopped
1/4 cup vegetable stock or canned broth
1 1/2 tsp. honey
6 fresh basil leaves
Salt and freshly ground pepper

Risotto:
5 large unpeeled garlic cloves
1/4 cup plus 1 tbsp olive oil
4 anchovy fillets, mashed
1 tsp minced fresh flat-leaf parsley
1 tsp minced fresh basil
1 tsp minced fresh oregano
3 3/4 cups vegetable stock or canned stock
1/4 fennel bulb, finely chopped
1 cup Arborio rice (about 7 ounces)
2 bay leaves
1/3 cup dry white wine
3 tbsp unsalted butter, softened
1 1/4 cups freshly grated Parmesan cheese (about 4 ounces)
Salt and freshly ground pepper

Fried Olives:
Peanut oil, for frying
24 Calamata olives (about 5 ounces), halved and pitted
1/4 cup buttermilk
1 cup all purpose flour

Make the tomato sauce: Heat the oil in a large nonreactive saucepan. Add the garlic and cook over moderately high heat until lightly browned, about 1 minute. Add the tomatoes, vegetable stock, honey and basil and bring to a boil. Lower the heat to moderate and simmer, stirring, until the tomatoes break apart and the sauce thickens, about 20 minutes. Strain the sauce, pressing down on the solids and season with salt and pepper. (Make Ahead: The sauce can be refrigerated for up to 2 days; rewarm before serving.)

Make the Risotto: Preheat the oven to 325 degrees. Toss the garlic with 1 tbsp of the oil, wrap in foil and roast for about 45 minutes, or until tender; let cool. Slip the garlic from its skins and mash with the anchovies, parsley, basil and oregano.

In a medium saucepan, heat the vegetable stock over moderate heat; keep warm. Heat the remaining 1/4 cup oil in a heavy, nonreactive, medium saucepan. Add the fennel and cook over low heat, stirring, until tender, about 5 minutes. Add the rice and bay leaves and stir to coat with the oil; try not to break up the bay leaves. Stir in the wine and simmer until absorbed, about 2 minutes.

Add one-quarter of the warm stock to the rice and cook, stirring constantly, until absorbed, about 5 minutes. Add the remaining stock in 3 batches; cook, stirring constantly until the stock is absorbed before adding more. The rice is done when it is just cooked through and lightly bound with creamy liquid, about 25 minutes total cooking time. Stir in the garlic-anchovy paste with the last batch of stock. When the risotto is done, add the butter and the Parmesan and season with salt and pepper.

Make the fried olives: Hat 1 inch of peanut oil in a medium skillet. Coat the olives with the buttermilk and dredge in the flour. Fry the olives over high heat until crisp and golden, about 2 minutes. Transfer to paper towels; drain and keep warm.

Rewarm the tomato sauce and pour it into 4 shallow bowls. Mound the risotto in the center, garnish with the fried olives and serve at once.

GREMOLATA SEARED CHICKEN

2 tablespoons olive oil
4 chicken breast filets
 
Gremolata
1/2 cup finely chopped flat-leaf parsley
1 tablespoon salted capers, rinsed and chopped
1 tablespoon finely grated lemon zest
cracked black pepper
 
To make the gremolata, combine the parsley, capers, lemon zest and enough pepper to taste.  Sprinkle the chicken with the gremolata mixture.
 
Heat the oil in a non-stick frying pan over medium to low heat.  Add the chicken and cook for 5 minutes on each side or until cooked through.  Serve with salt-roasted potatoes and steamed green beans.
 
Serves 4.

GRILLED BEEF WITH BARBEQUE RUB AND "MOP"

Spice Rub

1/4 cup chopped fresh parsley
3 tbsp coarse salt
3 tbsp coarsely ground pepper
2 tbsp minced garlic
1 tbsp paprika
2 tsp crumbled bay leaf
1 1/2 tsp cayenne pepper
1 1/2 tsp dry mustard

Mop

1 cp beef stock
1/4 cup dry red wine
3 tbsp barbeque sauce
2 tbsp Worcestershire sauce
2 tbsp vegetable oil
2 large garlic cloves, pressed
1 tbsp minced serrano chili
1 3-1/2 pound beef tenderloin
Vegetable Oil

For Spice Rub:

Combine all ingredients in small bowl. Set aside.

For Mop:

Combine first 7 ingredients in medium bowl. (Can be prepared 1 day ahead. Cover spice rub and mop separately and refrigerate.)
Brush beef with oil. Press spice rub onto beef. Let stand 40 minutes.
Prepare barbeque (medium-high heat). Place beef on grill and cook until thermometer registers 125 degrees for rare, turning and basting with mop every 5 minutes, about 20 minutes. Move beef to coolest part of grill. Cover with foil and cook 10 minutes more. Transfer to platter and let stand 10 minutes. Slice beef and serve with hot tomato sauce.

INDIAN CHICKEN WITH SPICED SAFFRON RICE
8 Servings

Spiced Saffron Rice

2 tsp vegetable oil
2 tsp minced peeled fresh ginger
2 cups white basmati rice
2 tbsp dried currants
2 tbsp chopped jalopeno chili
1 tsp turmeric
6 whole cardamom pods
4 whole cloves
1 cinnamon stick
Generous pinch of saffron threads
3 1/2 cups water
1 1/2 tsp salt


Curried Chicken

1 tsp vegetable oil
1 large onion, thinly sliced
1 cup finely chopped carrot
1 tbsp minced peeled fresh ginger
1 tbsp minced garlic
1 1/2 pounds boneless skinless chicken
thighs, fat trimmed, cut into
1/2 inch wide strips
1 tbsp curry powder
1 cup plain nonfat yogurt, room temperature

1/4 cup sliced almonds, toasted
(about 1 ounce)
1/2 cup chopped fresh cilantro


For Rice: Heat oil in heavy large saucepan over medium heat. Add ginger and cook 30 seconds. Stir in rice, currants, jalapeno, turmeric, cardamom, cloves, cinnamon and saffron and cook 1 minute. Add water and salt and bring to boil. Reduce heat to low, cover and simmer until water is absorbed and rice is tender, about 15 minutes.

For Curried Chicken: Heat oil in heavy large skillet over medium heat. Add onion; sauce until golden brown, about 5 minutes. Stir in carrot, ginger, and garlic; cook 1 minute. Add chicken to skillet; stir to coat with onion and season with salt. Stir in curry powder. Reduce heat to low, cover and cook until chicken is just cooked through, stirring occasionally, about 5 minutes. Uncover, remove from heat and let stand 5 minutes. Whisk yogurt until smooth. Stir yogurt into chicken mixture.

Spoon half of rice into 13x9x2 inch baking dish. Spoon chicken evenly atop rice. Top with remaining rice in decorative pattern. Cover with foil. (Can be prepared 1 day ahead; refrigerate.)

Preheat oven to 350 degrees. Bake mixture until heated through, about 25 minutes. Remove foil; sprinkle chicken with almonds and cilantro and serve.

MIGNONETTE OF LAMB WITH MUSHROOMS AND PARSLEY
Filettini di agnello ai funghi e prezzemolo

1 1/2 lb. Lamb loin, cut into 1/2 inch cubes
salt
freshly ground black pepper

Parsley Cream Sauce:

6 tbsp butter
1 shallot, finely diced
1 cup fresh parsley stems, washed and well dried
3/4 cup whipping cream
salt
freshly ground black pepper
1/2 lb. Fresh mushrooms (oyster, stone or champignon), trimmed and washed
6 tbsp olive oil
1 clove garlic, minced
salt
freshly ground black pepper

Season the lamb cubes with salt and pepper and set aside.

To make the sauce, melt the butter over medium heat in a medium-sized skillet. Add the shallot. When the butter starts to foam, add the parsley stems, carefully separating them with a fork. Cook for approximately 2 minutes, then add the cream and let it bubble for approximately 30 seconds. Season with salt and pepper to taste. Set aside and keep warm.

To prepare the mushrooms, chop coarsely and put in a medium-sized skillet with 2 tbsp of the olive oil. Brown the mushrooms over high heat for approximately 3 minutes, then add the garlic and season with salt and pepper to taste. Continue to cook over high heat, stirring carefully, until the garlic is golden brown. Remove from the heat and keep warm.

In another medium sized skillet, heat the remaining 4 tbsp of olive oil over high heat. When the oil is almost smoking, cook the lamb for approximately 6-8 minutes, turning to cook on all sides. Remove from the heat.

Arrange the lamb on individual warm plates. Cover with the mushrooms and spoon the parsley cream sauce.

Serves 4.

ORANGE-HOISIN COUNTRY-STYLE RIBS

Precooking these ribs until very tender is a do-ahead bonus, because you can grill them for great flavour at the last minute and eat with no fuss.

8 country-style pork ribs (about 3 1/2 pounds)
2 cups water
6 green onions
1/2 cup hoisin sauce
1/2 cup frozen orange juice concentrate, thawed
Strips of peel from 1 orange
2 1-inch pieces peeled fresh ginger
1/2 tsp oyster sauce
1/8 tsp dried crushed red pepper
Chopped green onions

Arrange ribs in single layer in heavy large pot or Dutch oven. Mix next 8 ingredients in medium bowl until blended. Pour sauce over ribs. Bring to simmer over high heat. Cover pot, reduce heat to medium-low and simmer ribs until very tender, about 1 hour. Using tongs, transfer ribs to plate. Boil sauce until reduced to sauce consistency or 1 1/3 cups, about 15 minutes. Strain sauce. (Can be prepared 3 days ahead. Cover ribs and sauce separately and refrigerate. Bring ribs to room temperature and rewarm sauce before continuing.)

Prepare barbeque (medium heat). Grill ribs until heated through, turning frequently, about 10 minutes. Brush with sauce and grill until glazed, turning frequently, about 4 minutes.

Arrange ribs on platter. Sprinkle with chopped green onions. Serve, passing extra sauce separately.

PAD THAI

8 ounces dried rice noodle sticks
1/4 cup fish sauce
2 tablespoons rice wine vinegar
2 tablespoons sugar
1/4 pound peeled and de-veined raw shrimp, halved lengthwise
1/4 pound ground pork
1/4 teaspoon cayenne
3 tablespoons peanut oil
2 tablespoons minced garlic
2 large eggs
2 cups bean sprouts
2 cups sliced green onions
1/4 cup chopped roasted unsalted peanuts
1/4 cup minced fresh cilantro
1 tablespoon fresh lime juice

In a large bowl, combine the noodles with water to cover. Soak until just tender, about 45 minutes, then drain.

In a small bowl, combine the fish sauce, vinegar, and sugar, and stir until the sugar dissolves. Set aside. Season the shrimp and pork with cayenne.

In a wok or large saucepan, heat the oil over medium-high heat. Add the garlic, and cook, stirring, for 30 seconds. Add the shrimp and pork and cook until the shrimp are just cooked through and the pork is brown, 1 to 2 minutes. Transfer to a plate and cover to keep warm.

Add the eggs and cook, stirring, until just set, about 45 seconds. Add the sprouts, onions, fish sauce mixture, and noodles, and cook, stirring, until warmed through. Add the shrimp and pork, and peanuts, and cook for 30 seconds. Transfer to a serving platter and toss with the cilantro and lime juice. Serve immediately.

ROAST BEEF GRISSINI WITH REMOULADE
 
Remoulade Sauce:
 
1/2 cup mayonnaise
1 hard-cooked egg, finely chopped
2 tbsp minced gherkins
1 tbsp plus 1 tsp Dijon mustard
1 tbsp drained finely chopped capers
1 tbsp finely chopped flat leaf parsley
1 tbsp finely chopped dill
2 tsp finely chopped chives
1 tsp minced garlic
Freshly ground pepper
 
Grissini:
 
2 garlic cloves, thinly sliced
2 tbsp olive oil
1/2 pound thinly sliced rare roast beef, cut into 24  6 by 11/2 inch strips
Salt and freshly ground pepper
24 arugula leaves, stemmed
8 to 10 grissini (about 1/2 inch thick) or breadsticks, broken into 4 inch lengths
 
Make the remoulade:  In a bowl, combine all of the ingredients and refrigerate until chilled or for up to 1 day.Cook garlic in oil – low heat.  Discard garlic.  Let oil cool.
 
Brush beef with oil, salt and pepper.  Lay arugula leaf on beef.  Make sure arugula leaf is larger than beef so it will stick out of the sides.  At this point, can add remoulade sauce in-between beef and arugula.  Or, use remoulade as an accompaniment to grissini.   Roll tightly around 1 end of strip.  Arrange on a platter with remoulade sauce.
 
Note – Do not make ahead of time as grissini with soften from the moisture of the beef and lettuce.

ROAST CHICKEN PROVENCALE
4 Servings

8 large shallots, peeled
6 ripe plum tomatoes, quartered
1 9-ounce package frozen artichoke
hearts, thawed
1 fresh fennel bulb, timed, cut
lengthwise into eights
1 garlic head, cloves separated, unpeeled
2/3 cup brine-cured olives (such as Nicoise)
1/4 cup fresh lemon juice
1/4 cup olive oil
2 tbsp chopped fresh rosemary or
2 tsp dried, crumbled
2 tbsp chopped fresh thyme or
2 tsp dried, crumbled
1 cup canned chicken broth
1 4-pound chicken


Position rack in center of oven and preheat to 350 degrees. Place shallots, tomatoes, artichoke hearts, fennel, garlic and olives in large roasting pan. Pour lemon juice and oil over, moistening evenly. Sprinkle with herbs. Season with salt and pepper. Pour 3/4 cup chicken broth into pan. Cover pan with foil and bake vegetables 20 minutes.

Season chicken with salt and pepper. Add chicken to vegetables in pan. Cover pan with foil and roast 1 hour. Baste chicken and vegetables with pan juices. Increase oven temperature to 450 degrees. Roast uncovered until chicken is brown and crisp and juices run clear when thigh is pierced with knife, basting frequently, about 20 minutes longer.

Transfer chicken to platter. Using slotted spoon, transfer shallots, artichokes, fennel, olives and all but 6 garlic cloves to platter with chicken. Cover to keep warm. Remove skin from 6 garlic cloves reserved in roasting pan and place garlic in processor; add contents of roasting pan. Process until sauce is smooth. Thin sauce with remaining 1/4 cup broth if necessary. Season with salt and pepper, to taste. Transfer chicken and vegetables, passing sauce separately.

SAUTEED FILET MIGNONS WITH PEPPERED CUMINSEED CRUSTS

1 tbsp freeze-dried green peppercorns, chopped coarse
1 tsp cuminseed, chopped coarse
Coarse salt, to taste
Two 1 1/2 inch thick filet mignons (about 1/2 pound each), tied
1 tbsp vegetable oil


In a small bowl, combine well the peppercorns, the cuminseed and the salt. Pat the mixture on both sides of each filet. Let the filets stand, uncovered, at room temperature for 15 minutes. In a heavy skillet, preferably a cast iron, heat the oil over moderately high heat until it is hot but not smoking and in it sauté the filets for 1 minute on each side.

Reduce the heat to moderately low and cook the filets for 5 minutes more on each side for medium-rare. Transfer the filets to plates. Let them stand for 5 minutes, and discard the string. Serves 2.

SAUTEED PORK TENDERLOIN WITH MANGO SAUCE

1 large mango, peeled
2 8-ounce pork tenderloins
Pepper
1 tablespoon butter
1/4 cup dry Sherry
1/2 cup chicken stock
Chopped fresh cilantro

Cut six 3-inch long 1/2 inch wide strips from Mango. Remove pit. Chop remaining mango. Puree 1 cup chopped mango in blender or processor. Reserve any leftover chopped mango to garnish pork. Reserve puree for sauce.

Place pork on work surface. Butterfly by making lengthwise cut down 1 side of meat, cutting 2/3 through. Open meat as for book. Make another lengthwise cut down center of each cut side, cutting 1/3 through. Press to flatten. Season pork with pepper. Place mango strips lengthwise down center of meat. Fold meat in half, enclosing filling. Tie pork crosswise with string at 1-inch intervals to hold shape. (Can be prepared 4 hours ahead. Cover and refrigerate.) Melt butter in heavy large skillet over medium heat. Add pork and sauté until golden brown on all sides and cooked through, about 15 minutes. Transfer to platter and tent with foil. Add Sherry to same skillet and cook 2 minutes. Whisk in stock and boil 1 minute. Stir in reserved mango puree. Cook until heated through stirring occasionally. divide sauce among plates. Slice pork and arrange atop sauce. Sprinkle with chopped fresh cilantro and any leftover chopped mango.

SPANISH CHICKEN WITH OLIVES

1 1/2 tsp cumin
1 1/2 tsp ginger
1 1/2 tsp cinnamon
1/4 tsp salt
1/2 tsp pepper
3 tbsp flour
1 3-4lb. Chicken, cut into pieces
3 tbsp olive oil
4 garlic cloves, thickly sliced
1/4 tsp red pepper flakes
1 white onion
2 bay leaves
1/2 cup pitted green olives, halved
1/2 cup pitted Greek black olives, halved
1/2 cup white wine
1 1/2 cups Chicken Stock
1/8 tsp saffron powder or turmeric
3 tbsp chopped fresh Italian parsley
3-4 tbsp lemon juice (to taste)

Combine the cumin, ginger, cinnamon, salt, pepper and flour.  Coat the chicken pieces with the flour mixture, shaking off any excess.  Reserve the leftover flour mixture.

Heat the olive oil in a large sauté pan set on high heat until sizzling, about 2 minutes.  Add the chicken pieces and cook for 3-4 minutes per side, until golden brown.  Transfer the chicken to a bowl and set aside.

In the same pan set on medium-high heat, cook the garlic, red pepper flakes, onion, bay leaves and both olives, stirring occasionally.  Cook until the onion is soft and the garlic is beginning to brown, about 3-4 minutes.  Add the reserved flour mixture to the pan and cook for 1 minute.  Stir in the wine and boil until reduced by half, about 1-2 minutes.  Add the chicken stock, saffron or turmeric and the reserved browned chicken.  Bring to a boil, reduce the heat to low and simmer for 15-20 minutes.  Stir in the parsley and lemon juice just before serving.

SPANISH CHICKEN AND RICE

2 1/2 cups chicken stock
1 cup dry white wine
1 onion, chopped
1/4 tsp saffron threads
1 cup long-grain white rice
1 bay leaf, crumbled
6 ounces ham, diced
18 pimiento-stuffed green olives
3/4 cup chopped green onions
3/4 cup drained chopped pimientos
1/4 cup minced fresh parsley

1/2 cup all purpose flour
2 tsp paprika
1/2 tsp salt
1 3-pound chicken, cut into 8 pieces
1/4 cup olive oil


Preheat oven to 325 degrees. Combine 2 cups stock, wine, 1 onion and saffron in heavy medium saucepan. Bring to a boil. Add rice and bay leaf and simmer 10 minutes, stirring occasionally. Mix in ham, olives, green onions, pimientos and parsley. Transfer rice mixture to large baking dish and set aside.

Mix flour, paprika and salt in medium bowl. Dip chicken into seasoned flour; shake off excess. Heat oil in heavy large skillet over medium-high heat. Add chicken and brown well, turning frequently, about 10 minutes. Arrange chicken atop rice in dish. Bake until chicken is cooked through and rice is tender, adding more stock if rice is dry, about 35 minutes.

SPICY SAUSAGE AND PEPPER STEW
 
 
1 1/2 lb sweet peppers
5 tbsp extra virgin olive oil
1 1/4 lb spicy sausages
14 oz tomatoes, roughly slices
1 tsp dried oregano or thyme, chopped
2/3 cup hot water
3 tbsp chopped flat leaf parsley
Salt and freshly ground black pepper
 
 
Halve and seed the peppers and cut them into quarters. Heat the olive oil in a large heavy pan, add the peppers and sauté them over a medium heat for 10-15 minutes until they start to brown.
 
Meanwhile, slice the sausages into bite size chunks.  Carefully tip the hot olive oil into a frying pan.  Add the sausages and fry them briefly, turning them frequently, to get rid of the excess fat but not to cook them.  As soon as they are brown, remove the sausages from the pan with a slotted spoon and drain them on a plate lined with paper towels.
 
Add the tomatoes, sausages and herbs to the peppers.  Stir in the water and season with salt and pepper.  Then cover the pan and cook gently for about 30 minutes.  Mix in the parsley and serve.
 
Alternative Cooking Method:
 
If you prefer, you can stir in the parsley, spread the mixture in a medium baking dish and bake it in an oven preheated to 350 degrees.  Cook for about 40 minutes, stirring occasionally and adding more hot water when needed.

WINE-BRAISED PORK LOIN
6 Servings

2 tsp salt
1/2 tsp ground pepper
1 bay leaf, crumbled
1 garlic clove, minced
Pinch of ground allspice
1 2-pound boned center-cut pork loin roast,
rolled, tied

3 tbsp olive oil
2 onions, chopped
4 garlic cloves, chopped
2 red bell peppers, cut lengthwise into strips, halved crosswise
1 cup dry white wine
1 cup canned crushed tomatoes with added puree
1 cup canned beef broth
2 bay leaves
1 tbsp dried marjoram, crumbled


Combine first 5 ingredients in small bowl. Pat pork dry; rub with salt mixture. Cover and chill 6 to 24 hours.

Preheat oven to 350 degrees. Wipe pork dry. Heat 2 tbsp oil in heavy dutch oven or casserole over high heat. Add pork; brown on all sides, about 10 minutes. Transfer to plate. Reduce heat to medium and add remaining 1 tbsp oil to Dutch oven. Add onions and sauté until very tender, about 10 minutes. Add garlic and peppers and sauté until peppers begin to soften, about 5 minutes. Add wine, tomatoes, broth, bay leaves and marjoram. Add pork, fat side up, and drippings on plate. Bring to a boil. Cover; bake until tender, 45 minutes.

Transfer pork to platter and let stand 15 minutes. If necessary, boil sauce until reduced to 4 cups. Season with salt and pepper. Slice pork. (Can be prepared 1 day ahead. Place half of sauce in baking dish. Top with pork slices, then remaining sauce. Cover and chill. Rewarm in covered dish in 350 degree oven until heated through, about 30 minutes. Serve pork with sauce.