five olives

What we need:

• 2 lamb racks, cut into chops
• extra virgin olive oil
• 1/4 cup sliced mushrooms
• 2 leaves fresh basil, torn
• 1/2 cup crusty bread, cubed
• salt and pepper

Cooking Instructions:

1. To prepare the lamb, brush generously with olive oil and season with salt and pepper to taste. Place mushrooms, basil and bread in a food processor and process to fine crumbs. Transfer to plate or bowl and press the lamb firmly into the crumbs to form a crust. Cover and refrigerate 30 minutes to set crust.
2. Heat enough oil in a nonstick pan to cover the base. Saute chops, a few at a time, over medium-high heat until golden brown and medium rare, about 10 minutes total, or until cooked as desired. To test, press gently with finger. The meat should be firm but springy. Keep warm in a low oven.

Marinate beef in a tenderizing sauce of ginger, yogurt, and curry, and are then grill it. The marinade combines the Middle Eastern flavors of curry, ginger and garlic with yogurt.You can marinate the beef overnight, in a tightly covered container, and grill right before serving. Serve Beef Kabobs with summer vegetables like yellow squash, ripe tomatoes or eggplant.

• 2 pounds lean beef cubed
• 2 tablespoons grated fresh ginger
• 2 teaspoons herbal salt substitute
• 1 teaspoon hot chile oil
• 2 teaspoons curry powder
• 1 cup plain, nonfat yogurt
• 8 large cloves garlic, peeled and sliced thinly

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Veal is leaner than any other meats and it can be easily overcooked or
dried out.To help preserve its juiciness leave a thin layer of fat on the
meat until after it has cooked. Also, before adding salt, wait until veal
is cooked, because salt draws the moisture out of the meat. The best
methods for cooking veal are braising or stir frying.Soaking veal in milk
overnight makes the meat especially tender and moist.

• Two salmon fillets, about one inch thick
• 9 slices of bacon
• 3/4 pound oyster mushrooms, sliced
• 1/4 cup chopped parsley
• 1/4 cup chopped chives
• 2 teaspoons minced garlic
• 1/4 cup hot water
• 1/4 cup Chinese oyster sauce
• pinch of nutmeg
• 2 tablespoons unsalted butter
• salt
• pepper

Cooking Instructions:

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• 3/4 teaspoon sugar
• Four duck breast halves without skin and fat
• 1 tablespoon chili powder
• 1 large ripe mango, diced
• 1/4 cup chopped cilantro
• 3 tablespoons fresh lime juice
• 1 large sweet onion, sliced
• 3 tablespoons extra-virgin olive oil
• pepper
• salt

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