1. Combine the vinegar, honey, dijon, worcestershire, and tabasco.  Mix well and set aside.
2. Season the porkchops with salt and pepper.
3. Heat some olive oil in a skillet and panfry the porkchops.  Remove from the heat and pour on the sauce.  Let rest 5 minutes.
4. Serve.

1. Mix well and then knead until smooth.  Divide into 2 discs, one slightly larger.  Chill 1 hour.
2. Roll out the first disc to and 11" circle.  Line a 9 "pie plate.
3. Roll out the other disc to a 9" circle.  Lay over filling. Press down on sides and trim edges.  Crimp edges with fork.
4. Make slits in top.
5. Bake according to recipes.

1. Sprinkle the pork with the salt and cracked pepper.
2. Heat the oil in a large skillet over moderately high heat.  Add the onion and saute 1 minute.
3. Add the pork and cook, turning once, for about 5 minutes total until the pork is browned and the onion is tender.
4. Transfer the pork to a plate.
5. Deglaze the pan with the vinegar, and stir in the sugar, a pinch of salt and some cracked pepper.  Cook 1 minute and then reduce heat to medium and return the pork to the pan, along with any juices.
6. Cook, turning over once, for about 3 minutes total, until the pork is cooked through.
7. Serve.

1.       In a small bowl, combine 1 1/2 tablespoons of the oil with the cayenne, thyme, nutmeg, brown sugar, vinegar, 1/2 teaspoon of the salt, and 1/4 teaspoon black pepper. Rub the mixture over the pork.

2.           Grill the pork over moderate heat, turning once, until done to medium, 12 to 15 minutes in all. Transfer the pork to a carving board and leave to rest in a warm spot. Serve

1. Wrap two pieces of the bacon around each quarter of the radicchio, securing with a toothpick. 
2. Heat a large non stick skillet and then saute the radicchio until the bacon is crisp.  Season with pepper.
3. Remove from the pan and cover with foil to keep warm.
4. Drain the fat from the pan and then add the vinegar.
5. Boil until it is reduced by half.
6. Serve the radicchio with the sauce.

1. Combine the kosher salt, sugar, and water.  Mix well.  Pour over the pork chops and chill overnight.
2. Heat the grill.  Brush the chops with oil.  Season them with salt and pepper.
3. Grill the pork until no longer pink.  Drizzle with balsamic vinegar.  Serve.

1. Combine the vinegars and sugar in a medium saucepan.  Bring to a boil.  Reduce to ¾ cup. 
2. Transfer to a blender and then add the chile, and mint and then process until smooth. 
3.  Pour into a bowl.  Set aside 3 tbsp of the glaze.  Heat the grill.
4. Spear the lamb on some skewers without crowding them.  Brush the lamb on both sides with oil and season with salt and pepper. 
5. Grill the lamb, basting with the glaze. Remove to a platter and brush with the reserved glaze.  Serve

1. Let the steak stand at room temperature for 10 minutes.
2. Rub the steak with coarse salt and cracked pepper.  Lightly brush with olive oil.
3. In a small pot, combine the vinegar, shallots, some cracked pepper, and tarragon.  Bring to a boil and reduce until the liquid has nearly evaporated.  Remove from the heat.
4. Whisk the egg yolks in the top of a double boiler. Stir in the tarragon reduction.
5. Whisk the eggs constantly, pulling them away from the heat if they start to curdle or harden.
6. Once they are very foamy, slowly add the chunks of butter, whisking.
7. Season with salt and pepper.
8. Meanwhile heat some olive oil in a large non-stick skillet.  Add the steaks, and cook on both sides, until cooked to your liking.
9. Serve with the sauce.

1. Preheat the broiler
2. Cut off the tops of the peppers and remove the seeds.
3. Broil the peppers for 5 minutes on each side or until their skins are quite charred.
4. Peel off the skins.
5. Cut thick slices of mozzarella and put one in each pepper.
6. Season them with salt and pepper.
7. Microwave the peppers until the cheese starts to melt.
8. Drizzle the peppers with olive oil and balsamic vinegar.
9. Serve.