one are the salads fresh and light! The first frosts of us want good tasty dishes ready to warm us. We’ll start slowly with this recipe of rabbit meat and lean digestible and so tasty when you take good care not to dry. This dish is Southern in good company with a red wine from the Languedoc Roussillon rich Cabernet Sauvignon (see our suggestions below).
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• 2 pork tenderloins, 6 oz. each, cleaned and trimmed
• 2 fresh Poblano peppers
• 1 cup demiglaze (any store bought beef gravy mix will work)
• 1 tbsp. Cilantro, washed and chopped
• 2 egg whites, beaten lightly
• 4 oz. all-purpose flour
• 6 oz. white corn tortilla chips
• Salt & pepper to taste
• Fresh corn kernels, red peppers, and green onions for garnish

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• 4 oz. Oil (Canola preferred)
• 6 oz. Chicken breast pieces or strips
• 4 Mushrooms, white- Whole or sliced
• 1 tsp. Garlic minced
• 6 pieces Artichoke hearts, quartered
• 6 pieces Roasted red peppers, sliced into strips
• 1/4 cup Cosentino The Sem
• 6 oz. Chicken broth
• pinch Parsley, chopped
• to taste Salt & pepper

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• 2 Whole duck breasts, halved and trimmed of excess
• 3 Tbsp. Duck base
• 4 Tbsp. Honey
• 2 Tbsp. Green Peppercorns
• 1 cup Water
• 1 oz. Extra virgin olive oil
• 3 oz. Mixed greens
• Salt & pepper

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• 12 pc. Sea Scallops, 10-20 count
• 1 Red Bell Pepper
• 1 Yellow Bell Pepper
• 1 Green Bell Pepper
• 3 Lemons
• 1/2 cup Extra Virgin Olive Oil
• 1/4 cup Parsley, finely chopped
• 2 Lemons, sliced for twists as garnish
• 12 Chives, fresh – 3 tied together at bottom

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