Tortillas instead of noodles!

Plain White Hoagie, Turkey, American Cheese, Spinach, Tomato, Onion, Spicy Mustard and Miracle Whip

Delicious!

Roasted porcini, pancetta, and Mt Tam cheese sauce

With roasted broccolini and lemon/goat cheese orzo

I had the best oranges this summer on a trip to Florida and felt inspired to paint one. Hope you like it!

Fresh bonito caught the day before with sweet nectarines and Smokey aji panka and lime. So quick, easy and tasty.

From top to bottom, chipotle mayo(DM me for the recipe) poke sauce drizzled over everything. Jasmine rice, cucumber, avocado and edamame. Tuxedo sesame crusted ahi tuna seared mid rare, and seaweed salad as a garnish. Fried wonton chips to scoop and enjoy.

Grilled Pheasant

https://pauliesaucerecipes.com/post/grilled-pheasant/

Ingredients

• 1 Whole Pheasant
• 1 cup extra virgin olive oil
• ½ cup balsamic vinegar
• ¼ cup low sodium soy sauce
• ¼ cup Worcestershire sauce
• ¾ cup brown sugar
• 1 teaspoon black pepper
• 2 tablespoons dijon mustard
• 1 tablespoon dried oregano
• 1 tablespoon onion powder
• 4-5 rosemary sprigs
• 2 tablespoons butter
• Lemon wedges

Instructions

• Remove the spine and cut the pheasant in half 
• Add olive oil, balsamic vinegar, soy sauce, worcestershire sauce, brown sugar, black pepper, dijon mustard,  dried oregano, onion powder to a mixing bowl and mix thoroughly 
• Place your pheasant halves meat side down into the mixing bowl 
• Press down on the pheasant halves so the marinade covers all the meat 
• Add fresh rosemary sprigs to the marinade 
• Cover with plastic wrap or tin foil and place in the refrigerator for 4 hours 
• After 4 hours remove the pheasants from the marinade and pat dry 
• This step is optional but i lightly season the meat side with black pepper
• Prepare your grill for indirect grilling  
• Set your grill to medium heat around 375-400 degrees 
• Sear off your pheasants on both sides and place on the cool side till your reach an internal temp of 160 degrees 
• Once they reach an internal temperature of 160 degrees remove form the grill and let them rest for 5 minutes 
• Add butter to the top of the pheasant so it melts while the meat rests
• Drizzle lemon juice over the top
• Plate up with some mashed potatoes, grilled vegetables or eat as is and enjoy!

Another great recipe from Half Baked Harvest. Dish is Spicy Sesame Noodles with Ginger Chicken and the ingredients directions are:

Ingredients

• 1/3 cup, plus 2 tablespoons peanut or sesame oil

• 1-2 tablespoons crushed red pepper flakes

• 1/3 cup raw peanuts, roughly chopped

• 2-3 strips orange or clementine peel

• 8 ounces Chinese egg noodles or ramen noodles

• 1/2 cup low sodium soy sauce

• 3 tablespoons pomegranate juice (optional)

• 2 tablespoons honey

• 2 tablespoons raw sesame seeds

• 3/4 pound ground chicken

• 3 cups shiitake or cremini mushrooms, sliced

• 1 inch fresh ginger, grated

• 3 cloves garlic, minced or grated

• 2 cups roughly chopped kale or green cabbage

• green onions and pomegranate, for serving

Instructions

1. To make the chili oil. In a large skillet, heat 1/3 cup peanut or sesame oil, and the peanuts over medium heat. Cook, stirring occasionally until the peanuts turn golden, about 5 minutes. Remove from the heat and very carefully transfer the oil to a heatproof bowl or glass jar. Stir in the red pepper flakes and orange peel.

2. Meanwhile, combine the soy sauce, pomegranate juice (if using), honey, and 1/3 cup water.

3. Cook the noodles according to package directions. Drain and set aside.

4. Place the skillet used to make the chili oil, over medium-high heat. Add 2 tablespoons peanut or sesame oil and the chicken. Season with black pepper and brown all over, breaking the chicken up as it cooks, about 5 minutes. Add the mushrooms, ginger, and garlic, and cook another 2-3 minutes. Slowly pour in 1/2 of the soy sauce mixture. Bring the mixture to a simmer and cook until the sauce coats the chicken and the meat begins to caramelize and get crispy, about 5 minutes. Add the remaining soy sauce mixture, the greens, and sesame seeds. Bring the mixture to a simmer.

5. Stir in the noodles and 2 tablespoons chili oil. Remove from the heat. Serve the noodles warm, topped with additional chili oil and green onions. Enjoy!