• 1 quart Jasmine Rice
• 1 1/4 Quart Water
• 2 Bunch Cilantro, Chopped
• Salt, Kosher
• Pepper
• 6 oz Raspberry Innovations
• 6 oz Soda Water
• 2 oz Worcestershire Sauce
• 6 oz Cod Portions
• 1 lb Mango, chopped
• 1 lb Grape Tomatoes
• 8 oz. Red Onion, Diced
• 1 eacg Jalapeno, Chopped
• 1 each Lime, Juiced
• 1 Tbls Garlic
• 1 Tbls Pomace Olive Oil
• 3 Packets Green Tea, Steeped in hot water
• 16 oz Hot Water
• 8 oz Innovations Mango Syrup

• 1 1/2 teaspoons ancho chili powder, or other chili powder
• 1 1/2 teaspoons fine ground espresso coffee
• 1/2 teaspoon brown sugar
• 1/4 teaspoon dry mustard
• 1/4 teaspoon ground coriander
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 1/4 pound shoulder center steak or top sirloin , about 1 1/4 inch thick

• 16 each Pork Steaks
• 2 cups Barbecue Sauce
• 1 cup Honey
• 1/4 cup Worcestershire Sauce
• 1/4 cup Fresh Garlic; puree
• 1/4 Yellow Mustard
• 1 tsp Dry Thyme
• 1 tsp Oregano
• 1 tsp Cayenne

Quick Asian Style Noodles

Directions:
Combine soy sauce, vinegar, orange juice concentrate, ketchup and oil in a pan, simmer ingredients for 10 minutes to make a quick stir-fry sauce. Cook spaghetti according to package directions. Before draining the pasta, stir in carrots and peas; cook 1 minute longer. Drain; place in a large container for tossing. Add the chicken, oranges and stir-fry sauce; toss to coat.

Grilled Flat Iron Steak & Garden Salad

Directions:
In a bowl, whisk the first six ingredients. Pour 1 1/2 cups into a large plastic bag; add steak. Seal bag and turn to coat; refrigerate for 3 hours. Cover and refrigerate remaining marinade for dressing. Drain and discard marinade from steak. Grill, covered, over indirect medium heat until desired temperature. Cut across the grain
 into thin slices. In a large serving bowl, combine the greens, tomato, radishes, celery, onions and beef. Drizzle with reserved marinade and toss to coat.

Balsamic Garlic Chicken

Directions:
Season the chicken with salt and pepper. Rinse the mushrooms and pat dry. Season the flour with salt and pepper and dredge the chicken breasts in the flour mixture. Heat oil in a skillet over medium high heat and saute the chicken until it is nicely browned on one side (about 3 minutes). Add the garlic. Turn the chicken breasts and scatter the mishrooms over them. Contnue simmering the sauce, uncovered, over medium high heat for about 7 minutes. Swirl in the butter or margarine and discard the bay leaf. Pour this mushroom sauce mixture over the chicken and serve.

Country Style Pork Ribs with Plum Salsa

Directions:
Make the salsa: In a medium bowl, mix the plums, mango, red onion, jalapenos, cilantro, limejuice, coriander, and salt until well blended. Refrigerate salsa until ready to use. In a small bowl, mix the coriander, paprika, salt, and pepper until blended. Place bone less ribs in bowl and coat with mixture. Wrap airtight and refrigerate for at least 30 minutes. Heat a gas grill to medium-high, prepare a charcoal fire, or heat a broiler. Place the chops on a lightly oiledgrill rack or broiler-pan rack. Grill or broil 4 to 6 inches from the heat source for about 10 minutes, turning once, until browned on both sides. Transfer the pork chops to serving plates and serve right away with the plum salsa alongside.

Pineapple T Bone Steak

Directions:
Mix together the Worcestershire sauce, pineapple juice, brown sugar, and olive oil in a bowl. Marinate the meat of your choice for 1 to 2 hours, and cook as desired. Serve with a green salad and citrus seasoned potatoes for a great summer meal.

Pork Chop with Cherry Sauce

Directions:
Preheat oven to 350. Line a baking sheet with aluminum foil. Heat the vegetable oil in a large skillet over medium-high heat. Season the pork chops with salt and pepper, then brown in the hot oil until golden brown on both sides, about 2 minutes per side. Move the pork chops to the lined baking sheet. Bake in the preheated oven until the pork chops are no longer pink in the center, and register 160 on a kitchen thermometer, about 20 minutes. While the pork chops are baking, melt the butter in the same skillet over medium heat, and stir in the shallots and cherries. Cook until the shallots have begun to soften, about 2 minutes. Stir in the red wine and beef broth, and bring to a simmer. Season with rosemary, and simmer until the sauce has reduced and thickened. Season to taste with salt and pepper and pour over the pork chops.

Grilled Soy & Ginger RIb Eye Steak

Directions:
In a medium size mixing bowl, combine soy sauce, maple syrup, garlic, ginger root, mustard powder, sesame oil, and hot pepper mix well to blend. Now add beer, and stir lightly to mix. Prepare steaks by scoring any fatty outside areas on steak with a knife, (this prevents the steaks from curling when barbecuing.) Place steaks in a casserole dish, and pour marinade over. Using a fork, punch holes in steak so that the marinade soaks into the steak. Turn steak over and repeat punching holes. Cover with clear wrap or foil, and let marinate in the refrigerator for at least 1 hour or longer. You can also refrigerate and marinate overnight. Prepare and preheat barbecue to high heat. Place steaks directly on grill and sear one side for about 15 seconds. Turn steaks over and cook for about 5 minutes, then turn over and cook for another 5 minutes for medium-rare, depending on thickness. Test for doneness by cutting into the middle of the steak.

• 5 each Eggs
• 1 1/3 cups Potato Flakes
• 1 1/3 cups Seasoned Bread Crumbs
• 1 tbsp Salt
• 1 tsp White Pepper
• 5 lbs Sea Scallops  
• 1/2 cup Butter
• 1/4 cup Vegetable Oil

Roasted Chicken & Italian Sausage Pasta

Directions:
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Pull chicken breasts off the bone and cut into large bite size pieces. Slice sausage into large pieces. In a large, deep skillet over medium low heat, put oil and garlic and saute to flavor oil. Remove garlic from oil. Add chicken and sausage to skillet and brown both lightly. Add the tomatoes and the wine. Bring to a boil and let simmer for 20 minutes. Season sauce mixture with basil, rosemary and salt and pepper to taste. Add cooked, drained pasta to the skillet mixture. Toss and serve.

Peach Smoothie

Directions:
Puree all ingredients except cookies in blender until smooth. Pour into chilled glasses and top with cookie crumbles.

Salmon & Garden Vegetable Sandwich

Directions:
In a small bowl, combine first eight ingredients. Divide and spread over 16 slices of bread. Top with remaining bread slices and dip wach sandwich into combine egg and milk mixture. Brown on a wellgreased griddle or cast iron skillet on both sides. Serve immediately with a garden fresh salad or vegetable soup of your choice.

Roasted Turkey with Herb Cream Cheese and Strawberries

Directions:
Combine the cream cheese and herbs. Spread the toasted bread with a layer of the herbed cream cheese. P;ace 2 slices of turkey on top and then some strawberry slices. Garnish with more herbs and a few grains of coarse salt, if desired. Slice each sandwich in 1/4.

Seared Sea Scallops Barbeque Spiced Grilled T-Bone Steak

Directions:
Preheat Grill. Rub steak with chile oil and Barbeque spice rub on both sides. Grill steak to desired temperature. Place 4 ounces of garlic potatoes on 4 plates. Spoon sauce around steak and serve.

 Open - Face Veggie Sandwich

Directions:
In a  mix together flour, salt, oregano, thyme and pepper. Roll scallops in flour mixture until lightly coated on all sides. Heat olive oil in a skillet or frying pan over high heat. Add 4 scallops to the pan and sear on all sides (about 2 minutes for each side). Remove scallops from pan and place on a plate in the oven to keep warm until ready to serve. Repeat 3 times until remaining scallops are cooked. Toss with parsley and lemon juice.

CDA Farms Bratwurst & Prawn Boil

Directions:
Preheat grill to medium heat. Grill brats just to brown, then cut into 2 pieces. In 10-quart pot, bring beer, water, seasoning, onion, celery and carrots to a boil. Add potato and bratwurst. Cover and cook 15 minutes. Add corn, cover and cook 10 minutes. Add shrimp, cover and cook 5 minutes or until shrimp is done, and sausage internal temperature is 160 degrees F. Serve all with melted butter and lemon wedges.

Greek Bread & Garden Lettuce

Directions:
Place ingredients in a shallow dish and mix all other components gently. Place mixture on a bed of lettuce mix. For a personal touch add fresh thin sliced carrots, fresh tomatoes, boiled egg slices and or grilled fish, lamb. beef, or chicken on top.

Orange Ginger Glazed Pork Rib

Directions:
In a bowl, combine the soy sauce, marmalade, ketchup, ginger, and garlic. Pour half into a roasting pan. Add pork ribs to pan, arrange pork so each piece has a little space between. Drizzle with remaining sauce. Cover and cook in a preheated 325 degree oven for 21/2 to 3 hours or until tender. After pork is cooked remove sauce and continue cooking to thicken as extra glaze.

Prime Shoulder Roast with Garlic and Red Wine Mushroom Sauce

Directions:
Heat oven to 290 degrees F. Heat a large roasting pan set at medium-high heat on stove top. Rub roast on all sides with oil, salt and pepper. Ad roast to hot roasting pan and brown on all sides, about 10 minutes total. Transfer roast to a platter. WHen cool enough to handle, rub garlic and rosemary all over. Meanwhile, add mushrooms to hat pan and saute until well browned, about 8 minutes. Mix broth, wine and mustard; add to mushrooms and simmer to blend flavors and reduce slightly, about 3 minutes. Pour mushroom sauce into a bowl; set aside. Set a wire rack over the roasting pan and set roast on rack. Slow-roast in oven until roast reaches an internal temperature of 129 degrees F for medium-rare and 135 degrees  F for medium. Transfer roast to a cutting board and rest 15 minutes before slicing; remove rack  from pan. Pour off excess fat, if any. Set pan over medium-high heat; return mushroom sauce to pan heat to a simmer. Add cornstarch  and continue to  simmer until sauce thickens slightly, about a minute. Carve meat and serve with the sauce.

 Diablo Sauce for Beef or Chicken

Directions:
Melt butter in a saucepan. Saute garlic, peppers and shallots. Add flour and black pepper. COntinue cooking for about 2 minutes. In a separate bowl combine dry mustard, steak sauce, beef consomme and pour into saucepan with flour mixture. Bring to a boil, stirring until well mixed. Remove from heat and whisk in cold butter. Serve with any kind of grill beef.

 Smokey Bacon & Gouda Cheese Stuffed Pork Chops

Directions:
Preheat flat top grill or char-broiler for medium heat. In a small bowl, combine the cheese, bacon, parsley, and 1/8 teaspoon white pepper. Stuff cheese mixture into pocket, and close with a wooden toothpick. Brush meat with oil and season with salt and black pepper. Lightly oil the grill. Grill over medium heat for 5 to 8 minutes on each side, or until pork is 170 degrees in the center. Careful not to overcook!

 Northwest Crab Stuffed Airline Chicken

Directions:
In a medium bowl combine the cream cheese, onion, parsley, dill, garlic, and lemon pepper. Add crabmeat and mix thoroughly. Season with salt and pepper to taste. Cover and chill in refrigerator (can be prepared 2 hours ahead.) Using a small sharp knife cut in half horizontally through the center of each Airline chicken breast, creating a pocket. Fill each pocket with the crab stuffing. Then dip each chicken piece into flour, eggs and finally bread crumbs to coat. Cover completely. In a large skillet melt butter or margarine with oil over medium heat. Add filled, breaded Airline chicken breast to skillet and saute until golden brown and cooked through (juice run clear), about 10 minutes each side. Remove from skillet, drain on paper towels and serve.

Chile Crusted Roasted Pork Shoulder

Directions:
Mix together: chili powder, cumin, sea salt, garlic, cilantro and pepper. Coat pork cubes with mixture and let sit for 45 minutes in refrigerator. Preheat oven to 225 degrees. Bake 2 hours, or until crispy. Serve with your favorite vegetable blend and potato or seasoned rice.

Hereford Bottom Round Flat with Garlic

Directions:
Rub salt, pepper and paprika into the meat. With a small knife, make slits in the meat. Press the garlic slivers into the meat. Place the potatoes, carrots, and onions in a large slow cooker. Place meat on top of the vegetables. pour in water and beef broth, and add bouillon cubes and bay leaf. Place lid on slow cooker, and cook for 6 hours on high, or 8 hours on low. During the last half hour of cooking, add the green peppers.

Dijon and Peppercorn Beef Sirloin

Directions:
Season steaks with pepper. Spray nonstick skillet with cooking spray and heat over medium heat 1 minute. Add steaks and cook until desired doneness, turning once. Remove and keep warm. Add shallots and cook and stir until tender. Stir in broth, wine and mustard. Heat to a boil. Cook over medium heat 10 minutes or until sauce is reduced to about 1 cup. Stir in butter. Serve sauce with steaks. Garnish with parsley.

Country Steak

Directions:
Combine 11/2 cups flour and 1/4 teaspoon of pepper in a small bowl. Sprinkle 1 side of the meat with the House Seasoning and the other side with the seasoning salt; gredge the meat in buttermilk and then flour. Heat 1/2 cup oil in a heavy skillet over medium-high heat. Add 2 of the steaks to the hot oil and fry until browned, about 5 to 6 minutes per side. Remove each steak to a paper towel-lined plate to drain. Repeat with the remaining steaks, adding up to 1/4 cup more oil, as needed.

Make the gravy by adding the 2 tablespoons of remaining flour to the pan drippings, scraping the bottom with a wooden spoon. Stir in the remaining 1/4 teaspoon pepper, 1/4 teaspoon pepper, and the salt. Reduce the heat to medium and cook, stirring frequently, until the flour is medium brown and the mixture is bubbly. Slowly add the whole milk stirring constantly. Return the steaks to the skillet and bring to a boil over medium-high heat. Reduce the heat to low, and place the onions on top of the steaks. Cover the pan, and let simmer for 30 minutes.

 Certified Hereford Beef Rib Eye Steak Mediterranean Style

Directions:
In a small bowl, combine the first five ingredients; rub onto both sides of steak. In a large skillet, cook steaks in oil for 5-6 minutes on each side or until meat reaches desired doneness (for medium-rare a meat thermometer should read 145 degrees F, medium 160 degrees F, well-done 170 degrees F.) Sprinkle with lemon juice, cheesse and olives. Serve immediately.

 Wild Pacific Salmon Fettuccini

Directions:
Cook fettuccini according to package directions. In a large skillet, saute mushrooms, zucchini and onions in butter until crisp & tender. Stir in flour. Add cream and bring to a boil. Cook and stir 1 minute. Add salmon, peas, tomato,parsley, and seasonings. Cook and stir for 3 minutes. Drain fettuccini and place Wild Pacific Salmon Mixture on top.

Seared Sea Scallops

Directions:
In a  mix together flour, salt, oregano, thyme and pepper. Roll scallops in flour mixture until lightly coated on all sides. Heat olive oil in a skillet or frying pan over high heat. Add 4 scallops to the pan and sear on all sides (about 2 minutes for each side). Remove scallops from pan and place on a plate in the oven to keep warm until ready to serve. Repeat 3 times until remaining scallops are cooked. Toss with parsley and lemon juice.

Marinated Beef Flat Iron Steak

Directions:
Mix all marinate ingredients in a container and refrigerate over night.  Pour mixture over Flat Iron Steaks and let stand for 2 hours. Char-grill to a medium-rare, slice and serve. Pair with cooked vegetables and baked, mashed, roasted or fried potatoes for the perfect winter meal.

Salmon Teriyaki with Whiskey Glaze

Directions:
In a large re-sealable plastic bag or shallow glass container, combine the marinade ingredients; mix well. Set aside 1/2 cup for basting and refrigerate. Add salmon to remaining marinade, cover and refrigerate for 1-1/2 hours, turning once. Drain and discard marinade. Place the salmon on a broiler pan. Broil 3-4 in. from the heat for 5 minutes. Brush with reserved marinade; turn and broil for 5 minutes or until fish flakes easily with a fork. Brush with marinade. For glazing sauce, melt butter in a large heavy skillet over medium heat. Stir in brown sugar. Cook for 5 minutes on medium heat and add bourbon. Continue cooking for 5 minutes and spoon glaze over the salmon, and steamed vegetables of your choice. Serve and enjoy!

Apple Cider Pork Steaks

Directions:
Fry chops in butter on both sides for 5 minutes. Remove and place in a casserole dish. Fry onion and apple together for 5 minutes and add to chops. Pour over cider and season with salt and pepper. Cover and bake at 350 degrees for 45 minutes or until chops are tender. Remove chops from the oven, spoon over cream and garnish with parsley sprigs.

Wild Salmon and Snow Peas

Directions:
Cut salmon into 1 1/2 inch cubes and place in a resalable plastic bag. In a small bowl, combine soy sauce, orange juice concentrate, garlic and sesame oil; pour half the marinade into the plastic bag with salmon. Marinate the fish for 30 minutes in the fridge. Coat a nonstick frying pan or wok with vegetable oil. Remove salmon from bag; discard leftover marinade. Stir-fry salmon over medium-high heat, about five minutes. Turn salmon over gently so that all sides cook evenly. Be very careful with the salmon pieces so they stay intact.  Remove salmon from wok and add sliced onion. Stir-fry onion until brown, about five minutes. Add snow peas (add other vegetables if desired) and stir-fry until they turn bright green, about one minute. Return salmon to pan and pour reserved marinade over fish and vegetables. Cook for 2-3 minutes or until sauce has thickened. Serve with 1/2 cup of brown rice for each plate, if desired.

Marinated Brisket Recipe

Directions:
Preheat oven to 325 degrees F. Combine wine, soy sauce, grated onions, celery, and garlic in a large heavy-duty zip-top freezer bag large enough to accommodate the brisket.  Add the brisket to the bag, squeeze out the air, seal, and refrigerate 3 to 4 hours, turning occasionally. Remove brisket and place fat-side up in a roasting pan or Dutch oven. Spread sliced onions around brisket and cover with half the marinade, reserve remaining marinade. Cover tightly with heavy foil or a lid. Bake 3 hours, until tender. Check midway during roasting time and add more marinade if needed to keep brisket from drying out.  (Discard any remaining marinade when brisket is done.)  When done, remove brisket from oven and let rest 15 minutes. Carve slices against the grain and place on serving platter. Cover slices with pan juices and cooked onions to serve.

Apple Stuffed Pork Chops

Directions
Zest orange peel: mince and set peel aside. Squeeze orange, reserving juice. For stuffing: In a medium saucepan cook onion in hot oil till tender. Remove from heat; stir in breadcrumbs, apple, ½ of the orange juice, sage and pepper. Fill pocket in pork loin with an equal amount of stuffing. Bake in a 325 degree F oven for approximately 25-30 minutes. For sauce: In a small saucepan melt 1 tablespoon butter; stir in orange zest and raisins. In a small bowl mix cornstarch into the apple cider add extra orange juice and cinnamon. Gradually stir in apple cider mixture. Add brandy mixing well (watch for flame). Cook over medium heat till thickened and bubbly, stirring constantly. Drizzle sauce over pork loins and serve hot.

Flame Roasted Peach Salsa

Directions
Slit the peaches in half and remove stones. On a broiler over medium heat lightly oil the peaches and roast until each side becomes caramelized, but not mushy. Cool and medium dice the flesh only of the peaches removing any of the skin that is connected. Mix the wet ingredients in a small bowl to create a dressing. Lightly fold the dry ingredients and diced peaches into the dressing. Let stand for 4 hours in the fridge before serving. Serve over roasted or grilled salmon or pork or as an appetizer with pita chips.

Grilled Honey-Orange Glazed Sweet Lip or Painted Reel Fish

Directions
Mix basting ingredients together and simmer in a pan on the stove top for 5 to 10 minutes.  Let mixture cool for 2 hours, this will let the liquid coat the fish better. On a medium heat gas flame grill, place the seasoned and oiled fish fillets on the grill.  Start brushing the topside before turning; continue to glaze the fish after you have created grill marks.  Cook fillets until fish flakes easily with fork - 8 to 15 minutes - keep basting with sauce. Garnish with orange slices if desired and citrus flavored rice.

Melon Salad with Orange Honey Yogurt

Directions
Start by lightly rolling one orange on the counter. Cut in half and squeeze 2oz. fresh orange juice into a measuring cup. (If you want less pulp, use a hand juicer with a strainer.) With the other orange using a fine cheese grater or zestier, grate the outside most part of the orange until you have 1 tablespoon orange zest. In a small bowl wisk together yogurt, orange juice, orange zest, honey, dry ginger and orange liquor. Scoop out the melons and cut into 1 inch cube. Combine melons in large bowl. Drizzle the dressing back and forth across the melons. (Adjust the thickness of the dressing by adding less or more orange juice.)

Grilled Sweet Lip Burger

Directions
Brush both sides of fillets with lime juice; sprinkle with lemon-pepper. Coat grill rack with nonstick cooking spray before starting the grill. Grill fillets, covered, over medium heat for 5-6 minutes on each side or until fish flakes easily with a fork. In a small bowl, combine the mayonnaise, mustard and honey. Spread over the bottom of each bun. Top with a fillet, lettuce and tomato; replace bun tops.

Red Beans and Rice with Smoked Sausage

Directions
Soak beans overnight is cold water, drain. Sauté sausage until the skin begins to caramelize, pull out the sausage leaving the oil in the pan. Place onions and red peppers in pan; cook until they become lightly brown and soft. Add garlic, soaked beans, ham hock, and all the seasonings (except salt). Pour the stock in until it covers the mix. Bring to boil over medium high heat. Reduce heat to medium low, cover and simmer until beans tender, adding more stock if necessary (about 2 ½ hours). Add salt to taste. Pull the ham hock from the pan and trim the meat off the bone adding it back to the beans. Remove about 1 cup of beans from mixture and puree; return to pot and stir. Add cooked Andouille. Simmer 15 more minutes, so the pureed beans can thicken the mix and sausage can be heated. Serve over hot white rice or mix with rice before serving.

Salmon Grilled between Romaine Lettuce Leaves

Directions
Soak twine in hot water for 5 minutes. Rinse salmon in cold water and pat dry with towel. Repeat the following for each salmon steak: Rinse 2 romaine leaves in water, shake off excess water. Drizzle ½ teaspoon of oil over the inside (concave) side of leaves. Place salmon fillet in the center of 1 leaf (concave side up). Pour the juice of ½ lemon over salmon, trapping the drippings with the leaf. Season with salt and pepper. Top with 1 teaspoon capers, 2 sprigs of dill, and 1 lemon slice. Place the second leaf (concave side down) over salmon. Fold the ends of the bottom leaf up to keep juices trapped, and wrap the string around the leaves to seal. Tie string in a knot. Preheat oven to broil. Set rack in the highest position. Broil romaine – wrapped salmon for 5 minutes per side. The lettuce will blacken – this is a good thing. Cooking time will vary according to the exact thickness of the fillet. Salmon can also be grilled over direct heat for 5 minutes per side.

Salmon Quesadilla

Directions
Preheat the grill. Season both sides of the salmon with salt and pepper. Place on the grill and cook for about 3 to 5 minutes on each side for medium rare. Remove from the grill and cool. Oil grill when ready to start cooking tortillas. Lay out 4 tortillas; spread each with half of the herb cheese. Divide and top each tortilla with salmon, capers, and jack cheese. Top with remaining tortillas. In a small bowl, combine sour cream with dill; set aside. Grill tortillas on hot oiled grill 3 to 4 minutes per side or until cheese has melted. Serve hot topped with sliced avocado, tomatoes, and onion on a bed of shredded lettuce.

Sautéed Pork Chops with Sherry-Berry Pan Gravy, Rhubarb Chutney

Directions
In a medium skillet over medium heat melt 2 tablespoons of butter. Add sugar, lemon juice, and vinegar and bring to a bubble. Add rhubarb and raisins and cook 10 to 12 minutes until rhubarb is tender. Turn off the heat and set aside until the pork chops are done.

Place a nonstick skillet over medium-high heat with extra-virgin olive oil, 2 turns of the pan. When the oil smokes or ripples, add chops, season with salt and pepper and cook 6 minutes on each side. Remove the chops and keep warm under foil tent while the meat rests. Add remaining butter to pan, when it melts add the flour and cook a minute then whisk in sherry and reduce 30 seconds then whisk in stock then preserves. Season the gravy with a little black pepper. Serve chops with gravy ladled over top and rhubarb chutney along side.

Southwestern Style “Sweet Lips” or “Painted Reef Fish”

Directions
Preheat oven to 375°. In a lightly oiled or greased pan lay fish fillets side by side and pour salsa over each piece of fish.  Then sprinkle over the cheese and a layer of corn chips.  Bake uncovered in the oven for 15 minutes or until the fillets flake with a fork.  Serve topped with sliced avocado and sour cream. You can serve with a medley of quickly steamed or sautéed fresh vegetables and julienne yams.

Spicy Red Potato Salad

Directions
Place the potatoes in a large saucepan and cover with water and some salt. Bring to a boil. Reduce heat to a simmer; cover and cook for 10-15 minutes or until tender. Drain; cool as fast as possible in the fridge. When cooled enough to touch ¼ potatoes and put back into the fridge to cool completely before you mix in dressing. In a large serving bowl, combine all of the items except potatoes. Pour over cold and ¼ red potatoes toss gently.

Steak Sandwiches

Directions
Combine the vinegar, soy sauce, Worcestershire sauce, mustard seeds and diced garlic cloves in a large resealable plastic bag. Add the steaks and seal the bag. Refrigerate at least 30 minutes and up to 2 hours, turning the steaks occasionally. Prepare the barbecue for medium-high heat or preheat a grill pan over medium high heat. Drain the marinade from the steaks. Grill the steaks to desired doneness, about 6 minutes per side for medium-rare. Let the steaks rest for 10 minutes. Cut the steaks crosswise into thin slices. Meanwhile, stir cheese and sour cream in a small bowl to form a thick spread. Season the cheese mixture, to taste, with salt and pepper. Remove some of the bread from the center of the baguette halves. Spread the cheese mixture over the baguette halves. Arrange the butter lettuce and warm steak slices over the baguette bottom. Sprinkle the steak slices with salt and pepper. Cover with the baguette top. Serve with cantaloupe slices on the side.

Scallop Potato Reef Fish

Directions
Prepare scalloped potatoes, following the package directions for stovetop method. Place fish in an ungreased 13-in. x 9-in.x 2-in. baking dish. Using tongs, arrange potatoes on fish to look like scales (see photo). Cover and bake at 450 degrees F for 8-10 minutes or until the fish flakes easily with a fork. Carefully transfer to serving plates. Garnish with lime for tails and fins, lemon for heads, olives for eyes, and pimiento for eyes and mouth.

Cube Steak Parmesan

Directions
Preheat oven to 350 degrees. In a shallow dish, stir together the flour, salt and pepper. In a separate bowl, whisk together the eggs and water with a fork. In a third bowl, or shallow dish, mix together the cracker crumbs, 1/3 cup of Parmesan cheese and basil.

Heat the oil in a large skillet over medium heat. Dredge the cube steaks in the seasoned flour; dip into the egg mixture, and coat with the cracker crumb mixture. Place them in the skillet, and fry just until browned on each side. Arrange steaks in a single layer in a greased casserole dish.

Bake for 25 minutes in the preheated oven. Meanwhile, in a medium bowl, stir together the tomato sauce, sugar, ¼ teaspoon of oregano, and garlic powder. Spoon over steaks when the 25 minutes are up. Top each steak with mozzarella cheese and remaining Parmesan cheese; sprinkle remaining oregano over the top. Bake for 5 more minutes, or until the cheese is melted, and the sauce is hot. 

Tomato Crostini

Preparation
Place balsamic vinegar into a heavy saucepan on moderate heat until you feel steam. Reduce heat if necessary so the vinegar does not simmer. Continue to cook on low until it is reduced by half or more, and has a runny syrup consistency. This may  take an hour or more, but it’s well worth it! Preheat oven to 350 degrees. Place baguette slices onto sheet pan. Brush each slice with olive oil. Bake until lightly golden and crisp. Thinly slice the fresh mozzarella so that it each slice about the size of a quarter. Thinly slice the tomatoes so that they will fit onto the crostini (toasted baguette slices).

Assembly for each crostini
Place a tomato slice onto each crostini. Add a dash of salt and pepper on top of the tomato slice. Place the basil leaf onto each tomato. Place the slice of mozzarella on each basil leaf. Just before serving, drizzle the top of the mozzarella slice with the reduced balsamic vinegar.

Grilled Salmon Tournedos With Fennel, Corn and Blueberry Salsa

Directons
To make salsa: Sweat the yellow onion in a little oil; add the white wine and reduce until the liquid has completely evaporated; remove from the heat; add the corn, the pepper, the fennel, the garlic and the remaining olive oil; heat gently for a few minutes. Remove the mushroom stems; sauté just the caps in a separate skillet. Combine all the ingredients; add the juice of one lemon; season and keep warm.

Preparing the Salmon: Roll up two strips of salmon, one at a time, to form tournedos (it should resemble a thick round steak); use a toothpick to hold it together. Brush with olive oil; season and grill for 4-5 minutes on each side. Plate salmon on a bed of spinach and cover with salsa.

Hereford Steak Salad

Directons
Toss together the lettuce greens, arugula, bell pepper, Akane Apples and scallions. Arrange on individual plates. Sprinkle on chopped walnuts. Lay on top several slices of chilled sliced steak. Sprinkle on goat cheese and kumquats. Mix together the lemon juice, olive oil, and a dash of salt and pepper. Drizzle on salad.

• 2) 8oz. Flat Iron Steaks
• 1 clove garlic, pressed or finely chopped
• 1 cup chopped fresh mushrooms
• 1 cup sliced green peppers
• 1 cup sliced raw onions
• 2 tbsp soy sauce
• 5 tbsp BBQ sauce
• 1 tbsp Honey
• 2 cups Brown Rice

• 12 each Jalapeno Peppers, stemmed
• 12 each Cloves Garlic, peeled
• 11/2 tbsp Cracked Black Pepper
• 2 tbsp Coarse Salt
• Limes for 1 cup of Fresh Lime Juice
• 4 tbsp Dried Oregano
• 5 lbs Top Sirloin Steak or Portioned Seaks