This Week's Recipe:

Whole Roasted Cauliflower


Cauliflower                                                                                                        1 head

Vegetable oil                                                                                                    1 T

Greek Yogurt-Plain                                                                                         1 ½ C

Lime-Fresh (zested and juiced)                                                 1 ea.

Chili Powder                                                                                                      2 T

Cumin-Ground                                                                                                  1 T

Garlic Powder                                                                                                   1 T

Curry Powder                                                                                                    1 t

Kosher Salt                                                                                                         2 t

Black Pepper                                                                                                     1 t




Start with a clean and sanitized work area and utensils.

Preheat the oven to 400° and lightly grease a small baking sheet with vegetable oil. Set aside.

Trim the base of the cauliflower to remove any green leaves and the woody stem.

In a medium bowl, combine the yogurt with the lime zest and juice, chili powder, cumin, garlic powder, curry powder, salt and pepper.

Dunk the cauliflower into the bowl and use a brush or your hands to smear the marinade evenly over its surface. (Excess marinade can be stored in the refrigerator in an airtight container for up to three days and used with meat, fish or other veggies.)

Place the cauliflower on the prepared baking sheet and roast until the surface is dry and lightly browned, 30 to 40 minutes. The marinade will make a crust on the surface of the cauliflower.

Let the cauliflower cool for 10 minutes before cutting it into wedges and serving alongside a big green salad.

One taste and Fugettaboutit!


Past Recipes:


Roast Spring Chicken


Chicken-cut into quarters                                                            3 to 3 ½ lb. bird

Salt-Kosher preferably                                                  as needed

Black Pepper-Prefer Fresh Ground                          as needed

Lemons-halves                                                                                 4 EA

Olive Oil-Extra Virgin if handy                                   3 TBSP

Potatoes-fingerling or cut long and chunky         1 lb.

Radishes                                                                                                              2 bunches

Scallions                                                                                                              1 bunch

Carrots-baby or peeled short cuts                            1 bunch or 1 lb.

Dill–Fresh                                                                                                           ¼ cup


Start with a clean and sanitized work area and utensils.

Preheat oven to 500o F.

Wash chicken with salted water and pat dry’

Season with salt and pepper and place skin up on a rimmed baking sheet.

Squeeze 1 lemon half and 1 tbsp. olive oil over pieces and roast 15 minutes in oven.

Meanwhile cut potatoes and radishes in half (if using large potatoes cut each piece the size of your finger and then half lengthwise) cut scallions into thirds.

Toss veggies in remaining 2 tbsps olive oil and season with salt and pepper.

Remove chicken from oven after 15 minutes and scatter the coated veggies on pan and roast another 20 minutes approx. till veggies are tender and the chicken is cooked thru. Remove from oven and squeeze 1 to 3 of the other lemon halves on to taste and serve, top with dill and serve.

One taste and Fugettaboutit!


Quick And Easy Chicken Salad


Chicken (Breast)- Grilled, Boiled or Rotisserie   2 lbs.

Celery-chopped fine                                                                                      3 ribs

Onion-Sweet(Vidalia, Walla Walla, etc…) chopped fine                1 medium

Mayonnaise                                                                       ¼  to ½ cup or to your taste

Onion powder                                                                                                  ¼ tsp

Garlic powder                                                                                                   pinch

Black Pepper                                                                                                     as needed

Salt                                                                                                                                        as needed


Start with a clean and sanitized work area and utensils.

If boiling chicken allow to cool in boiling liquid so it does not dry out and will make for a moister and more tender salad.

Chop the veggies fine so you do not have large chunks of veggie it makes for a less assertive flavored salad.

Mix all the ingredients, (putting in the onion and garlic powder will lend a subtle sweetness to the salad, not too much or it will over power the salad).

You can even add a touch of honey to the salad for a great flavor boost!

One taste and Fugettaboutit!


Frank's Fettucini Alfredo


  1. Pasta- any type fettuccini is customary                                                 1 to 1 ½ lbs.
  2. Butter                                                                 3 TBSP
  3. Heavy Cream-Light cream or milk can substitute             3 cups
  4. Parmesan or Romano cheese-Fresh grated is best              1 cup
  5. Egg Yolk                                                            1 each
  6. Nutmeg                                                               pinch to taste
  7. Roasted Garlic-optional                                 2-3 cloves


Start with a clean and sanitized work area and utensils.

  1. Start a pot of water to boil that the pasta will be cooked in, add a bit of salt unti8l it tasted like salted sea water.
  2. Place a sauce pan or frying pan on the stove top, medium heat and melt butter.
  3. Add heavy cream and stir to combine.
  4. Allow the cream to reduce slightly and add the cheeses to the cream mixture and vigorously stir until melted and homogenous.
  5. Add the roasted garlic mash it up if using, and then the pinch of nutmeg and stir until well combined and the garlic has disintegrated into the sauce.
  6. By this time the water should be boiling, and if you have not already add the pasta and cook till al dente, to the tooth, a bit of resistance when you bite into the pasta!
  7. Drain the pasta and you can save a bit of the starchy water to add to the sauce for more flavor. (a secret good cooks know.)
  8. Add pasta to the sauce and stir till well coated and the sauce reduces and adheres well to the pasta.
  9. Place in a bowl or individual bowls sprinkle with some extras cheese.
  10. One taste and Fugettaboutit!


Frank's Roast Leg of Lamb
Start the marinating 24 hours ahead of when you want to put it in the oven!


  1. Leg of Lamb-BRT                                                         1 ea.

  2. Olive oil                                                                         1/2 cup

  3. Garlic-Fresh chopped                                                    3 TBSP

  4. Rosemary-Fresh                                                            1 TBSP

  5. Lemon-Whole                                                                1 TSP

  6. Black Pepper                                                                1 TSP


  1. Start with a clean and sanitized work area.

  2. Preheat oven to 325o

  3. Chop rosemary, garlic, zest the two lemons and the salt all together and make a paste like substance, crushing all of the ingredients under the side of the knife as you chop by laying knife over them and pushing down while sweeping it across the items using the salt to grind and pulverize the garlic and rosemary.  Add it to the olive oil.

  4. Juice the zested lemons into the olive oil and mix well.  Smear the scented oil all over the lamb.  Set in refrigerator overnight to flavor the lamb, you could remove the net from the lamb and marinate the inside of it as well.

  5. Place in a shallow sided roasting pan and place it on a rack to raise it off the bottom of the pan and place in a preheated 425o oven and roast for 20 minutes to get good color on the outside of the lamb.

  6. Lower the temperature of the oven to 300o and allow the lamb to roast until an internal temperature of 125o-130o is reached. The best way to check the temperature is with a meat thermometer.  It should take about 10 to 15 minutes per pound of lamb to cook and that includes the hi-temp roasting time.

  7. Remove from oven and let rest for 10 minutes to allow for easier slicing and juicer end result.


Frank's Penne Pasta
















Frank's Grilled Chicken

Chicken breasts-4 ea
Lemon-1 whole
Oil-preferably olive oil- 1/3 cup
Fresh parsley-chopped 1/4 cup
Salt-1/4 tsp
Pepper-1/4 tsp
Chopped garlic-1 tbsp

Clean breasts of the loose cartilage and fat. Pound the thicker end of he breast to make it more even so it cooks uniformly, and in less time. Zest lemon and place in a bowl large enough to hold all chicken breasts. Cut zest lemon in half and squeeze juice of both halves into bowl. Add oil, chopped parsley, salt, pepper and garlic to bowl. Add chicken and toss well to coat and let marinate as long as you have time. Overnight is optimal.  Heat up grill and and clean the grate well, then oil it with spray oil or a paper towel dipped in oil.  Be careful of flare-ups. Place chicken on grill and cook until you see the edges turn opaque and move up the edge of the breasts. Turn and cook thru, always best to check temp with a thermometer, but cutting and checking for doneness works also.

Remove from grill allow to rest a minute or two, to allow juices to redistribute and not run out when cut into.

Slice a bit,  pop in a taste and fuhgettaboutit!!!!!!


Frank's Pomodoro Sauce

1 /4 cup very good extra virgin olive oil

1 14 oz can of fire roasted tomato puree

3 cloves of garlic minced

10 or 12 Fresh basil leaves rolled tightly together and sliced as thin as you can with a good knife

A quarter of a bunch of fresh parsley hopped fine

One small onion chopped very fine

10 to 12 fresh roma tomatoes

10 pieces of sundried tomatoes

Salt pepper to taste, a good amount

Good quality parmesan or Romano cheese. Preferably fresh grated

In a large bowl add the olive oil and the can of tomatoes, pureed or diced or chunks are all fine, organic will have the best flavor.  Chop the garlic very fine, and add to the oil and tomatoes.

Slice the basil very fine, chiffonade style, and add it to the tomato mixture. Add the finely chopped parsley at this point as well.

Chop the sundried tomatoes and add to the mixture.

Chop the tomatoes but first cut them in half and remove the seeds by squeezing the halves.

Chop the tomatoes into small pieces and mix into the tomato mixture

Add salt and pepper to taste and let marinate for a couple of hours for a better flavor.

You can keep this in the refrigerator a couple of days and really get a great flavor when using it.

Boil up any one of your favorite pasta types and cook em’ al dente add the sauce cold or room temperature to the hot pasta with a fistful of grated cheese and Fugettaboutit!!!!!!!!!!!!!


Frank's Pasta & Broccoli
Short style pasta, penne, shells, bow tie pasta work more easily, about a half pound to a pound will feed four to six people

Broccoli, two or three heads or perhaps a bag of frozen broccoli, one pound or more for the same four to six people

Garlic two or three cloves of fresh garlic or a table spoon or tablespoon and a half of the store bought chopped garlic Chopped onion about one half to one cup

Red pepper (optional just for color) one small chopped one half inch dice about half the size of your thumb nail

Parmesan cheese about a half cup to a cup depending on how much you like it.
Also have some more for the table to add while eating.  The best way to use Parmesan cheese is to buy the wedge and grate it fresh, it tastes best, if you can't do that, try the grated containers, from the refrigerated section or the deli or cheese case/department (the can or jar on the shelf is not very fresh tasting but will work in a pinch)

Put on a four quart size pot of water, three quarters full, on to boil, when boiling, add pasta and cook pasta till al dente when draining pasta, you can leave a half to a cup of water with the pasta While the pasta cooks put broccoli in the microwave with a touch of water and steam for four to five minutes when cooked a bit you can finish cooking with the pasta when you finish the dish.
Take a large frying pan, add some olive or canola oil, about quarter cup.
Add the garlic and fry till very lightly browned, immediately add the broccoli and toss it around until it is covered in oil and garlic and finished cooking about three four minutes.
Add cooked pasta and water to the fry pan and mix thoroughly,  add the red pepper if using.
Add chicken stock about cup and half, and allow to cook down and make a thickened sauce with the pasta water and juices from the broccoli and oil.
Add  the Parmesan cheese and incorporate it we'll.
Add some salt and pepper and adjust seasoning to taste, you can add any spice you want red pepper flake, a touch of, parsley, basil or oregano if you like, I just add parsley sometimes. You fry/sauté till well combined.  Take a taste and FUHGETABOUTIT!