Spicy Sicilian

  Grapes are in peak season right now.  Most of us just pop them in our mouths from the fridge, but did you ever try roasting them! It brings out a sweet smoky flavor that is phenomenal! This recipe pairs them with sweet and spicy sausages. It is not only an elegant presentation, but a truly affordable one. It's also a great, quick  meal to serve at dinner parties.


3 lbs Italian sausage (sweet or hot)
3 tablespoons olive oil
3 tablespoons butter
3 cups of seedless grapes (I prefer red)
4 tablespoons red wine
3 tablespoons balsamic vinegar

Preheat oven 500*F

  Heat a large, oven proof saute pan (or roasting pan if you're making a large quantity) on stove top on medium high heat. Add olive oil and sausages. Brown them on all sides and remove from pan and set aside. Pour out grease and return pan to heat. Add butter and grapes and toss to coat thoroughly. Add red wine and sausages, along with any accumulated juices. Stir to coat grapes and sausages.
  Place in oven for 25 minutes, turning the sausages half way through the cooking process.
  Return the pan to the stove top on medium high heat and add the balsamic vinegar to deglaze the pan. Reduce until the sauce thickens and serve. I serve broccoli rabe and roasted potatoes along side.

This is an excellent side dish for the BBQ chicken recipe I previously posted. You can make this as spicy or as mild as you like and with whatever vegetables you prefer. I occasionally add garlicky broccoli.


1 lb thin fettuccine pasta
6 cloves garlic
1/4 cup peeled chopped ginger
1/2 cup vegetable oil
1 cup creamy peanut butter
1/2 cup soy sauce
1/4 cup honey
1/4 cup dry sherry vinegar
2 tablespoons sesame oil
1/4 teaspoon cayenne pepper
1 tablespoon chili oil
black pepper to taste
1/2 red pepper, sliced thinly
1/2 yellow pepper, sliced thinly
6 scallions, sliced thinly on a diagonal

Cook fettuccine until al dente. Meanwhile, put the garlic, ginger, peanut butter, soy sauce, honey, vinegar, sesame oil, cayenne pepper, chili oil, and black pepper in a food processor or blender. Blend until smooth.
Drain fettuccine and put it into a large bowl. Add the sauce while the pasta is still hot, as it will draw in more sauce as it cools. Mix in the peppers and scallions and serve at room temperature.

This is a twist on BBQ chicken, that is spicy and full of flavor. I think it tastes best cooked over a charcoal grill, but a gas grill works very well. It's a complete summertime BBQ meal when served with sesame noodles and broccoli.


2 chickens, cut up into manageable pieces
3 tablespoons vegetable oil
1 large onion, chopped
4 garlic cloves, chopped
1 cup dijon mustard
1 cup hoisin sauce
1/2 cup soy sauce
9 ounces tomato paste
1 cup cider vinegar
1 cup honey
1/2 cup Worcestershire Sauce
2 tablespoons chili powder
1 tablespoon cumin
1/2 tablespoon red pepper flakes

In a large pot, saute onion and garlic in vegetable oil. Add all the ingredients (except the chicken). Bring to a boil, and simmer 30 minutes. Cool sauce and use half to marinade the chicken. It should marinade for a minimum of 2 hours and/or overnight. Grill, roast, or bake chicken until the internal temperature is between 180-185*F. The remaining sauce can be heated and served on the side.

I made these pork chops at a friends house and used whatever ingredients were on hand. They turned out so good, I had to record the recipe.

2  1 1/2" center cut pork chops
1 large apple
1/4 cup orange juice
1/4 teaspoon black pepper
1 tablespoon fresh grated ginger
1/4 teaspoon dried thyme
3 tablespoons honey
6 tablespoons extra virgin olive oil
1 tablespoon white wine vinegar or apple cider vinegar
2 tablespoons butter

Core the apple and slice it crosswise into 1" rings. Combine OJ, pepper, ginger, thyme, honey, and 3 tablespoons olive oil. Marinade the apples in the OJ mixture and refrigerate 1-4 hours.
Preheat oven 450*F
In a hot (oven proof) saute pan, on medium high heat, pour in the remaining 3 tablespoons of olive oil. Salt and pepper the pork chops liberally and place in the hot pan. Do not move the chops until they have formed a dark crust on them, about 4 minutes. Turn the chops over and fry another 4 minutes, until its browned on the other side as well.
Place the entire pan in preheated oven for about 5 minutes, or until they are slightly pink in center. Transfer the pork chops to a plate and tent them with foil. Let them rest for 5-10 minutes.
Turn oven to broil (or use a grill pan on stove top) and remove apples from marinade (reserve marinade). Brown apple rings on both sides under broiler.
Meanwhile, pour off most of the fat in the saute pan, and place it on the stove top on medium high heat. Pour the apple marinade in the pan and scrape up bits left from the chops. Bring to a boil, add the vinegar and reduce it by half.
Remove it from heat and stir in the butter.
To serve, place 1 or 2 apple rings on each chop and drizzle the sauce over it.

 This is a great little snack to serve for unexpected guests or anytime. We all have a can of chickpeas in our cupboard that is usually hidden in the back and forgotten about. Here is simple, delicious recipe that is ready in no time.

1 can chickpeas, rinsed and drained
2 tablespoons olive oil
1/4 cup flour or cornstarch (cornstarch produces a crisper chickpea)
1/2 teaspoon each, garlic powder, salt, cayenne pepper, paprika, dried thyme
    (you can literally use any spices or dried herbs you like)
zest of 1/2 lemon (optional)

 Mix spices and herbs with flour (or cornstarch) in a medium bowl. Heat oil in a saute pan large enough to hold all the chickpeas in a single layer, or fry in batches. Toss chickpeas in the flour mixture and evenly coat them. Pour them into a strainer and shake off excess flour. Spread them out in the saute pan in a single layer. Allow them to get a golden crust on one side before moving them. Shake pan or use a spatula to turn them over to crisp up all sides. Pour into a dish or platter and sprinkle zest over top.

Optional: I add a handful of olives and almonds to the pan at the end, to warm them up along side the chickpeas. They are great served together.

  This is my new go-to condiment. I put it on cheese, in scrambled eggs, along side lamb, chicken or beef and in sandwiches. It is also great with seafood and sausages.


2 1/2 lbs of any combination of plum, cherry or grape tomatoes
1 cup light brown sugar
1 teaspoon cinnamon
1 teaspoon red pepper flakes
2 teaspoons cumin
2 teaspoons salt
2 lemons
4 1/8" rounds of fresh ginger (I keep mine in the freezer, it lasts forever)

  Wash tomatoes and lemons. Chop plum tomatoes,  or halve cherry and grape tomatoes. It should yield about three cups. With a vegetable peeler, zest the lemons into wide strips.
  In a medium sauce pan add all the ingredients along with the juice of both lemons. Bring to a boil on medium high heat uncovered. Lower heat to medium and cook on a high simmer for about 1 hour or until it registers 220* F on a candy thermometer. It should be a deep red color and moderately thick. Cool before filling jelly jars. It can last refrigerated up to 2 weeks.

 Pesto is an extremely versatile sauce and the perfect flavor enhancer to soups, risotto, and salad dressings. It  keeps in the refrigerator for days and frozen (without the addition of cheese or butter) for months. I use it to top fish, chicken, and vegetables, along with the obvious, pasta. Another delicious way of using it is to add a tablespoon or two to a half stick of softened butter, and make a log using plastic wrap or waxed paper. Refrigerate it until it is firm, and it can then be sliced into medallions and used to top a grilled steak.
 The "purists" way of making pesto is by using basil and pignoli, but quite frankly any herb or nut will do. As an alternative, make it with mint, green olives and capers as a condiment with lamb.

2 cups washed and dried basil leaves
1/2 cup extra virgin olive oil
3 tablespoons pignoli (I often use walnuts)
2 garlic cloves
salt and pepper to taste
1/2 cup grated parmesan cheese
3 tablespoons softened butter

  In a food processor, put the first 6 ingredients and pulse to a creamy consistency. Transfer to a bowl and mix in cheese and butter by hand.
  If you do not plan on using it immediately, add the cheese and butter just before using.