Cajun Spaghetti

   Ingredients
1/2 cup vegetable oil
8 ounces tomato sauce
1 cup water
1/4 teaspoon dried basil
1 teaspoon ground black pepper
1 teaspoon crushed red pepper flakes
1 teaspoon salt
1 pound small shrimp, peeled and deveined
1 green bell pepper, chopped
1 red bell pepper, chopped
1/2 onion, chopped
3 cloves garlic, minced
2 teaspoons cornstarch
1 fluid ounce cold water
12 ounces spaghetti
8 green onions, minced

   1. In a 4 to 6 quart pot over medium heat, mix 4 ounces oil, tomato sauce, 8 to 12 ounces water, basil, 1/2 teaspoon ground black pepper, 1/2 teaspoon crushed red pepper flakes and 1/2 teaspoon salt. Reduce heat to medium-low after reaching a boil stir occasionally.
   2. Season shrimp with 1/2 teaspoon salt, 1/2 teaspoon ground black pepper and 1/2 teaspoon crushed red pepper flakes, mix thoroughly and reserve.
   3. In a medium saucepan over medium-high heat, warm 1 ounce oil and add green bell pepper, red bell pepper, onion and garlic for 3 to 5 minutes, stir occasionally.
   4. Add vegetables to tomato sauce and cook over medium heat. After 3 minutes reduce heat to low and cook for 20 to 25 minutes, stir occasionally.
   5. When sauce has approximately 7 to 10 minutes to cook until completion, add seasoned shrimp to sauce, mix well. Bring heat to medium and stir occasionally.
   6. In a small dish, mix cornstarch and 1 ounce cold water add mixture to sauce when sauce has 2 minutes left until completion and mix well.
   7. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente drain and place in a serving bowl.
   8. Pour sauce over pasta and sprinkle with green onions serve.

Lemon Rosemary Pork Loin with Cherry Sauce

   Ingredients
4 cloves garlic, minced
1 teaspoon lemon zest
1 tablespoon lemon juice
1 tablespoon olive oil
1 tablespoon Dijon-style coarse ground mustard
1 tablespoon snipped fresh rosemary
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 pound boneless pork top loin roast (single loin)
1/2 cup cranberry, cherry or apple juice
1/4 cup red currant jelly
2 teaspoons cornstarch
1 teaspoon Dijon-style coarse ground mustard
1 cup fresh sweet cherries (such as Rainier or Bing), halved and pitted, or 1 cup frozen unsweetened pitted dark sweet cherries, thawed

   1. In a small bowl combine garlic, lemon peel, lemon juice, olive oil, 1 tablespoon mustard, the rosemary, salt and pepper. Spread pork roast with lemon rosemary mixture and place roast on a rack in a shallow roasting pan.
   2. Roast, uncovered, in a 375 degrees F oven for 45 to 55 minutes or until an instant-read thermometer inserted in thickest part of the roast registers 145 degrees F. Transfer the roast to a serving platter. Cover loosely with foil. Let stand for 10 minutes before carving.
   3. Meanwhile, in a small saucepan, combine cranberry juice, jelly, cornstarch and 1 teaspoon mustard. Cook and stir, whisking constantly, over medium heat until thickened and bubbly. Cook and stir for 1 minute more, whisking constantly. Reduce heat to low. Add the cherries, stir until mixture is heated through. Serve warm cherry sauce with the sliced pork roast.

Healthy American Chop Suey

   Ingredients 
3 cups frozen cauliflower florets
4 1/2 oz. (about 1 1/4 cups) high-fiber elbow macaroni
1 1/2 cups chopped onion
1 1/2 cups chopped green bell pepper
1 lb. raw extra-lean ground beef (4% fat or less)
1 tbsp. chopped garlic
1/2 tsp. each salt and black pepper
2 cups canned crushed tomatoes
1 cup diced tomato
2 tbsp. canned tomato paste
1 tbsp. Worcestershire sauce
1 tsp. dried oregano
1 tsp. dried basil
crushed red pepper

   1. Place cauliflower in a large microwave safe bowl, cover and microwave for 3 minutes. Uncover and stir. Recover and microwave for 2 minutes, or until hot. Drain excess liquid.
   2. Roughly chop cauliflower, return to the bowl and cover to keep warm.
   3. In a large pot, cook pasta per package instructions, about 7 minutes. Drain pasta and stir into cauliflower. Recover to keep warm.
   4. Spray the pot with nonstick spray and bring to mediumhigh heat. Add onion and bell pepper and cook and stir until browned, about 4 minutes.
   5. To the pot, add ground beef, garlic, salt and black pepper. Cook, stir and crumble until beef is fully cooked and veggies are soft, about 6 minutes.
   6. Add all remaining ingredients to the pot and stir well. Bring to a boil.
   7. Reduce heat to low and stir in cauliflower-pasta mixture. Cook until hot and well mixed, about 2 minutes.

Wet Burrito

   Ingredients
1 pound lean ground beef
1/2 cup chopped onion
2 cloves garlic, minced
1 (14.5 ounce) can diced tomatoes with juice, divided
1 tablespoon Worcestershire sauce
1 1/2 teaspoons chili powder
1 teaspoon paprika
1 teaspoon dried oregano
3/4 teaspoon ground cumin
1/2 teaspoon ground black pepper
2 cups refried beans
1/4 teaspoon ground cumin
1 (18 ounce) jar beef gravy
1 (10 ounce) can enchilada sauce
4 large flour tortillas
2 cups shredded Cheddar cheese, divided
1 cup sour cream, divided
1/4 cup chopped onion, divided
1/4 cup chopped tomatoes, divided
1 cup chopped lettuce, divided

   1. Preheat the oven to 375 degrees F (190 degrees C).
   2. Place a skillet over medium heat. Cook and stir ground beef, 1/2 cup chopped onion and garlic in the hot skillet until beef is browned and crumbly, breaking it apart as it cooks, about 8 minutes, drain excess grease. Mix in half the can of diced tomatoes, Worcestershire sauce, chili powder, paprika, oregano, 3/4 teaspoon of cumin and black pepper. Bring meat mixture to a boil over medium-high heat and cook for 5 minutes, stirring often.
   3. Heat refried beans and 1/4 teaspoon cumin in a saucepan over medium-low heat. Keep beans warm. Mix remaining half of diced tomatoes, beef gravy and enchilada sauce in a separate saucepan; bring to a boil.
   4. Place tortillas onto a microwave-safe plate and cover with a damp paper towel, microwave tortillas until they are soft and warm, about 30 seconds. Place a warmed tortilla onto a work surface and spoon 1/4 the beef mixture in a line down the center of the tortilla. Layer 1/4 the bean mixture on top of beef layer and spread 1/4 cup of Cheddar cheese over the bean layer. Fold right and left edges of the tortilla over the ends of the filling and roll up tortilla to make a burrito. Place burrito seam side down into a 9x13-inch baking dish. Repeat with remaining tortillas to make 4 burritos.
   5. Pour gravy sauce over the burritos in the baking dish, top with remaining 1 cup Cheddar cheese.
   6. Bake burritos in the preheated oven until the cheese has melted, 15 to 20 minutes. To serve, place each burrito on a serving plate and spoon sauce from baking dish over the burritos. Top each burrito with 1/4 cup sour cream, 1 tablespoon chopped onion and chopped tomato and 1/4 cup of chopped lettuce.

Grilled Rock Lobster Tails

   Ingredients
1 tablespoon lemon juice
1/2 cup olive oil
1 teaspoon salt
1 teaspoon paprika
1/8 teaspoon white pepper
1/8 teaspoon garlic powder
2 (10 ounce) rock lobster tails

   1. Preheat grill for high heat.
   2. Squeeze lemon juice into a small bowl and slowly whisk in olive oil. Whisk in salt, paprika, white pepper and garlic powder. Split lobster tails lengthwise with a large knife and brush flesh side of tail with marinade.
   3. Lightly oil grill grate. Place tails, flesh side down on preheated grill. Cook for 10 to 12 minutes, turning once and basting frequently with marinade. Discard any remaining marinade. Lobster is done when opaque and firm to the touch.

Maryland Crab Soup

   Ingredients
2 (14.5 ounce) cans stewed tomatoes
3 cups water
1 cup fresh lima beans
1 cup frozen corn kernels
1 cup sliced carrots
2 tablespoons chopped onion
2 tablespoons Old Bay Seasoning TM
2 cups beef broth
1 pound blue crab crabmeat
10 blue crab claws, steamed
1 gallon water

   1. Place whole tomatoes, water, lima beans, corn, sliced carrots, chopped onion, Old Bay seasoning and beef broth, in a 4 quart pot. Heat to simmer, cover and cook for 5 minutes.
   2. Bring 1 gallon water to boil. Add crab claws and boil 6 minutes. Drain crab and set aside.
   3. Stir crabmeat and crabs claws, if desired into tomato and vegetable mixture. Cover and simmer 10-15 minutes longer. Serve hot.

Maple Roast Turkey and Gravy

   Ingredients
2 cups apple cider
1/3 cup real maple syrup
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh marjoram
2 1/2 teaspoons grated lemon zest
3/4 cup butter
salt and ground black pepper to taste
14 pounds whole turkey, neck and giblets reserved
2 cups chopped onion
1 cup chopped celery
1 cup coarsely chopped carrots
2 cups chicken stock
3 tablespoons all purpose flour
1 teaspoon chopped fresh thyme
1 bay leaf
2 tablespoons apple brandy

   1. Boil apple cider and maple syrup in a heavy saucepan over medium-high heat until reduced to 1/2 cup (about 20 minutes). Remove from heat and mix in 1/2 of the thyme and marjoram and all of the lemon zest. Add the butter and whisk until melted. Add salt and ground pepper to taste. Cover and refrigerate until cold (syrup can be made up to 2 days ahead).
   2. Preheat oven to 375 degrees F (190 degrees C). Place oven rack in the lowest third of oven.
   3. Wash and dry turkey and place in a large roasting pan. Slide hand under skin of the breast to loosen. Rub 1/2 cup of the maple butter mix under the breast skin. If planning on stuffing turkey, do so now. Rub 1/4 cup of the maple butter mixture over the outside of the turkey. With kitchen string, tie legs of turkey together loosely.
   4. Arrange the chopped onion, chopped celery and chopped carrot around the turkey in the roasting pan. If desired, the neck and giblets may be added to the vegetables. Sprinkle the remaining thyme and marjoram over the vegetables and pour the chicken stock into the pan.
   5. Roast turkey 30 minutes in the preheated oven. Reduce oven temperature to 350 degrees F (175 degrees C) and cover turkey loosely with foil. Continue to roast, about 3 to 4 hours unstuffed or 4 to 5 hours stuffed, until the internal temperature of the thigh reaches 180 degrees F (80 degrees C) and stuffing reaches 165 degrees F (75 degrees C). Transfer turkey to a platter and cover with foil. Reserve pan mixture for gravy. Allow turkey to sit about 25 minutes before removing stuffing and carving.
   6. To Make Gravy: Strain pan juices into a measuring cup. Spoon fat from juices. Add enough chicken stock to make 3 cups. Transfer liquid to a heavy saucepan and bring to a boil. In a small bowl, mix reserved maple butter mixture with flour to form a paste and whisk into the broth. Stir in thyme, bay leaf and apple brandy. Boil until reduced and slightly thickened. Season with salt and pepper to taste.

Carrot Ravioli with Vadouvan Crunch

   Ingredients
2 tablespoons olive oil
2 white onions, sliced
1/2 cup canola oil
2 tablespoons crushed red pepper
1 pound carrots, peeled and cut into 1-inch cubes
1/4 cup plus 2 tablespoons olive oil, divided
2 tablespoons ground cumin
1 tablespoon plus 1? teaspoons salt, divided
3 cups all-purpose flour
11 large egg yolks
4 large eggs, divided
1/4 cup water
2 tablespoons unsalted butter
1 cup English peas, steamed until tender
1 cup thinly sliced baby carrots, steamed until tender
Carrot Noisette Sauce (recipe follows)
Garnish: Vadouvan Crunch (recipe follows), carrot top leaves

   1. In a large saucepan, heat olive oil over medium heat. Add onion, and cook, stirring frequently, until golden brown. Set aside.
   2. In a medium saute pan, heat canola oil and 2 tablespoons crushed red pepper over low heat for 5 minutes. Let stand until cool. Strain oil through a fine-mesh sieve, discarding solids. Use within 2 weeks.
   3. Preheat oven to 375°.
   4. In a large bowl, combine carrot, 1/4 cup olive oil, cumin and 1 tablespoon salt. Transfer to a rimmed baking sheet and roast until tender, about 15 minutes. Transfer to the work bowl of a food processor and process until smooth. Let stand until cool, and transfer to a pastry bag fitted with a 1-inch tip.
   5. In the bowl of a stand mixer fitted with the dough hook attachment, beat flour, yolks, 3 eggs, remaining 2 tablespoons olive oil and remaining 1 1/2 teaspoons salt at medium speed for 5 minutes. Transfer to a heavily floured surface and knead for 5 minutes. Wrap dough in plastic wrap and let rest for 15 minutes.
   6. In a small bowl, whisk together 1/4 cup water and remaining 1 egg. On a heavily floured surface, roll dough to 1/16-inch thickness. Divide dough in half and brush 1 half with egg wash. Pipe carrot filling by teaspoonfuls 2 inches apart on dough with egg wash. Place remaining dough on top, and press each piece of filling with a 1-inch round cutter. With a 2-inch round cutter, cut ravioli and place on a floured sheet tray. Refrigerate until ready to cook. Ravioli may be frozen in heavy-duty resealable plastic bags. Do not thaw before cooking.
   7. In a large saute pan, melt butter over low heat. Add caramelized onions, peas and sliced baby carrots, cook for 1 minute.
   8. Bring a large pot of salted water to a boil. Add ravioli in batches and cook for 2 minutes. Add ravioli to pan with onion mixture. Add 1 cup pasta cooking water and stir gently until combined.
   9. Divide ravioli among 10 serving plates and top with Carrot Noisette Sauce. Garnish with Vadouvan Crunch and carrot top leaves and drizzle with chile oil, if desired.

Kentucky Bourbon Burgoo

   Ingredients
2 pounds pork shank
2 pounds veal shank
2 pounds beef shank
2 pounds breast of lamb
1 (4-pound) chicken
8 quarts cold water
1 1/2 pounds potatoes
1 1/2 pounds onions
1 bunch carrots, peeled and sliced thickly
2 green peppers, seeded and chopped
2 cups chopped cabbage
1 quart tomato puree
2 cups whole corn, fresh or canned
2 pods red pepper
2 cups diced okra
1/2 cup chopped parsley
2 cups dry lima beans
1 cup diced celery
3/4 cup Kentucky bourbon
Salt and pepper
Tabasco
Steak Sauce
Worcestershire sauce

   1. Put the pork, veal, beef, lamb and chicken into a large pot. Add the water and bring it to a boil slowly. Simmer until meat is tender enough to fall off the bones, about 4—6 hours.
   2. Lift the meat out of the stock. Cool the meat, remove it from the bones and chop it. Return the chopped meat to the stock.
   3. Pare the potatoes and onions and dice them. Add them, plus the carrots, green peppers, cabbage, tomato puree, corn, red pepper, okra, parsley, lima beans, celery and bourbon, to the meat and stock. Allow the stew to simmer until very thick about 6 hours.
   4. Season to taste with the salt, pepper, Tabasco, steak sauce and Worcestershire sauce.