Italian Stallion Recipes

Steps:

• 1. Slice all meats (except for hamburger) into slivers and put into a frying pan and cook on medium to high heat cook until all meat is on the crispy side.
• 2. Brown ground beef with salt and pepper, and dice up green peppers.
• 3. Cut 4 slices of fresh mozzarella then cube up each slice and set aside.
• 4. Grate or finely chop the 2 garlic cloves.
• 5. Get a large sheet pan out, drizzle the pan with olive oil, and salt and pepper.
• 6. Cut the whole loaf of crusty Italian bread into half, put the cut side (where the inside of the loaf is exposed) down and rub the bread on the pan where the bread will absorb the olive oil and salt and pepper.
• 7. Sauce both pieces of the bread, use just a small pinch of red pepper flakes for each piece, and sprinkle on the grated or finely chopped garlic, and then sprinkle the shredded mozzarella cheese to cover the sauce.
• 8. Pile on all the meat and green peppers then add the cubed fresh mozzarella and sprinkle the dried oregano, and dried basil on top.
• 9. Preheat the oven to 400 degrees and bake for 15 minutes.

Steps:

• 1. Add the liqueurs into a shot glass (or small cordial glass) in the order listed.
• 2. Serve immediately.

Steps:

• On a small cutting board, lay down a piece of plastic wrap, about 2 feet long. Stack the provolone cheese in the center in a roughly 5-inch area. Layer the sopresetta on top of the provolone followed by layers of salami, basil leaves, prosciutto, and mozzarella. Wrap tightly in plastic wrap, place in refrigerator, a 1/2 hour, with a heavy plate on top to press mixture together.
• In a large salad bowl, toss together lettuces, pepperoncini, peppadew and olives.
• In a small bowl combine balsamic vinegar, oregano, parsley, thyme, garlic, salt and pepper. Slowly whisk in oil to incorporate.
• Remove cheese and meat stack from refrigerator and slice it into 2 1/2-inch strips that are 1/4-inch thick. Add dressing to salad and toss. Decorate top with meat and cheese pressed slices. Garnish with Parmesan.

Steps:

• In a hot frying pan over medium heat, cook the bison burger to desirable temperature, (best medium-rare). Add the mortadella and salami and top with the cheese. Cover to melt the cheese, about 30 seconds. Toast the bun and spread it with butter. Remove the burger form the pan and put it on the bottom of the bun. Top with hot chopped peppers, lettuce, tomato and pickles. Drizzle with the vinaigrette and cover with the top of the bun. Serve.

Steps:

• For 6 drinks:.
• Pour vodka, tomato juice, worchestershire, and pesto into a large pitcher.
• Stir in chili powder, cumin, and pepper.
• Cut zucchini in thin strips or using a decorative mini-cookie cutter, make fun shapes.
• Using a slice of lemon, wet the rim of each glass.
• Dip the glass into salt, making sure the rim has salt all around.
• Add ice to glasses.
• Pour mixture into each glass, add olives and thin zucchini spear for stirring or use zucchini shapes and olives on a toothpick. Set on the edge of each glass.
• Add a straw.
• For one drink:.
• 1 oz vodka.
• 5 oz tomato.
• Dash of each spice.
• 1/2 t pesto and worchestershire.
• Mix in glass and serve.