Optional Spicy Dipping Sauce

Take remaining marinade and run through a strainer to get most all spices out. Then put into a non-stick skillet. Add about 1 to 1.5 teaspoons of dried mint (crushed), 1 teaspoon Worcestershire sauce, 1 teaspoon S’RIRACHA chili sauce (or a pinch of crushed hot red peppers) NO SALT add as much fresh ground black pepper as you like.

In ¾ cup of cold water, add 2 to 3 tablespoons of corn starch, Wisk.

Heat skillet up until the marinade starts to boil, the add cornstarch mixture slowly until the sauce is you your preference of thickness

Vinny’s PORTUGUESE PORK CHOPS

Also known as Porco de Vinha de Alhos -
Rub Boneless pork loin roast well with ground cumin (crush seeds in a mortar and pestle for best flavor).
Place Roast into a glass, ceramic or stainless steel ovenproof container.

Combine:
1/4 cup white sugar
1 pint cider vinegar
two tablespoons salt.
To this mixture,
add:
1/2 cup (4 ounces) whole mixed pickling spices
one quart wine vinegar enough to cover roast
Peel, smash and mince: 4 cloves garlic.

Add to marinade. Cover tightly and place in refrigerator to marinate for 2 days. Turn pork Roast to coat evenly each day.
Bake in a preheated 350°F oven for 40-45 minutes or until 155 to 160 Degrees.
BBQ for 20 to 35 minutes off direct heat. Watch for flame-ups

Vinny’s 10 Bean Soup Recipe

Ingredients:
1 (16 ounce) package dry mixed beans
1 (15 ounce) can tomato sauce
1 (14.5 ounce) can diced tomatoes
4 jalapeños chopped and seeds removed
4 slices smoked bacon, cut into 1 inch pieces
3 stalks celery, diced
4 carrots, diced
1 red bell pepper, diced
½ red onion, diced
½ sweet onion, diced
16 ounces smoked turkey sausage, diced or pork, or beef
salt to taste
ground black pepper to taste
0.25 teaspoon poultry seasoning
2.5 teaspoons minced garlic
Directions:

1.Soak bean mix in water overnight.

2.Place drained soaked beans, tomato sauce, tomatoes and chilies, celery, carrots, onion, bell pepper, bacon and sausage in slow cooker. Add enough water to cover all ingredients and season soup to taste with salt, pepper, chicken seasoning, onion powder, and garlic. Simmer on low for 8 to 10 hours until beans are tender.

Vinny's Syeamed Clams

1 lg. onion (chopped lg.)
3 lg. carrots, sliced
1 1/2 c. white wine
1/2 pat of butter, sliced
3 lbs. clams
4 stalks celery
3 large cloves of fresh garlic, sliced
2 roma tomatoes, diced
1 jalapeño quartered
1 tbsp. parsley
Kosher salt and fresh ground black pepper to taste.
1/2 c. water

Chop onions, carrots and celery into bite-size pieces and set aside. Place water and wine into a large Dutch oven or soup pot. Place a steaming rack into the bottom of the Dutch oven to keep the clams off the bottom. Place the clams into the Dutch oven.
Put onions, carrots and celery over the clams, sprinkle parsley over the vegetable mixture then place butter slices over the top. Cook covered on top of stove at medium temperature for 20 to 30 minutes or until clams open. Remove from heat and pour into a large casserole dish, juice and all. Then serve with bread and wine, or other drink of your choice.

Eggplant Spread

Vinny’s
Roasted Eggplant Spread great on crackers or rolled into puff pastry.

This is a great side dish or appetizer.



1 medium eggplant, peeled
2 red bell peppers, seeded
1 red onion, peeled
1 sweet yellow onion
2 garlic cloves, minced
3 tablespoons good olive oil
1 tablespoon mixed Italian herbs
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon tomato paste, or about 1 tomato (Small) chopped up.
Preheat the oven to 400 degrees.
Cut the eggplant, bell pepper, and onion into 1-inch cubes. Toss them in a large bowl with the garlic, olive oil, salt, herbs and pepper. Spread them on a baking sheet. Roast for 45 minutes, until the vegetables are lightly browned and soft, tossing once during cooking. Cool slightly.
Place the vegetables in a food processor fitted with a steel blade, add the tomato paste, and pulse 3 or 4 times to blend.
Taste for salt and pepper.
Serve with toasted pita triangles or crackers.

Now that we have the spread, we need to get it into the puff pastry.

I don’t recommend you try to make the puff pastry, way too hard, and much easer to pick up at your local food market, in the freezer/pie suction.

Thaw out one of the sheets of puff pastry and let thaw for about 30 minutes. Then flour your cutting board and roll out your pastry. Using a spatula, spread a nice ¼ inch evenly all over pastry, leaving about a ¾ inch area at one end.(this is where you will seal it with a little egg wash) Carefully roll up your stuffed pasty and cut into ½ to ¾ inch rounds.

stuffed steak maxicano

what a treat.... I started out with a London Broil. Butterflied it, and the tenderized it with a Jaccard.(40 Blade meat tenderizer) I then rubbed on a Roasted garlic paste the I made earlier. then I added Oregano, Cilantro, Saffron, sautéed onion, roasted green Chile, sage sausage(Cooked), Feta Cheese, and salt & fresh ground pepper. I cooked this on in the over at 450 degrees until the thermometer reached 130 and then let it stand for about 15 minutes. Yes it was awesome, No Left-overs on this one. Ha Ha !!!!!

stuffed leg of lamb

Stuffed leg of lam with roasted garlic, marinated herbs, sweet roasted red peppers and italian seasoning.