Meat
Carbonade de Boeuf - Slow Cooker
Meatballs
Veal Scallopini in Marsala
Swiss Steak
Short Rib and New Potato Salad
Sausage, Eggplant and Peppers
Osso Buco
Trippa Marchegiano
Trippa Domenico
Calf Liver
Joe's Special
Italian Meat Loaf
Sauted Veal over Penne Pasta
Barbequed Ribs with Italian Marinade
Beef Steak with Capers
Lamb Shanks
Calf Brains
Loin Lamb Chops with Vegetables
Cima
Russian River Pot Roast
Porchetta Geyserville Rex
Veal Shanks with Mushrooms
Petaluma Stuffed Veal Chops
2005 Sauvignon Blanc
2005 Glissando
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Swiss Steak from Cousin Louise at the Rio Nido Grill
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Our cousin, Louise was no slouch as a cook, having learned from Nona Crinella and Uncle Lou, both great cooks. But, the Rio Nido Grill was a volume operation, complete with a daily "special," so meals had to be quick and delicious. As kids we loved eating at the Grill and our indulgent parents took us there two or three times a week. Here is one of our favorites.
3 pounds, round steak, about 1" thick (about 6 steaks)
1/2 cup, all-purpose flour
1/4 cup, olive oil
1 large white onion, finely chopped
1 small (about 12 ounce) can, peeled, chopped tomatoes
1/2 cup, diced carrots
1/2 cup, diced celery
2 medium sized garlic cloves, finely chopped
1 teaspoon, dried oregano
1 teaspoon, salt
1 teaspoon, fresh black pepper corns, coarsely ground
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Mix flour, salt and pepper, and dredge steaks.
Pound steaks on both sides with meat tenderizer, sprinkling on a bit more of the flour mixture.
In a large skillet, heat olive oil, add steaks, and quickly brown on both sides. Remove and set aside steaks.
Reduce flame to medium, and add onion, carrots, celery, garlic and oregano to pan. Saut until onions are translucent, then splash on the red wine, and allow mixture to cook for a couple of minutes, then add tomatoes and steaks.
Cover and simmer for one hour.
Remove steaks to serving platter and cover
with gravy.
Serves 6 as a light main course, with potatoes or side of
pasta.
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