1 pound large shrimp, cooked, peeled and deveined, with the tail on

1 blood orange

1 grapefruit

1 large tangerine

1 orange

Salt and pepper

3 tablespoons fresh honey

1 small serrano pepper, thinly sliced

Directions

Grate the peel of the orange into a large bowl. Over that large bowl, cut off all the skin and pith of the oranges,

tangerine and grapefruit. Collect any juice from the fruit into the bowl. Discard the peels and pith. Section all the citrus fruits with a sharp knife, over the bowl and collect any more juice. Arrange all the sections on a small platter.

Add the honey and oil to the juice and grated orange peel, whisk together. Season the shrimp with salt and pepper. Gently spoon the shrimp over the citrus sections. Sprinkle the sliced pepper on top and serve.

2 cups artichoke hearts, rough chopped

2 cups soft cooked long grain rice

¼ cup olive oil

1 cup shredded Manchego cheese

Zest from 1 lemon

2 links Spanish chorizo, roasted until ¾ cooked and cooled

2 cups red wine

2 tablespoons rosemary, minced

¼ cup honey

Directions

Place first 5 ingredients in a large mixing bowl. Mix with hands until all ingredients are well incorporated and mixture will hold together when squeezed lightly. Using a 4 oz. scoop or forming loose balls by hand, place mixture on a lined sheet tray as you would cookie dough. Gently press each ball down to form cakes. Roast in 400° oven for 12 – 15 minutes or until slightly firm to the touch and browned around the edges. Slice the sausage on the bias into ¼ inch pieces. Place remaining ingredients in a pan over high heat and bring to a boil. Add sausage and reduce to a simmer. Cook until liquid is reduced to ½ cup. Remove sausage with a slotted spoon, placing 3-4 slices on each artichoke cake. Skim fat from remaining liquid and spoon a small amount over sausage.

1lb. white cheddar

½ lb. cream cheese

½ lb. smoked cheddar

½ cup mayonnaise

2 tablespoons lemon juice

1 tablespoon worchestershire sauce

5 dashes Tabasco

1 diced, large roasted red pepper

Grate the cheddars and combine with rest of ingredients. Let stand at room temperature for 1 hour to soften. Use rubber spatula or stand mixer to combine ingredients. Check seasoning, refrigerate.

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.

½ lb. butter

½ cup flour

2 cups oatmeal

2 cups brown sugar

Melt butter and combine with other ingredients crumble over top of crisp.

6 granny smith apples

½ tablespoon five spice

1 tablespoon cornstarch

½ cup bourbon

1/2 cup brown sugar

1 tablespoon molassas

Briefly sauté apples in butter til liquid just releases. Toss with 5 spice and cornstarch. Bring bourbon, brown sugar, and molasses to boil and add to apple mixture. Crumble topping over. Bake in individual dishes or 9x9 pan @ 425 til brown and bubbly.