• 1 flank steak
• 1 tbsp cornstarch
• 2 tbsp soy sauce
• 2 tbsp freshly cracked black pepper
• 3 tbsp oil
• 1 tsp crushed red chili flakes
• 1 clove crushed garlic
• 1 onion halved and sliced
• 2 cups chopped broccoli
• 2 carrots, peeled and chopped
• 3 celery stalks chopped
• 1 cup snap sugar peas, trimmed
• 1 buch Bok Choy, washed and chopped coarsely
• 1 cup beef broth
• 1 tbsp cornstarch

Slice the beef as described above and reserve in a bowl.

In another bowl mix the first four ingredients with 1 tablespoon of the oil, let stand at room temperature while chopping the vegetables.

In a hot wok put the remaining oil and red pepper flakes, cook until fragrant and add the beef. Stir quickly to sear and after several minutes remove from wok and set aside.

Add the vegetable to the wok and toss quickly to coat with beef juices and oil. Add the crushed garlic and cook for several minutes. In a small bowl mix the stock and cornstarch. Pour this over the vegetables and toss to coat, sauce with thicken after a few minutes. Add the beef back to the wok and quickly stir fry the dish to incorporate. Serve as is or over steamed rice.

• 2 cups chopped leftover flank steak
• 1 can condensed Golden Mushroom soup
• 1 cup frozen peas
• 2 chopped carrots cooked
• 1 can sliced potatoes
• 1 tsp dried rosemary
• 1 garlic clove crushed and chopped
• Pie Crust, thawed – top and bottom
• salt and pepper to taste

Preheat over to pie crust directions. In a pie pan, or stone, lightly sprayed with Pam, place one layer of the pie crust in the bottom. Prick holes with a fork to prevent it from bubbling up. Cook for 10 minutes, remove from oven and set aside.

In a mixing bowl add all of the other ingredients and mix thoroughly. Pour into pie shell and top with remaining pir crust. Tuck in the edges to seal and with a fork prick holes to vent the steam. Bake for 20 minutes and serve with a mixed green salad.

• 1/2 cup brown sugar
• 1 pinch red pepper flakes
• 2 tbsp onion powder
• 2 tbsp garlic powder
• 3 tbsp Spanish paprika (smoked)
• 2 tbsp kosher salt
• 1 tbsp cumin powder
• 1 tbsp cayenne powder
• 3 tbsp mustard

I use latex gloves when handling this and mix the dry rub seasoning well to incorporate thoroughly. Rub over the pork shoulder that you have basted with mustard. Through the cooking process the mustard flavor with not come through, it is used to keep the rub on the pork. Wrap the pork shoulder in plastic wrap and keep in the refrigerator over night.

Take off the plastic wrap and place pork on a rack and smoke for 2 hours for each pound. Remove from smoker and let cool. Shred a apart and use as desired.

• 1 tbsp cumin seeds
• 1 tbsp mixed whole peppercorns
• 2 tsp sesame seeds
• 1 cinnamon stick
• 1 1/2 lbs ground beef
• 1 egg
• 1/2 cup bread crumbs
• 1 tbsp Worcestershire sauce
• 2 tbsp crushed garlic
• 1/2 large onion, chopped small dice
• 1 large shallot, chopped small dice
• 1 red bell pepper, chopped small dice
• 2 tbsp vegetable oil
• 2 large yellow potatoes, chopped small dice
• 1 can Cream of Celery Soup

In my trusty Le Cruset dutch oven I toasted the first four ingredients/spices until the aroma was strong. Be careful not to burn. Pour into a spice grinder, I use a old coffee bean grinder devoted specifically for this purpose. Grind to fine and mix with the next five ingredients. Incorporate well, this mixture should be firm and if too wet, add some more bread crumbs. Using a small ice cream scoop I made the meatballs and put them in the dutch oven with the oil on low.

Next, add the onion, shallot and red pepper mixture. Let this cook for 5 minutes while you cook the potatoes. I use a large glass measuring bowl and cover the chopped potatoes with water and cover with a paper towel. Cook on high for 5 minutes. Drain off some water and add the soup and incorporate until soup is mixed in with the potatoes. Pour this mixture over the cooking meatball and vegetables. Simmer on low until meatballs and vegetables are cooked thoroughly.

• 1 lb boneless pork loin, cubed
• 2 tbsp Dijon mustard
• 1/4 cup olive oil
• 1 cup white wine
• 10 sprigs of fresh thyme, leaves only
• 1 tsp of red pepper flakes
• 2 crushed garlic cloves
• 2 tbsp flour
• 1 can of chicken stock
• 1 onion, chopped
• 1/2 each red/green bell pepper, chopped
• 2 zucchini, center removed, sliced
• 1 bunch green onions, trimmed and chopped
• 2 ribs of celery, chopped
• 1/2 cup toasted walnuts
• chopped parsley for garnish
• salt and freshly ground black pepper to taste

Mix a mixing bowl place the garlic, salt, wine and mustard. Slowly whisk in the oil and emulsify like a dressing. Add the red pepper flakes and thyme, mix thoroughly to incorporate completely. Add chopped pork to bowl, pour marinade over meat and toss to coat evenly. Marinade for 30 minutes.

Meanwhile, in a small saute pan, toast the walnuts until they release their aroma, several minutes, do not burn!

Next, slice the ends off the zucchini, then lengthwise. With a small spoon scoop out the center pulp and discard. Cut these into slices along with the celery and other vegetables.

Drain the pork and reserve the liquid. In a large stock pot, add the oil and cook the pork until brown and crispy. Sprinkle with the flour and cook for several minutes. Slowly add the broth and reserved marinade to make a sauce. Add the vegetables and walnuts. Cook on medium for several minutes. Season with salt and top each place with chopped parsley.

• 2 large yellow potatoes, peeled and cubed or Mashed Potatoes from the box
• 6 tbsp butter, 3 reserved for topping
• 1/4 cup milk
• 1 lb lamb or beef
• 2 tbsp vegetable oil
• 1 large yellow onion, peeled and chopped coarsely
• 1 cup fresh green beans chopped, or 1 can of green beans
• 1/2 red and yellow bell pepper (each) chopped
• 1 can beef broth
• 1 tsp thyme
• 1/2 tsp marjoram
• 2 tbsp flour
• 1/2 tsp paprika
• salt and freshly ground black pepper

Preheat the oven to 350˚.

Add the potatoes to a saucepan, cover with water and season with salt. Bring to a boil and cook until fork tender. Drain and put into a bowl. Add the butter, milk and salt and pepper. Mash to desired consistency. Set aside.

Now you can either use chunks or ground lamb, but brown it in some oil. Sprinkle with the flour to coat and slowly add the broth to make a slurry, or thick sauce. Add the garlic, thyme and marjoram and simmer while prepping other vegetables.

Add the chopped onions, bell peppers and green beans to the meat mixture and stir to incorporate completely. Pour this mixture into a deep pie dish. Top with the mashed potatoes and dot with butter and sprinkle with paprika. Bake for 30 minutes, serve hot!

Here I am cooking cubed pork with vegetables to make a quick and delicious stew. The Fagor™ Splendid 4-Quart Pressure Cooker is amazing with it’s ability for quick steam release where you no longer need to run it completely under cold water to bring the temp down before releasing the lid.

• 1 1/2 lbs of pork shoulder, cubed
• 1 onion, chopped
• 4 tomatillos, chopped
• 4 ribs of celery, chopped
• 6 green chilis seeded and chopped
• 4 Yukon Gold potatoes, peeled and cubed
• 1 tbsp ground cumin
• 1 tbsp crushed garlic
• 2 tbsp vegetable oil
• salt and freshly ground black pepper to taste
• 1 can chicken broth to cover

In a pressure cooker, add the oil and brown the pork. Add the remaining ingredients and mix together completely to incorporate. Bring to a quick boil, close the lid and cook on low for 20 minutes. The steam should be low and steady. Let cool per manufacturer instructions, or if you have a quick release cooker like I do, release the steam and serve hot with briskets to sop up the amazing gravy.

• 2 tbsp honey
• 1 tbsp chopped jalapenos
• 2 tbsp rice wine vinegar
• 2 tbsp fresh ground ginger
• 1 tsp vegetable oil
• 4 tbsp chopped mint
• 1/4 cup chopped cilantro

• 1 bunch fresh strawberries, hulled and quartered

In a mixing bowl add all the ingredients except for the strawberries. Mix to incorporate completely, add the chopped strawberries and allow to marinate in the refrigerator for at least an hour. Grill some salmon or any other fish or chicken and serve on top along side of steamed rice.

• 1 lb ground pork
• 1 lb ground beef
• 2 eggs
• 1 onion chopped
• 1/2 bunch cilantro chopped
• 1 tbsp ground cumin
• 1 tbsp fresh chopped garlic
• 1-4oz can chopped green chilis
• 1/2 cup salsa to top meatloaf
• 1/4 lb Pepper jack cheese
• 1/4 lb Sharp cheddar cheese

Preheat oven to 325˚. In a mixing bowl incorporate all ingredients except the salsa and cheeses. Press half of the meat mixture into a loaf pan. Cut the cheeses into 3 “fingers” each, and place on top of the meatloaf, making sure not to touch the sides. The meat mixture needs to be encasing the cheese. Place the other half of the meat mixture on top now and press firmly. Top with the salsa to coat and seal the top. Bake for 65 minutes and let cool. Drain fat and enjoy!

• 1 lb chicken thighs, bones removed, chopped into bite-size pieces
• 2 tbsp Chinese Five Spice powder
• 2 tbsp vegetable oil
• 1 onion chopped
• 4 celery stalks chopped
• 2 carrots shredded
• 1 bunch chopped cilantro
• 4 cups chicken stock
• 2 tbsp soy sauce
• 1 tsp sesame oil
• 1 tsp chili oil
• 1 bunch of bok choy, coarsely chopped

In a stock pot add the oil and the chicken that has been tossed and coated in the spice mixture. Brown, remove from heat and drain on paper towels.

In the same stock pot add the chicken stock, browned chicken, soy sauce and oils and cook for 3 minutes over medium heat. Next, add the other ingredients and bring to a boil, lower to a simmer and cook for 3-5 more minutes until desired doneness. I prefer to keep vegetables bright in color and still somewhat crisp, not over cooked and limp. Serve hot!