Yield: 4 ppl

• 4 Tbsp. fresh lime juice
• 2 tsp. finely grated peeled fresh ginger
• 4 tsp. Dijoin mustard
• 12 Tbsp. vegetable oil, divided
• 4, 6-7 oz. Skinless Salmon Fillets
• 4 Tbsp. finely chopped fresh dill
• 4 Tbsp. finely chopped fresh basil, divided

Whisk lime juice, ginger and mustard in small bowl. Slowly whisk in 8 tablespoons oil. Season dressing with salt and pepper. Brush salmon fillet on both sides with 2 tablespoons oil, sprinkle with salt and pepper, then 4 tablespoons dill and 4 tablespoons basil. Press herbs to adhere. Heat 2 tablespoons oil in large non-stick skillet over medium-high heat. Add salmon, herb
side down; sauté 4 minutes.

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Herb Salted Turkey Recipe
for 20-22 Lb. Turkey

• 2 tbsp dried rosemary
• 2 tbsp dried sage
• 2 tbsp dried thyme
• 1 tbsp lemon peel
• 1 tbsp granulated garlic
• 1 tsp black peppercorn, cracked
• 3 small bay leaves, crushed
• 1/2 cup kosher salt (coarse)

1. Mix all the above ingredients.
2. Rinse the turkey inside & out, making sure to remove the gizzards & neck. Place the turkey inside an oven bag and rub it generously with the herb mixture. Allow to sit overnight 12-18 hours.
3. Set oven rack to the lowest position. Turn oven on to 325 degrees. Rinse turkey and pat dry fry. Tie the legs together with butchers twine and tuck the wing tips under the bird. Place on a couple ribs of fresh celery and roast for 45 minutes-11/2 hours. Baste with the pan juices and continue to roast until the turkey registers 165 degrees in the thickest part of the thigh, basting it every 45 minutes.

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Garlic Lime Pork Shoulder
Yield: 8 Servings

• 1 head garlic, cloves peeled
• 2 tablespoons plus 1 teaspoon kosher salt, divided
• 1 1/2 tablespoons dried oregano
• 2 tablespoons distilled white vinegar
• 2 tablespoons fresh lime juice
• 1 (7- to 7 1/2-pound) bone-in pork shoulder with skin
• Accompaniment: lime wedges

Mash garlic to a paste with 2 tablespoons kosher salt, then stir in oregano, vinegar, lime juice, and 1 tablespoon pepper. Pat pork dry. Cut a wide pocket at large end of roast to separate skin from fat, leaving skin attached at sides and stopping before roast narrows to bone. Make slits in pork under skin and on all sides, then push some of garlic mixture into slits with your fingers. Rub any remaining garlic mixture over roast (not skin). Wipe skin clean, then rub with remaining teaspoon kosher salt (to help it crisp) and marinate, covered and chilled, at least 6 hours or overnight. Put pork, skin side up, in a roasting pan, discarding marinade, and bring to room temperature, about 1 hour. Meanwhile, preheat oven to 350°F with rack in middle. Cover pork with parchment paper and foil and roast 2 1/2 hours. Remove the foil and parchment, then add 1/2 cup water to pan and roast, uncovered, adding more water when liquid in pan evaporates, until skin is browned and crisp and meat is fork-tender, 2 to 2 1/2 hours more. Transfer to a cutting board or platter, reserving juices in pan, and let stand 30 minutes. Meanwhile, strain off the fat and pour pan juices through a strainer. Add 3/4 cup water to roasting pan and deglaze by boiling over medium-high heat, scraping up brown bits, 1 minute, then add to pan juices along with enough water to bring total to 1 1/2 cups. Cut skin off roast pork. (If skin is not crisp, roast in a shallow baking pan in a 475°F oven until crisp, about 10 minutes.) Cut skin into serving pieces. Pull meat from roast in pieces using a fork. Serve meat with pan juices and pork skin. Chef Rich’s Note: Serve with a red beans and rice, as well as braised greens. Leftovers can be mixed with your favorite bbq sauce for bbq pork sandwiches.

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Braised Beef with Onions
Serves 6-8 people

• 2-2Lb. well marbled boneless beef bottom round roast (11/2 inches thick)
• 2- tsp. ground allspice
• 1 11/2 lb. onions, halved lengthwise, then sliced lengthwise (6 cups)
• 6 large garlic cloves, finely chopped
• 2-tbsp finely chopped fresh flat-leaf parsley

Preparation:
Put oven rack in middle position and preheat oven to 400 degrees. pat meat dry. Stir together allspice, 2 teaspoons salt, and 1 teaspoon pepper in a small bowl and rub all over meat.
Spread half of onions and half garlic in a 13 by 9 inch roasting pan and arrange meat on top. Spread remaining onions and garlic over meat. tightly cover pan with foil and roast, turning meat over after 1 hour, until meat is tender, about 21/2 hours total. Skim fat from pans juices. Slice meat across the grain and sprinkle with parsley. Serve with onions and pan juices.

Chef Rich’s note:
Beef can be braised 2 days ahead. Cool meat in juices, then slice and chill in
juices, covered. Reheat, covered in a 350 degree oven 30-40 minutes.

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Oven Roasted Shell Sirloin
Serves 6-8 people

• 3-4 Lb. USDA Choice Shell Sirloin
• 2- tbsp. Montreal Steak Seasoning
• 3 each, Carrots peeled
• 2 Ribs Celery
• 1 Spanish Onion, peeled & chopped
• 11/2 Cup Water
• 1 Tbsp Butter

Preheat oven to 350 degrees. Arrange the carrots, celery and onions in the bottom of a roasting pan. Place the sirloin on top of the vegetables and season with Montreal Steak Seasoning, add the water and butter to the pan, cover with aluminum foil and roast for 21/2 hours. Remove the foil and cook an additional 1/2 hour until browned well. Remove from the pan and allow the roast to rest for 10-15 minutes. Remove the vegetable and add your favorite beef gravy to the liquid. Serve with roasted potatoes, and asparagus or broccoli.

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