Ingredients:

4 pork loin or rib chops (1/2-inch thick)
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 to 1/2 teaspoon pepper
1 1/2 cups non-fat or skim milk, divided
1 teaspoon butter

Procedure:

Trim fat from pork chops. Combine flour, salt, and pepper in a large resealable plastic bag; add pork chops, seal bag, and shake to coat with flour mixture. Remove pork chops from bag and place flour mixture into a small bowl; gradually add 1/2 cup milk, stirring until well blended with a wire whisk. In a large frying pan over medium-high heat, melt butter. Add pork chops; cook 3 minutes on each side or until browned. Add milk mixture; cover, reduce heat to low, and cook another 20 minutes, stirring occasionally. Turn the pork chops over. Add remaining 1 cup milk; cover and cook approximately an additional 20 minutes or until the internal temperature reaches 155°F on a meat thermometer, stirring occasionally. Uncover frying pan and cook pork chops 15 minutes longer or until the liquid is reduced to 1/4 cup (the gravy will be very thick - if too thick, more milk can be added). Remove from heat, spoon gravy over pork chops, and serve. Makes 4 servings.

Ingredients:

1 pound chicken breast tenders
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 teaspoon olive oil
1/2 cup sliced onion
1/2 cup seedless raspberry jam
1 tablespoon red wine vinegar
1 tablespoon low-sodium soy sauce
1 teaspoon bottled minced ginger
1/2 teaspoon dried rosemary

Procedure:

Sprinkle chicken with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add onion, and sauté 2 minutes. Add chicken to pan; sauté 8 minutes or until chicken is done. Remove onion and chicken from pan. Add jam and remaining ingredients to pan; cook 2 minutes, stirring constantly with a whisk. Return chicken mixture to pan; cook 4 minutes, stirring occasionally. Makes 4 servings.

Ingredients:

1 (16 ounce) box casserole elbow macaroni (prince)
1 lb. hamburger
1 medium onion, roughly chopped
2 tablespoons minced garlic
2 (12 3/4 ounce) cans condensed tomato soup
1 tablespoon salt
1 teaspoon black pepper
1 tablespoon parsley
1 tablespoon basil
1 large red pepper, sliced thin
1 cup fresh mushrooms, sliced
1 (13 ounce) can diced tomatoes, drained

Procedure:

Cook casserole elbows according to directions. In large skillet, over medium heat, saute hamburg and onion for 10 minutes. Drain and set aside. In same pan, saute garlic, pepper, mushrooms, parsley and basil until tender. Put ingredients from step 2 & 3 in large stockpot. Add tomato soup. Stir. Add Salt and pepper. Add diced tomatoes. Simmer for 5 minutes. Add cooked elbows to pot, stir until well blended. Makes 4 to 6 servings.

Ingredients:

1 tablespoon olive oil
20 grams butter
3 shallots, chopped finely
200 grams mushrooms, sliced thinly
salt and pepper
600 grams piece filet of beef, trimmed
1/4 cup brandy
2 sheets frozen puff pastry
100 grams chicken liver pate
1 egg yolk, combined with
2 tablespoons water

Procedure:

Heat butter and oil in a large heavy based frying pan until butter is bubbling. Add shallots and mushrooms, cook until softened and juice released from the mushrooms has evaporated. Season to taste with salt and pepper and transfer to a bowl to cool. Season beef with salt and pepper, reheat frying pan and sear beef on all sides until well browned. Add brandy to pan and flame. Wait for flames to die down and set beef aside to cool. To assemble, lay one sheet of pastry on a baking sheet. Spread half of the mushroom mixture over the pastry to fill a 10 cm. x 20 cm. rectangle. Spread half the pate over one side of the beef and place it pate side down on top of the mushroom mixture. Spread the top of beef with remaining pate and top with remaining mushrooms. Place second sheet of pastry over the beef and ease it down around the sides of the beef. Press pastry down around the edges to stick to the first sheet. Trim edges so a neat rectangle shaped parcel is formed. Using a fork, press the edges of the pastry together. If you like, cut remaining pastry scraps into pretty designs and place on top of the pastry parcel. (Can be prepared ahead to this stage and refrigerated. Remove from fridge at least 2 hours before cooking for meat to return to room temperature). Preheat oven to 200 deg.C. Piece pastry with a fork a couple of times to allow steam to escape during cooking. Brush with egg yolk mixture.
Bake in a preheated oven for 40 minutes to 1 hour or until pastry is golden brown and beef is cooked as desired. Rest beef wellington for 10 minutes once removed from oven to allow juices to set.

Ingredients:

1 cup white flour
1/2 cup whole wheat flour
1 tablespoon sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup honey
vegetable oil

Procedure:

Mix dry ingredients. Add water to dry ingredients, mix well. Knead dough on a floured board till it becomes elastic. Let dough rest 10 minutes, covered. Roll out dough till it is 1/2 inch thick. Cut into squares or circles. Deep-fry at 370F till golden brown; drain on paper towels. Drizzle with honey and serve.

Ingredients:

6 (12-ounce) thick pork chops
Brine (see recipe below)
Spice Rub (see recipe below)
Wine Glaze (see recipe below)

Procedure:

Prepare brine. Add pork chops, cover and refrigerate for approximately 2 hours. After brining, remove meat from brine and pat dry, saving the brine if you wish to make the glaze. With you hands, spread the Spice Rub over both sides of each pork chop. Preheat and oil barbecue grill. To check grill temperature, count the seconds you can hold your hand, palm side down, 2 to 3 inches above the rack, until it feels uncomfortable: 2 seconds for hot. Place chops on the oiled grill at high heat (or above the center of a hot charcoal grill until nice grill marks appear, approximately 3 minutes per side. Turn grill heat to medium-low (or move meat to outer edges of charcoal grill) and baste meat with glaze. Cook approximately 10 minutes more, continuing to baste both sides with glaze, until done to your liking. Remove cooked pork chops from grill and place chops on a warm platter and tent with foil for 5 minutes, during which time the meat will continue to cook. Remove foil and serve. Makes 6 servings.

Brine:
1/2 gallon water
1 cup soy sauce
1/3 cup molasses
1/2 cup grated fresh ginger
2 tablespoons balsamic vinegar

To make brine: In a large bowl or pot, combine water, soy sauce, molasses, fresh ginger, and balsamic vinegar.

Spice Rub:
1 tablespoon fennel seeds
1 teaspoon shelled cardamom seeds
1 tablespoon sea salt
2 teaspoons paprika

To make rub: Place a small dry skillet on medium-high heat. When pan is warm, add fennel and cardamom seeds and toast, shaking skillet frequently, until lightly browned and fragrant, approximately 2 to 3 minutes. Crush seeds with a mortar and pestle or rolling pin. In a small bowl, combine 1 1/2 teaspoons toasted spice mix with sea salt and paprika.

Wine Glaze:
1 cup dry red wine
1 teaspoon paprika
1 teaspoon firmly packed brown sugar

To make glaze: Combine 3 cups of leftover brine liquid and the remaining toasted spices with wine, paprika and brown sugar in a wide saute pan over medium-high heat. Keep at a low boil (turning heat down if necessary) for approximately 15 to 20 minutes or until liquid is reduced to 1/2 cup or so.

Ingredients:

1 to 2 finely chopped or minced garlic cloves with inner green germ removed)
1 anchovy fillet, mashed
Pinch of salt
Juice of one lemon
3 drops Worcestershire sauce
1/2 cup low-fat or reduced fat mayonnaise
2 to 3 tablespoons water (to achieve desired thickness)
4 tablespoons (1/4 cup) freshly grated Parmesan cheese (Parmigiano Reggiano), divided
Romaine lettuce, hearts and tender leaves only
Coarsely ground black pepper

Procedure:

Use only good-quality Spanish or Portuguese anchovies in your dressing. Anchovy paste may be substituted (approximately two inches squeezed from the tube will provide the equivalent taste of one anchovy fillet). Fresh lemon juice is essential. Some chefs squeeze the lemon through a cheesecloth to ensure that only the juice ends up in the salad. If you are careful to keep the lemon seeds out of the salad, a simple squeeze will do. You can cut the fat even more if you use fat-free mayonnaise. I personally like using the light or reduced fat mayonnaise as it gives better flavor.

To make dressing: In a bowl, whisk together the garlic, anchovy, and salt until blended. Whisk in the lemon juice, Worchestshire sauce, mayonnaise, and water. When the dressing is well combined and to the desired thickness you wish, whisk in 2 tablespoons Parmesan cheese.

To assemble salad: Separate the Romaine leaves and discard the coarse outer leaves. Wash, drain, and pat with paper towels or spin dry the remaining leaves. Note: Lettuce should be prepared ahead of time and refrigerated until ready to use. Tear into bite-size pieces and set aside.

In a large salad bowl, add the Romaine lettuce pieces and the dressing, a little at a time; toss until coated. Note: I usually don’t need to use all the dressing. To serve: Divide the salad between chilled salad plates and sprinkle each salad with the remaining 2 tablespoons Parmesan cheese and coarsely ground pepper. Serve immediately with chilled forks. Makes 6 medium-size salads.

Ingredients:

4 pork chops, about 3/4-inch thick
1 to 2 tablespoons vegetable oil
1 cup thinly sliced onion, about 1 medium onion
1/2 teaspoon caraway seeds
1/2 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon garlic powder
2/3 cup water
2/3 cup sour cream

Procedure:

In a large skillet brown pork chops in vegetable oil. Add onion, caraway seeds, salt, paprika, garlic powder, and water. Cover and simmer over low heat for about 50 minutes, or until pork chops are tender. Transfer pork chops to a warm platter; keep warm. Add sour cream to meat drippings; blend in well. Heat through; do not boil. Spoon sour cream sauce over pork chops. Makes 4 servings.

Ingredients:

1/4 cup pineapple juice
2 tablespoons fresh lemon juice
4 (6-ounce) salmon fillets
2 tablespoons brown sugar
4 teaspoons chili powder
2 teaspoons grated lemon rind
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
Cooking spray
Lemon wedges (optional)

Procedure:

Combine first 3 ingredients in a zip-top plastic bag; seal and marinate in refrigerator 1 hour, turning occasionally. Preheat oven to 400° F. Remove fish from bag; discard marinade. Combine sugar and next 5 ingredients (sugar through cinnamon) in a bowl. Rub over fish; place in an 11 x 7-inch baking dish coated with cooking spray. Bake at 400° for 12 minutes or until fish flakes easily when tested with a fork. Serve with lemon, if desired. Makes 4 servings.

Ingredients:

5 lb. venison; cut in large chunks
6 whole onion; quartered
10 whole jalapeno chile pepper; cut in half, seeded
4 whole green pepper; large, sliced

Marinade:
1/2 cup soy sauce
1/2 cup cooking oil
1 tbsp. sugar
1 tsp. ground ginger
1 tsp. dry mustard
1 tbsp. garlic powder
1/2 tsp. cayenne pepper; ground

Procedure:

Alternately place vegetables and meat on Ka-Bob skewers. Marinate in sauce
above. Cook on open grill over hot coals turning often until done.