INGREDIENTS: 2 cups fresh cherries, pitted 3 nectarines or peaches, sliced and divided 1-1/2 whole chicken breasts, skinned, boned, cooked, and diced 1-1/2 cups sliced celery 2 tablespoons sliced green onion 1 cup mayonnaise 1/4 cup sour cream 2 tablespoons honey 1 teaspoon lemon or lime juice 1/2 teaspoon curry powder 1/8 teaspoon ground ginger...Read More

INGREDIENTS: 3/4 cup cherry preserves 3 tablespoons balsamic vinegar ½ teaspoon allspice ½ teaspoon cinnamon 1 tablespoon canola oil 2/3 cup finely chopped onion 2 cups pitted fresh Bing cherries 1 teaspoon finely chopped fresh rosemary ¼ teaspoon cayenne pepper pinch of salt 4 bone-in pork loin chops METHOD: Preheat the barbecue grill to medium/high...Read More

INGREDIENTS: 1 chicken, cut up for braising (legs, thighs, wings, breasts split and each half cut across,) or 8 thighs 1 tablespoon Smokey China Rub* Salt and pepper to taste 4 ounces orange juice 2 ounces brandy 2 medium brown onions, sliced into ¼ inch thick half-moons 2 cloves of garlic, peeled, de-germed, and minced...Read More

  The fresh flavors of lemon, garlic, and rosemary are the perfect complement to roasted lamb. Serve lamb with English roasted potatoes, asparagus, or sautéed glazed baby carrots. INGREDIENTS: 2 lemons, zested and juiced 5 garlic cloves, minced 1/3 cup finely chopped fresh Italian parsley 1 tablespoon fresh rosemary, minced 2 tablespoons olive oil, plus...Read More

A classic Passover dish, but delicious anytime of year. The brisket is seasoned with a spice rub, then slowly cooked for optimum tenderness. Be sure to allow enough time to chill the brisket overnight. INGREDIENTS: 2 tablespoons kosher salt 1 tablespoon Hungarian paprika 2 teaspoons garlic powder 1 teaspoon freshly ground black pepper 1 (4-5...Read More

If you love juicy ham with a crunchy, sweet crust, this is your go-to recipe. For best results, be sure to order a quality smoked bone-in ham from Corralitos Market and Sausage Company. Allow about 2 hours and 25 minutes for prep and cooking, and an additional 20 minutes for resting time. INGREDIENTS: 1 bone-in...Read More

This dish is great as a combination of two recipes; the chicken is quite good without the stuffing, and the stuffing makes a nice side dish on its own, as well. Lemon-infused olive oil is available at gourmet shops and better grocery stores. You can find some locally made at various farmer’s markets. Agrumato is...Read More

INGREDIENTS: 1 (4 to 5-pound) boneless leg of lamb, rolled, tied, and trimmed of excess fat 4 to 6 cloves garlic, cut in half 4 to 5 sprigs fresh rosemary Salt to taste 1/4 teaspoon coarsely ground pepper 1 cup ruby port wine Port Sauce (recipe below) Fresh rosemary sprigs for garnish METHOD: The Day...Read More

INGREDIENTS: 2 lamb racks (about 8 to 9 ribs each) 1/2 cup extra-virgin olive oil, plus 2 tablespoons 4 garlic cloves, peeled and crushed 2 (4-inch) rosemary sprigs, crushed 6 thyme sprigs, crushed 4 rosemary sprigs, for garnish Freshly ground black pepper Salt METHOD: The Day Before: Clean the rib bones well by scraping off...Read More

When you need to cook for a crowd, marinated lamb roast makes an easy, yet exceptional, main course. Serve with Roasted Garlic Bordelaise and red potatoes. INGREDIENTS: 12 lbs. boneless butterflied leg of lamb 1 cup white wine vinegar 2 cups olive oil 2 cups red wine 5 tablespoons fresh rosemary 3 tablespoons fresh oregano...Read More