This is an easy, do-ahead, delicious pork roast, perfect for entertaining. I like it because I can pulse everything for the rub in the food processor, rub it on the pork, cover, refrigerate, and cook at my convenience.

1 Boneless pork roast, 2 to 3 lbs.
3 T softened butter
3-oz. finely chopped prosciutto
3 T finely minced garlic
3 T freshly minced rosemary (or 1 1/2 T dried)
freshly ground black pepper
2 T freshly grated parmesan cheese
2 C dry white wine

• Mix together butter, prosciutto, garlic, rosemary, and black pepper by pulsing in the small bowl of a food processor and set aside (can be made in advance and refrigerated up to one day, but warm to room temperature before proceeding).
• Preheat oven to 350.
• Cut slits about an inch or so long and a half inch or so deep all over the top of the roast.
• Spread the butter mixture over the roast, working to get it into the slits you made earlier - very important.
• (At this point you can wrap roast in plastic wrap and refrigerate overnight and up to 1 day).  Put prepared roast in a roasting pan, pour wine slowly over it, and cook for about 1 1/2 hours, depending on the size of the roast, basting about every 30 minutes or so with pan drippings.  I like to pull it when it reaches an internal temp of 135 and then let it rest under foil for about 15 minutes before serving.

My friends Les and Andrea are both wonderful cooks and an invitation to dinner at their gulf-front home is a guaranteed gourmet treat.  Les has spent a lot of time in Budapest recently and he brought this soup recipe back which he served to us the other night as a first course.  I was amazed.  This has such a deep, rich flavor you’d swear you were eating something slow simmered in beef but no - it’s just mushrooms.  This could be a full winter meal with just some crusty artisan bread on the side and a salad.

Many thanks to Les for sharing this terrific soup which I know I’ll be making quite often.

4 T unsalted butter
2 C chopped onions
1 lb. fresh mushrooms, sliced
2 t dried dill weed
1 T paprika
1 T soy sauce
2 C chicken broth
1 C milk
3 T all-purpose flour
1 t salt
ground black pepper to taste
2 t fresh lemon juice
1/4 C chopped fresh parsley
1/2 C sour cream

• Melt the butter in a large pot over medium heat.  Saute the onions in the butter for 5 minutes.  Add the mushrooms and saute for 5 more miutes.  Stir in the dill, paprika, soy sauce and broth.  Reduce the heat to low, cover and simmer for 15 minutes.
• In a separate small bowl, whisk the milk and flour together.  Pour this into the soup and stir well to blend. Cover and simmer for 15 more minutes, stirring occasionally.
• Finally, stir in the salt, pepper, lemon juice, parsley and sour cream.  Mix together and allow to heat through over low heat, about 3 to 5 minutes.  Do not boil. Serve immediately.

We have a lot of appetizer buffet get-togethers out here on the Cape and Andrea inevitably is asked to bring this flavorful favorite dish as her contribution.  They’re usually the first plate to disappear from the table, so those into arriving ‘fashionably late’ are sure to miss out!

1 stalk celery diced small
1 sm. onion diced small
1/2 small green pepper diced small
1/2 c dried bread crumbs
1 egg 1/2 c. mayonnaise
1/2 tsp prepared mustard (I used Grey Poupon and would add more the next time)
1 tsp seasoned salt
2 c or 1 lb. crab meat  

• Use foil shells or clean and prepare 10 crab shells or use small baking dish.  Spray with Pam.  
• Saute celery, onion, and green pepper in pan with olive oil.  Cool.  
• Mix remaining ingredients in a mixing bowl and then mix in sauted vegetables when they are cool.  Place in shells or baking container.  Brush with butter (I topped with fresh bread crumbs and butter). 
• Bake in 350 degree oven for 20-25 minutes.

I like having this on an evening when we’ve been out on the bay sailing all day as it goes together in just a few minutes, perfect when all you want to do is stay kicked back and relaxed. 

4 chicken thighs w/skin & bones
flour seasoned with salt  pepper
2 T EVOO
1/2 onion, chopped
1/4 lb. mushrooms, sliced
1 clove garlic, minced
2 T tomato paste
1/2 t dried rosemary, crumbled
1/4 t dried thyme, crumbled
1/2 C dry white wine
2/3 C chicken broth
chopped fresh parsley for garnish
buttered egg noodles as an accompaniment, if desired

• Pat the chicken dry with paper towels and dredge it in the flour, shaking off the excess.
• In a flameproof casserole heat the EVOO over moderate heat until it is hot but not smoking.  In it brown the chicken and then transfer to a plate.
• Add to the casserole the onion, mushrooms, garlic, tomato paste, rosemary and thyme and cook over moderate heat, stirring, for 1 minute.  Return the chicken, skin side up, to the casserole; add the wine and broth, and bring to a boil.
• Braise the chicken, covered, in a pre-heated 400 oven for 20 minutes or until it is tender.
• Season with salt and pepper, sprinkle with the parsley, and serve over hot noodles.