Preparation:
Mince 2 garlic cloves. Cut remaining clove in half; set aside.
Place the mushrooms in a food processor; pulse 10 times or until finely chopped. Place minced garlic, parsley, and oil in a large nonstick skillet; cook 30 seconds over medium-high heat. Add mushrooms; cook 6 minutes or until liquid evaporates and mushrooms are tender, stirring constantly. Remove from heat; stir in salt and pepper. Cool slightly.
Lightly coat both sides of bread with cooking spray. Heat a grill pan over medium-high heat; add half of bread. Cook 1 minute on each side or until toasted. Rub 1 side of each bread slice with cut sides of garlic clove halves. Repeat procedure with remaining bread and garlic. Spoon about 2 tablespoons mushroom mixture over each bread slice, and top with about 2 teaspoons cheese.

Note:
Any combination of mushrooms will work–but the more varieties you use, the more memorable this appetizer will be. Try mixing exotic varieties with common ones for layered flavors. Prepare the topping up to a day in advance; reheat or serve at room temperature over toasted bread.

Dean Stefanic

1 garlic clove

2 cups loosely packed fresh spinach

1 bunch watercress, stems trimmed

1/2 cup chopped green onions

3/4 cup (11/2 sticks) unsalted butter, room temperature

1/2 cup dry breadcrumbs

2 tablespoons Pernod or other anise-flavored liqueur

1 teaspoon fennel seeds, ground

1 teaspoon hot pepper sauce

1 pound (about) rock salt

24 fresh oysters, shucked, shells reserved

1/4 cup freshly grated Parmesan cheese

Directions:

Position rack in top third of oven and preheat to 450°F. Finely chop garlic in processor. Add spinach, watercress and green onions to garlic. Process, using on/off turns, until mixture is finely chopped. Transfer mixture to medium bowl.

Combine butter, breadcrumbs, Pernod, fennel and hot sauce in processor. Process until well blended. Return spinach mixture to processor. Process, using on/off turns, just until mixtures are blended. Season with salt and pepper. (Can be made 8 hours ahead. Cover; chill.)

Sprinkle rock salt over large baking sheet to depth of 1/2 inch. Arrange oysters in half shells atop rock salt. Top each oyster with 1 tablespoon spinach mixture. Sprinkle with cheese. Bake until spinach mixture browns on top, about 8 minutes.

• 6 tart apples – peeled, cored, and sliced
• 1/2 cup butter, melted
• 1 cup all-purpose flour
• 1 cup white sugar
• 1 cup quick-cooking oats
• 2 tablespoons ground cinnamon, divided
• 1/4 cup butter, cut into pieces

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Place apples in a 9×13 inch baking dish. In a bowl, mix melted butter, flour, sugar, oats, and 1 tablespoon cinnamon to form a crumbly mixture. Sprinkle over apples. Dot with remaining 1/4 cup butter, and sprinkle with remaining 1 tablespoon cinnamon.
3. Bake 50 minutes in the preheated oven, until lightly browned and apples are tender.

6 natural chicken breast halves, bone in, skin on
1 tablespoon coarse kosher salt
1/2 tablespoon black pepper

Directions:
 
Melt butter in a saucepan over medium heat. Add onion and garlic and sauté until soft, about 4 minutes. Add the next 7 ingredients. Reduce heat to a simmer and cook slowly for 20 minutes; until the sauce thickens. Stir in bourbon.

Prepare a medium-hot fire in the grill.

Mix salt and pepper together. Sprinkle over chicken breasts and under the skin. Grill chicken about 10 minutes per side or until the internal temperature reaches 165°F. Reserve 1 cup of barbecue sauce. Brush chicken lightly with remaining sauce and cook for 2 minutes longer.

Place chicken on a platter and cover loosely with foil until ready to serve

Pie Crust

Ingredients:

• 1 cup unsalted butter, chilled
• 3 cups all-purpose flour
• 3 tablespoons white sugar
• 1/3 cup ice water

Directions:

1. Combine flour and sugar into the bowl of an electric mixer. Cut butter or margarine or butter and shortening into tablespoon pieces; add it to the flour and butter. Use the paddle beater to cut the butter and flour together. Alternatively, this can be done by hand with a pastry blender.
2. With the mixer on low speed, or while stirring the mixture with a fork, pour in the cold water. When the dough starts to clump, and before it turns into a ball, stop stirring.
3. Lightly knead dough in the bowl until it forms a ball. Divide dough into two parts. Flatten each part into a disk, and chill for about 30 minutes before rolling.

• 1 gallon passion fruit juice
• 1/2 liter ginger ale
• 2 cups vodka
• 1 (11.5 ounce) can peach nectar
• 5 nectarines, pitted and sliced
• 2 quarts crushed ice

Directions:

1. Stir together passion fruit juice, ginger ale, vodka, peach nectar, and nectarines in a large punch bowl to blend. Add ice and serve

4   Boneless skinless chicken breasts
1/4 tsp  Salt
1/4 tsp  Pepper
1 tbsp   Dijon mustard
1/4 tsp  Dried basil
1/2 cup Shredded Asiago cheese
2 tbsp   Chopped fresh parsley
4 slices Prosciutto ham

Preparation:

Place chicken between sheets of waxed paper; using mallet or bottom of skillet, pound to generous 1/4-inch (5 mm) thickness. Sprinkle both sides with salt and pepper.
Brush mustard over tops; sprinkle with basil, cheese and half of the parsley. Starting at 1 short end, roll up. Wrap 1 slice prosciutto around each roll, keeping ends of prosciutto close to seam in chicken. Secure ends of prosciutto and seam of chicken with thick toothpicks or short skewers. (Make-ahead: Refrigerate in airtight container for up to 1 day.)
Place, seam side down, on foil-lined rimmed baking sheet; roast in 425°F (220°C) oven until chicken is no longer pink inside, about 18 minutes. Broil until prosciutto is crisp, about 3 minutes. Let stand for 5 minutes; sprinkle with remaining parsley. To serve, spoon any juices over top.

• 1/2 cup vegetable oil
• 1/3 cup soy sauce
• 1/4 cup red wine vinegar
• 2 tablespoons fresh lemon juice
• 1 1/2 tablespoons Worcestershire sauce
• 1 tablespoon Dijon mustard
• 2 cloves garlic, minced
• 1/2 teaspoon ground black pepper
• 1 1/2 pounds flank steak
• 3/4 cup Cajun Spice

Directions:

1. In a medium bowl, mix the oil, soy sauce, vinegar, lemon juice, Worcestershire sauce, mustard, garlic, and ground black pepper. Place meat in a shallow glass dish. Pour marinade over the steak, turning meat to coat thoroughly. Cover, and refrigerate for 6 hours.
2. Drain off the marinade & dust the marinated flank steak with the Cajun Spice.  (coat evenly)
3. Preheat grill at medium – high heat.
4. Oil the grill grate. Place steaks on the grill. Grill meat for 5 minutes per side, or to desired doneness.

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup butter
• 1 1/2 cups white sugar
• 1 egg
• 1 teaspoon vanilla extract
• 2 cups chopped Bernard Callebaut chocolate

Directions:

1. Preheat oven to 350 degrees F (180 degrees C). Mix flour, baking soda and salt; set aside.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg, then stir in the vanilla. Mix in the dry ingredients until well blended. Stir in the Bernard Callebaut Chocolate. Roll the dough into 2 inch balls and place them 3 inches apart onto ungreased cookie sheets.
3. Bake for 20 to 23 minutes in the preheated oven. Allow cookies to cool for a few minutes on the baking sheet before removing to a wire rack to cool completely

Enjoy, Dean