Chocolate Creme Brulee

Ingredients:
1 quart heavy cream
1 cup sugar
1 ounce chocolate liqueur (Godiva Liqueur)
1/2 T vanilla extract
2 ounces cocoa powder
1 ounce unsweetened chocolate
11 large egg yolks

Preparing the creme brulee:
Preheat the oven to 350 degrees F.

In a medium sized saucepan over medium-high heat, add the heavy cream, sugar, liqueur, and vanilla. When the mixture is warm add the cocoa powder and chocolate and whisk until blended.

Place the egg yolks in a large stainless steel bowl. Slowly add the warm chocolate mixture to the eggs a little at a time while whisking. Strain and pour into individual porcelain ramekins. Place the ramekins in a large baking pan. Pour enough hot water into the pan to come half way up the sides of the ramekins. Bake until firm in the center, about 30 minutes. Remove the ramekins from the water bath and let cool completely. Place in the refrigerator for 2 hours. Dust with sugar and caramelize with a propane torch. Serve immediately.

Serves 6

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Guy's Crab Burgers With Celery Root Remoulade Slaw

Serve with Guy's Onion Rings.

Ingredients for the crab burgers:
1/3 cup mayonnaise
1 large egg, lightly beaten
2 T thinly sliced scallions, white tip only
1/2 teaspoon Worcestershire sauce
1 teaspoon dry mustard
1 teaspoon hot sauce
salt and freshly cracked black pepper
1 pound lump crabmeat, picked over for shells
2 1/2 cups panko bread crumbs
1 cup vegetable oil, for frying
4 Kaiser rolls
2 T unsalted butter, room temperature
4 pieces butter lettuce
1 large heirloom tomato, sliced

* * * * * * * *

Ingredients for the remoulade slaw:
1/2 cup mayonnaise
1/2 cup sour cream
2 T apple cider vinegar
2 T Dijon mustard
1 lemon, juiced
1/2 teaspoon paprika
1/2 teaspoon cayenne
1/4 cup chopped Italian parsley leaves
salt and freshly cracked black pepper
1 medium celery root, peeled and quartered (about 2 pounds)

Preparing the slaw:
In a small bowl, whisk the mayonnaise, sour cream, vinegar, Dijon, lemon juice, paprika, cayenne, parsley and salt and pepper, to taste. Using the grater attachment on the food processor or a box grater, grate the celery root. Work quickly so that the root doesn't turn brown. Transfer to a medium bowl, add pour the dressing over the celery root. Toss to combine and refrigerate for at least 10 minutes before serving.

* * * * * * *

Preparing the crab burgers:
In a large bowl, whisk mayonnaise, egg, scallions, Worcestershire sauce, dry mustard, hot sauce, and salt and pepper, to taste. Fold in the crabmeat and 1 cup of the bread crumbs until just combined. Line a baking sheet with parchment paper. Divide the mixture into 4 equal portions and form into patties. Put the patties on the baking sheet, cover with plastic wrap and refrigerate for at least 30 minutes to firm up.

Remove the crab patties from the refrigerator. Place the remaining bread crumbs in a shallow dish. Dredge the patties in the bread crumbs and pat along the edges.

Heat the oil in a 12-inch cast iron skillet over medium-high heat until the oil is hot but not smoking. Place the patties into the oil and cook about 3 minutes per side. Transfer to paper towel lined plate to drain. Season the patties with salt while they are still warm. Place on baking sheet to hold in a preheated 250 degree F oven while you toast the buns.

Slice the Kaiser rolls in half, butter, put on a sheet pan and toast under the broiler.

* * * * * *

Assembling the burgers:
Place a patty on the bottom half of each bun and top with the celery root slaw, a piece of lettuce and a tomato slice. Cover with the other half of the bun.

Serves 4

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Guy's Onion Rings

These onion rings go very well with Guy's Crab Burgers.

Ingredients:
1 1/2 cups sour cream
1 1/2 cups milk
2 T hot pepper sauce (Crystal brand)
2 large red onions, sliced into rings
1 teaspoon celery salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon mustard powder
1 teaspoon paprika
1 T chili powder
1 teaspoon white pepper
salt
2 cups self-rising flour
vegetable oil, for frying

Preparing the onion rings:
In a large bowl, whisk together the sour cream, the milk and the hot sauce. Add the onion rings and set aside.

* * * * * * * * *

Season the flour:
In a large baking dish or pie plate, combine the celery salt, onion powder, garlic powder, mustard powder, paprika, chili powder, white pepper, salt and the flour.

* * * * * * * * *

Frying the onion rings:
Heat about 3 inches of oil to 350 degrees F in a large Dutch oven.

Remove the onion rings from the liquid mixture and dredge in the flour mixture. Repeat the process to double coat the rings. Place the onion rings into the oil in batches and fry until golden brown and crispy, about 5 minutes. Drain the onion rings on a paper towel lined plate and season with salt while still hot, then transfer to a serving platter.

Serves 4

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Pappa al Pomodoro [Tomato and Bread Soup]

Ingredients:
extra virgin olive oil, plus extra for finishing
1 large red onion, diced
kosher salt
pinch crushed red pepper flakes
3 garlic cloves, smashed and finely chopped
1 cup white wine
2 pounds ripe summer tomatoes, diced
10 basil leaves, half whole and half cut into chiffonade
2 cups tomato juice
2 cups day-old Italian bread, crusts removed and cubed
1/2 cup grated parmigiano-reggiano

Preparing the soup:
Coat a large wide pot with olive oil over medium heat and add the onions. Season with salt and crushed red pepper, to taste, and cook until the onions are soft and very aromatic, about 8 to 10 minutes. Toss in the garlic and cook for 2 to 3 more minutes. Add the wine and cook until it has reduced by half. Stir in the tomatoes, season with salt, to taste, and cook until the tomatoes are really soft and juicy, about 12 to 15 minutes. Toss in the whole basil leaves.

Working in batches, carefully puree the tomatoes in a blender. Return the tomato puree to the pot and add the tomato juice and the bread. Cook the soup over medium heat for until the bread has completely lost its shape and the soup is really thick, about 20 minutes. Taste the soup and adjust the seasoning, if needed.

Ladle the soup into bowls and serve garnished with grated cheese, basil chiffonade and a drizzle of extra virgin olive oil.

Serves 6

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Caponata

Serve with grilled meats.

Ingredients:
1 large eggplant, peeled, alternating with 1-inch strips of skin left on, cut into 1-inch dice
extra virgin olive oil
kosher salt
1 large red onion, cut into 1/2-inch dice
pinch crushed red pepper flakes
1 fennel bulb, cut into 1/2-inch dice
3 ribs celery, cut into 1/2-inch dice
6 garlic cloves, thinly sliced
1 red and 1 yellow bell pepper, cut into 1/2-inch dice
2 zucchini, cut into 1/2-inch dice
1/2 cup water
1/2 cup tomato paste
2 T sugar
1/4 cup red wine vinegar
1/4 cup golden raisins
1/4 cup capers
1/4 cup pine nuts, toasted
1/2 bunch mint, cut into chiffonade

Preparing the caponata:
Preheat the oven to 400 degrees F.

In a large bowl, toss the eggplant generously with olive oil and salt, to taste. Spread out on a baking sheet and roast until the eggplant is soft and mushy, about 15 to 20 minutes. Reserve.

Coat a wide deep pot with olive oil. Toss in the onion and crushed red pepper and season with salt, to taste. Cook over medium-high heat until the onions are soft and aromatic, about 8 to 10 minutes.

Add the fennel, celery and garlic and cook for another 5 to 6 minutes. Stir in the peppers and cook for another 5 to 6 minutes. Add the zucchini, season with salt, to taste, and cook until the zucchini and all the vegetables are soft and aromatic and starting to come together as a stew, about 5 to 6 minutes. Toss in the eggplant, 1/2 cup of water and the tomato paste. Cook until the water has evaporated. Dissolve the sugar in the vinegar in a small bowl and add it to the mixture. Stir in the raisins, capers, pine nuts and mint. Cook for another 5 to 6 minutes.

Let cool and transfer the caponata to a serving bowl. Serve immediately. Caponata improves the next day.

Serves 6 to 8

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Grilled Porterhouse Steaks With Rosemary And Garlic

Ingredients:
3 sprigs rosemary, leaves picked and finely chopped
3 cloves garlic, smashed and finely chopped
pinch crushed red pepper flakes
extra virgin olive oil, plus extra as finishing oil, for garnish
2 (20-ounce) porterhouse steaks or other large steaks with a bone
kosher salt, plus coarse sea salt, for garnish

Preparing the steaks:
In a small bowl, combine the rosemary leaves, garlic, crushed red pepper and enough olive oil to make a loose paste. Slather the steaks with the mixture and sprinkle them generously with salt and leave out of the refrigerator to come to room temperature.

Preheat the grill to medium-high. Wipe the grill down with an oiled side towel.

Put the steaks on a hot spot on the grill to get a great sear. Once both sides of the steak are nice and brown, move the steaks to a cooler part of the grill to allow them to cook to desired temperature, about 5 to 6 minutes on each side for medium-rare.

Remove the steaks from the grill, cover with aluminum foil and let rest for 5 to 10 minutes.

Cut the steak off the bone, slice across the grain and divide among 4 serving plates. Drizzle the steak with a little big fat finishing oil and a sprinkling of sea salt.

Serves 4

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Mixed Green Salad With Parmigiano Crisps (Frico)

Serve this with steamed mussels.

Ingredients:
1 cup grated parmigiano-reggiano
4 cups salad greens, such as mesclun, arugula, red leaf, romaine or baby spinach
1 cup mixed fresh herb leaves, such as parsley, basil, oregano, chives or cilantro
1 cup grape tomatoes, cut in 1/2
1/4 cup thinly sliced red onions
1/2 cup cucumber, peeled and thinly sliced
1/4 cup extra virgin olive oil
1/4 cup red wine vinegar
salt
1/4 cup toasted chopped walnuts, sunflower seeds or chopped hazelnuts

Preparing the crisps:
Preheat the oven to 375 degrees F. Line a sheet tray with a silicone mat. Make 4 even, very thin circles of parmigiano on the mat. Be sure that the circles are not touching. Bake 7 to 8 minutes or until the cheese has melted, turned golden brown and looks like lace. Remove the tray from the oven and let the crisps cool for about 1 minute. Using a spatula, remove the crisps from the silicone mat and reserve on a plate.

* * * * * * * *

Preparing the salad:
In a large bowl, place washed and dried greens and herbs. Add the tomatoes, onions, and cucumbers. Drizzle in half of the oil and vinegar and season with salt. Gently toss the salad to combine, preferably with your hands. Add the remaining oil and vinegar, if needed, and season again with salt, if needed. The salad should not be soggy.

Arrange the salad on a platter or in individual plates or bowls. Sprinkle with the nuts and garnish with a parmigiano crisps.

Serves 4

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Pink Grapefruit, Olive And Fennel Salad

Ingredients:
1 fennel bulb
1 pink grapefruit
extra virgin olive oil
salt
1/4 cup slivered cerignola or other big green olives
1/4 cup freshly squeezed pink grapefruit juice
1/4 cup picked fennel fronds

Preparing the salad:
Using a mandoline, slice the fennel into thin shavings.

Cut the bottom and top off of the grapefruit. Using a knife, cut the peel off of the sides, following the curve of the grapefruit and being careful only to cut away the peel and bitter pith. Hold the fruit in 1 hand over a bowl and cut the flesh of the grapefruit away from the membrane to release a wedge. Repeat until all segments are released.

In a large saute pan over medium heat coat with extra-virgin olive oil and add the fennel. Season with salt and saute for 1 to 2 minutes or until the fennel is warm and coated with the oil. Remove from heat. Toss in the grapefruit segments, olive slivers and juice and sprinkle with the fennel fronds. Serve immediately.

Serves 4

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Iggy's Plum Cake Tatin

Ingredients:
6 T (3/4 stick) unsalted butter, at room temperature, plus extra for greasing the dish
10 to 12 purple "prune" plums, cut in half and pitted
1 3/4 cups granulated sugar, divided
2 extra large eggs, at room temperature
1/3 cup sour cream
1/2 teaspoon grated lemon zest
1/2 teaspoon pure vanilla extract
1 cup plus 2 T all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
confectioners' sugar

Preparing the cake:
Preheat the oven to 350 degrees F. Generously butter a 9-inch glass pie dish and arrange the plums in the dish, cut side down.

Combine 1 cup of the granulated sugar and 1/3 cup water in a small saucepan and cook over high heat until it turns a warm amber color, about 360 degrees F on a candy thermometer. Swirl the pan but don't stir. Pour evenly over the plums.

Meanwhile, cream the 6 tablespoons of butter and the remaining 3/4 cup of granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy. Lower the speed and beat in the eggs one at a time. Add the sour cream, zest, and vanilla and mix until combined. Sift together the flour, baking powder, and salt and, with the mixer on low speed, add it to the butter mixture. Mix only until combined.

Pour the cake batter evenly over the plums and bake for 30 to 40 minutes, until a cake tester comes out clean. Cool for 15 minutes, then invert the cake onto a flat plate. If a plum sticks, ease it out and replace it in the design on top of the cake. Serve warm or at room temperature, dusted with confectioners' sugar.

Serves 6

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Roasted Fennel With Shaved Parmesan

Ingredients:
2 large fennel bulbs
1/4 cup extra virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
parmesan shavings

Preparing the fennel:
Preheat the oven to 400 degrees F.

Remove the stems of the fennel and slice the bulb in half lengthwise. With the cut side down, slice the bulb vertically into 1/2-inch-thick slices, cutting right through the core. Spread the fennel slices on a baking sheet, coat with olive oil, salt, and pepper and toss with your hands.

Roast the fennel slices for about 1 hour, turning them once after 30 minutes, until the edges are crisp and brown. Remove from the oven and cover with Parmesan shavings. Taste for salt and pepper and serve.

Serves 3

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