DiFalco Recipes

• Marinate the swordfish (optional) with lemon juice, thyme sprigs, peppercorns for 10 to 15 minutes.
• While the swordfish marinates, prepare the charcoal grill for high-heat grilling.
• Brush the fish with oil (if not marinated) and season on all sides with Kosher Salt and freshly ground pepper.
• Grill for 3 to 8 minutes per side, or until internal temperature reaches 140° F. The fish should be browned on the outside and still slightly pink on the inside.
• Melt the butter in a small pan on the grill until it starts to turn golden brown, 3 to 4 minutes.
• Move it off the heat and carefully add lemon juice and swirl to combine.
• Once you turn the fish over, begin brushing some of the lemon-butter onto the cooked side as it finishes grilling.
• Serve the swordfish with a drizzle of the lemon-butter, a sprinkle of coarse salt and a lemon slice.

• Mix flour and seasonings: In a small mixing bowl whisk together flour, paprika, onion powder, thyme, oregano, cayenne pepper, salt and pepper.
• Spread mixture over cod: Sprinkle and spread flour mixture over both sides of the cod fillets (use up all of the mixture).
• Heat fats in skillet: Melt 1 Tbsp butter and 1 Tbsp olive oil in a skillet over medium-high heat.
• Cook cod in skillet, transfer: Add cod and sear until golden brown and cooked through on each side, about 4 minutes per side (fish should flake easily with a fork when done). Transfer to serving plates.
• Melt remaining butter in skillet: Reduce burner temperature to medium-low. Melt remaining 4 Tbsp butter in same skillet.
• Saute garlic: Add garlic and saute just until fragrant and just lightly deepened in color (but not browned), about 15 seconds.
• Add liquids to butter: Remove from heat and carefully pour and stir in chicken broth and lemon juice (careful it will steam!).
• Pour sauce over cod, garnish and serve: Immediately pour sauce over cod fillets. Sprinkle with parsley and serve warm.

• in large bowl, mash bread, milk, garlic powder, salt and pepper into smooth paste
• add beef and lightly knead mixture until well combined
• divide meat into 4 equal portions
• using half of each portion, encase cheese to form mini burger patty
• mold remaining portion around the mini burger, seal edges to form a ball
• flatten ball to form 3/4-inch-thick patty
• cover and refrigerate for at least 10 min
• heat grill – for 10-15 min on high
• turn grill to medium
• grill and cook without pressing on them – 12 to 16 minutes, flip halfway through
• tent with aluminum and let rest for 5 minutes

• In a food processor or mini chopper, combine the fresh herbs, salt and pepper, lemon juice, and EVOO. Pulse these ingredients into a sauce.
• Coat the fish all over with 1/2 the herb and lemon mixture. Set the fish aside.
• Reserve the rest of the herb mixture for dressing the fish after it is cooked.
• Preheat your GF grill to high.
• Coat both plates of the grill with EVOO.
• Place the fish on the grill and close the top. You may have to do this in 2 batches.
• Grill the fish for approximately 5 minutes or until fillets flake easily with a fork.
• Transfer the fillets to a serving plate and spoon the reserved herb mixture over the top of the fillets.

• Salt and pepper meat
• Spread on a tortilla shell, on a hot griddle cook meat side down.
• Flip, cook tortilla side until nice and crispy with a slice of American or cheddar.
• Big Mac sauce: Mix mayo, mustard, relish, vinegar, garlic powder, paprika.
• Serve with lettuce, onion (opt) and Big Mac sauce.

Stir Fry Sauce

• In a medium size bowl, whisk together corn starch and water. Add remaining ingredients (chicken broth, soy sauce, honey, and toasted sesame oil, red pepper flakes) and whisk to combine. Set aside.
• Add one tablespoon of olive oil to a large skillet or wok and heat over medium high heat.
• Add chicken (in batches if necessary) and season with salt and pepper. Cook for 3 to 5 minutes or until cooked through. Remove from skillet.
• Whisk stir fry sauce and pour over chicken and vegetables and stir gently to combine.
• Bring to a boil, stirring occasionally, and let boil for one minute.
• Serve with rice and/or chow mien if desired.

1. preheat oven to 325
2. peel the ham
3. score the fat
4. use toothpicks to put pineapple all over the ham
5. place on a drip rack in a pan with no liquids – do not cover the ham
6. heat until 135 degrees (ham is already cooked, so just heating it up)

• heat a large skillet over high heat. Season the steak with ¼ teaspoon each salt and black pepper.
• cook 4 to 5 minutes per side for medium-rare. Let rest at least 5minutes before slicing.
• meanwhile, in a large bowl, whisk together the lime zest and juice, honey, ginger, soy sauce, oil, and ¼ teaspoon salt.
• add the lettuce, mango, bell pepper, basil, and scallions and toss to combine.
• gently fold in the steak and sprinkle with the sesame seeds