FOR A COLD OR HOT SUMMER SUPPER

Buy a whole tenderloin of beef.

Set your oven to 350 degrees.

Rub the tenderloin with salt, fresh ground pepper, a good Dijon mustard.

Get a large roasting pan and drizzle a good olive oil all over it.

Turn the fire on the stove up to medium high and then sauté as much fresh garlic as you like. I usually sauté about 20 cloves of garlic until they are golden brown.

Put the whole tenderloin on top of the garlic and brown all sides of the tenderloin.

After it’s browned, put the whole pan with the garlic and the tenderloin into the hot 350 degrees oven and shut the door and don’t open it for 35 Minutes.

Take the tenderloin out of the oven and let it rest for 20 minutes for a medium rare tenderloin.

Slice it and serve with small rolls and Dijon mustard for a room temperature summer dinner or picnic.

1 pint Blueberries or other berry

1 ½ teaspoons Lemon Juice

1/8 teaspoon Cinnamon

1/4 cup Flour

1/4 cup Whole Wheat Pastry Flour

1/4 cup Sugar

1/4 cup Butter at room temperature                                    

Preheat the oven to 375 degrees.

Mix the berries, lemon juice and cinnamon together and put in a shallow baking dish.

Mix the flours, sugar and butter together with a fork and sprinkle evenly over the top of the berries.

Bake for 45 minutes or until browned on top.

Homemade vanilla ice cream is the crowning touch.

This recipe is easily doubled, tripled and quadrupled.

4 - 1 lb. to 1.5 lb. lobsters

2 Large Shallots

2 Tbs. Garlic

1 Bottle Dry White Wine

½ C. Cognac

1 Sm. Red Bell Pepper

2 tsp. Red Pepper Flakes (maybe more to taste)

2 Large Cans San Marzano whole peeled tomatoes

1/2 tsp. Sugar

2 Tbs. fresh Basil

8 Tbs. Fresh Flat Parsley

2 tsp. Oregano

1 Twig of Thyme

¼ C. Olive Oil

1 lb. Pasta (Bucatini or Linguini)

I usually prepare this sauce in 2 days, getting the dirty work out of the way so I can enjoy my guests the night of the dinner…. but it can also be prepared and enjoyed in 1 day.

Add fresh lobsters to boiling water for about 10 minutes (only par cook them) til they just begin to turn red.

Remove from pot and chill with ice to stop them from cooking. When cool, split off tails and large claws and set aside. Add rest of lobsters to pot of boiling water. Remove meat from tail and claws and refrigerate until ready to use. Add remaining shells and 2 C. of wine to pot. Add water if needed and boil for about 10-20 minutes until you have about a quart and a half of broth. Remove shells and gunk and strain remaining liquid with cheesecloth. Set aside about 1 C of stock and freeze the rest. Great for any kind of seafood dish.

To make Sauce – In deep pot add 1/2 C. Olive Oil and finely minced shallots, chopped red bell pepper, 2 tsp. red pepper flakes, 1 Tbs. Thyme, 2 Tbs. Basil and Sugar. Once shallots start to brown add 1 tsp. salt., tomatoes and cook for about 45 min. to 1 hour. Cool to room temperature and refrigerate until next day. If serving the same day add the 1 C Stock and 1/4 C. Cognac BEFORE adding the tomatoes, cook for about 15 minutes and after adding tomatoes cook for another 30 – 45 mins. Add white wine if sauce gets too thick.

Second Day – Remove sauce and par cooked lobster meat from refrigerator and bring to room temp. Boil 1 C. stock, add 1/4 C. Cognac and continue reducing until you have about 1 C. liquid and the Cognac is burned off. Bring sauce to a boil, add reduced stock and simmer for 30 minutes. Add more wine to sauce if needed. Boil salted water for pasta (I usually do this much earlier and just reheat to boil when ready). When ready to eat, add pasta (I like Bucatini) to boiling water til al dente. While cooking, add lobster to sauce for just a few minutes, careful not to over cook. Taste and adjust seasoning if necessary. Add pasta to sauce in pot, sprinkle with fresh parsley, serve with fresh bread for dipping and a nice Caesar Salad .        Finito!