Serves: 6

• Ingredients

1 gallon water
1 cup red wine vinegar
1/4 cup salad oil
1/4 cup lemon juice
1 teaspoon Tabasco
1/4 teaspoon ground pepper
1/2 teaspoon salt
1 teaspoon oregano
1 teaspoon garlic powder

6 whole artichokes


Vinaigrette: makes 1 cup

1 tablespoon Dijon mustard
4 tablespoons red wine vinegar
1 teaspoon granulated sugar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup olive oil
2 tablespoons minced parsley and/or chopped fresh chives

• preparation

Bring water to a boil and add all ingredients except artichokes. Wash and trim the artichoke stems to 1 inch. Remove stems.
Add to water with spices, and boil for 25 to 35 minutes or until bottoms are tender. Remove from pan and invert artichokes to drain thoroughly and cool. Using spoon, remove chokes and discard.

Vinaigrette:
In a mixing bowl, whisk mustard, vinegar, sugar, salt and pepper. Slowly whisk in oil until mixture thickens. Adjust seasoning to taste.
Stir the herbs. Whisk again just before serving.

Serves: 6

• Ingredients

3 small rounds fresh goat cheese, each about 1/4 pound
2 tablespoons olive oil
1 1/2 cups finely dried bread crumbs
4 large handfuls mesclun or mixed salad greens
1 clove garlic, minced
12 walnut halves
Toasts

VINAIGRETTE:
5 tablespoons olive oil
1 tablespoon red wine vinegar
1 tablespoon balsamic vinegar
Salt and freshly ground pepper

• preparation

Whisk together the oil, and two vinegar. Season to taste with salt and pepper and stir in the minced garlic.
Preheat oven to 400 degrees.
Cut each cheese round horizontally to make 6 rounds.
Place on a plate and drizzle with the olive oil, turning once to lightly coat both sides.
Spread the bread crumbs on a plate. Coat the rounds of goat cheese on both sides with the crumbs and then place well spaced on a baking sheet.
Bake until the cheese rounds are slightly bubbling around the edges, 4-6 minutes.
Drizzle salad greens with the dressing. Toss well and divide the greens evenly among 6 salad plates.
Place a hot cheese round in the center of each mound of greens. Garnish with walnuts and toasts. Serve immediately.

Serves: 6

• Ingredients

1/4 cup apricot jam
2 teaspoons prepared horseradish
1 teaspoon white vinegar
4-8-ounce salmon steaks
4 sprigs fresh parsley

• preparation

Preheat oven to 400 degrees.
In a small bowl, combine the apricot jam, horseradish, and vinegar.
Rinse salmon steaks under cold water and pat dry. Lay steaks on a lightly oiled baking pan. Spoon the sauce evenly over tops of steaks.
Bake the salmon steaks for ten minutes. Remove center bone to test for doneness.
PRESENTATION
Skin and bone the salmon steaks. Place each steak in the center of warm plates.

Serves: 8

• Ingredients

For the barbecue sauce:

2 teaspoons corn oil
1/2 cup yellow onions, diced
2 teaspoons garlic, finely chopped
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 cup ketchup
1 cup cider vinegar
1/4 cup soy sauce
1/4 cup light brown sugar
2 teaspoons Worcestershire sauce

1 boned loin of pork, 3 to 3 ½ pounds
2 cloves of garlic, peeled and slivered
salt and freshly ground black pepper to taste

• preparation

Preheat oven to 350 degrees.
Place oil, onion, chopped garlic, cumin cayenne pepper in a dutch.
Cook over low heat while stirring for 5 minutes. Add the remaining ingredients. Simmer for 10 minutes. Remove from heat. Set aside.
Line a roasting pan with foil. Season pork loin with salt and pepper. Place in the roasting pan.
Spoon 1 cup of the barbecue sauce over pork. Place in oven.
Baste with additional sauce every 20 minutes until roast is done and all sauce is used, about 1 1/2 hours or until the center of roast has reached a temperature of 155 degrees.
Let roast rest 15 to 20 minutes, loosely covered with aluminum foil. Place pan juices in a bowl and set aside for 5 minutes.
Skim off any fat that rises on top.
Stir in any natural juices that are released from pork roast. Heat sauce and serve alongside pork.
Remove any fat. Slice the roast. Serve with the sauce.

Serves: 6

• Ingredients

3 cups vegetable stock
1 cup pearl barley
1 bay leaf
2 carrots, chopped
2 stalks celery, chopped
4 green onions
1/2 green pepper
1-19 ounce can red kidney beans

Dressing:
1/4 cup vegetable stock
1/3 cup red wine vinegar
1 tablespoon Dijon mustard
2 teaspoons dried basil
1 teaspoon dried thyme
1/3 cup olive oil
1/4 cup chopped fresh parsley

• preparation

Combine stock, barley and bay leaf. Bring to boil; reduce heat, cover and simmer for 40 minutes.
Stir in carrots and celery; cook for 5 minutes or until stock is absorbed and barley is tender.
Discard bay leaf; transfer to large bowl. Fluff with fork. Meanwhile, chop onions and green pepper; drain and rinse beans. Add to barley mixture.
Dressing:
Whisk together stock, vinegar, mustard, basil and thyme; whisk in oil. Toss with barley mixture. Refrigerate for at least 2 hours or for up to 8 hours. Stir in parsley. Serve on lettuce leaves.

Serves: 8

• Ingredients

1/2 cup white wine vinegar
1 ounce Shallots, chopped
2 teaspoons Tarragon leaves
6 egg yolks
1 1/4 pounds butter, clarified*
1/3 teaspoon fresh ground pepper
1/4 teaspoon Salt
1 tablespoon Parsley , fresh chopped
1 teaspoon tarragon, chopped

• preparation

Combine the shallots, vinegar, and tarragon in a saucepan and reduce by three-fourths. Remove from heat and cool slightly. Strain, if you wish.
Combine the vinegar mixture with egg yolks in a medium-sized, stainless steel bowl. Using a wire whisk, beat well. Place the container containing the egg/yolk acid mixture in a pan or bowl of water (such as a small double boiler) that is at a simmering temperature of 180 to 190F (82.2 to 87.8C). Continue whisking the yolk/acid mixture and heat to a temperature of 150F (65.6C). The mixture must be stirred or whisked constantly and the temperature measured frequently by an accurate thermometer. Immediately remove the pan containing the yolk/acid mixture from the hot-water heat source. The mixture should be creamy. Cool slightly.
Slowly and gradually beat the clarified butter into the yolk acid. Add the butter drop by drop at first to disperse the butter oil and create an emulsion. As the emulsion forms, the butter can be added in larger amounts. (If the sauce becomes too thick to beat before all the butter is added, beat in a little warm water.) Adjust seasoning with salt and cayenne pepper.
If necessary, thin the sauce with a few drops of warm water. Mix in the parsley and tarragon. The final pH is 4.2.
Storage Keep warm [100 to 120F (43.3 to 48.9C)], not hot, for service. This Béarnaise sauce can be held at 100 to 120F (43.3 to 48.9C) as long as the quality allows. There is no food safety problem because of the pH.

*Note: To clarify butter for this recipe, place 1 1/4 pounds butter in heavy sauce pan. Melt butter over moderate heat. Skim froth from the surface. Carefully pour off clear melted butter into another container, leaving the milky liquid and salt (if salted butter was used) on the bottom of the pan.

Serves: 6

• Ingredients

4 ounces bacon, cut across into 1/2 inch pieces
3 pounds beef chuck, cubed
2 pounds sliced onion
3 tablespoons flour
3 cups beer
1 cup beef stock
1 tablespoon wine vinegar
1 teaspoon minced garlic
1 teaspoon chopped thyme leaves
2 bay leaves

• preparation

In a heavy bottom cast iron skillet, cook bacon bits to crisp.
Remove bacon and save. Add the cubed beef chuck in the bacon fat. Add sliced onion, brown.
Remove fat. Singe with flour. Mix well. Add beer and beef stock to cover. Bring to boil. Add small amount of wine vinegar, minced garlic, thyme and bay leaf. Cover.
Cook for 2 hours or until beef is tender.
Sprinkle with crisp bacon before serving.
This Flemish style dish is served with braised red cabbage.

Serves: 8

• Ingredients

1 tablespoon oil
1 medium onion, sliced
2 1/2 pounds head red cabbage
1 1/2 cups red wine vinegar
2 cups water
to taste, salt and pepper

• preparation

Quarter, core and shred cabbage. Rinse under cold water. Heat oil in a dutch oven.
Add onions and sauté for 2 to 3 minutes. Stir in cabbage. Add vinegar, water, salt and pepper. Bring to a bubble; lower heat to simmering. Cover.
Cook 15 minutes for crisp tender cabbage, or 1 hour for well done. Add water if necessary.
I cook the cabbage for over an hour. Use with pork and ham, roast goose, or as is.
Note: Sliced apples can be added to cabbage while cooking.

Serves: 6

• Ingredients

5 cups broccoli florets ( from 1 large head)
1/2 pound bacon, cooked crisp and crumbled
1/2 cup raisins
1 cup unsalted sunflower seeds, toasted
Dressing:
2/3 cup olive oil
2 tablespoons red wine vinegar
1 cup chopped red onion
salt and pepper to taste

• preparation

Cook broccoli in medium pot of boiling salted water until crisp-tender, about 4 minutes. Drain. Immerse in ice cold water. Drain well.

Dressing:
Whisk oil and vinegar in medium bowl to blend. Mix in chopped red onion. Season to taste with salt and pepper. Combine broccoli, bacon and raisins in large bowl. Toss with dressing to coat.
Garnish with sunflower seeds. Refrigerate until ready to serve.

Serves: 4

• Ingredients

2 tablespoons butter
1 sprig fresh thyme
1 bay leaf
1 3-pound chicken
salt and black pepper to taste
4 garlic cloves
1/2 cup red wine vinegar
1/2 cup chicken stock
2 teaspoons tomato paste
1/4 cup chopped parsley

• preparation

Cut chicken into 8 pieces. Melt 1/2 of the butter in a heavy bottom skillet. Add thyme, bay leaf and the chicken cut up in pieces, skin side down. Season with salt, pepper and garlic.
Sauté the chicken turning the pieces often, for about 10 minutes. Pour off the fat. Add the vinegar stirring to dissolve the particles adhering to the bottom of the skillet.
Add the stock, tomato paste. Boil and simmer for 10 minutes. Add the remaining butter and parsley. Stir to coat chicken pieces. Serve hot.

Serves: 12

Todd Perrin is the celebrated owner and head chef of the Mallard Cottage restaurant in St. John’s Newfoundland, Canada. He was also a contestant on Top Chef Canada, where he once cooked seal.

• Ingredients

8 seal loins, trimmed of all fat
For the brine:
8 litres water
2 cups apple cider
1 cup apple cider vinegar
2 cups salt
2 cups brown sugar
6 Bay leaves
Bunch fresh thyme
Combine all and bring to simmer. While brine is heating, dry roast the following dry spices:
3 TBS black peppercorns
3 TBS mustard seed
5 TBS coriander seed
3 TBS fennel seed
1 TBS dried chilies

• preparation

Brine:
Combine all and bring to simmer. While brine is heating, dry roast the dry spices

Add all spices to simmering brine and continue to simmer for 1.5 hours. Cool.
Cover loins with brine in non-reactive container and leave in refrigerator approximately 12-16 hours.
Remove from brine, pat dry and leave in refrigerator for further 6 hours on drying rack, uncovered.
Cold smoke, six to eight hours. Wood of choice – I like alder.
Remove from smoker, and place in 500F oven for 5 minutes. Remove from oven and cool. Chill in refrigerator. Slice thinly and serve, carpaccio style.

Serves: 16

Use as a dipping sauce wth Indian snacks like samosa, aloo pakora, paneer tikka, veg kabab, and dhokla

• Ingredients

4 cups Coriander Leaves Approx (or cilantro, With stems, 200 grams)
4 Green jalapeno peppers or green Chilies peppers
1 inch Ginger
¼ cup Peanuts
1 teaspoon Sugar ½ teaspoon
½ teaspoon Black salt (Kala namak)
1 teaspoon Roasted Cumin Powder
1 teaspoon Chaat Masala
2 tablespoons
Lime Juice (or lemon juice)
1/4 to ½ cup Water

• preparation

Keep the cilantro into the bowl of water for 5-10 minutes and let the dirt settle at the bottom of the bowl. Then gently remove leaves, lightly squeeze to remove excess water, and add it to the blender jar. If your coriander leaves are really muddy, then you might have to repeat the process 2-3 times. Or if they are not that dirty then you can just rinse them.
Add all the ingredients into the blender (cilantro, peanuts, ginger, chilies, salt, sugar, black salt, chaat masala, and roasted cumin powder).
Freshly squeeze the lime or lemon juice.
Add little water. Don’t add too much water, it makes the chutney runny. Start with little, blend and add more if needed. Water quantity may vary depending on how much water is held on by leaves after washing/rinsing.
Blend until everything is smooth. Remove it to a bowl and serve.

Serves: 8

• Ingredients

1 pound ziti or macaronis
1 large cucumbers
1 1/2 cups olive oil
2/3 cup dry white wine
1/2 cup white wine vinegar
1/2 chopped fresh dill
1/2 teaspoon salt

• preparation

Cook pasta according to directions on package. Drain pasta. Cool under cold running water.
Peel cucumbers. Cut in half lengthwise. Remove seeds. Cut into 1/4 inch slices. Toss cucumbers with olive oil, wine, white wine vinegar, dill, and salt. Let stand for 30 minutes. Add cucumbers and marinade to drained pasta. Toss until well coated.
Garnish with sprigs of fresh dill.

Serves: 6

• Ingredients

6 center cut pork chops
1 cup apple cider
1 teaspoon salt
3 cloves minced garlic
1 sprig chopped thyme
1 sprig chopped rosemary

RED ONION MARMALADE:

(marmalade may be made up to 2 days ahead).

3 tablespoons extra virgin olive oil
10 cups red onions, thinly sliced
1 tablespoon brown sugar
to taste salt and white pepper
3/4 cup red wine vinegar
1 1/4 cups red wine

• preparation

combine apple cider, kosher salt, garlic, thyme and rosemary in a glass bowl. Add pork chops and mix well with marinade. Marinate for 30 minutes to one hour, refrigerated.
Remove chops from the marinade and pat dry.
Broil or cook pork chops on an open grill for approximately 10 minutes, turning as needed. Serve with red onion marmalade.

RED ONION MARMALADE:

(marmalade may be made up to 2 days ahead).

3 tablespoons extra virgin olive oil
10 cups red onions, thinly sliced
1 tablespoon brown sugar
to taste salt and white pepper
3/4 cup red wine vinegar
1 1/4 cups red wine


Heat olive oil in a large heavy bottomed saucepan and add the onions. Cook over medium heat until they begin to soften, about 10 minutes, then add the brown sugar and stir to coat. Season with salt and pepper.
Continue cooking over medium heat, stirring frequently, or bake in a 350 degree oven until the onions are golden soft and brown.
Add the vinegar and cook until it has completely evaporated, then add the red wine stirring the onions frequently to prevent sticking and burning. When the red wine has evaporated, taste and adjust the seasoning. Remove from heat and keep warm

Serves: 6

The sweet and sour spicy sauce is a perfect complement to pork.

• Ingredients

1/2 cup beer
1/2 cup white vinegar
1/2 cup Dijon mustard
6 tablespoons honey
1/4 cup olive oil
2 tablespoons chopped fresh rosemary or 1 tablespoon dried
2 tablespoons chopped garlic
1 2-pound boneless pork loin roast
1/2 cup whipping cream

• preparation

Whisk first 7 ingredients to blend in a baking dish. Add pork and turn to coat. Let stand at room temperature 1 hour or cover and refrigerate overnight, turning occasionally.
Preheat oven to 350 degrees. Transfer pork to a roasting pan; reserve marinade.
Roast until thermometer inserted into center registers 150 degrees, about 55 minutes. Let stand 15 minutes. Strain marinade into heavy medium saucepan. Add cream and juices from roasting pan.
Boil sauce until reduced to 1 1/2 cups, about 15 minutes. Season with salt and pepper.
Slice pork; arrange on platter. Drizzle some sauce over. Serve with remaining sauce separately.

Serves: 2

Serve as a table condiment with Mexican seafood dishes or as a taco topping.

• Ingredients

1 red onion thinly sliced
3 jalapeño pepper halved lengthwise and seeded
1 tablespoon salt
1/3 cup lime juice
2 tablespoons white wine vinegar
2 tablespoons cider vinegar
1 teaspoon granulated sugar

• preparation

In bowl, toss together onion, jalapeño peppers and salt ; let stand for 1 hour.

Transfer to sieve; rinse under cold water. Transfer to bowl; cover with cold water by 2 inches (5 cm); soak for 15 minutes. Return to sieve and rinse again under cold water. Drain, pressing out liquid.

Chop jalapeños; place in bowl. Add onion, lime juice, vinegar and sugar; toss to combine. Let stand for at least 1 hour or refrigerate in airtight container for up to 5 days.

Serves: 4

• Ingredients

For Marinade:
3/4 cup dry white wine
3/4 cup white vinegar
4 cups water
3 tablespoons oil
2 cloves garlic
4 small stems of parsley
1 teaspoon sugar
1 teaspoon salt
1/8 teaspoon cayenne pepper
1 teaspoon chopped basil
1 teaspoon Dijon mustard

1 pound pearl onions, peeled
1 teaspoon chopped parsley

• preparation

Combine all ingredients except the pearl onions and chopped parsley. Bring marinade ingredients to a boil.
Remove from heat and pour over onions. Cool. Refrigerate for 48 hours.
When ready to serve, sprinkle with chopped parsley.

Serves: 20

Mayonnaise is a thick, creamy sauce or dressing that is made of oil, egg yolks, lemon juice and/or vinegar, and seasonings. It's not the same as salad dressing, which doesn't contain egg yolks.

• Ingredients

For the Mayonnaise sauce:

3 egg yolks
2 tablespoons white wine vinegar
2 tablespoons lemon juice
2 tablespoons water
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
3 cups vegetable oil*

• preparation

Mayonnaise sauce:
1. Measure or carefully weigh all ingredients.
Preparation
2. Combine egg yolks, white wine vinegar, lemon juice, and water in small, stainless steel bowl. The container must be large to whisk the mixture as it is heated.
3. Place the egg yolk/acid mixture in a pan or container of water (such as a small double boiler) that is at a simmering temperature of 180 to 190F (82.2 to 87.8C). Heat the yolk/acid mixture to a temperature of 150F (65.6C). This will take about 1 minute. The mixture must be whisked constantly and the temperature measured frequently by using a tip-sensitive thermocouple thermometer. The thermocouple can be taped to the wire whip to give continuous temperature as the mixture is stirred. When a temperature of 150F (65.6C) is reached, immediately remove the pan containing the yolk/acid mixture from the hot-water heat source. Cool the egg mixture to room temperature [<80F (<27C)]. [The pasteurized egg yolks are very stable at this point and can be stored for 7 days at 41F (5C) if you want to make the batch larger and then store it. The pH of this mixture is 3.5.]
4. Place the pasteurized, acidified yolk mixture in a stainless steel mixer bowl. Add mustard, salt, and cayenne pepper.
5. Either an electric mixer or a wire whip can be used to create the mayonnaise emulsion. Begin beating with whip, or if a mixer is used, turn it to high speed and very slowly, almost teaspoon by teaspoon, begin adding oil. When the emulsions forms, oil can be added more rapidly.
6. Continue beating until all the oil has been added. The mayonnaise emulsion will become quite thick. (It can be thinned, if desired, by adding a small amount of wine vinegar or lemon juice or water.)
7. Adjust seasoning. If necessary, adjust viscosity with the addition of a small amount of vinegar or lemon juice.
Storage
8. Place mayonnaise in clean, sanitized storage container. Label and date product. By government standard, this product does not require refrigeration for safety. For quality, store in refrigeration unit at 41F (5C) or less. The shelf life will depend on mold contamination during mixing, but should be at least 4 weeks. Leftovers
9. For quality, do not add fresh product to old.
*Note: If olive oil is used, the mayonnaise should be used at once. It cannot be stored under refrigeration because olive oil will crystallize or solidify at refrigeration temperatures and the mayonnaise emulsion will "break" and separate.

Mayonnaise variations:

ANCHOVY MAYONNAISE
ANDALOUSE SAUCE
APPLE HORSERADISH SAUCE
BLUE CHEESE DRESSING
CHANTILLY SAUCE
COCKTAIL SAUCE
GREEN GODDESS DRESSING

GREEN GODDESS MAYONNAISE

LAMAZE MAYONNAISE
MAYONNAISE MUSTARD SAUCE
NEW ORLEANS SAUCE
PAPRIKA MAYONNAISE
PESTO MAYONNAISE
PITTSBURGH SAUCE
REMOULADE SAUCE
RUSSIAN MAYONNAISE
SAUCE ITALIA
SERBIAN GARLIC SAUCE
THOUSAND ISLAND DRESSING
TARTAR SAUCE
TOMATO MAYONNAISE
TYROLIENNE SAUCE

ANDALOUSE SAUCE

APPLE HORSERADISH SAUCE

BLUE CHEESE DRESSING

CHANTILLY SAUCE

COCKTAIL SAUCE

GREEN GODDESS DRESSING

GREEN GODDESS MAYONNAISE

LAMAZE MAYONNAISE

MAYONNAISE MUSTARD SAUCE

NEW ORLEANS SAUCE

PAPRIKA MAYONNAISE

PESTO MAYONNAISE

PITTSBURGH SAUCE

REMOULADE SAUCE

RUSSIAN MAYONNAISE

SAUCE ITALIA

SERBIAN GARLIC SAUCE

THOUSAND ISLAND DRESSING

TARTAR SAUCE

TOMATO MAYONNAISE

TYROLIENNE SAUCE

Serves: 4

• Ingredients

4 broccoli stems
2 teaspoons salt
2 garlic cloves, finely minced
1 tablespoon olive oil
2 teaspoons apple cider vinegar

• preparation

Peel the skin from the broccoli stems.
Thinly slice them into rounds, discarding the tough end. Place the slices and salt in a glass or plastic container. Refrigerate overnight.
Mix garlic, oil and vinegar. Drain all the salty water from the sliced broccoli stems. Add the oil mixture to broccoli. Refrigerate for several hours or overnight before serving.

Serves: 8

The pickling of hot peppers is a common practice across Latin America. These pickled serranos add tartness and heat to everything from tacos to scrambled eggs. For the tastiest results, allow the pickled peppers to sit in the refrigerator for at least a week before you use them.

Serrano chili peppers
fall between Jalapeño and Cayenne peppers, which should give you an idea just how mild they really are.

• Ingredients

2 cups extra-virgin olive oil
2 large white onions, halved lengthwise and cut crosswise into 1⁄4″ slices
2 tsp. toasted cumin seeds
1 tsp. dried oregano
24 serrano or jalapeño chilis
12 whole allspice
12 whole black peppercorns
4 dried bay leaves
1 cup distilled white vinegar
Kosher salt, to taste

• preparation

Heat the oil in a 12″ skillet over high heat. Add the onions and cook until just soft, about 2 minutes. Add the cumin, oregano, peppers, allspice, peppercorns, and bay leaves; cook, stirring occasionally, until the peppers soften slightly, about 5 minutes. Add the vinegar and salt; bring to a simmer.
Transfer the pepper mixture to a 1 1⁄2 -qt. sterilized glass jar and allow to cool to room temperature; cover and refrigerate for 1 week before serving.

Serves: 6

• Ingredients

6 fillets of pompano, boned
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup flour
6 ounces butter
3 ounces oil

For mango beurre blanc:

3 tablespoons white wine vinegar
3 tablespoons dry white wine
2 tablespoons shallots, finely chopped
1 tablespoon heavy cream
4 ounces unsalted butter, cold
salt and ground white pepper to taste
1 tablespoon orange juice
2 tablespoons puréed mango

• preparation

Skin the pompano fillets. Wash under cold running water. Season with salt and pepper on both sides. Dredge in flour.
Heat 2 ounces of the butter and oil in a large skillet and brown the fish. Turn the pompano and cook until the flesh is tender. Arrange the fillets on a serving platter. Keep hot.

Mango beurre blanc:
In a small heavy pan, boil the vinegar, wine and shallots until all liquid is reduced. Add the cream, and re-boil until completely reduced.
Whisk in the cold butter, a few pieces at the time. The sauce thickens and becomes creamy. Stir in the orange juice and mango puree.
Note:
do not overheat the sauce, as the sauce separates and loses its creamy texture. Season to taste with salt and pepper. Keep the sauce warm over a pan of warm water. Serve as soon as possible.

Serves: 4

• Ingredients

3 tablespoons butter
2 8- to 10-ounce pork tenderloin
1 cup chopped onion
2 tablespoons chopped fresh rosemary
1 cup canned low-salt chicken broth
3/4 cup canned whole berry cranberry sauce
2 tablespoons balsamic vinegar

• preparation

Preheat oven to 450 °F.
Melt 1 tablespoon butter in heavy large ovenproof skillet over medium-high heat. Sprinkle pork with salt and pepper. Sear pork on all sides, about 2 minutes. Place skillet with pork in oven. Roast pork until thermometer inserted into center registers 155 °F, about 10 minutes.
Meanwhile, melt remaining butter in heavy medium skillet over medium-high heat. Add onion and rosemary; sauté over medium heat until onion is tender, about 3 minutes. Add broth, cranberry sauce and vinegar and whisk until cranberry sauce melts, about 3 minutes.
Transfer pork to a warm plate. Scrape any juices from large skillet into cranberry mixture.
Boil until sauce has reduced enough to coat spoon thickly. Season with salt and pepper. Slice pork and serve with sauce.

Serves: 6

• Ingredients

for the barbecue sauce:

2 teaspoons corn oil
1/2 cup yellow onions, diced
2 teaspoons garlic, finely chopped
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 cup ketchup
1 cup cider vinegar
1/4 cup soy sauce
1/4 cup light brown sugar
2 teaspoons worcestershire sauce
2 pounds boneless turkey breast, skinless
Salt and pepper to taste

• preparation

Preheat oven to 350 degrees.
Place oil, onion, chopped garlic, cumin cayenne pepper in a heavy saucepan. Cook, stirring over low heat for 5 minutes. Add the remaining ingredients. Simmer for 10 minutes. Remove from heat. Set aside.
Line a roasting pan with foil. Season turkey with salt and pepper. Place in the roasting pan. Spoon 1 cup of the barbecue sauce over turkey. Place in oven. Baste with additional sauce every 20 minutes until roast is done and all sauce is used. Remove any fat. Slice the roast. Serve with the sauce.

Serves: 6

• Ingredients

1 teaspoon + 1/2 cup olive oil
1 cup finely diced red onion
2 teaspoons minced fresh thyme
to taste salt and freshly ground pepper
2 cups chicken stock
3/4 cup red burgundy wine
1 tablespoon canned tomato puree
2 cloves garlic
1 bouquet garni
1 tablespoon red wine vinegar
3 whole boneless chicken breasts, skin on
1 tablespoon coarsely cracked black pepper
1 teaspoon corn oil

• preparation

Heat 1 teaspoon olive oil in small sauté pan.
Add the onion. Saute until well browned and caramelized. Stir in thyme, salt and pepper. Set aside.
Combine stock, wine, tomato puree, garlic, and sachet (see note below).
Bring to a boil. Lower heat and simmer 25 minutes or until liquid is reduced to 3/4 cup.
Remove from heat and discard sachet. Pour liquid into a heat proof bowl. Allow to slightly cool. Alternately whisk in 1/2 cup olive oil and vinegar until emulsified.
Stir in caramelized onion. Keep warm in top half of double-boiler over hot water until ready to serve.
Preheat oven to 375 degrees. Split chicken in half and trim off any cartilage or bone.
Generously season with salt and cracked pepper. Heat corn oil in large oven proof saute pan. When hot , add chicken, skin side down. Cook for 5 minutes or until golden brown. Remove from oven and place over low heat. Add the vinaigrette and baste to coat. When well coated and cooked, serve with vinaigrette served over top.


Sachet:
bunch of parsley stems about the size of your little finger, 10 peppercorns, 1 teaspoon dried thyme, and 2 bay leaves tied in cheesecloth bag.

Serves: 4

• Ingredients

1/4 tablespoon sugar
1/3 tablespoon soy sauce
1/4 tablespoon dry sherry wine
2 teaspoons wine vinegar
2 teaspoons sesame oil
1 teaspoon minced ginger
1 clove minced garlic
1/4 teaspoon cayenne pepper

4 chicken breasts
2 teaspoons cornstarch
1 medium red pepper, cut into strips
1 tablespoon sliced scallion
1 tablespoon shredded red cabbage
2 teaspoons sesame seeds
8 ounces spinach noodles

• preparation

To make the marinade combine the first 8 ingredients.
Cut the boneless chicken breasts into 1/2 inch wide strips. Add to marinade. Cover and refrigerate.
Cook the noodles.
Drain chicken and stir fry in 1/4 of the marinade. Combine remaining marinade with cornstarch.
Stir in chicken and add remaining ingredients. Cook on high for about 5 minutes. Serve with cooked spinach noodles.

Serves: 4

• Ingredients

8 chicken thighs
salt and white pepper to taste
2 teaspoons olive oil
3/4 cup dry sherry
1/4 cup tarragon vinegar
2 cloves minced garlic
1/4 cup water

• preparation

Rinse the chicken thighs and pat dry. Sprinkle with salt and pepper. In a large skillet, over medium high heat, heat olive oil. Add thighs, and cook until golden brown on both sides, about 10 minutes.
Add remaining ingredients; boil 1 minute. Reduce heat to medium, cover and cook 15 minutes.
Uncover and continue cooking until thighs are tender. Transfer thighs to a serving dish. Spoon off the pan drippings; add the water and cook, stirring constantly. Pour over thighs and serve immediately.

Serves: 8

• Ingredients

for basil dressing:
1 1/2 cups fresh basil leaves, washed and drained
1/4 cup olive oil
1/4 cup water
1/3 cup white wine vinegar
3 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon ground black pepper

1 pound smoked salmon, thinly sliced
1 pound mixed baby greens, cleaned and spinned
French bread

• preparation

For the basil dressing: In a blender, combine the basil, olive oil, water, white wine vinegar, garlic, salt and pepper. Puree until smooth. Transfer to a bowl. Cover a set aside.
PRESENTATION
Toss the clean salad with the dressing. Divide the salad between the cold plates, and arrange in the center of the plates. Roll slices of smoked salmon.
Divide between the plates and arrange on top of the lettuce. Serve with French bread.

Serves: 20

• Ingredients

1 1/2 lbs red jalapeños (or serranos), stems snipped off, leaving green tops intact
6 cloves garlic, peeled
4 tablespoons light brown sugar
1 tablespoon Kosher salt
1 tablespoon fish Sauce
1/2 cup distilled white vinegar

• preparation

Place peppers, garlic, sugar, and salt in bowl of a food processor fitting with steel blade. Pulse until chilies are very finely chopped, stopping to scrap sides of bowl as necessary. Transfer mixture to a clean jar, cover, and let sit at room temperature.
Check jar each day for fermentation, when little bubbles start forming at bottom of jar, about 3-5 days. Stir contents each day, continuing to let ferment until chilies are no longer rising in volume, an additional 2-3 days.
Transfer chilies to jar of a blender or food processor, add in white vinegar, Fish sauce and puree until completely smooth, 1-3 minutes. Transfer to a mesh strainer set atop of a medium saucepan. Strain mixture into saucepan, using a rubber spatula to push trough as much pulp as possible, only seeded and larger pieces of chilies should remain in strainer.Use a food mill with the medium disc to make this easier.
Bring mixture to a boil, reduce heat, and simmer until sauce thickens and clings to a spoon, 5 or 10 minutes. Transfer to an airtight container and store in refrigerator for up to 6 months.

Serves: 4

• Ingredients

1 tablespoon fresh lime juice
1 teaspoon sugar
3/4 teaspoon salt
1 teaspoon sesame oil
1 tablespoon rice wine vinegar
4 cups finely shredded Napa cabbage or shredded curly kale or 1/2 of each
1/2 small red onion, sliced thin
1/2 cup grated carrot
2 tablespoons finely chopped fresh mint leaves
2 tablespoons chopped fresh coriander
1 tablespoon vegetable oil

• preparation

In a bowl stir together the lemon juice, the sugar, and the salt, sesame oil, rice vinegar until the sugar and salt are dissolved.
Add cabbage, onion, carrot, mint, coriander, and the oil, and toss the salad well.

Adjust the heat accordingly. More seeds = more heat. Keep in mind, however, that the heat is the strongest the day you make the sauce and starts to dissipate gradually. This sauce keeps for a long time, and after a couple of weeks, you can’t even taste the pepper.

• Ingredients

3 large garlic cloves, peeled
2 red Jalapeño or Serrano peppers, deseeded (See note #1 below.)
¼ cup white distilled vinegar
½ cup sugar
¾ cup water
½ tablespoon salt
1 tablespoon cornstarch or potato starch (See note #2 below.)
2 tablespoons water

• preparation

In the blender, purée together all the ingredients, except for the last two.
Transfer the mixture to a saucepan and bring to a boil over medium-high heat. Lower the heat to medium and simmer until the mixture thickens up a bit and the garlic-pepper bits begin to soften, about 3 minutes.
Combine the cornstarch and water to make a slurry. Whisk in the cornstarch mixture and continue to simmer one more minute. The cornstarch will help the sauce to thicken slightly thereby causing nice suspension of the garlic-pepper bits; otherwise, you get a thin sauce with all the little pieces floating on the surface.
Let cool completely before storing in a glass jar and refrigerate.

Serves: 4

Feel free to add a spoonful of herbs, such as dried Italian seasoning or fresh cilantro, and a splash of maple syrup or a dab of brown sugar if you prefer a sweeter marinade.

• Ingredients

1 (14- to 16-oz.) package of extra-firm tofu
Sesame Gochujang:

Toasted sesame oil, vegetable oil, garlic, gochujang,
3–4 Tbsp. soy sauce or tamari (depending on how salty the dressing is),
light brown sugar,
toasted white sesame seeds, and water.
3/4 cup balsamic vinaigrette (or equal parts balsamic vinegar and olive oil),
3 minced garlic cloves (or a heavy sprinkle of garlic powder or onion powder)
.

• preparation

Tofu is the star. To make the marinade, combines garlic, umami-rich soy, and a house-made balsamic vinaigrette—and lets the tofu soak for a couple days.

This tofu shines bright well for any sort of meal prep. Crumble it and throw it in a salad (dressed with an extra drizzle of tofu marinade) or load up some tacos with tofu and veggies.
Lay fat slices on a grain bowl. Pile cubed tofu atop a bowl of noodles or add them to a stir fry.
Here’s how to make balsamic-soy-marinated tofu:

Heads up: The prep time is minimal, but it does need to marinate for several hours, so plan ahead.

In an airtight container, stir together your marinade ingredients: ¾ cup store-bought balsamic vinaigrette (or equal parts balsamic vinegar and olive oil), 3–4 Tbsp. soy sauce or tamari (depending on how salty the dressing is), and 3 minced garlic cloves (or a heavy sprinkle of garlic powder or onion powder).
Feel free to add a spoonful of herbs, such as dried Italian seasoning or fresh cilantro, and a splash of maple syrup or a dab of brown sugar if you prefer a sweeter marinade.

Drain 1 (14- to 16-oz.) package of extra-firm tofu. (Do not substitute something softer like silken tofu—it’s too fragile here.) If you have a tofu press, feel free to use it, but there’s no need to press tofu here; just bundle it in a clean kitchen towel or paper towels, and gently squeeze it to get rid of excess water. Use your hands to break the block of tofu into craggy hunks (about the size of strawberries). Or cut it into slices or cubes if you prefer a uniform shape.

Drop the tofu pieces into the marinade and gently stir to coat.
Cover it with wrap or a lid, then refrigerate for 12–48 hours. (The smaller the tofu pieces, the less total time you’ll need to marinate.) The top of the tofu might poke out of the marinade, so give it a shake every so often to make sure each piece is thoroughly soaked.

When you’re ready to eat, preheat the oven to 375°F. Use a fork or slotted spoon to transfer the marinated tofu to a baking sheet.
For easier cleanup, you can line the pan with parchment paper, but it works either way. (Save that leftover marinade to dress salads.) Evenly spread out the tofu pieces. Bake for 30–45 minutes, shuffling the mixture halfway through for even cooking, until the tofu is deeply golden brown.

To reheat leftover tofu, pan fry it over medium to medium-high heat in your favorite cast iron, toss it in an air fryer, or zap it in the microwave.

Serves: 4

Super Firm Tofu is recommended as it has the best texture and is the easiest to work with.

• Ingredients

16 oz Super Firm Tofu *

Marinade

1 tsp veggie bouillon concentrate
1/4 cup vegan mayo
1 Tbsp miso Paste
1 Tbsp nutritional Yeast
1 tsp dill, dried
1 tsp capers
1 tsp caper brine
1 Tbsp rice vinegar
1/2 tsp garlic powder
1/2 cup beet Juice, from a cook beet)
2 nori sheets
1 tsp MSG or salt to taste

• preparation

Cut your block of tofu in half. You can do so at a diagonal, or straight, up to you! Then cut each half into half so you'll have 4 filets.
Next, lightly score each filet on the top and bottom, to create a fishy texture and so they marinate better.
For the marinade, add all the ingredients to a blender or food processor and blend up as fine as possible. Crush up the nori sheets a bit with your hands to make it easier for the blender.
Add the filets to some tupperware or marinade bag and pour over the marinade. You can gently open up the filets to expose the scored sections to the marinade but do so carefully so you don't split them. Let the filets marinade at least 4 hours but overnight is best.
To prepare, heat up a little oil in a pan (preferably non-stick) over medium heat and grill your tofu salmon for 3 - 4 minutes per side. You can either grill all four sides, or just two. Up to you!
Feel free to season it with some blackening seasoning, or a Tartar Sauce like the one on my Filet-O-Fish recipe. Maybe brush some Teriyaki sauce, whatever you like and enjoy!
source of recipe: https://theeburgerdude.com/wprm_print/vegan-salmon

Serves: 6

• Ingredients

1 tablespoon Dijon mustard
4 tablespoons red wine vinegar
1 teaspoon granulated sugar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup olive oil
2 tablespoons minced parsley and/or chopped fresh chives

• preparation

In a mixing bowl, whisk mustard, vinegar, sugar, salt and pepper. Slowly whisk in oil until mixture thickens.
Adjust seasoning to taste.
Stir the herbs. Whisk again just before serving.

Serves: 8

• Ingredients

3 tablespoons white wine vinegar
3 tablespoons dry white wine
2 tablespoons shallots, finely chopped
1 tablespoon heavy cream
8 ounces unsalted butter, cold
to taste salt and ground white pepper

• preparation

In a small heavy pan, boil the vinegar, wine and shallots until all liquid is reduced. Add the cream, and re-boil until completely reduced.
Whisk in the cold butter, a few pieces at the time. The sauce thickens and becomes creamy.
Note: do not overheat the sauce, as the sauce separates and loses its creamy texture. Season to taste with salt and pepper.
Keep the sauce warm over a pan of warm water. Serve as soon as possible.