PAN-ROASTED SALMON WITH ORANGE VINAIGRETTE
Cooking Time: 40 minutes
4 Servings
Word .doc of Recipe Available Here

What You Need:
1/2 cup fresh orange juice
1/2 cup balsamic vinegar
2 tablespoons extra-virgin olive oil
3 tablespoons minced leeks
1 anchovy fillet, drained and minced (optimal)
1 tablespoon finely grated orange zest
2 teaspoons each: coarsely chopped fresh parsley, basil and mint, cilantro Kosher salt
Freshly ground pepper
1 large bunch baby spinach (about 4 ounces), stemmed
1 medium fennel bulb-halved, cored and thinly sliced crosswise
1 small head of radicchio, torn into 2-inch pieces
2 tablespoons pure olive oil
Four 6-ounce skinless salmon fillets

How To Make It:

Preheat the oven to 450 degrees. In a non-reactive bowl, combine the orange juice, balsamic vinegar, extra-virgin olive oil, onion, anchovy, orange zest and fresh herbs. Season with salt and pepper. (MAKE AHEAD: The dressing can be refrigerated for up to 2 days. Bring to room temperature before proceeding.) Place the spinach, fennel and radicchio in a heatproof bowl.

In a large non-reactive ovenproof skillet, heat the pure olive oil. Season the salmon fillets with salt and pepper and add them to the skillet, skinned side down. Cook over high heat for 1 minute. Transfer the skillet to the oven and roast the salmon until just cooked through, about 6 minutes. Remove to a plate.

Wipe out the skillet and add the reserved dressing. Bring to a simmer over high heat, then pour the hot dressing over the greens and toss to mix. Arrange the slightly wilted greens on 4 plates, set a piece o salmon on top and serve.

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ORGANIC SOUTHERN FRIED CHICKEN
Word .doc of Recipe Available Here

What You Need:
2 lbs. Organic Breast, & Thighs
3 c. Unbleached Flour
Season All (to taste)
Chef Paul's Purdhomme's Poultry Seasoning
Garlic Powder
Celery Salt
Lemon Pepper
Black & White Pepper
Large Ziploc bag

How To Make It:

Whenever possible, BUY ORGANIC! For tastier meat, prepare chicken the night before. Always clean your chicken well. Remove the fatty fats from thighs. Pat dry and lay flesh side up on baking sheet arranged side by side.

Starting (always) with garlic powder, generously sprinkle garlic, celery salt, lemon & white pepper, and poultry seasoning evenly to make sure each piece is covered.If you don't have poultry seasoning, use Season All. Turn over and repeat process.Season to taste.

Place pieces in zip lock bags and refrigerate over night. The next day, remove chicken from the refrigerator one half hour before cooking.

Take a paper bag and add 2 cups of unbleached flour.Add 1 tsp each of paprika, and garlic powder, and 2 tsps of black pepper to flour. Mix thoroughly.

Fill peanut oil in pan more than half full.Preheat oil 10 minutes before adding chicken to oil. Place three pieces at a time to the flour mixture and shake to cover pieces.Repeat by adding three pieces to already floured pieces until all pieces are covered evenly with mixture in the bag.Let chicken sit in bag of flour mixture on the counter until you are ready to fry.Shake bag occasionally so the flour mixture will solidify on the chicken for a firm crust.If you don't like your crust firm, mix in chicken ten minutes before cooking.

When ready to fry chicken, add a small piece of skin from one of the thighs to test the oil. If it fries and floats immediately, your oil is ready. Place chicken pieces flesh side down. Let pieces fry for a few minutes or until the pieces are a light gold color, then turn. A few more minutes then turn. The key is to keep turning your chicken so that the juices will stay in the chicken and not escape in the oil. The breast usually takes the least amount of time to cook, so your breast should be ready to remove from oil in about 15 minutes. The larger the pieces the longer it takes to cook.This process cannot be calculated; you have to use your senses! It's important to turn your chicken over constantly. You can look at the pieces of chicken and if any of the bones are separated from the chicken, it's ready! Same rule applies for the thighs.When you see the meat shrinking from the bone, it's ready too!

Place all chicken pieces on a metal rack so that the grease will completely drain from chicken.Do not use paper towels! This will hold the grease and make the chicken soggy.

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CANDIED YAMS
Word .doc of Recipe Available Here

What You Need:
4 Red Yams
1 stick of Soy Butter
1 can of Dole "sliced" Pineapple
1 tbsp. Crème of coconut
1/4 cup each of Sugar (Brown & White)
1/4 tsp. Vanilla Extract
1 1/2 tsp. Cinnamon
1 1/2 tsp. Nutmeg

How To Make It:

Peel and cut the yams into large cubes. Place in large saucepan. Add to yams the juice from the can of pineapples. Add enough water to barely cover the top layer of yams.Add the cream of coconut, sugars, vanilla extract, 1 tsp. of cinnamon, and 1 tsp of nutmeg to pan. Mix well.

In about 10 minutes, chop three (3) slices of pineapples and add to pot. Simmer until yams are tender. In oblong Pyrex, spoon in yam mixture, and add a portion of the juice left over half way to the top layer of yams. Sprinkle the remaining dry ingredients and place under the broiler for 10 to 15 minutes or until the top layer darkens in color.

Serve hot.

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BRUSSEL SPROUTS
Word .doc of Recipe Available Here

What You Need:
1 lb. fresh, firm, green brussel sprouts
2 med. Leeks
3 Garlic cloves
1 small Yellow Onion
1 stick Soy butter
1/4 c. Olive oil
1/4 c. Braggs amino
White & Lemon Pepper (to taste)
Season All (to taste)

How To Make It:

Remove first layer of leaves from each sprout. Keep stem on, as it will assist you in cutting the sprouts. Soak in cold water.

Thinly slice sprouts, leeks (white only), onions (1/2 c. each), and garlic (1/8 c.). In frying pan, warm skillet and add olive oil covering pan. Add onions and garlic to warm oil and sauté for a couple of minutes. Add remainder of ingredients to pan. Add garlic powder, white & lemon pepper, salt to taste. After about 2 minutes of sautéing, add soy butter & Braggs Amino while mixing well. Sauté until all ingredients are tender.

Serve hot.

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MAKE YA WANNA HOLLA CAKE
Word .doc of Recipe Available Here

What You Need:
2 cups graham cracker crumbs
1 stick butter
1 cup chopped walnuts, plus extra for topping
8 ounces cream cheese
1 cup confectioners' sugar
4 cups milk, divided
9 ounces nondairy whipped topping, divided
1 large box instant chocolate pudding
1 large box instant vanilla pudding

How To Make It:

Mix graham crackers, butter and walnuts and press into a 9x13-inch pan. Beat cream cheese, confectioners' sugar, and 1 cup milk. Stir in half of whipped topping and spread on crust. Let chill. Beat chocolate pudding with 1 cup milk until thick, spread on top of cream cheese mixture. Beat vanilla pudding with 1 cup of milk and spread on top of chocolate pudding mixture. Top with remaining whipped topping and walnuts.

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SWEET APPLE PIE
Word .doc of Recipe Available Here

What You Need:
For Filling:
5 to 7 Granny Smith apples
2/3 c. of white and brown sugar (combined)
2 tbsp. butter
1 tsp. Cinnamon
1/4 tsp. Nutmeg
1/8 tsp. salt
1 1/2 tbsp. cornstarch
1 tsp. Vanilla Extract
1 tbsp. fresh Lemon juice

For Crust:
2 c. unbleached flour
1 tsp. Salt
2/3 c. Crisco butter shortening (can)
2/3 c. chilled butter
1 tsp. to 1 tbsp. of chilled water

How You Make It:

In large bowl, combine flour and salt. In separate bowl combine: 2/3 c. of Crisco (can) butter shortening & 2/3 c. chilled butter 1/2 of shortening, serving in flour mixture with fork until grainy. Cut remaining shortening mixture, add to dough until pea size then use your hands. Sprinkle dough with 4 tbsps. of water. Blend carefully into dough. Add 1 tsp. - 1 tbsp. of water to dough. Gather dough into tidy ball. Split into 2 equal parts, flatten using rolling pin, occasionally adding sprinkles of flour to unsure that the dough does not stick to pin.

Core and slice apples and place in large mixing bowl. First combine wet ingredients then add to apples and mix well. Then slowly add dry ingredients to avoid any clumping. Mix well.

Pre-heat oven at 375 degrees. Butter and flour baking dish add one of the rolled dough pieces to Pyrex. Place filling inside dough in dish spreading evenly.Slice butter and arrange in various places around the mixture. Take remaining flattened dough and place on top of pie. Using a fork, poke a few holes in pie for ventilation.

Bake for 20 minutes. For best results let baked pie sit overnight. Otherwise, serve warm after sitting for 30 minutes.

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