Beef Braciole


1 pound beef "Braciole", chuck or flank steak, 1/4" thick
1 Tbs parsley, minced
2 cloves garlic, minced
1 cup bread crumbs
2 Tbs Parmigiano Reggiano cheese, grated
salt and pepper
Home made tomato sauce
toothpicks or cooking string
1/4 cup olive oil
1 1/2 cups shredded mozzarella (optional)


Pound the meat gently, until it is thin.
Mix together the parsley, cheese, bread crumbs, garlic, salt, and pepper. Add in some olive oil to help bind it together.
Spread each slice of beef with the mixture.
Heat the olive oil over medium heat.
Roll up each slice and close with a toothpicks.
Brown in the olive oil.

Put the braciole in the pot of tomato sauce and let simmer on low for at least an hour. You can also put in large bake dish, pour sauce over and top with mozzarella.

Serve with pasta as you would meatballs or use as a main "meat" dish.

Indian Coconut-Chicken Curry

Recipe by Chef David Lawrence

A pic of my dish!  This recipe is HIGHLY RECOMMENDED!  TRY IT!

Serves 6


1/4 cup vegetable oil
1 large onion, thinly sliced
4 teaspoon finely chopped garlic
4 teaspoon finely chopped ginger
2 tablespoon ground coriander
2 teaspoon ground cumin
1/4 teaspoon turmeric
1/2 teaspoon cayenne pepper, or to taste
1/4 teaspoon freshly cracked black pepper, or to taste
1 1/2 teaspoons kosher salt
2 medium tomatoes, chopped
1/2 cup chicken stock
2 pounds boneless chicken, cut into 1 1/2-inch pieces
1/2 cup unsweetened coconut milk
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/3 cup chopped cilantro, for garnish (optional)
Steamed basmati rice, for serving


In a Dutch oven or enameled cast-iron casserole, heat oil, then add onion and cook until nicely browned around the edges, about 7 minutes. Add garlic and ginger and cook for 1 minute. Add coriander, cumin, turmeric, cayenne, and black pepper and stir for 1 minute. Add salt, tomatoes, and chicken stock and cook over medium-low heat, stirring constantly, until the tomatoes are softened. Add chicken and simmer uncovered, stirring occasionally, for 15 minutes.

Add coconut milk and simmer partially covered for another 15 minutes, or until the sauce thickens and the chicken is cooked. Add cinnamon and cloves and simmer another minute. Remove from heat and garnish with cilantro. Serve with steamed basmati rice.