Exciting entrees to dazzle your guests!

Baked Salmon Stuffed With Mascarpone Spinach

Baked Whole Sea Bass With Citrus

Beef Tenderloin Steaks With Dried Cherry Port Sauce

Braised Lamb Shanks With Rosemary

Braised Short Ribs With Red Wine Gravy

Brisket With Portobello Mushrooms And Dried Cranberries

Chutney Grilled Pork With Sweet Potatoes And Onions

Cinnamon Lacquered Loin Of Pork With Glazed Sour Apples

Citrus And Ginger Smoked Pork With Pineapple Salsa

Coriander-Spiced Loin Of Lamb With Orange-Chartreuse Sauce

Cranberry And Pecan Crusted Rack Of Pork

Crown Roast Of Lamb With Herb Crust And Wild Rice Stuffing With Raisins And Pine Nuts

Crown Roast Of Pork With Dried Fruit Stuffing

Espresso Roast Duck With Honey-Tangerine Glaze

Fennel And Orange Salmon Baked In Parchment

Greek Style Stuffed Red Snapper With Tomato Coulis

Grilled Duck Breast

Grilled Lamb Chops With Apple-Onion Chutney (Tom's First Place Winner in the Better Homes & Gardens 2006 Easter Recipe Contest

Grilled Lamb Chops With Green And Black Olive Salsa

Hazelnut Stuffed Veal With Madeira And Horseradish Sauces

Individual Beef Wellingtons

Lamb Loin With Mustard And Rosemary

Maine Lobster With Wild Mushrooms

Oysters Rockefeller Stew

Pecan-Crusted Beef Tenderloin With Juniper Juice

Pork Roast With Peppercorn Mustard Crust And Cider Gravy

Pork Tenderloin With Apples And Cider Cream Sauce

Pork Tenderloin With Rhubarb Currant Chutney

Pork Tenderloin With Sweet Riesling Sauce And Toasted Almonds

Rack Of Lamb With Dried Cherry And Green Peppercorn Sauce

Rack Of Lamb With Hazelnut Crust And Caramelized Onions

Rack Of Lamb With Rosemary Scallion Crust

Roast Chicken Provencal

Roast Chicken Stuffed With Spiced Apples

Roast Cornish Hens With Date And Orange Compote

Roast Duck With Port-Marjoram Sauce

Roast Pork Loin With Three-Mushroom Sauce

Roast Pork Tenderloins With Fall Fruit Stuffing

Roast Prime Ribs Of Beef With Herbed Crust, Madeira Sauce And Yorkshire Pudding

Roast Prime Ribs Of Beef With Pink And Green Peppercorn Crust And Red Wine Sauce

Roast Salmon With Bell Pepper-Tomato Vinaigrette

Roast Tenderloin Of Beef With Mushroom-Tarragon Sauce

Roasted Pork Tenderloin With Kumquat Jalapeño Marmalade

Roasted Racks Of Lamb With Malagueta Pepper And Farofa Crust

Slow Roasted Chipotle Salmon

Spinach Stuffed Leg Of Lamb In Pastry

Tenderloin Of Beef With Walnut-Port Stuffing

Veal Breast Stuffed With Corn Bread And Sausage

Veal Rib Roast With Pancetta And Rosemary

ROAST PRIME RIBS OF BEEF WITH HERBED CRUST, MADEIRA SAUCE
AND YORKSHIRE PUDDING

One 4 rib standing rib roast (trimmed weight 10 to 10 1/2 pounds)
1 tablespoon black peppercorns
1 1/2 bay leaves, crumbled (about 3/4 teaspoon)
1/2 stick (1/4 cup) unsalted butter, cut into pieces and softened
1/4 cup plus 1 tablespoon all-purpose flour
2 teaspoons coarsely ground white pepper
1 teaspoon salt 1 pound large shallots (about 1 ½ inches
long), peeled, leaving the ends intact 2 heads of garlic,
separated into cloves but not peeled
Sauce:
1/2 cup dry red wine
2 cups canned beef broth
3 cup Sercial Madeira
1 tablespoon cornstarch parsley sprigs for garnish
Yorkshire Pudding:
1 cup milk at room temperature
2 large eggs at room temperature
3/4 teaspoon salt
1 cup all-purpose flour
1/4 cup reserved rib-roast pan-drippings, fat or    lard
Make the Beef:
Let the rib roast stand at room temperature for 1 hour.
In an electric spice or coffee grinder grind fine the
peppercorns and the bay leaves, in a small bowl combine
well the butter, the flour, the white pepper, the salt,
and the bay leaf mixture, forming a paste, and rub
the meat with the paste. In a roasting pan roast the
meat, rib side down, in a preheated 500F. oven for 30
minutes, reduce the heat to 350F, and roast the meat for
1 hour and 45 minutes to 2 hours more, or until a
meat thermometer inserted in a fleshy section registers
130 F. for medium-rare. Forty minutes before the roast
is done add the shallots and 30 minutes before the
roast is done add the garlic. Transfer the roast to a
heated platter and discard the strings if necessary.
Transfer the shallots and garlic to paper towels to
drain and keep them warm, covered loosely. Let the
roast rest for at least 20 minutes and up to 30 minutes
before carving.
Make the Sauce: Skim the fat from the pan drippings, 
reserving it for the Yorkshire pudding. Add the
red wine, and deglaze the pan over moderately high
heat, scraping up the brown bits. Boil the liquid
until it is reduced by half and transfer it to a
saucepan. Add the broth and 1/4 cup of the Madeira
and boil the mixture for 5 minutes. In a small bowl
dissolve the cornstarch in the remaining 4 teaspoons
Madeira and add the mixture to the pan in a stream,
whisking. Bring the sauce to a boil, whisking, and
boil it for 1 minute until thickened to desired
consistency. Season the sauce with salt and pepper
and transfer it to a heated sauce boat.
Make The Yorkshire Pudding: In a blender blend the
milk, the eggs, and the salt for 15 seconds. With
the motor running add the flour, a little at a time,
 and blend the mixture at high speed for 2 minutes. Let
the batter stand in the blender at room temperature
for 3 hours. In a l0-inch cast-iron skillet heat
the re served fat in a preheated 450F. oven for
10 minutes, or until it is just smoking. Blend the
batter at high speed for 10 seconds and pour it
into the skillet. Bake the pudding in the middle
of the 450 F. oven for 20 minutes, reduce the heat
to 350F, and bake the pudding for 10 minutes more.
Transfer the pudding to a platter and serve it
immediately. Serves 8.
Assemble the Roast: Arrange the shallots, the
and the parsley around the roast and serve the roast
with the sauce and the Yorkshire pudding. Serves
8 generously.

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BEEF TENDERLOIN STEAKS (FILET MIGNON)
WITH HERB CRUST AND CABERNET SAUCE
4 Servings

CROWN ROAST OF PORK WITH DRIED FRUIT STUFFING
Serves 8 to 10

Pork Roast:
1/4 cup fresh lemon juice
2 cloves garlic, peeled and minced
I tablespoon. finely chopped fresh sage leaves
I tablespoon. finely chopped fresh rosemary
I tsp. grated fresh ginger
12 juniper berries, crushed
Salt and freshly ground black pepper
1 crown roast of pork, about 5 pounds.
Stuffing:
1/2 cup brandy
2 cups fresh orange juice
I cup roughly chopped dried pears
I cup roughly chopped dried pitted prunes
1 large onion, peeled and finely chopped
4 cloves garlic, peeled and minced
6 tablespoons. butter
½ lb. sweet pork sausage
8 cups fresh bread crumbs, torn in coarse, irregular
pieces
Salt and freshly ground black pepper

Make Roast:
Preheat oven to 350F.  Mix lemon juice, garlic, sage,
rosemary, ginger, juniper berries, and salt and pepper
to taste in a small bowl.  Rub meat with spice mixture,
then place roast bone side down in a roasting pan. 
Cook 2 1/2 to3 hours (15-18 minutes per lb.), or until
interior reaches 160" on a meat thermometer.
Make Stuffing:
Meanwhile, pour brandy and 1/2 cup orange juice over
pears and prunes in a small bowl.  Set aside for an
hour to allow fruit to soften.  Cook onions and garlic
in butter in a large skillet over low heat until soft,
about 20 minutes.  Raise heat to medium, squeeze sausage
from casing, and cook until crumbly, about 10 minutes. 
Combine sausage mixture, fruit mixture, remaining 1 1/2
cups orange juice, bread crumbs, and salt and pepper to
taste in a large bowl.  Bake in a 9" x 11" pan during
last 35 minutes that meat is roasting.
Assemble Roast:
To serve, invert roast on platter and fill with stuffing. 
Serve remaining stuffing on the side.

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VEAL RIB ROAST WITH PANCETTA AND ROSEMARY
4 Servings

2 ounces pancetta,* coarsely chopped (or bacon)
1 medium garlic clove, coarsely chopped
1/3 cup fine dry unseasoned bread crumbs
1 tablespoon olive oil
1 teaspoon finely chopped fresh rosemary
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
One trimmed 4 chop veal rib roast (about 3 pounds)

*Italian cured bacon-available at specialty stores and
some supermarkets

Preheat the oven to 375F.  In a medium skillet, cook
the pancetta over moderately high heat, stirring
occasionally, until it begins to brown and render its
fat, about 5 minutes.  Using a slotted spoon, transfer
the pancetta to a cutting board.  Discard all but 1
tablespoon of the fat in the skillet.  Mince the
pancetta and garlic together and transfer to a small
bowl.  Add the reserved pancetta fat, the bread crumbs,
1 teaspoon of the olive oil and the rosemary, salt and
pepper.  Place the veal roast, meaty side up, in a
roasting pan and spread the bread crumb mixture over
the exposed meat, pressing firmly to adhere. Drizzle
the remaining 2 teaspoons olive oil on the bread crumbs. 
Roast the veal for about 1 hour, until the crumbs are
golden brown and an instant-read thermometer inserted
in the thickest part of the roast without touching the
bone reads 125F.  Tent roast with foil and let the veal
roast stand for about 15 minutes before carving it into
individual chops.

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HAZELNUT STUFFED VEAL WITH MADEIRA AND HORSERADISH SAUCES
8 Servings

For Madeira and Red Wine Vinegar Sauce:
3 tablespoons unsalted butter
1/2 cup minced shallots
2 1/2 cups Madeira
1 3/4 cups Browned Beef Demiglace (highly reduced beef
stock)
1 tablespoon red wine vinegar
cayenne pepper
salt and pepper
For Stuffing:
1 cup hazelnuts, toasted, husked and coarsely chopped
1 cup fresh bread crumbs
4 ounces thinly sliced  thinly sliced prosciutto, diced
2 medium garlic cloves, minced
2 tablespoons (l/4 stick) unsalted butter
1 medium onion, chopped
Salt and freshly ground pepper
For Veal Roast:
1 3 1/2 pound boned leg of veal
1 cup chicken broth
1/4 cup (l/2 stick) butter
Horseradish·Veloute Sauce:
3 tablespoons unsalted butter
3 tablespoons all purpose flour
2 cups Veal Demiglace (highly reduced veal stock-
could also use the beef above)
5 to 6 teaspoons prepared horseradish

Make Madeira Sauce:
Melt butter in heavy medium saucepan over medium-low
heat.  Add shallots and cook until tender, stirring
occasionally, about 3 minutes.  Add Madeira and boil
until reduced to 1/3 cup, about 30 minutes.  Strain
sauce. Return to clean pan.  Add demi-glace and vinegar. 
Boil until thickened to sauce consistency, about 2
minutes.  Season with cayenne and salt. (Can be
prepared I day ahead. Cover and refrigerate. Reheat
before serving.)
Make Stuffing:
Combine first 4 ingredients in medium bowl. Melt 2
tablespoons butter in heavy medium skillet over medium-
low heat.  Add onion and cook until tender, stirring
occasionally, about 8 minutes.  Cool completely.  Add
to bread crumb mixture.  Season with salt and pepper.
Make Veal:
Preheat oven to 450F.  Open veal on work surface, cut
side up.  Season with salt and pepper.  Mound stuffing
down center.  Fold short ends in, then roll roast
into cylinder, starting at one long side.  Tie with
string at 1 inch intervals to hold shape.  Place in
roasting pan, fat side up.  Add broth and 1/4 cup
butter to pan.  Roast 20 minutes, basting meat
frequently.  Reduce temperature to 350F and continue
cooking until thermometer inserted in thickest part
of meat registers 165F, basting occasionally, about 1
1/2 hours.  Transfer meat to heated platter. Tent
with foil and let rest 20 minutes
Make Horseradish Sauce: 
Melt butter in heavy medium saucepan over medium-low
heat.  Add flour and stir 3 minutes.  Remove from heat
and whisk in demi-glace.  Boil until thickened and
sauce coats spoon, stirring constantly, about 5
minutes.  Add horseradish as desired. 
Assemble Roast:
Cut meat into 3/8 inch-thick slices, discarding string.
Spoon 3 tablespoons Madeira sauce on half of each
heated plate. Spoon 3 tablespoons horseradish sauce
on other half of plate.  Arrange 2 veal slices in
center of plate.

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VEAL BREAST STUFFED WITH CORN BREAD AND SAUSAGE
4 Servings

Ask your butcher to make a "pocket" in the veal breast
for you.

Stuffing:
1 tablespoon olive oil
1 pound sweet Italian sausage casings removed
1 cup chopped celery
1 cup chopped onion
3 cups 3-day-old corn bread crumbs
1/2 teaspoon dried red pepper flakes
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
2 eggs, beaten to blend
1/2 cup pine nuts toasted (about 2 1/2 ounces)
Veal Breast:
1 4 pound veal breast, trimmed, with pocket
2 tablespoons dried basil, crumbled or 4 tablespoons
fresh basil chopped
1 teaspoon dried rosemary, crumbled or 2 teaspoons
fresh rosemary chopped
8 tablespoons white wine vinegar
1 ½ cups chicken stock or no fat, low salt canned
chicken broth

Heat 1 tablespoon oil in heavy large skillet over
medium-high heat.  Add sausage, celery and onion and
cook until brown, stirring frequently, about 12 minutes.
Transfer mixture to large bowl.  Add corn bread
crumbs, red pepper flakes, salt and pepper. Mix in
eggs and pine nuts.  Set stuffing aside.  Position
rack in center of oven and preheat to 400F.  Arrange
veal bone side down on work surface.  Fill pocket with
stuffing.  Close with skewer.  Place any remaining
stuffing in small baking dish; covered with foil. 
Place veal in large roasting pan.  Rub outside with
basil and rosemary.  Sprinkle with 3 tablespoons
vinegar.  Roast veal 30 minutes.  Reduce oven
temperature to 350F.  Combine remaining 5 tablespoons
vinegar with chicken stock. Continue roasting veal 2
hours, basting every 30 minutes with stock mixture
and pan drippings. (Place stuffing in baking dish in
oven for last 30 minutes.)  Transfer veal to heated
platter.  Slice thinly. Serve with any extra stuffing.

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CROWN ROAST OF LAMB WITH HERB CRUST AND WILD RICE
STUFFING WITH RAISINS AND PINE NUTS
10 Servings

For Lamb Roast:
1/3 cup olive oil
1/4 cup chopped fresh parsley
2 tablespoons Dijon mustard
4 garlic cloves
4 teaspoons dried rosemary crumbled or 3 tablespoons
fresh rosemary chopped
1 bay leaf, crumbled
1 crown roast of lamb made from 4 well-trimmed racks
of lamb (about 6 pounds total)
Paper chop frills (optional)
For Wild Rice Stuffing with Raisins and Pine Nuts:
1/2 cup golden raisins
5 tablespoons tawny port
1/2 pound thinly sliced pancetta* or bacon, chopped
2 small onions, finely chopped
2 carrots, peeled, finely chopped
2 celery stalks, finely chopped
2 cups wild rice
1 teaspoon dried crumbled rosemary, or 2 teaspoons
chopped fresh rosemary
1 bay leaf, crumbled
l/2 teaspoon dried thyme, crumbled or 2 teaspoons
chopped fresh thyme
3 cups chicken stock or no fat, low salt canned
chicken broth
1/2 large granny smith apple, peeled, finely chopped
1/2 cup toasted pine nuts

*Italian cured bacon

Make the Lamb Roast:
Blend first 6 ingredients in processor until well
combined.  Place lamb in roasting pan.  Rub herb
mixture over lamb.  Cover; chill overnight. Let stand
1 hour at room temperature before continuing.  Preheat
oven to 450F.  Roast lamb 20 minutes. Reduce oven
temperature to 350F.  Continue roasting lamb until
meat thermometer inserted into center registers 130F
for medium-rare, about 20 minutes. Transfer roast to
platter.  Fill center of roast with rice stuffing.
Flare paper chop frills over bone tips, if desired. 
Surround with vegetables.
Make the Stuffing:
Combine raisins and Port in small bowl.  Let stand 1
hour at room temperature.  Cook pancetta in heavy
large skillet over medium-high heat until brown,
stirring often, about 8 minutes. Transfer to bowl
using slotted spoon.  Add onions, carrots and celery
to skillet and sauté until tender, about 12 minutes. 
Mix in rice, rosemary bay leaf and thyme.  Add stock. 
Cover and simmer until rice is tender and liquid is
absorbed, stirring occasionally, about 1 hour I5 minutes.
Can be made I day ahead.  Cover; chill.  Bring to room
temperature before continuing.) Preheat oven to 350F. 
Mix pancetta, raisin mixture, apple and pine nuts into
stuffing. Season with salt and pepper.  Transfer to
baking dish.  Cover and bake until hot, about 20
minutes. 

RACK OF LAMB WITH ROSEMARY SCALLION CRUST
Serves 2

1 1/2 tablespoons olive oil
1/4 teaspoon dried hot red pepper flakes
1 garlic clove, minced
3 tablespoons thinly sliced scallion including the
green part
1 teaspoon dried rosemary, crumbled or 2 teaspoons
fresh rosemary chopped
1/2 cup fresh bread crumbs
a 1 ¼ pound trimmed and frenched single rack of lamb
(7 or 8 ribs)
watercress sprigs for garnish if desired

In a small skillet heat the oil over moderate heat
until it is hot but not smoking, add the red pepper
flakes, and cook them, stirring, for 10 seconds.  Add
the garlic and cook it, stirring, for 30 seconds.  Add
the scallion and the rosemary and cook the mixture,
stirring, for 10 seconds.  Stir in the bread crumbs and
salt and pepper to taste and remove the skillet from
the heat. Heat an ovenproof skillet over moderately
high heat until it is hot and in it brown the lamb,
seasoned with salt and pepper, turning it, for 5 minutes,
or until the sides and the ends are browned evenly. 
Pour off any fat from the skillet, arrange the lamb,
fat and meat side up, and pat the crumb mixture evenly
on the fat and meat side of the lamb.  Bake the lamb
in the middle of a preheated 475F. oven for 15 minutes,
or until a meat thermometer registers 130F. for medium-
rare meat.  Transfer the lamb to a platter, let it
stand, uncovered, for 10 minutes, and garnish it with
the watercress. 

RACK OF LAMB WITH HAZELNUT CRUST AND CARAMELIZED ONIONS 
4 Servings

For sauce:
2 pounds lamb neck bones
1 tablespoon unsalted butter
3/4 cup finely chopped shallots
2/3 cup Madeira
2 cups unsalted beef broth
2 cups low-salt chicken broth
For onions:
1 1/2 tablespoons olive oil
3 large onions, sliced
2 tablespoons golden brown sugar
1 cup dry red wine
1/4 cup balsamic vinegar or red wine vinegar
For hazelnut crust:
1 3/4 cups fresh white bread crumbs
1 1/2 cups chopped fresh parsley
1/2 cup hazelnuts, toasted
1 1/2 teaspoon fresh thyme minced
1 1/2 teaspoons honey
3 tablespoons (about) olive oil
2 2 1/3-pound racks of lamb, excess fat trimmed
1/4 cup (1/2 stick) chilled unsalted butter,
cut into pieces

Make sauce:
Preheat oven to 400F. Place neck bones in large
roasting pan. Roast until very brown, about 1 hour.
Melt butter in heavy large saucepan over medium heat.
Add shallots and sauté 3 minutes. Add Madeira and boil
3 minutes. Add bones and both broths and bring to boil.
Reduce heat and simmer until liquid is reduced to
1 cup, about 35 minutes. Strain into bowl.
Make onions:
Heat oil in heavy large saucepan over medium-high heat.
Add onions and cook until deep golden brown, stirring
frequently, about 10 minutes. Reduce heat to medium.
Sprinkle sugar over onions and sauté 5 minutes.
Increase heat to high. Add wine and vinegar and boil
until almost no liquid remains in pan, about 10 minutes.
Season with salt and pepper.
Make crust:
Finely chop bread crumbs, parsley, hazelnuts and thyme
in processor. Blend in honey. Add enough oil by
tablespoons to form mixture that holds together
when pressed in palm of hand. (Sauce, onions and
hazelnut crust can be prepared 1 day ahead. Cover
separately and chill.) Preheat oven to 400F. Place
lamb racks in large roasting pan. Season lamb with
salt and pepper. Press hazelnut crust mixture over
rounded side of lamb racks. Roast until meat thermometer
inserted into center registers 130F for medium-rare,
about 25 minutes. Let lamb stand 10 minutes. Stir onions
over medium heat until heated through. Bring sauce to
simmer. Add 1/4 cup unsalted butter to sauce and whisk
until melted. Spoon onions onto plates. Cut lamb
between bones and divide among plates. Spoon sauce
around lamb and serve.

ROASTED CORNISH HENS WITH DATE AND ORANGE COMPOTE 
4 Servings

ROAST PORK LOIN WITH THREE-MUSHROOM SAUCE 
4 Servings

2 cups water
1 ounce dried porcini mushrooms**
2 tablespoons olive oil
6 ounces fresh Portobello mushrooms, stemmed, caps sliced**
6 ounces fresh shitake mushrooms, stemmed, caps sliced**
6 tablespoons finely chopped shallots
3/4 cup cream Sherry
3 1/2 cups low fat no-salt beef broth
4 garlic cloves, minced
2 tablespoons dried rosemary or 4 tablespoons fresh chopped
2 l0-ounce pork tenderloins

See my Supplier page for mushroom dealers

Combine 2 cups water and porcini in heavy small saucepan.
Bring water to boil. Remove from heat. Let stand until
porcini are soft, about 30 minutes. Drain porcini,
reserving soaking liquid. Coarsely chop porcini. Heat
oil in heavy large skillet over medium-high heat. Add
Portobello's, shiitakes and shallots and sauté until
shallots are tender, about 5 minutes. Add Sherry and
boil until most of liquid evaporates, about 4 minutes.
Add stock, chopped porcini and reserved soaking liquid,
discarding any sediment at bottom. Boil until sauce
thickens slightly and liquid is reduced by half, about
30 minutes. Season with salt and pepper. (Can be made 1
day ahead. Cover; chill.) Preheat oven to 425F. Combine
garlic and rosemary in small bowl. Sprinkle pork with salt
and pepper. Rub garlic mixture over pork. Place pork on
heavy baking sheet. Roast 10 minutes. Reduce oven
temperature to 350F. Continue to roast until meat
thermometer inserted into thickest part of pork
registers 155F, about 10 minutes. Transfer pork to
work surface. Tent with foil. Bring sauce to simmer.
Stir in any pan juices from pork. Cut pork into 1-inch
thick slices. Arrange on plates. Spoon sauce over
and serve.

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LAMB LOIN WITH MUSTARD AND ROSEMARY
Serves 2 to 4

BRAISED LAMB SHANKS WITH ROSEMARY
Serves 6

6 lamb shanks (about 5 pounds total)
2 tablespoons olive oil
2 medium onions, chopped
3 large carrots, peeled, cut into 1/4-inch-thick rounds
10 garlic cloves, minced
1 750-ml bottle dry red wine
1 28-ounce can diced tomatoes with juices
1 14 1/2-ounce can low salt, no fat chicken broth
1 14 1/2-ounce can low salt, no fat beef broth
5 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh thyme
2 teaspoons grated lemon peel

Sprinkle shanks with salt and pepper. Heat oil in heavy
large pot over medium high heat. Working in batches, add
shanks to pot and cook until brown on all sides, about
8 minutes. Transfer shanks to bowl. Add onions, carrots
and garlic to pot and sauté until golden, about 10
minutes. Stir in all remaining ingredients. Return
shanks to pot pressing down to submerge. Bring liquids
to boil. Reduce heat to medium-low. Cover; simmer
until meat is tender, about 2 hours. Uncover pot;
Simmer until meat is very tender, about 30 minutes
longer. (Can be made 1 day ahead. Chill until cold;
cover and keep chilled. Rewarm over medium heat before
continuing) Transfer shanks to platter; tent with foil.
Boil juices in pot until thickened, about 15 minutes. 
Season with salt and pepper. Spoon over shanks.

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CINNAMON LACQUERED LOIN OF PORK WITH GLAZED SOUR APPLES
Serves 6

3 pound Pork Loin Whole untrimmed roast (You can also do this
with a pork tenderloin)
For Cinnamon Lacquer:
1/2 cup sugar
1 teaspoon ground cinnamon
1/2 cup white vinegar
1 cup apple juice or cider
1 tablespoon butter
For Swiss Chard:
1 lb. Swiss chard (you may substitute spinach)
1 strip bacon chopped
1 tablespoon  butter
For Sour Apples:
2 granny smith apples
1 tablespoon butter
1/4 cup apple juice or cider

Melt butter, add the sugar and cinnamon, then the vinegar
and add the apple juice and reduce to a glaze consistency.
Season the pork with salt and pepper and roast the pork for
30 to 45 minutes in a 375F oven until the internal
temperature of the pork is 160F. (If you do the recipe with a
pork tenderloin, roast the tenderloin at 350 for 15-17 minutes
until medium.)  Let roast rest for 10 minutes and then slice.

Sauté the shallots and bacon in the butter, add the Swiss chard
and season with salt and pepper.

Slice the apples into rings width). Reduce the apple juice (cider) to a glaze.
Sauté and brown the apple slices in the cider butter, add the cinnamon
lacquer to coat the apples and then pour the apples and lacquer over
the sliced pork. Arrange the Swiss chard on the plate. Then place
the pork and apples on top of the Swiss chard.

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ROAST DUCK WITH PORT-MARJORAM SAUCE
4 Servings

ROAST TENDERLOIN OF BEEF WITH MUSHROOM-TARRAGON SAUCE
Makes 4 servings   

2 tablespoons olive oil
1 1 3/4-pound beef tenderloin), trimmed, tied
2 tablespoons (1/4 stick) butter
1/4 cup minced shallots
1/2 pound mushrooms, sliced (use any mushrooms you prefer, regular, Shitake, Cremini, or any type of wild mushroom)
1 tablespoon minced fresh tarragon or 1 teaspoon dried
1/2 teaspoon salt
1/4 cup dry red wine
1 1/4 cups beef stock or canned low salt, no fat broth
1 1/2 tablespoons cornstarch

Position a rack in the center of the oven and preheat to 400F. Heat the oil in a heavy large skillet over high heat. Pat the beef dry. Add the beef to the skillet and brown on all sides, turning frequently, about 7 minutes. Place a rack in the roasting pan. Transfer the beef to the rack (do not clean skillet). Roast the beef to the desired doneness or until meat thermometer inserted into center registers 125F for rare, about 25 minutes. Remove the beef from the roasting pan and tent with foil. Meanwhile, pour the oil from skillet. Add the butter to the same skillet and melt over medium-low heat. Add the shallots; sauté 1 minute. Add the mushrooms, tarragon and salt. increase heat to medium, cover and cook until the mushrooms release juices, stirring once or twice, about 5 minutes. Add the wine and bring to a boil. Boil uncovered until almost no liquid remains, about 2 minutes. Mix in 1 cup stock. Stir the cornstarch with the remaining 1/4 cup stock in a small bowl. Add the cornstarch mixture to the mushroom sauce and bring to a boil, stirring constantly. Boil until thickened, about 1 minute. Remove strings from the beef. Cut the beef into 1/2-inch-thick slices. Overlap beef slices  on plates. Spoon the sauce over and serve.

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OYSTERS ROCKEFELLER STEW
Serves 2 as a main course or 4 as an appetizer   

1 pint freshly shucked oysters, with liquor (liquid from oysters)
1/4 cup butter
1 onion, finely chopped
1 rib celery, finely chopped
1 cup low salt, no fat chicken broth
1 cup whipping or heavy cream
1/2 cup brut sparkling wine
1 1/2 teaspoons Worcestershire sauce
1 1/2 teaspoons celery salt
1/2 teaspoon anise seeds, finely crushed (using either a spice grinder or mortar and pestle)
1/4 teaspoon freshly ground white pepper (could use black but will not be as esthetically pleasing)
1/8 teaspoon cayenne pepper
1 (10-ounce) bag baby spinach, coarsely chopped (about 8 cups)

Drain the oysters and reserve the oyster liquor. Melt the butter in very large saucepan or Dutch Oven over medium heat. Add the onion and celery and cook 5 minutes or until softened. Stir in the broth, cream, wine and 1/3 cup of the reserved oyster liquor. Discard the remaining liquor. Bring the mixture to a boil. Reduce heat to low and simmer for 5 minutes. Stir in the Worchester sauce, celery salt, pepper and cayenne and simmer for 5 minutes. Add the drained oysters and spinach. Bring to a simmer and simmer for 4 minutes or until the edges of the oysters are curled and spinach is wilted. Ladle into bowls and serve.

CORIANDER-SPICED LOIN OF LAMB WITH ORANGE-CHARTREUSE SAUCE
Makes 6 servings   

3 tablespoons of Dijon mustard
1 teaspoon kosher salt, plus more to taste
Freshly ground black pepper to taste
1 3-pound loin of lamb, at room temperature
3 tablespoons cracked coriander seeds
1 tablespoon olive oil
6 tablespoons demiglace*
2 tablespoons Chartreuse liquor
1/4 cup freshly squeezed orange juice
1/2 teaspoon ground coriander
1/2 teaspoon grated orange zest

*A highly concentrated beef or veal stock reduction, available at many supermarkets and from D'Artagnan

Preheat the oven to 325F. Stir together the mustard, salt and pepper and rub the mixture all over the lamb. Spread the coriander seeds on a sheet of waxed paper and turn the lamb to coat it with the seeds on all sides. Heat the oil in a large heavy ovenproof skillet over medium heat. Add the lamb and brown on all sides. Place the skillet in the oven and roast the lamb until medium rare, about 25-35 minutes. Remove the lamb from the skillet and cover with foil to keep warm. Discard the fat. Add the demi-glace and Chartreuse to the skillet and simmer, stirring, over medium heat for about 2 minutes. Stir in the orange juice, coriander, orange zest and pepper to taste. Season with salt, if needed. Carve the lamb and serve immediately with a little sauce drizzled over the top.

BAKED SALMON STUFFED WITH MASCARPONE SPINACH
Makes 8 servings    

1 l0-ounce bag fresh spinach leaves
1/2 cup cream cheese (about 4 ounces), room temperature
1/2 cup mascarpone cheese, room temperature *
Pinch of ground nutmeg
8 6- to 8-ounce salmon fillets with skin (each about 1 inch thick)
Olive oil
2 2/3 cups fresh bread crumbs from French bread with crust
1/2 cup (1 stick) butter, melted
1/2 cup freshly grated Parmesan Reggiano cheese

*Italian cream cheese sold at Italian markets and also at many supermarkets.  Also available at Ideal Cheese

Cook the spinach in boiling water just until wilted, about 30 seconds. Drain and rinse with cold water. Squeeze the spinach dry, then finely chop. Place the spinach in a small bowl. Mix in cream cheese, mascarpone and ground nutmeg. Season to taste with salt and pepper. Cut one 3/4-inch-deep, 2 1/2-inch-long slit down the center of the top side of each salmon fillet, forming a pocket for the spinach mixture. Fill each slit with the spinach mixture, dividing equally among the salmon fillets. (Can be made 4 hours ahead. Cover and refrigerate.) Preheat the oven to 450F. Brush a rimmed baking sheet with olive oil. Sprinkle the salmon fillets with salt and pepper. Mix the bread crumbs, melted butter and Parmesan cheese in a medium bowl. Top each salmon fillet with bread crumb mixture, pressing to adhere. Place the salmon fillets, skin side down, on the prepared baking sheet. Bake the salmon until opaque in the center about 12 minutes. Transfer to plates and serve.

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For the chicken:
2 tablespoons olive oil
1/2 teaspoon paprika
Two 3 1/2- to 4-pound chickens, rinsed and patted dry
freshly ground black pepper to taste
1/4 teaspoon dried thyme, crumbled or 1 teaspoon fresh thyme leaves finely chopped
1/4 teaspoon cayenne pepper
For the stuffing:
1 1/2 pounds tart apples (like Granny Smith)
3 tablespoons fresh lemon juice
2 1/2 tablespoons sugar
1/2 teaspoon salt
1/4 teaspoon dried thyme, crumbled or 1 teaspoon fresh thyme leaves finely chopped
1/4 teaspoon cinnamon
1/4 teaspoon cayenne
freshly ground black pepper to taste

In a small bowl stir together the oil and the paprika. Put the chickens on a rack in a roasting pan, brush them with the paprika mixture, and sprinkle them with the black pepper, the thyme, the cayenne, and salt to taste. Peel and core the apples, cut them into 1/4-inch dice, and in a bowl combine them with the lemon juice, the sugar, the salt, the thyme, the cinnamon, the cayenne, and the black pepper, tossing the mixture well. Fill the chicken cavities with the stuffing and close them with wooden picks. Roast the chickens in the middle of a preheated 450 F. oven for 20 minutes, reduce the heat to 325F, and roast the chickens, basting them with the pan juices twice, for 35 to 45 minutes, or until the juices run clear when the meaty part of a thigh is pricked or a meat thermometer inserted in a breast registers 170F. Transfer the roasted chickens to a large platter and let them stand for 15 minutes covered with foil before carving.

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PORK TENDERLOIN WITH SWEET RIESLING SAUCE AND TOASTED ALMONDS
Makes 4 servings   

2 tablespoons slivered almonds
1 1/4 pounds pork tenderloin, cut into 1-inch-thick medallions (you can also use the whole pork tenderloin)
Kosher salt and freshly ground pepper
2 tablespoons all-purpose flour
3 1/2 tablespoons unsalted butter
1 tablespoon olive oil
1 medium onion, very thinly sliced
1 teaspoon minced garlic
1/2 cup late-harvest Riesling (sweet dessert wine)
1/2 cup chicken stock or low-salt, no fat canned broth
1  teaspoon minced green peppercorns packed in brine or a tiny sprinkle of dried pepper flakes
3 tablespoons white balsamic vinegar
1 1/2 teaspoons chopped fresh thyme leaves or 1/2 teaspoon dry thyme crumbled

In a small skillet, toast the slivered almonds over moderately high heat, tossing occasionally, until they are golden, about 2 minutes. Let cool. Season the pork medallions with salt and pepper, then coat in the flour. in a large skillet, melt 2 tablespoons of the butter in the olive oil. Add the medallions and cook over moderately high heat until lightly browned on both sides and just cooked through, about 4 minutes. Transfer to a plate. (If you are using the whole prok tenderloin, preheat the oven to 400F.  Then brown the roast and pan roast it for 15-17 minutes.  Let it rest for about 5 minutes and slice 1/4 to 1/2 inch slices.) Add the onion to the skillet and cook over moderate heat until softened and just beginning to brown, about 4 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the Riesling, stock, peppercorns/flakes, vinegar and thyme and bring to a boil. Cook over high heat, scraping up any browned bits from the bottom of the pan, until the liquid has reduced by 1/2 about 5-7 minutes. Return the meat to the skillet and simmer until hot, about 1 minute. Transfer to a platter. Add the remaining 1 1/2 tablespoons of butter to the sauce and cook over moderate heat, swirling, just until the butter is melted. Pour the sauce over the pork, garnish with the toasted almonds and serve.

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