Ingredients

1 lb lump crabmeat

1 sleeve ritz crackers

¼ cup mayo

2 garlic cloves minced

1 egg beaten

4 tarragon leaves (optional)

Directions

Mash the ritz crackers then fold in the crab meat, egg, mayo, garlic, and tarragon.

Stuff the lobster with the mixture and bake at 350 for 25-30 min

1 16oz bag of small red beans (Soak overnight in a bowl of water).

32oz low sodium chicken stock

1 cup shredded kale

1 red bell pepper diced

1 yellow bell pepper diced

1 orange bell pepper diced

1 medium onion diced

1 small onion diced set aside for rice (optional)

1 carrot diced

1 bundle of celery diced

1 jalapeño diced (remove membrane and seeds to lower spice level)

2 lbs. Andouille sausage sliced into ¼ inch pieces (Pork, Chicken, or Turkey)

1 cup basmati brown rice

1 tablespoon EVOO

1 tablespoon adobo seasoning

1 tablespoon Creole seasoning

1 tablespoon Cajun seasoning

1 teaspoon complete seasoning

4 cloves of garlic minced

1 whole clove of garlic

Salt to taste

Freshly ground black pepper

Heat a large skillet to medium high. Add EVOO then add onion, bell pepper,  celery, carrot, and jalapeño. Sauté for 5 minutes adding minced garlic, Adobo, Creole, Cajun, and season all and mix in well. Add sautéed veggies to a crockpot. In the same skillet add the sausage and brown but no need to fully cook. Add sausage to the crockpot. Drain beans and add to crockpot and stir all ingredients well. Add chicken stock and set crockpot to high. After 1 hour taste to ensure it’s seasoned to taste and add more Cajun and Creole seasoning if needed. Let cook on high for another hour then turn the crockpot down to low and let cook for 4-5 hours. After 4-5 hours of cooking, remove 2 cups of beans, veggies, and broth and put into a blender. Puree then add back to the crockpot and stir well.

During the last hour of cooking prepare the basmati brown rice according to bag instructions. Recommend use chicken stock instead of water. Add a small diced onion (optional)then add 1 clove of garlic (optional). When rice is done the garlic should be very soft, mix in as you fluff the rice.

Add a scoop of rice to a bowl, cover with red beans and enjoy.

3 bunches of organic collard greens julienned

1 packet Willey’s collard green seasoning

1 packet Goya Sazon

1 packet Goya pork flavoring (optional)

½ Vidalia onion chopped

½ green bell pepper chopped

½ red bell pepper chopped

½ yellow bell pepper chopped

32oz chicken stock

Olive oil

Salt

Pepper

1 tablespoon Adobo

1 tablespoon Complete seasoning

2 pk truvia

2 tablespoons apple cider vinegar

1 teaspoon Dry Jerk seasoning (grace)

2 garlic cloves minced

4 smoked turkey necks

Chop the bell peppers and onions into medium size chinks. Sauté them in olive oil for 5 min in a pot on medium high heat, add adobo, complete seasoning, dry jerk seasoning, garlic cloves and mix in. Remove the stems from the collard greens, stack the leaves on each other, roll them and slice them, add them to the pot one handful at a time and wilt them down mixing well with the veggies and seasonings. Once all mixed in add the smoked turkey necks and then the chicken stock and bring to a boil. Add the cider vinegar, sazon, wiley’s collard green seasoning, truvia, and goya pork flavoring, stir and turn down the heat to low. Add salt and freshly cracked black pepper to taste. Let simmer for 4 hours.

3 Red Bell Peppers
2 Yellow Bell Peppers
or shortcut (a jar of roasted mixed peppers in water) see underlined in directions
1/2 cup pitted kalamata olives thinly sliced
1/4 cup good olive oil
2 tablespoons drained capers
6 fresh basil leaves chopped
2 garlic gloves chopped

1 Tsp Adobo seasoning

1 clove of garlic minced
salt and freshly ground pepper

Preheat the broiler. Cover a heavy baking sheet with foil. Arrange the bell peppers on the baking sheet. Broil until the skins brown and blister, turning the peppers over occasionally, about 15 minutes. Enclose the peppers in a Ziploc bag. Set aside until cooled to room temperature, about 20 minutes.

Peel, seed, and (skip the above and start here if you are doing the shortcut) cut the peppers into 1/2-inch thick strips. Toss the pepper strips, olives, oil, capers, basil, garlic, salt, and pepper in a medium bowl to combine. Cover and refrigerate up to 2 days.

Stir the oil, lemon zest, and red pepper flakes in a heavy small skillet over medium heat just until fragrant, about 1 minute. Remove from the heat. Add the olives and toss to coat. Add the basil; toss to coat. Serve.

Best if set for 4 hours before eating and can last up to three weeks if you make a big batch to snack on

.

This recipe is courtesy of Giada de Laurentiis. This recipe was featured on her show Giada in Italy and I decided to make it one day for a dinner party. There are a lot of steps but it is truly a labor of love.

Ingredients

• 1 pound Arborio rice (2 1/3 cups)
• 4 cups low-sodium chicken broth
• 1 3/4 teaspoons kosher salt
• 1 dried bay leaf
• 3 cups freshly grated Parmigiano-Reggiano
• 4 large eggs, at room temperature
• 1/4 cup extra-virgin olive oil
• 8 ounces sweet Italian sausage or sweet Italian turkey sausage
• 1 clove garlic, chopped
• 1 shallot, sliced
• 2 sprigs basil
• One 2-inch piece Parmigiano-Reggiano rind
• One 28-ounce can crushed tomatoes
• 3 tablespoons whole milk, at room temperature
• 7 tablespoons fine breadcrumbs
• 1/2 teaspoon dried oregano
• 8 ounces ground sirloin or ground dark turkey meat
• Olive oil, for frying
• 1 1/2 tablespoons unsalted butter, at room temperature
• 1 cup frozen peas, thawed
• One 8-ounce ball fresh mozzarella, diced

Directions

In a large saucepan combine the rice, chicken broth, 1 1/4 teaspoons of the salt and the bay leaf. Stir and bring to a boil over high heat. Cover the pan with a tight-fitting lid, reduce the heat to low and simmer, stirring once, until the rice is still slightly undercooked but the liquid is absorbed, 8 minutes. Pour the rice into a large bowl and cool to room temperature, stirring occasionally. Stir in 2 1/2 cups of the cheese and 3 of the eggs until well combined, and set aside.

Meanwhile, heat the extra-virgin olive oil in a medium nonreactive saucepan over medium-high heat. Remove the sausage from the casing and break into small, bite-size pieces. Add the sausage to the hot oil and cook until browned, breaking it up with the back of a wooden spoon as it cooks. Using a slotted spoon, remove the sausage to a medium bowl and set aside. Reduce the heat to medium and add the garlic, shallots and 1/4 teaspoon of the salt. Cook, stirring constantly until fragrant and the shallots are soft, 1 minute. Add the basil, cheese rind and tomatoes, and bring to a simmer. Reduce the heat to low and simmer, stirring occasionally with a wooden spoon for 15 to 20 minutes.

Remove the basil and cheese rind. Add 2 cups of the sauce to the reserved sausage and set aside.

Meanwhile, in a separate medium bowl, mix together 2 tablespoons of the breadcrumbs, the milk and the remaining egg with a fork and let the mixture sit for 5 minutes to thicken. Stir in the oregano, the remaining 1/4 teaspoon salt and the remaining 1/2 cup cheese. Using your hands, mix in the beef, until just combined. Heat 1/2-inch of olive oil in a medium straight-sided pan. Scoop 1-tablespoon mounds of the mixture into damp hands and roll into uniform balls. When the oil is hot, fry the balls in 2 batches, turning them as needed with a slotted spoon to brown the balls evenly, about 4 minutes. When golden brown and crispy all around, remove the balls using a slotted spoon to the bowl with the sausage and sauce. Continue with the remaining balls, and then toss to coat evenly in the sauce.

Preheat the oven to 350 degrees F. Using 1 tablespoon of the butter, grease the inside of a Bundt pan or a 3 1/2-quart Dutch oven, making sure to coat it very well. Dust the inside of the pan with 3 tablespoons of the breadcrumbs. Make sure it is evenly coated and there are no bald spots. This is very important to prevent sticking.

Add the peas and diced mozzarella to the meat and sauce, and toss gently to incorporate. Spoon two-thirds of the rice mixture into the prepared bundt pan. Using damp hands, press the rice evenly over the bottom of the pan and 2 1/2-inches up the sides and middle of the pan. Spoon the meat filling into the well of rice and press gently to make sure it is evenly packed. Spoon the remaining rice over the filling and, using damp hands, press the rice evenly over the filling, being sure to press the rice on top into the rice along the edges to seal. Sprinkle evenly with the remaining 2 tablespoons breadcrumbs and dot with the remaining 1/2 tablespoon butter. Bake until lightly browned on top, 45 minutes.

Cool for 15 minutes.

Place a plate large enough to cover the top of the pan over the pan. Using heat-resistant pads or a towel, invert the sartu onto the plate. Carefully lift the pan off of the rice, shaking gently if needed. Warm the remaining sauce and fill the opening in the middle of the molded rice with the sauce to serve.

Recipe courtesy of Giada De Laurentiis

 Ingredients

• 2 tablespoons olive oil
• 1 pound ground sirloin
• 1 pound ground turkey
• 1 pound ground spicy Italian sausage
• 2 teaspoons kosher salt, plus extra for seasoning
• 1 table spoon of adobo seasoning
• 1 table spoon grace jerk seasoning
• 1 teaspoon freshly ground black pepper, plus extra for seasoning
• 1 onion, roughly chopped
• 2 cloves garlic, minced
• 2 (4-inch) sprigs fresh rosemary chopped
• 4 table spoons of sofrito (recipe to follow)

Heat the olive oil in a large pot and then add the chopped onion. Cook until translucent. Add the garlic and rosemary and mix in. Add the three meats, adobo, salt, jerk, freshly ground pepper and cook until half way done. Add the sofrito and cook until done. Drain the fat off and return to the pot, taste for to see if more salt is needed. Transfer to a large bowl and set aside.

Filling:

• 3/4 cup milk
• 1/2 cup heavy cream
• 1 1/2 cups grated Pecorino Romano (6 ounces)
• 1 cup shredded mozzarella (4 ounces)
• 2 bags of spinach (sautéed and wilted down) Substitute 1 (10-ounce) packet frozen spinach, thawed, drained, and squeezed of excess liquid
• 1/4 cup chopped fresh basil
• 2 cloves garlic, minced
• 1 teaspoon kosher salt, plus extra for seasoning
• 1/2 teaspoon freshly ground black pepper, plus extra for seasoning
• 20 whole wheat lasagna noodles
• Butter, for greasing baking dish
• 1 Quart of homemade marinara sauce (CR  Sauce) Recipe to follow
• 1/2 cup freshly grated Parmesan
• Olive oil, for drizzling

For the filling: In a medium heavy-bottomed saucepan, bring the milk and cream to a simmer over medium heat. Reduce the heat to low. Add the cheeses and whisk until melted and the sauce is smooth. Remove the pan from the heat and stir in the spinach, basil, and garlic. Place the shredded meat in a medium bowl and pour the spinach mixture on top. Add the salt and pepper. Using a fork, mix until combined. Taste and adjust the seasoning with salt and pepper, if needed.

2 medium red bliss potatoes diced

¼ lb sliced smoked moist brisket – cube it similar size to the potatoes

½ red onion diced

1 clove of garlic minced

4 sprigs of chopped thyme

1 sprig of chopped rosemary

1 table spoon adobo seasoning

Salt

Freshly ground black pepper to taste

Place the diced potatoes in a pot of cold salted water and bring to a boil for 3-5 min. Remove from heat and drain.

Cut most of the fat off of the sliced brisket and put in a cast iron pan and render it down for 3-5 min. Remove the solid fat with tongs and discard leaving the rendered fat in the skillet.

Add diced onion, chopped thyme, rosemary, and a sprinkle of adobo to the skillet and saute for 1-3 min on the rendered brisket fat. Add minced garlic and cook for another min.

Add parboiled potatoes, cubed brisket, adobo seasoning, salt and pepper. Mix well and let cook on med-high heat. Allow the potatoes to cook through and get a slight char on them, turning with a spatula and pressing down 1-3 times.

I had some leftover moist brisket from my favorite bbq place (Cattleack BBQ) that I vacuum sealed and froze and thought, hmm I want to make a hearty breakfast. Just about everyone loves a good hash and what better than a Brisket Hash. Who says you cannot make bbq into a breakfast dish. By using the rendered brisket fat as the base seasoning gives a smoky note throughout each ingredient that makes you want to eat more and more.

Ingredients

• 2-4 boneless, skinless chicken breasts, 6 ounces
• Large plastic food storage bags or waxed paper
• 1 bag, fresh spinach or arugula
• 2 tablespoons butter
• 2 cloves garlic, cracked
• 1 small shallot, diced
• Salt and freshly ground black pepper
• Adobo seasoning
• 1 cup part mozzarella cheese
• 1/2 cup grated Parmigiano or Romano,
• 1/2 teaspoon fresh grated or ground nutmeg
• Toothpicks
• 2 tablespoons extra-virgin olive oil
• Marinade:
• Any bottled marinade or Italian salad dressing that can be used as a marinade

Directions Place breasts in the center of a plastic food storage bag or 2 large sheets of waxed paper. Pound out the chicken from the center of the bag outward using a heavy-bottomed skillet or mallet. Be firm but controlled with your strokes. Place flattened chicken breast into your favorite marinade and refrigerate overnight preferably but 2-4 hours is fine. Place a nonstick skillet over moderate heat. When skillet is hot, add extra virgin olive oil, garlic and shallots until shallots are translucent then add the spinach or arugula and wilt about 5 min. Season with salt and pepper and adobo seasoning. Transfer spinach or arugula, garlic and shallot to a bowl. Add mozzarella and grated parmesan cheese to the bowl and the nutmeg. Stir to combine the stuffing. Return your skillet to the stove over medium high heat. Place a mound of stuffing on each breast and wrap and roll breast over the stuffing. Secure breasts with toothpicks. Brush grill pan with grape seed oil. Add breasts to the grill pan and get grill marks on one side, flip the breast over and place grill pan in a 400 degree oven cooking chicken 8 to 10 minutes. The meat will cook quickly because it is thin. Remove toothpicks. Serve breasts whole or, remove from pan, slice on an angle and fan out on dinner plates.    

There are thousands of Italian restaurants all over the United States and many of them have great food. My most recent Italian restaurant experience was Scarpetta at the Fountaine Bleau in Miami. It’s a Scott Conant restaurant. We had the Chef’s tasting so that we could try out multiple dishes on the menu. The pasta was pure perfection! Scott Conant knows pasta like no other. It’s a contender for a CR nod. I must give credit to executive Chef MARLON RAMBARAN of the Miami location. Each dish was expertly crafted with technical brilliance and skill. Each bite took me on a journey of true Italian Haute cuisine.

Chef’s tasting included:

RAW YELLOWTAIL w/ olio di zenzero & pickled red onion

BRAISED SHORT RIBS OF BEEF w/ vegetable & farro risotto

CREAMY POLENTA w/ fricassee of truffled mushrooms

SPAGHETTI w/ tomato & basil

DUCK AND FOIE GRAS RAVIOLI w/ marsala reduction

TAGLIATELLE w/ king crab, sea urchin, preserved lemon & rosemary

GRILLED SPANISH TURBOT w/ olive oil crushed potatoes, artichokes, tomatoes & fennel

FILET OF BEEF w/ smoked eggplant, sweet onion, tomato & bone marrow reduction

COCONUT PANNA COTTA w/ caramelized pineapple & guava “soup”

CHOCOLATE ZEPPOLE w/ nutella center, vanilla anglaise & hazelnuts