Veal Ragu over Zucchini Noodles

1 lbs Ground Veal
1 Green Bellpepper
1 Yellow onion
2 minced large garlic cloves
6 mushrooms sliced
2 bay leaves
1/2 small can roasted tomato or 1 fresh tomato cubed
1 tube tomato paste
1/4 cup red wine

1 tablespoon Garlic
1 tablespoon season salt
Pepper
2 tsp garlic powder
2 tsp onion powder
2 tsp nutmeg
2 tablespoons olive oil
1 tablespoon sugar

Top:
Fresh Basil
Heavy Cream
Parmesan Flakes
Tempura Broccoli

In one large pot add olive oil to medium high heat
Add onions, garic, bell peppers and mushrooms. Sautee for 5 to 7 minutes until tender. Then add red wine. Cook for 3 to 5 minutes until wine dissapates.

Add meat and seasonings (not sugar). With a wooden spoon constantly break down meat to get an even consistency.  Cook meat till done.

Then, add tomato paste and sugar. Fold in. Add, bay leaf. Turn heat on low and cook for 30 minutes. Stir every 5 to 7 min.

A serve over raw zucchini noodles.
Top with parmesan cheese, fresh basil and a splash of heavy cream.

Figs with Bacon and Fresno Chili

Thanksgiving is my favorite time of the year. The time of the year when I become inspired. I snagged 5 different magazines just to see whats out there. I also get plating and decorating ideas for my table.
Pick up the Thanksgiving Bon Appetit magazine. There's lots of goodies in there.

Salmon Brussel Sprout Salad with Poppy Seed Dressing

Dressing:
1/3 cup white sugar
1/2 cup white vinegar
1 teaspoon salt
1 teaspoon ground dry mustard
1 tablespoon dijon mustard
1 teaspoon grated shallots
1 cup vegetable oil
1 tablespoon poppy seeds

Blend in blender for 1 to 2 minutes

Salmon:
Preheat oven 375 f°
Skillet that can be placed in oven
1 4oz Salmon fillet with Skin
Creole Spice Rub by Chef Ryan Rondeno via Amazon.com

Generously coat the salmon with rub. See picture below.
In a skillet on high heat add 2 tablespoons of olive oil and 1 tablespoon of butter. Once heated add salmon skin side down and baste salmon for 3 to 5 minutes.
Turn over face down for 2 minutes.
Turn ovee once more and place in oven for 4 minutes.

Brussel Sprout Salad... toss ingredients with together with 2 tablespoon of Poppy Seed Dressing

8 to 12 Brussels Sprouts shaved on Madeline
8 toasted Hazelnuts
Shaved Parmesan
2 minced chives
4 diced dehydrated apricots

Simple: Colossal Shrimp with Marinara

12 Colossal Shrimp deveined (you can remove shell or not)
1 lemon zested
1 garlic clove grated or minced
1 to 2 tablespoons of olive oil
Kosher Salt
Pepper

Mix together and let sit in a bowl while preparing other ingredients.

4 medium ripe tomatoes cut in 4
7 basil leaves
2 garlic cloves minced
1/2 onion sliced
2 bay leaves
2 tablespoons olive
1 tablespoon butter
Garlic salt
Pepper
Garlic powder
Onion powder

See plating instructions for extra ingredients

Large skillet on medium high add olive oil, butter. After it warms up add onions until they turn translucent. Then add in the rest in the ingredients. Turn heat to medium low. With a wooden spoon  smash tomatoes until the sauce thickens. This process takes about 5 to 10 minutes. Season more if needed

To plate:
Rice or pasta
Sauteed spinach
Pour sauce over rice and spinach
Place shrimp on top
Sprinkle chives and lemon juice on top.

All ingredients must be fresh