Large grilled prawns by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Large grilled prawns

Miso Sake Glazed Scallops by Karista

A subtly decadent combination of miso, sake and fresh ginger that creates a beautifully delicious glaze for scallops or even black cod.

Double Sausage Pizza by Patti Fisher

Ken’s friend David came over so Ken could help him fix his computer. To thank him he wanted to treat us to take out pizza. Oh no, my friend, Patti can make a sausage pizza to make shop owners cry. She uses lots of our favorite sausage and Ken’s smoked cheeses, plus Chef of the Future Floribbean Rub & Seasoning. An easy and quick pizza…

Strawberry Chicken with Feta by BearNakedBaker

To make the balsamic reduction: Bring the vinegar to a boil in a small saucepan over medium heat. Turn the heat to low and reduce to 1/3 to 1/2 cup. The vinegar will thicken as it cools. Refrigerate in a covered container. *This will keep in a cool place for months

Grilled Australian Veal Chops by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Grilled Australian Veal Chops

Smoked Gouda Macaroni and Cheese by BearNakedBaker

TURKISH PIZZA by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

TURKISH PIZZA

Grilled shrimps 2 by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Grilled shrimps

Hawashe .. Spicy lamb by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Hawashe .. Spicy lamb

Tagliata roasted lamp loin with mix rucola by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Tagliata roasted lamp loin with mix rucola

Herb Talapia with Garlic by BearNakedBaker

Grilled US beef tenderloin by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Grilled US beef tenderloin

SALMON with TOMATO SALSA by BearNakedBaker

Either salsa is great with Salmon, but we had a killer frost this week. A lot of green tomatoes were picked from the garden, resulting in this dish.....

SNAPPER SAYADIEH by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

SNAPPER SAYADIEH

FRIED CALAMARI 2 by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

FRIED CALAMARI