Moroccan Swordfish


  • 1/2 cup plain low-fat yogurt
  • 1 tablespoon chopped fresh mint
  • 1 1/2 teaspoons capers, drained
  • 1/4 teaspoon bottled minced garlic
  • Dash of salt
  • Dash of freshly ground black pepper
  • Fish:
  • 1 I teaspoon paprika
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground red pepper
  • 4 (6-ounce) swordfish steaks (about 3/4 inch thick)
  • Cooking spray
  • Mint sprigs (optional)


  1. To prepare sauce, combine the first 6 ingredients in a small bowl.
  2. Step 2
  3. To prepare fish, heat a nonstick grill pan over medium-high heat.
  4. Combine paprika and next 6 ingredients (through red pepper); sprinkle over both sides of fish. Lightly coat both sides of fish with cooking spray; add fish to pan.
  5. Cook 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness.
  6. Serve with the sauce.
  7. Garnish with mint sprigs, if desired.
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Haddock Provençale Christmas eve


  • 1 1⁄2 lbs haddock fillets
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 2 garlic cloves, crushed
  • 1⁄2lemon, juice of
  • 1 tablespoon parmesan cheese
  • 3 tablespoons breadcrumbs


  1. IPreheat oven to 350. Lightly grease/spray a large shallow baking dish.
  2. In a small sauce pan, melt butter and add oil to heat through.
  3. Add garlic and saute until soft - do not burn.
  4. Add lemon juice and bring to a boil, turn down heat to low.
  5. While the sauce is cooking, mix the bread crumbs and cheese together.
  6. Place fish in 9x13 baking pan skin side (if you got it with skin) down.
  7. Sprinkle the bread crumb mixture over the fillets.
  8. Drizzle with the garlic butter.
  9. Bake for approximately 15m on 350 degrees.
  10. Broil for an additional 5 minutes or until browned on top.
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3 1/4 Pound Eye round roast

1/8 Teaspoon Dried Thyme
1/4 Teaspoon Dried Basil
1 Teaspoon Dried Oregano
1/2 Teaspoon salt
1 Teaspoon Black Pepper
2 Garlic cloves, crushed
1 Tablespoon Olive Oil
Canola oil for browning


Take the garlic cloves and crush them using a garlic crusher or the back of a knife. add the cracked pepper, salt, oregano, thyme, basil, pepper flakes. Add a teaspoom of olive oil to make a paste.

Rub the season mix all over the roast and wrap it in saran wrap and store it in the fridge overnight. In the AM take the beef out of the refrigerator about an hour or two before you are about to roast it so it can come to room temp.

Preheat your oven to 275F

Now take a pan and set it over medium heat. Add a tbs of canola oil

Brown each side about 45sec to a minute. Do not over brown we want to slightly brown each side and finish cooking it in the oven.

Put your roast on a baking rack and place a pan under it to catch the drippings. Place an oven proof thermometer in the deepest part of the roast and place it in the 275 deg preheated oven

Roast the beef until the thermometer registers 128F. If you don’t have one cook it 18-20 minutes a pound

It is very important to let the roast rest covered about 15min. before carving. Once it has rested it can be carved.

Turkey Meatloaf

Yield: 6

Turkey Meatloaf


  • 2 pounds ground turkey
  • 1/2 large vidalia onion
  • 1/2 cup chopped red or green bell pepper
  • 1/2 cup unseasoned dry breadcrumbs
  • 1 stalk chopped celery
  • 1 large egg, lightly beaten
  • 1/2 cup ketchup
  • 1 tablespoon minced garlic
  • 1 tablespoon Creole Seasoning
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • turkey bacon and ketchup for top


  1. Place the turkey in a large mixing bowl and add breadcrumbs, creole seasoning salt and pepper. Mix to incorporate
  2. In a small frying pan, sautee the onion, bell pepper, celery and garlic. Let cool
  3. In a separate bowl, beat egg and add ketchup and then fold in vegetables.
  4. Add wet ingredients to turkey mixture and combine
  5. Transfer the turkey mixture to a 1-pound loaf pan, and form it into a domed loaf shape.
  6. Spoon ketchup mixture evenly over the meatloaf, spreading it with the back of a spoon and then add turkey bacon slices on top.
  7. Bake until the meatloaf is browned on top, cooked through, and an instant-read thermometer inserted into the center registers 165° F, 45 to 50 minutes.
  8. Remove the pan from the oven and let the meatloaf rest for 5 minutes before serving.
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Wine Making 2018

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  • 2 1/2 cups pineapple juice
  • 2 1/2 cups orange juice
  • 1 cup 151 proof rum (Wray and Nephew Overproof)
  • 1/2 cup dark rum (Meyers)
  • 1/2 cup coconut-flavored rum (such as Malibu(R))
  • 1/4 cup fresh lime juice
  • 3 tablespoons grenadine syrup
  • 1 orange, sliced
  • 1 lime, sliced
  • 1 lemon, sliced

Stir pineapple juice, orange juice, 151 proof rum, dark rum, coconut-flavored rum, lime juice, and grenadine syrup together in a punch bowl. Float orange slices, lime slices, and lemon slices in the punch.

Makes 8 Servings