Main Course

Ingredients
Fish:
2 lbs. Red Snapper (1 1/2 inch thick, no skin)
½ cup Flour
1 Egg
1 cup Panko
2-3 cups Vegetable Oil
Curry & Vegetables:
1  13.5oz. can Coconut Milk
90 ml. White Wine
2 – 3 cups Chicken Stock
6 yellow Fingerling Potatoes
½ Red Onion
½ small Yellow Squash
½ medium size Zucchini
1 cup Bean Sprouts
¼ cup chopped Cilantro
½ Red Pepper
10 thin slices Jalapeno
3 tsp. Red Curry
1 large or 2 small Carrots
2 cloves Garlic
Pinch Salt
Pinch Pepper
2 Tbsp. Olive Oil

❃❃Serves 4❃❃

Preparation
Preheat oven to 400, cover a cookie sheet with foil and place a cooling rack on cookie sheet. 

Chop onion, slice squash, slice zucchini, chop cilantro, chop red pepper, slice jalapenos, chop carrots into slices, cut potatoes into bite size pieces and chop garlic.

Begin to heat oil in a high side pot with a heavy bottom such as a Dutch oven or in a caste iron skillet.  Heat oil to 375. 

Fish
Place flour in a bowl or on a plate, whisk egg and place in a bowl and place panko in a bowl or on a plate.  Coat each piece of fish in the flour fully but lightly coating, completely cover in the egg mixture and finally thoroughly coat in the panko.

Once oil is heated add each piece of fish to the oil ensuring that the coating is browned and crispy on all sides.  The fish does not have to be fully cooked as it will finish in the oven.  As fish is done place it on the cooling rack and finish the fish in the oven for 12 – 15 minutes.

Curry and Vegetables
Add the oil to the skillet or pan over medium high heat and add onions, carrots, salt and pepper.  Cook until carrots and onions begin to soften.  Add garlic and cook for half a minute.  Add white wine to pan and scrape up any bits from the bottom.  Add potatoes, red curry and jalapenos.  Allow to cook until the liquid is almost gone in the pan.  On high heat add 1 cup of the chicken stock and allow to cook until almost fully gone.  Add the next cup of stock and continue to cook until absorbed and finally add the final cup of stock and allow to cook until liquid is reduced by half.  Add squash, zucchini, red pepper and coconut milk to the pan.  Allow to cook until vegetables have become slightly soft and off the heat add the bean sprouts and cilantro.  This process with the curry should take about 25-30 minutes.

Assembly
Place a quarter of the mixture onto each plate and top with one piece of fish.  Garnish with a leaf of cilantro and serve.

Ingredients 
24oz. Ground Bison
1 Vidalia or yellow onion
2 Tbsp. Worcestershire Sauce
4 tsp Dijon mustard
1 tsp salt
1 tsp pepper
4 Tbsp. butter
Hamburger buns
Gruyere or Gouda Cheese (Optional)
Tomato (Optional)
Lettuce (Optional)

❃❃ Serves 4❃❃

Preparation
Medium chop onion and set aside.

Slice tomatoes, separate lettuce leaves, separate cheese slices or grate cheese and set aside.

Put ground bison in a bowl and add Worcestershire sauce, Dijon, salt and pepper.

Preheat flat grill pan on a gas stove or on the grill.

Cook Onions & Burgers
Turn heat to medium high and in a heavy bottom Dutch oven or cast iron skillet add 4 Tbsp. of butter to melt.  Add onions and cook about 15-20 minutes until caramelized.  If the onions start to burn adjust heat to medium and stir.

After onions are caramelized add to the bison mixture and lightly mix onions into meat.

Form burgers and grill until desired temperature.  Add cheese if you would like during the last minute of cooking.

Assemble
Add tomato, lettuce and any other desired toppings to hamburger buns and top with hamburgers.

Ingredients
1 cup Barley
1 cup chopped Onion
1 large Carrot
2 stalks Celery
2 cloves Garlic
1 tsp. Thyme
1 Bay Leaf
2 tsp. Salt
1 tsp. Pepper
10 – 12oz. Steak (any cut will work)
½ tsp. Nutmeg
2 cups Beef Stock
2 cups Chicken Stock
1 Tbsp. Better than Bouillon

❃❃Serves 4 – 6❃❃

Preparation
Small chop steak, onion, carrot, celery, garlic and thyme. 

Cooking
Add all ingredients to a slow cooker and cook on low for 8- 9 hours.  Stir ingredients a couple of times or every couple hours.  Remove bay leaf, season to taste with salt and pepper and serve.

Ingredients 
1 1/3 cups chopped Red Onion
2 cups chopped Brussel Sprouts
2 heaping tsp. minced Garlic
2 cups mix of cubed Red and Yellow Pepper
3 tsp. minced Thyme
2/3 cup Parsley, chopped
1 cup chopped Apple
4 Apple Chicken Sausages
2 Tbsp. + 2 tsp. Olive Oil
3/4 tsp Salt
1 tsp Pepper

❃❃ Serves 4❃❃

Preparation
Preheat oven to 450 and line a baking sheet with foil and spray with non-stick cooking spray.

Cut Brussel sprouts into bite size pieces and put onto foil line baking sheet.

Cube peppers, cut onions into same size pieces as the peppers, mince garlic, mince thyme, chop apple into bite size pieces and cut sausages into bite size pieces.

Brussel Sprouts
Put 2 tsp. olive oil and a pinch of salt and pepper over Brussel sprouts.  Mix around until all sprouts are coated.  Roast for 10 minutes, remove from oven and set aside.

Make Hash
Put 2 Tbsp. olive oil into a skillet over medium high heat, add onion, sausage, apple, ¾ tsp. salt and 1 tsp. pepper to the pan.  Cook for about 3-5 minutes until sausage starts to brown and the onions and apple begin to soften slightly.  Add garlic, peppers, thyme and brussel sprouts.  Continue to cook until the hash begins to brown and vegetables are soft with some crunch left in them.  Add parsley, remove from heat and serve.

Ingredients
Ravioli:
2 Yams or Sweet Potatoes
24-48 Wonton Wrappers
2 Tbsp. Butter
1/4 cup Milk
¾ tsp Salt
¼ tsp Pepper
¼ tsp Pumpkin Pie Spice
1 Tbsp. Brown Sugar
1 Egg
Cornmeal
Sauce:
2 Chicken Breasts
1 slice thick cut bacon
¼ Red Onion
1 Granny Smith Apple
Lemon Juice
1 Tbsp. Olive Oil
¼ tsp salt
¼ tsp pepper
½ cup Chicken Stock
½ cup Heavy Cream
½ cup Parmesan
1/4 cup Marsala
¼ tsp Salt
¼ tsp Pepper

❃❃Serves 4 ❃❃

Preparation
Pre-heat oven to 350 degrees and bake yams or sweet potatoes for 1 hour or until tender all the way through the middle.

Combine ¼ tsp salt, ¼ tsp pepper, ¼ tsp pumpkin pie spice and 1 Tbsp brown sugar in a small bowl and set aside.

Beat egg in small bowl.

Slice red onion and apple and set aside after covering apple slices in a small amount of lemon juice to keep them from discoloring.

Make Ravioli Filling
Remove yams or sweet potatoes from oven and spoon out filling into a bowl.  Mix 2 Tbsp. butter and ¼ cup milk into potatoes and mash until smooth.  Add the salt, pepper, pumpkin pie spice and brown sugar.  Mix until well combined.

Lay out 10 wonton wrappers and brush egg wash around edges.  Fill each with 1 tsp of mixture, top with another wonton wrapper and pinch sides shut with a fork.  Put aside on a sheet pan dusted with cornmeal and continue with next 10 or so depending on how much filling you have.

Once the sauce is started set a large pot of water on the stove to boil.  Once boiling, and sauce is almost finished, add around 8 raviolis at a time to cook.  Once ravioli start to float, they are done and can be removed with a slotted spoon to the serving plates or bowl. 

Make Sauce
Add 1 Tbsp. of olive oil to a medium high pan to sauté chicken. Add chicken and cook on each side for about 7 minutes or until juices run clear.

Remove chicken and let it rest.  Once chicken has rested slice across into bite size pieces. Add bacon to the pan and sauté until bacon crisps.  Remove bacon with slotted spoon, add onions and apples to the bacon fat left in the pan with salt and pepper.  Cook until onions and apples begin to soften.  Add chicken back into pan with juices, turn the pan to high heat and add the chicken stock scraping up any bits on the bottom of the pan.  Once stock has reduced by ½ add the marsala wine and let reduce by half.  Reduce heat to medium and add heavy cream, parmesan and ¼ tsp of salt and pepper. 

Turn to low to keep warm while you cook the ravioli.

Assemble
Top ravioli on serving plates or bowl with the sauce and serve.

Ingredients
Pasta: 
1 1/2 lbs. Pasta (Cavatelli)
1 Tbsp. Salt
Sauce:
6 Tbsp. Butter
6 Tbsp. Flour
3 cups Milk
1 cup Heavy Cream
1 tsp. Salt
1 tsp. Pepper
1/2 tsp. ground Nutmeg
1 cup White Cheddar Cheese
1 cup Fontina Cheese
1 cup Gruyere Cheese
1 cup Havarti Cheese
6 strips Thick Cut Bacon
2/3 cup Frozen Peas
Topping:
3 Tbsp. Butter
½ cup Panko

❃❃Serves 8 – 12❃❃

Preparation
Preheat oven to 425 and spray a large casserole dish or an 8 X 10 glass pan with non-stick cooking spray. Line baking sheet with foil and spray with non-stick cooking spray.

Grate cheeses and defrost peas.

Bacon
Lay bacon on baking sheet and cook about 20 minutes until slightly crispy.  Remove from oven and drain on a paper bag or paper towels.  Once cooled cut into pieces. Reduce oven to 350.

Pasta
Fill a stock pot or pasta pot with water, add pasta and salt.  Bring to a boil and cook until al dente.  This should take about 8 – 10 minutes.  Remove from heat and drain.

Cheese Sauce
In a large, deep sided skillet over medium high heat add 6 Tbsp. butter.  Once butter is melted whisk in flour and cook for 2 minutes.  Whisk in milk and heavy cream until smooth and add salt, pepper and nutmeg.  Turn heat down to medium and add cheeses melting each one into sauce. 

Breadcrumbs
Melt 3 Tbsp. butter and mix into panko.

Assemble
Add pasta, bacon and peas to the cheese sauce and mix well.  Transfer to the baking dish, top with panko and bake for 30 minutes covered with foil, remove foil and bake for another 30 minutes until hot and bubbly.