As I said in the other thread I am the head chef of
this restaurant though I am leaving in a week. Infact I am posting from work right now (it is slow and I am bored, my cooks think I am doing "paperwork"). Let me see if I can find a couple of my favorite recipes...
Bison Chili
12 lbs Bison stew meat (1 pkg)
8 lg white onions
2 #10 can peeled whole tomato
10 red bell peppers
16 dried chipotle peppers
2 qt dry red beans
6 tbsp of ground coriander
13 tbsp of ground cumin
flour
salt/pepper
1.The night before, remove the rocks from the red beans, wash and soak overnight in cold water.
2. Rehydrate the chipotles in boiling water; remove the tops and puree the peppers in the blender with the rehydrating liquid.
3. Cook the beans in simmering water until soft, probably about an hour and a half, cool in the freezer.
4. Puree the cans of peeled tomatoes.
5. Julienne the onions and the red peppers, keep them separate.
6. In a rondeau, sweat off the onions in a little oil on a medium flame.
7. Salt and pepper the bison, then dredge it in flour.
8. Turn up the flame on the onions, add the bison to the pan and brown it.
9. When the bison is browned add the tomato puree, red peppers, chipotle puree, coriander and cumin; cover the pan and simmer for 3 hours or until the bison is tender.
10. Remove from heat, add cooked beans and salt and pepper to taste; cool and refrigerate.
Professionally I am most known for being good at making pasta from scratch. I've taught it to dozens of people. It is hard to make it from a recipe because so many factors change the recipe slightly - size of the eggs, humidity, the nuances of the flour (how it is milled, variety of grain, where in the world the grain is grown). I make it by feel but I came up with a recipe that is a good starting point:
Basic Pasta
4 Eggs
1 Tbsp Olive Oil
1 Tsp Salt
1½ + cups of All Purpose Flour
¾ + cups of Semolina Flour
1. Place eggs, olive oil and salt in a Robot Coupe and mix.
2. Add 1½ cups of All Purpose Flour and ¾ cups of semolina to Robot Coupe.
3. Mix until it forms a dough ball.
4. Add a little bit more Semolina and All Purpose flour until the dough ball breaks up into tiny pieces.
5. If too much flour is added and the dough becomes too dry add a little bit of water and work it into the mix until a dough ball forms again. Then add flour and semolina flour in a 2/3 to 1/3 ratio until it becomes smallish pieces again.
6. Form the pasta into loaves and immediately wrap in plastic.
)
When I'm off in Birmingham, I mostly live on pasta with vegetables and whatever else I can be bothered to make to go with it, and stir-fried this and that as a vaguely Chinese meal. Anyway, we didn't exactly buy that pheasant, as such 
that looks good
