Veal Scallopini Fettuccine

Sometimes you just visualize something that you haven’t seen before and based on your knowledge of what does and should go together, you create something special. This dish is one such experiment and it was amazing!


2 fillets of veal scallopini, cut into long, 1/4 strips
long shaved strips of carrot
fettuccine cooked al dente (apx 11 min), drain
1 anchovy, diced (dried on paper towel)
1 tspn capers (dried on paper towel)Cut veal in half inch straps
1/2 tspn sundried tomatoes, chopped finely
3/4 cup tomato sauce (bought or prepared)
1/2 tspn tomato paste
1/4 cup heavy cream (35%)
1/4 red wine (cab or malbec for depth in taste)
five or six grape tomatoes for topping
Parmesan cheese shredded for topping
onion, sliced and diced


Saute onions till golden and remove.
Add 1 tbsn olive oil to pan and briefly saute anchovy, capers, and carrot strips (try to not let them tangle).
Add veal and saute for 2 minutes max
Add tomato sauce, paste, heavy cream, and wine and cook on low heat till warmed
return onions add cooked fettuccine, mix and untangle carrot slices
top with parmesan cheese

Serve with Calabrese bread and oil and vinegar for dipping

These recipes show up now and again in the escapades of Arthur “Artichoke” Hart, the main character in Robert J. Morrow’s Artichoke Hart Adventures series. Click here to view.


Grilled steak salad with Arugula, Balsamic-glazed onions, Tomatoes, and Feta



This is such a simple salad but I think it’s one of the best ways to eat steak.

INGREDIENTS (to serve 4)

6 tbsp extra-virgin olive oil, divided
1 small red onion, thinly sliced into half moons
1 tsp balsamic vinegar (good dipping quality)
1 tsp brown sugar
kosher or sea salt
black pepper (grated)
1 lb skirt, sirloin or round steak
2 tbsp red wine vinegar
1.5 oz container of baby arugula (about 6 cups)
1/2 pint red grape tomatoes, halved lengthwise (1 cup)
1/2 pint yellow grape tomatoes, halved lengthwise (1 cup)
2 0z feta, crumbled (1/2 cup)


In large skillet, heat 1 tbsn olive oil over medium-high heat. Add onion and saute for 5 minutes, until softened. Add balsamic vinegar and brown sugar, and continue to cook for another 2 minuts, until very soft. Season with salt and pepper. REmove to bowl and let cool.

Rub grill pan with 1 tbsn of olive oil and eheat ovaer high heat. Season steak generously with salt and pepper (sometimes, I’ve marinated steak in dark wine for 30 minutes or even overnight to tenderize and flavour, but it’s not necessary). Grill steak for 3 mintues per side (6 minutes total) for medium rare. Longer if a thick steak and if you want more medium. Remove steak to cutting board, cover, and let sit for 5 minutes. (It will continue cooking so don’t overcook on the grill).

In a large bowl, whisk together red wine vinegar with 4 tablespoons of olive oil. Season with salt and pepper. Add arugula and tomatoes to vinaigrette and toss gently to combine.

Thinly slice steak diagonally across the grain, removing fat.

Divid sald mixture among 4 plates. Top each with caramelized onions, steak, and crumbled feta. Serve immediately with crusty bread and a good oil/balsamic dip.

Braised Brussels Sprouts with Bacon in White Wine


Looking for a great side veggie dish to go with your turkey? Nothing beats this family staple, though this year I changed it up, switching vermouth for white wine and porcetta for maple bacon. And don’t be stingy with the butter; it makes the dish. The aroma would be perfect for open houses!


1/4 cup butter
2 tbsn olive oil
1 small onion, minced
1 tbsn minced garlic
2 lbs brussels sprouts, trimmed and halved
1/2 cup crumbled cooked bacon (or porcetta) (cook while melting butter and sauteing onions)
2 tbsn powedered or syrup-ed chicken bouillion
1/2 teaspoon red pepper flakes
1/2 tsp freshly ground pepper
1/2 cup chardonnay or pinot grigio wine


  1. Melt butter with olive oil in a deep skillet over medium-high heat. Saute onion and garlic in butter mixture until translucent (5-7 min). Add brussels and saute until slightly browned on edges (5-10 min). Sprinkle bacon, chicken bouillon, red pepper flakes, and black pepper over the sprouts mixture; stir and cook until fragrant (about 2 min).
  2. Pour wine over the sprouts mixture, reduce heat to low, place a lid on the skillet, and simmer until the sprouts are desired tenderness (10-15 min)


Official launch of my debut novel!


After seven years of effort, my debut novel is finally here.
New York Fried, the first in the Tales of the Artichoke Hart series, is a spy thriller full of international intrigue, suspense, character shenanigans, and a little humour.

You can get a digital copy right now, immediately downloadable, to read on your Kindle, smartphone, tablet or computer. It’s priced at just $2.99!

Download now:

If you don’t have the kindle app (for your phone or tablet), get it FREE here:

The printed version is 530 pages and takes about 4 days to deliver from Amazon. Order yours here:

Here’s the back cover trailer:

In 2012, President Obama signed an executive order mandating that during a national emergency, Homeland Security will take over all communications.

But the telecommunications giants control the switch.

Until now.

Foreign delegates descend upon a small town in upstate New York to view the “next big thing”. It allows nationwide access to the internet, without cable, phone lines, or wireless towers. And it’s virtually free!

Some seek to license it. Others want to steal it. But one man has a much bolder plan.

A former CIA staffer turned chef is unwittingly charged with preventing America’s first nationwide blackout. And his solution is a recipe to die for.