Lobster tails (2-4)

3 Tbs Chili sauce

3 shallots finely diced

5 roasted garlic cloves

2 cups cleaned and pickled basil leaves

2-4 cups orange juice

Process everything except lobster and orange juice in a food processor.  Split and pull meat from the lobster tail.  Grill or broil lobster, basting with 1 cup of orange juice.  Serve hot or cold, with a small amount of sauce on the side.

Rack of Lamb

Salt to taste

Pepper to taste

Thyme to taste

Rosemary to taste

2 cloves of garlic

1 pt veal stock

Prepare lamb for roasting, by placing on a rack inside the roasting pan.  Place meat fat side up on top of rack.  Seasons with salt and pepper, rosemary and thyme. Cook at 450 degrees for 30 minutes.  Remove lamb from roasting pan and place the pan over moderate heat to caramelize the remaining juices.  Add garlic to the juices, add stock and reduce by half.  Place lamb in roasting pan and roast until tender.

1 Rattlesnake cut into 4 to 6 inch strips

1 tsp butter

sliced fresh mushrooms

1 large onion, chopped

6 oz of dry white wine

4 oz of oyster sauce

In a saute pan melt the butter.  Add the mushrooms and the onions.  Saute until tender.  Add the snake strips.  When the meat is 3/4 of the way cooked add the white wine.  Cook off the wine quickly over medium heat.  After the wine is cooked in , add the oyster sauce.  Cook until sauce begins to simmer.  Cook an additional 15 minutes over low heat. Serve with baked potato and broccoli.

1 Duck breast

3 Tbs worcestershire sauce

1 Tbs seasoning salt

Olive oil

3 Tbs soy sauce

Take your Duck breast sliced into 1/2 inch strips (These will be grilled, so don’t cut them too thin as they may fall between the grate). Put slices into a zip lock bag, we will be marinating in this bag so make sure the bag is only half full.  Pour olive oil into the bag until it covers the duck.  Add soy sauce, Worcestershire sauce and salt.  Mix together and leave in refrigerator for 24 hours or more.  After 24 hours cook duck strips on the grill, cook 3 to 4 minutes on each side.  be careful not to over cook the duck.  Overcooking will leave the duck tough.

4 Lobster tails

2 tsp Jerk seasoning

1/2 cup butter

2 whole scallions

2 tsp lemon juice

1/2 tsp of Jamaican Pickapeppa sauce

Thinly slice the scallions.  Melt butter in a small skillet.  Lightly saute scallions until golden.  Add the 2 tsp of lemon juice.  Add 1/2 tsp of Jamaican pickapeppa sauce.  Let simmer for about 1 minute then set aside.  Remove the membrane from the Lobster tail.  Use a sharp knife to split the tail in half, lengthwise.  Brush butter sauce on each tail.  Brush and spread the jerk sauce over the tails, especially on the exposed meat.  Broil lobster tails in the oven on the meat side for 4 minutes, turn and cook on shell side for 2 minutes.  Enjoy!