Recipes
Recipes
Pork Belly Tacos
Balsamic Chicken with Garlic Couscous
Southern Fried Chicken with Cake Biscuits and Hot Honey Gravy
Rebel House Pickled Beet and Lingonberry Chutney
Gateau Salé
Spicy Spanish Mushrooms
Piquillo Pepper and Chevre Bites
Grilled Calamari
Lemon-Garlic Marinated Grilled Veal Chop
Rack of Lamb with Roasted Potatoes, Garlic and Rosemary
Drunken Cherries
Butter Seared Scallops with Apple Pan Sauce
Piquillo Pepper Vinaigrette
Grilled Marinated Squid Steaks
Roasted Bell Pepper Salad
Rosemary and Port Liver Pâté with Beet and Lingonberry Chutney
Blue Cheese Poutine
Honey Roasted Figs, Crème Fraîche and Limoncello
Yakitori Grilled Chicken
Pan Roasted Lemon Garlic Broccoli
Veal Scallopini with Delicious Pan Sauce
Crimini Mushroom Rice
Lowcountry Shrimp and Grits
Souvlaki Marinade
Moroccan Beef Stew
Buffalo Wing Drumsticks
Open-Faced Crab Empanadas
Lamb Loin Chops and White Cannellini Beans
Skewer-less Greek Souvlaki
Greek Salad
Hungarian Pan Fried Potatoes
Indian Pan Fried Potatoes
Sticky Chicken and Veg
Hoisin Lime Glazed Pork Tenderloin
Yakitori Sauce
White Cannellini Beans, Spinach, Rosemary, Garlic and Lemon
Homemade Pork Grilling Sausages
Black Bean, Corn and Rice Salad
Grilled Mexican Street Corn and Lamb Lolly Pops
Classic Potato and Egg Salad
Shiek Kabobs
St. Louis Style BBQ Ribs
Tagliatelle, Spicy Tomato Sauce, Peppers, Mushrooms and Olives
Roast Chicken Seasoning
Breaded Chicken Cutlets
Lamb Doner
Another Two-Fer Lunch
Seared Scallops with Roasted Cauliflower, Raisins and Pinenuts
Cauliflower Pure
Champagne Cream Sauce
Cheesesteak Sliders
Poached Salmon
Asian-Inspired Seared Salmon with Baby Bok Choy
Braised Sweet Fennel and Baby Tomatoes
Brown Butter Miso Sauce
Marmalade Glazed Cod with Warm Apple Cider Mayo
Perfectly Poached Eggs
Shepherd’s Pie
Rice Pilaf with Vermicelli
Coq au Vin Blanc
Chicken with Shallot-Wine Vinegar Sauce (Poulet Au Vinaigre)
Japanese Cheesecake
Macerated Strawberries
French Spring Pea Soup
Jimmy Dean Sausage, Red Sauce and Eggs
Rack of Lamb with Creamy Polenta and Spring Asparagus
Strawberry Pazzo Cake with Rosemary Crème Fraîche
Roast Leg of Lamb
Blue Cheese Onion Sauce for Steaks
Butcher’s Cut Rib Eye (Chuck Eye) Steak
Green Beans and Peas with Garlic and Mint Crème Fraîche
Seared Scallops with Green Peas, Beans
Rose Harissa, Kalamata Olives and Capers
