Chipotle Lime Bacon-Wrapped Shrimp Recipe INGREDIENTS 12 large, raw, peeled and deveined shrimp 2 Tbsp olive oil

ive oil Zest from 1 lime Juice from one lime (about 2 Tbsp) 1/4 teaspoon chipotle powder (or more to taste) 6 strips thin bacon, cut in half (12 pieces) Skewers (for grilling) or toothpicks (for oven)

METHOD 1 Mix together in a small bowl the lime zest, lime juice, olive oil, and chipotle powder. Put the shrimp in the lime chipotle mixture; make sure each piece is well coated. 2 Spread the bacon pieces out over several layers of paper towels on a microwavesafe plate. Cover with another layer of paper towel. Microwave on high until the bacon fat begins to melt but the bacon is still pliable, about 1 1/2 minutes. 3 Prepare grill on high, direct heat (if grilling) or preheat the oven to 450F. 4 Working one at a time, wrap a half piece of microwaved bacon around each piece of shrimp. If you are grilling, thread the shrimp onto long, flat skewers (flat skewers make turning the shrimp on the grill easier). If you don't have flat skewers, I've used two thin bamboo skewers (soaked in water for 30 minutes beforehand) to the same effect. If you are using the oven, secure each the bacon onto the shrimp with toothpicks. Place the bacon-wrapped shrimp on a slotted baking pan (lined with foil inside for easy cleaning). Brush remaining lime chipotle mixture on the outside of the bacon-wrapped shrimp.

5 Grill uncovered for 5 to 7 minutes on each side, or bake in the oven for 10-14 minutes, until shrimp is pink and the bacon is crisp. Chicken Marinara Recipe INGREDIENTS 8 Tbsp olive oil 4 garlic cloves, chopped 3 shallots, peeled, chopped 1 28-ounce can crushed tomatoes 2 teaspoons dried oregano

1/4 teaspoon dried crushed red pepper 1/2 cup chopped fresh basil 3/4 cup breadcrumbs 3/4 cup grated Parmesan cheese 1/2 cup all purpose flour 2 large eggs, beaten 9 boneless chicken thighs (skinless or skin-on, your preference), if large pieces, then cut in half 3/4 cup grated mozzarella cheese

METHOD 1 Heat 4 tablespoons olive oil in heavy large saucepan over medium heat. Add garlic and shallots and saut until tender, about 4 minutes. Add tomatoes, oregano, and crushed red pepper. Simmer until sauce thickens, about 10 minutes. Mix in basil and season to taste with salt and pepper. Set aside. 2 Blend breadcrumbs and Parmesan cheese in small bowl. Place flour and eggs in separate shallow bowls. Coat chicken with flour, then eggs, then breadcrumb mixture. 3 Preheat oven to 350. Heat remaining oil in heavy large nonstick skillet over medium-high heat. Working in batches if necessary, add chicken and saut until golden brown and cooked through, about 4 minutes per side. Place chicken pieces on an oven-proof serving dish. Spoon sauce over chicken pieces. Sprinkle with Mozzarella cheese. Bake for 10 minutes, or microwave on high heat for 10-20 seconds, just until the cheese has melted. Yield: Makes 6 servings. Chicken Marsala with Pancetta and Cream Recipe INGREDIENTS Olive oil 2 oz pancetta (about a 1/4 inch thick slice), cut into 1/4 inch cubes 1/2 medium onion, diced (or you can use chopped shallots) Flour for dredging (about 1/2 cup) 1 lb of skinless, boneless chicken breasts, cut or pounded into thin cutlets Kosher salt Freshly ground black pepper

3/4 cup dry Marsala wine 6 Tbsp heavy cream Minced fresh flat-leaf parsley

METHOD 1 Coat a large skillet lightly with olive oil and set it over medium high heat. Add the pancetta and cook until just crip and lightly browned. Remove with a slotted spoon, leaving the fat in the pan, and set aside. Add the onions to the pan and cook until translucent and slightly browned, 5-10 minutes. Remove with a slotted spoon, leaving the fat in the pan, and set aside. 2 Put the flour on a plate. Pat the cutlets dry. Season them on both sides lightly with salt and amply with pepper. Heat the skillet with the pancetta fat over medium high. Add more olive oil, if needed, to get about 2 Tbsp of fat in the pan. 3 When the fat is hot, dredge a cutlet through the flour on both sides. Shake off the excess flour and immediately put the cutlet in the pan. Do the same with as many cutlets as will fit in the pan without touching. Saut the cutlets, turning once, until browned on both sides. If thin, they should cook through in just a few minutes total. Transfer the cooked cutlets to a plate and continue sauteng the rest, adding more oil if necessary. Transfer these to the plate as well. 4 Pour off the excess fat. With the pan over med-high heat, add the Marsala and scrape up any browned bits from the bottom of the pan. Cook until the Marsala is reduced by about a quarter. Stir in the cream and boil until you get a nicely thickened sauce. Return the chicken, onions, and pancetta to the pan and turn the cutlets over to coat. Let them reheat for 30 seconds to 1 minute. Serve with the sauce and a sprinkling of parsley.

Serves 3-4. Chicken Normandy Recipe INGREDIENTS 4 Tbsp butter

2 cooking apples (Fuji or Jonagold are perfect for this dish, do NOT use a red delicious), cored and sliced into wedges (you can peel or not) Flour for dredging 4 whole chicken legs (with thighs) Salt 1 large onion, peeled, sliced lengthwise (root to top) into wedges 1/2 cup brandy (apple brandy or Calvados if you have it) 2 cups apple cider (the cloudy type) 1 teaspoon dried thyme 1/2 cup cream

METHOD 1 Sprinkle salt over the chicken pieces and let sit for 20 minutes at room temperature. 2 Preheat the oven to 375F. Heat 2 Tbsp of the butter in a large, oven-proof saut pan over medium heat. Add the apple slices and saut until they turn a little brown around the edges, turning occasionally. Sprinkle the apple slices with a little salt. Set aside on paper towels to drain. 3 Dredge the chicken in flour and place the pieces in the saut pan, skin side down. Add the remaining 2 Tbsp of butter. Fry until golden, about 3-5 minutes on medium to medium-high heat on each side. Remove from pan and set aside. 4 Add the onions and increase the heat to medium-high. Spread the onion slices out in an even layer to cover the pan. As the onions cook they will release moisture that will help deglaze the pan of the browned bits from the chicken. Saut the onions, stirring occasionally, until they just being to brown, about 5-8 minutes. 5 Add the brandy to the pan. Using a wooden spoon, scrape any remaining browned bits off the bottom of the pan. Let the brandy boil until it has reduced by about half. Add the cider and bring it to a boil. 6 Sprinkle in the thyme. Add just a pinch of salt to the cider. Arrange the chicken legs in the pan so the skin faces up and is not submerged by the cider-brandy mixture. Place in the oven and cook, uncovered, for 30 minutes.

7 Remove the pan from the oven. (Watch out for the hot handle! I like to run an ice cube over the handle as soon as I remove the pan, to help bring the handle temp down quickly and prevent a bad burn if I forget the handle is hot.) Remove the

chicken pieces from the pan and set aside. Place the pan back on a stovetop burner on high heat. Add the apples and boil down the sauce by half. 8 When the sauce reduces to the point where it's a little syrupy, add the cream and turn down the heat. Taste for salt and add some if needed. To serve, spoon some apples and onions on the plate, top with sauce and a piece of chicken. Yield: Serves 4

Baked Ziti Recipe INGREDIENTS 1 pound ziti (can sub penne) pasta Olive oil 1 pound bulk Italian sausage or ground beef or pork 1 large onion, chopped 3-4 garlic cloves, chopped 1 Tbsp fresh rosemary (or basil), minced 1 Tbsp Italian seasoning 1/2 teaspoon red pepper flakes 1 large jar of marinara sauce (about 32 ounces) or make your owntomato sauce 1/2 pound of mozzarella cheese, grated 1 heaping cup of ricotta cheese 1 cup grated parmesan or pecorino cheese

METHOD 1 Bring a large pot of water to a strong boil. Add about a tablespoon of salt for every 2 quarts of water. Add the pasta and boil, uncovered, until the pasta is al dente edible but still a little firm. Drain the pasta through a colander. Toss with a little olive oil so the pasta does not stick together while you make the sauce. 2 Pour a tablespoon or so of olive oil into a large saut pan on medium-high to heat. When the oil is hot, add the bulk sausage or ground meat. Do not crowd the pan

(work in batches if needed). Break up any large chunks of sausage as it cooks. Brown well. Don't stir that often or it will be more difficult for the meat to brown. If you are using ground beef or pork instead of sausage, add a little salt. 3 When the meat is mostly browned, add the onions and stir well to combine. Saut everything until the onions are translucent and beginning to brown, about 4-5 minutes. Add the garlic, rosemary or basil, Italian seasoning and red pepper flakes and stir to combine. Cook 1 minute, then add the tomato sauce and stir well. Bring to a simmer. 4 Preheat the oven to 350F. Spread a thin layer of sauce in the bottom of a 9x13inch casserole pan, then dot the surface with half the ricotta cheese. Ladle in some sauce with the pasta, mix it well and add the pasta into the casserole. 5 Pour the rest of the sauce over the pasta, dot the remaining ricotta cheese over the pasta, and sprinkle on top both the mozzarella and the Parmesan cheese. Bake in the oven until the top is nicely browned, about 20 minutes. Yield: Serves at least 8 Fettuccine with Creamy Tomato Italian Sausage Sauce Recipe INGREDIENTS 2 Tbsp olive oil 3 shallots, chopped 2 large garlic cloves, chopped 1/2 pound sweet Italian sausage, casings removed 1/2 pound spicy or hot Italian sausage, casings removed 1 cup whipping cream 2 14.5-ounce cans diced tomatoes in juice 1 Tbsp dried sage 3/4 pound fettuccine 1/2 cup grated Parmesan cheese

METHOD 1 Heat oil in heavy large pot over medium-high heat. Add shallots and garlic and saut until beginning to soften, about 3 minutes. Add sausages and saut until no longer pink, breaking up the sausages a bit, about 5 minutes. Add cream; simmer 5

minutes. Add tomatoes with juices. Add sage. Simmer until sauce thickens, stirring occasionally, about 15 minutes. 2 Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta, reserving 1/2 cup cooking liquid. 3 Return pasta to same pot; add sauce. Toss over medium heat until sauce coats pasta, adding reserved cooking liquid by 1/4 cupfuls if mixture is dry. Season with salt and pepper. Transfer to bowl; sprinkle with cheese and serve. Serves 6. Korean Spicy Cold Noodles Recipe INGREDIENTS 1 lb soba (buckwheat) noodles (can sub practically any favorite noodle)

Choose from assorted toppings: Sauce: 4 Tbsp Korean red chili paste (gochu jang)* 4 Tbsp rice vinegar (un-seasoned or seasoned will both work) 2 Tbsp soy sauce 2 Tbsp honey 2 Tbsp brown sugar (light or dark) 2 Tbsp toasted sesame oil 2 Tbsp toasted sesame seeds Lettuce, thinly sliced Green and/or red cabbage, thinly sliced Cucumber, julienned Carrot, julienned Asian pear, julienned Green onions, thinly sliced Sesame (perilla) leaves, thinly sliced (while traditional for this dish, you can skip) Radish sprouts Cabbage and/or radish kimchi 2 hard boiled eggs

* Korean red chile paste is a thick, sweet, and slightly garlicky paste made of fermented red chiles. It is available at some asian food stores and at Korean markets. If it is unavailable in your area feel free to use this substitute with similar results:

1 tablespoon hot paprika (or can use 1 tablespoon Hungarian sweet paprika plus 1/2 teaspoon cayenne pepper) 5 teaspoons corn syrup (light or dark) 1 teaspoon miso paste (miso is fermented and will help approximate the flavor of the gochu jang, if you don't have it, you can omit) 1 mashed garlic clove 1 tablespoon water Salt, to taste METHOD 1 On the stovetop, fill a medium large pot with water and bring to a boil. While the water is heating, prepare toppings and the sauce. Prepare the lettuce, cabbage, cucumber, carrots, asian pear, sesame leaves and radish sprouts. Set aside. Cut each hard boiled egg in half. Set aside. 2 In a small bowl, combine red pepper paste, rice vinegar, soy sauce, honey, brown sugar, sesame oil and sesame seeds. Stir to combine and set aside. 3 Once the water is boiling, add buckwheat, or other type, of noodle and cook according to package instructions, or about six minutes, until al dente. When noodles are finished cooking, pour into a collander and rinse with cold water and drain. To quickly cool your noodles you may also place a few ice cubes in the collander or place the drained noodles into the freezer for a short time, just don't forget them! 4 To serve, place cooled noodles in a medium sized bowl. Top with dressing and vegetables/fruit of your choice. Place one of the hard-boiled egg halves on top and a few radish sprouts. Yield: Serves 3-4. Lasagna Recipe INGREDIENTS 1 lb lean ground beef 1/2 medium sweet white onion, diced 1/2 large bell pepper (green, red, or yellow), seeds and veins removed, diced 1/2 lb dry lasagna noodles (requires 9 lasagna noodles - unbroken) 1/4 cup sugar

1 28 oz can tomato sauce 1/2 28 oz can (16 oz) stewed tomatoes 1/2 6 oz can (3 oz) tomato paste 1 lb Ricotta cheese 1 1/2 lb Mozzarella cheese (large flat square slices) 3/4 lb freshly grated parmesan cheese Garlic Powder Oregano Italian Spice Salt Garlic Salt Parsley diced (fresh flat leaf preferred) 1 Garlic Cloves, minced White wine vinegar

Cooking Utensils Large skillet (for browning beef, onions, green pepper) 6 Qt pot (for noodles) 3 Qt pot (simmer sauce) 13" x 9" x 2" lasagna pan (preferably a stainless lasagna pan. Do Not Use Aluminum Pans - the aluminum will react with the acidic tomato sauce, leaching the aluminum and ruining the taste of your lasagna sauce.) Large colander (drain/blot beef, drain noodles) Large baking pan (to wash and cool noodles) Large slotted cooking spoon Large cooking spoon Paring knife

METHOD 1 Brown lean ground beef in skillet until lightly browned and cooked through. Put a few layers of paper towels in large bowl. With slotted spoon, remove browned beef from skillet draining off excess beef fat and put on top of blotting towels. After all the browned beef has been removed from the skillet, drain off and dispose of excess beef fat. Wipe skillet clean with paper towel. (If your ground beef is sufficiently lean, there won't be any excess fat to drain.) Add diced green pepper and onion to skillet. Brown for a few minutes on medium high heat. Add the garlic and cook for 30 seconds more. Add browned beef back to the skillet, lower the heat to low and continue to cook for 5 more minutes stirring frequently.

2 Transfer browned beef, green pepper and onions to 3 Qt. pot. Add tomato sauce, tomato paste. Open stewed tomatoes and dice, then add to 3 Qt. pot. Add oregano, parsley, Italian Spice Mix to taste, probably 2 teaspoons of each. Add a pinch of garlic powder and a pinch of garlic salt, to taste. Add a dash of white wine vinegar. Add sugar a tablespoon at a time, until desired level of sweetness, no more than 1/4 cup of sugar. Note that it is hard to follow a pure recipe when it comes to pasta sauce. One Italian spice mix is not like the other, nor is one can of tomato sauce not like the other. So you really do need to taste the sauce as you are adding the spices, sugar and vinegar. Stir and allow sauce to simmer 15-45 minutes to thicken (do not scorch bottom, stir frequently). Remove from heat. 3 Cook lasagna noodles in 6 Qt. Pot per cooking directions (al dente). (Note noodles may be cooked in advance.) Stir often to prevent from sticking and be sure that water remains at a boil during the entire cooking to prevent noodles from sticking. I add Tbsp of salt to the water so the noodles are more flavorful. Drain in colander and place in a cool water filled pan to keep from drying out and sticking together. 4 In dry lasagna pan, ladle one cup of sauce and spread along the bottom of the pan. Apply a layer noodles 3 length wise (edges overlapping). Ladle in sauce sparingly into center trough of 3 noodles. Apply a layer of mozzarella cheese slices on top of lasagna sauce. Place ricotta cheese dollops every 2 inches in center of noodles on top of mozzarella cheese slices, sprinkle grated parmesan cheese in thin even layer on top of ricotta cheese. Apply second layer of noodles, topping again with sauce and cheese. Finish with another layer of noodles. If you have extra sauce and cheese you can spread that over the top. Tent lasagna pan with aluminum foil (not touching noodles or sauce). Bake at 375F for 45 minutes. Allow to cool before serving. Note - Flavor improves for second service and may be reheated in convention or microwave. Leave aluminum tent on for storage (Do not allow aluminum to touch the sauce.) Yield: Serves 8.

Pasta with Butternut Parmesan Sauce Recipe INGREDIENTS 1 butternut squash weighing about 2 1/2 pounds 1 pound pasta 1 tablespoon of olive oil 1/3 cup of chopped shallots or onions 1/4 cup of packed, freshly grated Parmesan cheese 1/3 cup sour cream or Greek yogurt 1/8 teaspoon of grated nutmeg 1 tablespoon of chopped parsley, for garnish Salt and pepper to taste Water as needed to thin the sauce, about 1 cup

METHOD 1 Preheat the oven to 350F. Cut the butternut squash lengthwise in half* and scoop out the guts and seeds and discard them (or save the seeds and toast them). Pour 1/4 cup of water into a pyrex or ceramic baking dish and place the butternut squash halves cut side down. Bake for 40 minutes or until a fork easily pierces the squash. Allow to cool for 10 minutes. Scoop out the squash flesh from the skins and put into a blender. Discard the skins. 2 Saute the onion in the olive oil over medium-high heat in a small skillet until just beginning to brown, about 3-4 minutes. Add the onions to the blender. Add 1 cup water, the parmesan, 2 teaspoons salt and nutmeg and puree. If you need a little more water, add it. Pour the sauce into a small pot set over low heat. Mix in the sour cream and warm it through. Do not let the sauce boil. 3 Fill a pot with water and salt (1 tablespoon of salt for every 2 quarts of water). Set over high heat to bring to a hard boil. Add the pasta and cook at a hard boil, uncovered until al dente. When the pasta is ready, drain and put it into a bowl. Mix

with a little of the sauce and serve. Add a dollop of additional sauce and some parsley right when you bring it to the table. *Be careful when you cut the squash, winter squash are hard! The best way to do it safely is to slice a bit off of both ends so that you can stand the squash upright without it rolling. Then cut down the middle. See how to cut and peel a butternut squash for visuals, though note for this recipe you do not want to peel the squash before roasting. Yield: Serves 4-6