Serves : 4

Ingredients

• 2   1/4 lbs                             Pork Tenderloin
• 1/2 teaspoon                       course salt
• 1/2 teaspoon                       freshly ground black pepper
• 5                                            bay leaves, preferably fresh
• 3 sprigs                                fresh thyme
• 2 tablespoons                     olive oil
• 1/4 cup                                 fresh tangerine or orange juice

*** See recipe for Onion and Raisin Conserve

Place the tenderloin in a baking dish and rub with the salt, pepper, bay leaves and thyme. Let rest at room temperature for 30 minutes.

Preheat oven to 375 degrees.

Scrape the marinade off the pork and reserve it. Heat the olive oil in a large skillet and add the tenderloin. Sear the meat quickly over the high heat until well browned on all sides.

Place the seared meat in a foil lined roasting pan. Rub the reserved marinade back onto the meat and pour the tangerine (or orange) juice over it. Tightly close the foil and cook for 20 minutes. Remove the tenderloin from the oven and loosen the foil to allow any steam to escape. Return it to the oven for  30-40 minutes or until the meat registers 160 degrees on a thermometer. Let rest at least 10 minutes before slicing.

While the tenderloin is resting make the Onion-Raisin Conserve, it complements the pork tenderloin.

Recipe by : Ceci, adapted from Martha

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Ingredients

• Whole Fillet of Beef
• Kosher salt or sea salt
• Lots of pressed garlic
• Good Olive Oil
• One lemon

Have the fillet at room temperature. About 30 minutes to 1 hour before grilling, make a pile of the salt and garlic and pour the oil over that, to make a thick paste. Rub this mixture all over the beef. Grill to desired doneness. Let it stand covered with foil, loosely, for about 15 minutes, before slicing.

Slice and place on a platter

SQUEEZE THE JUICE OF ONE LEMON OVER THE MEAT BEFORE SERVING !!!!!

NOTES : Present this dish on a platter dressed with fresh watercress. Place Tomato wedges or slices around the edge of the platter.

Recipe by : Paul Slocum

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Serving size : Figure 1 lb of ribs per person if ribs are the ONLY entree.

Ingredients

• Baby Back rib slabs halved
• Your favorite BBQ sauce
• Dash HOT pepper sauce
• Garlic cloves

EARLY IN THE DAY (or the day before)

Cover the ribs with water. Season the water with some splashes of BBQ sauce, serveral garlic cloves and dashes of hot pepper sauce. Bring to a boil and simmer for 45 minutes.

Pour off the water and put the ribs in a shallow pan. Smear the ribs with more BBQ sauce. Let marinate for a few hours or over night in the fridge.

Preheat the grill on a high heat. Adjust the temperature to low. As the ribs cook, baste with more sauce. Remember that the ribs are Pre-cooked, so they don’t need very long on the grill.

To Serve : cut the ribs apart.

NOTES : Jon really knows how to cook these ribs! In the past he has liked the Lee and Perrins BBQ sauce, but it’s hard to find, so just use a sauce that appeals to you.

Recipe by : Jon McBride

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Serving Size : 1 large loaf

Ingredients

• 2 teaspoons             olive oil
• 1 cup                         onion, finely chopped
• 3/4 cup                    carrot, finely grated
• 1/2 cup                     green onion, finely chopped
• 1/2 cup                     celery, finely chopped
• 1/2 cup                     red bell pepper, finely chopped
• 2                                garlic cloves, minced
• 2   1/2 cups              raw turkey, ground
• 1 cup                         bread crumbs, plain or seasoned
• 1/3 cup                     ketchup
• 1 teaspoon               salt
• 1 teaspoon               pepper
• 1/4 teaspoon           nutmeg, ground
• 1/4 teaspoon           cumin powder, ground
• 1/4 teaspoon           cilantro, ground
• 2 tablespoons          parsley, fresh, chopped
• 4                                egg whites, lightly beaten
• 1 tablespoon            Worcestershire Sauce
• 1/2 cup                     Chili Sauce
• 3 tablespoons          brown sugar
• spray                         vegetable cooking spray

Heat oil in a large non-stick skillet over a medium heat. Add onion, carrot, green onion, celery, red bell pepper, and garlic. Saute for 5 minutes, or until tender. Combine onion mixture, turkey, crumbs, ketchup and all the spices with eggs, in a large bowl. Stir Well.

Coat 9 x 5 ” loaf pan with cooking spray, or shape mixture into  9 x 5 ” loaf on a sprayed pan. Bake at 350 degrees for 30 minutes (see my notes below).

Combine ketchup or chili sauce with brown sugar, brush over turkey loaf.  Bake another 30 minutes or until done. Let stand 10 minutes before slicing.

SERVING IDEAS : How about with mashed potatoes or jasmine rice?

NOTES : I did not use both types of onion, just one or the other, but not both. Also, I cooked the loaf a little longer during the first half of the cooking, maybe 45 minutes instead of 30 minutes. This cooks nicely as a free form loaf, or you can make a couple of smaller loaves instead.

Recipe by : Joyce

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Serves : 3

Ingredients

• 12 oz                     Ground Turkey meat
• 2 teaspoons         curry powder
• 1/4 cup                 chutney (chop large pieces)
• 1 dash                    hot pepper sauce
• 1.2 cup                   plain yogurt
• freshly ground pepper to taste

Combine the ingredients, except the yogurt, and shape into three patties.

Either grill on a top-of-the-stove grill or saute in a non-stick pan that has been lightly filmed with oil.

Allow 6-7 minutes per side, until the meat is no longer pick.

Serve topped with yogurt.

NOTES : I haven’t actually tried this recipe yet, but it sounds good

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Serves : 4

Ingredients

• 4 x 1 lb                       Cornish Game Hens
• Papaya salsa             See Basic Fruit Salsa Recipe

• For the marinade
• 1/2 cup                        Fresh lime juice
• 1/4 cup                        Extra Virgin olive oil
• 1 tablespoon               minced garlic
• 2 teaspoons                cumin
• 1/2 teaspoon              ground cinnamon
• salt and pepper to taste

Combine the marinade indredients in a small bowl and reserve.

Remove innards from the game hens and save for another use or discard. Butterfly the hens by cutting along the back. Trim away the backbone and discard. Snip off the wing tips. was the hens well under cold water and pat dry. Place in a bowl and coat with the marinade. Cover and let rest at room temperature for 1 hour, or overnight in the refrigerator.

Preheat the grill to a medium heat. Place the hens skin-side down on the well oiled grill 3 ” from the heat source and cook for 10 minutes on the first side, basting (be sure the hens are spread out). Turn the hens and cook, basting constantly for another 10 minutes or until the juices run clear and when the thickest part of the thigh is pierced. (This could take another 10 minutes). Serve immediately with papaya relish.

NOTES : Chutney makes a wonderful condiment with this dish. I can easily eat an entire hen on my own, but I’m a pig. The flavor is great. Plain, curried, or saffron rice is a good side dish, or scalloped potatoes.

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Serves : 6

Ingredients

• 12                                     Skinless Chicken Thighs
• 3 tablespoons                olive oil
• 3 cups                              sliced leeks, white and pale parts only
• 2 cups                              chopped peeled parsnips
• 3 cups                              thinly sliced carrot
• 2 tablespoons                thinly sliced garlic
• 3 cups                              low salt chicken broth
• 1 cup                                dry white wine
• 2 teaspoons                    dried oregano
• 1 teaspoon                      dried fennel seed, optional
• 1/8 teaspoon                  dried crushed red pepper

• For the Garnish
• Chopped fresh parsley
• Grated lemon peel

Sprinkle the chicken with salt and pepper.

Heat 2 tablespoons oil in a large heavy pot over a medium heat. Add 1/2 of the chicken, brown on all sides for about 8 minutes. Transfer to a plate, and repeat with the rest of the chicken. Discard drippings from the pot.

Heat 1 tablespoon oil in the same pot over a medium heat. Add leeks, parsnips, carrots and garlic. Saute until the vegetables are tender and beginning to brown, about 6 minutes. Add broth, wine, oregano, fennel seed, and red pepper. Bring to a simmer. Stirring to deglaze all the browned bits from the pot. Add chicken, cover, and simmer until the chicken is tender, about 30 minutes.

Transfer to a serving bowl. Sprinkle with lemon peel and parsley and serve.

NOTES : This is kind of a winter dish, but really yummy and not too heavy. Serve with mashed potatoes, rice, or just some crusty bread and a green salad. If you like sweet potatoes, try having a boiled one in the bowl with the fricassee.

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Serves : 2

Ingredients

• 4 pieces  (3/4 lb)              skinless, boneless chicken thighs
• 1/4 cup                               honey
• 1 tablespoon                      fresh lemon juice
• 1 tablespoon                      low-sodium soy sauce
• 2 teaspoons                       fresh ginger, peeled and grated (or from a jar)
• 1 teaspoon                         Worcestershire Sauce
• 1 dash                                  hot sauce
• 1 teaspoon                          vegetable oil

Heat oil in a medium non-stick skillet over medium-high heat. Add chicken, cook for 5 minutes on each side or until browned.

Combine remaining ingredients in a small bowl and then cover the chicken with the sauce, reduce heat, and simmer for 10 minutes or until done.

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