Yield One 9×13 pan (or 1/2 sheet of thinner still delicious brownies)

Ingredients

Brownies

• 1 1/3 Cup All Purpose Flour
• 2 Cups Cocoa Powder
• 2 Teaspoons Salt
• 6 Eggs
• 4 Cups Sugar
• 1 Teaspoon Vanilla
• 1 Pound 8 Ounces Unsalted Butter, melted
• 12 Ounces Chocolate Chips

Ganache

• 4 Ounces Chocolate Chips
• 2/3 Cups Cream

Method

Brownies

Sift together the flour and cocoa powder. Add the salt. Reserve.

Whip the eggs and sugar to ribbon (light in color and thick). Add the vanilla.

Fold the flour mixture and butter alternately into the whipped egg. Add the chocolate chips.

Pour the batter into a parchment lined (or buttered and floured) 9×13 pan and bake at 350° for 35 minutes, less for a sheet pan.

Let cool.

Ganache

Place the chips in a bowl. Bring the cream just to a boil. Pour the cream over the chips and let sit for a couple minutes. Whisk the mixture together.

I tend to unmold the brownies and pour the ganache on the bottom because I like them to be perfectly smooth and square, however there is no reason why you cannot pour the ganache directly on top while the brownies are still in the pan. If you plan on pouring the ganache on the brownies in the pan, use butter and flour rather than parchment to prepare the pan.

Really really good topped with vanilla ice cream.

A refreshing hors d’oeuvres for your next party. Make the components ahead to save yourself a little time.

Yield: 30 Pieces

Ingredients

• 1 European Cucumber (or a thin garden cucumber)

For the Salsa:

• 1 Mango, peeled and diced

• 1 Small Shallot, Minced

• 1/2 Teaspoon Garlic, minced

• 1/4 Teaspoon Red Chili Pepper, minced

• 5 Sprigs Cilantro, minced

• 1/2 Lime, juice

• 1/4 Teaspoon Salt

• Pinch Black Pepper

• Pinch Sugar

For the Scallops:

• 10 Large Sea Scallops

• Salt

• Pepper

• 3 Tablespoons Butter

Method

Slice the cucumber into 1/8 inch thick round pieces. Reserve.

For the Salsa:

Combine all ingredients. Season to taste with more salt, lime or maybe a little sugar depending on the sweetness of the mango.

For the Scallop:

Cut the scallop horizontally into 3 round pieces, they will each be about 1/4 inch thick. Season the pieces on both sides with a sprinkle of salt and pepper.

Heat 1/2 the butter in a saute pan (do not use a non stick pan) over medium/high heat. Allow the butter to melt and let it get bubbly and quite hot. Place 1/2 of the scallop pieces in the pan, do not over crowd. Do not let them touch each other. Do not touch them for about 1 minute to allow them to get slightly caramelized. Turn the scallops with a spatula. Allow them to caramelize on that side for again, about one minute. Remove from the pan. Wipe out the pan with a paper towel to remove any dark butter or scallop remnants and repeat with the remaining scallop rounds.

Cut the scallops in half to make two half circles. Place one piece on the cucumber and the other stacked, overlapping the first (slightly perpendicular). Top with a little bit of the mango salsa.

Yield 12 Servings

Ingredients

• 1 Small Eggplant

• 1 Tablespoon Salt

• 1 Cup Milk

• 1 Cup Flour

• 2 Eggs, lightly beaten

• 2 Cups Panko Bread Crumbs

• 1 Cup Vegetable Oil for frying

• 1 Duck Breast

• 3 Tablespoons Hoisin Sauce

• Salt as needed

• Pepper as needed

• 2 Scallions, white and green part sliced

Method

Slice the eggplant into rounds, slightly larger than 1/4 inch. Cut each round into half then into wedges that are approximately the same size, I tend to like them bite sized.

(You might not need the whole eggplant, only cut as much as you need. I like to have a couple pieces per person if I am making an assortment of hors d’oeuvres.)

Spread the wedges out and sprinkle with salt. Let sit for 10 minutes.

Place the pieces of eggplant in the milk. Remove the pieces and shake them out slightly and place them in the flour to dry them. Then place the eggplant in the egg. Coat. Finally place the eggplant in the panko. Press to coat completely with crumbs.

(I used to do this one piece at a time, now I tend to do it by the handful…)

Heat half the oil in a pan over medium heat. When the oil is hot, place the eggplant in the oil in a single layer, do not allow them to touch and do not overcrowd. Fry them for 3-4 minutes per side or until golden brown. Remove from the pan and drain on a paper towel. You will have to cook these in batches. If you start to find that the oil is too low, add a little more. If you have burnt bits in the oil carefully wipe out the pan and start over with fresh oil.

Score the fat side of the duck breast by cutting cross hatch lines about 1/4 inch deep about 1/2 inch apart. You only want to cut the fat, do not go into the meat. Sprinkle the breast generously with salt and pepper. Place the duck breast fat side down in a hot saute pan over medium high heat. Cook for two minutes and reduce the heat  to medium for 4 more minutes. Turn the meat and cook for 4 more minutes. Remove from the pan and let rest for 10 minutes.

You may prepare this up to this point a couple hours in advance if you would like time to clean up before your guests arrive.

If the eggplant has gotten cold, heat them in a 300° oven for 5-7 minutes.

Slice the duck very thinly. Place one piece of folded duck neatly on the wedge of fried eggplant. Top with a little dollop of hoisin sauce and a couple little slices of scallion.

Yield 4 servings

Ingredients

• 2 Pounds Shrimp, peeled, tail off
• 4 Tablespoons Canola Oil
• 1 Onion, minced
• 4 Teaspoons Ginger, minced
• 2 Tablespoons Garlic, minced
• 3-5 Thai Green Chilis, sliced (the amount will depend on your preference for spice)
• 1/4 Teaspoon Turmeric
• 2 Teaspoons Salt
• 1 Piece of Cinnamon
• 1 Clove
• 1 Pod Cardamon
• 2 Teaspoons Lime Juice
• 1 Can of Coconut Milk
• 1 Teaspoon Sugar
• Cilantro Leaves for Garnish

Method

Heat the oil in a large saute pan. Add the onion, ginger and garlic. Cook over high heat, stirring often for about 3 minutes, until very aromatic and beginning to color slightly. Add the shrimp, spices and salt. Continue over high, stirring until the shrimp are curled and pink. Add the lime, coconut, and sugar and bring to a simmer. Season additionally to taste with salt, pepper and lime juice. Garnish with cilantro leaves.

Serve with toothpicks for a great casual appetizer or over rice for a main dish.

Yield 4 Servings

Ingredients

• 3 Tablespoons Olive Oil
• 2 Cloves Garlic, minced
• 1/2 Onion, diced
• 2 Cans Cannellini Beans (or Great Northern White)
• 10 Ounces Baby Spinach
• 2 Cups Canned Whole Tomatoes, pureed
• 1 Tablespoon Parsley, minced
• 1 1/2 Teaspoons Salt
• 1/2 Teaspoon Crushed Red Pepper
• 1 Ounce Locatelli Cheese (you can substitute Parmesan)
• About 3/4 Pound Penne Pasta, cooked

Method

Heat a large saute pan over medium heat. Add the oil. Add the onion and garlic, stir so that the garlic does not get brown. Cook for a few minutes until the onions begin to soften and the mixture is very aromatic. Add beans with a little bit of the liquid from the can. Add the spinach. Cook the mixture together, simmering for 5 minutes to wilt the spinach and reduce the liquid. Add the tomato, parsley, salt and red pepper. Cook the mixture, simmering, for 10 minutes. Add the cooked pasta and the cheese, stir together and let cook for 2 more minutes. Season additionally to taste with salt and pepper if needed. Serve with a little grated cheese on top.

Cut the top and bottom off the fruit, to just expose the segment.

Cut the peel off, being careful not to leave any pith or remove too much fruit.

Carefully cut out each segment by slidng the knife down either side of the membrane.

Be sure to squeeze out the remaining membrane and the pieces of skin that have a little fruit on them.

Yield 6 Servings

Ingredients

• 3 Ripe Avocados, diced
• 2 Ripe Tomatoes, diced
• 1/2 Red Onion, sliced
• 1 Clove Garlic, minced
• 1/2 Lime, juice
• 1 Tablespoon Cilantro, chopped
• 1/2 Teaspoon Salt
• Black Pepper

Method

Combine all ingredients, season additionally to taste.

Yield 6 Servings

Ingredients

• 4 Tablespoons Butter
• 1/2 Red Onion, diced
• 1 Pinch Saffron
• 2 Cups Medium Grained Rice
• 4 Cups Chicken Broth
• 1/4 Teaspoon Salt

Method

Melt the butter in a sauce pot over medium heat. Sweat the onion in the butter for about 5 minutes. Add the rice and stir to coat. Cook for half a minute. Add the saffron. Stir. Add the broth. Bring to a simmer. Cover and cook for 10-15 minutes, until all the liquid is absorbed and the rice is soft. Season additionally with salt and black pepper.

If you are using dried beans, you have to soak them overnight or pour boiling water over them and soak them for a few hours.

Yield about 6 servings

Ingredients

• 2 Cups Dried Black Beans (or about 2 Cans)
• Water
• 1 Tablespoon Salt
• 1 Stick Butter
• 1 Onion, diced
• 1 Cove Garlic, minced
• 1 Bell Pepper (yellow or red), diced
• 1 Teaspoon Cumin
• 2 Cups bean cooking liquid
• 1/4 Teaspoon Salt

Method

Place the beans in enough water to cover by 4 inches. Let soak in a cool place (or refrigerator) overnight. Drain the beans and rinse. Place the beans in a pot with enough water to cover by a few inches. Add the salt. Bring to a simmer and cook for 1 hour or until soft. Drain the beans and reserve the liquid.

Heat a pan over medium heat. Melt the butter. Add the onion and garlic and cook, stirring occasionally until soft, about 6 minutes. Add the pepper and stir and cook for 5 more minutes. Add the cooked drained beans, about 2 cups of the cooking liquid and the cumin. Cook until the liquid reduces and the beans are creamy. Season additionally with salt and pepper.

Yield 5-6 Servings

Ingredients

• 1 Whole Chicken, cut into parts (or about 3 pounds, you can use any cut instead of whole)
• 1/2 Cup Fresh Squeezed Blood Orange Juice (out of season, use any fresh orange)
• 4 Cloves Garlic, very finely minced
• 1/4 Teaspoon Salt
• Black Pepper, as needed
• 1/2 Teaspoon Ground Cumin
• 4 Tablespoons Canola Oil
• 1 Onion
• 1/2 Cup Sherry
• 2 Cups Chicken Broth
• Cilantro to garnish

Method

Combine the juice, garlic, salt, cumin and a little black pepper. Add the chicken and marinate for at least 3 hours. Overnight is best, I have been too busy and let it go over two nights, still great.

Heat the oil in a Dutch oven or heavy bottom pan with a lid. Add the chicken pieces and sear over medium high heat until they are golden. Add the onions and stir. Continue to cook to sweat the onions, about 5 minutes. Add the sherry, cook for 5 minutes. Add the broth and cook for about 45 minutes, covered, until the chicken is fork tender. Season additionally with salt and pepper.