Ultimate in savory: This is a pork TL marinated in minced garlic, thyme, rosemary, salt, pepper, paprika, cumin, coriander, brown sugar and olive oil. I seared it and finished it in a 400 degree oven. In the same pan that I seared the TL I sauteed bell pepper and onion and added balsamic vinegar to reduce. I boiled my whole wheat spaghetti in veg stock as well as chicken stock and then tossed the al dente pasta with the vegetable mixture. I made a sauce from sauteing garlic and crimini mushroom and de-glazed the pan with white wine vinegar. I added vegetable stock and reduced to 10% and then I added my Grandma’s home-made apricot jam and reduced until it got glossy. Finally I turned the heat off and swirled in a tablespoon of butter and some brown sugar, bacon fat! After I let the TL rest, the juice that came out from it, I added that to the pasta to finalize the dish and then I composed. Finished with parsley.

Seafood and cheese DO go together: This is home made wasabi fettuccine in an alfredo sauce made from heavy cream, vegetable stock, aged sharp Cabot cheddar, gruyere, and white pepper. I seared some U-10 sea-scallops and some turbot fillet in serrano oil, salt and white pepper and paired it with a saute composed of Japanese eggplant, heirloom pepper, and grape tomato… I deglazed the pan with some creamy sherry and finished the plate with sauteed bok-choy( Sesame oil and white pepper), brown clam-shell mushroom and sorrel.