Tangerine Roasted Chicken
1 3 - 4 pound chicken
16 ounces Noble Express Tangerine juice
1 cup olive oil
1 cup soy sauce
4 tablespoons chopped garlic
Salt & pepper
2 whole tangerines
Mix all ingredients and marinate chicken (ideally) overnight. Place in oven pan, pour juices in pan and roast first 20 minutes at 425 then finish at 350. 20 minutes per pound. Place the tangerines inside the chicken, cut in half.

Tangerine Poppy Seed Sauce
1 cup mayo
1 cup sour cream
¼ cup mustard
½ cup Noble Express Tangerine juice
1 t garlic powder
1 tablespoon poppy seeds
Tiny splash of Balsamic vinegar
Tiny splash hot sauce
Salt & pepper if needed

Asian Tangerine Sauce
5 oz Chinese mustard (the yellow schtuff from Chinese restaurants) actually comes in a jar.
1 cup heavy cream
1 cup Noble Express Tangerine juice
Mix well and soft boil on a medium high heat until reduced 75%, the sauce should slightly thick and pour nicely. Top with hot sauce Caramelized onions scream with this sauce. Amazing over crispy fried fish or grilled chicken.

Molasses Mojo Grilled Duck Breast with Banana Lime Salsa
Molasses Mojo Grilled Duck Breast with Banana Lime Salsa 4 servings
4- 6 oz duck breast
4 oz molasses mojo marinade for molasses mojo
1c molasses
2 each orange,zest and juice
2 ea lemon zest and juice
½ cup cider vinegar
1cup olive oil
1 t chopped garlic
1 T chopped shallot
1 t black pepper
combine all ingredients in bowl, blend well
for banana lime salsa
2 ea bananas,peeled,and diced ¼ inch
1 small red pepper,diced ¼ inch
1 small red onion,diced ¼ inch
1 jalepeno chopped fine
2 T cilantro,chopped coarse
2 T olive oil
1 t,brown sugar
2 limes juiced
salt to taste
combine all ingredients in mixing bowl, toss evenly. with spoon

For duck --
marinate duck in mojo for minumum 2 hrs. either pan sear or charcoal grill for about 5 minutes total cooking time, rest 5 minutes and slice . fan on plate serve with 3 oz of banana salsa and garnish with lime wedge and cilantro drizzle a little of reserved mojo on plate

Champagne Cocktail Dessert
Ingredients:
**NOTE: Measurements do not have to be exact, add more or less to taste**
Champagne (about 1 shot per person), plus more to soak berries
Chambord (about 1 shot per person)
Whipped Cream (about 1 shot per person)
Mixed Berries (about 4 oz. per person) Pound
Directions:{br> Soak the mixed berries in champagne for 2 hours. Drain and set aside.

Lightly grill pound cake slices until slices are golden brown and grill marks appear, taking care not to burn. Remove pound cake slices to serving plates.

Mix the champagne, chambord and wipped cream together. Top pound cake slices with berries and champagne mixture (divided evenly among the plates).

Mushroom & Onion Tart
Chef Jon Eric Kern from St. Barts Island House
(Serves four people)
Ingredients:
· 1 Sheet of Puff Pastry Dough
· 2 Portobello Mushrooms or Mixture of Wild Mushrooms
· ½ of a Large Spanish Onion
· 3 oz. chopped Garlic
· 3 oz. Goat cheese (French or Wisconsin)
· Salt & Pepper to taste
· 4 Sprigs of Fresh Rosemary
· 2 oz. Olive Oil
Step Action 1 Cut pastry sheet into four 4-inch circles or rectangles.

2 Set aside and let rise.

3 Add olive oil to sauté pan and sauté until hot.

4 Add onions and cook until transparent.

5 Add mushrooms and cook until done.

6 Add salt and pepper to taste.

7 Add ¼ of the mushroom and onion mix and top with goat cheese.

8 Bake for seven minutes at 375 degrees.

9 Pull from oven and lay rosemary sprigs across for garnish.

10 Serve hot!

Oyster Bienville
Chef Jon Eric Kern from St. Barts Island House
(Serves 4 people)
Ingredients:
· 16 Oysters on half shell
· 1 cup Button Mushrooms (chopped small)
· ¼ cup Shallots (chopped small)
· 1 cup White Shrimp (chopped small)
· 2oz. Garlic (chopped small)
· 2oz. White Wine
· 4oz. Grated Parmesan Cheese
· 1 cup Heavy Cream
· 2 oz. Italian Bread Crumbs
· ¼ cup Corn Starch
· ¼ cup Whole Milk
· Salt & Pepper to taste
· 2 oz. Butter
Step Action 1 Sautee butter, shallots, mushrooms, shrimp and white wine in sauce pan until transparent.

2 Add heavy cream and bring to a boil.

3 Add parmesan cheese and bring back to a boil.

4 Add corn starch and milk in a side mixing bowl and whisk thoroughly.

5 Add corn starch and milk to boiling mushroom and shrimp mixture.

6 Cool mixture for two hours in fridge.

7 Spoon mixture on top of oysters and cover with bread crumbs.

8 Broil for 8 minutes on center rack.

9 Serve Hot!

Tri-Color Christmas Cookies
6 Sticks of butter
12 eggs, seperated
3 C Sugar
6 C Flour
3 Cans Solo Almond Paste
Red & Green food coloring
2 Jars Peach or Orange Marmalade
1 Large bag of chocolate chips
1 Stick of butter
Milk
3 baking pans, approximately 10.5 x 16.5 x 1
3 sheets of parchment paper to line pans non-stick cooking spray
In a large bowl, beat yolks. Add sugar and butter, mix well. Add almond paste, mix thoroughly. Add flour, stirring constantly. Beat egg whites, add to mixture and mix well.

Separate dough into 3 equal parts and place into 3 bowls. Add red food coloring to one bowl, leave one plain, add green coloring to the last bowl. Mix color into dough thoroughly...colors should be dark green and red.

Lay parchment paper in pans and spray with non-stick cooking spray. Pre-heat oven to 350.

Transfer each bowl of dough into its own baking pan. Flatten dough evenly into the pan and make smooth. Wet hands slightly if dough gets too sticky to work with.

Bake for 8-15 minutes or as soon as dough has a little color to it. Do not overbake. Remove from oven and let cool.

Holding parchment paper, flip green layer onto a serving tray. Spread your choice of marmalade over entire top of layer.

Next, flip the white layer onto the green layer. Again, spread the marmalade.

Flip the red layer onto the white layer. DO NOT spread marmalade on this layer.

Melt chocolate chips with butter and enough milk to make smooth. Spread this over the red layer. Freeze until chocolate frosting hardens. Cut into squares.

Maiale Al Forno (Roasted Stuffed Pork)
2 lb Pork Loin , French bone-in
3 oz Dried Apple
3 oz Dates
4 oz Roasted Pistachio Nuts
2 oz. Olive Oil
1 oz. Fresh Thyme
Salt & Pepper
For Sauce:
4 Cinnamon Sticks
8 Cloves
1/2 Shallot, chopped
10 oz. Merlot
4 oz. Chicken Stock
2 oz. Softened Butter
Salt & Pepper
Place the dried apple, dates and pistachio in a food processor and puree; remove. Using a boning knife, cut a 2 inch pocket in the center of the pork loin and fill with mixture.

In a large saute pan, bring oil to medium hot, add the fresh thyme and sear the pork loin until light brown. Season with salt and pepper and finish in a pre-heated 325 oven for 45-60 minutes.

Remove the pork from pan and place in a baking pan. Let sit at room temperature for 5 minutes.

Meanwhile, discard the excess fat from the saute pan. On medium high heat, add shallots, cinnamon sticks, cloves, wine and chicken stock. Cook until reduced to half. Season with salt & pepper. Fold in butter. Strain through chinois, keep warm.

Place pork loin on lower rack of oven and broil for 5-7 minutes.

Carve through each bone and serve hot with cinnamon-wine sauce. Garnish with cinnamon sticks, if desired.

CRÈME FRAICHE MASHED POTATOES with WHITE TRUFFLE OIL
INGREDIENTS:
3 1/2 pounds russet potatoes, peeled, quartered
2/3 cup crème fraîche or sour cream
1/4 cup (1/2 stick) unsalted butter
White truffle oil to taste
Chopped chives for garnish
METHOD:
Cook potatoes in large pot of boiling salted water until just tender, about 25 minutes. Drain. Return potatoes to pot. Add crème fraîche and butter; mash until smooth. Season with salt and pepper.

(Potatoes can be made 2 hours ahead. Let stand at room temperature. Rewarm over low heat, stirring frequently.)

Drizzle truffle oil liberally over mashed potatoes. Garnish with freshly chopped chives

ASPARAGUS with HAZELNUTS
INGREDIENTS:
40 stalks of asparagus, peeled and trimmed
4 Tbsp. hazelnut oil
kosher salt and black pepper to taste
1/2 Tsp. sugar
2 Tbsp. toasted hazelnuts, crushed
METHOD:
Boil or steam the asparagus to the desired degree of doneness. Drain, and while still warm, toss gently with the oil, salt, pepper and sugar. Arrange on a platter and sprinkle with crushed hazelnuts. Serve at room temperature.

GOAT CHEESE AND GARLIC SPREAD
La Maison Gourmet, Inc.
471 Main St.
Dunedin, FL 34698
Tel: 727-736-3070 C Fax: 727-733-8915
www.lamaisongourmet.com
Makes 1 Cup
8 oz. fresh goat cheese at room temperature
2 tbsp. extra virgin olive oil
2 plump garlic cloves, minced
1. In a food processor or blender, combine all the ingredients and blend until smooth and silky. Spoon into a ramekin and smooth out with a spatula.

1. Serve immediately, as an appetizer or as part of a cheese course, with breadsticks or slices of toasted Italian bread.

Cheese can be stored, covered and refrigerated, for up to 3 days.

TRIPLE LAYERED BROWNIES
La Maison Gourmet
471 Main St. C Dunedin, FL 34698
tel: 727-736-3070 fax: 727-733-8915
www.lamaisongourmet.com
Yields 24
1 Brownie Recipe of your choice, baked and cooled to room temperature
1 cup butter, melted
16 oz. powdered sugar
1/4 cup half and half
2 tsp. vanilla extract
4 oz. semi sweet chocolate
1/4 cup butter
1. Stir together butter, sugar, half and half and vanilla until smooth. Spread mixture on top of brownies evenly. Chill for one hour.

1. Microwave on high for 1½ minutes or use double boiler to melt chocolate and butter, stirring twice. Allow to cool to room temperature and pour over the vanilla topping and spread evenly. Chill one hour, let stand at room temperature for 15 minutes, then cut into squares and serve.

Catering Tips/Recipes from The Swiss Colony
Cheese & Sausage Hors d’oeuvres Tray
• 1 Jumbo Cheese & Sausage assortment (Gift A238) from The Swiss Colony (includes 3/4 pounders of BEEF LOG® Sausage, Beef Salami, Cheddar Cheese, Kreme Kaese Cheese; 13 oz. Swiss)

• Assorted garnishes (see suggestions below)
1. Slice cheeses and sausages with knife or wire cheese cutter.

2. Arrange slices in overlapping rows, alternating rows of cheese and sausage, on a large tray.

3. Add sprigs of parsley and cherry or grape tomatoes for color.

For a Swiss Colony catalog or to order:
1-800-804-5188 or www.TheSwissColony.com.
Cheese, Sausage & Vegetable Tray
• 1 Jumbo Cheese & Sausage assortment (Gift A238) from The Swiss Colony (includes 3/4 pounders of BEEF LOG® Sausage, Beef Salami, Cheddar Cheese, Kreme Kaese Cheese; 13 oz. Swiss)

• 8 oz. tub of Incredible Spreadables® cheese spread/dip from The Swiss Colony

• Assorted raw vegetables, such as carrots, radishes, broccoli, celery and cherry tomatoes.

1. Bring Incredible Spreadables® to room temperature and place tub in center of a large tray.

2. Cut cheeses and sausages with knife or wire cheese cutter into slices, wedges, and/or cubes.

3. Cut raw vegetables into bite-size pieces for dipping.

4. Arrange vegetables, cheese and sausage on tray, alternating colors and fanning out from Incredible Spreadables® cheese dip in center.

For a Swiss Colony catalog or to order:
1-800-804-5188 or www.TheSwissColony.com.
Cheese, Sausage & Crackers Tray
• 1 Jumbo Cheese & Sausage assortment (Gift A238) from The Swiss Colony (includes 3/4 pounders of BEEF LOG® Sausage, Beef Salami, Cheddar Cheese, Kreme Kaese Cheese; 13 oz. Swiss)

• Assorted crackers
• Assorted garnishes, such as parsley, olives, green grapes, cucumber, pickles and radishes
• Toothpicks
1. Slice cheeses and sausages with knife or wire cheese cutter into cracker-sized pieces. Cut a few bite-sized cubes of each to alternate on toothpicks.

2. Wash and thoroughly dry parsley.

3. Stack slices of cheese and sausage on crackers, alternating varieties for contrasting color and arranging on a large tray.

4. Top each cracker snack with bits of olive, grape, pickle, cucumber or radish to decorate.

5. Garnish tray with sprigs of parsley.

For a Swiss Colony catalog or to order:
1-800-804-5188 or www.TheSwissColony.com.
Gourmet Dessert Tray
• 1 1-1/2-pound Original Chocolate Dobosh Torte (Gift A2149) from The Swiss Colony

• 1 1-1/2-pound Crème de Menthe Dobosh Torte (Gift A747) from The Swiss Colony

• 24 Assorted Hand-Decorated Petits Fours (Gift A4979) from The Swiss Colony

1. Slice Dobosh Tortes according to package directions. Then cut slices in half crosswise.

2. Arrange slices of Dobosh Torte on a tray, alternating with individual Petits Fours to make a pleasing arrangement.

LOOKING FOR THE DRINK RECIPES FEATURED BY THE SURREAL GOURMET ON DEC. 3RD'S SHOW?
Visit his website at: www.surrealgourmet.com

Peking Turkey
2 Cups Soy Sauce
2 Cups Brown Sugar
1/4 Cups Brandy
2 Tbsp. minced Ginger
2 Tbsp. minced garlic
2 tbsp. Sesame Oil
3 Tbsp. Chinese Five Spice
6 Star Anise
1 Orange Sliced Thin
Boil 4 Qts. of water. Place Turkey breast side up in sink and pour boiling water slowly over it*. (*This helps to detach the skin from the turkey, however, do not pull the skin off.)

Combine all the ingredients (except for the Star Anise and Orange) and whisk well. Place the turkey in a dish that can hold the turkey and marinade without any chance of spillover, etc. Place some slices of orange between the skin and meat, on the breast plate and inside the cavity of the turkey. Place the Star Anise inside the cavity, also.

Preheat oven to 375 degrees and cook turkey for 15 minutes. Then, reduce the oven to 300 degrees and cook turkey until the internal temperature reaches 155 degrees. Continue to baste turkey with marinade throughout the cooking process.

CANDY CANE COOKIES
La Maison Gourmet, Inc.
471 Main St.
Dunedin, FL 34698
Tel: 727-736-3070
www.lamaisongourmet.com
Yield 2 dozen cookies
2 ½ cups all purpose flour
1/4 tsp. salt
1 cup unsalted butter, softened
1 cup confectioners sugar
1 egg lightly beaten
½ tsp vanilla extract
½ tsp peppermint extract
1/4 tsp red food coloring
1/4 cup crushed peppermint candy
1. Sift flour and salt in a medium bowl, using an electric mixer, beat the butter until creamy. Gradually add the sugar and beat until light and fluffy. Beat in the egg and the two extracts, until blended. With mixer on low speed slowly add the flour.

1. Remove half of the dough and wrap tightly in a piece of plastic wrap. Add the food coloring and candy to the remaining dough and beat until mixed. Wrap in plastic wrap and refrigerate about an hour or up to a week.

1. Preheat oven to 350 and line cookie sheets with parchment paper. To form cookies, use a teaspoon to scoop a piece of plain dough, then roll into a rope shape 4-6 inches ling. Repeat with red dough, then twist ropes together and bend the top to make a cane shape. Repeat until you have finished the dough and place on cookie sheets about 2" apart.

1. Bake canes about 8-10 minutes, until firm. Do not allow cookies to brown. Remove to wire racks to cool completely. Store in air tight containers. Or tie with a ribbon and use as a decoration.

SPINACH AND SWISS CHEESE SOUP
La Maison Gourmet, Inc.
471 Main St.
Dunedin, FL 34698
Tel: 727-736-3070 C Fax: 727-733-8915
www.lamaisongourmet.com
Yield: 8-10 servings
½ cup butter
1 onion, small dice
1 cup flour
4 cups chicken stock
½ pound Swiss cheese, shredded
2 cups heavy cream
1 12 oz. bag spinach, chopped small
salt and freshly ground white pepper to taste 1. Melt the butter in a large soup pot over high heat. Add the onion and lower the heat to sweat the onions. Cook the onions until translucent. Stir in the flour and cook for 2 minutes. Add the chicken stock and bring to a boil over high heat. Lower the heat on a simmer for 10 minutes until the flour taste has disappeared.

1. Fold in the Swiss cheese. Warm the cream with a small amount of the soup base. Add the cream to the soup pot and simmer for 10 minutes longer. Fold in the spinach and season to taste

Peking Turkey
Roy's Restaurant
Executive Chef Rand Packer
4342 W. boy Scout Blvd.
813-873-ROYS

2 Cups Soy Sauce
2 Cups Brown Sugar
1/4 Cups Brandy
2 Tbsp. minced Ginger
2 Tbsp. minced garlic
2 tbsp. Sesame Oil
3 Tbsp. Chinese Five Spice
6 Star Anise
1 Orange Sliced Thin

Boil 4 Qts. of water. Place Turkey breast side up in sink and pour boiling water slowly over it*. (*This helps to detach the skin from the turkey, however, do not pull the skin off.)

Combine all the ingredients (except for the Star Anise and Orange) and whisk well.
Place the turkey in a dish that can hold the turkey and marinade without any chance of spillover, etc. Place some slices of orange between the skin and meat, on the breast plate and inside the cavity of the turkey. Place the Star Anise inside the cavity, also.

Preheat oven to 375 degrees and cook turkey for 15 minutes. Then, reduce the oven to 300 degrees and cook turkey until the internal temperature reaches 155 degrees.
Continue to baste turkey with marinade throughout the cooking process

BOURBON TURKEY GRAVY
La Maison Gourmet, Inc.
471 Main St. · Dunedin, FL 34698
Tel. 727-736-3070 · Fax 727-733-8915
www.lamaisongourmet.com
2+ CUPS
3 cups chicken stock
Turkey giblets
1 small onion fine chopped
2 stalks celery fine chopped
2 carrots, fine chopped
1/4 cup bourbon
1/4 cup flour
Salt and pepper to taste
1. Bring the stock to a boil, add the vegetables and giblets and simmer until tender and add to the roasting pan after removing the turkey. Add the bourbon to the roasting pan.

2. Skim the fat and remove the vegetables and reserve them for later. Use the roasting pan if it is heavy enough to withstand heating on top of the stove.

3. Heat the roasting pan over medium high heat until it is simmering. Meanwhile add flour to the skimmed fat and whisk until it is smooth (no lumps).

4. Slowly add the fat back into the roasting pan whisking constantly until it is thickened and smooth. Add back the reserved vegetables and stir until they are hot. Season to taste and serve hot.

SAUSAGE FENNEL STUFFING
La Maison Gourmet, Inc.
471 Main St. C Dunedin, FL 34698
Tel. 727-736-3070 C Fax 727-733-8915
www.lamaisongourmet.com
Serves 8 to 10
7 cups corn bread stuffing
1 lb. sweet Italian sausage
1 stick unsalted butter
2 medium onions, finely chopped
1½ lbs. fennel, stalks cut off, bulbs coarsely chopped
½ tsp. salt
1/4 tsp. black pepper
2 tsp. fennel seeds, ground
2 tsp. dried thyme, crumbled
2 tsp. dried tarragon, crumbled
1 cup chicken stock
1. Preheat oven to 325F. Place corn bread in a large bowl. Cook sausage, breaking up any large pieces, until browned through and place it in the large bowl.

1. Melt 6 tbsp. of butter in the same pan over medium heat. Add the onions, fennel, salt and pepper and cook stirring frequently, until vegetables are softened 10 to 15 minutes. Add the fennel seeds and other spices to the pan and cook for one minute more.

1. Place the vegetables in the bowl with the corn bread and stir to combine. Transfer the stuffing to a buttered 3 to 3½ qt. shallow baking dish. Drizzle with stock and dot with remaining 2 tbsp. of butter, cut into bits. Bake covered in the middle of the oven for 30 minutes and uncovered for 30 more.

**Stuffing can be assembled but not baked the day before and stored in the refrigerator. Bring to room temperature before baking.

PUMPKIN CREME BRULEE
La Maison Gourmet, Inc.
471 Main St. C Dunedin, FL 34698
Tel. 727-736-3070 C Fax 727-733-8915
www.lamaisongourmet.com
Yield: eight 6 oz. servings
1 cup heavy cream
1 cup milk
7 egg yolks
½ cup light brown sugar
2/3 cup pumpkin puree
1 ½ tsp. molasses
1/4 tsp. cinnamon
1/8 tsp. nutmeg
1/8 tsp. ginger
1/8 tsp. cloves
granulated sugar for caramelizing tops
1. Preheat oven to 350EF. Bring 2 cups water to a boil and hold warm.

1. Heat the cream and milk, to just below the boiling point, in a saucepan set over medium low heat. Mix the brown sugar and egg yolks together using a wire whisk. Slowly add the hot cream mixture to the egg mixture, stirring constantly with the whisk.

1. Stir in the remaining ingredients then strain into a large measuring cup with a pouring spout. Pour the mixture into 6 oz. ramekins, filling 2/3-3/4 full. Place into a roasting pan and fill the pan with the boiling water to reach half-way up the sides of the ramekins.

1. Bake for 30 minutes or until set. Remove from water bath to cooling rack. Bring to room temperature then refrigerate for 3 hours or overnight.

1. Preheat broiler. Lightly sprinkle the tops of the Creme Brulees with granulated sugar in a thin, even coating. Place under broiler to caramelize. Alternatively, a torch may be used to caramelize the sugar. Serve immediately.

BAKED CRAB STUFFED MUSHROOMS
PHILLIPS MINI CRAB CAKES
MEDIUM OR LARGE MUSHROOM CAPS
LEMON
BUTTER
OLD BAY SEASONING
SHREDDED SWISS CHEESE
ASSEMBLY:
REMOVE STEMS FROM MUSHROOMS..DISCARD. BRUSH INSIDE WITH MELTED BUTTER AND A FEW DROPS OF LEMON JUICE.PLACE THE CRABCAKE IN THE CAP, BRUSH WITH BUTTER. SPRINKLE WITH OLD BAY AND TOP WITH SHREDDED SWISS.

BAKE AT 350 FOR ABOUT 15 MINUTES UNTIL BROWN

Herbs de Provence Mushrooms with Shallots
Mise En Place
442 W. Kennedy Blvd., Tampa
(813) 254-5373
By Chef Marty Blitz
4 servings
Ingredients:
1 quart, assorted mushrooms[portebello,crimini,shitakes,oyster],cut rustic
2 cup,shallot, sliced thin
1 teaspoon, herbs de provence
4 tablespoon, olive oil
¼ teaspoon kosher salt
¼ teaspoon black pepper
4 tablespoon, water or poultry stock
2 tablespoon, chopped parsley
2 tablespoon, butter
Procedure:
In small baking pan,place all ingredients except parsley.Cover with foil,roast in 400 degree oven for 20 minutes. Remove from oven mix,add parsley and butter .Taste ,adjust seasonings[salt,pepper] and serve.

Corn Pudding
Chef Tony Merola™
3 eggs
4 tablespoons melted butter
2 tablespoons cornstarch
1½ teaspoons salt
6 ounces milk
4 tablespoon butter-melted
1 15 ounce can whole kernel corn
2 14½ cans cream style corn
Heat oven to 350 F.
Butter a 2 quart casserole Beat the eggs, salt, cornstarch, and milk in a large bowl.
Add whole kernel corn and cream corn to the egg mix and blend.
Pour the mixture into the greased baking dish and dot with the butter.
Bake 1 hour or until firm. Serve 8

Smithfield Pork Chops-Breaded
Smithfield Pork Chops-Breaded
Chef Tony Merola™
8 thin Smithfield pork chops about ½ inch thick
1 egg, lightly beaten
1-tablespoon water
2 cups seasoned breadcrumbs or corn flakes crumbs
1/3-cup olive oil or canola oil
1-tablespoon butter
Salt and freshly ground pepper to taste
Sprinkle the chops with salt and peeper. Beat the egg with water. Dip the chops in egg mixture and then in the breadcrumbs so they are coated all over. Pat lightly this with help the crumbs to adhere. Heat oil and butter in a large, heavy skillet and cook the chops until golden brown about 3 to 4 minutes per side. It may be necessary to do this in two steps if all the chops will not fit in the skillet.

Weight Watchers - Baked Turkey Hash
Baked Turkey Hash
MAKES 12 SERVINGS
3 POINTS® per serving
5 large baking potatoes, peeled & cut into ¼ inch cubes
1 tablespoon + 1 teaspoon olive oil
2 large onions, sliced
1 (8-ounce) package fresh white mushrooms, sliced
2 cups cubed cooked skinless turkey breast
1 (12-ounce) can fat-free evaporated milk
½ cup low sodium chicken broth
2 tablespoons chopped fresh parsley
½ teaspoon salt
¼ cup plain dry bread crumbs
1. Preheat the oven to 375° F. Spray a 9x13 –inch baking dish with nonstick spray.

2. Place the potatoes and enough water to cover in a large saucepan, bring to a boil. Reduce the heat and simmer, uncovered, until the potatoes are almost tender, about 10 minutes. Drain and set aside.

3. Meanwhile, heat an extra-large nonstick skillet over medium-high heat. Swirl in 1 tablespoon of the oil, then add the onions and mushrooms. Cook, stirring occasionally, until softened, about 8 minutes. Stir in the potatoes, turkey, milk, broth, parsley, and salt. Spoon the mixture into the baking dish.

4. Combine the bread crumbs with the remaining 1 teaspoon oil into a small bowl. Sprinkle the crumb mixture over the casserole. Bake, uncovered, until the topping is browned and the filling is hot & bubbly, about 45 minutes.

Per serving (3/4 cup): 163 Calories, 3 g Fat, 1 g Saturated Fat, 18 mg Cholesterol, 173 mg Sodium, 23 g Carbohydrates, 2 g Dietary Fiber, 11 g Protein, 104 mg Calcium.

Weight Watchers - Pumpkin Cheesecake
Pumpkin Cheesecake
MAKES 24 SERVINGS
2 POINTS® per serving
1 1/3 cups graham crackers crumbs
2 tablespoons granulated sugar
2 tablespoons unsalted butter, melted
2 egg whites, lightly beaten
1 ½ pounds light cream cheese (Neufchatel), at room temperature
½ cup packed light brown sugar
1 ¾ cups pumpkin puree
¾ teaspoon cinnamon
½ teaspoon ground ginger
½ teaspoon ground mace
¼ teaspoon salt
1 cup light sour cream
1 large egg, lightly beaten
1. Preheat the oven to 325° F. Spray a 10-inch round cake pan with nonstick spray; line the bottom with a circle of wax paper.

2. To make the crust, combine the graham cracker crumbs and the granulated sugar with a fork in a bowl. Add the butter and 1 tablespoon of the beaten egg white; mix well. Press the graham mixture into the cake pan using a flat-bottomed glass to form an even crust. Bake until the crust is lightly toasted and set, about 8 minutes. Remove from the oven and let the crust cool slightly.

3. With a mixer on medium speed, beat the cream cheese and brown sugar until very smooth. Add the pumpkin puree, cinnamon, ginger, mace and salt; beat 3 to 4 minutes. Add the sour cream and beat 2 to 3 minutes. Add the remaining egg whites and the egg, beat 2 to 3 minutes longer, scraping the bowl as necessary. Pour the filling over the crust. Bake until the center of the cake is lightly set, about 1 hour. Cool completely in the pan on a rack, then refrigerate at least 8 hours before unmolding and slicing.

Chef’s Tip: To unmold the cake, run a knife around the inside of the pan. Invert the pan onto a plate; lift off the pan and remove the wax paper. Invert again onto a serving plate so that the crust is on the bottom. To slice the cake neatly, dip a sharp knife with a long, thin blade into very hot water. Wipe the blade dry before making each cut.

Per serving (1/24 of cake): 110 Calories, 4 g Total Fat, 2 g Saturated Fat, 20 mg Cholesterol, 160 mg Sodium, 14 g Total Carbohydrate, 1 g Dietary Fiber, 4 g Protein, 40 mg Calcium.

Weight Watchers - Apple-Sage Dressing
Apple-Sage Dressing
MAKES 12 SERVINGS
2 POINTS® per serving
2 tablespoons unsalted butter
1 medium onion, chopped
1 cup chopped celery
2 ½ cups low-sodium chicken broth
2 medium Red Delicious apples
2 teaspoon chopped fresh sage
1 teaspoon chopped fresh thyme
½ teaspoon salt
Freshly ground pepper, to taste
6 cups cubed stale bread, about 1 pound
¼ cup flat-leaf parsley, chopped
1 egg white, lightly beaten
1. Preheat the oven to 400° F. Spray a 9 x 13-inch baking dish or large casserole with nonstick spray.

2. Melt the butter in a large nonstick skillet over medium heat; add the onion and celery, and cook until softened, about 5 minutes. Add the broth, apples, sage, thyme, salt, and pepper; bring to a boil. Remove from the heat and cool briefly.

3. Combine the bread cubes, vegetable mixture, parsley, and egg white in a large bowl. Spoon into the baking dish. Bake until golden brown on top, about 45 minutes.

Chef’s Tip: If you only have fresh bread on hand, cut into cubes and spread on a baking sheet. Bake the bread cubes in a 350° F oven until dry, 15 to 20 minutes. Cool completely and proceed with the recipe as directed.

Per serving (1/3 cup): 88 Calories, 2 g Total Fat, 1 g Saturated Fat, 3 mg Cholesterol, 183 mg Sodium, 14 g Total Carbohydrate, 1 g Dietary Fiber, 3 g Protein, 32 mg Calcium.

Weight Watchers - Butternut Squash Soup
Butternut Squash Soup
MAKES 8 SERVINGS
2 POINTS® per serving
2 tablespoons butter
1 small onion, minced
1 celery stalk, diced
1 small carrot, diced
2 garlic cloves, minced
4 cups cubed butternut squash
5 cups low-sodium chicken broth
½ cup dry white wine
1 small cinnamon stick
¼ teaspoon ground nutmeg
¼ teaspoon salt
Freshly ground pepper, to taste
½ cup fat-free evaporated milk
2 teaspoons fresh lime juice
1. Melt the butter in a large nonstick pot or Dutch oven over medium heat, then add the onion, celery, and carrot. Cook, stirring frequently, until the vegetables are tender, about 5 minutes. Add the garlic and 1 teaspoon of the ginger; cook until fragrant, about 30 seconds. Stir in the squash, broth, wine, cinnamon, nutmeg, salt, and pepper; bring to a boil. Reduce the heat and simmer, stirring often, until the squash is soft enough to mash easily, about 30 minutes.

2. Remove the pot from the heat; let the mixture cool for a few minutes. Transfer the mixture in batches to a blender and puree. Return the soup to the pot. Stir in the evaporated milk, lime juice, and remaining 1 teaspoon ginger; return to a simmer.

Per serving (3/4 cup): 112 Calories, 3 g Total Fat, 2 g Saturated Fat, 8 mg Cholesterol, 138 mg Sodium, 13 g Total Carbohydrate, 3 g Dietary Fiber, 6 g Protein, 106 mg Calcium.

Weight Watchers Recipe Tips
RECIPES FULL ON FLAVOR YET LIGHT ON FAT KEEP THE ALL-AMERICAN THANKSGIVING A FEAST FOR ALL

Weight Watchers recipes celebrate the taste and spirit of a traditional Thanksgiving feast

Thanksgiving is a time for giving thanks for food and family. Preparing a feast fit for everyone at the table, even those who may be watching their weight – is easy with recipes that are big on flavor yet surprisingly light on fat.

“Thanksgiving is all about eating delicious food and there is no reason to compromise on that even if you are weight-conscious,” said Karen Miller-Kovach, Chief Scientist at Weight Watchers International. “Sharing healthier versions of traditional or even exotic recipes is a popular topic in meetings now,” she said.

To help make Thanksgiving a feast for all, Weight Watchers International suggests these recipes. Butternut Squash Soup spiked with fresh ginger and lime is the perfect appetizer to spice up the day. Instead of serving turkey with a conventional stuffing, why not try a lighter and flavor-packed Apple-Sage Dressing? No one needs to pass on dessert when it’s an amazingly smooth and rich-tasting Pumpkin Cheesecake.

Weight Watchers offers a few smart switches to save you calories and POINTS® without losing any of the flavor.

INSTEAD OF --- CHOOSE
Dark turkey meat ---- White turkey meat with no skin
Stuffing made with turkey drippings ---- Stuffing made with a low-fat canned broth Mashed potatoes with butter and milk ---- Mashed potatoes made from canned broth and skim milk
Traditional green bean casserole ---- Casserole made from low-fat soup and breadcrumbs
Candied sweet potatoes ---- Baked sweet potatoes with margarine
Salad with cream-based dressing ---- A low-fat citrus vinaigrette
Fish with hollandaise sauce ---- Fish topped with a fresh fruit salsa
Gravy made with pan drippings ---- Gravy made from low-fat canned broth and thickened with flour
Double-crusted apple pie ---- One-crust pie served with low-fat frozen yogurt

ORANGE GLAZED BRUSSELS SPROUTS
La Maison Gourmet, Inc.
471 Main St. C Dunedin, FL 34698
Tel. 727-736-3070 C Fax 727-733-8915
www.lamaisongourmet.com
ORANGE GLAZED BRUSSELS SPROUTS
Makes 6 TO 8 servings
2 lbs. fresh brussels sprouts
4 tbsp. unsalted butter
2 tsp. sugar
½ tsp. salt
½ cup orange marmalade
1. In a large saucepan, combine enough sprouts with sufficient water to cover the sprouts. Bring to a boil and reduce heat, cover and simmer for 10 to 12 minutes until tender. Drain in a colander.

1. In same saucepan, melt butter over medium heat. Stir in sugar, salt and marmalade. Continue cooking until hot and blended.

1. Pour hot sauce over the drained sprouts in a serving bowl and mix gently.

SAUSAGE, CRANBERRY AND CORN BREAD STUFFING
La Maison Gourmet, Inc. 471 Main St. C Dunedin, FL 34698 Tel. 727-736-3070 C Fax 727-733-8915 www.lamaisongourmet.com Makes 12 cups
1 package corn bread cubes
2 cups pecans
7 leeks, halved, cut into ½-inch pieces, washed and drained
3 celery ribs, chopped
3/4 stick unsalted butter
½ pound sweet Italian sausage
2 cups dried cranberries
½ cup packed fresh Italian parsley, chopped
2 cups chicken stock
1. Place corn bread in a large bowl. Pan roast pecans in a 350F oven until they are golden, 10 to 20 minutes.

1. In a 12-inch skillet cook leeks and celery in butter with salt and pepper to taste over moderately low heat, stirring until leeks are tender, about 25 minutes. Remove sausage from casings and break into small pieces. Add sausage to leeks and cook over medium heat, stirring occasionally, 5 minutes.

1. To bowl of corn bread, add pecans, stock, sausage mixture, cranberries, parsley, and salt and pepper to taste and toss together. Chill stuffing completely.

1. In a shallow, greased baking dish bake the stuffing in a preheated 325E oven covered for ½-hour and uncovered for ½-hour.

ASIAN POTATO LATKES WITH SMOKED SALMON AND WASABI CREAM
2 pounds russet potatoes (about 4 large potatoes)
1 medium onion
½ cup matzo meal
½ teaspoon onion powder
1 teaspoon toasted fennel seeds
3 eggs, lightly beaten
1 bunch chives, diced
kosher salt and ground white pepper to taste
olive oil, as needed
2 teaspoons Wasabi powder
½ teaspoon water ½ cup sour cream or mayonnaine 1 teaspoon lemon juice
6 ounces smoked salmon, sliced and cut into 2” pieces
Grate the potatoes and onions with a hand grater or the metal blade of a food processor. Be sure to alternate potato and onion to avoid browning of the potatoes, Place in a large bowl. Sprinkle in the matzo meal, onion powder and fennel seeds. Mix in the eggs and chives. Season to taste with the salt and pepper.

Heat approximately ¼ oil in a large skillet. Carefully drop tablespoons of the potato batter into the oil. Flatten the latkes with the back of the spoon. Allow to fry until golden on both sides, turning when necessary. Remove from the skillet with a slotted spatula and place on an absorbent paper towel. Continue frying with the remaining batter in batches, without overcrowding the skillet.

While the latkes are frying, prepare the Wasabi Cream.

In a small bowl place the Wasabi powder. Add in the water and form into a paste. Add in the sour cream or mayonnaise and mix well. Season to taste with lemon juice. Adjust the flavor with more Wasabi for a hotter taste, or more mayonnaise for a lighter taste.

Arrange warm latkes on a platter and place a piece of salmon on top of each latke. Place a dollop (approximately 1.2 teaspoon) Wasabi Cream on top of each salmon slice. Serve immediately.

Note: Latkes may be prepared several hours ahead, Reheat in a 200 F. oven for 6-8 minutes.

LOOKING FOR THE TIRIMISU RECIPE FROM NOVEMBER 12TH SHOW?
visit Chef Warren's website at www.chefjwarren.com

Cranberry Port Relish
Cranberry Port Relish

Yield: 4 cups

2 shallots, minced
3 cups fresh or frozen cranberries
1 ¼ cups packed light brown sugar
1/3 cup port wine
½ tsp. salt

1. Place all of the ingredients into a saucepan and bring to a gentle boil. Boil, uncovered, stirring occasionally, until thickened, about 20 minutes.

Glazed Baby Carrots
Glazed Baby Carrots

Serves 6 to 8

2 lb. Baby carrots
½ cup pineapple chunks
2 tsp. fresh lemon juice
1 tsp. sugar
1 tsp. cinnamon
1 tbsp. butter
½ tsp salt

1. Boil the carrots in water until they are just al dente. Drain, set aside and keep warm.
2. Combine all the rest of the remaining ingredients in a sauce pan and bring to a boil. Simmer the mixture until it is thick.
3. Transfer carrots to a large serving bowl and pour sauce over them. Stir well and serve.

Jack Cheese Cornbread
Jack Cheese Cornbread

Serves 12

2 cups all purpose flour
2 cups yellow cornmeal
1 tbsp. baking powder
1 tsp. salt
3 tbsp. sugar
2 large eggs
3 cups milk
1 cup thawed frozen corn kernels
½ cup corn oil
2 cups shredded jack cheese

1. Combine all ingredients and pour batter into greased 13 x 9 pan and bake at 350 degrees for 30 minutes.

LOOKING FOR THE PASSIONATE VEGETARIANS RECIPES FROM OUR NOV. 11TH SHOW?
Log onto www.passionatevegetarian.com The recipes shown were:
Fresh Cranberry-Dried Apricot Crisp
and
Triple Caress Mocha Chocolate Chip Cookies

Sautéed Mushrooms with Dried Italian Herbs
Chef Tony Merola™ 2 ½ to 3 tablespoons butter or olive oil or vegetable oil, or a combination
Add:
1 pound any variety or combination of mushrooms, wiped clean and sliced Cook, tossing constantly, until the mushrooms begin to color, 5 to 7 minutes. Add:
¼ to ? cup Dried Italian Herbs
2 tbs. Chopped fresh Garlic about 2 cloves Cook for 1 minute more.
Season with: Salt and ground black pepper to taste Serve immediately.

Use a large skillet and give the mushrooms plenty of room so that they will brown instead of steam in their own juices. These are great over steak or grilled fish, stirred into 2 cups cooked pasta or rice; or as an omelet filling.
Heat in a very large skillet over high heat: 2 to 3 serving

Escarole Soup (Spinich Soup)
(Zuppa di Scarola)
Chef Tony Merola™
1-pound sweet turkey sausage out of the casing
2 quarts chicken stock or broth
2-tablespoon olive oil
6 garlic cloves -- minced
4 medium carrots, sliced
1 large sweet onion, diced
1 head escarole -- roughly chopped
Salt and freshly ground black pepper to taste
Freshly grated Parmesan cheese
Serve with Grilled or Toasted Italian Bread.
Brown the sausage in a large soup pot with olive oil. Add garlic, carrots, and onions and cook until they begin to soften. Add the stock or broth to the pot. Bring to a boil; reduce heat and simmer. Add the escarole and cook until escarole is soft. Taste and adjust seasonings. Serve with plenty of freshly Parmesan cheese. Serve 6.

BANANA CRANBERRY BREAD
Use those overripe bananas with tart cranberries for this wonderful tasting bread. Take advantage of cranberry season to make this perfect holiday recipe. 2 bananas
1/4 cup sugar
1/2 cup light brown sugar
1/4 cup canola oil
2 large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 cup buttermilk
1 cup dried cranberries or 1 cup chopped fresh cranberries
1 teaspoon grated orange peel
Heat oven to 350 degrees. Coat a 9-inch loaf pan with nonstick cooking spray. In a mixer, beat the bananas until pureed. Add sugar, brown sugar, canola oil, eggs, and vanilla and continue beating until creamy. Combine the flour, baking soda, and baking powder. Stir in the flour mixture alternately with the buttermilk beginning and ending with the flour, mixing only until combined. Stir in the dried cranberries and orange peel. Pour the batter into the prepared pan. Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean. Makes 16 slices

NO BAKE COOKIES
Sensational but simple enough that your kids will be making these treats for you. Keep these pantry ingredients available for this popular quick recipe. Add peanuts if desired. 1/2 cup graham cracker crumbs
3 cups old-fashioned oatmeal
1 1/2 cups sugar
1/4 cup cocoa
1/2 cup skim milk
1/2 cup margarine
1/2 cup reduced-fat peanut butter
1 teaspoon vanilla extract
In bowl, combine graham cracker crumbs and oatmeal, set aside. In saucepan, stir sugar, cocoa, milk, and margarine over medium heat until dissolved. Bring mixture to a boil and boil for 2 minutes, important. Remove from heat. Stir in peanut butter and vanilla until well combined. Quickly blend in cracker mixture. Beat by hand until thickens (few minutes). Drop by teaspoon onto waxed paper. Refrigerate until firm and store in refrigerator. Makes 48 cookies

PAELLA SALAD
This festive presentation of colors and textures will quickly convince even the heartiest eaters that salad can be a satisfying fulfilling meal. 2 (5-ounce) packages saffron yellow rice
1/4 cup balsamic vinegar
1/4 cup lemon juice
1 tablespoon olive oil
1 teaspoon dried basil leaves
1/8 teaspoon pepper
Dash of cayenne
1 pound medium shrimp, peeled and cooked
1 (14-ounce) can quartered artichoke hearts, drained
3/4 cup chopped green bell pepper
1 cup frozen green peas, thawed
1 cup chopped tomato
1 (2-ounce) jar diced pimientos, drained
1/2 cup chopped red onion
2 ounces chopped prosciutto
Prepare the rice according to package directions, omitting any oil and salt. Set aside. In a small bowl, mix together the vinegar, lemon juice, oil, basil, pepper, and cayenne; set aside. In a large bowl, combine the cooked rice with the shrimp, artichoke hearts, green pepper, peas, tomato, pimientos, red onion, and prosciutto, mixing well. Pour the dressing over the rice mixture, tossing to coat. Cover and refrigerate at least 2 hours before serving. Makes 6 servings

Stir Fried Scallops & Apples
Chef Tony Merola
2 Celery stalks; chopped
1 pound Scallops; sliced
2 Apples; diced
3 tablespoons butter or margarine
1 fresh Lime
Coarsely chop celery, and slice scallops. Peel and quarter apples. Heat butter in heavy skillet over high heat and stir fry celery for 2 minutes. Add scallops, sprinkling with juice from half the lime. Add cut apple pieces into mixture, stirring constantly, for another 2-3 minutes, adding more butter if needed. Sprinkle with juice from remaining half of lime, and serve. Yield: 4 servings

Wolfgang Puck's Pizza with Smoked Salmon
6 ounces pizza Dough
1 tablespoon chili and Garlic Oil
1/4 cup thinly sliced red onion
2 tablespoons Dill Cream
2 1/2 ounces thinly sliced smoked salmon
1 teaspoon chopped fresh chives

1. Place a pizza stone on the middle rack of the oven and preheat the oven to 500F

2. On a lightly floured surface, stretch or roll out the dough into an 8-inch circle, with the outer edge a little thicker than the inner circle. Brush the dough with the oil and arrange the onion over the pizza. Slide a pizza paddle or rimless baking sheet under the pizza and then slide the pizza onto the pizza stone. Bake until the crust is golden brown, 6 to 8 minutes.

3.With the pizza paddle or a large spatula, carefully remove the pizza from the oven and set it on a cuttign board. Use a knife, an icing spatula, or the back of a spoon to spread the Dill cream over the inner circle. Arrange the slices of salmon so that they cover the entire pizza, slightly overlapping the raised rim. Sprinkle the chopped chives over the salmon. Using a pizza cutter or a large sharp knife, cut the pizza into 4 or 6 slices. Serve immediately.

Chicken and Vegetable Quesadillas
Extra-virgin olive oil,for brushing
2 boneless, skinless chicken breast halves
Salt
Freshly ground black pepper
Marinade
1/3 cup extra-virgin olive oil
3 tablespoons lime juice
1 tablespoon finely chopped jalapeno chili
1 tablespoon chopped fresh cilantro
1/2 teaspoon salt
Roasted Tomato and Pepper Salsa
4 Roma Tomatoes
1 large red bell pepper
1 poblamo chili
2 tablespoons chopped fresh cilantro
2 tablespoons chopped scallion
1 tablespoon extra-virgin olive oil
Salt
Freshly ground black pepper
Olive oil, for frying
8 large flour tortillas, 8 to 9 inches in diameter
2 cups shredded Monterey Jack cheese
Sour cream
Cilantro sprigs for garnish
1. Preheat a grill or broiler. Brush the chicken breasts with olive oil, season with salt and pepper, and grill or boil them until they are cooked through, 5 to 7 minutes per side. Let the chicken breasts rest for a few minutes. With a sharp knife, cut them crosswise into thin strips. 2. To make marinade: In a glass bowl, stir together the olive oil, lime juice, jalapeno, cilantro and salt. Add the chicken strips, toss to coat thoroughly, and cover with plastic wrap. Refrigerate for about 1 hour. 3. To make the salsa: Working with 1 Roma tomato at a time, spear the tomato on a long handled carving fork. Turn a burner on a gas stovetop to high heat and hold the tomato over the open flame, turning constantly, until the skin blackens and begins to peel away from the tomato. Transfer the tomato to a plate and repeat with the remaining tomatoes and the bell pepper and pablano chili. (If you don't have a gas stove, put the tomatoes on a broiler tray beneath a preheated broiler and tun them several times until they're evenly blackened. Set them aside and do the same for the bell pepper and then the chili.) 4. Peel, core, seed, and dice the tomatoes, bell pepper, and chili. In a medium mixing bowl, combinethe diced tomato, bell pepper and chili with the cilantro, scallion, and olive oil. Season to taste with salt and pepper. Cover with plastic wrap and set aside. Preheat the oven to it's lowest setting. 5. With a slotted spoon, remove the chicken form the marinade and transfer to a clean bowl. Discard the excess marinade. 6. To assemble the quesadillas: Heat a large, heavy skillet over medium heat and pour in a thin film of olive oil. Place 1 tortilla in the skillet and evenly sprinkle about 1/4 cup of the cheese over it's surface. Quickly top evenly with 1/4 each of the salsa and the marinated chicken, then top with another 1/4 cup cheese and another tortilla. With a metal spatula, press down firmly on the quesadilla in the skillet to help compact and seal in the filling. Cook until the underside is golden brown, 11/2 to 2 minutes, reducing the heat slightly if the tortilla is browning too quickly. 7. Carefully slide the quesadilla out onto a large plate, then carefully flip it back into the pan. Continue cooking, pressing down with the spatula, until its other side is golden and the cheese is completely melted, 1 1/2 to 2 minutes or more. Slide the quesadillia from the skillet onto a baking sheet and put it in the oven to keep warm. Repeat withthe remaining tortillas, cheese, salsa, and chicken. 8. To serve, cut ech quesadilla into 4 wedges. Arrange on a heated serving platter or individual plates and top each with a dollop of sour cream and a sprig of cilantro.

PUMPKIN BREAD PUDDING WITH CARAMEL SAUCE
Yield: 6 servings
Pudding:
2 cups half and half
1 15 oz. can pumpkin puree
1 cup plus 2 tbsp. dark brown sugar
2 large eggs
½ tsp. ground nutmeg
½ tsp. ground allspice
½ tsp. ground mace
1 ½ tsp. ground cinnamon
1 ½ tsp. vanilla extract
10 cups stale bread, ½" cubes
½ cup raisins
Caramel Sauce:
1 1/4 cups packed dark brown sugar
½ cup butter
½ cup heavy cream
powdered sugar for garnish
1. Preheat oven to 350EF. Whisk half and half, pumpkin, sugar, eggs, spices and vanilla. Fold in bread cubes and raisins. Transfer mixture to a baking dish. Let stand 15 minutes. Bake until tester inserted into center comes out clean, about 40 minutes. 1. Meanwhile, prepare the caramel sauce. Whisk brown sugar and butter in a heavy medium saucepan over medium heat until butter melts. Whisk in cream and stir until sugar dissolves and sauce is smooth, about 3 minutes. 1. Place bread pudding onto serving plates and garnish with powdered sugar. Serve with Caramel Sauce.

ROASTED & MASHED SWEET POTATOES
Serves 4
4 large sweet potatoes, washed and lightly oiled
4 oz. Manchego Cheese, shredded
4 tbsp. butter
½ cup heavy cream
½ Salt and Pepper
1 tsp. vanilla extract
1. Bake the potatoes in a 350E oven for 1 hour or until fork tender. Remove and scoop out the pulp and place it in a large pan over low heat. 1. Meanwhile heat the cream, butter and cheese in a sauce pan until hot, not boiling. Add to the potatoes and mash with a hand masher. Season to taste and incorporate the vanilla into the potatoes. Keep the pan holding the potatoes over low heat until ready to serve.

Old No. 7 Grilled Steak
Your choice of steaks-- a couple of T-bones, Porterhouses, Strips, Ribeyes or Filets, cut 1-1/2 inches thick Marinade:
1/2 cup Jack Daniel's Tennessee Whiskey
1/4 cup brown sugar
1/4 cup soy sauce
2 tablespoons Worcestershire sauce
Juice of 1/2 a lemon
1/4 teaspoon garlic powder
Combine all marinade ingredients. Place steaks in a big plastic bag. Pour in marinade and seal. Refrigerate at least one hour. Remove from marinade and grill over medium coals about 5 minutes per side for medium-rare. Makes about 1 cup of marinade.

Jack's Hot Mustard Dipping Sauce
1 cup coarse-grained mustard
1 cup mayonnaise
1/4 cup Jack Daniel's Old No. 7
1/4 cup honey
1 tablespoon hot pepper sauce, or to taste Combine all ingredients in medium bowl. Blend well. Refrigerate. Makes about 2 1/2 cups.

CRANBERRY APPLE PIE
Serves 8
Pastry for 9-inch two crust pie
1 cup sugar
1/3 cup all-purpose flour
1 tsp. apple pie spice
4 cups tart apples, peeled and sliced
2 cups fresh or frozen cranberries
2 tbsp. butter or margarine
Preheat oven to 425E. In a bowl, stir together sugar, flour and spice. In the pastry shell, line it with alternating layers of apples cranberries and sugar mixture, beginning and ending with the sugar mixture. Dot with butter. Cover with top crust. Cut slits in crust and seal and flute edges. Bake 40 to 50 minutes. Cool on a wire rack.

LEMON GARLIC ROASTED POTATOES
Yield: 2 cups
1 pound new potatoes, split in half nonstick oil spray
1 tbsp. lemon juice
2 tbsp. garlic, minced
1. Preheat oven to 400EF. Bring 4 cups of water to a boil. Add the potatoes and return to a boil. Reduce the heat and cook for 3-4 minutes then drain. Place the potatoes into a pan that has been sprayed with the oil. Sprinkle with lemon juice and toss with garlic. Roast until tender and well browned, about 15 minutes.

Baby Spinach and Mango Salad
Chef Tony Merola™
1 mangos -- diced
1 red pear diced
½ pound cleaned baby spinach
½ Florida avocados -- diced
1 tablespoon Toasted Sesame oil
1 orange -- juice of
1 lime -- juice of
In a small bowl blend sesame oil, orange juice and lime juice. In a Salad bowl toss all the ingredients with Sesame oil mixture. And serve. Serve 2

BARBEQUED BEEF SANDWICHES
La Maison Gourmet, Inc.
471 Main St. C Dunedin, FL 34698
Tel. 727-736-3070 C Fax 727-733-8915
www.lamaisongourmet.com

Serves 12
2 tbsp. olive oil
1 cup onion, finely diced
2 tsp. garlic, minced
2 lbs. lean ground beef
1 cup tomato paste
22 oz. tomato puree
1 tsp. chili powder
½ tsp. tabasco or some other hot sauce
1 tsp. canned chipotle in adobo sauce, pureed
1 bay leaf
12 hamburger buns
12 slices cheddar cheese
Salt and pepper to taste

1. In a large skillet over medium heat, warm the olive oil and saute the onions until translucent. Add the garlic and saute for 30 seconds. Add the beef and saute until well browned, about10 to 15 minutes.

2. Add the tomato paste, puree, chili powder, Tabasco, bay leaf and chipotle. Stir until well blended. Raise the heat to high and bring to a boil, then reduce heat to a simmer and cook until thick enough to spread on a sandwich.

3. Meanwhile, lightly toast the buns in the broiler. Spread about ½ cup of the beef barbeque on the bottom bun, top with the cheese and place under the broiler until cheese just melts. Top with remaining half of bun and serve immediately.

Serving suggestion: serve with cole slaw and french fries

CURRIED SPLIT PEA SOUP WITH CAULIFLOWER
La Maison Gourmet, Inc. 471 Main St. C Dunedin, FL 34698
Tel. 727-736-3070 C Fax 727-733-8915
www.lamaisongourmet.com

5 1/2 cups water
3/4 cup dried yellow split peas, washed and drained
1 small onion, chopped
1 small carrot, cut into 1/4 inch dice
1 small potato, cut into 1/2 inch cubes
1 small rib celery, chopped
1-2 tbsp. minced ginger root
2-3 tsp. curry powder
1/2 tsp. salt
1/2 small head cauliflower, cut into 1 inch pieces (about 3 cups)
1/2 cup frozen green peas (optional)

1. In 3 quart saucepan, combine water with split peas, onion, carrot, potato, celery, ginger root, curry powder and salt. Bring to a boil over fairly high heat, turn heat low and simmer covered for 1 hour.

2. Add cauliflower and cook 15-20 minutes longer or until cauliflower is tender. Stir in green peas and serve.

215 Calories, 1.0 gm. fat, 0 cholesterol, .1 gm. saturated fat, 13 gm. protein, 41.5 gm. total carbohydrate and 4.8 dietary fiber.

San Francisco Sourdough Bread and Vine-Ripened Tomato Salad
Balsamic Reduction
Yield: 2 oz.
Balsamic Vinegar 1 cup

Method:
Pour vinegar into sauce pan and heat over medium high heat.
Reduce vinegar by ¾.
Remove from heat and cool completely.
Reserve for salad.
Herb & Caper Vinaigrette Yield: 2 Cups
Shallots, minced 2 oz.
Garlic, minced 1 Tblsp.
Thyme, fresh, chopped ½ Tsp.
Rosemary, fresh, chopped ½ Tsp.
White Balsamic 2 ¾ fl. oz.
Sauvignon Blanc Wine 1 fl. oz.
Chives, fresh, thinly sliced 3 Tblsp.
Italian Parsley, rough chop 2 Tblsp.
Capers, small, finely chopped 4 oz.
Extra Virgin Olive Oil 8 fl. oz.
Kosher Salt To Taste
Black Pepper, fresh ground To Taste

Method:
In non-reactive pot add shallots, garlic, thyme, rosemary, white balsamic and wine. Heat over medium heat and bring to a simmer, once simmering remove from heat and chill until cold.
When completely chilled place in food processor, add remaining ingredients and lightly pulse until all ingredients are completely incorporated, do not puree. Season to taste with salt and pepper and reserve for salad.
Sanfrancisco Sourdough Bread and Vine-Ripened Tomato Salad Yield: 6 – 6 oz. Portions Sourdough Bread
cut into ½ inch cubes 5 oz.
Extra Virgin Olive Oil 1fl. oz.
Roasted Garlic Puree ½ Tblsp.
Vine-Ripened Tomatoes, cut into 1/6th’s, then 1/3rd’s 1 lb., 4 oz.
Red Onion, very thinly sliced rings 2 oz.
Cucumber, peeled, seeded, cut into ¼ inch cubes 4 oz.
Kalamata Olives, Pitted and cut in quarters lengthwise 2 oz.
Oregano, fresh, rough chop 1 Tblsp.
Basil, fresh, 1/8 inch chiffonade 3 Tblsp.
Herb & Caper Vinaigrette 1 cup
Balsamic Reduction 2 oz.
Extra Virgin Olive Oil 2 oz.
Parmesan Cheese, thinly shaved 3 oz.
Kosher Salt To Taste
Black Pepper, Fresh Ground To Taste

Method:
Pre-heat oven to 300 degrees In a bowl toss bread cubes, olive oil, roasted garlic puree and just enough salt and pepper to season.

Layout bread on cookie baking sheet, space evenly apart and bake until bread cubes are hard throughout and golden brown, about 1- 1/12 hours, remove and let completely cool. Once cooled throughout place bread, tomatoes, red onion, cucumber, olives, oregano, 2 tblsp. basil and vinaigrette in bowl and gently coat, let sit covered refrigerated for about an hour.
Salad will be ready when bread has absorbed liquid and is still slightly crunchy to the bite.
Season with salt & pepper to taste. Arrange on six plates 6 ounces each tomato bread salad.
Drizzle each with extra virgin olive oil, balsamic reduction and top with shaved parmesan.
Finish each with remaining basil and a pinch of black pepper.

Seared Scallops with Spinach and Bacon Salad
Red Wine Sauce
Yield: 2 cups

1 Bottle (750ml) Good Quality Red Wine such as a Cabernet or Merlot
1 Qt. Beef Consommé, or Broth/Stock Kosher Salt to Taste
Ground Black Pepper to Taste ½ stick whole unsalted butter

In a medium sized sauce pan, add the stock and wine together and reduce on medium heat until it reduces to about two cups. The sauce should be very thick, and rich in taste. Adjust seasoning with salt and pepper. Stir in the whole butter until melted and hold warm until use.

Seared Scallops with Spinach and Bacon Salad

Yield: 4 Servings

4 Ea. Jumbo Sized Scallops, patted dry with paper towels
1 Tbsp. 100% olive oil
1/8 cup Diced Pre-cooked Smoked Bacon, Chilled
1/8 Cup white onion, small dice
2 Cups fresh spinach, washed and dried, stems removed
Pinch of Kosher Salt
Pinch of Black Pepper
4 Tbsp. Red Wine sauce

Start by seasoning the scallops well with the salt and pepper on both sides. Sear the scallops to desired doneness (medium-rare) in the olive oil. This should be done over medium high heat in a small sauté pan, for about two minutes per side.

Wile the scallops are cooking, in a small sauté pan, start to cook down the pre-cooked bacon to render out more of its fat and get it very crispy. Once completed, about 3 minutes, add the diced onions and cook until translucent, about 3 minutes.

Remove from the heat, toss in the cleaned spinach and toss well to coat with the bacon fat until it is wilted. Adjust seasoning with ground black pepper to taste.

To plate up the dish, divide the spinach salad onto four plates, and place in a mound on the center of the plate. Top each mound with one of the seared scallops, and drizzle with a tablespoon of the red wine sauce.

Lake Trout with French Beans and Olive Vinaigrette
Olive Vinaigrette

Yield: 4 1/2 cups

1 ½ cups Pitted Kalamata Olives
1 Ea. Garlic Clove
1 Ea. Minced Shallots
2 Ea. Anchovy filets
1 Tbsp. Dijon Mustard
1 Tsp. capers
1 Tbsp. White Balsamic Vinegar
1 Cup 100% Olive Oil
2 Cups Extra Virgin Olive Oil
Kosher Salt to Taste
Black Pepper to Taste

Add all ingredients, except for the two olive oils into a food processor. Process until the mixture is a smooth paste. While machine is still running, slowly add both oils to emulsify. Adjust seasoning with salt and pepper. Reserve the Vinaigrette for use.

Lake Trout with French Beans and Olive Vinaigrette

Yield: 4 servings

2 Ea. Fresh Trout Filets, with skin on, bones removed, and patted dry with paper towels
1 Tbsp. 100% Olive Oil
½ Cup French Green Beans
¼ cup Pitted Kalamata Olives
¼ cup Fresh Arugula Greens
4 Tbsp. Olive Vinaigrette
2 Tbsp. Extra Virgin Olive Oil
Kosher Salt to Taste
Black Pepper to Taste

Start by seasoning the trout filets on both sides with salt and pepper. Then place a medium sized saute pan over medium heat. When hot, add the olive oil to the pan, then the trout, skin side down. Cook for 2 minutes, then flip over for another 2 minutes. Remove from the pan, and cut each filet in half, for four servings.

While the trout is cooking, place the French beans in a small pan of boiling salted water and cook for about 1 minute, or until just tender. Remove from the water and drain.

In a small mixing bowl, add the cooked, and warm beans, olives, Arugula, and olive vinaigrette. Season with salt and pepper, and toss to coat.

For presentation, divide the French green bean mixture onto four plates, and mound then in the center. Then place the trout filets over top, and finish with a drizzle of Extra Virgin Olive oil.

Maple Glazed Salmon -
Candied Pecans

Yield: 2 oz.Maple Glazed Salmon Canada
Candied Pecans
Yield: 2 oz.
Pecans, shelled, pieces 2 oz.
Whole Butter, unsalted 2 Tsp.
Apple Juice 1 Tblsp.
Turbinado Sugar (sugar in the raw)½ Tblsp
Kosher Salt Pinch

Method:
Heat butter in a small sauce pan over a medium high heat, until it just starts to brown.
Immediately add Pecans stirring continuously. Stir 5-7 min. until Pecans are toasted.
Once pecans have toasted add Apple juice stirring constantly. When nearly all the Apple juice has reduced add the sugar and keep stirring until the Pecans have been well coated, take caution not to burn the sugar.
Once Pecans are well coated, turn out on to a cooling tray covered with wax paper or foil and spread Pecans around so that they are all spaced apart to evenly cool. Allow Pecans to completely cool in a low humidity environment. Reserve for Salmon.

Maple Glaze

Yield: 8 oz.
Maple Syrup, pure 7 fl. Oz.
Honey, Orange blossom 1 Tblsp.
Brown Sugar, light 2 Tblsp.
Kosher Salt Pinch
Black Pepper, fresh ground
Pinch

Method: Combine all ingredients in small sauce pan and heat over low heat. Heat just long enough to incorporate all ingredients and for sugar to liquefy. Remove from heat and reserve warm for Salmon.

Steamed Mussels with Roasted Tomato Broth, and Olive Oil
Roasted Tomato Sauce
Yield: 4 servings (2 cups)

6 ea. Vineripe Tomatoes
1 Tsp. Minced Shallots
1Tbsp Minced garlic
1 Oz. Extra Virgin Olive Oil
1 Tsp Chopped Parsley
1 Tsp. Chopped Chives
Pinch Kosher Salt
Pinch Ground Black Pepper

Combine all ingredients and toss well to coat.

Allow to sit at room temp. for 1 –1.5 hours

Place in a roasting pan and cook at 375 for 30-40 minutes, or until the tomato skins crack and the product browns.
Remove from the oven and cool.

Peel the tomatoes, discard the skins.
Add all remaining roasted ingredients and liquid into a food processor or blender and blend until smooth.
Adjust seasoning with salt and pepper.

Steamed Mussels, Plate

Yield: 4 servings
2 lbs. Fresh Mussels, washed and scrubbed clean
2 Cups Roasted Tomato Broth
1/8 Cup Picked Flat Leaf Parsley Leaves
4 Tbsp Extra Virgin Olive Oil
½ Cup White Wine
Pinch of Salt
Pinch of Black Pepper

Place a saute pan over high heat. When very hot, carefully add the mussels, and the white wine, and some salt and pepper.
Place a cover over the pan and allow to steam for 1 minute.

Remove the cover and add the Roasted Tomato Broth, toss to coat, and place the cover back on and cook for 3 minutes or until the mussels just start to open.
Turn off the heat, add the parsley and toss. Adjust seasoning with salt and pepper.

Divide the mussels onto 4 plates for service, and finish each plate with a tablespoon drizzle of extra virgin olive oil.

La Maison Gourmet's Basic Muffin Recipe

2 cups flour
2/3 cups sugar
2½ tsp. baking powder
1/4 tsp. baking soda
½ tsp. salt
1 cup milk
½ cup butter, melted
2 eggs, beaten
1 cup fresh fruit for fruit muffins

1. Preheat oven to 400F. Combine the flour, sugar, baking powder, soda and salt in a mixing bowl and set aside.

1. Mix the milk, butter and eggs in another bowl until well combined. Add this mixture to the flour mixture and fold until well combined.

1. Fold in the fresh fruit or other ingredients. Fill muffin tins 3/4 full and bake for 15 to 20 minutes until done. Remove to a rack and allow to cool.

For Apple Walnut Muffins, add ½ cup raisins, ½ cup walnuts, diced and 1 cup apples diced.

For Orange Cranberry Muffins, add ½ cup dried cranberries and ½ cup fresh orange diced.

For Dried Cherry Muffins, add 1 cup dried cherries.

Profusion California Roll
Sushi rice (marinated):
- one cup short grain sushi quality rice (sticky)
- 1.25 cups water
- 1/4 cup Japanese rice vinegar (mirin)
- 5 tablespoons sugar

Cook the rice with the water in the pot, first at high heat, then let simmer at low-medium heat until cooked. Let cool from boiling temperature to hot once cooked, then mix in rice vinegar and sugar. For ease of mixing, the sugar can be dissolved first in the vinegar. Sushi rice should be ideally served warm, but not cold nor hot.

Profusion California roll interior ingredients:
- flying fish roe (tobiko) (approx. 2 tablespoons)
- roasted sesame seeds (approx. 2 tablespoons)
- crab (either processed (kani kama), or king crab legs) -- 2 long pieces
- avocado (ripe, 4-6 half-inch long wedges)
- Japanese mayonnaise (2 tablespoons)
- seaweed paper (nori) approx 6 inch x 8 inch sheet

Rice is applied to the exterior of the seaweed paper. Tobiko and sesame seeds are sprinkled on the rice. The nori sheet is then rolled over, and the other ingredients are placed in the middle to be wrapped into a roll.

Roll is wrapped with a bamboo wrapper. Cut into 8 pieces for serving.Serve with light soy sauce, wasabi and pickled Japanese ginger.

Carrot Quick Bread
Makes 1 Loaf, 14 slices

1 cup all purpose flour
1 cup whole wheat flour
1/3 cup firmly packed brown sugar
2 tsp. baking powder
½ tsp. baking soda
1/8 tsp. salt
¼ tsp. ground cinnamon
Pinch of ground nutmeg
½ cup plain low fat yogurt, at room temperature
1 large egg
2 tbsp. vegetable oil
1 tsp. vanilla extract
1 cup grated carrots
½ cup golden or dark raisins

1. Preheat oven to 400?. Lightly butter a loaf pan.
2. In a large bowl, stir together the flours, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. In a another bowl, stir together the yogurt, egg, oil and vanilla.
3. Make a well in the center of the flour mixture, add the yogurt mixture; stir just to combine. Stir in the carrots and raisins. Scrape the batter into the prepared pan and smooth the surface.
4. Bake for 30 to 35 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Transfer the pan to a wire rack to cool. Cool it for 10 minutes before removing it from the pan and finish cooling it on the rack. Cool the bread completely before serving.
5. Bread should be stored in an airtight container at cool room temperature or wrap it in plastic wrap, then foil, and freeze it.

Cookies Cups
1. roll 20 oz. refrigerated cookie dough cooking spray
2. Freeze dough at least 1 hour or until firm.
3. Preheat oven to 350?. Turn a muffin tin upside down and spray with cooking spray.
4. Cut dough into even ½-inch thick slices and place one on top of each cup. Bake 11 to 13 minutes or until golden brown. Dough will bake around the cups.
5. Cool and gently remove. Fill with fruit, ice cream, yogurt or pudding and decorate as desired.

La Maison Gourmet BASIC MUFFIN RECIPE

2 cups flour
2/3 cups sugar
2½ tsp. baking powder
1/4 tsp. baking soda
½ tsp. salt
1 cup milk
½ cup butter, melted
2 eggs, beaten
1 cup fresh fruit for fruit muffins

1. Preheat oven to 400F. Combine the flour, sugar, baking powder, soda and salt in a mixing bowl and set aside.

1. Mix the milk, butter and eggs in another bowl until well combined. Add this mixture to the flour mixture and fold until well combined.

1. Fold in the fresh fruit or other ingredients. Fill muffin tins 3/4 full and bake for 15 to 20 minutes until done. Remove to a rack and allow to cool.

For Apple Walnut Muffins, add ½ cup raisins, ½ cup walnuts, diced and 1 cup apples diced.

For Orange Cranberry Muffins, add ½ cup dried cranberries and ½ cup fresh orange diced.

For Dried Cherry Muffins, add 1 cup dried cherries.

HOPPER'S GRILLE Beer Cheese Soup Recipe
The Original) Hoppers Grille & Brewery

36221 East Lake Road

Palm Harbor, FL

(727) 786-2966

1 Gallon Water (Bring to a boil)

2 Tablespoons Chicken base

1 Tablespoon White powder

3 LBS Shredded Cheddar and Monterey Jack Cheese

1 QT Heavy Cream

1 Pint Old Porch Dog

Add Roux to Thicken

Add Egg Shade to Color

Kash N' Karry's Tomatoes with Honey
From the kitchen of Chef Tony Merola™

Honey is a great complement to the flavor of tomatoes.

1 large ripe tomato

3 oz pure honey

salt and fresh ground black pepper to taste

Cut the tomato into thick slices and spread each slice with honey.

Salt and pepper the tomatoes, refrigerate for about 10 minutes, serve cool.

Kash N' Karry's Sauté Chicken with Apples
From the Kitchen of Chef Tony Merola™

4 boneless, skinless chicken breast halves 2-tablespoon olive oil

1 firm apple, such as Royal Gala - cored, and diced

1/4-cup apple juice

1 large sweet onion, thinly sliced

1 garlic clove, minced

1/2 teaspoon dried thyme leaves

1/2-teaspoon salt

2 tablespoons Dijon mustard

Place each chicken breast half between 2 sheets of wax paper and pound with a meat mallet until about 3/4 inch thick.

Heat 1 tablespoon oil in a large skillet over medium-high heat and sauté the chicken until golden, about 5 minutes per side.

Remove the chicken to a serving platter and keep warm.

Add 1 tablespoon olive oil to the skillet. Add diced apples, onion, garlic, thyme, and salt to the skillet sauté for 4 to 6 minutes or until the tender.

Whisk the mustard and apple juice . Add the chicken to diced apples, and onions and mustard sauce and serve.

4 servings

Kash N/ Karry's Chinese Style Cooked String Beans
From the kitchen of Chef Tony Merola™

1 pound string beans

¼ cup canola oil

½ tablespoon chopped fresh ginger root

2 cloves chopped garlic

1-tablespoon soy sauce

1-tablespoon water

½ teaspoon sesame oil

Remove the ends of the string beans; rinse and drain. Heat a large sauté pan or woks then add oil; stir-fry the string beans for about 5 minutes.

Add sesame oil, ginger root, and garlic until fragrant about 1 minute.

Add soy sauce and water over high heat until the sauce coats the string beans.

Serve hot. Serves 4 to 6

FRESH FRUIT SMOOTHIES
Serves 4

1 cup fresh blueberries, stemmed, rinsed, and drained
1 cup sliced strawberries
1 cup frozen cranberries
11/2 cups plain yogurt
1 large banana peeled and sliced
1 cup fresh orange juice

1. Pile the blueberries, sliced strawberries, cranberries, yogurt, banana, and orange juice into a large blender- or do in batches- and blend at high speed until smooth. Pour into tall glasses, garnish with whole strawberries and blueberries if desired and serve right away.

SAUSAGE, EGGS AND CHEESE STRATA
Yield: 12 servings

1 lb. hot or mild pork sausage, crumbled
1 lb. day-old bread, cut into 3/4" cubes
1 cup shredded cheddar cheese
10 large eggsz
3 cups half-and-half
1 cup scallions, finely chopped
1 tsp. dry mustard
1 tsp. salt,br>

1. Spray a 13"x9" casserole dish with vegetable oil spray. Cook the sausage in a large skillet over medium-high heat until no longer pink, stirring frequently. Place bread in the casserole and top with cheeses and sausage.

1. Beat the eggs and add the half-and-half, scallions, mustard and salt. Beat until well blended.
Pour over the bread mixture in pan. Cover with foil. Let sit for 1 hour at room temperature or for up to 24 hours in the refrigerator.
1. Preheat oven to 350?F. Bake, uncovered for 50-60 minutes or until a knife inserted in the center comes out almost clean and the top is light brown. Let stand 10 minutes before serving.

Kash 'N Karry's Sautéed Mushrooms with Dried Italian Herbs
Use 2 1/2 to 3 tablespoons butter or olive oil or vegetable oil or a combination of oils 2 pounds of any variety or combination of mushrooms, wiped clean and sliced Cook tossing constantly until the mushrooms begin to color, about 5-7 minutes

Add:

1/4 to 1/3 cup Dried Italian Herbs

2 tbs. chopped fresh garlic (about 2 cloves)

cook for 1 minute more

Season with salt and black pepper to taste

Serve immediately.

Use a large skillet and give the mushrooms plenty of room so that they will brown instead of steaming in their own juices. These are great over steak or grilled fish, stirred into 2 cups of pasta or rice or as an omelet filling.

Heat in a very large skillet over high heat. 2 to 3 servings.

Kash 'n Karry's Grape Tomato Brushetta
1 pint of grape tomatoes cut in half

2 celery ribs, diced

1 cup of black pitted olives sliced

1/3 cup of stuffed green olives sliced

1/4 cup of minced parsley

1 small clove garlic, peeled and minced

1 large carrot, julienne

1/2 sweet onion, finely minced

2 medium kiwi fruits, peeled and diced

1 tablespoon virgin olive oil

1/2 tablespoon balsamic vinegar

1/2 pound left-over steak, sliced and julienne (optional) salt and freshly ground pepper to taste

Combine all ingredients in a large bowl. Taste and correct seasoning if needed.

Let stand at room temperature for about 30 minutes. Serve over grilled sliced Italian or French Bread.

Slice bread about 3/4 inches thick.

Kash 'n Karry's Tangy Grilled Steak
1/2 cup Dijon mustard

3 tablespoons of apple juice

1 teaspoon Chinese Five Spice or ground cinnamon

1 tablespoon of honey

3-8oz Angus Pride Sirloin Steaks

Cook steaks on grill over medium heat

Combine the mustard, apple juice, five spice (or cinnamon) and honey. Brush one side of the stake with the sauce. Grill the steaks on one side and turn and brush again. Grill to desired doneness.

Paella a la Valenciana
Columbia Restaurant Recipe

4 Oz. Pork loins, cut in chunks
6 Oz. Chicken breast
6 Oz. Peeled and deveined shrimp
4 Oz. Scallops
4 Oz. Calamari rings
4 Oz. Grouper fillet, cut in chunks.
6 Clams Little Necks
6 Fresh mussels
1 Onion, julienne cut
1 Green pepper, cut in strips
4 Garlic clove minced
4 Oz. Olive oil extra virgin
1 Vine ripe tomato, peeled, seedless and chopped
8 Oz. White wine
1 Bay leaf
1 Pinch Saffron
1 Teaspoon Salt
½ Teaspoon Ground black pepper
20 Oz. Chicken stock
6 Oz. Green peas cooked
6 Strips Pimentos
6 White Asparagus Spears
1 Lemon
10 Oz. Uncooked Valencia rice

In a Paella pan, heat the olive oil and sauté the pork and chicken. Then, add garlic, bay leaf, onions, and green peppers. Sauté until onions are transparent. Add white wine, tomatoes, saffron, salt, and pepper. Bring to a boil. Then, add rice and chicken stock and bring to a boil. Then add seafood and cover the paella and bake in oven at 350 degrees for 20 minutes. Garnish with peas, pimentos, asparagus, and lemons. Serves 4-6 people.

SOUTHERN-STYLE SPIKED CHOCOLATE PECAN PIE
Serves 6 to 8

9-inch pie crust in a deep dish pie plate
6 oz. semi-sweet chocolate, melted and cooled
4 lg. eggs
2/3 cup dark syrup
1 cup packed brown sugar
4 tbsp. unsalted butter, melted and cooled
1/3 cup bourbon
2 cups pecan halves

Preheat oven to 350E

Pour the melted chocolate into the bottom of the pie shell and spread into an even layer that just covers the bottom. Refrigerate until needed.

Whisk the eggs together until smooth. Whisk in the corn syrup, brown sugar and melted butter until smooth. Add the bourbon. Stir in the pecan halves.