TSAC Cookbook Draft by Kendra Young

What Would Paul Cook?

PAUL WHITE OSBORN Paul White Osborn was an interior designer in Dallas with over 30 years of experience in interior and architectural design. Regarded as one of the top commercial designers in the Metroplex, Paul had the unmatched talent of being able to freehandedly sketch clients’ visions and customize design concepts to meet their unique goals. Acoording to Paul’s colleagues at Entos Design, he was an extraordinary person who was loved and respected by many. “We just don’t feel the same without him here. His witty personality and uparalelled creativity are greatly missed... His loss is felt throughout the design community,” noted one of his colleagues.

An excellent chef, Paul often shared his cooking talents to the delight of friends and family. Through his sister Jane, he became a very active patron of Trinity Star Arts Council, preparing food and assisting with the Council’s culinary events. He was also an invaluable volunteer, working behind the scenes in musical productions and other programs. His legacy is sustained through a TSAC scholarship celebrating his dedication to the preservation and promotion of the arts. This collection of recipes and sketches are taken from Paul’s personal files and are dedicated to his memory.

The Trinity Star Arts Council Trinity Star Arts Council is a non-profit organization committed to bringing the magic of THE ARTS in Freestone County. Its mission is to promote performing, literary and visual arts through exposure, education and participation within the communities. Located in the Trinity River basin, Freestone County was the most populated andprosperous of six counties surrounding the area during the 1850s and 1860s. The region was often referred to as the Trinity Star and Freestone County was a cultural center.

Fast forward to 2019, the vision is to once again bring the community together through THE ARTS. Since its beginning in 2009, TSAC has presented numerous musical events, art exhibitions, college scholarships, culinary classes, book signings, arts festivals and community theatre productions for Freestone County’s citizens, with strong emphasis on programs for children and students.

Appetizers

Queso Fundido with Chorizo

Lemon Herb Shrimp Packets

Table of Contents

Steakhouse Deviled Eggs

10-11

Potstickers

Queso Flameado

Chicken Satay with Peanut Sauce

Smoked Salmon Deviled Eggs

Carmelized Bacon How to Steam Hard-Boiled Eggs Parmesan Crisps Lemon Chips Herbed Goat Cheese Spread Herb Coeur a La Creme Citrus and Rosemary Olives Crudites with Buttermilk Peppercorn Dip

Breads

Queso Fundido with Chorizo Lemon Herb Shrimp Packets Steakhouse Deviled Eggs Potstickers Queso Fundido with Chorizo Lemon Herb Shrimp Packets Steakhouse Deviled Eggs

Soups and Salads Queso Fundido with Chorizo Lemon Herb Shrimp Packets Steakhouse Deviled Eggs Potstickers Queso Flameado Chicken Satay with Peanut Sauce Smoked Salmon Deviled Eggs Carmelized Bacon How to Steam Hard-Boiled Eggs Parmesan Crisps Lemon Chips Herbed Goat Cheese Spread

Mains and Sides Queso Fundido with Chorizo

Lemon Herb Shrimp Packets Steakhouse Deviled Eggs Queso Fundido with Chorizo Lemon Herb Shrimp Packets Steakhouse Deviled Eggs Potstickers Queso Flameado Chicken Satay with Peanut Sauce

Smoked Salmon Deviled Eggs Carmelized Bacon How to Steam Hard-Boiled Eggs Parmesan Crisps Lemon Chips Herbed Goat Cheese Spread Queso Fundido with Chorizo Lemon Herb Shrimp Packets Steakhouse Deviled Eggs Potstickers Queso Flameado Chicken Satay with Peanut Sauce Smoked Salmon Deviled Eggs Carmelized Bacon How to Steam Hard-Boiled Eggs Parmesan Crisps Lemon Chips

Drinks

Queso Fundido with Chorizo Lemon Herb Shrimp Packets Steakhouse Deviled Eggs Potstickers Queso Flameado Chicken Satay with Peanut Sauce

Desserts

Queso Fundido with Chorizo Lemon Herb Shrimp Packets Steakhouse Deviled Eggs Potstickers Queso Flameado Chicken Satay with Peanut Sauce Chicken Satay with Peanut Sauce

Sauces

Queso Fundido with Chorizo Lemon Herb Shrimp Packets Steakhouse Deviled Eggs Potstickers Queso Flameado Chicken Satay with Peanut Sauce Queso Fundido with Chorizo Lemon Herb Shrimp Packets Steakhouse Deviled Eggs Potstickers Queso Flameado Chicken Satay with Peanut Sauce

Appetizers

Queso Fundido with Chorizo

Ingredients

Method

Vegetable oil, for oiling the baking dish

Preheat the oven to 425 degrees F.

6 ounces chorizo or spicy Italian sausage, casings removed

Oil a 3- or 4-cup oven-proof baking dish. In a dry medium skillet, sautĂŠ the chorizo over medium high heat until almost crisp.

Âź cup chopped onion

Remove the chorizo to a plate.

1 large clove garlic, minced

Add the onions and garlic to the pan juices and cook until soft, about 5 minutes. Return the chorizo to the skillet with the onions and garlic and stir to combine.

2 cups grated Oaxaca or mozzarella cheese

Put half of the cheese in the baking dish and sprinkle with half of the chorizo mixture. Repeat with the remaining cheese and chorizo mixture. Bake until the cheese is bubbling, about 20 minutes. Serve with flour tortillas.

10 8

Lemon Herb Shrimp Packets Ingredients Parchment Paper 3 tbsp. extra virgin olive oil 2 cloves garlic (1 minced) Grated zest and juice of 1 lemon 2 - 3 anchovies, rinsed and minced (about 1 tbsp.) 3 tbsp. chopped fresh basil

Method

2 tbsp. chopped fresh parsley

Lightly flour a board and carefully unfold one sheet of puff pastry. Roll the pastry lightly with a rolling pin until it is 9 Â˝ x 11 Â˝ inches.

1 tsp. paprika 2 pounds extra-large shrimp, peeled and deveined, tails intact 1 pint grape tomatoes, halved 4 scallions, sliced 1 red jalapeno pepper, seeded and chopped Â˝ cup bottled clam juice 2 tbsp. unsalted butter 1 baguette, thinly sliced Kosher salt

Spread the sheet of puff pastry with half the pesto, then sprinkle with half the goat cheese, half the sun dried tomatoes, and half the pine nuts. Sprinkle with 1/4 teaspoon salt. Place on a baking sheet lined with parchment paper. Repeat the entire instructions for the second sheet of puff pastry using the remaining ingredients. Cover with plastic wrap and chill for at least 45 minutes. Meanwhile, preheat the oven to 400 degrees F. Cut the prepared rolls of puff pastry in 1/4 inch thick slices and place them face up 2 inches apart on baking sheets lined with parchment paper. Bake for 14 minutes, until golden brown. Serve warm.

11 9

Steakhouse Deviled Eggs

Ingredients 6 large eggs 1 teaspoon baking soda, optional 6 tablespoons mayonnaise 1 teaspoon Worcestershire sauce 2 teaspoons fresh lemon juice Fine sea salt and freshly ground black pepper 3 slices thick cut bacon 2/3 cup fresh breadcrumbs 1 sheet nori (dried seaweed)

Method Slice each egg in half lengthwise and drop the cooked yolks into a medium mixing bowl. (Refrigerate the whites if making ahead.) With a rubber spatula or a wide wooden spoon, paddle the yolks until smooth. Add the mayonnaise, Worcestershire sauce, lemon juice, 1/4 teaspoon pepper and a pinch of salt, and stir until light and fluffy. Transfer the yolk mixture to a clean quart size plastic bag. (Refrigerate if making ahead.) Cook the bacon until lightly crisp in a skillet set over medium heat, 8 to 10 minutes. Remove the bacon from the skillet, reserving 2 tablespoons of the fat, and finely mince. Add the breadcrumbs to the pan, season with a pinch each of salt and pepper, and cook over medium heat, stirring, until they turn golden and crisp, about 5 minutes. Combine the breadcrumbs with the bacon. Holding the nori sheet with tongs, toast it over an open flame (or if you have an electric stove, over a burner set on high) until it shines and becomes brittle, about 30 seconds. With scissors, cut the nori into a thick stack and then into tiny pieces, as small as the bacon. Add 1/3 up of the nori to the bacon

mixture. When you’re ready to serve the eggs, preheat the oven to 325 degrees F. Arrange the egg white halves on an oven safe platter. Push the filling to the bottom of its bag and snip a 1/2-inch opening in one of the bottom corners. Squeeze the yolk filling into the egg whites. Warm the eggs in the oven until the yolk mixture turns soft and luscious, about 5 minutes. Cover the eggs with a dense smattering of the bacon-nori crumbles, and serve.

Chef’s Note If you’re making these eggs for people who you worry might not take to the nori, rest assured that mixing dried seaweed with bacon is a very good way to make its introduction. If the eggs you’re using are super fresh (as farm fresh eggs sometimes are), add 1 tsp. baking soda to the cooking water. The alkalinity of the soda makes them easier to peel. (This, courtesy of food scientist Harold McGee.)

Potstickers Ingredients 2 cups cabbage, finely chopped 1 tsp. salt ½ lb shrimp, peeled, deveined and finely chopped 1 lb lean pork, ground 2 tbsp. light soy sauce 2 tbsp. rice wine, sherry or white wine 1 tbsp. green onion, chopped 1 tbsp. sesame oil 2 tsp. fresh ginger, chopped 2 garlic cloves, minced 64 wonton wrappers (usually 1 pkg) ¼ cup vegetable oil ¼ cup chicken stock

Method Sprinkle salt over the shredded cabbage and let stand for 5 minutes, and then squeeze out liquid. Squeeze out any liquid from shrimp. Mix cabbage, shrimp, pork, soy, wine, onion, oil, ginger and garlic (filling can be mixed and refrigerated for up to 6 hrs in advance).

On each wrapper (keep them covered with a damp cloth so that they do not dry out) place about 2 tsp of the mix and seal the edges, use a bit of water on the edge, try to press out all the air and ensure they are tightly sealed (At this point you can freeze them individually on a cookie sheet and then place in a plastic bag. (They will keep for a month. Defrost in fridge before continuing). In 2 large skillets heat 1 tbsp oil, fry 16 dumplings for 1 minute or until golden on one side add ¼ cup of stock into the pan, reduce heat to low, cover and cook, without turning for about 7 minutes or until the dumpling is translucent and most of the liquid has evaporated. Uncover and on higher heat cook for another 5 to 7 minutes or until the bottoms are dark brown, drain, put on a platter and keep warm. Repeat for the remaining 32 dumplings. Serve with your favorite dipping sauce.

Queso Flameado Ingredients 3 cups shredded asadero cheese 1 cup of shredded monterey jack 1 poblano pepper Â˝ cup Mexican chorizo

Method Heat the poblano under the broiler for five minutes on each side until it is blackened. Place the poblano in a paper sack, close it and let the poblano steam for 15 minutes. After this time, rub off the skin, remove the stem and seeds and cut into strips. Preheat oven to 350 degrees F. Break up the chorizo and cook it in a skillet until itâ&#x20AC;&#x2122;s done, about five minutes. Lightly grease a medium sized cast iron skillet or casserole dish and add the cheese. Top with the crumbled cooked chorizo and poblano strips and cook for 15 minutes or until bubbling. Spoon out the melted queso flameado onto tortillas. Serve immediately.

Chicken Satay with Peanut Sauce Ingredients Marinade: 1 cup plain yogurt 1 teaspoon freshly grated ginger 1 teaspoon minced garlic 1 tablespoon curry powder

Additional ingredients: 1 Â˝ pounds skinless, boneless chicken breasts cut into strips 20 wooden skewers, soaked in water 30 minutes Vegetable oil, for grilling Butter lettuce leaves Fresh cilantro leaves

Method Sprinkle salt over the shredded cabbage and let stand for 5 minutes, and then squeeze out liquid. Squeeze out any liquid from shrimp. Mix cabbage, shrimp, pork, soy, wine, onion, oil,

ginger and garlic (filling can be mixed and refrigerated for up to 6 hrs in advance). On each wrapper (keep them covered with a damp cloth so that they do not dry out) place about 2 tsp of the mix and seal the edges, use a bit of water on the edge, try to press out all the air and ensure they are tightly sealed (At this point you can freeze them individually on a cookie sheet and then place in a plastic bag. (They will keep for a month. Defrost in fridge before continuing). In 2 large skillets heat 1 tbsp oil, fry 16 dumplings for 1 minute or until golden on one side add Âź cup of stock into the pan, reduce heat to low, cover and cook, without turning for about 7 minutes or until the dumpling is translucent and most of the liquid has evaporated. Uncover and on higher heat cook for another 5 to 7 minutes or until the bottoms are dark brown, drain, put on a platter and keep warm. Repeat for the remaining 32 dumplings. Serve with your favorite dipping sauce.

Smoked Salmon Deviled Eggs Ingredients 8 extra large eggs Â˝ cup sour cream 2 ounces cream cheese, at room temperature 2 tablespoons real mayonnaise 1 tablespoon freshly squeezed lemon juice 2 tablespoons minced fresh chives, plus extra for garnish 4 ounces good smoked salmon, minced 1 teaspoon kosher salt Â˝ teaspoon freshly ground black pepper 2 ounces salmon roe

Method Place the eggs in a pot large enough to hold them in a single layer. Cover the eggs with cold water and bring to a full boil over high heat.

the whites on a platter in a single layer with the cut sides up and sprinkle with salt. Add the sour cream, cream cheese, mayonnaise, lemon juice, chives, salmon, salt, and pepper to the egg yolks.

As soon as the water boils, turn off the heat, cover the pot, and let the eggs stand for 15 minutes.

Beat on medium speed until fluffy. With a small spoon, fill the egg whites with the egg yolk mixture.

Drain the eggs and fill the pot with cold water. Set aside until the eggs are cool. Peel the eggs and then slice them in half lengthwise. Remove the yolks carefully.

Cover loosely with plastic wrap (you donâ&#x20AC;&#x2122;t want to flatten the filling) and refrigerate for 30 minutes for the flavors to blend. When ready to serve, garnish with a dollop of salmon roe and some extra chopped chives. Sprinkle with salt and pepper and serve.

Place the yolks in the bowl of an electric mixer fitted with the paddle attachment and arrange

Caramelized Bacon Ingredients ½ cup light brown sugar, lightly packed ½ cup chopped or whole pecans 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 1/8 teaspoon ground cayenne pepper 2 tablespoons pure maple syrup ½ pound thick sliced apple wood smoked bacon

Method Preheat the oven to 375 degrees F. Line a sheet pan with aluminum foil (for easy cleaning) and place a wire baking rack on top. Combine the brown sugar and pecans in a food processor and process until the pecans are finely ground. Add the salt, black pepper, and cayenne pepper and pulse to combine. Add the maple syrup and pulse again to moisten the crumbs. Cut each bacon slice in half crosswise and line up the pieces on the baking rack

without touching. With a small spoon, evenly spread the pecan mixture on top of each piece of bacon, using all of the mixture. Bake for 25 to 30 minutes, until the topping is browned but not burnt. If it is under baked, the bacon won’t crisp as it cools. While it’s hot, transfer the bacon to a plate lined with paper towels and set aside to cool. Serve at room temperature.

How to Steam Hard-Boiled Eggs The steaming time will vary depending on the size of your eggs, how cold your eggs are to begin with, the altitude of your location, and how vigorous the water is boiling. If your eggs are in a single layer or stacked, and how soft or firm you like your hard cooked eggs. So, you may need to experiment to find the right timing for your situation.

Method If you are using a steamer basket, fill a saucepan with as much water as needed to reach the bottom of the steamer basket (about 1 inch or so). If you are not using a steamer basket, just fill the bottom of a saucepan with Â˝ inch of water. Heat the water on high heat until it is boiling and producing steam. Turn off the heat and gently place the eggs at the bottom of the steamer basket or the bottom of the pan. Turn the heat back on again to medium high and cover the pot. This method works best if the eggs are in a single layer, but you can double them up as well, youâ&#x20AC;&#x2122;ll just need to add more time to the steaming time.

If you have doubled up the eggs in the pan and they are not in a single layer, you may need to add a couple minutes or so to the cooking The size large eggs used in these photos were cooked to my satisfaction after 15 minutes when I cooked 6 in a single layer, and 17 minutes when I cooked 12 in the pan. Note that many things will influence the steaming time, including altitude and the size of the particular eggs you are using. I recommend removing one egg a couple minutes before you think it should be done, rinsing it with cold water, and breaking it open to see if it is done enough for you. Remove eggs with a slotted spoon to a bowl of cold water or ice water or run cold water directly into the pan to cover the eggs and quickly cool them down.

Set your timer for 6 minutes for soft boiled, 10 minutes for hard boiled with a still translucent and bright yolk, or 12 to 15 minutes for cooked through hard boiled. time for hard boiled.

Parmesan Crisps Ingredients 1 four-ounce piece of Parmesan Reggiano cheese(without the rind) 1 tablespoon all-purpose flour 1 teaspoon minced fresh thyme leaves Â˝ teaspoon kosher salt Â˝ teaspoon freshly ground black pepper

Method Preheat the oven to 350 degrees F.

inch disk.

Line 2 sheet pans with parchment paper.

Toss the mixture each time and scoop from the bottom of the bowl to be sure you get some flour in each spoonful.

Grate the Parmesan using the large grating side of a box grater, as you might use to grate carrots. Combine the Parmesan, flour, thyme, salt, and pepper in a bowl and mix well. With a measuring spoon, spoon level tablespoons of the mixture onto the prepared sheet pans, spreading each round into a 3

Bake in the middle of the oven for 8 to 10 minutes, until golden brown. Cool on the pans for 5 minutes, loosen with a metal spatula, and then cool completely on a baking rack. Serve at room temperature.

Lemon Chips Ingredients 4 cups vegetable oil 2 lemons 1Â˝ cups rice flour Watercress, for garnish

Method In a medium saucepan, over medium heat, heat 1 to 2 inches of oil to about 250 degrees F. Cut off ends of the lemons. Using a sharp mandolin, slice lemons into thin rings, about 1/16 inch. Coat each ring individually in the rice flour and fry in the hot oil until it begins to slightly brown. Remove from the oil and place on a paper towel and allow them to sit for a minute to fully cook.

Herbed Goat Cheese Spread Ingredients 8 ounces cream cheese, room temperature 11 ounces goat cheese, room temperature 3/4 teaspoon coarse salt Âź teaspoon freshly ground pepper 4 teaspoons freshly squeezed lemon juice 3 tablespoons chopped fresh flat leaf parsley 1 tablespoon chopped fresh tarragon 1 tablespoon chopped fresh dill 1 tablespoon snipped fresh chives

Method In the bowl of a food processor, process cream cheese and goat cheese together until creamy and well combined. Add salt, pepper, lemon juice, parsley, tarragon, dill, and chives; pulse until thoroughly combined, scraping down the sides of the bowl as needed. Transfer spread to an airtight container. Spread will keep refrigerated up to 2 days.

Citrus and Rosemary Olives Ingredients Zest of 1 lemon Zest of 1 orange 8 to 10 ounces assorted olives (about 2 cups), such as Nicoise, Nyon, Picholine, Kalamata, or Bella di Cerignola 2 cloves garlic, minced 1 small shallot, minced Âź cup extra virgin olive oil 2 tsp. minced fresh rosemary, or 1 tsp. crumbled dried rosemary

Method In a medium bowl, combine lemon and orange zests with olives, garlic, shallot, olive oil, and rosemary. Let olives marinate for two to four hours at room temperature, stirring occasionally. Olive mixture may be kept in an airtight container, in the refrigerator, up to 1 week. Let olives sit at room temperature for at least 30 minutes before serving.

Crudités with Buttermilk Peppercorn Dip

Ingredients 1 tbsp. plus ½ tsp. salt

12 cherry tomatoes

4 ounces haricots verts, or wax beans

Dip: 1 cup sour cream

16 ounces thin trimmed asparagus 1 pound, 10 ounces celery 1 small jicama (about 5 ounces) 1 medium cucumber, peel on 2 bunches scallions 12 ounces carrots 1 medium yellow squash (about 5 ounces), 1 medium zucchini (about 6 ½ ounces) 1 medium daikon (about 12 ounces)

2 tbsp. nonfat buttermilk 1 tsp. coarsely ground mixed peppercorns 2 tsp. minced chives ½ tsp. finely chopped fresh thyme 1 large shallot, minced

Method Prepare a large bowl of ice water and set aside. Bring a large pot of water to a boil and add 1 tablespoon salt. Trim beans, and place in the boiling water. Blanch until the color becomes bright green, 15 to 25 seconds. Use a slotted spoon to transfer beans to the ice bath to cool. When cool, remove them from the ice water, pat dry with a paper towel, and set aside. Repeat the process for the asparagus. Wash squash and zucchini very well and cut into 1/16 inch thick slice lengthwise. Peel daikon and cut into 1/16 inch thick slice lengthwise. Set aside all the slices, covered with a damp towel, until serving time. Wash and dry cherry tomatoes. Set aside. To make dip, combine sour cream, buttermilk, pepper, chives, thyme, shallot and remaining one-half teaspoon of salt in a medium bowl. Stir well to combine. Set aside. Place beans, asparagus, celery, jicama, cucumbers and carrots in serving glasses. Roll up squash, zucchini and daikon strips and place on service platter with the other vegetables. Place tomatoes in a bowl or glass. Serve cruditĂŠs with dip on the side.

Herb Coeur a La Creme Ingredients 12 ounces cream cheese, room temperature 1 cup heavy cream 3 tbsp. minced scallions, white and green parts (2 scallions) 2 tbsp. minced fresh dill 1 tbsp. minced fresh chives Grated zest of 1 lemon 1 tbsp. freshly squeezed lemon juice 1 tsp. kosher salt Â˝ tsp. freshly ground black pepper

Method Place the cream cheese in the bowl of an electric mixer fitted with the whisk attachment. Whip until smooth. With the mixer on low, slowly add the cream and then the scallions, dill, chives, lemon zest, lemon juice, salt, and pepper. Whisk until firm. Line a 6-inch coeur a la creme mold or a 6-inch sieve with a few layers of cheesecloth, allowing the excess to drape over the sides.

Pour the cream cheese mixture into the cheesecloth and smooth the top. Fold the excess cheesecloth over the top of the creme. Suspend the sieve over a small bowl, cover with plastic wrap, and refrigerate overnight. When ready to serve, discard the liquid that has collected in the bowl and invert the creme onto a plate. Serve chilled with crackers and a small knife.

Breads

Savory Palmiers Ingredients 1 package frozen puff pastry, defrosted ¼ cup prepared pesto ½ cup crumbled goat cheese ¼ cup finely chopped sun dried tomatoes in oil, drained ¼ cup toasted pine nuts Kosher salt

Method Lightly flour a board and carefully unfold one sheet of puff pastry. Roll the pastry lightly with a rolling pin until it is 9 ½ x 11 ½ inches. Spread the sheet of puff pastry with half the pesto, then sprinkle with half the goat cheese, half the sun dried tomatoes, and half the pine nuts.

Cover with plastic wrap and chill for at least 45 minutes. Meanwhile, preheat the oven to 400 degrees F. Cut the prepared rolls of puff pastry in 1/4 inch thick slices and place them face up 2 inches apart on baking sheets lined with parchment paper. Bake for 14 minutes, until golden brown. Serve warm.

Sprinkle with 1/4 teaspoon salt. Place on a baking sheet lined with parchment paper. Repeat the entire instructions for the second sheet of puff pastry using the remaining ingredients.

Smokey Chile Cornbread Ingredients 4 strips of bacon chopped 2 cups cornmeal, white or yellow 1 cup all purpose flour 2 tablespoons sugar 2 teaspoons baking soda 2 teaspoons salt 4 eggs 2 cups milk 1 can chipotle chiles, drained, stemmed, seeded and minced 2 tablespoons finely chopped fresh chives (optional)

Method Preheat oven to 350 degrees F. Cook the bacon over medium high heat in a cold 10 inch cast iron pan until the fat is rendered and the bacon bits are crisp, 5 to 7 minutes. Use a slotted spoon to remove the bacon to a paper towel lined plate, keeping the bacon fat in the pan. Set the pan aside. In a large bowl, whisk together the cornmeal,

flour, baking powder, sugar, baking soda, and salt. In a separate bowl beat the eggs with a whisk until foamy. Whisk in the milk. Add the milk mixture to the dry ingredients and stir until just combined. Fold in the bacon bits, chiles and chives. Pour the batter in the cast iron pan. Bake approximately 20 to 25 minutes or until a toothpick inserted into the center comes out clean.

Custard-Filled Cornbread Ingredients 2 cups all purpose flour ¾ cup yellow cornmeal 1 tsp. baking powder ½ tsp. baking soda 3 tbsp. unsalted butter, melted and cooled, plus more for skillet 2 large eggs ¼ cup sugar 1 ¼ tsp. salt 2 cups whole milk 1 tbsp. distilled white vinegar, plus 1 ½ teaspoons 1 cup corn kernels, fresh or frozen 1 cup heavy cream

Method Preheat oven to 350 degrees F. Whisk together flour, cornmeal, baking powder and baking soda in a medium bowl. Set aside. Generously butter a 10-inch cast iron skillet and place in the oven to preheat.

Whisk eggs and melted butter in a large bowl. Whisk sugar, salt, milk and vinegar. Add flour mixture and whisk until just smooth. Stir in corn kernels. Transfer batter to heated pan. Pour cream into center of batter and do not stir. Bake until pale golden brown and set, 35 to 40 minutes. Let cool on a wire rack for 15 minutes. Serve warm.

Buttermilk Cheddar Biscuits Ingredients 3 cups all purpose flour, plus more as needed 1 tbsp. baking powder 1 ½ tsp. kosher salt ½ cup cold buttermilk 1 cold extra large egg 1 cup grated extra sharp cheddar cheese 1 egg, beaten with 1 tbsp. water or milk Sea salt (optional) 12 tbsp. (1 ½ sticks) cold unsalted butter diced

Method Preheat oven to 425 degrees F. Place 2 cups of flour, baking powder and salt in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low until the butter is the size of peas. Combine the buttermilk and egg in a small measuring cup and beat lightly with a fork. Quickly add the buttermilk mixture to the flour mixture and blend only until moistened. In a small bowl mix the cheese with small handful of flour. Add the cheese to the dough. Mix only until roughly combined.

Turn the dough out onto a well floured board and knead lightly about six times. Roll the dough out to a rectangle 10x5 inches. With a sharp floured knife cut the dough lengthwise in half and across into eight rough rectangles. Transfer to a sheet pan lined with parchment paper. Brush the tops with the egg wash and sprinkle with salt if desired. Bake for 20 to 25 minutes until the tops are browned and the biscuits are cooked through. Serve hot or warm. Chef’s Note: May be served with chorizo gravy.

Cotija Biscuits Ingredients 2 cups all-purpose flour, plus more if needed 1 tsp. baking powder 1 ½ tsp. kosher salt 12 tbs. (1 ½ stick) diced unsalted butter (cold) ½ cup buttermilk, shaken 1 extra large egg (cold) 1 cup grated extra sharp Cotija cheese 1 egg beaten with 1 tbs. water or milk Sea salt, optional

Method Preheat oven to 425 degrees F. Place 2 cups flour, baking powder and salt in bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low until butter is the size of peas. Combine the buttermilk and egg in a small measuring cup and beat lightly with a fork. With the mixer still on low, quickly add the buttermilk mixture to the flour mixture and mix until moistened. In a small bowl, mix the Cotija cheese with a small handful of flour and with the mixer still on low, add the cheese to the dough.

Turn mixture out onto a well flour board and knead lightly about 6 times. Mix until roughly combined. Roll the dough out to a rectangle 10x5 inches. With a sharp floured knife cut the dough lengthwise in half and then across in quarters making 8 rough rectangles. Transfer to a sheet pan lined with parchment paper. Brush the tops with egg wash, sprinkle with salt and bake for 20 to 25 minutes until the tops are browned and biscuits are cooked through. Serve hot or warm.

Parmesan and Thyme Crackers Ingredients ¼ pound (1 stick) unsalted butter 3 ounces grated Parmesan 1 ¼ cups all-purpose flour ¼ tsp. kosher salt 1 tsp. chopped fresh thyme leaves ½ tsp. freshly ground black pepper

Method Place the butter in the bowl of an electric mixer fitted with a paddle attachment and mix until creamy. Add the Parmesan, flour, salt, thyme and pepper and combine. Dump the dough on a lightly floured board and roll into a 13 inch long log. Wrap the log in plastic wrap and place in the freezer for 30 minutes to harden. Meanwhile, preheat the oven to 350 degrees F. Cut the log crosswise into 1/4 to 1/2 inch thick slices. Place the slices on a sheet pan and bake for 22 minutes.

Cheddar Cheese Coins Ingredients 2 cups extra sharp cheddar cheese, shredded 1 ½ cups all purpose flour 1 tbsp. cornstarch ½ tsp. salt ¼ tsp. cayenne pepper ¼ tsp. paprika 8 tbsp. unsalted butter, cut into 8 pieces and chilled 3 tbsp. water

Method Process cheddar, flour, cornstarch, salt, cayenne, and paprika in food processor until combined, about 30 seconds. Scatter butter pieces over top and process until mixture resembles wet sand, about 20 seconds. Add water and process until dough forms ball, about 10 seconds. Divide dough in half. Transfer dough to lightly floured surface onto. Roll each half forming two 10 inch logs, wrap each log in plastic wrap, and refrigerate until firm, at least 1 hour or up to 3 days. Dough can be frozen for up to 1 month; thaw completely before slicing and baking.

Heat oven to 325 degrees F. Adjust oven racks to upper middle and lower middle positions. Line two rimmed baking sheets with parchment paper. Slice logs into ¼ inch thick coins giving dough quarter turn after each slice to keep log round. Place coins on prepared sheets, spaced ½ inch apart. Bake until light golden around edges, 22 to 28 minutes, switching and rotating sheets halfway through baking. Let coins cool completely on sheets before serving. Coins can be stored at room temperature for up to 3 days.

Mexican Muffins Ingredients 3 cups all-purpose flour 1 tbsp. baking soda ½ tsp. salt 1 tbsp. ground cinnamon 2 tsp. ground ginger 1 ¼ cup whole milk 2 extra large eggs ½ lb unsalted butter, melted and cooled 1 ½ cups coarsely chopped fresh mango and/or papaya ½ cup medium diced membrillo ¾ cup toasted pepitas ¾ cup packed brown sugar ¾ cup granulated sugar

Method Preheat oven to 375 degrees F. Line 18 muffin cups with paper liners. In a large bowl, sift together the flour, baking powder, baking soda, salt, cinnamon and ginger. Make a well in the center of the mixture and add the milk, eggs, and melted butter. Stir quickly to combine. Add the cranberries, figs, hazelnuts and both sugars. Stir just to distribute the fruits, nuts and sugar evenly throughout the batter. Spoon the batter into the paper liners, filling each one to the top. Bake for 20 to 25 minutes until browned on the top and a toothpick inserted in the center of the muffin comes out clean.

Soups & Salads

Roasted Tomato Basil Soup Ingredients 3 lbs. ripe plum tomatoes, cut in half lengthwise ¼ cup plus 2 tablespoons olive oil 1 tbsp. kosher salt 1 ½ tsp. freshly ground black pepper 2 cups chopped yellow onions 6 garlic cloves minced 2 tbsp. unsalted butter ¼ tsp. crushed red pepper flakes 28-ounce can plum tomatoes with their juice 4 cups packed fresh basil leaves 1 tsp. fresh thyme leaves 1 quart chicken stock or water

Method Preheat oven to 400 degrees F. Toss tomatoes with ¼ cup olive oil, salt and pepper. Spread the tomatoes in a single layer on a baking sheet and roast for 45 minutes. In an 8 quart stockpot over medium high heat, sauté the onions and garlic with 2

tablespoons of olive oil, butter and red pepper flakes for 10 minutes or until the onions start to brown. Add the canned tomatoes, basil, thyme, and chicken stock. Add the oven roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Pass through a food mill fitted with the coarsest blade. Taste for seasonings. Serve hot or cold.

Curried Pumpkin Soup Ingredients 2 medium onions, finely chopped 2 tbsp. unsalted butter 2 large garlic cloves, minced 1 ½ tbsp. minced fresh ginger (peeled) 2 teaspoons ground cumin 1 tsp. ground coriander 1/8 tsp. ground cardamom 1 ½ tsp. salt ¾ tsp. dried red pepper flakes 2-15 ounce cans pumpkin 4 cups water 1 ½ cup reduced sodium chicken broth 1-14 ounce can unsweetened coconut milk ¼ cup olive oil 2 tsp. brown mustard seeds 8 fresh curry leaves

Method Cook onions in butter in a wide 6 quart heavy pot over moderately low heat, stirring occasionally (3-5 minutes). Add garlic and ginger and continuing cooking about 1 minute, stirring occasionally. Add cumin, coriander and cardamom and continue to cook for 1 minute, stirring occasionally. Add salt, red pepper flakes, pumpkin, water, broth and coconut milk. Simmer uncovered, stirring occasionally, for 30 minutes. Purée soup in batches in a blender until smooth and return soup to pot. Soup can be thinned with additional water. Chef’s Notes: Soup can be made one day ahead. Cool completely uncovered and store covered. Use caution when blending hot liquids.

Fish Soup Ingredients 2 tbsp. olive oil 1 small onion, finely chopped 2-8 ounce baking potatoes, peeled and cut into ½ inch cubes 1-10 ounce small bulb fennel, trimmed, halved lengthwise, cored and cut into ½ inch dice (fronds reserved for garnish) Coarse salt and ground pepper 1 cup dry white wine 1 8-ounce bottle clam juice 4 large egg yolks 1 pound skinless cod fillet or other white fish, cut into 1 ½ inch chunks 4 thick slices crusty bread, lightly toasted, for serving

Method In a large sauce pan, heat oil over medium heat. Add onion, potatoes, and fennel. Season with salt and pepper. Cook, stirring frequently, until onion has softened, about 10 minutes (do not allow vegetables to brown). Add wine, increase heat to medium high

and cook until liquid has nearly evaporated, 5 to 7 minutes. Add clam juice and 3 cups water. Bring water to a boil then reduce to a simmer, cook until potatoes are tender, 10 to 12 minutes. Whisk egg yolks in a small bowl. Whisking constantly, gradually ladle about 1 cup of hot liquid from saucepan into yolks. Add mixture to pan. Add fish and simmer gently until fish is opaque and soup is slightly thickened (do not boil), 4 to 5 minutes. Season with salt and pepper. Ladle soup into serving bowls. Garnish with fennel fronds, if desired. Serve with toasted bread spread with lemon aioli.

Tortilla Soup Ingredients 3 tbsp. corn oil 2 quarts chicken stock Salt to taste Cayenne pepper to taste 4 corn tortillas, coarsely chopped 1 cooked chicken breast, cut into strips 6 cloves garlic finely chopped 1 avocado, peeled, seeded and cubed 1 tbsp. chopped fresh epazote or fresh cilantro 1 cup shredded cheddar cheese 1 cup fresh onion purée 3 corn tortillas, cut into thin strips and fried crisp 2 cups fresh tomato purée 1 tbsp. cumin powder 2 tsp. chili powder 2 bay leaves 4 tbsp. canned tomato purée

Method Heat oil in a large saucepan over medium heat. Sauté tortillas with garlic and epazote over medium heat until tortillas are soft. Add onion and fresh tomato purée and bring to a boil. Add cumin, chili powder, bay leaves, canned tomato purée, and chicken stock. Bring to a boil again and reduce heat to simmer. Add salt and cayenne pepper to taste and cook, stirring frequently, for 30 minutes. Skim fat from surface if necessary. Strain and pour into warm soup bowls. Garnish each bowl with an equal portion of chicken breasts, avocado, shredded cheese and crisp tortilla strips. Serve immediately. Chef’s Note: Soup may be made 1 day ahead and gently reheated before serving.

Chicken Soup with Parsley Dumplings Ingredients for Soup

Ingredients for Dumplings

4 skinless boneless chicken breast halves (about 1¼ pounds total), each cut into 3 pieces

¼ cup plus 2 tablespoons yellow cornmeal

6 skinless boneless chicken thighs 4 medium carrots cut on the diagonal into ¼ inch rounds 1 medium onion thinly sliced into half moons 2 celery stalks cut into ¼ inch pieces 1 garlic clove thinly sliced 1 bay leaf 1½ cup homemade or low-sodium store bought chicken stock

1 tsp. baking powder 2 tbsp. finely chopped shallot 1 tbsp. freshly grated lemon zest ¾ tbsp. finely grated Parmesan cheese 1½ tbsp. cold unsalted butter ½ cup low fat milk

Method for Dumplings

1 tsp. coarsely chopped fresh thyme

Whisk together cornmeal, flour, baking powder, ½ teaspoon salt, shallot, grated lemon, parsley and cheese in a medium bowl.

Method for Soup

Add butter and blend in with fingertips until the mixture resembles coarse meal.

Coarse salt

Bring 2 quarts water, chicken, carrots, onion, celery, garlic, bay leaf, stock and 1/8 teaspoon salt to a boil in a medium pot. Skim froth. Reduce heat to medium low and gently simmer 20 minutes. Add thyme.

¾ cup all- purpose flour

Add milk and stir with a fork just until a dough forms. Shape dough into 1 inch balls. Add all at once into simmering broth. Cover and simmer undisturbed until the dumplings are cooked through, about 20 minutes.

Grilled Romaine Salad with Spicy Caesar Dressing Ingredients 1 tbsp. prepared mayonnaise 1 tsp. Dijon mustard 1 tsp. freshly ground pepper 1 tsp. purĂŠed canned chipotles 1 tsp. Worcestershire sauce Few drops of hot pepper sauce 1 tbsp. fresh lime juice 1 tsp. capers

Method Put first ten ingredients in a food processor and process until blended.

5 anchovy filets

Slowly mix in the oil, then mix in the vinegar.

8 cloves garlic

If too thick add a little water.

1 cup olive oil 2 tbsp. red wine vinegar

Brush the leaves of romaine on both sides with the olive oil and season lightly with salt and pepper.

Salt and freshly ground pepper

Grill on each side for 30 seconds.

24 romaine leaves

Place 6 leaves on each plate, drizzle with the dressing and garnish with shaved cheese and croutons.

3 tbsp. olive oil 2 ounce piece of parmesan cheese, shaved Toasted croutons

Finger Salad with Anchovy Vinaigrette Ingredients 1 tsp. Dijon mustard 6 anchovy fillets, rinsed and mashed 2 tbsp. freshly squeezed lemon juice 1/3 cup extra virgin olive oil 1 tbsp. finely chopped fresh flat leaf parsley Freshly ground pepper Baby lettuce for dipping

Method In a food processor, combine mustard anchovies and lemon juice. Process until smooth. With machine running, add oil in a steady stream until smooth and emulsified. Stir in parsley. Season with pepper. Serve in small bowls for dipping with lettuce

Baby Red Potato Salad Ingredients 4 thinly sliced Vidalia onions 2 cups coarse salt 3 cups apple cider vinegar 3 lbs. red potatoes 2 tbsp. olive oil 2 tbsp. flat leaf parsley

Method Layer onions and salt in a bowl. Pour vinegar over onions. Set aside for 30 minutes to draw out the bitter juices. Place potatoes in a pot of cold salted water. Cook until fork tender, 15 to 20 minutes. Drain and cut potatoes in half. Cut each half into Âź inch slices to form half moons. Drain onions from vinegar reserving a little vinegar as dressing. Place still warm cut potatoes and onions in a medium size bowl. Pour reserved vinegar over potatoes and onions. Stir in olive oil and flat leaf parsley.

Roasted Potato Salad with Watercress and Balsamic Vinaigrette Ingredients 2 lbs. small fingerling Yukon Gold or new potatoes (cut into 1 inch pieces) 2 tbsp. olive oil Â˝ tsp. chopped fresh thyme Salt and pepper to taste 3 tbsp. balsamic vinegar 2 tbsp. Dijon mustard Âź cup extra virgin olive oil 2 bunches watercress, large stems removed

Method Preheat oven to 400 degrees F. Combine the potatoes, olive oil, thyme, salt and pepper and toss to coat. Transfer to a baking sheet or small roasting pan and roast until the potatoes are tender, about 1 hour. Let cool for 10 minutes. Whisk together the vinegar and mustard until blended.

Add the extra virgin olive oil in a slow steady stream, whisking constantly, until smooth and emulsified. Season the vinaigrette with salt and pepper. Combine the potatoes, watercress, and vinaigrette. Divide the salad among individual plates and serve immediately.

Brown Rice Salad with Citrus-Thai Basil Vinaigrette Ingredients for Salad 2 cups cooked brown rice 2 carrots, grated 1 cup pea pods, thinly sliced on an angle 1 small red onion halved and minced 6 green onions thinly sliced on an angle Chopped fresh cilantro, Thai basil and/or mint leaves for garnish

Ingredients for Citrus Thai Basil Vinaigrette

Citrus Thai Basil Vinaigrette (recipe follows)

¾ cup orange juice

Method for Salad

½ cup fresh chopped Thai basil leaves (substitute regular basil/mint leaves if needed)

Combine rice and vegetables in a large bowl. Add the vinaigrette and stir to combine. Let the salad sit at room temperature.

¼ cup lime juice

1 cup fresh cilantro 1 tsp. kosher salt ¼ tsp. black pepper 1 heaping tbsp. honey ½ cup canola oil

Method for Citrus Thai Basil Vinaigrette Combine all ingredients in a blender and blend for 1 minute.

Chicken Salad Veronique Ingredients Two whole chicken breasts (split), bone in, skin on Olive Oil Kosher salt and freshly ground black pepper ½ cup mayonnaise 1 ½ tbsp. chopped fresh tarragon leaves 1 cup diced celery 1 cup green grapes cut in half 2 tsp. iodized salt 1 tsp. pepper

Method Preheat oven to 350 degrees F. Place chicken breasts, skin side up, on a sheet pan and rub them with olive oil. Sprinkle salt and pepper generously. Roast 35 to 40 minutes until the chicken is thoroughly cooked. Set aside until cool.

When chicken is cool, remove the meat from the bones and discard the skin and bones. Dice chicken into ¾ inch chunks and place in a bowl. Add mayonnaise, tarragon leaves, celery, grapes, 1 ½ to 2 teaspoons salt and 1 teaspoon pepper and toss well.

Vegetable Slaw Ingredients 1 small head shredded red cabbage Â˝ to 1 head shredded green cabbage 5 carrots shredded 2 Granny Smith Apple thinly sliced 2 Fennel bulb thinly sliced 2 cups mayo Âź cup Dijon mustard Big pinch of sugar 2 tbsp. cider vinegar 2 tbsp. celery seeds 1 tsp. celery salt Generous pinch of salt Generous pinch cracked pepper

Method Place all the sliced and shredded vegetables in a large bowl. In a separate bowl, whisk together the mayonnaise, mustard, sugar, vinegar, celery seeds, celery salt, salt, and pepper. Pour enough of the dressing over the vegetables to moisten them.

Creamy Broccoli Slaw Ingredients 1 cup low fat Greek yogurt 1/3 cup raw sunflower seeds ¾ teaspoon salt, divided ¼ cup low-fat buttermilk 3 tbsp. lemon juice 2 tbsp. mayonnaise 2 tsp. spicy brown mustard ¼ tsp. black pepper 1 ¼ pounds broccoli stalks (from about 2 ½ pounds broccoli bunches) 1 large or 2 medium carrots

Method Preheat oven to 300 degrees F. Place sunflower seeds and 1/4 teaspoon salt on a rimmed baking sheet and shake to combine. Toast seeds until aromatic, about 10 minutes. Cool and reserve. Whisk yogurt, buttermilk, lemon juice, mayonnaise, mustard, 1/2 teaspoon salt and pepper. Set aside.

Peel tough outer layer of broccoli stalks and trim off 1/4 inch from bottoms of stalks (should be about 3/4 of a pound, tender broccoli stalks remaining). Shred stalks in food processor, then shred carrots. Combine shredded broccoli and carrots with dressing and toss to combine. Sprinkle with sunflower seeds and serve.

Mains and Sides

Orzo with Fresh Peas and Mint Pesto Ingredients 1 cup fresh mint leaves Â˝ cup fresh parsley leaves 1 small shallot, finely chopped 2 tbsp. pine nuts, toasted 2 tbsp. freshly grated Romano cheese 1 tsp. lemon zest 1 cup olive oil Salt and freshly ground pepper to taste 1 pound orzo pasta, cooked al dente Â˝ cup Mint pesto Â˝ pound fresh peas, blanched Finely chopped fresh parsley

Method To make mint pesto, combine first 6 ingredients in a food processor and pulse until almost smooth. With the machine running, slowly add the olive oil until emulsified. Season with salt and pepper to taste. Place the orzo in a large bowl and combine with the pesto. Fold in the peas and season with salt and pepper to taste. Garnish with fresh parsley.

Farro Ingredients 1 cup farro 3 cups water or vegetable stock Salt and freshly ground black pepper 1 bunch Tuscan kale Âź cup fresh pomegranate seeds 4 tbsp. extra virgin olive oil 1 clove garlic, thinly sliced Juice of 2 lemons Â˝ cup aged goat cheese or Parmesan

Method Combine the farro and water or stock in a medium saucepot.

Add the pomegranate seeds, olive oil, and garlic and lemon juice and mix thoroughly.

Bring to a simmer and cook until tender, 20 to 30 minutes, and then drain.

Stir in the farro and season the salad with salt and pepper.

Transfer to a bowl, season with salt and pepper and let cool.

Divide among four deep plates or bowls and garnish with goat cheese.

Remove and discard the ribs from the kale, finely cut the leaves and place in a bowl.

Mexican Corn Stuffing Casserole Ingredients 5 cups crumbled corn bread 1-15 ounce can cream corn ¾ cup diced onion ¾ cup diced red bell pepper 1-4 ounce can diced green chiles ¼ cup shredded cheddar cheese ¼ cup shredded Monterey Jack cheese 1 large egg, lightly beaten 1 teaspoons finely chopped fresh cilantro ½ teaspoon ancho chile powder

Method Preheat oven to 350 degrees F. Grease a 2-quart baking dish. Bake the crumbled cornbread on a baking sheet, stirring occasionally, for 20 minutes, or until lightly toasted. Combine remaining ingredients in a large bowl. Add cornbread; toss to evenly combine. Do not over mix. Transfer to prepared baking dish. Bake covered for 35 to 40 minutes. Bake uncovered for an additional 10 minutes or until heated through and the top is brown. Chef’s Note: If you like a moister stuffing, add up to ½ cup chicken broth to the mixture before baking.

Shrimp Boil Ingredients 2 lemons, halved, plus wedges for serving Â˝ cup Old Bay Seasoning 8 cloves garlic, smashed 1 large red onion, quartered 6 sprigs fresh thyme 1 pound baby red potatoes 4 ears corn, husked and snapped in half 1 Âź pounds large shrimp, unpeeled 2 tbsp. unsalted butter Hot sauce, for serving (optional)

Method Fill a large pot with 4 quarts of water. Squeeze the lemon juice into the water and add the squeezed lemon halves. Add the Old Bay, garlic and onion. Tie the thyme sprigs together with kitchen twine and add to the pot. Cover and bring to a boil, then reduce to

a simmer and cook about 5 minutes. Add the potatoes to the pot and cook until just tender, about 10 minutes. Add the corn and cook 5 more minutes. Meanwhile, slice along the back of each shrimp through the shells; remove the veins and rinse the shrimp. Add to the pot, cover and cook until the shrimp curl and are just opaque, 2 to 3 minutes. Transfer the shrimp and vegetables with a slotted spoon or skimmer to a large bowl. Add the butter and about 1 cup broth to the bowl and toss until the butter is melted. Transfer the shrimp and vegetables to a platter. Serve with remaining broth, lemon wedges and hot sauce, if desired.

Paul’s Crispy Mac & Cheese Ingredients 8 ounces thick sliced bacon Kosher salt 1 lb elbow macaroni or cavatappi 3 cups milk 4 tbsp. unsalted butter 4 tbsp. all -purpose flour 12 ounces Gruyere cheese grated 8 ounces extra sharp Cheddar, grated 4 ounces blue cheese, such as Roquefort, crumbled ½ tsp. freshly ground black pepper Pinch nutmeg 1 cup Panko breadcrumbs 1 to 2 tbsp. melted butter 2 tbsp. freshly chopped basil leaves

Method Preheat the oven to 400 degrees F. Cook bacon until crisp. Transfer the bacon to a plate lined with paper towels and crumble when it is cool enough to handle.

Add the macaroni into a large pot of boiling salted water and cook according to the directions on the package, 6 to 8 minutes. Drain well. Heat the milk in a small saucepan, but don’t boil it. Melt the butter in a medium pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or 2 more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, blue cheese, 1 teaspoon salt, pepper, and nutmeg. Add the cooked macaroni and crumbled bacon and stir well. Pour into baking dish.

Arroz Rojo Mexicano Ingredients 2 garlic cloves, peeled half of a 15-ounce can diced fire roasted tomatoes, undrained 1 ½ tablespoons vegetable oil 1 ½ cups long grain white rice 1 ¾ cups chicken broth or water Fresh hot green chiles to taste (roughly 1 to 2 serranos or 1 large jalapeño), stemmed, a slit cut down the side of each one 1 medium carrot, peeled and chopped into ¼ inch cubes (optional) ½ cup defrosted frozen peas (optional) ¼ cup chopped flat leaf parsley or cilantro

Method Put the garlic in a small microwave safe bowl, cover with water and microwave at 100% for 1 minute. Drain, scoop into a blender or food processor and add the canned tomatoes. Process to a smooth puree. In a 6-cup rice cooker, stir together the oil and rice. When the rice is thoroughly coated, stir in the tomato puree, broth (or water) and 1 ¼ teaspoons salt if using unsalted broth or water, 1 teaspoon if using salted broth. Nestle in the chiles. Cover the rice cooker, turn it to “cook” and set a timer for 15 minutes.

If you’re using carrots, scoop them into a microwave safe bowl, splash with a couple of tablespoons water, cover with plastic wrap, poke a few holes in the top and microwave at 100% for 2 minutes. Carefully uncover (it’s steamy and hot) and tip off the water. When the rice is done, uncover it and sprinkle in the carrots, peas (if you are using them) and the parsley or cilantro. Use a fork to gently fluff the rice, reaching all the way to the edges of the bottom, to release steam and slow the cooking.

When the timer goes off, gently stir the rice to incorporate the tomato mixture. Re-cover and let the rice cook until the cooker changes to the “keep warm” mode, about 20 minutes.

Re-cover, let stand 5 to 15 minutes and the rice is ready to serve. In my rice cooker, I can hold this warm for about 30 minutes without having the peas turn gray.

Taste a grain of rice: It should be very close to done at the core. If not, sprinkle in a little water, re-cover and cook 5 minutes more.

Chef’s Note: I typically like the meatier texture of medium grain rice, but since I don’t fry the rice in this version, medium grain rice turns out to be too sticky.

Spanish Onion and Potato Torta Ingredients 7 tbsp. olive oil 1 medium Spanish onion (about 12 ounces), sliced into ¼-inch thick half moons 3 medium potatoes, such as Yukon gold, sliced into ¼-inch thick rounds 8 large eggs 1 tsp. salt, plus more to taste Pinch freshly ground pepper, plus more to taste 1-12-inch round loaf rustic bread 1 clove garlic 1 small head frisee or other chicory lettuce 2 tsp. sherry vinegar

Method Preheat oven to 325 degrees F. Heat 1 tablespoon oil in a 10 inch oven safe skillet over medium high heat. Sauté onion until golden, about 8 to 10 minutes. Transfer to a small bowl. Return the skillet to heat, and add 1 tablespoon oil. Sauté potatoes until soft, stirring, about 12 to 15 minutes. Transfer to the bowl with onions, and combine. Whisk together eggs; add salt and pepper. Transfer to the bowl with onions and potatoes, and combine. Return the skillet to the heat and add 1 tablespoon oil. Add egg mixture, and cook until edges set and start to brown, about 1 1/2 minutes. Cover, and bake in the oven until set, about 10 minutes. Remove cover, and broil until top is golden. Meanwhile, slice bread in half crosswise, and reserve the top half for another use, removing some of the inside from the bottom half. Toast bread under the broiler until golden. Remove and brush with 3 tablespoons oil, and rub with garlic clove. Toss lettuce with remaining tablespoon oil, vinegar, and a pinch of salt and pepper. Scatter greens over bread, and slide torta over greens. Cut in wedges, and serve.

Roasted Carrots

Ingredients

Method

12 carrots with tops trimmed

Preheat the oven to 400 degrees F.

3 tbsp. good olive oil

If the carrots are thick, cut them in half lengthwise; if not, leave whole.

1 Âź tsp. kosher salt Â˝ tsp. freshly ground black pepper 2 tbsp. minced fresh dill or parsley

Toss them in a bowl with the olive oil, salt, and pepper. Transfer to a sheet pan in 1 layer and roast in the oven for 20 minutes, until browned and tender. Toss the carrots with minced dill or parsley, season to taste, and serve.

Layered Chicken Enchiladas with Tomatillo Cilantro Sauce Ingredients 2 pounds large tomatillos, husked, rinsed, halved Âź cups low-sodium chicken broth 10 garlic cloves, peeled 2 cups sliced green onions 2 cups (packed) very coarsely chopped fresh cilantro Large Serrano chile, sliced (with seeds)

Season sauce to taste with salt and pepper.

12 five- to six-inch corn tortillas

Overlap 6 tortillas in 13x9x2 inch oval or rectangular baking dish.

Purchase a roasted chicken and tear meat -into strips (about 4 cups)

Top tortillas with half of chicken strips and mozarella.

1 pound whole milk mozzarella cheese, cut into strips

Pour 1 1/2 cups tomatillo sauce over, then whipping cream. Sprinkle with salt and pepper.

1 cup whipping cream

Method Preheat oven to 450 degrees F. Mix tomatillos, chicken broth, and garlic cloves in large saucepan. Cover and bring mixture to boil. Reduce heat; simmer gently until tomatillos are soft, about 10 minutes. Transfer hot mixture to processor. Add sliced green onions, chopped cilantro,

and sliced chile; blend mixture to coarse puree.

Bake until bubbling, about 25 minutes. Cool enchiladas 10 minutes. Serve with remaining tomatillo sauce. Chefâ&#x20AC;&#x2122;s Note: Related to both the tomato and the gooseberry, tomatillos look like small green tomatoes with papery husks. They are tart and acidic with flavors of apple and lemon, and can be eaten raw or cooked. Choose ones that are firm. Make sure to remove the husk and rinse the fruit before using. Youâ&#x20AC;&#x2122;ll find tomatillos at some supermarkets and at Latin markets.

Four-Hour Lamb Ingredients 1-6 to 7 pound leg of lamb Olive oil 1 tbsp. kosher salt 2 tsp. freshly ground black pepper 750 ml dry white wine 2 heads of garlic, broken apart but not peeled 15 large sprigs fresh rosemary 15 large sprigs fresh thyme 6 bay leaves

Method Preheat the oven to 300 degrees F. Rub the lamb all over with olive oil. Season with salt and pepper.

the brown bits in the bottom. Add the garlic, rosemary, thyme, and bay leaves and place the lamb on top. Cover with a lid or two layers of aluminum foil and bake in the oven for 4 hours, basting occasionally. After 4 hours, the lamb should be tender and falling off the bone.

Heat a very large Dutch oven over medium high heat until it is hot.

Remove the lamb to a plate, cover it tightly with foil and allow it to rest.

Add the lamb and sear on all sides for about 12 minutes, until itâ&#x20AC;&#x2122;s browned all over.

Strain the sauce into a saucepan and bring to a boil.

Remove the lamb to a plate.

Lower the heat and simmer for 10 minutes to reduce.

Add the wine and 2 cups of water to the pan and cook for a minute or two, scraping up all

Serve it warm with spoons and the sauce.

Standing Rib Roast Ingredients 1-7 to 8 pound rib roast with 3 to 4 ribs trimmed 1 tsp. dry mustard 2 tsp. sugar 2 tsp. Dijon mustard Coarse Salt and freshly ground pepper 2 tbsp. all-purpose flour 2 cups beef stock

Method Remove any excess fat from the roast. In a small bowl, combine dry mustard, sugar, and Dijon mustard. Brush mixture over the fat and cut surfaces of the roast. Refrigerate for at least 2 hours or overnight. Heat oven to 450 degrees F. Set the roast, rib side down, in a heavy, shallow roasting pan (the ribs act as a natural rack). Using a paring knife, score the fat. Season with salt and pepper. Roast for 15 minutes.

Reduce heat to 350 degrees F and continue to roast, basting every 15 minutes, until it reaches a temperature of 125 degrees F for medium rare on an instant read thermometer. Remove roast to a platter. Let rest for 15 minutes before carving. Gravy: Pour off all but 2 tablespoons of fat from the roasting pan. Set pan on stove over medium heat. Simmer until juices begin to darken, 1 to 2 minutes. Whisk in flour and cook, scraping up caramelized bits, until flour is deep golden brown, about 3 minutes. Add stock and bring to a boil, stirring until thickened. It should very lightly coat the back of a spoon. Season with salt and pepper.

Grilled Pork Tenderloin Ingredients 1 whole pork tenderloin, approximately 1 pound 1 lime, zest finely grated ½ cup freshly squeezed lime juice ¼ cup honey 1 ½ tsp. kosher salt ½ tsp. garlic powder 1 chipotle chile pepper in adobo sauce 1 tsp. vegetable oil 1 tbsp. chopped fresh cilantro leaves

Method Trim the pork tenderloin of any excess fat and silver skin. Place the lime zest, lime juice, honey, salt, and garlic powder in a small, lidded jar and shake to combine. Pour half of the marinade mixture into a one gallon resealable bag. Add the chipotle pepper, and move around to combine. Add the pork tenderloin to the bag and seal, removing as much air as possible and place in a container to catch any leaks.

Marinate in the refrigerator for 6 to 24 hours, rotating the bag halfway through the time. Place the remaining marinade in a covered container and refrigerate until ready to use. Remove the tenderloin from the bag and allow to sit at room temperature while preparing the grill. Remove the reserved marinade from the refrigerator. Fill a large chimney starter with natural lump charcoal and light. Once the charcoal is ashy and white, approximately 30 minutes, dump the hot charcoal onto the lowest grate of the grill and spread into an even layer using extra long tongs. Place the cooking grate back on the grill and cover with the lid; heat the grate to medium heat for 2 to 3 minutes.

Tyler Florence’s Fried Chicken

Ingredients

1- 3 to 4 pound chicken, cut up into 10 pieces

4 cups buttermilk

Kosher salt

2 tbsp. hot chili sauce, such as Sriracha

1 cups all purpose flour

Peanut oil, for frying

2 tbsp. garlic powder

½ head garlic, smashed,husk still attached

2 tbsp. onion powder

¼ bunch fresh sage

2 tbsp. sweet paprika

¼ bunch fresh thyme

2 tsp. cayenne pepper

3 big sprigs fresh rosemary

Freshly ground black pepper

Lemon wedges, for serving

Method Put the chicken pieces into a large bowl. Cover the chicken with 1 inch water. Add 1 tablespoon of salt for every quart of water. Cover and refrigerate at least 2 hours and up to overnight. In a large shallow platter, mix the flour, garlic powder, onion powder, paprika and cayenne until well blended. Season generously with salt and black pepper. Combine the buttermilk and chili sauce with a form and season with salt and pepper. Drain the chicken and pat dry. Dredge the pieces, a few at a time, in the buttermilk and then dip them into the seasoned flour. Fill a large deep pot about three fourths full with oil. Add the garlic, sage, thyme and rosemary to the cool oil and heat over medium high heat until the oil registers 350 to 365 degrees F on a deep fry thermometer. Working in batches of 3 to 4 pieces at a time, carefully add the chicken to the pot, turning once, until chicken is golden brown and cooked through, about 12 minutes. Remove the chicken and herbs from the pot with a big skimmer, shaking off as much oil as you can, and put them on a tea towel or brown paper bag to soak up the oil. Sprinkle all over with salt and a dusting of black pepper. Repeat with the remaining chicken pieces. Scatter the fried herbs and garlic over the chicken. Serve hot with lemon wedges.

Breakfast Strata Ingredients 10 to 12 eggs 1 large loaf of French bread 2 ½ cups shredded cheese (half cheddar, half mozzarella, Swiss or jack) 1 package cream cheese (optional) 2 cups dairy (whole milk) Up to a tbsp. of dry or Dijon mustard

Chef’s Note: At this point, you can cover and put in the refrigerator overnight.

Salt/Pepper

Bake in a preheated 350 degree oven for up to an hour. After 30 minutes, check the Strata. If it looks like it’s getting too brown, cover loosely with foil.

16 ounces breakfast meat (bacon, Canadian bacon or sausage)

Method Brown meat and break into bite sized pieces. Tear bread and put into a 9x13 buttered baking dish. Mix together eggs, dairy, mustard, and salt and pepper. Dot the bread with broken up cream cheese pieces. Sprinkle one half of the cheese on top of the bread. Place the meat on top of the cheese and bread. Pour the egg mixture over everything. Sprinkle the rest of the cheese on top.

It is ready when it’s puffed, golden and set (it can still be a bit giggly in the middle). Remove and let stand for several minutes or more... it is lava hot. Variations: Add canned green chilies, great if you use chorizo sausage. Use alternate breads like English muffins, frozen waffles, croissant or challa bread. Substitute heavy cream and/or sour cream for part of the milk Add some more exotic cheese like bleu... great with bacon. Add some sautéed onions or shallots Nutmeg Canned pumpkin and a bit of sugar.

Roast Chicken with Potatoes, Lemon and Asparagus Ingredients 1 Â˝ pounds new potatoes, halved 3 tbsp. butter, cut into small pieces 1 whole chicken cut up (about 3 pounds) 1 pound asparagus (a bunch), trimmed and cut into 2 inch pieces 1 lemon, cut into 8 wedges 6 sprigs fresh thyme Coarse salt and ground pepper

Method Preheat oven to 475 degrees F. Place potatoes and half the butter in a roasting pan. Season with salt and pepper.

Roast until asparagus is tender and chicken is opaque throughout, 5 to 15 minutes. Serve chicken, vegetables, and lemon drizzled with pan juices.

Roast, tossing once, until potatoes are golden, 20 to 25 minutes. Place chicken, skin side up, on top of potatoes. Season with salt and pepper. Roast until chicken begins to brown, about 20 minutes Scatter asparagus, lemon, remaining butter, and thyme around chicken.

John’s Chicken Chili Ingredients 3 ancho chiles 1 tbsp. cumin seeds 2 cups homemade chicken stock, or low-sodium canned stock 2 chiptole chiles in adobo sauce ¼ cup olive oil

Method

1 large diced onion

Heat a medium skillet over medium heat. Add ancho chile and toast until fragrant and beginning to blacken.

4 medium minced garlic cloves 1 ½ lbs boneless skinless chicken thighs (from about 2 lbs.) cut into 1-inch chunks 1 tbsp. dried Mexican oregano 2 tsp. dried epazote or dried cilantro ½ tsp. ground chipotle chile 3-15 ounce can kidney beans, drained 1-15 ounce can diced tomatoes

Transfer to a spice grinder and grind until fine. Set aside. jar of a blender. Add chicken stock and chipotles in adobo sauce. Purée and set aside. Heat oil in a large Dutch oven over medium heat. Add onion and garlic, stirring occasionally, until translucent, about 3 minutes.

Freshly grated Monterrey Jack cheese (optional)

Add chicken and cook, stirring until the exterior turns white, about 5 minutes. Add reserved cumin, oregano, epazote and ground chipotle.

Diced red onion (optional)

Cook 5 minutes longer.

Fresh cilantro leaves (optional)

Stir in the stock mixture, beans and tomatoes. Bring to a boil. Reduce to a simmer and cook partially covered, stirring occasionally, for approximately 40 minutes or until liquid is thickened and reduced. Serve immediately.

Sour cream (optional) Diced avocado (optional) Toasted corn tortilla strip or tortilla chips (optional)

Remove from skillet and let stand until cool enough to handle. Add cumin seeds to skillet and toast, shaking skillet constantly, until fragrant, about 3 minutes.

Serve with cheese, onion, cilantro, sour cream, avocado and tortilla strips on the side.

Canadian Bacon Strata Ingredients Softened butter 4 English toasted muffins, cut in half ½ lb. sliced Canadian bacon (about 10 slices) halved 1 ¼ (5 ounces) cup shredded sharp cheddar cheese 1/3 cup finely shredded Parmesan cheese 8 large eggs 3 cups milk 1 ½ tbsp. Dijon mustard

Method Preheat oven to 350 degrees F.

¼ tsp. hot sauce, such as Tabasco

Butter a two quart shallow baking dish and set aside.

Coarse salt and ground pepper

Arrange muffin halves (cut side down) and Canadian bacon in baking dish, alternating layers. Sprinkle with cheddar and Parmesan cheeses. Set aside. In a large bowl, whisk together eggs, milk, mustard, ½ teaspoon salt, a pinch of pepper and hot sauce until combined. Pour over muffins and bacon. Cover tightly with plastic wrap. Refrigerate at last 2 hours and up to overnight. Place baking dish on a rimmed baking sheet. Remove plastic wrap. Bake until puffed and set in the center, about 1 hour and 30 minutes. Let stand 10 minutes before cutting and serving. Chef’s Note: Tent loosely with foil if strata starts to brown too quickly.

Maple Sausage and Waffle Casserole Ingredients 6 to 8 frozen waffles ( ½ inch thick) 12 ounces maple breakfast sausage 1 ½ cups shredded Cheddar cheese 6 large eggs ¼ cups whole or low fat milk ¼ cup maple syrup ¼ teaspoon salt 1/8 teaspoon pepper

Method

Whisk eggs, milk, maple syrup, salt, and pepper in medium bowl until combined. Pour egg mixture evenly over casserole.

Adjust oven rack to middle position and heat oven to 375 degrees F.

Refrigerate for at least 1 hour or overnight.

Arrange waffles in a single layer on baking sheet.

Adjust oven rack to middle position and heat oven to 325 degrees F. Let casserole stand at room temperature for 20 minutes.

Bake until crisp, about 10 minutes per side. Brown sausage in a nonstick skillet over medium heat, breaking it apart with spoon. Drain on paper towel lined plate. Butter 8 inch square baking dish and add half of the waffles in a single layer. Add half of sausage and ½ cup cheese.

Repeat layering of waffles, sausage, and ½ cup cheese.

Uncover casserole and sprinkle remaining ½ cup cheese over top. Bake until edges and center are puffed. Chef’s Note: Depending on their size and shape, you will need 6 to 8 waffles. Belgian style frozen waffles are too thick for this recipe. To double the recipe, use a 13x9 inch baking dish and increase the baking time by 30 to 40 minutes.

Beef Skewers with Peanut Dipping Sauce Ingredients for Skewers 3 garlic cloves, minced ¼ cup plus 1 tsp. soy sauce for dipping sauce

Remove skewers from marinade, letting excess drip off. Discard marinade. Grill beef 1 to 2 minutes per side for medium. Serve hot with dipping sauce on the side.

1 tbsp. toasted sesame oil

Ingredients for Sauce

1 tsp. light brown sugar

1 teaspoons canola oil

½ tsp. ground cumin

¼ cup reduced sodium canned vegetable broth

1/8 tsp. crushed red pepper 1 pound boneless ribeye roast, sliced against the grain into 32 (3x1/4 inch) strips Coarse salt and ground pepper to taste

¼ cup water ¼ cup smooth peanut butter ½ teaspoon ketchup ¼ teaspoon rice vinegar

Method for Skewers In a bowl, combine 2/3 of the garlic with ¼ cup soy sauce, sesame oil, brown sugar cumin, and crushed red pepper. Thread two pieces of beef onto each of 16 skewers. Arrange in a shallow dish. Pour marinade over beef. Refrigerate covered 45 minutes or overnight, turning once. Heat a grill to high.

Method for Sauce Heat canola oil in a small saucepan over medium heat. Add remaining garlic cook, stirring, until soft, about 3 minutes. Add broth and ¼ cup water; bring to boil. Remove from heat; whisk in peanut butter, ketchup, vinegar, and remaining teaspoon soy sauce. Let cool completely.

Season beef with salt and pepper.

Orange Braised Pork Filling Ingredients Coarse salt and freshly ground pepper 1 tbsp. canola oil 1 small onion, thinly sliced lengthwise Zest and juice of 1 orange ¼ cup golden raisins 2 cups homemade chicken stock or low-sodium canned 1 tbsp. honey ¼ tsp. fresh thyme leaves ¼ tsp. ground cumin

Method Season pork with salt and pepper. In a saucepan over medium high heat, heat oil. When the oil is very hot, add pork, and brown on all sides. Add onion, zest and juice, raisins, stock, vinegar, honey, thyme, and cumin. Cover, and simmer over medium low heat until pork is tender about 30 minutes.

Remove pork, let cool, shred, and return to pan. Simmer until liquid has reduced to a thick sauce, 10 to 15 minutes.

Lamb Loin Chops with Mint Pesto

Ingredients for Lamb Loin

Ingredients for Mint Pesto

8-10 lamb loin chops, individual

2 cloves garlic, ¾ cup fresh basil leaves

1 tbsp. olive oil

1 ½ cups fresh mint leaves

1 tsp. dried oregano

¾ cup fresh flat leaf parsley

½ tsp. dried thyme

¼ cup pine nuts ½ cup grated

1 tsp. dried rosemary

Parmesan

1 tsp. freshly ground black pepper

½ teaspoon salt

½ tsp. salt

½ teaspoon freshly ground black pepper

Method for Lamb Loin Preheat grill on high. Rub lamb with the oil. In a small bowl, combine the oregano, thyme, rosemary, pepper, and salt. Rub mixture all over the lamb. Let rest 10 minutes at room temperature. While chops are resting, prepare mint pesto.

¼ cup extra virgin olive oil

Method for Mint Pesto Add garlic to a food processor and pulse until chopped. Add the pine nuts and pulse to chop. Add half of the herbs and chop for 30 seconds, then add the rest of the herbs and chop.

Grill lamb chops 2 to 3 minutes per side, for medium rare.

Add in Parmesan and salt and pepper, pulse briefly until combined.

Serve lamb chops with mint pesto.

While machine is running, slowly add oil in a steady stream and process until desired thickness.

Roasted Rolled Turkey Breast with Herbs Ingredients 6 tablespoons unsalted butter, softened Zest of 1 orange 3 tbsp. fresh flat leaf parsley leaves 1 ½ tbsp. finely chopped fresh sage leaves 1 ½ tbsp. fresh parsley leaves, finely chopped Coarse salt and freshly ground black pepper 1 boneless (about 4 ¾ lbs), skin on whole turkey breast, 2 medium onions, sliced into ½-inch rounds from 4 medium carrots, halved lengthwise 2 ¼ cups homemade stock or low sodium canned chicken broth, divided ¼ cup freshly squeezed orange juice or white wine 1 ½ tbsp. Wondra quick mixing flour

Method Preheat oven to 400 degrees F. Combine butter, orange zest, parsley and sage in a medium bowl.

Meanwhile, remove and discard vegetables from sautĂŠ pan.

Season with salt and pepper. Evenly distribute half of butter mixture under skin of turkey breast.

Transfer pan juices to a fat separator; discard fat. Place pan over medium high heat and add orange juice, scraping up any brown bits from bottom of pan.

Flip turkey breast and rub remaining butter evenly on inside of breast; season with salt and pepper.

Return defatted pan drippings to pan and stir to combine.

Starting with one short side, roll turkey breast into a log shape, tucking ends under to ensure even cooking. Using kitchen twine, tie breast at l inch intervals.

In small jar with tight fitting lid, combine remaining 11/4 cups chicken stock with flour and shake to combine. Slowly add chicken stock mixture to pan, whisking to incorporate.

Season generously with salt and pepper; set aside.

Continue to cook until thickened, about 8 minutes.

Arrange onion slices in bottom of 12 inch ovenproof sautĂŠ pan and scatter carrots around perimeter of pan.

Season with salt and pepper. Slice turkey breast and serve with gravy.

Add 1 cup chicken stock to pan and place turkey breast, seam side down, on top of onions. Transfer sautĂŠ pan to oven and cook, basting turkey and vegetables every 15 minutes with pan juices, until turkey reaches an internal temperature of 150 degrees F and juices run clear, about 1 hour 30 minutes. After an hour, tent turkey with foil to avoid overbrowning. Transfer turkey breast from pan to cutting board and cover loosely with foil. Let stand 15 minutes before slicing.

Classic Meatloaf Ingredients 1/3 cup whole milk ½ pounds ground beef chuck ½ pound ground pork ½ medium onion, grated 1 garlic clove, minced 1 large egg ½ cup ketchup 3 slices white sandwich bread Coarse salt Ground pepper to taste

Method Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil or parchment paper. Place bread in food processor; pulse until fine crumbs form. Transfer to a small bowl; stir in milk. Set aside, about 10 minutes, stirring occasionally. Meanwhile, in a large bowl, combine beef, pork, onion, garlic, egg, ¼ cup ketchup, 1 ½ teaspoons salt, and ¼ teaspoon pepper.

Add the milk/bread mixture and mix very gently with a fork (do not over mix). Place meat mixture on prepared baking sheet, and form into a loaf about 9 inches long and 4 to 5 inches wide. Bake in oven, brushing twice with remaining ¼ cup ketchup during baking until an instant read thermometer registers 160 degrees F, 45 to 55 minutes. Let meatloaf rest 10 minutes before slicing and serving.

Drinks

Honey Mint Lemonade Lemonade Ingredients 3 cups of water 1Â˝ cups fresh lemon juice 2 tbsp. honey Fresh mint leaves for garnish (optional)

Lemonade Method In a pitcher, stir together water, lemon juice, honey and mint simple syrup (recipe follows). Fill 6 glasses with ice and mint leaves if desired. Serve lemonade over ice.

Mint Simple Syrup Ingredients Âž cup granulated sugar 3/4 cup water 1/3 cup packed roughly chopped fresh mint leaves

Mint Simple Syrup Method In a small sauce pan stir together sugar, water and mint. Cook over medium heat 4 to 6 minutes or until sugar is dissolved. Remove from heat. Let stand 10 minutes.

Strain through a fine mesh strainer discarding mint leaves. Transfer to air tight container and refrigerate from 4 hours to up to 5 days.

Blueberry Buck Ingredients 3 ounces gin Â˝ ounce lemon juice 17 blueberries 3 ounces ginger beer Ice

Method In a mixing container, combine gin, lemon juice and 12 blueberries. Muddle, add ice and shake well in a cocktail shaker. Using a fine sieve, strain into a highball glass over fresh ice and top with ginger beer. Garnish with remaining blueberries on top.

Bobbyâ&#x20AC;&#x2122;s Margarita Ingredients 2 ounces silver tequila 1 ounce freshly squeezed lime juice 1 ounce orange flavored liqueur 1 lime Ice

Method Fill a cocktail shaker with ice. Pour in the tequila, lime juice and liqueur. Shake well. Pour over fresh ice in a margarita glass and garnish with a lime slice.

Sgroppino Ingredients 1 cup chilled Italian sparkling white wine 2 tbsp. chilled vodka 1/3 cup frozen lemon sorbet Âź tsp. chopped fresh mint leaves

Method Pour the wine and vodka into two Champagne flutes, dividing equally. Spoon a scoop of sorbet into each flute. Sprinkle with mint and serve immediately.

Sangria Ingredients Âź cup orange juice Âź cup granulated sugar 1 cinnamon stick 4 whole cloves 2 medium oranges peeled and sliced thinly 750 ml red wine 3 cups lemonade

Method Heat juice, sugar, cinnamon and cloves in a small saucepan. Stir until sugar is dissolved. Place orange slices in a large bowl or jug. Pour mixture over orange slices and refrigerate for several hours or overnight. Remove cloves and cinnamon. Add wine to the orange mixture. Just before serving, add lemonade. Serve in wine glasses.

Mexican Coffee Ingredients 3/4 cup coffee beans, ground 2 tsp. ground cinnamon, plus extra for garnish 6 cups water 1 cup milk 1/3 cup chocolate syrup 2 tbsp. light brown sugar 1 tsp. vanilla extract Whipped cream for garnish

Method Place coffee and cinnamon in the filter basket of coffee maker. Add water to coffee maker and brew as directed. In a saucepan, blend milk, chocolate syrup, and sugar. Stir over low heat until sugar dissolves. Combine milk mixture and brewed coffee. Stir in vanilla. Pour into serving cups. Garnish with whipped cream and cinnamon.

Desserts

Citrus Bars Ingredients Crust ½ cup wheat germ ½ cup confectioners salt ½ tsp. salt 1 pound (4 sticks cold unsalted butter, cut into pieces) Filling 8 large eggs 4 cups granulated sugar 2/3 cup all purpose flour ¾ cup freshly squeezed lime juice

Bake until golden, 20 to 30 minutes.

1 tbsp. finely grated lime zest

Transfer to a wire rack until completely cool. To make the filling: In a medium bowl, whisk together, eggs, sugar, and flour.

½ tsp. salt

Method

Add lime juice, lemon and lime zest, and salt.

To make the crust: preheat the oven to 350 degrees F.

Whisk to combine. Pour over cooled crust. Bake until center is set, about 30 minutes.

In a large bowl, whisk together flour, wheat germ, confectioner’s sugar, and a pastry cutter, two knives, or your fingers, until the largest pieces of butter are the size of peas. Press evenly into a 12 ½” x17 ½” rimmed baking sheet.

Transfer to a wire rack until completely cool. Cut into 2 inch squares. Keep in an air tight container at room temperature for up to 2 days.

Yum Yum Brownies

Ingredients 1 box devilâ&#x20AC;&#x2122;s food cake mix 1-15 oz. can solid pack pumpkin

Method Mix the two ingredients together. Donâ&#x20AC;&#x2122;t add anything else that may be mentioned on the box, such as eggs, oil or water. The mixture will be very thick and you will be tempted to add in other things to make the batter smoother. DO NOT ADD ANY OTHER INGREDIENTS. Place batter into muffin tins (or mini muffin tins) lined with paper or sprayed with non-stick spray. Bake at 400 degrees F. for 20 minutes.

Carrot Cake Cookies

Ingredients for Filling 2 ounces cream cheese, room temperature 2 ounces unsalted butter, room temperature

Ingredients for Cookies ½ cup (1 stick) unsalted butter, melted ½ cup packed light brown sugar ¼ cup granulated sugar

¼ cup confectioner’s sugar

1 large egg yolk

1 tsp. fresh lemon juice

¾ cup all purpose flour 1 teaspoon ground ginger ½ teaspoon salt 1 cup rolled oats ¾ cup packed, finely grated, peeled carrots 1/3 cup dried currants

Method Preheat oven to 350 degrees F. Line two baking sheets with parchment paper. In a large bowl, whisk together butter, sugars, and egg yolk. In a medium bowl, whisk together flour, ginger, and salt. Add flour mixture to butter mixture and stir until combined. Mix in oats, carrots, and currants. Drop dough by level tablespoons, 2 inches apart, onto prepared baking sheets. Flatten with the palm of your hand. Bake until edges are crisp, rotating baking sheets halfway through, 15 to 18 minutes. Transfer cookies to a wire rack to cool. While cookies are baking, beat filling ingredients and set aside. Turn half the cookies over, bottom side up; dollop each with about 1 teaspoon chilled cream cheese filling. Top with remaining cookies, pressing gently to spread filling to edges. Serve immediately.

Classic Flan Ingredients 4 cups milk ½ vanilla bean or 1 tsp. pure vanilla extract 1 tbsp. tequila (optional) 1 cinnamon stick 1/8 tsp. ground cinnamon ¾ cup plus 2 tbsp. sugar 4 large eggs 1 tablespoons coffee liqueur (optional)

color, about 10 minutes. Do not stir.

Method

Immediately pour into custard cups, swirling caramel up the sides.

Heat oven to 350 degree F.

Whisk together eggs in large bowl. Slowly beat in hot reduced milk, strain mixture, then pour into custard cups.

In a large saucepan, bring milk, vanilla, tequila, cinnamon, and 2 tablespoons sugar to a boil. If using a vanilla bean, split pod, and scrape the bean into the milk. Reduce heat to a high simmer, and let milk reduce to 2 cups, stirring frequently, about 20 to 25 minutes. Place in six 4 ounce custard cups in a 2 inch deep baking pan. Place ¼ cup water and remaining ¾ cup sugar in a heavy saucepan. Cover, and bring to a boil over high heat until sugar dissolves. Uncover; reduce heat to medium high. Boil until syrup darkens to a light amber

Fill baking pan with ½ inch of warm water, and cover with a tent of aluminum foil. Bake until custard is set, 30 to 40 minutes. Remove pan from oven, and remove custards from pan. Serve when cooled, or cover flans with plastic wrap and refrigerate until ready to unmold. To unmold, run a knife carefully around the edge of each custard cup. Invert onto a plate, and drizzle 1 teaspoon of coffee liqueur over each flan.

Southwestern Pumpkin Flan Ingredients 1 cup sugar 15-ounce can solid pack pumpkin 14-ounce can sweetened condensed milk 1 ½ cups whole milk 4 large eggs, plus 1 large egg yolk ¾ tsp. ground cinnamon ½ tsp. salt ¼ to ½ tsp. chipotle chile powder

Blend pumpkin, condensed milk, and whole milk in a blender until smooth.

1/8 tsp. ground cloves

Add eggs and yolk, cinnamon, salt, chile powder, cloves, and cayenne; blend until smooth.

1 pinch cayenne pepper

Pour mixture over caramel in pan.

Method Preheat oven to 325 degrees F. Bring sugar and 1/4 cup water to a boil in a small saucepan, stirring to dissolve sugar. Brush down sides of pan with a wet pastry brush to prevent crystals from forming. Cook, without stirring, until sugar turns dark amber, about 8 minutes. Pour into a 9 inch round cake pan, set aside to cool.

Carefully transfer pan to a large roasting pan. Add hot water to roasting pan to come 1 inch up sides of cake pan. Bake until set and beginning to turn golden brown, about 1 ½ hours. Let cool on a wire rack. Refrigerate 6 hours or overnight. Run a knife around edges; invert to unmold. Scrape remaining sauce from pan over flan. Serve immediately.

Magic Chocolate Flan Cake Ingredients for Cake ½ cup caramel sauce ½ cup plus 2 tbsp. all purpose flour 1/3 cup cocoa ½ tsp. baking soda 1/8 tsp. salt 4 ounce bittersweet chocolate, chopped 6 tbsp. unsalted butter ½ cup buttermilk ½ cup sugar 2 large eggs 1 tsp. vanilla extract

Ingredients for Flan 2-14 ounce cans sweetened condensed milk 2 ½ cups whole milk 6 ounces cream cheese 6 large eggs plus 4 large yolks 1 tsp. vanilla extract

Method for Cake Adjust oven rack to middle position and heat oven to 350 degrees F. Grease 12 cup nonstick Bundt pan. Microwave caramel until easily pourable, about 30 seconds. Pour into pan to coat bottom. Combine flour, cocoa, baking soda, and salt in a bowl; set aside. Combine chocolate and butter in large bowl and microwave at 50 percent power, stirring occasionally, until melted, 2 to 4 minutes. Whisk buttermilk, sugar, eggs, and vanilla into chocolate mixture until incorporated. Stir in flour mixture until just combined. Pour batter over caramel in prepared pan.

Method for Flan Process all ingredients in a blender until smooth, about 1 minute. Gently pour flan over cake batter in Bundt pan and place pan in a large roasting pan. Place roasting pan on oven rack and pour warm water into roasting pan until it reaches halfway up the side of Bundt pan. Bake until a toothpick inserted in cake comes out clean and flan resisters 180 degrees F, 75 to 90 minutes (I did 75 minutes and next time would try a little less). Transfer Bundt pan to wire rack. Let cool to room temperature, about 2 hours, then refrigerate until set, at least 8 hours. (Remove roasting pan from oven once water has cooled.) Place bottom third of Bundt pan in a bowl of hot tap water for 1 minute. Invert completely flat cake plate, place a platter over top of Bundt pan, and gently turn platter and pan upside down. Slowly remove the pan, allowing caramel to drizzle over top of a cake. Serve with extra caramel sauce drizzled over the top.

Peppermint Bark Ingredients Nonstick cooking spray 1 pound white chocolate, chopped (do not use chips) 2 cups puffed rice cereal 1 package (7.5 ounces) hard peppermint candies, unwrapped

Method Spray a 10x15 inch rimmed baking sheet with nonstick cooking spray; line with a piece of waxed paper. Crush candies (see Chefâ&#x20AC;&#x2122;s Note). Place white chocolate in a double boiler over simmering water. Heat, stirring occasionally, until smooth, 4 to 6 minutes. Remove from heat; stir in rice cereal. Transfer mixture to prepared pan; with a spatula, spread to edges of pan. Sprinkle with crushed candy; with a piece of waxed paper covering the entire surface, press in gently (paper prevents hands from sticking to candy and chocolate). Chill until firm, 20 to 30 minutes but no longer as candy will begin to soften.

Peel waxed paper off. Break bark into 2 inch pieces. Store at room temperature in an airtight container up to 1 week. Chefâ&#x20AC;&#x2122;s Note: To crush candy, place in a doubled resealable plastic bag (one inside the other); seal and wrap in a kitchen towel (to prevent candy from piercing the bag). Use a rolling pin or skillet to crush candy into tiny pieces. Pass through a large sieve to separate crushed candy from fine powder. (Save powder to stir into hot chocolate or sprinkle on ice cream.)

Sauces

Lemon Caesar Dressing Ingredients ¼ cup fresh lemon juice 1 tbsp. Dijon mustard 1 egg yolk (1 tablespoon mayonnaise can be substituted) 3 anchovy fillets or a big squirt of anchovy paste 1 tbsp. white or red wine vinegar 1 tbsp. Worcestershire sauce ½ cup olive oil ¼ cup grated parmesan Salt and pepper

Method Place lemon juice, garlic, mustard, egg, anchovies, vinegar, Worcestershire sauce, salt, and a good amount of freshly ground black pepper in a blender and blend until smooth. With the motor running, slowly add the oil and blend until emulsified. Add the grated cheese and blend for a few second to incorporate. Taste and adjust for seasoning.

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Roasted Salsa Ingredients 2 large tomatoes (1½ lbs) 3 medium white onion, halved 3 jalapeños 3 garlic cloves, unpeeled 3 tbsp. fresh lime juice (2 limes) Coarse salt and ground pepper ¼ cup chopped fresh cilantro

Method Heat broiler with rack in top position. Place tomatoes, white onion, jalapeños, and garlic cloves in a single layer on a rimmed baking sheet. Broil until vegetables are blistered and slightly softened, rotating sheet and flipping vegetables frequently, 6 to 8 minutes (garlic may need to be removed earlier if it is browning too quickly).

Chef’s Note: Serve with tortilla or pita chips. Spoon over grilled chicken breast. Toss with steamed vegetables, such as green beans and cauliflower. Pour over scrambled eggs for a fast breakfast burrito filling. Use to top a baked potato. Mix with sour cream and serve as a dip for crudites. Use in place of ketchup on a burger.

Discard garlic skins. In a food processor, pulse garlic and vegetables until coarsely pureed. Add lime juice, season with salt and pepper, and pulse to combine. Transfer salsa to a bowl and stir in cilantro. Refrigerate, up to 3 days, or freeze, up to 3 months.

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Yogurt Mint Salad Dressing Ingredients ½ cup whole milk plain unsweetened yogurt 1 to 2 tsp. lemon juice 1 clove garlic or small shallot ¼ cup mint leaves Sea salt and freshly ground black pepper

Method Put the yogurt in a small bowl or medium jar with a sealable lid. Add the lemon juice. If using a bowl, whisk them together; if using a jar, screw on the lid and give it a good shake to combine. Peel the garlic (or shallot). Use a garlic press to crush it or, even better, crush it with the side of a large knife, then use that knife to mince the crushed garlic into a paste. Add the garlic, mint, salt and pepper to the yogurt mixture. Lay the mint leaves in a stack, putting them flat on top of one another. Add more lemon juice to thin the dressing to taste, if you like. Give the whole thing a final stir shake to combine. Serve the dressing immediately with fresh lettuce as a salad or as a dip for crudités. Or, make it ahead and store, covered and chilled, for up to three days.

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Chef’s Note: You definitely want unflavored and unsweetened yogurt here. Anything else will simply ruin everything. It’s important to note that while the final dressing will be richer, creamier, and tastier if you use whole milk yogurt, the recipe works just fine with low fat or non-fat yogurt, if that’s what you have on hand or prefer. If you choose low-fat or nonfat options, know that the dressing is likely to separate if you store it. Simply whisk or shake it back together before using.

Avocado Buttermilk Dressing Ingredients 1 buttery ripe black skinned avocados (about 1 pound), pitted and peeled 1 head iceburg lettuce 2 green onions, chopped ½ cup mayonnaise 2 tbsp. lemon juice 1 tsp. salt ½ tsp. freshly ground black pepper 1 ½ cups cultured buttermilk Ancho chile powder and/or chopped green onion for garnish

Method In a food processor, process all ingredients except the buttermilk until smooth. Add the buttermilk and process till combined. Transfer to a container and cover with plastic wrap, pressing the film onto the surface of the dressing. Refrigerate until ready to serve. May be prepared up to 1 day ahead.

lettuce. Use one quarter per serving. After you’ve drizzled the dressing over the lettuce, you might dust with a little ancho chile powder or chopped green onion.

Wash, dry and quarter head of iceberg

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Cranberry Mango Relish Ingredients 2 tbsp. lime juice (or more to taste) 1 tbsp. sugar (optional) 1 cup whole berry cranberry sauce 2 ripe mangoes, peeled and diced 3 tbsp. finely minced fresh cilantro

Method Combine lime juice and sugar, if using; stir into cranberry sauce. Add diced mangoes and cilantro. Refrigerate till ready to serve. Makes about 2 cups.

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Lemon Aioli Ingredients Â˝ cup mayonnaise 1 teaspoon finely grated lemon zest 1 to 2 tablespoons fresh lemon juice 1 teaspoon Dijon mustard 1 clove garlic, minced Coarse salt and ground pepper

Method In a small bowl, place mayonnaise, finely grated lemon zest, fresh lemon juice, Dijon mustard, and minced garlic. Season with coarse salt and ground pepper and stir to combine. Serve with fish or vegetables of your choice.

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Honey Butter Ingredients 2 lbs butter Â˝ cup honey 1 tsp. ground cinnamon 1 tsp. vanilla extract

Method Cut the cutter into chunks using a dough scraper. Using the whisk attachment, place butter into the mixing bowl and beat at low speed to loosen the butter. Increase the speed to medium and add the honey, cinnamon and vanilla extract. Beat until well combined, about 5 to 7 minutes. Remove the butter from the bowl. Spoon onto parchment paper or plastic wrap. Roll into a log and refrigerate for 2 hours.

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Green Pepper and Tomatillo Salsa Ingredients 1 fresh green jalapeño peppers or 1 small poblano pepper 2 pound tomatillos, husks removed 2 cloves garlic, minced 1 cup fresh cilantro leaves and stems, plus 12 leaves for garnish ¼ cup freshly squeezed lime juice 1 tsp. salt ½ tsp. freshly ground black pepper

and place under cold running water to stop cooking.

1 fresh green Serrano chiles, seeded and deveined

Transfer half the tomatillos to a blender. Add garlic, 1 cup cilantro leaves and stems, lime juice, salt, and pepper.

½ small ripe avocado

Blend until smooth.

Method

Add remaining tomatillos, and blend until smooth. Transfer to a medium bowl.

Roast jalapeños over gas flame or under broiler, until blackened, turning as needed. Transfer to small bowl. Cover tightly with plastic, and let steam until cool enough to handle, about 15 minutes.

Cut the Serranos into 1/8 inch dice. Stir into tomatillo mixture with 6 cilantro leaves, reserved pepper strips, and any collected juice.

Peel, seed and remove stems from peppers. Reserve any liquid that has collected in bowl.

To serve, cut reserved tomatillo into 1/4 inch thick slices. Grill on a greased grill pan or in skillet.

Cut peppers lengthwise into 1/8 inch thick strips. Set aside.

Arrange slices over salsa. Slice avocado thinly.

Set aside one tomatillo; blanch the rest in salted boiling water for 3 minutes. Drain

Sprinkle salsa with remaining 6 cilantro leaves, and top with avocado.

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Black Bean and Grilled Corn Salsa Ingredients 1 jalapeño pepper 1 red bell pepper 4 ears fresh corn, shucked ¼ cup lime juice (about 2 limes) 1-15 ounce can of black beans, drained and rinsed ½ cup fresh loosely packed flat leaf parsley leaves, coarsely chopped ¼ cup finely chopped red onion ½ tsp. minced garlic 1 tbsp. olive oil ¼ tsp. cayenne pepper ½ tsp. salt

Method Heat grill to medium high. Place peppers on grill, and cook, turning, until skin is black all over, 5 to 10 minutes for jalapeño and 10 to 15 minutes for red pepper. Place grilled peppers in a brown paper bag; let stand about 10 minutes.

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Remove peppers from bag, and peel away and discard charred skin; rinse your fingers from time to time under cool running water, if necessary, but do not rinse the peppers. Remove and discard stems and seeds. Mince jalapeño, and transfer to a large bowl. Cut red pepper into ¼ inch pieces, add to jalapeño, and set aside. Place ears of corn directly on grill. Cook until brown and tender, turning often, about 10 minutes. Remove from grill, and let cool slightly. Use a sharp knife to cut the kernels off the cob; add to peppers. Add lime juice, black beans, parsley, red onion, garlic, olive oil, and cayenne to corn and pepper mixture, and toss well. Season with salt and pepper.

Peanut Sauce Ingredients 1 cup smooth peanut butter 2 tbsp. toasted sesame oil 3 tbsp. soy sauce 1 clove garlic 1 tbsp. sambal (Sriracha chile paste) 1 tbsp. sugar Fresh lemon juice Coconut milk or water, to thin 1 scallion, thinly sliced

Method In a blender or food processor, combine peanut butter, oil, soy sauce, garlic, sambal, and sugar until smooth. Add lemon juice to taste. With machine running, add coconut milk or water until sauce reaches desired consistency. Garnish with scallion slices.

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Blender Hollandaise Ingredients 1 large egg yolk 1 Â˝ tsp. freshly squeezed lemon juice Pinch cayenne pepper 4 tbsp. unsalted butter Â˝ tsp. kosher salt

Method Put the egg yolk, lemon juice, and cayenne in a blender. Pulse a couple times to combine. Put the butter in a small microwave safe bowl and melt in a microwave until just melted. With the blender running, gradually add the melted butter into the egg to make a smooth frothy sauce. If the sauce is very thick, blend in a teaspoon of lukewarm water to loosen it up. Season with the salt and serve immediately or keep warm in a small heat proof bowl set over hot (but not simmering) water until ready to serve.

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Chorizo Gravy Ingredients 1 tbsp. butter (or margarine) Â˝ lb ground chorizo sausage Âź cup flour 2 cups whole milk, brought to a simmer 1 tsp. paprika, if desired (optional) Salt to taste Fresh ground pepper to taste

Method In a medium saucepan, heat milk over very low heat, stirring occasionally, making sure it does not boil. Meanwhile, in a large skillet, heat the butter/margarine over medium high heat until melted, and then add sausage. Crumble and cook the sausage until well browned and no longer pink. Sprinkle flour over the sausage and cook, stirring, for a minute or two. Add warm milk all at once and cook, stirring, until thickened and bubbly. Gravy will continue to thicken as it cools.

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