Delicious chicken sausage, jalapeño, garlic, Hungarian Paprika, tomatoes, basil, vodka, a little heavy cream, Asiago cheese and some select Italian seasonings will have you craving this dish the next day. This stuff is addicting!

Pork shoulder is used in this very tasty dish. The meat is extremely tender and succulent, made with guajilla chilies, Mexican cinnamon, Mexican Oregano. Served with Salsa Verde on warm corn or flour tortillas. Wow!

Made of finely ground lean lamb, bulgur, pine nuts and Mediterranean spices such as, cinnamon, and allspice. Served with lebon (yogurt). My recipe will keep you coming back for more.

A delicious salad with unusual but wonderful combination of flavors. This version is combined with a variety of lettuces, such as Mache, Romaine and Arugala, plus lemon, cucumber, olive oil, Zahtar (sumac) and crisp toasted Syrian bread.

Parsley, onion, mint, and extra virgin olive oil, are the flavors that anoint this delicious and succulent Lebanese fare. Sort of like Kibbee. It still has the bulgur, but the meat is placed on skewers and then grilled [whenever possible]. Really tasty!

Haloumi cheese, part goat, and sheep’s milk, this cheese is similar to mozzarella. It has a very high melting point so it can be grilled or fried or simply eaten as is. The cheese is combined with caramelized eggplant, onion, olive oil and bulgur, and then heated to soften the cheese. Now you have a very satisfying lunch or light dinner.

The shanks are braised until fall off the bone tender along with tomatoes, and various Mediterranean spices, onions, garlic and fresh cracked black pepper and served over a wonderful plate of couscous.

Aw ya babe! Do you want heat, and great flavor? This is a remarkable dish. Hot, but not so hot that it over powers the incredible flavor. I can regulate the heat. The chicken is rubbed with herbs and spices such as ginger, coriander, brown sugar, garlic, thyme, cinnamon, allspice, and rubbed all over the chicken. The chicken is slashed so the flavors find their way into the chicken. If I grill it, it becomes even more succulent. Served with fresh mango slices and mango-Habenero hot sauce.

The steak is thick and luscious and rubbed with cumin, topped with goat cheese and placed under a broiler until the cheese becomes golden brown. Serve on top of the red chili sauce. A marriage of New Mexico, guajillo and ancho red chilies and other fine Mexican herbs and spices are made into a silky smooth sauce. An amazing combination!

Any hot edible liquid is called “tea” in the Caribbean, including fish stock. The broth, or “tea”, is made of pieces of whole fish, and any other seafood you desire, for a substantial soup which also includes, dry white wine, fresh vegetables, green bananas, scotch bonnets, tomatoes and such provisions as yams, and breadfruit.

Fresh oregano, olive oil, freshly ground black pepper and onion marinate the pork tenderloin until the flavors seep into the meat to flavor it inside out. Grilling give the outside of the pork a dark crispy outer surface while inside it is juicy and delicious. The sauce is made from fresh guava, lime juice and dark rum. Absolutely fantastic!

This dish is really good! The dish starts off with sautéed plantains and grilled (or pan-seared) Grouper sprinkled with lime juice, and cilantro; cooked until fork tender and topped with sour cream, plantain and fresh salsa Verde. The salsa is made of fresh tomatillos, Serrano chilies, and limes.

Skirt steak done Argentinean style, very popular sliced in fajitas, and tacos, here it is served whole, seasoned with strong spices such as ancho powder, cumin and fresh garlic. Pan-seared or grilled and served with a great sauce of chopped flat leaf parsley, onion, fresh lime juice, Serrano chilies, and fresh garlic. Outstanding!

These are great. I have substituted lamb shanks for traditional veal. Borrowing from the Greeks I also have an avgolemono sauce. A bright tasting sauce of eggs, fresh lemon juice, dill and broth. Slow roasted, the shanks become fall off the bone tender.

Made of lean ground lamb. Added to the lamb is chili pepper, herbs, such as, thyme, sumac and cumin. Pistachios are added for a nice crunch and superb added flavor. The salad is a combination of mixed greens, red onion, lemon, mint and fresh tomatoes and then accompanied with a lovely yogurt vinaigrette.

Frico are Italian cheese crisps made of parmesan cheese. Chicken cutlets are sautéed and served with a sprinkling of Italian parsley, fresh grated lemon peel, fresh garlic and cracked black pepper, along with a drizzle of extra virgin olive oil, in other words, a gremolata.