Salmon En Papillote

   Ingredients
2 cups water
1 teaspoon olive oil
4 salmon fillets (about 4 ounces each), skin discarded, rinsed and patted dry
1 small unpeeled zucchini, very thinly sliced
1 medium tomato (seeded, chopped)
2 tablespoons minced fresh Italian (flat-leaf) parsley
1 tablespoon minced, fresh thyme
1 tablespoon minced, fresh rosemary
1 medium garlic clove (minced)
1/2 teaspoon black pepper (coarsely ground preferred)

   1. Pour the water into the pressure cooker. Place the steaming rack in the pressure cooker.
   2. Place 4 sheets of parchment paper (each about 12 x 16 inches) on the counter top. Drizzle 1/4 teaspoon oil onto the center of each sheet. Brush to coat the center of the parchment.
   3. Place a fish fillet in the center of each parchment sheet. Arrange the zucchini and tomato on the fish.
   4. In a small bowl, stir together the remaining ingredients. Sprinkle the herb mixture over the fish and vegetables. Pull the edges of the parchment over the fish and vegetables. Fold the edges together several times, creasing tightly, to seal the packets securely.
   5. Place 2 packets in the center of a sheet (about 18 inches square) of heavy-duty aluminum foil. Gently place the remaining 2 packets on top, perpendicular to the bottom 2 packets. Pull the edges of the foil over all, shaping into a bundle about 8 inches in diameter (to fit in the cooker). Fold the edges together several times, creasing tightly, to seal the foil packet securely.
   6. Transfer the foil packet to the rack in the pressure cooker, gently pressing in on the packet so it fits in the cooker and rests well below the max fill line. Secure the lid. Pressure cook on high for 12 minutes. Quickly release the pressure.
   7. Carefully lift the foil packet out of the pressure cooker. Transfer to the counter top. Remove the parchment packets from the foil packet. Transfer to serving plates. Or, using the tines of a fork, carefully open the parchment packets away from you (to prevent steam burns) and transfer the fish and vegetables to serving plates.

Chilli for a Crowd

   Ingredients
1/4 cup (60ml) olive oil
2kg beef chuck steak, trimmed, cut into 2cm cubes
2 onions, chopped
150g piece of pancetta, rind removed, chopped
4 garlic cloves, finely chopped
2 tablespoons ground cumin
1/3 cup (95g) tomato paste
1 1/2 teaspoons chilli powder
2 teaspoons dried oregano
1 cup (250ml) red wine
700ml tomato passata (sugo)
2 teaspoons brown sugar
3 cups (750ml) beef stock
2 x 420g cans red kidney beans, rinsed, drained
 Flat-leaf parsley leaves, to garnish, cooked brown rice and cornbread, to serve.

   1. Preheat the oven to 170°C.
   2. Heat 2 tablespoons of the olive oil in a large flameproof casserole over high heat. Cook the beef, in batches, until browned all over, then set aside.
   3. Reduce the heat to medium and add the remaining tablespoon of oil to the pan. Add the onion, pancetta and garlic and cook, stirring, for 4-5 minutes until onion is starting to brown. Add the cumin, tomato paste, chilli powder and dried oregano, and stir for a further 1 minute. Add the wine, passata, sugar and stock, then season with salt and freshly ground black pepper. Return the beef to the pan and bring to the boil, then cover and cook in the oven for 3 hours until meat is tender and sauce has thickened.
   4. Just before serving, stir in the red kidney beans and return to the stove to warm through over low heat. Garnish with parsley and serve with rice and bread.

New England Lamb Bake

   Ingredients
1 tablespoon canola oil
2 pounds boneless leg of lamb, cut into 1-inch cubes
1 large onion, chopped
1/4 cup all-purpose flour
3 cups chicken broth
2 large leeks (white portion only), cut into 1/2-inch slices
2 large carrots, sliced
2 tablespoons minced fresh parsley, divided
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried thyme
3 large potatoes, peeled and sliced
3 tablespoons butter, melted and divided

   1. Preheat oven to 375°. In a Dutch oven, heat oil over medium heat. Add lamb and onion, cook and stir until meat is no longer pink. Stir in flour until blended. Gradually add broth. Bring to a boil, cook until thickened, 1-2 minutes, stirring to loosen browned bits from pan. Add leeks, carrots, 1 tablespoon parsley, rosemary, salt, pepper and thyme.
   2. Spoon into a greased 13x9-in. or 3-qt. baking dish. Cover with potato slices, brush with 2 tablespoons melted butter. Bake 1 hour, brush potatoes with remaining butter. Return to oven, bake until meat is tender and potatoes are golden, 30 minutes to 1 hour more. Cool briefly, sprinkle with remaining parsley.
   3. Freeze option: Remove baking dish from oven, cool completely. Before adding remaining parsley, cover dish and freeze. Freeze parsley separately. To use, partially thaw lamb in refrigerator overnight. Remove from refrigerator 30 minutes before baking; thaw remaining parsley. Preheat oven to 350°. Reheat, covered, until a thermometer reads 165°, about 1 hour. Sprinkle with remaining parsley.

Stovetop Yankee Pot Roast

   Ingredients
1/4 cup olive oil
1 (3 pound) beef round tip roast
flour for dredging
3 medium onions, sliced
3 large carrots, peeled and cut into small chunks
3 large stalks celery, diced
4 cloves garlic, minced
3 whole allspice berries
salt and pepper to taste
1 cup dry red wine
2 (12 ounce) cans beef broth
2 tablespoons cornstarch dissolved in a small amount of water

   1. Heat the oil in a heavy, cast iron pot over medium heat. Dredge the roast in the flour, shake off the excess and brown in the hot oil on all sides. Stir in the onions, carrots, celery, garlic and allspice, cook till lightly browned. Pour in the red wine and bring to a simmer before pouring in the beef broth. Reduce heat to low, cover and cook until the beef is tender, about 2 to 3 hours.
   2. When the meat has finished cooking, remove to a cutting board and allow to rest for 10 minutes. While beef is resting, thicken the cooking liquid with the cornstarch. Slice the beef and serve with the gravy.

Creole Jambalaya

   Ingredients
3/4 cup chopped onion
1/2 cup chopped celery
1/4 cup chopped green pepper
2 tablespoons butter
2 garlic cloves, minced
2 cups cubed fully cooked ham
1 can (28 ounces) diced tomatoes, undrained
1 can (10-1/2 ounces) condensed beef broth, undiluted
1 cup uncooked long grain white rice
1 cup water
1 teaspoon sugar
1 teaspoon dried thyme
1/2 teaspoon chili powder
1/4 teaspoon pepper
1-1/2 pounds fresh or frozen uncooked shrimp, peeled and deveined
1 tablespoon minced fresh parsley

   1. In a Dutch oven over medium-high heat, saute the onion, celery and green pepper in butter until tender. Add garlic, cook 1 minute longer. Add the next nine ingredients, bring to a boil over medium-high heat. Reduce heat, cover and simmer until rice is tender, about 25 minutes.
   2. Add shrimp and parsley, simmer, uncovered, for 7-10 minutes or until shrimp turn pink.

Mini Hot Browns

   Ingredients
1 teaspoon chicken bouillon granules
1/4 cup boiling water
3 tablespoons butter
2 tablespoons all-purpose flour
3/4 cup half-and-half cream
1 cup shredded Swiss cheese
18 slices snack rye bread
6 ounces sliced deli turkey
1 small onion, thinly sliced and separated into rings
5 bacon strips, cooked and crumbled
2 tablespoons minced fresh parsley

   1. Preheat oven to 350°. Dissolve bouillon in water, set aside.
   2. In a small saucepan, melt butter over medium heat. Stir in flour until smooth add cream and bouillon. Bring to a boil cook and stir until thickened, 1-2 minutes. Stir in cheese until melted. Remove from heat.
   3. Place bread on two baking sheets. Layer each slice with turkey, onion and cheese mixture. Bake until heated through, 10-12 minutes. Sprinkle with bacon and parsley.

Chicken Ole Foil

   Ingredients
1 can (15 ounces) black beans, rinsed and drained
2 cups fresh or frozen corn (about 10 ounces), thawed
1 cup salsa
4 boneless skinless chicken breast halves (4 ounces each)
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1/8 teaspoon salt
1 cup shredded cheddar cheese
2 green onions, chopped

   1. Mix beans, corn and salsa, divide among four 18x12-in. pieces of heavy-duty foil. Top with chicken. Mix seasonings, sprinkle over chicken. Fold foil over chicken, sealing tightly.
   2. Grill packets, covered, over medium heat until a thermometer inserted in chicken reads 165°, 15-20 minutes. Open foil carefully to allow steam to escape. Sprinkle with cheese and green onions.

Stuffed Iowa Chops

   Ingredients
4 bone-in pork loin chops (1-1/2 inches thick and 8 ounces each)
1 tablespoon canola oil
1 tablespoon finely chopped onion
1 tablespoon minced fresh parsley
1 tablespoon 2% milk
1/4 teaspoon salt
1/4 teaspoon rubbed sage
1/4 teaspoon pepper
1 cup chopped peeled apple
1 cup whole kernel corn
1 cup dry bread crumbs
   Sauce
1/3 cup honey
3 to 4 tablespoons Dijon mustard
3/4 teaspoon minced fresh rosemary or 1/8 teaspoon dried rosemary, crushed

   1. Preheat oven to 350°. Cut a pocket in each pork chop by slicing almost to the bone. In a large skillet, heat oil over medium heat. Brown chops on each side, cool slightly.
   2. In a bowl, mix onion, parsley, milk and seasonings. Add apple, corn and bread crumbs, toss to combine. Spoon into pork chops, place in a greased 13x9-in. baking dish.
   3. In a small bowl, mix sauce ingredients, reserve half of the sauce for brushing. Pour remaining sauce over pork chops. Bake, uncovered, 50-60 minutes or until a thermometer inserted in stuffing reads 165°, brushing occasionally with reserved sauce during the last 20 minutes.

Cast Iron Seared Ribeye Steak

   Ingredients
3 (10-ounce) rib-eye steaks
1/4 cup extra-virgin olive oil
2 tablespoons kosher salt
2 tablespoons Montreal steak seasoning

   1. Lay the steaks on a piece of parchment paper. Brush one side of each steak with olive oil, then sprinkle the first side with half of the salt and half the steak seasoning. Flip the steaks over and repeat on the opposite side. Let the steaks sit until they come to room temperature, about 1 hour.
   2. Meanwhile, heat a grill to high. If your grill has a temperature gauge, shoot for around 550 degrees. Place a large cast iron skillet inside the grill to heat.
   3. Place the steaks vertically into the hot cast iron skillet, fat cap side down. If you have one, insert a probe thermometer (not an instant read) into the final steak. Close the lid on the grill and sear for 2 minutes. Turn the steak so they are flat on one side and cook for 5 minutes. Flip the steaks and cook on the second side until the thermometer reads 120 degrees (for medium-rare), about 5 minutes.
  4. Transfer the steaks to a cutting board and let rest for 10 minutes before serving.

Fabulous Football Dip

   Ingredients
1 pound sausage
1 (10 ounce) can diced tomatoes with green chile peppers
2 (8 ounce) packages cream cheese, softened

   1. In a large skillet, cook sausage over a medium heat until it is browned and cooked through.
   2. Mix tomatoes and cream cheese into the skillet. Stir and continue cooking the mixture over a medium heat until the cheese has melted.

Chicago Style Roast Duck

   Ingredients
1 (4 pound) whole duck
1 tablespoon garlic powder
1 tablespoon onion powder
1 (4 pound) whole duck
1 tablespoon garlic powder1 tablespoon onion powder

   1. Preheat oven to 425 degrees F (220 degrees C).
   2. Wash duck and pat dry. Score breast and legs by cutting into skin with sharp knife, going 2/3 of the way through the skin, being careful not to slice into meat. Season the cavity and the outside of the duck with garlic powder, onion powder, salt and pepper, massage spices into meat. Sprinkle caraway seeds over duck and into scored skin. Place on a rack in a roasting pan, breast side up.
   3. Roast duck in preheated oven for 15 minutes. Turn breast side down and roast for an additional 15 minutes. Remove duck from the oven, reduce oven temperature to 350 degrees F. Turn duck breast side up again and return to the oven for 20 minutes. Turn duck one more time, breast side down. Roast for a final 20 minutes. Remove duck from oven and allow to rest for 10 minutes before serving.

Idaho Potato Chips

   Ingredients
5 Idaho baking potatoes, peeled
Kosher salt
Vegetable oil, for frying

   1. Using a mandoline, slice the potatoes 1/16 inch thick. Rinse the slices under cold water and put them in a large bowl with 2 tablespoons of salt. Add cold water to cover and let stand for 1 hour.
   2. Drain the potatoes and return them to the bowl. Add water to cover and let soak for 1 more hour. Drain and pat dry.
   3. In a large pot, heat 2 inches of oil to 350° over moderately high heat. Working in small batches, fry the potato chips, stirring a few times, until golden, about 4 minutes. Using a slotted spoon, transfer the potato chips to paper towels to drain. Sprinkle with salt and serve.

Hawaiian Pork Bowl

   Ingredients
1 cup boiling water
1/4 cup sugar
2 English breakfast tea bags
one 1-pound pork tenderloin, butterflied and flattened
three 1/2-inch-thick slices of fresh pineapple-peeled, quartered and cored
1 red onion, cut through the core into 1/4-inch wedges
1/3 cup extra-virgin olive oil, plus more for brushing
kosher salt, pepper
1/4 cup fresh lime juice
2 tablespoons minced cilantro, plus sprigs for serving
steamed rice, crisp bacon, diced avocado and thinly sliced jalapeno

   1. In a large bowl, combine the boiling water, sugar and tea bags and let stand for 5 minutes. Discard the tea bags and stir the tea to dissolve the sugar. Let cool completely, then add the pork and refrigerate for 1 hour.
   2. Light a grill or preheat a grill pan. Drain the pork and pat dry with paper towels. Brush the pork, pineapple and red onion with olive oil and season with salt and pepper. Grill the pork over high heat, turning once, until lightly charred and an instant read thermometer inserted in the pork registers 135°, about 7 minutes. Transfer to a carving board and let rest for 5 minutes, then slice the pork against the grain. Meanwhile, grill the pineapple and onion, turning once, until charred, about 4 minutes.
   3. In a small bowl, whisk the lime juice with the minced cilantro and the 1/3 cup of olive oil. Season the dressing with salt and pepper. Serve the pork, pineapple and onion over steamed rice with crisp bacon, diced avocado, thinly sliced jalapeno and the lime dressing.

Fresh Southern Peach Cobbler

   Ingredients
8 fresh peaches peeled, pitted and sliced into thin wedges
1/4 cup white sugar
1/4 cup brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 teaspoon fresh lemon juice
2 teaspoons cornstarch1 cup all purpose flour
1/4 cup white sugar
1/4 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter, chilled and cut into small pieces
1/4 cup boiling water
 Mix Together
3 tablespoons white sugar
1 teaspoon ground cinnamon

   1. Preheat oven to 425 degrees F (220 degrees C).
   2. In a large bowl, combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice and cornstarch. Toss to coat evenly and pour into a 2 quart baking dish. Bake in preheated oven for 10 minutes.
   3. Meanwhile, in a large bowl, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder and salt. Blend in butter with your fingertips or a pastry blender, until mixture resembles coarse meal. Stir in water until just combined.
   4. Remove peaches from oven, and drop spoonfuls of topping over them. Sprinkle entire cobbler with the sugar and cinnamon mixture. Bake until topping is golden, about 30 minutes.

Classic Cuban Midnight Sandwich

   Ingredients
4 sweet bread rolls
1/2 cup mayonnaise
1/4 cup prepared mustard
1 pound thinly sliced cooked ham
1 pound thinly sliced fully cooked pork
1 pound sliced Swiss cheese
1 cup dill pickle slices
2 tablespoons butter, melted

   1. Split the sandwich rolls in half and spread mustard and mayonnaise liberally onto the cut sides. On each sandwich, place and equal amount of Swiss cheese, ham and pork in exactly that order. Place a few pickles onto each one and put the top of the roll onto the sandwich. Brush the tops with melted butter.
   2. Press each sandwich in a sandwich press heated to medium-high heat. If a sandwich press is not available, use a large skillet over medium-high heat and press the sandwiches down using a sturdy plate or skillet. Some indoor grills may be good for this also. Cook for 5 to 8 minutes, keeping sandwiches pressed. If using a skillet, you may want to flip them once for even browning. Slice diagonally and serve hot.

Scrumptious Strawberry Shortcake

   Ingredients
3 cups all purpose flour
1/4 cup white sugar
4 teaspoons baking powder
3/4 teaspoon cream of tartar
1 cup butter
2/3 cup heavy cream
1 egg beaten
3 cups sliced fresh strawberries
3 tablespoons white sugar

   1. Preheat oven to 350 degrees F (175 degrees C).
   2. In a large bowl, mix flour, 1/4 cup sugar, baking powder and cream of tartar. Cut in butter with pastry blender or two knives. Stir in cream and egg. Turn out onto a lightly floured surface and knead 2 minutes. Press into a half-inch thick sheet. Cut into squares. Place on baking sheets.
   3. Bake in preheated oven 20 minutes or until golden. Sprinkle 3 tablespoons sugar over sliced berries.
   4. Let shortcakes cool before splitting and filling with sugared berries.

Crab Stuffed Lobster Tail

   Ingredients
2 lobster tails, split along the center top
2 teaspoons butter, melted
15 buttery round crackers, crushed
1/2 cup jumbo lump crabmeat
1/4 cup clarified butter
1 tablespoon chopped fresh parsley leaves
1 teaspoon seafood seasoning (such as Old Bay)
1 clove garlic, minced
1 teaspoon lemon zest
1 tablespoon fresh lemon juice
1/4 teaspoon salt, or to taste
1/4 teaspoon freshly ground white pepper or to taste

   1. Preheat oven to 425 degrees F (220 degrees C).
   2. Pull the edges of the split lobster shells apart and gently lift the tail meat to rest above the shells. Place the prepared lobster tails on a baking sheet.
   3. Brush each portion of tail meat with 1 teaspoon melted butter.
   4. Lightly mix the crushed crackers, crabmeat, 1/4 cup of clarified butter, parsley, seafood seasoning, garlic, lemon zest, lemon juice, salt and white pepper in a bowl until thoroughly combined.
   5. Spoon half the stuffing onto each lobster tail, press lightly to slightly shape the stuffing so it doesnt fall off.
   6. Bake the lobster tails in the preheated oven until the meat is opaque and the stuffing is golden brown on top, 10 to 12 minutes. An instant read thermometer inserted into the thickest part of the lobster tail should read 145 degrees F (65 degrees C).

Fiery Fish Tacos Crunchy Corn Salsa

   Ingredients
2 cups cooked corn kernels
1/2 cup diced red onion
1 cup peeled, diced jicama
1/2 cup diced red bell pepper
1 cup fresh cilantro leaves, chopped
1 lime, juiced and zested
2 tablespoons cayenne pepper or to taste
1 tablespoon ground black pepper
2 tablespoons salt or to taste
6 (4 ounce) fillets tilapia
2 tablespoons olive oil
12 corn tortillas, warmed
2 tablespoons sour cream or to taste

   1. Preheat grill for high heat.
   2. In a medium bowl, mix together corn, red onion, jicama, red bell pepper and cilantro. Stir in lime juice and zest.
   3. In a small bowl, combine cayenne pepper, ground black pepper and salt.
   4. Brush each fillet with olive oil and sprinkle with spices to taste.
   5. Arrange fillets on grill grate and cook for 3 minutes per side. For each fiery fish taco, top two corn tortillas with fish, sour cream and corn salsa.

Korean Cold Buckwheat Noodles

   Ingredients
1/2 Asian pear, peeled and cored, plus 1/2 cup thinly sliced
1 apple, peeled and cored, preferably Gala or Fuji
1/2 cup gochujang
4 tbsp. light corn syrup
2 tbsp. gochugaru, finely ground
2 tbsp. sugar
2 tbsp. soy sauce
1 tbsp. toasted sesame seeds
1 tbsp. mirin
1 tsp. black pepper
2 garlic cloves, minced
6 oz. dry buckwheat noodles
1/2 cup shredded red cabbage
1/2 cup thinly sliced cucumbers
1/2 cup thinly sliced carrots
1/2 cup thinly sliced red onions
1/2 cup thinly sliced mugwort leaves
1/2 cup perilla leaves, thinly sliced
1/4 cup mung bean sprouts
2 soft boiled eggs

   1. In a blender, puree the 1/2 Asian pear and apple until smooth then scrape into a bowl and stir in the gochujang, corn syrup, gochugaru, sugar, soy sauce, sesame seeds, mirin, pepper and garlic.
   2. In a large pot of boiling water, cook the noodles until al dente. Drain, transfer to a bowl of ice water, then drain and let dry on paper towels.
   3. Divide the cold noodles between two plates then top with the cabbage, cucumbers, carrots, onions, both leaves and bean sprouts. Drizzle each serving with 2 tablespoons of the sauce then top with a halved soft boiled egg. Leftover sauce can be refrigerated for up to 1 week.

Arkansas Green Beans

   Ingredients
5 (15 ounce) cans green beans, drained
7 slices bacon
2/3 cup brown sugar
1/4 cup butter, melted
7 teaspoons soy sauce
1 1/2 teaspoons garlic powder

   1. Preheat an oven to 350 degrees F (175 degrees C). Place the drained green beans in a 9x13 inch baking pan.
   2. Cook bacon in a microwave on microwave 3safe plate for 2 minutes until slightly cooked. Lay the bacon on top of the green beans.
   3. Combine the brown sugar, melted butter, soy sauce and garlic powder in a small bowl. Pour the butter mixture over the green beans and bacon. Bake uncovered in the preheated oven for 40 minutes.

Arizona Cheesy Chimichanga Dip

   Ingredients
1 (8 ounce) package cream cheese, softened
1/2 cup McCormick Mayonnaise with Lime Juice or mayonnaise
1/2 cup sour cream
1 (4 ounce) can diced green chilies, undrained
1 package McCormick Burrito Seasoning Mix
1/2 cup shredded Mexican cheese blend, divided
1 1/2 cups shredded cooked chicken
2 6-inch tostada bowls

   1. Preheat oven to 350 degrees F. Mix cream cheese, mayonnaise, sour cream, chiles, Seasoning Mix and 1/4 cup of the shredded cheese in large bowl until well blended. Stir in chicken.
   2. Place tostada bowls on foil lined baking sheet. Spoon dip evenly into the 2 tostada bowls.
   3. Top each bowl with remaining 1/4 cup shredded cheese.
   4. Bake 25 minutes or until heated through. Serve with desired toppings and tortilla chips.

Grilled Lemon Butter Salmon

   Ingredients
4 tbsp. butter
2 cloves garlic, minced
1 tsp. lemon zest
1 tsp. kosher salt
Pinch red pepper flakes
4 (6-oz.) salmon fillets
6 lemons, sliced
6 sprigs thyme

   1. In a small microwave safe bowl, microwave butter until very softened, almost melted. Stir in garlic, lemon zest, salt and red pepper flakes. Spoon mixture all over salmon fillets.
   2. Preheat grill to medium high. Arrange lemons on grill and place salmon fillets on top. Cover grill and cook until salmon is cooked through and flakes easily with a fork, 15 to 20 minutes. (Exact cooking time will vary based on the thickness of your fillets.)
   3. Serve with grilled lemon slices and garnish with parsley, if using.

Shrimp Grits With Kielbasa

   Ingredients
2 cups dry polenta
5 cups water
1 tablespoon salt
2 tablespoons olive oil
1 kielbasa sausage, chopped
3 tablespoons minced garlic
2 tablespoons chopped fresh rosemary
2 tablespoons red pepper flakes
1 pound uncooked shrimp - peeled, deveined and tails removed
8 ounces shredded sharp cheddar cheese

   1. Bring polenta, water and salt to a boil in a saucepan, reduce heat to low and simmer until polenta is thickened, 10 to 15 minutes.
   2. Heat olive oil in a large skillet over medium heat and cook kielbasa sausage until browned, 5 to 8 minutes, stir in garlic, rosemary and red pepper flakes and cook, stirring often, until garlic is fragrant, about 1 minute. Mix in shrimp and stir gently until shrimp are pink and no longer translucent inside, about 5 minutes.
   3. Transfer shrimp mixture and any pan juices to a large serving bowl and stir grits into the mixture. Stir Cheddar cheese into the hot mixture until melted.

Roast Leg of Lamb with Rosemary

   Ingredients
1/4 cup honey
2 tablespoons prepared Dijon-style mustard
2 tablespoons chopped fresh rosemary
1 teaspoon freshly ground black pepper
1 teaspoon lemon zest
3 cloves garlic, minced
5 pounds whole leg of lamb
1 teaspoon coarse sea salt

   1. In a small bowl, combine the honey, mustard, rosemary, ground black pepper, lemon zest and garlic. Mix well and apply to the lamb. Cover and marinate in the refrigerator overnight.
   2. Preheat oven to 450 degrees F (230 degrees C).
   3. Place lamb on a rack in a roasting pan and sprinkle with salt to taste.
   4. Bake at 450 degrees F (230 degrees C) for 20 minutes, then reduce heat to 400 degrees F (200 degrees C) and roast for 55 to 60 more minutes for medium rare. The internal temperature should be at least 145 degrees F (63 degrees C) when taken with a meat thermometer. Let the roast rest for about 10 minutes before carving.

Sheboygan Grilled Brats

   Ingredients
1/4 cup butter
2 medium onions, thinly sliced
3 cloves garlic, chopped
4 (12 ounce) bottles dark beer
2 pounds fresh bratwurst
10 hot dog buns

   1. Preheat an outdoor grill for high heat and lightly oil grate.
   2. Melt butter in a large skillet over medium heat, cook and stir the sliced onions for 5 to 10 minutes or until tender and translucent. Add the chopped garlic and cook, stirring, for an additional 2 minutes. Add the beer and let simmer while the bratwursts are cooking on the grill.
   3. Grill the bratwursts for 30 to 35 minutes, turning often. Be careful not to poke holes in the casing. Remove the bratwursts from the grill and simmer in the beer sauce for an additional 10 to 15 minutes. Serve hot with onions on the rolls.

Tangy Honey Glazed Ham

   Ingredients
1 (10 pound) fully cooked, bone in ham
1 1/4 cups packed dark brown sugar
1/3 cup pineapple juice
1/3 cup honey
1/3 large orange, juiced and zested
2 tablespoons Dijon mustard
1/4 teaspoon ground cloves

   1. Preheat oven to 325 degrees F (165 degrees C). Place ham in a roasting pan.
   2. In a small saucepan, combine brown sugar, pineapple juice, honey, orange juice, orange zest, Dijon mustard and ground cloves. Bring to a boil, reduce heat and simmer for 5 to 10 minutes. Set aside.
   3. Bake ham in preheated oven uncovered for 2 hours. Remove ham from oven and brush with glaze. Bake for an additional 30 to 45 minutes, brushing ham with glaze every 10 minutes.

Cedar Planked Salmon

   Ingredients
3 (12 inch) untreated cedar planks
1/3 cup vegetable oil
1 1/2 tablespoons rice vinegar
1 teaspoon sesame oil
1/3 cup soy sauce
1/4 cup chopped green onions
1 tablespoon grated fresh ginger root
1 teaspoon minced garlic
2 (2 pound) salmon fillets, skin removed

   1. Soak the cedar planks for at least 1 hour in warm water. Soak longer if you have time.
   2. In a shallow dish, stir together the vegetable oil, rice vinegar, sesame oil, soy sauce, green onions, ginger and garlic. Place the salmon fillets in the marinade and turn to coat. Cover and marinate for at least 15 minutes or up to one hour.
   3. Preheat an outdoor grill for medium heat. Place the planks on the grate. The boards are ready when they start to smoke and crackle just a little.
   4. Place the salmon fillets onto the planks and discard the marinade. Cover and grill for about 20 minutes. Fish is done when you can flake it with a fork. It will continue to cook after you remove it from the grill.

Aunt Dots Brunswick Stew

   Ingredients
2 cups water
2 potatoes, diced
1 onion, chopped
1 (15 ounce) can peas, drained
1 (15.25 ounce) can whole kernel corn, with liquid
2 (14.5 ounce) cans peeled and diced tomatoes with juice
1 pound ground turkey
4 slices bacon, diced
3 teaspoons salt or to taste
3 teaspoons ground black pepper or to taste
3 teaspoons garlic salt or to taste
1 tablespoon sugar
1 tablespoon all purpose flour

   1. Bring water to boil in a saucepan add potatoes and boil until tender ( about 15 minutes).
   2. Pour the potatoes and the water used to boil them into a large pot. Stir in onion, peas, corn, tomatoes, ground turkey and bacon. Bring to a boil. Cover, reduce heat to medium low and simmer for 2 hours, stirring occasionally.
   3. Stir in the salt, pepper, garlic salt and sugar. If stew appears too watery, stir together flour and some of the stew liquid in a small cup and then stir mixture into the stew. Continue cooking for 1 hour.

Sticky Glazed Ribs

   Ingredients
2kg spare ribs, cut into individual ribs
2 tbsp barbecue spice mix
   For the glaze
150g tomato ketchup
140g chilli ketchup
3 tbsp soy sauce
140g runny honey
3 tbsp teriyaki sauce
4 tbsp bourbon whiskey

   1. Heat oven to 160C/140C fan/ gas 3. Place the ribs in a large bowl, then toss with the spice mix so theyre covered all over. Place a wire rack in a roasting pan and arrange the ribs in a layer, then cook for 1 hour, until browned and tender.
   2. Meanwhile, to make the glaze, place the ketchups, soy sauce, honey, teriyaki and whiskey, if using, into a pan, stir well and bring the mixture to a simmer. Simmer for 5 mins until thickened and sticky, then remove from the heat.
   3. When the ribs are done, remove from the oven and increase the heat to 200C/180C fan/ gas 6. Using a pair of tongs, dip each rib in the glaze, then return to the rack. Place back in the oven and cook for 10 mins. Remove from oven, dip into the glaze again, then return to the oven for another 10-12 mins until sticky. Serve hot with the autumn slaw (see below), chips if you want, and a big pile of napkins.

Peanut Butter Cheesecake

   Ingredients
 For the base
50g butter
175g pack peanut cookies
 For the filling
5 gelatine leaves
500g tub ricotta
175g smooth peanut butter
175g golden syrup
150ml milk
 To decorate
270ml pot double cream
2 tbsp soft brown sugar
1 bar peanut brittle, crushed

   1. Oil and line a 20cm round loose- bottomed cake tin with cling film, making it as smooth as possible. Melt the butter in a pan. Crush the biscuits by bashing them in a bag with a rolling pin, then stir them into the butter until very well coated. Press the mixture firmly into the base of the tin and chill.
   2. Soak the gelatine in water while you make the filling. Tip the ricotta into a bowl, then beat in the peanut butter and syrup. Ricotta has a slightly grainy texture so blitz until smooth with a stick blender for a smoother texture if you prefer.
   3. Take the soaked gelatine from the water and squeeze dry. Put it into a pan with the milk and heat very gently until the gelatine dissolves. Beat into the peanut mixture, then tip onto the biscuit base. Chill until set.
   4. To freeze, leave in the tin and as soon as it is solid, cover the surface with cling film, then wrap the tin with cling film and foil.
   5. To defrost, thaw in the fridge overnight.
   6. To serve, carefully remove from the tin. Whisk the cream with the sugar until it holds its shape, then spread on top of the cheesecake and scatter with the peanut brittle.

BBQ Drumsticks With Slaw

   Ingredients
8 chicken drumsticks
150ml barbecue sauce
   for the slaw
1 large carrot, grated
½ white cabbage, shredded
1 red onion, thinly sliced
6 tbsp salad cream
crusty bread, to serve

   1. Heat oven to 200C/180C fan/gas 6. Slash the chicken with a sharp knife and toss with the barbecue sauce in a roasting tray. Season with black pepper and roast for 45 mins, basting every 15 mins with the sauce from the tray, until sticky and cooked through.
   2. Meanwhile, make the slaw. Mix all the vegetables together in a large bowl, then toss through the salad cream and some seasoning. When the chicken is cooked, serve with the slaw and some crusty bread, if you like.

Baked Buffalo Chicken Wings

   Ingredients
3 garlic cloves, crushed
2 tbsp olive oil
3 tbsp cider vinegar
1 tbsp paprika
1 tbsp worcestershire sauce
2 tsp celery salt
4 tbsp pepper sauce
3 tbsp honey
1½ kg chicken wing, halved at the joint

   1. In a large bowl, mix together the garlic, olive oil, cider vinegar, paprika, worcestershire sauce, celery salt, hot sauce, honey and a couple of cracks of black pepper. Add the chicken wings and toss around to make sure theyre fully covered in the marinade. If you have time, leave the wings to marinate for a couple of hours in the fridge or ideally overnight.
   2. Heat oven to 180C/160C fan/gas 4. Drain and reserve the marinade, then spread the wings out on a very large baking tray. Bake for 30 mins, then pour off the excess oil, add the reserved marinade and toss well. Increase oven to 200C/180C fan/ gas 6. Return to the oven and cook for a further 30 mins, tossing a few times to coat in the glaze as they cook. They should be sticky and glazed with most of the marinade evaporated. Serve on a large platter alongside other party snacks.

Sweet Chilli Dogs

   Ingredients
4 fat sausages (sweet chilli if you can get them)
2 onions, red, white or one of each
4 tbsp sweet chilli sauce
2 tbsp tomato purée
4 hot dog buns

   1. Heat oven to 220C/200C fan/gas 7. Spread the sausages in a roasting tin and cook for 20-25 mins, turning, until golden and cooked through.
   2. Meanwhile, fry the onions in a splash of oil over a high heat until almost softened and browning. Stir in the sweet chilli sauce and tomato purée with some seasoning and cook for 1 min more.
   3. Split the hot dog buns, add a spoonful of the sweet chilli onions, top with a sausage, then a spoonful more onions.

BBQ Pulled Pork

   Ingredients
2½ kg boneless pork shoulder, skin removed
3 tbsp olive oil
2 tsp Spanish paprika (pimentón)
2 tsp mustard powder
1 tsp garlic salt
1 tsp onion salt
1 tbsp liquid smoke (optional, see tip, below)
16 brioche buns

   1. Heat oven to 150C/130C fan/gas 2. Rub the pork with 2 tbsp of the olive oil. Heat a large non stick pan until very hot and sear the pork on all sides until golden brown.
   2. Place the meat on a wire rack in a roasting tin. Mix the paprika, mustard powder, garlic and onion salt and some black pepper with the liquid smoke, if using. Brush all over the meat.
   3. Add 1 cup of water to the roasting tin, cover very tightly with foil and cook for 5 hrs or until almost falling apart.
   4. Drain the juices from the meat into a measuring jug. Shred the pork using 2 forks, discarding the fat.
   5. Skim off the fat from the juices. Mix 125ml of the juices with 4 tbsp BBQ sauce (see recipe in "goes well with") and pour over the meat. Keep warm until serving or reheat.
   6. To assemble, pile the meat into the halved brioche buns, spoon over the BBQ sauce, top with coleslaw and pickles and sandwich together.

New York Cheesecake

   Ingredients
 For the crust
85g butter melted, plus extra for tin
140g digestive biscuit, made into fine crumbs
1 tbsp sugar, granulated or golden caster
 For the cheesecake filling
3 x 300g/11oz pack Philadelphia cheese or other full-fat soft cheese
250g golden caster sugar
3 tbsp plain flour
1½ tsp vanilla extract
finely grated zest of 1 lemon (about 2 tsp)
1½ tsp lemon juice
3 large eggs, plus 1 yolk
284ml carton soured cream
 For the soured cream topping
142ml carton soured cream
1 tbsp golden caster sugar
2 tsp lemon juice

   1. Position an oven shelf in the middle of the oven. Preheat the oven to fan 160C/conventional 180C/gas 4. Line the base of a 23cm springform cake tin with parchment paper. For the crust, melt the butter in a medium pan. Stir in the biscuit crumbs and sugar so the mixture is evenly moistened. Press the mixture into the bottom of the pan and bake for 10 minutes. Cool on a wire rack while preparing the filling.
   2. For the filling, increase the oven temperature to fan 200C/conventional 240C/gas 9. In a table top mixer fitted with the paddle attachment, beat the soft cheese at medium-low speed until creamy, about 2 minutes. With the mixer on low, gradually add the sugar, then the flour and a pinch of salt, scraping down the sides of the bowl and the paddle twice.
   3. Swap the paddle attachment for the whisk. Continue by adding the vanilla, lemon zest and juice. Whisk in the eggs and yolk, one at a time, scraping the bowl and whisk at least twice. Stir the 284ml carton of soured cream until smooth, then measure 200ml/7fl oz (just over 3⁄4 of the carton). Continue on low speed as you add the measured soured cream (reserve the rest). Whisk to blend, but dont over beat. The batter should be smooth, light and somewhat airy.
   4. Brush the sides of the springform tin with melted butter and put on a baking sheet. Pour in the filling - if there are any lumps, sink them using a knife the top should be as smooth as possible. Bake for 10 minutes. Reduce oven temperature to fan 90C/conventional 110C/gas 1⁄4 and bake for 25 minutes more. If you gently shake the tin, the filling should have a slight wobble. Turn off the oven and open the oven door for a cheesecake thats creamy in the centre, or leave it closed if you prefer a drier texture. Let cool in the oven for 2 hours. The cheesecake may get a slight crack on top as it cools.
   5. Combine the reserved soured cream with the 142ml carton, the sugar and lemon juice for the topping. Spread over the cheesecake right to the edges. Cover loosely with foil and refrigerate for at least 8 hours or overnight.
   6. Run a round-bladed knife around the sides of the tin to loosen any stuck edges. Unlock the side, slide the cheesecake off the bottom of the tin onto a plate, then slide the parchment paper out from underneath.

Basic Yankee Bread Stuffing

   Ingredients
1 pound ground pork sausage
1 tablespoon butter
6 stalks chopped celery
2 onions, chopped
2 (1 pound) loaves day old white bread, torn into small pieces
1 1/2 teaspoons sage seasoning mixture
salt and pepper to taste
2 eggs, lightly beaten
1 cup chicken broth

   1. Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch baking dish.
   2. Place pork sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
   3. Melt the butter in a large saucepan over medium heat. Place the celery and onions in the saucepan and slowly cook and stir until tender.
   4. Mix together the sausage, celery, onions, bread, sage, salt and pepper in a large bowl.
   5. Pour the eggs and chicken broth into the mixture. Use more broth if needed. The stuffing should be moist, not mushy.
   6. Press the mixture into the baking dish. Bake 1 hour in the preheated oven or until the top is brown and crisp.

Funeral Potatoes

   Ingredients
8 tablespoons (1 stick) salted butter
One 28- to 32-ounce bag frozen shredded hash brown potatoes
1 medium onion, finely diced
1/4 cup all purpose flour
1 cup milk
2 cups low sodium chicken broth
kosher salt and freshly ground black pepper
1 1/2 cups grated Monterey Jack cheese
1 cup sour cream
1/2 cup grated sharp Cheddar
2 cups kettle cooked potato chips
1/4 cup grated Parmesan

   1. Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish with 1 tablespoon of the butter. Take the potatoes out of the freezer while you are preparing the rest of the ingredients.
   2. Heat a large, deep skillet over medium-high heat, then melt 6 tablespoons of the butter in it. Add the onions and cook, stirring occasionally, until the onions start to soften, 3 to 4 minutes. Sprinkle the flour over the onions and stir to incorporate. Cook for a minute or 2 to cook out the raw flour, but do not let it color. Whisk in the milk, making sure to get out all the lumps. Add the broth and whisk again if there are still lumps. Bring the mixture to a simmer and allow it to thicken, about 3 minutes. Season to taste with salt and pepper. Turn off the heat and stir in the Monterey Jack, sour cream and Cheddar. Add the hash brown potatoes and mix everything together. Transfer the mixture to the prepared baking dish.
   3. Melt the remaining 1 tablespoon butter in a small pan. Put the potato chips and Parmesan in a bowl and crush the potato chips. Pour in the melted butter and toss to coat. Sprinkle the crumbs over the top of the potatoes.
   4. Cover with foil and bake for 20 minutes, then remove the foil and continue baking until golden brown on top and bubbling around the edges, about 15 minutes more. Let rest for 15 minutes before serving.

Goat Cheese Arugula Penne

   Ingredients
5 1/2 ounces goat cheese
2 cups coarsely chopped arugula, stems included
1 cup quartered cherry tomatoes
1/4 cup olive oil
2 teaspoons minced garlic
1/2 teaspoon ground black pepper
1/2 teaspoon salt
8 ounces penne pasta

   1. Cook pasta in a large pot of boiling salted water until al dente.
   2. Crumble goat cheese into a large serving bowl. Add arugula, cherry tomatoes, olive oil, garlic and salt and pepper.
   3. Drain pasta, and toss with goat cheese mixture.

Dakotas Texas Style Chili

   Ingredients
4 slices bacon, chopped
2 onions, chopped
8 cloves garlic, chopped
2 teaspoons dried oregano
1 teaspoon cayenne pepper
3 tablespoons paprika
1/3 cup chili powder
1 tablespoon cumin
4 pounds boneless beef chuck or rump, cut into 1/2-inch cubes
4 3/4 cups water1 (12 fluid ounce) can beer
4 canned Chipotle peppers in adobo sauce, seeded and minced
2 tablespoons cornmeal

   1. In a heavy pot or Dutch oven, cook bacon over medium heat until crispy, stirring occasionally. Drain off excess grease, leaving enough to coat the bottom of the pan. Add onions and garlic, cook and stir until the onions are tender. Season with oregano, cayenne pepper, paprika, chili powder and cumin. Cook and stir for about 30 seconds to toast the spices.
   2. Stir in the beef, water, beer, chipotle peppers and cornmeal, bring to a boil. Reduce heat to low and simmer, uncovered, until beef is tender, 2 1/2 to 3 hours.

Baked Nashville Hot Chicken Breasts

   Ingredients
 Brine:
1 quart water
1/4 cup salt
1/4 cup white sugar
1/4 cup hot sauce
4 skinless, boneless chicken breast halves, cut into strips
 Coating:
1 cup all purpose flour
1/2 teaspoon cayenne pepper
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
 Sauce:
3 tablespoons vegetable oil
1 tablespoon cayenne pepper
1/2 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon white sugar
1/4 teaspoon garlic powder
cooking spray

   1. Mix water, 1/4 cup salt, 1/4 cup sugar and hot sauce together in a large bowl until sugar and salt are dissolved into the brine. Place chicken pieces in the brine and refrigerate, 30 minutes to 1 hour. Pour brine from the bowl.
   2. Preheat oven to 350 degrees F (175 degrees C). Place a baking rack onto a baking sheet and coat rack with cooking spray.
   3. Combine flour, 1/2 teaspoon cayenne pepper, 1/2 teaspoon paprika, 1/2 teaspoon salt, 1/4 teaspoon garlic powder and black pepper in a shallow bowl until coating is well mixed. Press chicken pieces into the coating until both sides are evenly coated, place on the prepared rack.
   4. Bake in the preheated oven for 20 minutes. Spray each chicken piece with cooking spray, flip and spray the other side. Continue baking until chicken is no longer pink in the center, about 10 minutes. An instant read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
   5. Heat oil in a small pan over medium heat until shimmering. Mix 1 tablespoon cayenne pepper, 1/2 teaspoon paprika, 1/2 teaspoon salt, 1/2 teaspoon sugar and 1/4 teaspoon garlic powder together in a bowl, add to oil and cook for 30 seconds. Brush oil mixture onto cooked chicken, adding more layers for extra heat.

Ashleys African Peanut Soup

   Ingredients
2 tablespoons olive oil
2 large skinless, boneless chicken breast halves
1 onion, chopped
2 red bell peppers, sliced
4 cloves garlic, minced
1 (28 ounce) can crushed tomatoes
2 sweet potatoes, peeled and cut into bite-size pieces
3 cups sliced carrots
4 cups chicken broth or more as needed
1/2 teaspoon curry powder
1/2 teaspoon ground cumin
1/4 teaspoon chili powder
1/4 teaspoon cayenne pepper
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon ground cinnamon
1/4 teaspoon ground black pepper
1 cup brown rice1 cup crunchy peanut butter

   1. Heat olive oil in a skillet over medium heat and brown the chicken breasts on both sides, about 5 minutes per side. Place the chicken breasts into a slow cooker. Cook the onion, red bell peppers and garlic in the hot skillet until the onions are translucent, about 5 minutes, transfer the cooked vegetables into the slow cooker.
   2. Stir the crushed tomatoes, sweet potatoes, carrots, chicken broth, curry powder, cumin, chili powder, cayenne pepper, red pepper flakes, cinnamon and black pepper into the slow cooker. Set the cooker to High and cook for 5 to 6 hours or cook on Low for 10 hours. Stir in additional chicken broth throughout the cooking time if needed.
   3. Mix in the brown rice 3 hours before serving and mix in the peanut butter at least 1 hour before serving. Shred chicken meat and serve hot.

Portuguese Steamed Clams

   Ingredients
5 pounds clams in shell, scrubbed1
1/2 pounds chorizo, sliced into chunks
1 large onion, cut into thin wedges
1 (14.5 ounce) can diced tomatoes
2 cups white wine
1/4 cup olive oil

   1. Wash clams well in a sink of cold water. Discard any clams that are already opened.
   2. In a large stock pot with a tight fitting lid, place the cleaned clams. Add the sausage, onion, tomatoes and wine. Cover and set over high heat. Steam until all the clams open up. Be sure to shake the pan often to insure even heat.
   3. Drizzle olive oil over the cooked clams. Evenly divide all the ingredients into warm soup plates. Divide the broth into side cups for dipping.

Old Charleston Style Shrimp Grits

   Ingredients
1 cup coarsely ground grits
3 cups water
2 teaspoons salt
2 cups half and half
2 pounds uncooked shrimp, peeled and deveined
salt to taste
1 pinch cayenne pepper or to taste
1 lemon juiced
1 pound andouille sausage, cut into 1/4-inch slices
5 slices bacon
1 green bell pepper, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 cup chopped onion
1 teaspoon minced garlic
1/4 cup butter
1/4 cup all purpose flour
1 cup chicken broth
1 tablespoon Worcestershire sauce
1 cup shredded sharp Cheddar cheese

   1. Bring water, grits and salt to a boil in a heavy saucepan with a lid. Stir in half and half and simmer until grits are thickened and tender, 15 to 20 minutes. Set aside and keep warm.
   2. Sprinkle shrimp with salt and cayenne pepper, drizzle with lemon juice. Set aside in a bowl.
   3. Place andouille sausage slices in a large skillet over medium heat, fry sausage until browned, 5 to 8 minutes. Remove skillet from heat.
   4. Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Retain bacon drippings in skillet. Transfer bacon slices to paper towels, let cool and crumble.
   5. Cook and stir green, red and yellow bell peppers, onion and garlic in the bacon drippings until the onion is translucent, about 8 minutes.
   6. Stir shrimp and cooked vegetables into the andouille sausage and mix to combine.
   7. Melt butter in a saucepan over medium heat, stir in flour to make a smooth paste. Turn heat to low and cook, stirring constantly, until the mixture is medium brown in color, 8 to 10 minutes. Watch carefully, mixture burns easily.
   8. Pour the butter-flour mixture into the skillet with andouille sausage, shrimp and vegetables. Place the skillet over medium heat and pour in chicken broth, bacon and Worcestershire sauce, cooking and stirring until the sauce thickens and the shrimp become opaque and bright pink, about 8 minutes.
   9. Just before serving, mix sharp Cheddar cheese into grits until melted and grits are creamy and light yellow. Serve shrimp mixture over cheese grits.

Philly Cheesesteak Sandwich Garlic Mayo

   Ingredients
1 cup mayonnaise
2 cloves garlic, minced
1 tablespoon olive oil
1 pound beef round steak, cut into thin strips
2 green bell peppers, cut into 1/4 inch strips
2 onions, sliced into rings
salt and pepper to taste
4 hoagie rolls, split lengthwise and toasted
1 (8 ounce) package shredded mozzarella cheese
1 teaspoon dried oregano

   1. In a small bowl, combine mayonnaise and minced garlic. Cover and refrigerate. Preheat oven to 500 degrees F (260 degrees C).
   2. Heat oil in a large skillet over medium heat. Saute beef until lightly browned. Stir in green pepper and onion and season with salt and pepper. Saute until vegetables are tender and remove from heat.
   3. Spread each bun generously with garlic mayonnaise. Divide beef mixture into the buns. Top with shredded cheese and sprinkle with oregano. Place sandwiches on a baking pan.
   4. Heat sandwiches in preheated oven, until cheese is melted or slightly browned.

Strawberry Ice Cream

   Ingredients
1 quart fresh strawberries, hulled
1 1/2 cups heavy cream, divided
3/4 cup white sugar
3 egg yolks
3 tablespoons light corn syrup

   1. Place the berries into the container of a blender or food processor and puree until smooth. Pour into a large bowl and set aside.
   2. Heat 1 1/4 cups of the cream in a saucepan over medium heat until it begins to bubble at the edge of the pan. In a large bowl, whisk together the sugar, egg yolks, remaining 1/4 cup cream and corn syrup. Gradually pour the hot cream into the egg yolk mixture, whisking constantly. Return the mixture to the saucepan and heat until the mixture is thick enough to coat the back of a metal spoon, about 5 minutes. Do not allow the mixture to boil. Strain custard into the berry puree through a sieve, mix and refrigerate until chilled.
   3. Fill an ice cream maker with the mixture and freeze.

Beer and Brown Sugar Steak Marinade

   Ingredients
2 (16 ounce) beef sirloin steaks
1/4 cup dark beer
2 tablespoons teriyaki sauce
2 tablespoons brown sugar
1/2 teaspoon seasoned salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder

   1. Preheat grill for high heat.
   2. Use a fork to poke holes all over the surface of the steaks and place steaks in a large baking dish. In a bowl, mix together beer, teriyaki sauce and brown sugar. Pour sauce over steaks and let sit about  5 minutes. Sprinkle with 1/2 the seasoned salt, pepper and garlic powder, set aside for 10 minutes. Turn steaks over, sprinkle with remaining seasoned salt, pepper and garlic powder and continue marinating for 10 more minutes.
   3. Remove steaks from marinade. Pour marinade into a small saucepan, bring to a boil and cook for several minutes.
   4. Lightly oil the grill grate. Grill steaks for 7 minutes per side or to desired doneness. During the last few minutes of grilling, baste steaks with boiled marinade to enhance the flavor and ensure juiciness.

Cincinnati Style Chili

   Ingredients
8 ounces spaghetti
1 tablespoon olive oil
1 (12 ounce) package frozen burger style crumbles
1 onion, chopped
1 tablespoon minced garlic
1 cup tomato sauce
1 cup water
1 (14.5 ounce) can diced tomatoes
2 tablespoons red wine vinegar
2 tablespoons chili powder
1/2 teaspoon ground cinnamon
1/2 teaspoon paprika
1/2 teaspoon ground allspice
1 tablespoon light brown sugar
1 tablespoon unsweetened cocoa powder
1 teaspoon hot pepper sauce
1 cup kidney beans, drained and rinsed
1 cup shredded Cheddar cheese

   1. Heat olive oil in a large frying pan. Saute onion until tender. Mix in burger style crumbles and garlic, cook until the crumbles have browned.
   2. Stir in tomato sauce, water, chopped tomatoes, vinegar, chili powder, cinnamon, paprika, allspice, light brown sugar, cocoa and hot sauce. Heat over medium-high heat until the mixture begins to boil. Reduce heat to low, cover and simmer 15 to 20 minutes until sauce thickens.
   3. While the sauce is thickening, bring a large pot of salted water to boil, place spaghetti in the water and bring it to a boil again. Cook until al dente. Drain well.
   4. Stir beans into the chili and mix lightly.
   5. Spoon cooked spaghetti into bowls and top with chili. Sprinkle with cheese if desired.

Knoephla Soup

   INGREDIENTS
1/2 cup butter or margarine
3 medium potatoes, peeled and diced
1 small onion, grated
3 cups milk
1-1/2 quarts water
6 teaspoons chicken bouillon granules
   KNOEPHLA
1-1/2 cups all purpose flour
1 egg, beaten
5 to 6 tablespoons milk
1/2 teaspoon salt

   In a large skillet, melt butter, cook potatoes and onion for 20-25 minutes or until tender. Add milk, heat through but do not boil. Set aside. In a soup kettle or Dutch oven, bring water and bouillon to a boil. Meanwhile, combine knoephla ingredients to form a stiff dough. Roll into a 1/2-in. rope. Cut into 1/4-in. pieces and drop into boiling broth. Reduce heat, cover and simmer for 10 minutes. Add the potato mixture, heat through.

Cheerwine Barbeque Chicken

   Chicken
1 tablespoon dried thyme
1 tablespoon dried oregano
1 tablespoon paprika
1 teaspoon ground cumin
1 teaspoon onion powder
½ teaspoon salt
½ teaspoon pepper
12 skin on, bone in chicken thighs (about 4 pounds)
   Sauce
1 tablespoon butter
1 teaspoon minced garlic
1 cup ketchup
1 cup Cheerwine
3 tablespoons Worcestershire sauce
¼ teaspoon ground cayenne pepper
½ teaspoon ground black pepper
½ teaspoon dry mustard
2 tablespoons white distilled vinegar

   Sauce
   Melt the butter in a large saucepan over medium heat. Add the minced garlic and cook for 30 seconds. Stir in the remaining ingredients. Bring to a boil, reduce the heat and simmer until the sauce is slightly thickened, about 30 minutes. Use soon or cool, cover and refrigerate for up to one week.
   Chicken
   Stir together the thyme, oregano, paprika, cumin, onion powder, salt and pepper. Pat the chicken dry and then coat with the seasoning mixture. Place the chicken in a zip top plastic freezer bag. Seal and refrigerate for 4 hours.
   Preheat the grill to 350° to 400° (medium high) heat. (If using charcoal, the embers should be covered in gray ash with glowing centers.) Oil the grill grate generously.
   Place the chicken skin side down on the hot grate, cook until the skin browns, about 8 minutes. Turn the chicken over and continue grilling until an instant read thermometer inserted into the thickest portion registers 170°, about 5 to 8 minutes longer. Transfer 1 cup of the barbecue sauce to a small dish, reserving the rest. Brush the skin side of the chicken with sauce from the dish, turn skin side down and cook 2 minutes. Brush chicken with more sauce, turn skin side up and grill 2 minutes.
   Arrange the chicken on a platter, tent loosely with foil and let rest for 5 minutes. Discard any remaining sauce in the small bowl because it has come in contact with the raw chicken and would be unsafe to eat uncooked.

Brick Oven Pizza

   Ingredients
1 teaspoon active dry yeast
1/4 cup warm water
1 cup cold water
1 teaspoon salt
3 cups bread flour
6 ounces low moisture mozzarella cheese, thinly sliced
1/2 cup no salt added canned crushed tomatoes
1/4 teaspoon freshly ground black pepper
1/2 teaspoon dried oregano
3 tablespoons extra virgin olive oil
6 leaves fresh basil, torn

   1. Sprinkle yeast over warm water in a large bowl. Let stand for 5 minutes to proof. Stir in salt and cold water, then stir in the flour about 1 cup at a time. When the dough is together enough to remove from the bowl, knead on a floured surface until smooth, about 10 minutes. Divide into two pieces and form each one into a tight ball. Coat the dough balls with olive oil, and refrigerate in a sealed container for at least 16 hours. Be sure to use a big enough container to allow the dough to rise. Remove the dough from the refrigerator one hour prior to using.
   2. Preheat the oven, with a pizza stone on the lowest rack, to 550 degrees F. Lightly dust a pizza peel with flour.
   3. Using one ball of dough at a time, lightly dust the dough with flour and stretch gradually until it is about 14 inches in diameter or about as big around as the pizza stone. Place on the floured peel. Place thin slices of mozzarella over the crust, then grind a liberal amount of black pepper over it. Sprinkle with dried oregano. Randomly arrange crushed tomatoes, leaving some empty areas. Drizzle olive oil over the top.
   4. With a quick back and forth jerk, make sure the dough will release from the peel easily. Place the tip of the peel at the back of the preheated pizza stone and remove peel so that the pizza is left on the stone.
   5. Bake for 4 to 6 minutes in the preheated oven, or until the crust begins to brown. Remove from the oven by sliding the peel beneath the pizza. Sprinkle a few basil leaves randomly over the pizza. Cut into wedges and serve.