BEEF TENDERLOIN STEAKS (FILET MIGNON) WITH HERB CRUST AND CABERNET SAUCE
Makes 4 Servings

Herb Crust:
2 1/4 cups fresh egg-bread bread crumbs
2 cups chopped fresh parsley
3 tablespoons chopped fresh thyme or 2 teaspoons dried, crumbled
½ cup (1 stick) unsalted butter, melted
Sauce:
2 bottles Cabernet Sauvignon wine
1 bottle tawny Port
4 cups beef stock or canned no fat low salt broth
Beef And Potatoes:
4 medium baking potatoes
3/4 cup whipping cream
2 tablespoons butter
Ground nutmeg
2 tablespoons olive oil
4 1 inch-thick beef tenderloin steaks (about 8 ounces
each)
1/4 cup (1/2 stick) unsalted butter

Make HERB CRUST:
Combine bread crumbs with herbs.  Pour butter over and mix well.  Season with salt and pepper.
Make Sauce:
Pour red wine, Port and stock into heavy large pot. Bring to simmer over medium-high heat.  Continue to simmer until reduced to 1 cup, about 1 hour 45 minutes. (Can be prepared 2 days ahead.  Cover sauce and crust mixture separately and refrigerate.  Bring to room temperature before using.)
Make Beef And Potatoes:
Bring large saucepan of salted water to boil.  Add potatoes and cook until tender.  Drain potatoes and return to pan.  Cook over low heat until dry, about 3 minutes.  Peel warm potatoes; press through ricer into bowl.  Using electric mixer, add cream and 2 tablespoons butter and beat until potatoes are smooth. Season with salt and nutmeg.  Place potatoes in pastry bag fitted with 3/8 inch (no. 8) plain tip.  Season steaks with salt and pepper.  Heat 2 tablespoons oil in heavy large skillet over high heat.  Brown steaks about 4 minutes per side.  Remove from heat and let stand 20 minutes.  Preheat broiler.  Spread bread crumb mixture on top of steaks, pressing to adhere.  Broil until bread crumbs are golden brown.  Reduce oven to 450F.  Place steaks on ovenproof plates.  Pipe potatoes onto plates.  Transfer to oven and bake until potatoes and steaks are heated through, about 10 minutes.  Heat sauce in medium saucepan whisk in butter.  Nap steaks with sauce and serve.

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PORK ROAST WITH PEPPERCORN MUSTARD CRUST AND CIDER GRAVY
Makes 6 Servings

Pork Roast:
1/4 cup plus 1 tablespoon unsalted butter, room temperature
1 4 ½ pound boneless pork loin roast, rolled and tied
2 tablespoons all purpose flour
2 tablespoons Dijon mustard
1 tablespoon dry mustard
1 tablespoon cracked black peppercorns
1 tablespoon cracked dried green peppercorns
1 tablespoon cracked white peppercorns
1 tablespoon whole mustard seeds
2 teaspoons golden brown sugar
2 teaspoons dried thyme, crumbled or 1 1/2 tablespoon fresh thyme chopped
Gravy:
1 1/2 cups apple cider
3 tablespoons applejack or Calvados
2 tablespoons all purpose floor
3/4 cup chicken stock or no fat, low salt canned chicken broth
1 tablespoon cider vinegar
1 teaspoon Dijon mustard
salt and pepper

Make Pork:
Position rack in lowest third of oven and preheat to 475F.   Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Add roast and cook until brown, about 4 minutes per side.  Remove from skillet.  Cool 10 minutes.  Transfer to roasting pan.  Combine remaining 1/4:cup butter with flour, mustards, peppercorns, mustard seeds, sugar and thyme in bowl.  Spread paste over top and sides of roast.  Roast 30 minutes.  Reduce heat to 325F.  Continue cooking about 1 hour 20 minutes for medium.  Transfer roast to cutting board and tent with foil.
Make Gravy:
Transfer 2 tablespoons drippings in pan to heavy small saucepan; discard remaining drippings.  Heat roasting pan over medium-low heat.  Add cider and boil until liquid is reduced to 3/4 cup, scraping up any browned bits, about 8 minutes.  Stir in applejack or Calvados; boil 1 minute.  Heat drippings in saucepan over medium-high heat.  Add flour and stir until golden brown, about minutes.  Whisk in cider mixture and stock.  Simmer until thickened, stirring occasionally, about 2 minutes.  Remove from heat.  Mix in cider vinegar and mustard.  Season with salt and pepper.  Carve roast and serve with gravy.

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ROAST PORK WITH FALL FRUIT STUFFING
Makes 10 Servings

3 3/4 cups (or more) chicken stock or canned no fat, low-salt broth
1/2 cup dried tart cherries
1/3 cup dried apricots, cut into 1/4 inch dice
1/3 cup dried apples, cut into 1/4 inch dice
2 tablespoons dried currants
3 tablespoons unsalted butter
1/2 cup chopped shallots
1/2 cup fresh bread crumbs
3/4 teaspoon dried thyme or 2 teaspoons fresh thyme chopped
3/4 teaspoon dried rubbed sage or 2 teaspoons fresh sage chopped
4 pork tenderloins (about 14 ounces each), fat trimmed
1 tablespoon vegetable oil
1 cup dry white wine
1/2 cup apricot fruit spread or apricot preserves
2 tablespoons cornstarch dissolved in 2 tablespoons water
fresh thyme and sage sprigs for garnish

Make Pork:
Bring 3/4 cup stock to boil in heavy medium saucepan.  Add fruit. Remove from heat; let stand 20 minutes.  Strain fruit mixture through sieve set over bowl, pressing down on fruit with back of spoon to extract as much liquid as possible.  Transfer fruit to bowl; reserve liquid.  Melt 2 tablespoons butter in heavy large skillet over medium heat.  Add shallots and sauté 3 minutes.  Add bread crumbs, thyme and sage and sauté 1 minute.  Add to fruit mixture. Place pork on work surface.  Using sharp knife, make lengthwise cut down center of 1 tenderloin, cutting 2/3 of the way through.  Open as for book. Make lengthwise cut down center of each flap, cutting 1/3 inch deep.  Using meat mallet or rolling pin, pound pork to 1/4-inch thickness. Season with salt and pepper.   Repeat with remaining 3 tenderloins.  (Can be prepared 4 hours ahead.  Cover Pork and refrigerate.  Bring to room temperature before using. Let stuffing and fruit soaking liquid stand at room temperature.)  Preheat oven to 350F.  Spread 1/4 of stuffing over 1 pork tenderloin, leaving 1/2 inch border on all sides.  Starting at 1 long side, roll up meat jelly roll style.  Tie pork with string at 1 1/2 inch intervals to hold shape.  Repeat with remaining pork and filling.  Melt remaining 1 tablespoon butter with 1 tablespoon oil in heavy large roasting pan over medium-high heat.  Add pork and brown on all sides, about 7 minutes. Remove pork from pan; do not clean pan.  Place rack in same roasting pan. Set pork on rack.  Mix reserved fruit soaking liquid and 3 cups stock.  Pour mixture over pork.  Roast until meat thermometer inserted into center of pork registers 150F, basting every 10 minutes with pan juices, about 35 minutes. Transfer pork to platter; tent with foil to keep warm. 
Make Sauce:
Strain liquid from roasting pan into measuring cup. Add more stock if necessary to measure 2 cups.  Place roasting pan over medium-high heat.  Add wine and 2 cups cooking liquid; bring to boil, scraping up browned bits.  Boil until reduced to 2 cups, about 15 minutes.  Mix in apricot spread.  Add cornstarch mixture and bring to boil, stirring constantly.  Season with salt and pepper. 
Assemble Pork:
Remove strings from pork.  Slice pork and overlap on platter. Spoon some of sauce over.  Garnish with thyme and sage sprigs.  Serve, passing remaining sauce separately.

One 7- to 8-pound leg of lamb, boned, butterflied and pounded to an even thickness
1/2 teaspoon dried rosemary, crumbled or 1 teaspoon fresh rosemary chopped
1/2 teaspoon dried thyme, crumbled or 1 teaspoon fresh thyme chopped
1 large garlic clove, minced
1 1/2 pounds fresh spinach, stems discarded and the leaves washed and well and drained
1/4 cup olive oil
I pound frozen puff paste, thawed
an egg wash made by beating 1 large egg yolk with 1/2 teaspoon water

Sprinkle the lamb, boned side up, with the rosemary, the thyme, the garlic, and salt and pepper to taste.  In a large saucepan cook the spinach with the water clinging to the leaves, covered, over moderately high heat until it is wilted, drain it, and squeeze it between several layers of paper towels to remove any excess moisture.  Spread the spinach over the lamb, roll up the lamb, starting with a long side, and tie it securely with kitchen string to hold its shape.  In a large heavy skillet heat the oil over moderately high heat until it is hot but not smoking and in it brown the stuffed lamb on all sides.  Transfer the lamb to several layers of paper towels, let it stand until it is cool enough to handle, and remove the string. Roll the puff pastry l/8 inch thick on a lightly floured surface, transfer the lamb to the pastry, being careful to keep it rolled up, and wrap it in the pastry, tucking in the ends and trimming off any excess pastry.  Transfer the lamb, seam side down, to a roasting pan, brush it with the egg wash, and bake it in the middle of a preheated 425F oven for 30 to 40 minutes, or until a meat thermometer registers 140F for medium-rare meat.  Transfer the lamb to a platter, let it stand for 20 minutes before carving.

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ROAST CHICKEN PROVENCAL
Makes 4 Servings

8 large shallots, peeled
6 ripe plum tomatoes, quartered
1 9-ounce package frozen artichoke hearts, thawed
1 fresh fennel bulb, trimmed, cut lengthwise into eighths
1 garlic head, cloves separated, unpeeled
2/3 cup brine-cured olives (such as Nicoise)
1/4 cup fresh lemon juice
1/4 cup olive oil
2 tablespoons chopped fresh rosemary or 2 teaspoons dried, crumbled
2 tablespoons chopped fresh thyme or 2 teaspoons dried, crumbled
1 cup (about) no fat, low salt canned chicken broth
1 4-pound chicken

Position rack in center of oven and preheat to 350F.  Place shallots, tomatoes, artichoke hearts, fennel, garlic and olives in large roasting pan.  Pour lemon juice and oil over, moistening evenly. Sprinkle with herbs.  Season with salt and pepper.  Pour 3/4 cup chicken broth into pan. Cover pan with foil and bake vegetables 20 minutes.  Season chicken with salt and pepper. Add chicken to vegetables in pan.  Cover pan with foil and roast 1 hour.  Baste chicken and vegetables with pan juices.  Increase oven temperature to 450F.  Roast uncovered until chicken is brown and crisp and juices run clear when thigh is pierced with knife, basting frequently, about.20 minutes longer.  Transfer chicken to platter. Using slotted spoon, transfer shallots, artichokes, fennel, olives and all but 6 garlic cloves to platter with chicken.  Cover to keep warm. Remove skin from 6 garlic cloves reserved in roasting pan and place garlic in processor; add contents of roasting pan.  Process until sauce is smooth.  Thin sauce with remaining 1/4 cup broth if necessary. Season with salt and pepper.  Transfer sauce to serving bowl.  Serve chicken and vegetables, passing sauce separately.

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BRISKET WITH PORTOBELLO MUSHROOMS AND DRIED CRANBERRIES
Makes 8 Servings

1 cup dry red wine
1 cup beef broth
1/2 cup frozen cranberry juice cocktail concentrate, thawed
1/4 cup all purpose flour
1 large onion sliced
4 garlic cloves chopped
1 1/2 tablespoons chopped fresh rosemary
1 4-pound trimmed flat-cut brisket
12 ounces medium Portobello mushrooms, dark gills scraped away, caps thinly sliced
1 cup dried cranberries (about 4 ounces)

Preheat oven to 300F. Whisk wine, broth, cranberry concentrate and flour to blend in medium bowl; pour into 15xl0x2-inch roasting pan. Mix in onion, garlic and rosemary. Sprinkle brisket on all sides with salt and pepper. Place brisket, fat side up, in roasting pan. Spoon some of wine mixture over. Cover pan tightly with heavy-duty foil. Bake brisket until very tender, basting with pan juices every hour,
about 3 1/2 hours. Transfer brisket to plate; cool 1 hour at room temperature. Thinly slice brisket across gram. Arrange slices in pan with sauce, overlapping slices slightly. (Brisket can be prepared 2 days ahead. Cover and refrigerate.) Preheat oven to 350F Place mushrooms and cranberries in sauce around brisket. Cover pan with foil. Bake until mushrooms are tender and brisket is heated through, about 30 minutes (40 minutes if brisket has been refrigerated). Transfer sliced brisket and sauce to platter and serve.

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PORK TENDERLOIN WITH APPLES AND CIDER CREAM SAUCE
Makes 2 Servings

1 3/4-pound pork tenderloin, cut crosswise into 1-inch slices, reserving 3 inches of the narrow end for another use
2 tablespoons unsalted butter
1 Granny Smith apple
1 shallot, minced
1/2 teaspoon fresh minced sage, or to taste
l/4 cup apple cider or apple juice
1/4 cup cider vinegar
1/2 cup canned chicken broth
1/3 cup heavy cream
1 tablespoon minced fresh parsley leaves

Flatten the pork slices, cut sides up, to about 1/4-inch thickness between sheets of plastic wrap and pat them dry. In a large heavy skillet, heat 1 tablespoon of the butter over moderately high heat until the foam begins to subside and in it sauté the pork. seasoned with salt and pepper, turning it once, for 4 minutes. Transfer the pork with tongs to a platter and keep it warm, covered. Peel and core the apple and cut it into 16 wedges. In the skillet cook the apple wedges in the remaining 1 tablespoon butter, covered, over moderate heat, turning them once, for 3 minutes, or until they are golden and just tender. Transfer the apple wedges with tongs to the platter of pork and keep the mixture warm, covered. Add the shallot to the skillet and cook it over moderate heat, stirring, for 30 seconds. Add the sage, the cider, and the vinegar, deglaze the skillet, scraping up the brown bits, and boil the liquid, stirring occasionally, until it is reduced to about 2 tablespoons. Add the broth and boil the mixture, stirring, until the liquid is reduced by half. Add the cream and the pork with any juices that have accumulated on the platter, leaving the apples on the platter, and boil the mixture, stirring and turning the pork occasionally, for 1 minute, or until the sauce is thickened slightly. Transfer the pork with tongs to the platter, pour the cider cream sauce over it, and sprinkle the dish with the parsley.

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a 4 rib standing rib roast (about 7 1/2 to 8 pounds trimmed)

For crust:
2 teaspoons whole allspice berries, crushed
3 tablespoons pink peppercorns, crushed lightly
3 tablespoons freeze-dried green peppercorns, crushed lightly
3 tablespoons unsalted butter, softened
2 tablespoons all-purpose flour
1 tablespoon firmly packed brown sugar
1 tablespoon Dijon mustard
1 1/2 teaspoons salt
For sauce:
2/3 cup dry red wine
2 cups low-salt beef broth
1 1/2 tablespoons cornstarch
1 tablespoon Worcestershire sauce
1 tablespoon water
For garnish:
rosemary sprigs

Let rib roast stand at room temperature 1 hour. Preheat oven to 500F.
Make crust:
In a small bowl combine crust ingredients, stirring to form a paste. Pat beef dry and sprinkle with salt and pepper. In a roasting pan roast beef, ribs side down, 30 minutes. Transfer beef to a platter. Into a heatproof bowl pour 5 tablespoons drippings, reserving for rosemary popovers (page 176), and discard remaining drippings. Reduce oven temperature to 350F. Return beef to roasting pan, ribs side down, and spread with peppercorn paste. Roast beef 1 to 1 1/4 hours more, or until a meat thermometer inserted in fleshy section registers 135F. For medium-rare meat. Transfer beef to a cutting board and discard strings if necessary. Let beef stand, covered loosely, at least 20 minutes and up to 30 minutes before carving.
Make sauce:
Skim fat from drippings in roasting pan. To pan add wine and deglaze over moderately high heat, scraping up brown bits. Boil mixture until reduced by about half and transfer to a saucepan. Add broth and boil 5 minutes. In a small bowl dissolve cornstarch in Worcestershire sauce and water and add to pan in a stream, whisking. Bring sauce to a boil, whisking, and boil 1 minute. Season sauce with salt and pepper. Garnish rib roast and serve with sauce.

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1/2 cup hazelnuts (1/4 pound)
1/2 cup water
Zest of 2 oranges, slivered
2 tablespoons sugar
8 large dates, pitted and chopped
1/3 cup plus 2 tablespoons olive oil
1 teaspoon granulated garlic
1 teaspoon granulated onion
1/4 teaspoon cumin
1/4 teaspoon cinnamon
Salt and freshly ground pepper
Four 1-pound Cornish hens
2 tablespoons unsalted butter
2 tablespoons dry white wine
1/2 cup low salt, no fat chicken broth

Preheat the oven to 400F. Put the hazelnuts in a pie plate and bake for about 10 minutes, or until fragrant and browned. Transfer the nuts to a kitchen towel and rub well to remove as much of their skin as possible. Coarsely chop the hazelnuts. Leave the oven on. In a small saucepan, combine the water, orange zest strips and sugar. Simmer over low heat until the zest is tender, about 10 minutes. Transfer the zest and its syrup to a bowl and let cool to room temperature. In a mini-processor, combine the hazelnuts with the dates, orange zest and syrup and chop coarsely. In a small bowl, blend 1/3 cup of the olive oil with the granulated garlic and onion. Add the cumin, cinnamon, 1 teaspoon of salt and 1/4 teaspoon of pepper. Rub the oil all over the hens, working it under the skin. Put 2 tablespoons of the orange compote in the cavity of each hen and truss the birds with kitchen string. Heat the remaining 2 tablespoons of oil in a large ovenproof skillet. Add 2 of the hens and brown them well on al sides. Transfer to a plate and repeat with the remaining 2 hens. Pour off the oil and melt the butter in the skillet. Return the hens to the pan, breast up and roast in the oven until the juices run clear, about 30 minutes. Transfer the hens to a cutting board and discard the trussing strings. Set the skillet over high heat. Add the remaining orange compote and cook, stirring, until the zest starts to caramelize, about l minute. Add the wine and bring to a boil, stirring. Add the stock and boil for 4 minutes. Season the sauce with salt and pepper. Set one hen on each plate and pass the sauce separately. Make ahead: The orange zest mixture can be made 1 day ahead and refrigerated overnight.

For ducks:
4 cups cold espresso
2 tablespoons unsweetened cocoa
1 tablespoon packed brown sugar
1 tablespoon salt
2 (4-to5-lb.) ducks
For glaze:
2 tablespoons butter
2 tablespoons minced shallots
1 cup tangerine or orange juice
3 tablespoons honey

In large bowl, combine espresso, cocoa, brown sugar and salt; mix well. Place each duck in a resealable plastic bag. Pour half of the espresso mixture over each duck; seal bags. Refrigerate 8 to 12 hours to marinate, turning bags occasionally. When ready to cook, heat oven to 375F. Place racks in shallow roasting pans. Remove ducks from marinade; discard marinade. Pat ducks dry; place on racks in pans. Bake 1 hour. Meanwhile, make glaze. Melt butter in medium saucepan over medium-high heat. Add shallots; cook 1 minute. Increase heat to high. Add tangerine juice; bring to a boil. Boil until glaze is reduced by half. Add honey; continue to boil until glaze is slightly thickened. Brush ducks with glaze. Bake an additional 30 to 45 minutes or until juices run clear and internal temperature reaches 175F, brushing frequently with glaze. If duck begins to brown too quickly, loosely tent with foil. Remove from oven and cover loosely with foil; let rest 10 to 15 minutes before carving. TIP 1/2 cup instant espresso powder mixed with 4 cups water, or 4 cups strong black coffee, may be substituted for espresso.

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1/4 cup all purpose flour
1 teaspoon (generous) ground allspice
12 3-to 4-inch-long meaty short ribs (about 5 1/2 pounds), top membrane trimmed
4 tablespoons vegetable oil
3 large onions, chopped
3 large carrots, peeled, chopped
3 large celery stalks, chopped
4 large garlic cloves, minced
1 tablespoon dried thyme
2 teaspoons caraway seeds
8 ounces plum tomatoes, chopped
3 small bay leaves
3 cups no fat, low salt beef broth
2 cups dry red wine
Chopped celery leaves

Stir flour and allspice in medium bowl to blend. Sprinkle short ribs all over with salt and pepper. Add 6 ribs to flour mixture and turn to coat. Heat 3 tablespoons oil in heavy large pot over medium-high heat. Add floured ribs; sauté until brown, turning occasionally, about 6 minutes. Transfer to large bowl. Repeat flouring and browning with remaining 6 ribs; reserve remaining flour coating mixture. Add 1 tablespoon oil to pot. Add onions, carrots and celery stalks; sauté until vegetables begin to brown and are very tender, scraping bottom of pot often, about 15 minutes. Add garlic, thyme and caraway seeds to pot; stir 1 minute. Mix in tomatoes and bay leaves. Return ribs and accumulated juices to pot, arranging ribs in single layer. Add broth and wine. Bring to boil. Reduce heat to medium-low, cover and simmer until meat is almost tender, about 1 hour. Uncover pot. Simmer ribs 30 minutes, occasionally spooning fat from surface; reserve 2 tablespoons fat. Stir reserved flour-coating mixture and reserved 2 tablespoons fat in small bowl until smooth; mix paste into sauce around ribs. Simmer until meat is very tender and gravy thickens, about 45 minutes longer. Season with salt and pepper. Transfer short ribs and gravy to large bowl. Sprinkle with celery leaves.

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For stuffing:
2 tablespoons (1/4 stick) butter
1/2 cup minced onion
1/4 cup Port wine
1 cup chopped fresh parsley
1/2 cup fine fresh white bread crumbs
1/2 cup finely chopped toasted walnuts (about 2 ounces)
2 teaspoons minced fresh thyme or 1 teaspoon dried, crumbled
2 teaspoons grated orange peel
1 large egg, beaten to blend
For tenderloin:
1 3-pound beef tenderloin (preferably center cut), trimmed
3 tablespoons Dijon mustard
Salt and pepper
1/4 cup (l/2 stick) butter, melted

Make stuffing:
Melt butter in heavy over medium heat. Add onion and sauté until soft, about 6 minutes. Mix in Port and cook until liquid evaporates, stirring occasionally, about 5 minutes. Transfer onion mixture to medium bowl. Add parsley, bread crumbs, walnuts, thyme and orange peel to mixture. (Filling can be prepared to this point 1 day ahead. Cover and refrigerate. Bring to room temperature before using.) Mix in egg.
Make tenderloin:
Place meat on work surface. To butterfly, cut 2/3 through tenderloin down length of meat. Open meat as for book. Make another lengthwise cut down center of each cut side, cutting 1/3 through. Press to flatten. Rub mustard over both sides of meat. Season with salt and pepper. Arrange meat cut side up. Spread stuffing over meat leaving 1-inch border on all sides. Fold in half lengthwise, enclosing filling. Tie string around tenderloin at 1-inch intervals to hold shape. (Tenderloin can be prepared up to 6 hours ahead. Cover and refrigerate.) Preheat oven to 400F. Place tenderloin in roasting pan and brush with butter. Roast until thermometer inserted in the thickest part of the meat registers 120F for rare, basting occasionally about 35 minutes. Let meat stand for 15 minutes before carving tented in foil. Remove string and cut into 1/4 inch thick slices.

8 beef tenderloin steaks (502.), cut 1 inch thick
1 tablespoon olive oil
1 package frozen puff pastry sheets
1/2 pound creamy liverwurst
1/4 cup chopped green onion
2 tablespoons chopped parsley
1 egg beaten with 1 tablespoon water

Lightly brown steaks in hot oil over medium-high heat. Drain on paper towels; chill. Thaw pastry 20 minutes. Preheat oven to 400F. Stir together liverwurst, green onions and parsley. Spread evenly on top and sides of each steak. On lightly floured surface, roll each pastry sheet into a 14 inch square. Then cut into four 7-inch squares. Place a steak on each pastry square. Brush pastry edges with egg wash and wraparound steak. Pinch edges to seal. Place on ungreased baking sheet, seam side down. Decorate with pastry trimmings. Bake for 25 minutes or until pastry is golden. If necessary, cover loosely with foil during the last 5 minutes to prevent over-browning.

1/4 cup coarse-grained mustard (preferably Pommery)
1/4 cup Sercial Madeira
2 tablespoons finely chopped fresh rosemary leaves
2 tablespoons finely chopped garlic
1 1/2 teaspoons freshly cracked black pepper
1 eye of loin of lamb, trimmed (about 1 1/2 pounds)

In a bowl combine well the mustard, the Madeira, the rosemary, the garlic, and the pepper, rub the lamb with the mixture, and chill it, covered, overnight. Roast the lamb on the rack of a roasting pan in the middle of a preheated 400F oven for 20 to 25 minutes, or until a meat thermometer registers 140F, for medium-rare meat. Transfer the lamb to a cutting board and let it stand for 10 minutes before slicing. Serves 2 to 4.

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Serve crisp potato cakes and braised cabbage with the duck.

1 5 1/2 pound whole duck, thawed if frozen
1 cup chopped onion
1 cup chopped carrot
1 bay leaf
1 onion, quartered
1 apple, quartered
2 tablespoons plus 1 teaspoon chopped fresh marjoram
1 1/4 cups ruby Port
1/2 cup beef stock or canned low salt, no fat beef broth
1 tablespoon butter, room temperature
1 tablespoon all purpose flour

Preheat oven to 450F. Place duck on rack in roasting pan. Surround duck with chopped onion, carrot and bay leaf. Fill duck cavity with quartered onion and apple and 2 tablespoons marjoram. Sprinkle duck with salt and pepper. Prick the skin of the duck (not the meat) all over to ensure the fat renders and the duck is crispy.  Roast duck until meat thermometer inserted into thickest part of thigh registers 160F, about 1 hour 25 minutes. Transfer duck to platter. Tent with foil to keep warm. Strain pan juices into heavy large saucepan; spoon off fat and discard. Add Port and 1 teaspoon marjoram to degreased juices. Boil until reduced to 3/4 cup sauce, about 10 minutes. Mix butter and flour in small bowl. Whisk into sauce and boil until thickened, about 2 minutes. Season to taste with salt and pepper. Slice duck and arrange on plates. Spoon sauce around duck and serve.

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12 chicken drumsticks (about 3 pounds)
2 tablespoons canola oil
Salt and freshly ground pepper
2 tablespoons unsalted butter
1/4 cup finely chopped red onion
2 red or purple plums (4 ounces each), pitted and cut into 1/2-inch pieces
1/4 cup hot or sweet red pepper jelly
1 tablespoon Dijon mustard
1/4 cup water

Light a grill. Rub the chicken with the canola oil and season with salt and pepper. Grill over moderate heat, turning occasionally, until browned and cooked through, about 30 minutes. Meanwhile, in a medium saucepan, melt the butter. Add the onion and cook over moderately low heat, stirring, until softened, about 5 minutes. Add the plums and cook over moderately high heat, stirring, until softened and nearly broken down, about 5 minutes. Add the red pepper jelly and mustard and bring to a boil, stirring until the jelly is melted. Carefully transfer the mixture to a food processor. Add the water and puree until smooth. Season the plum sauce with salt and pepper. Liberally brush the plum sauce all over the chicken and grill, turning the drumsticks occasionally, until they are lightly caramelized, about 5 minutes. Serve the drumsticks with any remaining plum sauce at the table.

For the flank steak:
1/2 tablespoons fresh lime juice
1 tablespoon grapeseed oil or olive oil
2 garlic cloves, pressed
1 teaspoon hot chili paste (such as sambal oelek)*
1/2 teaspoon grated peeled fresh ginger
1/2 teaspoon honey
1 1 1/2-pound flank steak
For the pepper and watermelon salad:
1/4 cup hot chili sauce (such as sriracha)*
1/4 cup grapeseed oil or olive oil
3 tablespoons seasoned rice vinegar
1 1/4 teaspoons honey
4 large bell peppers, preferably assorted colors, cut into 1/2-inch squares
2 tablespoons minced red jalapeño chiles
2 cups 1/2-inch cubes seedless watermelon

Marinate the steak:
Whisk all ingredients except flank steak in 13 x 9 x 2-inch baking dish. (can also put everything in a zip lock bag. Add steak; turn to coat. Cover and let marinate at room temperature 2 hours, turning occasionally. Alternatively, cover and chill at least 4 hours and up to 1 day. Bring to room temperature before grilling.
Start the salad:
Whisk hot chili sauce, oil, vinegar, and honey in small bowl; season dressing with salt and pepper. Place peppers and chiles in large bowl. Toss with 6 tablespoons dressing. Let marinate 2 hours at room temperature. Make Ahead: Can be made 8 hours ahead. Cover dressing and salad separately and chill. Bring to room temperature before serving.
Finish the dish:
Prepare barbecue (high heat). Grill steak with some marinade still clinging until cooked to desired doneness, about 4 minutes per side for rare. Transfer to work surface; let rest 10 minutes. Thinly slice steak against grain; transfer to platter. Drizzle with some of remaining dressing from salad. Toss watermelon into pepper salad. Serve flank steak and salad with remaining dressing alongside.

6 tablespoons smooth natural peanut butter, stirred to combine
1/3 cup (packed) dark brown sugar
3 tablespoons seasoned rice vinegar
2 tablespoons soy sauce
2 to 3 teaspoons hot chili paste (such as sambal oelek)*
9 tablespoons peach nectar, divided
3 peaches or nectarines, each cut into 6 wedges
16 uncooked large shrimp, peeled, deveined
6 heads of baby bok choy, halved lengthwise

*Available in the Asian foods section of many supermarkets and at Asian markets.

Prepare barbecue (medium-high heat). Whisk first 5 ingredients and 5 tablespoons nectar until smooth; season sauce with pepper. Arrange peaches, shrimp, and bok choy on grill. Brush with 4 tablespoons nectar; brush lightly with 1/4 cup sauce. Sprinkle with salt and pepper. Grill until peaches are slightly charred, shrimp are just opaque in center, and bok choy halves are just tender, about 2 minutes per side for peaches and 3 minutes per side for shrimp and bok choy. Mound shrimp, bok choy, and peaches on platter. Drizzle with some sauce. Serve with remaining sauce.

For mint mango sauce:
Blend all ingredients in processor until smooth. Transfer to small bowl. Season with salt. Cover and chill. Make Ahead: Can be made 1 day ahead.
For lamb chops:
Prepare barbecue (medium-high heat). Whisk first 8 ingredients in small bowl. Mix oil and garlic in another bowl. Brush chops on both sides with oil mixture, then press chops into spice mixture to coat both sides. Grill chops to desired doneness, about 4 minutes per side for medium-rare. Transfer to platter. Garnish with mint sprigs. Serve warm or at room temperature with sauce.

1 1/2-ounce package dried morels, or 6 ounces fresh morels plus 1/2 cup beef broth
2 6-to 8-ounce beef tenderloin steaks
2 tablespoons (1/4 stick) butter, divided
3/4 cup chopped green onions
1/3 cup heavy whipping cream
1 tablespoon plus 1 teaspoon chopped fresh tarragon
1 tablespoon dry Marsala

If using dried morels, place in 2-cup measuring cup. Add enough hot water to reach 1 1/2-cup mark; let soak until soft, about 20 minutes. Drain, reserving 1/2 cup soaking liquid. Cut morels in half if large. Meanwhile, sprinkle steaks with salt and pepper. Melt 1 tablespoon butter in medium nonstick skillet over medium-high heat. Add steaks and cook to desired doneness, about 4 minutes per side for medium-rare. Transfer steaks to plates. Add remaining 1 tablespoon butter to skillet; add morels and green onions and sauté until tender, 3 to 4 minutes. Add cream, 1 tablespoon tarragon, Marsala, and reserved 1/2 cup morel soaking liquid or beef broth; simmer until thickened to light sauce consistency, about 5 minutes. Season with salt and pepper. Pour sauce over steaks, sprinkle with remaining 1 teaspoon tarragon, and serve.

BARBEQUED PORK SHOULDER CHOPS
Makes 8 Servings
With slightly more marbling than regular pork chops, shoulder chops are ideal for grilling. They are available at most grocery stores and butcher shops. Pork-loin chops may be substituted.

8 pork-shoulder chops (each 1/2 inch thick; excess fat trimmed)
1 head garlic, smashed and peeled
5 sprigs sage
1 teaspoon coarse salt
1 bottle (12 ounces) lager (beer)
Tomato-based barbecue sauce)

Rub 8 pork-shoulder chops (each 1/2 inch thick; excess fat trimmed) with 1 head garlic, smashed and peeled; 5 sprigs sage; and 1 teaspoon coarse salt, and combine in a large dish. Cover, and refrigerate for 2 hours or up to overnight. One hour before grilling, pour 1 bottle (12 ounces) lager over pork; let stand. Preheat grill to high. Grill pork chops for 7 minutes. Flip, brush grilled sides with barbecue sauce, and grill for 8 minutes. Flip, brush opposite sides with sauce, and grill for 2 minutes more. Flip, and grill until sauce caramelizes, 2 to 3 minutes.

4 12-to 14-ounce boneless Muscovy duck breast halves, trimmed of excess fat
4 teaspoons chopped fresh thyme, divided
2 teaspoons freshly ground black pepper, divided
1 1/2 teaspoons salt, divided
6 firm but ripe Santa Rosa plums or other purple plums, halved, pitted
1 tablespoon extra-virgin olive oil
1/2 teaspoon sugar

Using sharp knife, score skin of duck breasts in crisscross pattern (cut skin only; do not cut through meat), spacing cuts 1 inch apart. Sprinkle duck breasts on both sides with 1 teaspoon thyme, 1 teaspoon pepper, and 1 teaspoon salt. Cover and chill. Prepare barbecue (medium-high heat). Toss plum halves, olive oil, sugar, 1 teaspoon thyme, remaining 1 teaspoon pepper, and 1/2 teaspoon salt in medium bowl. Grill plum halves, cut side down, until grill marks appear and plums begin to soften, about 4 minutes. Turn plums over and grill, skin side down, until skin begins to soften but plums still retain their shape, about 4 minutes. Transfer plums to bowl. Cover with foil and let stand while cooking duck. Heat 2 large skillets over medium-high heat. Add 2 duck breasts, skin side down, to each skillet. Cook until skin is crisp and golden, about 7 minutes. Turn duck breasts over and cook to desired doneness, about 8 minutes longer for medium-rare. Remove from heat and let duck rest 5 minutes. Thinly slice duck crosswise. Divide among plates. Place 2 plum halves alongside each serving. Drizzle any plum juices from bowl over. Sprinkle with 2 teaspoons thyme and serve.

For the Glaze
2 cups fresh tangerine juice
5 tablespoons honey
1/4 cup soy sauce
2 tablespoons finely grated tangerine peel or orange peel
2 teaspoons minced canned chipotle chiles in adobo sauce*
For the Chicken:
1 cup fresh tangerine juice or orange juice
1/3 cup chopped fresh parsley
1/3 cup chopped fresh cilantro
3 tablespoons chopped fresh thyme
3 tablespoons minced peeled fresh ginger
3 tablespoons unseasoned rice vinegar
2 tablespoons olive oil
2 tablespoons finely grated tangerine peel or orange peel
1 teaspoon coarse kosher salt
1 2 3/4- to 3-pound chicken, quartered, backbone removed (can also use Cornish hens, backbone removed and halved)
Nonstick vegetable oil spray

Make the glaze:
Boil juice, honey, and soy sauce in heavy medium saucepan until reduced to 2/3 cup, about 20 minutes. Mix in grated peel and chipotle chiles.
Make the chicken:
Whisk first 9 ingredients in 13x9x2-inch glass baking dish to blend. Add chicken; turn to coat with marinade. Cover; chill at least 2 hours and up to 1 day, turning occasionally. Spray grill rack with nonstick spray and prepare barbecue (medium-low heat). Remove chicken from marinade; discard marinade. Sprinkle chicken lightly with salt. Grill chicken until cooked through, turning and repositioning occasionally for even cooking, about 20 minutes. Brush chicken all over with glaze; grill 2 minutes longer on each side. Transfer chicken to platter. Serve, passing remaining glaze separately.