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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 2006 Pinot Noir 2006 Sauvignon Blanc 2005 Sauvignon Blanc 2005 Glissando Swiss Steak from Cousin Louise at the Rio Nido Grill 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 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. Enjoy with our 2006 Pinot Noir.

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