Apple Anise Pizza
Asparagus Risotto with Truffled Lobster
Banana Pancakes with Hazelnut Mascarpone Creme
Basil Pasta Rags with Four Cheese Filling & Basil Sauce “Mignonette”
Beer-Braised Beef Back Ribs
Boneless Quail stuffed with Poultry Quenelle and Sautéed Mushrooms
Citrus Tea-Rubbed Halibut
Classic Mexican Mole (with Grilled Chicken and Cashews)
Coffee Spiced Lamb with Minted Coffee Sauce
Farfalle & Asparagus with Lemongrass Cream Sauce
Farfalle with Morels & Spring Peas in a Pernod Cream Sauce
Filetto Tartufato (Filet Mignon with Foie Gras & Truffles)
Fluffy Mascarpone Omelets with Asparagus & Champagne Onions
Gorgonzola-Stuffed Steak with Prosciutto
Gramma Crucitti’s Meatballs
Grilled Chicken Ciabatta Sandwiches with Roasted Pepper Duo
Herb Crusted Veal Roulade with Creamy Leek Sauce & Savory Chocolate Gravy
Herb Crusted Rack of Lamb with Garlic Smashed Potatoes
Lamb and Fresh Herb Khoresh
Lamb and Orange Stew
Lamb Loin with Baby Spinach, Sun-Dried Tomatoes & Bush Tomato Chutney
Lavender & Honey Roasted Chicken
Lobster Arepas
Lobster Ravioli with Vanilla Butter Sauce
Madeira Beef Filet
Magret de Canard au Poivre
Mardi Gras Chicken and Andouille Gumbo
Meat with Aromatic Spiced Coffee Rub
Mediterranean-Style Shrimp with Orzo
Moroccan Pork Tenderloin with Cardamom Glazed Carrots
Moroccan Lemon Chicken with Chickpeas and Honeyed Sauce
Moroccan Spiced Smoked Salmon
Olive Oil Poached Sablefish with Citrus & Thyme
Pistachio Crusted Salmon with Shredded Cabbage & Bailey’s Irish Cream Sauce
Porcini-Dusted Scallops with an Enriched Mushroom Broth
Pork Tenderloin with Asian Honey Glaze
Pouissins en demi-deuil (Truffled Hens)
Roast Venison: A Classic Scottish Recipe
Roasted Prawns with Morels and Red Curry Butter
Roasted Squab (or Cornish Game Hens) with Apple Cinnamon Glaze
Roman Roast Leg of Lamb with Orzo
Rosemary Lobster Fricassé with Baby Vegetables
Sage-Stuffed Pork Chops with Cranberry Glaze
Salmon Fettucini with Creamy Lemon Vinaigrette
Salmon with Lemon-Thyme Persillade Crust and Spiced Parsley Mayonnaise
Sautéed Duck Breast with Green Peppercorns and Morel Cream Sauce
Sea Bass en Papillote with Sweet Chile Hoisin Broth
Seared Scallops with Vanilla Champagne Creme and Haricots Verts
Seared Duck Breast with Figged Port Demi-Glace
Sicilian Sausage and Peppers
Smoked Salmon and Caviar “Pizza”
Southwestern Stuffed Turkey Breast
Spaghetti ai Tartufi Neri (Spaghetti with Black Truffles)
Spaghetti Pie
St. Patrick’s Day Delphi Irish Stew
Steak with Champagne Braised Cippolini Onions & Sage Butter
Thai Red Curry Beef and Pumpkin
Tipsy Pork Chops with Bourbon-Laced Peach Chutney
Trout Filets with Hot Buttered Champagne Sauce
Turkey Gumbo
Turkey Preparations
Turkey and Wild Mushroom Sauce
Vanilla Pancakes with Broiled Vanilla Plums
Veal Saltimbocca
Veal Scallopini with Grapes and Port Wine Reduction
White Pizza with Shrimp, Crab & Asparagus
