2 small (2 lb) mallards (or other wild) ducks,
1/2 t dried sage, crumbled
1/2 t thyme leaves, dried
1/2 t dried oregano, crumbled
1/4 t cayenne pepper
1 t paprika
1 t salt
1 t black pepper, freshly ground
1 T cooking oil
2 T butter, unsalted
1/4 lb Cajun peppered ham (or tasso), diced
1/4 lb Cajun sausage, diced
1 medium onion, coarsely minced
1 green bell pepper, finely diced
2 stalks celery, finely diced
1 bunch green onions, trimmed and chopped including crisp greens
Italian-style plum tomatoes
1 c duck or chicken stock
1/4 t dried sage, crumbled
1/2 t thyme, dried
1/2 t cayenne pepper
2 fresh bay leaves
1/2 t dried basil, crumbled
1/2 t Worcestershire sauce
salt, pepper, and hot pepper sauce, to taste, optional

15 habanero (or scotch bonnet) peppers, stemmed, seeded, and, minced
2 large white onions, minced
1 papaya, peeled and diced
1 mango, peeled, pitted and diced
2 T dijon mustard
1/2 t turmeric
1/2 t curry powder
3 c vinegar

1/4 c light-flavored vegetable oil
1 T olive oil
2 T cider vinegar
1/2 t sugar
6 cloves garlic, finely minced
1/2 t fresh ginger, minced
1/4 t dried hot chilies, crushed
1/4 t cumin, ground
1/8 t fenugreek, ground
1/8 t anise seed
1/4 t dry mustard

1 c canned or cooked chickpeas, drained and well rinsed
1 c peas, fresh or frozen
1 c yellow wax beans, fresh or frozen
4 green onions and tops, cut into 2" long slivers
1 medium red onion, sliced into rings and the rings halved
1/2 c fresh parsley, minced
1 T fresh coriander, minced
2 small fresh hot chilies, seeded and cut into thin rings
1 small lemon, cut into rings, seeded and rings, quartered
salt and black pepper, to taste

6 large boiled potatoes, cut into 1" pieces
1 red onion, cut into thin rings
1 green bell pepper, seeded and cut into thin strips
1 red bell pepper, seeded and cut into thin rings
2 small fresh hot chilies, cut into thin rings
2 long fresh mild chilies, seeded and cut into thin rings
1 t capers, drained
1/3 c fresh parsley, minced
2 stalks celery, trimmed and thinly sliced
Mayonnaise-Salsa Dressing
Black pepper
hot chilies

1 large green bell pepper, seeded and sliced into thin strips
1 large red bell pepper, seeded and sliced into thin strips
1 large yellow bell pepper, seeded and sliced into thin strips
2 long fresh mild chilies, seeded and cut into rings
3 small fresh hot chilies, seeded and cut into thin rings
1 red onion, cut into thin rings
4 oz peeled green chilies, diced
1/2 c lean ham, cooked and julienned
1/2 c Gruyere or Swiss cheese, julienned
--Pepper Salad Vinaigrette--
4 cloves garlic, crushed
1 small fresh hot chili, optional
1/3 c vegetable oil
1/4 c cider vinegar
1/8 t sugar
1/4 t dried mixed herbs, such as thyme, savory rosemary
3/4 t fresh dill
1/2 t Dijon mustard with mustard seed

1/3 c orange juice, frozen concentrate
1/2 c plain yogurt
1 t fresh ginger, finely grated
1 t curry powder
1/8 t cayenne pepper
1/8 t cinnamon, ground
1/8 t coriander, ground

10 radishes, trim ends and cut into 1/8" thick slices
3 oranges, peeled and cut into 1/4" thick slices
2 green onions, trimmed and cut into 1/8" thick slices
2 T lime juice
1/4 c cilantro, optional
1 T oil
1 t white wine vinegar
1/4 t kosher salt
6 romaine lettuce leaves

1 t dry mustard
1/4 c olive oil
6 cloves garlic, finely minced
1 t prepared horseradish or grated fresh horseradish, to taste
1/4 c red wine vinegar
1 t sugar
1 T fresh parsley, minced
1/2 t black pepper

1/3 c prepared mayonnaise
4 cloves garlic, crushed
1/3 c prepared mild (or hot) chunky salsa
1 T sweet pickle relish

1/2 head romaine lettuce
2 scallions
4 sprigs fresh cilantro
4 T vegetable oil
2 T jerk sauce
2 T brine from a jar of pickled banana peppers
1 pinch sugar
Salt and pepper