Yield: 4 Servings

1 16oz. can black beans
2 oranges, peeled, chopped
1 tomato, seeded, chopped
1/2 c cilantro, fresh, chopped
1 jalapeno pepper, large, minced
1 1/2 T lime juice,fresh
1 T olive oil
1 avocado, peeled, chopped
1/2 cabbage, small, chopped
4 red snapper fillets (6oz.)
8 small corn or flour tortillas
cilantro, chopped (enough to sprinkle on top as garnish)
olive oil (enough to brush on fish)

Combine first 7 ingredients in medium bowl (jalapeno should be seeded, but not deveined. Black Beans should be drained and rinsed).

Season salsa to taste with salt and pepper.

Mix chopped avocado into salsa. Cover and refrigerate.

Preheat grill. Brush fish with oil; sprinkle with fresh lime juice, salt and pepper. Grill until just cooked through. Cut fish in half, lengthwise and add portion to one tortilla. Add chopped cabbage and salsa. Sprinkle with chopped fresh cilantro. Serve with lime wedges (and a cerveza!)

This recipe brought to you by locum tenens

Yield: 4 Servings

1 lg clove garlic, minced
1 T fresh rosemary, minced
1 T olive oil
2 t white wine vinegar
2 t dijon mustard
1/2 t salt
1 1/2 lb leg of lamb*
1 black pepper,Freshly Ground

*Brought to room temperature. A butterflied leg of lamb has a center
portion and two flaps. This recipe uses only the center portion. The
remaining portions can be stored in the freezer for later use. The
larger flap (sirloin) can be grilled. The smaller one is excellent to
use for kebabs. If you’re cooking for a larger group, use the entire
leg.

1. Prepare a medium-hot charcoal fire. Or heat oven to 450 degrees
and line jellyroll pan with aluminum foil.

2. Combine garlic, rosemary, oil, vinegar, mustard and salt in a small
bowl. Rub over entire surface of lamb. (Can be done as long as 12
hours ahead of time, if desired.)

3. Place lamb on grill or baking sheet and sprinkle generously with
ground pepper. Grill or bake until it registers 120 degrees on an
instant reading thermometer for rare, 22 to 25 minutes; or longer as
desired. Let rest for 5 minutes before slicing.

This recipe brought to you by traveling physical therapist jobs

Yield: 1 Serving

2 lb shrimp 20-26 count
1 lg habanero chile stem removed, chopped
1/2 stick butter
1 1/2 T onion,Chopped
1 T cayenne
2 t worcestershire sauce
1 t lemon juice
1/2 t pepper
1/2 t paprika
1/2 t cumin seed –,Ground
1 T brown sugar
1 bambo skewers

First, peel and de-vein shrimp. Wash, drain and place on skewers 5-6 per skewers. Saute onions and garlic in butter, remove from heat and place in blender. Add cayenne, worchestershire sauce, lemon juice pepper, cumin, brown sugar and the habaneros with seeds. Blend till smooth. Brush onto the shrimp skewers and marinate for 30-60 min. in fridge. Start grill and cook till opaque and slightly crispy. Dust with paprika and serve.

Recipe brought to you by: Travel Nursing Jobs and MedRater.com

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Yield: 4 servings

8 sausages

300 ml beer

Butter, laurel, pepper, garlic

Preparation:

Fry sausages on all sides.

Pour beer and add garlic, pepper, and laurel leaf

Cook the sausages for 10 minutes

Serve on serving dish with mustard and vegetable at will. Pour on top cooking liquid.

This recipe goes well with beer

This recipe brought to you by locum recruitment agency

Main dish for 4 persons

1 rabbit

200 gr. bacon

Olive oil, vegetable spice, salt, pepper, parsley

Preparation:

Cut the rabbit into pieces

Mix together vegetable spice, salt, pepper, parsley

Rub every piece of meat with spice mixture and place on foil

Place bacon slices on meat and pour olive oil on top

Roll the foil and shut it well

Roast into oven on 220 C for 50 – 60 minutes

Serve it on serving dish with potatoes and chopped parsley

This recipe goes well with red wine

This recipe brought to you by Locum Tenens

Main dish for 4 persons

2 hot peppers

100 gr. garlic

8 eggs

Vegetable spice, salt, black pepper, oil

Preparation:

Cut the peppers and garlic at will

Stir eggs well, add vegetable spice, peppers, garlic, salt, black pepper and stir some more

Fry the mixture into heated pot.

Serve it on serving dish with salad at will

This recipe goes well with white wine

Bon appetite

Main dish for 4 persons

500 gr. chicken filets

200 gr. red peppers

100 gr. young onion

200 gr. champignons

200 ml dark beer

Oil, salt, vegetable spice

Preparation:

Cut chicken meat on pieces and mix with vegetable spice

Chop red pepper, young onion and champignons

Take chopped salted vegetables and chicken, pour beer and mix well

Leave the mixture on cold place for 30 minutes

Take wooden sticks and make kabobs

Prepare grill and grill kabobs until they are done.

This recipe goes well with green salad, some vegetable and white wine

Bon appetite

Main dish for 3 persons

1 kg. lamb

Salt, oil, pepper, flour, parsley

Preparation:

Cut the lam into pieces and cook into salted water for 30 minutes

Take roast pot and rub it with oil, flour, pepper and parsley.

Place lamb pieces and pour some water

Roast into oven 60 minutes on 200 C

Serve it on serving dish with sour cream and vegetable at will

This recipe goes well with red wine

Bon appetite

Main dish for 4 persons

600 gr. - 4 beef steaks

Salt, pepper, olive oil, oregano, garlic

50 ml white wine

Canned tomato sauce

Preparation:

Rub steaks with salt and pepper and fry them on both sides on olive oil. When they are cooked, add wine and leave it to cook until it dry

Make mixture of tomato sauce, some olive oil, chopped garlic, oregano, pepper and stew the mixture for 10 minutes

Serve beef steaks into sauce on serving dish with rice or some pasta

This recipe goes well with red wine

Bon appetite

Main dish for 4 persons

500 gr. beef steak

Vegetable spice, oil

4 spoons mustard

Preparation:

Cut the steak into 4 pieces

Rub them with vegetable spice and little mustard and leave them for 30 minutes

Fry the steaks on both sides for 5 minutes

Serve them on serving dish with mushrooms, fried potatoes and vegetable at will

This recipe goes well with red wine

Bon appetite