An Celebration of Spring. A simple dinner menu just for you!

Spring Picture








I know that everyone has plans for Easter this weekend. Family, friends, children, Easter egg hunts, desserts, big dinners, etc. And by the way who’s going to cook, host and serve this year? Well may I offer a simple menu  that would create memories of enjoyment  family, friends, fellowship and great food.


The recipe below is my very own that I’ve prepared for my family during  Christmas 2012. I served this with roasted red potatoes, grilled asparagus with lemon zest with assorted artisan rolls.

sliced lamb

Sliced lamb presented on a wood cutting board









Grilled Boneless Leg of Lamb

1- 3-5 lbs boneless leg of lamb

3-5  meyer or regular lemons (halved)

6 oz. of extra virgin olive oil

3 oz. red wine vinegar

2 0z. honey

1 bunch each fresh rosemary,oregano and thyme ( deflower and chopped half, save rest )

2 to 3 tbsp  kosher salt

2 to 3 tbsp fresh cracked black pepper

2 yellow or sweet onions, quartered, whole without skin removed


  • While grille is getting hot, pat dry lamb with paper towel or clean dry kitchen towel
  • Using large grille steak fork, punch holes throughout the cavity and outside of lamb which would allow all the marinade  to be absorbed in the meat to enhance the flavor profile.
  • Drizzle olive oil,honey, red wine vinegar throughout the lamb inside and out. Add squeeze lemons and massage the liquids into the flesh.
  • Add chopped garlic, herb, salt and pepper and massage in for a few minutes.  Marinate for a few hours or overnight.
  • Prepare grille with charcoal or wood
  • Once coals are white. Add onion halves and a few strands of herbs over the coals. Quickly place oil grated on top.
  • Add lamb with flesh side down and turn every 10-12 minutes on each side. While lamb is cooking open top and add additional lemons and herbs to enhance the flavor. The aroma is fantastic!You may have a few extra people from the neighborhood that may arrive to find out what your cooking!
  • Continue this procedure 3-5 times until meat reach your desired temperature of medium rare to medium.
  • Remove lamb and sit on platter for 15-20 minutes to rest.
  • Garnish and serve.


Suggested Sides and Accompaniments


Red Bliss Mashed Potatoes with Onion & Garlic Puree

Blanched Fresh Green Beans with shredded Carrots and Orange oil

Assorted Artisan Rolls from local bakery

Triple Cream Brie served with fig preserved and Spanish Maracona Almonds

Seasonal Vegetable Crudite’ with buttermilk dressing with herbs

Italian Creme Lemon cake with fresh seasonal berries

Old Fashioned Jordan Almonds and chocolates for the kids

Homemade White Sangria, Shiraz and Chablis chilled


Until next time!


Chef Dondari,d.b2I&psig=AFQjCNHjL7BVdN-v2h7UwayYGhDlzi87GA&ust=1397942557939335



A day fit for some good ole soup!


rainy day in Atlanta









Well, its raining here in Atlanta, Georgia and its a bit cold outside. The rain has taken away our first saturation of pollen which is a mess for us here with allergy season upon us. So today is a good day for a pot of soup, warm crusty bread and a good movie or show to top off your Monday and set the course for the week. Here’s a few recipes that you can use to make this happen.


french onion soup pic









French Onion Soup Grantinee


Original recipe makes 4 serving
4 tablespoons butter
1 teaspoon salt
2 large red onions, thinly sliced
2 large sweet onions, thinly sliced
1 (48 fluid ounce) can chicken broth
1 (14 ounce) can beef broth
1/2 cup red wine
1 tablespoon Worcestershire sauce
2 sprigs fresh parsley
1 sprig fresh thyme leaves
1 bay leaf
1 tablespoon balsamic vinegar
salt and freshly ground black pepper to taste
4 thick slices French or Italian bread
8 slices Gruyere or Swiss cheese slices, room temperature
1/2 cup shredded Asiago or mozzarella cheese, room temperature

Another great soup to try is a Tomato Basil with its rich and smooth texture.

tomato basil soup pic










makes 4 servings
4 tomatoes – peeled, seeded and diced
4 cups tomato juice
14 leaves fresh basil
1 cup heavy whipping cream
1/2 cup butter
salt and pepper to taste


Place tomatoes and juice in a stock pot over medium heat. Simmer for 30 minutes. Puree the tomato mixture along with the basil leaves, and return the puree to the stock pot.
Place the pot over medium heat, and stir in the heavy cream and butter. Season with salt and pepper. Heat, stirring until the butter is melted. Do not boil.

Pick up some baguettes, brie and fig spread with a bottle of White Sangria or great Chardonnay and enjoy. Until next time!

Chef djc

fig spread pic

classic baguette bread



brie cheese pic











*recipes and photos taken from all