Pork and
Beef Entrees:
Fruit Glazed Pork Roast:
cut tenders from a boneless roast, glazed with an apricot gingered
sugar.
Stuffed Pork Loin: a
stuffed spiral roll oozing with blue cheese and bacon.
Pork Tenderloin:
grilled loin basted with a hot pepper and tequila glaze, topped with grilled
peaches.
Orange Pecan Pork Roast:
medallions of pork crusted with orange marmalade and roasted pecans.
Sherrie Chops:
center cut chop baked in a crème of sherry sauce and topped with french
onions.
Apple Cream Pork Chops:
a boneless chop seared and baked in an apple cream sauce.
Bourbon Glazed Ham: a
steak size ham slice roasted on a rack with a bourbon based glaze.
London Broil: a select
slice of meat broiled with a worcestershire, garlic sauce.
Tri-Tip: an
angus cut marinated for 24 hours in a beer, dipped in rock salt and
seasonings, barbecued on an open pit.
Sage Meat Loaf: lean
ground beef with a sage rub and wrapped in smoked bacon.
Carnitas: chunks of
baked pork, pulled in their own juices.
Poultry
Entrees:
Jerk Chicken: a 4 oz
boneless chicken breast basted with a jerk seasoning and seared to lock in
the flavor.
Chicken Enchiladas:
pieces of seasoned pulled chicken baked in a mole and wrapped in corn
tortillas and mozzarella.
Chicken Marsala: a 4 oz
boneless chicken breast baked in a marsala wine, mushrooms and snips of
green onion.
Chicken Jerusalem: a 4
oz boneless chicken breast baked in a white wine with artichoke hearts and
mushrooms.
Chicken Alfredo: a 4 oz
boneless chicken breast baked in a delicate parmigianino sauce.
Whiskey Chicken: a 4 oz
boneless chicken breast sautéed in a bourbon kentucky whiskey gravy.
Chicken Kate-Lynns’ Way:
a 4 oz boneless chicken breast double marinated and barbecued on an open
fire.
Chicken Scaloppini : a
4 oz boneless chicken breast baked in a delicate white sauce with mushrooms.
Chicken Parmigianino Bake:
chicken tenderloins baked in a marinara parmigianino sauce.
Margarita Chicken: a 4
oz boneless chicken breast marinated in a margarita and tequila sauce and
baked.
Portuguese Chicken:
chicken thighs marinated in a portuguese port and baked with a red sauce.
Baked Lasagna/Meat or
Vegetarian Style: layers of perfection baked until the mozzarella turns
golden brown.
Chicken Cordon Bleu:
our classic take on a boneless chicken breast, stuffed with an aged gouda
and smoked ham.
Plum Glazed Chicken: a
4 ounce boneless chicken breast barbecued with a spicy plum glaze sauce.
Sage Meat Loaf: lean
ground beef with a sage rub and wrapped in smoked bacon.
Chardonnay Chicken: a
chardonnay marinated 4 oz chicken breast with an apple cinnamon glaze.
Chicken Piccata: a 4 oz
chicken breast in a delicate piccata wine sauce.
Apricot Chicken: a 4 oz
chicken breast baked in an apricot and orange preserve until golden brown.
Chicken Saltimbocca: a
chicken breast pan fried and topped with a proscuitto and cream sauce.
Herb Grilled Chicken: a
sautéed 4 oz chicken breast with herb seasonings and garlic oil.
Aussie Chicken: 4 oz’s
of pure flavor with this bacon topped austrailan dish.
Hawaiian Chicken:
boneless chicken pieces in a sweet tangy hawaiian sauce.
Coriander and Lime Chicken:
chicken breast filet melded together with coconut crème, ginger ,
coriander and lime.
Thai Coconut Chicken:
chicken, coconut and fish sauce topped with a green curry paste sautéed in
peanut oil.
Fish
Entrees:
Seafood Lasagna: a
combination of seafood in a delicate cream sauce layer in lasagna noodles.
Parmesan Tilapia:
tilapia rolled in a parmesan and panko bread crumb, baked just a few
precious minutes.
Tuscan Tilapia: lightly
grilled filet in a rosemary tuscan cream.
Pecan and Almond Crusted
Tilapia: a panko breaded filet crusted with pecan and almonds.
Baked Tilapia in Tarragon:
a tilapia filet stuffed with a tarragon bread stuffing and butter sauce.
