1 deboned hotel rack of lamb

garlic, salt, pepper, olive oil

Trim lamb rack and leave the belly on. Season the inside with the oil, garlic, salt and pepper, roll and tie, let sit for 2-3 hours. Start in 450 oven for 15 minutes, then lower heat to 325 and roast until internal temperature is125. Let rest and serve.

½ cup olive oil

1 vidalia onion

3 fennel heads

1 garlic clove

1 oz. lemon juice

2 oz. white wine

3 oz. butter

Heat oil to medium heat add vidalias and let cook, covered, until tender. Add fennel and let cook covered til tender. Add 2 oz. wine, 1 oz. lemon juice, and 3 oz. butter. Cover and cook 20 minutes more. Check seasoning.

Deviled crab cake

Per 1 lb. crab:

1/3 small diced red, yellow, and green bell pepper

1/3 small dice red onion

1 clove smashed garlic

2 tablespoons lemon juice

2 tablespoons yellow mustard

2 dashes Tabasco

1 egg

¼ cup cream

¼ cup cracker meal

Check seasonings.

Gently combine ingredients in mixing bowl. Let stand 30 minutes in refrigerator for the cracker meal to bind. Roll in seasoned cracker meal and form into pucks. Pan fry in canola oil about 1/3 inch deep. Flip and finish in oven. 

1 red onion

1 of each color bell pepper

3 stalks celery

4 cloves garlic

2-3 lbs. tomatoes

2 bay leaves

2 table worchestershire sauce

4 dashes Tabasco

¼ cup brown sugar

fresh thyme

salt

 

Medium dice the onions, peppers, and celery, sauté in butter until just starting to break. Add garlic and sauté briefly. Fold in dice tomatoes, and rest of ingredients with 1 c water. Bring up to boil and let simmer 20-30 minutes. Puree half and return to batch. Check seasonings.