• 6-8 oz. fresh salmon, skinless and all bones removed
• 10-15 fresh spinach leaves, washed and picked
• Salt and white pepper
• 2 oz. Scotch
• Heavy cream
• 4-6 oz. cooked pasta
• 4 Tbsp. olive oil

Over medium high heat, add oil to pan. When oil is hot, add salmon that has been cut into cubes and sauté until color changes slightly. Add spinach leaves that you have rolled and cut into strips and toss with salmon. Add Scotch (this will flame, be careful!) and cook for 30-45 seconds. Toss lightly. Add 1 to 1 1/2 cups cream and toss. Add cooked pasta and more cream if needed. Reduce heat and let reduce until thickened. Taste and add salt, if needed, and white pepper. If you are using cracked black pepper fettucine, then no pepper will be needed. This dish should have a light coating of Scotch cream with the pasta and have a wonderful color from the salmon and spinach.

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• 4 pork chops (3-5 oz. each) or 2 large pork steaks
• Salt and pepper
• 2-3 oz. good quality smoked pork sausage
• 1/2 cup diced onion
• 1/4 cup diced sweet peppers
• 1/4 cup diced celery
• Flour
• 3 oz. Brandy
• 8-10 slices of fresh or frozen peaches
• Olive or vegetable oil, as needed
• Small amount of water

Preheat oven to 350 degrees. Place small amount of oil in pan, just enough to coat pan. Season chops with salt and pepper, then dredge in flour. Shake excess flour from chops and sauté in pan turning when chops get lightly brown. Add onions, peppers, celery, and sausage to pan and shake to evenly distribute. Allow to cook for 2-3 minutes, then add brandy (watch for flame) and shake pan. Arrange in small baking dish or leave in pan. Cover with peaches. Cover pan and bake until pork is tender (the thickness of your chops or steaks will determine cooking time.) Bake for at least 20 minutes if using fresh peaches and 30-40 minutes if using frozen peaches. Canned peaches may be used , but do not add them until the last 10 minutes of baking time. Add 2-4 Tbsp. of liquid to pan before placing in oven.

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• 6 oz. sirloin filet
• 5 oz. portion of fish filet
• 2 each 1-1 1/2 oz. chicken, apple, and Chardonnay sausage
• Seasoning for steak
• Butter
• Old Bay seasoning
• White wine
• Fresh parsley

Season steak and set aside. In small pan, add a bit of butter and a bit of wine. Place fish in pan, flesh side down and swirl around pan. Turn to skin side down and season with Old Bay seasoning and fresh parsley. Set aside. In small sauce pan, cover sausage with water and bring to a boil. When sausage comes to a boil, reduce to a low heat. Remove sausage from sauce pan and place sausage on grill with steak and cook turning every 30-45 seconds. Cook steak to desired doneness. Remove fish from oven when cooked through. You may blacken fish or the steak depending on your taste.

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• 8-10 large shrimp, peeled and deveined
• 2 Tbsp. fresh chopped garlic
• 4 Tbsp. butter
• 2 cups fresh vegetables of choice (broccoli, carrots, squash, zucchini, etc.)
• 2 cups cooked pasta
• 1 1/2 Tbsp. flour
• 1 Tbsp. olive oil
• 1/4 cup white wine
• 2 Tbsp. lemon juice

Melt 1/2 of the butter with the olive oil. Place shrimp and garlic in pan and cook for 1-2 minutes, tossing often. Add vegetables and toss to coat with butter and oil mixture. Add wine and lemon juice and toss a couple more times. Mix remaining butter with flour and add a pinch at a time, tossing often. When all of the butter and flour mixture is added and sauce is thickened, remove from heat and pour over pasta. Garnish with fresh parsley and grated parmesan cheese.

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