DiFalco Recipes

• preheat oven to 375 degrees
• place turkey breast skin side up on rack
• stir together olive oil, paprika, oregano, rosemary, salt, thyme, black pepper, onion powder and garlic powder to for a paste
• loosen turkey skin with finger, spoon some of the spice mixture underneath
• smooth it out to cover ad much of the meat as possible
• rub remaining spice mixture on top of the skin
• roast for about 20 minutes per pound, until turkey reaches an internal temp of 160
• Boneless turkey breast cook faster – use a meat thermometer
• remove from oven, cover with aluminum foil, let rest for 15 min – internal temp to 165

• best results is a nice thick steak – ribeye or your favorite cut
• rub steak down with olive oil
• salt, pepper, garlic powder and onion powder to taste
• let sit in room temperature for at least 45 minutes

• heat up grill – if using charcoal grill get the coals to a nice red ember and make sure there is a spot to move steaks off to the side for cooking.

  Gas grill – max the heat.

  Charcoal – let heat until the embers are nice and red

• place steak on grill.

  Gas: do not lower cover, keep gas on high but watch for prolonged flareups. You don’t want the meat to get too charred, a little charring is very good though.

  Charcoal: You can put the meat right over the embers if they are far enough down, but be careful. Charcoal gets much hotter than a gas grill, so you may need to move the meat just off the embers to avoid too much charring.

• Based on thickness, follow these cooking times:
• around 2 1/2 inches thick – 5-7 minutes side A, turn, do not flip, to get the grill marks, another 5-7 minutes (do not touch the meat during the cooking). Flip to side B, 5-7 minutes, turn do not flip to get grill marks, another 5-7 minutes. This is a perfect medium-rare to medium steak.
• thinner steaks will require less minutes
• for a more well done steak, add 1 minute to each cooking time (IF YOU DARE!)
• ALWAYS let the steak rest for at least 5 minutes after cooking

• Whisk soy sauce and sugar in a medium bowl until sugar is dissolved
• stir in garlic, ginger, ghile and oil
• marinate pork with this mixture in a zip lock bag for 2 hours in refrigerator, turning it periodically
• with grill on medium heat, grill pork until just cooked through, 3-5 minutes per side

• Pound breasts flat
• Season to taste
• Heat a frying pan large enough to fit the chicken in a single layer over medium-high heat. When it is quite hot, add the olive oil (or butter, if using). Swirl the pan so it is lightly covered with the olive oil.
• Reduce the heat to medium. Add the chicken breasts. Cook undisturbed for just about 1 minute to help them get a little golden on one side (you are not actually searing or browning them).
• Flip each chicken breast over.
• Reduce the heat to low.
• Cover the pan with a tight-fitting lid. Set a timer for 10 minutes, and walk away. Do not lift the lid; do not peek
• After 10 minutes have elapsed, turn off the heat. (If you have an electric stove, remove the pan from the heat.) Reset the timer for 10 minutes and leave the chicken breasts in the pan. Again, do not lift the lid; do not peek.
• After the 10 minutes are up, uncover and your chicken is done. Make sure there is no pink in the middle of the chicken breasts. If you want to be absolutely sure it is cooked, you can use an instant-read thermometer to check — the chicken should be at least 165°F. Slice and eat.

• 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.