Masala spice crusted Indian chicken breast with steamed potatoes, rice pilaf and a tamarind tomato sauce.

Roasted chicken with homemade egg noodles, fresh carrot, celery and onion in a broth made from the chicken bones.

Lemon pepper crusted boneless pork strip steaks pan seared in olive oil and served over a sherry cream rissotto with fresh asparagus.

Pan seared turkey Italian sausage cutlets with a fresh tomato sauce, peppers, onion, basil and penne pasta.

Here are some short ribs I braised with fresh tomatoes, celery, onion, garlic, marsala, fresh thyme and rosemary. It’s serve with steamed green beans and Yukon Gold potatoes.

Here is a swordfish filet crusted with crushed saltine cracker, then sauteed in olive oil and finished in the oven. I plated it with a beet and Casa Copaletti Olive Oil puree, cous cous with wild rice, roasted oyster mushrooms and martini poached turnips.

Handmade real crab and ricotta cheese stuffed ravioli served with sauteed carrots, asparagus and mushrooms in a whole flower Cameroon saffron butter sauce.

Thin sliced chicken breast lightly coated in bread crumbs and grated Parmesan cheese, sauteed in olive oil and served with linguini noodles, steamed broccoli, and a tomato sauce I made from fresh vine ripe and Roma tomatoes.

Cumin crusted turkey, pan seared with celery and onion, served with a roasted pepper coulis, black beans and oven roasted butternut squash.

Here is how you start an incredible pan of enchiladas. I have a couple chicken breasts that were rubbed and pan seared with a Mexican spice mix I make, fresh jalapenos, red onion and fresh vine ripe tomatoes. I add some water to this mixture and stew it until the chicken falls apart and the water reduces back out. This is a great filling for enchiladas, burritos or even tacos.