7 medium potatoes, peeled
1/2 of a  yellow onion
Half a dozen large eggs (use a dozen if you are using only egg whites)
Olive Oil (for frying)
Salt to taste

Directions:
Peel, chop, and sauté the onion on low heat until pieces are almost clear.
While onion is cooking, cut the potatoes into half and then slice pieces approximately 1/8″ thick.
Once the onions are ready, increase to medium heat
Add more Oil
Add the potatoes.
Add salt
Spread mixture evenly across the pan’s surface.
Note: The oil should almost cover the potatoes. Adjust heat to assure that the potatoes do not burn
Leave in pan until the potatoes are cooked. Potatoes are ready when they are easily broken with the spatula
Remove from the pan with a slotted spoon or spatula and place in a bowl.
Remove excess oil
Pour eggs (already beaten) into the potato onion mixture. Mix together with a large spoon.
Pour 1-2 Tbsp of olive oil into a small, non-stick frying pan and heat on medium heat.
Once the pan is hot, stir the potato mixture once more and then evenly spread into the pan.
Allow the egg to cook around the edges.
Then you can carefully lift up one side of the omelet to check if the egg has slightly browned
Note: The inside of the mixture should not be completely cooked and the egg will still be runny
When the mixture has browned on the bottom, you are ready to turn it over to cook the other side.
Cautiously take the frying pan over the sink. Place a large dinner plate (big enough to cover the opening of the pan) upside down over the frying pan

With one hand on the frying pan handle and the other on top of the plate to hold it steady, cautiously and quickly turn the frying pan over so the omellete is on the plate.

Place the frying pan back on the range and put just enough oil to cover the bottom and sides of the pan
Slide the omelet into the frying pan,using a spatula to catch any egg mixture that runs out.
Use the spatula to shape the sides of the omelet. Let the omelet cook for an additional 3-4 minutes.
Turn the heat off and let the tortilla sit in the pan for 2 minutes.
Optional:  Garnish with tomatoes, sauce or other vegetables.

Divide chocolate chips among 4 ¾ cup custard dishes so there is a single, even layer in each dish.  Ladle cream mixture over chocolate.

Place the dishes in a baking pan and add enough water to the pan to come halfway up the sides of the dishes.  Bake until just set in the center, about 1 hour.  Remove dishes from the pan and cool.  Cover and chill overnight.

When ready to serve, sprinkle the ½ tbs of sugar evenly on top of the 4 dishes.  Broil (or use a torch), watching carefully, until sugar melts and browns slightly, about 2 minutes.  Cool 5 minutes before serving.

Wine Pairing: Moscato d’Asti

1/3 Cup of Fresh Grated Parmesan Cheese               Pinch of Salt and Pepper

1/3 Cup of Extra Virgin Olive Oil

2 Tablespoons of Pine Nuts

Combine all ingredients in a food processor and mix until well blended.  As with many Italian Recipes, the perfection of taste will come from updating the measurements by tasting and fine tuning.  However, the ingredients and quantities listed above should get you close to Danny’s family recipe…

Be sure to enjoy with a glass of Salice Salentino!

Brown Buffalo Meat
Brush/Pour sauce (to taste) onto crust
Layer spinach on top of sauce
Layer Buffalo Meat on top of spinach
Sprinkle Feta
Sprink Lavendar

Bake at 350 for 12 minutes (or until spinach is wilted and feta softens)
Enjoy with a glass of Zinfandel!

1 TBSP Clove Powder
3/4 C half & half
2 tsp Worcestershire sauce
Salt & pepper to taste

Sauté garlic cloves in olive oil on low heat for 5 minutes
Add butter
When melted, add mushrooms and sauté until slightly brown;
Add flour and stir until well blended
Slowly stir in half & half, a little at a time
Simmer until thick and creamy
Add Worcestershire sauce and stir until blended
Use salt and pepper to taste

Add this to your favorite steak and enjoy with a wonderful glass of Petite Sirah!

5 Garlic Cloves

1 Teaspoon of Dried Oregano

2 Bay Leaves

1 Tablespoon of Paprika

1 Teaspoon of Thyme            

1 Teaspoon of Dried Basil

1 Teaspoon of Parsley           

1/4 Teaspoon of Cumin

1 Teaspoon of Salt

1/4 Teaspoon of Ground  Pepper

1/4 Cup of Olive Oil              

1/8 Cup of Vinegar

1  Cup of Boiling Water

Press/Chop garlic and saute in 1/8 Cup of Olive Oil

Bring water, bay leaves, and remaining olive oil to boil 

Add sauteed garlic and remaining ingredients to boiling water

Simmer for 5 minutes

Serve immdediately by pouring on top of your cooked steak (be sure to remove bay leaves)

1 Small Tomato

1 Tablespoon of Lime Juice

1 Teaspoon of Salt

2 Tablespoons of Cholula (or your favorite hot sauce)

Peel and remove pit from Avocado

Mash  with fork

Cut tomatoes into cubes, add to avocado

Add lime juice, salt and Cholula (to taste)

Serve with nachos or plain tortilla chips

8T Butter

2 tsp rosemary

1 tsp of thyme

½ tsp of red crushed pepper

1 lb of frozen shrimp

Defrost Shrimp

Heat oven to 400 degrees

Melt butter and herbs

Place shrimp in 8×11 baking pan

Pour butter mixture on top

Cover with aluminum foil

Bake for 20 minutes (or until shrimp is pink/cooked)

Place shrimp on serving platter with toothpics

Place remaining butter mixture in a bowl for dipping

Serve immediately with a White Rioja

Serves 4 as a main dish

4T Butter

¼ C of Chopped Walnuts

4T of Pine Nuts

1tsp of Rosemary

½ tsp of Thyme

4T Ricotta

1lb Pasta

Cook pasta, drain and place back in pot.

Set aside

Grind walnuts and pine nuts together with mortar and pestle

Melt butter on low heat

Once butter is melted, pour in the nut mixture and herbs

Mix in pan until well blended

Add in ricotta and mix until blended

Pour in pot with pasta and mix well

Serve immediately with a Rioja Reserva