There is nothing quite like sausage and peppers. This is one of my favorite recipes. Sausage and peppers is easy to make and tastes even better the next day.

In a good sized bowl place an assortment of (some cut some whole) sweet, mild and hot Italian sausage. To the sausage add whole pablano, green and red peppers and quartered potatoes. Splash a fair amount of olive oil in the bowl and using your hands make sure everything is well coated.

Dust everything with ground plack pepper, granulated garlic, kosher salt, tarragon, fresh parsley and basil and again mix well making sure all is well seasoned.

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I love artichokes and a great way to serve them up is in a pasta dish. Here is my recipe for fettuccine with artichoke hearts from the kitchen of Bearfort Lodge.

Cook fettuccine and set aside.

One small ladle clarified butter in bottom of saute pan

Saute a breast of chicken.

Add to saute one hand chopped mushrooms, one hand of green onions and two hands of sliced artichoke hearts and one knife minced garlic.

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One of the more popular and refreshing desserts Bearfort’s sweet calzone takes the cake. Sweet calzone is a light but very rich treat and a perfect match with a great cup of coffee. Yes — as you will see I make quite a bit of it. I tend to wrap the slices and give to friends when visiting as I do not like to go empty handed. It is a much welcomed treat.

20 pounds ricotta cheese - well drained
30 eggs
3 1/2 hands of sugar
Juice of four lemons
1/2 bottle Anisette

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I am not a fan of prepackaged BBQ sauce and rather to make my own

A good chunk of butter
1 medium onion chopped
a good splash of water
a few glops of prepared chili sauce
1/2 cup catsup
a good splash cider vinegar
a palm fresh lemon juice
a palm of brown sugar
a palm Worcestershire
1 glop of molasses
2 fingers salt
2 fingers dry mustard
1 palm ground pepper
1 palm paprika

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This is a quick individual serving of rigatoni and pancetta - you want to make two? use two pans.

What you’ll need:

One small ladle clarified butter
Pancetta
Mushrooms
Green Onion
Marinara
Heavy cream
Kosher salt
Pepper
Garlic
Grated romano
Grated asiago
Grated fontina

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This is a simple recipe for orecchetti.

Cook your orecchetti and set aside

In a saute pan place a splash of olive oil and shopped pancetta and saute.

Add a hand of freshly chopped mushrooms and a handfull of freshly chopped green onions, and season with kosher salt, freshly ground black pepper and granulated garlic.

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Seafood lovers will absolutely love this light yet rich ravioli dish from the kitchen of Bearfort Lodge.

Fresh lobster meat
Fresh crab meat
Fresh shrimp
Fresh Scallops
Parsley
Ricotta cheese - well drained
Asiago cheese - grated
Romano cheese - grated
Three eggs
Kosher salt
Freshly ground black pepper
Chopped spinach

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This is a delightfully savory cream soup recipe and one of the most requested soups here at the lodge.

Fresh Parsley
Fresh Basil
Fresh Tarragon
Fresh Chives
Chicken Stock
Butter
5-6 Egg Yolks
Heavy Cream
Salt & Pepper to taste

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Bearfort’s pumpkin nut bread is no doubt an annual favorite.

Sift and set aside

3 1/2 cups flour
2 fingers baking soda
1 finger salt
1 finger cinnamon
1 finger nutmeg

Beat the following mixture well:

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What better on a chilly evening than to kick back with a hearty swiss steak.

Ingredients:
Dry Mustard
Salt
Pepper
Flour
Shortening
Carrots
Worcestershire sauce
Brown Sugar
Tomatoes
Mushrooms
Beef

Mix:

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