Mad Hungry with Lucinda Scala Quinn

Recipes from Today's Show: Classic Mediterranean Dishes

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Lucinda Scala Quinn and her mother, Rosemary Scala, are pictured during the production of

1 Lucinda Scala Quinn and her mother, Rosemary Scala, are pictured during the production of "Mad Hungry with Lucinda Scala Quinn" in New York on Friday, September 24, 2010.Photo: David M. Russell

Lucinda Scala Quinn and her mother, Rosemary Scala, are pictured during the production of

2 Lucinda Scala Quinn and her mother, Rosemary Scala, are pictured during the production of "Mad Hungry with Lucinda Scala Quinn" in New York on Friday, September 24, 2010.Photo: David M. Russell

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TODAY on MHTV: Many Mediterranean style foods make it onto our family's table for dinner. Some dishes, like roasted leg of lamb and stuffed artichokes, are holiday staples. My mother Rosemary, who is on the show today, made stuffed artichokes for my brothers and I every Christmas. Other recipes are easy to prepare in advance and are just plain old healthy for a mad hungry family, like tabbouleh salad. More from the show.

Get the recipes from this episode:

Roasted Leg of Lamb with Lemon, Garlic, and Rosemary

Tabbouleh Salad

Stuffed Artichokes

Watch ''Mad Hungry with Lucinda Scala Quinn'' weekdays at 11 a.m. /10 a.m. CT on Hallmark Channel. Bonus episode airs weekdays at 11:30 a.m./10:30 a.m. CT.

Comments (15)

  • I've only eaten artichokes by sucking out the filling in the leaves. How do you eat them when there"s stuffing between the leaves?

  • I LOVE YOUR NEW SHOW & ALL OF YOUR RECIPES. I LOVE TO COOK BUT RUN OUT OF IDEAS & YOUR RECIPES ARE SO DELICIOUS. YOU PRESENT THEM IN A WAY THAT MAKES ME WANT TO COOK THEM RIGHT AWAY. I EVEN ORDERED YOUR COOKBOOK "MAD HUNGRY". THANK-YOU FOR THE SHOW.

  • I want the pork tenderloin that was made on yesterdays show

  • I want the recipe for pork tenderloin that was made on yeterdays show

  • Artichokes! Wonderful, these are exactly the same as my mother made; i've noticed many similiarities with your italian/family recipes and mine. My mother would make these artichokes and the broth that was left in the bottom of the pan was the prize! I, as the youngest and female, was never lucky enough to sip the broth - that went first to my dad and then maybe my brother. So enjoyed seeing you mom!

  • Is there any possibility that the cooking time for the lamb is off in the linked recipe? (The recipe calls for roasting a 5 pound butterflied piece of lamb for 5 minutes at 450 degrees, followed by another 5 minutes at 425 degrees, until it is medium rare).

    Admittedly, I don't have a lot of experience cooking leg of lamb, but this seems to be a much shorter cooking time for 5 pounds than I've seen in other recipes. (And, to be honest, though I watched the show last week, my memory of what I saw on the screen is not sufficient to answer this question).

    Loving the show, btw. I thoroughly enjoyed Everyday Food on PBS, but I really like Lucinda's style and approach. This is the best part about the Martha move to Hallmark.

  • I would like to know where to find the pork tenderloin with vegetables recipes I saw a week ago or so. Thank you.

  • I have the same concern as the posting from Jen D. It seems that the cooking time for the Leg of Lamb seems to be extremely short. I even tried finding comparable recipes and cooking times and even an exposed (laid flat) leg of lamb on a fairly hot grill seems to take a longer time on each side.

  • I watched Mad Hungry for the first time on 11/30/2010, I usually don't watch tv cooking shows but I loved it. You and your Mom are awesome together. I enjoyed your down to earth personality.
    Will continue to watch your show and using your recipes.
    God Bless and Thanks
    Betty Addario
    Boxford, MA

  • I would love your mom, Rosemary's, recipe for the meatball sandwich. They looked delicious. From Mon, Dec. 6th episode.

    Thanks.

  • I would love to have your mom, Rosemary's, recipe for her meatball sandwich from the Dec. 6th episode.
    Thanks.

  • The meatball sandwichs sounded like the perfect savory snack for a holiday gathering. Any chance we can have the recipe? Thank you so much for this program.

  • Makes 8 to 10 appetizer servings (56 pieces)

    * 1 loaf thin-sliced white bread, such as Pepperidge Farm
    * 2 teaspoons extra-virgin olive oil
    * 1 pound ground pork, or a combination of beef and pork
    * 1 large egg
    * 1/4 cup freshly grated Romano cheese
    * 1/4 cup freshly grated Parmesan cheese
    * 1/4 cup finely chopped fresh flat-leaf parsley
    * 1 clove garlic
    * 1/2 teaspoon dried oregano
    * 1/2 teaspoon dried thyme
    * 1/4 teaspoon coarse salt
    * Freshly ground black pepper
    * 8 tablespoons unsalted butter (1 stick)

    Directions

    1. Preheat the oven to 350 degrees Fahrenheit.
    2. In a food processor or blender, process the ends of the loaf of bread to fine breadcrumbs, about 1/2 cup. Set the remaining bread aside.
    3. In a large bowl, combine the olive oil, meat, egg, cheeses, parsley, garlic, oregano, thyme, salt, pepper, and breadcrumbs. Mix with your hands to combine well.
    4. Roll the meat mixture into 1-inch balls and reserve on a baking sheet. Lay 2 slices of bread on work surface. Butter one side of each piece. Place 4 meatballs on the buttered surface of the slice of bread. Top with a second slice of bread, buttered side down, and press firmly to adhere. Use a serrated knife to cut the crusts from the bread. Bake the crusts separately for a "chef's treat." Repeat with the remaining meatballs and bread. This process can be done assembly-line style, lining up slices of buttered bread and assembling a number at a time. Prepare 2 baking sheets at a time if possible.
    5. Bake for 15 to 20 minutes or until golden brown. Repeat, if necessary, until all sandwiches are cooked. Remove from the pan and cool. Serve slightly warm.

    Read more at Marthastewart.com: Miniature Meatball Panini - Martha Stewart Recipes

  • My daughter was in preschool and we went to a neighbor's house for dinner. They are from Lebanon and one of the dishes was Tabouli. Well, we had never had tabouli before and really liked it. A few days later, my Mom took my daughter to a Grandmother/Granddaughter Thanksgiving meal at daycare. The teacher asked what food the pilgirms had an my daughter said "tabouli". Since then, and my daughter is now 24, we have had tabouli for Thanksgiving. Now, with this recipe, I can make it instead of buying it at the local health food store!!!!!

  • When I see you and your wonderful mother together, it makes me want to cry.

    That is the way mothers and daughters should be, showing respect, love, and

    support. God Bless You Both!!!

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