This is great to use for a pizza topping as well

• 2 tablespoons olive oil
• 1 tablespoon minced garlic
• ¼ cup oyster mushrooms, stemmed and sliced
• ¼ cup button mushrooms, stemmed and sliced
• ¼ cup shiitake mushrooms, stemmed and sliced
• ¼ cup cremini mushrooms, stemmed and sliced
• Salt and coarsely ground black pepper
• 3 tablespoons freshly chopped chives
• Dash sherry vinegar
• 3 eggs
• 1 ½ cups cream
• 24 mini prebaked tart shells
• ½ cup Gruyere, finely grated

Preheat oven to 325 degrees F.

In a large saute pan over medium-high heat, add the oil. Add the garlic and saute for a few seconds. Add the mushrooms, a pinch of salt and pepper, chives, and sherry vinegar. Cook until softened and slightly crisp, about 3 minutes. Remove the mushroom mixture from the pan and add to a food processor. Pulse a few times to chop finely chop the mushrooms and reserve. 

In a large bowl, add eggs, cream, and salt and pepper, to taste. Beat well with a whisk until evenly incorporated. 

Line the muffin tins with the tart shells and divide the mushroom mixture among the shells. Cover with the egg custard and top with the cheese. Bake until the custard sets, about 22 minutes. Remove from the oven to a serving tray and serve.

• 2 tablespoons fresh lime juice, (plus 2 teaspoons more)
• 8 large fresh artichokes
• 4 teaspoons extra virgin olive oil
• kosher salt and freshly ground black pepper
• 4 large radicchio leaves
• 1 ounce parmesan cheese, (thinly shaved)
• 1 scallion, (green part only, thinly sliced)

In a large bowl combine 2 tablespoons of lemon juice and 3 quarts of cold water. Cut the stem from the artichoke and snap off the tough dark outer leaves. Cut off the tops of the remaining leaves leaving about 1 inch. Use a spoon to scoop out the choke from te center of the artichoke. Use a pairing knife to remove any other dark green bits. Drop into the lemon water. When you have prepped all the artichoke hearts, slice them very thnkly and return to the acidulated water.

In a medium bowl, whisk together the remaining 2 teaspoons of lime juice and the oil. Season with salt and pepper to taste. 

Drain the artichoke slices and dry on paper towels. Add the artichoke hearts to the dressing and toss to combine. Season with salt and pepper to taste. 

To serve, place 1 radicchio leaf on a dish. Divide the salad evenly among 4 plates. Sprinkle with cheese and scallion. Serve.

Serves 4

• 1 dozen eggs
• ¼ cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 teaspoon fresh lemon zest
• 1 tablespoon chopped chives
• Dash hot sauce
• Salt and freshly ground black pepper
• 1 cup all-purpose flour
• 2 eggs, beaten
• 1 cup panko crumbs
• Parsley, for garnish
• Peanut oil, for frying

Add the eggs to a large saucepan filled with cold water. Bring to a boil. Remove from heat and let sit in the water for 14 minutes.

Peel the eggs and slice lengthwise. Remove the yolks to a bowl. Add the mayonnaise, Dijon, lemon zest, chives, hot sauce and salt and pepper. Mash the yolks together with a wooden spoon. Taste and adjust seasonings, if needed. Fill the egg yolk mixture into the egg whites.

Heat oil in a deep-fryer to 350 degrees F.

In a medium bowl, add 1 cup of flour and season with salt and pepper. In another bowl, beat the eggs, in a third bowl, add 1 cup of panko.

Dip the eggs into the flour, then the egg and finally into the panko. Gently put the eggs into the hot oil. Fry until golden brown. Remove to a paper towel lined sheet tray. Season with salt and pepper and garnish with parsley.

• 3 tablespoons extra virgin olive oil
• 1 and ½ lbs chorizo sausage, (cured, but soft, sliced 1/2 inch thick)
• ⅓ cup dry red wine

heat the olive oil in a large skillet over medium heat. Add the chorizo slices and cook until they begin to turn a deep brown on one side, 3 to 5 minutes. Stir and continue to cook, stirring occasionally, until the chorizo is deeply browned all over, about another 5 minutes. Carefully add the wine (be ready in case it flames) and let it simmer, scraping the pan to deglaze it, until it has reduced somewhat but it still saucy, about 2 minutes. Pour the chorizo and juices into a dish and serve with bread for for dipping into the sauce.

• 1 and ¼ cups buttermilk
• 2 tablespoons butter, (you can also consider using bacon drippings, but it will not give you the same richness)
• 1 and ½ cups cornmeal, (a medium-grind will work well)
• ½ cup all purpose flour
• 1 and ½ teaspoon baking powder
• 1 teaspoon salt
• 1 tablespoon sugar, (can add more if you'd like)
• 1 egg

Preheat oven at 375 degrees F., and butter an 8 inch baking pan.

Combine the dry ingredients in a bowl. Mix the egg into the buttermilk. Stir in all the liquid mixture into the dry and mix well. If it seems too dry, you can add a couple of tablespoons of milk. 

Pour the batter into the baking pan, smooth out the top and place in the oven.

Bake for about 30 minutes, until the top is lightly browned and the sides have pulled away in the pan. Toothpick should come out clean.

• ⅔ cup olive oil
• ¼ oz. chopped oregano
• 3 tablespoons flat leaf parsley
• 1 tablespoon lemon juice
• 3 small chillies, (seeded and finely chopped)
• 3 garlic cloves, (crushed)
• 2 and ¼ lb. baby octopus
• dsme lime wedges, to serve

Make the marinade by combining the oil, herbs, lemon juice, garlic and chili in a large bowl and mix well. 

Use a small, sharp knife to remove the octopus heads. Grasp the bodies and push the beaks to from the center with your index finger, then remove and discard. Slit the heads and remove the gut. If the octopus is too large then cut it into smaller portions. 

Mix the octopus with the marinade. Cover and refrigerate for several hours or even over night. Drain and reserve the marinade. 

Cook over a hot oiled barbecue or in a very hot frying an for 3-5 minutes, or until the flesh turns white. Turn frequently and brush generously with the marinade during cooking. Serve immediately with lime wedges.

• 3 cups cranberries, (rinsed and picked over)
• 1 cup sugar
• 3 strips orange zest, (each about 1/2"x3")
• 1 whole clove

Combine everything with 1 cup of water and bring in to a boil over medium-high heat. Reduce the heat to medium low and simmer uncovered, stirring occasionally, until the berries are mostly broken down and the liquid has thickened slightly, about 10 minutes.

If you'd like you can strain through a mesh sieve and make sure to press the solids with a spatula, and scrape the mixture from the bottom of the strainer. 

Put into a mold, cover and refrigerate. This can be made a week ahead.

• 1 and ½ lbs Brussel Sprouts, (trimmed)
• 2 large shallots
• 4 tablespoons butter
• 1 and ¼ cups heavy cream
• 1 and ¼ cup Gruyere, (grated)
• ¼ teaspoon nutmeg
• ⅛ teaspoon cayenne
• ¾ cup Panko bread crumbs
• ½ cup Parmesan, (grated)
• 2 teaspoons rosemary, (finely chopped)
• salt and pepper to taste

Slice the sprouts and the shallots. 

In a large (oven safe) skillet, melt the butter until it turns a nice caramel brown. Set aside 1 tablespoon in a medium bowl.

Add the sprouts with shallots to the skillet with some salt and pepper. Stir occasionally until it starts to soften, (about 5-6 minutes) and remove from heat.

In a saucepan combine the gruyere cheese with the heavy cream, nutmeg and cayenne. you can add some salt and pepper to taste. Whisk occasionally until the cheese has melted, whisk but do not boil. Add the sauce to the sprouts mixture, carefully stirring the sprouts so they don't fall apart. 

Now take the parmesan cheese rosemary the reserved butter with the panko and mix thoroughly. Top the panko mixture over the sprouts mixture and bake at 375 degrees for about 12-15 minutes.

• 2 lbs kale, (boiled in salt for about 3 inutes and cut into 1 inch strips)
• 3 tablespoons extra virgin olive oil
• 10 large garlic cloves, (thinly sliced)
• juice of 1 lemon

Cook the kale for about 3 minutes and drain. 

Cook the oil and garlic in a pot on medium-low heat, when it turns golden turn the heat up and add the kale. Stir until tender. Platter the kale and sprinkle with the lemon juice. Season to taste with Salt and Pepper.

• 24 apricots, (dried)
• 3 ounces plain Havarti, (cut into 1/2 inch squares)
• 24 almonds
• 12 bacon strips, (cut in half crosswise)
• 24 toothpics, (soaked in water)
• Freshly ground pepper to taste

Pry open the apricots and put a piece of cheese and an almond into each one. Wrap a piece of bacon around each apricot, trimming as necessary so it overlaps by 1/2 inch, and secure it with a toothpick. Season the apricots with pepper. 

Grill the apricots on all sides using tongs to turn. Cook until the bacon is crisp all over. This should take about 6 minutes total. Serve immediately.

• 3 and ½ pounds ripe pears
• 2 and 12 pounds apples
• 3 cups apple cider, (can substitute with pear cider)
• 1 and ⅓ cups maple syrup
• ¼ cup light brown sugar, (firmly packed)
• 1 and ½ teaspoons ground cinnamon
• ¼ teaspoon ground cloves
• ¼ teaspoon salt
• 1 tablespoon lemon juice
• 1 and ½ teaspoons vanilla extract

Cut the pear into 1 inch chunks and the apples into quarters. Put the fruit and the cider in a very large pot (about a 7 quarts capacity). Bring to a boil over high heat. Reduce the heat to a medium low and simmer, stirring frequently, until the fruit is very soft when pierced with a knife, about an hour.

Use a food mill and fit it with a fine seesieve disk over a large bowl. Puree the fruit in small batches, discarding the seeds and the skins. 

Wipe out any seeds or skins out of the pot and pour the puree into it. Add the maple syrup, brown sugar, cinnamon, cloves ad salt. Stir until well blended. Bring to a boil over high heat. Reduce the heat to a medium-low or low to maintain a simmer. Skim off most of the foam that rises to the surface during the initial simmer with a large spoon.

Continue simmering and stirring with an angled spatula, making sure to scrape the bottom and sides of the pot, until the puree becomes thick and dark and the bubbling becomes slow. This should take about an hour and 45 minutes to 2 hours and 45 minutes. make sure to stir during the end of cooking to avoid scorching. 

If you would like to test for doneness, spoon a dollop of the butter onto a small plate and refrigerate for a minute or two. It should hold on its shape with no water separating out around its edges. 

Remove the pot from the heat and add the lemon juice and the vanilla, and stir until well blended. Transfer the butter to a container, let cool to room temperature, and then store, covered, in the refrigerator. Good for up to 3 weeks. It can store longer if placed in canning jars.

• 2 lbs. Yukon golden potatoes, washed and quartered
• Salt
• 4 tablespoons butter
• ¾ cup heavy cream
• 4 ounces blue cheese, crumbled
• Freshly ground black pepper

 Place potatoes in a large stockpot and cover with cold water. Add salt and bring to a boil over high heat. Reduce to medium and cook until fork tender. Drain well. Add back to the pot that they were cooked in.

Meanwhile, heat butter and cream until hot. Add the crumbled blue cheese and stir together. Add sauce to potatoes and mash until smooth. Season with salt and pepper. 
Garnish with some crispy bacon bits or keep it simple with a sprinkle of parsley

• 2 (14 1/2-ounce) can green beans, drained and rinsed
• 3 cups diced cooked chicken
• 1 medium onion, diced and sauteed
• 1 (8-ounce) can water chestnuts, drained and chopped
• 1 (4-ounce) can pimentos, drained
• 1 (10 3/4-ounce) can condensed cream of celery soup
• 1 cup mayonnaise
• 1 (6-ounce) box long-grain and wild rice, cooked according to package directions
• 1 cup grated sharp Cheddar
• Pinch salt

 Preheat oven to 350 degrees F. 
Mix all ingredients together and pour into a greased 3-quart casserole dish. Bake for 20 to 25 minutes or until bubbly. 

• 5 slices bacon
• 1 tablespoon clarified butter
• 3/4 cup chopped onion
• 1/4 cup chopped green bell pepper
• 1/2 cup chopped celery
• 1 1/2 teaspoons minced garlic
•  
• 1/4 cup dry white wine
• 1 teaspoon brandy
• 1 1/2 teaspoons dried basil
• 1 teaspoon ground white pepper
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon dried thyme leaves
• 2 teaspoons Worcestershire sauce
• 3 cups fresh corn kernels
• 4 large potatoes, peeled and diced
• 1 1/2 quarts chicken stock
• 1/2 cup butter
• 1/2 cup all-purpose flour
•  
• 3 cups heavy cream
• 1 cup half-and-half cream
• 1 pound peeled and deveined small shrimp
• 1 tablespoon Creole seasoning
• 1 pound fresh lump crabmeat, shell pieces removed

Directions

1. Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove the bacon, and reserve the grease. Allow the bacon to cool, then crumble, and set aside with the grease.
2. Meanwhile, heat 1 tablespoon of clarified butter in a large pot over medium heat. Stir in the onion, green pepper, celery, and garlic. Cook and stir until the onion has softened and turned translucent, about 10 minutes. Pour in the white wine and brandy, and bring to a simmer. Season with the basil, white pepper, cayenne pepper, thyme, and Worcestershire sauce. Add the corn and potatoes, then pour in the chicken stock. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer 10 minutes.
3. While the soup is simmering, melt 1/2 cup of butter in a small saucepan over medium-low heat. Stir in the flour, and cook, stirring constantly, until the flour has turned the color of peanut butter to make a roux, about 10 minutes.
4. Stir the roux into the soup, and pour in the heavy cream, half-and-half cream, reserved bacon and grease, and shrimp. Return to a simmer over medium-high heat, and cook until the shrimp are no longer translucent in the center, the potatoes are tender, and the soup has thickened, about 15 minutes. Season to taste with Creole seasoning, and stir in the crab meat to serve.

Makes 24

Salt, for water
24 thin stalks asparagus, or 12 thick stalks sliced in half lengthwise
1/2 cup soy sauce
1/4 cup sugar
1 bunch scallions, greens only
1 1/2 pounds beef tenderloin
Freshly ground black pepper, to taste


Preheat a grill or grill pan until hot, or prepare oven broiler. Bring a medium saucepan of salted water to a boil. Cut off asparagus ends to within 3 1/2 inches from tips; reserve bottoms for another use. Place tips in boiling water; cook until bright green but still crunchy, about 1 minute. Prepare an ice-water bath. Drain asparagus; transfer to an ice-water bath to stop cooking. Drain asparagus again in a colander, and set aside.
Whisk together soy sauce and sugar until dissolved; set aside. Cut scallions into 3 1/2-inch lengths, julienned lengthwise; set aside.
Slice tenderloin into 1/4-inch-thick pieces. Place one slice between two pieces of plastic; pound lightly to an even thickness. Remove plastic; trim into 2-by-5-inch rectangle. Repeat with remaining beef.
Dip a piece of beef in soy-sauce mixture, and place on a clean surface. Season with pepper. Place 1 piece of scallion and 2 asparagus tips across 1 end of beef, so vegetables extend over edges; roll. Set aside. Repeat with remaining beef and vegetables.
Grill or broil negamaki, brushing with sauce and turning, until slightly charred and medium rare, about 2 minutes. Serve.

• 1 cup balsamic vinegar
• ¾ cup ketchup
• ⅓ cup brown sugar
• 1 garlic clove, minced
• 1 tablespoon Worcestershire sauce
• 1 tablespoon Dijon mustard
• ½ teaspoon salt
• ½ teaspoon freshly ground black pepper
• For the chicken or steak:
• 4 pieces chicken (any combination of breast or leg-and-thigh pieces) or 4 pieces of New York strip or Club strip steak
• Salt and freshly ground pepper

Combine all the ingredients in a small saucepan and stir until all the ingredients are incorporated and the mixture is smooth. Simmer over medium heat until reduced by 1/3, about 15 to 20 minutes.

• ½ cup butter
• ½ cup chopped onion
• ½ teaspoon each ground ginger and nutmeg
• 3-½ cups chicken broth
• 3 cups canned pumpkin
• 1 cup half-and-half
• 2 Tbsp. brandy
• Salt and pepper to taste
• Crouton Garnish

In saucepan, cook onion in melted butter until transparent Blend in spices and broth. Bring to a boil. Blend in pumpkin and half-and-half. Reduce heat. Stir occasionally until soup is hot. Stir in brandy. Season to taste. Garnish with croutons.

• 1 bunch fresh cilantro and/or mint, (can do a mixture of both)
• 1 garlic clove, (peeled)
• 1-2 tablespoon fish sauce
• ½ teaspoon sugar
• 1 jalapeno, (seeded, optional)
• 1 lime, (peeled and seeded)
• 7 ounces arugula
• 1 small red onion
• 1 and ¼ pound baby squid, (cleaned weight)
• 9 tablespoons peanut oil
• salt and pepper to taste

Tear the cilantro and/or mint and throw into a food processor with the garlic, fish sauce, sugar, jalapeno and lime. Pulse it until it is a smooth pulp. Continue to pulse as you pour in 6 tablespoons of peanut oil. Scrape into a bowl and set aside.

Arrange the arugula on a plate and the onions..

Slice the squid, leaving the tentacles whole, and fry in a large pan with the rest of the peanut oil. Remove to a bowl and sprinkle with salt. Let cool for a little bit and then pour the dressing and toss. Arrange the lightly fried squid over your plate of arugula and onions.

Serves 6

This can also be served as a dinner over a bed of rice.

• 1-2 dried chillies
• 2 tablespoons olive oil
• 3 garlic cloves, (thinly sliced)
• 16 large prawns, (can substitute with a smaller shrimp, in the shell)
• salt and pepper to taste
• ½ lemon, (squeeze the juice)

Split the chillies lengthwise and scrape the seeds out. Discard seeds. 

Heat the oil in a large frying pan and stir-fry the garlic and chili for 1 minute, until the garlic begins to turn brown. Whisk in the lemon juice and add the prawns. 

Stir fry for about 4 minutes coating it well with the oil mixture.

Remove from the heat. Serve on a platter surrounded with slices of french bread. Spoon over the flavored oil and serve immediately. Provide a plate on the side for the heads and shells and tons of napkins.

• 2 ounces anchovy fillets in salt
• milk, (for soaking)
• 12 quail eggs
• 2-3 garlic cloves, (halved and crushed in a mortar)
• 1 ciabatta loaf, (or a similar bread)
• coarse salt
• 1 red onion, (halved and thinly sliced)
• 2-3 tablespoons cumin seeds, (roasted and ground)
• fresh parsley, (a small bunch roughly chopped)

Soak the anchovies in milk for 15 minutes to reduce the salt flavor.

Meanwhile put the quail eggs in a pan of cold water. Bring to a boil and cook for 2 minutes, then drain and plunge into cold water. 

Preheat the grill on the hottest setting. Slice the loaf of bread horizontally in half and toast the cut sides down until golden.

Rub the toasted bread all over with the crushed garlic and sprinkle with a little salt. Don't go overboard on the salt, because the anchovies will be salty.

Cut each piece of bread into four or six equal pieces. Drain the quail's eggs, shell them and cut in halves. Drain the anchovy fillets on the pieces of bread. Sprinkle liberally with the ground roasted cumin and chopped parsley and serve immediately.

Can use cinnamon and sugar instead of the salt for the topping sprinkle. Yummy!

• 1 package active dry yeast, (2 and 1/4 teaspoon)
• 2 teaspoons sugar
• 3 and ½ - 4 cups all-purpose flour
• 1 and ½ teaspoons salt
• 2 tablespoons vegetable oil
• 1 egg, (beaten with 1 tablespoon of milk fr a glaze)
• coarse salt for topping

Lightly grease 2 heavy baking sheets. 

Place 1/4 cup of luke warm water in a large bow and dissolve the yeast and the sugar in it. Let the yeast proof for 5 minutes, or until bubbly. 

Add 1 cup of luke warm water, 3 and 1/2 cups of flour, salt and oil and stir until well combined. Turn the dough out on a lightly floured board and knead until smooth and pliable, adding the remaining 1/2 cup of flour if the dough gets sticky.

Divid e the dough into 24 pieces taking each pieces and rolling it into 12 inch long ropes. Then make each into a pretzel shape. (form a circle leaving enough on each end to twist one around the other. Fold the twist down the middle of the circle and spread the ends to overlap the sides)

Place the pretzels on the baking sheet. when all are formed, cover them loosely with a towel and let them rest in a warm place for 15 minutes, or until puffy. Pre-heat the oven to 425 degrees. 

Lightly brush the egg glaze over the pretzels and sprinkle them with coarse salt. Bake for 8-12 minutes, or until lightly browned. Cooking them long will make the interior crispy and not soft.

Thicken the sauce by adding 1/4 cup flour and cooking it slowly on the stove until it becomes a gravy. Serve drizzled over the meat or over mashed potatoes or rice.

• 1 and ½ tablespoons olive oil
• 1 and ½ pound pot roast
• ¼ cup flour
• ½ large yellow onion, (cut into 1/4 inch thick rings)
• ½ garlic clove, (minced)
• 3 medium red tomatoes, (cut into 1/4 inch pieces)
• 2 fresh chilies
• ⅛ teaspoon dried oregano
• ½ teaspoon salt
• 2 carrots, (cut in 1 and 1/2 inch pieces)
• 2-3 medium potatoes, (chopped into wedges)

- Preheat oven to 350 degrees.

- Heat the oil in a larg skillet on medium. Dredge the beef in flour by pounding the flour into the meat until no more meat will stick. Place the beef in a skillet. Cook, turning until meat is brown on all sides.

- Place the pot roast in a roasting pan. Sprinkle with oregano and salt, and cover with the remaining ingredients.

- Cook covered for 2 hours.

1 lb large fresh mushrooms
salt
2 tbsp extra-virgin olive oil
3 cloves garlic, minced
1/2 cup chopped nuts
3 tbsp butter
1 cup Herb Seasoned Stuffing Mix
3/4 cup shredded Italian-blend cheese
1 large egg, beaten

Clean mushrooms with a damp paper towel. Remove stems, sprinkle inside of caps lightly with salt and brush olive oil over the outsides. Set aside.

Chop the removed stems very fine. Saute the stems, garlic, and nuts in the butter over medium heat for 3 to 4 minutes. Remove from the heat. Add the stuffing, cheese, and egg, stirring well. Spoon the mixture evenly into the mushroom caps.

Place the mushrooms on an ungreased baking sheet and bake at 350 degrees for about 10minutes until heated through. Serve immediately while hot.

Yield: approximately 18 mushroom caps.

2 Granny Smith apples, peeled and cored
1 kiwi
1 large orange
1 cup fresh strawberries
2 tbsp brown sugar

Chop all the fruits with a food chopper or in a food processor. Stir in the brown sugar and mix well. Serve with cinnamon tortilla chips.

• ½ cup oil
• ¾ cup ketchup
• ¾ cup onions, (grated)
• ¾ cup water
• ⅓ cup lemon juice
• 3 tablespoons sugar
• 3 tablespoons worcestershire sauce
• 2 tablespoons mustard
• 2 tablespoons salt
• ½ teaspoon pepper

Saute the onions in the oil until it turns yellow and transparent. Add the rest of the ingredients and simmer for 15 minutes. Pour some of the sauce over the meat while roasting it. Use it to baste chickens, pork or beef. Serve remainder of sauce hot in a gravy boat

If you would like to make this seem more of a dessert than a side dish or snack, add some guava paste with the cheese.2 ripe (black and yellow) plantains

1/2 cup grated cheese (Farmer's Cheese, Queso de Freir, Halloumi, Monterey Jack, or Mozzarella)
2 eggs
4 tablespoons flour
2 tablespoons sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1-2 tablespoons milk
Vegetable oil for frying

Heat several inches of oil to 360 degrees. 

Slice the ends off of the plantains, then slice through the peel lengthwise several times to help remove the peel. Slice the plantains crosswise into 1 1/2 inch thick pieces. Fry the plantain slices in the oil until golden brown, about 4 minutes. Drain the plantain pieces on paper towels. 

When cool enough to handle, place each slice between two pieces of wax paper, and use the flat bottom of a glass to flatten the plantain to about 1/4 inch thickness. 
Sandwich 1-2 tablespoons of grated cheese between 2 slices of plantain, pressing the plantain together around the edges to seal in the cheese. Repeat with remaining plantain slices. 

Whisk the flour, sugar, baking soda and salt together. Stir in the eggs, and add enough milk to make a thick batter. Stir until well mixed. Dip the plantain "sandwiches" into the batter to coat them, then return them to the oil to fry in batches, until golden brown and crispy on the outside (about 4 minutes). 

Drain on paper towels and serve warm.

• 6 cups rich beef broth
• 2 lbs potatoes
• 2 bunches of watercress
• 1 tablespoon butter
• salt and pepper to taste

Cook the potatoes and watercress then add the broth. Strain and rub through a wire sieve and return to pan (or pulse through a blender). Season and add the butter. Serve with a bred crouton and fresh watercress.

         2 onion, sliced into thin rings
         3 cloves garlic, minced
         1 medium eggplant, cubed
         2 zucchini, cubed
         2 medium yellow squash, cubed
         2 green bell peppers, seeded and cubed
         1 yellow bell pepper, diced
         1 chopped red bell pepper
         4 roma (plum) tomatoes, chopped
         1/2 cup olive oil
         1 bay leaf
         2 tablespoons chopped fresh parsley
         4 sprigs fresh thyme
         salt and pepper to taste

 

Heat 1 1/2 tablespoon of the oil in a large pot over medium-low heat. Add the onions and garlic and cook until soft.

In a large skillet, heat 1 1/2 tablespoon of olive oil and saute the zucchini in batches until slightly browned on all sides. Remove the zucchini and place in the pot with the onions and garlic.
Saute all the remaining vegetables one batch at a time, adding 1 1/2 tablespoon olive oil to the skillet each time you add a new set of vegetables. Once each batch has been sauteed add them to the large pot as was done in step 2.

Season with salt and pepper. Add the bay leaf and thyme and cover the pot. Cook over medium heat for 15 to 20 minutes.
 Add the chopped tomatoes and parsley to the large pot, cook another 10-15 minutes. Stir occasionally.

Remove the bay leaf and adjust seasoning.

        9 potatoes, peeled
         6 slices bacon
         3/4 cup chopped onions
         2 tablespoons all-purpose flour
         2 tablespoons white sugar
         2 teaspoons salt
         1/2 teaspoon celery seed
         1/8 teaspoon ground black pepper
         3/4 cup water
         1/3 cup distilled white vinegar

Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 30 minutes. Drain, cool and slice thin.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside, reserving drippings.
Saute onions in bacon drippings until they are golden-brown.

In a small bowl, whisk together the flour, sugar, salt, celery seed, and pepper. Add to the sauteed onions and cook and stir until bubbly, then remove from heat. Stir in water and vinegar, then return to the stove and bring to a boil, stirring constantly. Boil and stir for one minute. Carefully stir bacon and sliced potatoes into the vinegar/water mixture, stirring gently until potatoes are heated through.

         1/2 (17.5 ounce) package frozen puff pastry, thawed
         1 (8 ounce) wheel Brie cheese
         1/4 cup sliced almonds

Preheat oven to 350 degrees F. Lightly grease a 9 inch pie pan.

Slice the wheel of Brie in half, horizontally, so that the halves are two, flatter wheels of Brie. Lay the puff pastry in the pie pan. Place half of the Brie (rind-side down) onto the pastry dough. Sprinkle almonds evenly over the top. Place the other half of the Brie (rind-side up) over the almonds. Bundle the pastry dough around the Brie.

Bake for 15 to 20 minutes. Let cool for 5 minutes before serving.

2 tablespoons paprika
5 teaspoons of kosher salt
2 teaspoons onion powder
2 teaspoons cayenne pepper
1 teaspoon fresh thyme (minced)
1 teaspoon of dried oregano (crumbled)
stir the ingredients together and sprinkle onto your desired fillets, fish steaks or shrimp about 10 minutes before grilling or broiling.

  1-1/3 pounds pork tenderloin -- or pork loin
  1 banana -- coarsely chopped
  3/4 cup chutney 
  1/4 cup lime juice
  3 tablespoon unsweetened coconut flakes
  1 pound pasta -- angel hair pasta
  3/4 cup chicken broth
  1/4 cup seasoned rice vinegar or
  1/4 cup unseasoned plus 1 tablespoon sugar
  1/4 cup cilantro -- minced
  2 teaspoons sugar
  2 whole papayas -- peeled, seeded and cut in 1/2 inch slices

JERK SEASONING:
  1/4 cup cilantro -- firmly packed
  3 tablespoon water
  3 tablespoon fresh ginger, minced
  2 tablespoon whole black peppercorns
  1 tablespoon allspice, ground
  1 tablespoon brown sugar, (packed)
  2 cloves garlic, minced
  1/2 teaspoon crushed red pepper flakes
  1/4 teaspoon coriander, ground
  1/4 teaspoon nutmeg, ground
  1 whole habanero pepper, fresh, seeded -- minced (optional)

 
Prepare Jerk Seasoning Paste by combining all ingredients in a blender or food processor until a smooth paste. Rub pork with jerk paste and place in a Ziploc baggie and refrigerate 2 hours or up to 1 day.

In a bowl combine banana, chutney, 1 tablespoon lime juice and coconut. Set aside. Prepare the grill for indirect cooking. Place drip pan between coals. Place pork in center of grill above drip pan.

Cover grill, open vents and cook until meat thermometer inserted in thickest part of pork registers 155F (about 20 minutes for tenderloins). Transfer to platter and keep warm. Cook pasta until just done. Drain well and return to pan. Add broth and stir over medium heat until pasta has absorbed most of broth. Mix in vinegar, minced cilantro, remaining 3 tablespoon lime juice mixed with sugar. Cut pork across grain into 1/2" thick slices. Serve over pasta and garnish with papaya and cilantro sprigs. Offer banana- chutney relish to add to taste.

Note: If using the habanero pepper, do not use your bare hands to mince or apply paste to pork. Use gloves. If baking in the oven cook at 400 degrees for about an hour. Let cool before cutting. I love his roast with many different things like a regular white rice or a coconut rice. A fantastic macaroni and cheese will also go well.
 6 servings

• 2 cups shredded sweetened coconut
• 2 cups bread crumbs
• Kosher salt and freshly ground black pepper
• 2 cups all-purpose flour
• 4 large eggs, beaten
• 24 large shrimp, peeled and deveined
• Vegetable oil, for frying
• Dipping Sauce:
• ½ cup orange marmalade
• 1 to 2 tablespoons dark rum

In a large bowl, combine coconut and bread crumbs and season with salt and pepper. Place flour, eggs, and bread crumb mixture into 3 separate bowls. Dredge the shrimp in flour and shake off excess. Next, dip the shrimp thoroughly in the egg and rub against the side of the bowl to lightly remove excess. Finally, coat the shrimp thoroughly with the bread crumb mixture. Lay out the shrimp so they do not touch on a parchment-lined baking sheet or platter until ready to fry. In a large Dutch oven, heat several inches of oil to 350 degrees F. Fry the shrimp in batches until golden brown and cooked through, about 3 to 4 minutes per batch. Be careful not to overcrowd shrimp in the oil while frying. Drain on paper towels.

For the Dipping Sauce: heat the marmalade in a small saucepan over low heat. Thin with rum as desired.

• 1 cup olive oil
• 1 cup red wine vinegar
• 2 large garlic cloves, minced
• 1 ½ teaspoons salt
• ½ teaspoon freshly ground black pepper
• ½ cup chopped parsley, leaves
• ¼ cup chopped fresh tarragon
• ½ lb. cooked lump or back fin crabmeat
• ½ lb. cooked special crabmeat
• fresh spinach
• lemon wedges

In a bowl (not metal) combine the oil, vinegar, garlic, salt, pepper, parsley, and tarragon. Add the crab and place in the refrigerator. Toss every hour for 4 hours.

Serve on a bed of mixed fresh spinach and squeeze a lemon wedge over right before eating.

• 1 ½ lbs. ground chuck
• 3 cloves garlic, minced
• 1 teaspoon salt
• ½ teaspoon pepper
• 4 Romaine lettuce leaves
• ¼ cup freshly shaved or grated Parmesan cheese

• Garlic Crostini
• 8 slices sourdough bread (about 4 x 3 x ½-inch)
• Extra virgin olive oil
• 2 cloves large garlic, cut lengthwise in quarters

Combine ground beef, minced garlic, 1 teaspoon salt and ½ teaspoon pepper in large bowl, mixing lightly but thoroughly. Lightly shape into four ¾-inch thick patties, shaping to fit the bread slices.

Place patties on grid over medium, ash-covered coals. Grill, uncovered, 13 to 15 minutes to medium (160°F) doneness, until not pink in center and juices show no pink color, turning occasionally. Season with salt and pepper, as desired.

Meanwhile brush both sides of bread slices lightly with oil. Place bread around outer edge of grid. Grill a few minutes until lightly toasted, turning once. Remove bread slices from grid. Rub both sides of each slice with a garlic quarter.

Place one lettuce leaf on four of the bread slices; top each with a burger. Sprinkle evenly with cheese; cover with remaining bread slices. Cut burgers in half, if desired; arrange on lettuce-lined platter, if desired.

A lot of times people are intimidated to try something new. You see it in the super market, why not try it. What could be the worst thing that could happen? You don't like it? But you'll never know unless you actually taste it. Why bother waiting to see it in a restaurant menu. You can try this easy recipe to start your pallet off the right way.Yucca Griddle Cakes are very easy to make and just something different to add as a side to your meal. 

Yucca Root
Salt
Anise Seed
Sugar
                                                                   Eggs

Peel and grind the Yucca Root. Peel it with a knife, as you would an apple.
Use 1 egg for every cup of ground yuca
Season with anise seeds, salt and sugar to taste. 
If the mixture is wet to make the cakes, just aadd a little flour
Deep fry them till golden brown.

18 ounces bottles of BBQ sauce
8 ounces jar of raspberry preserves
3/4 cups of chipotle chilies 
1large sweet onion
8 cloves of garlic
1/4 cup red pepper flakes
2 tablespoons of liquid smoke
8 ounces of honey (optional and it tones down the kick from the chilies)


Chop the onion and garlic, put it in your blender along with the chipotle chilies. Blend until smooth then add in the preserves, honey, BBQ sauce and red pepper flakes. Blend again until smooth. Put into jars and refrigerate. It will keep for weeks, and you definitely want to make it at least a day or two ahead of time.
 

This goes great on ribs or chicken. Try to leave your food marinade in the refrigerator over night with this sauce

10-12 lamb chops
 2 ounces of balsamic vinegar
 2 tablespoons of olive oil
 2-3 sprigs of thyme
 2-3 sprigs of rosamary
    
 In a large shallow bowl combine all of the ingredients and put the chops in the bowl. Make sure you flip and coat both sides. Marinade for about 20-30 minutes covered in the refrigerator.
Preheat the grill on high and grill the chops.
OPTIONAL - In a separate sauce pan take the liquid of the marinade and reduce to a thich sauce. Drizzle over the chops.
(If you'd like you can always add some red wine or port for the sauce, or add some more balsamic vinegar and a little bit of olive oil.) Seve this with a nice green salad and you are ready for a great meal.

Now this is a very simple recipe for you to make. There are many different variations to making a croquette so if you feel the need to add mashed potatoes to the mixture please feel free to add about a cup and then  you can add less mayonnaise and have a beaten egg and some extra breadcrumbs to coat the patty with before cooking.3/4 cup cooked salmon (minced. canned is ok if its all you have)
1/4 cup smoked salmon (minced)
1 cup breadcrumbs ( dry and coarse)
1/3 cup mayonnaise
1 teaspoon of red onions (pureed)
olive oil

Mix everything together to make little patties. Heat oil in a heavy skillet (about a 1/4 inch high) over medium flame. Add the patties and brown on both sides. Drain on  a paper towel. Serve with a tartar sauce, or an other sauce of your choice. 

• 7 lbs ham, (smoked and spiral-cut)
• ½ cup pear nectar
• ½ cup orange juice
• ½ cup brown sugar
• ½ cup honey

Pre-heat oven at 375 degrees. 

Mix into a bowl the nectar and orange juice. In a separate bowl mix well the brown sugar and honey. 
Put the ham (cut side down) in a baking pan and pour the nectar mix over it. Put the ham in the oven for 15 minutes basting twice with the nectar mix. 
After, brush the honey mixture over the ham and bake for about another hour or until the internal temperature is at 140 degrees. 

• Grade A quality fresh fish, (anything from conch, shrimp, sea bass, snapper squid, etc...)
• garlic, (minced)
• red onion, (sliced thin)
• lemon
• coriander
• chili pepper
• salt
• pepper
• red pepper or pimentos

This is pretty easy and there is really no measurements for this. Its to your taste, but remember that a lot of something when it comes to food is not always a good thing.
Cut the raw fish into medium size pieces. Cover with lemon and add a few cloves of garlic minced. Let the fish stand covered and in the fridge for about 1-2 hours. 
Cut some red onions into very thin slices and add it to the bowl. Add salt, pepper, chili and some chopped coriander. Make sure you add enough lemon. 
Take some slices of red peppers or pimentos and dice them and add to the mixture for color. 

This can be served by itself or a plantain chip would be another nice option

• 4 cups rice
• 2 small chickens
• ½ lb clams, (washed)
• ½ lb mussels, (washed)
• 5 oz. spanish chorizo - cut into small squares, (or pork sausage)
• ½ lb fresh shrimp
• ½ lb squid, (cleaned and sliced ino rings)
• 1 lb onions, (finely chopped)
• 1 bay leaf
• 4 oz. serrano ham - cut in to small squares, (or a highly flavored ham)
• 4 bell peppers chopped, (cut into small squares)
• 1 lb. pimentos
• 1 ½ lbs tomatoes, (peeled and seeded)
• 1 cup olive oil
• 10 cloves garlic
• parsley
• celery salt
• pepper
• saffron
• 2 cups broth, (or water)

Divide each chicken into eighth's and season with salt, pepper (preferably white pepper) and lemon. Heat about a 1/4 cup of the oil and cook chicken pieces lightly in it. Cook in a casserole with 2 cups of broth until tender.

Saute 4 cloves of garlic in 1/2 cup of the oil. Add the onions and cook, but do not let it get golden. Add peppers and season to taste. When this is done frying, add the tomatoes (can add 1/2 cup of peas), bayleaf and season wit salt and pepper and some sugar. Cook a little longer then add the shelled raw shrimp and squid seasoned with salt and lemon and the clams and mussels. In the remaining oil, where the chicken pieces were cooked, saute sausages and ham until they harden.

Mix everything in an "earthen casserole" (can also use a cast iron) with the pieces of chicken, 1 1/2 cups sauce where chickens were cooked for each cup of rice. Add rice when the mixture is boiling. 

Mash in a mortar saffron, parsley and 4 cloves of garlic with a teaspoon of salt and add to previous rice mixture. Cook paella rapidly for about 5 minutes and then slowly stirring so that it will not stick to the casserole. When the rice dries, cover and bake at 350 degrees for 15 minutes. You can garnish with strips of pimentos.

For 12 Servings - measurements can be halved 

• 15 Roma plum tomatoes, (diced)
• 4 tablespoons red onion, (diced)
• 3 garlic cloves, (minced)
• about 10 fresh basil leaves, (chopped)
• 6 tablespoons olive oil
• 1 tsp salt
• 2 tsp balsamic vinegar, (can substitute with red wine vinegar)
• ½ tsp garlic salt
• 2 loafs of Italian or Semolina Bread

This is something I take to many functions and it flies off the trays. So first you are going to start by combining the tomatoes, garlic, basil and red onions all together in a medium size mixing bowl. Then you want to add the salt and only about 1-2 of the tablespoons of olive oil to the bowl. Toss all together, cover and put in the refrigerator for about an hour. 

While I wait for the mixture to be ready I take the rest of my olive oil and mix with the garlic salt and set it aside. I turn the broiler on low. Then I take the bread and cut it in a deep angle about and inch thick. I brush the bread with the olive oil mixture on both sides, and place on a tray and broil for about 2 minutes on each side. 

Put the bread slices on a platter and scoop a heaping tablespoon on each slice. For a nicer presentation you can always sprinkle some fresh chopped Italian parsley over the dish to finish or a few basil leaves.


photo by David Hernandez