The Don Zoccoli Family Recipe Book

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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!
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
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The Don’s Fruit Pancake Soufflé
Page 22 and 23:
The Don’s Joe’s Eggs Preparatio
Page 24 and 25:
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
Page 40 and 41:
First put the mayonnaise in a bowl.
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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
Page 59:
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
Page 79 and 80:
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
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The Don’s Veggie Dish Ingredients
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Ingredients 2 Tbsp of Garlic 2 Onio
Page 109 and 110:
Ingredients See “The Don’s Mari
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Ingredients 1 Large Chuck Roast 1 B
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The Don’s Pasta Masha Beduo Ingre
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The Don’s Pasta Fusilli Ingredien
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Ingredients 6-8 Short Ribs 8 Ounces
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The Don’s Creamy Pesto Pasta with
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The Don’s Gnocchi and Pesto Sauce
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The Don’s Shrimp Scampi Pasta Ing
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The Spicy Jambalaya Pappardelle Pas
Page 127:
The Don’s Vodka Tomato Cream Sauc
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The Don’s Bolognese Sauce Sauce A
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The Don’s Butter Garlic Parsley S
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The Don’s Pesto Sauce PESTO INGRE
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The Don’s Vodka Tomato Cream Sauc
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The Don’s Filet Shish Kabobs Ingr
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The Don’s New York Steak Marsala
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The Don’s New York Steak Piccata
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The Don’s Veal Parmesan Preparati
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Slice the Roma tomatoes and slice t
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The Don’s New York Steak with Roa
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Ingredients 1 London Broil Roast 1
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The Don’s Beef Stew INGREDIENTS 6
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The Don’s Meatloaf Ingredients 3
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PREPARATION The Don’s Breaded Mea
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The Don’s Rib Eye Stir Fry Prepar
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The Don’s Steak Tacos Preparation
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The Don’s Short Rib Coq Au Vin In
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The Don’s Chicken Parmesan INGRED
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The Don’s Chicken Piccata Prepara
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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
Page 204 and 205: The Don’s Baked Roasted Italian S
Page 206 and 207: The Don’s Sausage Fajitas Ingredi
Page 211 and 212: Ingredients 2 Whole Crabs 20 Clams
Page 213 and 214: The Don’s Lemon Zest Poached Salm
Page 215 and 216: The Don’s Stuffed Lobster Tails I
Page 217: The Don’s Tilapia Filets Ingredie
Page 222 and 223: 2-3 Pounds of Venison Meat 2 Yellow
Page 224 and 225: The Don’s Braised Rabbit Ingredie
Page 226 and 227: Soak the wild ducks in vinaigrette
Page 228 and 229: The Don’s Roasted Lamb Osso Bucco
Page 232 and 233: Cut the pheasants into smaller piec
Page 238 and 239: The Don’s Pickled Pig’s Feet In
Page 240 and 241: The Don’s Cabbage Rolls Ingredien
Page 242 and 243: The Don’s Risotto Milanese Ingred
Page 244: The Don’s Stuffed Zucchini Ingred
Page 249 and 250: The Don’s Baked Alaskan Dessert P
Page 251 and 252: Ingredients 5 Fresh Ripe Peaches or
Page 253 and 254: The Don’s Lemon Meringue Pie PIE
Page 255 and 256: The Don’s Scones 2 Cups of Bisqui
Page 257 and 258: The Don’s Cucciddati FILLING 4 Cu
Page 259 and 260: The Don’s Chocolate Ricotta Break
Page 261 and 262: Karen’s Carrot Cake Ingredients 2
Page 263: Karen’s Sesame Cookies Ingredient
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The Don Zoccoli Family Recipe Book

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