Marinade for Beef and Chicken

In a bowl mix all of the following ingredients;

1 TBS Garlic, minced

1/4 Cup Balsamic Vinegar

1/4 Cup Cider Vinegar

1/4 Cup Dijon Mustard

1 tsp of Dry Thyme

1 1/4 Cups Olive oil

Salt and Pepper to taste
 Marinate for about 1 hour at room temp.

Grilled Pineapple Dessert

Ingredients


Pineapple

Vegetable oil/Salad oil

Heavy Whipping Cream

Powdered Sugar

Raspberry Liquor, (Framboise or Chambord).

1 bottle of Williams-Sonoma Red Raspberry Ecstasy or Chocolate Sauce.

Chocolate flakes



Method for pineapple

Pre-heat your grill to high.

Cut rings of pineapple about1/2 inch thick.

Brush pineapple with salad oil and season with sea salt.

Place on grill (turn ¼ turn to get nice grill marks)

Turn over and repeat.



Method for whipped cream

In a cold bowl pour the heavy cream and whip, add enough powdered sugar to sweeten to your taste. When the peaks are still soft and add some Framboise and continue to whip until you have stiff peaks.



Assembly of Dessert

Place the Pineapple on a plate then drizzle some Red Raspberry Ecstasy on pineapple, finish with a big dollop of whipped cream. Sprinkle everything with chocolate flakes.

4 compund butters

Garlic/Chive butter


3# butter

2 heads roasted garlic

1 C chives, chopped



Lemon Dill Butter

3# butter

zest/juice 2 lemons

1 C dill



Maple Walnut Butter

3# butter

2 C toasted walnuts

1 C maple syrup



Tomato Herb Butter

3# butter

1 C SDT

¼ C Thyme

¼ C Oregano

Sauteed Mushrooms Sauce

Ingredients:



1 pound mixed sliced mushrooms (use any you like), brushed clean of dirt

½ red onion, small dice

2 cloves garlic, minced

¼ cup Madeira

pinch each nutmeg, cayenne pepper, and white pepper

salt to taste

1 quart heavy cream

lemon juice to taste (just a few drops)

4 – 6 tablespoons whole unsalted butter, melted



Method:



1. pre-heat a sauté pan over high heat for 3 – 4 minutes, or until you cannot hold your hand within an inch of the pan surface for 5 seconds

2. toss mushrooms and onion together with the butter in a large bowl

3. add mushrooms to pan and shake pan only briefly to create an even layer; let mushrooms brown – DO NOT STIR OR MOVE THEM AROUND for at least 1 – 2 minutes or until they are golden on the first side; then, shake pan or stir with wooden spoon to brown on both sides

4. add wine and shake pan to distribute evenly; scrape bottom of pan to remove all brown bits and cook until wine is cooked off; (at this point, continue cooking mushrooms until all liquid has evaporated; this make take quite a while if the mushrooms were high in moisture)

5. Add Heavy cream to make sauce simmer for about 3 to 5 minutes then serve.

Green Bean Parmesan

Serves 8



16 0z Haricot Vert /French green beans

2 sweet bell peppers (red, orange or yellow) julienned

½ red onion sliced very thin

2 tbsp basil sliced thin

1 tbsp fresh oregano

1 tsp fresh thyme

1 cup freshly grated Parmesan

Olive oil to coat



Add the green beans to a large pot of boiling salted water. Cook until bright green, about 3 to 4 minutes. Remove green beans from the boiling water and plunge into ice water to stop the cooking. Drain well.

Heat a large sauté pan, toss onions and peppers in oil and add to pan when hot, season with salt and pepper. Sauté for about 3 minutes add green beans and continue to heat for 2 minutes, tossing or stirring to heat through out. Add herbs and cook for about 30 seconds. Season with salt and pepper to taste and then top with freshly grated Parmesan and serve.

Veracruz Sauce "Pescado a la Veracruzana"

Ingredients

8 Fillets of Red Snapper

3 Tablespoons Olive oil.

1 Medium onion.

2 Pounds ripe tomatoes, roasted or boiled, peeled and cored or 3 15oz cans good quality tomatoes lightly drained.

2 Cloves garlic minced.

20 meaty green olives (Manzanillo) pitted and rough chopped.

2 Tablespoons large Spanish capers.

2 Medium pickled “chiles jalapenos” stemmed, seeded and sliced or chopped.

1 Tablespoon pickling juices from the chiles.

1 1/2 Teaspoons mixed dried herbs (marjoram and thyme)

2 tablespoons finely chopped flat-leaf parsley.

1 Cup clam juice or water



Spice bag cheesecloth or coffee filter

3 Bay leaves

1 Inch cinnamon stick

2 cloves

1/4 teaspoon black peppercorns

Method

The fish rinse fillets, lay them on a non-corrosive dish and sprinkle with lime juice and salt. Cover and refrigerate for about 1 hour.

The Sauce In a large skillet, heat the oil over medium, add the onion and cook, stirring frequently, until golden, about 7 minutes. Tomatoes should be peeled, cut in half, seeded and then cut into 1 inch pieces. Collect all the juices from the tomatoes in a bowl. Add garlic to the onion and stir for about 30 seconds, then add tomatoes and their juices. Simmer for about 5 minutes to reduce the liquid. Put olives, capers, Jalapeno pieces, pickling juice, mixed herbs, clam juice and chopped parsley along with your spices in cheesecloth or coffee filter bag and add to the tomato mixture. cover and simmer for about ten minutes. remove spice bag and taste, adjust seasonings if you must!

Baking method pre-heat oven to 350 degrees. place the fillets in a single layer in a lightly greased baking dish. spoon the sauce over them, cover with aluminum foil and bake for 8 to 10 minutes, until fish just flakes when pressed firmly with a fork in the thickest part. Serve on warm dinner plates.

Broiled Salmon with a Mustard and crispy crust

Ingredients

1 cup high quality bread crumbs

1 cup Kettle Style potato chips (Potato chips should be crushed into 1/8-inch pieces).

6 Tablespoons chopped fresh dill

1 whole side of Salmon about 3 1/2 pounds

1 Teaspoon olive oil

3/4 Teaspoon Salt

Ground Black Pepper to taste

3 Tablespoons Dijon Mustard or Horseradish sauce



Method

Turn oven on to Broil.

Mix bread crumbs, crushed potato chips and dill together in a bowl, set aside.

Rub fillet evenly with oil; sprinkle with salt and pepper.

Broil Salmon on upper most rack, until surface is spotty brown and the outer 1/2 inch of the thick end is opaque when gently flaked with a paring knife, 9 to 11 minutes.

Remove fish from oven, spread evenly with mustard, and press bread crumb mixture onto fish (not to thick).

Return to lower rack and continue broiling until crust is deep golden brown, about 1or 2 minutes longer.