Not-Quite-Goulasch with Wild Rice

The secret to this strangely flavored dish is to enjoy it with a glass of Tempranillo Wine and The Darjeeling Limited. The full-bodied weirdness of the three combined see to offset each other. The result? Something familiar... but not boring.

-Saute red onions in olive oil till translucent

-Add hamburg and brown.

- Midway through browning add zucchini, garlic and spices (cinnamon, oregano, red pepper flakes, ground bay leaf, salt and pepper)

- Add wine and pulverized tomatoes, then cook till reduced.

-Serve over wild rice

White Fish with Sweet-Chili-Grapefruit Saute and Rice Noodle Pancakes

So, white fish with fruit is nothing new. Saute what have you in the pan, cover for a minute and then done. The special thing here is the Rice Noodle pancakes...

-Soak rice noodles in warm water until soft

-Drain noodles, making sure to remove as much water as possible

-Scramble several eggs, chili flakes, green onions and basil.

-Add noodles to egg mixture

-Heat up your best non-stick pan (you can do this with a well oiled pan as well, but the product is much greasier)

-Drop noodles onto pan by the spoonful, and flatten with spatula.

-Cook each side until crispy

-Serve with sweet chili sauce and ground peanuts