Grilled Lamb with Mint Mojo Sauce

Makes:  8 to 10 servings Time: 2 hours 45 minutes You’ll Need: Grill Prep-Ahead Tip: To lighten your load on the big day, make the mojo the day before and refrigerate, covered. 1. Place the lamb in a large freezer bag. Add marinade ingredients, seal and refrigerate for at least 2 hours, or overnight. 2. Preheat the

See Full Recipe

Jimbo’s Hambo with Fruit Salsa

Makes: 8 Servings Time: About 3 hours You’ll Need: Oven, Stovetop, Grill Pan, Large Roasting Pan with Rack Prep-Ahead Tip: The glaze can be made 2 to 3 days in advance, and you can score and glaze the ham the night before and refrigerate until ready to cook. 1. Preheat the oven to 350F 2. Make

See Full Recipe

Grilled Fennel and Asparagus Salad

Preheat grill to medium high heat and brush with oil prior to grilling.   For the vinaigrette: In a medium mixing bowl add the minced garlic, lemon juice and zest, salt, pepper, chili flakes and the Italian white wine vinegar and whisk together well. Take the extra virgin olive oil and slowly whisk into the

See Full Recipe

Roasted Turkey Sandwich with Cremini and Truffle

For the brine: Combine 1 cup water, the honey, salt, bay leaves, red chili flakes, garlic, rosemary and thyme in a large saucepot. Bring to a boil over medium-high heat. Once at a boil, turn off the heat and add the ice cubes. Place the turkey and brine into a large resealable gallon plastic bag.

See Full Recipe

Lamb Kofta Burger

Tahini Yogurt Sauce: Add the greek yogurt, tahini, lemon zest and juice, salt and water, whisk together well, cover and reserve in the refrigerator.   Pickled Turnips: In a small sauce pan over medium-high heat, combine the water, apple cider vinegar, garlic, bay leaves, salt, and brown sugar, sliced turnips and beets. Bring to a

See Full Recipe