48 mussels, steamed, open on the half shell
1 large tomato, peeled, seeded and chopped
2 Tbsp breadcrumbs
Place the mussels on the half shell on a baking sheet. Place a generous pat of herbed butter on each mussel, then add chopped tomato and breadcrumbs on top. Bake at 450 degrees until the butter sizzles and serve immediately.
1/2 pound unsalted butter
1/4 tsp oregano
1/2 tsp grainy mustard
1 tsp chopped garlic
1/4 tsp tarragon
generous dash of Pernod
Combine these ingredients until well blended. Set aside. This butter can be frozen and used as needed.
1/2 ounce Frangelico liqueur
1/2 ounce Godet white chocolate cream liqueur
chocolate shooter cups
Layer Frangelico and Godet into the cups. Consume immediately.
2 hot Italian sausages
1 egg
2 tsp olive oil
1/2 cup finely chopped onion
2 cups diced zucchini
1 cup diced red bell pepper
1 cup wedding ring pasta
bread crumbs
1 clove garlic, minced
2 cups diced yellow summer sausage
5-6 cups chicken broth
2 cups fresh baby spinach
freshly grated Parmesan cheese
Remove sausage from skins and mix the meat with the eggs and some breadcrumbs. Form into small balls, and fry until cooked through. Remove and set aside.
Cook onions and garlic about 2 minutes. Stir in all veggies except the spinach and cook about 2 minutes. Add broth and pasta; mix well and bring to a boil. Turn down heat and cook until pasta is cooked, about 7-10 minutes. Add spinach and cook one more minute.
Top each bowl with Parmesan cheese to serve.
1 pound bacon, slices cut in half
2 cans whole water chestnuts, drained
1/2 cup Hellmann's mayonnaise
1/2 cup Heinz chili sauce
1 cup brown sugar
Wrap water chestnuts in 1/2 strip bacon and secure with a toothpick. Place in a glass 13x9 pan. Mix remaining ingredients and pour over the wrapped chestnuts. Bake at 350 degrees for about an hour.
FOR THE PEANUT BUTTER COOKIE BASE:
2 cups smooth peanut butter (not natural version)
1 cup white sugar
1 cup chopped unsalted peanuts
2 large eggs
FOR THE BROWNIE MIDDLE:
2 cups white sugar
1 cup butter, melted
1 cup cocoa powder, sifted
1/2 tsp salt
2 large eggs
1 Tbsp vanilla
1/2 cup buttermilk at room temperature
1 cup flour, sifted
FOR THE BURNT SUGAR MERINGUE:
4 large egg whites, room temperature
2 cups lightly packed brown sugar
1/4 tsp lemon juice
Preheat oven to 350 degrees. Grease a 9x13 pan with cooking spray and line with parchment paper.
Make the base: mix together the peanut butter, sugar, peanuts and eggs. Stir until all is fully mixed. Press into the bottom of the prepared pan.
Make the middle: Whisk together the sugar, butter, cocoa and salt until smooth. Whisk in the eggs and vanilla. Whisk in the buttermilk. Stir in the flour and mix until no dry flour remains. Scoop the batter on top of the base and spread evenly. Bake for 50-60 minutes, until a toothpick inserted in the middle of the brownie comes out clean. Cool at room temperature for two hours.
Remove the brownies from the pan and cut into 12 bars, using a chef's knife dipped in hot water between each cut.
Make the meringue: In a double boiler, whisk together egg whites, brown sugar and lemon juice until the mixture reaches 140 degrees and the sugar is melted. Transfer to the bowl of a stand mixture and whisk on high for 7-10 minutes, until glossy peaks form. Spread the meringue over the brownies, or fill a piping bag and pipe a fancy topping, Use a handheld torch to toast the surface of the meringue
Store in an airtight container at room temperature for up to 5 days.
