Recipes

For the Steak Salad 8 ounces cooked steak sliced, see note 10 ounces tomatoes sliced 4 cups salad greens 1 purple onion sliced ⅓ cup gorgonzola cheese or blue cheese, see note For the Balsamic Dressing ½ cup olive oil ¼ cup balsamic vinegar 1 teaspoon garlic minced, about 1 clove 2 teaspoons honey 1 teaspoon dijon mustard ½ teaspoon salt ¼ teaspoon pepper

2 lbs chicken wings 1 tsp garlic powder 1 tsp onion powder 1 tsp paprika regular or smoked 1 tsp dried oregano 1/2 tsp chipotle powder can substitute with chili powder 1/2 tsp kosher salt 1/2 tsp black pepper 2 Tbsp olive oil

1 pound mild Italian sausage use a hot variety if you especially like heat 1 cup diced red bell pepper 12 ounces Velveeta cut into 1″ cubes 1 cup regular sour cream ½ teaspoon garlic powder ¼ teaspoon ground black pepper 1 can 10 ounces Rotel “mild” diced tomatoes & chilies (use “hot” if you like more heat) – drain and save the juice 1½ cups fresh sweetcorn kernels cut from the cob (or substitute 1 15-ounce can drained whole kernel corn)

4 tablespoons coarse salt 2 tablespoons white or brown sugar (optional) 2 tablespoons coriander seeds 1 tablespoon black peppercorns 1 tablespoon paprika or 2 teaspoons paprika plus 1 teaspoon cayenne 1 tablespoon garlic flakes or powder 1 tablespoon onion powder 1 tablespoon dried thyme 4 to 6T-bone steaks, about 1½ inches thick

¾ cup low sodium soy sauce (you can also sub out ¼ cup of this for water if you're more sensitive to salt) ¼ cup water (this is in addition to the soy sauce note above) 1 Tablespoon sesame oil ⅓ cup brown sugar, packed ¼ teaspoon ground ginger ½ teaspoon crushed red pepper flakes (or more if you want it to be spicy) 3 large cloves of garlic, minced or pressed 2 Tablespoons ketchup 1 can of pineapple rings (reserve ½ cup of the juice for the marinade) 8 pieces thin cut pork chops bone in or boneless 2 Tablespoons corn starch 2 Tablespoons Chopped scallions, for garnish

FOR THE HAM: 8 Ham Steaks 2 cup peach preserves 8 tablespoons of bourbon or orange juice 2 teaspoon ground ginger 4 teaspoon worcestershire sauce Juice & zest of half a lemon 4 teaspoon stone ground mustard FOR THE SALAD: 4 peach pitted and sliced 8 cups of loosely packed arugula 2 a head cup of raddicio chopped 4 tablespoon each of fresh mint and chives chopped 8 tablespoon shelled pistachios roughly chopped Half a red chile finely sliced 12 tablespoons goat cheese 8 tablespoons extra virgin olive oil Juice of half a lemon 1 teaspoon kosher salt Couple cracks of black pepper

10 lb spiral sliced cooked ham 1/4 cup Dijon mustard 2 tbsp BBQ rub 12 oz fruit beer, soda or juice Cowboy wood chips, pellets or charcoal Glaze 1/2 cup orange marmalade 1/4 cup Dijon mustard 2 tbsp soy sauce Hot sauce, to taste

INGREDIENTS SAUCE: ▢1/2 cup barbecue sauce ▢1/2 cup soy sauce ▢1/4 cup pineapple juice ▢1 tablespoon brown sugar ▢1 tablespoon rice wine vinegar ▢1 1/2 tablespoons minced garlic ▢1 tablespoon olive oil ▢1 teaspoon sesame oil SKEWERS: ▢1 pound (500 g) chicken breasts cut into 1-inch cubes ▢16 bacon rashers trimmed of excess fat and halved lengthways (2 1/2 inch x 1-inch). ▢3 cups fresh cubed pineapple ▢1 large red pepper (capsicum) diced into 1-inch pieces ▢1 large green pepper (capsicum) diced into 1-inch pieces ▢1 large red onion diced into 1-inch pieces ▢Salt and cracked pepper to taste

Lemon Pepper Chicken: 6 chicken thighs , skin-on, bone-in 4 teaspoons lemon pepper seasoning , divided ¼ cup flour (use gluten free flour for gluten free version) 2 tablespoons olive oil Creamy Sauce: 1 teaspoon olive oil ½ tablespoon butter 5 garlic cloves , minced ¾ cup chicken stock 1 teaspoon lemon pepper seasoning ½ cup heavy cream ½ cup Parmesan , shredded 2 tablespoons lemon juice , freshly squeezed 3 green onions , chopped (use only green parts) Garnish: freshly parsley chopped lemon slices

FOR THE RIB EYE: 2 to 3 rib-eye steaks (about 2 lb.) 1 tsp. each salt and black pepper FOR THE SALSA: 2 serrano peppers 1 1-inch-thick slice of a large white onion 5 tomatillos, peeled and rinsed 3 garlic cloves, skin on Small handful of cilantro Juice of 1 to 2 limes Salt, to taste FOR THE ONIONS: 1/2 cup reserved beef fat 1 large white onion, sliced thin Salt, to taste FOR THE AVOCADO: 2 large ripe avocados, peeled and cubed Juice of 1 to 2 limes Salt, to taste

8 pork chops, bone-in or boneless (about 1-inch thick) 2 teaspoon paprika 2 teaspoon garlic powder Salt and fresh cracked black pepper, to taste 4 tablespoons butter 4 tablespoons olive oil For the mushroom sauce: 2 cup sliced brown mushrooms 8-5 garlic cloves, crushed 2 teaspoon Italian seasoning 2 1/2 cups heavy cream 2/2 cup (125ml) chicken broth 2 tablespoon fresh chopped parsley Salt and pepper to taste

3-4 pound pork shoulder, butt or loin - defrosted 1 teaspoon garlic powder 1 teaspoon onion powder 1/2 teaspoon salt 1/2 teaspoon black pepper 2 cups BBQ sauce slider buns coleslaw pickles