Prime Beef Filet with Black Cherry and Toasted Walnut Sauce

2 teaspoons dry English mustard
1 teaspoon kosher salt
1 teaspoon coarsely ground black pepper
1/2 teaspoon granulated garlic
1/2 teaspoon cayenne pepper
2 prime beef filets
1 tablespoon canola oil
2 tablespoons unsalted butter
2 tablespoons dried black cherries
1/4 cup medium walnut pieces
1 tablespoon chopped fresh garlic
1/2 cup dry red wine
1/2 cup beef stock
1 tablespoon prepared cranberry sauce
Kosher salt
Freshly ground black pepper
1 tablespoon cornstarch (optional)

1. Preheat oven to 400°F.
2. To prepare the seasoning rub, combine all ingredients in a bowl. Rub each filet generously with the rub.
3. Preheat an ovenproof sauté pan on the stove over medium-high heat. Add canola oil to the pan.
4. Place both filets in the pan and sear for about 3 minutes. Turn over and sear for 2 minutes.
5. Place the pan in the oven for about 5 minutes for medium-rare. Add 1 1/2
minutes of cooking time for each level of doneness. Remove filets from the pan and let rest.
6. Place the pan on the stove and heat to medium-high. Add butter, cherries,walnuts and garlic; sauté for about 2 minutes.
7. Add wine and cook until reduced by half. Add beef stock and reduce by half.
8. Add cranberry sauce and salt and pepper to taste; reduce heat to medium-low so the sauce simmers.
9. For a thicker sauce,mix cornstarch with 2 tablespoons water to create a slurry. Add a teaspoon of the slurry to the sauce and stir for 10 seconds.
Repeat until desired consistency is achieved.
Makes 2 servings.

Latin Marinated Cedar Plank Pork Filets

2 pork filets (cut from loin)
1 cedar plank
MARINADE
1/4 cup olive oil
1 cup orange juice
1 bunch fresh cilantro, chopped fine
1/4 cup light brown sugar
1 tablespoon cayenne pepper
1/4 cup paprika
1/4 cup ground cumin
2 tablespoons ground coriander seed
1 tablespoon kosher salt
1 tablespoon finely ground black pepper

1. Place all marinade ingredients and pork in a large zipper-lock bag and shake to mix thoroughly. Marinate in the refrigerator for 4-24 hours.
2. Place cedar plank in water to cover and soak for 2 hours.
3. Preheat grill to medium-high.
4. Place soaked cedar plank over the hottest part of the grill for 3 minutes.
5. Flip the plank to the other side and place marinated pork on the plank.
6. Move the plank over indirect heat and cook for 20-25 minutes, checking every 5 minutes to make sure the plank has not caught fire but is smoldering.
7. Remove the plank from the grill when the pork has an internal temperature of 150°F. Let pork rest for a couple of minutes before serving.
8. Slice pork and serve on the cedar plank.
Makes 3-4 servings.

Cranberry-Sage Double-Cut Pork Chops

4 double-cut pork chops
BRINE
2 cups hot water
3 tablespoons kosher salt
3 tablespoons dark brown sugar
2 tablespoons minced garlic
1 cup cold water
2 tablespoons black peppercorns
1 teaspoon ground cinnamon
3 whole cloves
1 bay leaf
1 teaspoon ground allspice
2 teaspoons ground coriander
DRY RUB
2 tablespoons kosher salt
1 tablespoon ground black pepper
1 tablespoon dry mustard
1 tablespoon granulated garlic
1 teaspoon light brown sugar
CRANBERRY-SAGE SAUCE
1 tablespoon unsalted butter
1 teaspoon minced garlic
2 teaspoons minced shallot
1 1/4 cups dry white wine
2 tablespoons jus from roasting pan
1 cup whole berry cranberry sauce
1 tablespoon slivered fresh sage leaves
1 teaspoon kosher salt
1 teaspoon ground black pepper

1. To prepare brine, combine hot water, salt and sugar in a bowl. Whisk until sugar and salt dissolve. Add remaining ingredients and refrigerate until chilled.
2. Place pork chops in a large dish, add brine, cover and refrigerate for up to 4 hours.
3. Combine all dry rub ingredients. Remove chops from brine and rub with the dry rub.
4. Preheat oven to 350°F.
5. Place chops on an oiled sheet pan and bake for 14-18 minutes, or until internal temperature is 150°F. Let chops rest for a few minutes before serving.
6. To prepare sauce,heat a saucepan to medium-high. Add butter,garlic and shallot; sauté briefly (do not burn).
7. Add wine and cook for about 2 minutes. Add pan jus, cranberry sauce, sage, salt and pepper. Reduce heat to medium-low and simmer for 30 seconds, then adjust seasoning to taste.
8. Serve sauce with pork chops.
Makes 4 servings.

Mexican Chicken Soup

4 Gold Kist Farms* boneless,skinless split chicken breasts
Good olive oil
Kosher salt
Freshly ground black pepper
2 cups chopped onions
1 cup chopped celery
2 cups chopped carrots
4 large garlic cloves, chopped
2 1/2 quarts homemade chicken stock
1 28-ounce can whole tomatoes in puree, crushed
2-4 jalapeño peppers, seeded and minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4-1/2 cup chopped fresh cilantro (optional)
6 6-inch fresh white corn tortillas
FOR TOPPING
Sliced avocado, sour cream,grated Cheddar cheese and broken tortilla chips

1. Preheat oven to 350°F.
2. Place chicken breasts on a sheet pan. Rub with olive oil and sprinkle with salt and pepper to taste. Roast for 30 minutes, or until done. When the chicken is cool enough to handle, shred the meat. Cover and set aside.
3. Meanwhile, heat 3 tablespoons olive oil in a large pot. Add onions, celery and carrots, and cook over medium-low heat for 10 minutes, or until onions start to brown. Add garlic and cook for 30 seconds.
4. Stir in chicken stock, tomatoes with their puree, jalapeños, cumin, coriander, 1 tablespoon salt (depending on saltiness of chicken stock),1 teaspoon pepper and cilantro, if using.
5. Cut tortillas in half and then crosswise into 1/2-inch strips and add to the soup.
Bring soup to a boil, then lower heat and simmer for 25 minutes.
6. Add shredded chicken and season to taste.
7. Serve hot topped with avocado, sour cream, cheese and tortilla chips.
Makes 6-8 servings.

Grilled Lemon Chicken

3/4 cup freshly squeezed lemon juice (4 lemons)
3/4 cup good olive oil
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon minced fresh thyme leaves or 1/2 teaspoon dried
2 pounds Gold Kist Farms* boneless, skinless split chicken breasts (about 6)
SATAY DIP
1 tablespoon olive oil
1 tablespoon dark sesame oil
2/3 cup small-diced red onion
1 1/2 teaspoons minced garlic
1 1/2 teaspoons minced fresh ginger root
1/4 teaspoon crushed red pepper flakes
2 tablespoons good red wine vinegar
1/4 cup light brown sugar, packed
2 tablespoons soy sauce
1/2 cup smooth peanut butter
1/4 cup ketchup
2 tablespoons dry sherry
1 1/2 teaspoons freshly squeezed lime juice

1. Whisk together lemon juice, olive oil, salt, pepper and thyme; pour over chicken breasts. Cover and marinate in the refrigerator for 6 hours or overnight.
2. Heat a charcoal grill and cook chicken for 10 minutes on each side, or until just cooked through. Cool slightly and cut diagonally in 1/2-inch-thick slices. Skewer with wooden sticks.
3. To prepare the Satay Dip, place olive oil, sesame oil, red onion, garlic, ginger and red pepper flakes in a pot and cook over medium heat until onion is transparent, 10-15 minutes. Whisk in remaining ingredients; cook for 1 more minute. Let cool. Serve dip with chicken skewers.
Makes 6 servings.
Variations: Omit the marinade and substitute 2 pounds of Gold Kist Farms marinated boneless, skinless split chicken breasts (Teriyaki, Lemon Herb or Roasted Garlic & Herb). Baste chicken with olive oil during grilling.

Chicken with Morels

1 ounce dried morels, soaked for 30 minutes in 3 cups very hot water
6 Gold Kist Farms* boneless, skinless split chicken breasts Kosher salt
Freshly ground black pepper
All-purpose flour, for dredging
1/4 cup clarified butter (see note)
1/3 cup chopped shallots
1 tablespoon minced garlic
1 cup Madeira wine
1 cup crème fraîche
1 cup heavy cream
2 tablespoons freshly squeezed lemon juice

1. Preheat oven to 375°F. Lift morels carefully from water, leaving any grit behind. Rinse a few times to be sure all grittiness is gone. Dry lightly with paper towels and set aside. Discard the liquid.
2. Sprinkle chicken breasts with salt and pepper to taste. Dredge in flour and shake off excess. Heat half of clarified butter in a large sauté pan over medium-low heat and cook chicken in 2 batches until browned on both sides, 8-10 minutes. Remove to an ovenproof casserole.
3. Add remaining clarified butter to the pan along with shallots,morels and garlic. Sauté over medium heat for 2 minutes, stirring constantly.
4. Pour in Madeira and cook over high heat to reduce liquid by half, 2-4 minutes. Add crème fraîche, cream, lemon juice,1 teaspoon salt and 3/4 teaspoon pepper. Boil until mixture starts to thicken,5-10 minutes.
5. Pour the sauce over chicken and bake for 12 minutes,or until chicken is heated through.
Makes 6 servings.
Note: To clarify butter,melt in a saucepan over low heat. Remove white foam on the surface, then let butter sit at room temperature until solids sink. Pour off golden liquid and discard white sediment.

Seared Lamb Chops with Olive Jus

OLIVE COMPOUND
4 tablespoons (1/2 stick) butter, softened
2 teaspoons Dijon mustard
1 tablespoon minced fresh basil
2 teaspoons minced garlic
2 teaspoons minced lemon zest
2 tablespoons finely chopped Italian parsley
1/4 cup pitted kalamata olives, chopped
8 thick Australian loin lamb chops
Kosher salt
Coarsely ground black pepper
3 tablespoons olive oil, or as needed
1 cup chicken stock or demi-glace
Italian parsley sprigs, for garnish

1. To prepare Olive Compound, in a mixer or food processor,whip butter with all ingredients except olives until fluffy and well combined. Mix in olives. This can be made in advance and refrigerated for 1 week,or frozen for 1 month.
2. When ready to cook the lamb, have olive compound at room temperature. Preheat oven to 475°F.
3. Salt and pepper chops liberally on both sides. Heat 1 tablespoon oil in a heavy skillet over medium-high to high heat. When very hot, add 2-3 chops, being careful not to overcrowd. Quickly sear on each side until browned but not cooked through. Transfer to a rack over a rimmed baking sheet. Repeat with remaining chops, using additional oil as needed. Reserve skillet to make sauce.
4. Roast lamb for 20 minutes, or until internal temperature is 135-140°F (medium-rare).
5. Place skillet in which lamb was browned over high heat, add chicken stock/demi-glace and boil liquid for 2-3 minutes, or until reduced to a glaze. Remove from the heat and vigorously whisk in the olive compound.
6. To serve, spoon the sauce over the lamb and garnish with parsley.
Makes 4 servings.

Roast Leg of Lamb with Fennel and Orange Rub

Finely minced zest of 2 oranges
2 tablespoons toasted fennel seed, ground
1 tablespoon kosher salt
1 1/2 teaspoons cracked black pepper
1 tablespoon Dijon mustard
2 tablespoons minced fresh rosemary
2 teaspoons minced fresh garlic
1/4 cup extra-virgin olive oil
5 pounds boneless, trimmed Australian leg of lamb
1. To prepare the rub, place grated orange zest, fennel seed, salt, pepper, mustard, rosemary, garlic and olive oil in a small bowl and mix together well.
2. Remove netting from lamb. Rub 1/3 of the rub mixture over the inside surfaces of the leg. Tie the roast together with 3 pieces of string.
3. Place a roasting rack in a shallow roasting pan or sided baking sheet. Rub remainder of rub all over the outside of the roast. Marinate, covered and refrigerated, for at least 1 hour, or up to overnight.
4. When ready to roast, preheat oven to 450°F.
5. Roast lamb for 15 minutes, then turn oven temperature down to 325°F.
Continue roasting for about 1 hour, or until internal temperature is 135-140°F
6. Let the lamb rest for 5-10 minutes before serving. To serve, remove string and cut against the grain in thin slices.
Makes 8-10 servings.

Mustard-Rubbed Lamb Rack with Apple Mint “Marmalade”

2 frenched Australian racks of lamb (about 2 1/2 pounds total)
Mint sprigs, for garnish
RUB
3 tablespoons whole-grain mustard
2 tablespoons prepared horseradish
2 teaspoons kosher salt
1 teaspoon coarsely ground black pepper
4 garlic cloves,minced or pressed through a garlic press
1 tablespoon minced fresh thyme
1 tablespoon olive oil
MARMALADE
1 tablespoon butter
1 large unpeeled green apple, cored and coarsely grated
1 tablespoon cider vinegar
1/2 cup red pepper jelly
1 tablespoon minced fresh mint
1. There should be only a thin layer of fat over the meaty side of the lamb racks; if too thick, trim fat carefully with a sharp knife.
2. To prepare the rub, place all ingredients in a small bowl and mix to a paste. Dry lamb well with paper towels, then smear rub on meaty parts.
Let sit at room temperature for 20 minutes.
3. To prepare the marmalade,melt butter in a sauté pan over medium-high heat. Add apple and sauté for 4 minutes, or until just tender. Add vinegar, jelly and mint, bring to a boil, and boil for 2 minutes, or until it has the consistency of chutney. Let cool.
4. Meanwhile, preheat oven to 450°F. In a shallow roasting pan, set lamb racks flat,meaty side up. Roast for 20 minutes, or until internal temperature is 135-140°F (medium-rare), or to the doneness you like.
5. Remove from oven, loosely tent with foil and let stand for 5 minutes.
Carve into chops, cutting between the bones.
6. Serve 3-4 chops per person. Dollop with marmalade and garnish with mint.
Makes 4 servings.

Gingered Spam Salad

1 cn Spam, sliced matchstick size
1/4 c Finely chopped ginger root
1 ea Small red onion, finely Chopped
1/2 ts Garlic powder
1/4 c Freshly squeezed lime juice Zest of 1 lime
1/2 ts Oriental dried chili powder
1/4 c Chopped cilantro leaves
8 ea Cherry tomatoes
Thai bird peppers and
Cilantro sprigs to garnish

Combine all ingredients in a sealed glass or plastic container to marinate. Refrigerate at least two hours or preferably overnight.
Stir or shake occasionally to evenly coat. One hour before serving, stir in cilantro. Serve on a bed of torn lettuce of your choice.
Garnish with quartered cherry tomatoes, Thai bird peppers and cilantro sprigs.