Daube de Chevre (Goat shank Braised in Red Wine)

§ Marinate the goat with wine, zest of an orange, 2 cloves garlic, 2 tbsp olive oil, 2 shallots, carrot,1 onion, celery stalk for a day in advance.

§ Place in large heavy pot. Add rest of onions, carrots, celery, garlic, bouquet garni and the tomatoes. Cook for 3-4 hours and then add mushrooms.

§ Cook in oven for 5 hours at 250F)

§ Serves 4.

2 lbs	Goat (Lamb or Beef Chuck) cut into 2”pieces (can add bacon also)
½ cup	Fresh mushrooms chopped rough
2 tbsp	Olive Oil
	Zest of an orange
1	Bouquet garni
2	Medium onion peeled & diced
2	shallots
2	Medium carrots peeled & diced
2	Stalk of celery diced
5 cloves	Garlic peeled & chopped
2+	Large plum tomatoes peeled, seeded, rough chopped
2 cups	Hearty dry red wine – (cotes-du-rhone)
	Salt & pepper

Bouquet Garni

· 3 sprigs of parsley

· 2 sprigs of thyme (orange zest )

· 1 bay leaf , 5 black peppercorns

Moroccan Grilled Cornish Hens

§ Wash & pat dry hens.

§ Combine oil, oregano, allspice, cumin, cloves & garlic in large bowl. Place hens in bowl and cover with mixture. Peferable to let sit for 30 minutes.

§ Put hens on preheated grill (direct heat) at medium heat for 30 minutes.

§ Hens should each internal temp of 160F

§ Serves 4

2	Cornish hens or 4 chicken breasts
¼ cup	EV olive oil
1 tsp	Dried Oregano
½ tsp	ground allspice
½ tsp	Ground cumin
½ tsp	Ground cloves
3	Cloves Garlic minced
	Salt & pepper

Chipotle mussels with 4 sister mayo

· In a separate bowl ad lime juice, mayo, 2 tbsp of finely chopped cilantro, 1 tbsp of orange zest and 4 tbsp of orange juice. Let sit for at least 45 min to allow flavours to develop.

· Put mussels in a large pot with garlic, water, chipotle and zest of 2 oranges (save back 1 tbsp for mayo). Bring to boil and steam for 4 minutes.

· Remove pot from flame and let sit for 5 min until all mussels are open Remove mussels and keep warm.

· Put Pot back on flame and heat. Reduce liquid in pot by ½. Then add oil and the remaining ½ of the orange juice.

· Divide mussels evenly and divide broth. Garnish with 1 tbsp of the 4 sister mayo & 3 sprigs of cilantro

· Serves 4.

4 lbs	Fresh mussels
3 tbsp	Garlic – minced
2	Oranges - zested
4 tbsp	Canned chipotles chillies – excluding adobo
4 cups	Water -- or better a light fish broth
3 tbsp	Olive Oil
8 tbsp	Fresh orange juice (see above)
15 sprigs	cilantro
1 cup	Light Mayo
1 tbsp	Lime juice

Dovercourt Wedding Shrimp - Creole Style

· Saute bacon in a pan with sides that can be covered to render fat.

· Remove bacon bits and then add onion, celery, green pepper. Saute until soft.

· Add garlic, thyme, basil, oregano, and cayenne. Sauté 2 minutes.

· Add tomatoes, tomato sauce, sugar. Simmer for 1 ½ hours. Stir occasionally.

· Add shrimp and cook 5-7 min – until shrimp are cooked

· Serve over rice & garnish with bacon bits

· Serves 4-6

1 ¼ cups	Diced bacon
1 cup	Onion finely chopped
1 cup	Celery julienne
¾ cup	Green peppers diced
1 tbsp	15 ml garlic chopped
¾ tsp	4 ml thyme dried
1 tsp	5ml basil dried
½ tsp	2.5 ml oregano dried
2 tsp	10 ml cayenne pepper
2 cups	Tomatoes – peeled, seeded, chopped
¾ cup	tomato sauce
1 tbsp	Sugar
36	Raw medium, de-veined, shelled shrimp

Monkfish with Lemon Pepper Crust & warm lemon vinaigrette

· Cut monkfish into ¾ inch rounds and lay in a dish. Sprinkle with ½ the lemon juice and let sit for 10 minutes .

· Crush peppercorns roughly and add flour, salt, and ½ the zest. Remove fish from lemon and then coat fish pieces with the pepper/zest mix.

· Heat ½ the oil until hot and fry fish in fry pan in 2 batches – about 2-3 minutes per side

· Combine remaining oil, zest and lemon juice and add anchovies to make . Stir vigorously.

· After 2^nd batch of monkfish is done add shallots to fry pan for about 30 sec. Pour in the vinaigrette and let it bubble and reduce slightly. Use a whisk to stir.

· Serve with sauce poured over and lemon slices as garnish

· Serves 4.

1 ½ lb	Monkfish trimmed (700 gr)
2	Lemons zest both & then juice
2 tbsp	Black peppercorns
2 tbsp	Flour
1 tsp	salt
8 tbsp	(120 ml) EV olive oil
1	Shallot peeled & finely chopped
3	Anchovy filets – finely chopped

Norway Bay Pork Roast – Bali Style

· Grind all ingredients except vegetable oil & pork in a mortar & pestle o a smooth paste.

· Cut a deep pocket in one side of roast – ¾ of inch from each end

· Heat 3 tsp oil in wok/pan at medium high heat and cook the paste for about 5 min. Cool mix to room temperature (about 15 minutes)

· Put ½ the oil/spice mix in the slit and the other ½ over the roast.

· Cook indirect heat over a pan in BBQ at medium heat for 1 ½ to 2 hours.

3 lb	Boneless Pork shoulder
4	Large shallots - chopped
4-8	Thai chillies - chopped
4	Cloves garlic - chopped
3 tbsp	Fresh ginger - chopped
3	Stalks lemongrass (1/4 cup finely chopped)
3	Strip of lemon zest
1 ½ tsp	Ground coriander
1 tsp	Ground black pepper
2 tbsp	Fresh lime juice
1 tbsp	Light brown sugar
2 tsp	Salt
5 tbsp	Vegetable oil

Seana's Blackberry Sauce a la Dundarave

1. Put the blackberries in a good pot - ad about a cup of water and turn heat on medium

2. Stir and press them down

3. add sugar once the berries are getting warm and stir all together - takes about 20 minutes

4. Pour syrup over ice cream (I like vanilla) and serve

1. Find fresh beautiful BC blackberries

2. Pick as many as you can - don't scratch yourself too much on the stems - a small pail about 2 cups measure

3. get about 1/2 cup of white sugar