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.