Calamari

This is about 1lb of calamari that I cut up into tubes and dusted with a flour, salt and pepper mix. I used Olive Oil and fried them up and served them with lemon wedges and cocktail sauce.
The Rhode Island version would be served with a pepperoncini garlic sauce which coats the calamari after the frying process.

Pork Loin before it's roasted

The pork has been stuffed with its spices and browned all over before it is placed in the oven to be roasted to finish the cooking process.

Finished Pork Loin

I got this recipe from an Italian magazine I randomly picked up at the bookstore.
It uses Dijon Mustard and fennel seeds as a rub. You butterfly the pork and place pancetta, garlic, rosemary and sage in the middle. Then you tie it back up and puncture the pork to add the garlic and spices and top it off with pancetta and drizzle olive oil. You roast the apples along side of the pork with the fresh rosemary and sage and then add a bit of Apple cider.

Did someone say Pizza?

This is pizza is made with a nice homemade red sauce flavored with pepperoni and then topped with Quattro Formaggio cheeses, sautéed mushrooms, more pepperoni and spots of ricotta cheese. And I used one of my favorite kitchen tools, my pizza stone from Pampered Chef.

Tina G's Macaroni Salad

This is my good friend Tina's mom's recipe (Alice Griffin) from Back East. She was kind enough to share the recipe with me as long as I called it Macaroni Salad! It is very hearty; It contains a lil' tuna, green olives, boiled egg, mayo and very lil onion and diced celery.