1 pound flank steak
1/2 cup soy sauce
1/4 cup red wine vinegar
2 tablespoons Worcestershire sauce
2 tablespoons oil
2 tablespoons lemon juice
3 cloves garlic, minced
1 teaspoon dry mustard
black pepper

1. Marinate flank steak in soy sauce, red wine vinegar, Worcestershire sauce, oil, lemon juice, garlic and mustard overnight.
2. Remove meat from the marinade. Heat a large skillet over medium-high heat and dry fry the flank steak. Allow to rest for a few minutes, then thinly slice to serve with freshly grated black pepper.

Makes 4 servings

2 cups all-purpose flour
1 cup boiling water
or
8 flour tortillas
1-1/2 tablespoons sesame oil

2 tablespoons soy sauce
2 tablespoons rice wine
1 teaspoon sesame oil
2 teaspoons cornstarch
1 pound pork tenderloin, sliced
10 dried shittake mushrooms
6 scallions, chopped
12 cloves garlic, minced
2 tablespoons ginger puree

3 tablespoons rice wine
3 tablespoons soy sauce
1/2 teaspoon cornstarch
1/2 teaspoon sugar
1/4 teaspoon black pepper
1 tablespoon vegetable oil
2 eggs, beaten
1 head napa cabbage, chopped
1/2 cup hoisin sauce
water

1. Combine flour and water in a large bowl and stir into a soft dough. Knead until smooth and elastic, then divide into 16 equal portions.
2. Roll each portion of dough into a 6" circle. Heat a non-stick skillet over medium-high heat. Lightly brush each pancake with sesame oil and lightly cook on each side until puffed and browned. Remove from pan and repeat with remaining dough. Set aside.
3. Combine soy sauce, rice wine, sesame oil and cornstarch and marinate pork for at least an hour.
4. Meanwhile, soak shittake mushrooms in boiling water until tender. Discard stems and slice. Combine with scallions, garlic and ginger and set aside.
5. Combine rice wine, soy sauce, cornstarch, sugar and pepper and set aside.
6. Heat oil in a large skillet or wok over medium-high heat. Drain pork and discard marinade, then fry in the skillet until cooked.
7. Remove pork from the skillet and add the eggs. Quickly scramble them, then stir in the vegetables.
8. Return the pork to the skillet, along with the prepared sauce, and continue to cook until sauce is thick.
9. Spoon a portion of hoisin sauce onto each pancake and top with a portion of the pork mixture. Roll up and repeat with remaining pancakes and filling.

Makes 8 servings

1/2 pound lean ground pork
1 tablespoon soy sauce
1 tablespoon oyster sauce
1/4 teaspoon sesame oil
1/2 teaspoon sugar
1 scallion, minced
24 wonton wrappers
1 egg, beaten
water

1 teaspoon cornstarch
3 cups chicken stock
1 cup vegetable broth
2 teaspoons oyster sauce
1 tablespoon soy sauce
1 carrot, peeled and thinly sliced in coin
3 scallions, chopped
white pepper

1. Combine the ground pork with soy sauce, oyster sauce, sesame oil, sugar and scallion and refrigerate for an hour.
2. Moisten the edges of a wonton wrapper with egg wash and place about a teaspoon of pork filling into the center. Fold the wontons as directed by the wonton package; over lengthwise, fold over again, keeping your thumbs in place, then join the corners to make a wonton shape. Repeat with remaining wonton wrappers and filling.
3. Meanwhile, prepare the soup while making wontons. Combine cornstarch with cool chicken stock and vegetable broth. Put in a large soup pot over medium-high heat and bring to a boil, stirring occasionally. Stir in the soy sauce and oyster sauce then add the carrots and scallion. Reduce heat to a simmer and cook until carrots are tender.
4. Add wontons to the simmering broth and cook until pork is fully cooked, about 10 minutes. Serve with a bit of freshly grated white pepper.

Makes 4 servings

2 pound pork tenderloin, trimmed
1 tablespoon olive oil
1 tablespoon black peppercorns, crushed
1 teaspoon salt
1/2 cup onion confit

1. Preheat oven to 450 degrees.
2. Rub pork tenderloin with olive oil and press salt and pepper into the flesh. Slice into pieces small enough to fit into a skillet.
3. Heat a large skillet over medium-high heat and sear all sides of the tenderloin. Transfer to the oven to finish cooking until a meat thermometer can be inserted into the center and register around 160 degrees, about 20-25 minutes.
4. Allow meat to rest before slicing and serve with onion confit. See Dinner Entry for possible recipe!

Makes 8 servings

2 tablespoon cumin seeds
1 tablespoon whole allspice
2 tablespoons black peppercorns
2 whole green cardamom pods
2 whole black cardamom pods
12 whole cloves
2 teaspoons cayenne pepper
1 tablespoon ground cinnamon
4 teaspoons coriander seeds
1 teaspoon thyme
2 tablespoons turmeric
1 bay leaf

2 tablespoons olive oil
1 large white onion, sliced
5 cloves garlic, minced
1 pound lamb, sliced
5 ounces tomato paste
12 cups chicken broth
19 ounces canned chickpeas
1 cup yellow split peas or lentils
1/2 cup fresh cilantro, chopped

2 eggs
1/4 cup lemon juice
1 teaspoon harissa

1. Lightly toast cumin seed in a dry skillet over medium heat until fragrant, then combine with rest of spice mixture into a mortar and pestle or spice grinder until fine. Set aside.
2. Heat a large soup pot over medium heat and add the olive oil. Lightly brown the onions, then add the garlic, stirring to combine.
3. Stir in the prepared spice mixture, lamb and tomato paste, then add the chicken broth, raise heat and bring to a boil.
4. Reduce heat to a simmer and cook, covered, until lamb is very tender, about an hour and a half.
5. Add the chickpeas, lentils and cilantro and cook until tender, about another hour.
6. When soup is ready to be served, beat eggs with lemon juice and stir in the harissa. Blend a tablespoon or two into a serving of soup to serve.

Makes 6 servings

4 six ounce pork chops
1 teaspoon cinnamon
4 tablespoons brown sugar
2 teaspoons ground black pepper

1. Preheat oven broiler to high.
2. Rub pork chops with cinnamon, brown sugar and pepper.
3. Place pork chops on a baking sheet and place about 6" under the oven broiler. Allow to crisp and caramelize on one side, then flip and cook the other side.
4. Remove from the oven, tent with foil and allow to cool slightly before serving with Apple Sauce.

2 eight ounce flank steaks
1/2 teaspoon black peppercorns
1/2 teaspoon white peppercorns
2 tablespoons butter
1 clove garlic, crushed
1/2 cup beef stock
1 tablespoon peppercorns
2 tablespoons heavy cream
salt

1. Lightly press steaks into a mixture of black and white peppercorns and sprinkle with a bit of coarse salt.
2. Melt butter in a large skillet over medium heat. When it begins to foam, add the garlic, stirring around the pan, then sear all sides of the steaks.
3. Pour in beef stock and reduce heat to a simmer. Cover and cook until steaks are very tender, about 30-45 minutes.
4. Transfer the steaks to a warm place, add the green peppercorns to the skillet and bring the remaining liquid to a boil. Reduce until thick enough to coat a spoon.
5. Remove the skillet from the heat, allow to cool slightly, then slowly whisk in the heavy cream. Adjust seasoning as necessary and serve over steaks.

Makes 2 servings

1/2 cup brown sugar
2 tablespoons salt
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon dried thyme
1 teaspoon black peppercorns
2 pounds pork spare ribs

1/2 cup water
2 tablespoons apple cider vinegar
2 tablespoons Worcestershire sauce
1 tablespoon honey
2 cloves garlic, crushed
2 tablespoons brown sugar

1. Combine brown sugar, salt, chili powder, cumin, paprika, thyme and pepper and rub liberally over the ribs. Wrap and refrigerate overnight.
2. Preheat oven to 225 degrees.
3. In a saucepan over medium heat combine water, vinegar, Worcestershire sauce, honey and garlic. Stir until dissolved together, then remove from heat.
4. Seal ribs tightly in a double layer of tinfoil, leaving a small opening on one side. Fill this with the sauce prepared in the saucepan and then crimp shut.
5. Tilt the ribs to disperse the liquid inside the tinfoil shell and place on top of a baking sheet. Put in the oven and cook until the meat is tender and the bones are easily removed, about 3-4 hours.
6. When the ribs are cooked, remove them from the oven and drain the liquid into a saucepan.
7. Preheat oven broiler.
8. Place the saucepan over medium-high heat and add the remaining brown sugar. Stir the sauce until thickened to the consistency of a syrup, then remove from heat.
9. Brush the sauce onto the ribs, then return them to the oven, about 6" from the broiler, until they become a golden brown, about 1 minute. Slice into 4 sections and serve.

Makes 4 servings

2 cups flour
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon ground black pepper
16 ounces beer
12 ounces cod fillets
1/4 cup cornstarch
deep fryer

1. Combine flour, baking powder, salt and pepper. Gradually whisk in beer until smooth. Refrigerate.
2. Slice cod into 1" strips. Lightly coat each strip with cornstarch, shaking off any excess.
3. Heat oil to 350 degrees.
4. Place a strip of cod into the beer batter, discarding any excess. Slowly immerse the fish into the oil, making sure to form a crust.
5. Fry until golden brown, then turn over and fry the other side.
6. Drain and transfer to a warm place. Repeat with remaining fish.

Makes 4 servings

1 pound pork tenderloin, trimmed and scored
1 teaspoon dried mustard
1/2 teaspoon ground white pepper
1/2 teaspoon ground black pepper
2 tablespoons brown sugar
1 teaspoon salt
1 tablespoon olive oil

1 cup canned plum tomatoes
3 tablespoons extra virgin olive oil
3 cloves garlic, sliced
2 ounces brandy
salt and pepper

1. Combine mustard, pepper, brown sugar and salt and rub pork with it. Refrigerate for a few hours, preferably overnight.
2. Preheat oven to 325 degrees.
3. Heat a large ovenproof skillet over medium-high heat. Remove excess rub from the pork, add olive oil to the skillet and sear the pork on all sides, about 1 minute per side.
4. Remove pork from the skillet, pour in tomatoes and extra virgin olive oil and lay pork on top. Transfer to the oven and cook covered until pork is cooked through and tender, about 1 hour.
5. Remove pork from the oven and set aside tented with foil to rest.
6. Place the skillet on the stove top over medium-high heat, bringing it to a boil and reducing until most of the liquid has evaporated, mashing the plum tomatoes with a fork.
7. Add the garlic and brandy and cook for another minute to evaporate the alcohol. Season to taste with salt and pepper. Add a bit of brown sugar to achieve a sweeter taste, if desired.
8. Slice pork and serve on top of prepared sauce.

Makes 4 servings