7 strips of bacon

1 Tbp olive oil

1 Tbp butter

12oz Mushrooms, remove stems, rinse and pat dry

3 cloves of garlic, minced

1 Cup of chopped onion

2 cups of fresh spinach

Sea salt & ground pepper

Brie cheese wedge, removing the rind and chop into pieces

Preheat oven to 350F

Cook bacon until desired crispness, remove from pan and break into pieces

Remove bacon grease and add oil/ butter to saute pan, add mushroom caps coating and cooking for a few minutes over medium heat

Remove mushroom caps from pan and set aside

Add onions to saute pan cooking for 3-5 minutes

Chop fresh spinach and add to saute pan

Add minced garlic and cooked bacon

Add sea salt and ground pepper to taste

Turn heat off and add chopped brie pieces to mixture

Stuff mushrooms and place in preheated oven cooking for 15 minutes until mixture is glooy

5LB boneless ribeye
1 Tbsp minced garlic
Salt & pepper
2 Tbsp canola or olive oil

Horseradish sauce
1 – 2 Tbsp fresh grated horseradish
1/2 Tsp worchestershire sauce
2/3 Cup sour cream

This is a very simple method of cooking a delicious prime rib you would typically find in any five star restaurant. The key is simple… keep an eye on the temperature. Serve with a nice horseradish sauce and don’t be afraid to add lots of fresh horseradish.

Pull roast from refrigerator and let sit at room temperature for two hours. Preheat oven to 325F.
Blend together crated horseradish, worchestershire and sour cream; stick in the refrigerator. Taste, yummy?

Rinse the roast and pat dry. Rub roast with minced garlic and sprinkle with salt and pepper.
Heat oil in large saute pan over medium high heat. Add the seasoned roast to sear all sides, you want all sides to have a light crust and don’t worry you will have a little smoke.
Place seared roast in roasting pan, take and record internal temperature for future by inserting thermometer into the center of the roast [range will be 50F - 65F].
Place in oven for approximately 1- 1/2 hours. After one hour take a temperature reading and continue every 15 minutes.
Once the center temperature reaches 125F remove roast from oven and baste once or twice by pouring juices from roasting pan over roast. Let it sit for 25 – 30 minutes.
Pour remaining juices into a small sauce pan to prepare au jus. Heat over medium high wisk to blend juices. If needed you can add beef base to intensify flavor.
The center should be medium rare but if you desire a more cooked beef dip sliced pieces into prepared au jus for a minute or two.

Bon Appette!

1 Lb pork tenderloin
2 tsp crushed fennel seeds
Salt and Pepper
2 Tbsp olive oil
3 Tbsp minced garlic
1 tsp freshly grated orange peel
2 Medium fennel bulbs
1/4 Cup white wine
1 tsp orange juice
1/4 Cup chicken broth
1 Tbsp butter

Preheat oven to 350F
Rinse pork tenderloin, pat dry and sprinkle with salt and pepper.
Apply crushed fennel to all sides of tenderloin and set aside.
Remove core center of fennel bulb and slice into wedge lengths.
Heat olive oil over medium high heat in saute pan.
Brown tenderloin on all sides and remove from pan placing aside.
Add to the saute pan orange peel, fennel wedges and garlic over medium heat until fennel turns golden in color.
Add white wine and swirl fluid.
Add orange juice, chicken broth and butter.
Cook at a light boil for about 3 minutes to reduce liquid.
Pour fennel mixture into casserole dish and place tenderloin on top.
Add more orange peel zest to top of tenderloin for added flavor.
Bake for 15 – 20 minutes.
Remove from oven when inside temperature reached 145F and let loin sit for 10 minutes.
Slice and serve.

6 garden cucumbers, cut into spears

1/4 Cup Kosher Salt

6 crushed garlic cloves

2 Quarts of water

Heat water just to boil.

Add kosher salt and garlic cloves.

Stir water until salt dissolves.

Remove from heat and add cucumber spears.

Transfer to a sealed container and place in the frig for 24 hours.