Secondo
The Secondo, or second course, is the heartiest of the courses and is primarily the meat, or fish course (depending on the occasion).
Often meals don’t have as many courses. If the dish is particularly hearty and the starch and vegetables mixed with the meat. Our basic rule is, if the meat can be served alone, then it’s a Secondo!
Poultry (chicken +)
- Asian-Style Chicken and Vegetables
- Asian-Style Chicken Skewers with Ginger and Cilantro
- Asian-Style Chicken with Broccoli
- Chicken a la King
- Chicken – Braised Mexican-Style
- Chicken Cacciatore
- Chicken with Lemon and Mint
- Chicken with Mushrooms and Peas
- Chicken with Peppers
- Cugina Ann Marie’s Chicken Slop (Chicken with Broccoli, Peppers and Potato)
- Eggs in Purgatory
- Garlic Ginger Chicken
- Honey-Ginger Chicken
- Involtini alla Siciliana – Polo (Chicken)
- Mockurry Chicken and Cauliflower
- Puerto Rican BBQ’d Chicken (Pollo Asador a de Puerto Rico)
- Puerto Rican Roast Chicken (Pechos de Pollo Asado)
- Roasted Chicken with Lemon and Oregano
- Roasted Chicken with Pesto
- Roasted Rosemary Chicken and Potatoes
- Scallopini – Chicken with Mushrooms
- Thai-Influenced Beef and Broccoli
- Thai-Influenced Chicken and Vegetables
Beef and Pork
- Asian-Style Beef and Broccoli
- Asian-Style Ginger-Lime Beef
- Beef and Mushrooms
- Beef Bourguignon
- Bolognese Stuffed Zucchini (Ripiene Zucchini alla Bolognese)
- Brasciola (Rolled and Stuffed Steak)
- Carne (Steak) Pizzaiola
- Chili Con Carne
- Chili Con Carne (Texas-Style)
- Hot Cherry Pepper Pork Chops
- Meatballs (Italian-American Style)
- Meatballs Stewed with Peas
- Meatballs with Lemon and Parsley(Polpette con Limone e Prezzemolo)
- Mexican Style Ground Beef
- Mini Meatballs and Mushrooms
- Mongolian Grilled Beef
- Moussaka (Greco-Italiano Style)
- Osso Buco e Spalla di Maiale (Braised Veal Shanks and Pork Shoulder)
- Pepper Steak (Italian-American Style)
- Pepper Steak – Fajita
- Pepper Steak in Wine Sauce
- Peppers and Steak in Wine Vinegar
- Peppers and Eggs (Peperoni e Eova)
- Piccata – Pork
- Pork Chops – Rosemary and Garlic
- Pork Chops and Peppers
- Pork Chops with Hot Cherry Peppers
- Pork Chops with Sun-dried Tomatoes and Capers
- Pork Cutlets
- Pork Cutlets with Scapes and Sun Dried Tomatoes
- Pork Tenderloin – Grilled
- Puerto Rican Style BBQ’d Pork Chops (Puerto Rico Chuletas de Puerco a la Barbacoa)
- Puerto Rican Style BBQ’d Rib Eye Roast
- Puerto Rican Style Ground Beef
- Pulled Pork – Puerto Rican Style
- Salisbury Steak with Mushrooms
- Sausage & Peppers
- Scallopini – Pork with Cremini Mushrooms in Moscato Sauce
- Scallopini – Veal and Mushrooms
- Scotch Eggs (Italian-American Style)
- Sheppard’s Pie
- Sheppard’s Pie – Sweet Potato
- Sloppy Joes (An American Classic)
- Stuffed Peppers (Peperoni Imbottiti)
- Veal and Vegetable Skewers
Fish & Seafood
- Asian-Style Shrimp with Ginger and Cilantro
- Cajun Style Tilapia Fillets
- Grilled Salmon and Swordfish in the Scillese Way
- Maple Glazed Salmon
- Piccata – Tilapia
- Puerto Rican Recaito Shrimp
- Red Snapper with Sun-Dried Tomatoes and Capers
- Seafood Cooked in the Scillese Way (Pesce alla Maniera di Scilla)
- Grilled ‘La Bombe’ Shrimp (Gamberetti alla griglia “La Bombe”)
- Sole and Swordfish with Lemon and Sun-Dried Tomatoes – Fish
- Swordfish Rolls Cooked in the Scillese Way (Ivoltini de Pesce Spada alla Maniera di Scilla)
- Teriyaki Salmon
Seafood Marinades
- Sicilian Lemon Marinade
- Spicy Cajun/Creole Shrimp Marinade
- Spicy Italian Shrimp Marinade
- Spicy Oriental Shrimp Marinade
Frittate
The Grape Gourmet
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