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Chicken Cordon Bleu II

Submitted by: Behr Kleine

The standard Cordon Bleu swimming in a creamy wine sauce.

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Use a very tender cut of pork for this Greek-style grilled entree. Marinate pork, onions and green peppers in an aromatic melange of lemon, olive oil, soy sauce, garlic and oregano. Thread onto skewers and grill.

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Roasted Rack of Lamb

Submitted by: Jennine

A rack of lamb is seared, and encrusted with Dijon mustard and garlic and rosemary flavored bread crumbs. Then it is roasted to your desired doneness.

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Grilled Rock Lobster Tails

Submitted by: Joe Nekrasz

Grilled rock lobster tails with seasoning. These take very little cooking time, yet are so good!

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Real N'awlins Muffuletta

Submitted by: Boo

A homemade olive salad is spread on fresh bread which is then layered with salami, ham, mortadella, mozzarella and Provolone. Great sandwich, anyone?! Note: Use round bread loaves for real muffuletta.

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Pecan French Toast

Submitted by: Wanda Galloway

A zesty overnight French toast treat! There's orange juice and grated orange zest for a double dose of citrus!

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Portuguese Pork with Red Peppers

Submitted by: Stuart Miller

Lemon slices top garlic coated pork medallions and sauteed red bell peppers in this elegant yet easy dish.

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Bodega Bay Cioppino

Submitted by: Beth in Wyoming

Living In: Cheyenne, Wyoming, USA

This stew brings back childhood memories of Northern California and new buckets brimming with crab and baskets of sourdough bread. Rich, red, and very messy, it is now a New Years tradition at my house. Serve in large bowls with sourdough bread on the side. Never any leftovers!

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Cedar Planked Salmon

Submitted by: wmore

Home Town: Plant City, Florida, USA

Living In: Brownsburg, Indiana, USA

This is a dish my brother prepared for me in Seattle. Salmon is smoked by cooking it on a cedar plank. It is by far the best salmon I've ever eaten. I like to serve with an Asian inspired rice and roasted asparagus.

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Moroccan Lamb with Shiraz Honey Sauce

Submitted by: Lissa Metz-Gomez

Exotic ras el hanout and a sweet honey sauce highlight this special lamb dish!

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Alder Plank Smoked Salmon

Submitted by: Smokin' Ron

This smoked salmon derives its flavor from Alder wood planks. I get these planks at the local lumber yard. Be sure you tell whoever helps you that you are cooking salmon on the wood so that you do not get any creosote wood or other treated wood. Also, make sure you know what plank size will fit in your smoker before you go to get the wood. This salmon will come out very moist and smoky, so be prepared for some of the best smoked fish you've ever eaten!

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Rock Salt Encrusted Prime Rib

Submitted by: chuck dagel

Home Town: Helena, Montana, USA

Living In: Kapaa, Hawaii, USA

Seal in flavor and juices with this novel way of cooking roast beef. Wrapped in a salt batter, the beef's moisture and natural juices are sealed in keeping the meat extra tender and delicious. Make au jus separately since the roast's drippings will be too salty to use.

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Pain Perdu II

Submitted by: Stephen Fenton

Pain Perdu is a special New Orleans Style French Toast. The most tender version is made with wide loaves of French or Italian bread. It's great flavor comes from the orange brandy in the batter.

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Italian Sausage - Tuscan Style

Submitted by: Len Poli

This sausage is typical of the homemade sausages found in the northern area of Italy, especially in Tuscany near the city of Lucca. They may be used in any recipe calling for Italian sausage. They are versatile in that they can be grilled, fried or boiled.

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Emerald Green Risotto

Submitted by: Louiselombard

Living In: Westville, Kwazulu-Natal, South Africa

This creamy risotto glows with bright green fresh vegetables.

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Pepper-Honey Cedar Plank Salmon

Submitted by: JMCCURTAIN

Home Town: Clearwater, Florida, USA

Living In: Eagle River, Alaska, USA

I live in Alaska and have 3 sons that love to fish. I have had to come up with some pretty creative ways to prepare salmon, this is by far my family and friends favorite way to eat fresh salmon. I soak an untreated cedar plank in water and bourbon while they are out fishing for the day and fix the barbeque sauce so that's it is ready to get grilling.....

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Holiday Leg of Lamb

Submitted by: Ellie Adam

This leg of lamb is succulent and aromatic, a favorite of my family at Christmas time.

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Tasso Ham

Submitted by: Cleveland Graham

I used to make this in a restaurant where I worked. I have modified it for the home cook. You definitely need curing salt for this recipe. When you buy the pork butt, ask the butcher for the curing salt. Mine just gave me the salt I needed. I make this about twice a summer. It's the hit of any BBQ!!

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Steamed Mussels with Fennel, Tomatoes, Ouzo, and Cream

Submitted by: DJ Williams

Fresh mussels are steamed in a cream broth flavored with fennel, tomato, and Greek ouzo.

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Ginger-Scallion Crusted Salmon

Submitted by: Ryan Nomura

Living In: Honolulu, Hawaii, USA

Asian flavors accentuate the best fresh salmon that is available to you. If you don't have access to good quality fresh salmon, substitute tuna, mahi mahi, swordfish, monkfish, or wahoo.

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Gourmet Main Dishes : Top 20

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Chicken Cordon Bleu II

Souvlaki

Roasted Rack of Lamb

Grilled Rock Lobster Tails

Real N'awlins Muffuletta

Pecan French Toast

Portuguese Pork with Red Peppers

Bodega Bay Cioppino

Cedar Planked Salmon

Moroccan Lamb with Shiraz Honey Sauce

Alder Plank Smoked Salmon

Rock Salt Encrusted Prime Rib

Pain Perdu II

Italian Sausage - Tuscan Style

Emerald Green Risotto

Pepper-Honey Cedar Plank Salmon

Holiday Leg of Lamb

Tasso Ham

Steamed Mussels with Fennel, Tomatoes, Ouzo, and Cream

Ginger-Scallion Crusted Salmon

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