Moroccan Lamb Shanks
Ingredients: 4 lamb shanks 1 tsp turmeric ¼ tsp cinnamon ¼ tsp ground coriander ¼ tsp ground ginger ¼ tsp cayenne pepper 4 cloves garlic 2 medium diced tomatoes small bunch fresh parsley large bunch fresh cilantro ½ tsp orange zest red wine stock or broth 2 sliced onions cubed sweet potatoes chopped carrots flour Continue Reading
Apple Bastilla
Ingredients: 4 chopped apples 5-6 bananas filo dough butter 1 tsp cinnamon 2-3 tbsp. Honey chopped lavender chopped thyme buds toasted almonds olive oil Instructions: Create a nutty paste by processing some almonds with honey and olive oil. Set aside. Cooking: Cook apples with butter and cinnamon. Add the honey. Add the lavender and thyme Continue Reading
George’s Rosemary Balsamic Salmon
Ingredients: 2 salmon fillets ¼ cup balsamic vinegar 2 tsp anise seed 2 tbsp chopped rosemary 1 tsp paprika Juice of 1 lemon olive oil ½ cup white wine or water salt and pepper to taste Instructions: Marinade: Place salmon in a plate to marinate. Make slits in the salmon ½ way through the fillet. Continue Reading
George’s Thai Pork
Ingredients: 1-2 lbs pork shoulder cubed ¼ cup sesame oil ¼ cup balsamic vinegar ¼ cup soy sauce 1 bunch cilantro chopped 5 cloves garlic minced 3 tbsp ginger minced 2 tbsp sugar salt black pepper 12 wooden skewers soaked in water Serve with Peanut Sauce:    Peanut Sauce Recipe   Instructions: Preheat BBQ Mix Continue Reading
Eggs Florentine
This is my version of a more flavorful Eggs Florentine Ingredients: 2 tbsp distilled vinegar 4 large eggs 2 slices bacon 4 slices Canadian bacon 2 English muffins, split/toasted 1 bunch spinach 1 tbsp finely chopped chives Hollandaise Sauce or roué ¼ cup feta cheese salt and pepper to taste Instructions: Fill skillet with about 3 inches Continue Reading
Beef Satay
Ingredients: 1 lb flank steak, sliced against grain 1tbsp sesame oil ½ cup EVOO ½ cup thin soy sauce ½ cup shaoshing wine or red wine 2 tbsp minced garlic ½ cup chopped scallions ½ tbsp coarse ground black pepper 2 tbsp brown sugar 12 red lettuce leaves 1 bunch Thai basil leaves 2 cups Continue Reading
Tomatillo Sauce / Blackened Tomatillo Salsa
Ingredients: 3 lbs tomatillos (shells removed) 1 poblano pepper 1 bell pepper 1 medium onion 4 cloves garlic 1 jalapeno pepper 2 tsp cumin 2 tsp oregano Pinch ground cloves Salt and pepper EVOO for blackened Instructions: For Regular: Parboil (partially cook) tomatillos, poblano pepper, bell pepper, onion. For Blackened: Under a Broiler, add oiled Continue Reading
Chicken Satay
Ingredients: 1/2 cup coconut milk 1 tbsp fish sauce 2 tsp red curry paste 1 tsp palm sugar or brown sugar 1 tbsp chopped cilantro ½ tsp ground turmeric Salt and ground black pepper 1 lb boneless, skinless chicken breasts Bamboo skewers, soaked in cold water Serve with Peanut Sauce and Cucumber Relish:    Peanut Continue Reading
Cucumber Relish
Ingredients: 1 large Japanese cucumber 2 shallots, thinly sliced 1 Thai or Serrano chilie 1/3 cup white vinegar 2 tsp brown 1 tsp salt Cilantro leaves, for garnish Instructions: Place cucumber, shallot, and chili slices in a small bowl. Heat the vinegar, sugar and salt in a small saucepan, stirring, until mixture reaches a boil Continue Reading
Peanut Sauce
Ingredients: 1 cup coconut milk 3 tbsp red curry paste ½ cup chunky peanut butter 1/2 cup chicken stock ¼ cup brown sugar 2 tbsp tamarind liquid, or lime juice 1 tsp salt Instructions: Bring the coconut milk to a simmer in a small saucepan. Whisk in curry paste until dissolved, about 1 to 2 Continue Reading