• Oil, for sauteing chicken
• 2 tablespoons butter, for sauteing chicken
• 3 to 5 chicken breasts, (3 ounces each) pounded thin
• 2 ¾ cups all-purpose flour, seasoned with salt and pepper, for dredging
• ¼ cup diced pancetta, cooked
• 12 ounces mushrooms, sliced
• 12 ounces artichoke hearts, sliced
• 1 tablespoon capers
• Lemon Butter Sauce, recipe follows
• 1 lb. linguini pasta, cooked

Heat a small amount of oil and 2 tablespoons butter in a large skillet. Dredge chicken in seasoned flour and saute in pan, turning once, until brown and cooked through. Remove chicken from pan. Add remaining ingredients, up to and including the capers, to the pan. Heat until mushrooms soften and are cooked. Add chicken back to pan to reheat and make Lemon Butter sauce.



Lemon Butter Sauce: 

3 tablespoons lemon juice 

4 ounces white wine 

4 ounces heavy cream 

1 pound (4 sticks) butter

Salt and freshly ground black pepper 

Chopped parsley leaves, for garnish


Heat the lemon juice and white wine in a saucepan over medium heat. Bring to a boil and reduce by one-third. Add cream and simmer until mixture thickens, about 3 to 4 minutes. 

Slowly add butter, about 2 tablespoons at a time, until completely incorporated, whisking constantly. Season with salt and pepper. Remove from heat and keep warm.

To serve: Place cooked pasta on each plate. Add half of butter sauce to chicken mixture and toss. Place chicken mixture over pasta. Add more sauce on top of each piece. Garnish with parsley.

• 1 pound smoked sausage
• 2 bell peppers chopped
• 1 onion chopped
• 2 celery stalks chopped
• 3 garlic cloves minced
• 1 can whole tomatoes
• ⅓ cup tomato paste
• 1 can beef broth
• 1 tbsp dried parsley
• 1 ½ tsp dried basil
• ½ tbsp oregano
• 1 tbsp Tabasco
• ½ tbsp salt
• 1 pound shrimp (optional)

In a crock-pot add all together except shrimp. Cook on high for 4 hours. Add shrimp and cook an additional 30 minutes. Serve over rice or combine with enough rice to the desired consistency.

• 8 ounces salmon
• 2 tablespoons Seafood Cajun seasoning, recipe follows
• 1 tablespoon butter
• 1 ciabatta roll
• Goat Cheese and Lemon Mayonnaise, recipe follows
• 2 to 3 leaves green leaf lettuce
• ½ tomato, sliced thin
• ½ red onion, sliced thin

Preheat oven to 350 degrees F.

Season salmon with Seafood Cajun Seasoning. In a medium saute pan, saute salmon in butter on medium-high heat, fat side down, until golden brown. Using a metal spatula turn salmon over and cook until golden brown. Transfer salmon onto a sizzle plate or small sheet tray and place in oven for 4 to 6 minutes. Remove from oven and let rest.

Slice ciabatta roll lengthwise and place under broiler until lightly golden. Spread Goat Cheese and Lemon Mayonnaise on roll. Arrange salmon, lettuce, tomatoes and onions on roll. 

• ¼ cup oil-packed sundried tomatoes, (drained and chopped)
• 2 teaspoons dijon mustard
• 2 teaspoons honey
• 4 tablespoons balsamic vinegar
• ¼ cup olive oil
• 1 10 oz. frozen black-eyed peas, (cooked according to package and drained)
• 1 red bell pepper, (diced)
• ½ cup thinly sliced green onions
• 1 cup fets cheese, (crumbled)
• 3 cups mixed baby greens or spinach

Combine sun-dried tomatoes, mustard and honey in a small bowl. Whisk in vinegar, then oil. Season dressing with salt and pepper.

Combine the black-eyes peas, bell pepper and green onions in medium bowl. Toss with enough dressing to season to taste. Mix in feta.

Divide greens between two plates and mound the salad on greens.

  

This is great with some grilled zucchini and toasted potatoes.

• 2 plum tomatoes, (seeded and chopped)
• 3-4 tablespoons chopped brine-cured black olives, (like Kalamata)
• 2 teaspoons capers, (drained)
• 1 and ½ tablespoon olive oil
• 2 teaspoons fresh lemon juice
• 2 8 oz. halibut steaks or fillets

Combine tomatoes, olives, capers, 1 tablespoon of olive oil and the fresh lemon juice in a small bowl (non-metal). Season to taste with salt and pepper.

Preheat oven at 425 degrees F. Brush remaining 1/2 tablespoon oil over bottom of 9-inch dish or shallow pan. Season fish on both sides with pepper. Arrange in prepared dish. Spoon half of the tomato mixture over each fish steak. Bake fish until just cooked through, about 15 minutes. Arrange fish on plates. Spoon juices over and serve.

• 4 Chicken Breast, (boneless and unskinned)
• 1 tablespoon olive oil
• 8 ounces butin mushrooms, (cut in half)
• 2 tablespoons honey
• 1 tablespoon soy sauce
• 2 bunches scallions, (trimmed and halved)
• 3 garlic cloves, (crushed)
• 1 teaspoon ginger, (grated)
• 1 large orange, (need the full rind grated and juice)
• ½ cup coconut milk
• 1 cup long grain rice
• 1 cup water
• 1 bay leaf
• salt and pepper to taste

Using a large saute pan, heat the olive oil and then cook the chicken skin side down until it is golden brown (about 3 minutes on each side). Remove from pan.

In the meantime mix together the honey, ginger, garlic, orange juice, rind and soy sauce and pour that into the pan with the mushrooms and the scallions. cook for about 2 minutes then add the chicken back to the pan and cook for another 2-3 minutes.

In a Saucepan bring to boil the ater with the coconut milk, then add the bayleaf and rice. Cover and simmer for aobut 15 minutes or until the rice is tender and all the liquid is absorbed. 

Serve the cicken over the rice and don't forget to scoop all your mushrooms sauce over the chicken. 
Serves 4

• 8 soft corn tortillas
• Filling:
• 3 cups chicken broth
• 4 pieces boneless skinless chicken breast, 6 to 8 ounces
• 1 bay leaf, fresh or dried
• 2 sprigs fresh oregano
• 1 small onion, quartered
• 2 tablespoons tomato paste
• 1 teaspoon chili powder, 1/3 palm full
• 1 teaspoon ground cumin
• Salt
• Sauce:
• 2 cups tomato sauce
• 2 teaspoons hot cayenne pepper sauce, several drops
• ¼ teaspoon ground cinnamon, 2 pinches
• 1 teaspoon chili powder
• 2 ½ cups Monterey Jack shredded cheese, available on dairy aisle

Preheat the oven to 275 degrees F.

Wrap corn tortillas in foil and warm in the oven. Bring broth to a boil in a saute pan. Set chicken into broth with bay and oregano and onion. Return to a boil, cover and reduce heat to simmer. Poach chicken in broth 10 minutes. Remove chicken breasts to a bowl and shred with 2 forks. Add 1/2 cup of cooking liquid and tomato paste, spices and salt and work through the chicken using the forks.

Combine all sauce ingredients and heat through, keeping warm until needed.

Remove tortillas from oven and switch broiler on high.

Pile chicken mixture into warm corn tortillas and roll. Line casserole or baking dish with enchiladas, seam side down. Pour hot tomato sauce over the chicken enchiladas and top with cheese. Place in enchiladas in hot oven 6 inches from broiler and broil 5 minutes to melt cheese and set enchiladas. Serve.

serve with some edimame for your side.

• 4 garlic cloves, (crushed)
• 2 egg yolks
• 1 cup light olive oil
• 1 tablespoon dill, (chopped)
• 2 teaspoons dijon mustard
• 1 tablespoon lemon juice
• 1 tablespoon red wine vinegar
• 1 tablespoon baby capers , (drained)
• 4 anchovy fillets, (in oil, drained)
• 4 tuna steaks, (about 5 and 1/2 lbs)
• 2 tablespoons olive oil
• 2 red onions, (thinkly sliced)
• 4 large bread rolls, (halved and buttered)
• 3 and ½ ounces mixed lettuce leaves

Put the garlic and egg yolks in a food processor and pulse for about 10 seconds. Add the oil in a very slow stream. When the mixture starts to thicken start pouring the oil a little faster until all of the oil has been added and the mixture is thick and creamy. Add the Parsley, dill, mustard, lemon juice, vinegar, capers and anchovies, and process until the mixture is smooth. Refrigerate the maonnaise until you need it.

Preheat the chargrill plate to high direct heat. Bush the tuna steaks with 1 tablespoon of olive oil and cook them for 2 minutes on each side, or until they are almost cooked through if you prefer. Add the remaining olive oil to the onion, toss to separate and coat the rings, and cook on the flat plate for 2 miutes, or until the onion is soft and carmelized. Toast the rolls, buttered-side down, on the chargrill plate for 1 minute, or until they are marked and golden.

Put some lettuce, a tuna steak, some of the onion and dollop a herbed mayonnaise on one half of each roll. Season and top with the other half of the roll.

• 8 ounces ground lamb
• 1 medium onion, (chopped)
• 2 large garlic cloves, (minced)
• 1 14 and 1/2 ounces Italian style stewed tomatoes, (can be canned)
• 2 cups mashed potatoes, (room temperature)
• 2 tablespoons Parmesan Cheese, (grated)

Preheat Oven to 500 degrees F. Stir lamb, onion and garlic in heavy medium saucepan over medium heat until lamb is light brown and onion is tender, about 5 minutes. Increase heat to high. Mix in stewed tomatoes with their juices and cook until almost al liquid evaporates, breaking up tomatoes with back of spoon, about 10 minutes. Season with salt and pepper. Spoon mixture, covering completely. Sprinkle with cheese. Bake until potatoes are golden, About 15 minutes and serve immediately.

Serves 4-6.  This can easily be substituted with pork

• 2 tablespoons rice wine
• 1 tablespoon cornstarch, (cornflour)
• 4 tablespoons dark soy sauce
• 3 tablespoons sesame oil
• 2 lbs bonless chicken thighs, (skinless and cut into 1 and 1/4 inch cubes)
• 2 pieces citrus peel
• ½ cup peanut oil
• 2 teaspoons chili flakes
• 2 tablespoons ginger, (finely chopped)
• 1 cup scallions, (thinly sliced, and have some extra for garnish)
• 2 teaspoons sugar

Combine the rice wine, cornstarch, soy sauce and only 2 tablespoons of the sesame oil in a large glass bowl (non-metalic preferred). Add the chicken, toss and cover with the marinade, the cover and refrigerate for about an hour.

Finely chop the citrus peel. You will need about 1 and 1/2 teaspoons.

Heat the peanut oil in a wok over high heat. Using a slotted spoon, drain the chicken from the marinade, then add to the wok I batches and stir-fry for 2 minutes at a time, or until brown and cooked through. Remove from the oil with a slotted spoon and leave to drain in a colander. 

Drain all the oil except for 1 tablespoon from the wok. Reheat the wok over high heat. Add the chili flakes and ginger. Stir-fry for 10 seconds, then return the chicken to the wok. Add the scallions, sugar, citrus peel, the rest of the soy sauce and sesame oil, about 1/2 teaspoon of salt and stir-fry for about 2-3 minutes, or until well combined and warmed through. Garnish with the extra scallion and serve over rice. 

• 2 tablespoons oil
• 1 and ⅔ lbs. lamb fillets, (thinly sliced)
• 2 garlic cloves, (finely chopped)
• 1 small red onion , (cut into wedges)
• 1 fresh bird's eyes chilli, (finely chopped)
• 3 tablespoons lime juice
• 2 tablespoons sweet chilli sauce
• 2 tablespoons fish sauce
• 1 handful fresh mint leaves

Heat a wok until very hot, add 1 tablespoon of oil and swirl to coat. Add the lamb in batches and cook for 2 minutes, or until browned, Remove from the wok.

Heat the remaining oil in the wok, then add the garlic and onion and stir fry for a minute, then add the chilli sauce and fish sauce and stir fry for another 2 minutes over high heat. Stir in the mint last. put back in the lamb just to coat. Serve over a bed of brown rice.

This dish can also be substituted with chicken, duck or pork. Serves 4

Serve this for 2 as a lunch or for 4 as an appetizer. If you don't have pancetta you can substitute with bacon.

• 1 large head radicchio
• 2 tablespoons cider vinegar
• 2 tablespoons sugar
• 12 large scallops
• 6 ounces pancetta, (diced)
• ½ medium red onion, (thinly sliced)
• 1 tablespoon fresh rosemary, (minced)
• 1 large garlic clove, (chopped)

Remove the outer leave from the radicchio and cut the head in half through the root end. Cut each half into 4 wedges through the root end and remove the white core.

In a small bowl, stir the vinegar and sugar until dissolved.

Pat the scallops dry and season with salt and pepper. Heat a large skillet over medium heat. When hot add the pancetta and cook stirring often until crisp, about 5 minutes. Pour out all but 3 tablespoons of fat. If there is less just use olive oil to make up the difference.

Put the skillet over medium-high heat and sear the scallops until golden brown on each side (about 3 minutes on each side). Transfer to a plate and keep covered.

Add the onion and rosemary to the skillet and cook, stir often, until the onion is soft. Add the garlic and cook, stirring until fragrant. Add the radicchio and pancetta, season with salt and pepper, cook tossing gently and occasionally, until the radicchio has wilted. Remove from the heat. Pour the vinegar mixture over the radicchio. Toss to combine and plate with the scallops on top.

• 4 veal steaks, (thin)
• 2 garlic cloves, (cushed)
• 4 prosciutto slices
• 4 sage leaves
• 2 tablespoons butter
• 5 ounces Marsala wine

Trim the meat of excess fat and sinew and flatten each steak to a 1/4 inch thick. Nick the edges to prevent curling and pat the meat dry with paper towels. Combine the garlic with a 1/4 teaspoon of salt and 1/2 a teaspoon of black pepper and rub some of the mixture over one side of each of the veal steaks. Place slice of Prosciutto on each and top with a sage leaf. The prosciutto should cover the veal completely but not overlap the edge.

melt the butter in a large heavy-based frying pan, add the veal, prosciutto side up, and cook over heat for 5 minutes, or until the underside is golden brown. Do not turn the veal. Add the Marsala, without wetting the top of the veal. Reduce the heat and simmer slowly for 10 minutes. Transfer the veal to warm serving plates. Boil the sauce pan for 2-3 miutes, or until syrupy, then spoon it over the veal.

• 2 and ½ pounds baby clams, (vongole)
• 12 ounces thin spaghetti
• ½ cup olive oil
• 3 tablespoons butter
• 1 small onion, (finely chopped)
• ½ cup dry white wine
• 1 small red chilli, (seeded and finely chopped)
• ½ ounce italian parsley, (chopped)

Scrub the clams with a stiff brush to make sure you get all the grit off the shells. Discard andy that are cracked or open. Soak and rinse the clams for about an hour, changing the water, until it is clean and free of grit. Drain and set aside.

Cook the pasta in a large saucepan of boiling salted water until al dente. Drain well and return to the pan to keep warm.

Heat the oil and 1 tablespoon of the butter in a large saucepan over medium heat. Add the onion and half the garlic and cook for 10 minutes, or until lightly golden.

Add the wine ad cook for 2 minutes. Add the clams, chilli and the remaining butter and garlic. Cook, covered, for 8 minutes, shaking regularly, until the clams pop open. Discard any that are still closed.

Stir in the parsley and season. Add the pasta and toss together.

• 5 sweet onions or a combination of sweet and red onions (about 4 pounds)
• 3 tablespoons butter
• 1 teaspoon salt
• 2 cups white wine
• 10 ounces canned beef consume
• 10 ounces chicken broth
• 10 ounces apple cider (unfiltered is best)
• Bouquet garni; thyme sprigs, bay leaf and parsley tied together with kitchen string
• 1 loaf country style bread
• Kosher salt
• Ground black pepper
• Splash of Cognac (optional)
• 1 cup Fontina or Gruyere cheese, grated

 Trim the ends off each onion then halve lengthwise. Remove peel and finely slice into half moon shapes. Set electric skillet to 300 degrees and add butter. Once butter has melted add a layer of onions and sprinkle with a little salt. Repeat layering onions and salt until all onions are in the skillet. Do not try stirring until onions have sweated down for 15 to 20 minutes. After that, stir occasionally until onions are dark mahogany and reduced to approximately 2 cups. This should take 45 minutes to 1 hour. Do not worry about burning.

Add enough wine to cover the onions and turn heat to high, reducing the wine to a syrup consistency. Add consume, chicken broth, apple cider and bouquet garni. Reduce heat and simmer 15 to 20 minutes.

Place oven rack in top 1/3 of oven and heat broiler.

Cut country bread in rounds large enough to fit mouth of oven safe soup crocks. Place the slices on a baking sheet and place under broiler for 1 minute.

Season soup mixture with salt, pepper and cognac. Remove bouquet garni and ladle soup into crocks leaving one inch to the lip. Place bread round, toasted side down, on top of soup and top with grated cheese. Broil until cheese is bubbly and golden, 1 to 2 minutes.

• 3 tablespoons soy sauce
• 1 tablespoon cornstarch
• 1 lb. flank steak or tri-tip, cut in thin strips on the bias
• 2 tablespoons dry sherry
• 2 tablespoons hoisin sauce
• 2 tablespoons honey
• 1 tablespoon chili sauce
• 2 tablespoons soy sauce
• ¼ cup freshly squeezed tangerine juice
• 3 tablespoons canola oil
• 2 tablespoons minced fresh ginger
• 3 scallions, chopped
• ¼ tangerine, zested
• 2 tablespoons toasted sesame seeds

In a resealable plastic bag combine the soy sauce and cornstarch and mix well. Add beef, cover, and let marinate for 20 minutes in the refrigerator.

Whisk together the sherry, hoisin, honey, chili sauce, soy sauce, and tangerine juice until completely combined.

In large pan or wok, heat oil on high. Add the ginger and beef and cook for 2 to 3 minutes. Then add sauce mixture and cook for another 2 minutes on medium heat until sauce thickens. Serve on warm platter, garnish with scallions, tangerine zest and sesame seeds.

• 1 pound crab meat
• 1 pint oysters
• 1 pound raw shrimp
• 2 tbsp vegetable oil
• 2 tbsp flour
• 2 onions chopped
• 1 green pepper chopped
• 1 cup chopped celery
• ½ tsp garlic salt
• ½ tbsp red pepper
• 4 bay leaves
• 1 tbsp file'
• 1 cup green onion tops
• 2 quarts water

Make a dark roux with the flour and oil in a large Dutch oven pot. Saute the onion, pepper, and celery in roux. Add the water and the seasonings and cook for ½ hour. Add shrimp and cook for 10 minutes. Add crabmeat, oysters and green onions, and simmer for 10 more minutes. Serve over rice.

• 1 lb. ground beef round
• 1 can (14-1/2 ounces) zesty diced tomatoes, drained
• 1 ½ teaspoons jarred minced garlic
• 1 teaspoon Caribbean jerk seasoning
• 2 large unpeeled baking potatoes, such as russets (8 to 10 ounces each)
• Salt, pepper and Caribbean jerk seasoning
• Topping
• ½ cup plain yogurt
• ¾ teaspoon jarred minced garlic
• ½ teaspoon Caribbean jerk seasoning

Brown ground beef in large nonstick skillet over medium heat 8 to 10 minutes or until beef is not pink, breaking up into small crumbles. Pour off drippings. Set aside 1 tablespoon of the tomatoes. Add remaining tomatoes, 1 ½ teaspoons garlic and 1 teaspoon jerk seasoning to beef; bring to a boil. Reduce heat; cover and simmer 8 minutes, stirring occasionally. Uncover skillet; continue simmering 7 minutes, stirring occasionally. Season with salt and pepper.

Meanwhile cut potatoes lengthwise into ¼-inch thick slices; pierce in several places with a fork. Dip in cold water; sprinkle lightly with salt, pepper and jerk seasoning. Place in single layer on nonstick baking pan. Broil 3 to 6 inches from heat 10 to 12 minutes or until tender and lightly browned, turning once.

Combine topping ingredients and reserved 1 tablespoon tomatoes in small bowl; season with salt and pepper. Spoon beef mixture over potatoes. Serve with topping.

• 2 tablespoons peanut oil, for frying
• 4 catfish filets
• 1 ½ tablespoons salt
• 1 tablespoons freshly ground black pepper
• 1 tablespoons cayenne pepper
• 1 tablespoons garlic powder
• 1 tablespoons onion powder
• 1 tablespoons thyme
• Cajun Remoulade, recipe follows

Preheat a cast iron skillet to medium high with peanut oil. 

Mix dry ingredients together. Cover both sides of catfish with the seasoning mix and place in skillet. 

Cook on one side for 4 minutes and turn when cooked halfway through. Cook for another 4 minutes on the other side. Remove from pan and serve with Cajun remoulade. 

• 6 cups chicken broth
• 1 cup dry white wine
• 2 tablespoons unsalted butter
• 1 cup finely chopped onion
• Kosher salt and freshly ground black pepper
• 2 cups Arborio rice
• 5 ounces wild mushrooms, cooked and coarsely chopped, approximately 3/4 cup
• 7 ounces asparagus, cooked and cut into 1-inch pieces, approximately 1 1/2 cups
• 2 ounces grated Parmesan, approximately 1/2 cup
• 1 teaspoon grated lemon zest
• ½ teaspoon freshly grated nutmeg

In a 2 quart saucepan with a lid, combine chicken broth and white wine and heat just to simmering. Keep warm.

In a large 3 to 4-quart heavy saucepan over medium heat, melt the butter. Add the onions and a pinch of salt and sweat until translucent, about 5 minutes. Add the rice and stir. Cook for 3 to 5 minutes or until the grains are translucent around the edges. Be careful not to allow the grains or the onions to brown.

Reduce the heat to low. Add enough of the wine and chicken stock just to cover the top of the rice. Stir or move the pan often, until the liquid is completely absorbed into rice. Once absorbed, add another amount of liquid just to cover the rice and continue stirring or moving as before. There should be just enough liquid left to repeat 1 more time. It should take approximately 35 to 40 minutes for all of the liquid to be absorbed. After the last addition of liquid has been mostly absorbed, add the mushrooms and asparagus and stir until risotto is creamy and asparagus is heated through. Remove from the heat and stir in the Parmesan, lemon zest, and nutmeg. Taste and season, to taste, with salt and freshly ground black pepper.

• 2 and ¼ pounds yellow squash
• 1 pound zucchini
• 1 and ½ pounds fresh fava beans, (peeled)
• ⅓ cup olive oil
• ½ pound green beans
• salt and pepper to taste
• juice of 1 lemon
• 1 bunch fresh basil, (chopped)
• 1 bunch fresh parsley, (chopped)

First preheat the oven to 400 degrees.

Cut your squash into shapes of steak fries (about 1 x 2). Place them in a large roasting pan and coat it well with the olive oil. Place in the oven for about 30 minutes and cool.

Cook the Fava beans and the green beans seperately in salted water. If using fesh fava beans make sure they are peeled. When done cooking make sure to rinse the veggies in ice cold water. 

Put everything together in a bowl and squeeze all the juice out of the lemon over it. Add the parsley and basil and gently toss everything together. Add salt and pepper to taste. 

Serves 4

• 1 teaspoon olive oil
• 2 onions, (thinly sliced)
• 2 apples, (golden delicious, cored and cut into wedges)
• 2 teaspoons sugar, (super fine)
• 2 teaspoons butter
• 4 pork chops, (at least a half inch thick)
• 3 tablespoons cider
• 3 tablespoons cream
• salt and pepper to taste

In a large nonstick frying pan, heat the oil and add the onions and fry for about 5 minutes, or until just soft and beginning to brown. Take out of pan and set aside. 

Add the apple wedges to the pan and fry them for about 2 minutes. They should not break up. But it should be softening a little and turning brown. Add the sugar and butter and begin to shake or lightly stir everything together until the apples start to carmelize. Transfer the apples to the plate with the onions.

Put the pork chops in the frying pan. Add a little salt and pepper and fry them for about 4 minutes on each side, or until they are cooked through. Put the onions and apples back in the pan and heat them up, then add the cider and bring to a simmer.

Once the liquid is bubbling, and the cream and stir the so everything is well combined. Let it bubble for a minute, then season well with salt and pepper to taste.

Serve with mashed potatoes and a green salad.

• 4 tablespoons peanut oil
• 1 teaspoon bottled crushed chilli
• 2 teaspoons grated fresh ginger
• 2 garlic cloves, (crushed)
• 9 ounces hard tofu, (cut into about half inch cubes)
• 8 spring onions, (cut in diagonol pieces)
• 5-6 ounces fresh baby corn, (cut in half length wise)
• 5-6 ounces snowpeas
• 1 pound hokkien (egg) noodles
• ¼ cup cashew nuts
• 2 tablespoons soy sauce
• ½ cup vegetable stock
• a handful cilantro

Heat oil in wok over medium heat and swirl to coat. Add the chili, ginger and garlic stir-fryfor about 2-3 minutes, or until aromatic. Add the tofu cubes, onions and baby corn and fry for 2-3 minutes.

Add the snowpeas, noodles and cashew nuts and cook, stirring for 3-5 minutes, or until the vegetables are most tender. Stir in the soy sauce and stock, then bring to a boil and simmer for 2 minutes, or until slightly reduced. Stir in the cilantro and serve immediately.

Serves about 6

• 1 whiole chicken, (cut in half)
• 1 teaspoon salt
• 1 tablespoon cilantro, (minced)
• 2 tablespoons rice wine
• 4 garlic cloves, (chopped)
• 1 teaspoon white pepper
• 2 tablespoons coconut milk
• 1 tablespoon fish sauce
• 2 tablespoons soy sauce

Rinse the chicken under cold water and pat dry. Trim off any excess fat or skin. Place the chicken in a large freezer bag.

Stir the remaining ingredients together in a small bowl until well combined.

Pour the marinade into the bag and seal closed. Make sure the chicken is fully coated with this mixture and refrigerate for minimum 30 minutes. 

Preheat oven at 350 degrees. Roast the chicken for about 45 minutes.

No need to go over board on the salt when seasoning because the halloumi cheese is a salty cheese.
Great to serve with some pita bread slices and call it a light meal or as a starter to your dinner.

• 8 ounces halloumi cheese, (sliced thick)
• 2 fennel bulbs, (trimmed and sliced thin)
• 2 tablespoons fresh oregano, (roughly chopped)
• 3 tablespoons olive oil
• ¼-½ lemon, (just the juice)
• salt and pepper to taste

Put the halloumi, fennel and oregano ina bowl and drizzle with the olive oil and lemon juice. Season with sald and pepper. Cover and set aside (wait at least 20 minutes but best if set aside for about 2 hours)

Place the halloumi and fennel on a hot griddle pan or over the barbecue grill. Save the marinade in the bowl. Cook for about 3 minutes on each side. 

Divide the halloumi and fennel among four plates and drizzle with the marinade in the bowl. Serve warm.

You can easily serve this dish over an egg noodle.  Serves 4

• 1 lb fillet steak , (tenderize with a mallet)
• 1 tablespoon olive oil
• 2 tablespoons butter
• 1 onion, (sliced)
• 1 tablespoon all purpose flour
• 1 teaspoon tomato paste
• 1 teaspoon Dijon mustard
• 1 teaspoon lemon juice
• about 8 porcini mushrooms, (sliced, optional)
• ¼ cup white wine, (optional)
• ⅔ cup soured cream
• salt and pepper to taste
• fresh parsley, (chopped for garnish)

Using a sharp knife, cut the tenderized steak into thin strips, about 2 inches long. Heat the oil and half of the butter in a frying pan and fry the beef over a high heat for about 2 minutes, or until browned. Remove with a slotted spoon.

Melt the remaining butter in the pan and gently fry the onion slices until they are soft and transparent. Stir in the flour, tomato paste, mustard, lemon juice, wine and sour cream. Add the mushrooms and cook for about 2 or 3 minutes. Return the beef to the pan and stir until the sauce is bubbling. Season to taste and garnish with the parsley

• 6 chicken thighs, (skinless and boneless)
• 4 tablespoons Creme Fraiche
• 1 cilantro (coriander), (small bunch, roughly chopped)
• 1 tablespoon sunflour oil
• salt and pepper to taste

Using a sharp cooking chef's knife or cleaver, cut each chicken thigh into three or four pieces.

Heat the oil in a large frying pan, add the chicken and cook for about 6 minutes, turning occasionally.

Add the Creme Fraiche to the pan and stir until melted, then allow the mixture to bubble for 1-2 minutes. Add the chopped cilantro (coriander) to the chicken and stir to combine. Season with salt and pepper to taste and serve.

• 7 plum tomatoes, seeded and diced
• ½ cup diced red onion
• 2 red peppers, grilled, seeds removed
• 1 cup crumbled feta cheese
• 1 tablespoon red wine vinegar
• 1 tablespoon cracked black pepper, or to taste
• 1 ½ tablespoons freshly chopped oregano leaves
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons minced garlic
• 1 tablespoon salt, or to taste
• 1 tablespoon pepper, or to taste
• 7 portobello mushroom caps, stems and gills removed
• 7 sourdough rolls, split in 1/2
• 2 cups spring mix greens

Preheat the grill 350 degrees F.

In a medium sized bowl, gently toss together the tomatoes, onion, peppers, feta, vinegar, cracked black pepper, to taste, and oregano. Set aside.

In a small bowl mix together the olive oil, garlic, and salt and pepper, to taste. Brush the portobello caps with the oil on and put them on the grill. Grill until tender, about 3 minutes on each side

Scoop a heaping tablespoon of the tomato mixture onto the bottom halves of the rolls, top each with some spring mix greens and a portobello cap. Cover with the top halves of the rolls and serve

• 8 oz. rice noodles
• 2 tablespoons vegetable oil
• 5-6 cloves garlic, (finely chopped)
• 2 tablespoons shallots, (chopped)
• ¼ cup fish sauce
• ¼ cup brown sugar
• 6 tablespoons tamarind concentrate
• ¼ cup chives, (chopped)
• ½ cup peanuts, (roated and chopped)
• 1 egg, (beaten)
• 1 cup bean sprouts
• Garnish:
• 1 tablespoon lime juice
• 1 tablespoon tamarind concentrate
• 1 tablespoon fish sauce
• ½ cup bean sprouts
• ½ cup chives, (chopped)
• ½ cup peanuts, (roasted and coursely grounded)
• 1 lime, (cut into wedges)

- Soak the noodles in water at room temperature for 30 minutes or until soft. Drain and set aside.

- heat the vegetable oil in a wok or skillet over medium-high heat. Add the garlic and shallots, and brieflystir-fry until they begin to change color.

- add the reserved noodles and all the remaining ingredients except the egg and the bean sprouts, and stir fry until hot.

- while constantly stirrin, slowly drizzle in the beaten egg.

- add the bean sprouts then cok for no more than 30 seconds.

- in a bowl mix together all the garnish ingredients excet for the lime wedges. Then arrange the pad thai on a serving platter and top with the garnish and surround wih the lime wedges.

1 (1-lb) ham steak
1/4 cup apricot spreadable fruit
2 tsp Dijon mustard
2 tsp cider vinegar

Combine the apricot spreadable fruit, Dijon mustard, and the cider vinegar together in a small bowl. Grill the ham steak over hot heat while brushing with the sauce occasionally. Grill until browned on both sides, about 10 minutes.

Yield: 4 serving

2 3/4 cups low-sodium chicken broth
2 cups water
1 1/2 cups milk
3 cloves garlic, minced
1 1/2 teaspoons chopped fresh rosemary
1 teaspoon salt
1 1/2 cups yellow cornmeal
1/2 cup shredded Parmesan cheese, or more if desired
salt and black pepper to taste


In a saucepan, bring to a boil the chicken broth, water, milk, garlic, rosemary, and salt. Gradually whisk in cornmeal, set heat to medium-low, and simmer the cornmeal mixture until thick and creamy, stirring often to prevent lumps, about 15 minutes. Remove from the heat, and stir in the Parmesan cheese until well combined.

Preheat oven to 375 degrees F. Grease a 2-quart casserole. Spoon the polenta into the prepared casserole, adding more Parmesan cheese if desired. Sprinkle the top with salt and pepper.
Bake in the preheated oven until the polenta is bubbling and golden brown on top, about 30 minutes.

• 1 cup oil
• 1 rabbit
• 4 onions, (chopped)
• ½ tablespoon flour
• 1 cup vegetable broth, (can substitute with chicken broth)
• salt, pepper, cut parsley
• 2 cloves garlic, (cut up)
• 3 tablespoons cognac

Cut the rabbit in pieces and sear in hot oil. When golden brown, add the onion, flour, broth, pepper and parsley. Lastly add cognac and the garlic. Cook slowly for an hour. Just before serving add an extra tablespoon of cognac.

• 1 pound chicken breast, (boneless, skinless and cut into strips)
• 1 tablespoon lemons grass, (chopped)
• 2 tablespoons lime juice
• 2 tablespoons oil
• 2 garlic cloves, (minced)
• 1 tablespoon grated ginger
• 2 teaspoons sweet chilli sauce
• 2 scalllions, (chopped, just the greeen)
• 1 lime, (wedges)
• Potato Rostini :
• 1 and ¼ pound potatoes
• 3 tablespoons all purpose flour
• 1 egg, (lightly beaten)

Put the chicken in a shallow, non metallic bowl. Mix together the lemon grass, lime juice, oil, garlic, ginger, sweet chilli sauce and scallions. Pour over the chicken pieces, cover and refrigerate for at least two hours.

To make the potatoes, peel and grate the potatoes. Squeeze excess moisture from the potato with the flour and egg and season well. Divide into 6 equal portions. Cook on a hot barbecue flat plate for 10 minutes, or until golden brown on both sides, flattening them down with the back of a spatula during cooking.

Drain the chicken and reserve the marinade. Cook on a barbecue grill or skillet for 3 minutes on each side, or until tender and golden brown. Brush with the reserved marinade while cooking. Serve with Rosti and a squeeze of lime juice.

This is great to be served over a basmati or jasmine rice. Don't e shy to change the type of seafood to maybe a conch or lobster. You can easily make this with chicken.

• ¼ cup unsalted butter
• 1 and ½ pound halibut, (cut into about an inch cube)
• ½ pound scallops
• ½ pound shrimp, (uncooked, peeled and deveined)
• 1 medium onion, (chopped)
• 1 small red bell pepper, (chopped)
• 1 teaspoon curry powder
• 1 garlic clove, (minced)
• ½ cup whipping cream
• ½ cup bottled clam juice
• 1 and ½ ounces cream cheese
• 1 tablespoon lemon juice, (don't be shy to add more)

melt butter in a heavy large skillet over high heat. Add the seafood and let cook until it is partially done then transfer it to a bowl, leaving the butter in the pan. Let the butter reduce to a glaze while stirring ocassionally. Add the onion, pepper, and garlic. Sautee until a golden brown (maybe 2 -3 minutes). Add the cury powder and stir for half a minute, then add the clam juice, whipping cream, cream cheese and lemon juice. Boil until the ixture is reduced to about a cup and a half. You will need to stir frequently. (about 8-10 minutes). Return the seafood and any collected juices to skillet and simmer until cooked through. Season with salt and pepper, and maybe have some lemon wedges if you'd like.

• 3 cups vegetable broth
• 8 ounces asparagus, (end cut off and cut into 1-inch pieces)
• 1 cup dry white wine
• ¼ teaspoon olive oil
• 1 cup medium grained white rice
• 1 cup peas
• ⅓ cup parmesan cheese, (grated)

Bring broth to boil in heav medium saucepan. Add asparagus and cook until it is cooked but still crip to the bite. Using a slotted spoon transfer to a bowl. Add wine and saffron to the broth and bring to a simmer.

Heat Oil in antoher heavy medium saucepan over medium heat. Add rice and stir until translucent, about 2 minutes. Mix in all but 1/4 cup of the broth mixture. Simmer rice uncovered until tender and creamy, but still firm to bite, stirring ocasionally, about 20 minutes. Mix in the peas and the then the asparagus and cheese. Add remaining broth if the risotto seems dry. Season to taste with salt and pepper.

2 servings

• 4 pork loin chops
• 2 tablespoons olive oil
• ½ cup marsala wine
• 2 teaspoons grated orange zest
• 3 tablespoons orange juice
• 3 tablespoons flat leaf parsley, (chopped)
• salt and pepper to taste

Pat dry the chops and season well with salt and pepper. Heat the olive oil in a heavy-based frying pan over medium heat and cook the chops on both sides for about 5 minutes on each side, or until golden and cooked. 

add the marsala, orange zest and juice and cook for 5 minutes, or until the sauce has reduced and thickened. Add the parsley and serve immediately.

Note: Can add capers if you would like and serve with some grilled aparagus

• 2 tablespoons kosher salt
• 16 ounces spaghetti pasta
• 1 lb. thick-cut bacon or pancetta, chopped
• 3 tablespoons extra-virgin olive oil
• 1 cup red onion, diced
• 1 teaspoon red chili flakes
• 3 tablespoons garlic, minced
• 2 cups Roma tomatoes, diced
• ¼ cup red wine
• 4 tablespoons basil, chiffonade
• ¼ cup freshly grated Parmesan
• Salt and freshly ground black pepper

In a large stock pot, boil 3 quarts of water, when boiling add 2 tablespoons kosher salt and the pasta and cook until the pasta is al dente.

In a large saute pan over medium heat, add bacon and saute until bacon is crispy. Remove bacon to drain on a paper towel-lined plate and remove 3/4 of the bacon fat from the pan. Add extra-virgin olive oil, onions, and red chili flakes. Cook until onions are translucent, add garlic, cook for 2 minutes then add tomatoes. Saute for 5 minutes, then deglaze with wine.

Drain pasta and add to the tomato mixture pan. Add basil and bacon. Toss with Parmesan, and add salt and pepper, to taste.

3/4 cup sweet-and-sour sauce
1/3 cup hoisin sauce
1/3 cup soy sauce
3 tablespoon honey
3 tablespoon water
1 tablespoon water
1 tablespoon sesame seed
2 cloves garlic -- minced
2 teaspoons ginger root -- grated 
1-1/2 teaspoons oriental chili sauce or
several dashes bottled hot pepper sauce
1/2 teaspoon five-spice powder
2 broiler-fryer chickens , quartered -- or cut up

For Sesame-Chili Sauce, in a small saucepan combine all of the ingredients except chicken. Cook over medium heat till bubbly, stirring frequently. Reduce heat. Cover and simmer for 5 minutes. Set aside. Rinse chicken; pat dry with paper towels. If desired, remove skin from chicken and discard. If using quartered chickens, break wing, hip, and drumstick joints so the bird will lie flat during cooking. Place chicken, skin side down, on an uncovered grill directly over MEDIUM coals. Grill for 20 minutes. Turn; grill 15 to 25 minutes more or till tender and no longer pink. Brush with sauce frequently during the last 10 minutes of grilling. Transfer chicken to a serving platter. Heat any remaining sauce either on the grill or stove top; pass with chicken. Make-ahead tip: The Sesame-Chili Sauce can be made up to 5 days ahead and stored, covered, in the refrigerator.

• 6 tablespoons peanut or vegetable oil, divided
• 8 lamb shanks
• 2 onions
• 4 cloves garlic
• Sprinkling salt
• 1 tablespoon turmeric
• 1 teaspoon ground ginger
• 1 dried red chile pepper, crumbled, or 1/4 teaspoon dried red pepper flakes
• 2 teaspoons ground cinnamon
• ¼ teaspoon freshly grated nutmeg
• Freshly ground black pepper
• 3 tablespoons honey
• 1 tablespoon soy sauce
• 3 tablespoons Marsala wine
• 6 tablespoons red lentils
• For serving:
• 3 tablespoons chopped pistachios, chopped blanched almonds or a mixture of both

Put 3 tablespoons of the oil into a very large, wide, heavy-bottomed pan and warm over medium heat. Brown the lamb shanks, in batches, in the pan and then remove to a roasting pan or whatever else you've got at hand to sit them in.

Peel the onions and garlic and process in a food processor or chop them finely by hand. Add the remaining oil to the pan, and fry the onion-garlic mush until soft, sprinkling salt over to stop it sticking.

Stir in the turmeric, ground ginger, chile, cinnamon and nutmeg and season with some freshly ground pepper. Stir again, adding the honey, soy sauce and Marsala. Put the shanks back in the pan, add cold water almost to cover, bring to the boil then put a lid on the pan, lower the heat and simmer very gently for 1 to 1 1/2 hours or until the meat is tender.

Add the red lentils and cook for about 20 minutes longer with the lid, until the lentils have softened into the sauce and the juices have reduced and thickened slightly. Check for seasoning.

Toast the nuts by heating them for a few minutes in a dry frying pan, and sprinkle onto the lamb as you serve it.

I enjoy eating this with Basmati Rice

• 2 tablespoons extra-virgin olive oil, 2 turns of the pan
• 2 and 1/2 lbs of chicken thighs
• Salt and pepper
• 1 large onion, chopped
• 2 tablespoons cider or white wine vinegar
• 12 dried pitted apricots, chopped
• 2 cups chicken stock
• 1 cup apricot all fruit spread or apricot preserves
• 3 tablespoons chopped flat-leaf parsley, for garnish

Heat a large skillet with a lid over medium high heat. Add oil and chicken. Season with salt and pepper. Lightly brown the chicken a few minutes on each side, add onions. Cook 5 minutes. Add vinegar to the pan and let it evaporate. Add apricots and stock. When stock comes to a bubble, add preserves and stir to combine. Cover pan, reduce heat and simmer 10 to 15 minutes. Serve chicken with a sprinkle of chopped parsley.

6-8 ounces of lobster meat
1/4 cup lime juice
1/4 cup of orange marmalade
tobasco (to taste)
4 cups of fresh spinach
1 cup of shredded red cabbage
1 mango (diced - can use other types of fruit like payaya or 2-3 mandarins)
1/4 cup cashews (chopped)

In a large bowl mic the tobasco, marmalade, and lime juice until smooth. Add the remaining ingredients except for the cashews and toss together until everything is evenly coated. Sprinkle the cashews on top.
This is great as a meal for 2 or as 4 small salads.

about 1 lb. of small red potatoe
olive oil
1 and 1/2 tablespoons garlic (minced)
about 2 lbs. of mussels (cleaned and with beards removed)
1/2 lb freesh spinach (1 bag)
salt and pepper to taste

cut the potatoes into large wedges and simmer in boiling water and salt until tender (about 13 minutes). Drain the potatoes and rinse them with cold water. Saute the potatoes in a skillet with some olive oil. Make sure the oil is not smoking before you add the potatoes.  Add salt and pepper to season the potatoes. Cook until golden brown.

Take a pot and use some olive oil  to cook the garlic, stirring until it is fragrant. Stir in the mussels and a 1/4 cup of water, cover and cook until the mussels open (should take no longer than 5 minutes). Make sure you discard any mussels that did not open.

Add the spinach to the potatoes, and toss it until it the spinach wilts. Serve all together.
Serves 2

• 2 tablespoons passion fruit puree, (thawed or can just use 3 tablespoons of passion fruit juice)
• 3 tablespoons orange juice
• 3 tablespoons lemon juice
• 1-2 tablespoons lime juice
• 1 tablespoon sherry vinegar
• 1 and ¼ cup olive oil
• 6 tablespoons bell pepper, (finely diced and feel free to mix colors)
• 1 scallion, (minced)
• 1 tablespoon capers
• 1 tablespoon cilantro, (finely chopped)
• 2 lbs butter nut squash, (peeled and cut into chunks)
• 6 red snapper fillets, (about 6-8 ounces each and with the skin)
• 2 tablespoons butter
• cayenne pepper, (to taste)

First you want to start by making the vinaigrette. Whisk all your juices and vinegar together. Add about 1/3 cup of the olive oil slowly as your are whisking, until it is all well blended. Throw in the peppers, cilantro, scallions and capers and season with salt and pepper to taste.

Steam the squash until tender, then puree it together with the butter in a food processor and add the cayenne pepper and salt to taste. Keep it covered and warm as you make the fillets.

Pat the fish dry and make 3 diagonal slashes on the skin side of the fillets. Season with salt and pepper, then heat in a non-stick skillet over high heat with the rest of the olive oil. make sure the oil is hot but not too hot that it is smoking. Fry the fillets skin side down about 3 minutes, till golden brown then turn over and fry for another minute or two. 

Serve the fish skin side up over the squash puree and drizzle the vinaigrette over it. 
Serves 6

(you can always grill the fish instead of frying)

- about 8 sweet or hot sausage links 
- 2 sweet green peppers (cut about 1/4 inch strips)
- 1 spanish onions (cut into 1/4 inch wedges)
- 4 medium size potatoes (peeled and cut into 1 inch cubes)
- 5 garlic cloves(peeled and crushed)
- butter (1/2 stick)
- heavy cream or milk
- olive oil  and salt
boil water in a 5 quart saucepan and add some salt,4 of the garlic cloves and the potatoes until they are fork tender. (about 12-15 minutes)
Take a large skillet that has a tight lid and heat a drizzle of olive oil in it (about 1 tablespoon). Once hot add the sausage links and cook turning to brown all of the sides.  Once browned add the onions and the peppers and cover for about 5 minutes. Stir in a large crushed garlic clove.
Increase the heat to a medium-high and cook covered until the vegetables are cooked (about 5 minutes)
Drain the potatoes with the garlic into a bowl. Mash with a fork as much as possible and add some heavy cream or milk with about half a stick of butter and salt to taste until it reaches the consistency that you like. 
Cut up the sausage peppers and onions. 

This serves about 4 people. If you choose to not use any dairy then save some of the water where you boiled the potatoes.

• 1 stewing hen
• 2 large spanish onions
• 2 lbs potatoes
• 6 garlic cloves, (minced or sliced thin)
• 1 small bottle capers
• salt, vinegar and cooking oil
• red or white wine (optional)

Cut the chicken into pieces at the joints. Saute garlic cloves into two tablespoons of oil. When the garlic turns golden remove from grease and add the onions chopped fine. Allow the onions to saute until the become transparent yellow. Add the chicken pieces and brown evenly. Add the potatoes and cut into quarters if they are large. 

Cover the chicken and potatoes with enough water and cook slowly. Season to taste. Let the mixture boil softly and stir from time to time so the potatoes will break up a bit and thicken the sauce. 5 - 10 minutes before removing from the fire add the capers and serve.

This recipe serves about 4-6 people.

Feel free to add 3/4 cup of red or white wine when you add the water to cover the chicken and potatoes

1 lb Dried macaroni, boiled to just under al dente
1/2 stick butter 
1 Tbs Melted butter (for topping)
1/3 cup Asiago shredded 
1/3 cup Gruyere shredded 
1/3 cup Parmesan, shredded
1 cup half & half
1/2 cup milk
1 sm onion, minced
saffron, salt, pepper, nutmeg _ (all to taste)
                                                                   1/2 lb Chorizo, cut into rounds, sauteed (can always be optional, or switched to bacon or ham)
                                                                   1 Tbs Dijon mustard
                                                                   4-8 Tbs. of flour (depending on how thick you want your sauce to be.)
                                                                   save some grated cheese to top (and some breadcrumbs if you'd like)

Melt butter in a large saucepan and whisk in flour, cooking — but not browning — for about two minutes. Gradually whisk in milk and heavy cream and allow sauce to thicken, stirring often. As sauce thickens, blend the egg yolks with one tablespoon of heavy cream and set aside.

Once the sauce has thickened enough to coat a spoon, gradually melt in cheeses over a low heat and season to taste. When the cheese is incorporated, remove from heat and blend in egg yolk mixture and an additional tablespoon of heavy cream. Return to heat and allow to thicken, stirring often.

Mix in the cooked pasta and the chorizo (make sure you don't pour in too much pasta that it will dry while in the oven) and then put in a baking dish. Cover the top with some melted butter, grated cheese and breadcrumb if you'd like and bake until the top layer of cheese is golden brown. Don't even think twice if you'd like to bake it in individual dishes. You can also omit the chorizo and make it a vegetarian dish. 

• ¾ cup flour
• ¾ teaspoon salt
• ¾ teaspoon pepper
• ¾ cup milk
• 1 ½ lbs sole fillets
• 6 tablespoons olive oil
• ¼ cup butter, (1/2 stick)
• 1 ¼ lbs. ripe plum tomatoes, (peeled, seeded and diced)
• 6 tablespoons parsley, (fresh and chopped)
• 3 tablespoons lime juice
• 1 ½ tablespoons drained capers
• lemon slices
• additional capers

Combine flour, salt and pepper in shallow dish. Pour milk into another shallow dish. Dip 1 fish fillet into milk to moisten, then into flour mixture to coat completely. Place filets on large sheet of wax paper. Repeat procedure with remaining fillets.

Heat 3 tablespoons oil in heavy large skillet over medium-high heat. Add half of fish to skillet and saute until light brown and cooked through, about 2 minutes per side. Transfer to platter. Repeat with remaining oil and fillets. 

Melt butter in same skillet. Add the tomatoes and simmer until tomatoes are soft, stirring occasionally for about 5 minutes. Mix in the chopped parsley, lemon juice and 1 1/2 tablespoons of the capers. Cook until thickened. Stir occasionally for about another 5 minutes. Spoon the Compote over the fish. If you'd like you can garnish with lemon and capers.

This is great with some grilled zucchini.
Serving for 4

• 1 large orange
• 1 1and1/2-2 lb cornish game hen, (cut into quarters)
• ½ cup ruby port
• 2 tablespoons red currant jelly
• 2 ½ teaspoons dijon mustard
• 2 teaspoons red wine vinegar

Pre heat the oven at 450 degrees. Cut 2 pieces of orange into 1/8 thick slices, then cut those slices in half. Grate the peel of the rest of the orange to measure at least 1/2 teaspoon and squeeze enough juice to get about 2 tablespoons an set that aside. 

Run your fingers under the skin of the hen to loosen it and insert half a slice of the orange under the skin of each quarter. Season with salt and pepper. Place on a shallow baking pan and roast for 15 minutes. 

Combine the Port, jelly and orange juice in a heavy small saucepan. Bring to a boil over medium high heat. Stir until the jelly melts and reduce heat. Simmer until it reduces to a syrup consistency and remove from heat (about 8 minutes). Mix in the mustard, vinegar and orange peel. 

Brush the hen pieces with the sauces. Roast until the juices run clear when the thighs are pierced (about 10 minutes) . Transfer the hen to a dish and boil the sauce until it slightly thickens (about 2 minutes). Spoon sauce over the hen and serve hot.

Try this dish with some brussels sprouts and maybe a pilaf rice. 

this recipe is good for 2 but can be doubled.

• 1 ½ lbs sirloin steak
• 1 cup onions, (sliced)
• 1 cup snow pea pods
• 2 slices fresh ginger root
• 1 clove garlic, (minced)
• 3 tablespoons cooking oil
• 2 tablespoons oyster sauce
• 1 large tomato, (cut into halves and thinly sliced)
• Marinate Steak With The Following:
• 1 tablespoon soy sauce
• 1 tablespoon mushroom soy sauce
• 1 tablespoon rice wine
• 1 teaspoon sugar
• 1 teaspoon sesame oil
• 1 tablespoon cornstarch
• ¼ teaspoon white pepper
• 1 tablespoon cooking oil

Arrange tomato slices around a large serving plate for later use.

With the back of a cleaver, pound the steak on both sides then cut into 2" cubes. Add the marinade seasonings and mix well. Let stand for 15 minutes.

heat wok over high heat, add 3 tablespoons of cooking oil, put in the ginger and garlic until its slightly brown, discard. Pour in steak cubes, stir-fry for 1 minute or until its slightly brown. 

Pour in onion slices and snow peas, stir-fry for 1 minute and ad in the oyster sauce. Mix well and dish into the serving platter with the tomato slices. Serve Hot.

• 6 cups white rice , (cooked)
• ½ lb shrimp, (small)
• ½ lb roast pork, (diced)
• 2 chinese sausages, (diced -optional)
• 3 eggs, (beaten)
• ½ cup bean spouts
• ½ cup peas
• 2-3 scallions, (cut into 14" lengths)
• cooking or light olive oil
• 2-3 tablespoons soy sauce
• 2 tablespoons mushroom soy sauce
• 2 teaspoons sesame oil
• 2 tablespoons oyster sauce
• ¼ teaspoon white pepper

Set wok over high heat and add 2tablespoons of cookin goil. put in the beaten eggs and fry until its cooked, dish out and cut into small pieces, set aside. 

Heat wok over high heat again, add in 3 tabelspoons of cooking oil, put in roast pork and sausage, stir fry for 1 minute add in the peas and shrimp. Stir 2 minutes more, or until the shrimp turn pink, then add rice and stir-fry until the rice is heated thoroughly.

Add int he bean sprouts, scallions, eggs nd the remaining ingredients. Stir fry for 2 more minutes then serve hot.

1 cup vegetable juice (recommended: clemente)
½ cup vodka
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
1 teaspoon hot sauce
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
1 tablespoon A1 Steak Sauce
½ tablespoon crushed garlic
1 teaspoon onion powder
1 teaspoon celery seed
2 tablespoon prepared horseradish
4 tablespoons olive oil
1 lb. flank steak

Thoroughly mix all the ingredients except for the flank steak in a 1-gallon zip bag. Add the flank steak. Marinate in the refrigerator for at least 8 and up to 24 hours.

Preheat the grill to high or heat a skillet over high heat. Remove the flank steak from the marinade and wipe the excess liquid off. Grill or pan sear both sides, then lower heat to medium and cook to medium rare about 5 minutes on each side.

Let the flanks steak rest, covered, with a clean towel for 5 to 10 minutes. Cut on the bias against the grain and serve.

2 boneless chicken breasts
2 oranges, juice of, only
1 teaspoon English mustard
6 tablespoons maple syrup
1 garlic clove, crushed
1 teaspoon sunflower oil (can substitute with grape seed oil or an olive oil)
1 teaspoon white wine vinegar

For the Peppered Pecans
1/2 teaspoon Tabasco sauce
1/2 teaspoon hot pepper flakes
1 garlic clove
1 1/2 tablespoons butter
4 ounces pecan halves

Mix orange juice, mustard, garlic, maple syrup, sunflower oil and vinegar in a bowl. Marinade chicken for at least 4 hours, but overnight is even better.

For the pecans, melt the butter, and stir in tabasco, pepper flakes and garlic. Stir in the pecans. Spread onto a flat baking sheet and bake on a really low temp - approx 120C for an hour. Be careful that the pecans don't burn though.

After marinading, remove the chicken and pour marinade into a small pan, bring to the boil, stirring until the marinade reduces to a sticky glaze. The oil will stop the Maple syrup from burning. 

Grill or barbecue the chicken breasts, turning and brushing with the glaze regularly until the chicken is cooked but still juicy.

Serve the chicken with the remaining glaze as a sauce, along with the peppered pecans and whatever else takes your fancy.

This serves 2 and can be doubled. It takes a little longer than other meals. but it's something you don't want to miss out on.

• 5 plum tomatoes, (about a cup chopped)
• 1 yellow pepper, (seeded and chopped)
• 1 red delicious apple, (cored and chopped)
• ½ cup red onion, (chopped)
• 3-4 Tablespoons fresh cilantro, (chopped)
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 jalapeno chili, (seeded and minced)-(optional)
• ½ teaspoon salt
• 4 8 oz. salmon fillets, (about an inch think)

Combine the first 9 ingredients in a bowl. This can be done 3 hours ahead if you'd like. Just let it stand at room temperature.

You can either broil or grill the salmon, but only after you season it with a little salt and pepper and brush with some olive oil. 

Arrange the salmon on a platter and spoon the mixture over the salmon. 

This is great with some wild rice or plain mashed potatoes. The fish will have a wonderful taste that you do not want to drown the flavor with a side dish that it equally flavorful. Simple is always better. Personally I like this with a nice green salad and some sour dough bread. 

• 1 ½ lbs. boneless, skinless chicken thighs
• Extra-virgin olive oil, for drizzling
• Coarse salt and black pepper
• 3 stems fresh rosemary, leaves stripped and chopped (optional)
• 1 cup chicken or vegetable stock
• 1-ounce of dried porcini mushrooms, (if using fresh then about 1 and 1/2 to 2 ounces)
• 2 tablespoons extra-virgin olive oil
• ⅛ pound, 4 slices, pancetta, chopped, available at your deli counter or 3 slices bacon, chopped (optional)
• 2 cloves garlic, crushed
• 1 large shallot, chopped
• 2 portobello mushroom caps, halved and thinly sliced
• Coarse salt and freshly ground black pepper
• 1 tablespoon all-purpose flour
• 1 cup dry red wine

Heat a grill pan over high heat. Drizzle chicken thighs with oil, season with salt, pepper and rosemary. Grill chicken 5 minutes on each side and remove from heat to rest for 5 minutes.

If using dry porcini mushrooms, place stock in a small bowl and cover. Heat in microwave on high for 2 minutes. Remove stock from microwave with oven mitt. Add dried porcini to the dish and replace the cover. Steep porcinis in stock 5 to 10 minutes to reconstitute mushrooms. This may also be done on the stovetop. Simmer broth, and mushrooms for 10 minutes over low heat.

In a medium skillet, add 2 tablespoons olive oil, saute pancetta, crushed garlic and chopped shallot over medium heat for 3 minutes, to crisp pancetta at edges. Add sliced portobello mushrooms to the pan and season with salt and pepper. Saute mushrooms 10 minutes, or until dark and tender. Add flour and cook 1 minute. Add red wine to the pan and reduce by 1/2, about 1 minute. Add reserved stock and porcini mushrooms to the pan and simmer together 1 to 2 minutes longer to combine.

Slice chicken thighs and fan out on a plate. Ladle thick mushroom sauce down over sliced chicken and serve.


I love this chicken as a sandwich with a nice green salad or over some pasta.

• ½ cup butter or margarine, melted
• 3 cloves garlic, minced
• 1 (1 pound) loaf French bread, halved lengthwise
• 2 tablespoons minced fresh parsley

1. Melt butter and garlic together. Brush over cut sides of bread and sprinkle with parsley. Place, cut side up, on a baking sheet. Broil on High 4-6 in. from the heat for 2 minutes or until golden brown. Cut into slices. Serve warm.

• 1 cup carrots, (cut into diagonal slices)
• 1 tablespoon butter
• 2 and ¼ teaspoons ginger, (grated)
• 2 teaspoons orange zest
• 3 teaspoons lemon juice
• 2 teaspoons honey
• ¼ teaspoon salt

Steam the carrots until they are tender but firm to the taste. This should take about 5 minutes.

Over medium heat, saute the carrots in the butter and ginger. After about 2 minutes stir in the rest of the ingredients, except the salt, and lower the heat to a medium-low. 

Stir enough to coat the carotts as the glaze thickens. Season with salt and serve warm.

Serves about 4. Add a little rosemary or thyme to garnish if you'd like.

• 2 lamb shank
• 2 sprigs fresh rosemary
• 2 garlic clove, bruised
• 1 lemon, juiced and zested
• 4 tablespoons red port , (can substitute wtih red wine, but add 1/2 tsp of sugar)
• 1 teaspoon olive oil
• 2 teaspoon kosher salt
• Freshly ground black pepper
• 1 teaspoon red currant jelly

Put everything, except for the jelly, together into a freezer bag, tie securely, and leave in the refrigerator to marinate overnight. you can get away with marinating for 4 hours, but the longer it marinates the better.

Take the lamb out in its bag and bring to room temperature and preheat oven at 400 degrees.

Put the shanks with its marinade into a roasting tin and cook for 1 to 1 1/2 hours, depending on the size of the shank. Turn the shank over halfway through cooking.When it gets a nice bronze color you will know it is done. Remove from the pan and let stand about 10 minutes before serving.

When you remove the shanks from the tin, put the tin on the stove and stir in a little water and 1/2 teaspoon red currant jelly to make a light gravy. Slice lamb a little and drizzle with gravy.

• 1-1 and½ lbs. sea scallops
• 2-3 tablespoons olive oil, (can substitute with 2T of butter)
• salt and pepper to taste
• 2 cloves garlic, (minced)
• 1-2 lemons, (definitley to the taste of the individual)

Heat a non stick skillet and add the olive oil and the garlic. Do not cook the garlic a lot. Add the scallops and cook for about 2 minutes on each side. As you are cooking the scallops, season with salt and pepper. Squeeze the amount of lemon juice you'd like and remove from skillet. 

As a great addition to the scallops you can steam some kale, or saute it in the same skillet after the scallops. It doesn't take long for it to wilt.

• 1 lb chicken cutlets
• 4 tablespoons butter
• ⅓ cup almonds, (sliced)
• 3 garlic cloves, (minced)
• 12 ounces snow peas, (trimmed)
• 1 tablespoon tarragon , (minced) -1/2 tsp if dry
• ½ cup white wine

Season the cutlets after washing and pat drying with salt and pepper. Grab a large heavy skillet and melt 2 tablespoons of butter over high heat. Add the chicken until just lightly golden on each side and cooked through, remove from heat (slice into strips if desired) and set aside. 

Reduce heat to medium and melt another tablespoon of butter in the skillet. Add the Almonds and saute until golden. Stir constantly so they don't stick to the bottom of the pan. Take them out and set aside with the cutlets.

Put the last table spoon of butter into the skillet. Add the garlic and do not over cook. Add the snow peas and the tarragon and saute for about 3 minutes and set aside with the cutlets. Add the wine into the skillet and boil until it slightly reduces about a third. Scrape the bottom of the skillet. Season the sauce to taste with salt and pepper. Return everything back to the skillet to just warm up again or put the skillet in the oven if it is an oven safe pan. 

This dish is great by itself or over a bed of saffron rice. 

You can also use turkey cutlets. This recipe is for 4 serving but can be halved.

• ½ lb fresh black eyed peas
• ½ lb salted beef, (a bit on the fatty side)
• ½ lb pork spare ribs, (cut into small pieces)
• 1 lb name, (can substitute with potatoes)
• 2 or 3 plantains, (semi-ripene, peeled and cut into 1 inch pieces)
• 3 yucas, (peeled and cut into pieces)
• 1 large tomato, (diced)
• 1 garlic clove, (minced)
• 1 large onion, (diced)
• 5-6 quarts water
• vinegar and sat, to taste

Combine peas, salted beef cut-up and water. Cover and cook until the peas are tender. In a separate pan, simmer in very little water the pork ribs, tomato, onions, garlic, salt and vinegar. When the peas are tender, add the pork mixture, name, yuca and plantains. Cover and bring to a boil and then simmer gently until the vegetables are tender. This soup should be thick and well seasoned.

Serves 8 - recipe can be halved, as also quartered or doubled

  

• 4 medium tomatoes, (seeded and coarsely chopped)
• 4 ounces prosciutto, (sliced crosswise into 1/2 inch strips
• 1 cup basil, (sliced thin)
• 6 tablespoons balsamic vinegar, (can use red wine vinegar)
• 4 large garlic cloves, (minced)
• 12 ounces fettuccine

Mix all of the ingredients except the pasta in a large bowl. season to taste with salt and cracked pepper. 

Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite. stirring occasionally so the pasta won't stick together. Drain when finished and add the pasta to the bowl with the tomato mixture and toss. Serve immediately and sprinkle with some Parmesan Cheese. 

This meal is great with a simple radicchio salad. This meal is very fast to make and extremely flavorful.
4 Servings - recipe can be doubled or halved. 

• 4 large red-skinned potatoes, (about 3/4 lb. each cut into wedges)
• 4 low-salt bacon slices, (sliced into 1/2 inch pieces)
• 8 skinless boneless chicken thighs
• 2 cups frozen pearn onions
• ⅔ cup chicken broth
• 1 tsp dried thyme, crumbled
• 1 whole lemon, (squeeze the juice out)

Cook potatoes in a medium saucepan of boling water for 4 minutes. Drain thoroughly and set aside.

During this time, saute bacon in heavy large skillet over medium heat until crips. Using a slotted spoon transfer the bacon to a paper towels and drain. Season chicken with salt, pepper and lemon juice. Add to the skillet with the bacon drippings and cook under medium heat until golden brown. About 2-3 minutes per side. Reduce heat to low and add broth, potatoes, onions and thyme. Cover and simmer until chicken and potatoes are cooked through (about 20 minutes). Uncover and sprinke with the bacon pieces and cook until the sauce slightly thickens basting chicken ocassionally for about 4 minutes.

This recipe is for 4 people and recipe can be halved. Once you are prepped to start cooking it shouldn't take you more than 30 minutes to make. This is great for those late nights when you want a good meal fast.

• ⅔ cup soy sauce
• ½ cup rice wine vinegar
• 4 tablespoons vegetable oil
• 2 tablespoons sesame oil
• 4 garlic cloves, (minced)
• 4 teaspoons ginger, (peeled and grated)
• 2 teaspoons chili oil, (optional)
• 16 asparagus stalks, (trimmed and cut into 1 inch pieves)
• 16 large brocolli florets
• 24 ounces roast beef, (rare and sliced thin into 3 x 1 inch strips)
• 1 head savoy cabbage, (shredded)
• 1 large green bell pepper, (thinly sliced)
• 4 green onions, (chopped)

Whisk the first 7 ingredients in a medium bowl and large bowl and set aside. 

Cook asparagus in a large saucepan of boiling salted water until just crisp but tender enough to eat and drain and rinse under cold water and drain well. repeat this same process with the broccoli. 

Place beef in a large bowl. Add dressing and marinate for 5 minutes. Line the platter with the cabbage. Place the asparagus and broccoli in the center. Using a set of tongs, remove been from dressing. Arrange the beef and the bell peppers around the edge of the platter and pour the dressing over the salad.

This recipe  is for 4 people. It can be halved or doubled to accommodate your family dinner.