The Don Zoccoli Family Recipe Book

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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
Page 7 and 8:
eakfast The Don’s Breakfast Berry
Page 9 and 10:
BEEF The Don’s Filet Shish Kabob
Page 13:
It is essential to keep in your pan
Page 18 and 19:
The Don’s Crème Brulee French To
Page 20 and 21:
The Don’s Fruit Pancake Soufflé
Page 22 and 23:
The Don’s Joe’s Eggs Preparatio
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The Don’s Quiche PREPARATION Butt
Page 26:
Ingredients 3 Carrots 1 Whole Celer
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The Don’s Braciole Ingredients 4-
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1 Pound (21-32) Tiger Shrimp Cleane
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2 Cups of Bread Flour 1 Tsp of Salt
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The Don’s Baked Rosetti Ingredien
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First put the mayonnaise in a bowl.
Page 42 and 43:
6 Ripe Roma Tomatoes 1 Bunch of Fre
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The Don’s Ricotta Bruschetta Loaf
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4 Cups of Flour 1 Tsp of Sugar 3 Ts
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The Don’s Chicken Soup Ingredient
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The Don’s Gnocchi Clam Chowder Pr
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The Don’s Minestrone Soup PREPARA
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The Don’s Split Pea Soup Ingredie
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6 Cups of Chicken Broth 2 Onions 2
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The Don’s Butternut Squash Arugul
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The Don’s Grilled Caprese Portabe
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The Don’s Potato and Veggie Salad
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The Don’s Romaine Salad Ingredien
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The Don’s Rib Eye Steak Pita Ingr
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The Don’s Muffaletta Ingredients
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The Don’s Short Rib Sandwich Prep
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The Don’s Roasted Duck Sandwich P
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The Don’s Chicken Caprese Salad S
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The Don’s Lamb Burger PREPARATION
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The Don’s Stromboli INGREDIENTS S
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The Don’s Cheesy Butter Garlic Sw
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The Don’s Garlic Rosemary Olive O
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The Don’s Grilled Portabella Mush
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The Don’s Mashed Potatoes Ingredi
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The Don’s Sautéed Potatoes Ingre
Page 102 and 103:
The Don’s Veggie Dish Ingredients
Page 107 and 108: Ingredients 2 Tbsp of Garlic 2 Onio
Page 109 and 110: Ingredients See “The Don’s Mari
Page 111 and 112: Ingredients 1 Large Chuck Roast 1 B
Page 113 and 114: The Don’s Pasta Masha Beduo Ingre
Page 115 and 116: The Don’s Pasta Fusilli Ingredien
Page 117 and 118: Ingredients 6-8 Short Ribs 8 Ounces
Page 119 and 120: The Don’s Creamy Pesto Pasta with
Page 121 and 122: The Don’s Gnocchi and Pesto Sauce
Page 123 and 124: The Don’s Shrimp Scampi Pasta Ing
Page 125 and 126: The Spicy Jambalaya Pappardelle Pas
Page 127: The Don’s Vodka Tomato Cream Sauc
Page 132 and 133: The Don’s Bolognese Sauce Sauce A
Page 134 and 135: The Don’s Butter Garlic Parsley S
Page 136 and 137: The Don’s Pesto Sauce PESTO INGRE
Page 138 and 139: The Don’s Vodka Tomato Cream Sauc
Page 143 and 144: The Don’s Filet Shish Kabobs Ingr
Page 145 and 146: The Don’s New York Steak Marsala
Page 147 and 148: The Don’s New York Steak Piccata
Page 149 and 150: The Don’s Veal Parmesan Preparati
Page 151 and 152: Slice the Roma tomatoes and slice t
Page 153: The Don’s New York Steak with Roa
Page 157 and 158: The Don’s Beef Stew INGREDIENTS 6
Page 159 and 160: The Don’s Meatloaf Ingredients 3
Page 161 and 162: PREPARATION The Don’s Breaded Mea
Page 163 and 164: The Don’s Rib Eye Stir Fry Prepar
Page 165 and 166: The Don’s Steak Tacos Preparation
Page 167 and 168: The Don’s Short Rib Coq Au Vin In
Page 173 and 174: The Don’s Chicken Parmesan INGRED
Page 175 and 176: The Don’s Chicken Piccata Prepara
Page 177 and 178: The Don’s Rolled Chicken Scallopi
Page 179 and 180: Ingredients 2 Whole Chickens 5-7 Ou
Page 181 and 182: The Don’s Chicken Salsa Verde PRE
Page 183 and 184: The Don’s Chicken Stew Ingredient
Page 185 and 186: INGREDIENTS 2 Whole Fryers 1 Onion
Page 187 and 188: Ingredients 1 Celery Whole Stalk 1
Page 189: Ingredients 3-4 Skinless Boneless C
Page 194 and 195: The Don’s Roasted Pulled Pork PRE
Page 196 and 197: The Don’s Pork Marsala Ingredient
Page 198 and 199: The Don’s Pork Scallopini INGREDI
Page 200 and 201: The Don’s Pesto Marinated Bone in
Page 202 and 203: The Don’s Pork Schnitzel Ingredie
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The Don’s Baked Roasted Italian S
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The Don’s Sausage Fajitas Ingredi
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Ingredients 2 Whole Crabs 20 Clams
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The Don’s Lemon Zest Poached Salm
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The Don’s Stuffed Lobster Tails I
Page 217:
The Don’s Tilapia Filets Ingredie
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2-3 Pounds of Venison Meat 2 Yellow
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The Don’s Braised Rabbit Ingredie
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Soak the wild ducks in vinaigrette
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The Don’s Roasted Lamb Osso Bucco
Page 230 and 231:
The Don’s Wine Simmered Lamb Prep
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Cut the pheasants into smaller piec
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The Don’s Pickled Pig’s Feet In
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The Don’s Cabbage Rolls Ingredien
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The Don’s Risotto Milanese Ingred
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The Don’s Stuffed Zucchini Ingred
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The Don’s Baked Alaskan Dessert P
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Ingredients 5 Fresh Ripe Peaches or
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The Don’s Lemon Meringue Pie PIE
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The Don’s Scones 2 Cups of Bisqui
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The Don’s Cucciddati FILLING 4 Cu
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The Don’s Chocolate Ricotta Break
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Karen’s Carrot Cake Ingredients 2
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Karen’s Sesame Cookies Ingredient
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The Don Zoccoli Family Recipe Book

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