INGREDIENTS

• 1/2 cup fresh bread crumbs
• 2 tablespoons minced garlic
• 2 tablespoons chopped fresh rosemary
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 1 (7 bone) rack of lamb, trimmed and frenched
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons olive oil
• 1 tablespoon Dijon mustard

DIRECTIONS

1. Preheat oven to 450 degrees F (230 degrees C). Move oven rack to the center position.
2. In a large bowl, combine bread crumbs, garlic, rosemary, 1 teaspoon salt and 1/4 teaspoon pepper. Toss in 2 tablespoons olive oil to moisten mixture. Set aside.
3. Season the rack all over with salt and pepper. Heat 2 tablespoons olive oil in a large heavy oven proof skillet over high heat. Sear rack of lamb for 1 to 2 minutes on all sides. Set aside for a few minutes. Brush rack of lamb with the mustard. Roll in the bread crumb mixture until evenly coated. Cover the ends of the bones with foil to prevent charring.
4. Arrange the rack bone side down in the skillet. Roast the lamb in preheated oven for 12 to 18 minutes, depending on the degree of doneness you want. With a meat thermometer, take a reading in the center of the meat after 10 to 12 minutes and remove the meat, or let it cook longer, to your taste. Let it rest for 5 to 7 minutes, loosely covered, before carving between the ribs.

Note

Allow internal temperature to be 5 to 10 degrees less than you like because the meat will continue to cook while it sits. Bloody rare: 115 to 125 degrees F Rare: 125 to 130 degrees F Medium rare: 130 to 140 degrees F Medium: 140 to 150 degrees F

Wine Tip

Try with a  California red wine  like Cabernet Sauvignon, Merlot or Zinfandel

INGREDIENTS

• 1/3 cup dry white wine
• 2 tablespoons cider vinegar
• 2 tablespoons minced shallots
• 1 sprig fresh thyme
• 1 bay leaf
• 1/3 cup heavy cream
• 10 tablespoons unsalted butter - chilled, cut into tablespoon-size pieces
• 3 tablespoons chopped fresh chives
• 2 teaspoons fresh lemon juice
• salt and pepper to taste
• 6 (6 ounce) fillets halibut
• 2 tablespoons vegetable oil
• 1 tablespoon unsalted butter
• 1/4 cup fresh bread crumbs
• 2/3 cup minced blanched almonds
• 1 tablespoon unsalted butter, melted
• 1 egg, lightly beaten

DIRECTIONS

1. Make beurre blanc: In a small saucepan over medium heat, combine wine, vinegar, shallots, thyme and bay leaf. Boil until liquid has evaporated. Stir in cream, and boil until liquid is reduced by half; decrease heat to low. Whisk in butter, 1 piece at a time, adding each new piece before previous one has melted completely. Do not allow sauce to simmer, or it may separate.
2. Strain sauce through a fine sieve into a heatproof bowl. Stir in chives, lemon juice, salt and pepper. Keep warm by setting bowl in a larger container of hot water.
3. Preheat oven on broiler setting. Pat fillets dry, and season with salt and pepper.
4. Heat oil and 1 tablespoon butter in a large skillet over medium-high heat. Saute halibut fillets for 2 to 3 minutes on each side, or until lightly browned, and just cooked through. Transfer to a baking sheet, and cool 5 minutes. In a small bowl, stir together bread crumbs, almonds and 1 tablespoon melted butter. Brush tops of fillets with egg, and spread with almond mixture.
5. Broil fillets 1 to 2 minutes, or until browned (watch closely - every broiler has its own personality!). Place fillets on individual plates, and spoon beurre blanc around it.

INGREDIENTS

• 1 (2 pound) boneless pork loin
• 2 tablespoons chopped fresh rosemary
• 1/2 cup water
• 3 onions, halved
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon dried thyme
• 1 teaspoon ground cumin
• 1 tablespoon all-purpose flour

DIRECTIONS

1. Pat the pork roast dry with a paper towel and perforate the meat at 1 inch intervals with a knife or fork. Insert leaves of rosemary in the perforations.
2. Place the onion halves into a glass 9 or 10 inch pie plate. Set the meat on top of the onions so they act as a roasting rack. Pour the water over the meat and season with salt, pepper, thyme, and cumin.
3. Cook in the microwave at full power for 16 minutes (or about 8 minutes per pound). Turn the roast over and cook for an additional 6 minutes or until the internal temperature of the roast has reached 160 degrees F (70 degrees C). Let the roast rest for about 15 minutes before carving and serving.

INGREDIENTS

• 2 pounds boneless lamb shoulder, cut into 1 inch pieces
• 1/2 teaspoon garam masala
• salt to taste
• 2 tablespoons butter, divided
• 1 onion, chopped
• 1/2 teaspoon ground turmeric (optional)
• 1/2 teaspoon minced ginger
• 1/2 teaspoon minced garlic
• 1/2 teaspoon chili powder
• 1 tablespoon tomato paste
• 1 cup water
• 1/2 cup creme fraiche
• 1 tablespoon honey
• 1 cup chopped fresh cilantro

DIRECTIONS

1. Season the lamb with garam masala and salt. Heat 1 tablespoon of butter in a large skillet over medium heat. Fry the lamb cubes until browned, stirring constantly. Remove from the skillet and set aside.
2. Melt the remaining butter in the same skillet over medium heat. Add the onion and season with turmeric, ginger, and garlic. Cook and stir until the onion is tender and spices are fragrant. Stir in the chili powder and tomato paste until well blended, then stir in the water. Bring to a simmer and return lamb to the skillet. Simmer over low heat for about 20 minutes, or until lamb is tender.
3. When the lamb is cooked, stir in the creme fraiche and honey. Transfer to a serving dish and garnish with cilantro.

INGREDIENTS

• 1 tablespoon canola oil
• 1 (16 ounce) package kielbasa sausage, sliced into 1/2 inch pieces
• 1 red onion, chopped
• 14 ounces baby Brussels sprouts, trimmed and cut in half
• salt and ground black pepper to taste

DIRECTIONS

1. Heat the oil in a large skillet over medium-high heat. Add the sausage and onion. Cook and stir until onion is translucent, 8 to 10 minutes. Add the Brussels sprouts, and cook 10 minutes more. Season with salt and pepper to taste.

INGREDIENTS

• 1 pound ground chicken
• 1/2 small onion, diced
• 1 teaspoon minced garlic
• 1/2 (1 ounce) package dry taco seasoning mix
• 1 egg
• salt and pepper, to taste
• 4 wheat hamburger buns, toasted
• 4 slices pepperjack cheese
• 1 avocado - peeled, pitted and sliced
• 1/4 cup chopped jalapeno pepper
• 1/2 cup salsa, or to taste

DIRECTIONS

1. Preheat outdoor grill for medium-high heat. Lightly oil grill grate, and place about 4 inches from heat source.
2. Mix the ground chicken, onion, garlic, taco seasoning, and egg together in a bowl until thoroughly blended. Season with salt and pepper to taste. Divide chicken mixture evenly and form into 4 soft patties.
3. Cook the chicken patties on the preheated grill until meat is no longer pink and juices run clear, 5 to 8 minutes per side, depending on thickness. To serve, place each patty on one half of a hamburger bun, top with a slice of cheese, avocado slices, and desired amounts of jalapeno peppers and salsa. Cover with remaining half of bun.

INGREDIENTS

• 1 pound ground sirloin, or extra lean beef
• 1 tablespoon minced garlic
• 1/8 teaspoon onion powder
• 1 (4 ounce) container crumbled Gorgonzola cheese
• 1/4 cup fresh basil leaves, chopped
• salt and black pepper to taste

DIRECTIONS

1. Preheat an outdoor grill for medium-high heat. Lightly oil grill grate, and place about 4 inches from heat source.
2. Mix the ground sirloin, garlic, onion powder, Gorgonzola cheese, and basil together in a large bowl until evenly blended. Divide mixture evenly to form four patties.
3. Cook patties on preheated grill until meat is evenly browned and center is no longer pink, about 5 minutes on each side.

INGREDIENTS

• 2 pounds elk loin (backstrap), cut into 2 ounce pieces
• 1 tablespoon liquid smoke flavoring
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon garlic powder, or to taste
• 1/2 teaspoon onion powder, or to taste
• 1/2 teaspoon black pepper, or to taste
• 16 slices thick cut bacon

DIRECTIONS

1. Preheat an outdoor grill for medium heat.
2. Season backstrap pieces with liquid smoke and Worcestershire sauce. Sprinkle with garlic powder, onion powder, and pepper. Wrap each piece of meat with a strip of bacon, and place on a metal skewer.
3. Cook the elk on the preheated grill until the bacon becomes slightly burnt, and the meat has cooked to medium-rare, 15 to 20 minutes.

INGREDIENTS

• 1 pound ground beef
• 3 tablespoons chili seasoning mix
• 2 chipotle peppers in adobo sauce, minced
• 1/2 fluid ounce beer
• 1/4 cup mayonnaise
• 1 chipotle pepper in adobo sauce, minced
• 6 (1 ounce) slices white bread
• 6 (1/2 ounce) slices pepperjack cheese

DIRECTIONS

1. Mix together the ground beef, chili seasoning mix, 2 minced chipotle peppers with adobo sauce, and the beer in a bowl. Divide the mixture evenly into three patties.
2. Stir together the mayonnaise and 1 minced chipotle pepper with adobo sauce in a small bowl. Divide the mixture between the bread slices and spread evenly. Place a slice of pepperjack cheese on top of the mayonnaise mixture on each slice of bread.
3. Heat a large skillet over medium-high heat. Cook the patties in the skillet until no longer pink in the center, 5 to 7 minutes each side for well done. Remove each burger to a slice of bread, sandwiching them with the remaining slices.
4. Drain the skillet, reserving 2 tablespoons of the grease. Heat the reserved grease in the skillet over medium-high heat. Grill the sandwiches in the skillet until the bread is golden brown and the cheese is melted, 1 to 2 minutes per side.

INGREDIENTS

• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 1 onion, chopped
• 1 teaspoon red pepper flakes
• 1 teaspoon ground cumin
• 2 tablespoons curry powder
• 1 (15 ounce) can sweet peas, drained
• 1 (15.5 ounce) can garbanzo beans, drained
• 1 (10 ounce) box frozen chopped spinach, thawed and squeezed dry
• 1 (8 ounce) container plain yogurt
• 1 cup chicken broth
• salt and pepper to taste

DIRECTIONS

1. Heat oil in a large saucepan over medium heat. Stir in garlic, onion, red pepper flakes, cumin, and curry powder, and cook until the onion has softened and turned translucent, about 5 minutes. Add the drained peas and mash well. Stir in garbanzo beans, spinach, yogurt, and chicken broth. Cook and stir until heated through, then season to taste with salt and pepper before serving.