Classic (ish) Louie Dressing

1 gallon mayonnaise
3 cups chili sauce
1 ½ cups minced scallion
1 ½ cups minced cubanelle pepper
¾ cup lemon juice
25 shakes tabasco

-combine everything thoroughly.

Three Orange Vinaigrettes

Orange Vinaigrette #1

juice of 6 oranges
1/2 cup mirin
1/2 cup honey
2 Tbsp sherry vinegar
2 Tbsp dijon mustard
1 Tbsp salt
1 red onion, chopped
4 plum tomatoes, seeded
2 tsp vanilla extract
1 1/2 cups xv olive oil
1/2 cup hazelnut oil

- combine all ingredients in blender and puree thoroughly

Note: This is very good with lobster meat.

Orange Vinaigrette #2

juice of 8 oranges
2 cups champagne vinegar
1 cup honey
1 cup dijon mustard
1/4 cup salt
1/2 tsp pepper
7 cups xv olive oil

- blend first 6 ingredients
- with machine running, drizzle in oil

Orange Vinaigrette #3

juice of 8 oranges
1 cup xv olive oil
1 tsp salt
1/2 tsp superfine sugar
1/8 tsp pepper

- whisk together all ingredients

Spice Marinade for Grilled Tuna, Late March, 2009

1/2 cup canola oil
1 onion, sliced
4 cloves garlic
1 Tbsp salt

1/2 cup pimenton dulce
3 Tbsp black cumin seed
1 Tbsp chile flakes
1 Tbsp dry mustard
1 tsp celery seed
1/2 tsp allspice
1/4 tsp cinnamon

1/2 cup soy sauce
1/2 cup cider vinegar
1/2 cup honey
1/3 cup ketchup

canola oil as needed (about 2 qts)

- cook onions, garlic and salt in oil over low heat until soft and light brown
- add dry spices and cook this sludge 5 minutes
- add liquids and cook an additional 5 minutes, stirring often
- remove from heat and blend in canola oil to yield 3 quarts

Spicy Ginger/Soy Steak salad

we made this with leanest, grass fed beef directly from my papa Larry's ranch. As good as it gets.

Ingredients for steak and marinade:
2 small fillets -grass fed beef or bison
1/8 cup wheat free soy sauce
1/2 tsp. ginger, minced
2 tsp. garlic, minced
1 Tbsp. fresh lemon juice
2 tsp. organic sesame oil
1 tsp. extra virgin olive oil
1/4 tsp. crushed red pepper
1/4 tsp. sambal oelek (red chili sauce)

Directions for steak:
1. combine all of the marinade ingredients in a shallow dish with lid, stir and add steaks to marinade. flip steaks occasionally to cover and let sit in marinade for at least on hour with the lid on.
2. add a little high heat oil to a cast iron pan and heat on high. add steaks and cook until medium rare (turning a few times). an instant read thermometer will read 125°F when inserted into the thicket part of the steak. set aside to cool for 1/2 hour
3. once cool, slice steaks across the grain into thin slices.

Ingredients for salad dressing:
1/8 cup wheat free soy sauce
1/2 tsp. ginger, minced
1 tsp. garlic, minced
1 Tbsp sucanat
1/8 cup fresh lemon juice
2 tsp. organic sesame oil
2 tsp. white wine vinegar
1 tsp. extra virgin olive oil
1/4 tsp. crushed red pepper
1/4 tsp sambal oelek (red chili sauce)

Salad:
4 cups Romaine lettuce, washed and chopped
3/4 cup snow peas, cut into thirds
1/2 red pepper, sliced thin
1/2 yellow pepper, sliced thin
3 small tomatoes cut in half
1 carrot, sliced lengthwise

Directions:
1. combine all the dressing ingredients into a lidded jar, close lid and shake well
2. toss all of the salad ingredients into a large bowl, add dressing and toss again
3. arrange steaks slices on top of salad and serve

Chicago Line Cook Salsa

Salsa Roja

14 plum tomatoes
2 jalapenos
1 onion, sliced
1 tsp salt
2 tsp vegetable oil
juice of 1/2 lemon
1Tbsp sugar
salt and pepper to taste

- toss vegetables with 1 tsp salt and 2 tsp vegetable oil
- grill slowly until skins char and flesh softens
- remove to metal container and cover with plastic; allow to cool
- blend with remaining ingredients and season to taste

Salsa Campechana

For Campeche Style Shellfish Cocktail

2 qts tomato juice
1 ½ qts water
1 ½ qts seviche dressing (below)
1 qt heinz chili sauce
4 red onions, sliced thin
4 avocados, small chunks
4 ribs celery, sliced thin
1 bunch scallions, white only, sliced thin
1 cup cilantro leaves

- combine first 4 ingredients
- add remaining ingredients

Seviche Dressing

2 qts orange juice
2 qts lime juice
1 ½ qts lemon juice
1 qt honey
2 cups cider vinegar
1/3 cup kosher salt

- combine all thoroughly

Saturday Breakfast

the breakfast sausage is a treat. All natural, gluten free maple breakfast sausage's available locally from Spolumbos.
Omelette Ingredients:
2 fresh free range eggs
1 tsp. finely chopped jalapeno pepper
1 small tomato diced
salt and pepper
ghee or butter

Omelette directions:
1. heat a small amount of butter or ghee in a small non stick pan on med heat.
2. in a small bowl, whisk the two eggs together with some salt and pepper
3. pour the egg mixture into the warmed pan and let it spread to the edges
4. when the mixture has begun to set, carefully lift an edge (with a heat resistant spatula) to allow the liquid that is on top to run underneath the setting egg. do this several times until all the liquid has been lifted from the top of your omelette.
5. when the omelette is fully set add your diced pepper and tomato to the center of the omelette. do not overfill. carefully fold over the sides of the omelette towards the center. one side and then the other. salt and pepper to taste and serve right away.

Serve with fresh fruit.