Baked Fish

Ingredients:
• 1/2 lb. scrod per person (cod, haddock, tilapia, or pollock)
• lemon juice
• melted butter
• pinch of dill (optional)
• milk
• finely crushed Ritz cracker crumbs

Directions:
Soak fish in milk for at least 1 hour. Oil shallow baking pan or dish.

Remove fish from milk, sprinkle with lemon juice. Put fish in pan with 2 or 3 tablespoons water.

Bake uncovered in preheated 450 degree oven for 10 minutes (for 1 inch thick scrod), then broil (after dotting with butter and sprinkling with cracker crumbs) for 2 minutes until golden brown.

Fresh Sesame Chicken

Ingredients:
•1 tablespoon lemon juice
•1 tablespoon Gravy Master
•2 tablespoons vegetable oil
•1/3 teaspoon poultry seasoning
•Salt and pepper to taste
•1/3 cup sesame seeds
•1 (2 1/2 to 3 pound) frying chicken, cut up

Directions:

1. Arrange chicken pieces in baking pan in single layer. Combine lemon juice, Gravy Master, oil and poultry seasoning.

2. Brush over chicken pieces. Sprinkle with salt and pepper and sesame seeds.

3. Cover and bake at 400°F. for one hour. Uncover and bake 15 to 20 minutes longer. Makes 4 servings.

Honey Grilled Pork Chops

Ingredients:
• 8-10 thin sliced pork chops
• 2 cups honey (use more if needed)
• 1/2 cup soy sauce

Directions:
1. These chops may be grilled or baked in the oven. Grilling on the BBQ is the best. Pour honey into a bowl. Add soy sauce, stirring until sauce is a syrupy consistency. Place chops in a bowl or cake pan and cover with 1/2 of the sauce. (Place balance of sauce in a sauce pan.)

2. Let the chops marinate in refrigerator for as long as you wish. They can marinate all day for a stronger flavor or they can be dipped and grilled. Either way works.

3. Simmer the sauce in the saucepan over low heat until thickened. Store in a glass jar in your refrigerator until you are ready to use.

4. Place chops on grill, brushing fresh marinade onto chops as needed (use the marinade which was stored in the jar but pour it out into a bowl before brushing so as not to contaminate the remaining gravy.)

5. Cook until juices no longer run pink when pierced by a fork. Chops may alternatively be baked in oven.

The above recipe is from cooks.com.

Lamb

Ingredients:
• 2 lamb loins 1 pound each (lamb tenderloins 4-6 oz. each, use one per tortilla)
• Salt and freshly ground pepper
• 6 plum tomatoes
• 2 tablespoons olive oil
• 4 green onions, finely sliced
• 12 (6-inch) flour tortillas
• 2 cups finely grated Monterey Jack cheese
• 12 ounces goat cheese, crumbled
• Almond mole sauce, recipe follows
• 1/2 cup coarsely chopped cilantro
(You can smoke the lamb and tomatoes in a smoker with apple wood chips)

Directions:
• Cold smoke the lamb and tomatoes. Burn charcoal or wood in smoker and let burn down to embers. Lay chips of soaked aromatic (e.g. oak, hickory) wood on the ashes.

• Place the lamb on the grill rack, place the cover on the smoker and open the top vent slightly. Smoke the lamb for 5 minutes.

• Rub the tomatoes with olive oil, remove the cover, add the tomatoes, and continue smoking along with the lamb for 10 minutes. Or buy smoked lamb or use regular lamb and grill in pan.

• Slice the lamb in half vertically and then crosswise into 1/2-inch pieces. Dice the tomatoes into 1/2-inch dice.

• Heat the olive oil in a large sauté pan until almost smoking. Add the lamb, season with salt, pepper, and cook for 1 to 2 minutes until browned. Add the scallions and tomatoes and cook 3 to 4 minutes, for medium-rare doneness.

• Lay the tortillas flat on a surface. Sprinkle 1/4 cup of the Monterey Jack on each of the tortillas place some of the lamb mixture over the cheese and sprinkle with goat cheese and cilantro, fold the short ends in and roll tightly lengthwise.

Ladle the mole sauce over and garnish with cilantro.

Pot Roast

Ingredients:
• 4 to 6-pound chuck roast
• salt and pepper, to taste
• 4 tablespoons extra virgin olive oil
• 1 cup onions, chopped
• pinch of thyme
• a handful of fresh basil (or 1/4 tsp. dried)
• 4 garlic cloves, chopped
• 1 large can tomatoes
• 4 cups beef broth or water
• 1 tablespoon red wine vinegar
• 1 tablespoon prepared mustard
• 4 large carrots, cut in 1 inch chunks
• 3 large potatoes, quartered
• 1/4-1/2 lb. white boiling onions (optional)
• 2 tbsp. flour or 1 tbsp. cornstarch (optional) (stirred into cold water)

Directions:
1. Use a heavy Dutch oven with tight lid. In bottom of pot, heat olive oil and sauté onions in fat until brown and tender.
2. Remove onions and set aside. Season with salt, pepper and flour; roast and brown slowly on all sides.
3. Add vinegar, mustard, tomatoes and 2 cups of the broth or water (using broth will add more of a rich flavor).
4. Cover and cook slowly over low heat for about 90 minutes, or until very tender.
Watch roast and from time to time add a little more broth to keep it from becoming dry.
5. While roast is cooking, prepare vegetables. Add vegetables during the last 45 minutes of cooking; stir in flour or cornstarch if a thicker gravy is wanted. Add browned onions and serve.