Basil Pesto recipe:

• 3 cups fresh basil leaves, packed
• 3/4 cup freshly grated Parmesan-Reggiano or Romano cheese
• 1 cup extra virgin olive oil
• 3/4 cup pine nuts or walnuts
• 4 medium sized garlic cloves
• Salt and freshly ground black pepper to taste

Add all ingredients except for olive oil to food processor. Blend with pulsing motion for a minute and slowly add the oil in a steady stream to blend thoroughly. This makes 1 cup of fresh basil pesto which can be used over hot pasta or as a dipping sauce.

• 1 cube of butter
• 1/2 cup flour
• white pepper to taste

In a medium sauce pan melt 1 cube of butter and then add the flour. Let the flour absorb the butter and turn a golden brown, peanut butter-like consistency, cooking and bubbling for several minutes on low to medium heat. I usually add white pepper and use the paste immediately in soups. Just add this mixture to the liquid, be it beef or chicken broth, and whisk constantly to ensure thorough incorporation.

• 1 lb cod filets
• flour
• 2 eggs, 2 tbsp water
• 1/4 cup chopped parsley
• 1/2 cup Parmesan cheese
• 2 cups potato chips, crushed
• vegetable oil for frying
• Remoulade sauce (see recipe)

In a deep frying pan or pot of your choice add the vegetable oil and heat for frying. Crush the potato chips to small flakes and set aside in a bowl. In a mixing bowl whisk the eggs and water. Chop the parsley fine and add to egg mixture. Add the Parmesan cheese and mix the egg mixture thoroughly to incorporate completely. Dredge the cod in the flour to dust, shake off excess. Coat the floured cod in the egg mixture and drain off extra egg. Next, roll in the chips to coat completely and set aside on a plate for frying. Continue with all filets.

Fry the cod filets about 3 minutes per side depending on thickness of the fish and chip coating is a golden brown. Serve with Remoulade on top of each and a fresh cole slaw.

Recipes for harissa vary according to the household and region. Variations can include the addition of cumin, red peppers, garlic, coriander, and lemon juice. This is my take on it. Use sparingly, it is HOT.

• 12 jalapeno peppers
• 1 large red bell pepper
• 3 cloves crushed garlic
• 1 tsp caraway seeds
• 1/2 tsp cumin seeds
• 1/2 tsp coriander seeds
• 1/4 cup vegetable oil

In a hot frying pan toast the seeds until they start to smoke and give off aroma, do not burn. Next, cut off the stems of the jalapeno peppers, red bell pepper and discard the veins and seeds. Chop slightly and place in a food processor. Add the toasted seeds, garlic and oil. Puree until it resembles a nice paste.

• 1/2 cup orange juice
• 1/2 cup raisins
• 1/4 cup soy sauce
• 1/4 cup ketchup
• 1/4 cup white vinegar
• 3 tbsp Dijon mustard
• 1 tbsp crushed garlic
• 1 tbsp vegetable oil
• 1 tbsp grated orange peel
• pinch of salt
• 1/8 tsp of white pepper

Combine all of the ingredients in a medium sauce pan and boil for several minutes, stirring continuously. Remove from stove and allow to cool. Pour mixture into a blender and and puree until completely smooth.

• 3 lb blade bone pot roast (chuck)
• 1/4 cup wine vinegar
• 1/4 cup cooking oil
• 1/4 cup catsup
• 3 tbsp soy sauce
• 3 tbsp Worcestershire sauce
• 1 tbsp fresh rosemary
• 1 tsp fresh chopped garlic
• 1 tsp dried mustard

Brown meat in skillet in hot oil. Sprinkle meat with a little salt. Combine in a small bowl the vinegar, oil, catsup, soy sauce, Worcestershire sauce, rosemary, garlic and mustard. Whisk to mix thoroughly and pour over meat. Cover tightly and simmer on low for 2 hours or until tender. Remove meat to platter and carve. Skim fat from sauce and spoon over meat. Serves 6-8.

• 1 cup canned apricot nectar
• 2 tbsp whole grain mustard
• 1 tbsp cider vinegar
• 1 tsp cornstarch

In a small saucepan combine the apricot nectar and the mustard. Stir with a whisk and bring to a boil over medium heat. In a small bowl mix the vinegar and cornstarch until a paste forms. When nectar comes to a boil, whisk in the cornstarch mixture thoroughly until it thickens slightly. Remove from heat and serve warm.

• 1/4 cup sherry
• 1/2 cup soy sauce
• 1/2 cup chicken stock
• 1/2 cup pineapple juice
• 1/4 cup brown sugar
• 1 tbsp fresh, grated ginger

In a saucepan, heat to boiling the sherry. Next add the soy sauce, chicken stock, pineapple juice, brown sugar and fresh ginger. Bring this to a boil and remove from heat. Allow mixture to cool and strain if desired.

• 1lb pkg fresh ground turkey
• 1/2 cup peeled and shredded tart apple
• 3/4 tsp of salt
• 1/4 tsp garlic powder
• 2 tsp vegetable oil
• 1/2 cup apple jelly
• 2 tbsp spicy brown mustard

In a mixing bowl combine the turkey, apple, salt and garlic. Shape into 16 meatballs. Heat the oil in a frying pan over medium heat. Add the meatballs and cook until browned, about 8 minutes.

Stir together the jelly and mustard in a small bowl an dspoon over the meatballs. Simmer an additional 10 minutes or until glazed, tuenig over and draping the glaze over the meatballs. Sauce thickens as it cools.

• 1/2 lb melted butter
• 4 egg yolks
• 1 tbsp fresh lemon juice
• 1 tbsp water
• 1 dash of Tabasco sauce

Melt butter and remove from heat. Add remaining ingredients in a blender and blend at high speed. After 30 seconds, open top of blender and slowly pour in the melted butter in a  steady stream. The result should be a rich, thick creamy sauce. Scrape the sides of the blender and pour into a serving dish.