Get ready:

• 4 lb red potatoes, quartered
• 4 extra large eggs
• 1 1/2 cups mayonnaise
• 2 Tsp Dijon mustard
• 1 onion, minced
• 2 Tsp dried dill
• salt and black pepper to taste

Now let’s play:

Put quartered potatoes and eggs in a large sauce pan. Cover with salted water by one inch. Bring to broil and then let simmer for 5 minutes or till potatoes and eggs are cooked through. Drain the water, take out the eggs, transfer potatoes to a large vessel, and stir in minced onion immediately. Mix in the rest of the ingredients. Shell, chop, and stir in the eggs when cooled. Serve room temperature or chilled (about 8 servings).

After-play thoughts:

Stirring in the onion immediately into hot potatoes is to cook onion a little, so the taste of onion is more well-blended into the salad.

• 2 pork tenderloin
• 1 1/2 cups old fashion ricotta cheese
• 1 tsp salt
• 1/2 pepper
• 1 Tsp dried parsley
• 3/4 cup dried cranberry
• 1 lb ham, thinly sliced
• 1/2 tsp dried parsley
• 1/2 tsp dried theme
• 1/2 tsp dried rosemary
• 1 tsp salt
• 1/2 tsp pepper
• 2 Tsp Dijon mustard
• 1 tsp Worcestershire sauce
• olive oil

Now let’s play:

Butterfly pork tenderloin lengthwise. Mix ricotta cheese, salt, pepper, dried parsley, and dried cranberry together. Apply half of the mix onto the butterflied surface of each tenderloin. Set aside. Lay out the ham slices (overlap the slices a little bit), so they  form two wraps large enough to go around each tenderloin twice. Mix together the rest of the ingredients, other than olive oil, and spread half of the mix onto each “ham wrap”. Transfer two tenderloin onto each “ham wrap”, and wrap them up as wrapping burritos. Place wrapped tenderloin in a large buttered baking dish with seam side down. Drizzle some olive oil on the top, and bake in a 350F oven for 40 minutes. Cover with foil and let it cool for 30 minutes. Slice (1/2 inch wide) and serve immediately (about 6-8 servings).

After-play thoughts:

The amount of ham used may vary depends on how much you overlap the slices, as well as the shape and the thickness of the ham slices.

Get ready:

• 4 (8 oz) Atlantic wild salmon fillets
• 3 Tsp noodle soup base
• 1/2 Tsp Dijon mustard
• 1/2 tsp salt
• 1 tsp sugar
• 3 Tsp olive oil

Now let’s play:

Whisk Dijon mustard together with noodle soup base. Add salt and sugar, whisk together. Marinate salmon fillets in the mixed sauce for 30 minutes to 2 hours. Turn the heat to medium high, and heat up the oil. Pan sear the salmon fillets about 2 minutes on each side. Serve immediately (4 servings).

After-play thoughts:

Noodle soup base is kinda like light soy sauce but more much flavorful. You can find in many oriental markets, such as H Mart. If you can’t find it, you can use soy sauce for substitute.