Ingredients

• Portuguese rolls
• 1½ - 2 eggs per sandwich
• Fresh tomatoes
• Sharp cheddar cheese
• Salt & pepper

Directions

1. Butter and grill rolls on inside in a pan

2. Bring pot of water to boil with eggs in there, take off right away once you have a roaring boil and leave for 4-5 min, then cool down immediately with cold water/ice

3. Assemble sandwiches, cheese on bottom, then tomatoes salted, then eggs salted

Ingredients

• Version 1
• 2 oz Whisky
• ½ oz Barolo Chinato / Sweet Vermouth
• ½ oz St. Germain
• 1 dash Rhubarb Bitters
• 1 dash Angostura Bitters


• Version 2
• 2 oz Whisky
• ⅓ oz Barolo Chinato / Sweet Vermouth
• ⅓ oz St. Germain
• ⅓ oz Punt E Mes
• 1 dash Rhubarb Bitters
• 1 dash Angostura Bitters

Directions

1. Combine

Ingredients

• Meatballs
• 2 lbs hamburger meat
• 2 eggs


• Soup
• 2-3 lbs potatoes (fingerling, baby or waxy chopped into 1 in pieces)

• 1 big head of kale

• 5 carrots

• 6 celery
• 
3 medium onions

• 2 leeks

• 1 garlic

• 1 pint heavy cream

• 1 gallons chicken stock
• 
2 lbs 85/15 ground beef

• 2 cups grated salty strong cheese (parmesan, romano, asiago)

• Oil

• Salt
• 
Pepper

Directions

MEATBALLS

Break up hamburger meat and mix with eggs and 1/2 cup grated cheese in a mixing bowl
.

Form into large grape sized meatballs.

SOUP BASE

1. Chop celery, carrots, onions, leeks, and garlic.

2. Add salt and pepper and saute in oil until the veggies start getting soft and aromatic
.

3. Add chicken stock, potatoes, and kale and bring to a low simmer.

4. Add the meatballs and let it simmer until everything is cooked.

5. Reduce heat to low
 and add heavy cream, and salt to taste.

6. Let it sit for an hour, then serve and enjoy.

Ingredients

• 1-2 large duck breasts
• Salt
• Pepper
• Rosemary


• Sauce
• Shallots
• Garlic
• Red wine
• Good balsamic
• Rosemary
• Beef, duck or veal Demi glace
• Butter
• Salt & pepper

Directions

Duck

1. Score the duck fat/skin side

2. Add a good amount of salt and pepper and rub it into the fat/skin side (and the meat side)

3. Add pieces of rosemary between the cut fat

4. Grill duck skin side down first, managing flare-ups, until skin is crisp (about 5 minutes)

5. Flip duck and cook until rare to medium rare

Sauce

1. Sauté the shallots in a medium saucepan with the oil over a high heat for about 3 mins until lightly browned, stirring often. Season with ground black pepper and add the garlic and rosemary. Continue cooking for a further 3 mins, stirring often to prevent the shallots burning.

2. Pour in the vinegar and cook until evaporated away to a syrup, then pour in the wine and cook until reduced by two thirds.

Ingredients

• Rub
• 1lb monkfish cut into half inch thick nuggets
• ½ tsp salt
• 1 tbsp old bay
• ⅛ tsp mustard powder
• ¼ tsp black pepper
• ¼ tsp garlic powder


• Flour Mixture
• 3 tbsp all purpose
• 2 tbsp corn starch
• ½ tsp salt

Directions

1. Toss nuggets in the rub, massage in gently and let sit 5 minutes.

2. Toss in a ziploc bag with the flour mixture.

3. Take them out of the bag and shake off excess flour, let sit 10 minutes.

4. Brown nuggets in oil and butter, then remove.

5. Add ¼ inch oil to pan, heat to 350°F.

6. Fry both sides of each nugget for 1 minute.

Ingredients

• 1½ lbs ground pork
• 1½ lbs ground beef (85/15)
• 1½ lbs sirloin tips or Chuck stew beef
• Fresh basil
• 3 large onions
• 1 shallot
• 3 bell peppers red orange green
• 1 jalapeño
• 1 cherry pepper
• 2 cloves garlic
• 2 cloves garlic
• 1 qt beef broth
• 1 can crushed fire roasted tomatoes
• 1 can cubed fire roasted tomatoes
• 2x 19 or 15oz cans dark kidney beans
• 1x 15oz black beans


• Spices
• 3 tbsp chili powder
• 1 teaspoon onion powder
• 2 tsp Adobo
• 1½ tsp paprika
• 1 tsp unsweetened cocoa powder
• 1 tsp crushed red pepper

Directions

1. Finely chop shallot, 1 onion, 1 pepper and both chilis.

2. Combine with 2 tbsp fresh basil 2 crushed garlic in large pot with olive oil.

3. Saute until soft, stir frequently, then transfer to food processor and puree, set aside.

4. Brown ground meat, set aside.

5. Cut stew meat into 1in cubes and lightly dredge in flour, salt and pepper.

6. Brown stew beef in batches.

7. Finely chop remaining onion, and chop bell peppers in to 1 cm squares.

8. Combine everything except beans.

9. Cook on low for 1.5 hrs.

10. Adjust salt to taste and add beans, cook for another 30 min.

Ingredients

• 4 tbsp butter
• 4 tbsp flour
• 1 cup milk (heated)
• 1 cup grated cheese - your choice
• 4 eggs

Directions

1. Pre-heat oven to 375°F and butter and bread crumb a souffle dish.

2. Make the cheese sauce - melt the butter, add flour and cook rue; add warm milk a little at a time, stirring vigorously. Add the cheese and stir until melted and creamy, then cool a little.

3. Separate the eggs; beat the egg yolks.

4. Add 2 tbsp of the cheese sauce to the yolks and mix; add 2 or 3 more tablespoons, mix; add the remaining cheese sauce to the yolk mixture, mix.

5. Beat the 4 egg whites until very stiff, but not dry

6. Put the cheese sauce/yolk mixture into a large bowl. Fold beaten egg whites into the sauce about 1/3 at a time.

7. Pour into souffle dish and bake at 375°F about 20 - 30 minutes until it's risen and golden.

TIPS FOR CHEESE SELECTION

Softer cheeses like Jack make a creamier sauce; Gruyere is delicious but may be stretchy like mozzarella; hard cheese like cheddar doesn't always become totally smooth

Ingredients

• 1¼lbs Ground Lamb
• ½ large red onion diced
• 1 cup dried apricots diced (half inch pieces)
• 4 large peeled whole tomatoes from can
• 1 cup of tomato juice from whole tomato can
• 5 eggs
• 2 cups rice
• 1 tblspoon brown sugar
• 2 tblspoons butter
• 2 tblspoons olive oil


• Spice Blend
• 2 teaspoon ground cumin
• 2 teaspoon ground ginger
• 2 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon ground cinnamon
• 1 teaspoon ground coriander seeds
• ½ teaspoon cayenne
• 1 teaspoon ground allspice
• ½ teaspoon ground cloves
• 1 teaspoon smoked paprika
• 1 teaspoon hot paprika


• Tatziki
• One large container of whole fat Greek yogurt
• One English cucumber half diced half grated
• 1 clove of garlic
• A squeeze of like juice

Directions

1. Brown lamb in a large pot.

2. Pour off 75% of the grease and save. Add onions and apricots, tomato's, spices, brown sugar.

3. Cook on low until onions are soft.

4. Take half of it out of the pot and set aside.

5. Add the oil and butter to the pot.

6. Add rice to achieve a good ratio. About 2:1 rice to lamb.

7. Add like half the tomato juice.

8. Bring up the heat and begin adding the eggs.

9. Make sure the pan is hot and roughly stir the eggs into the rice, then let is cook stirring occasionally so the eggs can cook and form little egg bits

10. Serve with tatziki

Ingredients

• 1½ cups heavy cream
• 1½ cups whole milk
• ½ cup white cane sugar
• ¼ cup brown sugar
• ¼ cup corn syrup
• ¾ teaspoon xanthan gum
• ⅓ cup creamy peanut butter (I used teddie’s organic)
• 1 cup chopped up oreos

Directions

1. Prep the sugar, brown sugar, salt and corn starch by gently mixing them together.

2. Pour the milk in a pot, whisk in the sugar/corn starch mixture.

3. Add the corn syrup.

4. Heat the milk mixture stirring constantly until it thickens and the sugar is completely melted into the milk, but don’t let it boil because the milk will curdle.

5. Once thickened, whisk in the peanut butter until the mixture is homogenous

6. Let sit overnight (or at least 4 hours). *Do not skip this step or it will not freeze properly.

7. Add to your ice cream maker and freeze according to the machine's instructions. Stop churning when it reaches the consistency of soft serve. Add the chopped oreos when there is about 5 minutes left in the churning.

8. You can eat it right away for softer ice cream or freeze it for several hours to have harder ice cream.