Recipes

1. Heat 2 tablespoons olive oil in a large sauce pan. Add green pepper, onion, and mushrooms. Cook at a medium-high heat, stirring frequently, until the vegetables are slightly soft. Turn heat to low and let simmer.

2. Heat the remaining 2 tablespoons olive oil in a heavy skillet (cast iron preferred). Meanwhile, season fajita meat with salt, pepper, and fajita spice mixture.

3. Add fajita meat and cook until browned, stirring frequently for even cooking.

1. Process bread slices in a food processor 10 seconds or until finely chopped. Place breadcrumbs in a mixing bowl; add ground round and next 4 ingredients. Gently combine until blended, using your hands. Shape into 4 (4-inch) patties.


2. Whisk together brown gravy mix and 1 1/2 cups water.

1. Combine all Spice Paint ingredients, except sugar, and bring to a boil.

2. Whisk sugar in until completely dissolved.

3. Cook over high heat until liquid reduces to about 1 1/2 to 2 cups.

4. Remove from heat and strain, pushing with the back of a ladle to extract most of the liquid into a bowl.

5. Set liquid aside until ready to cook the chicken.

6. Heat oven to 400 F.

7. Heat pan over medium heat with olive oil and butter.

8. Season chicken with salt and pepper to taste.

1. In large skillet melt butter.

2. Add chicken breast and sauté on both sides for about 6 – 8 minutes or until done.

1. Soak wooden skewers in water for 2 hours prior to grilling kabobs. Remove from water and pat dry. Set aside

2. Slice green pepper, red pepper, onion, zucchini, and mushroom into thick, even slices. Place 2 tablespoons olive oil, 1 tablespoon salt and 2 tablespoons pepper in a shallow glass dish, mix thoroughly and coat sliced vegetables with oil and seasoning mixture.

1. Smear Rabbit pieces with mustard and salt and pepper

2. Heat butter in a large skillet over medium high heat, and sear the rabbit until crispy. About 15 minutes, and transfer to a plate.

1. Soften butter to room temperature.

2. Preheat oven to 350°F.

1. Mix salt, pepper, garlic powder, cumin, coriander, and paprika. Rub steak with oil and pat on spice mixture; let stand while grill is heating or up to 2 hours. (Can be refrigerated overnight; return to room temperature.)

2. Heat gas grill igniting all burners on high for at least 10 minutes or build a hot charcoal fire. Clean grate with a wire brush and then lubricate with an oil-soaked rag. Add steaks, close lid, and grill, turning only once, to desired doneness, about 3 minutes per side for medium-rare and 3 ½ minutes per side for medium. Let rest for 5 minutes and serve, making sure everyone knows to slice the steak thin and against or across the grain.

1. Season chicken with salt and pepper. Then toss the chicken in flour. 

2. Heat half of the olive oil in a large sauté pan.

3. Once oil is hot, add chicken and bacon. Cook until chicken is brown on both sides and bacon is crispy.

4. Remove chicken and set aside. Add vegetables to pan and cook until tender.

5. Deglaze pan with Cognac, and add wine. Bring to a boil, and reduce by half.

6. Add chicken stock and chicken. Lower to a simmer and cook uncovered for an hour.

7. In another pan heat remaining Olive oil and sauté mushrooms until tender.

8. Serve over chicken with sauce.