The Don Zoccoli Family Recipe Book

eakfast
The Don’s Breakfast Berry Pizza… page 2
The Don’s Crème Brulee French Toast… page 3
The Don’s Fruit French Toast… page 4
The Don’s Fruit Pancake Soufflé… page 5
The Don’s Italian Frittata… page 6
The Don’s Joe’s Eggs… page 7
The Don’s Pumpkin Pancakes… page 8
The Don’s Quiche… page 9
The Don’s Short Rib Hash Eggs Benedict… page 10
The Don’s Thanksgiving Turkey Waffles… page 11
SOUP
The Don’s Chicken Soup… page 29
The Don’s Clam Chowder… page 30
The Don’s Gnocchi Clam Chowder… page 31
The Don’s Manhattan Clam Chowder… page 32
The Don’s Minestrone Soup… page 33
The Don’s Portuguese Soup… page 34
The Don’s Split Soup… page 35
The Don’s White Bean Chicken Soup… page 36
The Don’s Wedding Soup… page 37
Table of Contents
The Don’s Seasoning Salt
“DZ Seasoning”… page 1
Appetizers
The Don’s Arentini Fried Rice Balls… page 12
The Don’s Braciole… page 13
The Don’s Jumbo Prawns… page 14
The Don’s Roma Tomato Garlic Shrimp… page 15
The Don’s Steamed Clams… page 16
The Don’s Italian Cheesy Pita Bread… page 17
The Don’s Mozzarella Rotini… page 18
The Don’s Baked Rosetti… page 19
The Don’s Sausage and Mozzarella Polenta Balls… page 20
The Don’s Roasted Stuffed Mushrooms… page 21
The Don’s Smoked Mozzarella with Honey and Figs… page 22
The Don’s Roma Tomato Bruschetta Crostini… page 23
The Don’s Pear and Gorgonzola Bruschetta Crostini… page 24
The Don’s Ricotta Bruschetta Loaf… page 25
The Don’s Italian Flat Bread… page 26
The Don’s Pizza and Bread Dough… page 27
The Don’s Baked Steak Caprese Salad… page 28
salad
The Don’s Arugula Salad… page 38
The Don’s Butternut Squash Arugula Salad… page 39
The Don’s Fresh Caprese Tomato Mozzarella Salad… page 40
The Don’s Grilled Caprese Portabella Mushrooms… page 41
The Don’s Pesto Fennel Slaw Salad… page 42
The Don’s Potato and Veggie Salad… page 43
The Don’s Potato Salad… page 44
The Don’s Romaine Salad… page 45
The Don’s Shrimp Pasta Salad… page 46

Sides
SANDWICHES
The Don’s Rib Eye Steak Pita… page 47
The Don’s Italian Sandwich… page 48
The Don’s Muffaletta Italian Sandwich… page 49
The Don’s Mushroom Provolone Cheese Steak Sandwich… page 50
The Don’s Short Rib Sandwich… page 51
The Don’s Pork Sandwich… page 52
The Don’s Roasted Duck Sandwich… page 53
The Don’s Turkey Apple Brie Sandwich… page 54
The Don’s Chicken Caprese Salad Sandwich… page 55
The Don’s Deep Fried Burger… page 56
The Don’s Lamb Burger… page 57
The Don’s Soft Blue Crab Sandwich… page 58
The Don’s Stromboli… page 59
The Don’s Artichoke with Aioli… page 60
The Don’s Cheesy Butter Garlic Sweet Potatoes… page 61
The Don’s Chili… page 62
The Don’s Garlic Rosemary Olive Oil Bread… page 63
The Don’s Green Beans with Blanched Almonds… page 64
The Don’s Grilled Portabella Mushrooms… page 65
The Don’s Mango Salsa… page 66
The Don’s Mashed Potatoes… page 67
The Don’s Sautéed Mustard Greens… page 68
The Don’s Sautéed Potatoes… page 69
The Don’s Spanish Rice… page 70
The Don’s Veggie Dish… page 71
The Don’s Warm Cannellini Bean Dish… page 72
SAUCES
The Don’s Alfredo Sauce… page 94
The Don’s Bolognese Sauce… page 95
The Don’s Marinara Sauce… page 96
The Don’s Butter Garlic Parsley Sauce… page 97
The Don’s Scampi Sauce… page 98
The Don’s Pesto Sauce… page 99
The Don’s Puree Base for Any Fish… page 100
The Don’s Vodka Tomato Cream Sauce… page 101
Karen’s Barbeque Sauce… page 102
pasta
The Don’s Bolognese Sauce and Meatballs… page 73
The Don’s Ravioli… page 74
The Don’s Lasagna… page 75
The Don’s Manicotti… page 76
The Don’s Shredded Beef Manicotti… page 77
The Don’s Pasta Shells… page 78
The Don’s Pasta Masha Beduo… page 79
The Don’s Olive Spaghetti… page 80
The Don’s Pasta Fusilli… page 81
The Don’s Ragu Lamb Rigatoni… page 82
The Don’s Short Rib Pasta Italiano… page 83
The Don’s Steak and Veggie Pasta… page 84
The Don’s Creamy Pesto Pasta with Steak Tenderloin… page 85
The Don’s Calamari and Penne Pasta… page 86
The Don’s Gnocchi and Pesto Sauce… page 87
The Don’s Angel Hair Pasta… page 88
The Don’s Shrimp Scampi Pasta… page 89
The Don’s Parinekys… page 90
The Don’s Spicy Jambalaya Pappardelle Pasta… page 91
The Don’s Seafood Pasta… page 92
The Don’s Vodka Tomato Cream Sauce with Pasta… page 93

BEEF
The Don’s Filet Shish Kabob… page 103
The Don’s New York Steak with Red Wine Mushroom Sauce… page 104
The Don’s New York Steak Marsala… page 105
The Don’s Steak Parmesan… page 106
The Don’s New York Steak Piccata… page 107
The Don’s Steak Scallopini… page 108
The Don’s Veal Parmesan… page 109
The Don’s Veal Marsala… page 110
The Don’s Veal Piccata… page 111
The Don’s Veal Scallopini… page 112
The Don’s New York Steak with Roasted Garlic Sauce… page 113
The Don’s Steak Au Poivre… page 114
The Don’s Marinated London Broil with Sautéed Mushrooms Over Linguini… page 115
The Don’s Veal Zoccoli… page 116
The Don’s Beef Stew… page 117
The Don’s Short Rib Shepherd’s Pie… page 118
The Don’s Meatloaf… page 119
The Don’s Beef Brisket… page 120
The Don’s Breaded Meat… page 121
The Don’s Mongolian Beef… page 122
The Don’s Ribeye Stir Fry… page 123
The Don’s Prime Rib… page 124
The Don’s Steak Tacos… page 125
The Don’s Steak Mexican Pupusa… page 126
The Don’s Short Rib Coq Au Vin… page 127
The Don’s Veal Chops… page 128
CHICKEN
The Don’s Chicken Parmesan… page 129
The Don’s Chicken Marsala… page 130
The Don’s Chicken Piccata… page 131
The Don’s Chicken Scallopini… page 132
The Don’s Rolled Chicken Scallopini… page 133
The Don’s Chicken Prosciutto… page 134
The Don’s Chicken Cacciatore… page 135
The Don’s Chicken Coq Au Vin… page 136
The Don’s Chicken Salsa Verde… page 137
The Don’s Italian Creamy Chicken Florentine… page 138
The Don’s Chicken Stew… page 139
The Don’s Marinated BBQ Chicken… page 140
The Don’s Southern Italian Fried Chicken… page 141
The Don’s Chicken and Stuffing… page 142
The Don’s Chicken Pot Pie… page 143
The Don’s Chicken and Dumplings… page 144
The Don’s Chicken Enchiladas… page 145
pork
The Don’s Barbeque Ribs… page 146
The Don’s Roasted Pulled Pork… page 147
The Don’s Pork Parmesan… page 148
The Don’s Pork Marsala… page 149
The Don’s Pork Piccata… page 150
The Don’s Pork Scallopini… page 151
The Don’s Italian Pork Chops… page 152
The Don’s Pesto Marinated Bone in Pork Chops… page 153
The Don’s Pork Loin… page 154
The Don’s Pork Schnitzel… page 155
The Don’s Stuffed Pork Chops with Apple Chutney Sauce… page 156
The Don’s Baked Roasted Italian Sausage… page 157
The Don’s Italian Sausage and Peppers… page 158
The Don’s Sausage Fajitas… page 159
The Don’s Carnitas Burritos… page 160

FISH
The Don’s Crab Cioppino… page 161
The Don’s Fish Tacos… page 162
The Don’s Lemon Zest Poached Salmon… page 163
The Don’s Lobster Newburg… page 164
The Don’s Stuffed Lobster Tails… page 165
The Don’s Macadamia Nut Crusted Halibut… page 166
The Don’s Tilapia Filets… page 167
SPECIALTY
The Don’s Pickled Pigs Feet… page 181
The Don’s Mini Eggplant Parmesan… page 182
The Don’s Cabbage Rolls… page 183
The Don’s Italian Baked Veggie Pie… page 184
The Don’s Risotto Milanese… page 185
The Don’s Spanish Paella… page 186
The Don’s Stuffed Zucchini… page 187
Wild game
The Don’s Venison Scallopini… page 168
The Don’s Venison Red Wine Stew… page 169
The Don’s Rabbit Cacciatore… page 170
The Don’s Braised Rabbit… page 171
The Don’s Cornish Game Hens… page 172
The Don’s Duck Stew… page 173
The Don’s Lemon Garlic Rosemary T-Bone Loin Lamb Chops… page 174
The Don’s Roasted Lamb Osso Bucco… page 175
The Don’s Salsa Grilled Lamb… page 176
The Don’s Wine Simmered Lamb… page 177
The Don’s Sage Thyme Rosemary Roasted Quail… page 178
The Don’s Pheasant Stew… page 179
The Don’s BBQ Elk Steaks…page 180
dessert
The Don’s Apple Dumpling Yum… page 188
The Don’s Baked Alaskan Dessert… page 189
The Don’s Poached Pears… page 190
The Don’s Peach Cobbler… page 191
The Don’s Best Biscotti Cookies… page 192
The Don’s Lemon Meringue Pie… page 193
The Don’s Cannoli… page 194
The Don’s Scones… page 195
The Don’s Sfingi’s… page 196
The Don’s Cucciddati… page 197
The Don’s Vanilla Coffee Fruit Dessert… page 198
The Don’s Chocolate Ricotta Breakfast Toast… page 199
The Don’s Pumpkin Cream Cake…page 200
Karen’s Carrot Cake… page 201
Karen’s Prune Cake… page 202
Karen’s Sesame Cookies… page 203

It is essential to keep in your pantry a blend of herbs
to enhance the taste and flavors of the following recipes.
You will find the recipes in this book are very easy
to follow and yet so delicious to eat!
½
½
½

Make the Pizza Dough
*see “The Don’s Pizza Dough”
recipe on page 27
1/4 Cup plus 1 Tbsp of
Granulated Sugar
1/4 Cup of Cinnamon
1 Container of
Mascarpone Cheese
1 Lemon
1/2 Cup of Blackberries
1/2 Cup of Blueberries
1/2 Cup of Strawberries
1/2 Cup of Raspberries
1 Cube of Butter
1-2 Tsp of Heavy Cream
Mix 1/4 cup of granulated sugar and the
cinnamon.
Roll out the pizza dough into a circle
about 10 to 12 inches.
Put some parchment paper down on a
baking sheet and place the dough on it.
Brush the dough with melted butter.
Sprinkle the sugar and cinnamon all over
covering the top of the dough.
Bake in the oven at 375 degrees for 7 to
10 minutes.
While the pizza is baking, in a bowl add
the container of Mascarpone cheese.
Add the heavy cream to the cheese and
mix it until it is creamy.
Zest the skin of one lemon into the
cheese and squeeze half of the lemon
juice.
Next take 1 tablespoon of sugar and mix
it in.
Let the golden brown pizza dough cool
for 10 minutes.
Spread the cheese mix all over and then
sprinkle the sugar and cinnamon mix all
over the cheese. In a bowl add the
berries with 1/4 cup of sugar and mix.
Put the berries all over the entire pizza
and cut and serve!

The Don’s Crème Brulee
French Toast
PREPARATION
First take two cups of heavy cream, Ricotta cheese, Mascarpone
cheese, 3/4 cup of brown sugar and two tablespoons of vanilla and beat
everything together until the cream sets and is thick.
Ingredients
Texas Toast
6 Eggs
1 Cup of Ricotta Cheese
1 Cup of Mascarpone
Cheese
6 Tbsp of Vanilla
1 1/2 Cups of Brown Sugar
2 Cubes of Butter
1 Small Basket of Fresh
Strawberries
1 Cup of Heavy Cream
1 Tsp of Cream Of Tarter
In a pot melt the cubes of butter, one
cup of brown sugar, one cup of heavy
cream, 1 teaspoon of Cream of Tarter
and two tablespoons of vanilla. Cook on
medium heat until you get a thick rich
caramel brown sauce.
Next mix the eggs, one cup of heavy
cream, 1/2 cup of brown sugar and two
tablespoons of vanilla.
Cut the bread about one inch thick and
dip it in the egg wash. Melt butter on a
flat griddle and brown the bread on both
sides.
To plate the toast, cut it in half and
stack on each other. Add sliced
strawberries on top of the toast. Now
add the cream on top. Pour the caramel
sauce over the top.
DIG IN AND ENJOY!
3

The Don’s Fruit French Toast
PREPARATION
Mix the eggs, heavy cream, vanilla extract,
cinnamon, nutmeg and brown sugar really well.
In a fry pan melt the butter and add all the
fresh cut berries, sliced bananas, brown
sugar, and frozen puree strawberries.
Sauté for a few minutes.
Now add the Brandy.
Sauté for 3 to 5 minutes to make sure the
Brandy is cooked.
Now mix the sugar with the cinnamon in a
bowl.
Slice the Texas toast and cut it into 1 inch
thick slices.
Spread the cream cheese on each slice.
Take the cinnamon sugar mix and sprinkle it
over the cream cheese.
Now take the fresh cut berries and
sliced bananas and place them on the cream
cheese.
Put two Texas toast together to make a
sandwich with the strawberries and bananas
inside.
Ingredients
1 Loaf of Texas Toast
Bread
8 Ounces Cream Cheese
1/2 Cup of Brown Sugar
6 Eggs
1 Cup of Heavy Cream
1 Tbsp of Cinnamon
1/2 Tsp of Nutmeg
2 Tsp of Vanilla Extract
2 Cups of fresh
Strawberries
2 Sliced Bananas
1/2 Cup of Blue Berries
1/2 Cup of Raspberries
1/2 Cup of Blackberries
1 Cube of Butter
1/2 Cup of Brandy
1 Small Container of
Sour Cream
1/3 Cup of Powdered
Sugar
1/4 Cup of Sugar
Take the sandwich and press together and dip it in the
egg wash mixture you made and place them in a buttered fry pan on low
to medium heat to brown on both sides. Now cut the
sandwich toast in half and plate. Next spoon the
extra syrup fruit and Brandy mixture over the top.
Mix the sour cream with powdered sugar and cinnamon
and add a dollop on top of the fruit and toast.
Rich and yummy!
4

The Don’s Fruit
Pancake Soufflé
Ingredients
12 Egg Yolks
*save the egg whites
1/4 Cup of Brown Sugar
PREPARATION
1 Cup of Bisquick
Scramble the egg yolks well.
1 1/2 Cubes of Melted In a blender add the egg whites and beat
Butter
until they are light and fluffy meringue.
1 1/2 Tsp of Salt
Whisk brown sugar in with the egg yolks
1/2 Tsp of Baking Powder and add the bisquick.
1/2 Cup of Cream Cheese Next add the salt and half a cube of
melted butter. Mix everything well.
1 Cup of Maple Syrup
Now take your egg whites and fold them
1 Cup Sliced Strawberries
into the yokes easily so as to keep them
1 Cup Sliced Bananas fluffy.
1 Cup Blackberries
In a fry pan add the rest of the butter
1/4 Cup of Brandy
and pour the soufflé in the pan on low to
medium heat.
Next add the sliced strawberries, sliced
bananas and whole blackberries and place
them onto the pancake all over.
Cook on the stove top for 4 to 5
minutes.
Now finish in the oven on broil to brown
the top for 3 to 5 minutes.
In a small pot add the maple syrup and the cream cheese to melt.
Sprinkle a teaspoon of brown and white sugar in the pot.
Put the soufflé on a large platter and sprinkle powdered sugar over the
top. To finish it pour the syrup with the cream cheese over the top.
So rich and yummy!
5

The Don’s Italian Frittata
INGREDIENTS
1 Bag of Fresh Spinach
1 Pound of Asparagus
4 Links of Italian Sausage
1 Onion
2 Packages of Small Portabella
Mushrooms
1 Bunch of Italian Parsley
2 Tbsp of Butter
1/2 Cup of Heavy Cream
12-14 Eggs
2 Large Tbsp of
Sour Cream
1 Avocado
1 Tsp of DZ Seasoning
2 Tbsp of Parmesan Cheese
Preparation
Cut asparagus into 2 inch pieces.
Put a little butter into a fry pan and
add the asparagus and sliced onion.
Take 4 links of Italian sausage and
slice them into 1/2 inches and add
them to the pan.
Next add the sliced mushrooms.
Add a teaspoon of DZ Seasoning and
simmer for 10 minutes.
Next add the bag of fresh spinach
to the pan. Cook for a few minutes
until it is cooked.
Scramble the eggs and mix in the
heavy cream, salt and pepper.
Put the egg mixture into the fry pan
on medium low heat. Cook for about
4 to 5 minutes.
Flip the frittata and finish cooking it
the rest of the way 3 to 4 minutes.
Slide the frittata on a platter and
sprinkle some chopped parsley over
the top.
Slice an avocado in half, peel the
skin, then slice one side about ¾ way
through. Press on it to fan it out on
top. Sprinkle parmesan cheese on
the top.
1 Tsp of Salt
1 Tsp of Pepper
6

The Don’s Joe’s Eggs
Preparation
In a fry pan brown the ground beef and ground sausage. While the
meat is cooking, slice the onions, not chopped.
When all the meat is browned add the onions and sliced mushrooms.
Add DZ Seasoning and simmer for
5 to 7 minutes.
Beat the eggs with milk, salt and
pepper and DZ Seasoning.
INGREDIENTS
18 Eggs
1 Cup of Whole Milk
1 Tsp of Salt
1 Tsp of Pepper
2 Onions
2 Containers of Sliced
Portabella Mushrooms
1 Large Bag of Baby Spinach
1 Pound of Ground Beef
1 Pound of Ground Italian
Sausage
1 Tbsp of DZ Seasoning
1/2 Cup of Parmesan and
Romano Cheeses
Scramble well.
When the onions and mushrooms are
ready add a bag of spinach.
Sauté for a few minutes until the
spinach is cooked.
Mix everything together well.
Next take the scrambled eggs and
add them to the pan.
Cook until done.
Sprinkle parmesan and Romano
cheeses over the top and mix it in.
Pour onto a platter and add more
parmesan on top to serve.
7

The Don’s Pumpkin Pancakes
Ingredients
2 Cups of Bisquick
1 Small Can of Pumpkin Mix
5 Eggs
2 Tbsp of Pumpkin Spice
1 Tsp of Cinnamon
Sprinkle of Nutmeg
1/2 Cup of Brown Sugar
Heavy Cream (as needed)
PREPARATION
Add the small can of pumpkin mix to a bowl with the 4 eggs.
Add the brown sugar, pumpkin spice, cinnamon and nutmeg.
Mix everything together.
Now add the bisquick.
Mix well. If it is too thick add a little heavy cream until the
batter is like pancake patter.
Cook them on medium low heat. Add a little melted butter to the
grill before.
They take a little longer to cook than regular pancakes but well
worth the wait!
8

The Don’s Quiche
PREPARATION
Butter the inside of a deep baking
dish.
In a large bowl crack the 18
Ingredients
eggs.
Baking Dish
Add the heavy cream and the
18 Eggs
containers of cottage cheese and
2 Pints of Cottage Cheese mix in the baking powder.
2 Cans of Mild Green Chopped Chili Next add the large cans of green
chili, salt and melted butter.
2 Tsp of Salt
Bake the sausage on a baking
1/2 Cube of Butter
sheet for 30 minutes.
5 Links of Italian Sausage
After they are cooked, slice the
3 Cups of Cheddar Cheese links into 1/2 inch pieces and add
2 Cups of Jack Cheese to the egg mixture.
1 Tsp of Baking Powder Now mix everything really well.
1/4 Cup of Heavy Cream Next add the jack cheese and the
cheddar cheese.
Mix everything well.
Now pour the mixture into the
deep baking dish.
Pop in the oven for 20 minutes.
Take it out and add another cup of cheddar
cheese over the top.
Check inside it should be almost done.
Put it back in the oven to let the cheese melt and to finish cooking.
It should take about 15 minutes or more. You can check the middle
to determine if it is fully cooked. It is great to serve with sour
cream and avocado.
9

INGREDIENTS
1 Onion
1 Bunch Italian Parsley
3 Pounds of Yukon Gold
Potatoes
4 Carrots
4 Stalks of Celery
1 Tsp of Thyme
3-5 Pounds of Boneless
Beef Short Ribs
2 Cups of Chicken
Broth
2 Cups of Beef Broth
1 Cup of White Wine
1 Dozen Eggs
1 Cube of Butter
3 Tsp of DZ Seasoning
3 Ounces of Extra
Virgin Olive Oil
1 Cup of Hollandaise
Sauce
The Don’s Short
Rib Hash Eggs
PREPARATION
Benedict
In a large fry pan melt the cube of butter
and add the beef short ribs that have been
cut into 4 inch squares.
Brown on both sides for 5 minutes or until
brown.
Place the meat on a baking pan and add
chopped carrots, stalks of chopped celery,
chopped onions, white wine, chicken broth,
beef broth to cover the meat.
Put foil over the pan and bake in the oven
for 2 1/2 hours at 375 degrees.
Next take the Yukon Gold potatoes and boil
them in salted water for 30 or 40 minutes
until done.
Add olive oil to a fry pan and add sliced
onion. Slices the potatoes and add them to
the pan.
Next chop the Italian parsley and add that
to the pan.
Now add DZ Seasoning and cook for 15 minutes or until the potatoes
become a hash.
When the short ribs are done pull them apart like pulled pork. Add the
meat into the pan. Drain off some of the juice that the meat was
cooked in and add 3/4 cup into the pan.
Mix everything together with the hash.
To assemble the dish take a round soup bowl and
pack it with the hash and meat mixture.
Turn the bowl upside down on your plate and place
2 poached eggs on top and finish it with hollandaise
sauce and garnish with fresh chopped parsley.
10

Ingredients
3 Carrots
1 Whole Celery Stalk
1 Small Onion
1 Bunch of Parsley
1/2 Cup of Parmesan Cheese
1/2 Cup of Romano Cheese
1 Cup of Bread Crumbs
4 Eggs
1 Can of Whole Cranberry Jelly
2 Tsp of DZ Seasoning
2 Tsp of Ground Sage
1 Whole Loaf of Ciabatta
Sourdough Bread
1 Whole Turkey Breast
2 Cups of Chicken Broth
1 Cube of Butter
1/2 Cup of Flour
1 Package of Gravy Mix
11
The Don’s
Thanksgiving
Turkey Waffles
PREPARATION
Rub the large turkey breast all over with
butter and sprinkle DZ Seasoning.
In a fry pan brown the turkey on all
sides for 5 to 7 minutes until golden
brown.
In a baking pan add the chicken broth
and place the turkey breast in the oven
at 375 degrees. Cover with foil. It
should take about 1 to 2 hours depending
how big the breast is.
Now in the fry pan add the chopped
carrots, chopped celery, chopped onion,
and parsley and sauté in olive oil for
about 10 to 15 minutes.
Add DZ Seasoning and put all the veggies
in a bowl. Add the parmesan and
Romano cheeses and the seasoned bread crumbs. Add the eggs.
Cut the ciabatta bread into small cubes and put them in a separate bowl
with a cup of chicken broth. Mix well. Add the sage. Make sure the
bread is wet all over. If you need more broth, add it.
Next mix both bowls together making a stuffing. Take the turkey out and
make the gravy out of the juice. Add a package of the gravy mix.
Melt unsalted butter in a pan and add flour to make a thick paste rue.
Now add this to the gravy to thicken it up. After the gravy is made slice
the turkey breast into 1/4 inch slices.
Next spray the waffle maker and add the stuffing mixture in. Cook until
done. On one side, spread the cranberry jelly all over it.
Take the sliced turkey and layer about 3 to 4 slices. Pour gravy over the
top. Now fold the waffle over and eat!
Thanksgiving dinner in a waffle!

1 Cup of Arboreal Rice
2-3 Cups of Chicken Broth
as Needed
1 Cup of Heavy Cream
1 Cup of White Wine
1 Onion
6 Cloves of Garlic
1/2 Cup of Parmesan and
Romano Cheese
8 Ounces of Whole Milk
Fresh Mozzarella Cheese
2 Cups of Flour
1 Cup of Seasoned
Bread Crumbs
1 Cube of Butter
1 Tsp of DZ Seasoning
1 Bunch of Sweet Basil
3/4 Cup of Pine nuts
3 Ounces of Canola Oil
2 Eggs
1 Cup of Pesto
Prepare “The Don’s Risotto Milanese”
on page 185 and let cool before making
the balls.
Prepare “The Don’s Pesto Sauce” on
page 99.
In a fry pan add 1 cup of heavy
cream, then a cup of pesto and 1/2
cup of Romano Cheese. Sauté for 5 to
7 minutes. Melt 1/4 cube of butter to
make it creamy.
Mix a handful of Risotto into a large
meatball and place your thumb in the
middle and make a hole. Add the
Romano and Mozzarella cheeses in the
middle and cover it up with the
Risotto. Repeat this process until
done.
In a small bowl add 1 cup of flour and
1 teaspoon of DZ Seasoning and mix.
In two separate bowls crack and beat
2 eggs.
In another bowl add 1 cup of Italian
seasoned breadcrumbs.
First roll the rice balls in the flour,
then in eggs and then in the
breadcrumbs.
In a pot with canola oil heat it to 350
to 375 degrees and deep fry the balls
for 2 to 3 minutes until they are
golden brown.
Pour the creamy pesto on a platter and
places the rice balls on top.
Delicious flavors of pesto, Risotto and
cheese in the center!

The Don’s Braciole
Ingredients
4-6 Thin Sliced
Rib Eye Steaks
2 Chopped Onions
1 Bunch of Italian Parsley
3-4 Fresh Cloves of Garlic
2 Tbsp of DZ Seasoning
1 Cup of Italian Seasoned
Bread Crumbs
1/2 Pound of Ground Italian
Sausage
12 Slices of Prosciutto
12 Slices of Provolone Cheese
PREPARATION
Chop the onions, garlic, and parsley
and sauté in a fry pan with olive oil.
Add the ground Italian Sausage and
brown it.
When finished put in a bowl and add
the seasoned bread crumbs and mix
together.
Now season the sliced meat with DZ
Seasoning and lay them flat.
Cover the meat with the provolone
cheese and then cover the cheese
with a thin layer of prosciutto.
Spread a thin layer of filling over the
prosciutto.
Now at the end roll the meat like a
burrito and then tie the meat in four
places with butcher string so it stays
together well.
Take the rolled meat and brown it in
olive oil until golden brown.
Take them out and put them in the
sauce to cook for at least one hour.
13

The Don’s Jumbo Prawns
PREPARATION
Ingredients
4 to a Pound of Jumbo Prawns
or as many as you like
Cleaned, Shelled and Deveined
1/2 Cube of Butter
1/4 Cup of White Wine
1/8 Cup of Brandy
2 Cloves of Garlic
1 Lemon
Sprinkle of DZ Seasoning
Split the prawns in half but do not cut them all the way through,
butterfly them.
Sprinkle DZ Seasoning all over them.
In a hot fry pan add the butter.
Add the cloves of chopped garlic.
Place the prawns in the pan to sear meat side down.
After a minute of cooking, add the white wine.
Cook another minute. Now add the Brandy. Cook another minute.
Squeeze the juice of the lemon over the top.
Sprinkle a little more DZ Seasoning over the top.
Place them on a small plate and pour the juice over the top.
They will curl up in a C shape when cooked and turn pink.
Do not overcook or they will turn rubbery.
With this appetizer you need some good bread to soak up the juice!
GREAT APPETIZER!
14

1 Pound (21-32) Tiger Shrimp
Cleaned, Shelled and Deveined
2 Roma Tomatoes
3 Cloves of Fresh Garlic
1 Cube of Butter
1 Tbsp of DZ Seasoning
2 Cups of Marinara Sauce
1 Lemon
1/2 Cup of White Wine
In a fry pan melt the butter
on low heat.
Chop the cloves of fresh garlic
and add that to the pan.
Take the shrimp and add them
in the pan on high heat.
Sprinkle DZ Seasoning over
them.
Sauté until they are pink.
Turn them over to cook both sides. It should only take about 2 to
3 minutes. The key is not to cook them too long because they will
get tough.
Pour the white wine into the pan. Then add the marinara sauce.
Simmer for 3 minutes.
Turn off the heat and zest the skin of one lemon, about 2
teaspoons into the sauce.
Mix and serve with the Butter Garlic Roma Crostinis.
Great appetizer!

35 Small Minnela Clams
1 Cube of Butter
2 Cups of White wine
Juice of 1 Lemon
8 Cloves of Garlic
1/2 Cup of Chopped Parsley
2 Tsp of DZ Seasoning
Wash all the clams.
In a deep fry pan add butter and
the white wine on medium heat.
Chop the cloves of fresh garlic and
parsley and add them to the pot.
Now take the juice of 1 lemon and
add that in. Bring to a boil. Add
the clams to the pot and reduce to
medium heat and put a lid on to
steam the clams until they open.
(3-5 minutes)
Sprinkle DZ Seasoning all over the
clams.
Serve on a platter and garnish with
chopped parsley. Pour juice over the
clams.
It is best to serve it with Ciabatta
bread so you can soak up the juice.

2 Cups of Bread Flour
1 Tsp of Salt
1/2 Tsp of Baking
Powder
1 Cube of Butter
1 Container of Ricotta
Cheese
1 Tsp of Salt
1/2 Tsp of Pepper
2 Tsp of Lemon Zest
1 Bunch of Fresh Basil
4 Ripe Roma Tomatoes
4-6 Slices of Prosciutto
1/2 Cup of Grated
Fontina Cheese
1 Tsp of DZ Seasoning
1/2 Cup of Olive Oil
In a bowl mix the bread flour, salt, baking
powder together.
Cut the butter into small cubes and bring to
room temperature.
Add the butter in and mix well. Slowly add
the water and mix. About 10 to 12
tablespoons.
Mix together. The dough should be on the
dry side but wet enough to be able to form it
together.
Knead the dough on a floured breadboard for
3 to 4 minutes. Roll it in a ball and cover it
with plastic wrap and place it in the
refrigerator for 1/2 hour.
Next take the dough out and cut it into 4
pieces. Roll the pieces out to about 10 inches
or so.
Use a pastry brush to brush them with extra virgin olive oil. Place them
on a hot griddle and brush the other side with olive oil. They need to
cook for 2 to 3 minutes on both sides. They should be golden brown on
both sides.
In a bowl add the ricotta cheese, salt, lemon zest and mix together.
Spread the cheese over the entire pita bread and cover the top with
grated Fontina cheese.
Slice the Roma tomatoes very thin. Cover the cheese. Sprinkle DZ
Seasoning over the tomatoes. Place the sliced prosciutto over the
tomatoes covering the whole bread.
Next chop the basil in large pieces and sprinkle them over the top.
You can cut them in half and then fold them together to eat like a pita
sandwich.
Really flavorful and yummy!

Ingredients
1 Pound of Fresh Whole
Mozzarella in Water
1 Bunch of Fresh Italian Parsley
2 Bunches of Fine Green Onion
1 Fresh Bag of Baby Arugula
1/2 Cup pf Parmesan Cheese
The Don’s
Mozzarella
Rotini
1/2 Cup of Romano Cheese
Preparation
1 Lemon Zested
Form the fresh
6 Slices of Prosciutto mozzarella into a large ball.
6 Roma Tomatoes
Chop the green onions and
parsley in the Cuisinart. Do
1/2 Cup of Olive Oil not liquefy but chop fine.
1/2 Cup of Balsamic Vinegar Next mix the greens into the
mozzarella ball and add a
1 Tbsp of DZ Seasoning sprinkle of DZ Seasoning.
Mix it up really well.
Slice the tomatoes really
thin. Put them in a bowl and add some olive oil and balsamic vinegar
and sprinkle DZ seasoning over the top.
Let the tomatoes marinate for 15 minutes before making the dish.
Now take the mozzarella cheese and roll it out with a rolling pin on
a plastic wrap making it 6 to 8 inches wide and 12 to 16 inches
long.
Take the baby arugula and place them all over the mozzarella.
Place the sliced tomatoes and layer them over the arugula.
Now take the prosciutto and cover the entire surface.
Next take the short end and roll the cheese into a long burrito.
Wrap it in plastic and put it in the refrigerator for 30 minutes.
Then take it out and cut them into 1 1/4 inches thick.
Mix fresh arugula (with the Don’s Apple Cider Lemon
Vinaigrette) and place it on a platter. Place the cut
rotini’s and arrange them in a row layering them on
top of the arugula.
Zest the skin of a lemon and sprinkle on the top along
with some Parmesan and Romano cheeses.
18

The Don’s Baked Rosetti
Ingredients
Fontina Cheese
Parmesan Cheese
1 Pint of Heavy cream
1 Tsp of Nutmeg
1 Tbsp of DZ Seasoning
2 Cups of Semolina flour
2 Cups of Regular Flour
3 Eggs
1/4 Cup of Salt
1/4 Cup of Olive oil
1/2 Cup of Water
PREPARATION of Dough
Put 2 cups of semolina flour and 2
cups of regular flour in a bowl. Add
three eggs, 2 tsp of salt, 1/4 cup
of olive oil, and 1/2 cup of warm
water. Mix everything together.
If too dry, add more water. If too
wet, add more flour. Make it into a
ball and let sit for 20 minutes.
Take the dough and roll it out into a
large circle so the dough is thin like
ravioli dough. Cut the dough into
squares 12 x 12.
In a larger pot boil water with 3 teaspoons of salt.
Add a little olive oil to the water so the dough will not stick.
Now drop the dough into the boiling water. Let cook for about 30 to 40
seconds. It doesn’t have to cook all the way through, just blanch
it. Now take the dough out and put it into ice water to cool for a
couple of minutes. Drain the excess water and lay the dough out.
Add the Fontina cheese covering the entire dough. Then add the
prosciutto covering the entire cheese. Then roll them into long burritos
and cut them in 1 1/2 pieces. Put them on a baking pan. They should
look like little roses (Rosetti). Add the heavy cream covering the
Rosetti. Sprinkle a little nutmeg, parmesan cheese and DZ Seasoning
over the top.
Put them in a pre-heated oven at 375 degrees for 15 to 20 minutes.
ENJOY!
19

The Don’s Sausage and
Mozzarella Polenta Balls
INGREDIENTs
1 Small Bag of Polenta
1 Pound of Ground Italian Sausage
3 Containers of Fresh Whole Milk
Mozzarella Cheese
1 Cup of Romano Cheese
4 Cups of Water
1 1/2 Tsp of Salt
2 Cups of Marinara Sauce
Preparation
In a shallow baking pan add salted water and the bag of polenta.
Mix together.
Bake in the oven for 30 minutes. It should be on the mushy side, not
dried out. Take it out and let it cool.
When it is done, take a small ice cream scoop and make small balls of
the polenta and place them about 2 inches apart on a baking sheet that
has been coated with butter.
Then take a slice of fresh mozzarella cheese about the same size as
the polenta (1 1/2 inch square) and place on top of each polenta ball.
Next take about a teaspoon of ground Italian sausage and place them
on top of the mozzarella. You can use mild, hot or Calabrese sausage.
Sprinkle some Romano cheese on top of each one.
Put them in the oven at 400 degrees for a 5 to 7 minutes to cook the
sausage and melt the cheese.
Serve with a side of marinara sauce.
Yum Yum!
20

First put the mayonnaise in a
bowl.
Add the Romano and parmesan
cheeses and mix really well with
the mayonnaise.
Next stem the medium sized
mushrooms (about 1 1/2 to 2
inches around).
Take the mayonnaise cheese mix
and fill each mushroom full.
Now take a baking pan and pour
the white wine on the bottom
and place the filled mushrooms
on the pan.
2 Packages of Medium Sized
Portabella Mushrooms
1 Cup of Marinara Sauce
1 Cup of Pesto Sauce
1/4 Cup of Parmesan Cheese
1/2 Cup of Romano Cheese
1 Cup of Mayonnaise
1/2 Cup of White Wine
1/2 Cup of Seasoned Bread Crumbs
1 Bunch of Fresh Sweet Basil
Put them in the oven at 375 degrees for 10 to 15 minutes.
While the mushrooms are baking, heat up the marinara and pesto
sauces.
Now pour the marinara sauce on half of the platter and pour the pesto
sauce on the other side of the platter both sauces meeting in the
middle. When the mushrooms are tender and done, place them on the
sauce.
Next take some seasoned bread crumbs and sprinkle over the top of the
mushrooms along with the Romano and Parmesan cheeses.
Ok they are ready to eat! Put marinara and pesto sauces on them as you
eat them!
Yum Yum Yum… so good!!!

The Don’s Smoked Mozzarella
with Honey & Figs
Preparation
Take a sheet of thick rice paper and lay it out on a bread board.
Cut your smoked mozzarella cheese in 1 inch by 1 1/2 inches by 5
inches long.
Take the cheese and place it on the rice paper on one end.
Fold the sides in and then roll it out like a burrito.
Do that four to six times.
Next in a small pot take a cup of honey and dried figs that have
been cut into quarters and add them to the honey.
INGREDIENTS
8 Ounces of Smoked
Mozzarella Cheese
10 to 12 Dried Figs
1 Cup of Honey
Thick Rice Paper
2-3 Cups of Canola Oil
1 Cup of Black Sesame
Seeds or Toasted
Sesame Seeds
Sauté for 10 minutes.
Now take the canola oil and heat
it up in a pan.
Add the rolled cheese to the hot
oil and cook until they are golden
brown.
Take them out and put them in a
dish.
Pour the honey and figs over the
top of each one of them.
Now sprinkle the sesame seeds
over the top.
22

6 Ripe Roma Tomatoes
1 Bunch of Fresh Italian Parsley
1 Bunch of Sweet Basil
3 Cloves of Fresh Garlic
1/4 Cup of Parmesan Cheese
1/4 Cup of Romano Cheese
1 Loaf of Sour Dough Baguette
2 Cups of Marinara sauce
Take the ripe Roma tomatoes and cut
them up in small cubes and add them in
1 Tbsp of Granulated Garlic
a bowl.
2 Tbsp of Aged Balsamic Vinegar
Chop the parsley and basil small and
Sprinkle of DZ Seasoning
add to the tomatoes. Chop up the
1 Tbsp Olive Oil
cloves of garlic small and add them to
1 Cube of Butter
the bowl. Also add the Parmesan and
Romano cheeses. Now add DZ
Seasoning to the bowl. Then add the balsamic vinegar and olive oil. Now
mix everything together and cover and put in the fridge for 30 minutes.
Melt the cube of butter in a pot. Add the granulated garlic.
Take the sour dough baguette and slice on an angle ½ inch thick. Brush the
butter garlic mix over the bread and put it on a baking sheet in the oven
on 350 degrees until they are golden brown.
Take them out and spoon the marinara sauce on all of them covering the
entire bread. Sprinkle Parmesan and Romano cheeses over the sliced bread.
Then put them back in the oven for 5 minutes to heat the sauce and melt
the cheese. Now take them out and spoon the tomato mix on all of them
putting a lot to cover the slices.
Cut and serve! Yummy!

The Don’s Pear and Gorgonzola
Bruschetta Crostini
Ingredients
2 Loaves of Sour Dough
Baguettes
2 Cubes of Butter
6 Ripe Pears
16 Ounces of Gorgonzola Cheese
1 Cup of Brown Sugar
1 Tsp of Cinnamon
Preparation
Slice the baguettes on an angle
about 1/2 thick.
Melt 1 cube of butter in a small
pot.
Add the granulated garlic to the butter and mix everything together.
Brush the bread with the butter on both sides. Place them on a baking
sheet and put them in the oven on 375 degrees. Toast until they are
golden brown.
In a large flat pot or pan put 2 cubes of butter and melt them. Peel the
pears and slice them into thin pieces and place them in the pan. Sautee
for 3 to 4 minutes. Add the cup of brown sugar and the cinnamon. Mix
everything together. Add the Gorgonzola cheese to the pan and mix in.
Simmer for 5 to 10 minutes or until the pears are soft and everything is
mixed well. Take the pot off the stove and place in the fridge to cool.
After it is cooled, take the toasted baguettes and place a large spoonful
of the pear mix and spread it all over. Place them back on the baking
sheet and pop them in the oven at 375 degrees for 5 minutes.
Take them out and serve.
So good! So yummy!
24

The Don’s Ricotta
Bruschetta Loaf
PREPARATION
Take Roma tomatoes and slice
them into small cubes and add to
a bowl. Chop the Italian parsley
small, sweet basil, cloves of
garlic and add it to the bowl.
Add Parmesan and Romano
Cheeses.
Add the extra virgin olive oil,
balsamic vinegar and DZ
Seasoning. Mix everything
together, cover and place in the
refrigerator for 30 minutes. Melt
the butter in a pot and add the granulated garlic. Slice the loaf of
bread in half. Place bread in the oven and bake until golden brown. Pour
the garlic butter mix over the toasted bread.
When done spread the Ricotta cheese on both sides. Then take the
tomato mixture and spread that over the Ricotta cheese. Cut into 1 ½
inch slices.
.
Ingredients
1 Loaf of Sour Dough Bread
1 Container of Ricotta Cheese
6 Fresh Ripe Roma Tomatoes
1 Bunch of Italian Parsley
1 Bunch of Sweet Basil
1/2 Cup of Parmesan Cheese
1/2 Cup of Romano Cheese
1 Cube of Butter
3-4 Cloves of Garlic
2 Tsp of Granulated
or Powdered Garlic
2 Tbsp of Aged
Balsamic Vinegar
2 Tbsp of Extra Virgin
Olive Oil
3/4 Tsp of DZ Seasoning
YUM YUM YUM!!!
25

The Don’s Italian Flat
Bread Pizza
Ingredients
See “The Don’s Pizza and
Dough” recipe on page 27
1/2 Cup of Parmesan Cheese
1/2 Cup of Romano Cheese
Sliced Mozzarella Cheese
4 to 6 Ripe Tomatoes
1 Bunch of Fresh Basil
1 Cube of Butter
1 Tbsp of Granulated Garlic
10 Fresh Garlic Cloves
3 Ounces of Olive Oil
2 Cups of Marinara Sauce
DZ Seasoning
PREPARATION
Take the fresh garlic and put it in
a flat pan and drizzle olive oil all
over them and roast in the oven for
30 to 40 minutes at 300 degrees.
Now take the dough and roll it out
into rectangles around 6 inches by
12 to 14 inches.
Make sure the dough is not too
thick.
You should get two out of each
dough.
Set the oven at 500 degrees.
Now melt butter and add one
tablespoon of granulated garlic. Mix
it together. Brush the dough and
place in the oven for 5 minutes.
Take it out and spread the marinara
sauce all over the dough in a nice
thin layer.
Now cut the tomatoes thin and
place them on the dough. Next take
the mozzarella cheese and place
them all over the dough.
Now take a little of DZ Seasoning and sprinkle it over the tomatoes
and mozzarella cheese. Now take the garlic and
chop it fine and sprinkle it all over the pizza.
Sprinkle chopped fresh basil over the top. Drizzle
the olive oil on top and place in the oven and bake
for 5 minutes or until golden brown, making sure the
dough is cooked underneath.
When the pizza is done, take it out and sprinkle
Parmesan and Romano cheeses over the top.
While it is still hot, add more fresh basil.
26

4 Cups of Flour
1 Tsp of Sugar
3 Tsp of Salt
1 Envelope of Yeast
3 Tbsp of Olive Oil
1 1/2 Cups of Warm Water
Use yeast and sugar in warm
water together when you make
bread or pizza dough
Mix together for a few
minutes.
Now add the warm water and
the olive oil. Mix together.
If it is too wet, add a little
flour, if it is too dry add
water. Mix it well.
Take it out and put flour on
the board and knead it for a
minute or two.
Now take a large bowl and
grease it with olive oil and set
it on the counter.
Cover with a towel for 1/2
hour.
Place the covered bowl in the
fridge for overnight.

Ingredients
Several New York Steak Strips
cut into 8-10 quarter inch slices
3 Large Ripe Beefsteak
or Heirloom Tomatoes
24 Ounces Fresh Mozzarella
Whole Milk Cheese
The Don’s Baked
Steak Caprese
Salad
1/2 Cup of Parmesan Cheese
1 Bunch of Fresh Basil
3 Loaves of Sourdough
or French Bread
16 Ounces of Prosciutto
3 Ounces of Aged
Balsamic Vinegar
3 Ounces of Extra Virgin
Olive Oil
3 Tbsp of DZ Seasoning
PREPARATION
Sprinkle DZ Seasoning on both sides of
the steak.
Heat the olive oil in a large pan and
place the steaks and simmer on both sides for 2 minutes. They should be
rare.
Slice the tomatoes about 1/4 inch thick. Place the tomato slices in a baking
dish covering the entire bottom. Drizzle a little balsamic and olive oil over
the top. Sprinkle DZ Seasoning on top.
Now take the cooked rare steak and place it on the top of the tomatoes.
Sprinkle parmesan cheese over the top. Next place the mozzarella and cut
them in 1/4 inch thick pieces and place them on top of the steak. Place
the prosciutto on the mozzarella cheese evenly. Add the fresh basil leaves
over the top. Drizzle olive oil over the top of everything.
Slice the sourdough bread about 3/4 inches thick and place them over the
top and cover the whole dish. Drizzle olive oil over the top and place in a
preheated oven at 350 degrees for 15 to 20 minutes.
When the bread is nice and toasted take out and serve.
This dish will go great with angel hair pasta in fresh garlic, DZ Seasoning,
parmesan and Romano cheeses and extra virgin olive oil with chopped fresh
basil.
28

The Don’s Chicken Soup
Ingredients
2 Whole Rotisserie Roasted
Chickens
2 Large Cans of Italian Style
Stewed Tomatoes
2 32 Ounce Cans of
Chicken Broth
1 Large Whole Celery Stalk
5 Carrots
1 Large Bunch of Italian
Parsley
2 Packages of Mushrooms,
Not Sliced, Quarter Them
3 Large Onions
3 Zucchini
3 Yellow Squash
2 Tbsp of DZ Seasoning
Angel Hair Pasta
Romano Cheese
PREPARATION
Chop the onions, parsley, carrots,
whole celery stalk and put them in a
stock pot. Add the cans of chicken
soup, the stewed tomatoes,
mushrooms, DZ Seasoning. Pull all the
chicken off the bones and add to the
pot. If the broth doesn’t cover all
the veggies, add a few cups of
water.
Let everything come to a boil, and
then turn it down and simmer for
another 30 minutes. Slice the
zucchini and squash and add them to
the soup. Simmer for another 15
minutes until everything is cooked.
Cook the angel hair pasta and drain
the water. Add it to the soup.
Serve it with Romano Cheese.
29

Peel the potatoes and cut them in
1/2 or 3/4 cubes. Chop the onions,
chop the celery in 1/2 pieces and
chop the parsley.
Put all the veggies and the clams in
a pot and add the chicken broth.
Simmer for 20 minutes. While it is
boiling add the heavy cream and
then DZ Seasoning. Simmer for 10
minutes.
In a small pot melt the cubes of
butter and then add flour and whisk
it together. It should look like thick
gravy. Add to the pot. Simmer for
a few minutes more and if it is not
thick, then add more flour.
6 Cans of Clams in
Their Own Juice
5 Potatoes
1 Stalk of Celery
2 Large Yellow Onions
1 Large Bunch of
Italian Parsley
2 Cartons of
Heavy Cream
2 Small Cans of
Chicken Broth
2 Cubes of Butter
1 Cup of Flour
1 Tsp of DZ Seasoning
2 Tbsp of Hot Sauce

The Don’s
Gnocchi Clam
Chowder
Preparation
In a large stock pot add the little
neck clams, chicken broth, white
wine.
Chop the Italian parsley, celery,
fresh thyme, fresh sage and add
to the pot.
Next add DZ Seasoning, the
butter and the clam broth and let
everything boil for 15 minutes.
Take the clams out and shell
them. Drain the broth from the
veggies and save.
Add olive oil to the bottom of a
fry pan. Chop the shallots fine,
cloves of garlic and add it to the
pan.
Ingredients
5 Pounds of Little Neck Clams
2 Cups of Chicken Broth
1 Cup of White Wine
1 Bunch of Italian Parsley
3 Celery Stalks
1 Fresh Bunch of Thyme
1 Fresh Bunch of Sage
1 Onion
1 Tsp of DZ Seasoning
1 1/2 Cubes of Butter
4 Cloves of Garlic
5 Shallots
2 Cups of Clam Broth
1 Cup of Heavy Cream
Make the Gnocchi
*see “The Don’s
Gnocchi” recipe on page 87
Chop the leafy end of the celery
stalk and add it to the fry pan.
Sautee for a few minutes.
Put the shelled clams in the fry pan and sauté for a few minutes. Next
add the drained broth into the pan.
Add the heavy cream and 1/2 cube of butter. Sauté for a few minutes.
Cook about 2 pounds of Gnocchi in salted boiling water and then add
them to the pan. Sauté for 5 minutes so it thickens up a bit. If it is
too runny, add a little flour.
Serve with great Italian Ciabatta bread.
RICH & YUMMY!
31

The Don’s Manhattan
Clam Chowder
Ingredients
2- 32 Ounce Cans of Chicken
Broth
1 Large Can of San Marzano
Whole Packed Tomatoes
1 Whole Stalk of Celery
4 Carrots
1 Onion
4 Cloves of Garlic
2 Bay Leaves
1 Tbsp of Fresh Thyme
1 Tsp of Oregano
2 Red Bell Peppers
4 Cans of Whole Clams
1 Tsp of Red Pepper Flakes
1 Bunch of Italian Parsley
4-6 Slices of Bacon
1 Can of Italian Style
Crushed Tomatoes
4 Potatoes
1/2 Cup of White Wine
3 Ounces of Olive Oil
DZ Seasoning
PREPARATION
Chop the red bell peppers, carrots,
celery, onions and garlic and put them
in a stock pot with olive oil.
Sauté for a few minutes.
Add the chicken broth. Cube the
potatoes and add them in.
Crush the whole peeled tomatoes by
hand and add them in.
Next add the crushed tomatoes, cans
of clams with sauce, chopped thyme,
oregano, bay leaves, DZ Seasoning and
the red chili flakes.
Let everything cook for an hour on low
heat.
32

The Don’s Minestrone Soup
PREPARATION
In a large stock pot add the
Italian Style Ready Cut tomatoes
and the crushed tomatoes.
Ingredients
1 Large Can of Italian Style
Ready Cut Tomatoes
2 Large Cans of Whole
San Marzano Tomatoes
1 Large Can of San Marzano
Italian Style Crushed Tomatoes
2 Cans of Pinto Beans
2 Cans of Kidney Beans
2 Cans of Garbanzo Beans
2 Cans of Cut Green Beans
1 Can of Chicken Broth
1 Large Onion
1 Bunch of Italian Parsley
1/4 Cup of Parmesan and
Romano Cheeses
2 Tsp of DZ Seasoning
Pour the cans of whole tomatoes
in a bowl and crush them by hand
and add them into the pot. Add
the pinto beans, kidney beans,
garbanzo beans and green beans.
Next add the chicken broth. Chop
the onion and parsley and add
them to the pot.
Add the DZ Seasoning. Stir
everything together and let
simmer on low for 30 minutes.
After 30 minutes add the cheeses
and simmer for another 15
minutes. If you like you can dip
stew meat in flour and fry it in
olive oil to add to the pot to cook.
Add the cans of beans. Add DZ
Seasoning.
Bring it to a boil and turn it down
to simmer for a half hour.
When it is done, add the
parmesan and Romano cheeses.
33

The Don’s Portuguese Soup
PREPARATION
Wash the endive and red and green
Swiss chard.
Ingredients
1 Large Escarole Endive
1 Bunch of Red and
Green Swiss Chard
1 Bunch of Italian Parsley
4 Cloves of Garlic
2 Red Onions
1 Cup of Extra Virgin
Olive Oil
3 Cups of Chicken Broth
2 Large Cans of Kidney
Beans
4 Links of Linguica
3 Cups of Water
2 Tsp of DZ Seasoning
1 Tsp of Red Pepper
Flakes
Cut the endive and red and green
Swiss chard and add it to a large
stock pot with chicken broth and
the water and let it boil.
Next slice the red onions and add
that to the pot.
Chop the garlic and the Italian
parsley and add to the pot.
Now add DZ Seasoning.
Add the olive oil and bring
everything to a boil for 15 minutes.
Drain the juice of the cans of
kidney beans and add to the pot.
Next slice the links of linguica in
1/2 inch pieces and add to the pot.
Add the red pepper flakes.
Now let everything cook for 10 to
15 minutes more on high.
Serve with good Italian bread or
Portuguese bread to soak up the
juice.
So Yummy!
34

The Don’s Split Pea Soup
Ingredients
2 Large Bags of Dried Split Peas
1 Whole Celery
4 large Carrots
2 Onions
1 Bunch of Italian Parsley
6 Cups of Chicken Broth
2 Tsp of DZ Seasoning
PREPARATION
Chop the whole celery into small
pieces. Peel the carrots and chop
them up small, chop the parsley.
Add the veggies into a large
stock pot that has 5 cups of
boiling chicken broth. Cook for
10 minutes. Next add the DZ
Seasoning and the bags of split
peas. Mix everything together
well and then turn down the
heat. Simmer for at least 1 to 2
hours until the peas and veggies
are cooked.
You can add ham to the soup
which is great!
35

2 Whole Cooked Rotisserie Chickens
4 Cans of White Beans
4 Cups of Chicken Broth
2 Bunches of Green Onion
1 Bunch of Cilantro
1 Bunce of Italian Parsley
4 Cloves of Garlic
1 Tsp of Cumin
2 Tsp of DZ Seasoning
4 Fresh Limes
2 Whole Avocados
1/4 Cup of Olive Oil
1 Container of Sour Cream
2 Cans of Salsa Verde
Put the olive oil in a stock pot.
Chop the garlic, onions and parsley and
add them. Save about 1/4 cup for
after. Sauté for 5 to 7 minutes.
Now add the chicken broth, cans of
salsa verde.
Next add the cans of beans. Simmer
for 15 minutes.
Now take the rotisserie chicken and
pull the meat off and add it to the
pot.
Add the cumin and DZ Seasoning and
let it simmer for 30 minutes.
Next 1/4 the limes and cut the
avocados into small cubes.
Chop the cilantro. Serve the soup in
bowls.
Top with the avocado, spoonful of
cilantro, green onions. Squeeze the
lime and add 1 to 2 spoonfuls of sour
cream.

6 Cups of Chicken Broth
2 Onions
2 Bunches of Italian Parsley
4 Carrots
4 Celery Stalks
1 Package of Sliced Mushrooms
2 Zucchini
1 Pound of Ground Beef
1 Pound of Italian Sausage
2 Eggs
1/2 Cup of Breadcrumbs
1/2 Cup of Parmesan Cheese
1/2 Cup of Romano Cheese
1 Can of Italian Style Stewed
Tomatoes
1 Pound of Elbow Macaroni
1 1/2 Tsp of DZ Seasoning
Mix the ground beef, ground Italian
sausage, chopped onion, chopped
parsley and DZ Seasoning. Add the
cheese, breadcrumbs and eggs. Make
mini meatballs about 1 inch round.
Place them on a greased baking sheet
and bake for 20 minutes at 350
degrees.
Add the chicken broth in a stock pot.
Chop the celery, parsley, onion and
carrots and add them in. Next add
the stewed tomatoes. Cook for 45
minutes.
Add the sliced zucchini about 1 inch
thick. Also add the mini meatballs
with 1 teaspoon of DZ Seasoning.
Let it simmer for 30 minutes more.
While the soup is cooking, in a pot
with salted water cook the large
elbow noodles. Drain the water and
then add the pasta to the soup.
Serve with Parmesan and Romano
cheeses.
HEALTHY AND DELICIOUS!

The Don’s Arugula Salad
INGREDIENTS
8 Ounces of
Arugula
8 Ounces of
Spinach
1 Cup of Corn
1 Red Onion Sliced
3 Yukon Gold
Potatoes
Preparation
First boil the potatoes.
Cool them then cut them
into cubes.
In a bowl put the
arugula, spinach, corn,
red onions and potatoes.
Mix together.
In a separate bowl mix
all the ingredients for
the dressing, then
drizzle the dressing over
the salad and toss.
DRESSING
1/2 Cup of Olive Oil
1/4 Cup of Vinegar
1 Tsp of DZ
Seasoning
1 Lemon
Pinch of
Salt & Pepper
1 Tsp of Sugar
2 Finely Chopped
Green Onions
38

The Don’s Butternut
Squash Arugula Salad
Ingredients
1 Butternut Squash
1 Bag of Arugula
1/4 Cup of Parmesan
Cheese
1/2 Cup of Cranberries
1/2 Cup of Raisins
1 Cup of Walnuts
1 Cup of Brown Sugar
1 1/4 Cubes of Butter
1 Tsp of Cinnamon
3 Green Onions
1 Cup of Apple Cider
1/4 Cup of Apple Cider
Vinegar
1/2 Tsp of Salt and Pepper
1 Cup of Olive Oil
4-5 Shallots
PREPARATION
Take the butternut
squash and cut it in half
and clean the inside. Then
cut the skin off the outside.
Cut the butternut squash into 1 inch cubes.
Grease a baking sheet with butter. Place the
squash on it and sprinkle brown sugar over
the top. Next sprinkle cinnamon over the top.
Cut a cube of butter into small cubes and
add it all over the squash.
Place it in the oven at 375 degrees for 20
minutes.
While the squash is cooking, cut up the
shallots and add them to a pot with a cup of
apple cider and 1/4 cup of apple cider
vinegar.
Simmer for about 15 minutes so the liquid
reduces.
After 20 minutes turn the squash over so it
doesn’t burn on one side.
Cook for another 15 to 20 minutes until the
squash is soft and done.
When done add the cranberries and the raisins to the squash. Mix together
and put it back in the oven for 5 to 10 minutes.
In a fry pan add the walnuts with 1/4 cube of butter and sprinkle brown
sugar over the top. Simmer on low for 10 to 15 minutes on medium heat.
Take the dressing off the heat and add a teaspoon of salt and 1/2
teaspoon of pepper. Add the olive oil into the cider until all mixed.
Take your squash out of the oven. Let it cool for 30 minutes before you
assemble the salad.
Fill a large bowl with fresh baby arugula, add the squash and walnuts. Pour
the dressing over the top. Mix together and serve.
A little sweet, a little nutty, a little peppery and a little vinegar!
39

The Don’s Fresh Caprese
Tomato Mozzarella Salad
Ingredients
3 Heirloom Tomatoes
or beefsteaks if not available
1 Bunch of Fresh Basil
Aged Balsamic Vinegar
Reduced Balsamic Syrup Vinegar
Extra Virgin Olive Oil
2 Ripe Avocadoes
Kalamata Olives
Fresh Mozzarella Cheese
Prosciutto
DZ Seasoning
PREPARATION
Slice the tomatoes about 1/3
inch thick.
Slice the fresh mozzarella
about 1/4 inch thick.
Cut the avocados in quarters.
Then slice them into 4 pieces
but not all the way through.
Press down to fan out.
Layer with a tomato and then the mozzarella and Kalamata olives.
Roll three pieces of Prosciutto and roll them to look like a Rigatoni
pasta. Place the avocado on top. Sprinkle DZ Seasoning over the top of
everything. Drizzle the aged balsamic vinegar over the top. Drizzle the
extra virgin olive oil over the top. Julienne the basil and place some on
top. Next drizzle the reduced thick vinegar and zig-zag it back and
forth over everything.
Ok ready to eat! Yummy!
40

The Don’s Grilled Caprese
Portabella Mushrooms
Ingredients
6 Large Portabella Mushrooms
4 Roma Tomatoes
1 Bunch of Sweet Basil
3 Ripe Avocados
2 Containers of Fresh Mozzarella
1/2 Tsp of DZ Seasoning
1/2 Cup of Olive Oil
1/4 Cup of Aged Balsamic Vinegar
PREPERATION
Clean the dark centers and stem
the mushrooms. Drizzle olive oil
over the top and DZ Seasoning.
Place on the grill or griddle and
sear on both sides.
While they are cooking, chop the
basil, cut the tomatoes into 1/2
inch pieces and put them in a bowl.
Cut the mozzarella into 1/2 inch
pieces and add them in.
Cut the avocados into cubes and
add them to the bowl.
Sprinkle 1/2 teaspoon of DZ
Seasoning and 1/2 cup of olive oil.
Add the balsamic vinegar and mix
everything together.
Place the grilled mushrooms on a
platter stem side up. Spoon the
Caprese mixture in each
mushroom.
Goes great with The Don’s Salsa
Verde Grilled Lamb!
41

The Don’s Pesto
Fennel Slaw Salad
Ingredients
4 Fennel Head Stalks
1 Cup of Roasted Pistachios
1 Cup of Olive Oil
1 Bunch of Fresh Basil
3 Cloves of Garlic
1/2 Tsp of DZ Seasoning
2 Cups of Fresh Italian Parsley
2 Single Sprigs of Thyme
4-5 Pieces of Prosciutto
PREPARATION
Put the pistachios on a baking sheet and bake on 350 degrees for 20 to
25 minutes. Do not burn.
Cut the ends of the fennel stalk and then cut in half and then slice
about 1/4 inches thick. Place in a large bowl.
Put the pistachios in a Cuisinart. Add the garlic, Italian parsley (about 2
bunches), single sprigs of thyme and the basil. Blend everything and
sprinkle DZ Seasoning and the olive oil while everything is blending.
Spoon the pesto on the fennel. Slice the prosciutto into 1 inch pieces
and mix it into the fennel.
So Yummy!
42

The Don’s Potato and
Veggie Salad
Ingredients
1 Bag of Red Potatoes
1 Bag of White Potatoes
2 Zucchini
2 Yellow Squash
2 Jars of Marinated Artichokes
1 Basket of Small Cherry
Tomatoes
1 Large Bunch of Green Beans
Apple cider dressing
1/2 Cup of Apple Cider Vinegar
1/2 Cup of Olive Oil
1 Large Lemon
1 Tsp of Salt
1 Tsp of Pepper
1 Bunch of Green Onions
1 Tbsp of Sugar
PREPARATION
Boil the potatoes in a pot with
salted water until done.
Cut the zucchini and yellow
squash into 4 to 5 pieces each.
Boil the green beans in salted
water. Just par cook them so
they are still hard.
Put them in an ice bath.
In a large bowl add the
marinated artichoke hearts,
small cherry tomatoes,
potatoes and veggies.
Drizzle the apple cider
dressing and mix well. Put it in
the refrigerator to cool.
PREPARATION
apple
cider
dressing
In a bowl mix the vinegar, olive
oil, lemon zest, salt and pepper
and the juice of the lemon and
mix.
Next add the sugar and chopped
green onions. Mix everything
well.
43

3-5 Pounds of Red Potatoes
1 1/2 Cups of Mayonnaise
2 Tbsp of Mustard
1 Cup of Sour Cream
3/4 Cup of Sweet Pickle Relish
Salt and Pepper to Taste
1/2 Celery Stalk
1 Bunch of Italian Parsley
1 Red Onion
6 Eggs
1 Can of Pitted Black Olives
Boil the red potatoes in a large pot.
It is not necessary to peel them.
When the potatoes are done, put
them in a pot or bowl with ice and
water to cool them.
Boil 6 Eggs and cool them.
Quarter the potatoes and put them
in a bowl. Chop the hard boiled eggs
and add them to the pot.
Dice the red onion, celery, chopped parsley and pickle relish. Mix in the
mayonnaise, sour cream and mustard. Add salt and pepper to taste and
mix together. Cover and put it in the refrigerator.

The Don’s Romaine Salad
Ingredients
1 Head of Romaine Lettuce
4 Ripe Large Tomatoes
Beefsteak or Heirloom
1 Head of Romaine Lettuce
15-20 Green Olives
15-20 Black Kalamata Olives
1/2 Bunch of Fresh Italian Parsley
2 Tbsp of Capers
3 Small Filets of Anchovies
1/2 Cup of Olive Oil
3-4 Cloves of Fresh Garlic
3 Ounces of Reduced Balsamic
Vinegar Thick Syrup
1 Tsp of Fresh Ground Pepper
1 Tsp of DZ Seasoning
PREPARATION
Place the romaine leaves onto
the platter. Slice the
tomatoes about 1/2 inch thick
and layer them on a platter.
Chop the parsley and basil and
put it in bowl.
Add the capers in the bowl.
Dice the anchovies real small
and add that too.
Grind some black pepper on
top.
Add DZ Seasoning.
Next add the olive oil and mix
everything together really
well.
Spoon the mixture on top of
the tomatoes. Then place the
tomato on top of the romaine
leaf.
Drizzle the thick balsamic
over the top.
There you have it! Another
salad that is rich and yummy!
45

The Don’s Shrimp Pasta Salad
Ingredients
2 Pounds Shrimp, 25-30
Pealed, Cleaned & Deveined
1 Pound Curly Pasta
1/4 Cup of Parmesan Cheese
3 Cups of Shredded Mozzarella
3 Cups of Arugula Greens
2 Cans of Mandarin Oranges
20-30 Cherry Tomatoes
2 Lemons
3 Ounces Extra Virgin Olive Oil
1/16 Pound of Butter
1 1/2 Tsp Salt
1 Tsp Pepper
PREPARATION
Take a large fry pan and add a
little olive oil and butter. Heat the
pan. Add the shrimp and sprinkle
DZ seasoning over the top. Sauté
for a couple minutes until they turn
pink.
In another pot cook the curly pasta
in salted water.
Put the arugula in a large bowl and
add the mandarin oranges without
the juice. Cut the cherry tomatoes
in half and throw them in. Add 2
cups of mozzarella cheese.
DRESSING
Take half of apple cider vinegar and half cup of olive oil in a small
bowl. Take the juice of two lemons and the one orange in the bowl.
Zest the lemons and orange in the bowl. Now take the left over juice
of the mandarin and add that in. Add the salt and pepper. Mix
together.
Add the cooked pasta on top of the salad. Next add the cooked
shrimp and add that over the top with the sauce it was cooked in.
Sprinkle a little parmesan cheese over the top. Take the other cup of
shredded mozzarella cheese and put over the top. Now take the
dressing and pour it over the top.
Mix and serve with French bread or my homemade bread.
46

The Don’s Rib Eye Steak Pita
Ingredients
3 Packages of Herb Pizza
Dough *or make your own,
recipe on page 27
1 Bag of Mixed Greens
2-3 Tomatoes
1 Cucumber
2 Carrots
2-3 Avocadoes
Salad Dressing of your choice
DZ Seasoning
Olive Oil
PREPERATION
One hour before you cook the
steaks rub DZ Seasoning on them.
Then grill the steaks however you
like them, medium or rare.
Make the salad up with no
dressing.
Then take the dough and rub olive
oil on it and make two or three
balls out of it.
Roll the dough out so it is thin and
about 10 to 12 inches oval or
round.
Heat a pancake griddle and put the
dough on it. It will take a few
minutes on both sides to cook.
Then take the steaks and cut them
in small pieces ready to eat.
Take a bread dough and add the salad, steak and the dressing.
Then fold it over like a taco or pita and eat it all together.
47

In a Cuisinart put 4 to 5 cloves of
garlic, 1 cup of mayonnaise, the
juice of 1/2 lemon, 1/2 teaspoon of
DZ Seasoning and mix well.
Mix 1 cup of olive oil, 1/4 cup of
wine vinegar, 1 teaspoon of DZ
Seasoning and 2 tablespoons of
honey.
Cut the rolls 3/4 through and pour
the dressing on both sides of the
bread. Spread the aioli on both
sides and layer all the meats and
cheeses on the roll. Next add the
chopped lettuce on top. Pour some
more of the dressing over the
tomatoes and lettuce.
6-8 Slices of Dry Coppa
6-8 Slices of Mortadella
6-8 Slices of Dry Salami
6-8 Slices of Prosciutto
6-8 Slices of Provolone Cheese
1 Head of Greenleaf Lettuce
2-3 Tomatoes
1 Cup of Extra Virgin Olive Oil
1/4 Cup of Red Wine Vinegar
1 1/2 Tsp of DZ Seasoning
2 Tbsp of Honey
Sourdough Rolls
1 Cup of Mayonnaise
1 Lemon
4-5 Cloves of Garlic
This sandwich goes well with “The Don’s Potato Salad” recipe on page 44

The Don’s Muffaletta
Ingredients
2 Large Cans of Black Olives
2 Jars of Green Olives
8 Cloves of Garlic
2 Celery Stalks
1 Bunch of Italian Parsley
1 Jar of Capers
1 Cup of Olive Oil
2 Cups of Chopped Roasted
Red Peppers
2 Tsp of DZ Seasoning
1/2 Cup of Granulated Garlic
1/4 Cup of Balsamic Vinegar
1/4 Cup of Oregano
1 Sheet of Focaccia Bread
8-10 Slices of Provolone Cheese
8-10 Slices of Mozzarella
Cheese
8-10 Slices of Genoa Salami
8-10 Slices of Capricola Ham
8-10 Slices of Prosciutto
Italian Sandwich
PREPARATION
In a bowl add the chopped olives,
chopped celery, garlic, parsley,
roasted red peppers, oregano and
mix in the olive oil, balsamic vinegar,
DZ Seasoning, the jar of capers
without the juice and granulated
garlic. Mix everything together and
marinate for 1 hour.
Warm the focaccia bread in the oven
for 10 minutes.
Slice the bread in half and brush
olive oil on both sides.
On the bottom layer add the sliced
mozzarella cheese covering the
entire bread. Next layer the Genoa
Salami. Layer the Provolone cheese
over the salami. Layer the prosciutto
over the cheese. Layer the Capricola
over the prosciutto.
Put a thick layer of the Muffaletta olive mix over the entire surface.
Add the top of the bread and cut into small sandwiches.
Great for appetizers if you cut the pieces small or cut it large for a full
meal.
Goes great with red wine!
49

The Don’s Mushroom Provolone
Cheesesteak Sandwich
INGREDIENTS
4-6 Ribeye Steaks Sliced
Thin
2 Tbsp of DZ Seasoning
1 Cup of White Wine
3 Cloves of Fresh Garlic
1/2 Cup of Chopped
Parsley
1/2 Cube of Butter
16 Ounces of Sliced
Portabella Mushrooms
2 Onions
12 Slices of Provolone
Cheese
1/2 Cup of Chopped Basil
1 Tbsp of Chopped Sage
1 Tbsp of Chopped
Thyme
Sour Dough French Rolls
3-5 Ounces of Olive Oil
SAUCE
INGREDIENTS
2 Cups of White Wine
1/2 Cup of Chopped
Parsley
4 Cloves of Chopped
Garlic
1 Cube of Butter
1 Tbsp of DZ Seasoning
Preparation
Cut the ribeye steaks in half so you make
2 steaks out of one. They should be about
1/3 inch thick.
Rub them with olive oil and then sprinkle
DZ Seasoning all over them one hour
before you cook them.
Now take a fry pan and add a little olive
oil. Add to the pan the sliced mushrooms,
chopped garlic, two onions, chopped
parsley, chopped basil, sage and thyme.
Next add the white wine and butter.
Sauté for 20 minutes.
SAUCE Preparation
Place all the sauce ingredients in a pot and
simmer until all the butter is melted and
the garlic is cooked. About 10 minutes.
Next take the steaks and barbeque to rare
or medium rare. When the steaks are done,
put them in a pan and pour the sauce over
them and let them sit for a while.
Butter the rolls and bake them in the oven
until golden brown.
Next place provolone cheese on both sides
of the bread and melt them in the oven.
Now take the sautéed mushrooms and onions
and spoon it on the toasted rolls with the
melted cheese and then add the steaks to
make the sandwiches.
50

The Don’s Short Rib Sandwich
Preparation
Spread the rolls with butter and put
them in the oven to brown them.
INGREDIENTS
6-8 Short Ribs
*see “The Don’s Short
Rib” recipe on page 118
1 Package of Sour Dough
or French Rolls
1 Cup of Mayonnaise
1/2 Cup of Roasted Red
Peppers
1/2 Tsp of DZ Seasoning
1/2 Cup of Parsley
1 Clove of Chopped Garlic
1 Tsp of Red Pepper
Flakes
1 Lemon
Green Leaf Lettuce
Ripe Beef Steak
Tomatoes
Sliced Thin Red Onions
Provolone Cheese
Butter
RED PEPPER AIOLI
In a blender add the mayonnaise, the
juice of 1/2 lemon, a half teaspoon of
DZ Seasoning, clove of garlic, and 1/2
cup of parsley.
Add 1/2 cup of roasted red peppers and
blend everything together to make your
red pepper aioli.
Spread the aioli on both sides of the
toasted rolls.
Add a good amount of short ribs about
6 to 8 ounces.
Next add 2 slices of the Provolone
Cheese and add that on the meat.
Then take the green leaf lettuce and
add that on top.
Add two slices of the tomatoes and
place them on top.
Add the top of the bread, cut in half
and eat!
51

The Don’s Pork Sandwich
PREPARATION
Fill a stock pot with water and add a little
salt. Bring to a boil and then add the cleaned
mustard greens and cook for 15 to 20
minutes. Drain the water and add the mustard
greens to a fry pan with olive oil, chopped
garlic, red pepper chili flakes, DZ Seasoning
and sauté for 5 to 7 minutes.
Rub the center cut pork chops with olive oil
and DZ Seasoning. Put them on the grill or
sear them for 5 minutes on both sides.
In a fry pan melt the butter and add the
cloves of garlic, chopped onion and the pork
Sauté for 3 to 4 minutes.
Add the cans of chicken broth and put the lid
on a let it simmer for 20 minutes or longer.
Slice the pork thin.
After the rolls are toasted spread aioli on
both sides. Add the sharp provolone cheese to
both sides. Next add the mustard greens and
layer it on one side. Add about 6 to 8 ounces
of pork and fold together.
Ingredients
1 Thick Pork Shoulder or Butt
1 Large Bunch of Italian
Mustard Greens
2 Small Cans of Chicken Broth
1/2 Cup of White Wine
3 Cloves of Garlic
1 Cube of Butter
1 Small Onion
2-3 Tsp of DZ Seasoning
1 Tsp of Red Chili Flakes
10 Slices of Provolone Cheese
Hoagie or Sourdough Rolls
1 Cup of Mayonnaise
Juice of 1/2 Lemon
3/4 Cup of Apple Sauce
3-4 Ounces of Olive Oil
AIOLI
In a small bowl add the mayonnaise, apple sauce, the juice of the 1/2 lemon and a
pinch of DZ Seasoning. Mix well with a whisk making an aioli.
Slice the rolls in half 3/4 of the way through. Open them up and spread butter on
them and put them in the broiler to melt the butter and toast.
Slice the pork thin about 1/4 inch thick. Put the sliced pork in the butter and chicken
broth and simmer for 5 minutes. After the rolls are toasted spread aioli on both
sides.
Add the sharp provolone cheese to both sides. Next add the mustard greens and
layer it on one side. Add about 8 ounces of pork and fold together.
Yum Yum Yum!
52

The Don’s Roasted
Duck Sandwich
Preparation
Split the duck in half from the back side
bones not on the breast side. Do not cut all
the way through. Now open the duck and take
all the bones out.
After all the bones are out, sprinkle DZ
Seasoning all over the inside.
Now roll the duck and tie it off with the
butcher twine about 4 to 5 pieces. Sprinkle
DZ Seasoning on the outside.
Pop in the oven on a baking sheet at 350
degrees for 45 minutes to one hour.
While the duck is cooking melt 1/2 cube of
butter in a fry pan. Add sliced mushrooms and
sliced onions with the cloves of garlic, 1/4 cup
of chopped parsley and 1 teaspoon of DZ
Seasoning. Sauté for 5 minutes.
INGREDIENTS
1 Large Duck
2 Tbsp of DZ Seasoning
1 Large Onion
1 Package of
Portabella Mushrooms
3 Cloves of Garlic
1/2 Cup of white Wine
1/2 Cube of Butter
1 Cup of Demi Glaze
1 Bunch of Parsley
Smoked Gouda Cheese
1 Cup of Mayonnaise
Juice of 1 Lemon
2 Shallots
Butcher Twine
Next add the white wine and sauté for 5
minutes. Add the demi glaze and sauté for 10
to 15 minutes or until the mushrooms and onions are soft.
To make the Aioli add a cup of mayonnaise, the juice of l lemon in a
bowl. Chop up the shallots fine and the garlic fine and add them. Next
add 1/4 cup of chopped up parsley and a pinch of salt and pepper.
Mix everything together well.
Slice French or sourdough bread about 1 inches thick and spread it with
butter. Put the bread in the oven on broil to toast.
After the duck is cooked let it sit for 10 minutes. Take the string off
and slice the duck very thin.
Spread the garlic aioli on the toasted bread and put about 6 to 8 ounces
of sliced duck. Add about 4 ounces of the mixture of onions and
mushrooms and put the top piece of bread. Slice in half and enjoy!
REALLY YUMMY SANDWICH!
53

The Don’s Turkey
Apple Brie Sandwich
PREPARATION
Place the turkey breast in a
fry pan with butter and sear on
both sides for 3 to 5 minutes
before baking. Roast the
turkey breast in the oven with
DZ Seasoning and chicken broth
on the bottom of the pan.
Cover with foil and bake for 3
hours at 375 degrees.
SAUCE
1/4 Cup of Apple Cider Vinegar
2 Cups of Chicken Broth
In a bowl add the raspberry
2 Tsp of DZ Seasoning
jam, Siracha Sauce, red pepper
chili flakes, chili powder and
1 Cube of Butter
apple cider vinegar and mix
together well.
Slice the turkey thin. Add
butter to a fry pan and lightly brown on one side. Turn the turkey and
add 3 to 4 thin slices of the apple and then 3 to 4 pieces of ¼ inch cut
brie. Put a little water in the pan and cover with a lid to melt the brie
for 1 to 2 minutes.
Slice the walnut raisin bread thick and butter the slices. Spread the
raspberry jam on both sides. Add the turkey, apple and brie and there
you have it! This is a Thanksgiving dinner in a sandwich!
Yummy!
54
Ingredients
Oven Roasted Turkey Breast
Walnut Raisin Bread
1 Cup of Raspberry Jam
Fresh Pippin Apples
Brie Cheese
1 Tsp of Siracha Sauce
1/2 Tsp of Red Pepper Chili Flakes
1/2 Tsp of Chili Powder

The Don’s Chicken Caprese
Salad Sandwich
Ingredients
6 Sliced Chicken Breasts
1/2 Cup of Fresh Pesto
(recipe on page 99)
1/2 Cup of Mayonnaise
1 Tsp of DZ Seasoning
3 Large Fresh Basil Leaves
2 Large Ripe Beefsteak
Tomatoes
2 Ripe Avocadoes
6 Slices of Prosciutto
3 Ounces of Olive Oil
3 Ounces of Balsamic
Vinegar
1 Loaf of Ciabatta or
Sour Dough Bread
PREPARATION
Rub the chicken breasts with olive oil and
sprinkle salt, pepper, and granulated garlic
on all sides. Place in a hot fry pan and
cook the chicken on medium heat for about
5 to 7 minutes on both sides or until the
chicken is done depending how thick they
are. Take them out and place aside.
Slice the tomatoes about 1/4 inches. Place
them in a flat bowl and drizzle them with
the balsamic vinegar and olive oil and with
DZ Seasoning.
Do the same with the mozzarella cheese
slices.
Cut the ciabatta bread into 5 to 6 pieces
for the sandwiches and split them in half.
Drizzle a little olive oil on them and place
them in the broiler to brown about 3 to 4
minutes.
Mix the pesto with the mayonnaise to make an aioli. Spread the aioli on
the toasted bread slices.
Layer the prosciutto on both sides of the bread. Slice the chicken
breast thin and layer it on the prosciutto. Next add 2 large slices of
tomato and 3 slices of mozzarella. Add the 4 to 5 pieces of the avocado
and place the basil on top.
55

The Don’s Deep Fried Burger
INGREDIENTS
1 Pound of 80/20 Ground Beef Angus
1 Pound of Ground Italian Sausage
1 Red Onion
2 Cups of Canola Oil
4 Fresh Cloves of Garlic
1 Bunch of Italian Parsley
2 Tbsp of DZ Seasoning
1 Cup of Flour
6 Ounces of Buttermilk
2 Cups of Panko Bread Crumbs
1 Package of Hamburger Buns
8 Slices of Gouda Cheese
1 Cup of Garlic Mayo Aioli
16 Slices of Tomato
4 Whole Jalapenos
1 Pound of Grated Cheddar Cheese
1/2 Pound of Cream Cheese
1 Lemon
GARLIC AIOLI
Mix the ingredients together in
the Cuisinart:
1 Jar of Mayonnaise
1 Bunch of Parsley
4 Cloves of Fresh Garlic
Now spread the aioli on both sides
of the bun. Take your deep fried
burger and place a slice of Gouda
and jack cheese on top. Melt in the
salamander (open top oven). Put
two slices of tomato on the burger.
Preparation
Mix the ground beef, Italian sausage,
the chopped red onion, chopped garlic
and parsley. Mix everything together.
Next cut the stems off the jalapeno
peppers. Cut them in pieces and put
them in the Cuisinart.
Now add the cheddar cheese and
cream cheese and mix all together.
Next make two 1/4 pound patties and
flatten them out.
Take 2 to 3 Ounces of the cream
cheese mix and put it in the middle.
Now add the other patty on top. Pinch
all the edges so it seals the cheese
inside.
Now place it on the flat grill and
sprinkle DZ Seasoning on the burger.
Cook to about medium, 2 to 3 minutes
on both sides.
Take the burger and coat it in flour
then dip it in the buttermilk. Next dip
in the Panko breading.
Drop it in the fryer at 350 degrees or
deep pan until the outside is golden
brown. About 2 to 3 minutes. Butter
and toast the buns on the grill.
Wow! WHAT A BURGER!
56

The Don’s Lamb Burger
PREPARATION
In a large bowl add chopped mint,
chopped parsley, finely chopped onions,
chopped garlic, DZ Seasoning, 4 eggs
and the bread crumbs.
Ingredients
1 Pound of Ground Lamb
1 Pound of Ground Beef
1/2 Cup of Fresh Chopped
Mint
1/2 Cup of Fresh Chopped
Italian Parsley
1 Tbsp of DZ Seasoning
1 Chopped White Onion
5 Cloves of Chopped Garlic
4 Eggs
1 Cup of Seasoned Bread
Crumbs
French Burger Buns
1 Red, Yellow and Green Bell
Peppers
1 Red Onion
1/2 Cup of Brown Sugar
Salt and Pepper
1/4 Cup of Apple Cider
Vinegar
3 Ounces of Olive Oil
1/2 Cube of Butter
Pepper Jack Cheese
Mix everything together and then add
the lamb and the beef.
Mix everything together well and cover
and put it in the refrigerator for 1/2
hour.
In a smaller pot add the butter,
chopped red, green and yellow bell
peppers and add a little olive oil.
Next add the brown sugar, apple cider
and simmer everything until it is reduced
to a jelly. About 30 minutes on medium
low.
Make the meat into 6 ounce patties.
Add a little salt and pepper.
Fry them in a fry pan or barbeque them
on the grill to medium.
Toast the bun with butter on them
under the broiler. Spread the pepper
jelly on the bun. Add the pepper jack
cheese and burger and mangia!
57

The Don’s Soft Shell
Blue Crab Sandwich
Ingredients
4-6 Fresh Blue Crab
4 Eggs
2 Cups of Flour
2-3 Tsp DZ Seasoning
1 Loaf of Thick Sliced
Sour Dough Bread
3-4 Large Tomatoes
6 Green Leaf Lettuce
Leaves
2-3 Avocadoes
18 Pieces of Bacon
1 Cup of Mayonnaise
1 Lemon
5 Drops of Red and
Green Tabasco Sauce
1/2 Cup of Brown Sugar
1 Tsp of Red Pepper
Flakes
1/2 Cube of Butter
PREPARATION
On a baking sheet put parchment paper
down and place the bacon on it.
Sprinkle a good amount of brown sugar
and sprinkle red pepper flakes all over
the bacon. Bake in the oven until
golden brown.
Clean and cut the claw ends off the
fresh blue crab.
In a bowl add the flour and 1 teaspoon
of DZ Seasoning. Scramble the eggs in
a separate bowl.
Melt the butter in a fry pan and cover
the bottom.
Coat the crabs in the flour mixture
and then dip them in the eggs, then
back into the flour mixture. Place
them in the fry pan and cook for about
2 to 3 minutes on both sides.
In a bowl add mayonnaise, 1/2
teaspoon of DZ Seasoning and the
juice of 1/2 lemon. Then put the red
and green drops of Tabasco sauce and
mix together.
Toast the slices of bread in the oven
and then spread the aioli on both
sides. Place the blue crab on one side,
the green leaf, sliced tomatoes, 3
pieces of bacon and the sliced avocado.
58

The Don’s Stromboli
INGREDIENTS
See “The Don’s Pizza Dough”
recipe on page 27
2 Cups of Marinara Sauce
6-8 Homemade Meatballs
6-8 Slices of Prosciutto
12 Slices of Salami
8 Ounces of Mozzarella Cheese
8 Ounces of Ricotta Cheese
1/4 Cup of Romano Cheese
1/4 Cup of Parmesan Cheese
3 Italian Sausages
1 Cube of Butter
2 Tbsp of Garlic Powder
3-4 Cloves of Fresh Garlic
2 Red Bell Peppers
1 Large Yellow Onion
1 Egg
Preparation
Make the meatballs ahead of time.
Slice the red peppers the long way.
Take the large yellow onion and slice
it the long way. Sauté them in olive
oil for 15 minutes.
Bake the Italian sausage in the oven
ahead of time too.
Roll the whole dough out into a
circle around 14 inches around. On
one half of the dough spread some
marinara sauce and put the sliced
meatballs on top.
Add the sliced sausage and more
sauce. Sprinkle all the cheeses on
top.
Add the sautéed onions and peppers
and a little more sauce and then the
salami and prosciutto.
Add a little more sauce and another
layer of cheeses. Brush egg on the
edge.
Take the opposite end of the dough
and fold it over the top and press it
together so it looks like a half
moon.
Fold edges over a little so it doesn’t
come apart when it bakes. Brush
melted butter with garlic powder
over the top.
Place them on a greased baking
sheet in the oven for 15 minutes at
400 degrees.
Check at that time. The outside
needs to be golden brown and the inside needs to be hot and done so it
may take longer. Before serving let it set for 5 minutes.
When done, serve with a side of marinara sauce and sprinkle a little
Romano cheese over the top.
So yummy!!!
59

The Don’s Artichokes
with Aioli Sauce
Ingredients
6 Large Artichokes
2 Tbsp of Salt
3 Ounces of Olive Oil
2 Tsp of DZ Seasoning
Aioli Sauce
Ingredients
6 Cloves of Garlic
1 1/2 Cups of Mayonnaise
1 Lemon
2 Tsp of DZ Seasoning
1/2 Cup of Parsley
PREPARATION
Cut the artichokes in half and take the
furry centers out and peel off the
small leaves.
In a large pot add the salt and boil
them until they are cooked.
Approximately 40 minutes until the
leaves are tender. When they are
done, drain the water and pour olive oil
over each one and sprinkle them with
DZ Seasoning.
Place them on the barbeque grill and
cook for 5 minutes of each side. They
should have grill marks and be nice and
hot.
PREPARATION
Drizzle olive oil over the garlic and
roast in the oven for 20 minutes on
200 degrees.
When they are done, mash the garlic,
add the mayonnaise, the juice of the
lemon, DZ Seasoning and the chopped
parsley. Mix everything together.
60

The Don’s Cheesy Butter Garlic
Sweet Potatoes
PREPARATION
Take a pot and add three cups of
canola oil. Heat oil to 350
degrees.
Wash the sweet potatoes. Do not
peel them. Cut them in half and
then in thirds and half again to
make them like large cut French
fries.
Ingredients
2 Large Sweet Potatoes
3 Cups of Flour
1 Bottle of Dark Beer
Salt and Pepper to Taste
2 Large red onions
4 Cloves of Garlic
1 Cube of Butter
1 Tbsp Fresh Chopped Thyme
3 Cups of Canola Oil
1 Cup of Grated Fontana Cheese
1 Tsp of DZ Seasoning
In a small pot add the butter and
chopped garlic and thyme on low
heat.
Now take the two red onions and
slice them, not chopped. Add olive
oil in the pan and then the red
onions. Sprinkle DZ seasoning and
sauté for 7 to 10 minutes to let
them caramelize.
In a bowl, add 3 cups of flour, 2
teaspoons of salt and 1 teaspoon of
pepper. Add 1 teaspoon of baking
powder, baking soda and beer. Mix
everything together. If the batter
is too thick add water.
Take the cut fries and put them into the batter coating all over.
Now take your battered fries and put them in the oil. They will take
five to seven minutes to cook. They should come out golden brown.
Take the fries out and put them in a plate with paper towels to absorb
the excess oil. Place the sweet potato fries on a platter. Then take
the butter garlic thyme mixture and pour it over the top. Now take the
grated fontina cheese and put that over the top. To finish add the
caramelized onions over the top.
61

The Don’s Chili
Ingredients
2 Pounds of Ground Beef
1 Small Chuck Roast
4 Large Cans of
Red Kidney Beans
3 Cans of Pinto Beans
3/4 Cup of Ketchup
2 Cans of Italian Style
Stewed Tomatoes
1 Large Can of Tomato
Puree
2 Cans of Mild Chopped
Green Chili
2 Fresh Jalapenos
2 Large Onions
1 Tbsp of Cumin
4 Tbsp of Chili Powder
4 Cloves of Garlic
1 Bunch of Italian Parsley
1-2 Cups Flour
2 Tbsp DZ Seasoning
PREPARATION
Cut the chuck roast into 1 1/2
squares. Dip the meat in flour and
then brown it in a large stock pot
with a little olive oil.
Chop the onions, garlic and parsley
and sauté for a few minutes.
Add the ground beef and 2
tablespoons of DZ Seasoning.
Sauté for 10 minutes until the
ground beef and chuck roast is
cooked.
Chop up the jalapenos and add them
to the pot. Add the cans of green
chili. Add the ketchup.
Mix everything together and simmer
for a few minutes.
Drain the juice from the cans of
beans and add them to the pot.
Add the stewed tomatoes and the
puree along with the cumin, chili
powder and mix everything together
and let it cook for 1 hour at least or
longer. Goes great with cornbread
and The Don’s Barbeque Chicken!
62

The Don’s Garlic Rosemary
Olive Oil Bread
Preparation
Take the warm water and dissolve the yeast in it.
Put all the ingredients in a large bowl. Add the garlic and
rosemary. Mix everything together. Now add the egg, the olive oil and
with water with the yeast. Mix everything together and knead it on a
breadboard with flour.
Now take a large bowl and coat it with olive oil or butter and place the
dough inside. Cover the bowl with a towel and put it in your oven. Turn
the heat on for 20 to 30 seconds and then off. You just want it warm.
Let the dough rise until it doubles in size. Take out and knead one more
time and then repeat the process.
INGREDIENTS
4 Cups of Bread Flour
1 Tsp of Baking Powder
1 Tsp of Baking Soda
2 Tsp of Salt
1 Egg
1/4 Cup of Olive oil
4 Fresh Cloves of Garlic
3 Tsp of Dried Rosemary
1 Cup of Warm Water
1 Package of Yeast
After rising the second time, take two
loaf pans and coat them with butter.
Split the dough in half and put them in
the pans. Press them down to the
bottom. Now put them in the oven
again covered with a towel and let
them rise one more time for about one
hour.
Now preheat your oven to 375 degrees
and set your timer for 30 minutes.
When the bread is done take it out to
cool. Brush melted butter over the top.
63

The Don’s Green Beans with
Blanched Almonds
INGREDIENTS
1 Large Bunch Fresh Blue Lake Green Beans
3 Ounces of Olive Oil
20 Cipollini Onions
1 Package of Sliced Almonds
Sprinkle of DZ Seasoning
Preparation
In salted boiling water blanch the string beans. Peel the skin off the
Cipollini onions and put them on a baking sheet with olive oil drizzled
over the top and roast them in the oven at 250 degrees for 30 minutes.
In a fry pan add olive oil and sauté the almonds until they are light
brown in color. Add the string beans, Cipollini onions and sprinkle of DZ
Seasoning and sauté for a few more minutes.
A great veggie side to go with “The Don’s Roasted Garlic New York
Steaks”!
64

The Don’s Grilled
Portabella Mushrooms
Ingredients
6 Large Portabella Mushrooms
4 Roma Tomatoes
1 Bunch of Sweet Basil
2 Containers of Fresh Mozzarella
1/2 Teaspoon of DZ Seasoning
1/2 Cup of Olive Oil
1/4 Cup of Aged Balsamic Vinegar
PREPARATION
Clean the dark centers and stem
the mushrooms. Drizzle olive oil
over the top and DZ Seasoning.
Place on the grill or griddle and
sear on both sides.
While they are cooking, chop the
basil, cut the tomatoes into 1/2
inch pieces and put them in a bowl.
Cut the mozzarella into 1/2 inch
pieces and add them in.
Sprinkle 1/2 teaspoon of DZ
Seasoning and 1/2 cup of olive oil.
Add the balsamic vinegar and mix
everything together.
Place the grilled mushrooms on a
platter stem side up. Spoon the
Caprese mixture in each
mushroom.
This goes great with The Don’s
Salsa Verde Grilled Lamb!
65

The Don’s Mango Salsa
Ingredients
2 Roma Tomatoes
1 White Onion
3-4 Cloves of Garlic
1/2 Bunch of Cilantro
1 Jalapeno
1 Ripe Mango
3/4 Cup of Pineapple
1 Whole Lime
2 Tbsp of Apple Cider Vinegar
1/2 Cup of Olive Oil
1/2 Tsp of Salt and Pepper
1/4 Cup of Honey
PREPARATION
Chop the Roma tomatoes, onion, garlic, cilantro, jalapeno, mango,
pineapple into small pieces.
Add the juice of the lime and the vinegar, olive oil, honey and salt and
pepper. Mix well and refrigerate.
This salsa goes great on The Don’s Tilapia Filets!
66

The Don’s Mashed Potatoes
Ingredients
10 Potatoes
1 Cube of Butter
1 Container of Sour Cream or
Cream Cheese
Salt and Pepper
1/4 Tsp of Garlic Powder
1/2 Cup of Heavy Cream
*if needed
PREPARATION
Peel the cooked potatoes
Add a cube of butter and
the container of sour cream
or cream cheese
Season with salt and pepper
and a little garlic powder.
Beat until it is creamy. If
it is too thick, add some of
the heavy cream.
67

The Don’s Sautéed
Mustard Greens
IngredientS
1 Large Bunch of Mustard Greens
3 Ounces of Olive Oil
5 Cloves of Garlic
2 Tsp of DZ Seasoning
1 Tsp of Red Chili Flakes
PREPARATION
Boil the mustard greens in
salted water until cooked
and then drain.
In a fry pan add olive oil,
chopped garlic, red chili
flakes and DZ Seasoning
and sauté the mustard
greens for about 15
minutes.
So yummy and good or you!
68

The Don’s Sautéed Potatoes
Ingredients
10-15 Yukon Gold Potatoes
4 Shallots
3 Cloves of Garlic
1/4 Cup of Parsley
2 Cups of Sliced
Mushrooms
1/2 Cube of Butter
1 Tsp of Yellow Mustard
1/4 Cup of Chicken Broth
1 Tsp of DZ Seasoning
PREPARATION
Boil the potatoes in salted water.
Add butter to a fry pan. Slice the
shallots, cloves of garlic, chop the
parsley and add to the pan. Add the
sliced mushrooms and sauté for 5
minutes.
Slice the potatoes in quarters and add
them to the fry pan. Sprinkle DZ
Seasoning all over and add the chicken
broth and yellow mustard. Mix and sauté
for a few more minutes.
69

The Don’s Spanish Rice
Ingredients
2 Cartons of Chicken Broth
1 Cup White Rice
1 Can of Chopped Mild Green Chili
1 Jar of Picante Sauce or Salsa
1 Tsp of DZ Seasoning
1 Tbsp of Butter
PREPARATION
Bring the chicken broth to a boil, add the rice,
chopped mild green chili, picante sauce or salsa,
DZ Seasoning and butter.
Cover and let simmer on low for 20 to 25 minutes.
70

The Don’s Veggie Dish
Ingredients
1 Bunch of Asparagus
4 Jars of Artichoke
Hearts in Water
2 Large Fennel Stalks
2 Baskets of Large
Cherry Tomatoes
2 Bunches of Long Green Onions
2 Packages of Small Red,
Yellow and Purple Potatoes
2 Yellow Squash
2 Zucchini
1 Tbsp of DZ Seasoning
PREPARATION
Boil the potatoes for 15 to 20
minutes. Cool them in ice water.
Slice the squash and zucchini in 1/2
inch pieces. Put them in boiling
water for a few minutes. Do not
overcook, just blanch. Put them in
ice water.
Now blanch the asparagus for a few
minutes. Put them in ice water too.
Cut the asparagus about 1 1/2
inches long and put in a large bowl.
Cut the top and bottom off the
fennel and slice the halves about
1/2 inches and add to the bowl.
Chop the long green onions including
most of the green stems and add
them to the bowl.
Add the squash, zucchini and
artichoke hearts, large cherry
tomatoes, potatoes and sprinkle DZ
Seasoning.
dressing
1 Bunch of Chopped Fresh Tarragon
1/4 Cup of White Wine Vinegar
1/2 Cup of Olive oil
1 Tsp of Salt and Pepper
Mix well and pour it all over the veggies
Mix well and serve
tarragon
71

The Don’s Warm
Cannellini Bean Dish
Ingredients
3 Ounces of Olive Oil
4 Cans of Cannelloni Beans
4 Cloves of Garlic
1/2 Cup Green Onions
1/2 Chopped Italian Parsley
1 Bunch of Fresh Sage
1 Bunch of Fresh Thyme
3 Cans of Italian Style Ready
Cut Tomatoes
1 Pound of Arugula
2 Cups of Chopped Prosciutto
1 Tsp of DZ Seasoning
PREPARATION
Coat the bottom of a fry pan with
olive oil. Chop the garlic and the green
onions and sauté for 2 minutes on
medium high. Chop and stem the sage
and the thyme and add to the pan.
Add the cans of Italian style ready
cut tomatoes and sauté for 2 minutes.
Rinse the cannelloni beans in water and
add them to the pan. Put DZ
Seasoning and the chopped Prosciutto
and sauté for 2 to 3 minutes. Warm
everything. Add the Italian parsley
and mix it in.
On a platter add fresh washed arugula
and then pour the beans over the top.
Yummy!
72

Ingredients
2 Tbsp of Garlic
2 Onions
1 Bunch of Italian Parsley
1 Bunch of Fresh Basil
1 Tsp of Fresh Rosemary
2 Tbsp of DZ Seasoning
3 Ounces of Olive Oil
The Don’s
Bolognese Sauce
and Meatballs
2 Large Cans of Italian Style Ready
Cut Tomatoes
1 Large Can of San Marzano
Tomatoes
2 Large Cans of Tomato Puree
2 Large Cans of Tomato Sauce
2 Cups of Marinara Sauce with Basil
3 Pounds of Ground Beef
1 1/2 Pounds of Ground Italian
Sausage
2 Pounds of Boneless Pork Country
Style Ribs
1 Container of Three Cheese Mix:
Parmesan, Romano and Asiago
1 Cup of Red Zinfandel Wine
1/4 Cup of Sugar
Sauce
Add olive oil in a stock pot. Chop up
the onions, garlic, parsley, basil and
rosemary and sauté for a few
minutes.
Add the ground Italian sausage and
the ground beef. Sauté for 10
minutes.
In a skillet brown the pork ribs with
DZ Seasoning. Add to the stock
pot.
Now add the ready cut tomatoes,
tomato puree, tomato sauce and the
marinara sauce. Add 1 cup of
Zinfandel wine.
MEATBALLS
1 Pound of Ground Beef
1 Pound of Ground Italian Sausage
4 Eggs
2 Tbsp of Chopped Garlic
1 Cup Seasoned Bread Crumbs
1 Onion Chopped Fine
1 Cup of Parmesan Cheese
1 Cup of Romano Cheese
2 Ounces of Chopped Italian Parsley
3 Slices of White Bread Soaked in Milk
and Crumbled
2 Tbsp of DZ Seasoning
Salt and Pepper to Taste
Mix all together and roll into meatballs,
approximately 3 to 4 ounces. Put on a
baking sheet and bake them for about 30
minutes or until golden brown. Then put
them in the sauce also.
Bake the Italian sausage on a baking
sheet for 30 minutes and add to the
sauce also.
Add 2 teaspoons of DZ Seasoning and let
everything cook for at least 1 hour. Add
the mix of cheeses and let the sauce
cook for another 2 hours. Check to see
if it needs sugar or more salt to taste.
Delicious and Rich!
73

Ingredients
1 Pound of Ground Italian
Sausage
1 Pound of Ground Beef
2 Bunches of Italian Parsley
2 Large Onions
1 Cup of Italian Seasoned
Bread Crumbs
1 Cup of Parmesan Cheese
1 Cup of Romano Cheese
1 Cup of Shredded Mozzarella
Cheese
2 Packages of Frozen Spinach
4 Eggs
Cinnamon
2 Tsp of DZ Seasoning
4 Cups of Flour
3 Tsp of Salt
1/2 Tsp of Sugar
1/2 Cup of Olive Oil
The Don’s Ravioli
PREPERATION
In a fry pan brown Italian sausage and
the ground beef.
Add 2 teaspoons of DZ Seasoning. Take
the meat and put it in a Cuisinart and
chop it up nice and fine.
In a fry pan add the chopped onion,
cloves of garlic, bunches of Italian
parsley and sauté in olive oil for 10
minutes. Take it out and put the mixture
in a Cuisinart and chop it fine.
Mix into the meat.
Next thaw out the frozen spinach and
drain all the water out. Put the spinach
into a Cuisinart and chop it fine. Add to
the filling mixture.
Mix in the eggs, bread crumbs, grated
Parmesan and Romano cheeses.
Put 1 cup of mozzarella in a Cuisinart
and add that into the mixture. Add 2
teaspoons of DZ Seasoning. Mix
everything together.
The mixture should look green, fine and
easy to spread.
Preparation of the dough
In a bowl add 4 cups of flour, 4 eggs, 3 teaspoons of salt, 1/2 teaspoon
of sugar and 1/2 cup of extra virgin olive oil. Mix everything together.
Add water a little at a time, it should take about a cup more or less.
Mix the dough and knead it for 5 minutes.
Next take a portion of the dough and roll it out very thin, a top and
bottom. Now spread the filling over one sheet not too thick. Add the
top sheet and roll out the ravioli.
Cut and quick freeze.
74

Ingredients
See “The Don’s Marinara
Sauce” recipe on page 96
2 Cans of Italian Ready
Cut Tomatoes
10 of “The Don’s Meatballs”
recipe on page 73
10 Ground Italian
Sausages
2 Boxes of Lasagna
Noodles
1 Large Onion
2 Cloves of Garlic
1 Bunch of Basil
1 Bunch of Italian Parsley
2 Large Containers of
Ricotta Cheese
2 Cups of Parmesan and
Romano Cheeses
1/2 Cup of White Wine
3 Ounces of Olive Oil
2 Tsp of DZ Seasoning
2 Packages of Shredded
Mozzarella Cheese
The Don’s Lasagna
PREPARATION
In a fry pan add olive oil. Chop the
onion, garlic, Italian parsley and add it
to the pan. Sprinkle DZ Seasoning and
sauté for 7 minutes. Add 1/2 cup of the
white wine and add that in. Put the 2
cans of ready cut tomatoes and two cups
of marinara sauce in the pan. Simmer for
45 minutes.
Next put the meatballs and the Italian
sausage on a baking sheet and bake for
30 minutes. When they are done put
them in the sauce to cook for 15
minutes. Cook the noodles. Add marinara
sauce to the bottom of the baking dish.
Add a layer of noodles. Add more sauce
and a layer of sliced meatballs. Now add
a layer of mozzarella cheese. Add more sauce. Add another layer of
noodles and more sauce. Add a layer of the ricotta cheese and more
sauce and another layer of noodles. Next add more sauce and a layer of
ground
Italian sausage. Add another layer of Mozzarella cheese and then more
sauce. Add another layer of noodles and more sauce. Next add a layer
of Ricotta cheese and more sauce. Add Mozzarella, Parmesan and
Romano cheeses. Bake in the oven at 350 degrees for 1 hour. When it
is done, let it cool for 20 minutes. Cut into squares and serve with
sauce over the top.
Yum Yum Yum!!!
75

The Don’s Manicotti
INGREDIENTS
1 Pound of Manicotti Pasta
1 Pint of Ricotta Cheese
2 Cups of Shredded
Mozzarella Cheese
2 Cups of Parmesan Cheese
1 Cup of Romano Cheese
1 Cup Grated Fontina Cheese
2 Cups of Heavy Cream
6-8 Leaves of Swiss Chard
2 Onions
4 Cloves of Garlic
1 Bunch of Fresh Basil
1 Cup of Sweet Peas
1 Pound of Ground Italian
Sausage
1 Cup of White Wine
1 Tsp of DZ Seasoning
3 Ounces of Olive Oil
1 Cube of Butter
PREPERATION
Cook the pasta in salted water about
3/4 of the way through. It will
finish cooking in the oven.
Add olive oil to a fry pan and add
chopped onions and chopped cloves of
garlic. Sauté for 2 to 3 minutes.
Next add ground Italian sausage and
brown for 5 minutes.
Cut the hard stock off the Swiss
chard and chop it small. Add to the
fry pan. Add DZ Seasoning and sauté
for 5 minutes.
FILLING
In a Cuisinart, add the ricotta
cheese, fontina cheese, 1 cup of
mozzarella cheese, 1 cup parmesan
cheese, sweet peas and the sautéed
onion, garlic and sausage from the
fry pan and mix everything together.
Sauce
In the fry pan add the butter and the heavy cream on low heat. Add
the white wine and 1 cup of Parmesan cheese, 1 cup of Romano cheese
and 1 cup of Mozzarella cheese. Let everything melt.
Chop the basil and add it to the pan. Mix everything together.
Fill the pasta with the manicotti filling and place on a baking pan. Bake
for 35 minutes at 350 degrees. Pour the cheese sauce over the top
and serve! You can use “The Don’s Bolognese Sauce” recipe on page 95
or “The Don’s Marinara Sauce” recipe on page 96.
76

Ingredients
1 Large Chuck Roast
1 Bottle of Red Wine
2 Tbsp of DZ Seasoning
1 Pint of Ricotta Cheese
1/2 Cup of Parmesan Cheese
1/2 Cup of Romano cheese
2 Celery Stalks
3 Carrots
1 Onion
1 Can of Beef Broth
1 Can of Chicken Broth
2 Cups of Flour
1 Cup of Semolina Flour
5 Eggs
2 Tsp of Salt
3 Tsp of Olive Oil
DOUGH
In a bowl add 2 cups of regular
flour, 1 cup of semolina flour, 2
teaspoons of salt, 5 eggs, and 3
tablespoons of olive oil. Add a
little water at a time and mix
into the dough, about a cup.
Take the dough and make it into
a ball and cover and let it rest
for 1 hour in the refrigerator.
77
The Don’s
Shredded
Beef Manicotti
PREPARATION
Cut the celery, carrots, and slice the onion
and layer the bottom of the baking pan.
Rub the chuck roast with olive oil and DZ
Seasoning all over. Place the roast on top
of the veggies. Now repeat the veggies on
top of the roast. Pour a bottle of red wine,
chicken broth and beef broth and add 2
cups of water. Cover with plastic wrap,
then foil really good and place in the oven
for 4 hours at 400 degrees.
When the roast is done, remove the foil and let it cool for 20 to 30
minutes. In a bowl pull the roast apart like pulled pork with your hands or
2 forks. Add ricotta cheese, mozzarella, Parmesan and Romano cheeses.
Add 1 teaspoon of salt. Mix in 1/3 of the juice that the meat was cooked
in. Mix well. Next take the dough and roll it into thin sheets 12 inch by 12
inch squares. Spread the meat and cheese filling about 1 1/2 inches and
layer one side of the dough about 1 inch from the end. Now take the
dough and roll it like a burrito. Scramble an egg and brush the end of the
dough to seal the ends. Repeat until all the filling and the dough is gone.
In a baking pan put a layer of ricotta cheese. Cut your manicotti into 4
inch burritos and place them on top of the ricotta cheese. Pour the
marinara sauce over the top and add the mozzarella, Parmesan and Romano
cheeses on top. Bake them in the oven for 20 minutes at 350 degrees.

The Don’s Pasta Shells
PREPARATION
FOR THE FILLING
In a separate pan sauté the
chopped onion, cloves of chopped
garlic and chopped Italian parsley.
After the veggies are cooked, put
them in a big bowl and mix.
Ingredients
1 Pint of Ricotta Cheese
1/2 Cup of Mozzarella Cheese
1/2 Cup of Parmesan Cheese
1/2 Cup of Romano Cheese
8 Ounces of Ground Italian Sausage
8 Ounces of Ground Beef
1 Onion
4 Cloves of Garlic
1 Bunch of Italian Parsley
1 Cup of Seasoned
Bread Crumbs
3 Ounces of Olive Oil
4 Cups of Marinara Sauce
Add the 1/2 cup each of
parmesan, Romano and mozzarella
and DZ Seasoning, mix together.
Add the seasoned bread crumbs
and ricotta cheese and mix. Now
add the ground Italian sausage
and ground beef and mix
everything together.
Cook the pasta shells in salted
boiling water. Add a little olive oil
so the pasta doesn’t stick.
Put some marinara sauce on the
bottom of a casserole dish. Stuff
each shell with the filling mixture
and put them in the casserole
dish. You may need 2 casseroles.
Cover with marinara sauce and
then sprinkle mozzarella cheese on
the top.
Bake in the oven for 20 to 30
minutes at 350 degrees.
2 Tbsp of DZ Seasoning
78

The Don’s Pasta Masha Beduo
Ingredients
3 Large Potatoes
4 Carrots
4 Celery Stalks
1 Large Onion
1 Bunch of Italian Parsley
1 Small Bag of String Beans
2 Cans of Beef Broth
1 Can of Chicken Broth
1 Cup of Flour
1 Cube of Butter
1 Can of Italian Style
Stewed Tomatoes
3-4 Ribeye Steaks
2 Tsp of DZ Seasoning
3 Ounces of Olive Oil
1 Pound of Bucatini Pasta
or Perciatelli Pasta
PREPARATION
Chop the onion, parsley, carrots and
celery in large pieces and put it in a
stock pot. Add a little olive oil and
simmer for 5 minutes.
Cut the ribeye steaks into cubed
pieces and add them to the pot.
Next add DZ Seasoning. Brown for 5
minutes.
Peel the potatoes and cube them and
put them in the pot. Simmer until the
meat is browned.
Now add the beef broth and chicken
broth. Simmer for a few minutes.
Next add the can of stewed
tomatoes and cook for 30 minutes.
In another small pot add the butter
and melt it with the flour to make a
rue.
Next take the rue and add that to
the stew to thicken it up. Let it cook
for another 45 minutes.
Now add a good handful of fresh
green beans and put them in the pot.
Simmer on low for another 15
minutes.
If the stew is too runny, add more
flour to thicken it up. Remember the
pasta will soak up some of the juice .Now boil your pasta in salted
water and make sure it is Al dente. Drain the pasta and add it to the
stew. Mix and let it cook for 10 to 15 minutes. It should be a nice
brown colored meaty stew with Bucatini or Perciatelli pasta.
79
A old Italian family TRADITION!

The Don’s Olive Spaghetti
Ingredients
1 Cup of Olive Oil
1 Cup of Italian Style
Seasoned Bread Crumbs
PREPARATION
Cook the spaghetti in salted boiling
water.
Add the olive oil in a fry pan and coat
the bottom. On medium heat add the
seasoned bread crumbs and toast them
for 3 to 4 minutes.
Next add the spaghetti and toss it
together. Add a cup of the pasta
water and toss.
1 Cup of Italian Parsley
1 Cup of Green Olives
without Pimentos
1 Cup of Kalamata Olives
1 Pound of Spaghetti
1 Cup of Parmesan Cheese
1/2 Cup of Romano Cheese
1/2 Tsp of DZ Seasoning
Add the Italian parsley, Kalamata
olives and green olives that have been
cut in half.
Sprinkle the DZ Seasoning and toss
together.
Add the Parmesan cheese and Romano
cheese and toss everything together so
it is nice and creamy. You may need to
add a little more pasta water for the
sauce.
Pour the pasta on a large platter and
garnish with more chopped parsley on
top.
Ready to eat and enjoy!
80

The Don’s Pasta Fusilli
Ingredients
1 Onion
3-4 Stalks of Celery
3 Cloves of Fresh Garlic
3 Ounces of Olive Oil
1 Can of Italian Style
Ready Cut Tomatoes
1 Cup of White Wine
1 Cup of Chicken Broth
2 Cans of White Beans
2 Cans of Pinto Beans
1 Package of Peas
1/2 Cup of Parmesan Cheese
1/2 Cup of Romano Cheese
1/2 Cup of Seasoned Bread Crumbs
1 Bunch of Chopped Italian Parsley
1 Pound of Angel Hair Pasta
PREPARATION
In a fry pan add olive oil and
the chopped, onion, celery,
garlic, parsley, basil and DZ
Seasoning. Sauté for a few
minutes.
Add the Italian style ready
cut tomatoes, white wine and
chicken broth. Simmer for 10
minutes.
Put all the veggies into a
stock pot and add the white
beans and pinto beans and
peas. Cook the beans for 20
minutes. Cook the pasta of
your choice and drain the
water. Add the pasta into the
stock pot with the parmesan
and Romano cheeses. Cook for
30 minutes. Garnish with
Italian parsley and bread
crumbs.
1 Bunch of Basil
2 Tsp of DZ Seasoning
81

The Don’s Ragu Lamb Rigatoni
Ingredients
1 1/2 Pounds of Ground
Fresh Lamb
1 Onion
4 Cloves of Garlic
2 Whole Carrots
2 Stalks of Celery
2 Cups of Marinara Sauce
1 Tbsp of DZ Seasoning
1/2 Bunch of Parsley
1/2 Cup of Parmesan and
Romano Cheeses
1 Cup of Zinfandel Red
Wine
5-6 Fresh Mint Leaves
2 Shallots
2 Pounds of Rigatoni Pasta
1 Tsp of Salt
1 Tsp of Pepper
3 Ounces of Olive Oil
PREPARATION
In a stock pot add olive oil on the bottom.
Add a chopped onion, chopped garlic,
chopped parsley, whole carrots chopped
small, chopped celery and tablespoon of DZ
Seasoning. Sauté for 5 minutes.
Next add the marinara sauce. Let it cook
for an hour on low heat.
In a fry pan add olive oil. Add the
chopped shallots, 2 cloves of chopped
garlic and sauté for a few minutes.
Now add the fresh ground lamb and brown
5 to 10 minutes. Sprinkle the salt and
pepper all over the lamb. Next add the
wine and let it cook for 15 to 20 minutes.
Cook the pasta in salted water.
When the lamb is done, add in the ricotta
cheese and the finely chopped fresh mint.
Mix together.
Now add the sauce you made to the pan
and the cooked pasta. Mix everything
together.
Place in a large platter and sprinkle with a
little Parmesan and Romano Cheeses.
A special dish with great flavors!
82

Ingredients
6-8 Short Ribs
8 Ounces of Pancetta
1/2 Cup of Olive Oil
2 Tbsp DZ Seasoning
2 Cups of Flour
1 Tsp of Chopped Rosemary
1 Tsp of Chopped Oregano
1 Tsp of Chopped Thyme
3 Bay Leaves
3 Cups of Beef Broth
1 1/2 Cups of Red Zinfandel
Wine
1/2 Cup of Romano Cheese
1 Pound of Pappardelle Pasta
2 Onions
3 Cloves of Fresh Garlic
2 Peeled Carrots
2 Cans of San Marzano
Whole Tomatoes
1 Small Can of Tomato Paste
The Don’s Short
Rib Pasta Italiano
PREPARATION
Cut the pancetta into small squares. Put
them in your stock pot and brown. After
browning, take them out and set aside. Then
add about 1/2 cup of olive oil.
Season the short ribs with DZ Seasoning and
then dip them in the flour. Place in the pot
to brown on all sides.
Using a food processor, chop the onions,
garlic and carrots into small pieces. Add the
whole tomatoes and tomato paste, blend
everything together. Add the beef broth,
red wine and pancetta, add the rosemary,
thyme, oregano and bay leaves.
Next cook the pasta in salted water.
Take the short ribs out of the pot and take the
bones out. With two forks spread the meat like
pulled pork style. Add the meat back into the
sauce.
Put the cooked pasta into the pot. Season with
salt and pepper if needed. Take about 1/2 cup of
the salted pasta water and add that to the sauce
to thin it out and give it flavor. Mix everything
together.
Pour into a large platter and sprinkle with chopped
parsley and grated Romano cheese.
Put everything in a large baking deep pan
and cover with foil and plastic wrap and bake
for 3 hours on 350 degrees.
83

The Don’s Steak
and Veggie Pasta
Ingredients
4 Rib Eye Steaks
1 Bunch of Italian Parsley
1 Bunch of Fresh Basil
4 Cloves of Garlic
1 Red Onion
1 Bunch of Green Onions
3 Small Zucchini
3 Small Yellow Squash
1 Celery Stalk
1 Cup of White Wine
1 Small Can of Chicken Broth
1 Small Can of Beef Broth
3 Tsp of DZ Seasoning
3 Ounces of Olive Oil
1/2 Cube of Butter
1/4 Cup of Parmesan and
Romano Cheeses
1 Pound of Fettuccine Pasta
1 Package of Sliced
Mushrooms
2 Tbsp of Red Chili Flakes
2 Cups of Baby Carrots
PREPARATION
In a fry pan add olive oil and butter.
Chop the garlic and add to the pan.
Sauté for 2 minutes.
Cut the steaks into 1 to 2 inches. Add
the steak with DZ Seasoning. Cook for
a few minutes and then add the
chopped green onions, chopped parsley,
chopped celery stalk and sliced
mushrooms. You may need to add more
olive oil. Cook for 5 minutes.
Now add the chicken broth, beef broth
and white wine and cook for 30
minutes. Add zucchini and yellow
squash. Get everything simmering and
then add the parmesan and Romano
cheeses. Cook for 15 to 20 minutes or
until vegetables are done.
Cook the pasta in salted boiling water.
When everything is done, take the pan
off the heat and add 1/2 cube of
butter cut into small pieces.
Stir in so it becomes creamy. Add the
pasta to a large bowl and pour
everything over the top.
Garnish with fresh basil and sprinkle
the cheeses on top.
84

The Don’s Creamy Pesto
Pasta with Steak Tenderloin
PREPERATION
Rub DZ Seasoning and
olive oil all over the
steak tenderloin. Lay the whole celery
stalks down in a baking pan and put the
tenderloin on top of them and bake for 60
minutes or until the internal temperature is
135 to 140 degrees at 350 degrees.
Cook the pasta in salted boiling water.
Melt the butter in a fry pan and add the
bacon that has been cut into small pieces,
about 3/4 inches. Sauté for a few minutes.
Chop up the onion, garlic, bell peppers,
parsley, celery and sliced mushrooms, add 2
ounces of olive oil and sauté for 5 minutes.
Add the white wine and sauté for a few
minutes.
Next add the pesto, heavy cream and 2 to
3 teaspoons of DZ Seasoning. Add the peas
and the parmesan and Romano cheeses.
Sauté for 5 minutes.
Mix the pasta and pesto sauce together in
a big bowl and sprinkle more Parmesan and
Romano cheeses. Sprinkle chopped fresh
thyme and sage on top.
Slice the steak thin in 1/3 pieces and layer
it on the plate overlapping each slice. Put
melted butter and garlic and drizzle it over
the top and sprinkle chopped sage and
thyme. Now add the pasta to the center of
the platter. Garnish with chopped parsley.
Ingredients
1 Whole Steak Tenderloin
Filet
2-3 Tsp of DZ Seasoning
6-8 Pieces of Thick Sliced
Bacon
4 Cloves of Garlic
1 Onion
1 Bunch of Italian Parsley
1 Red, Green and Yellow
Bell Peppers
1 Cup of Peas
1 Tsp of Sage
1 Tsp of Thyme
1/4 Cube of Butter
1 Cup of White Wine
3/4 Cup of Heavy Cream
1 Cup of Pesto pg.99
1 Cup of Parmesan and
Romano Cheeses
2 Cups of Sliced
Mushrooms
3-5 Ounces of Olive Oil
5-6 Celery Stalks
1 Pound of Fettuccini
85

The Don’s Calamari
and Penne Pasta
Ingredients
1 Calamari Whole Tube 2-3
Pounds
1 Bunch of Green Onions
4 Cloves of Garlic
1 Bunch of Fresh Sweet Basil
1 Lemon
1 1/2 Cups of White Wine
1 Cube of Butter
2 Packages of Portabella
Mushrooms
1/4 Cup of Parmesan and
Romano Cheeses
3 Ounces of Olive Oil
1 Pound of Penne Pasta
PREPARATION
In a fry pan add some olive oil,
chopped parsley, sliced green onions,
chopped sweet basil, chopped cloves
of garlic and sliced portabella
mushrooms. Sauté for 5 to 7
minutes.
Add the white wine, the juice of a
lemon and the cube of butter. Sauté
for 5 minutes.
Cook the Penne pasta in salted boiling
water.
Cut the Calamari in small sections and
drop them into the sauce pan.
Sprinkle 3 tablespoons of DZ
Seasoning all over and cook for about
1 to 2 minutes. Now add the
Parmesan and Romano cheeses.
The key is not to overcook the
calamari because it will be rubbery
and tough.
Place the cooked pasta in a bowl and
pour everything over the top. Garnish
with fresh basil and sprinkle some
parmesan cheese.
86

The Don’s Gnocchi
and Pesto Sauce
PESTO INGREDIENTS
3 Bunches of Fresh Basil
6 Cloves of Whole Garlic
1/4 Cup of Pinenuts
1/4 Cup of Extra Virgin Olive Oil
1/4 Cup of Parmesan
1/4 Cup of Romano Cheese
Salt and Pepper to Taste
1 Tsp of DZ Seasoning
PESTO PREPERATION
In a blender add basil, garlic,
pine nuts, DZ Seasoning,
olive oil and Parmesan and
Romano cheeses. Blend until
it is a smooth beautiful
green liquid.
SAUCE INGREDIENTS
1 Finely Chopped Onion
3 Ounces of Extra Virgin
Olive Oil
1/2 Cube of Butter
1 Cup of White Wine
8 Ounces of Heavy Cream
SAUCE PREPERATION
In a fry pan add olive oil
and onion and simmer for 5
minutes. Add the butter and
the white wine. Add the pesto
to the pan and simmer for 10
minutes. Next add the heavy
cream and simmer 20 minutes.
GNOCCHI INGREDIENTS
3-4 Large Baking Potatoes
1/2 Cup of Finely Chopped Parsley
1/2 Cup of Finely Chopped Chives
3 Eggs
4 Tbsp of Extra Virgin Olive Oil
2 Cups of Flour
2 Tsp of DZ Seasoning
GNOCCHI PREPERATION
To make the gnocchi, bake the
potatoes until done. Let them cool a
little and cut them in half and spoon
out the insides while they are still
warm. Put them through a sifter so
the potatoes are refined. Now add
the chopped parsley and chives. Add
the three eggs and olive oil. Mix
everything well. Add 1/4 cup butter
and lightly fold into the flour. Mix
gently. After everything is mixed place
a towel over the bowl and let sit for
one hour.
When you are ready to make the
gnocchi, take the dough and mix
gently. Cut a small piece off about the
size of a meatball. On a breadboard
sprinkle flour and then roll the dough
like a long thick pasta about the size
of your finger or a little larger. After
it is rolled out cut them in one inch
sections and continue to make the rest
of the gnocchi making sure to sprinkle
flour over them so they don’t stick.
Cook the gnocchi in salted boiling water
just like pasta. When they float to the
top they are done. Add your cream
pesto sauce and sprinkle with parmesan
and Romano cheeses.
87

The Don’s Angel Hair Pasta
Ingredients
2 Tbsp of DZ seasoning
5 Roma Tomatoes
1 Bunch of Sweet Basil
1 Bunch of Italian Parsley
5 Cloves of Garlic
3 Ounces of Olive Oil
1/2 Cube of Butter
1/2 Cup of Chicken Broth
1 Can of Italian Style
Ready Cut Tomatoes
1 Can of Italian Style Stewed
Tomatoes
1 Cup of Wine
1 Large Yellow Onion
PREPERATION
In a fry pan add olive oil, chopped
garlic, chopped parsley and
chopped onion. Sauté for 5 to 7
minutes.
Add cubed Roma tomatoes and DZ
Seasoning. Sauté for 3 minutes.
Now add the cans of stewed
tomatoes and ready cut tomatoes.
Now add the white wine. Sauté
for 5 to 7 minutes and make sure
it comes to a boil. Add the
butter, chicken broth and the
Parmesan and Romano cheeses.
Cook the pasta in salted water.
Pour the pasta in a bowl and pour
the sauce over the top. Sprinkle
chopped parsley on top and
sprinkle Parmesan and Romano
cheese on top.
SIMPLE, YET SO DELICIOUS!
88

The Don’s Shrimp Scampi Pasta
Ingredients
1 Pound of Spaghetti
Large Shrimp
10-12 Per Pound
Peeled and Deveined
PREPARATION
Add olive oil to a fry pan on high and
put the cloves of chopped garlic, and
the shrimp. Sprinkle DZ Seasoning over
them and sauté for 2 to 3 minutes or
until they turn pink.
Now add the brandy and sauté for 1
minute.
Now add the white wine, the juice of 1
lemon and the butter. Sauté for a few
minutes. Take the shrimp out of the
sauce.
Add chopped parsley, the bunch of
chopped green onions and the chicken
broth to the sauce. Sauté for 5 to 7
minutes. Add 1 teaspoon of DZ
Seasoning.
3 Ounces of Olive Oil
1 Lemon
1/2 Cube of Butter
1 Cup of White Wine
1/4 Cup of Brandy
1 Small Can of Chicken Broth
4 Cloves of Garlic
1 Bunch of Green Onions
1/4 Cup of Italian Parsley
1/4 Cup of Parmesan and
Romano Cheeses
1 Tsp of DZ Seasoning
When everything is done, melt 1/2
cube of butter off the heat.
Put the pasta in a large bowl and add
the sauce over the top.
Add the shrimp on top and garnish with
chopped parsley, parmesan and Romano
cheeses.
89

The Don’s Parinekys
PREPARATION
Cut the potatoes in quarters and boil them in
salted water for 20 to 30 minutes.
When the potatoes are done, add them with
1/2 cube of butter and blend like mashed
potatoes.
FILLING
In a fry pan add the ground beef and Italian
sausage. Add 2 teaspoons of DZ Seasoning and
brown the meat for 10 to 15 minutes. Put the
meat in the Cuisinart to blend. Add chopped
onions, chopped parsley, chopped celery and
blend.
Put the mixture into a large bowl and add the
grated jack cheese and the cheddar cheese.
In a mixer add the flour, eggs, salt and
buttermilk. Mix until the dough sticks together.
Add more buttermilk if needed.
When the dough is done, put flour down and roll
it about 1/8 inches thick in long sheets. Use a
bowl or cup that is 4 inches round and cut out
as many circles as you can.
Put a heaping tablespoon of filling in the center
of the dough. Fold over and pinch the edges to
make a half moon shape. Brush egg wash to
edges to make them stick.
After making the Parinekys, add them to a
salted pot of boiling water.
They will take 4 to 5 minutes to cook. They will
float to the top when they are done.
Next mix the sour cream and horseradish. Place
the Parinekys on a platter and brush melted
butter on them.
Dip them in the sour cream and eat.
Ingredients
4 Cups of Flour
6 Eggs
1 Cup of Buttermilk
2 Tsp of Salt
1/2 Pound of Ground
Beef
1/2 Pound of Ground
Italian Sausage
5 Yukon Gold Potatoes
1 Bunch of
Italian Parsley
1 Large Onion
3 Stalks of Celery
1 Cup of Grated
Jack Cheese
1 Cup of Grated
Cheddar Cheese
2 Tsp of DZ Seasoning
1/2 Cube of Butter
2 Cups of Sour Cream
2 Tsp of Horseradish
Yummy Yummy!
90

The Spicy Jambalaya
Pappardelle Pasta
Ingredients
3 Boneless Chicken Breast
1 Pound of 30-40 Shrimp
Shelled Peeled and Deveined
2-3 Andouille Spicy Sausage
1 Pound of Pappardelle Pasta
1 Onion
3 Cloves of garlic
1/2 Cup of Italian Parsley
2 Tsp of Cajun Spice
3/4 Cups of White Wine
3 Ounces of Olive Oil
1 Cube of Butter
2 Cups of Marinara Sauce
1 Tsp of DZ Seasoning
1 Tsp of Red Pepper Flakes
1 Cup of Green Peas
2 Green and Red Bell Peppers
PREPARATION
In a large fry pan add olive oil and
the chopped garlic, chopped parsley,
chopped onion and sliced bell peppers
and sauté for 5 minutes.
Cut the boneless chicken breast into
small pieces 1 to 2 inches and put
them in the pan. Add the andouille
sausage that has been sliced about
1/8 inches thick. Sauté for 5
minutes. Add DZ Seasoning and the
Cajun Spice.
Mix together. Now add the white
wine and the marinara sauce. Sauté
for 20 minutes.
Next add the red pepper flakes and
the peas and simmer for 5 minutes.
Add the shrimp and simmer for 5 to
7 minutes.
Take off the heat and add the cube
of butter that has been cut up into
small cubes. Mix together until it is
all melted and creamy.
Cook the pasta in salted boiling
water and then add it to the pan
and mix together.
Mix 1/4 cup of seasoned
breadcrumbs and 1/4 cup of
parmesan cheese and sprinkle it over
the top.
91

The Don’s Seafood Pasta
PREPERATION
In a fry pan add olive oil with sliced
cloves of garlic. Sauté for 2 minutes.
Add the clams and mussels with the
white wine. Now cover the pan with a
lid and let the clams and mussels
steam for 5 to 10 minutes until they
open up. Squeeze the juice of the
lemons all over them.
Add the shallots with the butter,
chopped parsley, chicken broth and
sliced mushrooms. Simmer for 5
minutes.
Next add the calamari, scallops and
shrimp. Sprinkle the red chili pepper
flakes over everything. Now add DZ
Seasoning. Add a little more wine and
let everything simmer for about 5 to
10 minutes.
Cook the pasta in salted boiling water
and put it in a bowl and pour the
sauce over the top. Sprinkle with
Parmesan and Romano cheeses.
Ingredients
10-15 Small Neck Clams
10-15 Mussels
16-20 Ounce of Calamari
10-15 Medium Size Scallops
1 Pound of 16-20 Shrimp
1 Pound of Angel Hair Pasta
3 Ounces of Olive Oil
1/2 Cup of Chicken Broth
3/4 Cup of White Wine
2 Lemons
1/2 Cube of Butter
4-5 Cloves of Garlic
2-3 Shallots
1/2 Cup of Chopped Italian
Parsley
1 Tsp of Red Chili Peppers
2 Cups of Sliced Portabella
Mushrooms
1/4 Cup of Parmesan and
Roman Cheeses
2 Tsp of DZ Seasoning
92

The Don’s Vodka Tomato Cream
Sauce with Bow Tie Pasta
PREPARATION
Cut the chicken breast into
1 to 1 1/2 cubes.
Put the flour in a bowl and coat
the chicken on all sides.
Add olive oil to coat the bottom
of a fry pan.
Add the chicken to brown on
medium heat for 4 to 5 minutes.
Chop the onion, garlic and Italian
parsley and add to the chicken.
Sauté for 4 to 5 minutes.
Next add the sundried tomatoes
and sauté for 3 minutes.
Add the butter and melt.
Add the chicken broth and sauté
for 2 minutes.
Add DZ Seasoning, the marinara
sauce, vodka and heavy cream
and mix together. Sauté for 10
to 15 minutes.
Cook the pasta in salted boiling
water. When it is done, drain the
water then add the pasta into
the fry pan.
Sprinkle the Parmesan and
Romano cheeses over the top and
mix it all together.
Serve on a large platter. Garnish
with chopped parsley and
Parmesan Cheese.
Ingredients
1 Pound of Farfalle Pasta
4-6 Skinless Boneless Chicken Breast
4 Cloves of Garlic
1 Large Onion
1 Cup of Sundried Tomatoes
2 Cups of Marinara Sauce
1 Cup of Chicken Broth
1 Cup of Heavy Cream
1 Bunch of Italian Parsley
1 1/2 Tsp of DZ Seasoning
1/4 Cup of Parmesan Cheese
1/4 Cup of Romano Cheese
1/2 Cup of Vodka
2 Cups of Flour
3 Ounces of Olive Oil
1/2 Cube of Butter
93

The Don’s Alfredo Sauce
Ingredients
4 Shallots
3 Cloves of Garlic
1/2 Cup of Chopped Italian
Parsley
16 Ounces of Sliced
Portabella Mushrooms
2 Tbsp of Olive Oil
8 Ounces of Pancetta
1/2 Cube of Butter
1 Pint of Heavy Cream
1 Cup of White Wine
1 Tbsp of DZ Seasoning
3/4 Cups of Parmesan Cheese
3/4 Cups of Romano Cheese
PREPARATION
Cut the Pancetta into small pieces and
add it to a fry pan with olive oil on
medium heat. Sauté for 3 to 5
minutes.
Chop the shallots and garlic small and
add them to the pan. Sauté for 1 to 2
minutes.
Add the sliced mushrooms and sauté
for 3 to 4 minutes.
Now add the chopped parsley and
sauté for 1 to 2 minutes.
Add a cup of white wine and sauté for
4 to 5 minutes. Next add the heavy
cream and DZ Seasoning. Sauté for 3
to 4 minutes. Add the Romano and
Parmesan cheeses and sauté for 5
minutes or until the cheese is melted
and the sauce thickens.
Turn off the heat and add 1/2 cup of
butter that has been cut into small
pieces so it will melt and your sauce is
done!
94

The Don’s Bolognese Sauce
Sauce
Add olive oil in a stock pot. Chop up
the onions, garlic, parsley, basil and
rosemary and sauté for a few
minutes.
Add the ground Italian sausage and
the ground beef. Sauté for 10
minutes.
Now, add the ready cut tomatoes,
tomato puree, tomato sauce and the
marinara sauce. Add 1 cup of
Zinfandel wine. Add the baked Italian
sausage and baked meatballs (page
73) to the sauce.
In a skillet brown the boneless pork
ribs with DZ Seasoning. Add to the
sauce and let everything cook for 1
hour. Add the mix of cheeses and let
the sauce cook for another 2 hours.
Check to see if it needs sugar or
more salt to taste.
Ingredients
2 Tbsp of Garlic
2 Onions
1 Bunch of Italian Parsley
1 Bunch of Fresh Basil
1 Tsp of Fresh Rosemary
2 Tbsp of DZ Seasoning
3 Ounces of Olive Oil
2 Large Cans of Italian Style
Ready Cut Tomatoes
1 Large Can of San Marzano
Tomatoes
2 Large Cans of Tomato Puree
2 Large Cans of Tomato Sauce
2 Cups of Marinara Sauce with
Basil
1 1/2 Pounds of Ground Beef
1 1/2 Pounds of Ground Italian
Sausage
2 Pounds of Boneless Pork Country
Style Ribs
1 Package of Three Cheese Mix:
Parmesan, Romano and Asiago
1 Cup of Red Zinfandel Wine
1/4 Cup of Sugar
95

The Don’s Marinara Sauce
INGREDIENTS
2 Large Onions
6 Cloves of Garlic
1 Tsp of Chopped Fresh Rosemary
1 Bunch or cup of Chopped Fresh Basil
3 Ounces of Olive Oil
1/2 Cup of Pecorino Romano Cheese
1 Tbsp of DZ Seasoning
2 Large Cans of Italian Style Crushed
Tomatoes
2 Large Cans of Whole Peeled San
Marzano Tomatoes with Basil
1/2 Cup of White Wine
1 Tbsp of Oregano
PREPERATION
Add olive oil to a stock pot. Chop the rosemary, garlic,
onions and add them to the pot. Simmer for 5 minutes.
Add 1/2 cup of white wine and simmer for 5 minutes.
Add the crushed tomatoes and peeled tomatoes to the
pot.
Pour the whole tomatoes in a bowl and squeeze them so it makes a sauce
and add to the pot.
Mix together and add DZ Seasoning and chopped fresh basil. Simmer
for 10 minutes. Add oregano.
Add in the Pecorino Romano cheese and simmer on low heat for 2 to 3
hours.
Simple but great flavor!
96

The Don’s Butter
Garlic Parsley Sauce
Ingredients
2 Tbsp of DZ seasoning
5 Roma Tomatoes
1 Bunch of Sweet Basil
1 Bunch of Italian Parsley
5 Cloves of Garlic
3 Ounces of Olive Oil
1/2 Cube of Butter
1/2 Cup of Chicken Broth
1 Can of Italian Style
Ready Cut Tomatoes
1 Can of Italian Style
Stewed Tomatoes
1 Cup of White Wine
1 Bunch of Green Onions
PREPERATION
In a fry pan add olive oil, chopped
garlic, chopped parsley and chopped
green onions. Sauté for 5 minutes.
Add cubed Roma tomatoes and DZ
Seasoning. Add the canned
tomatoes. Sauté for 3 minutes.
Add the white wine. Sauté for 5
minutes and make sure it comes to a
boil. Add the butter, chicken broth
and the parmesan and Romano
cheese.
97

The Don’s Scampi Sauce
Ingredients
3 Ounces of Olive Oil
1 Lemon
1/2 Cube of Butter
1 Cup of White Wine
1/4 Cup of Brandy
1 Small Can of Chicken Broth
4 Cloves of Garlic
1 Bunch of Green Onions
1/4 Cup of Italian Parsley
1 Tsp of DZ Seasoning
PREPARATION
Add olive oil to a fry pan on high and put the cloves of chopped garlic.
Sprinkle DZ Seasoning over and sauté for 2 to 3 minutes.
Add the brandy and sauté for 1 minute.
Add the white wine, the juice of 1 lemon and the butter. Sauté for a
few minutes.
Add chopped parsley, the bunch of green onions and the chicken broth
to the sauce. Sauté for 5 to 7 minutes then add 1 teaspoon of DZ
Seasoning.
When everything is done, melt 1/2 cube of butter off the heat.
98

The Don’s Pesto Sauce
PESTO INGREDIENTS
3 Bunches of Fresh Basil
6 Cloves of Whole Garlic
1/4 Cup of Pinenuts
1/4 Cup of Extra Virgin Olive Oil
1/4 Cup of Parmesan and
Romano Cheese
Salt and Pepper to Taste
1 Tsp of DZ Seasoning
PESTO PREPERATION
In a blender add basil, garlic,
parsley, pine nuts, DZ Seasoning
salt, olive oil and parmesan and
Romano cheeses. Blend until it is
a smooth beautiful green liquid.
SAUCE INGREDIENTS
1 Finely Chopped Onion
3 Ounces of Extra Virgin
Olive Oil
1/2 Cube of Butter
1 Cup of White Wine
8 Ounces of Heavy Cream
SAUCE PREPERATION
In a fry pan add olive oil
and onion and simmer for 5
minutes. Add the butter and
the white wine. Add the pesto
to the pan and simmer for 10
minutes. Next add the heavy
cream and simmer 20 minutes.
99

The Don’s Puree Base
For Any Fish
Preparation
Take your stock pot and add 2 to 3 ounces of olive oil on the bottom.
Peel the carrots, then slice them in half and about 2 to 3 inches long.
Throw them in the pot and brown them on medium heat.
Now take the onions and chop
them up and throw them in.
INGREDIENTS
4-5 Large Carrots
2 Large Onions
2 Sweet Potatoes
1 Large Container of
Chicken Broth
Salt and Pepper to Taste
1 Cube of Butter
2-3 Ounces of Olive Oil
Now peel the sweet potatoes and
cut them up and throw them in.
Sauté for a few minutes.
Now add the chicken broth. Bring
the pot to a boil and then turn it
down. Cover it with a lid. Let it
cook for 20 to 30 minutes. Now
take it off the heat and let it cool
a little.
Take everything and put it in the
Cuisinart and blend everything
together. Add a cube of butter
and blend again until it’s creamy.
Taste it to see if it needs any
salt.
Now when you make the salmon dish or tilapia, use the puree as a bed
first then put the fish on top. So make the fish, make the puree and
then the sauce.
This will go great with the mustard
lemon sauce.
YUM YUM YUM!!!!
100

The Don’s Vodka
Tomato Cream Sauce
Ingredients
PREPARATION
4 Cloves of Garlic Cut the chicken breast into
1 to 1 1/2 cubes.
1 Large Onion
Put the flour in a bowl and coat
1 Cup of Sundried Tomatoes the chicken on all sides.
2 Cups of Marinara Sauce Add olive oil to coat the bottom
of a fry pan.
1 Cup of Chicken Broth
Add the chicken to brown on
1 Cup of Heavy Cream medium heat for 4 to 5 minutes.
1 Bunch of Italian Parsley Chop the onion, garlic and
Italian parsley and sauté for 4
1 1/2 Tsp of DZ Seasoning to 5 minutes.
1/4 Cup of Parmesan Cheese Next add the sundried tomatoes
and sauté for 3 minutes.
1/4 Cup of Romano Cheese
Add the butter and melt.
1/2 Cup of Vodka
Add the chicken broth and sauté
1 Cup of Flour for 2 minutes.
3 Ounces of Olive Oil Add the DZ Seasoning, the
marinara sauce, vodka and heavy
1/2 Cube of Butter cream and mix together. Sauté
for 10 to 15 minutes.
Cook the pasta in salted boiling water. When it is done, drain the water
then add the pasta into the fry pan. Sprinkle the Parmesan and Romano
cheese over the top and mix it all together. Serve on a large platter
and garnish with chopped parsley and Parmesan cheese.
101

Karen’s BBQ Sauce
Ingredients
16 Ounces of Ketchup
6 Cloves of Garlic
1 Onion
The Juice of 2 Lemons
1 Cube of Butter or
1 Cup of Olive Oil
1 Tbsp of Worcestershire Sauce
3-4 Ounces of Whiskey
1/2 Cup of Brown Sugar
1 Tsp Chili Flakes
*to make it spicy (optional)
Salt and Pepper to Taste
Preparation
In a pot add butter or olive oil.
Sauté the cloves of garlic and chopped
onion for 2 to 3 minutes. Add the
ketchup, the juice of the lemons,
Worcestershire sauce, the Whiskey,
brown sugar and red chili flakes
(optional).
Add salt and pepper. Simmer for a
few minutes.
Keep basting the meat as they are
cooking.
Great sauce for barbequing chicken or
ribs!!
102

The Don’s Filet Shish Kabobs
Ingredients
1-2 Pounds of Filet Tenderloin
*you can also substitute large scallops, pork or chicken
1 Package of Cherry Tomatoes
2 Zucchini
1-2 Packages of Button Mushrooms Medium Size
1 Large Red Onion
2 Poblano Peppers
Extra Virgin Olive Oil
DZ Seasoning
PREPARATION
Cut the filets into 1 1/2 inch cubes and put them in a bowl. Add olive
oil over the top and sprinkle with DZ Seasoning. Mix together, cover and
put in the refrigerator for 1 hour before your dinner.
Wash all the veggies. Cut the zucchini into 1 inch pieces and add them
to a bowl. Slice the peppers into 1 inch pieces and add them. Add the
mushrooms. Slice the red onion into quarters and add them.
Pour olive oil over the top of all the veggies and sprinkle DZ Seasoning
and mix all together.
Build your Shish Kabobs on the skewers. First place a mushroom, then a
pepper, then an onion, then the meat, then the tomato and then the
zucchini. Repeat the process until all your meat and veggies are done.
Now put them on the BBQ and cook them until done. That’s it!
These go great with beans, risotto or fettuccine.
You can do the same with the scallops or do a little of both
103
Great Surf and Turf!

The Don’s New York Steak with
Red Wine Mushroom Sauce
Ingredients
4-6 New York Steaks
1 Bottle of Zinfandel
Red Wine
1 Large Onion
2 Cups of Sliced Portabella
Mushrooms
2 Cups of Shiitake Sliced
Mushrooms
4 Cloves of Garlic
1/2 Cube of Butter
1 Tsp of Oregano
3 Tsp of DZ Seasoning
3-4 Ounces of Olive Oil
PREPERATION
Rub the steaks with olive oil and
sprinkle DZ Seasoning on both
sides. Put them in the refrigerator
for 1 hour.
SAUCE
Slice the onion, chop the garlic and add to a fry pan with olive oil.
Simmer for 5 to 7 minutes. Sprinkle oregano in the pan, salt and
pepper and simmer 2 to 3 minutes.
Next add the full bottle of Zinfandel red wine. Simmer until it
reduces in half for about 20 to 30 minutes.
On low heat add 1/2 cube of butter that has been cut into small
pieces and simmer until the butter melts. Let it sit for 5 minutes
with no heat.
Grill the steaks to medium rare. Let the meat cool for 10 minutes.
Slice the steaks about 1/2 inch thick and place them on a platter.
Pour the red wine mushroom sauce over the steaks.
You can also serve this steak over garlic and olive oil fettuccini.
SO GOOD, So FLAVORFUL!
104

The Don’s New York
Steak Marsala
PREPARATION
Put the steak in a bowl with heavy cream
for 1/2 hour before you cook them.
In a separate bowl add the flour, DZ
Seasoning and Parmesan and Romano
cheeses.
Take the slices of steak and coat it in
the flour.
Add olive oil to a large fry pan and brown
the steaks on both sides. Remember not
to cook them too long because they are
thin.
Now take the steaks out and add a little
more olive oil and half a cube of butter.
Chop the parsley, onion, green onions,
and the sliced mushrooms and put them in
the fry pan. Add DZ seasoning and sauté
for 5 to 7 minutes. Next add the
Marsala wine to deglaze the pan.
Now add the demi glaze.
Simmer for 35 to 40 minutes.
Ingredients
4-6 New York Steaks Cut
1/4 Inch Thin
1 Large Yellow Onion
1 Bunch of Long Green Onions
1 Bunch of Italian Parsley
3-4 Cloves of Fresh Garlic
1 Cup of Marsala Wine
8 Ounces of Shitake
Mushrooms
8 Ounces of Portabella
Mushrooms
1 Cup of Demi Glaze
1/2 Cube of Butter
6 Ounces of Heavy Cream
3 Ounces of Olive Oil
2 Tsp of DZ Seasoning
2 Cups of Flour
1/2 Cup of Parmesan and
Romano Cheese
1 Pound of Fettuccine Pasta
When the sauce is done, take it off the heat and add 1/2 cube of butter
to make it creamy. Put the steak back into the sauce and simmer for a few
minutes.
Serve it over fettucine that has been prepared with butter, garlic, olive
oil, parsley, DZ Seasoning and Parmesan cheese.
105

The Don’s New York
Steak Parmesan
Preparation
Put the thinly sliced New York
Steaks in a bowl and pour heavy
cream over them and let soak for
an hour before cooking.
Pour the breadcrumbs in a flat
bowl and add chopped parsley and
half of the container of
parmesan, Romano cheeses and DZ
Seasoning.
Coat the steaks in the bread
crumbs pressing on both sides.
Cook the steak on medium heat in
a fry pan with olive oil until golden
brown. Place the cooked steak on
a cookie sheet and spoon the
marinara sauce until they are fully
covered. Add a slice of provolone
cheese to each and a slice of
mozzarella cheese.
INGREDIENTS
6 Boneless New York Steaks
Sliced Thin
1 Large Can of Italian Style
Stewed Tomatoes
1 Container of Italian Style Bread
Crumbs
6 Slices of Provolone Cheese
1 Container of Fresh Buffalo
Mozzarella Cheese in Water
2 Cups of Marinara Sauce
1 Box of Penne Pasta
8 Ounce Carton of Heavy Cream
4 Fresh Roma Tomatoes
1 Bunch of Fresh Basil
1 Bunch of Italian Parsley
3 Ounces of Extra Virgin Olive Oil
Sprinkle the parmesan and Romano
cheeses on top and put them in
the oven at 400 degrees for 5 to
7 minutes until the cheese is
melted.
Ahead of time cook the penne pasta in salted water.
Cut the Roma tomatoes in large pieces about 4 to 6 per tomato. Fry
them in a fry pan with 2 to 3 ounces of olive oil and 1 cube of butter
for two minutes and then add chopped green onions, chopped Italian
parsley, fresh garlic and DZ Seasoning.
Sauté for a few minutes and then add the chopped fresh basil and the
can of Italian style stewed tomatoes and 1 tablespoon of DZ Seasoning.
Sauté for 5 to 7 minutes.
Now add the cooked penne pasta to the pan and garnish with Parmesan
and Romano cheeses. Serve the steak over the pasta.
106

The Don’s New York
Steak Piccata
INGREDIENTS
6-8 New York Steaks
1 Cup of Flour
1 Jar of Capers
3 Ounces of Olive Oil
2 Bunches of Long Green Onions
4 Cloves of Garlic
2 Packages of Portabella Mushroom
1 Bunch of Italian Parsley
1 Lemon
1 Cup of White Wine
1 Cube of Butter
1 Tbsp of DZ Seasoning
4-6 Roma Tomatoes
1/2 Cup of Romano Cheese
1/2 Cup of Mozzarella Cheese
1/2 Cup of Monterey Jack Cheese
1 Cup of Heavy Cream
Preparation
Slice the Roma tomatoes and slice them about
1/2 inch thick the long way. Put them on a
cookie sheet and cover them with olive oil and
DZ Seasoning.
Place them in the oven at 275 degrees for 40
minutes. They will come out soft roasted and
yummy.
Cut the New York steaks about 1/3 inch
thick.
In a bowl put flour, DZ Seasoning, parmesan
cheese and Romano cheese. Dip the meat in
heavy cream and then coat them in the flour
mix. Place the meat in a hot fry pan with
olive oil and brown both sides. They are so
thin so don’t cook them too much.
Approximately 2 to 3 minutes on both sides.
Next take the meat out and add the chopped
green onions, sliced mushrooms and cloves of
chopped garlic. Now add 1/4 cup of capers.
Next add 1/2 cup of white wine and 1/2 cube
of butter. Next take one whole lemon and
slice into thin pieces and add to the pan and
sauté with the roasted Roma tomatoes and a
tablespoon of DZ Seasoning. Let everything
simmer for 5 to 7 minutes.
Garnish the steak with a little chopped
parsley and Romano cheese.
This dish goes great with The Don’s Side of
Potatoes and Spinach!
107

Add the steak in a bowl with heavy
cream and let it soak for 1/2 hour.
Coat the bottom of a large fry pan with
olive oil on medium heat.
In a bowl add flour, DZ Seasoning and
1/2 cup of Parmesan cheese. Dip the
steak and coat well. Now add them to
the fry pan and simmer until golden
brown.
Take the steak out and set aside. Add
the sliced mushrooms to the pan.
Chop the parsley and long green onions
and add them to the pan. Sauté for 5
to 7 minutes. Add the white wine to
deglaze the pan. Sauté for 5 minutes.
Next add all the herbs, sage,
rosemary, thyme and oregano to the
fry pan and mix everything together.
Simmer for 5 minutes.
8-10 Pieces of Thin Steak
2 Cups of Heavy Cream
1 Tsp of DZ Seasoning
2 Tsp of Dried Sage
2 Tsp of Dried Thyme
2 Tsp of Dried Rosemary
2 Tsp of Dried Oregano
2 Cups of Flour
1 Container of Parmesan Cheese
2 Containers of Sliced
Portabella Mushrooms
2 Bunches of Italian Parsley
2 Cups of White Wine
2 Cups of Marinara Sauce
1/2 Cube of butter
1/4 Cup of Romano Cheese
3 or 4 Ounces of Olive Oil
3 Cloves of Garlic
1 Bunch of Green Onions
Next add marinara sauce and simmer
for 10 minutes. Now turn the heat
down low and add the butter. Cut it
into small pieces so it will melt easier.
After the butter is melted, add the
steak back in the pan and simmer for 5
minutes more.
Serve over olive oil, garlic and Parmesan fettuccine!

The Don’s
Veal Parmesan
Preparation
Put the thinly sliced veal in a bowl and
pour heavy cream over them and let
soak for an hour before cooking.
Pour the breadcrumbs in a flat bowl and
add chopped parsley and half of the
container of parmesan, Romano cheeses
and DZ Seasoning.
Coat the veal in the bread crumbs
pressing on both sides. Cook the veal on
medium heat in a fry pan with olive oil
until golden brown. Place the cooked veal
on a cookie sheet and spoon the
marinara sauce until they are fully
covered. Add a slice of provolone cheese
to each and a slice of mozzarella
cheese.
Sprinkle the parmesan and Romano
cheeses on top and put them in the oven
at 400 degrees for 10 minutes until the
cheese is melted.
Ahead of time cook the penne pasta in
salted water.
Cut the Roma tomatoes in large pieces
about 4 to 6 per tomato.
Ingredients
6 Thinly sliced Veal Cutlets
1 Large Can of Italian
Style Stewed Tomatoes
1 Container of Italian Style
Bread Crumbs
6 Slices of Provolone
Cheese
1 Container of Fresh
Buffalo Mozzarella Cheese
in Water
2 Cups of Marinara Sauce
1 Box of Penne Pasta
8 Ounce Carton of Heavy
Cream
4 Fresh Roma Tomatoes
1 Bunch of Fresh Basil
1 Bunch of Italian Parsley
3 Ounces of Extra Virgin
Olive Oil
2 Tbsp of DZ Seasoning
Fry them in a fry pan with 2 to 3 ounces of olive oil and 1 cube of
butter for two minutes and then add chopped green onions, chopped
Italian parsley, fresh garlic and DZ Seasoning.
Sauté for a few minutes and then add the chopped fresh basil and the
can of Italian style stewed tomatoes and 1 tablespoon of DZ Seasoning.
Sauté for 5 to 7 minutes.
Ladle sauce over the veal before you serve.
Now add the cooked penne pasta to the pan and garnish with Parmesan
and Romano cheeses. Serve the veal on top of the pasta with sauce.
109

Ingredients
6 Veal Cutlets
6 Ounces of Heavy Cream
1 Cup of Flour
3-4 Tsp of DZ Seasoning
3-4 Ounces of Olive Oil
1 Cube of Butter
1 Package of Portabella
Mushrooms
1 Package of Shiitake Mushrooms
1 Package of Button Mushrooms
1 Yellow Onion
1 Bunch of Green Onions
6 Cloves of Fresh Garlic
1 Bunch of Italian Parsley
2 Cans of Chicken Broth
1 Cup of Veal Demi Glaze
2 Cups of Marsala Wine
3 Ounces of Olive Oil
1/2 Cup of Parmesan and
Roman Cheeses
1 Pound of Fettuccine
The Don’s
Veal Marsala
PREPARATION
Put plastic over the veal cutlets and
pound them with a meat hammer.
Put the veal in bowl with the heavy
cream and let it soak for at least 1
hour.
Next chop the parsley, garlic,
onions, and green onions. Slice the
mushrooms.
In a bowl add flour, DZ Seasoning
and Parmesan and Romano cheeses
then dip the veal in the four
mixture.
In a fry pan add olive oil and brown
the veal on both sides. Take the
veal out and put on a plate. Leave the residue in the pan and add the
onions, green onion, garlic, parsley and mushrooms. Add 1 small can of
chicken broth. Sauté for 10 minutes.
Add 2 teaspoons of DZ Seasoning. Next add the veal demi glaze and sauté
for 10 minutes. Add the Marsala wine and sauté for another 15 to 20
minutes or until all the veggies and mushrooms are all cooked.
Turn the heat down low and add the butter. After the butter is melted
add the veal back into the pan and sauté for 5 minutes then turn the heat
off. Cook the fettuccini in salted water and then toss it in a little olive oil,
fresh chopped garlic, fresh chopped parsley, a sprinkle of DZ Seasoning
and Parmesan and Romano cheeses. Serve the veal over the fettuccine.
110

Slice the Roma tomatoes and slice them about
1/2 inch thick the long way. Put them on a
cookie sheet and cover them with olive oil and
DZ Seasoning.
Place them in the oven at 275 degrees for an
hour. They will come out soft roasted and
yummy.
6-8 Veal Cutlets
1 Cup of Flour
1 Jar of Capers
3 Ounces of Olive Oil
2 Bunches of Long Green Onions
4 Cloves of Garlic
2 Packages of Portabella Mushroom
1 Bunch of Italian Parsley
1 Lemon
1/2 Cup of White Wine
1/2 Cube of Butter
2-3 Tbsp of DZ Seasoning
4-6 Roma Tomatoes
1/2 Cup of Romano Cheese
1/2 Cup of Mozzarella Cheese
1/2 Cup of Monterey Jack Cheese
1 Cup of Heavy Cream
Cut the Veal cutlets about 1/3 inch thick.
In a bowl add flour, DZ Seasoning, Parmesan
cheese and Romano cheese. Dip the veal in
heavy cream and then coat them in the flour
mix. Place the veal in a hot fry pan with olive
oil and brown both sides. They are so thin so
don’t cook them too much. Approximately 2 to
3 minutes on both sides.
Next take the veal out and add the chopped
green onions, chopped Italian parsley, sliced
mushrooms and cloves of chopped garlic. Now
add 1/4 cup of capers. Next add 1/2 cup of
white wine and 1/2 cube of butter. Next take
one whole lemon and slice into thin pieces and
add to the pan and sauté with the roasted
Roma tomatoes and a tablespoon of DZ
Seasoning. Let everything simmer for 5 to 7
minutes.
Garnish the veal with a little chopped parsley
and Romano cheese.
This dish goes great with The Don’s Side of
Mashed Potatoes and Sautéed Spinach!

The Don’s Veal Scallopini
INGREDIENTS
8-10 Pieces of
Thin Veal
3 Bunches of
Italian Parsley
3 Cups of
Sliced Portabella
1 Cup of White Wine
1 Cup of Marinara Sauce
with Basil
1 Cup of Flour
1 Pint of Heavy Cream
1/4 Cup of Romano
Cheese
3 Ounces of Olive Oil
1-2 Tsp of DZ Seasoning
1/2 Tsp of Rosemary
1/2 Tsp of Thyme
1/2 Tsp of Sage
3 Cloves of Garlic
1 Bunch of Green Onions
PREPARATION
In a large fry pan put olive oil on medium
heat.
Dip the veal in seasoned flour with DZ
Seasoning and Romano cheese.
Fry the veal. They do not have to cook
very long.
When they are done put them on a plate.
Leave the left over oil and flour in the pan
and add the garlic, parsley, onion and
mushrooms. Turn the heat up and sauté for
a few minutes.
Add 2 cups of the white wine and
sauté for 3 to 5 minutes.
Add the rosemary, thyme, oregano and
sage and sauté for a few minutes.
Add the marinara sauce and sauté for 5
minutes.
Now turn the heat off and add 1 cube of
butter cut into small pieces. After the
butter is melted, add the veal back into
the pan to simmer for 5 minutes more.
Serve over olive oil, garlic and parmesan
fettuccini!
112

The Don’s New York Steak
with Roasted Garlic Sauce
Ingredients
6-8 Thick New York Steaks
20 Fresh Peeled Garlic
1 Cube of Butter
1/2 Cup of Italian Parsley
1 Cup of White Wine
2 Tbsp of DZ Seasoning
3-5 Ounces of Olive Oil
PREPERATION
One hour before rub the steaks
with olive oil and DZ Seasoning.
SAUCE
On a baking sheet place 20
peeled garlic with olive oil
drizzled over them and bake in
the oven at 200 degrees for 40
to 50 minutes.
In a fry pan add butter,
chopped parsley, 2 to 3 cloves
of chopped garlic and the cup of
white wine. Add DZ Seasoning
and sauté for 3 to 5 minutes. Then take off the heat and add the rest
of the cooled roasted garlic.
Put the steaks on the barbeque and grill on both sides for flavor and
color but they should be raw in the middle. Grill about 3 minutes on both
sides. Let sit for 10 minutes. Place the steak on a cutting board and
slice them 3/4 through on an angle about 1/3 inches thick the short
way. About 10 slices per steak. Place the steaks in the fry pan with the
sauce for a couple minutes. Now take the steaks out of the juice and
plate them. You can fan them out for presentation. Layer them on top
of each other and pour the sauce over the steaks with the roasted
garlic on each one. Goes great with Garlic Parmesan Fettuccine.
WOW! What flavors!
113

The Don’s Steak Au Poivre
INGREDIENTS
Whole Beef Tenderloin
2 Tbsp of DZ Seasoning
1 Large Package of
Portabella Mushrooms
1 Bunch of Green Onions
4 Cloves of Garlic
1/2 Cube of Butter
1/2 Bunch of Parsley
1/2 Cup of White Wine
1 Pint of Veal Demi Glaze
3 Sweet Potatoes
3 Yams
1 Onion
1/2 Cup Brown Sugar
1 Tbsp of Cinnamon
1/2 Cup Cubed Mango
2 Small Cans of Cubed
Pineapple
Preparation
Peel 3 sweet potatoes and 3 yams and cut
them into 1 1/2 pieces.
Put them in a baking dish and add the cubed
mango, sliced pineapple, sliced onion, brown
sugar, cinnamon, and 1/2 cup of melted
butter.
Place in the oven to bake for 30 to 40
minutes on 350 degrees.
Rub the whole tenderloin with olive oil and
DZ Seasoning. Put it in the refrigerator one
hour before cooking.
Now take a fry pan and heat it up with a
little olive oil. Place the steak in to sear it
and brown on all sides. You are not cooking it
just searing it.
Now in a baking pan place the tenderloin and
add ½ cup of white wine and place it in the
oven at 350 degrees for about 30 minutes.
Chop the green onions, cloves of garlic,
parsley and put in the fry pan coated with a
1/2 cube of butter. Sauté for a few
minutes.
Next add the large package of sliced
mushrooms and a teaspoon of DZ Seasoning.
Sauté for 5 to 7 minutes.
Now add 1/2 cup of white wine. Sauté for a
few minutes then add the Demi Glaze.
Let simmer on low for 10 to 15 minutes. The
sauce will begin to thicken up. Take off the
heat and take 1/2 cube of butter that has
been cut into slices so it melts and mixes
into the sauce.
When everything is done, slice the tenderloin
in thin pieces about 1/2 inch thick and fan
them on a platter in a half circle layering them like dominoes. Then pour
the sauce all over the steak. Garnish with chopped parsley. Place the
sweet potatoes and yams in the center.
BEAUTIFUL AND YUMMY!
114

Ingredients
1 London Broil Roast
1 Bottle of Red Zinfandel
Wine
1 Pound Shitake
Mushrooms
1 Pound of Portabella
Mushrooms
1 Onion
4 Cloves of Fresh Garlic
1 Bunch of Fresh Parsley
1 Pint of Veal Demi Glaze
1 Pound of Linguini
1 Cup of Chicken Broth
1 Cup of Beef Broth
1 Cube of Butter
3-4 Ounces of Extra
Virgin Olive Oil
3-4 Tbsp of DZ Seasoning
PREPARATION
The Don’s
Marinated London
Broil with
Sautéed
Mushrooms over
Linguini
Rub the London broil roast with olive oil and DZ Seasoning all over. Put it in
a casserole dish and add the red wine, chicken broth and beef broth.
Cover it and put it in the refrigerator for a minimum of 4 to 6 hours or for
overnight if time permits. After the roast has been marinated, you can
barbeque it or grill it to medium rare.
Take a fry pan and add a little olive oil. Slice both varieties of mushrooms,
and add it to the fry pan. Slice the onion, chop the cloves of garlic, and
add one teaspoon of DZ Seasoning and sauté for 10 minutes. Next add two
cups of red wine. Sauté for 10 minutes.
Add the pint of Demi glaze and simmer for 7 to 10 minutes. When
everything is done take the mushrooms off the heat and add 1 cube of
sliced butter and mix until it is melted and the sauce is creamy. While the
mushrooms are cooking, cook your linguine in salted water. After the
linguini is cooked, toss it in olive oil, chopped parsley, chopped garlic, DZ
Seasoning, and a sprinkle of Parmesan cheese. Put the linguini on a large
platter. Slice the roast in 1/2 inch slices. Put some mushroom sauce over
the linguini and then layer the meat. Pour the rest of the sauce. Garnish
with chopped parsley and sprinkle Parmesan cheese on top.
115

The Don’s Veal Zoccoli
Ingredients
6-8 Veal Cutlets
2 Cups of Flour
3-5 Ounces of Olive Oil
6-8 Hot Spicy Italian Sausage
4 Cloves of Garlic
PREPARATION
1 Red Onion
Bake the Italian sausage in the
1 Bunch of Italian Parsley
oven for 25 minutes on 350
20 Pitted Kalamata Olives degrees.
3/4 Cup of Capers Pound the veal to tenderize and
1 Cube of Butter
make them thin.
1 1/2 Cups of Chicken Broth
Place them in a bowl with heavy
cream to soak for one hour.
1/2 Cup of White Wine
Mix flour and DZ Seasoning in a
3-4 Italian Sweet Peppers bowl.
1 Pound of Angel Hair Pasta Add olive oil in a fry pan.
2 Tsp of DZ Seasoning Dip the veal in the flour mixture
1 Cup of Heavy Cream and brown them on both sides for
a few minutes. Take out and set
aside.
Cook the angel hair pasta in salted
boiling water.
In the same fry pan add chopped
red onion and chopped garlic.
Slice the cooked sausage 1/2 inch
then add them to the fry pan.
Slice the Kalamata olives in quarters and add them. Slice the Italian
sweet peppers and add them. Add the capers and sauté for 5 minutes.
Pour the white wine and sauté for 5 to 7 minutes.
Next add the chicken broth and butter and 1 teaspoon of DZ Seasoning.
Sauté everything for 10 minutes.
Toss the pasta with olive oil, chopped garlic, Italian parsley, Parmesan
cheese and sprinkle DZ Seasoning. Pour the pasta on a large platter
then place the veal on top. Pour the rest of the sauce on top.
116

The Don’s Beef Stew
INGREDIENTS
6-8 Ribeye Steaks
1 Bottle of Red
Zinfandel Wine
1 Can of Italian Style
Stewed Tomatoes
1 1/2 Cups of Marinara
Sauce with Basil
4-6 Carrots
4-6 Stalks of Celery
3-4 Cloves of Garlic
1 Bunch of Italian
Parsley
1 Cup of Flour
1-2 Tbsp of DZ
Seasoning
3-5 Ounces of Olive Oil
1 Polenta Bag
1 Block of Jack Cheese
1 Large Onion
1/2 Cup of Romano
Cheese
1/2 Cup of Parmesan
Cheese
Preparation
Cut the meat into stew meat about 1 inch
squares or a little bigger.
Dip the meat in a bowl with flour and DZ
Seasoning.
Add olive oil in a stock pot and brown the
meat on all sides.
In the same stock pot add chopped onions,
Italian parsley and cloves of garlic. Simmer
for 5 to 7 minutes.
Add half the bottle of wine to deglaze pan.
Simmer 5 to 7 minutes.
Now add the chopped celery and carrots.
Then add the can of tomatoes and the
marinara sauce. Add the rest of the bottle
of wine and a tablespoon of DZ Seasoning.
Keep stirring so it doesn’t stick or burn.
When it comes to a boil, turn the heat down
low and let simmer for a few hours. Just
before the stew is done, add the Romano and
Parmesan cheeses into the stew.
POLENTA
Follow the instructions on the polenta
package for baking, but the only difference
is to take it out early before it is done.
Cut the block of cheese into one inch
squares and add the cubes of cheese to all
parts of the polenta.
Put it back in the oven until the cheese has
melted into the polenta.
Spoon the polenta in the plate and add the
stew over the top.
WOW! YUMMY!!!!
117

Ingredients
3-4 Pounds of Boneless
Short Ribs
5 Carrots
1 Whole Celery
1 Onion
9 Cloves of Garlic
1 Bunch of Parsley
2 Sweet Potatoes
2 Yams
3 Parsnips
1 Cup of Heavy Cream
3 Tbsp of DZ Seasoning
2 Dark Brown Beers
2 Cups of Red Wine
3-5 Ounces of Olive Oil
1 Cup of Cheddar Cheese
The Don’s Short
Rib Shepherd’s Pie
PREPARATION
Rub the short ribs with olive oil and DZ
Seasoning.
Coat a fry pan with olive oil and brown the
short ribs on all sides. After it is browned
put the meat in a deep baking pan.
In a fry pan add the chopped celery, the
carrots peeled and sliced up in small pieces,
the onion sliced, the bunch of parsley, 6
cloves of garlic and a sprinkle of DZ
Seasoning on top.
Sauté for a few minutes.
Add the brown ale beer and red wine.
Sauté for 5 minutes.
Now pour everything over the meat. Cover
with plastic wrap and foil and pop in the oven
for 3 hours on 450 degrees.
While the meat is cooking, cut the potatoes,
sweet potatoes, parsnips, 3 chopped garlic and yams into small cubes and
add them into the deep baking pan. Put 8 pieces of cubed butter and the
heavy cream. Add salt and pepper, cover and pop in the oven for 1 hour.
After the meat is cooked, spread it like pulled pork. Set aside. Save the
juice that the meat cooked in.
Now drain all the juice out of the veggies and put the veggies in a Cuisinart
and blend it until creamy.
Next blend the potatoes and make mashed potatoes.
In a large baking bowl put the veggie mix on the bottom and then
add the meat on top of the veggies. Next add the potato mix on
top of the meat. Ladle some of the juice from the meat
drippings over the top. Put in the oven to bake for 20 minutes
at 350 degrees. Then take it out and add cheddar cheese and bake
for 10 minutes more to brown the top.
Wow! Bet you have never had a Sheppard’s Pie like this?!
118

The Don’s Meatloaf
Ingredients
3 Pounds of Ground Beef or
Ground Chuck
3 Eggs
1 1/2 Cups of Bread Crumbs
1 Bunch of Fresh Parsley
1 Red Onion
2 Cloves of Garlic
1/2 Cup of Parmesan Cheese
1/2 Cup of Romano Cheese
1 Can of Italian Ready Cut
Tomatoes
2 Tbsp of DZ Seasoning
Provolone Cheese
Prosciutto
2 Tbsp of
Worcestershire Sauce
Ketchup
3 Slices of White Bread
1/2 Cup of Red Zinfandel Wine
PREPARATION
Take the ground beef and put it in a
large bowl.
Put the onions, garlic and parsley in a
Cuisinart and then add it to the
bowl.
Add the eggs, breadcrumbs and the
Parmesan and Romano cheeses.
Now take the ready cut tomatoes
and drain the juice out and add that
in too.
Soak the white bread cubes in red
Zinfandel wine and add it to the
bowl.
Add the Worcestershire Sauce and
DZ Seasoning to the bowl and mix
everything together.
Spread the meat out over the entire
wax paper about 3/4 inches thick.
Then take your provolone cheese and place it on the meat covering
the entire area.
Now place the prosciutto and cover the cheese all over.
Then take one end and start to roll the meatloaf into a spiral loaf.
Then mold the meat into a loaf pan and drizzle ketchup over the
entire loaf.
Bake in the oven for 45 minutes to an hour at 350 degrees.
It should come out very juicy and yummy!
119

The Don’s Beef Brisket
PREPARATION
Take the beef brisket and put
it in a flat dish with sides and
add the whole bottle of wine.
Cover and put it in the
refrigerator for 6 hours.
Now take the veggies and chop
them. Add them to a large
stock pot with olive oil on
medium heat.
Take the brisket out of the
wine and put it into another
fry pan with olive oil on high
to brown on both sides.
Ingredients
4-5 Pounds of Beef Brisket
4 Single Stalks of Celery
4 Carrots
5 Red Potatoes
6 Cloves of Fresh Garlic
1/2 Pound of Green Beans
1 Bunch of Italian Parsley
1 Bunch of Green Onions
2 Sprigs of Fresh Rosemary
3 Leaves of Fresh Sage
20 Kalamata Olives
1 Bottle of Chianti Wine
2 Cans of Beef Broth
2 Tsp of DZ Seasoning
3 Ounces of Olive Oil
1 Pound of Whole Button
Mushrooms
After it is browned, take the
brisket out and add all the
veggies. Now add the beef broth and sauté for 10 minutes. Add
the rosemary and the sage.
Now put the brisket into the pot and then add the red wine. Add
the DZ Seasoning and simmer for 3 1/2 hours. When it is finished
cooking, take the brisket out, cut the fat off and shred it by hand
into pieces. Then put the meat, veggies and wine in a baking dish.
Cover with plastic wrap and foil. Bake at 400 degrees for 3 1/2
hours. Serve over rice.
120

PREPARATION
The Don’s Breaded Meat
Ingredients
6-8 Rib Eye Steaks
3-4 Eggs
1/4 Cup of Heavy Cream
1/4 Cup of Romano Cheese
1/4 Cup of Parmesan Cheese
1 Bunch of Italian Parsley
2-3 Cups of Italian Style Breadcrumbs
1-2 Tsp of DZ Seasoning
Cut the steaks into smaller pieces. Slice them in half first. You should
get 6 pieces out of each steak. Cut off the excess fat.
Lay a plastic bag over the meat on a breadboard and with a meat
hammer pound the meat on both sides to tenderize them. They will
flatten out nice and thin.
After all the meat is pounded, take a bowl and crack 4 eggs. Add 1/4
cup of heavy cream, Add 1/8 cup of Romano cheese and 1/8 cup of
Parmesan cheese. Now add 1/4 cup of chopped parsley. Mix together.
Put a pinch of DZ Seasoning too.
Now add the meat to the bowl and mix all together so they are coated.
Cover and put in refrigerator about one hour before you cook.
Next take a flat bowl with sides and put the breadcrumbs in. Add 1
teaspoon of DZ Seasoning, 1/8 cup of Romano cheese and 1/8 cup of
chopped Italian parsley. Mix everything together.
In a big fry pan on medium heat add enough olive oil to coat the pan and
a little more so it is about 1/4 inch deep. Let it heat up.
Take the meat out of the egg mixture and put them in the breadcrumbs
pressing down on both sides to coat the meat well.
Place in the hot oil to brown them to a golden brown. Make sure it is
not too hot so you don’t burn them. Continue to coat and cook all the
meat.
Take a flat serving dish and put several pieces of
paper towels on it to drain some of the oil off.
121

The Don’s Mongolian Beef
Preparation
Slice the flank steak very thin. Put the steak in a bowl adding ginger,
garlic, red pepper flakes, soy sauce and brown sugar. Mix and let it
marinate for a while.
Next slice the carrots, red chili peppers, celery and green onions about
2 inches.
In a hot fry pan add vegetable oil
and then add all the cut veggies
and the soy sauce and simmer and
toss for about 2 minutes.
Ingredients
4 Pounds of Flank Steak
1/2 Cup of Soy Sauce
4 Cloves of Garlic
1 Tsp of Red Pepper Flakes
1 Tsp of Fresh Ginger
*use a Cuisinart
2 Tbsp of Dark Brown Sugar
3 Ounces of Vegetable Oil
4-5 Green Onions
3 Carrots
3 Celery Stalks
1 Small Can of Bamboo Shoots
1-2 Tsp of Cornstarch
2-3 Red Chili Peppers
Now add the meat and the
marinade to the fry pan and
simmer and toss for a few minutes
until the meat is cooked. If it is
hot enough it should not take very
long.
Add more soy sauce and a little
water. Simmer and toss.
Serve over white rice or flat
noodles.
EASY AND DELICIOUS!
122

The Don’s Rib Eye Stir Fry
Preparation
Slice the steak into 1 inch to 1
1/2 inch squares.
Peel the carrots and slice them
on an angle about 1/4 inches
thick.
Slice the celery on an angle
about 1/2 inch thick.
Cut the ends off the green
onions and slice them into 3 inch
pieces.
Add chopped garlic ground ginger
to the hot fry pan.
Next add the carrots, celery,
onions, bamboo shoots and fry
for a minute or two. Next add
the snow peas and fry for a
minute.
Now add the steak and mix
everything together. Add soy
sauce and brown sugar.
While the meat is cooking 2 to 3
minutes, cook the rice noodles
for 1 minute in a boiling pot of
water. Drain and add to the pan.
Mix everything together well and
add a little more soy sauce.
Ingredients
4 Rib Eyes (sliced 1/3 inch thick)
3 Large Carrots
4 Celery Stalks
1 Bunch of Green Onions
1 Cup of Bamboo Shoots
1 Pound of Snow Peas
2 Tbsp of Ground Ginger
14 Cup of Sesame Seeds
1 Tsp of Red Chili Flakes
1/3 Cup of Soy Sauce
3 Ounces of Vegetable Oil
2 Pounds of Rice Noodles
1/4 Cup of Brown Sugar
TOSS & SERVE!
123

Ingredients
The Don’s Prime Rib
1 USDA Choice Whole Rib Eye
Slab without Bone
*it is best to buy the prime rib at
least one to two weeks ahead of
time and put it in the
refrigerator. This will let the
meat age and tenderize and will be
more flavorful.
10 Whole Cloves of Fresh Garlic
DZ Seasoning
Dried Rosemary
1 Can of Beef Broth or Beef
Stock
6-8 Celery Stalks
1 Cup of Flour
1 Cube of Unsalted Butter
Au jus
preparation
Take the meat and wash all the
blood off. Take the whole garlic
cloves and use a small knife to
make holes in the roast all over
and stuff the garlic in the holes.
You are plugging the holes with
garlic.
Next rub olive oil over the roast
and lots of DZ Seasoning all over
the meat including the sides.
Sprinkle dried Rosemary all over
and place celery stalks on the
baking pan and put the roast on
top.
Put the roast in the oven at 325
degrees. It should take about
15 to 20 minutes per pound to
cook. You want to cook it to an
internal temperature of 135
degrees the most.
After the roast is done, take it
out and put it on the counter.
Cover it with foil for 30 minutes
before serving. If you cut it
right away all the juice will come
out.
Take all the juice from the pan and put it in a pot. Add a can of
beef broth or you can use beef base but you will need to add water
because it is very salty. Let it simmer. Add a cube of unsalted
butter to melt and flour to thicken it up. It may need a sprinkle of
DZ Seasoning.
Slice the meat about 3/4 inches thick. The ends will be more done
and the middle rare. You can serve horse radish plain or mixed with
sour cream with your roast!
124

The Don’s Steak Tacos
Preparation
First take about 6 tomatillos and place them in boiling water for
about 15 to 20 minutes.
Take the cooked tomatillos and put them in your Cuisinart. Add the
jalapeno with the stem off.
Add the cloves of fresh garlic.
Next the salt and pepper.
Add the bunch of cilantro,
Ingredients
white onion and some olive oil
until it is liquefied.
4 Ribeye Steaks
Now take your steak and cut
6 Fresh Tomatillos
them up into small cubes.
1 Jalapeno
Place them in a bowl and pour
1 Bunch of Cilantro your sauce over the top.
2 Tsp of Salt
Mix well. Cover and put it in
the refrigerator to marinate at
1 Tsp of Pepper
least 3 hours. Overnight would
1 Tsp of DZ Seasoning be best.
1 White Onion
Now take another white onion
and chop it up small.
3 Ounces of Olive Oil
Chop up a bunch of cilantro and
1 Package of Corn Tortillas
mix together.
Add the juice of 2 limes, a
drizzle of olive oil, then
sprinkle DZ Seasoning. Mix together and set aside.
In a fry pan on high heat put the marinated meat in the pan and
cook until done.
Heat up your tortillas and use two per taco.
Place the meat in the taco and add the onion and cilantro mix over
the top.
Best tacos in TOWN!
125

The Don’s
Steak Mexican
Pupusa
Preparation
Put the poblano peppers in a plastic
bag and in a microwave for 5 to 7
minutes.
Do the same with the sweet Mexican
peppers.
In a stock pot add olive oil and add
the chopped onions, chopped garlic
and sauté for 5 minutes.
Cut the skirt steak into cubes and
add it into the pot.
Next stem and take the skin off the
peppers, chop them and add them to
the pot. Sauté for 5 minutes.
Add the cans of Ready Cut Italian
tomatoes with the juice.
INGREDIENTS
2-3 Cups of Mexican Corn Flour
1/2 Cup of Shortening
1/4 Cup of Vegetable Oil
3 Ounces of Olive Oil
2 Large Onions
6 Cloves of Garlic
1 Tbsp of Red Chili Flakes
2 Cans of Ready Cut Italian
Tomatoes
1 Packet of Mexican Sweet Peppers
5 Poblano Peppers
1 Frozen Package of Corn
6-8 Skirt Steaks
1/2 Tbsp of Salt
1 Tsp of Pepper
Add 1 tablespoon of salt, 1 teaspoon of pepper and 1 tablespoon of red
chili flakes. Let everything cook for 1 hour on low heat. Stir every 15
minutes.
In a bowl add the corn meal flour, 1/4 cups of vegetable oil, 1/2 cup of
shortening, 1 teaspoon of salt and 1 cup of water. Mix together to make
dough.
Cut a sheet of wax paper about 20 inches long and cut it in half. Make a
ball and place it in the middle top of the wax paper and 1 ball in the
middle on the bottom. Press down with a small pot to make 6 inch tortillas.
They should be thicker than a normal flour tortilla unless you have a
tortilla press.
Take 2 tortillas and fill it with the meat stew filling on 1 tortilla and
placing the other tortilla on top. Pinch the sides all around to enclose it.
In a small fry pan add a little vegetable oil and cook on low heat until the
Pupusa is golden brown on both sides. Add salsa on top and eat!!
126

The Don’s Short Rib
Coq Au Vin
Ingredients
2 Packages of Short Ribs
1 Bottle of Red Zinfandel Wine
1 Pint of Veal Demi Glaze
2 Cups of Chicken Broth
5-7 Ounces of Olive Oil
1 Cube of Butter
2 Packages of Button Mushrooms
4 Carrots
4 Celery Stalks
1 Onion
3 Cloves of Garlic
1 Bunch of Italian Parsley
1-2 Cups of Flour
1 Tsp of Red Pepper Flakes
2 Tsp of DZ Seasoning
PREPARATION
Rub olive oil and DZ Seasoning all
over the short ribs. Cover the
short ribs and put them in the
refrigerator for 1 hour minimum.
Coat the short ribs in flour and
brown in a pan with butter and
then take them out of the pan
and set the short ribs aside.
Now take the packages of button
mushrooms and add to the pan.
Chop the bunch of parsley, cloves
of garlic, onion, peel and cut the carrots and celery into 3 to 4 inch
pieces and add them in. Sauté for
5 to 7 minutes.
Now add 2 cups of the red wine, 2 cups of the chicken broth, 1 pint of
demi glaze and mix together and simmer for 5 minutes. Check for salt
and pepper to taste.
Add the short ribs back into the fry pan and bring everything to a boil,
then turn the heat on low, cover and simmer for 1 1/2 hours.
You can serve it alone or with Pappardelle pasta!
127

The Don’s Veal Chops
Ingredients
4-6 Thick Bone in Veal Chops
8 Cloves of Fresh Garlic
1 Bunch of Long Green Beans
1 Cup of Olive Oil
2 Tbsp of DZ Seasoning
2 Sprigs of Olive Oil
1 Lemon
1 Cup of Wine
PREPARATION
Take the veal and rub DZ Seasoning all over both sides.
Now take a container and add one cup of olive oil.
Add the chopped up cloves of garlic, green onions and the veal to
the container and cover.
Put in refrigerator and let marinate for 3 hours.
Take them out and barbeque them or pan sear them.
You can serve them with any of my side dishes.
So easy so good!
128

The Don’s
Chicken
Parmesan
INGREDIENTS
6 Boneless Chicken Breast
Sliced Thin
2 Large Cans of Italian Style
Stewed Tomatoes
1 Container of Italian Style Bread
Crumbs
6 Slices of Provolone Cheese
Preparation
Put the thinly sliced
chicken breast in a
bowl and pour heavy
cream over them
and let soak for an
hour before
cooking.
Pour the breadcrumbs in a flat
bowl and add chopped parsley
and half of the container of
parmesan, Romano cheeses and
DZ Seasoning.
1 Container of Fresh Buffalo
Mozzarella Cheese in Water
2-3 Cups of Marinara Sauce
1 Box of Penne Pasta
8 Ounce Carton of Heavy Cream
4 Fresh Roma Tomatoes
1 Bunch of Fresh Basil
1 Bunch of Italian Parsley
3 Ounces of Extra Virgin Olive Oil
DZ Seasoning
Coat the chicken breast in the bread crumbs pressing on both sides.
Cook the chicken on medium heat in a fry pan with olive oil until
golden brown. Place the cooked chicken on a baking sheet and spoon
the marinara sauce until they are fully covered. Add a slice of
provolone cheese to each and a slice of mozzarella cheese.
Sprinkle the parmesan and Romano cheeses on top and put them in
the oven at 400 degrees for 5 to 10 minutes until the cheese is
melted.
Ahead of time cook the penne pasta in salted water.
Cut the Roma tomatoes in large pieces about 4 to 6 per tomato. Fry
them in a fry pan with 2 to 3 ounces of olive oil and 1 cube of butter
for two minutes and then add chopped green onions, chopped Italian
parsley, fresh garlic and DZ Seasoning. Sauté for a few minutes and
then add the chopped fresh basil and the cans of Italian style stewed
tomatoes and 1 tablespoon of DZ Seasoning. Sauté for 10 minutes.
Now add the cooked penne pasta to the pan. Put the pasta on a
platter, add more sauce to the chicken and place on top. Add more
sauce and garnish with Parmesan and Romano cheeses.
129

The Don’s Chicken Marsala
Ingredients
6 Chicken Breasts
1 1/2 Pints of Heavy Cream
1 Cup of Flour
2-3 Tsp of DZ Seasoning
3-4 Ounces of Olive Oil
1 Cube of Butter
1 Package of Portabella
Mushrooms
1 Package of Shiitake
Mushrooms
1 Package of Button
Mushrooms
1 Yellow Onion
1 Bunch of Green Onions
6 Cloves of Fresh Garlic
1 Bunch of Italian Parsley
2 Cans of Chicken Broth
2 Containers or 1 Quart of
Veal Demi Glaze
1 Bottle of Marsala Wine
PREPARATION
Put plastic over the chicken breast and
pound them with a meat hammer.
Put the chicken in bowl with the heavy
cream and let it soak for at least 1
hour.
Next chop the parsley, garlic, onions,
and green onions. Slice the mushrooms.
In a bowl add flour, DZ Seasoning and
then dip the chicken in the four mixture.
In a fry pan add olive oil and brown the
chicken on both sides. Take the chicken
out and put on a plate. Leave the residue
in the pan and add the onions, green
onion, garlic, parsley and mushrooms.
Add 1 small can of chicken broth. Sauté
for 10 minutes.
Add 1 teaspoon of DZ Seasoning. Next
at the veal demi glaze and sauté for 10
minutes. Add the Marsala wine and sauté
for another 15 to 20 minutes or until all
the veggies and mushrooms are all
cooked.
Turn the heat down low and add the cube of butter. After the butter is
melted add the chicken back into the pan and sauté on low for 10 minutes
then turn the heat off.
Cook the fettuccini in salted water and then toss it in a little olive oil,
fresh chopped garlic, fresh chopped parsley, a sprinkle of DZ Seasoning
and Parmesan and Romano cheeses. Serve the chicken over the fettuccini.
130

The Don’s Chicken Piccata
Preparation
Slice the Roma tomatoes and about 1/2 inch
thick the long way. Put them on a cookie sheet
and cover them with olive oil and DZ Seasoning.
Place them in the oven at 275 degrees for an
hour. They will come out soft roasted and
yummy.
Cut the chicken about 1/3 inch thick.
INGREDIENTS
6-8 Chicken Breasts
1 Cup of Flour
1 Jar of Capers
3 Ounces of Olive Oil
2 Bunches of Long
Green Onions
4 Cloves of Garlic
2 Packages of
Portabella Mushrooms
1 Bunch of Italian Parsley
1 Lemon
1/2 Cup of White Wine
1/2 Cube of Butter
1- 2 Tbsp of DZ Seasoning
4-6 Roma Tomatoes
1/2 Cup of Romano Cheese
1/2 Cup of Mozzarella Cheese
1/2 Cup of Monterey Jack Cheese
1 Cup of Heavy Cream
In a bowl put flour, DZ Seasoning, Parmesan
and Romano cheese. Dip the chicken in heavy
cream and then coat them in the flour mix.
Place the chicken in a hot fry pan with olive oil
and brown both sides. They are so thin so don’t
cook them too much. Approximately 2 to 3
minutes on both sides.
Next take the chicken out and add the chopped
green onions, sliced mushrooms and cloves of
chopped garlic. Now add 1/4 cup of capers.
Next add 1/2 cup of white wine and 1/2 cube
of butter. Next take a whole lemon and slice
into thin pieces and add to the pan and sauté
with the roasted Roma tomatoes and a
tablespoon of DZ Seasoning. Let everything
simmer for 5 to 7 minutes.
Garnish the chicken with a little chopped parsley
and Romano cheese.
This dish goes great with a side of The Don’s
Potatoes and The Don’s Sautéed Spinach!
131

The Don’s Chicken Scallopini
PREPERATION
Add the chicken in a bowl with heavy
cream and let soak for 1/2 hour.
Coat the bottom of a large fry pan
with olive oil on medium heat.
Dip the chicken in a bowl with flour,
DZ Seasoning and 1/2 cup of
Parmesan cheese. Coat well.
Now add them to the fry pan and
Ingredients
simmer until golden brown.
6-8 Chicken Breast
Now take the chicken out and set
aside.
2 Cups Heavy Cream
Add the sliced mushrooms to the pan. 1 Tsp of DZ Seasoning
Chop the parsley and long green 2 Tsp of Dried Sage
onions and add to the pan.
2 Tsp of Dried Thyme
Sautee for 3 to 4 minutes.
2 Tsp of Dried Rosemary
Next add 2 cups of white wine to 2 Tsp of Dried Oregano
deglaze the pan. Sauté for 10 to 15
minutes.
2 Cups of Flour
Add the marinara sauce and sauté for 1 Container of Parmesan Cheese
5 minutes.
2 Containers of Sliced Portabella
Next add all the herbs, sage,
Mushrooms
rosemary, thyme and oregano to the 2 Bunches of Italian Parsley
fry pan and mix everything together.
1 Bottle of White Wine
Simmer for 10 minutes.
2 Cups of Marinara Sauce
Now turn the heat down low and add
the butter. Cut it into small pieces so 1/2 Cube of Butter
it will melt easier. After the butter
is melted, add the chicken back into
the pan to simmer for 5 minutes
more.
Serve over olive oil, garlic and parmesan Fettuccini!
132

The Don’s Rolled
Chicken Scallopini
PREPARATION
Sprinkle DZ Seasoning all over the
thinly sliced and pounded chicken
breasts.
Add a sage leave and the grated
fontina cheese in the middle of each
slice of chicken breast.
Roll each breast and place 3 toothpicks
to hold them together.
In a large fry pan drizzle olive oil and
heat the pan.
Chop the garlic in quarters and add to
the pan. Now brown the chicken rolls
on all sides. About 7 to 10 minutes.
When the chicken is about 3/4 of the
way done, take them out and place
aside.
Next add the white wine to declare the
pan and make a sauce. Add the
chopped shallots.
Put the cans of San Marzano Tomatoes
in a blender and add that to the pan
along with chili red pepper flakes and
salt and pepper. Add a bunch of
chopped basil. Sauté for a few
minutes. Now add the chicken back into
the pan to finish cooking.
Simmer for about 15 minutes.
Ingredients
6-8 Chicken Breast Cut Thin
and Pounded
1 Large Sage Leave
8 Large Tbsp of Grated
Fontina Cheese
2 Large Cans of San Marzano
Whole Tomatoes
2 Tbsp of Red Chili Pepper
1 Tsp of DZ Seasoning
2 Cloves of Garlic
1 Cup of White Wine
Salt and Pepper
3 Ounces of Olive Oil
1 Bunch of Basil
3 Shallots
Take the toothpicks out. Put sauce on the bottom of a platter. Slice the
chicken on an angle about 1 1/2 inches thick and place them on the
platter in the sauce. Sprinkle some chopped parsley and more grated
fontina cheese. Goes great over Fettuccine too.
133
Yummy!

The Don’s Chicken Prosciutto
Ingredients
6-8 Thin Cut
Chicken Breast
8 Slices of Prosciutto
8 Slices of Provolone Cheese
2 Cups of Seasoned
Bread Crumbs
1 Cup of Heavy Cream
1/2 Cup of Parmesan
1/2 Cup of Romano Cheese
1 Tsp of DZ Seasoning
4 Cloves of Garlic
6 Roman Tomatoes
1 Bunch of Sweet Basil
2 Large Cans of Italian
Style Stewed Tomatoes
2-3 Cups of Marinara Sauce
1 Pound of Fettuccine
3 Ounces of Olive Oil
1 Tsp of Red Chili Flakes
1/2 Cup of White Wine
PREPARATION
Put the chicken breast in a bowl and add a cup
of heavy cream. Let set for 1 hour before you
cook.
In another bowl put the seasoned bread crumbs
and add the 1/2 cup of parmesan cheese and
Romano cheese and DZ Seasoning. Add 1/4 cup
of finely chopped parsley.
Now add olive oil to a fry pan and put the
chopped garlic and the Roman tomatoes.
Sprinkle DZ Seasoning on top. Sauté for a few
minutes. Add the white wine and sauté for a
few more minutes.
Next add the Italian style stewed tomatoes and
sauté for a few minutes. Add the marinara
sauce and sauté for a few minutes. Add 1/2
cup of parmesan and 1/2 cup of Romano
cheeses.
Chop a bunch of sweet basil and add it to the
pan. Sauté for 5 minutes. The sauce is done.
Next cook the fettuccine in salted water.
In a large fry pan add olive oil and put the
heat on medium high. Coat the chicken in the
bread crumbs and press the crumbs in on both
sides. Put them in the pan and brown on both sides about 3 to 5 minutes. Put the
chicken on a baking sheet.
Add the prosciutto on each one covering the breast. Next add the provolone
cheese over the prosciutto. Sprinkle Romano cheese over the top of each one.
Put them in the oven on Broil for a few minutes to melt the cheese and brown.
Add olive oil, chopped garlic, parmesan cheese, chopped parsley and DZ Seasoning
to the fettuccine. Mix together then pour the pasta on a large platter.
Next pour 3/4 of the sauce over the fettuccine. Place the chicken on top of the
fettuccine and then pour the remainder of the sauce over the chicken.
Sprinkle parmesan cheese and chopped parsley over the top.
134

Ingredients
2 Whole Chickens
5-7 Ounces of Olive Oil
2 Tsp of DZ Seasoning
1 Cup of Red Wine
2 Onions
4 Cloves of Garlic
1 Bunch of Italian Parsley
4 Carrots
3 Celery Stalks
2 Packages of Portabella
Mushrooms
3 Sprigs of Fresh Rosemary
3 Sprigs of Fresh Thyme
10-15 Kalamata Olives
2 Large Cans of Italian
Style Stewed Tomatoes
1 Can of San Marzano
Tomato Puree
3 Cups of Chicken Broth
2 Pounds of Fettucine
Salt and Pepper
The Don’s
Chicken
Cacciatore
PREPARATION
Cut the whole chickens up into smaller
pieces, legs, thighs, breast.
In a large fry pan add 5 ounces of
olive oil on medium heat. Add the
chicken pieces and sprinkle some DZ
Seasoning and brown on all sides about
5 minutes. Take the chicken out.
Chop the garlic, onions and parsley and
add them to the pan. Add the
Kalamata olives and the packages of
sliced Portabella mushrooms.
Add the red wine to the pan to deglaze
it and scrape everything off the
bottom.
Next add the sliced carrots and celery
stalks and sauté everything together
for a few minutes.
Add 3 to 4 cups of chicken broth and
then add the chicken back into the
pan. Add the fresh rosemary, thyme,
the can of Italian style stewed
tomatoes and the tomato puree. Put
everything in a baking pan and cook for
1 1/2 hours on 350 degrees.
Cook the fettuccini in salted water.
Toss the pasta in chopped fresh garlic,
parsley, olive oil and Parmesan and
Romano cheeses.
Serve the chicken over the fettuccini.
135

The Don’s Chicken Coq Au Vin
Ingredients
2 Whole Fryers
1 Bottle of Red Zinfandel Wine
1 Pint of Veal Demi Glaze
2 Cups of Chicken Broth
5-7 Ounces of Olive Oil
1 Cube of Butter
2 Packages of Button Mushrooms
4 Carrots
4 Celery Stalks
1 Onion
3 Cloves of Garlic
1 Bunch of Italian Parsley
1 Tsp of Red Pepper Flakes
2 Tsp of DZ Seasoning
PREPARATION
Cut the chicken into breasts and legs and thighs but leaving the legs
and thighs together. Rub olive oil and DZ Seasoning all over them.
Cover the chicken and put in the refrigerator for 1 hour minimum.
Brown the chicken in a fry pan with butter and then take it out of the
pan and set it aside.
Now take the packages of button mushrooms and add to the pan.
Chop the bunch of parsley, cloves of garlic, onion, peel and cut the
carrots and celery into 3 to 4 inch pieces and add that in. Sauté for
5 to 7 minutes.
Now add 2 cups of the red wine, 2 cups of the chicken broth, the pint
of demi glaze and mix together and simmer for 5 minutes. Check for
salt and pepper to taste.
Add the chicken back into the fry pan and bring everything to a boil,
then turn the heat on low, cover and simmer for 1 1/2 hours.
You can serve it alone or with Pappardelle pasta!
136
The best!

The Don’s Chicken Salsa Verde
PREPARATION
Coat the bottom of a stock pot with olive
oil on medium heat.
Chop the onions, garlic and parsley and
add to the pot.
Add the cans of the roasted mild green
chili and a chopped jalapeno.
Sauté for 5 minutes.
Add the chicken broth and the skinless
boneless chicken legs and thighs. Brown
for 5 to 7 minutes.
Next add the stewed tomatoes and the
San Marzano Whole tomatoes. Add DZ
Seasoning and bring everything to a boil.
Turn the heat down low and put a lid on
the pot and simmer for a minimum of 2
to 3 hours or until the chicken shreds
and falls apart.
Serve with refried beans and Spanish
rice and heated flour tortillas. Also
serve with a small salad on the plate.
Slice a head of lettuce thin, add a few
ounces to the plate, a slice of tomato on
top with a dollop of guacamole and sour
cream.
Drizzle Italian dressing over the top. You
may need to add a little salt for taste.
Ingredients
2-3 Pounds of Skinless
Boneless Chicken Legs and
Thighs
3 Ounces of Olive Oil
2 Onions
5 Cloves of Garlic
1 Bunch of Italian Parsley
3 Cans of Roasted Mild
Green Chili
1/2 Cup of Chicken Broth
1 Can of Italian Style
Stewed Cut Tomatoes
1 Large Can of San
Marzano
Whole Tomatoes
1 1/2 Tsp of DZ Seasoning
1 Jalapeno
137

The Don’s Italian Creamy
Chicken Florentine
Ingredients
PREPARATION
4-6 Chicken Breasts
Thaw the spinach.
2-3 Packages of Frozen Spinach
Rub DZ Seasoning and olive oil on
1/2 Tsp of Salt
both sides of the chicken.
1/2 Tsp of Pepper
Add butter to a fry pan and melt.
2-4 Tsp of DZ Seasoning Dip the chicken into flour and fry
3 Oz of Olive Oil
them on medium high. Brown on
1 Cup of Flour
both sides about 5 to 7 minutes.
Take the chicken out.
1/2 Cube of Butter
Add 2 tablespoons of butter and
1 Cup of Italian Parsley
chop the garlic and shallots. Sauté
3 Shallots
for 5 to 7 minutes.
4 Cloves of Garlic
Drain the water from the spinach
2 Cups of Heavy Cream and add to the fry pan. Sprinkle
2 Cups of White Wine salt and pepper over the top.
Sauté for 5 minutes. Stir to warm
the spinach.
Add 2 more tablespoons of butter
and let it melt. Add the white wine
and scrape everything on the
bottom deglazing. Simmer for 5 to
7 minutes.
Add the heavy cream and simmer
for 3 to 5 minutes.
Add 1 teaspoon of DZ Seasoning.
Add the chicken back in the fry
pan.
Simmer for 5 minutes or until
done.
In a large platter place the spinach and the chicken breast on top.
Add 1 cup of chopped parsley to the cream sauce. Simmer for 2
minutes. Pour the cream sauce over the chicken.
Sprinkle Parmesan cheese over the top.
138

The Don’s Chicken Stew
Ingredients
4 Chicken Breasts
4-5 Chicken Thighs
2 Cans of Chicken Broth
2 Cans of Italian Style Stewed
Tomatoes
1 Can of San Marzano Italian
Style Crushed Tomatoes
2 Onions
1 Bunch of Italian Parsley
1 Bunch of Italian Basil
1 Sprig of Rosemary
1 Sprig of Fresh Thyme
1 Sprig of Fresh Sage
4 Cloves of Garlic
4 Carrots
4 Celery Stalks
3 Ounces of Olive Oil
1 1/2 Tsp of DZ Seasoning
1/2 Cup of Parmesan and
Romano Cheeses
PREPARATION
Cut up the chicken, breasts and
thighs in 1 1/2 inch pieces.
Put olive oil in a large fry pan
and sprinkle DZ Seasoning all
over them and brown the
chicken.
Chop the onions, garlic, parsley,
half bunch of basil, carrots and
celery and put them in a large
stock pot with olive oil. Sauté
for 5 minutes.
Now add the browned chicken in
the pot with the cans of chicken
broth, stewed tomatoes and
crushed tomatoes. Mix
everything together.
Add the sprigs of thyme, sage
and rosemary. Add 1 teaspoon
of DZ Seasoning. Bring to a boil
and then turn down to low and
simmer for 1 hour and a half.
Add 1/2 cup of parmesan and
Romano cheeses after it has
been cooking for 1 hour.
Great over Fettucine or rice.
Rich flavors and yummy!
139

The Don’s Marinated
Barbeque Chicken
Ingredients
2-3 Whole Fryer Chickens
4 Beers
1 Bottle of White Wine
6 Whole Lemons
1 Cup of Olive Oil
2 Tbsp of Oregano
2 Tbsp of DZ Seasoning
PREPARATION
Cut the chickens in half. Then cut the
back bone ridge off of each half.
Now cut them in halves.
In a large Tupperware add the beer,
white wine, the juice of the lemons
and also put the whole lemons in there
too.
Now add the olive oil, DZ Seasoning
then mix together.
Next rub the chickens with olive oil
all over and DZ Seasoning.
Then put them in the marinade, cover
and place in the refrigerator for
overnight. Next use a wooden spoon
and tie the rosemary to the end with
butcher twine so you can use this as a
basting brush for the chicken.
Put the chicken on a hot barbeque and
sprinkle DZ Seasoning over Take the
juice of the marinade and put it in a
pot on the stove and bring it to a
boil.
10 Sprigs of Fresh Rosemary Baste the chicken with the boiled
juice and marinate with the rosemary
Butcher Twine
basting brush while the chicken is
barbequing. Keep turning the chicken
to baste it with the juice to keep it
moist and give it flavor, approximately 45 minutes to one hour until done.
When the chicken is done, put it on a platter and pour some of the boiled
juice over the top.
140

INGREDIENTS
2 Whole Fryers
1 Onion
6 Cloves of Garlic
1 Bunch of Fresh Thyme
2 Sprigs of Fresh Rosemary
1 Cup of Salt
2 Tsp of DZ Seasoning
1 Tsp of Cayenne Pepper
4 Cups of Flour
3 Eggs
1 Quart of Buttermilk
Canola Oil
BRINE
In a large container or bowl
add the salt, thyme, sage and
rosemary. Slice the onion and
cut the garlic cloves in half
and add them in. Put the
chicken in the bowl and add
cold water until it is all
covered. Cover and put it in
the refrigerator overnight.
The Don’s
Southern Italian
Fried Chicken
Preparation
First cut the
chicken up into
pieces, legs, thighs
and breasts in half.
Next in a bowl
crack 2 eggs and the quart of
buttermilk. Add a teaspoon of
paprika, a teaspoon of DZ Seasoning
and a teaspoon of Cayenne Pepper.
Mix together well.
Take the chicken out of the brine.
Rinse with water and dry. Put the
chicken in the buttermilk egg wash
and cover and put it in the
refrigerator for at least one or two
hours.
In a large fry pan fill it half full with canola oil on medium heat. In
another bowl add 4 cups of flour, 1 teaspoon of DZ Seasoning, 2
teaspoons of salt, 1 teaspoon of pepper, 1 teaspoon of paprika and 1
teaspoon of cayenne pepper.
Mix everything together. Now take the chicken out of the
refrigerator and coat the chicken with the seasoned flour well. Dip
the chicken twice in the buttermilk and flour. Put the chicken in the
fry pan on medium heat and fry about 5 minutes on each side. Take
the chicken out of the fry pan and place them on a baking sheet and
pop them in the oven at 400 degrees for 10 minutes.
The chicken should come out crispy and golden brown. Serve it with
homemade waffles and maple syrup.
A real Southern Fried Chicken Dinner!
141

The Don’s Chicken and Stuffing
Ingredients
2 Whole Fryer Chickens
5 Pounds of Yukon Gold Potatoes
1 Whole Celery Stock
4 Carrots
1 Large Yellow Onion
4 Cloves of Garlic
3 Eggs
1 Cup of Italian Style
Bread Crumbs
1 Cube of Butter
1 Pint of Heavy Cream
1/2 Cup of Parmesan and
Romano Cheeses
Salt and Pepper
2 to 4 Tbsp of DZ Seasoning
3 Ounces of Olive Oil
PREPARATION
Cut the two chickens in half. Rub
olive oil on them and DZ Seasoning
all over. Put them in the
refrigerator for 1/2 hour.
Next boil the potatoes in a pot of
salted water.
Add olive oil in a fry pan and put
chopped celery, peeled and sliced carrots, chopped onions, chopped
garlic, chopped parsley and 2 teaspoons of DZ Seasoning. Sauté for
about 10 minutes.
Next make mashed potatoes. Add salt, pepper, cube of butter, and
heavy cream to make them nice and creamy.
In a bowl mix all the veggies and the mashed potatoes together. Add
the eggs, bread crumbs and Parmesan and Romano cheeses and mix
together. Put the stuffing in a large casserole dish and lay the chicken
on top with the back down. Place it in the oven at 350 degrees for 45
minutes to 1 hour or until the chicken is golden brown and cooked all the
way through.
Take it out of the oven and let cool for 10 minutes then serve and eat!
142

Ingredients
1 Celery Whole Stalk
1 Bunch of Italian
Parsley
6 Yukon Gold Potatoes
4 Whole Carrots
1 Large Yellow Onion
1 Package of Small
Portabella Mushrooms
1 1/2 Cubes of Butter
1 Cup of Flour
2 Whole Roasted
Chickens
1 Tbsp of Chicken Base
or Stock
1 Can of Cream of
Mushroom Soup
1 Can of Celery Soup
2 Eggs
4 Readymade Pie
Crusts
1 Pint of Heavy Cream
2 Tbsp of DZ
Seasoning
The Don’s Chicken
143
Pot Pie
PREPARATION
Put the potatoes in the microwave
for 4 minutes. Cut the potatoes in
one inch cubes. Add 1/2 cube of
butter and add it to your fry pan.
Then add the potatoes. Sauté for 5 minutes.
Chop the celery, carrots, mushrooms and
parsley. Add them to the fry pan and sauté
for 5 minutes. Add a little water and 2
tablespoons of DZ Seasoning. Sauté for 10
minutes.
In a small pot melt 1 cube of butter. Add 1
tablespoon of chicken base and a cup of flour
and mix with a whisk. Add the pint of heavy
cream until the mixture is nice and thick. Cook
for 5 minutes on low. Then add the cans of
chicken and celery creamed soups. Simmer for
5 minutes.
Use four bowls that are oven proof about 8 to 9 inches round and 2
inches deep.
Hand pull the chicken of the bones and put it in the bowls. Leave a little
chicken for later.
Mix the veggies with the chicken and fill the bowls up. Then add more
chicken on top. Ladle the cream mixture to cover all the ingredients.
Now place the pie crust over the top and press the edges down.
Scramble the eggs and brush the eggs over the crust. Make a 1/2 inch
hole in the middle of the pie for steam. Add more cream to the center.
Bake in a preheated oven at 350 degrees for 30 minutes or until the
crust is golden brown.
Yummy comfort food!

The Don’s Chicken
and Dumplings
PREPARATION
Cut up the chicken and chop the
parsley, onions, garlic, celery,
carrots and mushrooms and add
into a stock pot. Add the chicken
stock.
Sauté for 15 minutes. Now add
the rest of the soups. Mix well
and let everything simmer for at
least 1 hour. Stir occasionally so
it won’t stick or burn.
Ingredients
5 to 6 Chicken Breasts,
4 to 5 Chicken Thighs
1 Bunch of Parsley
2 Yellow Onions
5 Cloves of Garlic
1 Whole Stock of Celery
3 to 4 Large Carrots
2 Small Cans of Chicken Broth
2 Cans of Cream of Chicken Soup
2 Cans of Cream of Celery Soup
2 Cans of Cream of Mushroom Soup
1 Tbsp of DZ Seasoning
1/2 Cup of Parmesan Cheese
2 Cups of Bisquick
1 Tsp of Baking Powder
1 Pint of Heavy Cream
Dumplings
Mix the Bisquick, DZ Seasoning,
baking powder and heavy cream.
If it is too runny add more
bisquick. Use a large spoon to
scoop the Bisquick mixture into
the pot making the dumplings.
Sprinkle a little black pepper over
the top. Put a lid and cover the
pot and let it cook for 20 minutes
or so until the dumplings are
cooked.
Serve in a soup bowl with the
dumplings on top!
144

Ingredients
3-4 Skinless Boneless Chicken
Breasts, Legs and Thighs
1 Large Cans of Chicken Broth
1 Cup of Mild or Medium
Picante Salsa
The Don’s
Chicken
Enchiladas
2 Cans of Salsa
2 Packets of Chicken Gravy
1 Can of Enchilada Sauce
2 Large Packets of Mexican
Cheese Mix or Jack and
Cheddar Mix
12 Flour Tortillas
3 Cans of Fire Roasted Mild
Green Chilies
2 Cans of Black Pitted Olives
1 Tsp of DZ Seasoning
PREPARATION
Put the chicken in a stock pot and
add a can of salsa, half a cup of the
picante salsa and sprinkle a little of
DZ Seasoning.
Let it simmer until the chicken is so
tender it falls apart about 1 to 1
1/2 hours.
Follow the instructions on the chicken
gravy mix and add the can of the
enchilada sauce and mix together.
Chop the chicken up on a cutting
board and then add it back into the
pot. Add the can of fire roasted
green chili and to make it juicier you
can add a little chicken broth.
Add the chopped white onions and the chopped black olives to the
chicken and mix. Sauté for 5 minutes.
Put the enchilada sauce in a large casserole dish and dip each tortilla
in the sauce coating both sides. Add the mixed chicken and cheese on
each tortilla and roll each one and put on a baking sheet. Pour the
enchilada sauce over the rolled tortillas and then cover with more
cheese.
Bake for 15 minutes at 350 degrees. Serve with The Don’s Pinto
Beans and Rice!
145

The Don’s Barbeque Ribs
INGREDIENTS
1 Slab of Pork Ribs
1/4 Cup of DZ Seasoning
1 Cup of Brown Sugar
3-5 Ounces of Olive Oil
1 Beer
1 Cup of White Wine
“Karen’s Barbeque Sauce”
recipe on page 102
PREPARATION
Rub olive oil all over the ribs. Next rub
DZ Seasoning and brown sugar on both
sides nice and thick.
In a large pan with a grate on the bottom
to prevent the ribs from sitting in the
juice, add the wine and beer. Place the
ribs on the grate and cover with a lid or
foil.
Put them in the oven at 300 degrees for
2 to 2 1/2 hours. Take them out. Add
Karen’s barbeque sauce with 2 cups of the
juice. Pour the sauce all over the ribs and
throw them on the grill. Cook on both
sides for 5 to 7 minutes to caramelize the
sauce.
The meat will fall off the bones and be so
tasty!
146

The Don’s Roasted Pulled Pork
PREPARATION
Rub DZ Seasoning all over the roast.
In a large fry pan add some olive oil
and sear the pork on all sides.
Put the pork in a large roasting pan.
Then add chopped carrots, chopped
celery, chopped onion, bay leaves, a
bunch of thyme, chicken broth, beef
broth and wine. Cover with plastic wrap
and foil and bake in the oven for 5
hours at 300 degrees.
When it is done pull the pork apart into
small pieces and add it back into the
pan.
Slice red and white cabbage and an
onion and place on a large platter.
Spoon the pork with the veggies and
juice over the top.
Serve with warm tortillas or sourdough
bread.
Ingredients
1 Large Pork Shoulder and Butt
3 Carrots
1 Large Onion
3 Celery Stalks
1 Bunch of Thyme
3 Bay Leaves
1 Pint of Chicken Broth
1 Pint of Beef Broth
1 Cup of Wine
3 Ounces of Olive Oil
1 Tbsp of Cumin
1 Tbsp of Chili Powder
1/2 Cup of Brown Sugar
2 Tbsp DZ Seasoning
147

INGREDIENTS
6 Boneless Pork Sliced Thin
1 Large Can of Italian Style
Stewed Tomatoes
1 Container of Italian Style Bread
Crumbs
6 Slices of Provolone Cheese
1 Container of Fresh Buffalo
Mozzarella Cheese in Water
2-3 Cups of Marinara Sauce
1 Box of Penne Pasta
8 Ounce Carton of Heavy Cream
4 Fresh Roma Tomatoes
1 Bunch of Fresh Basil
1 Bunch of Italian Parsley
3 Ounces of Extra Virgin Olive Oil
2 Tbsp of DZ Seasoning
The Don’s
Pork Parmesan
Preparation
Put the thinly sliced pork in a bowl
and pour heavy cream over them
and let soak for an hour before
cooking.
Pour the breadcrumbs in a flat
bowl and add chopped parsley and
half of the container of parmesan,
Romano cheeses and 1 tablespoon
of DZ Seasoning.
Coat the pork in the bread crumbs
pressing on both sides. Cook the
pork on medium heat in a fry pan
with olive oil until golden brown.
Ahead of time cook the penne pasta in salted water.
Place the cooked pork on a baking
sheet and spoon the marinara
sauce until they are fully covered.
Add a slice of provolone cheese to
each and a slice of mozzarella
cheese.
Sprinkle the parmesan and Romano
cheeses on top and put them in
the oven at 400 degrees for 10
minutes until the cheese is
melted.
Cut the Roma tomatoes in large pieces about 4 to 6 per tomato. Fry
them in a fry pan with 2 to 3 ounces of olive oil and 1 cube of butter
for two minutes and then add chopped green onions, chopped Italian
parsley, fresh garlic. Sauté for a few minutes and then add the chopped
fresh basil and the can of Italian style stewed tomatoes and 1
tablespoon of DZ Seasoning. Sauté for 10 minutes.
Now add the cooked penne pasta to the pan. Put the pasta on a platter,
add more sauce over the pork and place on top. Add more sauce and
garnish with Parmesan and Romano cheeses.
148

The Don’s
Pork Marsala
Ingredients
6 Boneless Pork Chops
1 1/2 Pints of Heavy Cream
1 Cup of Flour
2 Tsp of DZ Seasoning
3-4 Ounces of Olive Oil
1 Cube of Butter
2 Packages of Portabella Mushrooms
PREPERATION
Put plastic over the pork and pound
them with a meat hammer.
Put the chicken in bowl with the
heavy cream and let it soak for at
least 1 hour.
Next chop the parsley, garlic,
onions, and green onions. Slice the
mushrooms.
In a bowl add flour, DZ Seasoning
and then dip the pork in the four
mixture.
1 Package of Shiitake Mushrooms
1 Package of Button Mushrooms
1 Yellow Onion
1 Bunch of Green Onions
6 Cloves of Fresh Garlic
1 Bunch of Italian Parsley
2 Cans of Chicken Broth
2 Containers or 1 Quart of Veal
Demi Glaze
1 Bottle of Marsala Wine
In a fry pan add olive oil and brown
the chicken on both sides. Take the
pork out and put on a plate. Leave
the residue in the pan and add the
onions, green onion, garlic, parsley
and mushrooms. Add 1 small can of
chicken broth. Sauté for 10 minutes.
Add 2 teaspoons of DZ Seasoning. Next at the veal demi glaze and sauté
for 10 minutes. Add the Marsala wine and sauté for another 15 to 20
minutes or until all the veggies and mushrooms are all cooked.
Turn the heat down low and add the cube of butter. After the butter is
melted add the pork back into the pan and sauté for 5 minutes then shut
the heat off.
Cook the fettuccini is salted water and then toss it in a little olive oil,
fresh chopped garlic, fresh chopped parsley, a sprinkle of DZ Seasoning
and parmesan and Romano cheeses.
Serve the pork over the fettuccine.
149

The Don’s Pork Piccata
Preparation
Slice the Roma tomatoes about 1/2 inch
thick the long way. Put them on a baking
sheet and cover them with olive oil and
DZ Seasoning.
Place them in the oven at 275 degrees
for an hour. They will come out soft
roasted and yummy.
Take the whole potatoes, wash them and
place them in the microwave for 10
minutes or so until they are cooked all
the way through.
Cut the Pork about 1/3 inch thick.
In a bowl put flour, DZ Seasoning,
parmesan cheese and Romano cheese. Dip
the meat in heavy cream and then coat
them in the flour mix. Place the pork in a
hot fry pan with olive oil and brown both
sides. They are so thin so don’t cook
them too much. Approximately 2 to 3
minutes on both sides.
Next take the pork out and add the
chopped green onions, sliced mushrooms
and cloves of chopped garlic. Now add
1/4 cup of capers. Next add 1/2 cup of
white wine and 1/2 cube of butter. Next
take one whole lemon and slice into thin
pieces and add to the pan and sauté with
the roasted Roma tomatoes and a
tablespoon of DZ Seasoning. Simmer for
5 to 7 minutes. Garnish the pork with a
little chopped parsley and Romano cheese.
Goes great with the Don’s Side of Mashed
Potatoes and Sautéed Spinach!
INGREDIENTS
6-8 Pork
1 Cup of Flour
1 Jar of Capers
3 Ounces of Olive Oil
2 Bunches of Long Green
Onions
2 Packages of Portabella
Mushroom
1 Bunch of Italian Parsley
1 Lemon
1 Cup of White Wine
1 Cube of Butter
1 Tbsp of DZ Seasoning
4-6 Roma Tomatoes
1/2 Cup of Romano Cheese
1/2 Cup of Mozzarella
Cheese
1/2 Cup of Monterey Jack
Cheese
1 Large Bag of Spinach
4-6 Potatoes
1 Cup of Heavy Cream
4 Cloves of Garlic
150

The Don’s Pork Scallopini
INGREDIENTS
8-10 Pieces of Thinly Sliced Pork
2 Cups of Heavy Cream
1 Tsp of DZ Seasoning
2 Tsp of Dried Sage
2 Tsp of Dried Rosemary
2 Tsp of Dried Oregano
2 Cups of Flour
1 Container of Parmesan Cheese
2 Containers of Sliced
Portabella Mushrooms
2 Bunches of Italian Parsley
2 Cups of White Wine
2 Cups of Marinara Sauce
1/2 Cube of Butter
PREPARATION
Add the pork in a bowl with heavy
cream and let soak for 1/2 hour. Coat
the bottom of a large fry pan with
olive oil on medium heat.
Dip the pork in a bowl with flour, DZ
Seasoning and Parmesan cheese. Coat
well.
Now add them to the fry pan and
simmer until golden brown. Take the
pork out and set aside.
Add the washed mushrooms to the pan.
Chop the parsley and green onions to
the pan. Sauté for 3 to 4 minutes.
Next add the white wine to deglaze
the pan. Sauté for 5 minutes. Add the
marinara sauce and sauté for 5 to 10
minutes.
Next add all the herbs, sage,
rosemary, thyme and oregano to the
fry pan and mix everything together.
Simmer for 5 minutes. Now turn the
heat down low and add the butter. Cut
it into small pieces so it will melt
easier. After the butter is melted, add
the pork back into the pan to simmer
for 5 minutes more.
Serve over olive oil, garlic and
parmesan fettuccine!
151

The Don’s Italian Pork Chops
Ingredients
6 Thick Boneless or Bone in
Center Cut Pork Chops
2 Whole Heads of Sweet
Anise Fennel
1 Bunch of Italian Parsley
6 Shallots
1 Tbsp of DZ Seasoning
3-5 Ounces of Olive Oil
1 Tsp of Salt
1 Cup of White Wine
2 Cans of Italian Ready
Cut Tomatoes
2 Tbsp of Capers
1 Lemon
PREPARATION
Rub the chops with olive oil and
DZ Seasoning. Heat a fry pan
with olive oil and place the
chops and sear on both sides
about 3 or 4 minutes each side.
Then take the chops out and set
aside.
Cut the fennel stalks on the
ends and chop the stocks about
1/4 inch. Add more olive oil to
the fry pan and add the fennel,
sliced shallots, parsley and
sprinkle salt over the top. Sauté
for 5 minutes.
Now add the white wine into the
pan to deglaze it and create a
sauce. Simmer for 5 minutes.
Add the cans of ready cut
tomatoes. Sauté for 5 minutes.
Now add the pork back into the pan
and let them cook in the sauce for
about 15 to 20 minutes.
Next add the capers to the pan. Put
chopped parsley and the zest of the
lemon on top.
Place the chops on a platter and pour
the sauce over the top.
Flavorful and yummy!
152

The Don’s Pesto Marinated
Bone in Pork Chops
Ingredients
6 Thick Bone-in
Pork Chops
1 Tsp of DZ Seasoning
1 Bunch of Sweet Basil
3-5 Ounces of Olive Oil
3 Cloves of Garlic
1/2 Cup of Pine Nuts
1/4 Cup of Parmesan Cheese
PREPARATION
Blend the cloves of garlic, whole bunch of sweet basil, pinenuts, sprinkle
of DZ Seasoning and Parmesan cheese. Add olive oil until it is thick and
creamy.
Put the pork chops in a bowl and pour the pesto mixture and mix it
together. Cover and put in the refrigerator for a minimum of 4 to 6
hours. Overnight is best.
In a fry pan add olive oil and sauté the pork chops or put them on the
griddle. Add a sprinkle of DZ Seasoning and sear them about 3 minutes.
Then put on a baking dish. Pour the rest of the Pesto on top and bake
for 15 to 20 minutes. It is ok for the pork to be a little pink and juicy.
Great dish to be served with “The Don’s Mustard Greens” recipe on page
68 and “The Don’s Risotto Milanese” recipe on page 185.
153

The Don’s Pork Loin
Preparation
Take a large baking pan and put 10
celery stalks and lay them the short
way.
INGREDIENTS
1 3-4 Inches Round and
18 Inches Long Pork Loin
4 Large Fuji Apples
2-3 Applesauce
4-5 Rosemary
1 Jar of Yellow Mustard
1/2 Cup of DZ Seasoning
1 Whole Celery Stalk
3-4 Ounces of Honey
Wash the pork loin, dry it and rub a
thin layer of mustard all over it. Now
add a good amount of DZ seasoning
salt all over it.
Lay the pork loin on top of the celery
stalks. Add chicken broth in the pan
and drizzle honey all over the pork,
not too much, but a nice even amount.
Take the cans of applesauce and pour
it over the entire loin. You may need
3 cans.
Take the apples and quarter them and
place on both sides of the loin. Place
in a 350 degrees oven and bake for
45 to 60 minutes. Check the pork
after 30 minutes by cutting into it.
After everything is done, slice the pork about 1/2 inch thick. Pour
some sauce and apples on the pork slices. It is ok for the pork to be
medium with pink.
This dish is delicious with artichokes, and aioli dipping sauce and pork
and beans.
154

The Don’s Pork Schnitzel
Ingredients
1 Whole Center Cut Pork Loin
(6-8 pieces)
1 Large Container
1 Cup of Olive Oil
1 Cup of Parmesan Cheese
1-2 Tsp of DZ Seasoning
1 Bunch of Italian Parsley
16 Ounces of Heavy Cream
1 Cube of Butter
2 Cups of Cream Sherri
5 Shallots
3 Cloves of Garlic
16 Ounces of Portabella Mushrooms
1-2 Pounds of Angel Hair Pasta
155
PREPARATION
First cut the pork loin into 6
ounce portions.
Take a meat cleaver and pound
them until they are flat and
thin. Place them in a bowl and
pour heavy cream over the top
to marinate in the refrigerator
for 1 hour.
Coat the bottom of a fry pan
with olive oil. Chop the shallots,
garlic and parsley and put them
in the fry pan on medium heat
And sauté for 3 to 4 minutes.
Slice the portabella mushrooms
thin and add them to the pan.
Sprinkle DZ Seasoning on top
and sauté for 3 to 4 minutes.
Next add 2 cups of Cream of
Sherri and 2 cups of heavy
cream. Sauté for 15 minutes.
While the sauce is cooking, cook
the pasta in salted boiling
water.
In a flat bowl pour the
seasoned breadcrumbs, 1
teaspoon of DZ Seasoning, 1/2 cup of chopped Italian parsley and 1 cup
of Parmesan Cheese. Mix everything together.
Coat each piece of pounded pork in the breadcrumb mix and press in to
coat well.
In a fry pan add 1/2 cup of olive oil on medium heat and place the pork
in the oil to cook to a golden brown 2 to 3 minutes per side.
When the pork is done, take the Cream Sherri sauce off the heat and
melt 1/2 cube of butter to make it creamier.
Place the cooked pasta on the plate and put the Schnitzel on top and
pour the sauce over the top. Garnish with chopped parsley.

The Don’s Stuffed
Pork Chops with
Apple Chutney
Sauce
Chutney sauce
Chop the parsley, garlic and simmer in
butter for a few minutes.
Add the applesauce, raisins and
cranberries, deli mustard, honey, wine
Worcestershire sauce and DZ seasoning.
Simmer 30 minutes.
stuffing
In a fry pan add olive oil and add the
chopped onions, garlic and parsley and
simmer for a few minutes. Add the
applesauce. Take off the heat and add
the breadcrumbs, parmesan and Romano
cheeses and DZ Seasoning and mix all
together.
Slice the pork chops on the wide side 3/4
inches through. Stuff the chops then rub
olive oil and DZ Seasoning on them. Grill
on both sides for color and searing. Finish
cooking in the oven for 10 to 15 minutes
on 350 degrees.
risotto
In a pot brown the rice in a cube of butter and add 1
1/2 cups of wine. Add the sliced mushrooms. Add the
saffron spice and stir until the saffron melts and the
risotto is boiling. Keep stirring and add more chicken
broth. Cook for 45 minutes. When it is cooked, turn the heat off and
add the Parmesan and Romano cheeses.
For presentation spoon the risotto on the plate, put the pork chop on
top and drizzle the Apple Chutney over the top.
156
Ingredients
4-6 Bone-In Pork Chops
1-1 1/2 Inches Thick
2 Jars of Applesauce
1 Package of Raisins
1/2 Cup of Cranberries
2 Tbsp of Deli Mustard
1/3 Cup of Honey
1 Tbsp of Worcestershire
Sauce
1 Bunch of Italian Parsley
4 Cloves of Garlic
3 Onions
1 Can of Italian Seasoned
Bread Crumbs
3/4 Cups of White Wine
3 Ounces of Olive Oil
1 Cube of Butter
1/8 Tsp of Saffron Spice
2 Large Cans of Chicken
Broth
1 1/2 Cups of White Wine
1 Package of Sliced
Mushrooms
2 1/2 Cups of Arborio Rice
1 Tsp of DZ Seasoning

The Don’s Baked Roasted
Italian Sausage
PREPARATION
Peel the potatoes and slice them in
quarters. Peel and cut the carrots
in half about 3 to 4 inches long.
Slice the onions, cut the zucchini in
1/2 about 2 inches long.
In a baking pan put the sausage on
the bottom in the middle. Pour the
chicken broth and white wine in the
pan. Now add all the vegetables and
the roasted garlic all around the
sausage. Place the sliced onions on
top of the sausage and veggies and
sprinkle DZ Seasoning over
everything. Cut the rosemary into
4 pieces and place them all around.
Add the sage and thyme.
At the end pour a can of beer
around the edges. Cover the pan
and place in the oven at 375
degrees for 35 to 45 minutes to
cook the veggies until they are
done. This dish goes great with
garlic bread.
Ingredients
10 Links of Italian Sausage
4 Large Potatoes
2 Large Onions
3 Large Carrots
2 Small Zucchini
1 Can of Chicken Broth
1/4 Cup of White Wine
2 Sprigs of Rosemary
1 Tsp of Fresh Sage
1 Tsp of Fresh Thyme
6-8 Whole Roasted Garlic
2-3 Tbsp of DZ Seasoning
1 Beer
157

The Don’s Italian Sausage
and Peppers
Sausage
Bell Peppers
Ingredients
10 Links of Italian Sausage
3 Ounces of
Extra Virgin Olive Oil
2 Whole Onions
5 Cloves of Garlic
1 Bunch of Italian Parsley
4 Cups of Marinara Sauce
2 Cans of Stewed Tomatoes
1 Can of Italian
Ready Cut Tomatoes
2 Red Bell Peppers
2 Yellow Bell Peppers
2 Green Bell Peppers
1 Cup of White wine
2 Tbsp of DZ Seasoning
1/4 Cup of Parmesan and
Romano Cheeses
PREPARATION
Take the sausage and barbeque the
links until they are almost done.
Then take them off the grill.
While the sausage is cooking, take
your stock pot and add some extra
virgin olive oil. Add sliced onions,
chopped parsley, fresh garlic cloves
and simmer for 10 minutes. Slice
the bell peppers about 3/4 inch and
add them to the pot. Sauté for 5
minutes. Now add the stewed
tomatoes, ready cut tomatoes and
the marinara sauce.
Next add the wine to the sauce.
While the sauce is simmering, add
DZ Seasoning.
Next take the sausage and cut each
link into three pieces. Put them in
the sauce and let simmer for
approximately 45 minutes to an
hour. Add the parmesan and Romano
cheeses to the sauce after cooking
for 15 minutes.
158

The Don’s Sausage Fajitas
Ingredients
6 Links of Italian Sausage
6 Links of Andouille Sausage
1 Cup of Brown Sugar
1 Cup of Molasses
3 Red Bell Peppers
3 Green Bell Peppers
1/2 Cup of Cilantro
2 White Onions
1/2 Cup of Shredded Cheddar
1/2 Cup of Shredded Monterey
Jack Cheese
12 Flour Tortillas
1 Tsp of DZ Seasoning
1/2 Cup of Apple Cider
Vinegar
PREPARATION
Bake the Italian Sausage in the oven
for 20 minutes at 350 degrees or BBQ
them.
Slice the Andouille Sausage on an angle
1/2 inch thick and add them to a bowl.
Slice the cooked Italian sausage the
same and add it to the bowl.
Add the brown sugar and molasses and
mix everything well. Cover and put in
the refrigerator for 7 hours or more.
Simmer the sausage in a fry pan for 5
to 7 minutes.
Spread the sausage in a baking pan and
broil it for 3 to 5 minutes to caramelize
the sugars.
Chop the peppers, onions in 1/2 inch
pieces. Fry them in a fry pan with olive
oil. Add the cilantro and DZ Seasoning
and sauté for 5 minutes. Add the apple
cider.
Put the peppers and onions on a platter.
Place the sausage on top of the veggies.
Sprinkle the cheeses over the top to
melt.
Heat the tortillas and eat!
159

Prepare THE PORK
Cut the pork shoulder into 3 inch cubes and put
them in a deep baking pan.
Sprinkle them with cumin and chili powder. Add
DZ seasoning. Pour the coke and orange juice all
over them.
Slice the onion and add the cloves of garlic and
chopped cilantro. Cover with a lid or foil tightly
and put in the oven at 375 degrees for 3 hours.
The Don’s
Carnitas
Burritos
INGREDIENTS
4-5 Pounds of Pork Shoulder
3 Cups of Coke
3 Cups of Orange Juice
1 Tsp of DZ Seasoning
1 Tsp of Cumin
1 Tsp of Chili Powder
2 Poblano Peppers
2 Jalapeno peppers
1 Large Onion
10 Cloves of Garlic
1 1/2 Cups of White Rice
1/4 Cube of Butter
2 Limes
1 Lemon
1/2 Bunch of Cilantro
2 Cans pf Pinto Beans
2 Packages of 14 inch Flour
Tortillas
2 Cups of Mayonnaise
2 Cans of Chipotle Peppers
2 Cups of Chicken Broth
1 Package of Shredded Jack
Cheese
1 Cup of Sour Cream
Prepare the rice
In a pot add chicken broth and 1 cup of water,
the juice of 2 limes, 1/4 cube of butter and
chopped cilantro. Bring to a boil and then add 1
1/2 cups of rice. Cook with the lid on until
done.
Prepare the beans
In another pot add the black beans,
2 chopped onions, 2 garlic cut in quarter,
1/4 cup of chopped cilantro and 1 teaspoon of
cumin. Cook on low for 15 to 20 minutes.
Prepare the sauce
In a blender add 2 cups of mayonnaise,
2 cloves of garlic, 1 small onion cut into 4
pieces, 1/2 bunch of cilantro,
1 can of chipotle peppers, the juice of 1
lemon and 1 cup of sour cream.
After the meat is cooked, let it cool for 15
minutes. Pull the meat apart with tongs and
leave it in the juice. Mix it all together.
Heat the tortillas up. Then add a large scoop
of rice, a large scoop of beans, a large scoop
of carnitas, add the sauce and the shredded
jack cheese. Then roll the burritos and add
more sauce on top!
160

Ingredients
2 Whole Crabs
20 Clams
20 Mussels
1 Pound of Scallops
1 Pound of Calamari
2 Pounds of Shrimp
2 Pounds of White Fish, Cod
or Halibut
3 Cans of Clams with Juice
2 Cans of Clam Broth
1 Can of Chicken Broth or
Fish Broth
3 Cups of Marinara Sauce
2 Cans of Italian Style
Stewed Tomatoes
2 Cans of Italian Style
Ready Cut Tomatoes
1 Can of Tomato Paste
2 Lemons
2 Onions
1 Bunch of Italian Parsley
2 Stalks of Leeks
6 Cloves of Fresh Garlic
4-5 Bay Leaves
4 Tbsp of DZ Seasoning
2 Tsp of Red Pepper Chili
Flakes
3 Ounces of Olive Oil
1 Cube of Butter
1/2 Cup of White Wine
1/2 Cup of Red Wine
1/2 Cup of Parmesan Cheese
1/2 Cup of Romano Cheese
Salt and Pepper to Taste
The Don’s Crab
Cioppino
PREPARATION
In your largest stock pot add olive oil and one
cube of butter.
Chop the onions, garlic, leek, and parsley,
add them to the pot. Sauté for 10 minutes.
Add the white fish. Sauté for 5 minutes
Now add the chicken broth, the clam broth
and canned clams. Then add the juice of two
lemons and add all the tomato sauces.
Mix everything together.
Now add your whole crabs (cleaned first). It
is a good idea to crack the crab first so the
sauce gets into the meat and it is easier to
eat after.
Now add 1/2 cup of red and 1/2 cup of white
wine. Add 2 teaspoons of the chili flakes.
Cook everything for one hour.
Ahead of time take the calamari, shrimp and
scallops and put them in a bowl with a little
olive oil and sprinkle with DZ seasoning all
over them and let them sit for at least 1/2
hour.
Now add the clams and mussels, then 4
tablespoons of DZ Seasoning.
Take the shrimp, calamari and scallops and
add them to the pot. Simmer for 20 to 30
minutes then add 1/2 cup of parmesan and
Romano cheeses and stir everything together.
161

The Don’s Fish Tacos
SALSA
Peel the outside of the mango and slice it into small chunks. Do the
same with a cup of pineapple and add them to a bowl.
Add the cut up Roma tomatoes, chopped white onion, chopped cilantro,
jalapenos, olive oil, the juice of 2 limes and 1 teaspoon of DZ
Seasoning. Mix everything well and set aside to marinate for 1/2 hour.
In another bowl add the mayonnaise, the can of chipotle and drain the
juice by squeezing the peppers into the bowl. Mix well and set aside.
Ingredients
1 Mango
1 Pineapple
3-4 Roma Tomatoes
2 Jalapenos
1 Bunch of Cilantro
1 White Onion
2 Whole Limes
4 Tbsp of Olive Oil
2 Tsp of DZ Seasoning
1 1/2 Cups of Mild Thick
Picante Salsa
1 Cup of Mayonnaise
1 Can of Chipotle Peppers
1 Napa Cabbage
1-2 Packages of Corn
Tortillas
4-6 Filets of Tilapia
1/2 Cube of Butter
1 Container of Sour Cream
2-3 Avocadoes
Split the Napa Cabbage in half and thinly
slice it and store for later.
In a fry pan melt 1/2 cube of butter and a
little olive oil. Place the tilapia filets in the
pan and sprinkle DZ Seasoning over the top.
Add the picante sauce and cook all the fish.
MAKING THE TACOS
Take 2 corn tortillas and spoon the chipotle
sauce on the tortilla. Next add the fish,
Napa Cabbage and mango salsa on top.
The tacos are great with avocadoes and sour
cream.
So many great flavors! Delicious!
Serve with “The Don’s Spanish Rice” on
page 70 and refried beans
162

The Don’s Lemon Zest
Poached Salmon
Ingredients
4-6 Ounce Salmon Filets
2 Red Bell Peppers
2 Green Bell Peppers
3 Red Shallot Onions
2 Fresh Lemons
8 Ounces Fresh Green Beans
1-2 Tsps of DZ Seasoning
Lemon
Bell pepper
Salmon
PREPARATION
Cut the peppers in half and remove
the stem and seeds. Slice them about
3/4 inches. Slice the shallots thin.
Stem the green beans and cut them
in half.
Take the peppers, onions and green
beans and place them in a bowl. Zest
the skin of the lemons and add that
to the bowl. Sprinkle DZ Seasoning
over the veggies and mix well.
Take a large sheet of foil for each
fish. Place a handful of veggies in the
middle and then place the fish on top
of the veggies.
Green beans
shallot
Sprinkle lemon zest and DZ Seasoning
all over the top. Next take 2 or 3
thin slices of lemon and place them
over the fish. Take about a teaspoon
of olive oil and pour it over the top
of each one.
Cover with extra foil and take the
sides of the foil and bring them up to
make an enclosed package so none of the juice will come out. Place them
in the oven at 375 degrees for 15 to 20 min so they steam.
When they are done, take everything out and slide the veggies and fish
on the plate and garnish with some fresh chopped mint.
163

The Don’s Lobster Newburg
PREPARATION
Clean out the inside of the bell
peppers and take the stem off. Slice
them about 3/4 inches thick by 3 to
4 inches.
Place them on a baking sheet.
Drizzle a little olive oil and bake
them for 20 minutes at 350 degrees.
Ingredients
4-6 Large Lobster Tails
20 Peeled and Deveined Shrimp
20 Peeled Medium Sized Scallops
2 Cubes of Butter
2 Cups of Flour
1 Pint of Heavy Cream
Paprika
Salt
Pepper
DZ Seasoning
Ritz Crackers
Sharp Provolone Cheese
Red and Green Bell Peppers
In a medium size pot melt the cubes of butter. Add the flour. Mix it
together then add the heavy cream. Add the paprika and black pepper
and DZ Seasoning. Reduce and cook down until it is thick. Add salt if it
is needed. Next add the shrimp and scallops to the sauce and mix
together. Take off the heat.
Split the lobsters in half. Place them upside down and put them on
another baking sheet.
Crumble 2 to 3 crackers and place them in between the split part of the
lobsters.
Now scoop the sauce with the shrimp and scallops and fill each split area
of the lobster.
Place the provolone cheese and cover everything. Next add 6 slices of
the roasted peppers on top of the cheese.
Pop them in the oven for 20 minutes on 375 degrees or until everything
is cooked.
TAKE THEM OUT AND EAT EAT EAT!
164

The Don’s Stuffed
Lobster Tails
Ingredients
6-8 Lobster Tails
1 Pound of 21-26
Deveined Peeled Shrimp
1 Tsp of Lawry’s
Seasoning Salt
1 Tsp of DZ Seasoning
1 Cup of Italian Style
Seasoned Bread Crumbs
2 Eggs
1 Bunch of Parsley
1 Bunch of Green Onions
1/4 Cup of Melted
Butter
2 Lemons
2 Tbsp of DZ Seasoning
1/2 Cup of Grated
Cheddar Cheese
3/4 Pound of Ground
Italian Sausage
PREPARATION
Take your lobster tails and put them in a
boiling pot of salted water for 5 minutes.
Take them out and take the tail out of the
shell and turn it over in the shell.
Sprinkle Lawry’s Seasoning Salt over the top.
Next add Italian sausage to a fry pan and
sauté 10 minutes.
Next cut the peeled and deveined shrimp into
small pieces. Add to the sausage and sauté in
butter for a few minutes until they turn pink.
Place them in a large bowl.
Chop the green onions and parsley and sauté
for 5 minutes. Put everything in the bowl.
Now add the bread crumbs, cheese and
melted butter and mix
everything together.
Now take the lobster and put them on a baking sheet. Spoon the filling
over the top of each lobster. Mold it in with your hands. Then add grated
cheddar cheese over the top.
Place in the oven on 375 degrees for 5 to 7 minutes. Take them out and
squeeze fresh lemon juice on them and serve with clarified butter.
Yum Yum!
165

The Don’s Macadamia Nut
Crusted Halibut
INGREDIENTS
1/2 Cup of Flour
1/2 Cup of Seasoned
Breadcrumbs
1/4 Cup of Parmesan
Cheese
1/4 Cup of Romano Cheese
1/2 Cup of Italian Parsley
2 Tbsp of DZ Seasoning
4-6 Halibut Steak Filets
3 Eggs
1 Pint of Heavy Cream
1 Cube of Butter
3 Cloves of Garlic
The Juice of 1 Lemon
1/4 Cup of White Wine
1 Jar of Whole Small
Artichokes in Water
4 Green Onions
1 Cup of Macadamia Nuts
Preparation
Soak the halibut in an egg wash of eggs
and heavy cream one hour before you cook
them.
BREADING
1 Cup of Chopped Macadamia Nuts
1/2 Cup of Flour
1/2 Cup of Breadcrumbs
1/4 Cup of Parmesan and Romano Cheeses
1/2 Cup of Chopped Parsley
2 Tbsp of DZ Seasoning
Mix everything together
Take the halibut and bread it on both
sides well and place the halibut on a baking
sheet. Spray it with olive oil.
Bake in the oven for 15 to 20 min on 375
degrees.
SAUCE
One cube of butter, one jar of whole artichokes cut into quarters, 1/4
cup of white wine, the juice of 1 lemon, chop up 4 long green onions and
3 cloves of garlic. Sauté for 10 minutes.
Put the halibut on a platter and drizzle the sauce all over.
166

The Don’s Tilapia Filets
Ingredients
2 Cups of Flour
1 Cup of Panko Bread
Crumbs
1 Egg
1/2 Cup of Parmesan Cheese
1 Tbsp of DZ Seasoning
2 Roma Tomatoes
PREPARATION
In a bowl add the flour, salt, pepper
and Parmesan cheese.
In another bowl add the Panko
breadcrumbs with DZ Seasoning.
In another bowl add an egg with heavy
cream.
First dip the tilapia in the flour and
then in the egg wash and then in the
Panko breadcrumbs.
SAUCE
Chop the Roma tomatoes, onion, cloves
of garlic, cilantro, jalapeno, pineapple
and ripe mango and put in a bowl.
Squeeze a whole lime, apple cider
vinegar, olive oil, salt and pepper and
mix. Put in the refrigerator for 30
minutes.
1/2 Bunch of Cilantro
1 White Onion
3-4 Cloves of Fresh Garlic
1 Jalapeno
1 Ripe Mango
3/4 Cup Chopped Pineapple
2 Tbsp of Apple Cider
Vinegar
3 Ounces of Olive Oil
1 Lime
1 Tsp Salt and Pepper
When you are ready to eat, spoon the
sauce on top of the fish.
For presentation place the tilapia on one
side of a platter and veggies and rice
on the other sides.
167

The Don’s Venison Scallopini
Ingredients
6 Venison Cutlets
1/2 Tsp of DZ Seasoning
1-2 Cups of Italian
Seasoned Breadcrumbs
1/8 Cup of Parmesan Cheese
1/8 Cup of Romano Cheese
1 Bunch of Italian Parsley
1 Package of Dried Chicken
Soup Mix
5 Ripe Roma Tomatoes
3 Lemons
3 Large Potatoes
3 Large Carrots
4 Stalks of Celery
1 Cup of Chicken Broth
1/2 Cup of White Wine
2 Eggs
1/4 Cup of Cream
PREPARATION
In a small bowl add the eggs and
scramble them. Then add the cream
and DZ Seasoning, Parmesan and
Romano Cheeses and mix all together.
Put the venison cutlets in the egg
mixture for 1/2 hour before cooking.
In another small bowl add the
breadcrumbs. Place the venison in the
breadcrumbs on both sides so they are
coated well. In a fry pan add olive and
brown venison 2 to 3 minutes.
Now peel the potatoes and slice them
long way to get 6 pieces out of each
one. Slice the celery and slice them
into 4 inches long. Slice the tomatoes
and the lemons 1/4 inch thick.
In a large baking pan add the venison
in the center but do not stack them on
top of each other. Sprinkle the dried
chicken soup over the venison.
Then place the potatoes and carrots around the venison. Next take a
cup of chopped parsley and sprinkle it over everything. Now place the
sliced tomatoes and lemons over the venison, potatoes and carrots.
Pour the chicken broth and white wine into the side of the pan. Bake at
350 degrees for 1 1/2 hours. Take it out and serve with the veggies on
the bottom and the venison on top. Place a lemon and tomato slice on
top of each cutlet.
168
yum!! So Good!!!!

2-3 Pounds of Venison Meat
2 Yellow Onions
3 Cinnamon Sticks
8 Carrots
8 Stalks of Celery
2 Tbsp of Black Peppercorns
3 Tbsp of DZ Seasoning
1 1/2 Bottles of Red Zin Wine
1 Can of Italian Style Stewed
Tomatoes
2 Cups of Marinara Sauce with
Basil
3-4 Cloves of Garlic
1 Bunch of Italian Parsley
1 Cup of Flour
3 Ounces of Olive Oil
1 Bag of Polenta
1 Block of Jack Cheese
1/2 Cup of Romano Cheese
1/2 Cup of Parmesan Cheese
Cut the venison into 1
inch cubes and add to a
large tupperware.
Cut a large yellow onion into
1/8’s, chop 2 carrots, 2 celery stalks, 2
tablespoons of black peppercorns, cinnamon
sticks and 1 tablespoon of DZ Seasoning.
Put everything in the Tupperware and add
the red wine until it covers the venison.
Mix together and cover. Put in the
refrigerator and let it marinate for 2 to 3
days.
After the venison has marinated, dip the
meat in a bowl with flour and DZ
Seasoning.
Add olive oil to a stock pot and brown the
meat on all sides. Add chopped onions,
Italian parsley and cloves of garlic. Simmer
for 5 to 7 minutes.
After the meat is browned add it to the
stock pot. Add the bottle of wine to
deglaze the pan. Simmer for 5 to 7
minutes.
Now add the chopped celery and carrots.
Then add the can of tomatoes and the marinara sauce and a tablespoon of DZ
Seasoning.
Keep stirring so it doesn’t stick or burn. When it comes to a boil, turn the
heat down low and let it simmer for a few hours.
Follow the instructions on the polenta package for baking, but the only
difference is to take it out early before it is done. Cut the block of cheese
into one inch squares and add the cubes to all parts of the polenta.
Put it back in the oven until the cheese has melted into the polenta. Just
before the stew is done, add the Romano and Parmesan cheeses into the stew
and stir it in well.
Spoon the polenta on the plate and the stew over the top.
WOW! RICH AND DELICIOUS!

2 Young Whole Skinned Rabbits
4 Carrots
4 Stalks of Celery
5 Yukon Gold Potatoes
1 Onion
8 Cloves of Garlic
1 Bunch of Italian Parsley
3 Bay Leaves
1/2 Bunch of Sage
1/2 Bunch of Thyme
10-15 Pitted Kalamata Olives
2 Large Cans of Italian Style Stewed Tomatoes
1 Small Can of Tomato Paste
1 Large Can or Container of Chicken Broth
2 Tbsp of DZ Seasoning
1 Cube of Butter
1 Cup of White Wine
Cut the rabbits into smaller pieces as you would a chicken.
In a large stock pot melt the butter and add the pieces of rabbit to
brown. Sprinkle DZ Seasoning over the top. Now add two tablespoons of
chopped sage, thyme and add the bay leaves.
Add the chicken broth and simmer for 10 minutes.
Now add the stewed tomatoes. Add the white wine and tomato paste.
Cut the potatoes and peeled carrots in quarters, the celery in 1 inch pieces
and slice the onion.
Chop up the parsley, keep the cloves of garlic whole.
Add all the veggies to the stock pot and the Kalamata olives and let simmer
for 1 1/2 hours stirring occasionally.
Serve in a large soup bowl with a garnish of chopped parsley.
This goes great served with garlic buttered crostinis.

The Don’s Braised Rabbit
Ingredients
2 Whole Rabbits
3 Ounces of Olive Oil
2 Large Packages of Mushrooms
5 Shallots
4 Peeled Carrots
1/2 Whole Stalk of Celery
6-8 Cloves of garlic
1 Bottle of Red Wine
1 Pint of Demi Glaze
1 Cup of Chicken Broth
2 Tsp of DZ Seasoning
1 Pound of Tagliatelle Pasta
2 Tsp of Dried Thyme
1 Cup of Romano Cheese
1 Bunch of Italian Parsley
PREPARATION
Cut the rabbits into smaller pieces,
legs, thighs, breasts. Put the
rabbit in a fry pan with hot olive
oil and sprinkle DZ Seasoning all
over.
Brown on both sides for 3 to 4
minutes.
Put the rabbit in a deep baking
dish and set aside.
In the same fry pan add the
chopped shallots, sliced mushrooms
and the dried thyme. Sauté for 3
to 5 minutes.
Next pour that into the deep dish
with the rabbit.
Chop up the celery and add that to
the baking pan and the sliced
carrots.
Pour a bottle of red wine and the
chicken broth in the baking pan.
Next add the Demi Glaze and a teaspoon of DZ Seasoning and cloves
of garlic. Mix together and cover well with foil.
Bake in the oven on 350 degrees for 1 1/2 hours.
Cook the pasta in salted water. Toss with olive oil, Romano cheese,
chopped parsley, chopped garlic and a sprinkle of DZ Seasoning.
Pour in a large platter, place the rabbit on the
pasta and pour the gravy over the top.
Garnish with chopped parsley.
171

INGREDIENTS
4-6 Game Hens
1 Apple
2 Onions
1 Sprig of Fresh Rosemary
3 Cloves of Fresh Garlic
4-6 Yukon Gold Potatoes
1 Bunch of Italian Parsley
1/2 Cup of Parmesan and
Romano Cheeses
3/4 Cup of Seasoned Bread
Crumbs
1 Package of Sliced
Mushrooms
1 Can of Whole Cranberries
1 Tsp of Red Pepper Flakes
1 Cup of White Wine
The Don’s
Cornish Hens
PREPARATION
Take the hens and wash them inside and out.
Rub olive oil and DZ Seasoning all over them
inside and out.
Cut the apple and the onions into quarters.
Stuff the hens with the cloves of garlic, apple
and onion.
Then add a sprig of rosemary.
Put them on a baking sheet. Add a little
chicken broth and bake them in the oven at
350 degrees for about 45 minutes to an hour.
1 Can of Beer
2 Tbsp of Mustard THE SAUCE
Add 1/2 cup of white wine in a pot and add
1 Tbsp of Honey
mustard, chopped garlic cloves, 1/2 chopped
2-3 Tbsp of DZ Seasoning onion, a tablespoon of honey, a 1/4 cup of
1/4 Cup of Raisins
raisins and cranberries, a teaspoon of red
pepper flakes and a teaspoon of DZ
1/4 Cup of Cranberries
seasoning. Add the beer and chicken broth
1 Cup of Chicken Broth and simmer for 15 minutes.
THE STUFFING
First make regular mashed potatoes with
butter, cream, salt and pepper. Add olive oil in a fry pan and add chopped
onion, chopped garlic, 1 bunch of chopped parsley, 2 cups of chopped celery
and 8 ounces of sliced mushrooms. Sauté for 15 minutes.
Add the veggies to the mashed potatoes and mix. Add the parmesan and
Romano cheeses, seasoned bread crumbs and 2 tablespoons of DZ Seasoning.
Mix all together and put the stuffing in a baking bowl to bake in the oven on
350 degrees for 30 minutes.
Cut the hens in half and remove everything. Put a bunch of
stuffing in the middle of the plate and lay the hens over
the stuffing crossed. Drizzle the sauce over the hens.
172

Soak the wild ducks in
vinaigrette and water for 1 hour
ahead of time before preparing.
You do not need to soak the
domestic ducks.
Cut the ducks into six pieces per
duck. Wash the ducks well.
In a large stock pot filled with
water and salt drop the washed
ducks and boil for 45 minutes.
Take the ducks out and take the
skin off and then add them into
a stock pot with olive oil.
Chop the onions, garlic, parsley
and rosemary and add them to
the pot.
Simmer for 10 minutes.
Add DZ Seasoning, the chicken
broth and red Zinfandel wine.
Simmer for 10 minutes.
Add the stewed tomatoes,
tomato paste and the red chili
pepper flakes.
Simmer for 1 hour.
You can serve the stew over polenta, rice or pasta.
2 Whole Wild or Domestic Ducks
2 Yellow Onions
6 Cloves of Garlic
1 Bunch of Italian Parsley
1 Sprig of Fresh Rosemary
1/2 Cube of Butter
2 Small Cans of Chicken Broth
1 Large Can of Italian Style
Stewed Tomatoes
1 Can of Tomato Paste
2 Tsp of DZ Seasoning
2 Tsp of Red Chili Flakes
2 Cups of Red Zinfandel Wine
2 Ounces of Olive oil
Rich and yummy!

The Don’s Lemon, Garlic
and Rosemary T-Bone
Loin Lamb Chops
PREPARATION
Rub the chops with olive oil and DZ Seasoning. Place them in the
Tupperware and add the juice of 2 lemons, bottle of white wine,
chopped garlic and small sprigs of fresh rosemary for two hours.
Barbeque the chops and sprinkle with DZ Seasoning. Make sure some of
the garlic and rosemary are put on the chops while they are cooking.
Put the rest of the marinade in a pot and bring it to a boil. Use this to
baste the lamb while it is cooking.
Cook them to medium rare.
Ingredients
12-16 Thick T-Bone Loin Lamb Chops
1 Bottle of White Wine
2 Lemons
10 Cloves of Garlic
10-15 Small Sprigs of Fresh Rosemary
Olive Oil
DZ Seasoning
Goes great with “The Don’s Risotto Milanese” recipe on page 185
174

The Don’s Roasted Lamb
Osso Bucco
Ingredients
4-6 Lamb Shanks or
Lamb Legs
1 Large Yellow Onion
4 Cloves of Garlic
1/2 Bunch of Italian Parsley
2 Carrots
3 Celery Stalks
1 Small Can of Tomato Paste
1 1/2 Cups of White Wine
1 Cup of Chicken Broth
1/2 Tsp of Salt and Pepper
1 Tsp of DZ Seasoning
2 Sprigs of Rosemary
3 Sprigs of Thyme
1 Bay Leave
3 Ounces of Olive Oil
1 Cup of Demi Glaze
Preparation
In a large pot add olive oil and brown
the lamb on both sides for 5 to 7
minutes. Sprinkle DZ Seasoning all
over the lamb. Take the lamb out and
place on a dish.
Chop the carrots, celery, cloves of
garlic, onion and parsley and add it to
the pan. Sauté for 5 to 7 minutes.
Next add the tomato paste and mix
everything together. Add the white
wine to deglaze the pan scrapping the
bottom and getting everything mixed.
Add the salt and pepper.
Add the lamb back into the pan and
pour the chicken broth until the lamb
is all covered. Now add the demi
glaze.
Next add in the rosemary, thyme, and
bay leaves. Put a lid on the pan and
turn the heat down low so everything
simmers for about 2 hours. The meat
will fall off the bone.
This goes well with “The Don’s Risotto
Milanese” on page 185.
175

The Don’s Salsa
Grilled Lamb
PREPARATION
Butterfly the lamb into large flat pieces
like a thick steak.
Chop the parsley into large pieces and the
mint into medium pieces and add to a bowl.
Ingredients
2-3 Pounds of Boneless
Lamb Shoulder
1 Bunch of Italian Parsley
1 Bunch of Fresh Mint
1/2 Cup of Capers
5 Cloves of Garlic
1 Bunch of Green Onions
1 Cup of Olive Oil
1 Tsp of Salt
1 Tsp of Pepper
1/2 Cup of Lemon Juice
Sprinkle of DZ Seasoning
Strain and wash the capers and lightly chop
them and add to the bowl.
Chop the green onions and garlic and add
them to the bowl.
Add the juice of the lemon, 1 cup of olive
oil and salt and pepper.
Mix everything together.
Sprinkle salt and pepper and DZ Seasoning
on both sides of the lamb. Rub both sides
of the lamb with 1/2 the salsa and put it
in the refrigerator for 1 hour to marinate.
Grill or barbeque the lamb to medium rare.
Slice the lamb against the grain about 3/4
inch thick.
Layer the lamb on a platter. Pour the rest
of the salsa on top of the lamb. Ready to
serve!
176

The Don’s Wine Simmered Lamb
Preparation
Add olive oil to a stock pot and heat
up.
INGREDIENTS
3 French Cut Whole Lamb Chops
with 6-8 Bones
1 Bottle of Zinfandel Red Wine
2 Cans of Chicken Broth
1 Onion
4 Cloves of Garlic
1 Bunch of Italian Parsley
3 Carrots
4 Stalks of Celery
4 Yukon Gold Potatoes
1 Whole Fennel Stalk
2 Zucchini
2 Yellow Squash
1 Tsp of Rosemary
1 Tsp of Thyme
1 Tsp of sage
1-2 Tbsps of DZ Seasoning
1 Can of Tomato Paste
1 Large Can of Italian Style
Stewed Tomatoes
1 Cube of Butter
1 Cup of Flour
3 Ounces of Olive Oil
Cut the lamb chop racks into 2 bone
sections and brown them in the pot
with DZ Seasoning sprinkled over
them about 6 to 7 minutes.
Take the lamb out and set aside.
Now add more olive oil and add
chopped parsley, onion, cloves of
garlic, potatoes cut in quarters,
peeled carrots and celery cut into 3
inch pieces and 1 teaspoon of DZ
Seasoning. Sauté for 5 minutes.
Put the chicken broth, stewed
tomatoes, tomato paste and the red
Zinfandel wine.
Add the chopped rosemary, thyme
and sage.
Now add the lamb rack back into the
pot. Simmer for 30 minutes.
Chop the fennel, and slice the
zucchini and yellow squash into 1 inch
pieces and add them to the pot.
Simmer for 30 minutes more.
Put the cube of butter in a small pan
with the flour and add this to the
stew to thicken it up. Simmer for 15
minutes more.
Cook white rice and
serve in large soup
bowl with the rice on
the bottom and the
stew over the top.
Rich and Delicious!
177

The Don’s Sage, Thyme,
Rosemary Roasted Quail
PREPARATION
Butterfly the quail so
they will cook evenly.
Finely chop the garlic,
rosemary, sprigs of
thyme sage leaves and
put them in a bowl with
the olive oil.
Add 1 teaspoon of DZ Seasoning
and mix everything together. Put the
quail in the bowl and coat them all over
with the marinade. Cover and place in
the refrigerator for 1 hour before you
cook them.
Ingredients
6-8 Quail
3/4 Cup of Olive Oil
4 Fresh Leaves of Sage
3 Sprigs of Fresh Thyme
2 Sprigs of Fresh Rosemary
4 Fresh Garlic Cloves
1/2 Cup of Italian Parsley
1 1/2 Tsp of DZ Seasoning
1/2 Cup of White Wine
1/2 Cube of Butter
2 Stalks of Celery
2 Carrots
4 Cups of Chicken Broth
1 1/2 Cups of White Rice
1 Large Fresh Bag of Arugula
In a small pot add the white wine,
butter, chopped parsley, 2 cloves of
chopped garlic and 1/2 teaspoon of DZ
Seasoning. Heat everything up and
simmer on low for 5 to 7 minutes. In another pot chop the carrots,
celery, Italian parsley small and add 1/2 teaspoon of DZ and the
chicken broth and bring everything to a boil and then simmer for 10
minutes.
Bring the pot to a boil again and add the white rice. Stir well, turn the
heat down and put a lid on to cook the rice. When the rice is done, mix
1/2 cube of butter into the rice before serving.
Now take your marinated quail and either use a BBQ or hot griddle.
Cook the quail to a golden brown on both sides. About 3 to 4 minutes on
each side. In a large platter place the arugula with most of it around
the edges. Next add the rice to the platter and then place the quail on
the rice. Pour the white wine, butter, garlic, parsley sauce
over the top.
178
READY to eat and serve!

Cut the pheasants into smaller pieces
and then put them in a stock pot with
olive oil on medium heat. Sprinkle DZ
Seasoning over them and add the
fresh thyme and sage.
2 Whole Pheasants
2 Yellow Onions
1 Bunch of Long Green Onions
6 Cloves of Garlic
1 Whole Stalk of Celery
1 Bunch of Italian Parsley
4 Large Carrots
2 Potatoes
2 Small Yellow Squash
2 Small Zucchini
1 Green, Red and Yellow
Bell Peppers
2 Sprigs of Thyme
2 Sprigs of Sage
2 Cans of Italian Style
Stewed Tomatoes
2 Packages of Mushrooms
2 Small Cans of Chicken Broth
1 Cup of White Wine
1/2 Cube of Butter
2 Tsp of DZ Seasoning
3 Ounces of Olive Oil
1/4 Cup of Parmesan and
Romano Cheeses
Next add the butter and brown the
pheasant for about 10 minutes.
Chop the onion, garlic, green onions
and parsley and add them to the pot
with the chicken broth. Sauté 10
minutes
Cube the potatoes, slice the bell
peppers, celery and carrots and add
them in. Also the mushrooms, stewed
tomatoes, white wine and 2 teaspoons
of DZ Seasoning.
Bring everything to a boil and turn the
heat down low and simmer for 1 hour.
20 minutes before the stew is done,
add the yellow squash and zucchini.
Now add the Parmesan and Romano
cheeses.
This is a great dish served over
polenta or white rice.

The Don’s BBQ Elk Steaks
Ingredients
3 or 4 1-1/2 inch thick
backstrap Elk steaks or
regular
2 Tsp of DZ Seasoning
1/2 Tsp of Salt
1/2 Tsp of Pepper
1/2 Tsp of Granulated
Garlic
2 Cup of Red Wine
1/2 Cup of Olive Oil
1 Container of Fresh
Arugula
1 Container of fresh
Raspberries
Balsamic Vinaigrette Salad
Dressing
1 Package of Sliced
Portabella Mushrooms
1/8 pound of Butter
1 Small Onion
3 Cloves of Garlic
1/4 Cup of Veal Demi
Glaze
PREPERATION
Put the Elk Steaks in a tupperware with
1 cup of red wine, 1/2 cup olive oil, 1 teaspoon
of Salt, Pepper and Granulated Garlic and DZ
Seasoning. Put the lid on, shake it up and then
put it in the fridge for 2 hours. Now add a
little olive oil to a fry pan, chop your onions
and garlic and add them to the pan. Sprinkle a
little salt and pepper and granulated garlic.
Sauté for 5 to 7 minutes.
Add the 1 cup of wine and the sliced
mushrooms. Sauté until the wine is reduced in
half. Now add the veal demi glaze. Sauté for
10 minutes more. Take off the heat and add
the butter. Mix together so it is thick and
creamy.
Put the arugula in a bowl. Take your
raspberries and chop them into small pieces and
add them to the arugula. Now add a small
amount of balsamic dressing and mix it
together. Next BBQ the Elk steaks to a
medium rare. Best to be cooked over hickory
and mesquite. Do not cook over Med or they
will be dry.
After the steaks are done, slice them on an angle about 1/2 inch thick. Now
place the arugula on a plate. Fan the sliced steaks over the arugula. Next
spoon the red wine mushroom demi glaze over the top.
180

The Don’s Pickled Pig’s Feet
Ingredients
5 Pounds of Pigs Feet
2 Cups of Olive Oil
2 Cups of Red Wine Vinegar
2 Tbsp of Garlic Powder
2 Tbsp of Salt
1 Tsp of Pepper
1/2 Cup Chopped Garlic
2 Cups of Small Chopped Celery
2 Tsp of Oregano
2 Tbsp of DZ Seasoning
1 Bunch of Italian Parsley
2 Tbsp of Red Chili Flakes
2 Cups of Small Baby Carrots
Preparation
Wash the pig’s feet well.
Fill a large stock pot with water and 2 tablespoons of salt. Bring the
water to a boil and put the pig’s feet into the pot. Let cook for at
least 1 hour or until the pig’s feet are tender. Drain the pig’s feet and
let them cool.
Cut up the larger pieces of pig’s feet and put them in a large
Tupperware. Add the olive oil, red wine vinegar and DZ Seasoning, salt,
pepper, red chili pepper flakes, chopped celery, chopped parsley,
chopped garlic, garlic powder, baby carrots and mix everything
together well.
Cover and put in the refrigerator and marinate for 2 to 3 days, mixing
it daily.
181

The Don’s Mini
Eggplant Parmesan
INGREDIENTS
2-3 Japanese Mini Eggplants
1 Cup of Flour
1 Tsp of DZ Seasoning
2 Eggs
1 Cup of Panko Bread
Crumbs
1/2 Cup of Parmesan Cheese
1/2 Cup of Romano Cheese
1/2 Cup of Mozzarella
Cheese
1 Bunch of Green Onions
1 Bunch of Fresh Basil
3 Cloves of Garlic
2 Cups of Marinara Sauce
3 Ounces of Olive Oil
1/2 Cup of White Wine
Preparation
Put some olive oil in a pot and add
chopped green onions and garlic.
Sauté for a few minutes.
Add the marinara sauce.
Add the chopped basil to the
sauce. Add the white wine.
Sauté for 15 to 20 minutes.
Next slice the Japanese eggplants
into 1/4 inch slices like
bruschetta bread.
Use 3 small bowls. In one bowl
put flour and DZ Seasoning. In
the second bowl put the egg. In
the third bowl put the Panko
bread crumbs.
Take the sliced eggplants and dip
them into the flour first, then
the eggs and then into the Panko.
Place them in a fry pan with olive
oil and fry them for 2 to 3
minutes on both sides. After
place them on a baking sheet. Put
a heaping spoon of marinara sauce
on each one. Next mix all the
cheeses and put them on top of
the marinara sauce.
Put the baking sheet in the oven on broil for 5 minutes or until the
cheese is melted with a little browning Take them out and place a
fresh leave of basil on each eggplant.
So much flavor and so good!
182

The Don’s Cabbage Rolls
Ingredients
1 Pound Ground Beef
1/2 Pound of Ground Italian
Sausage
1 Egg
PREPARATION
Take the cabbage and put it in a pot
of boiling water with salt.
In a bowl take mix the ground
beef and ground sausage, egg, chopped
onion, chopped parsley and cooked
rice. Mix everything together.
Drain the ready cut tomatoes and add
them with 1/2 cup of the bread
crumbs and mix together.
Now mix in DZ Seasoning.
1 Cup of Rice
1/2 Cup of Bread Crumbs
2 Heads of Cabbage
2 Tsp of DZ Seasoning
1 Onion
1 Bunch of Parsley
2 Cups of Marinara Sauce
2 Cans of Italian Style
Ready Cut Tomatoes
2 Cans of Italian Style
Stewed Tomatoes
Now take the cooked cabbage and fill
them with the filling and roll
them and put them in a casserole dish.
After they are done, pour the marinara sauce and the
stewed tomatoes over the top.
Sprinkle fresh ground pepper over the top, cover with foil and place
in an oven for 45 minutes at 350 degrees.
183

Ingredients
1 Eggplant
4 Cloves of Garlic
2 Carrots
2 Zucchini
2 Yellow Squash
1 Red Onion
1 Sweet Potatoes
4 Roma Tomatoes
3 Ounces of Olive Oil
1 Tbsp of DZ Seasoning
1 Container of
Ricotta Cheese
Pastry Dough
PASTRY DOUGH
3 Cups of Flour
1 Tsp of Baking Powder
1 Tsp of Baking Soda
1 Cube of Butter
1 Cup of Shortening
1 1/2 Tbsp of Salt
2 Tsp of Sugar
PASTRY PREP
Mix flour, baking soda,
baking powder, salt and
sugar. Add the butter
and shortening. Mix
together and then add 3
tablespoons of water.
Knead the dough and roll
it into two pieces larger
than the pie dish.
The Don’s Italian
Baked Veggie Pie
PREPERATION
First Julian all the
veggies except the
sweet potatoes and
tomatoes which you cut into 1/2 inch by 3
inches long pieces.
Mix all the veggies together and put on a
baking sheet. Drizzle olive oil over the top
and sprinkle DZ Seasoning.
Put the veggies in the oven for 30 minutes
at 350 degrees. Coat a round deep bowl
with butter and line the bottom and sides of
the dish with dough making sure the edges
hang over the sides about 1 1/2 inches all
around.
Spread the Ricotta cheese on the bottom of
the dough about 1 inch thick.
Next add the cooked veggies on top of
ricotta cheese a little at a time sprinkling
parmesan and Romano cheeses over the
veggies. Continue to add veggies and cheese
and when the bowl is full, finish off with
Ricotta cheese.
Fold the edges of the dough in on top of the
veggies making a pattern. Take a little
melted butter and coat the dough with a
pastry brush and bake in the oven at 350
degrees for 20 to 30 minutes or until golden
brown.
Take out and let set for 20 minutes and
then slice it like a pie and serve.
184

The Don’s Risotto Milanese
Ingredients
1 Cube of Butter
1 Large Onion
4 Cloves of Garlic
2 Cups of Arboreal Rice
2 Cups of White Wine
3-4 Cups of Chicken Broth
1 Cup of Parmesan Cheese
1 Cup of Romano Cheese
1/2 Tsp of Saffron
PREPARATION
In a large stock pot add the
butter, chopped onion, and the
chopped cloves of garlic. Sauté for
2 minutes.
Next add the 2 cups of rice.
Brown the rice about 5 to 7
minutes. Add the Saffron and
simmer for 2 minutes.
Pour the white wine in with the
rice.
Cook for 10 minutes.
Next add 1 cup of chicken broth at
a time and simmer until the rice is
cooked. Keep adding broth until the
rice absorbs the liquid for about 45
minutes to one hour until done.
Add the Parmesan and Romano
cheeses and mix them in to make it
creamy.
185

INGREDIENTS
1 Pound - 21 Per Pound
Shrimp Peeled and Deveined
2 Chicken Breast
The Don’s
Spanish Paella
Dish
3 Chicken Thighs
5 Links of Spicy Andouille
Sausage
4 Cups of Chicken Broth
1 Cup of White Wine
Preparation
2 Cups of White Rice
Coat the bottom of a large fry pan
1 Tsp of Saffron
with olive oil.
1 Large Onion
Now cut the chicken breast and thighs
in small 1 to 1 1/2 inch pieces.
1 Bunch of Italian Parsley
Sprinkle DZ Seasoning over the top
3 Ounces of Olive Oil
and sauté for five minutes.
Now take the sausage links and slice
1 Bag of Fresh Spinach
into 1/2 inch slices and add them to
the pan.
Chop the garlic, onion and Italian
parsley. Add them to the pan and
sauté for a few minutes.
Next add the large cans of Italian Style Stewed tomatoes.
Sauté for 5 to 7 minutes.
Next add the white wine and sauté for 5 minutes.
Now add the chicken broth and 1 teaspoon of Saffron. Mix together
and bring to a boil.
Now add the pound of shrimp.
Next add the white rice and cover with a lid.
On low heat simmer for 20 to 30 minutes or until the rice
is cooked. When it is done, add the spinach and mix it in
and cook for a few minutes.
Pour in a large platter and serve.
186

The Don’s Stuffed Zucchini
Ingredients
1 Large Zucchini
2 Small Japanese Eggplants
PREPARATION
Put the zucchini in water to boil for
30 minutes. After, slit the zucchini
in half and with a spoon scoop out
the inside and put it in a bowl.
Cut the eggplants into small 1 inch
cubes and add to a fry pan with olive
oil. Chop the onion, garlic, fennel and
parsley and add that into the pan
with DZ Seasoning. Sauté for 5 to 7
minutes.
Place everything in the bowl with the
zucchini. Let cool. Add the eggs, the
3 cheeses, breadcrumbs, drain the
can of ready cut Italian tomatoes
and mix everything together.
Fill each half of the zucchini with the
mixture and sprinkle more mozzarella
on top of the halves.
Place in the oven a 350 degrees for
30 minutes. Take out and let it cool
for 10 minutes, then cut and serve.
1 Onion
3 Cloves of Garlic
1 Bunch of Italian Parsley
1 Stalk of Fennel
1 Cup of Italian Seasoned
Bread Crumbs
2 Eggs
1/2 Cup of Parmesan Cheese
1/2 Cup of Romano Cheese
1/2 Cup of Mozzarella Cheese
1 Can of Italian Style Ready
Cut Tomatoes
3 Ounces of Olive Oil
2 Tsp of DZ Seasoning
HEALTHY AND DELICIOUS!
187

The Don’s Apple Dumpling Yum
PREPARATION
In a bowl add the flour and salt,
baking powder and sugar.
Cut the butter into 1/2 inch squares
and add it to the flour mixture. Add
the shortening and mix.
Ingredients
6 Pippin Apples
2 Cubes of Butter
1 Cup of Shortening
3/4 Cups of Brown Sugar
4 Cups of Flour
1 Tsp of Salt
1 Tbsp of Vanilla
1 Tsp of Cinnamon
2 Cups of Water
1 Cup of White Sugar
1 Tsp of Baking Powder
Mix together and slowly add warm
water until it becomes dough.
Knead the dough into a large ball.
Wrap with plastic and put it in the
refrigerator for at least 2 hours or
overnight.
Core the apples leaving them whole.
Peel them.
In a small pot add 2 cups of water,
brown sugar, vanilla and 1/2 cube of
butter. Melt everything together and
simmer for 5 minutes.
Take the dough out and roll to about
1/8 inch thick and then cut the
dough into 8 inch squares. Roll the
apples in sugar then place them in
the center of the squares. Stuff the
inside with brown sugar and then
butter and more brown sugar again.
Sprinkle the cinnamon over each apple and on the dough too. Take the
sides and fold the dough over the apples covering them and making a
ball. Mold the dough around like a ball. Place the apples in a baking pan.
Pour the sugar water on the bottom and bake them in the oven at 375
degrees for 45 minutes. Let them cool for 5 minutes and then serve
them in a bowl. You can pour the left over juice over the top of each
one and then finish with a sprinkle of cinnamon.
FALL FLAVORS!
188

The Don’s Baked
Alaskan Dessert
Preparation
First make a sheet of chocolate
brownies.
Then make the meringue.
INGREDIENTS
1 1/2 Shots of 151 Rum
2 Cups of Egg Whites
3 Tbsp of Powder Sugar
1 Tsp of Vanilla Extract
3 Large Scoops of Coffee
Ice Cream
1 Jar of Hot Fudge
1 Jar of Carmel Sauce
1 Chocolate Brownie Mix
1 Teaspoon of Cream of
Tarter
Meringue
Take the egg whites and add them to
a bowl with the vanilla extract. Beat
the egg whites until they are fluffy.
Add the cream of tartar and powdered
sugar.
Now cut the brownie into 4 inch
squares.
Place a brownie square on a large deep
dish and put 3 scoops of the coffee
ice cream on top. Then drizzle the
caramel and hot fudge over the top.
Now take the meringue and cover the
entire brownie and ice cream with a
thick layer on the bottom of the dish
to the top covering everything.
Use a portable blow torch to brown
the outside of the meringue without burning it to a golden brown.
Take 1 1/2 shots of 151 Rum and pour it around the bottom of the
dish. Light the Rum and you will have a beautiful blue flame that
will last about 30 to 45 seconds. Serve while the dish is on fire!
Yummy!
189

The Don’s Poached Pears
INGREDIENTS
5-6 Fresh Ripe Pears
2 Cubes of Butter
1 Cup of Brown Sugar
1 Tsp of Cinnamon
1 Carton of Heavy Whipping
Cream
1 Container of
Sour Cream
1 Lemon
1 Tsp of Vanilla
1 Cup of Powder Sugar
Puff Pastry
1 Tsp of Cream of Tarter
Preparation
Peel the pears and cut them into thin
slices about 1/8 inch or thinner. You
should get about 20 pieces out of the
pears.
In a large fry pan melt butter on low
heat.
Next add the brown sugar to the fry
pan and the cinnamon.
Now put the sliced pears in the pan and
sauté for 15 minutes or until they are
soft.
Grease a baking sheet and place the
puff pastry on the sheet. Eight pieces
or more. Brush a little butter on each
one.
Bake in the oven for at 350 degrees
for 15 minutes or until they are golden
brown. They will rise as they bake.
Creme Fraiche
Add vanilla and powdered sugar to the container of
heavy whipping cream. Beat until creamy. Add the cream
of tartar and mix. Next add the sour cream, the juice
of one lemon and cinnamon. Mix everything together.
Open the puff pastry and spoon in two large tablespoons
of the cream. Then close the top a little and spoon the
pears and syrup all over the top of the pastry.
190

Ingredients
5 Fresh Ripe Peaches
or 2 Cans of Peaches
3/4 Cup of Raisins
3/4 Cup of Walnuts
1 Cup of Brown Sugar
1 Tbsp of Cinnamon
1 Cup of Heavy Cream
1 1/2 Cups of Butter
2 Tsp of Cornstarch
2 Cups of Bisquick
1 Tsp of Baking Powder
2 Eggs
The Don’s
Peach Cobbler
PREPARATION
Peel and slice the peaches in a bowl.
Now add the brown sugar, cinnamon,
raisins and chopped walnuts.
Add the cube of melted butter and
heavy cream.
Mix everything together well.
Now add the cornstarch and mix again.
In another bowl add the Bisquick with
the baking powder.
Add the eggs, 1/2 cup of melted
butter, 1/2 cup of brown sugar, and
1/2 cup of heavy cream.
Mix everything well.
Now add 1 teaspoon of cinnamon and
mix again.
If the dough is dry, add more cream. If it is too wet, add more
bisquick.
In a baking bowl or pan pour the peach mixture in and spread the
bisquick dough over the top.
Sprinkle the top with cinnamon and drizzle a little melted butter
over the top.
Bake in the oven at 350 degrees for 30 minutes or until golden
brown.
Serve with vanilla ice cream!
Yum!
191

The Don’s Best
Biscotti Cookies
INGREDIENTS
7 Cups of Flour
7 Tsp of Baking Powder
1 Tbsp of Annise Seeds
2 Cups of Chopped
Toasted Almonds
1 Tsp of Salt
5 Eggs
3 1/4 Cups of Sugar
2 Tbsp of Vanilla Extract
2 Cubes of Butter
2/3 Cup of Vegetable Oil
1/2 Cup of Whole Milk
1/2 Cup of Gran Mariner Liquor
Preparation
Melt the butter, add the milk and
vegetable oil and mix together. Beat
the eggs and add the sugar, Gran
Mariner and vanilla and mix together.
Add the almonds, the Annise seeds
and the rest of the dry ingredients.
Mix everything together well. Cover
and put in refrigerator for 1 hour.
Preheat the oven to 350 degrees. Make 8 loaves with the cookie dough
and place them on parchment paper on a cookie sheet. Bake them for 20
minutes or until the loaves are slightly golden brown. Cool the loaves
for 30 to 40 minutes. Cut them diagonally and then place them back into
the oven to toast and brown on both sides 7 to 10 minutes.
The best!
192

The Don’s Lemon Meringue Pie
PIE CRUST
INGREDIENTS
2 Cups of Flour
1/2 Tsp of Salt
1 Tsp of Baking Powder
1/4 Cup of Milk
2 Tsp of Sugar
1 Cube of Butter
PIE CRUST
PREPERATION
Mix the flour, baking powder,
sugar and salt together in a bowl.
Add cut up butter and mix. Add
the milk but do not stir. Roll in a
ball and put in the refrigerator for
1 hour. Cut the dough in half and
place one portion between 2 pieces
of waxed paper and roll to fit an 8
or 9 inch pie pan. Peel off top
piece of paper and turn pie crust
upside down into pan. Peel off
paper and you are ready to fill.
LEMON FILLING INGREDIENTS
1 1/2 Cups of Sugar
1/3 Cup + 1 Tbsp of Cornstarch
1 1/2 Cups of Water
3 Egg Yolks Slightly Beaten
3 Tbsp of Butter
2 Tsp of Grated Lemon Peel
The Juice of Half a Lemon
1 Gelatin Package
LEMON
FILLING
PREPERATION
In a pot mix the sugar and
cornstarch. Add 1/4 cup of water
stirring constantly over medium heat
while add the remaining water
gradually.
Add half of the hot mixture into egg
yolks slowly. Add egg mixture into the
remaining hot mixture.
Add the gelatin package.
Bring to a boil and stir. Lower heat
and cook for 5 to 7 minutes until it is
thick like pudding. Stir in the butter
and lemon juice. Pour into the pie
shell.
MERINGUE INGREDIENTS
4 Egg Whites
1/4 Tsp of Cream of Tartar
6 Tbsp of Sugar
1/2 Tsp of Vanilla
MERINGUE PREPERATION
Beat the egg whites and cream of
tartar until frothy. Gradually beat in
sugar a little at a time and add vanilla. Continue beating until stiff and
glossy. Pile meringue filling on pie being careful to seal the meringue onto
the edge of crust. Swirl or pull up tops for decorative top. Bake until
delicately brown 8 to 10 minutes at 400 degrees. Cool gradually in a slightly
warm place.
193

The Don’s Cannoli
Ingredients
1 Cup of Flour
1 Egg
Pinch of Salt
Soured Wine
*you may add vinegar to wine to
make it sour
1 Tbsp Shortening, Melted
Some Shortening for Deep Frying
Tubes for Cooking Cannoli
194
PREPARATION
Melt shortening in a small deep pot. Mix all the ingredients together and add
enough soured wine to make the dough soft and pliable. Roll the dough a little
at a time on a floured board. Roll to about 1/8 inch thickness. Cut into
squares about 3 to 3 1/2 inches. From 2 diagonal corners, wrap dough around
a piece of bamboo that is cut about 4 inches long and 3/4 to 1 inch round.
Fry until golden brown. Drain on paper towels and cool. May be stored in a
covered container for a month. For filling, fill just before serving so shells will
stay crisp. Makes 40 to 45 shells.
Cannoli Filling
2 Cups of Heavy Whipping Cream
1/4 Cup of Powdered Sugar
1 Tbsp of Vanilla
2 Cups of Ricotta Cheese
1 Cup of Mascarpone Cream Cheese
2 Tbsp of Grand Marnier
2 Cups of Shaved Dark Chocolate
1 Tsp of Cream of Tarter
Cherries
PREPARATION
Whip the cream until thick. Add the cream of tartar, powdered sugar, Grand
Mariner, vanilla and whip everything together well. Next add the ricotta
cheese, Mascarpone cream cheese and the shaved chocolate. Mix together
well. Fill the shells and sprinkle powdered sugar over the top. Add a cherry on
top.

The Don’s Scones
2 Cups of Bisquick
2 Tbsp of Corn Starch
2 Eggs
1/2 Cup of Brown Sugar
1/2 Cup of Powder Sugar
1 Tsp of Vanilla
or Almond Extract
1/3 Cup of Heavy Cream
1 Cube of Butter
1 Cup of Chopped
Toasted Almonds
2 Juicy Lemons
2 Tbsp of Honey
Mix the Bisquick with the
brown sugar, eggs, vanilla,
heavy cream and nuts.
Form the scones as large or
small as you like and place
on a greased baking sheet
and put in the oven at 375
degrees for 5 to 7 minutes.
Mix the butter, honey,
powder sugar and lemon
juice and simmer on the
stove until it is all mixed
together. Now add the corn
starch and mix in. Put it in
the fridge so it hardens a
little and becomes thicker.
Take the scones out and
brush them with the glaze.
195

The Don’s Sfingi’s
Ingredients
2 Cups of Flour
2 Tsp of Baking Powder
1 Tsp of Baking Soda
3 Eggs
1/2 Tsp of Salt
2 Tbsp of Sugar
3/4 Cup of Heavy Cream
1 Tsp of Vanilla
Powdered Sugar
Canola Oil
PREPERATION
In a small deep pot heat enough oil so
that it is 2 to 3 inches deep. Use
medium to medium high heat.
Mix the flour, baking powder, baking
soda, salt and sugar in a bowl. Whip
the eggs, Add to flour mixture. Add
vanilla and gradually add in the heavy
cream while slowly mixing. The
consistency should be smooth like a
pancake batter but thicker.
Try a little of the batter in the hot
oil. If the oil is too hot, they will
brown too fast. If the oil is not hot
enough they will not cook in the
middle. The temperature should be
350 degrees.
Drop by tablespoons into the hot oil. Brown lightly on one side, then flip
over and lightly brown the other side. Place on a platter with a paper
towel to absorb the oil. When they are slightly cooled, roll them in
powdered sugar.
196

The Don’s
Cucciddati
FILLING
4 Cups of Slightly Toasted
Chopped Walnuts
4 Cups of Toasted
Chopped Almonds
4 Cups of Raisins
Soaked in Water
1 Package of Lemon Glaze
1 Package of Orange Glaze
1 Package of
Pineapple Glaze
1 Pound of Brown Sugar
3 Tbsp of Vanilla
2 Tbsp of Cinnamon
2/3 Tbsp of Black Pepper
1 Package of Semi-sweet
Chocolate Chips
1 Cup of Brandy
or Bourbon
cookie dough
INGERDIENTS
8 Cups of Flour
6 Eggs
3 Tsp of Salt
2 Cups of Sugar
8 Tsp of Baking Powder
3 Heaping Tbsp of Shortening
(for each cup of flour)
1 13oz Can of Condensed Milk
PREPERATION
Make the filling first. Soak the raisins and
drain. In a large pan or bowl, mix all the
filling ingredients together. Make the cookie
dough by mixing all the ingredients in another
very large bowl. Add milk or you may add a
little water to it. Mix in with other
ingredients. Dough will be soft. Take a nice
portion of dough in your hand and roll on a
floured board to about 1/8 inch thick, 3
inches wide and 12 inches long. Put some
filling in the center of the dough (about 1
inch wide and 1 inch high). Fold top and
bottom over filling, overlapping the top one.
When you fold the bottom over, moisten the
edge with a little water. This will seal the
top one. Cut on an angle about 1 1/2 inches
long. Bake at 375 degrees to 400 degrees
for 10 minutes on the lower rack of the
oven, then 10 minutes on the middle rack.
FROSTING
Powdered Sugar
Cocoa
Margarine or Butter
Milk
Food Coloring
Mixed Colors of Sprinkles
PREPERATION
When the cookies are completely
cooled, make the frosting and frost
with a pastry brush. While still
wet, sprinkle with candies. Keep in
closed plastic container or covered
round can. Will keep for months. In
the freezer, they keep for a year.
To make frosting, put 2 or 3 tablespoons margarine in a small pan; melt it.
Make several small bowls with cocoa, powdered sugar and use food coloring
to make green, pink or whatever colors you like. Add powdered sugar to
the cocoa, then some milk a little at a time. Just to make enough to make
a frosting that is spreadable. The colors are mixed with powdered sugar
and milk. Instead of raisins you can substitute with dried figs.
197

The Don’s Vanilla Coffee
Fruit Dessert
INGREDIENTS
1/2 Cup of Blueberries
1/2 Cup of Raspberries
1/2 Cup of Blackberries
1/2 Cup of Strawberries
1 Carton Vanilla Ice
Cream
1 Can of Sweet
Condensed Milk
1 1/2 Ounces of Cream
De Coco
1 1/2 Ounces of Kahlua
1 Box of Shortbread
Cookies or Graham
Crackers
Preparation
Pour the sweet condensed milk into
a bowl.
Add the Kahlua and Cream De Coco
and mix into the milk.
In a small bowl put two scoops of
vanilla ice cream.
Cut the strawberries the size of
the other berries and spoon them on
top of the ice cream.
Now drizzle the coffee liquor and
milk mixture over the top.
Take your cookies and scoop up and
eat!
198

The Don’s Chocolate
Ricotta Breakfast Toast
Ingredients
1 Loaf of Ciabatta Bread
2 Cups of Ricotta Cheese
Sprinkle of Salt
2 Tsp of Vanilla
1/2 Cup of Sugar
1 Bar of Semi-Sweet Chocolate
3-4 Ounces of Olive Oil
Preparation
Slice the Ciabatta Bread about 3/4 inches thick. Brush both sides with
olive oil. Place them on a hot griddle and toast them until they are golden
brown.
In a bowl add the Ricotta Cheese, vanilla and sugar and mix well. Next
spread the Ricotta spread on the hot toasted Ciabatta bread. Grate the
semi-sweet chocolate bar all over to cover the ricotta.
199

The Don’s Pumpkin Cream Cake
PREPARATION
Ingredients
2 Cups of Flour
2 Tsp Baking Soda
2 Tsp of Baking Powder
1/4 Tsp of Salt
2 Tsp of Cinnamon
1 Tsp of Pumpkin Spice
1/4 Tsp of Nutmeg
1/4 Tsp of All Spice
1/4 Tsp of Ginger
1 Cup of Sugar
1/2 Tsp of Cream of Tartar
3/4 Cup of Vegetable Oil
1 Tsp of Vanilla Extract
2 Cups of Pumpkin Puree
Mix the pumpkin puree, eggs, oil, vanilla
and sugar with a beater. Now take all
your dry ingredients and mix together in
a bowl. Now mix the dry and wet
ingredients together well. Pour into a
buttered baking pan. Bake in a
preheated oven at 350 degrees for 30
minutes.
Check with a toothpick to make sure it
is done. Now take chopsticks or
something similar and makes holes in the
cake all over about 1/2 inches apart.
Now take the condensed milk and
sweetened milk and mix together well.
It will look like too much, but it is not.
Pour the milk mixture over the cake so
it soaks into the holes. Don’t worry is
will all soak in
Put the cake in the refrigerator for 4
hours to cool and let the milk mixture
soak in.
Next take the heavy cream, sugar,
vanilla and cream of tartar. Beat until
it is thick. Now add the Cream cheese
and mix well. When done spread evenly
all over the cake. Cool in the fridge for
1/2 hour and serve.
4 Eggs
1 Can of Evaporated Milk
1 Can of Sweetened
Condensed Milk
1 Pint of Heavy Cream
1 Small Container of
Whipped Cream Cheese
200

Karen’s Carrot Cake
Ingredients
2 Cups of Granulated Sugar
1 1/2 Cups of Vegetable
Oil
4 Fresh Whole Eggs
2 Cups of Pastry Flour
2 Tsp of Baking Soda
1 Tsp of Salt
2 Tsp of Ground Cinnamon
3 Cups of Finely Ground
Carrots
4 Ounces Finely Chopped
Nuts
2 Cups of Powdered Sugar
12 Ounces of Room
Temperature Cream Cheese
1 Tbsp of Vanilla Extract
2 Ounces of Room
Temperature Butter
PREPARATION
In a mixing bowl, mix sugar,
vegetable oil, and eggs.
In another bowl mix the flour, baking
soda, salt and cinnamon.
Next fold dry ingredients into the
wet mixture and blend well.
Fold in carrots and chopped nuts until
well blended.
Distribute batter evenly into
(3) 9 inch cake layer pans or you may
use loaf pans. Generously grease the
pans.
Preheat oven to 300 degrees and
bake for 50 to 60 minutes.
Cool for approximately 1 hour with
the pans inverted.
FROSTING
Mix the powdered sugar, cream
cheese, vanilla and butter.
Beat until thoroughly blended.
201

Karen’s Prune Cake
Ingredients
3/4 Cup of Crisco
3 Eggs
1 1/2 Cups of Sugar
1 1/2 Cups of Mashed Prunes
3/4 Cup of Coffee
1/2 Tsp of Salt
2 Tbsp Chocolate (Unsweetened)
1 1/2 Tsp of Baking Soda
PREPARATION
Cream together the Crisco,
eggs, sugar and then add the
mashed prunes.
2 3/4 Cups of Flour
1/2 Tsp of Cinnamon
1 Cup of Chopped Walnuts
Mix the dry ingredients together, flour, salt, baking soda and
unsweetened chocolate and cinnamon.
Add the dry ingredients to the creamed ingredients and mix.
Add the coffee and the walnuts and mix.
Bake at 350 degrees for 50 minutes.
Makes 3 small loaf pans
202

Karen’s Sesame Cookies
Ingredients
2 Cups of Flour
1/2 Tsp of Baking Powder
1/2 Tsp of Salt
1 Cup of Chopped Almonds
1 Cup Butter Flavored
Crisco
1 Cup of Sugar
1 Egg
2 Egg Whites
1 Tsp of Almond Extract
2 Cups of Sesame Seeds
PREPARATION
In a bowl mix the flour, baking
powder, and salt and chopped
almonds.
In a mixer blend the Crisco, sugar,
egg and almond extract.
Fold the flour mixture into the wet
mixture and mix well.
Form the cookies into small rolls.
Whip up the egg whites and dip
each cookie and then roll in the
sesame seeds.
Bake at 350 degrees for
approximately 10 to 15 minutes
until they are light brown in color.
203