Over 50 Main Course Dining Options to Choose From:

Barbecued Pizza with Mushrooms, Tomatoes and Basil

Braciole

Calamari Stuffed with Shrimp and Fennel served with a Fennel Tomato Sauce and Linguine

Heirloom Tomato, Goat Cheese and Olive Tart

Jamaican Ginger Pot Roast

Roast Chicken with Blueberry-Red Onion Compote and Asparagus Potato Gratin

Sea Scallops with Pear – Basil Beurre Blanc and Scalloped Potatoes with Fennel

Smoked Pork Chops with Pear and Black Currant Chutney

Parsley Crusted Salmon with Celery Root Potato Pancake

Chilled Leg of Veal Roast stuffed with Roasted Red Pepper Puree, Olive Tapenade, Roasted Eggplant and Capers

by Chef Ron Ottobre

Leg of Veal Roast stuffed with Roasted Red Pepper Puree, Olive Tapenade, Roasted Eggplant and Capers

About 3 feet of butchers string. (Just ask your butcher and he will generally give it to you for free. If not, buy heavy all cotton string. And you can buy a whole roll if you like.)

3 1/3 lb. boneless leg of veal roast
8 tblsp. olive Tapenade
4 tblsp. Pureed roasted red bell peppers
8 tblsp Roasted eggplant Tapenade
3 tblsp. Capers
Kosher salt
fresh ground black pepper
Method
(Note on the fillings: I basically went through the prepared gourmet food section of my local market and picked out four different items that I thought would go together well. You could substitute pesto, sundried tomato puree or like items. The idea is to find something with flavor that will be somewhat firm after roasting and cooling. You also want to make sure that you leave enough left overs of each of the toppings so you can garnish the platter or plates that your serve the sliced roast on.)

Have your butcher butterfly the leg and make two flattish pieces. The shank part will make one and the thigh part will make another.

Season the inside cut with salt and fresh ground pepper. Flatten each piece gently before stuffing.

The veal will have an obvious grain of tissues running in one direction. Divide the filling on to the two pieces making stripes in the same direction as the grain. Roll the butterflied pieces so that the grain runs the length of the log. Tie with several loops of string and place on a roasting rack. Season the outside of the rolls with salt and pepper and roast at 350°F for 1 hour 10 minutes. Temperature should be 150°F in the center of leg pieces. Remove from oven. Cool and refrigerate over night.

Before serving, using a pair of kitchen scissors cut the pieces of string and remove.

Assembly

(I also made a simple potato vinaigrette salad with some precooked and chilled red jacket potatoes by slicing them and tossing them with olive oil lemon juice, chopped parsley, salt and pepper. You could also serve pre-made deli made potato salad.

Parsley Crusted Salmon with Celery Root Potato Pancake

Parsley Crusted Salmon with Celery Root Potato Pancake

by Chef Ron Ottobre

Parsley Crusted Salmon with Celery Root Potato Pancake

Parsley Crusted Salmon with Celery Root Potato Pancakes and Parsley Puree

Use curly leaf parsley for these recipes as it much more aromatic.
Parsley Encrusted Salmon with Parsley Oil,
4 servings
Ingredients for Parsley Oil
1 bunch curly leaf parsley
2 c. olive oil (not extra virgin as this will over power the sauce)
4 tblsp. Lemon juice (juice of 2 large lemons)
2 teasp. kosher salt

Method
Leave the rubber band on and blanch the parsley in boiling water for 1 minute and dip into ice water. Squeeze out as much of the water as possible. Chop off the stems and place the leaves in a blender with the oil and salt. Puree for 2 minutes. If puree is too thick add a little cold water.

Salmon Filet and Crust|
4  six ounce salmon filets cut as squarely as possible
2 c. panko breadcrumbs (Japanese cracker crumbs)
4 tblsp. finely chopped curly leaf parsley
|2 tblsp. dijon mustard
1 tblsp. water
1 pinch kosher salt
1 oz. safflower oil

Technique
Preheat oven to 400°F. Dilute the mustard with water and brush the top side of the salmon filets with the mustard. Sprinkle with a small amount of kosher salt and the chopped parsley. Press the mustard coated side into the panko breadcrumbs and turn over and press the uncoated side into the crumbs. Heat the oil in a large non-stick pan with an oven - proof handle (a well cured cast iron skillet will do). Making sure the oil is not too hot to brown the crust, place the salmon, mustard coated side down, in the pan. Brown lightly for 1 minute and turn salmon filets over. Place pan into the oven for 5 minutes, remove and let the salmon remain in the pan to keep warm.

Celery Root – Potato Pancake
Ingredients
1 small celery root, peeled, washed and julienned, about 2 cups
½ yellow onion chopped fine (1/2 cup)
|2 large russet potatoes (1 1/3 lbs.) grated about 2 cups
2 Eggs
1/8 teasp. Ground nutmeg
1 tblsp. Kosher salt

Method
Preheat oven to 350°F.
Peel the celery root and grate into a bowl. Add the chopped onion. Peel and grate the potatoes into a separate bowl. Squeeze out extra moisture in the potatoes before adding to the bowl with the celery root. Add the eggs, nutmeg, and salt.

Heat a nonstick Teflon pan or seasoned cast iron pan to medium high heat, add salad oil. Place a scant ¾ cup of the celery root mixture to one side of the pan then add one more batch of ¾ cup.

Pancakes should be 3 ½ to 4 inches across and ½ inch in height. Brown lightly for 3 minutes and turn over. Brown for another 3 minutes and place on a cookie sheet. Repeat until mixture is used up. Bake pancakes for 15 minutes to cook through.
These are also great for breakfast with eggs.

Yield 4 to 6 pancakes
Assembly

Place warm pancake on plate. Place cooked salmon leaning against the pancake. Drizzle with parsley puree. Serve with pea shoots or spinach.

Barbecued Pizza with Mushrooms, Tomatoes and Basil

Barbecued Pizza with Mushrooms, Tomatoes and Basil

by Chef Ron Ottobre

Barbecued Pizza with Mushrooms, Tomatoes and Basil

Pizza Dough
Ingredients
2 tablespoons Dried Yeast
1 1/2 cups Warm Water
2 tablespoons Sugar

4 tablespoons Olive Oil
3 cups All Purpose Flour
2 tablespoons kosher Salt

yield: 5 small pizzas
this will serve at least 8 people

Equipment needed:
• A covered barbecue
• A 12 inch baking stone (these are kind of pricy so you could use a ½ inch thick non-glazed 12 inch by 12 inch paving stone - to use a paving stone wash several times in the dish washer or scrub thoroughly with soap and a wire brush. Heat on your barbecue at low temperatures a few times before using)
• Pizza pans or cookie sheets

Technique
Mix warm water (90°F), sugar and yeast together in large bowl. Let proof for 5 minutes.
Add remaining ingredients, mix until a ball forms - dough should be moist but not sticky. Kneed for 2 minutes by hand. Cover ball and let rise for 1 hour.

Portion 5 to 6 ounce balls. Roll out to 8 inch. Pick disk up and stretch gently by putting the dough over the back of lightly floured hands, Place on pizza pan or cookie sheet. Brush with olive oil and cover with toppings. Bake in the center of the barbecue covered at 400°F for 10 minutes or until nicely browned — cheese bubbling. (For barbecue coals – let them die down and push away from the center. For propane- heat until thermometer reaches 450°F. turn off middle burner and turn the side burners down to medium.)

Toppings for flat bread (you can make up your own also)
approximately:
2 tablespoons tomato sauce per pizza (marinara sauce or pizza sauce)
1/4 cup sliced Crimini Mushrooms,,
6 slices roma tomatoes per pizza
2 tblsp. goat cheese per pizza
or
2 ounces grated mozzarella or fresh mozzarella
2 teasp. Chopped fresh basil

Other toppings
roasted red bell peppers
grilled eggplant
artichoke hearts

Braciole

Braciole
by Chef Ron Ottobre

Braciole

Braciole is commonplace throughout Italy, but very popular in the southern regions. The filling can have a variety of ingredients including: pine nuts, peppers and various dried fruits. Our family version of this recipe uses a tomato-based sauce to simmer the meat rolls in, while other versions may use beef stock.

Ingredients
2 lbs. tri tip steak, 1/8 inch thick slices
1 tblsp. olive oil
1 yellow onion, chopped fine
2 cloves garlic chopped fine
1/4 lb. dried currants
¼ c. dry white wine
1 c. breadcrumbs
1/2 c. grated Parmesan or Romano cheese
1 tblsp. fresh oregano chopped fine
1 tblsp. fresh parsley chopped fine
salt and pepper to taste
2 eggs

Technique
Using a large saucepan, slowly sauté the onion and garlic in olive oil. Add the currants, parsley and oregano. Add the white wine and cook together for 3 or 4 more minutes so that the flavors blend together. Drain off any excess oil and place the mixture in a large bowl. Blend in the breadcrumbs, cheese and eggs. Season with fresh ground pepper and add any salt that is needed. Cool the mixture.
Pound the slices of beef between sheets of plastic wrap using a meat mallet. Take care not to tear the meat or plastic during this process. Divide the stuffing between each of the sheets of meat and roll. Tie the ends and middle of each roll gently with cotton string or carefully skewer with toothpicks to hold the rolls together. Season with a small amount of salt and pepper. Heat a small amount of light olive oil in a large sauté pan and brown each one carefully removing with a slotted spoon to an appropriate casserole dish. Pour off any excess oil from the sauté pan, add red wine to de-glaze, tomato sauce. Heat to a simmer and pour over the rolls. Cover with foil and bake at 350°F for 11/2 hours or until tender. Remove the rolls to a serving platter and remove the string or toothpicks. Pour the sauce over the Braciole just before service.
Serves six

Basic Tomato Sauce
Ingredients
1 c. chopped celery
1 finely chopped yellow onion
1 c. chopped carrots
1 tblsp. chopped garlic
1/4 c. oil
4 c. tomatoes pureed
4 c. diced tomatoes
1 tblsp. sugar
1 c. red wine
1 pinch white pepper
1/2 teasp. Dry leaf thyme
1/2 teasp. Dry leaf oregano
1/2 bunch fresh chopped basil,
2 bay leaves
1/2 bunch chopped parsley
1/2 teasp. red pepper flakes
salt to taste

Method
Slowly saute vegetables and garlic in olive oil for 10 minutes. Vegetables may be chopped in a food processor as long as they are not liquefied. Add diced tomatoes (fresh vine ripe tomatoes may be used during the season) then add the pureed tomatoes. These may be chopped and thrown in a blender. Add seasonings, herbs and red wine. Simmer 2 hours over low heat.

This is a great sauce with pasta, or on chicken or fish. Store in the refrigerator or freeze in small, easy to use containers.

Yield approximately 1/2 gallon

Calamari Stuffed with Shrimp and Fennel served with a Fennel Tomato Sauce and Linguine

Calamari Stuffed with Shrimp and Fennel served with a Fennel Tomato Sauce and Linguine

by Chef Ron Ottobre

Calamari Stuffed with Shrimp and Fennel served with a Fennel Tomato Sauce and Linguine

Ingredients
1 1/2 cups diced fennel
1 1/2 cups diced yellow onion
1 tablespoon sliced garlic cloves
4 tblsp. extra virgin olive oil
1 cups plain breadcrumbs
1 egg
1 tblsp. orange zest (1 orange)
1 tblsp lemon zest (1 lemon)
2 lbs. cleaned calamari (tubes and tentacles)
1 lb. cleaned and de-veined prawns
1 /2 cup chopped flat leaf parsley (1/2 bunch)
1 Tomato sauce
1/2 cup dry white wine
1 pound dry linguine or spaghetti Pasta
Kosher salt and fresh ground black pepper.

Method
Season the prawns and half of the calamari tentacles with salt and pepper sauté them quickly a saucepot with 2 tblsp. of the olive oil. Cook until them until firm to the touch. Remove to a bowl and cool. Chop finely on a cutting board or in a food processor. Using the same pot and the remaining olive oil sauté the fennel, garlic and onion until translucent, do not brown. Remove half of the sautéed mixture to the bowl with the chopped cooked prawns and calamari tentacles. Add the bread crumbs, egg, half of the orange zest, half of the lemon zest, half of the parsley and mix well. Adjust seasoning with salt and pepper.

To the pot with the remaining onion – fennel mixture add the tomato sauce, remaining zest, parsley and white wine. Cut the orange and lemon in half and squeeze the juice in to the pot. Simmer over low heat for 15 to 20 minutes.

Using a small spoon or better yet disposable plastic pastry bag, fill each of the calamari tubes. Arrange in a 6”x9” casserole pan with any remaining calamari tentacles and cover with the tomato sauce. Bake in a preheated 375°F oven for 20 minutes. Calamari should feel firm to the touch. Cook the pasta in plenty of salted boiling water until “al dente”, cooked but firm. Remove the cooked tubes to a warm plate and toss the pasta in some of the sauce remaining in the casserole dish. Place a bit of the pasta on each plate, top with calamari and tentacles. Spoon remaining sauce over the top of the calamari and serve.

Serves 4 to 6

Heirloom Tomato, Goat Cheese and Olive Tart

Heirloom Tomato, Goat Cheese and Olive Tart
by Chef Ron Ottobre

Heirloom Tomato, Goat Cheese and Olive Tart

Ingredients
1 10 inch piecrust
4 oz. Goat cheese
4 oz. Cream cheese
4 basil leaves julienned
10-pitted Kalamata olives
1 lb. heirloom tomatoes (picking different colors makes the tart very appealing)
Fresh ground black pepper

Method
(You can purchase frozen pie dough in any super market or make your own from your favorite recipe.)
Line a 10 inch tart or pie pan with the pie dough. Poke holes in it with a fork and freeze for about 10 minutes before baking. Bake in a preheated 400°F oven until browned, about 12 minutes. Remove and let cool to room temperature. Whip the goat cheese and cream cheese together until smooth. Spread over the cooked tart crust and top with basil. Slice the tomatoes into 1/8 inch slices and layer over the cheese mixture alternating colors if possible. Cut the olives in half and place randomly over the tomatoes. Sprinkle with fresh ground pepper. Bake in a 375°F oven for another ten minutes. Serve at room temperature.

Yield 6 portions

Jamaican Ginger Pot Roast

Jamaican Ginger Pot Roast
by Chef Ron Ottobre

Jamaican Ginger Pot Roast

Ingredients
4 lbs. Bottom round steak
2 tblsp. salad Oil
1 medium onion
1 c. celery diced (1 to 2 rib)
2 oz. peeled chopped fresh ginger
1 teasp. Paprika
½ teasp. Chili powder
1 teasp. Kosher salt
1 c. Apple juice
1 c. orange juice
1 c. Veal stock or unsalted beef broth
1 red bell pepper, seeded and diced
½ c. golden Raisins
½ c. black currants

Method
Season the beef and brown in a large casserole or Dutch oven. Add the onions and celery. Brown the vegetables. Add remaining ingredients and cover loosely with foil. Bake in a 350°F oven for 3 to four hour turning once with a large fork. When done meat should be easily cut with a fork. Remove meat and reduce sauce if not slightly thickened. Serve over rice or noodles

Serves 6 to 8

Roast Chicken with Blueberry-Red Onion Compote and Asparagus Potato Gratin

Roast Chicken with Blueberry-Red Onion Compote and Asparagus Potato Gratin

by Chef Ron Ottobre

Roast Chicken with Blueberry-Red Onion Compote and Asparagus Potato Gratin

4 chicken breasts
Compote
1 red onion peeled and sliced in small strips
1 tablespoon chopped fresh ginger
1 1/2 c. sugar
3/4 c. apple cider vinegar
1 1/2 c. apple juice
1 teasp. fresh sage chopped fine
2 c. blueberries

Method
In a non-reactive saucepan, add the onion, ginger, sugar, vinegar, and apple juice. Reduce until syrupy. Take off of the heat and add the blueberries and sage.
servings: 4 to 6

Asparagus and Potato Gratin
2 lb. Potatoes, peeled, sliced thinly
1/2 teasp. salt
3 c. whipping cream, heated
1/2 pound asparagus
1/2 c. grated parmesan cheese

Preheat oven 400F. Break off the hard stems of the asparagus and slice at an angle very thin. Lightly spray a 2- quart casserole with vegetable spray. Arrange a layer of potatoes in casserole, then add some of the asparagus and salt. Continue to layer until all potatoes, asparagus and salt are used. Then pour cream over all. Cover with parchment paper that has been sprayed with vegetable spray then cover the paper with foil. Bake 20 min, then reduce heat to 350F and bake 1 hour or longer until tender when pierced with a toothpick. Remove coverings and top with cheese. Bake until cheese is lightly browned, about 5 minutes.

Assembly
Sauté or bake the chicken breasts until done. Cut a square of the gratin and place on a plate. Top with chicken and spoon some of the compote over the chicken. Serve with cooked peas and or carrots.

Serve 4

Sea Scallops with Pear – Basil Beurre Blanc and Scalloped Potatoes with Fennel

Sea Scallops with Pear – Basil Beurre Blanc and Scalloped Potatoes with Fennel

by Chef Ron Ottobre

Sea Scallops with Pear – Basil Beurre Blanc and Scalloped Potatoes with Fennel
Ingredients

Tarragon Beurre Blanc

Ingredients
1/4 c Shallots, minced fine
1/4 c Vinegar, white wine
1/4 c white wine
1 pear, firm
2 tblsp. brandy
2 heaping tablespoon chopped fresh basil
1/4 lb Butter, cold and minced
salt, a pinch

Technique
Chop 2 large shallots (1/4 cup) very fine. Place in a non-reactive sauce pan (stainless, not aluminum). Peel, core and dice the pear finely. Add the chopped basil, vinegar and wine. Reduce simmering slowly. When most of the liquid is gone start adding the butter slowly while stirring with a wire whisk constantly. When the butter is all incorporated into the sauce put sauce pan in a warm, but not hot place. Enough for 4 servings.

2 lb. Potatoes, peeled, sliced thinly
1/2 teasp. salt
3 c. whipping cream, heated
1/2 pound fennel (1 bulb)
1/2 cup bread crumbs

Preheat oven 400F. Slice fennel thinly. Lightly spray a 2- quart casserole with vegetable spray. In a bowl mix potatoes, fennel, cream and salt. Pour into the casserole and top with breadcrumbs. Cover with parchment paper that has been sprayed with vegetable spray then cover the paper with foil. Bake 20 min, then reduce heat to 350F and bake 1 hour or longer until tender when pierced with a toothpick. Remove coverings and bake until breadcrumbs are lightly browned, about 5 minutes.

Serves 4 to 6

Sea Scallops
Scallops 6 to 7 ounces per person.
2 tablespoons Soy sauce
rice bran oil or safflower oil for sautéing

Method
Marinate scallops in a bowl with the soy sauce just before cooking. Heat 1 tablespoon oil a non-stick skillet and sear scallops a few at a time until browned and slightly firm when the sides are pinched. Keep warm in a low oven while assembling plates.
Assembly

Place a spoonful of the scalloped potatoes and fennel in the center of each warmed plate - top with cooked spinach or broccoli rabe. Spoon sauce around the potatoes and add the cooked scallops. Garnish with sautéed cherry.

Smoked Pork Chops with Pear and Black Currant Chutney

Smoked Pork Chops with Pear and Black Currant Chutney

by Chef Ron Ottobre

My smoked pork chop recipe originated while I was Chef at Trader Vic’s. I learned the basic techniques of meat and fish smoking from my Chinese chefs. We used the giant Chinese ovens for high temperature cooking and cool smoking. A mound of oak wood chips on a sheet pan was heated with an electric barbecue starter to create the smoke. Meats were hung inside and fish was placed on a grill at the top.

Years later I discovered a better way to smoke by using an old converted refrigerator. A basic plan was found in a book on cooking techniques by Jacques Pepin. Since I had an old refrigerator the rest seemed simple, almost! Unlike todays plastic refrigerators, old refrigerators were made out of steel. Although this is essential to the conversion, it is very difficult and time consuming. However, today Le Marquis is blessed with a new smoker that my son Giorgio built. It originally was an oak cabernet sauvignon barrel.

The cure for the pork chops is a combination of a smoked salmon dry cure ( brown sugar and kosher salt ) and cracked black pepper.

Smoke Cure for Pork Chops

Ingredients:
4 10 to 12 ounce center cut pork loin chops
1 1/2 cups brown sugar
1/2 cup kosher salt ( other salts have undesirable chemicals )
1 tablespoon cracked black pepper

Technique
Mix the dry ingredients together and rub on the pork chops sparingly. Throw moistened hickory chips on the hot coals. Barbecue the chops over moderate heat. Seal the left over cure in an air tight container for future use (it’s also great on chicken and turkey).

Pear and Black Currant Chutney

Ingredients:
2 cups apple juice
2 cups sugar
1 cup apple cider vinegar
2 chopped small red onions
2 tablespoons finely chopped ginger
1/4 cup dried currants and/or raisins
2 cinnamon sticks
a pinch red pepper flakes
4 cups diced, cored and peeled pears about 4

Technique
Simmer the apple juice, sugar, vinegar, onions, ginger, currants, cinnamon
sticks and pepper flakes until a thick syrup begins to form. Add the pears.
Cook only slightly then cool. This chutney may be kept in the
refrigerator for weeks.

Yield 6 cups chutney