Beef: Filet Mignon, medium-rare, smothered with mushrooms sauteed in butter, fresh garlic and a dash of cognac.

Pork: grilled, baisted with olive oil, sprinkled with garlic and red chili powder. I also enjoy Japanese Tonkatsu very much (with Tonkatsu sauce, obviously).

Fish: seared lightly. A wide variety of of topicals depending on the type of fish. Lemon is a favorite.

Chicken: Good ol' southern fried. Dark meat is my fave.

Turkey: traditional Thanksgiving style with gravy and stuffing.

Sausage: just about any kind, the spicier the better.

Shrimp tempura with tempura sauce or scampi in olive oil and garlic.

Steamed scallops with butter and lemon.

Steamed clams in a garlic-butter-wine sauce.

Pheasant: as served at Saint Orre's Inn in Gualala, on the northern California coast, south of Mendocino near Fort Ross.

Rabbit: as served at Saint Orre's Inn.

Quail: as served at Saint Orre's Inn.

St. Orre's is a famous 5-star restaurant in a pristine coastal location. I highly recommend both the restaurant and the inn (actually, we usually stay in one of the private luxurious cabins surrounding the onion-domed, Russian-style inn; Treehouse is my fave).