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.