Tuscan-Style Veal Chops
Extra virgin olive oil becomes the base for a savory “board sauce” when mixed with fresh herbs and the natural juices of the meat. Substitute bone-in beef rib eyes or tomahawk steaks if veal is unavailable.
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Spatchcocked Grilled Chicken With Sicilian Salsa
Spatchcocking is a great technique to use when you’re short on time; it can be used on chickens, turkeys, game hens, etc. If grilling isn’t an option, place a cooling rack in a rimmed sheet pan, put the bird on the rack, and roast in the oven. This recipe comes from master griller Steven Raichlen, a longtime member of the Club, whose TV show “Project Fire” airs on American Public Television.
Porchetta-Style Turkey Breast
Well-suited for smaller gatherings, this attractive and fl avorful roulade of turkey breast will be the centerpiece of your festive table. And because I consider fresh-pressed extra virgin olive oil to be Mother Nature’s perfect sauce, I suggest providing the table with extra oil for drizzling.
Barbecued Lamb Skewers (Arrosticini)
This finger food is very popular in Abruzzo. It is traditionally grilled over a fornacella, a shallow trough of charcoal just wide enough to cook 4 inches of skewered meat. (We use a hibachi or grill pan.) The garlic is my addition.