RECIPE INGREDIENTS
2 thin salmon fillets
3 flounder fillets
8 sea scallops
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh parsley
Salt and pepper, for seasoning
Canola oil, for brushing
Compound Butter:
4 ounces butter (1 stick), at room temperature
1 teaspoon dry parsley flakes
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper

RECIPE DIRECTIONS
On your counter top lay out a sheet of parchment paper and top it with a layer of plastic wrap.
Lay out your fillets of salmon, tails away from you. Overlap the fillets of flounder about 1-inch over the tails of the salmon. Then place the scallops on a metal skewer and set at the end of the flounder furthest from you. Sprinkle the herbs over the fish and season with salt and pepper.
Using the plastic wrap pull the fish towards you so that the plastic begins to pull the flounder over the scallops. Be sure not to roll the plastic into the fish roll. Use a sheet pan to push the roll tightly as you pull the plastic toward you. The roll should be tight and you should be able to remove the sheet of plastic. Then roll the fish in the parchment away from you so it is covered and can be place into the refrigerator. Refrigerate for 1 hour.
For Compound Butter: In a large bowl using a wooden spoon mix all ingredients. Place the mixture on a piece of parchment and fold the parchment over itself. Pull to form a roll and twist the ends. Place in the freezer for 10 minutes to set up. Slice into 1/4-inch rounds and remove the parchment.
Preheat your broiler and place the oven rack 6-inches from the heating element.
Remove the metal skewer and slice the roulade into 3/4 to 1-inch rounds. Place onto a broiler pan and brush each round with canola oil. Put under the broiler for 3 to 6 minutes depending on how well done you like your fish.
Serve with 1 slice of compound butter on each fish roll.

Chicken Cacciatore

RECIPE INGREDIENTS
1 baked chicken
5 ounces red onions, sliced
1 ounce capers
7 ounces mushrooms, quartered
1 teaspoon oregano
3 ounces sherry
16 ounces marinara
3 ounces olive oil
1 ounce garlic

RECIPE DIRECTIONS
Bake chicken in a 360 degree F oven until cooked completely through and golden brown in color.

Meanwhile, in a large pan, heat olive oil. Add garlic, onions, and mushrooms. Sauté until onions become tender. Add capers, oregano, and sherry. Once half the sherry has cooked out, add the marinara sauce and reduce by a third.

On a large platter, place a ring of mashed potatoes just inside the rim. Place chicken on the potatoes. Top chicken with sauce, serve to delighted guests and graciously accept their compliments.

Garlic Mashed Potatoes

RECIPE INGREDIENTS
2 pounds red potatoes
1 pound soft butter
5 ounces Romano cheese
1 tablespoon oregano
Salt to taste
1/4 cup chopped garlic

RECIPE DIRECTIONS
Wash potatoes and boil until tender and soft. Place potatoes in mixer with rest of ingredients and mix on low speed until potatoes are mashed.

RECIPE INGREDIENTS
1 gallon hot water
1 pound kosher salt
2 quarts vegetable broth
1 pound honey
1 (7-pound) bag of ice
1 (15 to 20-pound) turkey, with giblets removed
Vegetable oil, for rubbing turkey

RECIPE DIRECTIONS
Combine the hot water and the salt in a 54-quart cooler. Stir until the salt dissolves. Stir in the vegetable broth and the honey. Add the ice and stir. Place the turkey in the brine, breast side up, and cover with cooler lid.. Brine overnight, up to 12 hours.
Remove the turkey from the brine and dry thoroughly. Rub the bird thoroughly with the vegetable oil.

Heat the smoker to 250-280 degrees F.

Using a double thickness of heavy-duty aluminum foil, build a smoke bomb. Place a cup of hickory wood chips in the center of the foil and gather up the edges, making a small pouch. Leave the pouch open at the top. Set this directly on the charcoal or if an electric smoker on the heat bars. Set the turkey over indirect heat, insert a probe thermometer into the thickest part of the breast meat, and set the alarm for 160 degrees F. Close the lid and smoke for 10-12 hours.

After 1 hour check the bird; if the skin is golden brown, cover with aluminum foil and continue cooking. Also, every hour, replace wood chips with second cup.

Once the bird reaches 160 degrees F, remove from the smoker, cover with aluminum foil, and allow to rest for 15 to 60 minutes. Carve and serve.