1. Combine all the ingredients in a bottle with a lid.
2. Shake well.
3. Serve on mixed greens.

1. Combine all the ingredients except the ham and mix well.
2. Pour over the ham and chill 3 to 4 hours.
3. Drain and grill until cooked.

1. Season the pork with salt and pepper and then rub 1 tsp of mustard powder on each side.  Drizzle with soy sauce.
2. Drizzle with maple syrup.  Let sit at room temp about 15 minutes.
3. Preheat the grill and brush it with vegetable oil.
4. Grill the pork until no longer pink.
5. Serve.

1. Combine and shake well.
2. Drizzle over salad.

1. Combine 1/4 cup of coffee, 2 tbsp salt, 2 tbsp brown sugar, and whisk until dissolved.
2. Stir in the water, lemon, peppercorns, mustard, coriander, and cool to room temperature.
3. Pour into a large ziploc bag and add 2 chicken breasts.  Chill 3 hours.
4. Drain, dry the breasts, and discard the brine.  Grill the chicken until cooked.
5. Meanwhile, saute the the bacon in a saucepan 2 minutes.  Add the shallot and saute 3 minutes.
6. Stir in 3 tbsp coffee, and the vinegar.  Bring to a boil and then stir in the dijon, cream, and worcestershire sauce.  Simmer 5 minutes.
7. Check the seasoning of the sauce.
8. Serve the chicken with the sauce.

1. Preheat the oven to 350 F. Place 2 long sheets of aluminum foil on 2 baking trays.  Lay a rack of ribs on each and twist up the sides of the foil to form a bowl like structure.
2. Pour half the pineapple juice over each.
3. Close the foil tightly and bake 1 hour. 
4. Combine the remaining ingredients in a bowl and mix well.
5. Remove the ribs from the oven and heat the grill or two large skillets.  Remove the tin foil.
6. Grill or pan fry the racks, basting with the glaze until browned well.
7. Serve

Combine all the ingredients well.  Serve over lettuce.

1.  Melt the butter in a saucepan with the shallot and the garlic. Saute 4 minutes. Add the tomatoes, ketchup, water, dijon, sugar, and tamarind.
2. Stir in the cayenne, chile powder, paprika. Season to taste with salt and pepper. Simmer 15 minutes.
3. Puree the sauce in a blender until smooth. Return to the saucepan and simmer 20 minutes more.
4. Heat the grill.  Brush the steaks with olive oil and then rub with salt and pepper.
5. Remove about 1 cup of the sauce to baste with.  Grill the steaks, basting with the reserved sauce.
6. Serve with the remaining sauce.

1.  Preheat the oven to 475°.
2. In a small bowl, combine 2 teaspoons of the mustard with 2 teaspoons of the olive oil and the thyme.
3. Season the chicken breasts with salt and pepper, then brush them all over with the mustard mixture.
4. Pat 2 tablespoons of the Parmesan all over each breast. Transfer the chicken breasts to a rimmed baking sheet.
5. Bake the chicken on the top shelf of the oven for about 15 minutes, or until just cooked through and nicely browned. 

1. Season the filets with salt and pepper on both sides.
2. Melt the butter in a large skillet on medium high heat.  Add the meat and cook1 minute on each side. 
3. Stir in the shallots and the garlic and cook stirring 30 seconds.  Add the mushrooms and saute 2 minutes.
4. Place the meat to the side, under tin foil to keep warm.
5. Add the cognac to the pan and then tip it away and ignite the cognac with a match.
6. When the flame has burned out add the mustard and cream and stir for 1 minute.
7. Add the worcestershire sauce, and the tabasco and stir to combine.
8. Return the meat to the pan and heat, turning to coat.