• Cut of beef (enough to feed 2 - I used Pot Roast)
• 1 Cntr. Sesame Seeds
• 3 Scallions
• 1 Red Pepper
• 1 Ripe Mango
• 1 Pkg. Ramen Noodles
• Salt, Pepper, Olive Oil, Garlic Powder, Soy Sauce

1) Take a fork and pierce the beef all over. Season generously with salt, pepper, and garlic powder on BOTH sides
2) Heat a large pot (with lid) over a medium-high flame. Get it nice and hot. Drizzle enough olive oil to cover the bottom. Carefully place your beef in the pot, and cover it. For medium-rare-to-medium meat (my recommendation), cook EACH side for 5-7 minutes. When you go to flip, the bottom of the meat should have a nice, almost caramelized color to it.
3)Chop three scallions after trimming the edges. Chop ¾ of a red pepper. Slice your mango into "apple-slice"-sized pieces.
4)Flip your beef. Boil water for your ramen, and follow directions on the package. Only we're going to throw out the spice packet, and drain when they're done.
5)Sauté your chopped red pepper by heating a pan over a medium-high heat, and adding the pepper along with little olive oil, and salt, pepper, and garlic powder to taste. Cook them for only a few minutes (you still want your peppers to have a little body to them). When done, keep the peppers in the pan, but remove it from the heat source.
6)Your beef should be done by now, so take it out of the pot and let it rest. Leave the pot on the burner, but turn off the flame. We're going to use it in a few minutes with the mango slices.
7)Re-heat your pan with peppers over a medium-low heat. Once hot, add the ramen, a little garlic powder, half of your scallions, a handful of sesame seeds, and a couple dashes of soy (go light, add more later). Toss quickly, and add a little olive oil and some more soy at the end. Once it's nice and hot, remove it from the heat.
8)Add your mango slices to your beef juices in the leftover pot, along with a drizzle of olive oil, pepper, and a couple dashes of soy sauce. I'd also recommend covering the slices with either sugar or honey to make sure your mango is as sweet as possible.
9)Slice your beef into strips, and serve that sucker!

• Rice (I suggest long-grain or Jasmati)
• 1/2 Papaya
• 1 small can pineapple chunks
• 2 cups chicken stock/broth (you can substitute with water)
• 1 small onion
• 1 head of garlic (3 cloves)
• 1 star fruit
• 1 bag of coconut
• 3 tablsp. butter
• Salt and Pepper, maybe a little ginger if it's on hand

1) Heat a medium pot over a medium flame, add the rice, chicken stock (or water), and 1 tablespoon butter. Bring to a boil.
2) Finely chop your small onion and 3 garlic cloves and sweat them by placing in a pan over a medium-low heat for just a couple minutes. Add 2 tablespoons butter, salt and pepper. Stir often, we don't want them to burn. Stop when they're soft, and lightly golden. when finished, remove from the heat source.
3) Once the rice is boiling, reduce to a simmer, stir once, and cover with a tight-fitting lid. We're going to leave it like that for about 20 minutes.
4) Time to prep the fruit! The star fruit is easy, just cut horizontally into star-shaped slices. The Papaya is a little more involved, but not much more difficult. Take a spoon and scoop the seeds into a bowl (easy cleanup), then use the spoon to scoop out the papaya. Chop about a 1/3 of it for the rice. The rest is going to go into our exotic fruit salad.
5) Pretty much the same thing for the canned pineapple. Chop about a 1/3 for the rice, and the rest for the salad. Drain the can and SAVE the juice!
6) Finally, toast some of the coconut in a pan by stirring over a medium heat until golden. Make sure you keep stirring so it doesn't burn.
7) With 20 minutes up, stir your papaya and pineapple, onion and garlic into the rice. If you have a little ginger, add that sucker in there for a sweet kick. Take the rest of your pineapple and papaya, along with the toasted coconut and a little of the pineapple juice to make a cool exotic fruit salad. If you want, use your hollowed out papaya for a serving bowl!
8) now, if you went my route and heated pre-prepped coconut shrimp, make sure you make yourself a dipping sauce. A couple suggestions of mine would be: apricot preserves mixed with course mustard, honey mixed with a little hot sauce and nutmeg, or even your standard sweet n' sour!

• GYRO - 1 lb. lean ground lamb
• 2 cloves garlic (chopped)
• 1 1/2 tsp. dried oregano
• 1/2 tsp. minced onion
• 1 tsp. salt, 1 tsp. pepper
• 1 tblsp. crushed mint
• Tzatziki Sauce - 1 seeded med. Cucumber
• 8 oz plain yogurt
• 2 chopped garlic cloves
• 1/2 lemon (juice)
• 1/2 tsp. pepper, 1 tsp.salt
• 2 tblsp. dill

1) GYRO - Mix all ingredients in a bowl and shape into 2 patties (about 1/2" thick).
2) Broil on "low" for 8-10 minutes, then slice the patty into fine strips!
3) TZATZIKI SAUCE - Peel and remove the seeds from 1 medium cucumber. Either finely chop or run through the food processor
4) Mix the rest of the ingredients together
5) Serve with shredded lettuce, tomato, and onion!

• 1 lb. Lean Ground Lamb
• 1 Egg
• 1 Small Jar Fig Preserves
• 1 Small Jar Country Mustard
• Salt/Pepper (1 Teaspoon @), Garlic Powder(2 Teaspoon), Minced Onion (1 Tablespoon)
• Spice Rack Spices:
• - Crushed Mint (2 Tablespoon)
• - Savory (2 Teaspoon)
• - Thyme (2 Teaspoons)
• - Rosemary (1/2 Tablespoon)
• - Carraway Seeds (1/2 Tablespoon)

1) Mix all seasonings in a frying pan or skillet, and lightly toast over a medium flame. This isn't ABSOLUTELY necessary, but I find that toasting for just a minute or two really brings out the aroma and flavor of the spices.
2) Mix the spices, ground lamb, and egg in a mixing bowl. Roll up your sleeves and prepare to get dirty! Mix that sucker together, and form into two patties, about a half-inch thick.
3) Put your broiler on low (if the setting's available to you), and grab a broiler pan. I said this on the video, but it bears repeating here: NO BROILER PAN = GREASE FIRE. Please don't burn down your house and sue me! IF you don't have a broiler pan, please grill instead?
4) Put the broiler pan 3-4 inches from the heat source, and broil for 8-10 minutes.
5) Ready for an easy sauce? Mix one part country mustard to three parts fig preserves. oh yeah, and mix with a spoon. Can you handle that? CAN YOU!?!?

Rosemary Potatoes

1) Cut up some small red bliss potatoes into small wedges (you'll get, like, 6 to 8 wedges per potato, and lay them skin-side-down on a cookie sheet (might as well use some foil, we're gonna be messy)
2) Give a healthy dose of rosemary, garlic powder, salt and pepper.
3) Drizzle on a nice helping of olive oil (drizzle one more time before serving), and bake for another 8-10 minutes at 425 degrees.

Frozen Spinach

1) This is pretty much a staple food in my home. Plop into a bowl, microwave for 1:15 on high, drain any excess water, and throw it back in the microwave for another 1:20. Then eat it.

• at LEAST one large chocolate bar
• 1 tblspn margarine
• a bunch of strawberries (10 or so)
• Feel free to add crushed peanuts, almonds, coconut, and anything else you like as a "topping"
• wax paper, 1 small pot, a bowl with a lip, and a high-heat spatula

1) Fill the small pot with about an inch or so of water and heat ALMOST to a boil
2) Place the bowl inside the pot. It shouldn't touch the water.
3) Break up your chocolate bar and pop it in the bowl.
4) Add 1 tblspn margarine
5) Use a high-heat spatula to stir the chocolate as it melts until it's smooth and creamy.
6) Dip your strawberries in as deep as you feel comfortable. End of story!
7) Place on wax paper, and refrigerate for about 30 minutes. Serve, and hopefully get treats of your own!
8) If you want, melt other chocolates (dark, milk, white) to drizzle on top. Also cruch up some peanuts and almonds, or gab some shredded coconut to make a REALLY fancy treat!

• 1 Duck Breast
• 1 Jar of Bing Cherry Preserves
• Salt, Pepper, Red Wine Vinegar
• Sides: Mixed Greens, 2 Dozen Almonds or Fresh small bunch of Asparagus, 1 can sliced white potatoes

1) Start by prepping the duck. Take a sharp knife and "score" the fat side of the duck breast in a crisscross pattern. Be careful not to cut too deep, you don't want to cut into the meat. Sprinkle with a little salt and pepper.
2) Heat a pan over a medium flame. Place the duck breast in fat-side down. Cook for about 6 minutes to render off the fat
3) Flip the duck breast and sear the other side for about a minute.
4) Remove the duck breast and place on a baking sheet/tray fat-side down. Preheat your over to 400 degrees, and cook for 7-9 minutes, depending on how thick your breast is
5) While that's cooking, you can begin working on your sauce. Take 1/2 of a jar of Bing Cherry preserves and mix it with two tablespoons of red wine vinegar. If you don't hvae red wine vinegar, you can substitute with 2 tablespoons of ANY vinegar you have on hand, or maybe some cooked ACTUAL red wine, or even tap water. Stir.
6) Remove the duck from the oven and let it "rest" for a couple minutes before slicing. Th-th-th-that's all, folks!

For anyone interested, the sides were ultra-easy as well:
Potatoes and Asparagus

1) Heat a pan over a medium flame and dump in a can of sliced white potatoes (drain the starchy water first, though). Season with Salt, Pepper, Paprika, Garlic Powder, and a liberal helping of minced onions. Cook for about 7 minutes, stirring frequently.
2) Boil some water and throw in the fresh asparagus! After about 3 minutes, quickly remove the veggies and dunk them in a bowl of icewater. Now you've "blanched" the asparagus.

Greens

1) Take a bag of mixed greens and toss it with some of the extra bing cherry sauce.
2) Throw a bunch of almonds into a ziplock bag and whack that sucker against the wall!

• 1 Green Pepper
• 1 Small Onion (around the size of a lemon)
• 1 Can Diced Tomatoes (with jalape?f possible)
• 1 Can Dark Kidney Beans
• 1 Can Black Beans
• 1 Small Can Corn
• 1 Small Can Tomato Paste
• 2 Portabella Mushroom Caps (try for "bowl shaped")
• 1 Bag Tortilla Chips
• Basics: Chili Powder, Olive Oil, Salt, Pepper, and Powdered Garlic

1) Warm a pot over medium flame. Slap in some Olive Oil! We're going to sweat one coarsely chopped Green Pepper and one small Onion by placing it into the pot and cooking for about 3 minutes. Make sure to stir often. We're looking for the vegetables to get a little color to them, and get soft
2) Add 1 can of Diced Tomatoes (I personally like the ones already infused with Jalapeno Peppers), 1 can of Black Beans, 1 can of Dark Kidney Beans, and 1 small can of Tomato Paste into the pot. Give it at LEAST a teaspoon of chili powder, some salt, powdered garlic, and pepper. Stir to coat evenly. this is going to sit for about 18 minutes. And give it a stir every now and then, for Heaven's sake!
3) Prep 2 Portabella Mushroom Caps by removing the stems, brushing with a little olive oil, and giving them the Salt and Pepper treatment. Make sure you do this on BOTH SIDES.
4) Now warm a pan on Medium-Low flame and drizzle in some Olive Oil. Place the caps top-down on the pan. These should cook for about 3-5 minutes, depending on their thickness. We'll know we're ready to flip them when the edges start to drop and the mushrooms get soft.
5) Flip the mushrooms and cook them for the same time on the other side.
6) Remove and plate top-down. these are going to be "bowls" for our chili.
7) With 5 minutes left on the chili, throw in a small can of corn. You've been stirring, right?!!?
8) Plate and serve with Tortilla Chips. We're done, Sparky!

• 2 chicken cutlets
• 1 can of diced tomatoes (I got a can pre-seasoned with basil, onion, garlic, and oregano)
• 1 small can of chopped black olives
• 1 small jar of roasted red peppers
• 3 tablespoons of grated parmesan cheese
• 8-10 toothpicks soaking in water
• 1 cup of chicken broth
• Salt, pepper, powdered garlic, minced onion, 2 pieces of wax paper, and olive oil

1) Lay the chicken cutlets out on wax-paper, and season one side with garlic and pepper.
2) Lay ANOTHER piece of wax paper over the cutlets, and whack the crap out of them with a mallet or skillet (my choice). What we're doing is wideneing and flattening the cutlets even further.
3) Mix the olives, peppers, 2/3 of the cheese, 2 tablespoons or chopped roasted red peppers (or one good slice, if that's the type you bought) and 1/2 can of diced tomatoes in a bowl and mix with a spatula or spoon. This is our roll-up filling.
4) Spoon the filling onto the chicken cutlets, and carefully "roll" them up. Use the toothpicks to hold the roll-ups in their new form. Season the exposed side with more pepper and garlic.
5) Put a pan on medium flame and lightly coat the bottom with olive oil. Place the roll-ups in the pan. You're going to turn the roll-ups until they're lightly brown on all sides.
6) Pour 1/2 of chicken broth into the pan. Also use some minced onion to season the mixture. This should cook for another 6-8 minutes, depending on the size of your cutlets. Don't forget to remove the toothpicks before plating them!
7) Now that your roll-ups are all situated for the time-being, we can move onto the red-pepper sauce. Pull out your food processor, and dump in 1/2 jar of the roasted red peppers, 2 tablespoons of your leftover chicken broth, and some pepper. Blend until smooth.
8) You're done! Use any left-over olives and parmesan cheese as garnish! Personally, I cut up the rolls and put the sauce underneath the chicken, but you might want to keep them whole and cover them with sauce. It's up to you!