This is my roasted turkey. I brine my turkey overnight in kosher salted water with sugar, lemon, orange slices, peppercorns, rosemary and thyme. I stuff the cavity with onions, carrots, lemons and celery. I butter the bird, salt and pepper it and wrap in a broth-soaked gauze. Bake according to pounds, constantly basting the gauze with warm butter until shellacked looking brown. YOU got the sides.

These are my lamb chops and of course I love mine rare. I rub the rack in Dijon mustard and dust with Himalayan pink salt, fresh cracked pepper, lemon zest and thyme and grill on a grill plate or grill pan then put in the oven to finish. I like to serve with a horseradish sauce like one you would serve with a beef roast (some people like a mint sauce), and a side of baked potato and roasted Brussel sprouts with a balsamic glaze.

This is my steak dinner with baked stuffed shrimp and lobster ravioli. Steak is always a good meal no matter the celebration. Grill steak to your liking (medium rare for me), stuff shrimp in a ritz cracker dressing with lump crabmeat and butter and serve with lobster ravioli from Venda Ravioli…we don’t all have the time for all that as it’s way too busy for a lot of us, sometimes you just gotta buy a side!

This is my pork butt roast. I simply salt and pepper the roast and put in a 250-degree oven for 8 hours! It’s really THAT simple.If you get a really good pork roast, that’s all that’s needed. I then let it rest for 1/2 hour as I bring oven up to 500 degrees and then put back in to blister for 15- 20 minutes or so turning often. Let it rest before cutting, about 20 minutes. I seve with roasted potatoes or Jag, make a pan gravy and roasted winter vegetables like parsnips and rutabaga.