Pebbles Spanish Park Thumb Bits

Yield: 2 appetizer servings.

6 (1-ounce) beef-tenderloin medallions

Coarse salt to taste

Freshly ground pepper to taste

2 tablespoons clarified butter

1 tablespoon chopped fresh garlic

6 round croutons, Melba- or similar crisp-toast circles

6 thick slices kosher pickle

1. Season tenderloins to taste with salt and pepper. In saute pan, sear quickly to medium rare in
clarified butter. At last minute, add chopped garlic and saute briefly; do not allow to burn.

2. Remove from heat; place medallions on thin toast circles about the size of the beef. Equally
divide garlic butter over meat. Place pickle slices on top of each. Serve immediately.

Pebbles Chicken Vesuvio

Yield: 2 servings.

1 stick unsalted butter

2 teaspoons capers

2 1/2 teaspoons chopped garlic

2 teaspoons lemon juice

1/2 teaspoon rosemary

1/2 teaspoon oregano

1/2 teaspoon chopped parsley

1/2 teaspoon pepper

1/2 teaspoon Tabasco

8-ounce chicken breast, skinned and cut into strips

4 ounces demiglace

2 ounces white wine

1 ounce lemon juice

2 egg yolks

8 ounces perciatelli pasta or thick noodles of choice, cooked and drained

4 Italian plum tomatoes, quartered

Chopped parsley

10 to 12 snow pea pods, blanched

1/2 of a red bell pepper, julienned

1/4 cup grated Romano cheese

1. In a large pan, melt 4 tablespoons of butter. Stir in capers, 1/2 teaspoon of chopped garlic,
lemon juice, rosemary, oregano, parsley, pepper, Tabasco.

2. Add chicken. Saute until browned. Add remaining garlic, demiglace, wine, lemon juice. Cook
until reduced in volume by a third. Whisk in remaining butter. Remove from heat. Stir in yolks.
Stir until sauce thickens. Add warm pasta and tomatoes. Put on warm platter. Garnish with
parsley, snow peas, red pepper. Top with Romano.
 Pebbles The Black Pearl Caviar Flatbread

Yield: 8 slices.

1 piece flatbread

4 ounces goat cheese

1.5 ounces diced fresh plum tomatoes

1 ounce diced red onions

1 ounce small capers

1 ounce black lump caviar

1 lemon, sliced and twisted

Fresh parsley

1. Heat oven to 350 F. Spread goat cheese on flatbread and bake until golden brown, about 15-20
minutes.

2. Remove from oven and cut into 8 slices. Garnish with plum tomato, chopped parsley, red
onion, capers, caviar and a lemon twist. Slide onto a plate.

Pebbles Mediterranean Salmon

Yield: 1 serving.
8-ounce Norwegian salmon fillet, skin off and pin bones removed

Salt and pepper to taste

Flour for dusting

Olive oil for sauteing

3 ounces beef stock

1 ounce balsamic vinegar

2 ounces unsalted butter

4 artichoke hearts

Crumbled feta cheese (optional)

Salsa:

3 ounces diced red onion

3 ounces diced plum tomatoes

1 ounce chopped green onion

1 ounce capers

Chopped fresh cilantro to taste

1/2 ounce white wine

Balsamic vinegar to taste

1. To make the salsa, combine the tomatoes, onion, green onions, capers, cilantro, salt, white
wine and just a touch of balsamic vinegar.

2. Season the salmon with salt and pepper. Dust both sides with flour. Add some olive oil to a
saute pan. Saute salmon until it reaches medium rare and the outside is nicely golden.

3. For the sauce, add beef stock to another pan. Add an ounce of balsamic vinegar and the
unsalted butter. Let the sauce simmer until reduced in volume and is thick.

4. Pour onto serving plate. Place salmon on top. Position artichoke hearts around the plate. Cover
salmon with salsa.
 Pebbles Cream of Chicken Pepperpot

Yield: 8 servings.

2 tablespoons kosher salt

1 teaspoon whole peppercorns

3 carrots, coarsely chopped

1 onion, coarsely chopped

1 rib celery, coarsely chopped

1 gallon cold water

1 whole fryer chicken

Oil for sauteing

1/2 cup each: finely diced yellow, red and green bell peppers

1 stick butter

1/2 cup flour

1 pint heavy cream

Salt and black pepper to taste

Tabasco to taste

1. Add salt, peppercorns, carrot, onion and celery to water. Bring to a boil, reduce heat to a
simmer and cook chicken until meat is tender, about 2 hours. Skim impurities from top of water
as the chicken cooks. When done, strain remaining stock and set aside. Remove meat from bones
and set aside.

2. Saute diced bell peppers. Stir in reserved chicken.

3. In a skillet, combine butter and flour. Cook over low heat until the mixture is thick and golden,
about 1/2 hour. To reserved stock add cream, chicken and peppers and salt and pepper to taste.
Bring to a boil. Whisk in flour and butter mixture. Add Tabasco to taste. Simmer until flavors
meld.
Pebbles Creamy Clam Chowder

Yield: 6 servings.

3 cups clam juice

3/4 cup unsalted butter

1 cup small (1/4-inch) diced onions

3/4 cup flour

1 cup small (1/4-inch) diced celery

2 cups small (1/2-inch) diced potatoes, peeled and parboiled

1/2 teaspoon salt

1/8 teaspoon white pepper

3 (6-ounce) cans minced clams, drained

1 pint heavy cream

1. In a large saucepan heat 3 cups clam juice to a simmer.

2. In a soup pot, melt butter. Add onions. Saute until translucent. Whisk in flour. Cook 3 minutes
over low heat. Slowly whisk in heated clam juice until there are no lumps.

3. Bring mixture to a boil. Turn down heat to simmer. Add celery and potatoes. Whisk in salt and
pepper. Let mixture simmer for 10 minutes, stirring often.

4. Add chopped clams. Return to simmer. Whisk in cream and cook until desired serving
temperature is reached.

Pebbles Herb-Crusted Chicken

Yield: 1 generous serving.

5- to 6-ounce skinless, boneless chicken breast

Salt and pepper to taste

1/4 cup all-purpose flour

1 egg
1/4 cup milk

1/2 cup Japanese bread crumbs (look for Panko brand in larger supermarkets and Asian grocery
stores)

2 ounces vegetable or any other light cooking oil

3 ounces beef stock (about 6 tablespoons)

1 ounce balsamic vinegar (2 tablespoons)

2 ounces unsalted butter

Plum tomato and blanched snow peas for garnish

Chopped fresh herbs to taste

1. Lightly pound chicken breast until it is 1/4-inch thick. Season to taste with salt and pepper.
Dredge in flour. Whisk egg and milk and dunk chicken into liquid. Dredge chicken in Japanese
bread crumbs and herbs.

2. Add oil to a hot saute pan. Cook chicken on both sides until golden. Finish cooking in a 375 F
oven, 3 to 5 minutes.

3. Over medium-high heat, add beef stock and balsamic vinegar to a saute pan. Add butter and
let cook until it reduces in volume to a desired consistency.

4. To serve, pool sauce onto plate. Place snow peas and plum tomato halves around plate. Place
chicken in center of plate and serve.

Pebbles Roast Duckling With Strawberry Pistachio Glaze

Yield: 1 serving.

2 to 3 pound Maple Leaf Farms Gold Label Duckling (see note)

Fennel to taste

Kosher salt to taste

Thyme to taste

Black pepper to taste

Sauce:
1/4 ounce minced garlic

1/4 ounce brown sugar

4 tablespoons unsalted butter, softened, divided

1 tablespoon triple sec liqueur

2 ounces beef stock

Shelled pistachio nuts

Sliced strawberries

1. Season the duck with fennel, kosher salt, thyme and black pepper. Roast in 350 F oven for 1
1/2 to 2 hours.

2. To make the sauce, saute garlic and brown sugar in 1 tablespoon of the butter. Add the triple
sec, remaining butter and beef stock. Let cook until sauce thickens and reduces in volume.

3. Cut duckling in half, reserving one half for another use. Top serving portion with sauce and
garnish with pistachios and strawberries.

Recipe note: Maple Leaf Farms' products are sold in some Central Florida supermarkets. For

more information, call 1-800-472-

0051 or check out www.mapleleaffarms.com.

Pebbles Portabello Mushroom Sandwich

Yield: 1 serving.

Marinade of Balsamic vinegar and oil

4 ounces portabello mushroom

1 ounce unsalted butter

1/4 ounce red bell pepper, diced

1/4 ounce minced garlic

2 ounces julienned yellow onion

2 slices Monterey Jack cheese

7-inch French baguette, sliced

1/4 ounce Balsamic vinegar

1/4 ounce fresh spinach

1 plum tomato, diced

Dash salt and pepper

1. Marinate the portabello in the vinegar and olive oil mixture for 1 hour. Slice into 5 to 6 pieces.
In a saute pan over medium heat, saute mushrooms in butter with onions, garlic and red bell
peppers for 1 to 2 minutes until onions start to caramelize.

2. Place cheese into the sliced baguette. Bake 1 minute in a 350 F oven until cheese is melted.

3. Deglaze saute pan with Balsamic vinegar. Toss in spinach. Place all ingredients inside
baguette. Top with tomatoes, and salt and pepper to taste.

Pebbles Zucchini Sour Cream Dressing

Yield: 1 quart.

2 eggs

1 cup red-wine vinegar

4 cups salad oil

1 large zucchini, julienned

1/4 cup fresh lemon juice

1 tablespoon Worcestershire sauce

1 teaspoon chopped garlic

Freshly ground black pepper to taste (about 2 turns of the pepper mill)

1 tablespoon grated Asiago cheese

Dash salt
2 tablespoons sour cream

Hot pepper sauce to taste

1. Combine eggs and red-wine vinegar in the work bowl of a blender. With machine running,
slowly add salad oil. Pour mixture into a large mixing bowl.

2. Stir in lemon juice, Worcestershire sauce, garlic, black pepper, Asiago cheese and salt. Fold in
zucchini. Add sour cream and season with hot pepper sauce.

Pebbles Ahi

Yield: 1 serving.

1/3 cup diced plum tomatoes

1/4 cup diced green onions

1/4 cup diced red onion

2 tablespoons capers

Dash of salt and pepper

1 ounce white wine

2 ounces balsamic vinegar, divided

8 ounces sushi-grade yellow fin tuna

3 ounces beef stock

2 ounces unsalted butter

1 teaspoon finely diced cilantro

1. Combine tomatoes, onions, capers, cilantro, salt, pepper, white wine and 1 ounce of balsamic
vinegar.

2. In a saucepan over high heat, combine beef stock, 1 ounce of balsamic vinegar and unsalted
butter. Cook until reduced in volume by half.

3. Season tuna with salt and pepper. Grill to medium rare. Pour beef stock sauce onto serving
plate. Place tuna in center. Top with tomato mixture

Pebbles Black Bean Soup

Yield: 8 to 10 servings.

1 pound black beans

2 tablespoons olive oil

1 whole medium ripe tomato

1 bay leaf

1/2 medium onion

1/2 medium green pepper

1 clove garlic, crushed

For the soup:

1/2 cup olive oil

1/2 medium onion, chopped

1/2 green bell pepper, chopped

1 garlic clove, minced

1 teaspoon crushed oregano

1/4 teaspoon cumin

2 tablespoons wine vinegar

1 tablespoon salt

1/2 teaspoon hot sauce

2 tablespoons dry sherry

1. Wash beans. Discard imperfect ones. Place in bowl. Cover with water 2 inches above beans.
Soak overnight.

2. Pour beans into a kettle with soaking water. If necessary, add more water so that beans will be
covered 1 inch. Add 2 tablespoons olive oil, tomato, bay leaf, onion, green pepper, garlic. Bring
to a boil, skim foam. Lower heat to medium and cover. Cook until beans are tender, about 1
hour. Use a wooden spoon to stir occasionally.
3. Remove bay leaf and what is left of tomato, onion, pepper and garlic. In a skillet, heat
remaining oil and saute chopped onion and green pepper until transparent. Add garlic, oregano,
cumin, wine vinegar and salt. Cook 2 minutes longer, then add to beans. Stir in hot sauce, cover
and cook for 30 minutes. Add sherry. Serve with rice and chopped onions.

Pebbles Cafe's Orange-Raspberry Vinaigrette

Yield: About 2 cups dressing.

6 ounces olive oil

2 ounces rice-wine vinegar

1 ounce shallots, minced

2 ounces honey

1 ounce raspberry puree or syrup

Juice of 1 orange

Fresh black pepper and kosher salt to taste

1. In the work bowl of a blender or food processor, blend all ingredients. Unused dressing can be
refrigerated, covered, for 2 weeks.

Recipe note: To serve, drizzle over a main dish salad of torn lettuce, diced smoked turkey, sliced
hearts of palm, toasted sesame sticks, artichoke quarters, chopped tomatoes and shredded Asiago
cheese.

Pebbles Cafe's Fifth Avenue Spinach Salad

Yield: 1 serving

Balsamic vinaigrette (see note)

5 ounces fresh spinach leaves, washed

1 toasted tortilla shell (see note)

2 ounces crumbled gorgonzola cheese

2 ounces walnuts

Strips of red cabbage to taste

1/4 of a red apple, chopped

10 ounces of chopped celery

Spike All-Purpose Seasoning to taste

Diced plum tomatoes to taste

Lawrey's Seasoned Salt to taste

Chopped fresh herbs for garnish

1. Drizzle spinach with Balsamic vinaigrette (see note).

2. Place salad greens in tortilla shell. Add cheese, nuts, cabbage, apple and celery.

3. Garnish plate with chopped fresh herbs. Add Spike and Lawrey's seasonings as desired.

How to make vinaigrette: In a food processor, combine 1 cup balsamic vinegar, 3 cups olive
oil, 1 ounce chopped shallots and honey and salt and pepper to taste.

How to make tortilla shell: Place a flour tortilla in a deep-fryer at 350 F or lightly butter and
bake over an oven-proof form, such as an inverted metal bowl, in a 350 F.

Pebbles Tomato Basil Soup

Yield: 6 to 8 servings

6 tablespoons unsalted butter

1 clove garlic, peeled and crushed

5 tablespoons flour

6 cups heated chicken stock

1 cup crushed tomatoes

1/2 cup tomato paste

1 teaspoon Spike all-purpose seasoning

1 teaspoon liquid Maggi seasoning

3 dashes Tabasco

1/2 cup chopped basil

1 cup heavy cream

1. In a large saucepan, combine butter, crushed garlic and the flour. Whisk together over low
heat until butter melts.

2. Add hot chicken stock, crushed tomatoes, tomato paste, Spike, Maggi and Tabasco. Simmer
20 minutes.

3. Add basil and let simmer 5 more minutes. Stir in heavy cream. When heated through, serve
with croutons and additional chopped basil.

Pebbles Baked Chevre

Yield: 2 servings

1 tablespoon minced garlic

1 yellow onion, chopped

3 cups canned crushed tomatoes

3 cups chopped plum tomatoes

4-ounce can tomato paste

1 teaspoon black pepper

1/2 teaspoon oregano

1/2 teaspoon thyme

1/2 teaspoon chopped basil

1/2 cup olive oil

1 tablespoon salt

2 cups water
8 ounces cream cheese

8 ounces chevre (goat cheese)

French bread

Melted butter

1. Combine minced garlic, onion, crushed tomatoes, chopped tomatoes, tomato paste, black
pepper, oregano, thyme, basil, olive oil, salt and water.

2. Blend cheeses well. Put tomato mixture into an oven-safe serving bowl. Spoon the cheese
mixture into the center of the bowl. Do not stir. Place in oven to heat through and slightly brown
top of cheese.

3. Slice bread and brush with melted butter. Broil until golden brown.

4. Remove cheese-tomato mixture from oven. Arrange bread slices around bowl and serve.

Pebbles Chocolate Bread Pudding

Yield: 12 servings

1 1/2 pounds brioche (a French yeast bread available by special order at full-service bakeries)

1/2 pound butter, melted

1 cup milk

3 cups heavy cream

10 egg yolks, beaten

1 1/2 cups sugar

1 pound bittersweet chocolate

1/2 tablespoon vanilla

Vanilla brandy sauce:

1/4 cup white chocolate

1/4 cup heavy cream, whipped

3 tablespoons brandy

1. Remove crusts from brioche. Cut into cubes and dip in butter. Put on baking sheet and toast in
oven. Arrange bread in a buttered 2- to 21/2-inch deep pan (12 or 13 inches square).

2. Bring milk and cream to a boil; remove from heat. Add a little of the hot mixture to yolks to
bring up the temperature. Whisk yolks and sugar into milk mixture. Melt chocolate. Stir
chocolate into custard. Stir in vanilla. Pour over bread. Work custard into bread. Let stand for 1
hour.

3. Heat oven to 325F. Put pan in a larger pan with hot water coming halfway up sides to make a
water bath. Bake 1 hour.

4. To make sauce, melt white chocolate in double boiler. Remove from heat source. Let cool at
room temperature. Using a wooden spoon, gently fold in whipped cream. Stir in brandy or
liqueur of choice. Refrigerate. Serve cold over bread pudding. Makes about 1/2 cup.

Cheese Soup

Yield: 12 servings

2 sticks butter

4 tablespoons flour

1 onion finely chopped

2 quarts chicken stock

2 bunches fresh broccoli, cleaned, stems peeled, and chopped into medium to fine pieces

1 teaspoon Tabasco sauce

1 tablespoon Spike (available at health-food stores)

1 tablespoon Maggi liquid seasoning

1 bay leaf

1 1/2 cups grated American cheese, not imitation cheese food

1/2 cup grated Asiago cheese

1 cup heavy cream

1. Heat chicken stock in a saucepan. Set aside.

2. In large soup kettle or stock pot, melt butter. Add chopped onion and saute about 3 minutes,
do not allow to brown. Slowly whip in flour to make a roux. Cook 5 minutes over low heat,
stirring carefully. Add hot stock, whipping constantly with wire whisk.

3. Bring to a boil, reduce to a simmer, stirring occasionally. Add bay leaf, broccoli and rest of
seasonings. Simmer 1 hour, stirring occasionally. Stir in cheeses, simmer 10 minutes, continue
stirring to blend well. Stir in cream and serve.

Caesar Salad

Yield: 1 serving

1 whole egg or pasteurized egg product equivalent

1/4 cup olive oil

3 tablespoons red wine vinegar

3 anchovies

1 teaspoon Dijon mustard

1 teaspoon Worcestershire sauce

1/2 teaspoon lemon pepper

1/2 teaspoon salt

2 tablespoons freshly grated Parmesan cheese

6 dashes of Tabasco

1/2 teaspoon granulated garlic

5 ounces washed, torn Romaine lettuce

1 1/4 ounces seasoned croutons

1 ounce grated Asiago cheese

Freshly ground pepper to taste

1. To make the dressing, combine egg, olive oil, red wine vinegar, anchovies, mustard,
Worcestershire sauce, lemon pepper, salt, Parmesan, hot sauce and granulated garlic in a blender.

2. In a large serving bowl, combine lettuce, 2 ounces of the dressing mixture, croutons and
Asiago cheese. Add freshly ground pepper to taste.

Pebbles Barbecued Chicken Pita Pizza

Yield: 2 or 3 appetizer servings

9 inch pita bread round

1 ounce each: goat cheese and cream cheese, blended together

2 cups cooked, diced chicken breast

1 1/2 ounce barbecue sauce

1/4 yellow onion, julienned and sauteed over low heat until caramelized

2 ounces Monterey Jack cheese

Pinch or two of Spike All-Purpose Seasoning

1 plum tomato, diced, for garnish

1. Heat oven to 350F. Spread goat cheese mixture over pita round. Arrange chicken on top. Ladle
barbecue sauce on top in a spiral motion to create a drizzled effect.
2. Arrange caramelized onions on top of sauce and cover with Monterey Jack cheese. Add a
pinch or two of Spike seasoning. Bake for 12 to 14 minutes on a pizza stone. Slice into 8 small or
6 large slices.

Orange Chicken

Yield: 4 servings

4 boneless, skinless chicken breasts, pounded

All-purpose flour

Butter for sauteing

Cooked couscous and vegetables

Orange slices for garnish

Egg wash (2 egg yolks, 1/4 cup half-and-half, 2 tablespoons water)

Breading (1 ounce parsley, salt and pepper to taste, 6 ounces Japanese bread crumbs)

Sour orange sauce (1 cup demiglace thickened with 2 tablespoons of arrowroot, 2 sour oranges, 4
ounces butter)

1. Heat oven to 425F. Combine egg wash ingredients. Combine breading ingredients. Combine
juice from sour oranges and demiglace. Bring to a boil. Whisk in 4 ounces of butter until sauce
reaches a creamy consistency.

2. Season chicken with salt and pepper. Dust with flour. Dip chicken in egg wash. Dip chicken in
bread crumbs. Repeat with remaining breasts. Saute in butter until golden. Finish in the oven for
5 minutes. Slice each breast on the bias two times.

3. Divide couscous and vegetables among serving plates. Pour some of the sour orange sauce and
arrange a chicken in a fan shape on top. Garnish with oranges.

Pebbles Green Chili Sauce

Yield: 3 cups

1/2 cup diced yellow onion

3 tablespoons butter, divided

6 tomatillos, peeled, quartered and blanched for 4 minutes

1 can green chilies

1 1/2 tablespoons flour

1 cup chicken stock

2 teaspoons cumin

4 teaspoons light chili powder

1 teaspoon black pepper

1/2 teaspoon Tabasco

1 teaspoon Spike All-Purpose Seasoning

1. Saute onion in 1 tablespoon butter until transparent. Remove cup green chilies from can. Puree
remaining chilies and tomatillos until smooth.

2. In pan over low heat, melt 2 tablespoons butter. Whisk in flour and cook 8 minutes on low
heat, stirring occasionally to make a roux. Slowly whisk in chicken stock and bring to a boil.
Add cumin, light chili powder, black pepper, Tabasco and Spike. Stir in chili mixture and
sauteed onions.

3. Lower heat, stirring, and cook 20 minutes. Add reserved 1/2 cup chopped green chilies at end
of cooking.

Rosemary Crusted Mahi-Mahi With Sun-Dried Tomatoes

Yield: 1 serving.

Rosemary butter:

1/2 stick unsalted butter, softened

1 teaspoon fresh rosemary leaves

1/8 teaspoon Spike All-Purpose Seasoning

1/8 teaspoon lemon juice

1 teaspoon Maggi seasoning sauce

Dash Worcestershire Sauce

4 sun-dried tomato halves in oil

Dash Tabasco

1 small clove garlic

4 (8- to 10-ounce) portions mahi-mahi

Topping:

Rosemary butter (see Step 1 instructions)

1/3 cup grated Asiago cheese

1 cup Italian bread crumb

1. To make rosemary butter, process butter, rosemary, Spike, lemon juice, Maggi,
Worcestershire, sun-dried tomatoes, Tabasco and garlic in the work bowl of a food processor
until smooth.

2. Combine rosemary butter with Asiago and bread crumbs.

3. Broil mahi-mahi to desired doneness. Spread 1/4 cup topping mixture on each piece of fish.
Serve with garlic-flavored mashed potatoes and grilled vegetables.

Portabellos in Green Chili Sauce

1 pound portabello mushrooms

3 ounces olive oil

3 ounces Balsamic vinegar

1/8 teaspoon Spike All-Purpose Seasoning

Pinch each: salt, ground black pepper

4 ounces shredded Monterey Jack cheese

Garnish: 12 blanched pea pods, 1 diced plum tomato, 2 table-spoons fresh chopped parsley

1 cup Green Chili Sauce (see note)

1. Stem and clean mushrooms. Combine olive oil, Balsamic vinegar and Spike. Put mushrooms
in marinade 15 minutes. Remove from marinade. Season with salt and pepper.

2. Grill or roast at 350 F until tender. Return to marinade for 10 minutes. Remove and pat dry.
Slice on bias and serve on chili sauce. Top with cheese and melt. Garnish as desired.

How to make chili sauce: Saute 1/2 cup diced yellow onion in 1 table-spoon butter until
transparent. Peel, quarter and blanch 6 tomatillos for 4 minutes. Remove 1/2 cup of green chilies
from a 27-ounce can. Puree remaining chilies from can and tomatillos until smooth. In pan over
low heat, melt 2 tablespoons butter. Whisk in 1 1/2 tablespoons flour. Cook 8 minutes on low
heat, stirring occasionally to make a roux. Slowly whisk in 1 cup chicken stock. Bring to a boil.
Add 2 teaspoons cumin, 4 teaspoons light chili pow-der, 1 teaspoon black pepper, 1/2 teaspoon
Tabasco and 1 teaspoon Spike All-Purpose seasoning. Stir in chili mixture and sauteed onions.
Lower heat, stirring, and cook 20 minutes. Add reserved 1/2 cup chopped green chilies at end of
cooking. Makes 3 cups.

Key Lime Pie

Yield: 10 servings

1 (14-ounce) can sweetened condensed milk (not evaporated)

3 egg yolks

1/2 cup Nellie & Joe's Key Lime Juice (available in most supermarkets and gourmet shops)

Zest of 1/2 lime

9-inch graham cracker pie shell

Whipped cream for garnish

Lime slices for garnish

1. Heat oven to 350 F.

2. Combine condensed milk, egg yolks, lime juice and zest. Blend until smooth. Pour filling into
crust. Bake 10 minutes.

3. Let stand 10 minutes before refrigerating. Top with fresh whipped cream; garnish with lime
slices.

Shrimp and Polenta With Sun-Dried Tomato Sauce

Yield: 4-6 servings

1 pound sun-dried tomato butter (see note)

4 to 6 slices polenta (see note)

1 pound medium shrimp peeled and deveined

1 cup chicken or beef broth

1 ounce clarified butter or vegetable oil

1 bunch green onions, chopped (use green part only)

1 plum tomatoes, diced

Salt and pepper to taste

1. Season polenta with salt and pepper. In a skillet, heat with half of the clarified butter or oil
until polenta is brown on both sides. Set aside.

2. Season shrimp with salt and pepper and saute until cooked. Add stock and bring to a boil.
Reduce heat. Stir in sun-dried tomato butter until mixture is smooth.

3. Serve over polenta with tomatoes and onions as garnish.

To make sun-dried tomato butter, in the work bowl of a food processor combine 12 ounces
(softened) unsalted butter, 1/2 cup fresh rosemary, 1/8 teaspoon Tabasco, 1 teaspoon Spike, 1
tablespoon lemon juice, 1 teaspoon Maggi, 1 teaspoon Worcestershire, 1 teaspoon salt, 1/2
teaspoon ground white pepper, 1/2 teaspoon granulated garlic, 1/4 cup sun-dried chopped
tomatoes (reconstituted in olive oil). Process until light and fluffy, about 3 minutes.
To make polenta, put a 17.5-ounce box quick cooking polenta in a heavy saucepan. Add 4 cups
chicken broth, 3 cups water, 1 cup heavy cream, 1/8 teaspoon Tabasco and 1 teaspoon salt. Cook
on medium heat, stirring constantly until mixture becomes thick and boils. Sprinkle in 1 cup corn
meal and whisk until smooth. Remove from heat. Whisk in 1 cup grated Asiago or Parmesan
until smooth. Put in a greased bread pan. Chill for 1 hour. Remove from pan and slice in 1/4 - to
1/2 -inch slices.

Cream of Potato and Leek Soup

Yield: 16 servings

3 medium-large potatoes, diced, with or without skins as desired

1 medium yellow onion, diced

1 medium leek, sliced on a cross cut, then chopped

1 stick butter

1/4 pound flour

3/4 gallon stock

Salt and pepper to taste, about 2 teaspoons each

1 teaspoon liquid Maggi Seasoning

3 dashes Tabasco

2 dashes Worcestershire sauce

1 tablespoon Spike All Purpose Seasoning

1 tablespoon dried thyme

1 1/4 cups heavy cream

1. In a saucepan, with small amount of water, cook potatoes. Add onion and set aside. Make a
roux with butter and flour. Cook 30 minutes in a pan over low heat.

2. In a kettle, bring stock to a boil. Add roux to boiling stock, stir. Add potatoes and onions.
Cook 45 minutes. Stir in seasonings and cook 1 hour. Add leek and continue cooking 15
minutes. Stir in cream and adjust seasonings if necessary.

Wild Mushroom Penne Pasta

Yield: 2 servings

4 ounces penne pasta, cooked following package directions

1 1/2 tablespoons butter, softened, divided

1 ounce (a good handful) shiitake mushrooms

1 ounce (a good handful) oyster mushrooms

1 ounce (a good handful) cremini mushrooms

1/2 cup morel sauce (Knorr packet mushroom sauce recommended as a home substitute)

Pinch salt

Pinch pepper

Pinch granulated garlic

1/2 ounce or to taste grated Asiago cheese

1 plum tomato, diced

1/4 bunch green onions, chopped

2 sprigs fresh parsley, diced

1. Cook pasta according to package directions, keep warm.

2. Saute wild mushrooms in 1/2 tablespoon softened butter. Stir in remaining butter and add
morel or mushroom sauce. Season to taste with salt, pepper and granulated garlic. Stir in pasta
and toss well in sauce.
3. Divide mixture among two serving plates and sprinkle with grated Asiago cheese. Garnish
with colorful diced plum tomato, chopped green onions and parsley. Serve immediately.

Cityside Vegetarian Soup

Yield: 8 large.

8 cups water or vegetable stock

1 cup diced onion

1 cup diced celery

1 cup diced carrots

1 cup chopped daikon (a large Oriental white radish)

1 cup chopped wild mushrooms

1 cup chopped Napa cabbage

1 cup chopped dried lotus root

8 teaspoons brown rice miso

Spike (see note)

Salt

Freshly ground pepper

1. In large soup kettle or stock pot, add all vegetables to cold water or stock.

2. Bring almost to a boil; stir in miso. Cook 10 minutes or until vegetables are tender. Serve hot.

3. Add Spike, salt and pepper to taste.

Recipe note: Spike is a dried herb seasoning blend sold in most supermarkets and health-food
store. Miso is available in larger supermarkets and health-food stores.

Escargot and Lemon Basil With Garlic and Mozzarella

Yield: 4 servings

1 head garlic

1 ounce olive oil

1/2 teaspoon chopped fresh rosemary or 1/4 teaspoon dried

28 escargot

1/2 cup beef or chicken broth

Juice of 1/2 lemon

Scant 3/4 cup pesto (see note)

1/2 stick softened butter (not melted)

4 ounces fresh mozzarella, chopped

2 plum tomatoes, seeded and diced

Garlic bread to accompany

1. Heat oven to 350 F. Cut off stem end of garlic, wrap head in foil and roast in oven for 20
minutes or until tender. When cool enough to handle, peel off outer skin. Separate cloves; set
aside.

2. In a pan, combine olive oil, rosemary and escargot. Saute ingredients over low heat. Stir in
lemon juice and broth; simmer 2 minutes. Turn off heat and fold in pesto (see note) and butter.

3. Distribute escargot and sauce on four appetizer plates. Sprinkle each serving with mozzarella
and chopped tomatoes. Add roasted garlic cloves to plates. Serve immediately, garnished with
chopped parsley if desired.

How to make pesto: Wash and trim stems from 1 bunch of basil. Pat dry. Combine basil, 1
tablespoon chopped garlic, 1/2 cup olive oil, 1 tablespoon Parmesan cheese and 1 ounce pine
nuts in a food processor bowl and puree. Unused pesto sauce can be refrigerated or portion-
frozen in an ice cube tray.

Perciatelli Piedmontese

Yield: 2 servings

8 tablespoons unsalted butter

2 teaspoons capers

2 1/2 teaspoons chopped garlic

2 teaspoons lemon juice

1/2 teaspoon dried rosemary

1/2 teaspoon dried oregano

1/2 teaspoon chopped fresh parsley

1/2 teaspoon black pepper

1/2 teaspoon Tabasco Sauce

3 ounces fresh button mushrooms

1/2 cup demiglace (Knorr mix)

1/4 cup white wine

2 tablespoons lemon juice

2 fresh egg yolks

8 ounces perciatelli pasta, cooked

4 Italian plum tomatoes

4 artichoke hearts, quartered

10-12 blanched snow pea pods, 1/2 julienned red bell pepper, 1/4 cup Romano cheese, parsley
for garnish

1. Melt 4 tablespoons butter in a saute pan. Add capers, 1/2 teaspoon garlic, 2 teaspoons lemon
juice, rosemary, oregano, parsley, pepper and Tabasco. Add mushrooms, saute briefly. Add
remaining garlic and lemon juice, demiglace and wine. Cook until volume is reduced by a third.
Whip in remaining butter. Remove from heat. Stir in yolks. Add tomatoes and artichoke hearts.
Add pasta, stir.

2. Garnish with peppers, snow peas, parsley and grated cheese.

Southwestern Potato, Cheese & Chili Soup

2 tablespoons butter or margarine

1 cup finely diced onion

8 cups chicken stock or low salt chicken broth

5 potatoes peeled and diced (5 cups)

1 stick butter and 1/2 cup flour for roux

1 tablespoon hot sauce

1 tablespoon Spike All-Purpose Seasoning

1 tablespoon Maggi

1 bay leaf

1 teaspoon white pepper

1 teaspoon granulated garlic

3 tablespoons diced red bell pepper or pimento

2 small cans mild diced green chili

4 ounces pepperjack cheese, shredded, or pepper cheese of choice

1/2 pint heavy cream

Salt to taste

1. In a kettle, saute diced onions in 2 tablespoons butter until onion is transparent. Add broth and
bring to a boil, add diced potatoes and cook, covered, until potatoes break down into a mushy
consistency.

2. Melt butter in small skillet and stir in flour to make roux. Cook on low 15 minutes, stirring
occasionally, and set aside. Whisk roux into broth and potatoes until smooth. Add hot sauce,
Spike, Maggi, white pepper, bay leaf and granulated garlic. Cook for 15 minutes. Add green chili
and red pepper, cook 10 minutes. Add cheese to soup and whisk until cheese is melted. Stir in
heavy cream. Salt to taste. If too thick, thin with broth.

Makes about 10 (8-ounce) servings.

Curried Duck, Eggplant and Apple Soup

Part I:

1 whole duck

1 medium onion

1 bunch celery

3 carrots

1 bay leaf

Handful of black peppercorns

Part II:

1 medium yellow onion, diced

2 ribs celery, diced

2 carrots, diced

1 ounce vegetable oil

2 sticks butter, softened

1 1/2 cups flour

2 tablespoons curry powder

Part III:

8 cups duck stock

4 ounces chicken base

1 bay leaf

Pinch of granulated garlic

Pinch of ground white pepper

Pinch of onion salt

Pinch of Spike All-Purpose Seasoning

1/2 cup Maggi Seasoning

1/4 cup Louisiana Hot Sauce

Part IV:

Pulled duck meat from Part I

1 large eggplant, peeled and diced

3 medium apples, peeled, cored and diced

8 ounces brandy

4 cups heavy cream

Season duck with salt and pepper to taste. Roast duck in a 325 F oven one hour or until legs pull
easily. When cool, pull meat from duck and set aside. To make stock, cover carcass and
remaining Part I ingredients with a gallon of water and simmer four hours.

Strain stock into soup kettle. In small skillet saute in oil diced onions, celery and carrot until
lightly transparent. Set aside.

Make a roux with butter, flour and curry powder. Cook over low heat stirring occasionally, for
20 minutes. Add roux to stock, whisk until all lumps are dissolved. Add diced, sauteed vegetable
and stir in all Part III seasonings. Simmer 20 minutes until mixture becomes a veloute (see note).

Dice duck meat, add to stock with diced eggplant and brandy. Cook 20 minutes. Add apples and
simmer 20 additional minutes. Adjust seasoning and stir in heavy cream.
Makes about 12 servings.

Recipe note: Veloute is a smooth, stock-based sauce.

Cream of Roasted Garlic and Leek Soup

2 heads garlic

6 cups chicken stock

1 bay leaf

1/2 leek stalk

1/4 teaspoon white pepper

1/4 teaspoon granulated garlic

1 teaspoon Maggi seasoning

2 teaspoons All-Purpose Spike Seasoning (available in health-food stores and most

supermarkets)

Salt to taste

3/4 stick butter

1/2 cup flour

1/2 red bell pepper

6 ounces heavy cream

1/2 teaspoon Louisiana Hot Sauce

Break garlic heads into cloves and peel. Place peeled cloves on sheet tray and roast in 350 F
oven until golden brown, about 10 minutes.

Place cloves and 1 cup chicken stock in food processor and puree.

Bring rest of stock to a boil, add pureed garlic and bay leaf. Reduce heat and simmer while roux
is prepared.

To make roux, in a saute pan melt butter. Stir in flour and blend well. Cook over medium heat,
stirring constantly, 10 to 15 minutes.
Whisk roux into stock, whisking thoroughly to break down lumps. Bring to a rolling boil and add
seasonings. Reduce to medium heat and cook 5 minutes. Dice red pepper and leek, add to soup
and continue cooking 5 minutes.

Stir in dash of hot sauce and cream. Adjust seasoning if desired.

Makes 8 servings.

Lentil Soup With Kielbasa and Vinegar

1 medium yellow onion

3 ribs celery

3 medium carrots

1 1/2 sticks unsalted butter

About 3/4 cup flour

1 gallon chicken stock, heated

Sweet ham bone or 1 ounce ham base

1 (12-ounce) can tomatoes, ground

1 pound washed and picked over lentils

1 bay leaf

1/4 ounce Maggi Seasoning

Salt and black pepper to taste

1 pound smoked kielbasa sausage, diced

1/3 cup balsamic vinegar

Dice onion, carrots and celery into medium pieces. Saute in large soup kettle or Dutch oven with
unsalted butter until tender. Stir in flour and cook 10 minutes over medium heat, stirring
occasionally. Add hot chicken stock and whip with wire whisk until all lumps are removed; bring
to a boil, stir in lentils, ham bone, bay leaf, salt and pepper. Reduce heat to simmer and cook
gently 45 minutes to 1 hour. Stir occasionally. Add diced kielbasa and simmer 10 more minutes.

Stir in balsamic vinegar just before serving.

Makes about 1 gallon.

Chinese Pasta Salad

1 (10-ounce) package Chinese noodles

1 bunch green onions, green tops and bulbs finely diced

1/4 cup soy sauce

2 tablespoons olive oil

1/4 cup red-wine vinegar

1 teaspoon, or to taste, hot chili paste

1 teaspoon granulated garlic

1 teaspoon diced fresh ginger

1/4 red bell pepper, diced

1 tablespoon Spike (available in health food stores)

Cook noodles according to package directions, drain and set aside. Mix balance of ingredients in
bowl; gently toss into cool pasta. Serve on top of salad greens or use greens for garnish with
avocado slices, nuts and orange sections. If desired, serve with vinaigrette (recipe follows) or
choice of creamy dressings.

Makes 5 servings.

Vinaigrette Dressing

1 (8-ounce) jar Grey Poupon Dijon mustard

4 tablespoons oregano

4 tablespoons granulated garlic

2 tablespoons paprika

1/2 tablespoon cracked black pepper

1/2 tablespoon salt

2/3 cup sugar

Scant 1/3 cup lemon juice

Scant 1/3 cup soy sauce

1 quart salad oil

2 cups red-wine vinegar

Blend mustard with dry mustard, add spices and lemon juice.

Slowly and alternately whisk in soy sauce, oil and vinegar.

Makes about 1 1/2 quarts; Dressing keeps well in the refrigerator.

White Chocolate Bread Pudding With Bittersweet Chocolate and Kahlua Sauce

1 1/2 pounds brioche

1/2 pound butter, melted

1 cup milk

3 cups heavy cream

10 egg yolks

1 1/2 cups sugar

1 pound imported bittersweet or white chocolate

1/2 tablespoon vanilla

Bittersweet Chocolate With Kahlua Sauce (recipe follows)

Remove crusts from brioche and discard. Slice rolls into 2-inch cubes and dip in melted butter.
Place on baking sheet and toast in 375 F oven until golden brown. Arrange toasted brioche in
buttered baking pan 2-to-2 1/2 inches deep and 12-to-13 inches square. Bring milk and cream to
a boil, remove from heat. Add a little of the hot mixture to beaten egg yolks to bring up their
temperature; whisk egg yolks and sugar into milk mixture to make a custard.

Melt chocolate in double boiler, stir into custard, stir in vanilla. Pour over toasted brioche,
covering well. With spoon or clean hands work custard into bread. Let stand for 1 hour. Place
baking pan in larger pan with hot water coming halfway up sides of pudding to make a water
bath. Bake in 325 F oven for 1 hour. Serve with a warm vanilla brandy sauce if making
Bittersweet Chocolate Bread Pudding chocolate. Serve with a Bittersweet Chocolate and Kahlua
Sauce if making White Chocolate Bread Pudding.
Bittersweet Chocolate and Kahlua Sauce

1/2 pound bittersweet chocolate

1 cup confectioners' sugar

1/4 cup Kahlua

2 tablespoons melted butter

Melt chocolate in double boiler. Fold in balance of ingredients. Serve warm.

Vanilla Brandy Sauce

1/4 cup white chocolate

1/4 cup heavy cream, whipped

3 tablespoons brandy

Melt white chocolate in double boiler. Remove from heat source. Let cool at room temperature.
Using a wooden spoon, gently fold in whipped cream. Stir in brandy or liqueur of choice.
Refrigerate. Serve cold over bread pudding.

Makes about 1/2 cup.

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Nutty-Cheesy Salad

1/2 small head romaine lettuce, cleaned, cut in 1-inch squares

1/4 head iceberg lettuce, cleaned, cut in 1-inch squares

Cheese mix:

1/2 cup grated Cheddar cheese

1/2 cup chopped Danish fontina or white cheese of choice

Nut mix:

1/2 cup sunflower seeds

1/2 cup sliced almonds

1/2 cup chopped walnuts

Garnish:

1/2 tomato quartered in wedges

1 teaspoon black olive slices

Salad Gems (available in health-food stores)

Mix lettuce squares. Line individual salad bowl with the lettuce mixture.

Combine the ingredients for cheese mixture and put in center of lettuce squares.

Combine the ingredients for nut mixture and sprinkle around cheese mixture.

Garnish with tomato wedges.

Place olive slices in center of cheese mix and sprinkle with Salad Gems.

To serve, toss at table with Pebbles vinaigrette or sour cream zucchini dressings (recipes follow)
to taste.

Makes 1 serving.

Vinaigrette Dressing

1 (8-ounce) jar Grey Poupon Dijon mustard

2 tablespoons dry mustard

4 tablespoons oregano

4 tablespoons granulated garlic

2 tablespoons paprika

1/2 tablespoon cracked black pepper

1/2 tablespoon salt

2/3 cup of sugar

Scant 1/3 cup lemon juice

Scant 1/3 cup soy sauce

1 quart salad oil

2 cups red-wine vinegar

Blend mustard with dry mustard, add spices, sugar and lemon juice.

Slowly and alternately whisk in soy

sauce, oil and vinegar.

Dressing keeps well in refrigerator.

Makes about 1 1/2 quarts.

Zucchini Sour Cream Dressing

Yield: 1 quart.

2 eggs

1 cup red-wine vinegar

4 cups salad oil

1 large zucchini, julienned

1/4 cup fresh lemon juice

1 tablespoon Worcestershire sauce

1 teaspoon chopped garlic

Freshly ground black pepper to taste (about 2 turns of the pepper mill)

1 tablespoon grated Asiago cheese

Dash salt

2 tablespoons sour cream

Hot pepper sauce to taste

1. Combine eggs and red-wine vinegar in the work bowl of a blender. With machine running,
slowly add salad oil. Pour mixture into a large mixing bowl.
2. Stir in lemon juice, Worcestershire sauce, garlic, black pepper, Asiago cheese and salt. Fold in
zucchini. Add sour cream and season with hot pepper sauce.