Ingredients

Directions

1. On medium heat, melt butter & add flour.  Cook 2-3 minutes, stirring constantly to cook flour completely.
2. Add cream & broth together, blending well.  Add cheeses, parsley, garlic, & wine, stirring until cheese is completely melted.
3. Add salt & freshly ground black pepper to taste.

Ingredients

Directions

1. In a large skillet, brown the sausage.  Drain the grease.  Put it in a food processor & chop to fine pieces.  Set aside.
2. Add 4 c. of milk to the skillet, stirring in the beef bouillon, seasoned pepper, and garlic herb seasoning.  Simmer over medium heat for 5 minutes.  Stir in sausage, add the remaining milk, & simmer for another 5-10 minutes.
3.  In a separate bowl, mix 1 c. of warm water with 1 tbsp of flour.  Stir until well mixed.  Continue to add flour, 1 tbsp at a time, until the consistency of the mixture is that of a thick cake batter.  Pour the flour/water mixture into the skillet & stir thoroughly until the gravy begins to thicken.
4. Remove from the heat & pour generously over freshly baked biscuits.  Serve.

Chef’s Note: We like the Jimmy Dean brand of sausage and prefer Pillsbury Buttermilk Biscuits.  If the gravy ends up too thick, add more milk.

Ingredients

Directions

1. Combine figs & water in a saucepan over medium heat. Bring to a boil & cook until tender, and liquid has reduced. Remove from heat & stir in the olive oil, balsamic vinegar, rosemary, thyme, & cayenne. Add olives &  garlic, & mix well. Season with salt & pepper to taste. Cover & refrigerate for 4 hours or overnight to allow flavors to blend.

2. Unwrap cream cheese block & place on a serving platter. Spoon tapenade over cheese, & sprinkle with walnuts. Serve with slices of French bread or crackers.

1. Slit the skins on the tomatoes & put them in boiling water for a minute to get the skins off.  Once skinned, put them in the blender to crush them.  Add tomato paste to thicken it.  Set aside.
2. In a food processor, pulse the onion, herbs, & pine nuts until neatly smooth.
3. In a nonstick pan, cook the mushrooms & onion/herb mixture with a bit of vegetable stock until translucent, then add the tomatoes.  Cook for about 1 hour on a very low simmer until reduced by about ¼.

Chef’s Note: When serving I add a chicken breast with all fat removed, thinly sliced & dry grilled, & some heart healthy bacon dry grilled.

1. Coat bottom of saucepan with canola oil.  Mix in mushrooms & saute.
2. Add onions, garlic, & red wine.  Mix well until wine boils off.  The onions should cook off until they are tiny.  All that should be left are the mushrooms, tiny bits of onion & garlic, & just a bit of the oil.
3. Mix in the flour.  Stir well & often until it becomes a paste-like mixture.
4. Add chicken broth.  Stir often to keep mushrooms from burning onto the surface.  As the broth boils, the gravy should thicken.
5. Add water to the desired consistency.
6. Add salt & pepper to taste.

Chef’s Note: I use baby bella mushrooms. I like mine thick, so I only use ½ cup of water in step 5.

Cook the garlic, onion, & red pepper until it’s soft, & then add all the rest of the ingredients. Simmer on low for 20-30 minutes. Keep stirring it often so it doesn’t burn, then refrigerate for a few days before you use it. This allows the flavors to blend & mellow. The cumin & chipotle chile pepper can be substituted by any of your favorite spices.

Mix Pina Colada mix, water, crushed pineapple, coconut, & powdered sugar in a saucepan. Heat on medium low temperature until sauce begins to simmer, stirring frequently. Let mixture simmer slowly 10-12 minutes. Mix corn starch & water together, add to sauce & blend well. Let mixture simmer for 3 – 5 minutes longer while stirring during & after adding cornstarch. Remove from heat & bring to room temperature. Sauce is served at room temperature with Parrot Bay Rum Shrimp.

Melt butter in a medium saucepan over medium to low heat. Add cream & simmer for 5 minutes. Add garlic & cheese & whisk quickly, heating through. The parmesan should be mostly melted when done. Sift in parsley & serve over pasta.

1. Melt butter in small saucepan on medium heat.
2. Add flour, chicken rub, salt, & paprika.
3. Stir with whisk.
4. Gradually add chicken broth, stir until blended.
5. Cook 2 minutes, until thick, stirring constantly.
6. Remove from heat & let stand to thicken a little more.

1. Place meat in a zip lock bag & pour all other ingredients on top. Seal the bag & remove as much air as you can.
2. Shake until thoroughly mixed & place bag on a plate or in a bowl (in case the bag leaks) for a minimum of 4 hours, turning the bag approximately every hour.
3. Remove steaks & cook on a grill to desired doneness.