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Ingredients:

• 2 lb pork loin
• 2 tbsp olive oil
• 1 tbsp minced garlic
• 1 tbsp chopped fresh rosemary
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a small bowl, combine the garlic, rosemary, salt, black pepper, and red pepper flakes.
3. Rub the pork loin all over with the olive oil, then coat with the herb mixture.
4. Place the pork loin in a roasting pan and roast in the preheated oven for about 30-40 minutes, or until the internal temperature reaches 145°F (63°C) when measured with a meat thermometer.
5. Let the pork loin rest for about 10 minutes before slicing and serving. Enjoy!

Ingredients:

• 2 lbs lamb, cut into 1-inch cubes
• 1 cup plain yogurt
• 1 onion, finely chopped
• 1 tablespoon ginger-garlic paste
• 1 tablespoon vegetable oil
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• 1/2 teaspoon turmeric
• 1/2 teaspoon chili powder
• 1/2 cup heavy cream
• 1/2 cup water
• Salt to taste
• Chopped fresh cilantro for garnish

Instructions:

1. In a large mixing bowl, combine the lamb, yogurt, onion, and ginger-garlic paste. Mix well to coat the lamb evenly with the marinade. Cover and marinate in the refrigerator for at least 1 hour, or overnight for best results.
2. Heat the oil in a large pot over medium heat. Add the cumin, coriander, garam masala, turmeric, and chili powder and cook for 1-2 minutes, until fragrant.
3. Add the marinated lamb to the pot and stir to coat with the spices. Cook for about 5 minutes, until the lamb is browned on all sides.
4. Stir in the heavy cream and water. Bring to a simmer and reduce the heat to low. Cover and simmer for about 1-1/2 hours, until the lamb is tender and the sauce has thickened.
5. Season with salt to taste. Garnish with chopped cilantro and serve hot.

Ingredients:

• 4 lamb shanks
• 2 cups pineapple juice
• 1 cup tomato sauce
• 1/2 cup apple cider vinegar
• 1/4 cup brown sugar
• 1/4 cup honey
• 2 tbsp soy sauce
• 2 tbsp olive oil
• 2 tbsp minced garlic
• 2 tbsp minced ginger
• 2 tsp ground cumin
• 2 tsp chili powder
• 1 tsp ground black pepper
• 1 tsp salt
• 1/2 cup diced pineapple

Instructions:

1. In a large mixing bowl, whisk together the pineapple juice, tomato sauce, apple cider vinegar, brown sugar, honey, soy sauce, olive oil, garlic, ginger, cumin, chili powder, black pepper, and salt.
2. Place the lamb shanks in a large resealable bag and pour the marinade over the lamb. Seal the bag and marinate in the refrigerator for at least 4 hours, or overnight.
3. Preheat your grill to medium-high heat.
4. Remove the lamb shanks from the marinade and discard the marinade. Place the lamb shanks on the grill and cook for about 45 minutes to 1 hour, turning occasionally, or until the lamb is tender and cooked through.
5. During the last 10 minutes of grilling, brush the lamb shanks with the diced pineapple.
6. Serve the grilled lamb shanks with the tropical barbecue sauce on the side. Enjoy!

Ingredients:

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup vegetable oil
• 1/2 cup water
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon coriander seeds
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon cumin powder
• 1/2 teaspoon coriander powder
• 1/2 teaspoon red chili powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon garam masala
• 1/2 cup frozen peas
• 1/2 cup potatoes, diced
• Salt and black pepper, to taste
• Vegetable oil, for frying

Directions:

1. In a large bowl, combine the flour and salt. Gradually add the oil and water, stirring until the dough comes together into a smooth ball. Cover the dough with a damp cloth and set aside for 30 minutes.
2. Meanwhile, in a small saucepan, heat the cumin, coriander, and mustard seeds over medium heat until fragrant, about 1-2 minutes. Stir in the cumin powder, coriander powder, red chili powder, turmeric powder, and garam masala, and cook for another minute. Add the peas and potatoes and season with salt and black pepper. Cook for 5-7 minutes, or until the vegetables are tender. Set aside to cool.
3. Divide the dough into 8 equal pieces and roll each into a ball. On a lightly floured surface, roll each ball into a circle about 6 inches in diameter.
4. Cut each circle in half to form 2 semi-circles. Place about 2 tablespoons of the filling onto one half of each semi-circle. Fold the other half over the filling and press the edges together to seal.
5. In a deep saucepan, heat enough oil to deep fry the samosas. Fry the samosas in batches until golden and crispy, about 3-4 minutes. Remove with a slotted spoon and drain on paper towels. Serve hot with chutney or dipping sauce.

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup unsweetened shredded coconut
• 1 tablespoon sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup milk
• 1 egg
• 1 tablespoon butter, melted

Filling:

• 1/4 cup unsweetened shredded coconut
• 1/4 cup sugar
• 1 tablespoon butter
• 1/2 teaspoon vanilla extract

Directions:

1. In a medium bowl, whisk together the flour, coconut, sugar, baking powder, and salt. In a separate bowl, whisk together the milk, egg, and melted butter. Pour the wet ingredients into the dry ingredients and stir until just combined.
2. In a small saucepan, combine the filling ingredients over low heat. Cook, stirring occasionally, until the sugar is dissolved and the coconut is lightly toasted, about 3-4 minutes.
3. Divide the dough into 8 equal pieces and roll each into a ball. Flatten each ball into a circle about 4 inches in diameter. Spoon about 1 tablespoon of the filling onto the center of each circle, then fold the edges up and over the filling to form a bun shape. Pinch the edges to seal.
4. Place the buns on a greased baking sheet and bake at 375°F for 12-15 minutes, or until lightly golden. Remove from the oven and let cool for a few minutes before serving

Ingredients:

• 2 ripe plantains
• 1 cup coconut milk
• 1 tablespoon sugar
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 tablespoon butter
• 1/4 cup chopped walnuts or almonds (optional)

Directions:

1. Peel the plantains and slice them into 1/4-inch thick rounds.
2. In a medium saucepan, combine the coconut milk, sugar, salt, cinnamon, and nutmeg. Bring to a simmer over medium heat, stirring occasionally.
3. Add the plantains to the saucepan and reduce the heat to low. Simmer for 10-15 minutes, or until the plantains are tender.
4. Remove the saucepan from the heat and stir in the butter until melted. Transfer the plantains to a serving dish and pour the coconut milk mixture over the top.
5. Sprinkle with chopped walnuts or almonds, if using. Serve immediately

Ingredients:

• 1/2 cup all-purpose flour
• 1/2 cup milk
• 1/4 cup water
• 2 eggs
• 1/4 teaspoon salt
• 2 tablespoons butter
• 1/2 pound cooked seafood, such as shrimp, crab, or lobster
• 1/4 cup chopped fresh parsley
• 1/4 cup grated Parmesan cheese
• Salt and black pepper, to taste
• 2 tablespoons butter
• 1/2 cup white wine or seafood stock

Directions:

1. In a medium bowl, whisk together the flour, milk, water, eggs, and salt until smooth.
2. Melt 2 tablespoons of butter in a large skillet over medium heat. Pour in enough batter to coat the bottom of the skillet, swirling to evenly distribute. Cook until the crepe is set and lightly golden on the bottom, about 2 minutes. Flip and cook for another minute, then transfer to a plate. Repeat with the remaining batter to make about 8 crepes.
3. In the same skillet, melt the remaining 2 tablespoons of butter. Add the cooked seafood, parsley, and Parmesan cheese, and season with salt and black pepper. Cook for 2-3 minutes, until heated through.
4. To serve, divide the seafood mixture evenly among the crepes, roll them up, and place on a serving platter. Pour the white wine or seafood stock over the top, and garnish with additional parsley, if desired. Serve immediately.

Ingredients:

• 1 (1-pound) rack of lamb
• 2 tablespoons of Dijon mustard
• 1 tablespoon of minced fresh mint
• 1 tablespoon of olive oil
• 1 teaspoon of minced garlic
• 1/4 teaspoon of salt
• 1/4 teaspoon of black pepper

Instructions:

1. Preheat your oven to 400 degrees F (200 degrees C).
2. In a small bowl, combine the mustard, mint, olive oil, garlic, salt, and black pepper. Mix well to make a marinade.
3. Place the rack of lamb on a cutting board and rub the marinade all over it, making sure to coat it evenly on all sides.
4. Place the rack of lamb in a roasting pan and roast it in the preheated oven for 20-25 minutes, or until it is cooked to your desired degree of doneness (rare, medium, or well done).
5. Let the rack of lamb rest for a few minutes before slicing it into individual chops.
6. Serve the minted rack of lamb hot, with your favorite side dishes. Enjoy!

Ingredients:

• 2 live lobsters (1-1.5 pounds each)
• 2 tablespoons of melted butter
• 1 tablespoon of minced fresh parsley
• 1 tablespoon of lemon juice
• 1/4 teaspoon of salt
• 1/4 teaspoon of black pepper

Instructions:

1. Preheat your grill to medium-high heat.
2. Place the live lobsters on a cutting board, and using a sharp knife, cut them lengthwise down the middle of the top of the shell.
3. In a small bowl, combine the melted butter, parsley, lemon juice, salt, and black pepper. Brush the mixture evenly over the exposed meat of the lobsters.
4. Place the lobsters on the preheated grill, meat-side down, and grill for about 5 minutes, or until the shells are bright red and the meat is cooked through.
5. Serve the grilled lobster hot, with melted butter for dipping, if desired. Enjoy!