Main Courses

  • Prep Time: 30 min Cook Time: 50 min Total Time: 1 hr, 20 min Difficulty: Medium

  • Servings: 4


  • 1 lb. Italian turkey or chicken sausage links, casings removed. (Mix hot and mild sausage, to your taste)
  • 6 oz. Feta cheese, crumbled
  • 2 medium Acorn squash
  • 1 c. Cherry tomatoes, halved
  • 1/2 lb. Fresh cremini mushrooms, chopped
  • 2 c. Baby spinach
  • 1/2 c. Fresh cilantro, chopped
  • 3 large cloves Garlic, finely chopped
  • 2 Shallots, finely chopped
  • 1 1/2 TBS. Seasoned salt (or to taste)
  • 1 TBS. Tuscan Bread Dipping Seasoning (or to taste)
  • 1 tsp. Black Tellicherry peppercorns, ground
  • 3 TBS. Lemon juice, freshly squeezed
  • 4 TBS. Olive oil
  • Directions:

1. Preheat oven to 400 degrees.

2. Cut squash in half, lengthwise; remove and discard seeds. Brush cut side with olive oil and 1/2 tablespoon seasoned salt. Place cut side down in roasting pan, add ¼ inch of water. Bake uncovered 35-40 minutes or until inside is soft. Take out of oven.

3. Reduce heat to 325 degrees.

4. Meanwhile, in a large skillet, sauté garlic and shallot in 2 tablespoons of olive oil, until soft, about 8 minutes. Add more olive oil if needed. Transfer to a separate bowl.

5. In same skillet, sauté mushrooms in 1 tablespoon olive oil, until soft, about 5 minutes. Add more olive oil if needed. Transfer to bowl with shallots and garlic.

6. In same skillet, cook sausage until no longer pink, about 10 minutes. Return shallots, garlic and mushrooms to skillet. Add dry seasonings and lemon juice, cook together for 5 minutes. Add tomatoes and spinach, and cook 8 more minutes. Adjust seasonings to taste.

7. Turn squash halves in roasting pan so they are hollow side up, and spoon mixture into squash cavities. Add crumbled feta to top. Bake 5-10 minutes longer or until heated through.

8. To serve, garnish with cilantro, depending on taste.

Avocado Toast with Everything Bagel Blend

  • Prep Time: 10 minutes; Difficulty: Easy;
  • Serves: 4


  • 1 medium Ripe avocado (but not mushy)
  • 4 pieces hearty thick multigrain or whole wheat bread
  • 1 large clove Garlic, peeled and halved
  • 1 TBS. Everything Bagel Blend ( or more to taste)
  • A pinch of salt


1. Cut avocado in half and remove pit.

2. Spoon avocado into a bowl, add a pinch of salt, then mash it well with a folk.

3. Toast bread well until golden brown.

4. Rub garlic on one side of each piece of toast, until you can smell it on the bread.

5. Distribute the avocado mixture onto the 4 pieces of bread. Sprinkle the 1 TBS of Everything Bagel Blend evenly on top of the 4 pieces of bread.

8. Serve and add more Everything Bagel blend if desired.

BBQ Whole Chicken


  • 4-5 lb. Roasting chicken (serves 4 people)
  • 4 TBS. Honey Chipotle Rub
  • 3 TBS. Lemon juice, freshly squeezed
  • 3 TBS. Orange juice
  • 3 TBS. Hoisin Sauce
  • 3 TBS. Olive oil
  • 1 large Onion, cut into 8 pieces
  • 1 large Orange, cut into 8 pieces


1. Mix rub, juices and hoisin sauce together, whisk in olive oil and rub over chicken, also working some of the mixture under the skin – legs and breast. Stuff cavity with onion and orange pieces. Let it rest for 30+ minutes.

2. The chicken will be grilled using indirect heat. If using a gas grill, turn on side burners to medium high and leave off the center burner. If using a charcoal grill, light charcoal and move to either side, leaving the center of the grill open. With either method, you should place an aluminum pan under the center to catch dripping. The temperature of the grill should be 300 to 325 degrees before cooking the meat. You can also add soaked wood chips for added flavor.

3. Place chicken in center of grill breast side up. Roast for 45 minutes then baste with any remaining mixture and turn over. Continue roasting until meat thermometer reaches 160 degrees – total time will be around 1 hour 30 minutes.

4. Remove chicken discard onion and orange pieces and let it rest for 15-20 minutes, cutoff off legs and both halves of the breast. Slices breasts cross ways and separate thighs and drumsticks. Also cut of any remaining pieces of meat from the carcass and serve.

Skillet braised beer brats simmered in a malty sauce with soft onions and thyme. Serve on a hoagie roll topped with the onions or over mashed potatoes, smothered in the beer sauce.

  • Prep Time 2 minutes; Cook Time 35 minutes; Total Time 37 minutes;
  • Servings: 4 - 8


  • 24 oz. or 8 links Bratwurst
  • 3 medium Red or sweet onions
  • 12 oz. Dark and malty German lager (bock, doppelbock, dunkel, Vienna lager, Oktoberfest lager)
  • 1 c. Beef stock
  • 1 TBS. Dried thyme
  • 1 tsp. Hungarian Sweet Paprika (can be substituted with Smoked-Sweet or Smoked-Hot Paprika)
  • 1 TBS. Brown sugar
  • 1 tsp. Coarse Sea Salt
  • 1 tsp. Black Tellicherry Peppercorns, ground
  • 1 TBS. Vegetable oil
  • 1 TBS. Butter


You can use precooked or uncooked brats, flavored with beer already or not, all pork or not, finely ground or coarse ground, home made or store bought.


1. Place a 10-12 inch skillet over medium-high heat stove. In about 2 minutes add the oil and brown the brats, about 1-2 minutes per side, or until they are nicely colored. Remove them from the skillet and set them aside temporarily.

2. Lower the heat to medium and melt the butter in the skillet. Add the onions, brown sugar, thyme, salt and pepper and paprika, stir and let cook down until onions are soft and just beginning to caramelize (about 6-8 minutes).

3. Pour the beer over the softened onions, stir, scrape any browned bits from the bottom of the skillet. Add the beef stock and stir. Add the brats back and make sure they are nicely submerged. Simmer until beer sauce has reduced and the brats are fully cooked (160 F). About 20-25 mins. If you used pre-cooked brats the temperature doesn't matter, just make sure the sauce has reduced.

Optional Gravy:

If you have beer sauce left in the pan after you've used up the brats and onions you can use it to make a gravy.

1. Heat a small sauce pan over medium heat and melt 2 tbsp butter. Whisk in 2 tbsp flour.

2. Add the beer sauce from the skillet and continue to whisk. If you need to thin out the gravy add water, 1 tbsp at a time. Taste and season as needed with salt and pepper. Use immediately.

Burger, Burger, Burger

Prep Time: 35 min; Cook Time: 10 min; Total Time: 45 min; Difficulty: Easy; Servings: 4



  • 1. Place ground meat into a mixing bowl and add spice blend.
  • 2. Mix well and then divide mixture into 6-8 patties. Flatten middle so patties are somewhat equal in density.
  • 3. Place patties individually onto a plate and put into refrigerator for 30 minutes, which will let patties settle.
  • 4. Pre-heat grill to medium high.
  • 5. Cook patties for 10-15 minutes depending on desired wellness of meat. Flip patties over half way through cooking.

Spiced French Toast

  • Ingredients:
  • 5-6 slices Heavy bread
  • 3 large Eggs, well beaten
  • ½ c. Whole milk
  • 1 tsp. Indonesian Korintje Cinnamon
  • ½ tsp. Nutmeg, ground
  • 1 tsp. Vanilla extract
  • Unsalted butter
  • Pinch of salt
  • Pure maple syrup
  • Confectioners’ sugar


1. Melt butter in skillet at medium heat.

2. Beat eggs and add milk, cinnamon, nutmeg, salt and vanilla; whisk until well blended.

3. Dip each slice of bread in egg mixture. Don’t soak bread through.

4. Fry the bread until golden brown; turn and fry on the other side until golden brown. Add more butter as needed.

5. Serve with maple syrup and, if desired, confectioners’ sugar.

Lamb Burgers

Prep Time: 35 min; Cook Time: 10 min; Difficulty: Easy; Servings: 4



1. Place ground meat into a mixing bowl and add spices and feta cheese (if using feta).

2. Mix well and then divide mixture into 6 patties. Flatten middle so patties are somewhat equal in density.

3. Place patties onto a plate and put into refrigerator for 30 minutes, which will let patties settle.

4. Pre-heat grill to medium high.

5. Cook patties for 10-15 minutes depending on desired wellness of meat. Flip patties over half way through cooking.

Turkey Burgers

  • Prep Time: 35 min Cook Time: 15 min Total Time: 50 min
  • Difficulty: Easy Servings: 4



  • 1. Place ground meat into a mixing bowl and add Caribbean Turkey Seasoning and lime or lemon juice.
  • 2. Mix but be careful not to overwork meat. Divide into 4-6 patties.
  • 3. Flatten middle so patties are somewhat equal in density. Base both sides with olive oil to prevent sticking on grill.
  • 4. Place individually on plate and put in refrigerator raptor for 30 minutes to let patties settle. This is very important as burgers need to firm up.
  • 5. Preheat grill to medium heat. Clean grates thoroughly and brush with olive oil.
  • 6. Cook patties for 10-15 minutes, depending on desired wellness of meat. Flip patties over half way through.

Salmon Burgers

  • Prep time: 30 minutes (needs to refrigerate for 2 hours); Cook time: 6 minutes;
  • Difficulty: Medium; Serves: 4


  • 2 lbs. Skinless salmon fillets (we suggest Faroe Island salmon), chilled and cut into 1-inch pieces, any bones removed
  • 2 large Eggs, beaten to blend
  • 1 c. Shallots, finely chopped
  • 2 c. Fresh breadcrumbs made from French bread
  • 2 TBS. Capers, chopped
  • 3 TBS. Fresh dill
  • 2 TBS. BBQ Salmon Rub
  • 5 TBS. Olive oil
  • ½ c. Dry white wine
  • ½ c. Fresh lemon juice


1. Heat 4 tablespoons olive oil in heavy medium skillet over medium heat. Add shallots and sauté until translucent, about 4 minutes. Increase heat to medium-high. Add white wine, lemon juice and capers and cook until almost all liquid evaporates, about 12 minutes – very important to reduce liquid. Transfer shallot mixture to large bowl. Refrigerate until shallot mixture is well chilled, about 1 hour.

2. Using on/off turns, coarsely grind salmon fillets in processor. Add ground salmon to shallot mixture. Carefully mix in fresh breadcrumbs, beaten eggs, dill, and BBQ salmon rub – do not over mix, just until combined. Form salmon mixture into 6 patties, and brush with remaining olive oil. Refrigerate at least one hour (Salmon patties can be prepared 6 hours ahead).

3. Heat grill to medium-high. Salmon burgers are delicate and have a tendency to break apart if not really careful. You can prevent this in a several ways: cover the grates with either a cooking mat or aluminum foil, use a fish basket, or even place a cast iron skillet on the grates. Place salmon patties on grill and cook until patties are golden brown and cooked through, about 2-3 minutes per side – flip only once.

Cajun Shrimp over Pasta

Prep Time: 30 min; Cook Time: 10 min; Total Time: 40 min; Difficulty: Easy; Servings: 4


  • 1 1/2 lbs. or 10-15 count Raw shrimp, peeled
  • 2 cloves Garlic, minced
  • 1 Shallot, finely chopped (or very small onion)
  • 1 /2 TBS. Cajun Blend
  • 3 TBS. Fresh lime juice
  • 2 TBS. Olive oil
  • ¼ c. Fresh cilantro or basil, chopped
  • package of pasta


1. Mix Cajun Blend and lime juice and toss with shrimp.

  • 2. Let sit in refrigerator for 30 minutes
  • 3. Heat cast iron skillet on stove until hot then reduce heat to medium.
  • 4. Toss shrimp with olive oil and then place in skillet.
  • 5. Turn after 2 minutes. Keep turning till cooked. If there is any marinade left,
  • use to baste. Shrimp will be done when pink in color. Do not over cook.
  • 6. Follow directions for pasta
  • 7. Remove shrimp from pan.
  • 8. Add garlic and shallot to pan. Sauté over medium heat until lightly colored.
  • 9. Toss shrimp with garlic, shallot, and cilantro and serve over pasta.

Caribbean Chicken With Fruit

Prep Time: 15 min; Cook Time: 25 min; Total Time: 40 min; Difficulty: Easy; Servings: 4


  • 1½-2 lbs. Boneless, skinless chicken breasts or thighs
  • Flour to dredge chicken
  • 2 medium apples - Honey Crisp or Delicious, cut into 1 inch chunks not peeled
  • 1/2 c. Dried cranberries
  • 1 1/2 TBS. Caribbean Turkey Blend
  • 1/2 tsp. Salt
  • 1-2 TBS. Olive oil
  • 6 oz. Chicken stock
  • Black pepper to taste


  • 1. Rub chicken with Caribbean Turkey Blend.
  • 2. Dredge chicken lightly in flour.
  • 3. Heat oil and fry chicken on med-high heat for about 4-5 minutes on each side until browned. Remove from pan.
  • 4. Sauté garlic in remaining oil until golden brown and remove from pan.
  • 5. Combine stock salt and pepper together in pan and cook until heated.
  • 6. Return chicken and garlic to pan and add apples, cranberries
  • 7. Cook for about 10 minutes until chicken is done.


  • 1 Box of Pasta (Macaroni or other shape that can hold the sauce like rigatoni, penne, or shells)
  • 4 c. Cheddar cheese, grated (reserve ½ c)
  • ½ c. Parmesan
  • ¾ lb. Bacon
  • 3 Bell pepper, chopped
  • 4 Jalapenos pepper, chopped (optional or add to desired heat level)
  • 1 c. Panko Breadcrumbs (or prefered type)
  • 3 TBS. Granulated garlic
  • 3 TBS. Granulated onion
  • 2 TBS. Smoked paprika (sweet or hot)
  • 2 TBS. Black Tellicherry Peppercorn, ground (add more to taste)
  • 2 TBS. Yellow Mustard Powder
  • 1 tsp. Cayenne Powder or Red Pepper Flakes (optional and add more or less to desired heat level)
  • 1 ½ c. Milk
  • 1 c. Reserved pasta water (all of it may not be used)
  • Salt (as needed)
  • Note:
  • American, Gruyere, Manchego, Monterey Jack, Mozzarella
  • can all be used in place of cheddar or create your own combinations.


  • 1. Preheat oven to 350

  • 2. Par-boil pasta in lightly salted water(do not overcook, pasta will finish cooking in oven).

  • 3. Pasta water should have a little olive oil and enough salt to taste like lightly seasoned broth.

  • 4. Cook bacon in preferred way.

  • 5. Melt 3.5 c grated cheddar and parmesan in a little bit of fat, and add milk, gradually stirring until lumps are gone.

  • 6. Add a pinch of salt, Tellicherry black pepper, smoked paprika, 3 TBS. granulated garlic and 2 1/2 TBS. granulated onion, and yellow mustard powder. Add cayenne powder or red pepper flakes (if using). Stir to combine.

  • 7. Add a quarter cup of pasta water. More if necessary. The sauce should be seasoned well but absolutely must not be too salty, because the pasta will also absorb salt.

  • 8. Chop the bacon and peppers finely. Then add pasta, cheese sauce, bacon, peppers into an oven-safe casserole dish and toss to combine. Then bake uncovered, in the preheated oven for about 20 minutes or until there is only a little liquid left in the dish. While baking, grate ½ c more of cheese.

  • 9. Take out the dish from the oven and toss to mix-in the crusty top layer.

  • 10. Sprinkle on a layer of remaining granulated onion, then a layer of ¼ c cheese, then a layer of breadcrumbs , and the remaining cheese.

  • 11. Place it back in the oven at 400 and bake until the top crust is browned evenly. Make sure to not let it burn.

Chili with Ground Turkey and Andouille Sausage

  • Prep Time: 40 Minutes; Cook Time: 5 hours on high in slow cooker; Difficulty: Medium;
  • Serves: 8


  • 2 lbs. Ground turkey
  • 1.5 lbs. Andouille sausage, cut into 1 inch pieces
  • 1 large Yellow onion, chopped
  • 4 large Cloves of garlic, chopped
  • 1 Red bell pepper, chopped
  • 2 TBS. Cumin, ground
  • 2 TBS. Coriander, ground
  • 2 TBS. Mild chili powder (more to taste)
  • 2 TBS. Smoked sweet paprika
  • 1 TBS. Black Tellicherry peppercorns, ground
  • 1 tsp. Spicy Seasoning Salt (or kosher salt)
  • 2 Bay leaves
  • 1 qt Chicken stock
  • 2 (15.5 oz.) cans Great northern beans, drained
  • 1 (15 oz.) can Whole tomatoes
  • 3 TBS. Olive oil
  • 1 TBS. Tomato paste
  • 3 TBS. Fresh lemon juice
  • 2 Zucchini, cut into 1-2 inch pieces (optional)
  • 1/2 c. Cheddar cheese, shredded (optional)
  • 1/2 c. Chives or green onions ( optional)
  • Can be served over rice, pasta, or roasted spaghetti squash


1. Heat up 2 TBS. olive oil in large cast iron pan until hot.

2. Place crumbled ground turkey into the pan and brown for approximately 10 minutes (meat should not be pink).

3. At same time, brown the Andouille sausage in a medium size sauté pan (for approximately 10 minutes).

4. Turn on slow cooker to high, add in stock, beans, and tomatoes and cover.

5. Put cooked sausage into pan with ground turkey and put pan on low simmer.

6. Put onions into pan, which had sausage, cook under medium high until golden brown (for approximately 8 minutes). Then add to large pan with the turkey and sausage.

7. Put 1 TBS. of olive oil in the medium size pan, heat until hot and add the garlic and red pepper.

8. Cook for 3-5 minutes on medium heat under lightly browned. Then add to larger cast iron pan with the meats.

9. Add cumin, coriander, salt, peppercorns, paprika, and Mild Chili Powder to the mixture in the large pan. Mix and adjust spices to taste.

10. Add mixture to slow cooker, add lemon juice, tomato paste, 2 bay leaves, and stir together.

11. Cook covered in slow cooker for 4 hours, stirring on a regular basis.

12. After 4 hours, if using zucchini add.

13. After 5 hours, serve into individual bowls over cooked rice, cooked pasta, or roasted spaghetti squash.

14. Top with grated cheese and/or chives or green onion (optional).

One-Pot Clambake

  • Prep Time: 40 minutes; Cook Time: 40 minutes; Difficulty level: Medium;
  • Servings: 8


  • 8 Chicken legs (drumstick and thigh)
  • 2 lbs. Sausage, cut into 3-4 inch pieces. You can use Italian sweet (or hot), or chorizo
  • 2 lbs. small (about 2-inch diameter) Red Bliss potatoes, washed
  • 4 ears Fresh corn, husked and halved crosswise
  • 8 dozen medium Littleneck clams
  • 8 Cheesecloth bags for clams. Usually you can get them from fish store.
  • 1 (750 ml) bottle Dry white wine, such as Sauvignon Blanc
  • 2 qts. Water. For better flavor, substitute one quart chicken stock
  • 1 medium Onion, quartered
  • 4 cloves Garlic, peeled and cut in half
  • 1-2 TBS. SFL Gulf Coast Bay Seasoning (this is pretty spicy so adjust to taste)
  • 2 Bay leaves
  • 1/2 c. Lemon juice, freshly squeezed
  • 3 TBS. SFL Caribbean Turkey Seasoning
  • ¼ c. Olive oil
  • 2 TBS. Corn meal


The best way to make it is by using a large 2 piece lobster steamer. You can also use a 4+ gallon stock pot, but you will have to significantly reduce the liquids in the bottom so that the chicken does not get too soggy. You will also need your grill set to medium high for finishing the chicken and sausage.


1. Score the chicken pieces both sides. Mix ¼ cup lemon juice with 1 TBS Caribbean Turkey Seasoning; rub into the chicken and let stand for 30 minutes. Mix ¼ cup lemon juice, 2 TBS. Caribbean rub, and olive oil – set aside. Soak clams in ice cold water for 20 minutes so that they will purge any sand. Adding 2 TBS corn meal to the water will help this process. Rinse clams well and place 1 doz in each of the bags and tie off.

2. Place liquids in bottom of steamer, then add onion, garlic, Gulf Coast Bay Seasoning and bay leaves. Place steamer on top, cover and bring to a slow boil.

3. Layer chicken, sausage, potatoes, corn, then clams. Make sure liquid is still boiling and steam is coming through. Cover, and simmer for 10-15 minutes – until clams open.

4. Remove everything from pot. Cover potatoes, corn and clams to keep warm, baste chicken with lemon and oil mixture, then place chicken and sausage on grill to brown – turning once and basting. 5 minutes or so. Strain broth into a bowl.

5. Serve dinner: Plate individual items and serve with a cup of broth for dipping the clams and drinking. You can also serve melted butter.

Corned Beef, Cabbage, and Root Vegetables in a Slow Cooker

Serves: 8 Prep Time: 30 minutes Total time: 6 hours


  • 1 (3-4 lbs) Corned beef brisket
  • 1 large Yellow onion, cut into large wedges
  • 2 large Carrots, cut into thirds
  • 2 large Parsnips, cut into thirds
  • 2 large Turnips, cut into thirds
  • 1/2 lb. small Yukon gold potatoes, halved
  • 1/2 Green cabbage, cut into large wedges
  • 3-4 TBS. Roast Beef Rub
  • 1 TBS. kosher salt
  • 3 Bay leaves


1. Add onion, carrots, parsnips, turnips, and potatoes into your crock pot. Rub both sides of the corned beef with Corned beef Rub and Kosher salt. Place corned beef on top of vegetables. Put bay leaves over meat and fill slow cooker bowl with water until it is almost completely covering the meat.

2. Cook on high for 4 1/2 hours or until meat is tender. Add cabbage to crock pot and cook on high for 45 minutes more until cabbage is tender and cooked through. Remove meat and vegetables from slow cooker, slice and serve.

  • Prep Time: 15 min; Cook Time: 25 min; Total Time: 40 min; Difficulty: Medium;

  • Servings: 4


  • 1 lb. Boneless, skinless chicken breasts
  • 1/2 c. Currants
  • 1/2 c. Walnut pieces
  • 1 clove Garlic, minced
  • 1 TBS. Parsley, chopped
  • 2 medium Honey Crisp or Delicious apples, cut into 1 inch chunks not peeled
  • 1 TBS. Honey
  • 1 TBS. Dry sherry
  • 1-2 TBS. Olive oil
  • 6 oz. Chicken stock
  • 1 TBS. Madras or Vindaloo curry powder
  • Black pepper to taste
  • 1/2 tsp. Salt
  • Flour to dredge chicken


  • 1. Dredge chicken lightly in flour.
  • 2. Heat oil and fry chicken on med-high heat for about 3-4 minutes until browned. Remove from pan.
  • 3. Combine spices, apples, garlic, parsley, sherry, and chicken stock together in pan and cook until heated.
  • 4. Return chicken breasts to pan and add apples, currants and walnuts.
  • 5. Cook for about 10 minutes until chicken is done and sauce has slightly thickened.
  • 66. Serve over basmati rice.

Curried Chicken With Madras Or Vindaloo

  • Prep Time: 15 min; Cook Time: 55;
  • Servings: 2


  • 4 (1 1/2 lbs.) Chicken thighs, boned and skin removed
  • 1 can (14.5 oz.) Diced tomatoes, undrained
  • 1 large White onion, thinly sliced
  • 1 TBS. Fresh ginger, minced or 1/4 tps. ginger powder
  • 5 cloves Garlic, minced
  • 2 TBS. Madras or Vindaloo curry powder
  • 2 tsp. Cayenne chili powder (or add according to taste)
  • 1 1/2 c. Chicken stock
  • 3/4 c. Canned lite unsweetened coconut milk
  • 1/2 c. Cilantro, chopped
  • 4 tsp. Lemon juice, freshly squeezed
  • 2 TBS. Canola oil (add more as needed)
  • Plain yogurt (optional)
  • Seasoned salt and freshly ground pepper
  • Directions:

1. Season chicken generously with salt, black pepper, and cayenne chili powder

2. Heat oil in a deep skillet or sauté pan over medium high heat. Add chicken and brown 3-4 minutes per side or until browned. Transfer to a plate and cut chicken into quarters.

  • 3. Add more oil if necessary. Add the onion, then reduce heat to medium low and cook 10 minutes until it softens and begins to brown.
  • 4. Add Madras or Vindaloo curry powder, ginger and garlic, and cook for 1 minute. Add tomatoes, chicken stock, and coconut milk. Return chicken to the pan. Bring to a boil, reduce heat to low, partially cover and simmer 40-45 minutes.
  • 5. Add lemon juice and 1 tablespoon of seasoned salt, adjust seasoning to taste.
  • 6. Add cilantro, cook 10 more minutes.
  • 7. Served over cooked rice and top with yogurt if desired.

Expresso Rubbed Steaks

  • Prep Time: 35 min Cook Time: 15 min Total Time: 45 min Difficulty: Easy

  • Servings: 1


  • 8-12 oz. Ribeye, NY strip, or Porterhouse
  • 1 TBS. Expresso Rub
  • 1/2 TBS. Balsamic vinegar


  • 1. Mix rub and balsamic into a paste, then rub on steaks. Let sit for at least 30 minutes at room temperature.
  • 2. Heat BBQ grill to very hot. Can also cook on stove top in cast iron skillet, with a coating of oil. It should be very hot.
  • 3. Sear steaks on each side for 2 minutes, then reduce heat to medium and finish to temperature you want. If using meat thermometer, the steaks will be done when they reach 5 degrees below your finishing temperature. If for example you want rare (125 degrees) remove at 120 degrees, medium rare remove at 128 degrees.
  • 4. Let steaks rest for 5 minutes before serving.

Grilled Fish Tacos

Serves: 6

Marinade Ingredients:

  • 2 TBS. Tomato paste
  • 2 Garlic cloves, minced
  • ½ c. Orange juice
  • 2 TBS. Lime juice
  • 2 TBS. Vegetable oil
  • 2 TBS. Cajun Seasoning

Taco Filling Ingredients:

  • 2 lbs. firm fish, such as swordfish, mahi-mahi, tuna or halibut, cut in 1-inch strips
  • 2 c. large pineapple chunks
  • 1 Jalapeno
  • 1 Red bell pepper, stemmed, seeded and cut into ¼ inch pieces
  • 2 TBS. Fresh cilantro, minced
  • 1 Avocado, peeled and thinly-sliced
  • 4 TBS. Lime juice
  • Lettuce
  • Lime wedges

1. Heat oil in a small skillet over medium heat. Add Cajun Seasoning, garlic and salt, cook until fragrant, about 30 seconds longer. Add tomato paste and combine with spices. Stir in orange and lime juice. Cook, stirring constantly, until thoroughly mixed and reduced slightly. Transfer to large bowl and cool for 15 minutes.

2. Marinate fish in marinade for 30 minutes to 2 hours.

3. Heat grill and oil grate with well-oiled paper towels or brush. Place fish on half of grill and pineapple chunks and jalapeno on the other half. Cover and cook until fish, pineapple and jalapeno have started to brown, 3-5 minutes. Flip them over and cook another 3-5 minutes. Fish should be at 140 °F. Transfer fish to large platter and flake into pieces, tent with aluminum foil.

4. Heat 18 6-inch corn tortillas and keep warm.

5. Finely chop pineapple and jalapeno. Stir in medium bowl with bell pepper, cilantro, lime juice and salt to taste. Assemble tacos and serve with lime wedges and extra cilantro.

Frittata - Lox, Arugula, Chives, and Goat Cheese

  • Prep time: 15 minutes; Cook time: 15-20 minutes; Difficulty: Easy;
  • Serves: 4


  • 6-8 eggs
  • 6 oz. Lox, chopped into small pieces
  • 2 oz. Goat cheese, crumbled
  • 2 oz. Arugula
  • 1-2 tsp. Dried chives

  • ½ tsp. White peppercorns, ground
  • 1 tsp. Hungarian sweet paprika
  • ½ tsp. Lemon peel
  • Salt to taste (note: lox tends to be salty)
  • 1-2 TBS. Olive oil or butter


1. Pre-heat oven to 350 degrees.

2. In a medium size bowl beat the eggs, add in cheese and all the spices until it is homogeneous.

3. In an oven proof nonstick skillet, heat the olive oil or butter over medium heat.

4. Add arugula and sauté for 1-2 minutes until arugula starts to wilt.

5. Add into skillet egg, cheese and spice mixture and combine well.

6. Let entire mixture set in skillet for 1-2 minutes.

7. Place skillet in oven for 15-20 minutes until eggs are set.

8. Slide onto cutting board, cut into pie shaped slices and serve.

Frittata - Sausage, Red pepper, Spinach, Tomato, and Cheese

  • Prep time: 20 minutes; Cook time: 15-20 minutes; Difficulty: Easy;
  • Serves: 4


  • 6-8 Eggs
  • ½ lb. Sausage (personal preference)
  • 1 small Red pepper, chopped
  • 1 Shallot, chopped
  • 12 Cherry tomatoes, cut in half
  • ½- ¾ c Cheddar or Swiss cheese, shredded
  • 2 oz. Spinach, chopped
  • 1-2 TBS. Pizza Blend
  • ½ tsp. Salt (or more to taste)
  • ½ tsp. Black Tellicherry peppercorns, ground
  • 2-3 TBS. Olive oil or butter


1. Pre-heat oven to 350 degrees.

2. In cast iron pan, cook sausage under medium high heat until brown, then remove and cut into ½ -inch pieces.

3. Add 1 TBS. olive oil or butter into the pan and cook red pepper and shallot under medium heat until starts to get soft.

4. In a medium size bowl beat the eggs.

3. Add into the bowl cheese, spices, tomatoes, and spinach.

4. In an oven proof nonstick skillet, heat remaining olive oil or butter over medium heat. Add sausage, shallot, and red pepper. Then add egg mixture and combine well, making sure all ingredients are equally distributed.

5. Let entire mixture set in skillet for 1-2 minutes.

6. Place skillet in oven for 15-20 minutes until eggs are set.

7. Slide onto cutting board, cut into pie shaped slices and serve.

Green Chili Chicken Stew

  • Prep Time: 30 min; Cook Time: 1 hr, 15 min; Difficulty: Medium;
  • Servings: 6-8


  • 2 lbs. Chicken thighs, cut into 1 inch cubes
  • 1 lb. Chorizo sausage, cut into 1 inch pieces
  • 1 Red pepper, chopped
  • 4 c. Zucchini, chopped
  • 2 Onions, chopped
  • 3 cloves Garlic minced
  • 2 TBS. Mild Chili Powder
  • 1 Morita Chiplote chili pepper, ground
  • 3 TBS. Olive oil
  • 12 oz. can Chopped green chilis
  • 6 c. Chicken stock
  • 4 TBS. Cilantro, chopped (or more to taste)
  • Salt and pepper to taste


  • 1. Sauté onions, garlic, and peppers until onion is golden.
  • 2. Rub chicken with 1 TBS Mild Chili Powder then saute with sausage until brown.
  • 3. Add all the other ingredients including the remaining chili powder into a pot, except for zucchini and cilantro. Simmer for an hour,
  • stirring occasionally to prevent the bottom from burning
  • 4. Add chopped zucchini and cook for 10 minutes
  • 5. Add cilantro and serve.

Grilled Baby Back Ribs



1. Cut slabs in half for easier handling. Mix North Carolina Rib Rub with vinegar and rub on both sides of ribs. Refrigerate for at least one hour or preferable overnight.

2. Preheat oven to 250 degrees. Tightly individually wrap four half slabs in aluminum foil. Place in baking pan and bake for 2 hours. Remove ribs from foil packets, and reserve liquids. Cool ribs in refrigerator for at least 1 hour and for as much as 3-4 days.

3. Strain rib liquids and remove fat. Simmer remaining liquid under low heat until it is reduced in half. Mix in bbq sauce and heat until warm.

4. Heat grill on medium high. Grill ribs until they brown on both sides and are hot – 5-10 minutes. Remove from grill and cut into individual ribs. Coat with sauce and serve.

Grilled Chicken Breasts


  • 1 ½ - 2 lbs. Chicken breasts, boneless and skinless (can also use thighs)
  • 2 cloves Garlic, finely minced
  • 2-3 TBS. Cajun Seasoning
  • 1/3 c. fresh lemon juice
  • 1 TBS. Dijon mustard
  • 3 TBS. Fresh rosemary, chopped
  • ¼ c. Olive oil


1. Pound chicken breasts until they are a uniform thickness – 1 ½ inches. This can be done by placing a single breast in a one quart bag then gently pounding with a meat hammer. This is a very important step to ensure even cooking and also to facilitate marinating.

2. Mix Cajun Seasoning, garlic, Dijon, rosemary and lemon juice, then whisk in olive oil. Pour over chicken and marinade 1-2 hours, up to four.

3. Heat grill on medium high. Grill chicken for about 10-12 minutes. It should have a slight bounce when tapped with the tongs. Turn chicken once the breast easily releases without sticking. Baste with marinade until the last 5 minutes. Be careful not to baste during the last five minutes and make sure that you turn the breasts over after the last basting.

Grilled Chicken with Honey Chipotle Rub

  • Preparation time: 10 minutes + 4 hours in the refrigerator; Cook Time: 6-8 minutes
  • Difficulty: Easy; Serves 4


  • 1 lb. Chicken thighs or breasts, boneless skinless
  • 1 TBS.. Honey Chipotle Rub
  • Juice from 1 large lemon
  • 4 TBS. Olive oil


1. If using chicken breasts (do not need to do with chicken thighs), place breasts in a gallon zip lock bag.

2. Take a kitchen mallet, rolling pin or use bottom of a pan to flatten chicken pieces to about ½ inch thick. This breaks down the fiber to allow marinating more easily and promotes more even grilling.

3. In small bowl mix lemon juice, olive oil, and Honey Chipotle Blend together.

4. Pour mixture over chicken that you have placed in the zip lock bag.

5. Seal bag and shake so chicken pieces are well coated and place in refrigerator for 4 hours or can stay overnight.

6. Take chicken out of refrigerate.

7. Make sure grill grates are clean and coat grates with olive oil. Turn grill to high.

8. Grill chicken 3-4 minutes per side.

Grilled Chili Lime Scallops Over Creamed Corn


  • 2 TBS. Chili Lime Blend
  • 1 tsp. Granulated garlic
  • 1 tsp. Granulated onion
  • 1 tsp. Smoked Sweet paprika
  • 1 lb. large sea scallops, side muscle removed, rinsed, and dried
  • 2 TBS. Olive oil
  • 4 Green garlic or 2 medium Leeks, white and pale green parts only, sliced thinly.
  • 1 Shallot, chopped finely
  • 1 clove Garlic, thinly sliced
  • 4 ears Corn, husked and grated
  • 1 TBS. Unsalted butter
  • Kosher salt
  • Vegetable oil for drizzling
  • Lime wedges for serving
  • Special Utensils:
  • Four metal skewers


1. Preheat grill over medium-high heat. Mix Chili Lime Blend, granulated garlic and onion, and paprika. Rub scallops all over with mixture. Chill scallops while making the creamed corn.

2. Heat olive oil in a medium sauce pan over medium low heat. Cook green garlic, shallot, and garlic until very tender but without discoloring, 6-8 minutes.

3. Increase heat to medium and add grated corn and cook, stirring often, until liquid evaporates, about 5 minutes. Continue to cook, adding water 2 Tbsp. at a time as liquid is absorbed, about 12-18 minutes until it takes on a creamy consistency. Add butter and season with salt to taste.

4. Thread scallops onto skewers, season with salt and drizzle with oil. Grill until deeply browned and cooked through, about 3 minutes a side. Serve over corn and drizzled with lime juice.

Grilled Pork Chops


  • 1 ½ - 2 lb Pork chops ( 1 to 1 ½ inch thick )
  • 4 TBS. Memphis Rub
  • 3 TBS. Fresh lemon juice
  • 2 TBS. Cider vinegar
  • 3 TBS. Hoisin Sauce
  • 2 TBS. Honey
  • ¼ c. Olive oil


1. Rub pork chops with 2 TBS Memphis Rub.

2. Mix the remaining Memphis Rub with the lemon juice, vinegar, Hoisin, and honey, then whisk in olive oil. Pour over chops and marinade for a minimum of 1 hour and up to 4 hours.

3. Preheat grill on high. Grill chops for about 10-12 minutes, turning 2-3 times. It is OK if the chops are a little pink (use a thermometer to make sure internal temperature is at least 145 degrees). Baste with remaining marinade.

  • Prep Time: 10 min; Cook Time: 10 min; Difficulty: Easy;
  • Servings: 2


  • 1 Pork tenderloin, silver skin removed , cut into 1 inch medallions
  • 2-3 TBS. Honey Chipotle Rub
  • Salt and pepper to taste
  • Directions:
  • 1. Toss pork tenderloin medallions in Honey Chipotle Rub until well coated.
  • 2. Grill over direct heat, 3-5 minutes per side, until cooked.
  • 3. Let meat rest a few minutes before serving.

Grilled Prime Rib

  • 4-5 lbs. Bone-in prime rib roast
  • 3 cloves Garlic, sliced
  • 4 TBS. Roast Beef Rub
  • 2 TBS. Olive oil


  • The prime rib will be grilled using indirect heat.
  • If using a gas grill, turn on side burners to medium high and leave off the center burner.
  • If using a charcoal grill, light charcoal and move to either side, leaving the center of the grill open.
  • With either method, you can place an aluminum pan under the center to catch dripping. The temperature of the grill should be 300 to 325 degrees before cooking the meat. You can also add soaked wood chips for added flavor.


1. Mix Roast Beef Rub with olive oil to make paste. Cut slits in prime rib and insert slices of garlic, then rub with paste. Let it sit on counter for 1 hour.

2. Place prime rib in center of grill bone side down. Roast until meat thermometer reaches 120-125 degrees for medium rare. Remove prime rib and let rest for 15-20 minutes, cut off bones and separate, then cut thick slices and serve with bones.

Grilled Salmon - with BBQ Salmon Rub or Grilled Salmon Seasoning

  • Prep Time: 15 min; Cook Time: 15 min; Difficulty: Easy;
  • Servings: 2



  • 1. Preheat grill over medium heat and lightly oil grates
  • 2. Wash salmon and place in baking pan skin side down
  • 3. Squeeze lemon over fish
  • 4. Mix olive oil and chosen spice blend together in a bowl, then rub all over salmon
  • 5. Cover fish in baking pan and place in refrigerator for 30 minutes
  • 6. Place salmon directly on grill, skin side up, cook for 6 minuets. Flip salmon and cook for another 4 minutes.
  • 7. Fish is done when the meat will easily flake when lightly touched

Grilled Scallop Salad with Cajun Seasoning and Mustard Dressing

  • Prep time: 15 minutes; Cook time: 10-12 minutes; Difficulty: Easy;
  • Servings: 2


  • ½ lb. Scallops
  • 4 large leaves Leaf lettuce
  • 1-2 TBS. Mustard with whole mustard seeds
  • 3 TBS. Olive oil
  • 1 TBS. Balsamic vinegar
  • 3 TBS. lime juice
  • 2 TBS. Cajun Seasoning
  • ½ tsp. Ancho chili pepper, ground


1. Turn grill on to medium – high

2. Mix 1 TBS. of olive oil, 2 TBS. of lime juice, and Cajun seasoning together in a large bowl

3. Add the scallops to the bowl and coat them well.

4. Make the salad dressing: Whisk together in a small bowl mustard, balsamic vinegar, 2 TBS. olive oil, 1 TBS. lime juice, and ancho chili

5. Grill scallops for 10-12 minutes, flipping after 5 minutes. Grill until scallops are firm to the touch

6. Put 2 large leaves on lettuce on two plates; place scallops on top of the lettuce, and put salad dressing on top of the scallops and lettuce. Salt to taste.

Grilled Shrimp Skewers


  • 1 ½ lbs. or 10-15 Raw shrimp, peeled and deveined
  • 1 large red onion cut into 1 ½ inch square pieces – one or two layers thick
  • 1 large Red peppers, cut into 1 ½ inch squares
  • 1 Pineapple, peeled and cut into 1 ½ inch cubes
  • ¼ c. Chopped fresh cilantro. If you do not like cilantro, substitute basil.
  • 3 TBS. BBQ Salmon Rub
  • 1/3 c. Fresh lime juice
  • 1 oz. Tequila
  • ¼ c. Olive oil
  • Special Utensils:
  • Thin wood skewers, soaked in water for 30 minutes


1. Mix BBQ Salmon Rub, tequila, cilantro and lime juice, then wisk in olive oil. Toss with shrimp, onion and red pepper. Let it sit for at least 30 minutes in refrigerator and up to one hour.

2. Skewer shrimp, red pepper, onion and pineapple – alternating them.

3. Preheat Grill on medium high. Grill skewers turning two or three times, for 5-10 minutes – until shrimp turn pink and are firm. Baste with marinade for the first 5 minutes.

Grilled Swordfish


  • 1 ½ - 2 lbs. Swordfish, 1 to 1 ½ inches thick
  • 2-3 TBS. Smokey Citrus Salt
  • ⅓ c. fresh lemon juice

  • 2 cloves Garlic, finely minced
  • ¼ c. Fresh basil, chopped
  • ¼ c. Olive oil


1. Mix Smokey Citrus Salt, garlic, basil, and lemon juice, then whisk in olive oil. Pour over swordfish and let it marinade in refrigerator for at least 30 minutes and up to 1 hour.

2. Heat grill on medium high. Grill swordfish turning once or twice, for a total of 10 minutes per inch thickness – Do not overcook! Baste with marinade for the first 5 minutes.

  • Prep Time: 30 minutes; Cook Time: 4 hr 30 min; Difficulty: Medium;
  • Servings: 6-8


  • 4-6 lbs. Brisket

  • 4 TBS. Roast Beef Rub
  • 4 cloves Garlic, minced
  • 4 TBS. minced fresh basil leaves
  • 2 TBS. ground horseradish
  • 2 TBS. Sambal Olek (substitute for other chili paste)
  • ½ c. Spicy mustard
  • 2 TBS. Worcestershire sauce
  • 2 TBS. Hoisin sauce
  • ½ c. Lemon juice, freshly squeezed
  • ¼ c. Olive oil


  • 1. Preheat oven to 325 on convection (if available) or bake. Preheat cast iron-skillet over high heat.
  • 2. While skillet is preheating, rub 2 TBS of Roast Beef Rub onto the brisket. Then mix the other 2 TBS of Roast Beef Rub with the garlic, basil, horseradish, Sambal Olek, mustard, Worcestershire, hoisin, lemon juice, and olive oil.
  • 3. Sear the brisket on each side in pan then place brisket on a piece of heavy duty aluminum foil large enough to cover completely. Seal brisket very well, making it airtight.
  • 4. Place brisket in shallow pan and roast for 4 hours. Take brisket out of the oven and let sit for 15 minutes.
  • 5. Skim fat from juices left in the pan. Mix up to 1/2 cup juices with reserved lemon juice mixture and horseradish
  • 6. Slice brisket across the grain serve with mixture.

Servings: Makes 1.25 lbs


  • 3 ½ c. All-purpose flour
  • 5 large Eggs
  • 4-5 TBS. Water


  • 1. Mound flour in center of bowl.
  • (optional) If you want to incorporate a spice in your pasta, mix about 2 TBS well into the flour before you add the eggs.
  • 2. Make a well in the center and add eggs.
  • 3. Beat eggs and begin to incorporate the flour.
  • 4. When the dough comes together, knead. Add water as needed to get a smooth texture.
  • 5. Continue kneading for 10 minutes. You want the dough to be elastic and slightly sticky.
  • 6. Wrap and let rest for 30 minutes before using.
  • Prep Time: 10 min; Cook Time: 2 hr; Difficulty: Easy
  • Servings: 4-6



  • 1. Preheat oven to 300 degrees.
  • 2. Season both sides of the rib racks. Wrap each rib rack tightly in foil (meaty side up) and place on baking sheet, in a single layer.
  • 3. Bake until tender, 2 hours or more depending on size of racks.
  • 4. Open foil, carefully drain fat. Broil until ribs are perfectly browned.
  • Optional: brush with additional complimentary style of BBQ sauce, and then broil to brown ribs.


  • 4 whole Chicken legs, separated into drumsticks and thighs
  • 2-3 TBS. Jamaican Jerk
  • 1/4 c. vegetable or olive oil
  • Salt to taste
  • Directions:
  • 1. Preheat oven to 425 degrees.
  • 2. Coat chicken with Jamaican Jerk. Season with salt, to taste. Refrigerate for 1 hour let flavor marinade.
  • 3. Pour oil into baking pan. Place chicken pieces in a single layer. Bake until browned and chicken is done, 30-35 minutes.
  • Prep Time: 5 min; Cook Time: 10 min; Difficulty: Easy;
  • Servings: 4


  • 8-10 Lamb chops
  • 1 c Greek style plain yogurt
  • 4 tsp Ras El Hanout
  • 2 TBS. Olive oil
  • Lemon wedges
  • Salt and freshly ground pepper to taste


  • 1. Season all sides of the lamb with 2 tsp of Ras El Hanout, salt and freshly ground pepper.
  • 2. Heat large skillet, and oil lightly with olive oil.
  • 3. Sauté chops 3-5 minutes per side, but leaving them pink inside. Remove from heat and keep warm.
  • 4. Blend 2 TBS olive oil and remaining 2 tsp Ras El Hanout and salt to taste.
  • 5. Spread layer of yogurt on serving dish. Place chops on yogurt. Drizzle with seasoned oil, and serve, garnished with lemon wedges.
  • Prep Time: 30-45 min Cook Time: 6 - 8 1/2 hours Servings: 6 - 8


  • 3-4 lbs. Boneless chuck roast or top or bottom round roast,

  • 8 to 12 Pepperoncinis
  • 1/4 c. All-purpose flour
  • 1/2 tsp. Dill weed
  • 1/4 tsp. Hungarian sweet paprika
  • 2 tsp. Kosher salt, plus more to taste
  • 1 1/2 tsp. Freshly ground Tellicherry black pepper (plus more to taste)
  • 2 tsp. Apple cider vinegar
  • 3 TBS. Canola oil (or other neutral oil)
  • 1 tsp. Buttermilk, optional
  • 2 TBS. Mayonnaise
  • 4 TBS. Unsalted butter
  • Chopped parsley, for garnish
  • Special Utensils:
  • Slow Cooker, fat separator (optional)
  • Choice of side dish: Potatoes, egg noodles, sandwich rolls


1. Rub salt and pepper all over the roast. Sprinkle the flour all over the seasoned meat and massage it into the flesh.

2. Heat the oil in a large pan set over high heat until it is shimmering and about to smoke. Place the roast in the pan and brown on all sides, 4 to 5 minutes a side, to create a crust. Remove roast from pan and place it in the bowl of a slow cooker. Add the butter and the pepperoncini to the meat. Put the lid on the slow cooker, and set the machine to low.

3. As the roast heats, make a ranch dressing. Combine the mayonnaise, vinegar, dill and paprika in a small bowl and whisk to emulsify. Add the buttermilk if using, then whisk again.

4. Remove the lid from the slow cooker and add the dressing. Replace the top and allow to continue cooking, undisturbed, for 6 to 8 hours, or until you can shred the meat easily using 2 forks.

5. When meat is cooked through, pour and strain any juices and liquid into a fat separator. Shred the meat and add the strained liquid and 2-3 TBS of fat back into the shredded beef.

5. Mix the meat with the gravy surrounding it. Garnish with parsley, and serve with egg noodles or roast potatoes, or pile on sandwich rolls, however you like.


  • 1 lb. Spaghetti (or other long pasta)
  • 1 lb. Ground Beef
  • 1 lb. Bacon, finely chopped
  • 4 Scallions, finely chopped
  • 1 Onion, minced
  • 4 cloves Garlic, peeled and crushed
  • 1 TBS. Mild Chili Powder (substitute for cayenne powder or red pepper flakes according to heat preference)
  • 2 TBS. Garam Masala
  • 1 tsp. Allspice, ground
  • 2 TBS. Cumin
  • 1 tsp. Cloves, ground
  • 1 tsp. Cinnamon
  • 1 tsp. Ginger powder
  • 2 TBS. Granulated onion
  • 2 TBS. Granulated garlic
  • 16 oz. Tomato Puree
  • ⅛ c. Apple cider vinegar (add more as needed)
  • ⅛ c. Water (add more as needed)
  • ¼ c. Soy Sauce
  • Shredded cheddar cheese


1. Preheat the oven to 350-400.

2. Measure out all the spices and set them aside in a bowl.

3. Take one pound of defrosted ground beef in an oven-safe pot or pan with a lid. Put it on a burner on low-medium. Finely chop a pound of bacon and add it. Season with salt and pepper to taste.

4. Add vinegar and water. Stir everything together in the pan, cover with a lid, put in the oven. Braise until it's cooked through.

5. While braising the meat, start cooking the spaghetti by bringing a pot of salted water to boil. As water comes to a boil, mince 1 onion, peel and crush the garlic. Finely chop scallions and set aside in an oven-safe bowl.

6. When water is boiling, add the spaghetti and cook until al-dente (check the package for specific instructions). Reduce heat and bring water to a gentle boil.

7. Remove the meat from the oven, put it on the stove over medium-low heat and remove the lid. Stir in the garlic and onion, then mix in the spices.

8. Add half of the soy sauce and tomato puree. Continue to cook down until the chili thickens (about 10 min), stir occasionally to prevent the bottom of the pan from burning. Meanwhile, turn the oven off, and put in the bowl of chopped scallions. We want to warm them gently to ease a little of their bite and do not not cook them completely through.

9. While the Chili is simmering, add a generous big spoonful of the chili and the rest of the soy sauce directly to the pasta water. Bring pasta back to a rolling boil then drain the pasta. I like preparing a bowl with a couple of ice cubes to put the cooked pasta in, to prevent it from becoming a starchy mess while plating.

10. When chili is done and noodles are ready, place noodles, add chili on top, add a generous amount of shredded cheddar on top, and then garnish generously with the gently heated chopped scallions on top of the cheese.

Mole-rubbed Chicken Tacos

  • Prep time: 15 min; Cook time; 20-30 minutes; Difficulty: Easy;
  • Servings: 4


  • 4 Skinless, boneless chicken breasts, chopped into bite sized pieces
  • 1 small can Diced tomatoes
  • 2 TBS. Mole Rub
  • ½ Sweet onion, diced
  • 1 Lime, sliced into wedges
  • 1 1/2 TBS. Canola oil (add more as need)
  • Corn tortillas (can be substituted for flour)
  • Salt and pepper to taste
  • Optional garnishes:
  • Fresh Cilantro chopped
  • Chopped black olives
  • Shredded lettuce
  • Chopped scallions
  • Sliced pickled jalapenos
  • Sour Cream


1. Place chicken and Mole Rub in a bowl and mix until all the chicken is coated evenly with Mole Rub. Start with 1 TBS and continue until rub is all used.

2. Pre-heat large saute pan over medium-high heat and add oil.

3. Once the pan is preheated and oil is hot, add the chicken. Stir and turn chicken until all sides are browned.

4. Add diced tomatoes and juice from can to pan. Bring to a boil then reduce heat to a simmer, do not cover. Allow the liquid to reduce by half. Taste and season with salt and pepper.

5. While chicken and tomatoes are simmering. Dice the onion and slice the lime. Prepare optional garnish (if using). Microwave tortillas for 30 seconds or heat them up in a hot and dry skillet or griddle.

6. Once sauce has reduced and chicken is fully cooked, assemble the tacos. Add onion, optional garnish, and a squeeze of lime juice as desired on each taco.

  • Prep Time: 1 hr Cook Time: 2hr 40m Difficulty: Hard
  • Servings: 20


  • 1 lb. Lump crabmeat
  • 3 lbs. Medium shrimp, peeled and deveined
  • 1 lb. Andouille sausage, sliced
  • 7 oz. Bacon drippings
  • 1 c. Celery, coarsely chopped
  • 1 large Onion, coarsely chopped
  • 1 large Green pepper, coarsely chopped
  • 2 cloves Garlic, minced
  • 6 cubes Beef bouillon
  • 2 (10 oz.) packages Frozen okra, thawed
  • 1 (14.5 oz.) can Stewed tomatoes
  • 1 c. All-purpose flour
  • 1 tsp. White sugar
  • 1/2 tsp. Cajun seasoning
  • 4 tsp. File powder
  • 4 Bay leaves
  • 1/2 tsp. Dried thyme
  • 3 qts. Water
  • 2 TBS. Hot sauce (or to taste)
  • 1 (6 oz.) can Tomato sauce
  • 2 TBS. Distilled white vinegar
  • 2 TBS. Worcestershire sauce
  • Salt to taste


1. Make a roux by whisking flour and 6 oz (3/4 of a cup) bacon drippings together in a large heavy saucepan over medium-low heat to form a smooth mixture. Cook roux whisking constantly, until it turns a rich mahogany brown. This could take 20-30 minutes; watch heat and whisk constantly or roux will burn. Remove from heat and continue whisking mixture until it stops cooking.

2. Place celery, bell pepper, onion, and garlic into food processor and pulse until finely chopped. Stir vegetables into roux and mix in sausage. Bring to simmer over medium-low heat, and cook until vegetables are tender, 10-15 minutes. Remove from heat and set aside.

3. Bring water and beef bouillon to a boil in a soup pot. Stir until bouillon cubes dissolve, and whisk roux mixture into the boiling water. Reduce heat to simmer, and mix in salt, sugar, hot pepper sauce, Cajun seasoning, bay leaves, thyme, stewed tomatoes and tomato sauce. Simmer the soup over low heat for 1 hour. Mix in 2 teaspoons of file powder at the 45 minute point.

4. Meanwhile, melt the remaining bacon drippings in a skillet and cook the okra with vinegar over medium heat for 15 minutes. Remove okra with slotted spoon and add to simmering gumbo.

Mix in crabmeat, shrimp, and Worcester sauce and simmer until flavors have blended for 45 minutes or more. Stir in 2 more teaspoons of file powder.

5. Cook a few more minutes then serve.

New York Strip Steak with Bourbon Smoked Peppercorns and Sel Gris Salt

Prep Time: 40 min Cook Time: 6 min Total Time: 46 min



  • 1. Mix peppercorns and salt together in a bowl.
  • 2. Rub mixture generously on both sides of the steaks
  • 3. Place steaks on a plate, cover with Saran Wrap, and place in refrigerator for 24 hours.
  • 4. Take plate of steaks out of refrigerator and leave on kitchen counter for 30 minutes.
  • 5. Heat cast iron pan to very hot, over a high flame, putting olive oil in pan before heating.
  • 6. Once pan is very hot, sear the steaks for 2-3 minutes per side. Makes sure there is ample space between the steaks.
  • 7. Use meat thermometer to check desired wellness. If more cooking is desired, lower heat to medium and cook.
  • 8. Once meat is done, remove to a plate and let steak sit for 5 minutes before serving.

Pizza For Kids

Prep Time: 20 min Cook Time: 20 min Total Time: 40 min Difficulty: Easy Servings: 4


  • Ready made pizza dough which can be bought at most grocery stores.


  • ½ medium Onion, finely chopped
  • 2 cloves Garlic, minced
  • 1 (14 oz.) can Crushed tomatoes
  • 2 TBS. Tomato paste
  • 2 TBS. Pizza Blend
  • ¼ c. Olive oil


  • 4 oz. Mozzarella cheese
  • Choice of toppings: sausage, pepperoni, mushrooms...


  • 1. Make sauce: In 2-3 quart sauce pan, heat oil on medium, sauté onions garlic until slightly colored.
  • 2. Add Pizza Blend crushed tomatoes and tomato paste. Reduce heat to low and simmer 20 minutes, stirring often.
  • 3. Preheat oven to 400, 10 minutes into making the sauce.
  • 4. Roll dough onto a baking sheet. Start with a little flour or cornmeal on the sheet to prevent sticking.make sure dough easily moves.
  • on sheet after rolling it out.
  • 5. Spread sauce on dough.
  • 6. Add toppings and cheese
  • 7. Bake in oven 15-25 minutes; bottom of pizza should be brown ( not burned) and cheese melted.
  • 8. Cool a little and serve.

Pulled Pork - Dry-rubbed Boston Butt Roast

Prep Time: 5 minutes; Cooking time: 4-6 hrs for a 3 lb Boston Butt; Resting time: Over night


  • 3-4 lbs. Boston Butt Roast bone in
  • ½ TBS. Light brown sugar
  • ½ TBS. Coarse Sea Salt (or personal preference of coarsely ground salt)
  • ½ TBS. Hungarian-sweet paprika
  • ½ tsp. Red pepper flakes (add more to taste)
  • ½ TBS. Cumin, ground
  • ½ TBS. Tellicherry Black Peppercorns, ground


  • Use meat thermometer to precisely check for doneness of meat
  • Serve with BBQ sauce (personal preference)


Both the Pork Butt Rub and North Carolina BBQ Rub can be used in place of the spices, use 1 TBS per pound

Preparation (ideally done the night before cooking):

Blend the dry ingredients in a bowl (skip is using pre-made spice blend). Rub both sides of meat, cover tightly, and refrigerate overnight.

Cooking Directions:

1. Preheat oven to 250 degrees.

2. Place meat on a wire rack in a roasting pan, uncovered, fat side up, and roast until a crisp, dark, crusty coating forms on the meat (the “bark”). Check the meat temperature; it should be between 170 and 190 degrees. This takes 4-5 hrs for a 3 lb roast, more for a larger piece of pork.

3. Wrap the roast in aluminum foil and return it to the rack / roasting pan.

4. Continue roasting at 250 until meat reaches 200 degrees in the thickest part of the roast. (Avoid the bone when checking the temperature). This step may take 45 minutes or more depending on the size of the roast.

5. Remove pan. Let meat rest for 30 minutes without unwrapping it.

6. Unwrap, shred meat with a fork. If it seems dry, drizzle on a little bit of the pan drippings.

7. Serve with BBQ sauce.

Rabbit with Ras el Hanout And Saffron

  • Prep Time: 2 hr; Cook Time: 1 hr 10 min; Difficulty: Hard;
  • Servings: 4


  • 1 Rabbit, cut into 8 to 12 pieces
  • 6 TBS. Olive oil
  • 2 c. Leaks, chopped
  • 2 Shallots chopped
  • 4 cloves Garlic, minced
  • 1 head Bok choy, only the white part chopped (save greens for another dish)
  • 3/4 lbs. Shiitake mushrooms, cut into small pieces
  • 1 lb. Green beans, trimmed and cut in half
  • 1 Mango chopped
  • ½ c. Moroccan or Sicilian olives, sliced and pitted
  • 2 TBS. tomato paste
  • ¼ c. Cilantro, chopped
  • 1 Morita chipotle pepper
  • 2 TBS. Ras el Hanout
  • 1 pinch Saffron
  • 2 c. Chicken broth
  • 1 ½ c. Red wine
  • ½ c. Fresh lemon juice


  • 1. Rinse rabbit and pat dry. marinade in ½ TBS Ras el Hanout, ¼ c lemon juice, and ½ c wine for at least 2 hours.
  • 2. Heat 4 TBS oil in heavy large pan over medium-high heat. Working in batches, dry rabbit then add to pan and brown, turning often, about 8 minutes per batch. Transfer rabbit to large sauté pan over low heat- add saffron, stock, rest of Ras el Hanout, and 2 TBS tomato paste. Bring to a simmer.
  • 3. Reduce large pan heat to medium. Add remaining 2 TBS of oil to pan. Add leeks, shallots, garlic, boc choy sauté for 5 minutes and add to sauté pan. Mix in mushrooms and green beans, cook for 5 minutes. Stir in rest of wine, marinade and chipotle and simmer for 5 minutes.
  • 4. Cover and simmer for about 30 minutes until rabbit is tender stir occasionally. Add cilantro, rest of lemon juice, and mango. Cook for 2 more minutes. Add salt and pepper if desired and serve.

Rack Of Lamb With Herbes De Provence


1. Preheat oven to 425.

2. Combine oil and Herbes de Provence. Season the lamb with salt and pepper and let the lamb come to room temperature.

  • 3. In a very hot skillet, sear all sides of the rack, starting with the fat cap facing down.
  • 4. Let the lamb cool enough to handle safely, and thoroughly rub with herb oil. Roast the lamb in the oven for 15-20 minutes. For medium rare roast, bring the internal temperature to 120 degrees. Rest for 5-6 minutes.

Roast Leg of Lamb with a Greek Influence

  • Prep time: 15 minutes; Cook time: 1 ½ - 2 hours Difficulty: Easy;
  • Serves: 6


  • 5-7 lbs. Spring leg of lamb (bone-in or boneless; bone-in is more flavorful)
  • 6 cloves Garlic, slivered
  • ¼ lb. Feta cheese, cut into ½ inch pieces
  • 3 TBS. Mediterranean Oregano
  • 1 tsp. Sel Gris salt (can be substituted for kosher salt)
  • 1 TBS. Black Tellicherry Peppercorns, ground
  • 2 Lemons, juice squeezed


  • Have the butcher trim off some of the fat from the lamb
  • If desired, can add 1 large potato per person, peeled and cut into wedge


1. Pre-heat oven to 350 degrees.

2. To bring leg of lamb to room temperature, put on the counter for 30-40 minutes.

3. Make slits (about 1 inch deep) all over lamb and alternate filling slits with garlic and feta cheese.

4. Mix oregano, salt, pepper, and lemon juice together and rub generously all over the leg.

5. Place lamb fat side up on rack in a roasting pan.

6. If making potatoes, put some water in the bottom of the roasting pan and add potatoes.

7. Cook uncovered until internal temperature reaches 135 degrees (1 ½ -2 hours).

8. Let lamb stand for 15 minutes before deboning and slicing.

Prep Time: 5 min; Cook Time: 1 hr 15 min; Difficulty: Easy;

Servings: 6


  • 1 whole Chicken
  • 1 Lemon, cut in half
  • 1 Onion, quartered
  • 2 tsp. Herbes de Provence
  • Salt and freshly ground pepper


  • 1. Preheat oven to 375 degrees.
  • 2. Rub inside of chicken with cut lemon (if you like lemon, put the cut lemon in the cavity of the chicken). Place cut onion inside chicken cavity. Sprinkle with salt and pepper inside cavity.
  • 3. Rub Herbes de Provence on chicken skin.
  • 4. Place in roasting pan that has been covered in foil for easier clean up.
  • 5. Roast chicken, uncovered, until chicken is cooked through, approximately 1 1/2 hours.

Salad Niçoise with a Spice For Life Twist

  • Prep Time: 30 min; Cook Time: 10 min; Difficulty: Medium;
  • Servings: 4


  • 1 ¼ lb. Fresh tuna, cut into 1 ½ in. chunks
  • 10-12 c. Lettuce and arugula mix
  • 12-18 Cherry tomatoes, halved
  • 2 Eggs, hard-boiled and halved
  • 1 ripe Avocado, sliced
  • ½ c. Feta cheese, crumbled
  • ½ lb. Crisp cooked green beans
  • ¼ c. Salted sunflower seeds, roasted
  • 1 small Shallot, chopped
  • 1 TBS. Bloody Mary Spice
  • Salt and ground black pepper to taste
  • 2 TBS. Fresh basil, chopped
  • 1 TBS. Fresh tarragon, chopped
  • 1 TBS. Fresh thyme
  • ¼ c. + 2 TBS. Olive oil
  • 1/3 c. + 2 TBS. Fresh lemon juice
  • Directions:

1. Toss tuna with Bloody Mary Mix and 2 TBS. lemon juice in a small bowl and let sit for 30 minutes.

2. Make salad dressing: combine ¼ cup olive oil, rest of lemon juice, shallot, basil, tarragon, thyme, salt and black pepper in a small bowl. Whisk together.

3. Mix lettuce, tomatoes, green beans, avocado, and feta cheese together in a big salad bowl.

4. Add salad dressing and toss.

5. Add eggs on top of salad.

6. Heat up 2 TBS. of olive oil in cast iron pan over medium heat.

7. Add tuna to pan and move around until tuna is cooked to medium on all sides (about 10 minutes).

8. Add tuna to the salad.

9. Add sunflower seeds to the salad.

10. Ready to serve


  • 1 lb. Chuck roast
  • 1-2 Scallions, roughly chopped
  • 1 inch piece of fresh ginger
  • 3 Cloves of garlic, peeled and lightly crushed
  • Sel Gris Salt or Coarse Sea Salt
  • Tellicherry Black Peppercorns
  • 1-2 TBS. Chinese Five Spice (Garam masala can be used in a pinch)
  • 1 Cassia stick
  • 1 TBS. ginger powder
  • 1 TBS. garlic powder
  • 2-3 Star anise
  • ½ c. Soy Sauce
  • ½ c. Rice vinegar
  • ½ c. Shaoxing wine (can substitute dry cooking sherry or dry vermouth)
  • 1 TBS. Sesame oil
  • Canola Oil (or other high smoke point oil) as needed
  • White or brown rice (¼ cup dry per person)


Preheat oven to 215 degrees.

1. Score the outside of the meat to let seasonings in. Rub meat with generous amounts of salt, pepper, Chinese Five Spice and granulated garlic. Make sure to rub them into the scores in the meat.

2. Pre-heat a hot, oven-safe skillet over medium-high heat. Add oil and coat the bottom of the pan. Allow the oil to heat up (about 1-2 minutes).

3.. Add the meat to the pan and brown all sides.

4. Once the meat is fully browned, Add scallions, rice vinegar, soy sauce, Shaoxing wine, sesame oil, the rest of the spices, ginger, and garlic.

5. Cover with a lid and put in the oven and braise until tender, but not falling apart (about 1 hour or an internal temperature of 145℉).

6. Let it rest for 3-5 minutes before serving.

7. Serve with rice.

Smoky Paprika Grilled Cheese

  • Prep Time: 5 min; Cook TIme: 10-15 min; Difficulty: Easy
  • Servings: 1


  • 2 slices Bread
  • 2 slices or ¼ c shredded Cheese (American or Cheddar)
  • 2 TBS. Unsalted butter (add more as need)
  • 1-2 TBS. Softened Butter or Mayo (for spreading on the bread)
  • ½ TBS. Smoked Sweet Paprika
  • ¼ tsp. Applewood Smoked Salt


1. Heat a non-stick pan or griddle over medium-low heat.

2. Spread soften butter(or mayo) on both sides of the bread.

3. Add the rest of the butter and let it melt, then add bread.

4. Flip bread when it is golden brown. Add cheese on top of one of the bread slices then sprinkle smoked-sweet paprika and applewood smoked salt on top of cheese.

5. As cheese begins to melt, place the other slice of bread on top of it. Cook each side until it is a deep golden brown.

Spicy Seared Tuna Crusted with Black Tellicherry Peppercorns and Everything Bagel Blend

  • Prep time: 15 minutes; Cook time: 10 minutes; Total time: 25 minutes; Difficulty: Easy;
  • Serves: 4


  • 1 ½ lbs. Fresh sushi grade tuna
  • 1 TBS. Everything Bagel Blend
  • 1 TBS. Black Tellicherry peppercorns, coarsely ground
  • 3 TBS. Freshly squeezed lime juice
  • 1 TBS. Extra Virgin Olive Oil
  • 1 TBS. Soy sauce


1. Put olive oil in cast iron pan. Heat under medium high until oil is smoky.

2. Mix everything bagel, peppercorns, and 1 TBS. olive oil together. Rub on both sides of tuna to form a crust.

3. Sear tuna 1 minute per side for rare under medium high heat.

4. Remove tuna from pan onto cutting board.

5. Deglaze pan with soy sauce and remaining lime juice.

6. Slice tuna crossways at 45-degree angle.

7. Plate and drizzle with the deglazed pan juices.

Steak Au Poivre With Bourbon Smoked Peppercorn Sauce


  • 2 medium Steaks (your choice of cut)
  • 1 Shallot, minced
  • ¼ c. Bourbon Smoked Black Peppercorns, half whole and half coarsely ground
  • 1 TBS. Vegetable oil (or high temp oil of choice)
  • 1 c. Heavy cream
  • ¼ c. Bourbon whiskey
  • Salt


  • 1. In a small pan, bring shallots, half of cream and whole peppercorns to a simmer. Rub steaks with the coarsely ground pepper as well as salt according to preference.
  • 2. Let cream simmer for fifteen minutes or so, stirring occasionally and adding more cream a little at a time as it cooks down.
  • 3. Heat oil in a pan or skillet on medium high heat. When hot, cook steaks to preference (two minutes a side followed by one minute a side is a good rule of thumb).
  • 4. When steaks are finished remove and rest. Meanwhile deglaze steak skillet with bourbon and scrape up bits. Pour cream sauce into bourbon, mix and simmer for a few minutes to cook off alcohol. Salt to taste and serve sauce over steaks.

Superb Tacos

  • Prep Time: 10 min; Cook Time: 15 min; Difficulty: Easy;
  • Servings: 4


  • 1 lb. Ground beef (can be substituted for ground turkey or chicken)
  • ⅓ head Lettuce, shredded
  • 1 medium Onion, minced
  • 1 large Tomato, chopped
  • ⅓ lb. Cheese, shredded (Cheddar, Monterey Jack, or Queso Blanco)
  • 4 TBS. Taco Seasoning
  • 1 c. Water
  • choice of taco shells or tortillas
  • Optional condiments:
  • Sour cream, pickled jalapeños, guacamole, salsa, hot sauce


  • 1. Brown meat in skillet.
  • 2. Add Taco Seasoning and water; mix well.
  • 3. Bring mixture to a simmer, turn down heat, cover, and cook on very low heat for 10 minutes or until mixture starts to thicken.
  • 4. Remove from heat. Warm taco shells (or tortilla) according to package instruction.
  • 5. Place lettuce, tomatoes, onions, and cheese in separate bowls for serving, along with other condiments. Assemble tacos.

Tex-Mex Chili


  • 2 lb. Ground beef
  • 1 Chipotle Morita (add more for additional heat and smokey flavor)
  • 2 Onions, chopped
  • 5 cloves Garlic, minced
  • 2 TBS. Mild Chili Powder
  • 4 c Stock
  • 1 (28 oz.) can Crushed tomatoes
  • 1 (12 oz.) can Beans (kidney, black, or pinto)
  • 1/8 c. Apple cider vinegar
  • 2 bay leaves
  • 1 TBS. Mexican Oregano
  • 2 TBS. Cumin, ground
  • 1 ½ TBS. Coriander, ground
  • ½ TBS. Cacao powder
  • 1 TBS. Brown sugar


1. Brown ground beef in hot oiled (medium heat) pan until brown. Season with salt and pepper while browning beef. Remove ground beef from pan.

2. Add onions and light salt them. Saute until translucent, scraping up any browned bits stuck to the pan.

3. Add garlic, Mild Chili Powder, oregano, cumin, coriander, cacao powder, and brown sugar. Saute until fragrant (30 seconds - 1 minute).

4. Add the ground beef, stock, tomatoes, and bay leaves. Bring to a simmer and cover, stirring intermittently. After 15 minutes, taste and season with salt and pepper to taste. Add beans and continue tot simmer. Remove cover after 30 minutes to reduce and thicken chili to desired consistency.

Serve hot with sour cream and cheese.

  • Prep Time: 15 min; Cook Time: 2 hr 30 min; Difficulty: Easy;
  • Servings: 6-8


  • 6-7 lbs. Turkey breast (bone-in)
  • 2-3 TBS. Olive oil
  • 2 TBS. Caribbean Turkey Seasoning (1/2 teaspoon additional for gravy)
  • ¼ tsp. Cayenne Chili Powder
  • Directions:
  • 1. Preheat oven to 350 degrees. Oil a large roasting pan.
  • 2. Rub turkey breast with olive oil, then season all sides with Caribbean Turkey Seasoning and Cayenne Chili Powder.
  • 3. Roast uncovered until temperature is 165 degrees, 1 1/2 to 2 1/2 hours. Remove turkey from oven and let rest 10 minutes.
  • 4. (optional) Retain 2 tablespoons of drippings for gravy. Stir 2 tablespoons all purpose flour into drippings, along with another 1/2 teaspoon Caribbean seasoning. Fry over medium heat for a minute, then slowly whisk in 1 can chicken stock. Cook for 5-10 minutes until thickened and floury taste is gone. Serve in warmed gravy boat with turkey.

Turkish Eggs

  • Total Time: 20 minutes; Difficulty: Easy;
  • Serves: 2


  • 2 large Eggs
  • 1 c. Greek Yogurt, plain (preferable 2% fat or whole milk)
  • 1 small clove Garlic, crushed or pressed through garlic press
  • 2 TBS. Unsalted butter
  • 1 tsp. Aleppo pepper flakes
  • 1 tsp. Kosher salt
  • 1 TBS. Extra virgin olive oil
  • Optional:
  • Serve with side salad and Lemon and Olive Oil Dressing


1. Mix Greek yogurt, crushed garlic and salt, and place it top of double boiler, or in heatproof bowl sitting over few inches of water in a sauce pan.

2. Gently heat the yogurt, stirring constantly, to body temperature (or around 80 degrees). Do not overheat – it will curdle very quickly. Stir it, and once warmed, let it sit over warm water (but remove from heat).

3. Melt butter in small skillet, and warm until just lightly browned. Add olive oil and Aleppo pepper, and remove from heat.

4. Poach the eggs, 3-4 minutes, using the method of your choice. (I bring 1-2 inches of water to a boil in a saute pan or shallow sauce pan, and add 2 teaspoons distilled vinegar. Crack the eggs, and put them into a cup or ramekin. When the water is gently simmering, stir with a spoon to create a whirlpool, and gently pour the egg into the center of the whirlpool. Cook 3-4 minutes. Remove with a slotted spoon and drain briefly on a paper towel.)

5. Spread the yogurt on the bottom of a serving dish, and gently place the poached eggs on the yogurt. Drizzle the browned butter, oil and Aleppo pepper mixture over the eggs and yogurt.

6. Serve with hearty toast or warmed pita bread and a green salad.

Veal and Spicy Italian Sausage Ragu

  • Prep time: 45 minutes; Cook time: 1 ½ hours; Difficulty: Medium;
  • Serves: 6


  • 1 lb. Hot Italian sausages (can use sweet Italian sausage if preferred)
  • 1 ½ lbs. Veal stew meat, cut into 1 inch size chunks
  • 1-2 oz. Dried porcini mushrooms
  • 1/3 c. Extra-virgin olive oil
  • 3 Shallots, finely chopped
  • 3 medium Zucchini, quartered and cut into 1-inch size pieces
  • 3 cloves Garlic, finely chopped
  • 1 (28 oz.) can Whole tomatoes in juice
  • 1 TBS. Tomato paste
  • 3 Bay leaves

  • 2 TBS. Dried Sage

  • 2 TBS. Fennel seeds, lightly crushed

  • 2 TBS. Mediterranean Oregano

  • 1 TBS. Tellicherry Black Peppercorns, ground (or more to taste)

  • 1 c. Dry red wine
  • 2 c. Chicken stock
  • 3 TBS. Lemon juice
  • Parmesan cheese, grated

  • Brown rice or pasta

  • Directions:

1. To reconstitute mushrooms- place mushrooms in microwave-proof cup and cover mushrooms with water. Cook on high in microwave oven for 40 seconds. Let stand for 10-15 minutes until mushrooms are soft. Strain out water and save. Coarsely chop up the mushrooms.

2. Heat half amount of the oil in a cast iron skillet over medium-high heat. Add onions cook for 5 minutes then and add garlic. Sauté until vegetables are lightly golden brown about another 3-5 minutes. Remove to a large dutch oven (pot).

3. Add sausage to skillet and cook until brown, 8-10 minutes. Put in pot. Add rest of oil and veal to skillet and sauté until brown, about 10 minutes. Add to pot.

4. Add wine. Increase heat to high and boil until wine is almost evaporated, about 5 minutes. Add chicken stock and reserved mushroom liquid. Bring to boil and boil (a low rolling boil) for 10 minutes.

5. Mix in tomato paste, 2/3 can of whole tomatoes (mainly tomatoes not the liquid) porcini mushrooms, all seasonings and lemon juice. Reduce heat to low. Simmer uncovered for an hour letting mixture thicken. Add in zucchini and cook ½ hour.

6. Serve over brown rice or pasta and sprinkle grated cheese on top.

Za’atar Chicken Pita Pockets

  • Prep Time: 15 min; Cook TIme: 25- 30 min; Difficulty: Easy
  • Servings: 4


  • 2 Chicken breasts, boneless and skinless
  • 2 Pita Bread
  • 2 TBS. Za’atar
  • 2 TBS. Olive Oil (add as needed)
  • Hummus

Your choice of add-ons:

  • Leafy greens (lettuce, arugula, spinach)
  • Onion, cut into half and thinly sliced
  • Tomato, sliced thinly
  • Cucumber, sliced thinly
  • Pickles, sliced


1. Preheat Oven to 400.

2. Cover baking sheet with foil.

3. Rub Chicken Breasts with olive oil, then Za’atar and place onto the baking sheet. Make sure to leave some room between each breast. Roast the chicken in the oven for 25 minutes (roast longer as needed).

4. As chicken is roasting, prepare your choice of add-ons

5. When chicken is finished, remove chicken from the oven. Let it cool until it is warm, but safe to handle. Cut the breasts across the grain in ⅛’ thick pieces.

6. While chicken is cooling, place pita on a microwave safe plate. Place a wet paper towel on each pita and microwave for 30 seconds to 1 minute.

7. Cut the pita in half and spread hummus on the inside of the pita. Add the chicken and finish filling the pita with your choice of add-ons.