4 cups stewed tomatoes
2 cups clam juice
4 tbs. olive oil
1/2 chopped onion
2 cloves minced garlic
2 chopped celery stalks
1 Tbs. oregano
6 bay leaves
1/4 cup chopped flat-leaf parsley
1 cup red wine
1/2 tsp. Tabasco sauce
1 pound shell-on shrimp
2 pounds Manila or small little-neck clams in shell
2 whole cooked Dungeness crab -cleaned and cracked
1 whole cooked lobster, steamed cleaned and split
1/2 pound live mussels
3/4 pound large sea scallops
1 1/2 pounds fresh halibut 
Sauté onions and garlic in olive oil in large pot until soft (a.k.a. sweat) 
Add all ingredients up to fish, and cook 10 minutes on medium heat. Add
cubed fish, shrimp and scallops and simmer 10 minutes on low heat. Add
remaining fish and simmer an additional 10 minutes on low heat. Serve 

with hot sourdough bread and peppery red wine like Zinfandel.

12 lamb shanks
1/2 cup honey
3 cups Madeira wine
small white onion chopped
2 cups Spanish beans (butter beans)
1 tsp. salt and pepper
1 tbs. garlic and dried basil
1 pound penne pasta
8 cups chicken broth
2 cups vegetable oil
carrots and green onions julienned for garnish
Wash the lamb shanks and dry. Season the shanks and
brown on all sides. Heat the vegetables in a large sauté pan.
Heat the oil in a large 4 inch deep roasting pan and brown
shanks on all sides. Add onions, broth, honey, and wine to
cover the shanks. Cover with foil and bake at 400 degrees for
2 hours. Add the beans, pasta, and spices and bake another hour
until the meat falls off the bones. Garnish with carrots and onions.

modified by Brenda)
1 1/2 lb. potatoes, peeled and grated
1/4 lb. butter, melted
1/2 cup sour cream
3 minced shallots
5 sprigs dill, chopped
juice of 1/2 lemon
3 ounces thinly sliced smoked salmon
1/2 bunch chives, chopped
olive oil for browning pancake
3 ounces caviar (optional)
Toss the grated potatoes in the melted butter. Brown 1/2 of the
potatoes in a very hot skillet coated with 1/2 tbs. olive oil. After 2
minutes, flip the pancake over and brown other side. Keep warm in a
400 degree oven while making the other pancake.
Add the chopped dill, shallot and lemon juice to the sour cream.
Spread half over each pancake, top with salmon, and caviar.

Ingredients:
2lb.6oz bread flour
7.8 oz durum flour
2 Tbs. instant yeast (or 1.3 oz fresh yeast)
1 lb. 13.2 o. cool water
.8 oz. salt
2.9 oz canola oil
Directions: 
Combine water, oil, yeast to dissolove
Add flours and salt.
Knead at medium speed for 10 minutes.
Place dough in an oiled bowl-Proof until doubled.
Shape into loaves (5 or 6) and bake at 400 degrees until golden brown-should be 30-40 minutes.

This recipe is from "Italy in Small Bites by Carol Field"
Ingredients:
6 cups chicken broth
Salt and pepper to taste
1 pound stale Italian bread cut into thick slices or chunks
3/4 cup extra-virgin olive oil
2 large cloves of garlic, minced
2 pounds fresh ripe tomatoes, peeled, seeded, and chopped
10-12 basil leaves
Extra virgin olive oil
Directions:
Season the broth with salt and peepr, and bring to boil in large saucepan.
Stir the bread in and cook 3 minutes
Heat olive oil in large saute pan, add garlic and saute 3 minutes, don't allow the garlic to burn.
Stir in the tomatoes and basil and simmer 5 minutes
Add the vegetables to the broth and cook uncovered for 3-4 minutes. Let the broth stand 1 hour off the heat so flavors can mingle.
Serve hot or cold, with a drizzle of extra virgin olive oil on top.

"Have the butcher cut the top or bottom round into 1/8 inch thick slices.
Marinate overnite in light teriyaki or soy sauce.
Place meat on cheese cloth on oven rack and season with coarse black pepper or BBQ spice.
Bake at lowest oven temperature for five hours. You must check often to make sure the meat hasn't totally dried out, and is still flexible."

Ingredients: 
2 medium shallots, minced
1 tablespoon dried thyme leaves
3 tablespoons dark brown sugar
1/4 cup soy sauce
3 tablespoons Worcestershire sauce
2 tablespoons balsamic vinegar
1/3 cup vegetable oil 
1/2 cup wine
1 1/2 lb. skirt steak
1/4 cup water
2 tablespoons butter

Directions:
Combine allaingredients through the wine in a zip-lock bag. Add the steak and marinate over night. Turn it several times for even coating.
Prepare a grill or broiler and drain the steaks. Reserve the marinade, and simmer for 4-5 minutes. Stir in the butter.
Grill steaks 2 minutes on each side, and let stand 5 minutes before serving. Slice on an angle against the grain.

2 bay leaves
6 sprigs fresh parsley
2 cups fruity, red wine (like a Cotes du Rhone or other blend)
Directions:
Heat all ingredients in a 12 inch saucepan for 15 minutes until the vegetables are soft and ingredients reduce to 2 cups. Strain out the aromatics and return pan to reduce to 1/4 cup. Use as a base for pan sauce, jus, or gravy. 

Crust: 1 cup butter
1/2 cup powdered sugar
1/2 tsp salt
2 cups flour
Filling:4 beaten eggs
2 cups sugar
1/2 tsp baking powder
1/4 cup flour
1/4 cup fresh lemon  juice
Glaze: 1 cup powdered sugar
2-3 tablespoons lemon juice

Directions: Preheat oven to 350 degrees
For the crust-beat butter and powdered sugar until smooth. Add remaining ingredients and mix well. Press into a greased 9 by 13 pan and bake 20 minutes
While the crust is baking, mix all filling ingredients and pour onto hot crust. Bake 20-25 minutes until set. Remove from oven and cool
Mix the glaze ingredients together until smooth and drizzle over top of lemon bars. Allow glaze to set.
Cut into 15 squares.

Ingredients: 1 cup plum tomatoes
2 Tbs. olive oil
2 cups chopped onion
3 cloves crushed garlic
1 stalk minced celery
2 cups peeled, diced sweet potato
1 tsp salt
2 tsp. paprika
1 tsp. turmeric
1 tsp. basil
dash of cinnamon and cayenne
2 bay leaf
3 cups water
1 bell pepper, diced
1 1/2 cups drained, canned chick peas. 
Directions: Heat olive oil and saute all vegetables-except tomato and peppers, for 10 minutes. Add seasonings, and water, and cover and simmer 25 minutes.
Add tomatoes, pepper, and chick peas, and simmer, covered 10 minutes more until all vegetables are tender.

4 cups raw macadamias
1 egg white, beaten
1 cup brown sugar
1 Tbs. plus 1 tsp. Kosher salt
2 tsp. ground ginger
1/2 cup flake coconut.

Preheat oven to 350 degrees. Toss the nuts in the medium sized bowl with beaten egg white. Mix all remaining ingredients together in a large gallon size plastic bag, add the nuts, and shake well to coat. Spread the nuts on a greased cookie sheet, and bake 20 minutes. Remove from the cookie sheet and spread on waxed paper to cool.

Herb Party Mix
16 oz box oyster crackers
1 cup olive oil
2 1/2 tsp. Spice Hunter Dill Weekd
1 tsp. Spice Hunter Lemon Pepper
1/2 tsp. Spice Hunter Granulated Garlic

Place crackers in a large bowl or zip lock bag. Add oil and spices, mix well. Allow to stand on wax paper, stirring often over a 3-hour period. Place in a tin or airtight container for storage. **You can substitute thyme, basil, or oregano for the dill.

1 lb carrots, peeled and julienned or sliced
1/4 cup chopped fresh dill
1 can beer
salt and pepper to taste

Cook carrots in the beer until liquid evaporates and carrots start to turn lightly golden. Add the dill and spices.

Firestone Pale Ale Steamed Mussels with Bacon, Garlic and Fennel-by Jeff Olsson

3 dozen large mussels, cleaned
2 bottles Firestone Pale Ale
6 cloves garlic, thinly sliced
1 yellow onion, thinly sliced
1 small bulb of fennel, cut into thin strips
1 cup diced cooked bacon
5 scallions, thinly sliced
1/2 bunch fresh parsley, finely chopped
2 lemons, quartered
salt and pepper to taste
1/4 cup olive oil

Clean mussels well, discard any with open or broken shells. Heat olive oil in large stockpot over high heat. Add garlic, fennel and onion and saute one minute. Add bacon and mussels and cook for 30 seconds. Add scallions and the two bottles of Ale and immediately cover pot with a tight fitting lid. When you brgin to see puffs of steam escaping from the lid, the mussels are ready. Remove lid, add parsley and a couple of squeezes of lemon, salt and pepper to taste, and gently stir to incorporate. Allow mussels to rest a few minutes in the liquid, and then serve with extra lemon wedges and plenty of beer bread for dipping.

8 oz.Chocolate
6 oz. butter
1/2 cup Coffee
3/4 cup sugar
4 beaten large eggs.
Melt  the chocolate and butter over hot, not boiling water.
Add the coffee and sugar and continue to whisk until sugar dissolves.
Continue cooking until the mixture reaches 120 degrees. Remove from the heat, and whisk in the eggs. 
Pour into a loaf pan and bake in water bath for 40 minutes. Let cool overnight, and slice think. (serves 10)

 

Mosaic's  Blue Cheese Sabayon-February 23 show 4 egg yolks 1/2 cup sugar 12 oz. Mascarpone cheese 1 cup of heavy cream, whipped 1 Tablespoon Bleu cheese Place the egg yolks and sugar in Stainless Steel Bowl over hot water and whip until mixture becomes thick Remove from heat and mix in the mascarpone and whipped cream Melt blue cheese in a separate pan and fold into cream mixture. Let chill before serving (Serves 4) Coffee Eggnog from SLo Roast-March 2 show 1 ½ cups sugar; 3 cups boiling water 2 cups ground Vienna coffee 10 egg yolks, 2 ½ cups milk,  10 egg whites  Directions: Add sugar to boiling water and stir until dissolved Let water come to a boil, remove from heat and add coffee. Let steep 15 minutes Beat yolks and stir in coffee syrup. Add milk, blend well, and fold in well- beaten egg whites. Pour in punch bowl. Serves 40.½  Onion Confit-March 23 show with the Wine Guy 2 tbs unsalted butter 1 medium red onion, thinly sliced 2 shallots, minced 2 leeks, thinly sliced 3 scallions, minced  1/4¼ cup dry red wine 1 Tbs. Brown sugar 1 tsp fresh thyme leaves (or 1/2 dried) 1/4 tsp. freshly ground pepper pinch of salt to taste Directions: Melt the butter in a 10 inch microwaveable pie plate on high. Stir in the onions, shallots, leeks, scallions, and wine. Cover with plastic wrap. Leaving one corner open. Microwave on high for 15 minutes until onions are softened, Stirring occasionally. Stir in sugar and thyme and microwave additional two minutes. Season with salt and pepper. Serves 2-delicious over salmon or other fish. Sour Cream Corn Bread- from March 30th Show with Sun N’ Buns 3 large eggs 1 1/2 ½ cups creamed corn 1½ 1/2 cups sour cream ¾3/4 cup corn oil 1 ½1/2 cups cornbread mix or self-rising cornmeal ¾3/4 tsp. salt ½ 1/2 tsp. baking powder 3 tbs. melted butter  Directions: Preheat oven to 425 degrees. Beat eggs in a medium mixing bowl. Stir in wet ingredients.  Stir together dry ingredients and stir to blend .  Pour in a greased 9 inch skillet, and bake 35 to 40 minutes on the top shelf of your oven. At the end of the cooking process, slide under broiler to crisp top. Brush with the melted butter. Laura Ashley’s Orange Currant Scones-from April 6th Show on Victorian Tea 2 cups all-purpose flour 1 ½1/2 Tbs. baking powder 1/3 cup sugar ½1/2 tsp salt grated peel of 1 orange 10 tbs. butter ( or half butter half shortening) ½1/2 cup buttermilk, and more for brushing 1/3 cup currants Directions: Preheat oven to 425 degrees, and grease a baking sheet or cover with parchment. Combine the first four ingredients by hand. Add orange peel. Flake in butter (and shortening). Add the buttermilk, stirring only to incorporate ingredients. Fold in currants. Roll out dough, and cut with 2 inch biscuit cutter. Brusk with buttermilk. Bake for 12 minutes. Yields 12-14 scones