1 tablespoon olive oil1/4 cup finely chopped onion1/4 cup brown sugar, packed1 can (15 ounces) tomato sauce1/4 teaspoon garlic powder1/4 teaspoon pepper1 teaspoon Worcestershire sauce1/4 teaspoon red pepper sauce1 can (4 ounces) diced green chilies1/2 teaspoon chili powder3 American Lamb sirloin steaks or 6 shoulder chops (approximately 2 pounds), cut 3/4”- 1” thick
12 ounces ground American lamb1 small red onion2 cups quartered cherry tomatoes15 ounces chickpeas, drained and rinsed1/2 seedless cucumber, quartered lengthwise and chopped into triangles2 tablespoons red wine vinegar2 tablespoons extra-virgin olive oilKosher salt1/2 cup loosely packed mint leaves2 tablespoons finely chopped fresh parsley2 tablespoons dry bread crumbs2 garlic cloves, minced1 teaspoon Aleppo pepper or other mild chile powder8 wood skewers, soaked at least 30 minutes in water1/2 cup Greek yogurt4 pitas, warmed on the grill
1 tablespoon olive oil1/3 cup finely chopped onion2 garlic cloves, finely chopped1/4 cup pine nuts1 pound ground Catelli Fresh American Lamb1/2 cup chopped Spanish olives, stuffed with pimento1 1/2 teaspoons ground cumin1 teaspoon dried oregano leaves, crushed1 teaspoon salt3/4 teaspoon pepper5 dashes red pepper sauce1 egg1 tablespoon water2 recipes pastry for double crust pie, rolled 1/16” thick
4 veal filet medallions, about 2.5 oz. each and 1” thickPepperButter in sufficient quantity2 slices of foie gras, ¼” thick1/2 cup demi-glace sauce1 piece of foie gras (to thicken the sauce)
1 pound ground veal2 egg whites½ teaspoon salt¼ teaspoon ground white pepperPinch nutmeg4 ounces heavy cream4 ounces plain yogurt4 ounces fresh bread crumbs2 teaspoons fresh sage, minced5 pieces thinly sliced prosciutto, cut in halves10 fresh sage whole leaves10 Fontina cheese slices4 ounces dry bread crumbs2 ounces clarified butter or vegetable oil10 slider-size buns10 beefsteak tomato slices1 ounce yellow frisée½ ounce balsamic vinegar
Meatballs1 1/2 pounds ground veal1 teaspoon salt1 teaspoon dried basil1 teaspoon Italian herb mix½ teaspoon crushed chili pepper1 egg, beatenJardinière Sauce2 cans (28 ounces each) diced Italian tomatoes1 can (28 ounces) crushed tomatoes1 onion, diced2 carrots, diced1 sweet pepper, cut into strips1 celery stalk, diced2 garlic cloves, crushed8 ounces mushrooms, sliced1 bay leaf1 tablespoon Italian herb mix1 teaspoon dried basil½ teaspoon crushed chili pepper or 1 teaspoon for stronger sauce or 2 teaspoons for spicy sauce¼ cup dry white wine½ cup olive oil (as needed)
Burgers3 pounds ground Australian lamb2 tablespoons dried parsley1 tablespoon garlic, roasted or granulated1 tablespoon dried oregano1/2 teaspoon freshly ground pepperOlive oil for cookingSlice of cheese, if desired8 Kaiser or hamburger rollsLettuce leavesChopped tomato, onion, cucumber, and fresh oreganoTzatziki1 pint natural Greek-style yogurt2 cucumbers, de-seeded and grated2 cloves fresh garlic, finely chopped1 tablespoon extra-virgin olive oil1 tablespoon fresh dill, chopped1 teaspoon salt
1 pound ground veal1 carrot, cut in large pieces1 celery stalk, cut in large pieces2 French shallots, cut in large pieces1 egg1 teaspoon cornstarchSalt and pepper to taste1 can creamed cornMashed potatoes with tumeric and paprika in sufficient quantity