Good Food Stuff

I love a food challenge. I love it when someone asks: Can you make that tonight? or Can you make this? Well, this was a week for pretty good food. One night it was meatloaf with beef and pork and onion, celery, garlic, diced tomatoes. Another it was cous cous with Lamb Tajine. Since I have not made that ins about six months, it is still considered a challenge because cooking it only a couple of times a year I forget some things.
   Then it was Sopa de Mariscos, with shrimp, calamari, scungilli, mussels, and crayfish in a spicy tomato soup with cilantro and capellini to give it body.
   Then it was Duck breast with a nice savory sauce.
   Then it was, last night bracciole. I have not made that in 20 years, but my daughter Madeleina saw that my friend Al Giordano, from NarcoNews.com had made bracciole and asked me to make it. So I went and bought flank steak, butterflied it, cleaned it, laid it out, laid out fresh spinach along the entire 18 inches of meat, put a mix of very sharp provolone with tomatoes sauteed with onions and garlic in olive oil on that, then added fresh smoked mozzarella, sea salt and cracked black pepper. Then I rolled the two lengths of meat up and tied them with butcher cord and browned them on all sides. I put them aside, put garlic, diced red onion and later diced tomatoes into the pan, cleared it with half a bottle of red wine, then added a jar of organic Bertoli tomato sauce and a second jar full of organic vegetable broth. Little salt, little pepper, little oregano from Peru and once that had cooked about an hour and was looking fine, I put the two braccioles into the sauce, covered it with silver foil and cooked it for about 100 minutes, until that meat was falling apart good.
   That meat was so good it made good bracciole look not so good. Hey Al! Thanks for the idea!!!!
   Today, Sierra asked for homemade Ceasar salad dressing. I have no idea where she got it but I got out the organic eggs, cracked a couple and tossed the yolks only into a bowl and slowly added olive oil until it started to cream, or emulsify as we'd say in the kitchen. To that I added crushed garlic, salt, cracked black pepper, juice of a good lime, Worstershire sauce and finally some finely ground peccorino-romano cheese. I skipped the anchoves because the girls would find them too strong.
   So now we got it. And it's gonna be good going along with the chicken wings I just deep fried.
Bon Appetit!