Braised Beef in a Red Gravy with Italian Seasonings over Spaghetti

Daube Spaghetti

Panéed Breast of Chicken, Sautéed Shrimp, Mushrooms and Artichoke Hearts, Sherry Cream Sauce, Angel Hair Pasta

Chicken Ruffino

Marinated with Fresh Herbs or Lightly Battered and Fried

Crab Claws

Panéed Baby Veal, Sautéed Shrimp, Crawfish Tails, Jumbo Lump Crabmeat, Artichoke Hearts in a White Wine Cream Sauce over Angel Hair Pasta

Veal Mattina

With Italian Sausage, Roasted Peppers and Imported Cheeses

Baked Penne

Sautéed Baby Veal, lightly floured, Lemon White Wine, Olive Oil and Butter, Angel Hair Pasta

Veal Picatta

Slowly Roasted Veal Shanks in a Light Gravy with Garden Vegetables over Pasta

Ossobuco

Four Cheeses, Baby Spinach, Bolognese, Marinara

Baked Lasagna Florentine

Panéed Veal, Sauteed Shrimp, Marinara, Parmigiana and Mozzarella, Angel Hair Pasta

Veal Gamberi

Served with a Mushroom, Chicken, Choron sauce

Fried Ravioli

Italian Sausage, Cream Cheese Stuffing wrapped in Bacon, served with a Gouda Tasso Creole Sauce

Bacon Wrapped Stuffed Mushrooms

Fried Bacon wrapped Oysters, Green Apple-Sour Cream Horseradish Sauce

Oyster Brochette

Spinach and Artichoke Dip

Two 4oz Grilled Filet Tournedos, Grilled Portobello Mushrooms, Jumbo Lump Crabmeat, Grilled Gulf Shrimp, Garlic Mashed Potatoes

Filet Jazzeppi

Maderia Demi-glace, served over Toast Points

Grilled Fillet Tips

Sautéed Shrimp, White Wine Butter Sauce with Au Gratin Sauce topped with Bread Crumbs

Seafood Lorenzo

Baked in House Marinara topped with Mozzarella and Parmigiana

Chicken Parmesan

Boneless Breast of Chicken sautéed with Mushrooms, Marsala Wine and a touch of Demi-glace, Angel Hair Pasta

Chicken Marsala

Layered Slices of Eggplant with our Bolognese Sauce and Italian Cheeses

Eggplant Canizaro

Creamy Sauce with White Wine and Tomato Puree

Pasta Choron

Delicious jumbo lump crabmeat, freshly picked and packed with sweet, succulent flavor, perfect for enhancing any dish.

Jumbo Lump Crabmeat

Veal Parmesan

Sautéed Shrimp, Crawfish Tails, Crabmeat, Alfredo Sauce, Fettuccine Pasta

Seafood Fettuccine Alfredo

Meatballs or Meat Sauce made from our own recipe, over Angel Hair Pasta

Spaghetti with Meatballs

Season the beef with salt and black pepper. In a large pot or Dutch oven, heat olive oil over medium-high heat. Add the beef pieces and brown on all sides. Remove the beef and set aside.

Prepare the Beef

In the same pot, add the chopped onion, carrots, and celery. Sauté until softened, about 5 minutes. Add the minced garlic and cook for another minute.

Sauté Vegetables

Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it simmer for about 2-3 minutes until the wine reduces slightly.

Deglaze and Simmer

Return the beef to the pot. Add crushed tomatoes, beef broth, bay leaves, oregano, and basil. Stir to combine and bring to a simmer.

Add Remaining Ingredients

Cover the pot and reduce heat to low. Let it braise for about 2-3 hours, or until the beef is tender.

Braise

In the last 15 minutes of braising, cook the spaghetti according to package instructions. Drain and set aside.

Cook the Spaghetti

Remove the bay leaves from the beef gravy. Serve the braised beef over the cooked spaghetti and garnish with fresh parsley.

Serve

Beef chuck, cut into 2-inch pieces

Olive oil

Onion, chopped

Carrots, chopped

Celery stalks, chopped

Garlic, minced

Red wine

Crushed tomatoes

Beef broth

Bay leaves

Dried oregano

Dried basil

Salt

Black pepper

Spaghetti

Fresh parsley, chopped (for garnish)

Begin by seasoning the chicken breasts with salt and pepper. Dredge each breast in flour, dip into the beaten eggs, and then coat with breadcrumbs.

Prepare the Chicken

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the breaded chicken breasts and cook for about 5-7 minutes on each side, or until golden brown and cooked through. Remove from the skillet and set aside.

Cook the Chicken

In the same skillet, add the remaining olive oil and butter. Add the minced garlic, sliced mushrooms, and artichoke hearts. Sauté for about 3-4 minutes, then add the shrimp and cook until they turn pink, about 2-3 minutes.

Sauté the Shrimp and Vegetables

Pour in the sherry wine and let it simmer for 2 minutes. Then add the heavy cream, stirring well to combine. Let the sauce cook for another 3-4 minutes until it thickens slightly. Season with salt and pepper to taste.

Make the Sherry Cream Sauce

Meanwhile, cook the angel hair pasta according to package instructions until al dente. Drain and set aside.

Cook the Pasta

To serve, place a serving of angel hair pasta on each plate, top with a piece of the cooked chicken, and spoon the shrimp and cream sauce over the top.

Assemble the Dish

Chicken breasts

Shrimp, peeled and deveined

Mushrooms, sliced

Artichoke hearts, canned or frozen, drained and chopped

Angel hair pasta

All-purpose flour

Eggs, beaten

Breadcrumbs

Butter

Sherry wine

Heavy cream

In a large bowl, combine olive oil, lemon juice, parsley, dill, garlic, salt, and black pepper. Add crab claws and toss to coat. Cover and refrigerate for at least 30 minutes.

Marinate the Crab Claws

Crab claws

Lemon juice

Fresh parsley, chopped

Fresh dill, chopped

In a large pot, bring salted water to a boil and cook the angel hair pasta according to package instructions. Drain and set aside.

Prepare the Pasta

Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with bread crumbs. Season the veal cutlets with salt and pepper, then dredge each cutlet in flour, dip in egg, and coat with bread crumbs.

Prepare the Veal

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the breaded veal cutlets and cook for about 3-4 minutes on each side until golden brown and cooked through. Remove from skillet and keep warm.

Cook the Veal

In the same skillet, add remaining olive oil and butter. Add minced garlic and sauté for about 30 seconds. Then add shrimp, crawfish tails, and artichoke hearts. Cook for 3-4 minutes until shrimp are pink and cooked through.

Sauté the Seafood

Deglaze the pan with white wine, scraping up any browned bits. Let it simmer for 2 minutes, then add heavy cream. Stir and let it thicken for about 3-5 minutes. Season with salt and pepper to taste.

Make the Sauce

Toss the cooked pasta with the sauce in the skillet. Add in the crabmeat and gently mix. Plate the pasta topped with veal cutlets and garnish with fresh parsley.

Combine and Serve

Baby Veal Cutlets

Crawfish Tails

Artichoke Hearts, quartered

Angel Hair Pasta

Bread crumbs

Olive Oil

White Wine

Heavy Cream

Black Pepper

Fresh Parsley, chopped

Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil. Add the penne pasta and cook until al dente according to package instructions. Drain and set aside.

Cook the Penne

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Add the Italian sausage and cook until browned and cooked through, breaking it up with a spoon as it cooks.

Sauté the Sausage

Stir in the roasted red peppers and marinara sauce into the sausage. Season with salt and black pepper. Let it simmer for about 5 minutes.

Combine Ingredients

In a large mixing bowl, combine the cooked penne pasta, ricotta cheese, and half of the mozzarella cheese. Pour the sausage and sauce mixture over the pasta and mix until well combined.

Mix Pasta and Cheeses

Transfer the pasta mixture into a greased 9x13 inch baking dish. Sprinkle the remaining mozzarella cheese and grated Parmesan cheese on top.

Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.

Bake the Pasta

Remove from the oven and let it sit for a few minutes. Garnish with fresh chopped basil before serving.

Garnish and Serve

Penne pasta

Italian sausage (casings removed)

Roasted red peppers (jarred or homemade)

Marinara sauce

Ricotta cheese

Mozzarella cheese (shredded)

Parmesan cheese (grated)

Garlic (minced)

Fresh basil (chopped, for garnish)

In a large pot of salted boiling water, cook the angel hair pasta according to package instructions until al dente. Drain and set aside.

Pound the veal gently to about 1/4 inch thickness. Season both sides with salt and black pepper.

Lightly dredge the veal in all-purpose flour, shaking off any excess.

Dredge the Veal

In a large skillet over medium-high heat, heat 2 tablespoons of olive oil and 1 tablespoon of butter. Add the veal and sauté for about 2-3 minutes on each side until golden brown. Remove the veal from the skillet and set aside.

Sauté the Veal

In the same skillet, add the remaining olive oil and butter. Add the white wine, lemon juice, and capers. Bring to a simmer, scraping up any bits from the bottom of the pan.

Return the veal to the skillet and simmer for another 2-3 minutes, allowing the veal to absorb the flavors.

Combine

Plate the cooked angel hair pasta and top with the veal piccata. Spoon the sauce over the top and garnish with parsley.

Baby Veal

All-Purpose Flour

Lemon Juice

Capers

Parsley (for garnish)

In a large heavy pot or Dutch oven, heat the olive oil over medium-high heat. Season the veal shanks with salt and black pepper. Sear the veal shanks on all sides until browned, about 4-5 minutes per side. Remove the veal and set aside.

In the same pot, add the chopped onion, carrot, and celery. Sauté until the vegetables are soft, about 5-7 minutes. Add the minced garlic and cook for another minute.

Sauté the Vegetables

Stir in the tomato paste and cook for 2 minutes. Then pour in the red wine, scraping up any browned bits from the bottom of the pot. Allow the wine to reduce by half, about 5 minutes.

Add Flavorings

Add the beef broth, bay leaves, and thyme to the pot. Return the veal shanks to the pot, ensuring they are submerged in the liquid. Bring to a simmer, cover, and reduce the heat to low. Cook for about 2 hours or until the veal is tender.

Simmer the Ossobuco

Once the ossobuco is tender, remove the bay leaves and serve the veal over cooked pasta. Garnish with chopped fresh parsley.

Veal shanks

Carrot, chopped

Celery, chopped

Tomato paste

Thyme, dried

Pasta, cooked (for serving)

In a large skillet, heat olive oil over medium heat. Add chopped onion and minced garlic, sauté until the onion is translucent.

Prepare the Sauce

Add ground beef or turkey to the skillet. Cook until browned, breaking it apart with a spoon. Season with salt, black pepper, and Italian seasoning.

Cook the Meat

Stir in the baby spinach and cook until wilted. Mix in the marinara sauce and remove from heat.

Add Spinach

In a bowl, combine ricotta cheese, egg, feta cheese, and half of the Parmesan cheese. Mix until smooth.

Prepare Cheese Mixture

Preheat the oven to 180°C (350°F). In a baking dish, spread a layer of the meat sauce, followed by a layer of lasagna noodles. Add a layer of the cheese mixture, then sprinkle mozzarella cheese on top. Repeat layers until all ingredients are used, finishing with meat sauce and mozzarella on top. Sprinkle the remaining Parmesan cheese.

Assemble the Lasagna

Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes or until the cheese is bubbly and golden.

Bake

Let the lasagna cool for 10 minutes before slicing. Serve warm.

Cool and Serve

Lasagna noodles

Ground beef or turkey

Baby spinach

Mozzarella cheese, shredded

Parmesan cheese, grated

Feta cheese, crumbled

Italian seasoning

In a large pot of boiling salted water, cook the angel hair pasta according to package instructions until al dente. Drain and set aside.

Season the veal cutlets with salt and black pepper. Dredge each cutlet in flour, dip in the beaten eggs, and then coat with bread crumbs.