SAUCE INGREDIENTS:

1/4 CUP BIG HORN CILANTRO ROASTED ONION OLIVE OIL

1/4 CUP BIG HORN PINEAPPLE BALSAMIC VINEGAR

1/3 CUP KETCHUP

1 TEASPOON TERRAPIN RIDGE WASABI LIME MUSTARD

TO PREPARE SAUCE, COMBINE FIRST 5 INGREDIENTS IN A SMALL SAUCEPAN; BRING TO A BOIL OVER MEDIUM HEAT. STIRRING FREQUENTLY. REDUCE HEAT; SIMMER 15 TO 20 MINUTES OR UNTIL THICKENED.

CHICKEN INGREDIENTS:

2   TSP GARLIC POWDER

2   BAY LEAVES, FINELY CRUMBLED

1    TSP GROUND ALLSPICE

1/2 TSP FRESHLY GROUND BLACK PEPPER

1/2 TSP THYME

1/2 TSP GINGER

4 (6-OUNCE) SKINLESS, BONELESS CHICKEN BREAST HALVES

COMBINE GARLIC, GROUND ALLSPICE, BLACK PEPPER, BAYLEAF THYME AND GINGER. RUB THE SPICE MIXTURE EVENLY ON CHICKEN. LET STAND AT ROOM TEMPERATURE 30 MINUTES.

PREHEAT GRILL TO MEDIUM-HIGH HEAT. COVER AND GRILL 8 MINUTES ON EACH SIDE. MOVE CHICKEN TO THE UNLIT SIDE OF THE GRILL (INDIRECT HEAT). BASTE CHICKEN WITH SAUCE MIXTURE. COVER AND GRILL AN ADDITIONAL 5 MINUTES ON EACH SIDE OR UNTIL DONE, BASTING EVERY MINUTE. SERVE WITH REMAINING SAUCE AND SALSA.

SALSA INGREDIENTS:

1/2 CUP FRESH PINEAPPLE, CHOPPED

1/2 CUP FRESH MANGO, CHOPPED

1/2 CUP DICED RED BELL PEPPER, FINELY DICED

1/3 CUP RED ONIONS, FINELY DICED, FINELY DICED

JUICE OF ONE LIME

1 TBS. BIG HORN CILANTRO ROASTED ONION OLIVE OIL

1/4 TSP. SEA SALT

CHOP PINEAPPLE AND MANGO; PLACE IN A MEDIUM BOWL. ADD 1/4 CUP DICED BELL PEPPER, 1/3 CUP DICED RED ONIONS, JUICE OF ONE LIME JUICE, 1 TBS BIG HORN CILANTRO ROASTED ONION OLIVE OIL, AND 1/4 TEASPOON SALT; TOSS TO COMBINE. SERVE OVER CHICKEN.

BBQ SAUCE INGREDIENTS:

1/3 CUP KETCHUP

1/4 CUP BIG HORN CHIPOTLE OLIVE OIL

1/4 CUP BIG HORN SERRANO HONEY VINEGAR

1 TEASPOON TERRAPIN RIDGE SMOKEY ONION MUSTARD

TO PREPARE SAUCE, COMBINE FIRST 4 INGREDIENTS IN A SMALL SAUCEPAN; BRING TO A BOIL OVER MEDIUM HEAT. REDUCE HEAT; SIMMER 15 TO 20 MINUTES OR UNTIL THICKENED.

CHICKEN INGREDIENTS:

2 TEASPOONS GARLIC POWDER

2 TEASPOONS CHILI POWDER

1 TEASPOON PAPRIKA

1/2 TEASPOON GROUND CUMIN

1/4 TEASPOON HICKORY SALT

1/4 TEASPOON BLACK PEPPER

3 LBS. BONELESS SKINLESS CHICKEN THIGHS

COOKING SPRAY

COMBINE GARLIC POWDER, CHILI POWDER, PAPRIKA, CUMIN, HICKORY SEA SALT, AND WHITE PEPPER IN A SMALL BOWL. RUB THE SPICE MIXTURE EVENLY ON CHICKEN. LET STAND AT ROOM TEMPERATURE 30 MINUTES.

PREHEAT GRILL TO MEDIUM-HIGH HEAT, LIGHTING ONLY ONE SIDE OF THE GRILL TO ENABLE BOTH DIRECT AND INDIRECT GRILLING. COAT GRILL RACK WITH COOKING SPRAY; PLACE CHICKEN ON LIT SIDE OF GRILL (DIRECT HEAT). COVER AND GRILL 8 MINUTES ON EACH SIDE. MOVE CHICKEN TO THE UNLIT SIDE OF THE GRILL (INDIRECT HEAT). BASTE CHICKEN WITH SAUCE MIXTURE. COVER AND GRILL AN ADDITIONAL 5 MINUTES ON EACH SIDE OR UNTIL DONE. SERVE WITH REMAINING SAUCE.

1 LB. UNCOOKED DEVEINED SHRIMP

4 TBS. BIG HORN PERSIAN LIME OLIVE OIL

4 TBS. BIG HORN COCONUT BALSAMIC VINEGAR

BIG HORN LIME FRESCA SEA SALT TO TASTE

SKEWERS

SOAK SKEWERS IN WATER FOR ABOUT 15 MINUTES.

COMBINE SHRIMP WITH BIG HORN PERSIAN LIME OLIVE OIL; LET SIT FOR ABOUT 10 MINUTES. SKEWER SHRIMP AND GRILL ABOUT 3-5 MINUTES ON EACH SIDE. BRUSH WITH COCONUT BALSAMIC VINEGAR OFTEN. SPRINKLE WITH LIME FRESCA SEA SALT AND SERVE.

1 LB. CHICKEN TENDERLOINS, CUT IN HALF

2 TBS. BIG HORN HARISSA OLIVE OIL

2 TBS BIG HORN BLUEBERRY BALSAMIC VINEGAR

2 TBS. NATURAL YOGURT

1 CUP COUSCOUS

1 1/2 CUP VEGETABLE BROTH

1 TBS BIG HORN HARISSA OLIVE OIL

1 CUP BLUEBERRIES

4 GREEN ONIONS, FINELY SLICED

JUICE OF ½ LEMON

1/4 CUP FLAKED ALMONDS, TOASTED (PLUS SOME FOR GARNISH)

HANDFUL OF FRESH MINT, FINELY CHOPPED ( PLUS SOME FOR GARNISH)

SEA SALT AND BLACK PEPPER

MIX TOGETHER HARISSA OLIVE OIL, BLUEBERRY BALSAMIC VINEGAR, AND YOGURT. PLACE HALVED CHICKEN TENDERLOIN AND MIXTURE IN A ZIPLOCK BAG AND MARINATE 30 MINUTES.

PLACE COUSCOUS INTO A LARGE PAN AND ADD HOT STOCK AND OLIVE OIL. STIR, COVER AND LET SIT 5 MINUTES. WHEN DONE, FLUFF WITH A FORK. ADD BLUEBERRIES, GREEN ONIONS LEMON JUICE, TOASTED ALMONDS AND MINT. SEASON WITH SEA SALT AND PEPPER TO TASTE.

GRILL CHICKEN TENDERLOINS ABOUT 2-3 MINUTES ON EACH SIDE. SERVE OVER COUSCOUS, SPRINKLE WITH MINT AND TOASTED ALMONDS.

3 LBS. CHICKEN THIGHS, BONELESS & SKINLESS

1 TBS. BIG HORN ROSEMARY OLIVE OIL

1 CUP SEEDLESS GRAPES, HALVED

1 CUP PITTED KALAMATA OLIVES, SLICED

1 SHALLOT

1/2 CUP DRY WHITE WINE

1/2 CUP CHICKEN BROTH

1 TBS. BIG HORN APRICOT BALSAMIC VINEGAR

1/4 TSP. BIG HORN SEL GRIS SEA SALT

1/4 TSP. BLACK PEPPER

PREHEAT OVEN TO 450 DEGREES. HEAT OLIVE OIL AND BROWN CHICKEN OVER MEDIUM HEAT IN A OVENPROOF SKILLET FOR 5 MINUTES ON EACH SIDE. TAKE CHICKEN OUT OF THE PAN, AND ADD GRAPES, OLIVES, SHALLOTS COOK FOR A MINUTE AND ADD CHICKEN AND SALT AND PEPPER TO TASTE. ROAST THE CHICKEN FOR 20 MINUTES. TRANSFER THE CHICKEN, OLIVES, GRAPES AND SHALLOTS TO A PLATTER. ADD WINE, CHICKEN BROTH AND VINEGAR TO THE SKILLET AND BRING TO A BOIL, ABOUT 2 TO 3 MINUTES. STRAIN SAUCE AND POUR OVER CHICKEN.

2 SKINLESS, BONELESS CHICKEN BREAST HALVES, DICED

2 TBS. BIG HORN BLOOD ORANGE OLIVE OIL

1/4 CUP ORANGE JUICE

1/4 CUP SOY SAUCE

1/4 CUP TANGERINE BALSAMIC VINEGAR

1 TSP GROUND GARLIC

1 TSP GROUND GINGER

1/8 TSP RED PEPPER FLAKES

DICE CHICKEN BREASTS INTO 1 INCH CUBES. HEAT OLIVE OIL IN A SKILLET AND BROWN CHICKEN. REMOVE CHICKEN FROM PAN AND ADD ORANGE JUICE, SOY SAUCE,TANGERINE BALSAMIC VINEGAR, GARLIC, GINGER AND RED PEPPER FLAKES. STIR TOGETHER AND ADD CHICKEN. COOK AND STIR UNTIL THE SAUCE REDUCES INTO A STICKY GLAZE. ABOUT 20 MINUTES. ENJOY.

1 LB SALMON FILLET

2 TBS. BIG HORN GARLIC OLIVE OIL

2 TBS. BIG HORN HONEY GINGER BALSAMIC VINEGAR

2 TBS. SOY SAUCE

PLACE SALMON FILLET IN A ZIPLOCK BAG. COMBINE THE OLIVE OIL, BALSAMIC VINEGAR AND SOY SAUCE. PUT IN BAG WITH SALMON FILLETS. MARINADE FOR 20-30 MINUTES.

PREHEAT OVEN TO 350 DEGREES. PLACE SALMON ON A FOIL LINED BAKING SHEET AND BAKE 15-20 MINUTES, BASTING WITH MARINADE HALFWAY THROUGH. PUT REMAINING MARINADE IN A POT AND COOK OVER MEDIUM HIGH HEAT TO A BOIL. SIMMER FOR  FOR 3-5 MINUTES STIRRING TILL REDUCED. SERVE SAUCE OVER SALMON. ENJOY.

4- 8 OZ. RIB EYE STEAKS

1/2 CUP BIG HORN SERRANO HONEY VINEGAR

1/2 CUP BIG HORN CHIPOTLE OLIVE OIL

1 TBS. BIG HORN HICKORY SMOKED SEA SALT

COMBINE VINEGAR, OLIVE OIL AND SEA SALT. PLACE RIB EYE AND MIXTURE INTO A ZIP LOCK BAG. TAKE OUT AS MUCH AIR AS POSSIBLE. AND REFRIGERATE A FEW HOURS. PREPARE GRILL TO MEDIUM HEAT. PLACE STEAKS ON THE GRILL AND COOK UNTIL GOLDEN BROWN, 4-5 MINUTES. TURN STEAKS OVER AND CONTINUE TO GRILL 3-5 MINUTES FOR MEDIUM RARE, 5-7 MINUTES FOR MEDIUM, OR 8-10 MINUTES FOR MEDIUM WELL.

1 1/2 LB. RIB EYE STEAK, THINLY SLICED

SEA SALT AND BLACK PEPPER

ONIONS, CHOPPED

MUSHROOMS, SLICED

BAMBOO SHOOTS

WATER CHESTNUTS, SLICED

1 CUP FRESH BEAN SPROUTS

10 HEADS BABY BOK CHOY, CHOPPED

1/4 CUP WATER

1/4 CUP LOW SODIUM SOY SAUCE

2 TBS. BIG HORN CHAMPAGNE WINE VINEGAR

2 TBS. BIG HORN HONEY GINGER BALSAMIC VINEGAR

1/4 TSP. POWDERED GINGER

IN A BOWL, MIX THE SOY SAUCE, BIG HORN CHAMPAGNE WINE VINEGAR, BIG HORN HONEY GINGER BALSAMIC VINEGAR AND GINGER.

HEAT THE OIL IN A LARGE SKILLET OVER HIGH HEAT. ADD THINLY SLICED STEAK. SEASON WITH SEA SALT

AND PEPPER. COOK 3-4 MINUTES TURNING OFTEN.

WHEN COOKED TRANSFER COOKED STEAK TO A PLATE.

TO THE SKILLET, ADD THE ONIONS, MUSHROOMS, BAMBOO SHOOTS AND WATER CHESTNUTS. COOK FOR ABOUT 1 MINUTE. ADD BOK CHOY, BEAN SPROUTS AND  ¼ CUP WATER, COVER AND SIMMER 2 TO 3 MINUTES.

ADD STEAK (AND JUICES) AND SAUCE. STIRRING OFTEN ABOUT 1 -2 MINUTES. SERVE OVER RICE OR BED OF SPINACH.

1  LB COOKED, FRESH WILD CAUGHT SALMON

1 ONION, PEELED AND DICED

1 TBS. SCALLIONS

3 TBS. ALMOND FLOUR

3 LARGE EGGS

1 RIB OF CELERY, DICED

1 TBS. DRIED DILL

1 TSP. LEMON ZEST

1 TSP. SEA SALT

3 TBS. BIG HORN BASIL OLIVE OIL

BREAK UP SALMON WITH A FORK. ADD DICED ONION, CELERY AND SPICES. MIX IN THE ALMOND FLOUR AND COMBINE THOROUGHLY.

ADD EGGS AND MIX WELL. PLACE GRIDDLE ON GRILL AND HEAT TO 300, ADD BASIL OLIVE OIL.

SHAPE THE MIXTURE INTO 8 PATTIES AND COOK UNTIL THE SIDES

ARE GOLDEN BROWN, ROUGHLY 3 – 4 MINUTES ON EACH SIDE.

ENJOY!