Brown Sugar & Dijon Recipe:

1/4 cup brown sugar
1/4 cup honey
4 tbsp. Dijon
2 tbsp. Lemon Juice (or the juice from 1 lemon)
1 Tbsp. flour
1/2 tsp. balsamic
1 cooking tsp. butter
1 1/2 tsp. Siracha

Salt and Pepper in the middle of the salmon steaks, salt and olive oil on the bottom pepper well on top.
6 cloves of garlic put around the salmon

Preheat a baking sheet in the oven.

Duck breast, slits on the skin side.
Salt.
Pepper.

Thyme.
Parsley.
Small dash of Chevril.

Add the breast on the pan cold, and then turn the dial to a med. to high heat. The duck cooks in its own fat.

3 mins on skin side and then flip.
3 mins, again. Butter.

Take the baking sheet out of the oven.
Place the duck breasts, skin side down. Add red wine.
Glaze with honey.

400 dg. 6 mins.

When ready, cover with foil for 10 mins, letting the meat rest.

After, salt, slice and serve on the puree.

2 Egg *Whites* (the yolk does not work in the microwave)
1 tsp. Butter
1 tsp. Milk

Mix with a fork in a bowl

Microwave 1:30

Take out

1 tsp. Milk Again

Microwave 1:30

Salt
Pepper
Chives

Done.

Preheat your oven at 400 dg.

Prep:

1/2 Red Onion, diced.
1 Tomato, Cubed.

Pan Med. to High Heat.
Walnut Oil on the pan.
Add the steak, so that it sizzles, 3 mins on one side.

Turn over to the other side, adding:

2 Tbsp. Butter, 2 mins.
Red Wine until reduced, 2 mins.

When ready, throw the steak on a baking sheet and in the oven @400 dg. for 4 mins… After it is out of the oven, let the steak sit like a kid on detention for 10 mins.

Add the Red Onion onto the pan used to sear the steak, sauteeing with the remaining juices from the steak until brown.
Reapply Red Wine, reducing a second time.

After approx. 4 minutes, add…

2 Limes Juiced
2-3 14.5 oz. Cans Black Beans, half drained
1 Cup Salsa (Ralph’s Signature Collection, Restaurant Style is awesome. But, pick your favorite: medium-spicy. Do not do the dear-God-I-want-to-die salsa.)
1 1/2 Small Handfuls of Cilantro (provided that your party likes it.)

Simmer for 6 minutes (or more).

Finally – after simmering – add 1/4 Cup Whole Milk (this is the most important ingredient,).

Wait until the beans cool, slice the steak into small cubes, and then mix with the dish.

Serves: 4

1 lb. Ground Turkey

Dice and sautee:
1/2 Red Onion
2 Tbsp. Carrot

1/4 Cup Apple, diced.
1/2 Lime, juiced
2 Green Onions, chopped

1 Egg White
1 Tbsp. Butter, Melted
1 Tbsp. Mayo (or Sour Cream)
1/4 Cup Panko Bread Crumbs (or crushed tortilla chips)

2 1/2 Tbsp. Curry Powder
1/4 tsp. Jerk Powder (depending on curry spice level)
1/4 tsp. Parsley (dried)
Salt
Pepper

Siracha, depending on the spice level of the curry.

Mozzarella?
Yogurt?

Servings: 6

Tomato base:

Prep 2 garlic cloves extremely thinly sliced garlic. Do not add right away.

In a pot:

1/4 Cup Olive Oil
2 Tbsp. Butter
1/4 Cup Shallots (or Red Onion), diced well
Med. to High Heat for 3 Minutes

After 3 minutes, add the Garlic for only 30 seconds.
Red Wine and reduce.

Add:

2 (28) oz. canned Whole Tomatoes. You can crush prior or in the pot with your spatula.
1 Cup Chicken Stock.

Bring to a boil and then let simmer on low for 1 hour, pot lid on.

Preheat the oven at 425 dg.

While waiting, thinly slice 1 of each:

Eggplant
Zucchini
Yellow Squash

Lay the slices on a baking sheet in sequential order: Green, Yellow, Purple.

Add salt, pepper, and brush Olive Oil on top of the vegetables, then put in the oven at 400 dg. for 15 minutes

Additionally:

Prepare 2 fried eggs (maybe more).

When the tomato base is ready add:

12 basil leaves, gently chopped
1/2 tsp. Oregano
1/4 tsp. Parsley, dried
1/4 tsp. Thyme
Dash of Black Truffle Salt (if available)
Splash of Red Wine.
Small drizzle of Honey

Add the fried eggs.

Simmer for an additional 6 mins.

1 1/2 Cup Chicken Broth
3/4 Cup Water

1 Tbsp. minced garlic
Salt
Garlic Salt
Pepper

Add above to a rice cooker and press the button, roughly 20 mins until ready.

When ready, garnish with Chopped Green Onion.

Serve either with chopped chicken breast or a fried egg.

Add:

Siracha Coffee Infused Mao (Mayo, with a light application of siracha, coffee, salt and pepper)
Soy Sauce
Drizzle with Honey

(one rule of thumb is 550 for 25, 425 for 39)

Chicken Ballotine is highly recommended.

Debone.

Cut off the wings. Pull at the end until two bones pop out, cut off the end and turn into a chicken lollipop.

Wishbone. Cut at the breast and pull at the sternum to remove the wishbone.
Slice the back of the chicken shoulder to tush.
Find the shoulder joint and cut through the articulation.
Grab the wing and pull flesh off the carcass until you see the oyster. Both sides.
Two fingers on sternum and pull down.

Grab the leg cut down the oyster.
Break the hip.
Cut through the sinew and pull down. Both sides.
Chicken jacket extraordinaire.

Remove filet from the carcass.
Remove sinew from filet.

Grab bone at the leg and scrape.
Cut around the knee and scrape.
Break leg with the back of your knife and pull bone out.
Grab arm bones scrape and pull out.

Put filet under the breast.

Salt.
Pepper.
Thyme.

Stuff.
Tie together with butchers twine.

Salt, pepper, thyme on the outside.

The idea here is that you’re blasting the chicken with heat in order to trap the juices and create a brown skin, and then reducing the heat to gently roast the interior. So, roasted chicken that’s crispy on the outside and juicy and tender on the inside.

For stuffing:

3 Red Onions, into triangles
2 Carrots, chopped
1 Celery stalk, chopped
1 Slice of Bread, toasted and chopped
8-10 Garlic Cloves

1/2 Cup Olive Oil
1/4 Cup White Wine Vinegar
1/4 Cup Lemon

Salt
White Pepper
Thyme

When ready, drain the juices (the Jus) that left the chicken and the onions and garlic.

Honey dijon sauce:

2 Tbsp. Dijon Mustard
1 Tbsp. Honey
2 tsp. Jus from the Chicken.

Roasted Chicken:

Parting a chicken prior to cooking:

18 sec. method @4:43

I don’t recommend brining. It comes out too salty. I think the best juiciness comes from the chicken itself. If you decide to brine:

1 Quart Water
1/4 Cup Salt
Honey
Pepper
Thyme

Interesting notes here. Huge “aha” moment here (when one woman mentions her husband’s method in the comments).

Pot, high to medium heat

In a bowl:

1/2 Red Onion, diced
1 Celery Stalk, diced
1 Large Carrot (or 2 small), peeled and diced
Olive Oil

In the pot:
2 Tbsp. Butter

Add the veggies and sautee for 5-7 minutes, until soft

When soft 1. Tbs. Garlic, minced in the pot for 30 secs.

White Wine and (1) Shot of Brandy until reduced (ie, there’s almost no liquid left)

When reduced, add:

(28 oz.) Canned Tomatoes
Chicken Stock
(2) Cubed Tomatoes

Salt
Pepper
Light Garlic Salt
Light Black Truffle Salt
Siracha
Honey

Bring to a boil, and then simmer for 20 mins.

Add Basmati Rice

After the 25 mins, add:

Handful of shredded Romaine Lettuce
(5) Basil Leaves, chopped
Thyme, generously
Oregano, lightly

Simmer for an additional 5 mins

Add 2 Tbsp. Milk

Taste to make sure that flavors are balanced. Use an ice cube when tasting a sample. Best with bread.

3 (very fresh) Chicken Breasts with Skin on Bone

Boil a pot of water on high heat
Pour some of the boiled water over the chicken and then rinse with cold water
When ready, dry and add salt under as well as the outside the skin of the chicken.
Rub a half Lime on the outside of the chicken.

Add the chicken to the boiling water, add (6) whole large Garlic Cloves, and leave covered for 15 mins.
Open, stir, and boil for another 15 mins.

With 5 mins remaining, prep a large bowl filled with ice cubes and water.
When ready, take the chicken out of the boiling water, and then put the chicken into the ice water.

Save the boiled water, as this is your Chicken Stock.

On a pan, med to high heat:

Olive Oil
2 Tbsp. Butter
1 Tbsp. Minced Garlic
1/2 Tbsp. Minced Ginger
1 1/2 Cup Rice

Sautee

Add approx. 1/2 Cup of the Chicken stock.

Sautee until reduced.

Pour the rice into a rice cooker and then add chicken stock to rice at a ratio of 2:1.

As you wait for the rice, prepare a dipping sauce (I use siracha and coffee infused mayo)

Garnish the rice with diced
Green Onions
Cilantro (optional).