Welcome to Rosmarino Foods

Broiled Lamb Chops with Lemon Caper Sauce
Two 1 1/2 inch thick lion lamb chop 1 tablespoon unsalted butter 2 tablespoons Rosmarino Balsamic & Roasted Garlic Dressing	DIRECTIONS: Sprinkle chops with salt and pepper to Taste, and broil until desired doneness . Let them stand for 5 minutes. While chops are standing in a small saucepan melt the butter and stir in the Balsamic & Roasted Garlic Dressing, add salt and pepper to taste. Transfer the chops to 2 plates and pour the sauce over them.

Cuban Barbecue Mojito Steak	*Requires Marinating
1/3 cup olive oil 1 cup lemon or lime juice 1/2 cup BBQ sauce 1 cup thinly sliced onions 2 tsp. Cumin 8-10 cloves of garlic, minced well 2 tsp. Oregano 2 Tbsp. Parsley 2 Tbsp. Salt 2 Tbsp. Black pepper 1 pinch of cayenne pepper	DIRECTIONS: Mix all of the above-listed ingredients together well. Place a 2-2 1/2 lb. boneless skirt, flank chuck, or shoulder steak in the marinade. Leave for at least four hours; the longer the better. Fire up the grill and cook steak approximately 4-6 minutes on each side to a beautiful medium rare. Slice thinly against the grain and serve immediately.

Home Style Pulled Pork

1-6/8 lb. Boneless Pork Butt
2 cups beef stock or broth
2 cloves of garlic, halved
2 cups BBQ Sauce
1 large onion
3 bay leaves
1 Tbs. Cajun Spice Rub/Seasoning

DIRECTIONS:
Cut pork butt lengthwise with the grain, into approximately four pieces. Trim any excess fat.

In a dutch oven, bring beef stock, 1 cup of BBQ sauce, onion, bay leaves, and garlic to a boil, then add meat. Bring mixture to a raging boil, then turn down to medium - low heat. Skim fat from top occasionally. Simmer for approximately 1 1/2 to 1 3/4 hours until pork is tender. Wrap in foil for 1/2 hour.

Remove pork from pot and using a fork, shred the meat going with the grain. Toss shredded meat with remaining BBQ sauce, Cajun spice, and 1 cup of stock mixture left in the pot. Serve in rolls or thick sliced bread.

Pork Chops with Rosemary-Raspberry Sauce

4 large boneless pork loin chops
(about 5 ounces each)

1 teaspoon fresh rosemary, minced
2 tablespoons all purpose flour
2 tablespoons olive oil
2 garlic cloves, sliced
1/4 cup chicken broth
1 cup Romarino Vidalia Onion Dressing
1/4 cup dry white wine
1/3 cup whipping cream

DIRECTIONS:
Sprinkle pork on both sides with 3/4 teaspoon rosemary, salt and pepper. Coat with flour.

Heat oil in heavy large skillet. Add garlic; saute until beginning to color. Discard garlic. Add pork to skillet and saute until brown and cooked through. Transfer pork to plate. Keep warm.

Add chicken broth, white wine, cream, Vidalia Onion Dressing and remaining 1/4 teaspoon rosemary to skillet. Boil until sauce thickens enough to coat back of spoon. Season to taste with sail and pepper. Pour any collected pork juices from plate into skillet. Spoon sauce over pork and serve.

Pork Medallions with Lemon and Capers

1 tablespoon coarsely ground black pepper

1 1/2 pounds pork tenderloin cut into inch-thick medallions

4 tablespoons butter1 1/2 Rosmarino Balsamic & Roasted Garlic Dressing

1/4 cup peeled diced lemon segments (optional)

chopped fresh chives or green onion tops

DIRECTIONS:
Press pepper onto both sides of pork pieces.

Heat 2 tablespoon butter in heavy large skillet. Season pork with salt. Cook until just cooked through. Transfer to plates and keep warm. Add Balsamic & Roasted Garlic Dressing to skillet, simmer until thickened. Whisk in remaining 2 tablespoons butter. Add lemon segments if desired.

Season to taste with salt and pepper. Pour sauce over pork. Sprinkle with chives and serve.