March 22, 1999
In a large skillet, heat the olive oil and garlic over medium heat. Cook until the garlic just starts to brown, 2 to 3 minutes. Season the chicken cutlets with salt and pepper and add them to the pan. Cook until lightly browned on one side, 2 to 3 minutes. Turn the cutlets over and cook for another 2 minutes. Then drain any fat from the pan. Add the lemon juice and wine and continue cooking until the liquid has reduced by three-quarters, about 5 minutes. Stir in the spinach and cook for 3 minutes. Add the tomatoes and simmer for 10 minutes. Adjust the seasoning with salt and pepper and serve. Makes 4 servings.
In a large bowl, whisk together the lemon juice, olive oil, oregano, and parsley. Add the mushrooms. Season with salt and pepper. Mix well. Arrange arugula and radicchio on a large serving plate or on 4 to 6 salad plates. Neatly mound the mushroom mixture on top and sprinkle with the Parmigiano-Reggiano shavings.
In large non-stick skillet, sprayed with no stick cooking spray, cook onion and green pepper over medium high heat until tender but not browned. Add ketchup, lemon peel, and juice. Blend cornstarch and sugar with orange juice and ginger, add to sauce. Cook, stirring until thickened. Add orange pieces and shrimp; heat. Serve over hot cooked rice. Sprinkle with chopped cilantro. Serve with lemon wedges, if desired.
Prepare the grill. Combine onion, garlic, oil vinegar, soy, mustard, rosemary, salt, and pepper in a mixing bowl using a wire whisk or hand blender until well-combined, about 30 seconds. Place meat in large casserole-style dish. Pour marinade over meat. Marinate for a minimum of 30 minutes or up to 2 days. Place marinated flank steak on grill over hot coals. Brush with extra marinade throughout grilling. Grill until golden and cooked to desired doneness, about 6-8 minutes on each side (medium-rare). Transfer grilled flank steak to a serving plate or dish to collect juices. Using a sharp knife, slice the meat thinly. Serve slices with desired accompaniments; drizzle with collected juices. Makes 4 servings.
Make 1/2 inch deep slits, 2 inches apart on both sides of the swordfish filets. Oil swordfish lightly and salt and pepper to taste. Grill swordfish on moderate hot grill, 7 minutes on each side. Remove and set aside. Seed and grill tomatoes. Combine onions, basil, and vinegar, and purée. Add salt and pepper to taste. Serve swordfish with the vinaigrette.