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.