5 slices Parisian sourdough bread - cubed
      1 tsp. salt

Preparation
1. Brown sausage, drain
2. Mix all other ingredients with 1/2 the cheese
3. Pour into a 9" x 13" baking pan
4. Refrigerate 3 to 4 hours or overnight
5. Preheat oven to 350°
6. Sprinkle remaining cheese on top
7. Bake uncovered for 50 minutes or until brown on top

Serves 6 to 8. Approximate preparation and baking time: 50 minutes

Yam Stars from Leo Perlstein's Entertaining Show
1 cup orange juice
1/2 T. brown sugar
1/2 tsp. ground nutmeg
4 large Yams
2 T. toasted sesame seeds
zest of an orange
Combine juice, sugar and nutmeg. Slice yams and bake in a pan for 15 minutes, or microwave for 5 minutes until soft. After cooking, rinse under cold water for one minutes. Cut yams into stars with cookie cutters. Place yams on greased foil pan, and top with sesame seeds. Pour fruit syrup over yams, and bake for 35 minutes or microwave for 7 minutes. Top stars with orange zest, and bake for 30 seconds more. (serves 4)

Carla's Eight Layer Dip with Spicy Chicken--12 servings
Spice Blend: 2 tsp. chili powder, 2 tsp. ground cumin, 1 1/2 tsp. dried oregano, crumbled, 1 tsp. garlic powder
Dip Layers: 16 oz jar chunky salsa-room temp; 16 oz. can refried beans; 4 oz can diced mild chilies, drained; 3 green onions, thinly sliced to make 1/2 cup; 8 oz. container light sour cream; 3.8 oz can sliced black olives, drained; 2 cups bite sized chunks of skinless rotisserie chicken; 8 oz prepared guacamole; shredded mexican cheese, sturdy tortilla chips.
Directions: Mix spice blend in medium bowl and set aside. Make layered dip: strain salsa while you assemble dip-stir occasionally to remove all liquid. Spoon beans in a small bowl; stir in chilies. Spread over bottom of 8x8x2inch class baking dish. Sprinkle onion over beans for second layer. Stir sour cream and spread over onions. Sprinkle olives over for fourth layer. Add chicken and 2 Tbs. reserved salsa liquid to spice blend. Stir and sprinkle chicken over olives. Add drained salsa and spread to edges of pan. Spread guacamole on top for the 7th layer. Sprinkle cheese over for the 8th layer. Serve with tortilla chips.

Double Corn and Chicken Chowder- 4 Servings
Combine 3 T. flour and 1T. Old Bay Seasoning for spice blend
Chowder: 6 slices bacon, 1 cup chopped red bell pepper, 1 cup chopped onion; 2 large unpeeled red potatoes cut into 1/4 inch cubes (about 1/2 lb.)-covered with cold water; 2 141.2 oz. cans fat free low sodium chicken broth (about 3 1/2 cups) 2 cups large chunks rotisserie chicken skin removed and meat pulled apart by hand, 2 14 1/2 oz. cans cream style corn; 1 1/2 cups corn kernels (fresh or frozen); 2/3 cup milk.
Directions: Cook bacon in a Dutch oven over medium heat until crispy-drain, and leave drippings in pan. Add pepper and onion, a cook five minutes to soften. Drain potatoes and add to pan. Sprinkle spice blend over, and cook, stirring, 2 minutes. Add chicken broth, raise heat to high and bring to boil. Lower heat, and stir frequently until potatoes are soft and mixture has thickened slightly-about 7 minutes. Stir in chicken, corn and milk. Return mixture to boil and lower heat: simmer uncovered for 15 minutes until mixture has a thick creamy consistency. Ladle into bowls and sprinkle with crumbled bacon
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Villa Creek Short Ribs from Tom Fundaro  Serves 6-8
Ingredients:
10# Beef Short Ribs
2 Sliced yellow onions
1/4 cup peeled garlic cloves
4 dried avocado leaves
4 chopped tomatoes
2 oaxaca pasilla chilies
2 guajillo chilies
2 ancho chilies
1 tsp. whole coriander seed
1 tsp. whole fennel seed
1 tsp. whole mustard seed
1 tsp. whole cumin seed
1/2 cup toasted pumpkin seeds
1/2 stick of cinnamon
1 tsp. achiote
4 cups water
4 cups chicken stock
2 cups veal or beef stock
salt and pepper to taste
Directions::
Heat oven to 300 degrees.

In Large rondeau (sauté pan) , heat 1 cup olive oil over medium high heat. Brown short ribs in batches and remove from pan.  Reduce heat to medium, and add onions, garlic, avocado leaves and chilies. Sweat onion for about 5 to ten minutes then add the tomatoes, fennel, coriander,mustard seed, cumin and cinnamon. Continue to cook stirring occasionally for 10 minutes. Add 2 cups of red wine and reduce to au sec then add the ribs and all the stock and water.  Stir and cover with a tight fitting lid.  Place in Preheated oven and allow to braise for 3 hours.  Remove pan from oven, carefully remove lid and check texture of ribs with tongs.  If the ribs are soft to the touch they are finished, if they are still a little tough replace lid and put them in the oven for another 30 minutes. When finished, place ribs in a serving casserole and cover.  In batches, carefully puree remaining braising liquid in a blender. (Be careful When Blending Hot Liquids).  Salt and pepper sauce to taste and pour over ribs. Serve with mashed potatoes or creamy polenta

Muddy Buddies-The Perfect Superbowl Nosh

9 c. Rice Chex cereal
1 c. chocolate chips
1/2 c. peanut butter, chunky
1/4 c. butter
1/4 tsp. vanilla
1 1/2 c. powdered sugar
2 (1 gallon) Ziploc bags

In a small saucepan, heat to melt chocolate chips, butter, peanut butter. After melted (don't cook) blend together really well and add vanilla. In a VERY LARGE bowl or pot, place Rice Chex. Pour the chocolate mixture over the cereal and stir with a wooden spoon until all of the cereal is coated. It will coat. Put 1/2 cereal in each gallon bag. Sift 1/2 powdered sugar in first bag and shake well until coated completely. Pour onto waxed paper or foil to dry. Now coat the other bag of cereal and pour out to dry. Store in a large airtight container.

Margaux's Muffins-The Art Cafe- Jan 31st. show
Ingredients:
1/2 cup salted butter-melted
1 cup sugar
2 beaten eggs
1/2 tsp. vanilla
Additions: blueberries, blackberries, strawberries (about 6 oz) or 5 whole bananas;, or 3/4 can Libby's real pumpkin, 2 T. cinnamon 1 tsp. cloves, and 1/4 tsp. nutmeg; or 6 sliced strawberries, 1/4 cup brown sugar, 2 oz cream cheese.
 2 cups flour, 3 tsp. baking powder, 1/4 tsp. salt

Directions: Mix first 4 ingredients. Stir in additions of your choice. Mix dry ingredients and add to batter.
Pour in buttered muffin cups ( 6 to a pan)
Bake 375 degrees for 33-40 minutes. (Add 10 minutes for pumpkin muffins.
Frost with light glaze of confectioner's sugar and heavy cream

Marguax's English Muffins
3 T melted butter
1 1/4 tsp. salt
2 T sugar
1 cup scalded milk
1 pkg. yeast (2 1/4 tsp.)
1/4 cup water
1 egg
4 cups all purpose flour
Dissolve yeast in room temperature water and sugar until foamy. Add remaining ingredients and knead to a soft dough. Let rise, covered until doubled. Roll out dough and cut into 4 inch circles (can use clean tuna can or english muffin rings). Let rise until puffy. Cook on low heat on a griddle until sides are golden brown and inside is cooked through (about 20 minutes)

Key Lime Hollandaise-JJ's at the Beach episode
6 egg yolks,
1 1/2 T. hot water
20 fluid oz. clarified butter
3 T. key lime juice
pinch of salt
Combine yolks and hot water in a bowl, and whip over a double boiler, stirring constantly. Add a tsp. of lime juice slowly so as not to "break" the custard. When smooth remove from heat and slowly add warm clarified butter. Season with remaining lime juice, salt and cayenne pepper.

Beer Bread
2 cups self rising flour
2 T. sugar
12 oz. Western beer (non-European style)-room temperature

Preheat oven to 350 degrees. Mix all ingredients together. Place in greased loaf pan. Place loaf pan on center rack in oven and bake for 45 minutes. Take loaf out- butter top, bake 5 minutes more. Great with soup.

Brats in Beer
1 dozen bratwurst
Beer to cover (okay to use older bottles)
1 medium sweet onion
2 oz. butter
Place brats in Dutch oven with onions and butter, pour over beer. Bring to a boil and reduce to simmer until brats are cooked. Remove brats and set aside beer mixture Broil brats until golden brown and return to beer mixture until ready to serve. Serve on buns with sauerkraut, onion, green peppers, ketchup and mustard.

Raspberry Truffle Bars (adapted from King Arthur Flour Baking)
1 cup melted butter
3/4 cup Dutch process cocoa
1 3/4 cups sugar
1/2 tsp. salt
8 oz raspberry jam
1 tsp. raspberry syrup (optional)
1 cup flour
4 large eggs
6 oz. semi-sweet chocolate chips.
Preheat oven to 325 degrees. In medium bowl, whisk butter, sugar, cocoa, jam, salt and flavoring. Stir in flour, eggs and chips. Pour batter into a greased 9 x 13 inch pan, and spread to level batter. Bake 30 minutes until cake tester inserted in center comes out clean.

Recipes from Robert Root-Inn at Morro Bay
Blood Orange Vinaigrette
5 cups blood orange juice
4 shallots, minced by hand
1/4 cup chopped tarragon
1/2 cup red wine vinegar
4 cups extra virgin olive oil
salt and black pepper to taste
Boil blood orange juice to reduce to 3 3/4 cups, and chill. Add rest of ingredients and mix well. Adjust amount of olive oil depending on sweetness of juice. Stir just before serving to emulsify.

Cappuccino Mousse-Serves 6
3 cups heavy cream
6 egg yolks
1/2 cup honey
2 oz. coffee liqueur
14 oz. chocolate chips.
Whip heavy cream to soft peaks and set aside. Whip egg yolks until they form a ribbon when beaters are lifted. Heat honey until it starts to boil and immediately whip into egg yolks-continue whipping until cold. Stir in coffee liqueur. Melt chocolate and rapidly incorporate into the egg mixture. Fold in whipped cream Chill until ready to serve.

Sweet Potato Croquettes-from Creating Chefs with Carol Maybach-March 20th
3 1/2 lb. sweet potatoes, unpeeled and cut in half
peanut oil for frying
2 T. garlic, minced
1/4 cup scallions, thinly sliced
1/2 green pepper, finely diced
2 T. shallots, minced
3 1/2 cups fresh bread crumbs
3 eggs, beaten
sugar, salt, pepper
Directions: Preheat oven to 400 degrees. Bake potatoes on a parchment lined baking sheet until soft and nicely browned. Fill a deep, heavy saucepan with oil to reach 2 1/2 inches. Preheat oil to 350 degrees. Peel and mash potatoes, and mix with garlic, scallions, green pepper and shallots. Add bread crumbs and eggs to make a consistency that will hold its shaped when pressed into a ball. Season with salt, sugar and pepper.
Using a small ice-cream scoop, drop spoonfuls into hot oil until cooked to golden brown. Drain and keep on a rack to hold their crunch.

Decadent Chocolate Molten Cakes-from Creating Chefs
9 oz Dark Chocolate( 2 1/4 cups)
9 oz. butter (2 sticks + 1 T.)
11 oz sugar ( 1 1/2 cups)
6 eggs

Preheat oven to 350 degrees. Chop chocolate fine, and transfer to mixing bowl of an electric mixer. Melt butter and pour over chocolate-mix with paddle attachment till chocolate is completely melted. Add sugar and eggs 1 at a time, beating until sugar is dissolved and eggs incorporated. Butter 8 ramekins (each 4 oz) and place in a deep cake pan. Divide chocolate among ramekins. Take the pan to the oven and add water to make a shallow water bath. Bake for 1/2 hour until a "rustic-looking crust forms on top" and a skewer inserted 1/8 inch from the edge comes out relatively clean. Serve warm.

Tony Ettlin-Cal Poly's Executive Chef: Pineapple Salsa
1 cup each: diced roasted Ortega green chile, diced red onion,sliced green onions, chopped cilantro; lemon juice, lime juice; 8 cups diced fresh pineapple, 4 cups diced fresh Roma tomatoes; 1 1/2 T. chopped garlic, 1 1/2 cups honey, 2 cups diced red bell pepper or pimento; 1/2 cup olive oil, 2 tsp. hot sauce; salt and ground pepper to taste.
Combine all ingredients and marinate at least 3 hours before serving. If pineapples and tomatoes are not sweet enough, add more honey. For variation, add fresh minced ginger and sesame oil.

Tequila-Lime Chicken (makes 24 8 oz. chicken breasts)
1/2 cup salad oil, 2 c. red onions diced, 3 T. chopped garlic, 3 c. lime juice, 2 T. paprika, 2 T. chili powder, 2 tsp. red pepper flakes, 2 c. sliced green onion, 1 c. each: chopped cilantro, white wine, Tequila; 1 T. hot sauce, salt and ground pepper to taste. Mix all ingredients and marinate chicken breasts in mixture overnight.
Take out of marinade and cook on BBQ or panfry.

Espresso Ice from Costa Java
1 1/2 cups cold Espresso, 3 cups ice, 3 rock sugar swizzle sticks; 3 lemon wedges. Blend espresso and ice in blender until smooth. Add a swizzle stick to each glass, or if using sugar rub the rim of each glass with lemon wedge, and then dip in sugar. Pour espresso ice into 3 stemmed glasses and serve with lemon wedges and straws.

Chef Brett Albrecht’s Recipes from The Black Cat

ROASTED GRAPE BRUSCHETTA

Crostini;Goat cheese; Cream; Red grapes; Prosciutto; Olive oil; Salt; Pepper

Toast crostini with oil, salt and pepper until golden brown.
Combine goat cheese and cream to make a mousse.
Toss grapes in oil, salt and pepper and roast at 400 degrees for 5-6 minutes.
Spread goat cheese mousse on crostini.  Top with thinly sliced prosciutto and roasted grapes. 

NEW ZEALAND LAMB RACK
With goat cheese polenta, rapini, lavender jus

Ingredients:
2 lamb racks
1 cup polenta
3 cups half & half
1 cup water
2 tablespoons butter
1 bunch rapini (blanched)
lavender
2 cups red wine demi glace
¼ cup goat cheese
salt
pepper
garlic

 Clean lamb and rub with oil and black pepper.  Sear lamb on both sides in a hot oven proof pan.  Put pan in 400 degree oven until they reach desired doneness.
Bring demi to a boil.  Remove from head and steep with lavender for 10 minutes.  Remove lavender from demi.
Bring half & half to boil.  Add salt, pepper, and garlic.  Add polenta and stir until thick.  Add goat cheese.
Sauté rapini in butter.
Spoon soft polenta on to plates.  Top with rapini, then lamb.  Spoon demi around the polenta. 

CRÈME BRULEE

2 cups heavy cream
1 vanilla bean
4 large egg yolks
5 tablespoons sugar
More sugar for caramelizing

Split the vanilla bean and scrape the seeds out and add to the cream.  Bring to a boil and steep for ½ hour.

Whisk the egg yolks and sugar together.  Temper the cream in to the eggs and sugar. 

Place custard in cups.  Bake in a water bath at 300 degrees for 1 to 1 ½ hours.  Refrigerate overnight.  Sprinkle evenly with sugar and melt sugar with a blow torch or an oven broiler.

Bucatini all'Amatriciana-from the Mediterranean Diet show

2 tbs. olive oil
1 lb. Bucatini pasta
1 small onion diced
6 oz. bacon diced small
5 small tomatoes peeled and diced
salt and pepper
1/2 cup grated Romano cheese

Heat  olive oil in a frying pan. Add bacon and onion, cook until golden. Add the chopped tomatoes and cook on medium heat. Add salt and pepper to taste. Cook pasta al dente, drain and place in a warm pot, together with to sauce and red pepper. Mix well. Add Romano cheese and mix again. Serve in hot plate with additional cheese.

Toffee Coffee Latte-from Costa Java-May 15th Show
(the coffee lover's candy)
1/4 oz. banana (syrup or liqueur)
1/4 oz frangelico or hazelnut syrup
1/4 oz. caramel or English toffee syrup
2 oz. hot fresh Espresso or strong coffee
5-6 oz. hot steamed milk.

Pour liqueur in a 12 oz. latte mug. Add espresso , then steamed milk, then stir to bring up syrups. Dust with crushed hazelnuts.

Giovanni's Fish Market-Grilled King Salmon with Strawberry Cucumber Salsa
4 8 oz. salmon fillets-rinsed and patted dry
Marinade:
1/2 cup strawberrry or cranberry juice from concentrate
1/4 cup red wine vinegar
2 T. sugar
1/2 tsp. salt
1/4 tsp. fresh ground black pepper
1/2 T. chopped ginger
zest of an orange, or 2 T. orange juice
Salsa: 4 large strawberries, cleaned and finely diced
1/2 cucumber with skin, finely diced
2 T. yellow bell pepper, finely diced
1/4 cup red onion, finely diced
1/2 tsp. finely minced Ginger
2 T. honey; 2 T. lime juice; 1/2 tsp. salt; 1/4 tsp. black pepper; 1 T. olive oil.
Directions: In large bowl, whisk together all marinade ingredients and add salmon fillets-let sit for 2 hours minimum. Combine salsa ingredients; blend and refrigerate 1 hour, stirring once. Remove salmon fillets and discard marinade. Grill salmon over medium briquettes or gas flame for 6 minutes per side. Let stand 4 minutes and top with salsa. Plate on a salad with fresh greens tossed with olive oil and balsamic vinegar. Good with French bread and a light and fruity red wine like a pinot noir.

French Onion Soup from B'Wich-ed
10 Jumbo yellow onions sliced thin
1/4 cup vegetable oil
3 bay leaves
1 bunch thyme tied with string
3 cloves garlic, chopped
2 T. red wine vinegar
1 T. honey
2 gallons beef, chicken or vegetable broth
1 loaf French bread sliced thin
8 slices of Gruyere or swiss cheese
salt and pepper to taste.
Preheat oven to 350 degrees. Slice bread thin, place on baking sheet and lightly toast in oven for 5 minutes.
In large, heavy 12 quart stock pot add oil, and onions and cook over medium heat until tender, stirring often. Once onions have softened, bring heat to medium high until onions start to caramelize. Cook till deep dark brown. When they are caramelized add vinegar, honey and thyme., Let cook for 2 minutes. Add broth and simmer 8 to 10 minutes. Season with salt and pepper
Carefully ladle soup into oven proof soup bowls, top with toasted bread, cover with cheese, and place in oven for 1-2 minutes until cheese is melted,

Brioche Bread Pudding
Melted butter
2 loaves brioche
12 oz. unsalted butter
10 oz. sugar
16 eggs room temperature
2 1/2 cups warm milk
2/3 cup brandy
2 tsp. vanilla extract
1 tsp. cinnamon
pinch nutmeg
4 cups heavy cream
Butter  9x13 pan with melted butter. Remove crust from brioche, grind into fine crumbs, adding small amount of brown sugar for flavor. Slice bread lengthwise into 1/2 inch thick pieces and layer in buttered pan. Cream softened butter and sugar together. Beat in eggs, add milk, brandy, vanilla, cinnamon, and nutmeg. Pour 1/2 of the custard over single bread layer evenly. Top with another layer of sliced brioche, pressing down firmly. Top with remaining custard, and press down. Pour 1/2 of cream over top and weigh down with a pan, overnight. Remove and pour over remaining cream. Bake at 350 degrees, covered, for 30 minutes,.  until set and golden.

Baked Stuffed Avocados from Food that Rocks
1 large onion, peeled and chopped
1 T. butter or olive oil
3 large, ripe but firm avocados
1 cup walnuts, chopped
1 cup Gruyere cheese, diced
1/4 cup grated Parmesan cheese
2 T. parsley chopped
3-4 T. sherry
salt and pepper to taste

Directions: Preheat oven to 400 degrees. Sauté onion in butter or oil in a large skillet over medium heat until soft. Remove from heat and cool. Cut avocados in half, remove the pit, and scoop out avocado flesh carefully to avoid tearing the skins.
Dice avocado flesh and gently toss all ingredients together (if you over-toss you'll end up with guacamole!) Spoon a heaping mixture back into each skin, arrange in a baking dish and bake for 7-8 minutes (or microwave on HIGH for approximately 2 minutes), until cheese melts. Season with salt and pepper according to taste. Enjoy! Makes 6 large servings.
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Potato Gratin with Bacon, Arugula, and Caramelized Onions from Food that Rocks
12 oz, bacon slices, chopped
1 red onion thinly sliced
2T. brown sugar
1 T. balsamic vinegar
2 cups whipping cream
1 cup whole milk
3 1/2 lbs. Yukon Gold potatoes, peeled and thinly sliced into rounds
1 1/2 tsp. salt
1 tsp. freshly ground pepper
8 oz. arugula, trimmed, coarsely chopped, divided
2 cups Gruyere cheese, grated, divided
Preheat oven to 397 degrees. Butter a  13/9/2 inch baking dish
Cook bacon in large skillet over medium heat until crisp. Using slotted spoon transfer bacon to paper towels to drain. In same pan reserve 2 T. bacon fat, sauté onions over medium high heat until transparent, about 5 minutes. Add brown sugar and vinegar and cook 5 minutes more. Remove from heat and let cool.
Mix whipping cream and milk in a bowl. In prepared dish, layer 1/3 potatoes, over-lapping slightly. Sprinkle with a little salt and paper. Top potatoes with thin layer (approx. 1/3) arugula, bacon, onions, and grated cheese. Pour 3/4 cup of liquid over potatoes. Repeat layering process to make 3-4 layers.
Bake gratin uncovered until potatoes are tender and cream thickens, about 1 hour and 15 minutes. Let stand at room temperature for 15 minute before serving. Serves 6-8

Flatbread with Salad-July 3rd show
1 lb prepared pizza dough
Vinaigrette:2T. extra virgin olive oil
2 T. red wine vinegar
1 tsp. sugar
1 tsp. dijon mustard
1/4 tsp. salt
1/8 tsp. coarsely ground black pepper.
6 cups salad greens: radicchio, endive, arugula, cut into 1/2 inch pieces
2 ripe medium tomatoes-1/2 inch dice
1 small cucumber, 1/2 inch dice
Divide pizza dough in four, and roll into 4 large circles. About 10 minutes before grilling, prepare the vinaigrette, add the salad greens and veggies and toss to coat.
Brush flatbreads with oil and grill flatbreads for 3 minutes per side. Top with salad. Serves 8.

Recipes from Molly O'Neill's New York Cookbook-June 19th Show
Starr's Pasta
2 cups fresh ricotta cheese
1/2 cup oil-cured olives, pitted and minced
4 scallions, trimmed and chopped
1/2 cup packed basil leaves
2 chopped tomatoes
1/4 cup olive oil
1 pound fusilli or rigatoni
salt and pepper
Freshly grated Parmesan for serving
Directions: Place ricotta in a large bowl and beat with fork until smooth. Stir in loaves, scallions basil, tomatoes and olive oil. Set aside.
Cook pasta in large pot of well-salted boiling water until tender; drain
Add pasta to sauce mixture; toss; season with salt and pepper and serve immediately with Parmesan cheese.
Serves 4.

Vernon's Jerk Style Jamaican Chicken
Sauce: 1 1/4 lb. large white onions, quartered
1/2 pound Jamaican chilies (scotch bonnets) cored and quartered(wear rubber gloves when handling!)
4 oz. fresh ginger, peeled
1/4 cup ground allspice
1/4 cup fresh thyme leaves
3 T. freshly ground black pepper
1 cup white wine vinegar
1 cup dark soy sauce

1 chicken (4-6 pounds) will rinsed, patted dry, and cut into 6 pieces.
Directions: Pulverize onions, chilies and ginger in food processor. Transfer mixture to large bowl and stir in remaining sauce ingredients. Coat chicken with sauce. Cover and marinate in refrigerator for 24 hours, turning once. Preheat oven to 350 degrees. Place thermometer in one of thigh pieces. Place shallow pan of water on oven floor. Put chicken on rack in roasting pan. Roast, basting frequently with sauce, until 3/4 cooked (meat registers 120 on thermometer after 30- 45 minutes) Remove chicken from oven, and remove oven thermometer. Preheat broiler or grill. Baste chicken with more sauce. Sear for 5 minutes on the grill or broiler. Remove from heat and let sit 15 minutes before serving. Serves 6

Baked Salmon with Raspberry Cabernet Sauce-Adapted from the Seduction Cookbook-July 24th show
1 1/2 Tbs. butter
1 whole shallot, minced fine
2 cups cabernet sauvignon
2 tsp. fresh lemon juice
1 T. raspberry preserves
Coarse ground black pepper to taste
2 8-0z. boneless, skinless salmon filets
1/4 cup fresh raspberries.
Melt 1 T. butter in a sauté pan on medium heat. Cook minced shallots in butter until tender. Add wine and cook, uncovered, over low heat until reduced by half, about 45 minutes. The sauce should be syrupy. Add lemon juice, raspberry preserves and butter. (Take off heat to reduce splattering)
Preheat oven to 450 degrees. Season salmon with pepper. Bake in an oven-proof baking dish for 15 minutes. Garnish each plate of fish with sauce and fresh raspberries.

Chef Debbi Dubbs-Oven Dried Tomatoes-July 31st show from Melissa's Gourmet Foods
24 plum (Roma) tomatoes halved lengthwise
sea salt preferably gray salt, and freshly ground black pepper
6 T. extra virgin olive oil plus more for storing
2 T. herbes de Napa (or your choice of fresh herbes)
1 clove garlic-minced
Pasolivo extra virgin olive oil
Preheat oven to 250 degrees. Arrange tomato halves cut side up with sides touching on baking sheet. Season with salt and pepper. In small bowl, combine the 6 T. olive oil, herbs and garlic. Spoon a little over each tomato, stirring the mixture occasionally. Bake until tomatoes are soft and shriveled but still retain some moisture, about 5-8 hours. Let cool completely, then arrange tomatoes in plastic container, making no more than two layers. Add olive oil to cover completely and then cover tightly and refrigerate.
Optional: stuff with goat cheese and sprinkle with basil shreds for a delicious buffet appetizer.

Mini-Crab Cakes from Bob at Popolo's Rotisserie Cafe
Ingredients:
2 T. butter
1/3 cup minced shallots
1/3 cup diced celery
2/3 cup diced red pepper .
1/2 cup diced green pepper
1 tsp. paprika
12 oz crabmeat, well drained
2 t. minced fresh parsley
1 t. minced fresh thyme
1/4 tsp. salt, 1/4 tsp. pepper
1 1/2 cups fresh white bread crumbs
2 eggs, lightly beaten
1/4 cup vegetable oil
Dipping sauce: 1 cup sour cream; 3 T. dijon mustard, 1 t. sugar; 1 T. white vinegar. 1/4 t. salt; 1/4 t. pepper
Directions: Melt butter over medium heat in large skillet. Add shallots and cook until tender, about 3 minutes. Stir in celery, peppers, paprika; cover and cook over low heat 7 minutes. Flake crabmeat in a large bowl and add cooleged vegetables, herbes and seasonig. Toss lightly. Add breadcrumbs and eggs; stir just until blended. Shape into 2-inch cakes. Place on baking sheet, cover, refrigerate 30 minutes. Heat oil in large skillet and saute cakes 3 minutes per side til golden. Whisk sauce ingredients until smooth. Chill and serve with warm crab cakes.

Ginger Pork a la Popolo Rotisserie Cafe
(serves 2-3)
1 pound boneless pork loin, cutbed
1/2 cup flour
1 1/2 T. Peanut oil
1/4 cup water; 1/4 cup chicken broth
2T. soy sauce; 1 T. sherry
2 T. thinly sliced green onion
2 cloves garlic, minced
1 t. each sugar; ginger; salt and pepper to taste
Directions: Shake cubed pork and flour in bag to coat. Heat oil in wok and sear pork. Remove with slotted spoon and pour off remaining oil. In same skillet, combine pork and  remaining ingredients, bring to boil, lower heat, and cook 15 minutes.