Mains

Serve this with a mixed grain dish, such as wild rice and quinoa. Serve with a fruity Syrah.

Serves 6
Rub

2 tablespoons cumin, toasted and ground
2 teaspoons Urfa chili*
Zest of 2 lemons
1/4 cup fresh mint, chopped
3 cloves garlic, minced

1 teaspoon sea salt
1/2 teaspoon black pepper, cracked
1 pound boneless leg of lamb, cut in 1 ½"cubes
2 red onions, cut into eighths
1 tablespoon extra-virgin olive oil

8 black mission figs cut in halves or quarters, depending on their size

Prepare coals or heat grill to medium-high.

Short Ribs Braised with Stout Serves 4

Here's one of my favorite meals to fix during the winter months. A great way to chase away the polar vortex.

Just add a crusty baguette and your favorite cabernet sauvignon and you have a complete meal. The broiler is seldom used in the home kitchen these days. It is a great way to capture the juices lost when grilling. The juices can be added back into your sauce or as we do here in the salad dressing.

Make this any season just change the greens to what is in season.
To keep the mustard flavor strong we add it at the very end. Cooking causes mustard to loose its heat.

Serves 4

1 free range chicken cup-up into 6-8 pieces
1 tablespoon lemon juice

This is the moistest way to cook turkey breast. The rosemary lightly perfumes the meat. If you don't have fresh rosemary use fresh thyme. The turkey left overs are perfect for a picnic in the vineyards with a loaf of bread and a riesling.

Serves 6

1 whole or half organic turkey breast (about 3 pounds), boneless and skinless
6 ounces pancetta, sliced 1/8-inch thin
3 ounces ham, sliced 1/4-inch thin
3 garlic cloves
1 tablespoon fresh rosemary leaves, chopped fine
3 leaves sage (optional), fresh or under salt
5 black peppercorns
Kosher salt and freshly ground black pepper

Fennel Crusted Salmon with Pinot Noir Sauce