• 1 (4-pound) venison or beef roast
• 1 cup plus 2 teaspoons hot water
• 1 (1-ounce) envelope dry onion soup mix
• 1 tablespoon Worcestershire sauce

Tender Roast Venison

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• 1 tablespoon canola oil 
• 4 skinless, bone-in chicken thighs (about 1½ pounds)
• coarse kosher salt and freshly ground black pepper
• 6 ounces andouille sausage, sliced
• 1 tablespoon Cajun or Creole seasoning
• 1 medium sweet onion, chopped 
• 1 celery rib, chopped 
• ½ red bell pepper, seeded and chopped
• 1 garlic clove, very finely chopped 
• 1½ cups raw long-grain rice 
• 1 (8-ounce) can tomato sauce 
• 2 cups homemade chicken stock, reduced-fat/low-sodium chicken broth, or water
• 1 bay leaf, preferably fresh 
• 1 pound large (21/25 count) shrimp, peeled and deveined

Virginia Willis' Seafood and Chicken Jambalaya

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• 1 cup (8 fl oz/250 ml) fresh orange juice
• 2 tablespoons fresh lime juice dried chipotle chili pepper, stemmed and seeded 
• 1 cup (8 fl oz/25~) ml) red salsa, your favorite
• 1/4 cup (2 fl oz/6() ml) olive oil teaspoon salt
• 4 boneless chicken breast halves 
• Fresh orange slices, optional 
• Fresh cilantro (fresh coriander) sprigs, optional

Grilled Citrus-Marinated Chicken Breast

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Turkey Roulade:

• 1 boneless turkey breast half (about 3 pounds)
• Creole seasoning
• Wild Mushroom Stuffing, (recipe follows)
• 12 slices bacon

Wild Mushroom Stuffing:

• 1 cup chopped French bread  
• 1/3 cup milk
• 5 slices bacon, chopped 
• 1 sweet onion, finely chopped 
• 1 stalk celery, finely chopped 
• 2 cloves garlic, minced 
• 1 (5-ounce) package wild mushrooms, thinly sliced 
• 1½ teaspoons chopped thyme 
• 1/3 cup dry Marsala or white wine
• 1/3 cup grated Parmesan cheese 
• 2 large eggs
• 3 green onions, chopped
• 3/4 teaspoon salt
• 1/4 teaspoon freshly ground black   pepper

Emeril's Turkey Roulade with Wild Mushroom Stuffing

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• 10 ounces sharp Cheddar cheese 
• 4 cups thinly sliced potatoes 
• salt and pepper
• 6 tablespoons butter, divided
• 1 cup finely chopped onion
• 4 cloves garlic, chopped
• 1/3 cup all-purpose flour
• 1 teaspoon mustard powder
• 2 cups milk
• 2 cups diced cooked ham
• 3 green onions, chopped
• 1 cup soft fresh breadcrumbs

Ham and Potato Casserole

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• 6 flour tortillas
• 1/4 teaspoon chili powder
• 1/2 cup butter
• Salt and black pepper to taste
• 6 cloves garlic, minced
• Granulated garlic to taste
• 1½ pounds (21- to 25-count) shrimp, peeled, deveined
• 3/4 cup sour cream 
• 3/4 cup prepared guacamole
• 1 tablespoon cumin
• 3/4 cup diced tomatoes
• 1/4 cup chopped cilantro
• 3 cups shredded lettuce

Grilled Garlic Shrimp Fajitas

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• 4 boneless, skinless chicken breasts (5 to 6 ounces each). tenderloins removed and fat trimmed.
• 1/2 cup kosher salt or 1/4 cup table salt
• 1/2 cup sugar
• 5-8 slices high quality white bread,e.g. Pepperidge Farm, crusts removed and torn into rough 1½-inch pieces then placed in food processor
• ground black pepper
• 3/4 cup all-purpose flower
• 2 large eggs
• 1 tablespoon plus 3/4 cup vegetable oil
• lemon wedge for serving

Breaded Chicken Cutlets

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• 1 whole chicken, about 4 Ib neck and giblets removed 
• ¼ cup olive oil, plus more for brushing 
• ½ cup fresh lime juice 
• ¼ cup chopped green (spring) onions, white and tender green parts 
• 2 teaspoons chopped fresh rosemary 
• 2 teaspoons dried oregano 
• 2 bay leaves, finely crumbled 
• 1 teaspoon chile powder
• Salt and freshly ground pepper
• Traditional Chimichurri Sauce (click for recipe)

Serve with one of the following (click for recipes)

Traditional Chimichurri Sauce 

Red Chile-Cilantro Chimichurri Sauce 

Parsley-Garlic Chimichurrl Sauce 

Grilled Chicken with three Sauces

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• 1 pound round steak, 1/2 inch thick
• salt, black pepper, and cayenne pepper to taste
• 6 large carrots, peeled and cut lengthwise into thin strips
• 1/2 pound of bacon
• 1/2 cup of oil
• 2 onions, chopped
• 3 stalks of celery, chopped
• 2 teaspoons of garlic powder
• 6 to 8 potatoes, peeled and cut into bite-size pieces
• 1 cup water

Boeuf a la Mode

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• 3 pounds boneless beef chuck, cut into 1.1/2" to 2-inch cubes and patted dry

• 3 tablespoons vegetable or olive oil, divided

  Salt and freshly ground black pepper

  1 large yellow bell pepper, cut into 6 pieces

  1 large red bell pepper, cut into 6 pieces

  1 large onion, chopped

  3 large garlic cloves, minced

  2 tablespoons sweet paprika

  1 tablespoon ground cumin

  1/4 teaspoon saffron threads

  3 tablespoons all-purpose flour

  1 cup chicken broth

  1 cup dry red wine

  1 can (14.5 ounces) crushed tomatoes

  2 cans (about 16 ounces each) chickpeas, drained

  11/2 teaspoons finely grated zest and the juice from 1 large orange

Spanish Beef Rioja

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