Page 2 - Beef Tenderloin
2 Whole Roasted Beef Tenderloin with Potatoes and Onion Soffrito Whole Roasted Beef Tenderloin with Potatoes and Onion Soffrito Beef Tenderloin Ingredients: (2) 8 oz pcs of Beef Tenderloin Kosher Salt/Black Pepper1 tsp Extra Virgin Olive Oil Directions: Preheat a medium cast iron skillet in the IL F...
Page 3 - Artichoke & Blue Crab Dip, Tandoori Naan; Chicken; Whole Chicken & Roasted Fingerling Potatoes & Garlic
Artichoke & Blue Crab Dip, Tandoori Naan Ingredients: 6 oz Fresh Lump Crabmeat½ tsp Sour Cream 1/4 tsp Fresh Oregano1 tsp Seasoned Dry Bread Crumbs1/4 tsp Dijon Mustard½ tsp Olive Oil½ tsp Ground Black Pepper2 pcs Tandoori Naan (flat bread)6 oz can Artichoke Hearts (chopped)6 oz pkg Frozen Chopp...
Page 4 - Tuna Steak
Tuna Steak Ingredients: (2) 7 oz Tuna SteaksKosher Salt/Black Pepper 1 tsp Extra Virgin Olive Oil Directions: Preheat a medium cast iron skillet in the IL Forno at 550°F. Season (2) 7oz tuna steaks with kosher salt & black pepper. Place 1 tsp extra virgin olive oil in cast iron pan and place tun...
Page 5 - Calamari; Rack of Lamb, Three Bean Stew, Red Wine Sauce; Rack of Lamb
Calamari Ingredients: 1 cup Calamari (shaved)4 Tbsp Tomatoes (diced)1 tsp Extra Virgin Olive Oil½ bottle of Pinot GrigioFresh Herbs Directions: Place 1 cup shaved calamari in pre-heated skillet with 4 Tbsp diced tomatoes, 1 tsp extra virgin olive oil, ½ bottle of Pinot Grigio, & fresh herbs. Roa...
Page 6 - Ribeye; 2oz Ribeye, French Bean Casserole, Herb Butter; Cornish Game Hen; Cornish Game Hen stuffed with Wild Rice; French Bean Casserole
Ribeye Ingredients: 2 pcs Black Angus RibeyeKosher Salt/Black Pepper1 tsp Extra Virgin Olive Oil Directions: Preheat a medium cast iron, ribbed grilling skillet in the IL Forno at 550°F. Season (2) 12oz pieces of Black Angus Ribeye with kosher salt & black pepper. Place a 1 tsp extra virgin oliv...
Page 7 - Pork Rack
Pork Rack, Roasted Root Vegetables, Natural Jus Pork Rack, Roasted Root Vegetables, Natural Jus Pork Rack Ingredients: 1 Pork Rack (frenched)Kosher Salt/Black Pepper3 tsp Extra Virgin Olive Oil Directions: Preheat a medium cast iron skillet in the IL Forno at 550°F. Season 1 frenched pork rack with ...
Page 8 - Veal Tenderloin
Roasted Veal Tenderloin, Sweet Corn Polenta, Natural Jus Roasted Veal Tenderloin, Sweet Corn Polenta, Natural Jus Veal Tenderloin Ingredients: (2) 8 oz pcs of Veal Tenderloin Kosher Salt/Black Pepper1 tsp Extra Virgin Olive Oil Directions: Preheat a medium cast iron, ribbed grilling skillet in the I...
Page 9 - Mussels; Pork Tenderloin
Steamed Mussels with Garlic, Italian Sausage & North Coast Schrimshaw Ale Steamed Mussels with Garlic, Italian Sausage & North Coast Schrimshaw Ale Mussels Ingredients: 1 cup Mussels4 tsp Citrus Butter*½ bottle North Coast Scrimshaw Pilsner1 tsp Extra Virgin Olive Oil½ cup Spicy Italian Saus...
Page 10 - Whole Roasted Quail; Straw Mushroom & Pepper Salad; Sea Bass Steak
Whole Roasted Quail Ingredients: (2) 8 oz Quails (semi-boneless)Kosher Salt/Black Pepper. Directions: Season (2) 8 oz quails, semi boneless, with kosher salt & black pepper. Place on preheated skillet for 6-8 minutes at 500-550°F rotating through hot spots in the IL Forno until all juices run cl...
Page 11 - Oven Seared Scallops; Oven Seared Scallops, Roasted Peppers, Lemon Thyme Dressing; Roasted Peppers
Oven Seared Scallops Ingredients: 5 - 10 ScallopsKosher Salt/Black Pepper Directions: Season 5-10 scallops with kosher salt & black pepper and place in IL Forno at 550°F in a medium preheated skillet. Sear scallops in IL Forno for approximately 3 minutes each side or until golden on each side. O...
Page 12 - Salmon Fillets; Roasted Lobster
Salmon Fillets Ingredients: 7-8 oz Salmon FilletsKosher Salt/Black PepperExtra Virgin Olive Oil Directions: Season salmon fillets with salt and pepper. Pre-heat anodized aluminum sizzle platter at 525- 600°F. Lightly oil sizzle platter and roast in IL Forno for 3 - 6 minutes, medium to well done. Sa...
Page 13 - Sizzling Shrimp, Lemon Tarragon Marinate, Piquillo Peppers
Boneless Lamb Leg Ingredients: 3 - 4 lb Boneless Leg of LambKosher Salt/Black Pepper Directions: Standard 3-4 lb boneless lamb leg seasoned with kosher salt & black pepper. Place in an open roasting pan for 40-45 minutes in IL Forno at 475 - 525°F(this will produce medium) or until desired tempe...
Page 14 - Clams; Wood Roasted Clams, Citrus Butter, Crusty Bread; Wood Roasted Trout; Whole Roasted Trout, Soft Goat Cheese Grits, Roasted Tomatoes; Bread
Clams Ingredients: 1 cup Clams4 tsp Citrus Butter*1 tsp Extra Virgin Olive OilDash of Pinot GrigioFresh Herbs Directions: Place 1 cup clams in preheated skillet with 4 tsp citrus butter, 1 tsp extra virgin olive oil, dash of Pinot Grigio & fresh herbs. Cover & steam for 5 minutes at 500-550°...
Page 15 - Tuna Steaks
Tuna Steaks Ingredients: 6 - 7 oz Tuna SteakExtra Virgin Olive OilKosher SaltBlack Pepper Tuna Steaks Tuna Steaks 15 Directions: Pre-heat a lightly oiled black cast iron ribbed grilling skillet in IL Forno at 525-600°F. For medium rare, cook approximately 2 - 3 minutes - turning once. Season to tast...
Page 16 - New York Strip Steak; Baked Pasta
New York Strip Steak Ingredients: 8 oz Steaks (Marinated or Dry Seasoned)Extra Virgin Olive Oil Directions: P r e - h e a t b l a c k a n o d i z e d aluminum sizzle platter in IL Forno at 525-600°F. Lightly oil sizzle platter and roast steak for 3 - 4 minutes for medium and 5 - 6 minutes for well d...
Page 17 - Hanger Steak
Hanger Steak, Corn on the Cob, Blue Cheese Sauce Hanger Steak, Corn on the Cob, Blue Cheese Sauce Hanger Steak Ingredients: (2) 8 oz Black Angus Hanger Steak Kosher Salt/Black Pepper 1 tsp Extra Virgin Olive Oil Directions: Preheat a medium cast iron skillet in the IL Forno at 550°F. Season (2) 8oz ...
Page 18 - Salmon Fillet
Cedar Plank Salmon Fillet, Baked Pasta, Roasted Pepper Sauce Cedar Plank Salmon Fillet, Baked Pasta, Roasted Pepper Sauce Salmon Fillet Ingredients: 8 oz Salmon Kosher Salt/Black Pepper Directions: Season 8oz portion of salmon with kosher salt & black pepper. Place in IL Forno at 550°F on a damp...
