3 lbs. butternut squash

1 quart chicken stock

1 cup heavy cream

1/4 cup honey

salt and pepper, to taste

Preheat oven to 350 degrees.

Cut squash in half and remove seeds. Roast butternut squash on sheet tray until soft (20 to 30 minutes). Scrape meat from skin and put into a deep container. Place all other ingredients in container and mix with immersion blender until smooth. Season to taste and serve with crème fraîche. 

10 oz. pork chop

olive oil

salt and pepper, to taste

chicken stock, as needed

1 cup Hoppin’ John (recipe to follow)

2 oz. au jus (recipe to follow)

1 tablespoon garlic butter 

1 cup soy sauce

1 cup maple syrup

Marinate pork chops for one hour minimum in soy sauce and maple syrup.

Rub pork chop with olive oil and season with salt and pepper. Grill to desired temperature. Heat Hoppin’ John in pan over medium heat. Add chicken stock to adjust consistency, as needed. Head garlic butter in saute pan. Ladle au jus over chop.

(serves 6)

1/2 yellow onion, small diced

1 celery stalk, diced

1 carrot, diced

1/2 green pepper, diced

2 teaspoons garlic, chopped

1 bay leaf

1/2 lb. andouille sausage

12 oz. black eyed peas

2 teaspoons fresh thyme

1 cup cooked short-grained sticky rice

1 1/2 cups chicken stock

1 oz. butter

2 teaspoons salt

1 teaspoon black pepper

pinch cayenne pepper

Saute vegetables, garlic, sausage and thyme in a large pot until tender, about 8-10 minutes. Add stock, rice, beans and butter and continue to cook on low heat for an additional 15 minutes, or until most of the liquid is absorbed. Season to taste.

1/2 cup pork marinade (1 part soy sauce + 1 part maple syrup)

1 quart chicken stock

salt and pepper, to taste

1/4 cup corn starch

1/3 cup water

Add chicken stock and pork marinade to pot and reduce by half over high heat. Reduce heat and slowly whisk in slurry (corn starch mixed with water). Simmer over low heat for three minutes. Season with salt and pepper.

1/4 lb. butter, softened

3/4 lb. confectioners sugar

10 oz. cream cheese, softened

1 1/2 tablespoons vanilla

2 teaspoons lemon juice

Using paddle attachment on mixer, cream butter on a medium-low speed until pale yellow in color. Add the confectioners sugar to the butter, until it releases off sides of bowl. Add cream cheese and beat until fully incorporated and smooth. Add vanilla and lemon juice, mix until incorporated.

1 carrot, peeled and julienned

4 cups water

2 cups sugar, plus more for coating

Place carrots, sugar and half of the water in a pot and bring to a boil. Reduce by 3/4, then add the remaining water and reduce by 3/4 again. Strain carrots and toss in a bowl with sugar until coated well and not sticking together. Cool in a single layer on towels.

1 1/2 cups all purpose flour

1 1/2 cups granulated sugar

1/2 teaspoon salt

1 1/2 teaspoon baking soda

1 1/2 teaspoon cinnamon

3/4 cup oil

3 eggs

1 1/2 tablespoons vanilla

1/2 cup pecans

3/4 cup carrots, cooked and pureed

1/4 cup crushed pineapple

Preheat oven to 300 degrees.

Sift all dry ingredients. Add oil, eggs and vanilla and combine thoroughly. Fold in pecans, carrots and pineapple. Line cake pans with butter and coat with flour.

Pour 4 ounces of batter into each pan and bake at 300 for 30 minutes. When done, the cake should be set in the center and edges should be starting to pull away from the sides.

3 cups granulated sugar

1 cup water

1 oz. corn syrup

2 cups heavy cream

1/4 lb. butter

1 vanilla bean, split and scraped

1 oz. dark rum

Combine sugar, water and corn syrup in saucepan and bring to a low boil over medium heat. Reduce heat to low and cook to an amber color. Brush sides of pan with water as needed. Do not stir. Heat butter, cream and vanilla beans in a separate pan until butter is melted. When sugar mixture reaches a dark amber color, remove from heat and slowly add in butter and cream mixture, stirring constantly. Add in rum and cool at room temperature, stirring periodically.