Great Italian Tomato Sauce

Kelly was coming for dinner the other night, so Don made this up and believe me, this is awsome. Much nicer than most tomato sauces.

  • 1/4 cup extra virgin olive oil
  • pinch of red pepper flakes
  • 2 crushed garlic cloves
  • 3/4 chopped onion (optional)
  • 1 tsp. fresh chopped oregano, divided
  • 1 tbsp. chopped fresh basil, divided
  • 1 tbsp. chopped fresh mint, divided
  • 1 tbsp. fresh Italian parsley,
  • 1 tsp. sugar
  • 1 tp. salt
  • 1/4 tsp. freshly ground pepper
  • 28 oz. can of San Marzano whole tomatoes or 1/2 quart freshly canned garden tomatoes
  • 1/4 cup grated Asiago cheese
  • 2 tbsp. butter

Before you begin, pour the tomatoes into a bowl and crush with your hand. Don’t break them up too small, just large chunks or zap in your blender for a smooth sauce, like I did.

In a large, heavy bottom pot with lid, pour in the olive oil and add the pepper flakes, garlic, onion, most of the oregano, basil and mint,(save a little of each for the end), sugar, salt and pepper. Turn on the burner and slowly bring to hot. When the onions begin to cook, stir for 5 minutes.

Remove the pot from the burner  and add the tomatoes. Turn the heat to medium and stir until they begin to boil. Reduce to simmer, cover and simmer for 90 minutes.

After 90 minutes, remove from the heat, add the reserved herbs and cheese. Add the butter to round out the flavours. Stir again and serve.

In a word: AWESOME

Lobster Ravioli Cream

Finally! This is the missing part of the recipe for Lobster Ravioli. Here we go. It makes a ton, so use what you need and freeze the rest or, have a family reunion. They will love it.


  • 4 lbs. butter
  • 17 oz. Grana Pandano, pre-grated cheese
  • 20 oz. lobster base
  • 12 oz. Dijon mustard

Put butter in mix master with paddle attachment and whip on medium speed until the butter becomes smooth and malleable. Do not add too much air or you will have a whipped butter.

Mix all ingredients in a stainless steel bowl until well incorporated. Place in appropriate container,cover, label and refrigerate.

Finished butter must be well mixed and homogeneous.



Veggie Coleslaw With Poppy Dressing

This is not the usual cabbage coleslaw but made with real vegetables done differently.


  • 3 tbsp. creme fraiche ,(make your own, it is best)
  • 1 1/2 inch piece fresh ginger, peeled and grated
  • 2 1/2 tbsp. fresh orange juice
  • 1 scant tsp. poppy seeds
  • salt and pepper to taste
  • 2 small carrots
  • 4-5 radishes
  • 1 small bulb fennel (about 1/2 pound)
  • 1/4 pound green beans, trimmed

In a small bowl whisk together the creme fraiche, ginger, orange juice and half of the poppy seeds. Season to taste. Refrigerate until using.

Peel and julienne the carrots. Slice the fennel crosswise and as thinly as possible. Cut the beans in half and then lengthwise. Trim the radishes and thinly.

Combine the vegetables in a medium bowl and toss with the dressing immediately before serving. Garnish with the remaining poppy seeds.


Note: To make your own creme fraiche take 2 tbsp. buttermilk and 1 cup of cream. Mix together well in a glass container and cover with plastic wrap.

Sit on counter for two days without touching. Stir well before covering and refrigerate for up to 10 days. Voila! You made your own. Use it often even as a garnish with apple pie or soups.

Very versatile.



Tomato Bisque With Roasted Lobster

There are bisques and then there is this one….if you don ‘t have/want lobster, try it with scallops. Just as yummy!


  • 2- 8 oz. lobster tails
  • 2 tsp. butter
  • Bisque
  • 8 sun dried tomatoes
  • 4 cups of chicken broth (turkey broth if you have it)
  • 12 medium very ripe plum tomatoes
  • 2 large red bell peppers
  • 2 shallots
  • 1 garlic clove, unpeeled,
  • 1 tbsp. olive oil
  • pinch of salt
  • 1/4 tsp. cayenne
  • 3 tbsp. dry sherry
  • 1 cup heavy whipping cream
  • 2 tbsp. finely chopped parsley
  • Warm Baguette


Preheat oven to 350 degrees. Using a pair of scissors, cut the lobster tails along the back almost to the tail; turn over and cut along each side to prevent the tail from curling.

Place back side up (single cut) on a parchment lined baking sheet. Force the sides together so the meat protrudes from the shells. Dot with butter and roast for about 15 minutes or until the shell is red and the center of the lobster is hot and not grayish in colour. Cool, then remove the shells. Coarsely chop and set aside.


Increase oven temperature to 400 degrees. Coat a large baking sheet with Pam spray and cut the sun dried tomatoes into strips and soak in the stock while the vegetables are roasting. Core the unpeeled tomatoes, seed and cut in half. Cut the peppers in half, core and seed. Peel and cut the shallots in half. Place them cut-side down on the baking sheet. Place the garlic in the middle of the pan. Drizzle with olive oil. Roast, uncovered for about 30 minutes until the tomatoes are lightly browned and very soft. Remove the peels from the vegetables and discard.

Puree the vegetables and sun dried tomatoes with stock in a blender. Whirl in the salt, cayenne and sherry. Add more stock if needed to acquire the correct texture. Taste and adjust the seasoning as needed.

Pour soup in a large saucepan, stir in the cream. Heat over low heat until very hot, but NOT boiling. Divide the lobster into warmed soup bowls, ladle in the hot soup and garnish with the parsley. Serve with warm buttered baguette slices.

What did I tell you?  THE best there is…..serve with a chilled White wine (not heavy like a Chardonnay) and you will hear the angels singing for sure.


Moroccan Chicken With Dates

For the more adventurous, this is a different way to serve chicken. Serve with couscous or rice. Add a generous dollop of sour cream and Voila! You did it again. Damn!


  • 3-4 lbs. chicken breast halves, thighs and drumsticks
  • 1 tbsp. flour
  • 1 tbsp. olive oil
  • about 10 shallots, peeled
  • 2 cinnamon sticks
  • 1 1/2 tsp ground ginger
  • 1/2 tsp. tumeric
  • pinch of cayenne pepper
  • 3 cups chicken broth
  • 5 tbsp. lime juice, divided
  • 12 dated, pitted and halved
  • 1/2 cup almonds, toasted and chopped
  • 1/4 cup chopped cilantro

Sprinkle the chicken with salt, pepper and flour. Heat oil in a heavy pot on medium heat and add half the c hicken pieces, turning occsionally for ab out 13-15 minutes.

Transfer the chicken to a baking sheet and repeat with the remaining chicken. Pour off all but 2 tbsp. of the fat from the pot and discard. Reduce the heat to medium and add the shallots to the pot, saute until golden. This should take 4-6 minutes.

Add the cinnamon, ginger, cumin, tumeric and cayenne and stir until it becomes fragrant. This takes only a minute. Now increase the heat to high, add the broth and 3 tbsp. of lime juice. Bring to the boil, reduce to low, cover and simmer for 20 minutes until the shallots are softened.

Reduce the heat and simmer until the juices run clear ( for about 20 minutes) when you cut into the thickest part of the drumstick is pierced with a knife.

Transfer the chicken and shallots to a platter, tent with foil. Boil the juices in the pan until slightly thickened. Stir in the dates and the remaini g lime juice. Reduce and simmer gently for another 2 – 3 minutes.

Pour the sauce with dates over the chicken. Sprinkle with almonds and cilantro. Serve immediately.

Now, everyone will think you just returned from an exotic vacation and this is what you had there.



Orange Tarragon Butter

This flavoured butter is so versatile…is also delicious with grilled fish, chicken or steamed vegetables BUT is especially wonderful with lobster.

  • 1/3 cup softened butter
  • 1 clove grated garlic
  • 1 tsp fresh tarragon and 1 tsp fresh parsley
  • 1/2 tsp. grated orange zest
  • light pinch of salt

Mash these all together. Cover and refrigerate up to 3 days or freeze up to 2 months.  When ready to serve, melt over low heat and serve with that wonderful lobster you saved for. YUMMY!

Healthy Martini

this is sooooo healthy for you. Makes you think it could have been considered for breakfast. Hush! The children are listening. Try this on a beautiful sunny, let’s bbq kind of day OR just relaxing on a sunny deck with not a care in the world.


  • 2 parts Orange Vodka
  • 1 part Triple Sec
  • 2 parts orange juice
  • 1 part white Chocolate liqueur


Pour ingredients into a shaker filled with ice and strain into prepared martini glasses. Garnish with (what else?) a slice of fresh orange.