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Recipes

Cooking at home tonight or have an event you are cooking for?  Well, you have come to the right place.  All of the recipes here are all from Le Brochure co-founder, Mike Rizzo who was the executive chef of The Green Onion restaurant.  As Mike Rizzo recalls a patron, a tired truck driver who stopped in on a Friday night when the restaurant was serving Italian specials.  The patron stated as he had a tear rolling out of his eye, "no one has cooked like that since I left home where my Italian mother cooked for me."  You will find unique family recipes passed on throughout the history of the Rizzo family.    Click here to jump down to our recipes.  Each month we will feature two or three secret recipes that have never been posted anywhere else.  This weeks featured recipes is Sicilian Breaded Steak with Muyo.  The recipes is a family held recipe for more than 150 years.  The sauce is a cold sauce, which tops broiled breaded round steak just before the steak is finished cooking.  A very good entrée.  Serve with mashed potatoes and fresh steamed vegetables.

  
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Italian Recipes

Sicilian Breaded Steak with Muyo

 

1 1/2 pound of tenderized round steak
2 cups of Italian Bread Crumbs
1 1/2 cup Muyo Miguel
1 cup virgin olive oil
 

Muyo Miguel
1 cup fresh basil leaves
1 16 oz. can chopped tomatoes
5 Cloves garlic, minced
One Medium Onion, minced

 

Mix all ingredients well.  With a fork scrape the the sauce tearing up the basil leaves allowing the fragrant herb to come out in the sauce.  Cover, let sit for one hour.

Italian Bread Crumbs

2 Cups of plain bread crumbs
2 tbslpns dried basil leaves
2 tblspns dried oregano leaves
3 tbspns garlic powder
1/2 cup parmesan cheese

Mix all ingredients well

Preheat your oven broiler.  If you cannot find tendorized round steak then you can tendorize yourself.  Put the round steak between two sheets of wax paper and pound until about 1/4 inch thick, almost to where it wants to fall apart.  Coat the tendorized round steak on olive oil, then the bread crumbs and put on a broiler pan.  Pour the remaining olive oil evenly over the steaks once they are all coated with bread crumbs.  Put under the broiler, set on low, and keep a watchful eye.  Broil each side flipping often as so not to burn the bread crumb coating.  Once the steaks are well cooked and browned then add the muyo on top of one side, coating the steaks completely, and set the broiler on high for three minutes.  Turn oven off and let sit for five minutes.

Serves 4