This is the start-up menu we will work from (I will adjust the recipes to suit your needs and tastes after our initial interview).
If you find it helpful, please print a copy of the menu, look it over carefully (discuss it with other family members), and place a check mark next to each item that appeals to your appetite. I will bring along a copy of this start-up menu at our initial meeting so that we can further discuss your culinary likes, dislikes, allergies, and aversions.
Browse through the SOUPS AND SALADS menu (click on the tab just below MAIN MENU) for additional selections available to you.
If you have any dietary restrictions (low sodium, low fat, diabetic, et cetera), and the below menu will not fulfill those needs, not to worry, I will customize a meal plan just for you and your family.
Also, if you would prefer comfort cuisine (such as, meatloaf and mash potatoes, or spaghetti and meatballs), regional cuisine (such as, Tex-Mex, New England, or Southern), or an International cuisine (such as, Moroccan, Asian, or Italian), I will add that to your custom menu as well.
BEEF
Beef tenderloin roasted and seasoned with fresh thyme, sage, pepper and served with roasted Italian brown mushrooms.
Roasted USDA choice filets mignons (prime available upon request) seasoned with fresh thyme and shallots.
Standing rib roast cooked to medium rare and served with a dry red wine reduction sauce made from the pan drippings. Serves approximately four.
USDA choice short ribs roasted and served with garlic, leeks, and fresh spinach and pan juices.
Rib-eye steak rubbed with crushed peppercorns, cumin, mustard seed, and olive oil, served with a dry red wine reduction sauce and garnished with Roquefort cheese, toasted walnuts, and chives.
CHICKEN
Fresh sage, Italian flat leaf parsley, and finely chopped onion complete the bread stuffing inside this golden roasted whole chicken. Serves approximately four.
One half of a bone-in chicken roasted with freshly sliced lemons and sweet red onions, seasoned with oregano and Italian flat leaf parsley. Serves approximately two.
One half of a bone-in chicken roasted and glazed with ripe mango juice, served with roasted mango cubes and toasted almonds. Serves approximately two.
Fryer chicken, breast or thighs, coated with a spicy rub of sweet Hungarian paprika, chili powder, thyme, crushed garlic, and Serrano chile, roasted to a crisp golden brown and then garnished with cilantro and sliced lime.
Roasted chicken breasts stuffed with prosciutto, Monterey Jack cheese, toasted walnuts, fresh sage, chives, and Italian flat leaf parsley.
Chicken legs and thighs braised slowly in red Burgundy wine with carrots, pearl onions, cremini mushrooms, and pancetta.
Cheddar crusted moist chicken breasts sauteed with grapes and apples in a Grand Marnier sauce.
SEAFOOD
Salmon portion roasted with red wine vinegar, tomatoes, onions, and served with tarragon butter.
Jumbo shrimp seasoned with hot-pepper sauce and cumin, served with a refreshing avocado sauce that has been spiced up a bit with tomato, white onion, jalapeno chile, and fresh lime.
Rainbow trout roasted whole with horseradish breadcrumbs and freshly chopped chives.
Red snapper seasoned with fresh tarragon and garlic roasted whole with fennel, Pernod (an anise-flavored liquor), and lemon wedges.
Halibut steaks seasoned with freshly crushed peppercorns, and served on roasted tomatoes garnished with fresh cut basil.
Swordfish marinated in fruity white wine, cilantro, and shallots, and served with a roasted spicy red pepper and macadamia pesto.
Salmon fillets marinated in cream sherry, fresh basil, and crushed peppercorns, grilled and served with tomato
PORK
Pork tenderloin roasted with sweet Vidalia onions, dark brown sugar, aged balsamic vinegar, and dried apricots. Serves approximately four.
Boneless pork loin chop that has been coated with an orange marmalade glaze and then stuffed with couscous seasoned with yellow onion, garlic, and dried currants.
Baby back ribs barbecued in a sauce made from yellow onions, ground cumin, garlic, jalapeno chiles, diced tomatoes, brown sugar, and red wine vinegar.
Thick cut pork chops rubbed with cumin, chili powder, orange zest, and sage, stuffed with goat cheese, Anaheim chili, and green onion, roasted, and then served with a leek-chipotle sauce.
Pork loin chops marinated in garlic olive oil, toasted cumin, mustard seeds, and Herbs de Provence, stuffed with blue cheese, green onion, and dried currants, roasted, and then served with a port reduction sauce.
Pork tenderloin marinated with Valencia (or blood oranges when available) shallot, fresh thyme, ruby port, balsamic vinegar, chipotle in adobo sauce, and olive oil, roasted, and then served with the spicy orange-port reduction sauce.
Pork loin rubbed and roasted with oregano, garlic, and freshly ground pepper.
TURKEY
One half of a turkey breast roasted with a red currant jam, dry red wine, Dijon mustard, and garlic glaze. Serves approximately four.
One half of a turkey breast roasted with pears and seasoned with wild-flower honey, fresh orange juice, and toasted pecans. Serves approximately four.
DUCK
Peking duck seasoned with honey, Chinese five-spice, and green onions, served with a Hoisin dipping sauce.
Muscovy duck slowly braised in Sangiovese dry red wine with garlic, carrots, fennel, Jerusalem artichokes, kalamata olives, porcini mushrooms, tomatoes, and seasoned with fresh rosemary.
VEAL
Breast of veal encrusted with fresh thyme, basil, and Hungarian sweet paprika, then stuffed with a bread stuffing seasoned with yellow onion, garlic, fresh flat leaf parsley and additional tender ground veal.
Sauteed veal loin seasoned with Dijon mustard and fresh thyme, are served with thyme-scented caramelized leeks.
Veal chops marinated in Chianti Classico, roasted-garlic oil, oregano and tarragon, grilled and served with a pancetta and porcini Chianti sauce.
LAMB
Leg of lamb roasted to medium rare, with rosemary, thyme, and whole garlic.
Rack of lamb rubbed with dark brown sugar, freshly ground pepper, cardamom, and cinnamon, roasted and served with a freshly made mint sauce. Serves approximately four.
Loin of lamb seasoned with olive oil, Dijon mustard, rosemary, and garlic, roasted and served with a rosemary-garlic green peppercorn cream sauce.
Rack of lamb roasted with a hazelnut, garlic and thyme crust, and served with a merlot reduction sauce.
STARCHES
Roasted red new potatoes seasoned with garlic and fresh rosemary.
Idaho potato wedges roasted with shallots and fresh thyme.
Shiitake mushroom risotto with lemongrass and ginger.
Pea and leek risotto with basil, tarragon, and goat cheese.
Maytag blue cheese polenta cakes.
Roasted-garlic and horseradish mashed potatoes.
Risotto or rice pilaf with asparagus.
Risotto or rice pilaf with wild mushrooms.
Risotto or rice pilaf with butternut squash.
Risotto or rice pilaf with leeks and sun-dried tomatoes.
Gratin Dauphinoise, thinly sliced potatoes layered with Gruyere cheese, butter, and cream, then baked to golden brown.
VEGETABLES
Roasted baby carrots seasoned with fresh thyme.
Ratatouille made from tomato, baby globe eggplant, zucchini, bell pepper, yellow onion, garlic, and fresh basil.
Fresh cut asparagus wrapped in paper-thin prosciutto seasoned with lemon zest and then quickly roasted.
Roasted cherry tomatoes served with a topping made from bread crumbs, garlic, and fresh basil.
Roasted autumn vegetables of sweet potatoes, carrots, parsnips, and rutabagas, are seasoned with wildflower honey, lemon juice, and golden raisins.
Roasted asparagus spears with lemon-chili oil.
Carrots glazed with a raspberry-Chambord sauce.
Fresh baby peas served with mint.
Green beans with toasted almonds.
Spinach sauteed with raisins and pine nuts.
Mixed spring mushroom with garlic butter, and pine nuts.
Artichoke hearts in lemon-parsley sauce
Green and yellow beans served with an olive-shallot sauce.
Grilled corn served with chile-lime butter.
Zucchini served with roasted red peppers and chives.
Autumn mushroom ragout.
Roasted butternut squash seasoned with herbs de Provence.
Cauliflower served with garlic breadcrumbs.
Broccoli rabe seasoned with pancetta and garlic.
Corn on the cob seasoned with wildflower honey.
Definitions and Substitutions
Definition: I define a full meal, per my pricing structure, as a choice from the meat section (beef, pork, chicken, turkey, duck, veal, lamb, or seafood), a choice from the starch section, and a choice from the vegetable section.
Casseroles and Lasagnas are packaged in 3-quart containers, feed 8 adult appetites generously, and do not include any side dishes.
Soups, stews, chilis, salads, and desserts are not normally included in the price of a meal (see substituting, below, for further explanation), but can be added to any main menu plan at a small additional fee (no fee applies for a substitution).
Substituting: A batch of soup, stew, or chili, can be substituted for an entire meal (meat, starch, and vegetable); will feed 4 adult appetites generously, and does not include any side dishes. Please click on the tab labeled "SOUPS AND SALADS" for selection choices.
A salad with meat can be substituted for an entire meal selection as well, will feed 4 adult appetites generously, and does not include any side dishes. Once again, please click on the tab labeled "SOUPS AND SALADS" for selection choices.
A salad without meat can be substituted for either a starch or vegetable in full meal choice
Special note regarding seafood; seafood does not, as a general rule, store well in the refrigerator or freezer. If selected as a meat choice for a one-week cooking plan, seafood should be enjoyed either the night of the cook date, or the next night at the very latest. Seafood selections are not recommended for clients considering a two-week cooking plan.
