Recipes by pescador

farmers' market salad with spiced goat cheese rounds by pescador

Mandarin Orange Salad by pescador

Wonderful summer salad that serves well with a citrus tinged wine, like a Sauvignon Blanc or tart Riesling

Apple and BBQ Sauce Baby Back Ribs by pescador

If you love ribs or are from Memphis, this one is for you!

Pecan-Crusted Beef Tenderloin with Juniper Jus by pescador

Pork with Gorgonzola Sauce by pescador

Oven-Roasted Dungeoness Crab by pescador

The buttery sauce that coats the crabmeat and the shells is part of the pleasure of this dish; to really enjoy it, dispense with the utensils and just eat the crab with your hands. Serve with a green salad dressed with tarragon vinaigrette and plenty of crusty sourdough bread. Servings: Makes 2 servings.

Butternut Squash Soup by pescador

Wonderful butternut squash soup for a cold day

Ledson Family Hearty Lasagna by pescador

Fantastic lasagna from a homemade winery recipe

Morel Mushroom Pan Sauce by pescador

The base for the sauce can be prepared two days ahead; the pan juices from the Roasted Double Rack of Pork are added to it before serving.

Roasted Double Rack of Pork with Morel Mushroom Sauce by pescador

With today's leaner pork, the traditional crown roast technique (which requires cutting between each rib chop to form the "crown") tends to produce overcooked meat before the bone end is done. So instead, ask the butcher to french the bones of two rib racks and present them back-to-back. Servings: Makes 12 servings.