Lobster Bisque

1-2 cups cooked lobster meat
1/3 cup dry sherry
1/4 cup butter
3-4 Tbs flour
3 cups milk
4 tsp steak sauce
salt and pepper to taste


In a small bowl, combine lobster and sherry, set aside
in a medium saucepan over low heat, melt butter. Blend in flour and cook, stirring constantly, until smooth and bubbly.
Gradually add milk, stirring constantly.

Continue cooking and stirring until mixture is thickened; stir in steal sauce salt and pepper. Add lobster and sherry; cover and simmer bisque for 5-10 minutes.

Makes 4 cups

Paella

1/2 lb sweet and hot sausage
1 1/2 cup chicken broth
8 pc chicken thighs
1 lg green pepper (cut into thin strips)
1 28 0z can tomato
1/4 tsp saffron
1 1/2 cup long grain rice
1 2oz jar pimento (drain)
1 lb shrimp
1 10 oz pkg frozen peas rinsed and drained
12 or more mussels in the shell.

Preheat oven to 350*
Brown chicken in a oven safe covered baking dish after seasoning with salt and pepper, remove from pan and set aside.
Add green pepper and onion slices into pan with drippings. Saute til soft.
Add rice, can of tomato, chicken broth, saffron and pimento. Place covered baking dish in oven.
Cook till rice is soft. Add remaining ingredients turn gently and cover make sure all mussels open before serving and shrimp are pink.

Breakfast Crepes

4 eggs (lightly beaten)
1 1/3 cup milk
2 Tbs melted butter (no substitutes)
1 cup flour
2 Tbs sugar or 3 tsp agave nectar
1/2 tsp salt

Combine all ingredients let stand for 15-30 minutes
Heat skillet melt butter use 1/3 cup measure to create crepes. Roll batter around pan to fill in crepe. Cook till bubbles and flip.
Serve with fresh fruit dust with confectioner's sugar.

Awesome Bread

3 1/3 cup white four
2 1/4 tsp salt
1/4 tsp yeast
1 1/2 cup water


Mix all ingredients together. Cover with plastic wrap. Let rise for 4 - 24 hours.
The longer the better. Knead.
Cover with a tea towel that is covered with cornmeal that is placed on a cookie sheet. Place dough on toweled cookie sheet. Sprinkle cornmeal onto dough. Cover again with another towel let rise for 3 hours.
Preheat oven to 450*
Heat a covered pot with lid. Bake for 30 minutes, then uncovered for 15 minutes or til browned.

Creamy Truffle Herb Dressing

1 tsp parsley, basil
3 Tbs truffle oil / bacon fat drippings
1/2 cup canola oil
1/2 tsp ground pepper
1/2 cup grated Parmesan cheese
1/2 cup heavy cream
or
1/2 cup sour cream
1/4 cup whole milk

Whisk together til thickened.

Chocolate Brownie Delight

12 level Tbs cocoa powder
4 Tbs canola oil
1/2 cup butter
3 lg eggs
1 1/3 cup sugar
2 tsp vanilla
1 1/2 tsp flour
dash salt
1 cup chopped nuts (optional)

Oil and flour pan (use cocoa instead of flour)
Mix cocoa and oil together till blended.
Beat eggs sugar and cocoa and oil in large bowl til thick. Add vanilla
Mix flour and salt into egg mixture. Spread into pan. Bake for 30- 35 minutes in a 350* oven.
Cool and dust with confectioner's sugar or dust with cocoa powder.


Classic Cake Brownies
4 oz choc (12 Tbs cocoa with 4 Tbs oil)
3/4 cup sugar
1 Tbs vanilla
dash salt
1/2 cup butter
3 eggs
1/2 cup flour
1 cup chopped nuts

Prepare the same as above

Gingery Glazed Asian ribs

3 lbs baby back ribs (2 racks)
(or try a pork tenderloin)
Black pepper
1/2 cup hoisin sauce
1/4 cup low-sodium soy sauce
2 Tb grated fresh ginger
2 cloves garlic, chopped
1 cup basmati sushi rice
2 scallions, thinly sliced


Cook rice.
Heat oven to 350*
Place ribs in large roasting pan and season with 1 tsp pepper
In a small bowl, combine the hoisin sauce, soy sauce, ginger and garlic. Spon 1/2 the gaze over ribs. Cover the pan tightly with foil and bake until the ribs are tender, 40-45 minutes.

Heat broiler. Spoon off and discard all but 1/2 cup of the pan drippings.
Cut the racks of ribs into individual ribs or if using tenderloin shred meat and return to the roasting pan and brush with remaining glaze.
Broil until just beginning to char, 2-3 minutes
Serve ribs over rice, drizzle with any cooking juices and sprinkle with the scallions.