Cut each sausage into 4 long strips. In a large saute pan crisp up the bacon, as well as the sausage, on medium high heat. From there remove and place on a plate with a paper towel to soak up the grease.

In a saute pan place 1 T of your bacon grease. Throw your onions into the pan along with a pinch of sugar and a pinch of salt. Cook the onions on medium heat until you get a nice caramalization.

Split your ground burger into 4 even patties. Form then into long patties so they fit perfectly in your bun. Remember they will shrink a little when cooking. Sprinkle salt, pepper, and garlic powder on your burger. Place the burger in the saute pan with 2 T of the bacon grease and cook on medium-high heat. The cook time totally depends on how well done you like your burger and how thick your patties are. These should only take a couple of minutes on each side for medium done. Place pepper jack cheese on each burger and place under the broiler to melt the cheese.

I like my bun a little toasted, so I cut it in half and spread with a little butter and place under the broiler. Keep an eye on it so you don’t burn your buns.

For the assembling; the bun goes first, then the burger, next the sauce, the bacon, the sausage, the onions, and finally more sauce and top bun.

Cook the bacon till its crispy and remove from the pan. Remove the grease from the pan and wipe the pan clean of bacon crumbles. Place about 1 tablespoon of clear bacon grease back into the pan for cooking up the steak.

Cut your tenderloin  to your desired thickness and sprinkle with salt, pepper, and rosemary. Once the pan is screaming hot, place the steaks in the pan. Sear each side and the edges of the steak. This will lock in the juices. If your steak still needs time to cook throw in the oven at 350 until it is to your desired temperature

Veloute sauce

• 1 T Butter
• 1 T Flour
• ¼ t Cayenne
• ½ t Salt
• 1 C Beef broth
• 1 C Red Wine
• ½ C chopped dried plums

Melt the butter, add the flour, and whisking until you have a deep copper color. Add the broth, wine, plums, salt, and cayenne. Keep the sauce on medium heat and continue to stir until you have a very thick gravy consistency. With a fine strainer strain the sauce so you remove the pulp of the plums and are left with a smooth sauce.

Parsnip Puree

• ½ C 2% Milk
• ½ C Heavy cream
• ¼- ½ t Salt
•  3 Inch sprig of rosemary
• 1 ¼ C Chopped parsnips

Combine everything in one pot and place on medium heat stirring occasionally until the parsnips are fork tender. At this point remove the rosemary stem and use an emersion blender or just a blender and blend until you have a very smooth consistency.

To assemble: the parsnip puree goes down first, then the steak, next the veloute sauce, and finally the crispy bacon.

• 3  C Flour
• 4 T Butter melted
• 1/3 C warm water 125 degrees
• 1 T Yeast
• 3/4 C of warm milk 125 degrees
• 3 T  sugar
• 1 t salt
• 1 Egg for egg wash
• 3/4 C Nutella
• 1/2 C Semi sweet chocolates

To the mixer add the water,1 t sugar, and yeast. once the yeast has foamed which is about 5 minutes then add the warm milk, flour, butter, the rest of the sugar, and salt.

Place the dough in a bowl and cover with plastic wrap. Let the dough rice in a warm place for at least 30 minutes.

Spray your hands with pan spray or robe with butter and pinch dough in balls the size of mandarin oranges and place on a cookie sheet or baking stone.  Flatten each ball with your fingers as you would if you were making pizza.

In a bowl place chocolate chips and nutella. Mix together and place about a tablespoon in each round of dough. Bring all sides up and pinch together so it forms a ball again. Flip the dough ball so that the pinched side is down. let sit in a warm place for 30 to 45 minutes.

Beat egg in a bow with a fork and brush the top and sprinkle with a little sugar. Place in a 400 degree preheated oven on the middle rack and cook for 10-12 minutes or untill top is golden brown.

• 4 C halved brussels
• 1 1/2 C ham or bacon ends
• 3 Cloves of garlic minced
• 1/2 C balsamic vinegar
• Pinch of red pepper flakes
• 3 T Olive Oil
• About 1 t of Salt (about 3 big pinches)
• About 1/2 t of pepper (about 2 big pinches)

In a saute pan throw in 1 T of olive oil and lightly brown up the ham or bacon ends.

On a sheet pan spread the brussels and the ham or bacon out. Sprinkle with 2 T olive oil, the minced garlic, about 2 big pinches of pepper, and 3 pinches of salt. If you are using bacon ends use a little less salt. Use your hands or spoon to mix the brussels so the seasonings are fully coating the brussels.

In a sauce pot on high heat add the balsamic vinegar and a pinch of red pepper flakes and reduce by half.

In a 500 degree pre-heated oven place the brussels in the middle to low rack and stir every 4-5 minutes. Cook for about 15 minutes or until the brussels are fork tender.

Taste the brussels to see if you need to add a little more salt and then drizzle with the balsamic vinegar. And enjoy!!!

• 2 Chinese eggplants
• 2 medium Zucchini
• 1/3 C Ricotta
• 1/3 C Sour cream
• 1 t Garlic powder
• About 2 T Olive Oil
• Salt to taste
• Pepper to taste
• 2 T Basel (I used purple Basel) chiffonade
• 15 oz Homemade marinara sauce or store-bought

In a sauce pan heat up your marinara sauce.

Cut the eggplant and zucchini in half and then in 3/4″ to 1″ strips rub each side with a little olive oil and salt and pepper each side which is a little pinch of both on each side.

In a bowl mix ricotta, sour cream, garlic powder, and salt to taste.

I like to grill the eggplant and zucchini but you can also broil each side in the oven. When grilling I have my grill on a high heat and just keep your eye on it. I love getting the good crisscross grill lines.

Now come the assembling. All there is to it is about 1/3 C of sauce than 2 eggplant  strips then 2 zucchini, then the cheese. Do that same layering one more time and sprinkle the top with the basel. Mmmmmm it is so good and fresh but hardy.

• 1 Lb Blackberries
• 2 Habanera pepper
• 1/2 C sugar
• 1 T lemon juice
• 2 Pinches of salt
• 2 T Water

In a sauce pan pour your blackberries, minced peppers, sugar, lemon juice, water, and salt. Let this cook down and simmer away for at least 30 minutes. at this point you can either add pectin to can the jam by use the direction on the back of the packet our you can place in your refrigerator.

This is amazing as a marinade, or with crackers and cream cheese!!

• 1 Green pepper rough chopped
• 2 Small onions rough chopped
• 6-8 Tomatillos rough chopped
• 4 Cloves of garlic
• 2 Jalapenos rough chopped (keeps seeds in if you want it hotter)
• 3 limes juice and zest
• 1 to 2 Bunches of cilantro (1 if big 2 if small)
• 1 T Coriander
• 1 T Cumin
• 2-3 T olive oil
• Salt and pepper to taste

On a sheet pan throw the green pepper, tomatillos, onions, jalapenos, garlic, along with the olive oil, cumin, coriander, and a couple pinches of salt and pepper.

Throw The sheet pan in the oven on broil. If you broil on high keep an eye on it because you want the ingredients to get a little char but you don’t want them to burn. Stir the ingredients a couple of times and once everything is fork tender then remove from the oven and spoon into a food processor or blender. At this point cut a couple of inches of stem off the cilantro and throw the leaves in the blender as well as the lime juice and zest, and more salt and pepper to taste.  Blend it as chunky or creamy as you like.

Now its time to enjoy with chips, tacos, nachos, or even scrambled eggs,

• 1 1/2 Lbs Top sirloin beef cut into long strips
• 1 Lemon juice and zest
• Onion paste (blending of 1 onion)
• 1/3 C Olive oil
• 2 T Apple cider vinegar
• Pepper and salt to taste
• 1 T Dried oregano
• Pinch of cayanne

In a ziplock beg add all ingredients. Seal the beg and mix around so the marinade is fully surrounding all cuts of meat.

You can choose to grill your meat on an outdoor grill, you can use an indoor grill, or you can sear it in a pan on the stove top.

Flat Bread http://cookingrusticwithbethyrossos.com/greek-flatbread/

Feta tzatziki sauce http://cookingrusticwithbethyrossos.com/feta-tzatziki-sauce/

Hummus http://cookingrusticwithbethyrossos.com/homemade-hummus/

Greek Salad http://cookingrusticwithbethyrossos.com/greek-salad/

On the flatbread goes the meat, then the salad, and then the feta tzatziki sauce. traditionally hummus does not go on your souvlaki but I like to add a little.

• 2 Small chopped Cucumber
• 4 Small chopped tomatoes
• 1 Small chopped red onion
• 1 Small chopped red pepper
• 1 Small chopped green pepper
• 1/3 C greek olives (if you like)
• 8 oz of feta (crumbled or cubed)

For the vinaigrette

• 1 Lemon juice and zest
• Onion paste (blending of 1 small onion)
• 1/3 C Olive oil
• 4 Garlic cloves minced
• 2 T Apple cider vinegar
• Pepper and Salt to taste
• 1 T Dried oregano
• Pinch of cayanne

Mix the vinaigrette up in a jar or bowl. Once throughly mixed drizzle over the cut veggies. That is all there is to it.