Cooking Method:

1. Preheat your oven to 425 F (210 C).
2. For the Glaze:In a small saucepan,combine all ingredients.Mix well.
3. Bring orange mixture to a boil over high heat.
4. Reduce heat to low and simmer for 5 minutes.
5. Remove pan from the heat.Reserve 1/4 cup (60 ml) of mixture in a small bowl.
6. Pour remaining sauce into pitcher and place on the table.
7. In a large nonstick skillet,heat 1 tablespoon olive oil.
8. In a small bowl,combine remaining ingredients,except chicken breasts.Mix well.
9. Rub rosemary mixture all over chicken breasts.
10. Place chicken, skin-side down, in skillet and brown, about 4 minutes.
11. Remove browned chicken breasts from the skillet.
12. Place rosemary sprigs in pan and place chicken breasts, skin-side up, on top of the rosemary sprigs.
13. Roast in preheated oven for 15-20 minutes, brushing chicken breasts with ¼ cup of glaze several times during the last 10 minutes of cooking.

Cooking Method:
For Salad:

1. In a large mixing bowl,combine white wine vinegar, olive oil, maple syrup, and Dijon mustard.
2. Toss well.
3. Add remaining salad ingredients,toss well,set aside and allow to marinate for 30 minutes.

For Shrimp:

1. Preheat your gas grill on high.
2. Thread shrimp onto soaked bamboo skewers,leaving space between them.
3. Cook on preheated grill for about 2 minutes per side,turning and brushing with maple syrup,until cooked through.
4. Remove cooked shrimp from the grill and brush with remaining maple syrup.
5. Spoon marinated salad onto tortilla, and top with cooked shrimp.Serve immediately.

Cooking Method:

1. Place scrubbed mussels and remaining ingredients in a large kettle.
2. Cover and bring to a boil over high heat.
3. Reduce heat to low and simmer for 5-10 minutes,or until mussels have opened.
4. Using a slotted spoon,remove mussels from the broth.Discard any that have not opened.
5. Strain cooking liquid through a sieve lined with cheesecloth,reserving 1 cup (250 ml) of liquid for the sauce.
6. Serve mussels with sauce Ravigote.

For Sauce Ravigote:

Cooking Method:

1. In a large bowl,combine chunked beef,all-purpose flour,1 teaspoon salt and black pepper.
2. Toss well to coat meat evenly.
3. In a pressure cooker,heat 1 tablespoon olive oil over medium-high heat.
4. Add enough of beef chunks in the pot to form single layer.
5. Working in a batches,brown meat on all sides,for 5-6 minutes total.
6. Transfer browned meat to a large bowl.
7. Add 1 bottle of beer to the pot.
8. Scrape up any browned bits from the bottom.
9. Pour the ale over beef,return empty pot to medium-high heat.Add remaining olive oil to the pot.
10. Add onion and remaining salt.Cook,stirring,for 2 minutes.
11. Partially cover pressure cooker,then reduce heat to low.Cook,stirring occasionally,until onion has a golden color,for about 10 minutes.
12. Stir in garlic,potatoes,carrots and celery.Cook,stirring,for 2 minutes.
13. Return chunked beef to pressure cooker with a beer.
14. Add beef broth,Worcestershire sauce and bay leaf.
15. Close pressure cooker and lock the lid.
16. Set the burner heat to high pressure.
17. When pressure cooker reaches high pressure,reduce burner heat to low.
18. Set timer to cook for 20 minutes.
19. Remove pot from the heat.
20. Carefully open pressure cooker.Skim fat and discard bay leaf.
21. Season to taste with salt and black pepper.

Oven baked salted caramel peanut butter bombs. Very delicious dessert baked in oven.
Makes 4-6 servings

Ingredients:
For the Brownies:
1/2 cup granulated white sugar
1/2 cup brown sugar
6 tablespoons unsalted melted butter
2 large eggs,beaten
1 teaspoon vanilla
3/4 cup coca powder
1/4 teaspoon sat
For the Caramel:
3/4 cup granulated sugar
3 tablespoons light corn syrup
4 tablespoons unsalted butter
1/4 cup (60 ml) heavy (double) cream
1 teaspoon vanilla
1/4 teaspoon salt

For the Chocolate Coating:
1 1/2 cups chocolate chips
1/4 cup chopped salted peanuts

1. For the Caramel: In a medium saucepan,combine granulated sugar and syrup.Mix well.
2. Cook over medium heat,stirring occasionally.
3. Once it is caramel colored, add unsalted butter and stir until the butter is melted.
4. Add heavy cream and stir until well combined.
5. Once it is caramel colored, add the butter and stir until the butter is melted
6. Stir in salt and vanilla.Cover and refrigerate until completely cooled.

Cooking Method:

1. Combine water,bay leaf,herbs,garlic, and seasoning in pressure cooker.Mix well.
2. Arrange quartered potatoes and onion in an even layer.
3. Add clams,arranging them evenly over potatoes and onion.
4. Place lobster tails,shrimp and scallops over clams.
5. Top with sliced butter.Set the the corn-on-the-cob pieces around the sides.
6. Close pressure cooker and lock the lid.
7. Set the burner heat to high pressure.
8. When pressure cooker reaches high pressure,reduce burner heat to low.
9. Set timer to cook for 4 minutes.
10. Remove the pot from the heat.Carefully open pressure cooker.The lobster shell should be red-orange and clams open.
11. Using a tongs,divide cooked lobster,clams,scallops,shrimp,corn and potatoes between four large plates.Drizzle with cooking liquid.
12. Serve with lemon wedges.

Cooking Method:

1. For Miso-Honey Glaze:In a mixing bowl,combine all glaze ingredients.
2. Mix until smooth.
3. Place salmon on a plate,skin side down and spread with half of glaze.
4. Cover and refrigerate for 15-30 minutes.
5. Make the salmon packages:For each package,fold a piece of parchment in half to form a crease.
6. Spray the lower half of the parchment paper with nonstick cooking spray.
7. Arrange salmon fillet on the parchment,skin side down,about 3-inches(7.5 cm) from the bottom. Spread with some of remaining glaze.
8. Fold the top half of parchment down to meet the bottom edge.
9. Starting on one side,fold and crimp the edges in small increments to form an airtight,half-moon-shaped packet packet.
10. Finish crimping the edges,then twist the pointed end around once and fold the tail under.
11. Repeat with the remaining parchment and salmon fillets.
12. Place a trivet and steamer basket in a pressure cooker.
13. Pour in 2 cups (500 ml) water.
14. Stack the fish packets in the basket in a crisscross pile.
15. Close pressure cooker and lock the lid.
16. Set the burner heat to high pressure.When pressure cooker reaches high pressure,reduce heat to low.
17. Set timer to cook for 5 minutes.
18. Remove pot from the heat.Carefully open pressure cooker.
19. Lift the packets out of the basket one at a time,holding one end with a tings and using a long plastic spatula.
20. Transfer salmon packets to serving platter.
21. using scissors,tear open each bag of salmon.Sprinkle with chopped green onions and sesame seeds.
22. Serve over cooked rice.