All Recipes

- 2 lbs spare ribs
- 2 tablespoons vegetable oil
- 1/4 cup light soy sauce
- 2 tablespoons dark soy sauce
- 1 tablespoon Shaoxing wine (or dry sherry)
- 2 tablespoons brown sugar
- 3 slices of ginger
- 2 cloves garlic, smashed
- 2 star anise
- 1 cinnamon stick
- 1 cup water

1. **Prepare the Ribs**: Cut the spare ribs into individual pieces if not already done. In a large pot or wok, heat the vegetable oil over medium-high heat. Add the spare ribs and brown them on all sides.

2. **Add Aromatics and Sauce**: Lower the heat to medium. Add the ginger, garlic, star anise, and cinnamon stick to the pot with the ribs, stirring for about 1 minute until aromatic.

3. **Braise the Ribs**: Add the light soy sauce, dark soy sauce, Shaoxing wine, brown sugar, and water to the pot. Stir to combine and bring the mixture to a boil.

4. **Simmer**: Once boiling, reduce the heat to low, cover the pot or wok, and let it simmer for about 1.5 to 2 hours, stirring occasionally. The ribs should become tender, and the sauce will reduce and thicken.

5. **Serve**: Remove the ginger slices, star anise, and cinnamon stick before serving. Transfer the ribs onto a serving dish, spooning the sauce over them. Serve hot with steamed rice or your choice of side dishes. Enjoy your aromatic and savory braised spare ribs!

- 2 pounds chicken wings
- Salt and pepper to taste
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1/2 cup unsalted butter
- 1/2 cup hot sauce (such as Frank's RedHot)
- Vegetable oil, for frying

1. **Prepare the Chicken Wings:** Pat the chicken wings dry with paper towels. Season them with salt and pepper. In a large bowl or resealable bag, mix together the flour and paprika. Add the wings and toss or shake to coat evenly. Let them sit at room temperature for about 30 minutes to ensure the coating sticks.

2. **Fry the Wings:** In a deep pan or fryer, heat vegetable oil to 375°F (190°C). Fry the chicken wings in batches for 10-12 minutes, or until they are golden brown and crispy. Use a slotted spoon to remove them from the oil and let them drain on a paper towel-lined plate.

3. **Prepare the Sauce:** In a small saucepan, melt the butter over low heat. Stir in the hot sauce and whisk until fully combined and smooth. 

4. **Coat the Wings:** Place the fried wings in a large bowl. Pour the buffalo sauce over them and toss to ensure all wings are evenly coated.

5. **Serve:** Transfer the wings to a platter and serve immediately with celery sticks and blue cheese dressing on the side.

- 2 pounds chicken wings
- Salt and pepper to taste
- 1/4 cup soy sauce
- 1/2 cup honey
- 1/4 cup water
- 4 cloves garlic, minced
- 1 tablespoon cornstarch
- 1 tablespoon sesame seeds (optional)

1. **Bake the Chicken Wings:** Preheat oven to 400°F (200°C). Line a baking sheet with aluminum foil and place a wire rack on top. Arrange the wings on the rack, in a single layer, and season with salt and pepper. Bake for 40-45 minutes until the wings are crispy and browned, turning once halfway through.

2. **Prepare the Sauce:** In a large skillet over medium heat, combine soy sauce, honey, water, and minced garlic. In a small bowl, mix the cornstarch with a tablespoon of cold water to make a slurry, and then add it to the skillet. Cook, stirring constantly, until the sauce thickens and becomes glossy.

3. **Coat the Wings:** Once the wings are cooked, add them to the skillet and toss in the honey garlic sauce until well coated.

4. **Serve:** Transfer the wings to a serving plate. Sprinkle with sesame seeds if desired, and serve hot.

- Flank steak, 1.5 pounds
- Olive oil, 2 tablespoons
- Garlic cloves, minced, 4
- Red wine vinegar, 2 tablespoons
- Fresh parsley, finely chopped, 1 cup
- Fresh oregano, finely chopped, 2 tablespoons
- Red pepper flakes, 1/2 teaspoon
- Salt, 1 teaspoon
- Black pepper, freshly ground, 1/2 teaspoon

1. **Prepare the Chimichurri Sauce:**
   - In a medium bowl, combine the olive oil, minced garlic, red wine vinegar, fresh parsley, fresh oregano, red pepper flakes, salt, and black pepper. Stir well to blend all the ingredients, then set aside to allow the flavors to meld.

2. **Marinate and Grill the Flank Steak:**
   - Place the flank steak in a large resealable plastic bag or a shallow dish. Pour half of the chimichurri sauce over the steak, ensuring it covers both sides. Marinate in the refrigerator for at least 1 hour, or up to 8 hours for more flavor.
   - Preheat your grill to medium-high heat. Remove the steak from the marinade and pat it dry with paper towels. Discard the used marinade.
   - Grill the steak for about 4-5 minutes on each side for medium-rare, or longer to your preferred doneness. Remove from the grill and let it rest for 5 minutes.
   - Slice the steak against the grain into thin strips. Serve with the remaining chimichurri sauce drizzled over the top or on the side.

- 4 pounds beef ribs
- 2 tablespoons olive oil
- 1 tablespoon salt
- 1 tablespoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 teaspoons paprika
- 1 teaspoon cayenne pepper
- 2 cups barbecue sauce

1. **Preheat the Oven or Grill:**
   - Preheat your grill to 250°F (120°C) if you're smoking the ribs. If using an oven, preheat to 275°F (135°C).

2. **Prepare the Ribs:**
   - Pat the ribs dry with paper towels. Remove the membrane from the back of the ribs if it hasn't been already removed by the butcher.

3. **Season the Ribs:**
   - In a small bowl, mix together salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper.
   - Rub the olive oil over the ribs, then evenly coat them with the seasoning mix.

4. **Cook the Ribs:**
   - If using a grill, place the ribs on the grill with indirect heat, bone side down, and close the lid. Cook for 2.5 to 3 hours, maintaining a consistent temperature.
   - For oven cooking, place the ribs on a baking sheet lined with foil, cover tightly with another sheet of foil, and bake for 3 hours.

5. **Add the Barbecue Sauce:**
   - After initial cooking, remove the ribs and generously brush with barbecue sauce.

6. **Finish Cooking:**
   - Return the ribs to the grill or oven, and cook for an additional 30 minutes to 1 hour, basting with sauce every 15 minutes, until the ribs are tender and the sauce has caramelized.

7. **Rest and Serve:**
   - Remove the ribs from the heat and let them rest for 5-10 minutes before slicing and serving with extra barbecue sauce on the side.

- 8 lamb chops
- 1/4 cup olive oil
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 4 garlic cloves, minced
- Salt and pepper to taste
- Lemon wedges for serving

1. **Prepare the Marinade:** In a bowl, combine olive oil, rosemary, thyme, and garlic. Mix well to create the marinade.
2. **Marinate the Lamb Chops:** Place the lamb chops in a shallow dish and season with salt and pepper. Pour the marinade over the chops, ensuring they are well coated. Cover the dish and refrigerate for at least 1 hour, allowing the flavors to marry.
3. **Preheat the Grill:** Preheat your grill to medium-high heat. Remove the chops from the marinade and let any excess oil drain off.
4. **Grill the Lamb Chops:** Place the chops on the grill and cook for about 3-4 minutes per side for medium-rare, or until they reach your desired level of doneness.
5. **Rest and Serve:** Remove the lamb chops from the grill and let them rest for a few minutes. Serve hot with lemon wedges on the side for a burst of citrus flavor.

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- 1 rack of lamb, frenched
- 2 tablespoons Dijon mustard
- 2 tablespoons olive oil
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- Salt and pepper to taste
- 1 cup breadcrumbs

1. **Preheat the Oven:** Preheat your oven to 400°F (200°C). Season the rack of lamb generously with salt and pepper.
2. **Prepare the Herb Crust:** In a small bowl, combine Dijon mustard, olive oil, parsley, rosemary, and thyme to create a paste.
3. **Apply the Crust to the Lamb:** Spread the Dijon and herb mixture evenly over the meaty part of the lamb rack. Press breadcrumbs onto the mustard-coated lamb to create the crust.
4. **Roast the Lamb:** Place the lamb on a roasting pan fat side up and roast in the preheated oven for about 20-25 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare.
5. **Rest and Serve:** Remove the lamb from the oven, cover with foil, and let it rest for about 5-10 minutes. Slice the lamb into chops and serve immediately.

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- 8 lamb chops
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 4 garlic cloves, minced
- 1 can (14 oz) diced tomatoes
- 1/2 cup black olives, pitted and sliced
- 2 teaspoons fresh oregano, chopped
- 1 teaspoon fresh thyme, chopped
- Salt and pepper to taste
- 1/2 cup red wine (optional)

1. **Sear the Lamb Chops:** Heat olive oil in a large skillet over medium-high heat. Season lamb chops with salt and pepper, and sear in the skillet until browned on both sides. Remove the chops and set aside.
2. **Prepare the Sauce:** In the same skillet, add onion and garlic, and sauté until softened. Add the diced tomatoes, olives, oregano, thyme, and red wine (if using). Stir well and bring to a simmer.
3. **Braise the Lamb Chops:** Return the lamb chops to the skillet, nestling them into the sauce. Cover, reduce heat to low, and let simmer for about 45 minutes, or until the lamb is tender.
4. **Serve:** Adjust seasoning if necessary, and serve the lamb chops with the sauce spooned over the top, alongside crusty bread or your favorite side dish.

- 1 T-bone steak (about 1 1/2 inches thick)
- 1 tablespoon olive oil
- Salt and freshly ground black pepper, to taste
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped

1. **Prepare the Steak:**
   - Remove the T-bone steak from the refrigerator about 30 minutes prior to grilling to allow it to come to room temperature. Pat the steak dry with paper towels.

2. **Season the Steak:**
   - Brush the steak with olive oil on both sides. Season generously with salt and freshly ground black pepper.

3. **Preheat the Grill:**
   - Preheat your grill to high heat. If using a gas grill, aim for about 450°F (232°C). For charcoal grills, let the coals burn until they are covered with gray ash.

4. **Grill the Steak:**
   - Place the steak on the grill directly over the heat source. Grill for about 4-5 minutes per side for medium-rare, or until your desired level of doneness is reached. Use a meat thermometer to check the internal temperature (135°F/57°C for medium-rare).

5. **Rest the Steak:**
   - Remove the steak from the grill and place it on a cutting board. Let it rest for 5-10 minutes to allow the juices to redistribute.

6. **Prepare Herb Butter:**
   - While the steak is resting, melt the butter in a small saucepan over low heat. Add the minced garlic and chopped rosemary. Cook for 1-2 minutes until fragrant.

7. **Serve:**
   - Slice the steak against the grain and drizzle the herb butter over the top before serving. Enjoy your perfectly grilled T-bone steak!

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- 1 T-bone steak (about 1 1/2 inches thick)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons vegetable oil
- 3 tablespoons unsalted butter
- 4 cloves garlic, smashed
- 1 tablespoon fresh thyme leaves

1. **Season the Steak:**
   - Bring the T-bone steak to room temperature, then generously season both sides with salt and freshly ground black pepper.

2. **Preheat the Pan:**
   - Heat a large cast iron skillet over medium-high heat. Once hot, add the vegetable oil and let it heat until just smoking.

3. **Sear the Steak:**
   - Carefully place the steak in the pan. Sear for 3-4 minutes on one side without moving it to create a nice brown crust.

4. **Flip and Add Butter:**
   - Flip the steak using tongs. Add the butter, garlic, and thyme to the skillet. Baste the steak with the melted butter and aromatics by tilting the pan and using a spoon.

5. **Finish Cooking:**
   - Continue cooking to your desired doneness, about 3-4 minutes more for medium-rare. Use a meat thermometer for accuracy (135°F/57°C for medium-rare).

6. **Rest the Steak:**
   - Transfer the steak to a plate and let it rest for 5 minutes, covered loosely with foil.

7. **Serve:**
   - Slice against the grain and serve with the garlic butter sauce drizzled over the top. Enjoy the delightful textures and flavors!

- 1 cup Arborio rice
- 5 cups chicken broth
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 1 cup fresh spinach, roughly chopped
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- 1 tablespoon butter
- 4 chicken wings
- Fresh parsley for garnish (optional)

1. Heat olive oil in a large skillet over medium heat. Add the onion and sauté until it becomes translucent.
2. Add the Arborio rice to the skillet, stirring frequently until lightly toasted. Then gradually add warm chicken broth, one cup at a time, stirring frequently and allowing the rice to absorb the liquid before adding more.
3. While the risotto is cooking, season the chicken wings with salt and pepper. In a separate pan, heat butter and cook the chicken wings until golden and fully cooked. Set aside.
4. Once the rice is creamy and al dente, about 18-20 minutes, stir in the spinach and grated Parmesan cheese. Season with salt and pepper to taste.
5. Serve the risotto topped with cooked chicken wings and garnish with fresh parsley if desired.

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- 8 chicken wings
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon smoked paprika
- 1 cup Arborio rice
- 2 cups chicken broth
- 1 cup fresh spinach, chopped
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- Lemon wedges (optional)

1. Preheat your grill to medium-high heat. Season the chicken wings with olive oil, salt, pepper, and smoked paprika. Grill wings for about 15-20 minutes, turning occasionally, until fully cooked and golden brown.
2. In a large skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is soft.
3. Stir in the Arborio rice and cook for a couple of minutes until slightly toasted. Begin adding chicken broth, one cup at a time, allowing the rice to absorb the liquid before adding more.
4. Once all the broth has been absorbed and the rice is tender, stir in the chopped spinach and season with salt and pepper.
5. Serve the spinach pilaf alongside the grilled chicken wings, with optional lemon wedges for squeezing over the top for extra flavor.

- 2 wild duck breasts
- 1/4 cup soy sauce
- 1 tbsp sesame oil
- 2 tbsp brown sugar
- 1-inch piece of ginger, grated
- 3 cloves garlic, minced
- 1 tbsp rice wine vinegar
- 1/4 tsp black pepper
- 2 green onions, sliced for garnish
- 1 tbsp toasted sesame seeds for garnish

1. **Prepare the Marinade**: In a bowl, combine soy sauce, sesame oil, brown sugar, grated ginger, minced garlic, rice wine vinegar, and black pepper. Stir until the sugar has dissolved and all ingredients are well mixed.
2. **Marinate the Duck**: Place the duck breasts in a shallow dish and pour the marinade over them. Cover and refrigerate for at least 2 hours (or overnight for more flavor).
3. **Cook the Duck**: Preheat your grill or a non-stick skillet over medium-high heat. Remove duck breasts from the marinade and pat them dry with paper towels. Grill or sear the duck breasts for about 4-5 minutes on each side, or until they are cooked to your liking.
4. **Serve**: Let the duck rest for 5 minutes, then slice thinly across the grain. Garnish with sliced green onions and toasted sesame seeds before serving.

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- 2 wild duck breasts, sliced into thin strips
- 1 tbsp vegetable oil
- 1 onion, sliced
- 1 red bell pepper, sliced
- 1 cup cabbage, chopped
- 2 tbsp gochujang (Korean chili paste)
- 2 tbsp soy sauce
- 1 tbsp honey
- 2 cloves garlic, minced
- 1 tsp grated ginger
- 1 tsp sesame oil
- 1 cup cooked rice, for serving
- 1 tbsp sesame seeds for garnish
- 2 green onions, chopped for garnish

1. **Prepare the Sauce**: In a small bowl, mix gochujang, soy sauce, honey, minced garlic, grated ginger, and sesame oil. Set aside.
2. **Stir-Fry the Vegetables**: In a large wok or skillet, heat the vegetable oil over medium-high heat. Add sliced onion, bell pepper, and cabbage. Stir-fry for about 3-4 minutes until they begin to soften.
3. **Cook the Duck**: Add the sliced duck breast to the skillet with the vegetables. Stir-fry until the duck is cooked through, about 5-6 minutes.
4. **Combine and Serve**: Add the sauce to the wok, stirring to coat the duck and vegetables evenly. Cook for another 2-3 minutes until everything is heated through. Serve over cooked rice, garnished with sesame seeds and chopped green onions.

- 2 salmon fillets
- 1 large head of broccoli, cut into florets
- 2 cups fresh spinach
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1 lemon, zested and juiced
- Salt and pepper to taste

1. **Prepare the Salmon**: Preheat your oven to 400°F (200°C). Place the salmon fillets on a baking sheet lined with parchment paper. Drizzle 1 tablespoon of olive oil, lemon juice, and minced garlic over the salmon. Sprinkle with salt and pepper, then zest the lemon over the top.
   
2. **Bake the Salmon**: Place the salmon in the preheated oven and bake for about 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.

3. **Cook the Vegetables**: In a large skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add the broccoli florets and sauté for 5 minutes. Add the spinach and cook until wilted, about 2 more minutes. Season with salt and pepper.

4. **Serve**: Divide the broccoli and spinach mixture between two plates. Top with the baked salmon. Garnish with additional lemon zest if desired, and enjoy!

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- 2 salmon fillets, skin removed and cubed
- 1 large head of broccoli, cut into small florets
- 2 cups fresh spinach
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste

1. **Sauté the Vegetables**: Heat 1 tablespoon of olive oil in a large frying pan over medium heat. Add broccoli florets and cook for 3 minutes. Then, add the spinach and minced garlic, stir-frying until the spinach is just wilted. Remove the vegetables from the pan and set aside.

2. **Cook the Salmon**: In the same pan, add the remaining olive oil and increase the heat to medium-high. Add the salmon cubes and stir-fry for 4-5 minutes until cooked through and slightly golden. Season with salt and pepper.

3. **Combine and Serve**: Return the broccoli and spinach to the pan, tossing everything together to combine. Cook for an additional minute to heat through, then serve immediately. Enjoy as is or over cooked rice or quinoa for a heartier meal.

- 1 pound ground chicken
- 1 tablespoon vegetable oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1/2 teaspoon red pepper flakes (optional)
- 1 cup water chestnuts, diced
- 1/2 cup green onions, thinly sliced
- 1 head of butter lettuce or iceberg lettuce
- Salt and pepper, to taste

1. Heat the vegetable oil in a large skillet over medium-high heat. Add the garlic and ginger, and sauté for 30 seconds until fragrant.
2. Add the onion and cook until translucent, about 3-4 minutes.
3. Add the ground chicken to the skillet, breaking it up with a spoon, and cook until browned and completely cooked through, about 5-7 minutes.
4. Stir in the soy sauce, hoisin sauce, rice vinegar, sesame oil, and red pepper flakes. Let the mixture simmer for 2-3 minutes to allow the flavors to meld together.
5. Add the water chestnuts and green onions, stirring to combine. Cook for another minute until heated through. Season with salt and pepper to taste.
6. Remove from heat and spoon the chicken mixture into each lettuce leaf. Wrap them up and serve immediately. Enjoy!

- 4 whole Dungeness crabs, cleaned
- 3 lemons, halved
- 1/2 cup Old Bay seasoning or crab boil seasoning
- 2 tablespoons salt
- 1 tablespoon black peppercorns
- 8 garlic cloves, smashed
- 6 ears of corn, husked and cut in half
- 1 1/2 pounds small red potatoes
- 1 pound smoked sausage, cut into pieces
- 3 bay leaves
- 1/4 cup fresh parsley, chopped (for garnish)
- Melted butter, for serving

1. Fill a large pot with water, about 3/4 full, leaving enough space for the crabs and other ingredients. Bring to a boil over high heat.
2. Squeeze the juice of the lemon halves into the pot, then add the squeezed lemons. Stir in the Old Bay seasoning, salt, peppercorns, garlic, and bay leaves. Let the mixture boil for about 5 minutes to blend the flavors.
3. Add the potatoes to the pot and cook for about 10 minutes.
4. Add the corn and sausage to the pot and continue cooking until the potatoes are tender, about 5 more minutes.
5. Carefully place the Dungeness crabs into the pot, cover, and boil until the crabs are cooked through, about 15 minutes.
6. Turn off the heat and allow everything to sit in the pot for an additional 5 minutes to absorb the flavors.
7. Using tongs, remove the crabs, potatoes, corn, and sausage from the pot and arrange them on a large platter or newspapers for a casual presentation.
8. Garnish with chopped fresh parsley. Serve immediately with melted butter and lemon wedges on the side for dipping and seasoning. Enjoy the feast!

- 4 whole quails, cleaned and patted dry
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon lemon zest
- 1 tablespoon fresh thyme leaves
- 1 teaspoon fresh rosemary, chopped
- Salt and pepper to taste
- Lemon wedges for serving

1. Preheat your oven to 400°F (200°C).
2. In a small bowl, combine olive oil, minced garlic, lemon zest, thyme, rosemary, salt, and pepper, creating a marinade.
3. Rub the herb marinade generously over each quail, both inside and out.
4. Place the quails in a roasting pan, breast side up.
5. Roast in the preheated oven for 25-30 minutes, or until the quails are golden brown and the juices run clear when pierced.
6. Let the quails rest for 5 minutes before serving with lemon wedges.

- 4 whole quails, cleaned
- 1/4 cup balsamic vinegar
- 2 tablespoons honey
- 2 tablespoons olive oil
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- A pinch of red pepper flakes (optional)
- Fresh parsley, chopped for garnish

1. In a small saucepan over medium heat, combine balsamic vinegar and honey. Simmer until syrupy, about 5 minutes. Set aside.
2. In a separate bowl, mix olive oil, Dijon mustard, salt, pepper, and red pepper flakes.
3. Coat the quails with the olive oil mixture, ensuring they're fully covered.
4. Preheat the grill to medium-high heat.
5. Grill the quails for 4-5 minutes on each side, or until they're cooked through and have nice grill marks.
6. Brush the grilled quails with the balsamic glaze during the last minute of cooking.
7. Remove from grill, let rest for a couple of minutes, and serve garnished with freshly chopped parsley.

- 1 whole pheasant, cleaned and prepared
- Salt and freshly ground black pepper
- 2 tablespoons butter, softened
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 2 celery stalks, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 3 cups stale bread, cubed
- 1 egg, beaten
- 1 cup chicken or pheasant stock
- 1/4 cup fresh parsley, chopped

1. Preheat your oven to 350°F (175°C).
2. Rinse the pheasant under cold water and pat dry with paper towels. Season the inside and outside with salt and pepper.
3. In a skillet over medium heat, melt 1 tablespoon of butter with the olive oil. Sauté the onion, celery, and garlic until the onion is translucent, about 5 minutes.
4. Add thyme and rosemary to the skillet, stir well, and remove from heat. Transfer the mixture to a large bowl.
5. Add the cubed bread, beaten egg, and chicken stock to the bowl with the sautéed vegetables. Mix until combined and the bread is moistened but not soggy.
6. Stuff the cavity of the pheasant with the bread mixture, then truss the bird with kitchen twine to keep the stuffing inside.
7. Rub the remaining tablespoon of butter over the skin of the pheasant. Place the bird on a rack in a roasting pan.
8. Roast the pheasant in the preheated oven for about 1 to 1.5 hours, or until the internal temperature of the stuffing reaches 165°F (74°C) and the pheasant is golden brown.
9. Let the pheasant rest for 10 minutes before carving. Serve garnished with fresh parsley.

- 1 whole pheasant, cleaned and cut into serving pieces
- Salt and freshly ground black pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 4 slices bacon, roughly chopped
- 2 onions, sliced
- 2 carrots, sliced
- 2 cloves garlic, minced
- 2 cups red wine
- 1 cup chicken or pheasant stock
- 1 tablespoon tomato paste
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 cup mushrooms, sliced
- Fresh parsley for garnish

1. Season the pheasant pieces with salt and pepper, then dredge in flour, shaking off any excess.
2. In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Brown the pheasant pieces on all sides, then remove and set aside.
3. In the same pot, add bacon and cook until crispy. Add onions and carrots, sautéing for about 5 minutes until the onions are soft.
4. Stir in garlic and cook for another minute. Pour in the red wine, scraping any browned bits from the bottom of the pot.
5. Add chicken stock, tomato paste, bay leaves, thyme, and bring to a simmer.
6. Return the pheasant pieces to the pot, cover, and simmer over low heat for about 1.5 to 2 hours, or until the pheasant is tender.
7. About 20 minutes before serving, add the mushrooms to the pot and let them cook until tender.
8. Remove the pheasant and vegetables from the pot. Discard the bay leaves. If desired, thicken the sauce with a little flour mixed with water.
9. Serve the pheasant hot, topped with sauce and garnished with fresh parsley.

- 4 veal chops, bone-in, about 1 inch thick
- Salt and pepper, to taste
- 1 cup all-purpose flour
- 2 large eggs
- 2 tablespoons milk or water
- 2 cups Italian breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/2 cup olive oil
- 1 lemon, cut into wedges
- 2 cups arugula
- 2 tablespoons extra-virgin olive oil

1. Preheat your oven to 400°F (200°C).
2. Season the veal chops with salt and pepper on both sides.
3. Place the flour in a shallow dish. In another dish, whisk together the eggs and milk (or water). In a third dish, combine the breadcrumbs and grated Parmesan cheese.
4. Dredge each veal chop in the flour, shaking off the excess. Dip it into the egg mixture, then coat it completely with the breadcrumb mixture, pressing gently.
5. In a large oven-safe skillet, heat the olive oil over medium-high heat. Add the veal chops and cook until golden brown on one side, about 3 minutes. Flip the chops and transfer the skillet to the preheated oven.
6. Bake the veal chops in the oven for 10-12 minutes, or until they are cooked through and golden brown.
7. Remove from the oven and let them rest for 5 minutes.
8. Meanwhile, toss the arugula with extra-virgin olive oil and a squeeze of lemon juice. Season with salt and pepper.
9. Serve each veal chop with a wedge of lemon and a generous handful of the arugula salad on top. Enjoy!

- 4 veal chops, bone-in
- Salt and freshly ground pepper, to taste
- 4 tablespoons unsalted butter, divided
- 8-10 fresh sage leaves
- 2 cloves garlic, minced
- 1/2 cup dry white wine
- 1 tablespoon lemon juice

1. Season veal chops with salt and pepper on both sides.
2. In a large skillet, melt 2 tablespoons of butter over medium-high heat.
3. Add the veal chops and sear each side until golden brown, about 3-4 minutes per side. Remove the chops from the skillet and set aside.
4. In the same skillet, add the remaining 2 tablespoons of butter, sage leaves, and minced garlic. Sauté until the sage is fragrant and the garlic is golden.
5. Pour in the white wine and lemon juice, scraping up any browned bits from the bottom of the pan.
6. Return the veal chops to the skillet, spooning the sage butter over them.
7. Cook for another 4-5 minutes, or until the chops are cooked to your desired doneness, occasionally basting with the sauce.
8. Serve the veal chops with the sage butter drizzled on top. Enjoy with your favorite side dishes.

- 2 boneless, skinless chicken breasts, sliced into strips
- 1 cup shiitake mushrooms, sliced
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 1 cup half-and-half
- Salt and pepper to taste
- Cooked egg noodles or rice, for serving
- Fresh parsley, chopped, for garnish

1. Heat the olive oil and butter in a large skillet over medium heat.
2. Add the onions and garlic, and sauté until translucent.
3. Increase the heat to medium-high and add the chicken strips. Cook until they are browned and cooked through.
4. Add the shiitake mushrooms and cook for an additional 3-4 minutes until they are soft.
5. Sprinkle the paprika over the mixture and stir well to coat everything.
6. Reduce the heat to low and stir in the half-and-half. Let it simmer for about 5 minutes, or until the sauce thickens slightly.
7. Season with salt and pepper to taste.
8. Serve over cooked egg noodles or rice, and garnish with fresh parsley.

- 2 boneless, skinless chicken breasts, diced
- 1 cup shiitake mushrooms, sliced
- 2 tablespoons olive oil
- 1 cup half-and-half
- Salt and pepper to taste
- 1 tablespoon flour
- 1 tablespoon butter
- 1/2 cup chicken stock
- Fresh thyme or parsley for garnish

1. Heat the olive oil in a skillet over medium-high heat.
2. Add the diced chicken and season with salt and pepper. Cook until browned and cooked through.
3. Remove the chicken from the skillet and set aside.
4. In the same skillet, add the butter. Once melted, add the shiitake mushrooms.
5. Sauté the mushrooms until they are tender and browned.
6. Sprinkle the flour over the mushrooms and stir to combine.
7. Slowly stir in the chicken stock and bring to a simmer until the mixture thickens.
8. Add the half-and-half and return the chicken to the skillet. Stir to combine.
9. Let everything simmer together for 5 minutes. Adjust the seasoning with more salt and pepper if needed.
10. Serve hot, garnished with fresh thyme or parsley.

- 2 tilapia fillets
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- Juice of 1 lemon
- Zest of 1 lemon
- Salt and pepper, to taste
- 2 tablespoons fresh parsley, chopped
- Lemon wedges, for serving

1. Preheat your oven to 400°F (200°C).
2. Place the tilapia fillets in a baking dish and season with salt and pepper on both sides.
3. In a small bowl, combine the olive oil, minced garlic, lemon juice, and lemon zest. Mix well.
4. Pour the lemon-garlic mixture over the tilapia fillets, ensuring they are evenly coated.
5. Bake in the preheated oven for 12-15 minutes, or until the fish is opaque and flakes easily with a fork.
6. Remove from the oven and garnish with fresh parsley.
7. Serve hot with lemon wedges on the side.

---

- 2 tilapia fillets
- 3 tablespoons butter
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 2 tablespoons capers, rinsed
- 1 tablespoon lemon juice
- 2 tablespoons fresh dill, chopped

1. Pat the tilapia fillets dry with a paper towel and season both sides with salt and pepper.
2. Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
3. Add the tilapia fillets and sear for about 3-4 minutes per side, or until they are golden brown and cooked through. Remove the fillets and set aside.
4. Add the remaining butter to the skillet, allowing it to melt.
5. Stir in the capers and lemon juice, scraping up any browned bits from the bottom of the pan.
6. Return the tilapia to the skillet and spoon the caper-butter sauce over the top.
7. Garnish with fresh dill and serve immediately.

---

- 2 tilapia fillets
- 2 tablespoons paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons vegetable oil

1. In a small bowl, mix together paprika, cayenne pepper, garlic powder, onion powder, dried thyme, salt, and black pepper.
2. Pat the tilapia fillets dry with paper towels, then coat both sides with the spice mix.
3. Heat the vegetable oil in a large skillet over medium-high heat.
4. Add the tilapia fillets to the skillet and cook for about 3-4 minutes per side, or until the fish is blackened on the outside and cooked through.
5. Serve hot, optionally with lemon slices or a splash of lemon juice.

- 1 (5-6 pound) whole leg of lamb, bone-in
- 5 cloves garlic, minced
- 3 tablespoons fresh rosemary, chopped
- 2 tablespoons olive oil
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 lemon, juiced
- 1 cup chicken or vegetable broth

1. **Prepare the Marinade**: In a small bowl, mix together the minced garlic, chopped rosemary, olive oil, salt, black pepper, and lemon juice to form a paste.
2. **Marinate the Lamb**: Place the lamb in a shallow dish or large resealable plastic bag. Rub the garlic and rosemary paste all over the lamb to coat thoroughly. Allow the lamb to marinate for at least 2 hours, preferably overnight, in the refrigerator.
3. **Preheat the Oven**: Preheat your oven to 375°F (190°C).
4. **Roast the Lamb**: Remove the lamb from the refrigerator and allow it to come to room temperature for about 30 minutes. Place the lamb on a roasting rack in a large roasting pan. Pour the broth into the bottom of the pan to help keep the meat moist during cooking.
5. **Cook the Lamb**: Roast the lamb in the preheated oven for about 1.5 to 2 hours, or until the internal temperature reaches 135°F (57°C) for medium-rare, or to your desired doneness.
6. **Rest the Meat**: Remove the lamb from the oven and let it rest for about 15 minutes before carving.
7. **Serve**: Slice the lamb thinly and serve with the juices from the pan drizzled over the top.

---

- 1 (5-6 pound) boneless leg of lamb, butterflied
- 4 cloves garlic, minced
- 1/4 cup fresh lemon juice
- 2 tablespoons olive oil
- 2 tablespoons dried oregano
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika

1. **Prepare the Marinade**: In a large bowl, combine the minced garlic, lemon juice, olive oil, oregano, salt, black pepper, and paprika. Mix well to create a marinade.
2. **Marinate the Lamb**: Add the butterflied lamb leg to the bowl, ensuring it's well-coated in the marinade. Cover and refrigerate for at least 2 hours, or overnight for best results.
3. **Preheat the Grill**: Preheat your outdoor grill to medium-high heat. Ensure the grates are clean and lightly oil them to prevent sticking.
4. **Grill the Lamb**: Lay the marinated lamb flat on the grill. Grill for about 20-25 minutes per side, or until the lamb reaches an internal temperature of 135°F (57°C) for medium-rare, adjusting time as needed.
5. **Rest the Meat**: Remove the lamb from the grill and let it rest for 10-15 minutes, allowing the juices to redistribute.
6. **Serve**: Slice the lamb across the grain and serve with classic Greek sides like tzatziki, fresh salad, or pita bread.

Enjoy these time-honored lamb leg recipes as part of your culinary repertoire!

- 2 pounds pork belly
- 1 tablespoon sea salt
- 1 tablespoon white vinegar
- 1 teaspoon Chinese five-spice powder
- 2 cloves garlic, minced
- 1 teaspoon ground white pepper
- 2 tablespoons soy sauce
- Cooking oil

1. **Prepare the Pork Belly:**
   - You may need to score the skin of the pork belly. Using a sharp knife, make diagonal cuts around 1 cm apart across the skin, ensuring not to cut into the meat.

2. **Seasoning:**
   - In a small bowl, mix the minced garlic, Chinese five-spice powder, ground white pepper, and soy sauce to form a paste.
   - Flip the pork belly over to the meat side and rub the spice paste evenly across the meat, ensuring it penetrates the cuts.
   - Pat the skin dry with paper towels, sprinkle it evenly with sea salt, and then pour the white vinegar over the skin. Use a brush or your fingers to spread the vinegar.

3. **Resting:**
   - Place the pork belly in the refrigerator, uncovered, skin-side up, and allow it to dry out for at least 4 hours or overnight. This step is crucial for achieving crispy skin.

4. **Preheat the Oven:**
   - Preheat your oven to 400°F (200°C).

5. **Roasting:**
   - Remove the pork belly from the refrigerator and let it come to room temperature for about 15 minutes.
   - Place the pork belly on a roasting rack set over a baking dish filled with a bit of water (this helps keep the pork moist from below).
   - Roast the pork belly in the preheated oven for 1.5 hours, checking occasionally to ensure the skin doesn't burn. You can tent the pork with foil if necessary.

6. **Crisping the Skin:**
   - Increase the oven temperature to 450°F (230°C) or switch to the broiler setting. Cook for an additional 15 minutes or until the skin is bubbly and crispy. Watch closely to prevent burning.

7. **Serving:**
   - Allow the pork belly to rest for about 10 minutes before slicing. Serve the pork belly with steamed rice and your choice of vegetables for a complete meal.

- 2 pounds pork belly, cut into 1-inch cubes
- 2 tablespoons vegetable oil
- 4 green onions, cut into segments
- 1-inch piece of ginger, sliced
- 3 cloves garlic, crushed
- 1 cup water
- 1/2 cup soy sauce
- 1/4 cup Shaoxing wine (or dry sherry)
- 1/4 cup brown sugar
- 1 cinnamon stick
- 2 star anise pods

1. **Searing the Pork Belly:**
   - Heat the vegetable oil in a large pot over medium-high heat. Add the pork belly cubes and sear them on all sides until golden brown. Remove the pork and set aside.

2. **Add Aromatics:**
   - In the same pot, add the green onions, ginger, and garlic. Sauté for 2-3 minutes until fragrant.

3. **Building the Braise:**
   - Return the pork belly to the pot. Add the water, soy sauce, Shaoxing wine, and brown sugar. Stir to combine.
   - Add the cinnamon stick and star anise pods.

4. **Braising:**
   - Bring the mixture to a boil, then reduce the heat to low. Cover with a lid and simmer gently for about 2 hours, or until the pork is tender and infused with the flavors.

5. **Final Adjustments:**
   - Remove the lid and increase the heat to a medium simmer. Allow the sauce to reduce and thicken, about 10-15 minutes.

6. **Serving:**
   - Remove the cinnamon stick and star anise before serving. Serve the pork belly with steamed rice, garnished with sliced green onions or fresh cilantro if desired.

- 2 venison steaks
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 2 cloves garlic, minced
- 1 small shallot, finely chopped
- ½ cup red wine
- ½ cup beef or venison stock
- 1 tablespoon fresh thyme leaves
- 1 teaspoon honey

1. **Prepare Venison Steaks**: Season the venison steaks generously on both sides with salt and freshly ground black pepper. Allow the steaks to rest at room temperature for about 20 minutes.
   
2. **Preheat Grill**: Preheat your grill to medium-high heat. 

3. **Grill Steaks**: Brush the steaks with olive oil, then place them on the grill. Cook for about 4-5 minutes on each side for medium-rare, or to your desired doneness. Use an instant-read thermometer: 130-135°F for medium-rare.

4. **Prepare Sauce**: In a medium saucepan, heat the butter over medium heat. Add the minced garlic and chopped shallot, and sauté until the shallot is translucent, about 2-3 minutes.

5. **Add Wine and Stock**: Pour in the red wine, scraping any browned bits from the bottom of the pan. Add the beef or venison stock, thyme, and honey. Bring to a boil, then reduce the heat and simmer until the sauce is reduced by half, about 15-20 minutes.

6. **Rest and Serve**: Remove the venison steaks from the grill and let them rest for 5-10 minutes to allow the juices to redistribute. Slice the steaks against the grain and serve with the red wine sauce poured over or on the side.

7. **Optional Garnish**: Garnish with additional thyme leaves for a burst of fresh flavor and a pop of color. Serve with your choice of sides, such as roasted vegetables or mashed potatoes.

- 1 (2-3 pounds) Tri-Tip Roast
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 tablespoon kosher salt
- 1 tablespoon freshly ground black pepper
- 1 tablespoon paprika
- 1 teaspoon dried rosemary (or freshly chopped from a sprig)
- 1 teaspoon onion powder

1. **Prepare the Rub:** In a small bowl, mix together the olive oil, minced garlic, salt, black pepper, paprika, rosemary, and onion powder to form a paste.
2. **Season the Tri-Tip:** Rub the seasoning paste all over the tri-tip roast, making sure it's well-coated. Let the meat marinate for at least 1 hour at room temperature, or refrigerate for up to 24 hours for deeper flavor.
3. **Preheat the Grill:** Prepare your outdoor grill for indirect cooking. For a charcoal grill, move the coals to one side. For a gas grill, leave one burner off and the others on medium-high heat.
4. **Grill the Tri-Tip:** Place the tri-tip on the grill over direct heat and sear both sides for about 4-5 minutes, developing a good crust. Then move the roast to the indirect heat area of the grill.
5. **Cook to Desired Doneness:** Cover the grill and cook the tri-tip until it reaches an internal temperature of 130-135°F for medium-rare, which may take about 20-30 minutes depending on the size and thickness of the roast.
6. **Rest and Serve:** Remove the tri-tip from the grill and let it rest for 10-15 minutes before slicing against the grain. Serve with your favorite barbecue sides.

---

- 1 (2-3 pounds) Tri-Tip Roast
- 1 cup red wine (a good quality but not too sweet)
- 1/4 cup olive oil
- 4 cloves garlic, minced
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh rosemary, chopped
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper

1. **Prepare the Marinade:** In a bowl, whisk together the red wine, olive oil, minced garlic, Dijon mustard, thyme, rosemary, salt, and black pepper until well combined.
2. **Marinate the Tri-Tip:** Place the tri-tip in a resealable plastic bag or shallow dish, and pour the marinade over it. Seal the bag or cover the dish, and marinate in the refrigerator for at least 6 hours, preferably overnight.
3. **Preheat the Oven:** When ready to cook, preheat your oven to 425°F (220°C).
4. **Sear the Tri-Tip:** Remove the tri-tip from the marinade and pat it dry with paper towels. Heat a large oven-safe skillet over medium-high heat and sear the tri-tip on all sides until browned, about 2-3 minutes per side.
5. **Roast in the Oven:** Transfer the skillet to the preheated oven and roast until the internal temperature reaches 130-135°F for medium-rare, approximately 20-30 minutes.
6. **Rest and Slice:** Allow the tri-tip to rest for 10 minutes before slicing against the grain. Serve with a reduction of the marinade or your choice of side dishes.

- 2 pounds lamb stew meat, cut into 1-inch cubes
- 3 carrots, peeled and sliced into rounds
- 1 pound fingerling potatoes, halved
- 3 ribs of celery, sliced
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 2 tablespoons vegetable oil
- Fresh parsley, chopped (for garnish)

1. **Brown the Lamb**: In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the lamb cubes in batches, browning them on all sides. Remove lamb and set aside.

2. **Sauté Aromatics**: In the same pot, add the onions, garlic, and celery. Sauté until the onions become translucent, about 5 minutes.

3. **Combine Ingredients**: Return the browned lamb to the pot. Add carrots, fingerling potatoes, beef broth, salt, black pepper, and dried thyme. Stir to combine.

4. **Simmer**: Bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and let simmer for about 1.5 to 2 hours, or until the lamb is tender and the vegetables are cooked through.

5. **Adjust Seasoning**: Taste and adjust the seasoning, if necessary. Sprinkle with chopped fresh parsley before serving.

6. **Serve**: Ladle the lamb stew into bowls and serve hot, preferably with fresh crusty bread on the side. Enjoy your traditional Irish lamb stew!

- 2 boneless, skinless chicken breasts
- Salt and pepper to taste
- 1/2 cup all-purpose flour
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter, divided
- 1/2 cup chicken broth
- 1/4 cup fresh lemon juice
- 1/4 cup capers, drained and rinsed
- 2 tablespoons fresh parsley, chopped

1. Season the chicken breasts with salt and pepper. Dredge them in flour, shaking off excess.
2. In a large skillet over medium-high heat, heat olive oil and 2 tablespoons of butter. Cook the chicken breasts until golden, about 3 to 4 minutes per side. Remove chicken and set aside.
3. In the same skillet, add chicken broth, lemon juice, and capers. Bring to a simmer, scraping up any browned bits from the pan.
4. Return the chicken to the skillet and simmer for about 5 minutes until the chicken is cooked through.
5. Transfer chicken to a serving plate. Stir remaining butter and parsley into the sauce, then pour over the chicken. Serve immediately.

- 2 boneless, skinless chicken breasts
- Salt and pepper to taste
- 1/2 cup all-purpose flour
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter, divided
- 8 oz mushrooms, sliced
- 3/4 cup Marsala wine
- 1 cup chicken broth
- 1/4 cup heavy cream
- 2 tablespoons fresh parsley, chopped

1. Season chicken breasts with salt and pepper, then dredge in flour, shaking off the excess.
2. In a large skillet over medium heat, heat olive oil and 1 tablespoon of butter. Cook the chicken until golden brown, about 3 to 4 minutes per side, and then transfer to a plate.
3. In the same skillet, add 1 tablespoon of butter and the mushrooms. Cook until mushrooms are browned and tender, about 5 minutes.
4. Add Marsala wine to the skillet, scraping up any browned bits, and bring to a boil. Add chicken broth and simmer until reduced by half.
5. Stir in the heavy cream and bring to a simmer. Return the chicken to the skillet and cook until warmed through. Stir in the remaining butter and parsley.
6. Serve the chicken with the Marsala sauce over it. Enjoy!

- Blue crabs (live), about a dozen
- 1/2 cup Old Bay seasoning
- 1 cup apple cider vinegar
- 1 cup water
- 4 ears of corn (optional)

1. **Prepare the Pot**: In a large steamer pot, combine the water and apple cider vinegar. The vinegar helps to enhance the flavor and aroma of the crabs.
2. **Add Seasoning**: Sprinkle a layer of Old Bay seasoning evenly on the bottom of the pot.
3. **Add Crabs**: Place crabs in layers in the steamer basket, generously layering more Old Bay seasoning between each layer of crabs.
4. **Steam the Crabs**: Cover the pot and bring the liquid to a boil, then reduce the heat to a simmer. Steam the crabs until they are bright red, about 20-30 minutes.
5. **Optional**: During the last 10 minutes of steaming, you can add the corn on top of the crabs if desired.
6. **Serve**: Remove crabs from the pot using tongs, and serve them hot on a table covered with newspaper or a large serving platter, along with some melted butter and lemon wedges. Sprinkle additional Old Bay seasoning to taste.

- 1 pound blue crab meat, picked and cleaned
- 4 tablespoons butter
- 1 small onion, finely chopped
- 2 tablespoons all-purpose flour
- 1 teaspoon Old Bay seasoning
- 4 cups seafood or chicken stock
- 1 cup heavy cream
- 1/4 cup dry sherry
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)

1. **Sauté Aromatics**: In a large pot, melt butter over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
2. **Create a Roux**: Stir in the flour and Old Bay seasoning, cooking for 1-2 minutes until the mixture is smooth and bubbling.
3. **Add Stock**: Gradually whisk in the stock, ensuring no lumps remain. Bring the mixture to a simmer and let it cook for about 10 minutes, allowing it to thicken slightly.
4. **Add Crab**: Stir in the blue crab meat, ensuring it is evenly distributed. Allow the mixture to simmer for an additional 5 minutes.
5. **Finish with Cream and Sherry**: Lower the heat and stir in the heavy cream and sherry. Season with salt and pepper to taste. Heat until warmed through, but do not allow to boil.
6. **Serve**: Ladle the bisque into bowls, garnishing with freshly chopped parsley. Serve hot with crusty bread or oyster crackers.

- 12 fresh blue crabs, live
- 1 cup water
- 1 cup apple cider vinegar
- 1/2 cup Old Bay seasoning
- Lemon wedges for serving

1. **Prepare the Pot:** In a large stockpot, combine the water and apple cider vinegar. The liquid should come just to the bottom of the steamer rack. Then, cover the pot and bring it to a rolling boil over high heat.
2. **Layer the Crabs:** Sprinkle a layer of Old Bay seasoning on the bottom of the steamer basket. Add a single layer of crabs, then sprinkle more Old Bay. Repeat until all crabs are used. Finish with a generous layer of Old Bay on top.
3. **Steam the Crabs:** Place the steamer basket into the pot and cover. Steam the crabs for about 20 to 30 minutes or until they are bright red.
4. **Serve:** Carefully remove the crabs from the pot and serve hot with lemon wedges on the side. Enjoy picking and savoring the sweet meat straight from the shell.

---

- 1 dozen fresh Blue Crabs
- 1 cup Old Bay seasoning
- 1 cup cider vinegar
- 1 cup beer (preferably lager or light beer)
- 1 cup water

1. **Prepare the Pot**: In a large stockpot, combine the cider vinegar, beer, and water. Ensure you have enough liquid to create steam, but not so much that it will touch the crabs when placed on the steaming rack.
2. **Season and Layer**: Place a steaming rack or insert at the bottom of the pot. Layer the crabs on the rack, sprinkling each layer generously with Old Bay seasoning.
3. **Steam the Crabs**: Cover the pot with a tight-fitting lid. Bring the liquid to a boil over high heat, then reduce to medium heat. Steam the crabs for about 20-25 minutes, or until the crabs are bright red.
4. **Serve**: Carefully remove the crabs from the pot and serve hot with melted butter, corn on the cob, and cold beer for a classic Maryland feast.

---

- 1 lb. fresh blue crab meat, picked over for shells
- 1/2 cup mayonnaise
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 tsp Old Bay seasoning
- 1/4 tsp cayenne pepper
- 1 egg, beaten
- 1 tbsp lemon juice
- 2 tbsp parsley, chopped
- 2 tbsp breadcrumbs
- Salt and pepper to taste

1. **Preheat Oven:** Preheat your oven to 350°F (175°C).
2. **Prepare Imperial Sauce:** In a bowl, mix together mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, cayenne pepper, egg, lemon juice, and parsley. Stir until smooth and well combined.
3. **Combine with Crab Meat:** Gently fold the crab meat into the sauce, ensuring not to break up the lumps.
4. **Bake:** Spoon the mixture into individual ramekins or a shallow baking dish. Sprinkle with breadcrumbs and a touch of extra Old Bay seasoning. Bake in the preheated oven for 20-25 minutes, or until lightly golden and heated through.
5. **Serve:** Remove from the oven and let cool slightly. Serve hot as an appetizer or main course, garnished with additional parsley if desired.

- 1 pound Blue Crab meat, picked over for shells
- 1/2 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1 egg, beaten
- 1/4 cup breadcrumbs
- 1 tablespoon chopped fresh parsley
- Salt and pepper, to taste
- 2 tablespoons butter, for frying
- Lemon wedges, for serving

1. **Prepare the Crab Cake Mixture**: In a bowl, mix together the mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, beaten egg, and breadcrumbs. Gently fold in the blue crab meat and parsley, being careful not to break up the crab chunks. Season with salt and pepper.
2. **Form the Crab Cakes**: Shape the mixture into patties, about 3 inches in diameter. Place the patties on a baking sheet and refrigerate for at least 30 minutes to help them hold their shape.
3. **Cook the Crab Cakes**: Heat butter in a large skillet over medium heat. Fry the crab cakes for 3-4 minutes on each side or until golden brown and heated through.
4. **Serve**: Serve the crab cakes with lemon wedges and your choice of sauce, such as tartar or remoulade. Enjoy them hot as a delightful appetizer or main course.

- 1 pound Louisiana crayfish tails
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 2 cups crawfish or chicken stock
- 1 teaspoon cayenne pepper
- 1 teaspoon paprika
- Salt and black pepper, to taste
- 2 green onions, chopped
- 2 tablespoons fresh parsley, chopped
- Cooked white rice, for serving

1. **Make the Roux:** In a large skillet or saucepan, melt the butter over medium heat. Add the flour and stir continuously until the mixture turns a light brown color, forming a roux. This should take about 10 minutes.
2. **Cook Vegetables:** Add the chopped onion, bell pepper, celery, and garlic to the roux. Cook until the vegetables are tender, about 5 minutes.
3. **Add Stock and Seasonings:** Slowly whisk in the crawfish or chicken stock until smooth. Add the cayenne pepper, paprika, salt, and black pepper. Bring the mixture to a simmer.
4. **Add Crayfish:** Add the crayfish tails to the sauce and cook until heated through, about 5 minutes. 
5. **Finish and Serve:** Stir in the green onions and parsley, and cook for an additional 2 minutes. Serve hot over cooked white rice.

---

- 3 pounds live Louisiana crayfish
- 4 large potatoes, quartered
- 4 ears corn, halved
- 1 pound andouille sausage, sliced
- 1 head garlic, halved
- 1 lemon, halved
- 1/2 cup Cajun seasoning
- 3 bay leaves
- Salt and black pepper, to taste
- Water, enough to cover all ingredients

1. **Prep the Pot:** Fill a large pot with enough water to cover the crayfish and other ingredients. Add Cajun seasoning, bay leaves, garlic, lemon halves, salt, and pepper. Bring the mixture to a rolling boil.
2. **Cook the Vegetables and Sausage:** Add the potatoes and sausage to the boiling water. Cook for 10 minutes, then add the corn and cook for an additional 5 minutes.
3. **Add the Crayfish:** Add the crayfish to the pot and cook until they turn bright red and are cooked through, about 5-7 minutes.
4. **Drain and Serve:** Drain the pot, then toss everything onto a large serving table covered in newspaper. Let everyone dig in and enjoy!

- 1 pound boneless, skinless chicken thighs, cut into pieces
- 1 pound Louisiana crayfish tails, peeled and deveined
- 1/4 cup vegetable oil
- 1/4 cup all-purpose flour
- 1 medium onion, diced
- 1 bell pepper, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 2 cups chicken broth
- 1 tablespoon Creole seasoning
- 1 teaspoon hot sauce
- Salt and pepper, to taste
- 2 green onions, chopped
- Cooked rice, for serving

1. **Prepare Roux**: In a large, heavy-bottomed pot, heat the vegetable oil over medium heat. Add the flour and continuously stir to create a roux. Cook until the roux reaches a medium brown color, about 10 minutes.
2. **Cook Aromatics**: Add the onion, bell pepper, celery, and garlic to the roux. Sauté until the vegetables are softened, about 5 minutes.
3. **Add Chicken**: Stir in the chicken pieces and cook until lightly browned, about 5-7 minutes.
4. **Simmer**: Gradually pour in the chicken broth while stirring. Add the Creole seasoning, hot sauce, salt, and pepper. Bring to a simmer, cover, and cook for about 20 minutes, stirring occasionally.
5. **Add Crayfish**: Add the crayfish tails and cook for another 5 minutes until they turn opaque and are cooked through.
6. **Finish and Serve**: Stir in the chopped green onions, adjust seasoning if necessary, and serve hot over cooked rice.

---

- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 pound Louisiana crayfish tails, peeled and deveined
- 2 tablespoons olive oil
- 1 onion, chopped
- 1 bell pepper, chopped
- 3 stalks celery, sliced
- 3 cloves garlic, minced
- 2 cups long-grain rice
- 4 cups chicken broth
- 1 can (14.5 oz) diced tomatoes, with juices
- 2 tablespoons Creole seasoning
- 1 teaspoon thyme
- 1 bay leaf
- Salt and pepper, to taste
- 2 green onions, sliced
- Fresh parsley, chopped, for garnish

1. **Sauté Vegetables**: In a large Dutch oven or deep skillet, heat olive oil over medium heat. Add onion, bell pepper, celery, and garlic. Sauté until vegetables are softened, about 5 minutes.
2. **Brown Chicken**: Add the chicken pieces to the pan and cook until browned on the outside, about 5-7 minutes.
3. **Cook Rice**: Stir in the rice, chicken broth, diced tomatoes, Creole seasoning, thyme, bay leaf, salt, and pepper. Bring to a boil, then reduce the heat to low. Cover and let simmer for 25 minutes, stirring occasionally.
4. **Add Crayfish**: Stir in the crayfish tails, cover again, and cook for an additional 5 minutes until the crayfish are cooked through and the rice is tender.
5. **Finish and Serve**: Remove the bay leaf, stir in green onions, and adjust seasoning as needed. Garnish with fresh parsley before serving.

- 4 veal shanks, each about 2 inches thick
- Salt and freshly ground black pepper
- 1/2 cup all-purpose flour for dredging
- 4 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 onion, finely chopped
- 1 carrot, diced
- 1 celery stalk, diced
- 2 cloves garlic, minced
- 1 cup dry white wine
- 1 cup chicken or beef broth
- 1 can (14 ounces) crushed tomatoes
- 2 teaspoons fresh thyme leaves
- 1 bay leaf
- 1 teaspoon lemon zest
- 2 tablespoons fresh parsley, chopped

1. Preheat the oven to 350°F (175°C). Season the veal shanks with salt and pepper, then dredge them lightly in flour, shaking off the excess.
2. In a large ovenproof pot or Dutch oven, heat olive oil and butter over medium-high heat. Sear the veal shanks on all sides until golden brown. Remove shanks from the pot and set aside.
3. Reduce heat to medium and add onion, carrot, and celery to the pot. Cook for about 5 minutes until softened. Add garlic and cook for an additional minute.
4. Pour in the white wine, scraping up any browned bits from the bottom of the pan. Allow the wine to simmer and reduce by half, then add the broth, crushed tomatoes, thyme, and bay leaf. Stir to combine.
5. Return the veal shanks to the pot, ensuring they are submerged in the liquid. Bring to a simmer, then cover and transfer the pot to the preheated oven. Cook for 1.5 to 2 hours, or until the meat is tender and falling off the bone.
6. To serve, remove the bay leaf and arrange the ossobuco on plates. Top with lemon zest and parsley for a fresh finish. Serve with risotto or polenta.

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