Ingredients

• 4 duck breast halves
• 2 teaspoons sea salt
• 2 teaspoons ground cinnamon
• 4 teaspoons demerara sugar
• 1/2 cup red wine
• 1/4 cup creme de cassis liqueur
• 1 teaspoon cornstarch
• 4 ounces raspberries

Directions

Preheat oven on broiler setting. Use a fork to score the duck breasts through the skin and fat but not all the way through to the meat.

Heat a large heavy skillet on medium high. Fry the duck breasts skin side down, until the skin browns and fat runs out, about 10 minutes. Remove the breasts from the pan, and pour off most of the fat. Return breasts to pan, and fry skin side up for another 10 minutes. Remove breasts from pan, and allow to rest on a baking sheet. Mix the sea salt, cinnamon and Demerara sugar together and sprinkle over the skin of the duck breasts. Pour most of the fat out of the frying pan.

Mix together the red wine, cassis, and cornstarch in a small bowl. Pour into the pan, and simmer for 3 minutes, stirring constantly, until the sauce is thickened. Add raspberries, and simmer for another minute until heated through.

Broil the duck breasts skin side up, until the sugar begins to caramelize, about 1 minute. Slice the duck breasts thinly, pour a little sauce over the top, and serve warm.

Ingredients:

• 1 (20 ounce) can pineapple chunks, juice reserved
• 2 apples, peeled and cored
• 1 (21 ounce) can peach pie filling
• 2 bananas, peeled and diced
• 3 kiwis
• 1 pint strawberries

Directions:

1. In a small bowl, toss the chopped apples in reserved pineapple juice. Allow to sit for 5 to 10 minutes.

2. In a large salad bowl, combine the peach pie filling and pineapple chunks.

3. Remove apples from pineapple juice and add to pie filling and pineapple mixture. Add chopped bananas to reserved pineapple juice and let sit for 5 to 10 minutes.

4. Peel and slice kiwi and 1/2 of strawberries. Chop the other 1/2 of strawberries and set aside.

5. Remove bananas from pineapple juice and add to pie filling mixture. Add chopped strawberries; toss together.

6. Arrange kiwi slices around the edge of the serving bowl and alternate with strawberry slices. Chill and serve.

These wings are marinated in soy, sesame oil, and shichimi togarashi, (a Japanese seven-spice blend that gets its flavor from Sichuan

pepper, chili, roasted orange peel, and sesame seeds). It’s a heady, aromatic blend of flavors that seeps deep into the wings and chars up beautifully when grilled, keeping the wings super moist and flavored through and through. Unlike other wing preparations these particular wings are basted during the grilling process adding even more salty spiced goodness. Sounds good yet? For the most flavor, allow at least one hour marinating time

Ingredients:

• 1/2 cup sesame oil
• 2 tablespoons shichimi togarashi (Japanese seven spice blend)
• 1/4 cup soy sauce
• 2 teaspoons salt
• 2 pounds chicken wings

Procedure:

1. Whisk together the sesame oil, shichimi togarashi, soy sauce, and salt in a bowl to make the marinade. Pour three-fourths of the marinade onto a baking dish or rimmed sheet pan; reserve the rest. Lay the wings in the marinade and flip them as many times to coat all over.
2. Preheat a grill to high. Grill the wings for around 8 minutes, flipping about every 1 minute and brushing on the reserved marinade after each turn. The wings are ready when they are sizzling and browned.
3. Serve immediately and let you taste buds do the rest.

The flavors and colors of the fall harvest make this a dish you’ll love serving.

Ingredients:

• 1 cup(s) heavy cream
• 1/2 cup(s) pumpkin purée
• 1/4 cup(s) fresh-grated Parmesan
• 16 fresh sage leaves, sliced into thin strips
• 1/2 teaspoon(s) salt
• 1/4 teaspoon(s) fresh-ground pepper
• 1 tablespoon(s) unsalted butter

Instruction:

1. Combine the cream, pumpkin purée, Parmesan, sage, salt, and pepper in a medium saucepan over medium heat. Simmer the mixture until slightly thickened — 10 to 12 minutes. Remove from heat and stir in butter. Toss with cooked pasta and serve immediately.

A little goat cheese or blue cheese is also delicious crumbled over this wonderful salad.

Ingredients:

• 8 ounces fresh torn spinach or baby spinach
• 1 1/2 to 2 cups cleaned and sliced strawberries
• 1/2 cup pecan halves or pieces, lightly toasted
• 2 to 3 ounces goat cheese or blue cheese, crumbled, optional

Dressing

• 1/4 cup Canola oil or other salad oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon plus 1 teaspoon granulated sugar
• 1/4 teaspoon dried tarragon
• 1/8 teaspoon each onion and garlic powder
• Dash dry mustard

Preparation:

1. Toss spinach with sliced strawberries, pecans, and cheese, if using.

2. Combine dressing ingredients in a jar; shake until well blended. When ready to serve, drizzle dressing over the salad and toss lightly.

Mashed Potatoes

Ingredients:

• 5 medium russet potatoes
• 3 oz butter
• 1 cup heavy cream
• Salt and Pepper

Instructions:

1. Start potatoes in cold, salted water. Bring to simmer and cook until fork tender.

2. Mash potatoes by hand or with food mill and add butter and cream, season with salt and pepper to taste.

Green Peppercorn Sauce

Ingredients:

• 2 sliced yellow onions
• 1 medium sliced carrot
• 2 stalks sliced celery
• 1 tbls Dijon mustard
• 1/2 cup sherry vinegar
• 1/2 cup brandy
• 2 cups red wine
• 1 cup port
• 1 tbls green peppercorns
• 2 cups veal demi glace
• 1/4 cup cream
• 1 tbls butter
• 1 tbls crushed green peppercorns
• Salt and pepper

Instructions:

1. Carameliz onions, carrot, and celery.

2. Add mustard and sherry vinegar to pan and cook until dry.

3. Add brandy and peppercorns and bring to simmer.

4. Add red wine and port and simmer again.

5. Add veal demi glace and reduce by half to a sauce consistency.

6. Strain through a fine mesh, strainer then whisk in cream, butter, crushed peppercorns, and salt and pepper to taste.

Serve my meatballs over mashed potateos, topped with sauce. MM MM MMM!

This simple, healthy, and beautiful. This salad is as flavorful as it is attractive.

Add your own favorite ingredients to the salad, if you like.

Ingredients

• 2 (6 ounce) skinless, boneless chicken breast halves
• 3 cups torn mixed salad greens
• 1 small tomato, chopped
• 1/4 cup dried cranberries
• 1/4 cup shredded reduced-fat Cheddar cheese
• 1/4 cup sliced ripe olives
• 2 green onions, chopped
• 2 tablespoons chopped walnuts
• 1/4 cup fat-free Italian salad dressing

Directions

1. Grill chicken, covered, over medium heat for 8-10 minutes on each side or until no longer pink. Divide salad greens between two serving plates; top with tomato, cranberries, cheese, olives, onions, walnuts, etc. Slice chicken; arrange over salads. Serve with any dressing of choosing.

Ingredients:

2 eggs

11/2 tablespoons fresh lemon juice

12 baby lamb rib chops

Sea salt, preferably gray salt

Freshly ground black pepper

1/2 cup unbleached all-purpose flour

4 tablespoons extra-virgin olive oil

1/2 cup dry white wine

1/2 cup chicken stock or canned low-sodium broth

2 tablespoons finely minced fresh italian (flat-leaf) parsley

1 large clove garlic, minced

1/2 recipe Roasted Artichokes, quarters halved lengthwise

Directions: In a small bowl, whisk together the eggs and lemon juice.  Season chops with salt and pepper.  Just before you are ready to cook, dip the chops in the flour to coat both sides lightly.  Shake off the excess.

Heat a heavy 14-inch skillet over high heat.  When the skillet is very hot, add 2 tablespoons of the olive oil and swirl to coat, then add the chops.  Sear them on one side until you see bloody juices rising, 3 to 4 minutes, then turn and cook for about 30 seconds on the second side.  Transfer to a platter and keep warm in a low oven.  Pour off the excess fat in the skillet.

Return the skillet to high heat, add the wine, and stir with a wooden spoon to release any flavorful bits stuck to the skillet.  Add the stock or broth and simmer until reduced by one-third.  Pour the reduced liquid into a bowl and wipe out the skillet with a paper towel.  Spoon the artichokes and sauce onto a warmed platter.  Top with the lamb chops and serve immediately.

Return the skillet to moderately high heat and add the remaining 2 tablespoons olive oil.  When hot, add the parsley and garlic and sauté briefly to release their fragrance.  Add the artichokes and stir to coat with the seasonings, then return the liquid to the pan.  Bring to a simmer, then remove the skillet from the heat and add the egg-lemon mixture.  Swirl the pan constantly until the eggs thicken the sauce, which will happen quickly.