Step 1

In a large frying pan or wok on high heat add 1 tbsp. of toasted sesame oil, 1 medium diagonally sliced green onion, chopped garlic clove, grated ginger.

Step 2

Add ground pork and brown, mixing a few times until cooked through.

Step 3

Salt and pepper pork to taste

Step 4

Remove browned pork mixture from wok - set aside.

Step 5

Add 1 tbsp. of toasted sesame oil to wok on high heat.

Step 6

Add chopped red onion, carrots, napa cabbage

Step 7

Add soy sauce and rice wine vinegar and stir fry until cooked - about 6 minutes

Step 8

Move veggies over to one half of the wok - scramble 2 eggs on the other side.

Step 9

Add pork back to the wok and stir fry another 2 minutes mixing all ingredients.

Step 10

fresh ground salt and pepper to taste.

Step 11

Serve in bowls topped with diagonally sliced raw green onion and toasted sesame seeds.

Step 12

In a small bowl whisk together the following ingredients: soy sauce, fish sauce, honey, mashed garlic & ginger.

Step 13

Whisk in sesame oil.

Step 14

Add pepper to taste.

Step 15

In a small pan, fry the ginger and lemon grass until crisp. Set aside on a paper towel.

Step 16

In a glass bowl combined the cucumber, radish, green onion, red onion. Mix.

Step 17

Add cubed, trimmed ahi tuna to the bowl.

Step 18

Add cubed avocado to the bowl.

Step 19

Add the sesame seeds.

Step 20

Gently mix in all the ingredients with the dressing.

Step 21

Sprinkle on crisp ginger and lemon grass.

Step 22

Serve pronto with chop sticks or a spoon.

Step 23

Preheat oven to 400 degrees - on convection if you have that option. In a large sheet pan or ceramic baking dish combine the following: Brussels Sprouts (stems trimmed then cut in half), Bacon (sliced into small strips), Red onion (quartered and separated), Toss and evenly coat with Extra Virgin olive oil. Add salt and pepper and toss again. Roast for 30 minutes - only stir Brussels Sprouts 1x at the 15 minute mark. In a small sauce pan on low heat, reduce balsamic vinegar by half - aprox. 7 minutes. Serve on a large plater toped with crumbled goat cheese and drizzled balsamic reduction.

Step 24

In a pan on low heat, slowly melt, finely chopped leeks with 2 tbsp butter and salt and pepper for about 15-20 minutes. Roast whole mushrooms on a sheet pan with 2 tbsp butter and salt and pepper in a 400 degree oven for 25 minutes. Shake tray mid way to evenly coat mushrooms with butter. Let roasted mushrooms cool. Thinly slice cooled mushrooms. Add sliced mushrooms to the pan with the leeks, add fresh thyme, heavy cream, with salt and pepper to taste. Simmer on low heat stirring occasionally for 10 minutes. Divide mushrooms into 4 small bowls and top with shaved Parmesan - serve hot.

Step 25

On a baking sheet, using a sharp knife, trim the excess edges of skin then cut a ¼-inch crosshatch pattern in the skin of each breast, being careful not to pierce the meat. Easiest to do this while the duck is cold. Skin-side down on the baking sheet, use a paring knife to remove the small white tendon that runs through each tenderloin if they are still attached to the breast. Find the vein that runs down the length of each breast and run your finger down the length of each vein. If any blood comes out, wipe it away with a paper towel. Season the flesh side of each breast with salt, pepper, and a healthy pinch of fresh grated nutmeg. Drizzle meat with few drops of the vinegar and lay a sprig of thyme down the length of each breast. Then flip the breast back over so skin side is facing up. Season skin side with generous pinch of salt and a pinch of nutmeg. Refrigerate uncovered, at least 1 hour and up to 12 hours. Season both sides of the duck breast with a pinch of salt and pepper and place skin side down into heated medium-low frying pan. Place the thyme sprigs into the pan while breasts are searing, infusing the fat with the thyme. Patience is key here. You want to slowly sear the duck breasts on medium-low for 15-20 minutes or until the skin is brown and crispy. Every few minutes move the breasts around to ensure even browning. You also want to use a spoon to remove the majority of the fat in the pan as it renders out of the skin. Have a bowl next to the stove for this. Once the skin is very crispy and the internal temperature of the breasts is about 115 degrees, flip the breasts over and just "kiss" the flesh side to the pan for about 60 seconds. Put the duck skin side down on a baking sheet and put into 350 degree oven for about 5 minutes or until internal temperature is about 125 degrees. Remove duck breasts from the oven and let rest 5-10 minutes. Meanwhile, remove remaining fat from pan, leaving thyme sprigs, and place over medium heat. Pour in 3/4 cup of dry red wine and scrape up all the delicious browned bits with a wooden spoon, stirring into the wine. Let wine come to a simmer and let reduce to about 1/3 of cup. Whisk in butter and season with salt and pepper to taste. Pour into a bowl and set aside. After resting, slice duck breasts on a diagonal into 3 slices. Plate slices onto each plate on top of a cauliflower mash and a green veggie of your choice. Spoon the red wine sauce over the duck and serve.

Step 26

Place all the ingredients in small sauce pan on low heat. Bring to a boil and then simmer until sauce thickens and reduces to about 1/4 cup.

Step 27

Cook the spaghetti squash - Cut the squash in half, remove the seeds, then olive oil, salt and pepper the flesh, microwave in a pierced plastic bag for 11 minutes. In a pan on medium heat, saute the onions and jalepenos until translucent - 5-7 minutes. In a large bowl combine the shredded spaghetti squash, almond flour, egg white and the sauteed onions and jalepenos and crisp, chopped bacon. Mix in salt and pepper. Grease 4 small ceramic ramekins with melted butter. Place on a cookie tray Add mixture to each ramekin making a nest. Bake ramekins at 425 degrees for 20 minutes. Remove from oven. Crack 2 eggs into each ramekin. Top with salt an pepper. Finish in the oven for 8 minutes until whites are firm and egg yolks are still a little runny. Serve with care as the ramekins are very hot. Serve with a spoon.

Step 28

Heat a large cast-iron skillet over medium-low heat. If you are using a raw chorizo, brown them on all sides - 8 minutes - and then remove them from the pan to be sliced. If the chorizo is cured already you can add them at the end of the next step. Add onion and bell pepper. Cook gently until very soft, about 10 minutes (then add cured sliced chorizo to brown slightly) or (add sliced cooked chorizo back to pan). Add garlic and cook until tender, 1 to 2 minutes; stir in cumin, paprika and cayenne, and cook 1 minute. Pour in tomatoes and season with 3/4 teaspoon salt and 1/4 teaspoon pepper; crush whole tomatoes with a wooden spoon; simmer until tomatoes have thickened, about 10-15 minutes. Stir in crumbled feta. Make 6 indents with the back of a wooden spoon for the eggs to sit. Gently crack eggs into indents and season eggs with salt and pepper. Place under broiler for 7 minutes. Top with chopped cilantro and serve.

Step 29

Heat a medium saucepan over medium heat. Add the tomatoes and half the oil and cook until the tomatoes begin to burst and release their juices, about 10 minutes, stirring often. Add the wine and simmer until the liquid reduces by about half, 1 to 2 minutes. Add the olives, garlic, capers, fennel and crushed red pepper. Simmer on low until the tomatoes have released their juices and the sauce has a ragout consistency, about 5 minutes, stirring often and breaking up the tomatoes with a spoon then add the lemon to the pan as well as the parsley and oregano. Remove the sauce from the heat and salt and pepper to taste; keep warm.

Step 30

Season the salmon with salt and pepper. Heat the other half of the oil in a large skillet over medium-high heat until shimmering. Add the salmon, flesh side down, and cook until golden brown, 4 to 5 minutes, then flip the fillets and continue to cook until the skin is crisp and cooked to your desired doneness, 4 to 6 minutes for medium, depending on thickness of the fillets. Plate the salmon on individual serving plates. Spoon the sauce over the centers of the filets. Garnish with the chopped basil and serve immediately.

Step 31

In a small bowl let the butter come to room temp. Add the curry and mustard and mix well with a small spatula. Add the fresh chives - mix well again Place compound butter on center of a square of plastic wrap. Roll compound butter in wrap to make a 4" x 1" log twisting the ends to seal. Place in the fridge for 10 minutes or more. Slice compound butter into 4 equal rounds and top your fish while still hot.

Step 32

In a small bowl let the butter come to room temp. Add the chives, thyme, rosemary and garlic and mix well with a small spatula. Add the pepper and the salt to taste and mix again. Place compound butter on center of a square of plastic wrap. Roll compound butter in wrap to make a 4" x 1" log twisting the ends to seal. Place in the fridge for 10 minutes or more. Slice compound butter into 4 equal rounds and top your steak while still hot.

Step 33

Set 350 degree oven (convection roast) Trim / clean stem ends of mushrooms. Leave mushrooms whole - you can cut the really big ones in half. In a ceramic or similar roasting pan add mushrooms. Drizzle olive oil - toss mushrooms to coat, add butter. Add chopped rosemary, lemon zest, salt and pepper - toss again to coat. Place in oven for 30 minutes - shake pan midway to brown evenly. Serve hot.