Ingredients:

•     1 1/4 pounds boneless, skinless, chicken breasts (about 4 breasts) 
•     1 (1-pound) package sliced bacon 
•     2/3 cup firmly packed brown sugar 
•     2 tablespoons chili powder

Preheat oven to 350F. Cut chicken breasts into 1-inch cubes. Cut each bacon slice into thirds. Wrap each chicken cube with bacon and secure with a wooden pick. Stir together brown sugar and chili powder. Dredge wrapped chicken in mixture. Coat a rack and broiler pan with nonstick cooking spray. Place chicken wrap on rack in
 broiler pan. Bake at 350F for 30 to 35 minutes or until bacon is crisp.

Ingredients:

•     2 1/2 pounds beef tenderloin 
•     2 tablespoons butter, softened 
•     2 tablespoons butter 
•     1 onion, chopped 
•     1/2 cup sliced fresh mushrooms 
•     2 ounces liver pate 
•     2 tablespoons butter, softened 
•     salt and pepper to taste 
•     1 (17.5 ounce) package frozen puff pastry, thawed 
•     1 egg yolk, beaten 
•     1 (10.5 ounce) can beef broth 
•     2 tablespoons red wine

Preheat oven to 425F. Place beef in a small baking dish, and spread with 2 tablespoons softened butter. Bake for 10 to 15 minutes, or until browned. Remove from pan, and allow to cool completely. Reserve pan juices.

  Melt 2 tablespoons butter in a skillet over medium heat. Saute onion and mushrooms in butter for 5 minutes. Remove from heat, and let cool.

  Mix together pate and 2 tablespoons softened butter, and season with salt and pepper. Spread pate over beef. Top with onion and mushroom mixture.

  Roll out the puff pastry dough, and place beef in the center. Fold up, and seal all the edges, making sure the seams are not too thick. Place beef in a 9x13 inch baking dish, cut a few slits in the top of the dough, and brush with egg yolk.

  Bake at 450F for 10 minutes, then reduce heat to 425F for 10 to 15 more minutes, or until pastry is a rich, golden brown. Set aside, and keep warm.

  Place all reserved juices in a small saucepan over high heat. Stir in beef stock and red wine; boil for 10 to 15 minutes, or until slightly reduced. Strain, and serve with beef.

Ingredients:

•     4 skinless chicken breast halves, with ribs 
•     2 skinless chicken thighs, with bones 
•     1/2 teaspoon salt, plus 1 teaspoon 
•     1/2 teaspoon freshly ground black pepper, plus 1 teaspoon 
•     1/4 cup olive oil 
•     1 red bell pepper, sliced 
•     1 yellow bell pepper, sliced 
•     3 ounces prosciutto, chopped 
•     2 cloves garlic, chopped 
•     1 (15-ounce) can diced tomatoes 
•     1/2 cup white wine 
•     1 tablespoon fresh thyme leaves 
•     1 teaspoon fresh oregano leaves 
•     1/2 cup chicken stock 
•     2 tablespoons capers 
•     1/4 cup chopped fresh flat-leaf parsley leaves

Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a heavy, large skillet, heat the olive oil over medium heat. When the oil is hot, cook the chicken until browned on both sides. Remove from the pan and set aside.

  Keeping the same pan over medium heat, add the peppers and prosciutto and cook until the peppers have browned and the prosciutto is crisp, about 5 minutes. Add the garlic and cook for 1 minute. Add the tomatoes, wine, and herbs. Using a wooden spoon, scrape the browned bits off the bottom of the pan. Return the chicken to the pan, add the stock, and bring the mixture to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 to 30 minutes.

  If serving immediately, add the capers and the parsley. Stir to combine and serve. If making ahead of time, transfer the chicken and sauce to a storage container, cool, and refrigerate. The next day, reheat the chicken to a simmer over medium heat. Stir in the capers and the parsley and serve.

Ingredients:

•     1 (1-inch-thick) boneless beef top loin (strip) steak (1/2 pound) 
•     1 teaspoon olive oil 
•     1 teaspoon unsalted butter 
•     1 small shallot, thinly sliced 
•     1/4 cup heavy cream 
•     1 tablespoon Blue cheese 
•     5 ounces baby spinach (10 cups) 
•     1 1/2 teaspoon fresh lemon juice

Pat steak dry and sprinkle all over with a scant 1/2 tsp salt and 1/4 tsp pepper. Heat oil and butter in a 10-inch heavy skillet over medium heat until foam subsides, then cook steak, turning once, until well browned, 7 to 10 minutes total for medium-rare. Transfer to a cutting board and let stand, uncovered, 10 minutes.

  Add shallot to skillet and cook, stirring, until softened, about 3 minutes. Add cream, blue cheese, and spinach and cook, scraping up brown bits from bottom of skillet and turning spinach with tongs, until spinach is wilted, about 2 minutes.

  Stir in lemon juice and salt and pepper to taste. Thinly slice steak and serve with spinach.

Ingredients:

•     5 lb. corned beef brisket 
•     1 large onion stuck with 6 whole cloves 
•     6 carrots, peeled and halved 
•     8 medium potatoes, washed and quartered 
•     1 teaspoon dried thyme 
•     1 small bunch parsley 
•     1 head cabbage (about 2 lbs), quartered

  Horseradish Sauce: 

•     1/2 pint whipping cream 
•     2 tablespoons mayonnaise 
•     2-4 tablespoons prepared horseradish 

(Whip cream until it stand in peaks. Fold in mayonnaise
 and horseradish.)

  Put beef in a large pot and cover with cold water. Bring to a boil with the lid off the pot. Add thyme, parsley and onion. Turn to simmer and cook for 3 hours. Skim fat from top as it rises. Add cabbage, potatoes, and carrots. Simmer for 20-30 minutes until cabbage is cooked. Remove the meat and cut into pieces. Place on center of a large platter. Strain the cabbage and season it heavily with black pepper. Surround the beef with the cabbage, carrots and potatoes. Serve with horseradish sauce.

Ingredients:

•     1 pound shrimp, raw, peeled, tail off, thawed, 61-90 count 
•     Vegetable oil, as needed 
•     1/2 cup wheat flour 
•     1/4 teaspoon salt 
•     2 teaspoons fresh cracked/ground black pepper 
•     1 teaspoon granulated garlic 
•     1/2 teaspoon paprika 
•     1 teaspoon granulated sugar 
•     2 eggs, beaten 
•     1 cup bread crumbs 
•     1 teaspoon fresh cracked/ground black pepper

Fill fryer 2 to 3 inches deep with oil and heat to 350F. Combine
flour, salt, 1 teaspoon cracked pepper, garlic, paprika and sugar into a bowl. Beat eggs only slightly in another bowl. Mix bread crumbs and 1 teaspoon pepper in a third bowl. Coat shrimp with flour mixture, then eggs, then bread crumb mixture, being careful to shake off excess between steps and not overcoat. Fry two to three minutes or until golden brown.

Ingredients:

•     2 cups risotto rice (such as arborio or carnaroli) 
•     4 cups brown chicken (or vegetable) stock 
•     1 1/4 cups shelled broad (fava) beans 
•     1 1/4 cups peas (or petits pois), thawed if frozen 
•     1/2 cup freshly grated Parmesan, plus extra shavings to serve 
•     1 1/2 Tbsp butter, cut into cubes 
•     handful fresh chives, chopped (optional) 
•     sea salt and freshly ground black pepper

  To blanch the rice, wash the rice in cold water and strain off. Put into a pan with 2 cups of chicken stock, 2 cups water and a generous pinch of salt. Bring the liquid to a simmer and blanch the rice for 7 minutes. Drain well and spread out on a lightly oiled tray to cool.

  To finish the risotto, place the blanched rice in a shallow pan and pour in just enough chicken stock to cover. Bring to the boil quickly and cook until nearly all of the stock has evaporated. Taste the risotto to see if it is al dente, adding a little more stock if it
 needs a bit more cooking. Add the broad beans, peas, Parmesan and butter. Cook for a further few minutes until the beans are tender. Season to taste. Finally add the fresh chives, if desired.

Ingredients:

•     1 cup packed fresh parsley 
•     3/4 cup olive oil 
•     3 tablespoons red wine vinegar 
•     2 tablespoons dried oregano 
•     2 teaspoons ground cumin 
•     1 teaspoon salt 
•     2 garlic cloves, minced 
•     1/2 teaspoon dried crushed red pepper 
•     2 (1-pound) pieces flank steak 
•     1 (16-ounce) thin French-bread baguette, cut into 40 slices 
•     Additional olive oil

Blend parsley, 3/4 cup olive oil, vinegar, oregano, cumin, 1 teaspoon salt, minced garlic, and crushed red pepper in processor until smooth. Place meat in large glass baking dish. Sprinkle with salt and pepper. Brush meat with 2 tablespoons chimichurri sauce. Cover steaks and remaining sauce separately and refrigerate at least 1 hour.

  Preheat oven to 450F. Place bread slices on large baking sheet. Brush with olive oil. Bake until just firm, about 5 minutes. Transfer to large platter.

  Preheat broiler. Transfer meat to rimmed baking sheet and broil until cooked to desired doneness, about 4 minutes per side for medium. Transfer to cutting board. Let stand 5 minutes. Cut each steak along grain in half. Cut each half crosswise against grain into 10 slices. Top each bread slice with 1 piece of meat. Spread each with some chimichurri sauce; place on platter. Spoon remaining sauce into small bowl and place in center of platter. Serve warm or let stand up to 2 hours at room temperature.

Ingredients:

•     1/3 cup dry white wine 
•     1 green onion, chopped 
•     2 6-ounce 1-inch-thick skinless salmon fillets 
•     1/4 cup whipping cream 
•     2 teaspoons Dijon mustard 
•     Chopped green onion tops

Bring wine and onion to simmer in heavy large skillet. Add fish, cover and simmer until fish is just cooked through, about 8 minutes. Transfer fish to plates. Tent with foil to keep warm. Add cream to skillet and bring to boil. Boil until reduced to sauce consistency, stirring occasionally, about 6 minutes. Mix in mustard. Spoon sauce over fish. Sprinkle with green onion tops.

Ingredients:

•     1/2 cup olive oil 
•     2 stalks fresh green onions, chopped 
•     1 medium onion, chopped 
•     1 pound frozen spinach, washed, squeezed to remove excess water 
•     1/2 cup fresh dill, chopped 
•     2 whole eggs 
•     1 pound feta cheese, crumbled 
•     1 tablespoon ground pepper 
•     8 large chicken breasts 
•     Olive oil 
•     Lemon 
•     Oregano

Pour olive oil in pot over medium heat and add both types of onion. Saute for 1 minute, and then add spinach. Saute for approximately 10 minutes.

  Preheat the broiler. Pour spinach mixture in a bowl and cool. Add dill, eggs, feta and pepper to spinach mixture and mix very well. Butterfly chicken breasts and fill with spinach/feta mixture. Close the breast and broil for 10 minutes on each side. After 15 minutes, douse chicken breasts with olive oil, lemon and oregano, and serve.

Ingredients:

•     1 (1-pound) pork tenderloin 
•     2 teaspoons salt 
•     1/2 teaspoon freshly ground black pepper 
•     1 tablespoon olive oil 
•     1 tablespoon unsalted butter 
•     2 garlic cloves, minced 
•     1 cup crumbled corn muffin, or 2 corn toaster cakes, crumbled 
•     1 teaspoon finely chopped fresh sage 
•     Salt and freshly ground black pepper 
•     2 tablespoons Dijon mustard

Preheat oven to 425F. Pat pork dry and sprinkle with salt and pepper. Heat oil in a 10-inch nonstick skillet over high heat until hot but not smoking, then brown pork, turning, about 4 minutes. Transfer to an oiled shallow baking pan.

  Add butter to skillet and cook garlic over moderate heat, stirring, until fragrant, about 30 seconds. Remove pan from heat and stir in crumbs, sage, and salt and pepper, to taste.

  Spread mustard over pork and pat half of seasoned crumbs onto mustard, then sprinkle with remaining seasoned crumbs. Roast in middle of oven until an instant-read thermometer inserted diagonally 2-inches into meat registers 140F, 10 to 15 minutes. (Check after 15 minutes to see if crumbs are getting too dark; if they are, tent loosely with foil.) Transfer to a cutting board, then tent loosely with foil and let stand 10 minutes before slicing.

Ingredients:

•     1 tablespoon olive oil 
•     8 ounces Italian turkey sausage 
•     1 cup tightly-packed arugula (about 1 ounce) 
•     4 ounces cream cheese, room temperature 
•     1/3 cup grated Parmesan, plus 1/4 cup 
•     1/2 teaspoon salt 
•     1/4 teaspoon freshly ground black pepper 
•     1 (13.5-ounce) package of store-bought pizza crust 
•     All-purpose flour, for rolling out pizza dough 
•     1 egg, beaten (for egg wash) 
•     1 1/2 cups marinara sauce, store-bought or homemade

Heat the olive oil over medium-high heat in a medium-sized, heavy skillet. Add the sausage and cook until crumbled and golden, about 5 minutes. Add the arugula and cook until wilted. Turn off the heat and let cool about 10 minutes. Add the cream cheese, 1/3 cup Parmesan, salt, and pepper and stir to combine. Set aside.

  Preheat the oven to 400F. Roll out the pizza dough on a lightly floured surface to a thin 20 by 12-inch rectangle. Cut the rectangle in half lengthwise. Then cut each half into 8 equal rectangles.

  Spoon topping onto 1 side of each of the rectangles. Using a pastry brush, brush the edges of the rectangle with egg wash. Close the rectangle of pizza dough over the topping. Use a fork to seal and crimp the edges. Place the pizza pockets onto a parchment paper-lined baking sheet. Brush the top of each pizza pocket with egg wash. Sprinkle with the remaining Parmesan. Bake until golden, about 15 to 17 minutes.

  Meanwhile, heat the marinara sauce over low heat in a medium saucepan. Serve the hot pizza pockets with the marinara sauce alongside for dipping.

Ingredients:

•     4 tablespoons margarine 
•     2 yellow onions, minced, divided 
•     2 tablespoons chili powder 
•     2 tablespoons paprika 
•     1/2 teaspoon allspice 
•     1/2 teaspoon curry 
•     1 teaspoon dry mustard 
•     1 teaspoon ground cinnamon 
•     1 pound ground beef, 80/20 
•     1/4 cup water 
•     20 hot dogs 
•     1 teaspoon salt 
•     20 hot dog buns 
•     Yellow mustard 
•     2 tablespoons celery salt

  In a medium saute pan over medium heat add, margarine and 1 minced onion. Saute till translucent, but do not brown. Next add chili powder, paprika, allspice, curry, dry mustard and cinnamon. Then add beef, stir thoroughly and cook for 5 minutes, add water and simmer over medium to low heat for 30 minutes.

  In a medium sauce pot boil hot dogs with salt and steam buns. When meat is done simmering, add meat mixture to the hot dog in the bun, top evenly with minced onion, yellow mustard, and a sprinkle of celery salt.

Ingredients:

• 1/4 cup soy sauce 
• 1 tablespoon sugar 
• 2 teaspoons sesame oil 
•  1 bunch scallions (white and pale green parts separated from 
•       greens), minced (1/2 cup) 
•  1 tablespoon minced garlic 
•  1 tablespoon minced peeled fresh ginger 
•  3 tablespoons sesame seeds, toasted 
•  1 lb. flank steak, cut across the grain into very thin slices 
•  1 tablespoon vegetable oil

     Stir together soy sauce, sugar, sesame oil, white and pale green scallions, garlic, ginger, and 2 tablespoons sesame seeds in a bowl until sugar is dissolved. Add steak and toss to coat, then marinate 15 minutes. Heat vegetable oil in a 12-inch heavy skillet over high heat until just smoking, then add steak in 1 layer and saute, turning over occasionally, until browned and just cooked through, about 5 minutes total. Transfer to a platter and sprinkle with scallion greens and remaining 1 tablespoon sesame seeds. Serve with white rice.

Ingredients:

•  1 1/2 cups chopped fresh pineapple 
•  1/2 cup chopped sweet onion 
•  2 teaspoons finely chopped fresh serrano chile, including seeds 
•  1 teaspoon chopped thyme 
•  1 teaspoon distilled white vinegar 
•  1 teaspoon coriander seeds 
•  2 (1-inch-thick) boneless pork loin chops 
•  2 tablespoons olive oil 
•  2 tablespoons dark rum

     Toss together pineapple, onion, chile, thyme, vinegar, and 1/4 teaspoon salt. Grind coriander seeds in an electric coffee/spice grinder (or crush with flat side of a knife). Pat pork dry; sprinkle all over with coriander, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Heat oil in a large heavy skillet over medium-high heat until it shimmers, then saute pork, turning once, until well browned and just cooked through but still juicy, 6 to 10 minutes. Transfer pork to plates. Add pineapple mixture and rum to skillet and saute, scraping up brown bits, 1 minute. Serve pork with relish.

Ingredients:

•  2 1/2 pounds boneless, skinless chicken breasts, cut into 
•   large chunks 
•   6 cloves garlic, crushed 
•   3 tablespoons fresh rosemary leaves stripped from stems 
•   3 tablespoons extra-virgin olive oil 
•   1 lemon, zested and juiced 
•   coarse salt and black pepper, to taste 
•   1/2 cup dry white wine or chicken broth

       Preheat oven to 450F. Arrange chicken in a 9 X 13 baking dish. Add garlic, rosemary, extra-virgin olive oil, lemon zest, and salt and pepper to the dish. Toss and coat the chicken with all ingredients, then place in oven. Roast 20 minutes. Add wine and lemon juice to the dish and combine with pan juices. Return to oven and turn oven off. Let stand 5 minutes longer then remove chicken from the oven. Place baking dish on trivet and serve, spooning pan juices over the chicken pieces.

Ingredients:

•  1/3 cup curry powder 
•  3/4 cup all-purpose flour 
•  1 3/4 teaspoons salt 
•  3 large eggs 
•  1/3 cup heavy cream 
•  1 1/4 cups unsweetened shredded coconut 
•  1 1/2 cups panko (Japanese bread crumbs) 
•  1/4 teaspoon cayenne pepper 
•  1 teaspoon dried dill 
•  1 pound large shrimp (14 to 18 per pound), shelled and deveined 
•  oil for deep-frying

In a shallow bowl, mix the curry powder, flour, and salt together. In another shallow bowl, whisk the eggs and cream together. In a third bowl, combine the coconut, bread crumbs, cayenne, and dill.

Dredge 4 shrimp in the flour mixture, then dip them in the egg mixture and coat them in the coconut mixture. Dip them again in the egg mixture and coat one more time in the coconut mixture. In a Dutch oven, heavy skillet, or deep fryer, heat 1 to 2 inches oil to 375F. Deep-fry the shrimp in batches until golden brown, about 3 minutes. Using a slotted spoon, transfer to paper towels to drain.