Ingredients

• 2 tablespoons olive oil
• 1 small red onion, chopped
• 4 chopped fresh garlic cloves
• 1 tablespoon chopped fresh ginger
• 2 tablespoons tomato paste
• 1 tablespoon brown sugar
• 1 tablespoon cumin powder
• 2 tablespoon garam masala
• 1 teaspoon red chileflakes
• 1 1/2 teaspoons turmeric
• 1 teaspoon salt
• 4 chicken thighs or 2 chicken breasts (boneless), cut into cubes
• 1/2 cup low-fat yogurt
• 1/2 cup water

Put a large skillet over medium-high heat and add the oil. When it starts to get hot, add the onion, garlic, and ginger and cook for 4 minutes, or until the onion is golden. Add the tomato paste, brown sugar, cumin, garam masala, red chile flakes, turmeric, and salt and cook for 2 minutes. Add the chicken cubes and stir well to coat. Add the yogurt and water and cook, stirring until the chicken is done, about 8 minutes.

Directions:

In a large saute pan, heat the oil over moderate heat. Add the shallots and cook, stirring occasionally, until beginning to brown, 3 to 5 minutes. Add the curry,  chicken broth, coconut milk, 1/2 teaspoon salt and simmer until reduced to 2 cups, about 5 minutes.

Season the shrimp with 1/4 teaspoon salt. Arrange the fish in the pan and gently shake the pan so the fish is coated with the sauce. Cover and cook until the shrimp is pink, about 3-5 minutes. Arrange rice on the bottom of a bowl and cover with shrimp and curry sauce.  Excellent with sauteed spinach also!

Directions
1. Trim the roast of excess fat and cut into four pieces
2. Rub roast with black pepper and place into slow cooker
3. Add all other ingredients and pour in water to cover 1/3 of the roast
4. Cover and cook on high until meat begins to fall apart (about 8 hrs) - add water if needed
5. Turn the slow cooker to low, remove meat and shred.
6. Return shredded meat to slow cooker and cook for about 20 minutes

Ingredients
- 1 (.25 ounce) package active dry yeast
- 1 cup warm water
- 1/4 cup white sugar
- 3 tablespoons milk
- 1 egg, beaten
- 2 teaspoons salt
- 4 1/2 cups bread flour
- 2 teaspoons minced garlic (optional - could use a bit more or mix garlic with butter to top it off)
- 1/4 cup butter, melted

Directions
1. In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy.
2. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth.
3. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.
4. Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.
5. During the second rising, preheat grill to high heat.
6. At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes.

Ingredients
- 5 lbs corned beef brisket
- 3 tbsp coursely ground black pepper
- 2 tbsp ground coriander
- 1/2 tsp red pepper flakes
- 1 tsp garlic powder
- 1 tbsp smoked paprika
- 1 tbsp vegetable oil
- heavy-duty aluminum foil

Directions
1. Remove the corned beef brisket from the package and rinse off thoroughly. Pat dry, and trim off most of the fat, leaving only a 1/8 inch layer.
2. Mix all of the spices in a small bowl and rub evenly on both sides of the corned beef.
3. Drizzle the oil on a large piece of heavy-duty aluminum foil (about 3 feet long) and place the corned beef on top. Fold up the foil, wrapping tightly. Repeat 3 more times with large sheets of aluminum foil, so that it is completely encased. Be sure to use lots of foil to ensure a tight seal. Place in a roasting pan, as some juice may still escape.
4. Place in a 240 degree F. oven for 5 hours.
5. Remove from the oven and let cool to room temperature and refrigerate overnight still wrapped. The next day, unwrap and thinly slice the cold meat across the grain. Warm the slices in a pan with a few crops of water, and serve warm on rye bread with mustard.

Note: If you like it spicy leave the rub on. If you prefer more mild, scrap off the spice rub before slicing.

2 Lamb racks (1 ½ lb each)
Large bowl & sauté pan
Roasting Rack or baking sheet
Parchment paper
Olive oil
Hoisin sauce
Sugar
Honey
Chili garlic sauce
Rice vinegar
Garlic
Ginger
Low-sodium soy sauce
Sesame oil

Directions

1 – Preheat oven to 450

2 - Take lamb racks and french racks if necessary. Then cut whole racks into 2 rib
chops. You should get 4 – 2 rib chops from each rack.

3- Make the dipping sauce
Combine all in a large mixing bowl and set aside
2/3 cup Hoisin sauce
½ cup Sugar
½ cup Honey
½ cup chili garlic sauce
¼ cup rice vinegar
2-4 TS minced garlic (depending on how much you like garlic)
2 TS minced ginger
2 TS soy
2 TS Sesame oil

4 – Sear lamb pieces in large sauté pan until brown (1-2 minutes per side)

5 – Dip the seared chops into sauce making sure they are completely covered
and arrange on the roasting rack or baking sheet. I always cover the pan with
parchment paper to make cleanup easier.

6 – Roast in oven for 15-20min for medium rare (125-130 degrees)

7 – While chops are in oven bring remaining dipping sauce to a boil, then simmer
for 5 minutes. This can be served in small bowls for individual dipping.

8 – Once chops are done. Tent with foil and let rest for 5 minutes before you serve.

Directions
1. In a large resealable plastic bag, combine all ingredients (except checken) and mix.
2. Remove 1/3 cup for basting (optional) and refrigerate
3. Add chicken to bag; seal and refrigerate at least 2hrs.
4. Grill, covered skin down, over medium heat for 20 minutes (baste with reserved marinade if saved).
5. Turn chicken and grill 10 min more, basting frequently.

Directions
1. Preheat oven to 375 degrees F.
2. In a large mixing bowl, mix all ingredients with a whisk until just combined.
3. Using 2 spoons divide dough into 4 (6 or even mounds and put on a baking sheet.
4. Bake for 8 to 10 minutes until golden brown.

Directions
1. Place the salt, sugar, peppercorns, chili pepper, and bay leaf into a bowl
2. Add hot water and whisk until salt and sugar are dissolved
3. Add cold water and let cool to room temperature
4. Add lemon and onion
5. Put breasts into 1 gallon plastic bag
6. Pour brine into bag, squeeze out excess air and seal

Let set for at least 2 hours (overnight works very well also) and grill.