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Watermelon ChowChow Salad 1 small watermelon, washed 1 green tomato, diced 1 red or orange bell pepper, diced 1 cup apple cider vinegar 3/4 cup sugar 1 teaspoon allspice berries 1 pod star anise Kosher salt 8 ounces green beans and/or wax beans, trimmed 2 15-ounce cans black-eyed peas, drained and rinsed 1 jalapeno pepper, thinly sliced (remove seeds for less heat) 1/3 cup extra-virgin olive oil Freshly ground pepper Instructions: Make the pickled watermelon: Quarter the watermelon, then use a paring knife to remove most of the fruit, leaving about 1/4 inch of fruit on the rind. (Reserve the fruit for another use.) Trim the outside skin from the rind and discard. Cut the rind into 1/2-inch pieces; combine with the tomato and bell pepper in a bowl. Combine 1 cup water, the vinegar, sugar, allspice, star anise and 4 teaspoons salt in a medium saucepan. Bring to a boil, stirring to dissolve the sugar, then pour over the watermelon rind mixture. Let cool to room temperature, then cover and refrigerate at least 4 hours and up to 1 week. Make the salad: Bring a saucepan of salted water to a boil. Add the beans and cook until crisp-tender, about 5 minutes. Drain and transfer to a bowl of ice water to cool. Drain, pat dry and cut into 2-inch pieces. Using a slotted spoon, transfer 4 cups of the pickled watermelon mixture to a large bowl. Add the beans, black-eyed peas, jalapeno and olive oil; season with salt and pepper and toss. Cover and refrigerate at least 1 hour before serving.

Turtle Stew 1 pound snapper turtle, cleaned, rinsed and medium diced 1/4 cup all-purpose flour 1/4 cup butter 1/4 cup red wine 1/3 cup chopped celery 1/3 cup chopped onion 1/3 cup chopped carrot 2 tablespoons minced garlic 1 quart beef stock 1/2 cup water, plus 2 tablespoons, divided 1 teaspoon Worcestershire 3 tablespoons cornstarch 1 teaspoon paprika 1/2 teaspoon allspice 1 teaspoon freshly minced parsley leaves 2 teaspoons ground nutmeg 1 teaspoon ground ginger 1/3 cup tomato paste 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground white pepper 1/3 cup sherry, for garnish Instructions: Dredge the turtle in flour. In a large, heavy-bottomed saucepot over high heat, melt the butter and brown the turtle pieces, about 10 to 12 minutes. Remove the turtle from pan and allow to cool enough to handle. Deglaze the pan with red wine, scraping the bits from the bottom and sides. Add the celery, onion, carrots to the pot. Stir in the beef stock, 1/2 cup water, and Worcestershire and continue to cook over medium-high heat. In small bowl whisk together the cornstarch, paprika, allspice, parsley, nutmeg, ginger, tomato paste, salt and pepper and 2 tablespoons water. Add to the vegetable mixture. Once the turtle has cooled, put meat in cheesecloth, and tie closed with butcher's twine and add to the pot. The turtle needs to be in cheesecloth so that it can be extracted from the stew before pureeing. Continue to cook over medium-high heat until the mixture boils, then reduce the heat to low and simmer for 2 hours. After 2 hours, remove the turtle in the cheesecloth and strain vegetables from stock. Transfer cooked vegetables to a food processor and process until a chunky paste is achieved. Remove the turtle from cheesecloth and return the meat to saucepan with reserved liquid and pureed vegetables. Cook over medium heat until desired thickness is achieved, about 20 minutes. Ladle into serving bowls and finish with a little sherry in each bowl before serving.

Corn Star Raviolis in Sweet Basil Cream Sauce 2 ears Fresh sweet corn, shucked and removed from the cob 3 tablespoons Red bell pepper, minced 3 tablespoons sweet onion, diced 10 each Fresh basil leaves, chiffonade Freshly cracked pepper 5 tablespoons unsalted butter 1 1/2 cups heavy cream 1 pinch nutmeg, ground 6 ounces ricotta cheese, room temp 6 ounces cream cheese, room temp 1 package wonton wrappers 2 egg yolks, beaten 3 tablespoons Parmesan, grated Instructions: Special equipment: cookie cutter (3-inch) Melt butter in saute pan, add in corn, red bell pepper and onion. Let saute until onion is translucent and corn has released some of it's sugars. Add in 1/2 of the basil leaves and a couple of twists of black pepper. Add in 1/4 cup heavy cream and reduce by half. Set aside to cool. When cool, smash up a bit with a fork, stir in ricotta and cream cheese. Place wonton wrappers down (three at a time works) and in the center of each, place 1 1/2 t filling. Brush exposed wrapper with egg yolk, carefully place a second wrapper on top and carefully seal edges, making sure to get out any air bubbles. Cut with star cutter, work fingers around edges to make sure seal is tight. Set aside on floured baking sheet and continue to assemble. When finished, boil water and gently add raviolis a few at a time, cooking for 2 minutes or until they float. Carefully remove and drain. For Sauce: In clean saute pan, melt remaining 4 tablespoons butter, when melted, add in remaining basil, saute until crisp and butter is just very lightly browning. Add in remaining cream and reduce to thickened. Salt and pepper to taste, serve over raviolis immediately. Garnish with Parmesan.

Floppy Flowers Floppy Flowers Instructions: Floppy Flowers

Grilled Spice Rubbed Shrimp \Nicoise\ Salad 1/4 cup white wine vinegar 1 clove garlic, finely chopped 1 tablespoon anchovy paste Salt and freshly ground black pepper Salt and freshly ground black pepper 1/2 cup extra-virgin olive oil 1/4 pound fresh wax beans 1/4 pound fresh green beans 1 pound fingerling potatoes Kosher salt Olive oil Red and yellow sweet 100 tomatoes or cherry tomatoes, halved 1 medium red onion, thinly sliced Fresh basil and flat leaf parsley leaves, coarsely chopped 2 tablespoons fennel seeds, toasted and ground 2 teaspoons mustard seeds, toasted and ground 2 teaspoons coriander seeds, toasted and ground 2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 1 pound large (21 to 24 ) shrimp, shelled and deveined Olive oil Instructions: Whisk together vinegar, garlic and anchovy paste and season with salt and pepper. Slowly whisk in the olive oil and set aside. Prepare a large bowl with ice water and set aside. Bring a medium pot of cold water to a boil then season with a tablespoon of salt. Add the beans and cook for approximately 3 to 4 minutes or until just crisp tender. Drain and immediately plunge into the ice water to stop the cooking. Let sit in the ice water for a few minutes, and then drain well. Place potatoes in a medium saucepan, cover with cold water, season with 1 tablespoon of salt and cook until almost cooked through (a knife or skewer inserted into the center goes in with a little resistance). Drain well and place on a baking sheet to cool slightly. Once cool enough to handle, slice potatoes lengthwise, brush with olive oil and season with salt and pepper. Place on the grill, cut side down and cook until golden brown, about 2 to 3 minutes, turn over and grill until just cooked through, about 1 to 2 minutes longer. Place cooked beans, grilled potatoes, tomatoes, onions, basil and parsley in a large bowl, add the vinaigrette and gently toss to combine, season with salt and pepper. Cover and let sit at room temperature while you prepare the shrimp. Heat the grill to high. Combine the fennel, mustard, coriander, salt and pepper in a bowl. Place shrimp in a large bowl and toss with the spice rub until evenly coated. Place the shrimp on the grates of the grill in an even layer and grill until golden brown and slightly charred, 1 1/2 to 2 minutes. Turn the shrimp over and continue grilling until just cooked through, 45 seconds to 1 minute longer. Remove the shrimp to a platter. Arrange the vegetables on 4 large plates and top each salad with 5 to 6 shrimp.

Cajun Brined Turkey-Two Ways 1/2 cup Spanish paprika 1/4 cup New Mexican chile powder 1 tablespoon garlic powder 1 tablespoon onion powder 1 tablespoon dried oregano 1 tablespoon dried thyme 1 1/2 teaspoons chile de arbol 1/4 to 1/2 teaspoon cayenne powder 1 1/2 cups kosher salt 1/4 cup light brown sugar 4 whole cloves garlic 2 fresh bay leaves 1 large Spanish onion, quartered One 12-pound fresh turkey 1/4 cup canola oil Instructions: Two days before cooking: Combine the Spanish paprika, New Mexican chile powder, garlic powder, onion powder, oregano, thyme, chile de arbol and cayenne in a small bowl. Remove 1/4 cup for another use, such as the Eggplant Casserole with Red Pepper Pesto and Cajun Breadcrumbs. Dissolve the salt and sugar in 2 gallons cold water in a large (at least 16-quart) stockpot or a clean bucket. Whisk in half of the remaining spice rub, the garlic, bay leaves and onion. Add the turkey, cover and refrigerate or set in a very cold place (that stays somewhere between 32 to 40 degrees F) for at least 12 hours and up to 24 hours. Rinse well under cold water and pat dry to remove the salt. Let air-dry in the refrigerator for 24 hours. In The Big Green Egg: Light a large chimney filled with charcoal briquettes (about 5 quarts) and allow to burn until all the charcoal is covered with a layer of fine gray ash. Empty the coals into the grill. Top with some of the soaked wood chips if using. Put in the ceramic plate, then the grill rack. Put the cover on and let the grate heat up. Brush the turkey with oil and rub the entire turkey (including the cavity) with the remaining spice rub. Tie the legs together. Adjust the grill vents to get and maintain an internal temperature of 350 degrees F. Roast the turkey for 2 hours to 2 hours and 15 minutes, until a meat thermometer inserted in the thigh reads 165 degrees F. Remove from the grill, tent with foil and let rest for 30 minutes before carving. In the Caja China: Prepare the charcoal briquettes according to the instructions that come with the box. Put the roasting pan with its rack (comes with the box) inside, and put the turkey breast-side down on the rack. Put on the top and fill with charcoal. After 30 minutes, flip the turkey breast-side up and continue cooking for about 1 more hour, until a meat thermometer inserted in the thigh reads 165 degrees F. Add charcoal as necessary according to the box instructions. Remove from the box, tent with foil and let rest for 30 minutes before carving.

Baked Artichoke Dip Olive oil nonstick cooking spray, Pam® 2/3 cup fat-free Caesar salad dressing, Girard's® 1/3 cup light mayonnaise, Best Foods®/Hellmann's® 1/3 cup fat-free sour cream, Knudsen® 1/3 cup grated Parmesan cheese, DiGiorno® 2 cans (15 ounces each) artichoke quarters in water, drained and chopped, Maria® 1 can (14.5-ounce) organic diced tomatoes with basil and garlic, drained, Muir Glen® 5 ounces low-fat Swiss cheese, shredded, Alpine Lace® 1/2 teaspoon hot pepper sauce, Tabasco® Baked tortilla chips and/or vegetable dippers Instructions: 1. Preheat oven to 350 degrees F. Coat a 1-quart baking dish with cooking spray; set aside. 2. In a medium bowl, combine all remaining ingredients except tortilla chips and vegetable dippers. 3. Transfer mixture to baking dish. Bake for 40 to 45 minutes or until set and top is golden brown. 4. Serve warm with tortilla chips and/or vegetable dippers.

Kentucky Hot Browns 4 tablespoons unsalted soft butter Salt and freshly ground black pepper 2 tablespoons unsalted butter 2 tablespoons all-purpose flour 2 1/2 cups whole milk 2 cups grated sharp white Cheddar 1/4 cup grated Parmesan Pinch freshly ground nutmeg Salt and freshly ground black pepper 4 large eggs 1/4 cup milk Salt 8 (1/2-inch) thick slices good day old white bread (recommended: Pullman or Pain de mie) 4 tablespoons butter 4 tablespoons vegetable oil Egg battered bread Roasted turkey breast, sliced into 1/4-inch thick slices 3 ripe beefsteak tomatoes, cut into 1/2-inch thick slices and griddled until slightly charred and just cooked through 1 1/2 cups grated sharp white Cheddar 1/2 cup freshly grated Parmesan 16 thick slices slab bacon, cooked until crisp Finely chopped fresh chives Finely chopped fresh flat-leaf parsley Instructions: Preheat oven to 425 degrees F. Rub entire breast with butter and season with salt and pepper. Place in a small roasting pan and roast for 15 minutes. Reduce the heat to 350 degrees F and continue roasting until an instant-read thermometer inserted into the center registers 155 degrees F, about 1 to 1 1/2 hours. Remove from the oven, loosely tent with foil and let rest 10 minutes before slicing. Melt butter over medium heat in a medium saucepan. Whisk in the flour and cook for 1 minute. Whisk in the milk, bring to a boil and cook, whisking constantly, until thickened and the flour has cooked out, about 4 to 5 minutes. Whisk in cheese and cook until the cheese has melted. Season with nutmeg and salt and pepper, to taste. Whisk together the eggs, milk and salt in a medium bowl. Dip each slice of bread in the mixture and let sit about 30 seconds, or until completely soaked through. Heat 2 tablespoons of butter and 2 tablespoons of oil in a large nonstick saute pan over medium-high heat. Cook 4 slices of the bread at a time until golden brown on both sides. Remove and place on a baking sheet. Repeat with the remaining bread. For assembly: Preheat broiler. Place the egg bread on a baking sheet, place under the broiler and heat on both sides for 20 seconds just to warm through. Top each slice of bread with 2 to 3 slices of turkey and 2 slices of tomato, ladle sauce over the top and divide the cheddar cheese and Parmesan over the top of each slice. Place under the broiler and cook until bubbly and the top is golden brown. Remove from the oven, top each slice with 2 slices of bacon and sprinkle each slice with chives and parsley.

Millie's Tzimmes 3 large carrots, peeled and chopped 3 medium onions, peeled and chopped 2 pounds sweet potatoes, peeled and thinly sliced 2 pounds yams, peeled and thinly sliced 1 cup (4 ounces) dried apple rings, cut in quarters 1 1/2 cups (8 ounces) pitted prunes 1 cup (4 ounces) dried pears, coarsely chopped 1 cup (4 ounces) dried apricots, cut in half if large 1 cup (4 ounces) dried sweet cherries 3/4 cup (3 ounces) dried sour cherries 1 cup packed dark brown sugar 2 teaspoons ground cinnamon 2 cups orange juice 2 cups white wine (sweet or dry) Instructions: Place the carrots, onions, sweet potatoes, yams, dried apples, prunes, dried pears, dried apricots, and dried sweet and sour cherries in the insert of a 5 1/2 to 6 quart slow cooker. Stir to mix. Sprinkle the brown sugar and cinnamon on top. Pour in the orange juice and wine and add enough water to cover. Cover and cook on HIGH for 10 to 11 hours, or until the vegetables are very soft. Serve hot or at room temperature.

Salsa Rice with Black Beans and Corn 1 cup rice, regular or instant 1/2 (14-ounce) can black beans, drained 1/2 cup prepared salsa 1/2 cup frozen corn, thawed 2 tablespoons chopped fresh cilantro leaves Salt and freshly ground black pepper Instructions: In a medium sauce pot, cook rice according to package instructions. When the rice is half way cooked, add black beans, salsa, and cook about 10 minutes for regular rice and 3 minutes for instant rice .Continue cooking rice. Remove the pot, using a spoon, stir in chopped cilantro and season, to taste, with salt and black pepper.

Potato Bread 1 baking potato, peeled and cut into large chunks, or 1 cup leftover mashed potatoes 1 cup milk 1 1/2 tablespoons lard 1 1/2 tablespoons unsalted butter 1 1/2 teaspoons salt 1 tablespoon granulated sugar 1 tablespoon dry yeast 1/3 cup warm water 5 cups bread flour Instructions: Boil potato until soft. Drain and reserve cooking liquid. Press the potato through a food mill. Scald milk and combine with 1/2 cup reserved cooking liquid. Combine liquids and potato with lard, butter, salt, and sugar in small bowl. Set aside to cool to room temperature. Meanwhile, combine yeast and warm water, and set aside until foamy. When potato mixture has cooled, add yeast mixture. Add flour and knead with a dough hook, on an electric mixer, until smooth and glossy, about 7 minutes. Transfer to a buttered bowl, cover with plastic wrap, and set aside in warm place to rise about 1/2 hour. Punch dough down and briefly knead. Butter a 9 by 5 by 3-inch loaf pan. Place dough in pan, cover with plastic, and let rise until doubled, about 45 minutes. Preheat oven to 350 degrees F. Bake 30 minutes, until bread sounds hollow when tapped.

Papaya with Raspberries 1 papaya, cut in 1/2, seeded 1 pint raspberries, washed 1 lime, juiced Instructions: Place papaya half on a plate. Fill the papaya half with raspberries. Squeeze a half of a lime on top. Serve immediately.

Seaweed Salad 2 to 3 varieties of dried seaweed Sugar Rice wine vinegar Sesame oil Sesame seeds Instructions: Combine vinegar and oil to marinate seaweed.

Charred Carrots with Black Mole 2 cloves garlic, skin on, crushed 2 tomatillos, cut in half 2 medium tomatoes, cut in half 1 white onion, cut in half 1 ripe plantain, peeled and halved lengthwise 2 dried guajillo chiles 2 medium pasilla chiles 1 ancho chile 1 small dried chipotle morita chile 1/4 cup almonds 1/3 cup sesame seeds, plus more for garnish 2 tablespoons raisins 1/2 teaspoon dried Mexican oregano 1/4 teaspoon ground Mexican cinnamon 1/8 teaspoon ground cloves 4 tablespoons lard 1/4 cup finely chopped Mexican chocolate 1/4 cup kosher salt 12 to 15 large carrots, split in half lengthwise Freshly ground black pepper Chopped fresh cilantro, for garnish Lime juice, for garnish Instructions: For the mole: Preheat the oven to 400 degrees F. Place the garlic, tomatillos, tomatoes, onion and plantain on a sheet pan cut-side up and roast until soft, about 10 minutes. Meanwhile, tear or cut the guajillo, pasilla, ancho and chipotle chiles in half, then remove the seeds and stems and discard. Bring a medium saucepan filled two-thirds of the way with water to a boil. Add the chiles and boil for 5 minutes (see Cook's Note). Turn off the heat and let the chiles steep for an additional 10 minutes. Toast the almonds, sesame seeds, raisins, oregano, cinnamon and cloves in a medium skillet over medium heat until fragrant, 3 to 4 minutes. Add the lard to deglaze the skillet. Blend the vegetables, chiles and 2 to 3 tablespoons of their soaking liquid and toasted nut and spice mixture in a blender until smooth. (Reserve the rest of the chile soaking liquid as needed to thin the mole if it's too thick.) Remove the puree from the blender and place in a medium saucepan. Add the chocolate and slowly warm, whisking, until melted. For the carrots: Bring 3 quarts water and the salt to a boil in a large pot. Blanch the carrots by dropping in the boiling salted water, then cook until the water comes back up to a boil and remove the carrots to a large bowl. Add some of the mole to coat. Sear the carrots in a large cast-iron skillet on all sides until softened throughout, about 10 minutes. Serve with additional mole, black pepper, cilantro, lime juice and sesame seeds.

Lobster and Finnan Haddie Chowder with Vermont Common Crackers 3 to 4 pound butterflied smoked bone in haddock 2 tablespoons whole black peppercorns 2 sprigs thyme 4 sprigs parsley 1 small onion 1/4 cup celery leaves 2 cups fish stock 1 cup heavy cream, plus 2 cups 1/2 cup milk 6 (1 pound) culls (lobsters with only 1 claw) 1 medium onion, large dice 4 tablespoons butter, plus 5 tablespoons 4 red bliss potatoes Salt and ground black pepper Chopped parsley, for garnish Vermont Common Crackers Instructions: Place the smoked haddock in a pan a little large than the fish itself. Sprinkle with peppercorns, thyme, parsley, the small onion, and celery leaves. Pour in the stock. Add 1 cup heavy cream and milk. Cover pan with aluminum foil and place pan in a 350 degree F oven for 15 minutes or until the fish is barely heated through, turning opaque. Remove from oven. Let cool. Flake the fish into big pieces, making sure there are no bones or whole peppercorns lurking in crevices. Blanch 6 (1 pound) culls in boiling salted water for 5 to 6 minutes. Refresh in cold water to stop cooking. Take meat from the shells leaving big chunks. In a 3-quart stainless saucepan, place 4 of the lobster bodies over medium heat with 2 tablespoons butter. Saute until barely colored, then add 2 cups heavy cream and simmer slowly until reduced by 1/3. Use any of the smoked haddock scraps, bones, etc., when reducing the cream. This will give additional flavor to the soup. The lobster cream should have a lobster-smoked haddock flavor. Add the stock cream from poaching the smoked haddock. Strain, you should have approximately 3 to 3 1/2 cups soup base. To finish soup, saute 1 medium size onion in 4 tablespoons of butter. Add 4 red bliss potatoes cut into chunks leaving skins on. Pour over the soup base and simmer until the potatoes are \just done\, not overcooked and mushy. Season with salt and freshly ground black pepper. In saute pan over medium heat, saute lobster meat, in big chunks in 2 to 3 tablespoons of butter. Add to the soup with the finnan haddie, taste for any additional salt and pepper. Adjust the amount of liquid by adding milk or cream. Bring just to a boil, heating the fish and lobster through. Ladle into hot soup bowls. Place a little slice of whole butter to melt on top and plenty of finely chopped parsley for garnish. Serve with toasted and buttered split Vermont common Crackers. If you can not find the crackers use Old Fashioned Cream Biscuits or hot bread.

Grilled Beef Rolls 1 cup soy sauce 1/2 cup light brown sugar, packed 2 pounds beef tenderloin, trimmed Freshly ground pepper 4 scallions, whites cut into rings, green tops cut into 3-inch lengths and sliced length-wise 3 bell peppers, 1 each red, green, and yellow, seeded, cut into matchsticks Olive oil Instructions: Whisk together soy sauce, and brown sugar in a small bowl until sugar is dissolved. Set aside. Cut beef crosswise into 1/4-inch-thick slices. Flatten each piece of beef, with a meat pounder, until it is 1/8-inch-thick. Don't over flatten. Transfer slices to a large plate. Dip a slice of beef into soy mixture and place on a clean surface. Season with pepper. Put 2 pieces of scallion green and 1 piece of each pepper across the width of beef. The vegetables should extend over both edges. Roll up lengthwise and skewer near the edges with 2 toothpicks. Set aside. Repeat with remaining beef and vegetables. Brush a grill pan with oil and heat until hot, or heat oven broiler. Grill or broil the rolls, brushing with the sauce and turning until the meat is medium rare, 2 to 4 minutes. Cut each roll in half. In a small saucepan bring remaining sauce to a boil for 3 to 5 minutes. Pour into a small bowl, add scallion rings, serve on the side.

Brined Pork Chops with Apple Hash Juice of 1 lemon Juice of 1 lime Juice of 1 orange 1/4 cup fresh fennel sprigs 2 tablespoons kosher or sea salt Six 8 to 10-ounce bone-in pork chops 2 tablespoons grapeseed oil 2 tablespoons grapeseed oil 2 cups thin-sliced Yukon potatoes 1 cup thin-sliced red onion 1 teaspoon sea salt 1 teaspoon white pepper 2 cups thin-sliced apple, such as Granny Smith or Gala 1 teaspoon hot sauce, such as Tabasco Instructions: For the brine: Blend 8 cups water, the fruit juices, fennel and salt in a large saucepan over medium heat. Simmer for 20 minutes. After heating, remove the brine from the heat, allow to cool. Add the chops and allow to brine for 3 hours and up to 24 hours under refrigeration. (The longer the chops are brined the more salt and fruit flavor will be absorbed.) For the pork: In large saute pan over high heat, add the oil, allow to warm until on the verge of smoking and then add 3 chops to the pan. Reduce the heat and cook for 6 to 7 minutes per side, this should yield a golden brown chop. Repeat the process with the remaining 3 chops. Hold warm until serving For the hash: Return the same pan to medium-high heat and add the oil and the potatoes. Stir the potatoes until softened and browned on the edges, this will take 6 to 8 minutes. Once the potatoes are cooked, add the onions, season with the salt and pepper and continue to cook until the onions have softened, 3 to 4 minutes. Finally, reduce the heat to medium, add the apples and finish cooking for a final 4 minutes. Once cooked, remove from the heat and serve with hot sauce if desired.

Bacon Wrapped Meatloaves 2 slices rye bread, tough crusts removed, bread crumbled (about 1 cup) 1/3 cup milk 1 large egg, beaten 1/2 medium onion, finely chopped (about 1/2 cup) 1/4 cup chopped fresh Italian parsley 1 teaspoon dry mustard 1/2 teaspoon ground caraway 1/2 teaspoon ground coriander 12 ounces ground beef (90/10) 8 ounces ground pork Kosher salt and freshly ground black pepper 2 tablespoons ketchup 2 tablespoons steak sauce 1 tablespoon Dijon mustard 1 tablespoon light brown sugar 6 slices center cut bacon Instructions: Preheat the oven to 400 degrees F. Put the bread in a large bowl and pour the milk over. Let soak a few minutes, then squeeze through your fingers to combine. Add the egg, onion, parsley, dry mustard, caraway and coriander and mix well. Add the ground beef, ground pork, 1 1/4 teaspoons salt and several grinds of pepper. Mix well with your hands to combine. In a small bowl, stir together the ketchup, steak sauce, mustard and brown sugar. Divide the mixture into 6 equal portions and form into balls. Wrap each ball with 1 strip of bacon. Place, without touching, on a rimmed baking sheet or in a large braiser. Brush with a light coating of the glaze. Bake until the fat from the bacon has rendered, about 20 minutes. Increase the oven temperature to 425 degrees F. Brush the meatloaves with the remaining glaze. Continue to bake until the meatloaves are cooked through, the bacon is crisp and the glaze is shiny, 15 to 20 minutes more. Remove to a platter or plates to serve, leaving the drippings behind. (Save drippings for the Cheesy Mashed Potatoes & Gravy.)

Cheese-Stuffed Dates with Prosciutto 1/4 cup (2 ounces) goat cheese, at room temperature 1/4 cup (2 ounces) mascarpone cheese, a room temperature 1/4 cup finely chopped fresh basil leaves Kosher salt and freshly ground black pepper 16 Medjool dates (12 ounces), pitted 8 thin slices prosciutto, halved lengthwise Instructions: In a small bowl, mix together the cheeses and basil and season with salt and pepper, to taste. Gently pull the dates apart and stuff with about 1/2 teaspoon of the cheese mixture. Close the dates around the filling. Wrap a piece of prosciutto around each date and secure with a toothpick. Arrange the stuffed dates on a platter and serve.

Crab Meat Enchiladas 3 1/2 oz. jack cheese (shredded) 1/2 cup of Mexican cream (if not available, sour cream with some heavy cream added may be used) 12 corn tortillas (or flour if desired) 3 1/2 oz. cheddar cheese (shredded) 1/2 cup of onion (1/4 inch dice) 3 tablespoons cilantro (chop) Guacamole: 1/4 cup of onion (chop 1/4 inch dice) 1/2 cup of tomatoes (chopped 1/4 inch dice) 2 whole large avocados (pitted and mashed) 1/2 cup of HERDEZ(R) salsa verde 1 1/2 tablespoons lime juice 1 1/2 cups Shredded crab or imitation crab 4 oz of dried red peppers 3 cups of water 1 1/2 teaspoon of salt 2 cloves of garlic 2 cups HERDEZ® Salsa Casera medium 4 Tablespoons of grapeseed oil Instructions: Preheat oven to 350 degrees F. Heat water on stove at medium temperature, add red peppers. Boil until peppers soften (about 7-10 minutes). While red peppers soften, chop onion, cilantro and mix together. Mix the two cheeses together in a bowl. When red peppers soften, transfer them into blender. Add 2 cups of the same boiled water, salt, and garlic to blender. Blend for 2-3 minutes. Using a bowl and a strainer, strain this mixture to remove seeds and remaining skin. Add 1 cup of HERDEZ® Salsa Casera to mixture. Mix well. Add grapeseed oil to skillet and heat. Soften tortillas in grapeseed oil for 10-20 sec. Set on paper towel until all tortillas are done. Dip tortillas into red sauce and lay on flat surface, add crab and roll. Place rolled tortillas into a 9 x 13 pan. Use remaining red sauce to cover rolled tortillas. Pour 1/2 cup of remaining HERDEZ® salsa over mixture. Sprinkle cheese over the salsa. Pour remaining 1/2 cups of HERDEZ® salsa over cheese. Bake for 25-30 minutes. Remove from oven. Sprinkle the onion and cilantro mixture over the cheese. Drizzle the Mexican cream over mixture. Serves 4 Guacamole: Mix together mashed avocado, diced onions, diced tomatoes, lime juice and HERDEZ® Salsa Verde. Serve.

Rum-Lime Punch 1/2 cup simple syrup (equal amounts of sugar and water boiled until sugar dissolves) 1 cup dark rum 3/4 cup fresh lime juice 5 tablespoons grenadine 1/4 teaspoon bitters Pinch ground nutmeg Ice cubes Lime slices Instructions: Mix all punch ingredients together. Serve over ice, garnish with lime slice.

Almost-Famous Breadsticks 1 package active dry yeast 4 1/4 cups all-purpose flour, plus more for dusting 2 tablespoons unsalted butter, softened 2 tablespoons sugar 1 tablespoon fine salt 3 tablespoons unsalted butter, melted 1/2 teaspoon kosher salt 1/8 to 1/4 teaspoon garlic powder Pinch of dried oregano Instructions: Make the dough: Place 1/4 cup warm water in the bowl of a mixer; sprinkle in the yeast and set aside until foamy, about 5 minutes. Add the flour, butter, sugar, fine salt and 1 1/4 cups plus 2 tablespoons warm water; mix with the paddle attachment until a slightly sticky dough forms, 5 minutes. Knead the dough by hand on a floured surface until very smooth and soft, 3 minutes. Roll into a 2-foot-long log; cut into 16 1 1/2-inch-long pieces. Knead each piece slightly and shape into a 7-inch-long breadstick; arrange 2 inches apart on a parchment-lined baking sheet. Cover with a cloth; let rise in a warm spot until almost doubled, about 45 minutes. Preheat the oven to 400 degrees F. Make the topping: Brush the breadsticks with 1 1/2 tablespoons of the butter and sprinkle with 1/4 teaspoon kosher salt. Bake until lightly golden, about 15 minutes. Meanwhile, combine the remaining 1/4 teaspoon salt with the garlic powder and oregano. Brush the warm breadsticks with the remaining 1 1/2 tablespoons melted butter and sprinkle with the flavored salt.

Sauteed Quail Salad 2 egg yolks* 1 cup white wine 2 bunches cilantro, blanched 4 to 5 cloves garlic, minced 1/4 rice wine vinegar 4 scallions, minced 2 teaspoons sugar Salt and pepper 1 1/2 cups extra-virgin olive oil 3 cloves garlic, minced 2 tablespoons chopped thyme 1/2 cup balsamic vinegar 1/4 cup white wine Salt and pepper 4 quails 2 tablespoons butter 2 tablespoons oil 1 head romaine lettuce, cleaned and cut into bite-sized pieces 2 handfuls spring mix 1 tomato, diced 1 onion, julienned 1 tablespoon chopped cilantro leaves 4 to 5 scallions, sliced, for garnish Instructions: To make dressing, combine all ingredients in a blender, except for the oil. Blend until well combined. With the blender on low speed, drizzle 1 1/2 cups extra-virgin olive oil into blender. Chill. Combine all of the quail marinade ingredients except oil and butter. Add the quail and marinate for at least 3 hours in the refrigerator. Remove the quail from the marinade and saute in olive oil and butter. Cook for 2 to 4 minutes on each side. They will turn a golden dark oak color. Combine the lettuce, spring mix, tomato, onion, and cilantro in a large bowl. Dress the salad with dressing. Divide salad onto 4 salad plates. Cut the quail in 1/2 and place at the base of the salad. Garnish with chives or scallions and serve.

Tray Baked Pork Chops with Herbey Potatoes, Parsnips and Pears 4 medium to large parsnips 1 1/2 pounds potatoes, scrubbed and sliced 4 pears, firm Extra virgin olive oil Handful fresh thyme 8 to 10 cloves garlic, skins left on Salt and freshly ground black pepper 1 lemon, zested 4 pork chops Instructions: Preheat the oven to 425 degrees F. Place a large tray in the oven to heat while you prepare your vegetables. Wash and slice the parsnips into quarters lengthwise then slice the scrubbed potatoes into 1/2-inch thick pieces and wash and slice into quarters lengthwise and add to the roasting tray. Dry them with kitchen paper, then place the parsnips, pears, and potatoes in a bowl and coat lightly with olive oil. Add some chopped or pounded thyme, all the garlic cloves, salt and pepper. Then place in the hot tray to cook in the oven for 5 minutes. While the vegetables are in the oven, rub some thyme, lemon zest and seasoning onto the chops. Then place them in the tray with the parsnips and potatoes and add the pears. Cook for around 30 minutes until the meat is tender and the vegetables are golden.

Egg Creams 2 1/2 ounces whole milk 8 ounces seltzer 1-ounce chocolate syrup (recommended: Fox's U-Bet) Instructions: The milk needs to be very cold so place it in the freezer to chill about 15 minutes before using. Drizzle the chocolate syrup into a glass. Pour the milk into the glass and fill with seltzer. A siphon bottle for dispensing seltzer works best. If a siphon bottle is not available, add seltzer to milk while stirring with a long narrow spoon rapidly, slowing as the glass fills. This action to the seltzer will create the foam \head\ you need for a great egg cream. Chefs Note: The glass is a KEY part to the \ideal\ Egg Cream. Utilize a SODA glass (like a Coca-Cola glass) that is narrow on the bottom and flares out on the top.

Jan Birnbaum's New Orleans-Style Babyback Beer Ribs 4 tablespoons kosher salt 2 tablespoons paprika 2 tablespoons chili powder 1 tablespoon toasted and ground cumin 1 tablespoon toasted and ground coriander 1/2 teaspoon ground cinnamon 1 teaspoon grated lime zest 1 tablespoon crumbled achiote 3 racks baby back pork ribs (about 5 pounds) 1 quart chicken stock 64 ounces beer 3 bay leaves 1/4 cup extra-virgin olive oil 4 poblano chiles, seeded and chopped 3 medium onions, roughly cut 2 tablespoons minced garlic 3 carrots, roughly chopped 2 sliced and seeded jalapeno chile peppers Two 20-ounce cans Roma tomatoes 3/4 cups molasses 1 cup honey One 2-ounce can chipotle chiles in adobo sauce 1 orange, peeled with pith removed Salt and freshly ground black pepper 3/4 cup red wine vinegar 3/4 cup lime juice Instructions: Spice Rub Mix: Mix together all ingredients. Ribs: Preheat gas grill on low for 1/2 hour. If using charcoal, let the coals burn to embers, also about 1/2 hour after lighting. Cut the rib racks in half horizontally along the bone. Season the ribs with a 1/2 of the spice rub mix. In a large roasting pan, add chicken stock, beer, and the bay leaves. Lower the ribs into the liquid. Bring up to a simmer and poach the ribs for 15 minutes. Take the ribs out of the liquid and season them with the other 1/2 of the spice rub on both sides. While re-spicing the ribs, bring the liquid up to a boil over low heat to reduce. Take the ribs outside to the grill. The coals should be at the ember stage. Gas grills stay on low. Place ribs on the grill and cover to smoke for 2 hours. While ribs are cooking, the sauce can be finished. Add the olive oil to a large, preheated saute pan. Add the poblanos and onions, and saute for 5 or 6 minutes, until caramelized. Add the garlic, carrots, and jalapenos and saute another 3 minutes. Add the Roma tomatoes and let it simmer 20 minutes. Add the molasses, honey, and chipotle with adobo sauce. Add the orange, then salt and pepper. When the initial braising liquid has reduced by half, add this to the sauce mixture. Let everything simmer for 20 minutes, or pop in a preheated 350 degrees F oven for 20 minutes. Blend sauce mixture in a blender or food processor until smooth. Stir in red wine vinegar and lime juice. Bring sauce to grill and brush on ribs for the last half hour of grilling.

Warm Filet Mignon with Sesame Mayonnaise 2 star anise or 1/4 teaspoon five spice powder 1/4 cup soy sauce 1 clove garlic, minced 2 tablespoons brown sugar 2 tablespoons rice vinegar 2 pounds, (net weight) filet mignon trimmed of all fat and tied 1 tablespoon prepared Dijon mustard 3/4 cup mayonnaise 2 to 3 tablespoons toasted sesame oil 1 bunch watercress, stems removed 1/4 cup snipped fresh chives Salt, pepper and crushed red pepper Instructions: Place star anise, soy sauce, garlic, sugar and rice vinegar in a small skillet. Bring to a boil, reduce heat and simmer for a minute or until only 1/4 cup remains. Strain out star anise and reserve. If you are using five spice powder instead of star anise, add it to the liquid now. Let it cool while you boil the beef. Bring 3 quarts water to a boil. Add beef and boil for 15 to 18 minutes. (depending if you like it very rare or just rare.) Remove the beef from water and let stand at room temperature for 15 minutes while you finish mayonnaise. Mix cooled reduced star anise liquid with mustard and mayonnaise. Add sesame oil to taste, 1/2 teaspoon salt and crushed red pepper. Thin mayonnaise with just a teaspoonful of water to make it spreadable. When the beef is cool, slice it vertically, with the grain, into 1/2-inch wide slices. Then slice the long slices, across the grain into 3-inch long by 1/2-inch wide strips. Spread some mayonnaise on a dinner plate. Center a clump of watercress in the center of your plate. Surround watercress with a wreath of beef slices and sprinkle meat with coarse salt, freshly ground black pepper and chives. Drizzle more mayonnaise on beef edges if you wish (or for a more professional look, transfer mayonnaise to squirt bottle to drizzle over beef edges)

Roast Coriander Breast of Duck with Roast Parsnip and Sweet Potato Sauce 5 large sweet potatoes 1 tablespoon fresh ginger, chopped 1/2 teaspoon chopped Thai chili 2 tablespoons toasted coriander seeds, crushed 4 skinless, boneless duck breast, approximately 5 to 7 ounces each 2 medium skin-on parsnips poached for 15 minutes 1 tablespoon grapeseed oil Salt and pepper to taste 4 sprigs baby pea shoots Instructions: Cut each potato into 6 long wedges. Save 4 wedges. Juice the remaining wedges in an electric vegetable juicer, and pour the juice through a fine mesh strainer. This will yield approximately 4 cups. Allow the juice to stand for 2 hours. A layer of white starch will form at the bottom of the juice. Pour the juice off the starch into a medium saucepot. Place over a medium flame and reduce to one cup or until the sauce naturally thickens. Remove from the fire and stir in the ginger and Thai chili pepper. Stir until the sauce tastes spicy enough and strain immediately. Split each poached parsnip in half lengthwise and rub with a small amount of grapeseed oil. Rub the 4 reserved sweet potato wedges with grapeseed oil. Season the parsnip and potato with salt and pepper. Bake on a cookie sheet in a pre-heated 400 degree oven until browned and cooked through (approximately 15 minutes). Heat a large saute pan over a medium heat. Season each duck breast with salt and pepper. Press one side of the duck breast into the coriander seeds. Wipe the saute pan with a towel that has been dipped into grapeseed oil. Add the duck breasts, seed side down. Saute until the coriander browns. Turn the duck breast over and transfer the pan to a 375 degree oven for 3 to 5 minutes. Remove the breasts and allow them to rest 2 to 4 minutes. Set a piece of parsnip and wedge of sweet potato on each plate. Slice each duck breast into 1/4-inch slices and arrange against the vegetables. Spoon sauce onto each plate and garnish with pea shoots.

Holiday Cheese Ball Wreath 1 pound cream cheese, at room temperature 2 cups shredded firm cheese, such as Cheddar, pepper Jack or Colby 2 teaspoons Worcestershire sauce Kosher salt and freshly ground black pepper 1/2 cup pickled piquante peppers, such as Peppadews, finely chopped 1/2 cup fresh parsley leaves, finely chopped 1/4 cup finely chopped fresh chives Crackers, sliced bread or crudites, for serving Instructions: Line the inside of a 6-cup Bundt pan with plastic wrap. Process the cream cheese, shredded cheese, Worcestershire sauce, 1/2 teaspoon salt and few grinds of pepper in a food processor until smooth. Empty the mixture into a medium bowl, and fold in all but 2 tablespoons of the chopped peppers. Spoon the cheese mixture into the prepared Bundt pan; pack it in, spread into an even layer and cover (or simply form the cheese mixture into a ball and wrap tightly with plastic wrap). Refrigerate until chilled, at least 1 hour up to 2 days. Uncover and invert the cheese mold (or unwrap and transfer the ball) onto a serving platter. Sprinkle with the chives and parsley to completely coat the wreath, and garnish with the reserved 2 tablespoons peppers. Serve with crackers, sliced bread or crudites.

Spanish Chicken and Pasta 8 ounces angel hair pasta, broken into 2-inch pieces, or fideos 1 15-ounce can fire-roasted diced tomatoes 2 1/4 cups low-sodium chicken broth Kosher salt and freshly ground pepper 1 1/2 pounds skinless, boneless chicken breasts 3 tablespoons extra-virgin olive oil 1/2 onion, chopped 1 poblano chile pepper, chopped 2 cloves garlic, minced 1/4 teaspoon ground cumin 2 tablespoons chopped fresh parsley 2 tablespoons crumbled queso fresco cheese Instructions: Heat a large skillet over high heat. Add the pasta and cook, stirring, until toasted, 5 to 6 minutes. Remove from the heat, then add the tomatoes, chicken broth, 1 teaspoon salt and a few grinds of pepper; set aside. Season the chicken generously with salt and pepper. Heat 2 tablespoons olive oil in another large skillet over medium-high heat. Add the chicken and cook until golden brown on both sides, about 5 minutes; remove to a plate. Add the remaining 1 tablespoon olive oil to the skillet and reduce the heat to medium. Add the onion, poblano, garlic and cumin; cook, scraping up any browned bits, until the vegetables are tender, 6 to 8 minutes. Season with salt and pepper. Add the pasta mixture to the skillet with the vegetables and bring to a boil. Nestle the chicken in the pasta; cover, reduce the heat to low and cook until the chicken is cooked through, about 12 minutes. Remove the chicken to a cutting board to rest, then continue to simmer the mixture until most of the liquid is absorbed, about 3 minutes. Slice the chicken. Divide the pasta among plates and top with the chicken, parsley and queso fresco.

Kugel with Apricot Nectar 4 tablespoons margarine or unsalted butter, plus more for the baking dish Kosher salt 1 pound wide egg noodles 1 8-ounce package cream cheese, at room temperature 2 cups apricot nectar 1/2 cup sugar 6 large eggs 2 cups milk 3 cups cornflakes, crushed 6 tablespoons margarine or unsalted butter, melted 1/4 cup sugar Instructions: Preheat the oven to 350 degrees F. Make the kugel: Brush a 4-quart shallow baking dish with margarine. Bring a large pot of salted water to a boil. Add the noodles and cook as the label directs. Drain well, then transfer to the prepared baking dish. Add the margarine and stir to melt and coat the noodles. Beat the cream cheese and 2 tablespoons apricot nectar in a large bowl with a mixer on medium speed until smooth. Add the sugar, then the eggs, one at a time, beating well after each addition. Add the milk and the remaining apricot nectar; beat until smooth and creamy. Pour the mixture over the noodles; stir to coat. Make the topping: Combine the cornflakes, melted margarine and sugar in a medium bowl. Sprinkle on top of the noodle mixture and bake until just set in the center, about 1 hour. (If the topping is golden but the kugel is not yet set, turn off the oven and keep the kugel inside up to 20 more minutes.) Let cool 20 to 30 minutes before serving.

Snickerdoodle Cookie Dough 1 cup all-purpose flour 1/2 teaspoon ground cinnamon 1/4 teaspoon baking soda 1/4 teaspoon fine salt 1/3 cup packed light brown sugar 1/3 cup granulated sugar 6 tablespoons unsalted butter, at room temperature 2 tablespoons plain yogurt Instructions: Microwave the flour in a microwave-safe bowl for 1 minute. Remove and stir well. Microwave for an additional minute or until the temperature reaches 180 F. Sift into a medium bowl, then whisk in the cinnamon, baking soda and salt (see Cook's Note). Beat the brown sugar, granulated sugar, butter and yogurt with an electric mixer on medium-high speed in a large bowl until well combined, about 2 minutes. Add the flour mixture and mix on low speed until well incorporated. Turn off the beaters and use your hands to help combine if needed. Refrigerate in an airtight container for up to 5 days.

Riesling Sangria with Mango and Nectarine 1 bottle cold sweet Riesling 2 cups mango nectar 1/2 cup peach eau de vie 1 lime, halved and thinly sliced 1 ripe nectarine, halved pitted and thinly sliced 1 orange, halved and thinly sliced 1 bottle or can club soda Instructions: Stir together the Riesling, mango nectar, eau de vie, limes, nectarines and oranges in a pitcher. Cover and refrigerate for at least 2 hours and up to 24 hours. Serve over ice in white wine glasses and top with a splash of club soda.

Crystal Ball Cocktail 2 ice balls 2 cups white cranberry juice 4 shots green apple vodka (recommended: Smirnoff) 1 shot cinnamon schnapps 2 silicone ice ball molds (available at www.muji.com) Instructions: Make 2 ice balls using the ice mold according manufacturer's instructions. Alternatively, use ice cubes. Combine the cranberry juice, vodka, and schnapps together in a pitcher. Put the ice balls into 2 martini glasses and evenly divide the cocktail between the 2 glasses.

Lavender Honey-Glazed Roast Duck 1 female Muscovy duck, about 3 1/2 pounds, giblets, excess fat, and 2 wing joints removed, skin pricked, patted dry Salt and freshly ground pepper to taste 1/2 cup nicoise (oil-cured black) olives 2 tablespoons dried lavender 2 tablespoons olive oil 4 tablespoons lavender honey Instructions: Preheat oven to 350 degrees. Season duck inside and out with salt and pepper. Put olives and lavender inside duck and truss or close with a skewer. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until hot. Add duck and saute on all sides until skin is golden brown. Transfer to a rack in a roasting pan. Mix 2 tablespoons of the honey with the remaining 1 tablespoon olive oil. Brush over duck and roast until juices run clear when duck is pricked deep in thigh about 45 minutes. About halfway through the roasting time, combine 1 tablespoon of pan drippings with the remaining 2 tablespoons of honey, and brush over duck. When duck is cooked, remove it from oven and let rest to 15 minutes in a warm place before carving and serving.;

Chunky Cheese Potato Soup and Wilted Spinach Salad 1/2 pound bacon 1/2 white onion, diced 4 russet potatoes, chopped 4 cups heavy cream Salt and pepper 2 cups grated cheddar cheese 1 teaspoon all-purpose flour 3 large rolls, split Wilted Spinach Salad, recipe follows 5 slices bacon 3 tablespoons red wine vinegar 1 tablespoon sugar 1 bunch fresh spinach, washed, stems removed 1 tomato, chopped Instructions: In a large pot, cook the bacon until it is browned and crispy. Remove the bacon strips and crumble, leaving the drippings in the pot. Cook the onion and potatoes in the bacon drippings until they are tender, approximately 15 minutes. Stir in the cream, salt, and pepper. Dredge the cheese in flour and slowly add the cheese to the pot until it is melted. Add the crumbled bacon to the pot and stir everything together until it reaches your desired consistency. Serve in a hollowed out bread roll. In a medium sized pan, cook the bacon until it is browned and crispy. Remove the bacon strips from the pan, leaving only the drippings. Slowly add the vinegar to the pan, whisking constantly. Whisk in the sugar. Put the spinach into the pan and toss the leaves with the dressing until they wilt slightly. Remove the salad from the pan and garnish with chopped tomatoes and crumbled bacon.

Strawberries and Spiced Honey 1 cup wildflower honey (whatever is native to your region) 1 teaspoon chipotle chile powder (cayenne can be substituted) 1 teaspoon fresh lemon juice Crushed ice 6 cups washed, ripe whole strawberries Instructions: Combine the honey with the chipotle chile powder and the lemon juice. Allow to sit at room temperature for 30 minutes. Spoon the honey into small ramekins and place each ramekin in the center of a large shallow wide-rimmed soup bowl. Arrange crushed ice around the ramekins. Place the strawberries on the ice and serve.

Potato and Sauerkraut Soup with Kielbasa 3 tablespoons unsalted butter 14 ounces kielbasa, diced 1 onion, diced 2 stalks celery, diced, plus 1/4 cup celery leaves, roughly chopped 1 1/4 pounds russet potatoes, peeled and diced 1 1/2 teaspoons caraway seeds 1 14.5-ounce can sauerkraut, drained and rinsed Kosher salt and freshly ground pepper 1/2 cup heavy cream 2 tablespoons spicy brown mustard 1/4 cup fresh dill, roughly chopped Instructions: Melt the butter in a large wide pot or Dutch oven over medium heat. Add the kielbasa and cook, stirring occasionally, until golden and crisp, 3 to 5 minutes. Remove with a slotted spoon to a plate, leaving the drippings in the pot. Add the onion, diced celery and potatoes to the pot and cook, scraping up any browned bits with a wooden spoon, until the onion and celery are softened, about 5 minutes. Add the caraway seeds and sauerkraut and cook, scraping up any remaining browned bits, 1 to 2 more minutes. Add 6 cups water, 1/2 teaspoon salt and a few grinds of pepper. Cover and bring to a boil. Uncover, reduce the heat to a rapid simmer and cook until the potatoes are tender, 15 to 20 minutes. Stir together the heavy cream and mustard in a small bowl. Once the potatoes are tender, reduce the heat to medium low and whisk the heavy cream mixture into the soup. Return the kielbasa to the pot. Increase the heat to medium and simmer until thickened slightly, 3 to 5 minutes. Season with salt and pepper. Divide the soup among bowls. Top with the chopped celery leaves and dill.

Neely's Steak Fajitas 1/2 cup olive oil 4 tablespoons tequila 4 tablespoons fresh lime juice 1 tablespoon lime zest 4 large garlic cloves, smashed 1 jalapeno, chopped 2 tablespoons honey 1 teaspoon ground cumin Salt and freshly ground black pepper 1 (1 1/2 pound) skirt steak, cut in 1/2 2 tablespoons olive oil 1 poblano pepper, sliced 1 red bell pepper, sliced 1 large onion, sliced 18 flour tortillas Fresh sprigs cleaned cilantro, for garnish Lime wedges, for garnish Sour cream, for garnish Salsa verde, optional garnish Instructions: Mix all the marinade ingredients together in a large resealable plastic bag. Add the steaks and refrigerate for 1 to 4 hours. Heat a cast iron griddle over medium-high heat. Remove the steaks from the marinade and wipe off the excess. Cook the steaks for 3 minutes per side for medium-rare. Remove from griddle to a cutting board and tent with foil. Let rest while you cook the peppers. Heat a large cast iron skillet over medium-high heat and add the olive oil. Add the poblano, red bell pepper, and onion and saute until tender and softened. Season with salt and pepper, to taste. Remove to a bowl. Wipe out the cast iron skillet. Toast the tortillas, until warm and slightly puffy. Remove and wrap in a clean kitchen towel to stay warm. Cut the steak across the grain into thin 1/2-inch strips. Arrange on a large platter with the vegetables, cilantro, lime wedges, sour cream and a small bowl of salsa verde, if desired.

Double Chocolate Peppermint Cookies 12 chocolate covered mint candies, such as miniature York Peppermint Patties One 17.5-ounce double chocolate cookie baking mix Instructions: Unwrap the chocolate mints, place on a plate and freeze for 1 hour. Preheat the oven to 350 degrees F and line 2 baking sheets with parchment paper. Prepare the cookie mix according to package instructions and chill in the fridge, about 10 minutes. Slightly dampen hands with cool water and wrap each chocolate mint in a heaping tablespoon of cookie dough, topping with enough dough to cover completely. Shape into a disc. Place 6 cookies on each baking sheet spaced about 2 1/2 inches apart, and chill in the freezer for 15 minutes. Bake the cookies until the edges are crispy and centers look soft, about 20 minutes. Allow the cookies to cool on the baking sheet for 2 minutes before moving to a plate, then serve immediately.

Spinach and Goat Cheese Crostini 4 tablespoons extra-virgin olive oil Eighteen 1/2-inch-thick slices baguette Kosher salt and freshly ground black pepper 2 cloves garlic, 1 whole and 1 finely chopped 2 tablespoons pine nuts Pinch crushed red pepper flakes, plus more for garnish (optional) 8 ounces spinach, hard stems removed 1/2 teaspoon freshly grated lemon zest 3 ounces fresh goat cheese, crumbled Instructions: Preheat the oven to 400 degrees F. Use 2 tablespoons of the oil to brush both sides of the bread slices. Arrange on a baking sheet and sprinkle lightly with salt and pepper. Bake until golden, flipping halfway through, about 7 minutes. While the toasts are hot, rub both sides with the whole garlic clove and return the bread to the baking sheet. Toast the pine nuts in a large skillet over medium heat, swirling, until lightly golden, about 3 minutes. Transfer to a medium bowl. Add the remaining 2 tablespoons olive, minced garlic and red pepper flakes to the skillet and cook, over medium heat and stirring frequently, until the garlic is soft, about 1 minute. Add the spinach, in batches, sprinkling with salt after each new addition, until wilted and tender. Transfer to the bowl with the pine nuts, add the lemon zest and toss well. Drain the mixture in a colander and then roughly chop it. Divide the spinach mixture among the toasts and top each with some crumbled goat cheese. Bake just until cheese starts to melt, 3 to 5 minutes. Sprinkle with more red pepper flakes if using and serve warm.

Tom Yum Seafood Soup 1 chunk galangal 1 stalk lemongrass 1 tomato, plus more for garnish Handful fresh cilantro leaves, plus more for garnish 4 scallops 4 shrimp, peeled 3 pieces squid 2 fillets red snapper 2 mussels 10 kaffir lime leaves 10 straw mushrooms 6 to 10 red or green Thai chiles 3 tablespoons fish sauce 2 tablespoons lime juice 1 tablespoon prik pao (Thai chili paste with soybean oil) 1 teaspoon sugar Instructions: Bring about 2 liters of water to a boil in a medium saucepan. Pour another 2 liters of water into a separate pot and bring to a boil (for flash steaming the seafood). While waiting for the water to boil, chop up the galangal, lemongrass, tomato, cilantro, scallops, shrimp, squid, snapper and mussels. Once the water in the first pot comes to boil, add the lime leaves, mushrooms, chiles, galangal and lemongrass and stir. Immediately after, add the fish sauce, lime juice, prik pao and sugar. Let the broth simmer. Flash-steam the seafood in the other pot for approximately 1 minute. Add the seafood to the main pot, stir and boil for about 5 minutes. Ladle the soup into bowls and top with some tomato and cilantro.

Stewed Okra and Tomatoes 2 cups okra, cut into 1/2-inch pieces 2 large tomatoes, peeled and diced 1 medium onion, diced 4 tablespoons water 2 tablespoons sugar Instructions: Place all ingredients in a medium pot, cover, and bring to a boil. Lower heat and simmer, covered, for about 1 hour.

Sea Bass in Artichoke Stew, and Tequila served with Ricotta Tortita 1 cup miso paste 1 cup water 2 ounces honey 1 tablespoon lime juice Four 8-ounce sea bass fillets 3 ounces mashed potatoes 8 ounces ricotta 2 ounces butter, softened 3 egg yolks 1/2 teaspoon nutmeg Salt and pepper 2 1/2 ounces flour 3 ounces clarified butter 4 tablespoons olive oil 16 fresh artichoke hearts, sliced lengthwise 4 carrots, sliced lengthwise 10 shallots, peeled and julienned 2 bay leaves 1 sprig thyme 1 Hoja Santa pepperleaf, chiffonaded (substitute 1 teaspoon fennel fronds or seeds and 5 black peppercorns, ground and mashed), plus 1 Hoja Santa pepperleaf, chiffonaded (substitute the leaves from 1 sprig tarragon), for garnish 1/2 ounce white wine 2 ounces water 1 ounce heavy cream 1 ounce butter 1/2 ounce tequila Salt and pepper 4 dried corn leaves 4 fried tomato skins 4 miniature corn Instructions: Mix the miso paste with the water and add the honey and lime juice. Marinate the fish in the mixture for 12 hours, in the refrigerator. About an hour before cooking the fish, make the tortitas. In a large mixing bowl, and combine the potato, ricotta, softened butter, egg yolks, nutmeg, salt, and pepper. Slowly add the flour, 1 spoonful at a time, while mixing all of the ingredients until a dough is formed. Roll the dough out flat, and cut out circles using a 4-inch round cookie cutter. When you are ready to saute, heat a skillet and saute the circles some clarified butter until golden brown. Preheat the oven to 350 degrees F. In a large pan heat the olive oil and saute the artichoke, carrots, shallots, bay leaves, thyme, and the pepperleaf. When tender, flambe with the tequila. Then add the white wine and cover with water. Simmer slowly until vegetables are almost cooked, about 15 minutes. Add the fish into the pot on top of the artichokes, cover, and cook for 10 minutes in the oven. Once the fish has been cooked, drain the juice from the pan, into a small saucepan, and reduce by half. Keep the fish and vegetables warm. Add the cream to the reduced sauce, and reduce again until the mixture thickly coats the back of a spoon. Add the butter at the end. To serve, place 1/4 of the pepperleaf chiffonade on the bottom of a plate. Add the artichoke stew in the center of a platter, add the fish on top, place a tortita on the side, and add the sauce around the plate. Garnish with the corn leaves, fried tomato skins, and miniature corn.

Creamy Mashed Potatoes 2 pounds Yukon gold potatoes 1/2 cup heavy cream 4 ounces unsalted butter, cut into pieces 1 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper Instructions: Peel the potatoes and cut into uniform 1/2-inch pieces. Place into a 4-quart saucepan and cover with cold water by at least 1-inch. Cover, set over high heat and bring to a boil. Once boiling, remove the lid, decrease the heat to maintain a simmer and cook until the potatoes can easily be crushed with a pair of tongs, approximately 15 to 20 minutes. Drain in a colander. Put the cream, butter, salt and pepper into the now empty 4-quart saucepan and place back over the heat until the butter has melted. Remove from the heat and set a food mill fitted with the smallest die, on top of the pot. Add 1 cup of potatoes at a time to the mill. Once all of the potatoes have passed through the mill, stir to combine. Taste and adjust the seasoning, if necessary. Serve immediately.

Malasadas 2 teaspoon dry active yeast 1/4 cup warm water 1 tablespoon sugar plus 1/3 cup sugar 2/3 cup milk 1 teaspoon vanilla extract 4 eggs, well beaten 1/2 cup unsalted butter, melted 4 cups all-purpose flour 1/2 teaspoon salt 2 teaspoons freshly grated nutmeg Vegetable oil, for frying Cinnamon-sugar for coating (about 1/4 cup sugar mixed with cinnamon to taste) Instructions: In a medium bowl, combine the yeast with 1/4 cup lukewarm water and 1 tablespoon of sugar. Mix until the yeast dissolves then set aside for 5 minutes. Stir in the milk, vanilla, eggs, and butter and reserve. In a large bowl, mix the flour with 11/3 cup sugar, salt, and nutmeg. Make a well in the center of the dry ingredients. Pour the yeast and milk mixture into the well. Mix the wet ingredients into the dry, forming a soft, smooth dough. Cover the dough with a clean towel and set aside to rise in a warm place until dough doubles in size, about 1 hour. Punch the dough down, then with oiled fingers, pinch off pieces about the size golf balls. Place the dough balls on greased baking sheets. Cover the malasadas with a clean towel and set aside to rise in a warm place for about 15 minutes. In a heavy, high-sided pot, heat a bout 2 inches of oil over medium-high until the oil reaches 325 degrees F. Working in small batches, fry the malasadas until they are uniformly golden brown, 7 to 10 minutes per batch. Drain the malasadas on a plate lined with paper towels just until they are cool enough to handle then roll them in cinnamon sugar and serve.

Roll and Cut Cookies 2 cups salted butter 2 cups granulated sugar 2 large eggs 4 tablespoons whipping cream (or whole milk) 4 teaspoons pure vanilla extract 2 teaspoons almond extract 6 cups unsifted all-purpose flour 1 tablespoon baking powder Instructions: Combine butter and sugar. Do not take this mixture to a \light cream.\ Think \incorporate\ ? not \cream.\ Just make sure the mixture is smooth ? no butter lumps. In a small bowl mix egg, milk/cream, and extracts. Add this mixture all at once to the butter and sugar. Mix just until the egg is broken. The mixture will \curdle\ but that's not a problem. In another small bowl, mix the flour and baking powder. Add these dry ingredients to the liquid ingredients in the mixing bowl. Process to form dough. Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment paper. It's just that simple! The beauty of this dough is that it does not need to chill before using it. Simply flour a work surface. Knead the dough a few times to smooth it out and with a rolling pin, roll dough. Cut into desired shapes. The dough scraps can be used several times. Bake for 8 to 10 minutes, or until golden brown. Cool on a wire rack.

Turkey Roulade 1 stick (8 tablespoons) salted butter, softened 2 stalks celery, diced 1 small head fennel, diced 1 medium onion, diced 8 ounces sweet pork sausage 3 tablespoons chopped fresh parsley 2 teaspoons chopped fresh rosemary Kosher salt and freshly ground black pepper Brandy, for deglazing 2 1/2 cups seasoned dry stuffing mix 1 cup low-sodium chicken stock 1 large egg 1 boneless skin-on whole turkey breast (approximately 5 pounds), butterflied and flattened 1/4 cup all-purpose flour 1 1/2 cups low-sodium chicken stock 1/2 cup brandy Kosher salt and freshly ground black pepper Instructions: For the roulade: Preheat the oven to 425 degrees F. Position a rack in a roasting pan. Melt 4 tablespoons of the butter in a large skillet over medium heat. Add the celery, fennel and onions and cook, stirring often, until softened, about 5 minutes. Add the sausage and cook until browned through, 7 to 10 minutes. Stir in the parsley and rosemary and cook for about 1 minute. Season with salt and pepper. Deglaze the skillet with a splash of brandy, scraping up any brown bits from the bottom. Combine the sausage/veggie mix, stuffing mix, chicken stock and egg in a large bowl and stir together. Lay the turkey breast flat and season with salt and pepper. Spread the stuffing mixture in an even layer, then tightly roll the turkey breast. Tie the roll with kitchen twine--approximately 4 to 6 ties evenly spaced Rub the remaining 4 tablespoons softened butter all over the surface, sprinkle with salt and pepper and put on the rack in the roasting pan. Roast for 30 minutes, then decrease the oven temperature to 350 degrees F and continue roasting until the skin is golden brown and crispy and a meat thermometer inserted into the center of the roulade reaches 155 degrees F, another 1 hour to 1 hour 15 minutes. Remove to a cutting board, cover with foil and let rest while you make the gravy. For the gravy: Set the roasting pan over a burner over medium heat. Whisk the flour into the drippings to form a paste and cook, stirring constantly, until the roux is golden brown, about 3 minutes. Add the chicken stock, turn off the heat and add the brandy to the pan. Turn the heat back on and cook, whisking constantly, until the gravy thickens, 5 to 7 minutes. Season with salt and pepper. Slice and serve with the gravy!

Maduros I red onion, thinly sliced into rings 1/2 cup fresh lime juice Olive oil 2 large ripe plantains, sliced on a bias Instructions: Marinate the onion in the lime juice and set aside. In a frying pan heat up olive oil to a very high temperature, then fry the plantains until they become golden colored on both sides, making sure to turn them several times. Arrange the fried plantains on a serving platter and top off with marinated onion.

Sunny's Nunya Business Chinese Chicken Salad 2 take-out packets (1 tablespoon plus 1 teaspoon) duck sauce 2 take-out packets (1 tablespoon plus 1 teaspoon) mayonnaise 1 take-out packet (2 teaspoons) soy sauce 1 take-out packet (a pinch) red chile flakes, or to taste (get these from the pizza place!) 1 spritz lemon juice (a great way to use wedges from tea) 1 cup chopped (not shredded) cooked chicken breast (about 6 ounces) 1/2 cup loosely packed pre-washed slaw mix (savoy and red cabbage, carrots, etc.) 1/2 cup loosely packed pre-washed spring lettuce mix 1 tiny box (1 heaping tablespoon) golden raisins Instructions: For the dressing: In a medium container with a sealable lid, add the duck sauce, mayonnaise and soy sauce. Stir (coffee stirrer!) and season with red chile flakes and a spritz of lemon juice. For the salad: Add the chicken, slaw mix, lettuce and raisins. Seal the container and shake vigorously for a few seconds until everything is coated. Eat!

Office Doughnut Bread Pudding 1 quart heavy cream 2 cups milk 1 cup sugar 1 tablespoon vanilla extract Pinch salt 4 whole eggs plus 7 yolks 8 stale doughnuts, flavor of your choosing Butter, for greasing the ramekins Frozen Berry Goo, recipe follows One 10-ounce bag frozen mixed berries, thawed 1/2 cup cranberry juice 1/4 cup sugar 2 tablespoons cornstarch 2 teaspoons almond extract 1 teaspoon ground cinnamon Pinch salt Instructions: Preheat the oven to 350 degrees F. Combine the heavy cream, milk, sugar, vanilla, salt, eggs and egg yolks in a large bowl. Whisk to combine. Cut doughnuts into quarters, then soak in the mixture for 15 minutes. Grease six 6-inch ramekins with butter. Divide the filling among the ramekins, then place the ramekins in a 9-by-13-inch pan with warm water coming halfway up the sides of the ramekins. Cover with foil, then bake for 1 hour. Remove foil and bake uncovered for 15 more minutes. Serve with Frozen Berry Goo. Combine berries, juice, sugar, cornstarch, almond extract, cinnamon and salt in a saucepan over medium heat and cook until the berries break down and it becomes a drizzleable sauce, about 10 minutes.

Risky Whiskey 3 parts whisky 1/4 part maple syrup Splash sweet vermouth Splash lime juice Dash bitters Ice cubes Instructions: Combine all ingredients in a pitcher filled with ice. Stir and strain into ice filled glasses.

Tako Poke 2 tablespoons sesame oil (1 tablespoon to brush on octopus and 1 tablespoon to mix in) 3 to 4 pound octopus, debeaked Salt and freshly ground black pepper 1 tablespoon soy sauce 1 English cucumber, peeled and thinly sliced 5 scallions, white and tender green parts only, sliced on the bias 1 red chile, stem and seeds removed and thinly sliced 1 tablespoon nori (from about 3 seaweed sheets used to wrap sushi, such as from a package of 10 yakinori), pulverized Salt, if needed Instructions: Brush 1 tablespoon of the oil on the octopus (reserving the rest), season with salt and pepper, and add to a pot with enough water to cover. Simmer until the octopus is cooked through, about 20 minutes. In a medium bowl combine the remaining sesame oil with soy sauce, cucumber, scallions, chile, nori and salt. Remove octopus to a utility plate to drain and set aside until cool enough to handle. Remove the octopus head and legs, split in half, then slice and dice small. Fold octopus into cucumber/scallion mixture. Serve at room temperature as a salad.

Bourbon Bananas Foster 2 under-ripe bananas, quartered 2 tablespoons unsalted butter 1/4 cup dark brown sugar 1 tablespoon banana liqueur 1/2 teaspoon freshly grated nutmeg 1/4 cup bourbon Instructions: Put the bananas in a 10-inch heavy skillet with the butter, brown sugar, liqueur and nutmeg and set over high heat. Once the sugar starts to dissolve, begin spooning the sauce over the bananas, flipping them after 1 minute. Remove from the heat when the sauce begins to thicken and bubble. Carefully pour the bourbon into the pan and ignite with a long match or stick lighter. Continue to cook until the flames die out and the sauce coats the back of a spoon. Serve immediately with ice cream, waffles or crepes.

Fieri Farfalle Salad 3 cups sunchokes (about 1 1/2 pounds total) 2 tablespoons olive oil 1/2 teaspoon kosher salt 1/2 teaspoon fresh cracked black pepper 1/2 box mini farfalle pasta, cooked al dente to equal 4 cups cooked (8 ounces dry) Roasted Red Bell Pepper Pesto, recipe follows 3/4 cup 1/2-inch diced mozzarella 3/4 cup grape tomatoes, quartered 1/4 cup kalamata olives, diced 1/4-inch 1/4 cup green onions, white and light green parts, diced 1/3 cup arugula leaves, loose pack, stems removed 2 tablespoons grated Parmesan 1 tablespoon kalamata olives, rough chop (about 5) 1 tablespoon balsamic vinegar 1/2 teaspoon fresh cracked black pepper 1/2 teaspoon salt 2 cloves garlic, rough chop 1 roasted red bell pepper, rough chop (about 1/2) 2 tablespoons olive oil Instructions: Preheat the oven to 425 degrees F. Peel and dice the sunchokes to 1/2-inch dice. (If you notice that the sunchokes are starting to oxidize and turn in color, cover them with water. When ready to roast them, strain and pat dry prior to tossing in salt and pepper.) Place in a small oven-safe roasting pan with 1 tablespoon olive oil, season with the salt and pepper and roast for 20 to 30 minutes, turning with a spatula after 15 minutes. Set aside to cool. Cook the pasta according to package directions. Drain and toss well with the remaining 1 tablespoon olive oil. Cool to room temperature. Add the pasta and the Roasted Red Bell Pepper Pesto to a large bowl and combine. Stir in the mozzarella, tomatoes, kalamata olives, green onions and the roasted sunchokes and serve. In the bowl of a food processor fitted with the bottom blade, or in a blender, add the arugula, Parmesan, olives, vinegar, pepper, salt, garlic and roasted red bell peppers and process until combined well, 6 to 7 seconds. Slowly add in the olive oil and adjust the salt to taste. Refrigerate until ready to use.

Infused Tequila 1 serrano chile pepper, stemmed and seeded 1 pineapple, peeled, cored and cut into 1-inch piece 1 large sprig tarragon 1 (750 ml) bottle Cuervo Tradicional Tequila Instructions: Mix all ingredients in a freezer safe container and shake well. Place container in a cool, dark place for 48 to 60 hours then strain the tequila and freeze it for an additional 12 hours. Serve in shot glass or any other glass you like.

West Virginia Style Hot Dog 4 hot dogs 4 hot dog buns 1 cup Chili, recipe follows 1 cup store-bought coleslaw 1 tablespoon yellow mustard 2 pounds lean ground beef 1 medium yellow onion, grated One 16-ounce can tomato sauce One 12-ounce can tomato paste 2 tablespoons chili powder 2 tablespoons sugar 1 1/2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 1 teaspoon garlic salt 2 bay leaves 1 tablespoon white wine vinegar Instructions: Grill, steam or boil the hot dogs. In the meantime, heat the Chili until hot throughout. Place each hot dog in a bun, and top each with a generous amount of Chili, coleslaw and yellow mustard, and then serve. In a stockpot or Dutch oven, combine the beef (do not brown first), onions, tomato sauce, paste, chili powder, sugar, salt, pepper, garlic salt and 2 cups water. Mix until combined, then add the bay leaves. Cover and simmer over medium-low heat for about 2 hours. Stir in the vinegar and simmer another 30 minutes.

Everything-Spiced Shrimp, Broccoli and Potatoes 1 1/4 pounds small red potatoes, quartered Kosher salt 4 cups small broccoli florets (about 9 ounces) 6 ounces (heaping 2/3 cup) chive-onion cream cheese Freshly ground pepper 1 1/4 pounds peeled and deveined large shrimp 1 tablespoon extra-virgin olive oil 2 tablespoons everything seasoning, plus more for topping 2 tablespoons unsalted butter 2 tablespoons chopped fresh chives Instructions: Put the potatoes in a large pot, cover with water by 2 inches and season generously with salt. Bring to a boil, then reduce the heat and simmer until the potatoes are tender when pierced with a knife, 12 to 15 minutes. Add the broccoli and cook until bright green and crisp-tender, about 1 more minute. Reserve 3 tablespoons cooking water, then drain the potatoes and broccoli. Stir the cream cheese and reserved cooking water in a large bowl until smooth. Add the potatoes and broccoli and toss until evenly coated. Season with salt and pepper. Toss the shrimp with the olive oil and everything seasoning in a medium bowl. Heat a large nonstick skillet over medium-high heat until very hot. Add the butter and let melt. Add the shrimp in a single layer and cook, turning halfway through, until browned, 3 to 4 minutes. Stir the chives into the potato mixture. Divide the potato mixture and shrimp among plates. Sprinkle with more everything seasoning.

Spicy Italian Meatballs 1 pound ground beef 1 pound ground pork 3/4 cup panko breadcrumbs 1/2 cup freshly grated Parmesan 1/2 cup ricotta cheese 1/4 cup fresh flat-leaf parsley, minced 1/2 teaspoon crushed red pepper 1/4 teaspoon salt 3 cloves garlic, grated on a rasp grater 2 whole eggs Splash of milk Freshly ground black pepper 1/2 cup olive oil, for frying 3 cloves garlic, minced 1 onion, diced Two 28-ounce cans tomato sauce 1/4 cup fresh flat-leaf parsley, minced 3 tablespoons tomato paste 2 tablespoons sugar 1/4 teaspoon salt Crushed red pepper, as needed Freshly ground black pepper Instructions: For the meatballs: Combine the ground beef, pork, breadcrumbs, Parmesan, ricotta, parsley, crushed red pepper, salt, garlic, eggs, milk and black pepper in a bowl. Mash with your hands until thoroughly combined. Form into small balls and place on a baking sheet. Set in the fridge for 1 hour. Heat the oil in a large skillet over medium-high heat. Brown the meatballs in batches until nice and deep golden, then move them to a plate. For the sauce: Into the same skillet, add the garlic and onions and cook for 2 to 3 minutes. Add the tomato sauce, parsley, tomato paste, sugar, salt, crushed red pepper and black pepper. Reduce the heat to medium low and cook for 15 to 20 minutes. Add the meatballs back to the skillet and simmer another 15 minutes. Keep warm until serving. Transfer to a chafing dish and serve with frilly toothpicks.

Spidini's 1 pound veal or beef (bottom round), cut into 2-ounce slices 1/2 cup seasoned bread crumbs Dried bay leaves, 1 for every 2 spidini's 1 large onion, cut in rings 1/2 cup extra-virgin olive oil Salt and pepper Instructions: Preheat oven to 350 degrees F. Take a 2-ounce piece of meat and dip in oil on both sides then press in bread crumbs to coat on both sides. Roll firmly and place in an oiled 2-inch deep casserole dish side by side with sides touching. When all are rolled, place one bay leaf and a half of a onion ring in between each rolled spidini. Place dish uncovered in the oven for 15 minutes. Remove from the oven and let sit. Cut spidini's into bite size portions discarding the bay leaves.

Corn Dogs 1 gallon peanut oil 1 cup yellow cornmeal 1 cup all-purpose flour 2 teaspoons kosher salt 1 teaspoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon cayenne pepper 2 tablespoons (approximately 1 large) jalapeno pepper, seeded and finely minced 1 (8.5-ounce) can cream-style corn 1/3 cup finely grated onion 1 1/2 cups buttermilk 4 tablespoons cornstarch, for dredging 8 beef hot dogs Instructions: Special equipment: 8 sets chopsticks, not separated Pour oil into a deep fryer or large heavy pot and heat to 375 degrees F. In a medium mixing bowl, combine the cornmeal, flour, salt, baking powder, baking soda, and cayenne pepper. In a separate bowl, combine the jalapeno, corn, onion, and buttermilk. Add the dry ingredients to the wet ingredients all at once, and stir only enough times to bring the batter together; there should be lumps. Set batter aside and allow to rest for 10 minutes. Scatter the cornstarch into a dry pie pan. Roll each hot dog in the cornstarch and tap well to remove any excess. Transfer enough batter to almost fill a large drinking glass. Refill the glass as needed. Place each hot dog on chopsticks, and quickly dip in and out of the batter. Immediately and carefully place each hot dog into the oil, and cook until coating is golden brown, about 4 to 5 minutes. With tongs, remove to cooling rack, and allow to drain for 3 to 5 minutes.

Loaded Cauliflower Casserole 6 slices bacon, cut 1/2-inch thick 2 medium heads cauliflower, cut into bite-size florets (3 to 4 pounds total) Kosher salt and freshly ground black pepper 6 ounces cream cheese, at room temperature 2 cups shredded Cheddar 4 scallions, white and light green parts only, thinly sliced 2/3 cup sour cream Instructions: Preheat oven to 425 degrees F. Cook the bacon in a medium nonstick skillet over medium heat, stirring occasionally, until brown and crispy, 6 to 7 minutes. Transfer to a paper towel-lined plate. Reserve 2 tablespoons of the bacon drippings. Put the cauliflower florets in a 3-quart casserole dish. Toss with the reserved 2 tablespoons bacon drippings, 3/4 teaspoon salt and 1/2 teaspoon pepper. Roast until the florets are soft and begin to brown, about 30 minutes. Meanwhile, mix together the cream cheese and 1 cup of the Cheddar in a medium bowl until well combined. Dollop over the cauliflower, then sprinkle with the remaining 1 cup Cheddar and bake until the cauliflower is tender when poked with a knife and the Cheddar is melted and bubbly, 5 to 7 minutes more. Dollop the sour cream evenly over the casserole and sprinkle with the scallions and reserved bacon pieces.

Kitchen Sink Chili Mac Coarse salt 2 cups uncooked elbow macaroni pasta 1 tablespoon extra-virgin olive oil 2 celery stalks, finely sliced 1 carrot, finely chopped 1 green bell pepper, diced 1/2 cup diced red onion 3 to 4 cloves garlic, minced 1 pound lean grass-fed ground beef 2 teaspoons ground cumin 1 teaspoon chili powder Two 14.5-ounce cans diced tomatoes (not drained) One 8-ounce block mozzarella, shredded Instructions: Preheat the oven to 350 degrees F. Bring a large pot of salted water to a boil. Cook the elbow macaroni until just shy of al dente, about 5 minutes. In the meantime, heat the oil in a large skillet over medium-high heat, then add the celery, carrot, bell pepper and red onion. Season with a pinch of salt and saute until the veggies begin to get tender, about 5 minutes. Add the garlic and saute until fragrant, another 30 seconds. Add the ground beef and brown it with the veggies, breaking it up with a wooden spoon. Season with the cumin, chili powder and a pinch of salt; toss the beef and veggies around in the skillet another minute or two. Add the diced tomatoes and stir into the mix. Transfer the mostly-cooked elbow macaroni to the skillet and stir to combine. Transfer the chili mac to any casserole dish you want! Sprinkle with the mozzarella and bake, uncovered, until the cheese is browned and bubbly, 30 to 40 minutes.

Leftover Turkey Chili 2 tablespoons vegetable oil 1 medium onion, diced 1 green bell pepper, diced 1 small jalapeno, seeded and minced 2 cloves garlic, chopped 1/4 cup chili powder 1 tablespoon ground cumin 1 tablespoon dried oregano Kosher salt and freshly ground black pepper 3 to 4 cups leftover roasted turkey meat, white and dark combined, chopped or pulled into 3/4-inch pieces One 28-ounce can fire-roasted diced tomatoes 2 cups low-sodium chicken broth Two 15-ounce cans pinto beans Leftover mashed potatoes or cooked rice, for serving Sour cream and chopped scallion, for serving Instructions: Heat the oil in a large pot or Dutch oven over medium heat. Add the onion and bell pepper, and cook, stirring occasionally, until the vegetables are soft, about 6 minutes. Stir in the jalapeno and garlic and cook until they soften slightly, about 1 minute. Stir in the chili powder, cumin, oregano, 1/2 teaspoon salt and a few grinds of pepper. Add the turkey and stir until well coated in the spices. Pour in the tomatoes and chicken broth and scrape up any spices that may have stuck to the bottom of the pan. Bring the chili to a simmer on medium-low and cook, uncovered, on until the liquid has reduced by a few inches and the chili has thickened, about 1 hour. Drain and rinse one of the cans of beans; leave the bean liquid in the second can. Add all the beans plus the reserved bean liquid to the pot and heat until the beans are warmed through, about 10 minutes. Season to taste with more salt and pepper. Serve in bowls over potatoes or rice with a dollop of sour cream and sprinkle of chopped scallions.

Sous Vide Steak Dinner Two 1-inch-thick boneless New York strip steaks (about 10 ounces each) 2 large sprigs thyme 4 tablespoons unsalted butter 3 cloves garlic, crushed Kosher salt and freshly ground black pepper One 10-ounce package frozen chopped spinach, thawed and squeezed dry 1/4 cup heavy cream 2 ounces cream cheese 1 tablespoon vegetable oil Garlic bread, for serving Instructions: Set a sous vide machine to 130 degrees according to the manufacturer's directions. Combine the steaks, shallots, thyme, 2 tablespoons of the butter, 2 cloves of the garlic, 2 teaspoons salt and 1 teaspoon pepper in a heavy-duty resealable plastic bag. Press out all the air and seal tightly. Place in a second heavy-duty resealable plastic bag, press out the air out and seal tightly. Combine the spinach, cream, cream cheese, the remaining clove of garlic and 1/2 teaspoon salt in another heavy-duty resealable plastic bag. Press out all the air and seal tightly. Place in a second heavy-duty resealable plastic bag, press out the air out and seal tightly. Put the bags in the sous vide water bath and cook for 2 to 4 hours (the longer you leave it in, the better the flavor). Remove the steaks from the bags and pat dry. Heat the oil in a large skillet over high heat until shimmering. Add the steaks and cook for 30 seconds. Add the remaining 2 tablespoons butter and cook for another 30 seconds. Flip and cook for 1 minute more. Transfer to 2 plates. Remove the garlic clove from the spinach, stir and divide between the plates. Serve with garlic bread.

Pizza Pigs in Blankets 12 small Italian sausage links (about 3 inches each) 3 tablespoons extra-virgin olive oil 2 teaspoons chopped fresh rosemary 1/2 teaspoon dried oregano 1/2 pound refrigerated pizza dough, at room temperature 3/4 cup shredded low-moisture mozzarella cheese 2 tablespoons grated parmesan cheese Warmed marinara sauce, for dipping Instructions: Preheat the oven to 375 degrees F. Toss the sausages with 1 tablespoon olive oil on a baking sheet and bake, turning the sausages halfway through, until golden brown and fully cooked, about 35 minutes. Line another baking sheet with parchment paper or foil. Combine the remaining 2 tablespoons olive oil and the rosemary and oregano in a small bowl; set aside. Roll out the pizza dough into a 6-by-12-inch rectangle, then cut the dough crosswise into twelve 1-inch-wide strips. Wrap a strip of dough around each sausage and set on the prepared baking sheet with the ends of the dough on the bottom. Brush with the herb oil and sprinkle with the mozzarella and parmesan. Bake until the dough is golden brown, 12 to 15 minutes. Serve with marinara sauce.

Greek Village Salad 3 firm tomatoes, thinly sliced into rounds 1 large cucumber, peeled and thinly sliced into rounds 1 onion, thinly sliced into rings 2 green bell peppers, stems removed, cut into rings 1 cup pitted Kalamata, or other black Greek olives 6 ounces feta cheese, cut into chunks 1/2 cup olive oil 1/4 cup red wine vinegar 2 teaspoons finely chopped fresh oregano Salt and freshly ground black pepper Instructions: Place the tomatoes, cucumbers, onion and bell peppers in a bowl. Mix in the olives and feta cheese. In a small bowl, whisk together the olive oil, vinegar, oregano, and salt and pepper, and pour over the salad to coat.

Cookie Skates 1/2 roll (16.5 oz size) Pillsbury® refrigerated sugar cookies 1/4 cup all-purpose flour 1 container (1 lb) creamy white creamy ready-to-spread frosting 30 small candy canes Green decorating gel Red candy sprinkles Instructions: In large bowl, break up cookie dough. Stir or knead in flour until well blended. Shape dough into 10-inch log; wrap in plastic wrap. Freeze 30 minutes. Heat oven to 350 degrees F. Remove dough from freezer. Flatten dough down center with handle of wooden spoon. To form boot shape, with fingers, flatten one side of log until about 3/4 inch thick. (See photo.) Cut log into 3/8-inch slices. On ungreased cookie sheets, place slices 2 inches apart. Flatten slightly with fingers. Bake 8 to 11 minutes or until edges are light golden brown. Immediately remove from cookie sheets to cooling racks. Cool completely, about 15 minutes. Spread frosting on cookies. Place small amount of frosting along bottom edge of each cookie; attach candy canes to form \skate blades,\ breaking off portion of tip of curved end, if necessary. With green gel, pipe laces and outline on skates. Use candy sprinkles to decorate skates. Skip the candy cane skate blade and decorate these tasty cookies as winter boots.

Smoky Chicken, Broccoli Rabe and Wild Rice Casserole 3 tablespoons unsalted butter 1 cup medium-diced onion (about 1 medium onion) 1/2 cup medium-diced celery (about 2 stalks) 1/4 cup all-purpose flour 2 1/2 cups chicken stock or low-sodium chicken broth 2 cups creme fraiche 2 tablespoons sherry vinegar 1 tablespoon roasted garlic paste 1 tablespoon soy sauce Meat from 1 large roasted or rotisserie chicken, diced 3 cups cooked wild rice (not puffed open) 2 cups chopped broccoli rabe 1 tablespoon rosemary leaves, chopped 1/2 teaspoon liquid smoke 1/4 to 1/2 teaspoon red pepper flakes 8 ounces Swiss cheese, grated 1/2 cup sliced almonds Instructions: Preheat the oven to 375 degrees F. Melt the butter in a 12-inch enameled cast-iron skillet over medium-low heat. Add the onions and celery and saute until tender, about 5 minutes. Stir in the flour and cook, stirring, to cook off the raw taste, about 3 minutes. Whisk together the chicken stock, creme fraiche, sherry vinegar, garlic paste and soy sauce in a medium bowl. Slowly stir the liquid into the onion mixture, whisking the entire time. Lumps might form at first but just keep whisking -- they will go away. Lower the heat to medium-low and continue to cook until the sauce simmers and is thick enough to coat the back of a spoon. Stir in the chicken, rice, broccoli rabe, rosemary, liquid smoke, red pepper flakes and cheese. Top with the sliced almonds and bake until golden brown, 15 to 20 minutes.

Red, White, and Blue Potato Bread 1 ounce dry yeast 1 cup warm water 2 tablespoons light corn syrup 8 ounces bread flour 5 ounces red potatoes 5 ounces blue potatoes 16 ounces milk 4 ounces dry yeast 6 ounces whole wheat flour, plus 4 ounces whole wheat flour, for dusting 1 pound bread flour 1 1/2 tablespoons salt 1 ounce honey 1 egg, beaten for egg wash Instructions: To make the sponge, mix the yeast with the warm water until the yeast is dissolved. Add the light corn syrup to the yeast and water. Mix in the bread flour until there are no lumps in the mixture. Let the mixture rest until a thick surface forms and it is light and spongy. Boil the potatoes as you would to make mashed potatoes, drain, mash them, and place them in a mixing bowl. In a separate bowl, combine the milk and yeast, and mix until the yeast is dissolved. Place the wheat and bread flour in the mixing bowl, add the salt, honey, and milk mixture, and using a dough hook, mix for 2 minutes on low speed until ingredients have combined. Add the sponge to the mixture and mix on medium speed for 8 minutes. Once the dough is mixed, let it rest for 15 minutes. On a lightly floured surface, cut the dough into 2 equal parts, roll into balls, and let the dough rest for 15 minutes. Preheat oven to 375 degrees F. Take the dough balls, and shape them into 16-inch long bread loaves. Brush on a light coating of egg wash on top of each loaf, place the loaves on a baking sheet, and bake them for 35 to 45 minutes.

Penne with Arugula and Walnut Pesto 1/2 cup extra-virgin olive oil, eyeball it 2 cloves cracked garlic 12 ounces arugula, stems removed 1/2 cup walnut pieces or 2/3 cup walnut halves, toasted 1/4 teaspoon ground or grated nutmeg Salt and pepper 1/2 cup grated Parmigiano-Reggiano 1 pound penne rigate (with lines) pasta 1/3 pound fresh green beans, cut into thirds Instructions: In a small saucepan over medium heat cook garlic in oil 5 minutes, then remove pan from stove top. Fill the food processor with arugula, loosely packed. Add walnuts and 1/2 of the warm oil and both cloves of garlic to the arugula in the processor. Add nutmeg, salt and pepper to the processor bowl, set lid in place and pulse grind the mixture into a thick paste. Add any remaining arugula to the processor and grind into the paste by pulsing the processor again. Transfer arugula paste to a large pasta bowl. Stir in the remaining oil and the cheese. Taste pesto sauce and adjust seasonings. While cooking penne to package directions for al dente, watch the time. After about 6 minutes, add green beans to the pasta pot. The beans will cook along with pasta the last 2 or 3 minutes. Drain pasta and beans together in a colander then transfer hot pasta and beans to the pasta bowl with the pesto in the bottom. Toss pasta and beans with pesto for 2 to 3 minutes to combine and evenly coat the pasta and beans with the pesto sauce. Serve immediately.

Cherry Bellinis 1/4 cup sugar 1 cup unsweetened cherry or black cherry juice 1 bottle cava or other sparkling wine, cold Instructions: Put the sugar and 1/4 cup water in a small saucepan and bring to a boil over high heat. Boil until the sugar dissolves, about 5 minutes. Transfer to a bowl or measuring cup and cool in the refrigerator. Combine the cherry juice and half of the cooled simple syrup in a large pitcher. Add the cava and stir to combine. Taste and add more simple syrup if desired. Serve in chilled wine flutes.

Grilled Flank Steak Crostini with Mustard Greens 1 flank steak Salt and freshly ground black pepper 3 tablespoons extra-virgin olive oil 3 tablespoons dried oregano 1 tablespoon garlic, minced (about 3 cloves) 12 cups greens, such as mustard, chard or spinach, washed 2 tablespoons red wine vinegar Hot sauce, optional 1 baguette, sliced on the bias into long thin slices Instructions: Bring the flank steak to room temperature. Prepare an outdoor grill or preheat a stovetop grill pan. Season both sides of the steak with salt and freshly ground pepper. Drizzle 1 tablespoon of the olive oil on 1 side of the meat and lightly rub it in. Sprinkle half of the oregano on top and place the steak on the grill, herb side up. Grill on 1 side for about 5 minutes or until the juices of the meat come to the surface of the steak. Turn the steak once and continue cooking for about 1 to 2 minutes, or until done to your taste. Let rest for a few minutes. Meanwhile: In a large saute pan, heat 2 tablespoons olive oil until hot. Add the garlic and saute about 1 minute, or until light brown. Add the greens and toss occasionally. After about 3 minutes, the greens will have cooked down. Season with a large pinch of salt and a sprinkle of freshly ground pepper. Cook another 3 minutes. Splash greens with 2 tablespoons red wine vinegar and hot sauce, to taste, if using. Transfer the greens to a plate. For the crostini: Brush both sides of the bread slices with olive oil and season with salt and pepper. Place the slices on the grill or grill pan and cook until crispy, about 1 minute on each side. Cut the flank steak across the grain in 1/4-inch slices. Place a slice of steak on top of each crostini, top each with the greens and finish with a drizzle of olive oil and hot sauce, as desired. Can be served warm or at room temperature.

Flourless Chocolate-Kahlua Cake with Cajeta 16 tablespoons (2 sticks) unsalted butter 8 ounces semisweet chocolate 7 egg yolks 1/2 cup sugar 1 1/2 ounces coffee liqueur (recommended: Kahlua) Whites from 5 eggs 1 cup sliced almonds, toasted Cajeta, recipe follows Strawberry-lime salsa, recipe follows 1/2 cup water 1 cup sugar Approximately 1/2 cup heavy cream 2 tablespoons butter 1 1/2 pints strawberries 2 key limes or 1 large lime, juiced 2 tablespoons sugar 1 1/2 tablespoons chiffonade of mint Instructions: Preheat oven to 350 degrees and grease a 9-inch round pie pan. Line pan with greased parchment or waxed paper. In the top of a double boiler, melt the butter and chocolate and stir until smooth. Whip the egg yolks and the sugar until fluffy and pale in color. Fold butter and chocolate mixture into the egg yolk and sugar mixture, adding the coffee liqueur. Whip the egg whites to soft peaks and gently fold into the chocolate mixture. Pour into the pie pan and bake for 25 to 35 minutes then allow to cool completely. Cajeta: In a medium saucepan, bring water and sugar to a boil, do not stir. Remove from heat when the sugar is amber in color and add enough cream to thin the caramel to a fairly liquid consistency. Stir in butter. To test consistency, dip a spoon into the caramel mixture and allow to cool. If the \cajeta\ is gooey but holds its shape, it's ready; if it hardens too much, add a little more cream and test again. Strawberry-Lime Salsa: In a blender, puree half the strawberries with the lime juice and the sugar. Strain and reserve. Cut the remainder of the strawberries in quarters and mix with the puree. Add chiffonade of mint. When the cajeta has cooled a little, but is still warm, pour over cake on top of a wire rack to catch the drippings. Using your hand, pat almonds all around the sides of the cake. Refrigerate for 2 hours and serve chilled with salsa.

Deluxe Redeye Gravy with Pork Shoulder Picnic 1 Cook's Bone-in Super Trim Pork Shoulder Half Picnic (2 pounds), cut into 1/4-inch -thick slices 1 large onion, finely chopped (about 1 cup) 1/4 cup finely chopped green bell pepper 3 tablespoons all-purpose flour 1-1/2 cups brewed strong coffee 3/4 cup water 1/4 cup milk Dash salt and pepper Instructions: 1. Cook pork in large skillet according to package directions. Remove pork from skillet, reserving pan drippings in skillet; cover pork to keep warm. 2. Add onions and bell peppers to drippings in skillet; cook and stir over medium heat 4 minutes, or until vegetables are crisp-tender. Add flour; cook and stir 2 minutes. 3. Gradually add coffee and water; stirring until blended. Simmer 6 minutes, or until gravy is thickened, stirring frequently. 4. Add milk, salt and pepper; mix well. Cook 6 minutes, or until heated through, stirring occasionally. 5. Serve gravy spooned over pork slices.

Turkey Tracks 3 tablespoons butter or margarine 1 package (10 oz., about 40) regular marshmallows OR 4 cups miniature marshmallows 6 cups strong em Kellogg's® Rice Krispies® /em /strong cereal Kellogg's® Cocoa Krispies® Canned frosting 72 pieces candy corn Instructions: 1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. 2. Add Kellogg's® Rice Krispies® cereal. Stir until well coated. 3. Using 1/4-cup measuring cup coated with cooking spray divide warm cereal mixture into twenty-four portions. Cool slightly. Using buttered hands shape each portion into turkey track. Cool. 4. Use frosting to attach candy corn \toes\ to each turkey track. Best if served the same day. MICROWAVE DIRECTIONS: In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 through 4 above. Microwave cooking times may vary.

Black Eye Prawns 10 large prawns 5 spicy sausages 1/2 cup plum sauce 2 tablespoons chili paste Instructions: Peel and devein prawns. Set aside. Cook the sausages until almost done. Cut the sausages into 1 1/2 inch pieces, then wrap a prawn around each sausage piece and put on a skewer. Combine the plum sauce and chile paste. Spread the marinade on both sides of the prawn skewers and grill 4 minutes on each side. Serve immediately.

Sausage, Kale, and Lentil Soup 1 tablespoon extra-virgin olive oil 1 pound hot sausage, bulk or casing removed 1 onion, chopped 2 ribs celery, chopped, leafy tops reserved 1 large carrot, peeled and chopped 1 large Idaho (russet) potato, peeled and chopped into small dice 1 Fresno or Holland chile pepper, thinly sliced or finely chopped 2 sprigs fresh rosemary, leaves picked and finely chopped 2 large cloves garlic, chopped or sliced 1/2 tablespoon ground cumin Kosher salt and freshly ground black pepper 1 bundle Tuscan, black, or dinosaur kale, stemmed and very thinly sliced 1/4 cup tomato paste 1 cup white wine Freshly grated nutmeg 1 3/4 cups lentils 4 cups chicken stock 2 cups water Instructions: In a soup pot or large Dutch oven, heat 1 tablespoon extra-virgin olive oil. Add the sausage, breaking it into pieces, and cook until lightly brown. Add the onions, celery, carrots, potato, chile pepper, rosemary, garlic, cumin, salt, and pepper, and cook to soften, 8 to10 minutes. Wilt in the kale, and season the kale leaves with a little freshly grated nutmeg. Stir in the tomato paste for 30 seconds, then add white wine. Cook to reduce by 1/2 and stir in the lentils, stock, and water. Bring to a boil, reduce the heat to low, and simmer the soup until the lentils are tender, about 35 minutes. Serve immediately or cool, store, and reheat. Serve with chopped celery greens, to garnish.

Pumpkin Spice Latte 1 cup milk 2 tablespoons pure pumpkin puree 1 tablespoon sugar 1/4 teaspoon pumpkin pie spice, plus more for sprinkling 1/4 teaspoon pure vanilla extract 1/4 cup hot espresso or strong brewed coffee Sweetened whipped cream, for serving Instructions: Combine the milk, pumpkin puree, sugar, pumpkin pie spice and vanilla in a medium microwave safe bowl, cover the bowl with plastic wrap and vent with a small hole. Microwave until the milk is hot, 1 to 2 minutes. Whisk vigorously until the milk mixture is foamy, about 30 seconds. Pour the espresso or coffee into a large mug and add the foamed milk. Top with whipped cream and a sprinkle of pumpkin pie spice.

Coconut Pancakes with Banana and Passion Fruit Syrup 1 3/4 cups all-purpose flour 1 teaspoon baking powder 1 tablespoon superfine sugar 3/4 cup desiccated coconut Pinch salt 4 eggs, separated 1 cup milk 1 cup coconut milk 1 3/4 ounces unsalted butter, melted Butter, for greasing the pan 6 bananas, sliced in 1/2 lengthwise Passion Fruit Syrup, recipe follows 1/2 cup superfine sugar 1/4 cup passion fruit pulp Instructions: Preheat the oven to 250 degrees F. Put the flour, baking powder, sugar, desiccated coconut and salt in a bowl and stir to combine. Put the egg yolks, milk and coconut milk into another bowl and whisk to combine. Add the milk mixture and butter to the dry ingredients and mix lightly with a metal spoon until just combined. Place the egg whites in a clean, dry stainless steel bowl and whisk until stiff peaks form. Using a large metal spoon, fold the egg whites through the batter in 2 batches. Heat a large nonstick frying plan over a medium heat and brush a small portion of butter over the base. For each pancake, drop 3 tablespoons of batter into the pan. Avoid overcrowding the pan with pancakes. Cook for 2 minutes on 1 side, turn and cook for another minute. Transfer to a plate and keep warm in the oven while you make the remaining pancakes. Serve the pancakes in stacks of 3 with the banana and Passion Fruit Syrup. Combine the sugar, passion fruit pulp and 1/2 cup water in a small saucepan over medium heat and bring to a boil, skimming any scum from the surface. Reduce the heat to low and simmer for 10 minutes. Remove from the heat and set aside to cool.

Caesar Salad Pizza 2 Family Size Tea Bags 2 quarts water Sugar or sweetener, optional 2/3 cup extra-virgin olive oil, plus more for brushing 6 cloves garlic, finely chopped Freshly ground black pepper 1 1/3 cups warm water (105 degrees F) 1 tablespoon sugar One 1/4-ounce packet (2 1/4 teaspoons) active dry yeast 3 3/4 cups all-purpose flour, plus more for dusting Kosher salt 2 large ripe beefsteak tomatoes, each cut into 6 to 8 thin slices 3/4 cup finely grated Parmesan 1/4 teaspoon honey 2 oil-packed anchovies, finely chopped 1 clove garlic, finely grated Zest and juice of 1 lemon 1 large egg yolk1/4 cup extra-virgin olive oil, plus more for drizzling Kosher salt and freshly ground black pepper 2 romaine hearts, cut into 1/2-inch thick and 1-inch wide pieces (about 8 cups) A hunk of Parmesan, for topping Instructions: For the iced tea: Pour 4 cups boiling water over teabags in a heatproof pitcher and allow to brew, 3 to 5 minutes. Remove teabags and add sweetener to taste. Stir in 6 cups ice cubes until melted. Keep refrigerated until ready to use. Makes two quarts. For the pizza dough: Heat 1/4 cup of the olive oil and the garlic in a small saucepan over medium-low heat until the garlic is softened but not browned, about 5 minutes. Stir in 1/2 teaspoon pepper. Cool slightly. Whisk the water and sugar together in a bowl; sprinkle the yeast over top. Set aside until foamy, about 10 minutes. Stir in the olive oil-garlic mixture. Whisk the flour and 2 teaspoons salt in a large bowl. Make a well in the center of the flour and pour in the yeast mixture. Gradually stir with a wooden spoon to make a rough dough. Turn the dough out onto a lightly floured surface. Knead until smooth and elastic, about 5 minutes, dusting with more flour as necessary. Form into a large ball. Brush a large bowl with olive oil, add the dough and turn to coat. Cover tightly with plastic wrap and set aside at room temperature until doubled in size, about 1 hour. Meanwhile, adjust an oven rack to the lowest position and preheat to 450 degrees F. Put a baking sheet on the rack to heat up while the dough rises. (The baking sheet should be the same size or slightly larger than the baking sheet that you will later form the dough on.) Once the dough has doubled in size, brush a rimmed baking sheet generously with half of the remaining olive oil. Put the dough onto the oiled baking sheet and stretch and pat evenly into the pan, making sure that it reaches the edges. Use your fingertips to make dimples all over the dough. Brush with the remaining olive oil and sprinkle lightly with salt. Arrange the tomato slices on the pizza in a single layer, making sure that each bite will have a piece of tomato. Sprinkle the tomatoes lightly with salt. Place the baking sheet with the dough directly on top of the preheated baking sheet in the oven (this helps with a crispy crust). Bake for 15 minutes. Remove the baking sheets and sprinkle the Parmesan over the dough. Continue to bake until the dough is golden brown and the cheese is melted, 10 to 15 minutes. For the Caesar salad: Meanwhile, whisk together the honey, anchovies, garlic, lemon zest and juice and egg yolk in a large bowl. Slowly whisk in the olive oil, then season with 1/4 teaspoon salt and a few grinds of pepper. Remove the pizza from the oven and transfer to a large platter or cutting board. Toss the romaine with the dressing. Season with additional salt and pepper if needed. Top the pizza with the salad. Use a vegetable peeler to shave ribbons of Parmesan over the salad. Drizzle with olive oil, cut into pieces and serve.

Melting Snowman Cake 5 3/4 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon salt 2 cups (4 sticks) unsalted butter, softened 1 cup vegetable oil 5 cups granulated sugar 12 large eggs 1 1/2 cups whole milk 1 tablespoon vanilla extract 2 teaspoons mint extract 2 tablespoons red liquid food color Flour-based baking spray, for the pans 2 to 2 1/2 ounces cream cheese, at room temperature 4 cups powdered sugar 1 teaspoon vanilla extract 1/3 cup half-and-half 1 square orange-flavored fruit chew 5 mini semisweet chocolate chips 1 semisweet chocolate chip 1 pretzel stick 2 chocolate sprinkles 1 red licorice lace 12 ounces white candy melting wafers 1 mini (fun-size) peanut-caramel-nougat candy bar 1 round vanilla wafer cookie 4 ounces dark chocolate Instructions: For the cakes: Preheat the oven to 325 degrees F. In a large bowl, whisk together the flour, baking powder and salt. In the bowl of an electric mixer, beat the butter, oil, granulated sugar and eggs together until well combined. Add the flour mixture to the butter mixture alternately with the milk. Begin and end with the flour mixture. Add the vanilla extract and mix briefly to combine. Line a cupcake pan with 7 paper liners. Fill the cupcake liners 2/3 full with batter. Remove 2 2/3 cups batter from the bowl and place it in a separate bowl. Stir in the mint extract and red food color. Spray a 4-cup bundt pan and a 10-cup bundt pan with flour-based baking spray. Alternate layers of vanilla batter and mint (red) batter in each bundt pan until the pans are about 3/4 full. Use a butter knife to gently swirl the two batter colors together. Bake the cupcakes for 15 to 20 minutes, the 4-cup bundt for 30 to 35 minutes and the 10-cup bundt for 50 minutes to 1 hour or until a toothpick tester comes out clean. When the cakes are done, turn them out onto wire racks to cool completely. When the cupcakes are cool, crumble them into a large bowl and add 2 ounces of cream cheese. Mix together using a rubber spatula or knead together with your hands. Squeeze a small handful of the mixture in your hand. It should hold together. If it doesn't and the mixture is crumbly, knead in the remaining 1/2 ounce cream cheese. Form three roughly ball-shaped pieces from the mixture that are small, medium and large as the segments of a snowman. Flatten the bottom of the largest ball so that it appears to pool and slump to one side. Add the medium ball on top and flatten slightly. Add the smallest ball on top and dowel the three pieces together with a toothpick. Refrigerate until firm, about 15 to 20 minutes. For the glaze and decors: Combine the powdered sugar and vanilla extract in a large bowl. Gradually whisk in the half-and-half a little at a time until a thick white glaze forms. Place the largest bundt cake on a cake stand or serving platter with a lip. Cover the top of the bundt cake with half of the glaze. Top the glazed bunt cake with the second smaller bundt cake. Top the second cake with the remaining glaze. You may not have to use the entire batch of glaze. Cut a small piece away from the orange fruit chew using a knife and mold it into a triangular carrot shape. Break away the point of a toothpick and insert the non-pointed end into the flat side of the carrot shape. Have this ready on hand along with the chocolate chips, pretzel stick, chocolate sprinkles and licorice lace. Melt the white candy melting wafers in the microwave at 100 percent power at 30-second intervals until the candy can be stirred smooth and is pourable. Place the chilled modeled snowman shape on the center of the top bundt cake. Spoon the white melted candy onto the snowman shape and allow the excess to run down the sides of the cakes. Quickly add two mini chocolate chips (flat side out) for the snowman's eyes. Add the two chocolate sprinkles just over the eyes for eyebrows. Press the nose into the face just under the eyes and add the larger chocolate chip (flat side out) for an o-shaped mouth. Break the pretzel stick in half and add to each side of the body, with one arm sticking upright and the other onto the lower part of the body as if it has melted off. Add the three remaining mini chocolate chips for buttons down the front of the snowman body. Add a licorice lace scarf around the neck. Cut the fun-size candy bar in half and have ready on hand with the vanilla cookie. Heat the dark chocolate in the microwave at 100 percent power at 30-second intervals until melted and smooth. Dip the cut end of a candy bar half into the chocolate and press it on the center of the cookie, creating a hat shape. Refrigerate until set, about 5 minutes. Dip the entire cookie hat in the chocolate and remove with a fork. Place it on parchment paper and refrigerate until set, about 5 minutes. Dab a small amount of melted chocolate onto the bottom flat part of the cookie hat and hold to the snowman's head until set, about 2 minutes. Display as an edible centerpiece at your next holiday gathering. Cut the cake into slices to serve, revealing the red peppermint swirled interior.

Homemade Pita Chips 3 pitas, cut into 8 wedges 4 tablespoons olive oil 1 clove garlic, smashed Salt and freshly ground black pepper Instructions: Preheat heat oven to 375 degrees F. Cut pitas into 8 wedges. Pour olive oil into a bowl and add garlic, salt and pepper. Brush pita chips olive oil and garlic mixture. Arrange pita chips on baking sheet and bake for 12 to 15 minutes.

Sausage Carbonara: Linguine alla Carbonara di Salsiccia 4 good-quality organic Italian sausages Olive oil 4 slices thickly cut pancetta, chopped 455g/1 pound dried linguine 4 large egg yolks, preferably organic 100ml/3 1/2 fluid ounces double cream 100g/3 1/2 ounces freshly grated Parmesan 1 lemon, zested Sprig fresh flat-leaf parsley, chopped Sea salt and freshly ground black pepper Extra-virgin olive oil Instructions: With a sharp knife, slit the sausage skins lengthways and pop all the meat out. Using wet hands, roll little balls of sausage meat about the size of large marbles and set aside. Heat a large frying pan and add a good splash of olive oil. Gently fry the sausage balls until golden brown all over, then add the pancetta and continue cooking for a couple of minutes, until it's golden. While this is cooking, bring a pan of salted water to the boil, add the linguine, and cook according to the packet instructions. In a large bowl, whip up the egg yolks, cream, half the Parmesan, the lemon zest and parsley. When the pasta is cooked, drain it in a colander, reserving a little of the cooking water, and immediately toss it quickly with the egg mixture back in the pasta pan. Add the hot sausage meatballs and toss everything together. The egg will cook delicately from the heat of the linguine, just enough for it to thicken and not scramble. The sauce should be smooth and silky. If the pasta becomes a little claggy, add a few spoonfuls of the reserved cooking water to loosen it slightly. Sprinkle over the rest of the Parmesan, season, if necessary, with the salt and pepper, and drizzle with extra virgin olive oil. Eat immediately!

Baked Orange Chicken and Brown Rice 3 tablespoons extra-virgin olive oil 1 medium onion, chopped 1 3/4 cups low-sodium chicken broth 1 cup brown basmati rice Zest and juice of 2 navel oranges Kosher salt Four 6-ounce boneless, skinless chicken thighs Freshly ground black pepper 2 tablespoons chopped fresh mint 2 tablespoons toasted pine nuts Instructions: Preheat the oven to 375 degrees F. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add the onions and cook, stirring, until just beginning to brown and soft, about 5 minutes. Add the onions, chicken broth, rice, 1/4 cup of the orange juice, 2 teaspoons of the orange zest, 1 tablespoon of oil and 3/4 teaspoon salt to a 2-quart baking dish and stir to combine. Toss the chicken with the remaining 1 tablespoon oil, 1/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Nestle the chicken into the rice mixture. Cover the dish with foil and transfer it to the oven, being careful not to spill. Bake for 55 minutes. Remove the foil and drizzle the chicken with 2 tablespoons of the orange juice. Continue to bake until most of the liquid has been absorbed, the chicken is fully cooked and the rice is tender, about 50 minutes more. Drizzle the chicken with the remaining orange juice. Sprinkle the mint, pine nuts and desired amount of remaining orange zest over the dish and serve.

Trini Tamarind Wings 1/3 cup fresh thyme leaves 1/3 cup cloves garlic 1/2 cup chopped scallions 1/3 cup chopped fresh cilantro leaves 2 tablespoons Cajun seasoning 1/2 cup vinegar 4 pounds chicken wings 2 cups tamarind pulp, see Cook's Note 1 cup water 1 cup sugar 1/3 cup chopped fresh cilantro leaves 3 tablespoons salt 2 tablespoons pureed garlic 1 1/2 tablespoons garam masala 1 teaspoon ground cumin Habanero pepper, or red pepper flakes 1/4 cup olive oil 1 clove garlic 1/2 cup mayonnaise 2 tablespoons sugar 2 tablespoons paprika 2 tablespoons Secret Special 4 pepper blend, or your favorite Canola or vegetable oil, for frying Veggies or sides, for serving Instructions: For the marinade: Puree all the ingredients, except the chicken wings, together in a food processor, and then add to the chicken wings. Marinate the wings for 24 hours. For the tamarind sauce: Mix all the ingredients into a medium-thick sauce. Refrigerate for 1 day to allow all the flavors to meld. For the lava sauce: In a small pot, heat the olive oil and saute the garlic until golden; remove and cool. Add all the other ingredients, combine completely, and refrigerate. Preheat the oil to 350 degrees F. Add the chicken wings to the oil and deep fry until they are crispy and golden, about 15 minutes. Remove from the oil and drain. Transfer the wings to a hot wok and douse with Trini Tamarind Sauce. Saute the wings for 1 minute in the sauce, remove, and serve with your choice of veggies or sides. Drizzle with Lava Sauce for an extra punch of spicy goodness.

Chicken and Rice with Olives 2 tablespoons extra-virgin olive oil 1 large onion, chopped 2 stalks celery, chopped Kosher salt 5 cloves garlic, minced 2 tablespoons chopped fresh oregano 1 cup long-grain white rice 1/2 cup pitted kalamata olives 1 lemon (1/2 quartered and seeded; 1/2 juiced) 1 1/2 pounds skinless, boneless chicken thighs (4 to 6), cut into 2-inch pieces Freshly ground pepper 1 cup low-sodium chicken broth 2 tablespoons chopped fresh chives Instructions: Heat 1 tablespoon olive oil in a medium saucepan over medium-high heat. Add the onion, celery and a pinch of salt and cook, stirring occasionally, until softened, 5 minutes. Stir in 3 minced garlic cloves and 1 tablespoon oregano; cook 30 seconds. Add the rice, olives, lemon quarters, 1 1/2 cups water and 1 teaspoon salt to the pan. Bring to a boil, then reduce the heat to low and stir. Cover and simmer until the liquid is absorbed and the rice is tender, about 17 minutes. Meanwhile, heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Season the chicken with salt and pepper, add to the skillet and cook, turning once, until browned, about 8 minutes. Add the remaining 2 minced garlic cloves and 1 tablespoon oregano and cook, stirring, until the garlic is softened, about 10 seconds. Add the lemon juice and scrape up any browned bits with a wooden spoon. Add the chicken broth, bring to a simmer and cook until reduced by about half and the chicken is cooked through, about 5 minutes. Fluff the rice with a fork. Divide among plates, top with the chicken and pan juices and sprinkle with the chives.

Matcha and Mushroom Soup 1/2 cup (1 stick) unsalted butter 1 pound shiitake mushrooms, stems removed, thinly sliced 4 thyme sprigs, stems removed 6 scallions (1 bunch), white and light green parts separated from dark green parts, thinly sliced Kosher salt and freshly ground black pepper 2 tablespoons matcha tea powder, such as Kenko or The Republic of Tea, sifted 1/4 cup dry white wine 8 cups low-sodium chicken stock One 10-ounce package frozen spinach, thawed 1 cup heavy cream Instructions: Melt the butter in a large saucepan over medium heat. Add the mushrooms, thyme and the white and light green parts of the scallions, then sprinkle with salt and pepper and cook, stirring, until the mushrooms caramelize and start sticking to the bottom of the pan, about 10 minutes. Scoop out about 1/2 cup mushrooms and transfer to paper towels to drain. Sprinkle the matcha over the mushrooms in the pan and cook, stirring, for 2 minutes. Pour in the wine and stir to scrape up any browned bits on the bottom of the pan. Pour in the chicken stock and spinach, bring to a simmer and cook, stirring occasionally, until reduced slightly, about 10 minutes. Remove the soup from the heat and, working in two batches, use a blender to puree the soup until very smooth, about 2 minutes for each batch. Return the pureed soup to the pot, stir in the cream and season with salt and pepper. Ladle the soup into serving bowls and garnish with the reserved mushrooms and scallion greens.

Pan Cooked Chicken with Asparagus, Pancetta and Olives 1 chicken breast supreme, skin removed Sea salt and freshly ground black pepper Olive oil 3 slices smoked pancetta 8 medium-sized spears asparagus, woody ends trimmed off 8 cherry tomatoes, halved 5 kalamata olives, stones left in Small knob unsalted butter Handful basil leaves Splash white wine Instructions: Slice the chicken into 3 finger size pieces, but ensure that you keep it as 1 piece (fan it out). This will help to cook the chicken much faster. Season with salt and pepper. Heat a medium-sized frying pan, add some oil, and brown the chicken on all sides. Place the pancetta on top of the chicken and the asparagus around it, let it char a little, then put the pancetta on the bottom of the pan to crisp up and turn the chicken over. Turn up the heat, throw in the tomatoes, olives, basil, and a good knob of butter. Take off the heat once the butter has melted and add a splash of wine to make a sauce, squishing in a few of the tomatoes to finish it off.

Seared Pork Chops with Coconut Rum and Caramelized Pineapple Sauce 4 (1 1/2-inch thick) pork chops Salt and pepper, to taste 1/4 cup peanut oil 4 to 6 tablespoons unsalted butter 1 1/2 cups pineapple, medium dice 2 tablespoons brown sugar 2 tablespoons shallots, minced 1/2 cup coconut rum 1 cups chicken stock 2 tablespoons cilantro, chopped 1 teaspoon garlic, chopped 1 to 2 tablespoons fresh lime juice 1 small tomato, seeded and diced fine Hot pepper sauce, to taste Instructions: Heat skillet to medium high heat. Season pork chops liberally with salt and pepper. Add peanut oil to skillet and sear pork chops until golden brown on both sides. Remove pork chops from pan and put into a preheated 450 degree oven for 6 to 8 minutes, or until done to your likeness. In same skillet, add 2 tablespoons butter and when it starts to brown add pineapple and cook until edges start to caramelize. Now add brown sugar, mix thoroughly, then add shallots and garlic and bring to a simmer. Next add rum and flambe ingredients. When the flame dies down, add chicken stock and bring to another simmer and reduce liquid by 1/2. Add lime juice, tomato, hot sauce, salt and pepper. Add remaining butter to thicken sauce. Garnish with chopped cilantro.

Nita Marys 3 cups tomato juice 1 cup tequila, chilled 2 tablespoons prepared horseradish 1 tablespoon hot sauce 2 teaspoons Worcestershire Juice of 4 limes Lime wheels, for garnish Celery stalks, for garnish Bacon-Wrapped Pickles, for garnish, recipe follows 6 cornichon pickles 6 slices bacon Instructions: Combine the tomato juice, tequila, horseradish, hot sauce, Worcestershire and lime juice in a pitcher. Serve over ice with a lime wheel, celery stalk and a Bacon-Wrapped Pickle to garnish. Preheat the oven to 375 degrees F. Line a rimmed sheet tray with heavy-duty foil. Lay the bacon out on the sheet tray. Par-bake the bacon for 10 minutes. Lay out in a paper towel to drain off any extra grease. Wrap each cornichon in a slice of bacon and secure with a bamboo pick. Place back in the oven until the bacon is crisp, 10 minutes.

Grilled Eggplant Parm 1/3 cup plus 1 tablespoon extra-virgin olive oil 1 clove garlic, finely chopped 1/4 teaspoon red pepper flakes One 15-ounce can crushed tomatoes 2 tablespoons pitted Kalamata olives, chopped 1 sprig basil, plus 1/4 cup thinly sliced leaves, for garnish 2 tablespoons unsalted butter Kosher salt and freshly ground black pepper 1 large eggplant, cut into 1/4-inch rounds 12 ounces fresh mozzarella, sliced 1/4-inch thick 1/4 cup grated Parmesan Instructions: Preheat the oven to 425 degrees F. Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the garlic and red pepper flakes and cook, stirring, until fragrant, about 2 minutes. Add the crushed tomatoes, olives, 1/4 cup water and the basil sprig and simmer, stirring occasionally, until slightly thickened, about 10 minutes. Season with salt and discard the basil sprig. Remove from the heat, add the butter and stir to incorporate. Meanwhile, heat a grill or grill pan over medium high. Brush both sides of the eggplant slices with the remaining 1/3 cup olive oil and sprinkle lightly with salt and pepper. Grill, turning once, until well-marked and tender, about 4 minutes per side. Spread about a third of the sauce onto the bottom of a small rectangular (8-by-10-inch) baking dish. Top with half of the eggplant and half of the mozzarella, evenly spaced in the dish. Repeat with another third of the sauce and the remaining eggplant and mozzarella. Drizzle with the last of the sauce and sprinkle with the Parmesan. Bake until the sauce is thickened and bubbling and the cheese is golden in spots, about 30 minutes. Sprinkle with the sliced basil and serve warm.

White Chocolate Caramel Apples Vegetable oil cooking spray 6 small Granny Smith apples, washed and scrubbed (see Cook's Note) Two 11-ounce bags soft caramel candies (about 80 caramels) One 11-ounce bag white chocolate chips 1 cup semisweet chocolate chips Instructions: Spray a baking sheet with vegetable spray. Dry the apples well and insert a lollipop stick into the stem end of each apple. Combine the caramels and 1/4 cup water in a medium saucepan. Cook over medium heat, stirring constantly with a wooden spoon or spatula, until the caramel is melted and smooth. Holding them by the lollipop sticks, dip the apples in the caramel and roll them around to coat evenly. Lightly shake off excess caramel and set the apples stick-end up on the prepared baking sheet. Refrigerate until the caramel is set, about 15 minutes. Place the white chocolate chips in a metal or glass bowl set over a double boiler and heat, stirring occasionally, until melted and smooth. Dip each caramel apple in the white chocolate, rolling it around to coat the caramel with the white chocolate. Lightly shake off excess and set the apple stick-end up on the wax paper. Refrigerate for another 30 minutes to set the white chocolate. Melt the semisweet chocolate chips in second bowl set over a double boiler. Spoon the melted chocolate into a piping or plastic bag fitted with a small round tip. Remove the apples from the refrigerator and pipe ghost or skeleton faces onto the apples. Refrigerate for 15 minutes, or until set. Keep chilled until ready to serve.

Bull Fillet with Anchovy Sauce Olive oil 1 onion, finely chopped 1 red bell pepper, seeded and brunoise 1 green bell pepper, seeded and brunoise 3 celery stalks, brunoise 1 zucchini, brunoise 1 carrot, peeled and brunoise Salt and freshly ground black pepper Herbes de Provence, to taste 3 bay leaves 8 anchovy fillets Olive oil 1 shallot, finely chopped 3 garlic cloves, finely chopped Vinegar, to taste 2 to 3 tablespoons water About 4 cups veal stock Ground black pepper 1 (2-pound) bull fillet 7 ounces red rice, cooked Fresh parsley, for garnish Instructions: In a skillet over medium-high heat, add about 2 tablespoons olive oil. Once heated add the onions and saute. When the onions are translucent, add all of the other vegetables, stirring often. Season the vegetables with salt, pepper, herbes de Provence, and the bay leaves. When the vegetables are cooked, drain off any excess oil and set aside. Allow vegetables to come to room temperature. Rinse the anchovy fillets in cold water. Add 2 to 3 tablespoons of oil to a frying pan over medium-high heat. Once heated, add the shallot and the anchovy fillets. Cook on low heat until fragrant. Add the garlic and let cook for 5 minutes. Deglaze the pan with vinegar, reduce the heat, then add 2 to 3 tablespoons of water and allow to reduce again. Add the veal stock and cook slowly until it thickens. Season with pepper. Bull Fillet: Trim the fat off the bull fillet. Cut into pieces weighing about 5 ounces each. Sear the meat in a hot pan with oil on the stove, turning so that all sides are browed. Place the meat into a hot oven and cook until desired doneness. Plate the Dish: Place the sauteed vegetables on the plate. Place the bull fillet on top of the sauteed vegetables. Add a scoop of rice and spoon the anchovy sauce onto the plate. Garnish the plate with parsley.

Raspberry Sunrise Mimosa 10 ounces fresh raspberries 1/2 cup grenadine, chilled 2 cups pulp-free orange juice, chilled One 750-milliliter bottle sparkling dry white wine, chilled Instructions: Make the ice: Fill each compartment of a 12-cube ice cube tray about a third of the way up with water and freeze until solid, about 1 hour. Puree half of the raspberries in a food processor until smooth. Add 1 to 2 teaspoons of puree to each cube compartment, coming about another third of the way up the side. Freeze until solid, about 1 hour. Top off each compartment with water and freeze until solid, another hour. Make the cocktail: Carefully pour the grenadine into a large freezer-safe pitcher so that the grenadine doesn't splash sides. Freeze until the grenadine is very cold and thick, about 30 minutes. Place a large serving spoon in the pitcher, holding it so the tip of the bowl touches the side of the pitcher just above the grenadine line. Slowly pour the orange juice into the bowl of the spoon, filling it up and letting the orange juice overflow run on top of the grenadine without mixing. Slowly bring the spoon up as the orange juice level rises. Using the same technique, add the sparkling wine, stopping after you've poured about half of the bottle to let the fizz subside. Continue pouring, slowly bringing the spoon up as the wine level rises. Top with half of the remaining raspberries. To serve, stir to combine the cocktail in the pitcher. Add the prepared ice cubes to Champagne flutes. Fill with the cocktail and top off with the remaining raspberries.

Glazed Apples and Pears 1 to 2 tablespoons Calvados or Apple Jack, optional 2 firm cooking apples, such as Golden Delicious, Macoun, Cortland, or Gravenstien 2 ripe pears, such as Anjou, Bartlett, or Comice 1 lemon 3 tablespoons unsalted butter 3 tablespoons sugar 1 (3-inch) cinnamon stick or vanilla bean, split lengthwise Instructions: Peel, halve and core, both the apples and pears. Cut each 1/2 into 4 wedges and transfer to a medium bowl. Halve the lemon and squeeze the juice over the fruit, toss lightly. Melt the butter in a skillet over high heat. Add the sugar, and cook until the sugar begins to caramelize. Add the fruit the caramel may seize (harden) don't be alarmed. Add the cinnamon stick or vanilla, and cook, stirring, until the caramel melts, and the fruit is juicy, about 7 minutes. If adding the Calvados, remove the pan from the heat before adding the alcohol. Return the pan to the heat. To flambe the alcohol on a gas burner, carefully tip the pan toward the flame; and on an electric element hold a long match at the inside edge of the pan until it ignites. Swirl the pan over the heat until the flame subsides. Serve fruit, warm, over ice cream with cookies. Serving suggestion: Vanilla Ice cream and gingerbread cookies.

Peas and Carrots 2 tablespoons butter 4 big carrots, cut into small dice 16 ounces frozen peas Salt and pepper Fresh basil leaves, chopped Instructions: Melt the butter in a saute pan over medium heat. Add the carrots and saute until they are tender. Add the peas and salt and pepper to taste and saute until they are thawed and cooked through. Stir in the chopped basil before serving.

Orange Liqueur Marinated Strawberries 2 pints strawberries, washed and quartered 3 tablespoons confectioners' sugar 3 tablespoons orange liqueur 1 large orange, juice and zest reserved 1 lemon, juice and zest reserved 1 vanilla bean 1/2 pint whipping cream 1 pint premium vanilla ice cream Instructions: Toss the strawberries with the confectioners' sugar, liqueur, juices, and zest. Allow to marinate refrigerated for 30 minutes. Split the vanilla bean open with a knife and scrape out the seeds. Add the seeds to the whipping cream in an ice cold bowl and whip the cream to soft peaks just prior to serving. Serve one scoop of ice cream in a martini glass, spoon some marinated strawberries over the ice cream and serve with a dollop of whipped cream on top.;

Marinated Tuna with Spiced Sprouts 1 pound skinless, boneless tuna, such as Hawaiian yellow fin 1/2 cup rice wine vinegar 2 1/2 tablespoons soy sauce 2 tablespoons mirin 2 tablespoons freshly grated ginger 2 (2ounce) packages daikon spiced sprouts, roots trimmed 1/2 medium red onion, shredded Instructions: Using a sharp, wet knife, thinly slice tuna along grain using a long, horizontal sawing motion. The easiest way to do this is to press the fish down with one hand and cut slices off the top. Cover four serving plates with tuna. The lined plates may be reserved in refrigerator, covered with plastic wrap, up to 4 hours. Mix vinegar, soy sauce, mirin, and ginger in a small bowl and spread about 2 tablespoons over each serving, evenly coating fish. Divide sprouts and arrange in a small fan on the side of each plate. Divide the red onion and place in a small mound at root end of sprouts. Spoon a bit of dressing over sprouts and serve immediately.

Lemon and Herb Chicken with Asparagus and Roasted Red Potatoes for Two 5 small red potatoes, rinsed and cut into quarters 1 tablespoon plus 1 teaspoon olive oil 1/2 teaspoon garlic powder Salt and ground black pepper 1 teaspoon Italian seasoning 1 large chicken breast, sliced in half horizontally to make 2 cutlets 2 tablespoons unsalted butter 2 tablespoons all-purpose flour 1 cup chicken stock Zest of 1 lemon plus juice of 1/2 a lemon, plus more juice if desired 1/2 pound asparagus, rinsed and cut into thirds Instructions: Preheat the oven to 400 degrees F. Place the potatoes on a baking sheet and drizzle 1 tablespoon olive oil all over the potatoes. Sprinkle the garlic powder and some salt and pepper on top. Toss with your hands to coat all sides of the potatoes with the oil and seasoning. Bake, rotating the pan and flipping the potatoes halfway through, until fork-tender, 20 to 25 minutes. Meanwhile, add the remaining teaspoon olive oil to a large skillet over medium-high heat. Sprinkle the Italian seasoning, 1/2 teaspoon salt and 1/4 teaspoon pepper onto the chicken breasts and gently pat it down with your fingers. Add the chicken breasts to the hot skillet and brown on both sides, 3 to 4 minutes per side. Remove from the skillet and reduce the heat to low. Melt the butter in the skillet then sprinkle flour on top of the butter. Whisk to cook off the raw flour taste, 1 minute, then carefully add the chicken stock, vigorously whisking. Add the lemon zest and juice. Let cook, whisking occasionally, until thickened, 5 to 7 minutes. Add the asparagus to the pot and cook until the asparagus has softened but is still bright green, about 7 minutes. Add the chicken back into the skillet and cook to ensure it's cooked thoroughly, another 3 minutes. Coat the chicken with sauce from the pan. Place 1 piece of chicken on each of 2 plates, then divide the roasted potatoes between the plates next to the chicken. Place half of the asparagus on each plate and drizzle some sauce on top. Use the juice of the remaining lemon half on top of the dish if you desire more lemon flavor.