Main Course

Ingredients
4 boneless Porkchops
1/3 cup Flour
1/3 cup Apple Butter
1 cup Panko
1/3 cup Breadcrumbs
1 tsp. Salt
¾ tsp. Pepper
½ tsp. Poultry Seasoning
4 Tbsp. Oil
Slaw:
2 cups shredded Napa Cabbage
1 cup matchstick cut Apple (Fuji, Gala or Honeycrisp)
Slaw Dressing:
1 Tbsp. Apple Cider Vinegar
Pinch Sugar
Pinch Salt
Pinch Pepper
2 Tbsp. Vegetable Oil
Other:
8 Slices Smoked Gouda Cheese
4 Brioche Buns

❃❃Serves 4❃❃

Preparation
Shred cabbage, slice apple and pound porkchops.  Add flour to one bowl or plate, add apple butter to another bowl or plate and finally add panko, breadcrumbs, salt, pepper and poultry seasoning to a final plate or bowl.

Slaw
In a small jar add vinegar, salt, pepper and sugar.  Shake until the sugar and salt are dissolved.  Once the sugar and salt are dissolved add oil and shake until dressing is combined.  Add the cabbage and apples to a bowl and combine with dressing.  Set aside.

Porkchops
Coat each porkchop with flour, then cover each side with apple butter and finally fully and thoroughly cover each chop with the panko and bread crumb mixture. 

In a skillet, large enough for all four chops, add 4 Tbsp. oil and heat over medium high heat until it reaches about 350 degrees.  Add chops and cook for approximately 5 minutes on each side or until cooked through.  Just before pork is cooked completely add two slices of cheese to each porkchop, cover pan with lid and allow cheese to melt.

Assembly
On each bun add a cooked porkchop with cheese, top each with slaw and serve.

Ingredients
2 – 3 lb. Flank Steak
15 oz. Tomato Sauce
5.5 oz. Tomato Juice
2 Tbsp. Horseradish
6 Cornichons
1 tsp. Cornichon Juice
1 tsp. Hot Sauce
1 tsp. Pepper
1 tsp. Salt
Juice of ½ Lemon
2 tsp. Ground Celery Seed
1 Tbsp. Worcestershire Sauce
 

❃❃Serves 4❃❃

Preparation
Mix all ingredients in a bag or pan, add steak and marinate for 6-8 hours.

Steak
Remove from refrigerator at least ½ hour before grilling.  Grill on each side for 8 minutes, remove from grill and let rest for at least 10 minutes under foil.
Slice against the grain into desired size slices and serve.

Ingredients
1 lb. Ground Lamb
½ tsp. Salt  
¼ tsp. Pepper 
1 tsp. Thyme Leaves Chopped
1 Large Red Onion    
5 Tbsp. Olive Oil
3 Tbsp. Brown Sugar
¼ cup Red Wine Vinegar
3 Tbsp. Water
Goat Cheese
Arugula
Slider Buns                                  

❃❃Makes 8❃❃

Preparation
In a bowl combine ground lamb, salt, pepper, 2 Tbsp. olive oil and thyme leaves.  Gently combine and form slider patties.  Set aside until ready to grill.
Crumble or slice goat cheese and set aside.
Slice onion

Onion Jam
Add 3 Tbsp. olive oil to skillet over medium high heat and add onion.  Cook until softened and turn heat to medium.  Continue to cook until onion begins to caramelize or about 10 minutes.  Add brown sugar, red wine vinegar and water.  Continue to cook until onions are caramelized.

Cook Sliders
Cook sliders on grill or flat side of a grill pan on the grill until desired temperature.  Medium will cook about 10 minutes or 5 minutes on each side.
Remove burgers and tent to allow juices to sink back into burgers.

Assemble
Add burger to bun, top with goat cheese, caramelized onions and arugula.

Ingredients
2 – 4 Chicken Breasts
½ cup chopped Onion
20 oz. frozen Peaches
1 large Jalapeno
1 tsp. Salt
¼ cup + 1 Tbsp. Sugar
½ tsp. Pepper
 

❃❃Serves 2 – 4❃❃

Preparation
Chop onion, slice jalapeno and defrost peaches.

Chicken
Add all ingredients, except 1 Tbsp. sugar, to a slow cooker on high for 4 – 6 hours.

Sauce
Remove chicken from slow cooker after 4 – 6 hours and place under foil.  Mash mixture with a potato masher.  Remove 1 cup of the sauce to a skillet or saucepan and add 1 Tbsp. sugar to the mixture.  Heat and reduce slightly.
Slice chicken diagonally, fan out, top each with sauce and serve.

Note:  For every cup of sauce removed from slow cooker add 1 Tbsp. of sugar if you want more sauce.

Ingredients         
Burgers:
1 lb. raw, shelled & deveined Shrimp
2 Tbsp. chopped Green Onion
2 Tbsp. chopped Parsley
½ tsp. Dried Dill
2 cloves Garlic
Juice of ½ Lemon
1 tsp. Salt
½ tsp. Pepper
2 cups Chicken Stock
1 cup Quinoa
2 Tbsp. Oil
Aioli:
1 Egg
1 Egg Yolk
Zest of 1 Lemon
Juice of ½ Lemon
½ tsp. Salt
1 clove Garlic
2 Tbsp. chopped Chives or Parsley
1 cup Canola Oil
Other:
Arugula
Brioche Buns

❃❃Makes 6 Burgers or 12 Sliders❃❃

Preparation
Bring chicken stock to a boil and add Quinoa.  Reduce to a simmer, cover and cook 15 minutes.  Remove from heat and let cool.
Finely chop or put garlic for burgers through a garlic press.  Chop green onion and parsley.  Zest lemon.
Remove tails from shrimp and in a food processor pulse until well chopped.

Aioli
In a blender combine egg, egg yolk,  lemon zest, lemon juice, salt, garlic and chives.  Mix on medium high for a couple minutes.  The mixture should become lighter in color and start to thicken.  Remove the middle piece of the blender lid and slowly stream in oil until the mixture is thick and resembles mayonnaise.  Set aside in the refrigerator.

Burgers
Add shrimp, green onion, parsley, garlic, dill, lemon juice, salt, pepper and cooled quinoa to a bowl and combine.  Form 6 burgers or 12 sliders.
Add 2 Tbsp. oil to a skillet and cook burgers for about 4-5 minutes per side until shrimp is cooked through. 

Assemble
On each side of the Brioche bun add a generous amount of aioli and add arugula to the bottom bun.  Top with burgers and serve.