Summer Veg-Stuffed Ravioli with Basil Pesto

Ravioli Ingredients
Ravioli pasta base:
1 pound fresh pasta sheets
thin 2 eggs for egg wash, beaten
Base filling recipe for ravioli:
8 oz Ricotta cheese
1 egg
Pinch of fresh grated nutmeg
1 tbsp minced shallots, sautéed
2 oz Pecorino cheese
2 oz Parmigiano Reggiano cheese
Salt & Pepper, to taste

Optional filling additions (choose one):
1 cup roasted carrot, puréed
1 cup roasted beet, puréed
1 tsp fennel pollen
1 lg potato, baked and grated
roasted garlic
1 cup sautéed arugula, puréed

Ravioli Directions
Make base filling: Combine Ricotta cheese, egg, shallots, nutmeg, Pecorino cheese, Parimgiano cheese, salt and pepper in a mixing bowl and mix to combine well.
Add one optional filling ingredient, if desired. Mix together and chill overnight.
To assemble ravioli: Lay one pasta sheet on lightly floured surface. Spoon filling mixture, 1 Tbsp at a time, onto pasta sheet, leaving 1 ½ inches between each spoonful. Brush beaten egg wash on sides of pasta, and between filling. Cover with second pasta sheet. Use fingers to seal edges around each filling, then cut apart to create individual ravioli. Cook in salted boiling water for 45 seconds, and remove

Basil Pesto Ingredients
2 cups fresh basil leaves, packed
1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
1/2 cup extra virgin olive oil
1/3 cup pine nuts or walnuts
3 medium sized garlic cloves, minced
Salt and freshly ground black pepper to taste

Special equipment needed: A food processor

Pesto Directions
Combine the basil in with the pine nuts, pulse a few times in a food processor. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic, pulse a few times more.
Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.

To serve: Serve Ravioli on heated plates with basil pesto.

Crème Brulee

Ingredients
1 quart heavy cream
1 vanilla bean, split and scraped
1 cup vanilla sugar, divided
6 large egg yolks
2 quarts hot water

Directions
Preheat the oven to 325 degrees F.
Place the cream, vanilla bean and its pulp into a medium saucepan set over medium-high heat and bring to a boil.
Remove from the heat, cover and allow to sit for 15 minutes. Remove the vanilla bean and reserve for another use.
In a medium bowl, whisk together 1/2 cup sugar and the egg yolks until well blended and it just starts to lighten in color.
Add the cream a little at a time, stirring continually.
Pour the liquid into 6 (7 to 8-ounce) ramekins. Place the ramekins into a large cake pan or roasting pan.
Pour enough hot water into the pan to come halfway up the sides of the ramekins.
Bake just until the creme brulee is set, but still trembling in the center, approximately 40 to 45 minutes.
Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days.
Remove the creme brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top. Divide the remaining 1/2 cup vanilla sugar equally among the 6 dishes and spread evenly on top. Using a torch, melt the sugar and form a crispy top.

Allow the creme brulee to sit for at least 5 minutes before serving.

Hawaiian Pizza

Ingredients
Basic Pizza Dough
1 ½ c. (about 6 oz.) shredded Mozzarella cheese
1 ½ c. (about 6 oz.) grated Gruyere cheese
Cornmeal, if using a pizza peel

About ½ c. vegetable oil

1 lb. Canadian bacon or baked ham, cut into sm. pieces

3 c. chopped fresh pineapple or 3 cans (8 oz. each) chunk pineapple packed in juice, well drained

6 green onions, chopped (or chives)

Freshly ground black pepper

Directions
Prepare the dough and preheat the oven. Mix the cheeses in a bowl and set aside.
Shape the pizza dough and brush all over with vegetable oil, then top with the cheeses, leaving a ½ inch border around the edges. Top the cheeses with the Canadian bacon or ham, pineapple chunks, onions and salt and pepper to taste. Drizzle evenly with vegetable oil.
Transfer the pie to the preheated baking surface and bake as directed in the basic recipe. Remove from the oven to a cutting tray or board and lightly brush the crust with vegetable oil. Slice and serve immediately.

Lobster Ragoons in Lobster Potage

Ingredients
2 (8 oz) packages cream cheese
2 tbsps water
8 oz lobsters or imitation lobster meat, finely sliced
2 tbsps lemon juice
Chinese duck sauce or plum sauce, for dipping
canola oil, to deep fry won tons

2 tbsps garlic juice, I used some from a jar of sliced garlic in juice
30 wonton wrappers
1 bunch green onions, use all but the white part, finely sliced
1 egg, mixed with water

Directions
Put cream cheese in a glass dish & microwave for 45 secs.
Chop  green onions finely, & add to cream cheese.
Add your lemon & garlic juice, & mix well.
Chop lobster finely, or use the mixer.
Add to cream cheese mixture, & mix in well.
Put 30 won ton wrappers onto a lg. flat baking pan,
Place a tspful of mixture into the center of each won ton wrapper.
Mix the egg & 2 T. of water together well.
With 2 fingers, dip into the egg wash then rub around the edge of each won ton.
Taking the bottom right tip of the won ton, & press around the edges to make a seal, bring it up to meet the top left tip, so the cream cheese mixture doesn't come out when deep frying.
When all 30 won tons are done, put in the refrigerator for at least 2 hrs.
When ready to deep fry, heat your oil to 350 degrees F.
Turn on your oven to 200.
Drop 6 won tons in at a time & fry on one side, then flip & fry on the other.
Place on a layer of 4 paper towels to absorb grease, then place this in an oven proof dish, & put in oven to keep warm while the next batch is cooking.

Lobster Potage:

2 tablespoon grape seed oil
1/4 tablespoon shallot, minced
1/4 tablespoon ginger, minced
1/4 tablespoon garlic, minced
1/4 tablespoon chili flakes
2 ounce tomato paste
3 quarts store bought lobster stock
4 ounce jasmine rice, cooked
2 ounce heavy cream
Salt to taste

For Lobster Potage:
Heat a large stockpot over medium-high heat. Add the grapeseed oil and heat until the oil just begins to smoke. Lower the heat to medium and add the shallot and ginger. Lightly sauté until the shallot becomes translucent. Add the garlic and lightly brown. Add the chili flakes and toast for 10 seconds. Add the tomato paste and; stirring with a wooden spoon, cook for 2 minutes or until the paste turns a reddish-brown. Add the lobster stock to deglaze the pot. Stir off the fond from the bottom of the pot. Bring the soup to a boil and reduce to a simmer. Simmer for 30 minutes; add the heavy cream. Using a hand-held blender, purée the soup thoroughly. Season with salt to taste.

Put Potage in shallow bowl and top with Ragoons

Roast Pheasant with Jalapeño Tamales

Ingredients
2 young pheasants


1 onion, halved


2 stalks celery


2 apple slices


4 bacon slices
Bottled Plum Sauce


Salt


Pepper

Directions
Place onion, celery, and apple slices inside birds, 2 strips bacon over each breast. Season with salt and pepper. Roast at 350 degrees for 2 hours, basting with Plum Sauce during last half hour of roasting. Serve remaining sauce in sauce boat.

Serves 4-6.

For the tamales:

1 cup yellow cornmeal
1 package Mexican corn husks
1 teaspoon salt
2 cups water, divided
4 tablespoons butter
1 teaspoon baking powder
1 jalapeno, seeded and minced (use gloves when handling)
1/2 cup Monterey Jack cheese

Directions

Combine cornmeal, salt, and 1 cup water in a mixing bowl.
Bring another 1 cup of water to a boil and stir in cornmeal mixture, stirring constantly until thickened. Remove from heat and whisk in butter, baking powder, and jalapeno.

The tamales are eaten directly from the corn husk casings in which they are steamed. To make tamale casings for steaming: Tear corn husks into strips. Some of these will be woven together and should be at least an inch wide. You will also need about 16 narrower strips (1/4 to 1/2 inch wide) to secure the ends of the tamales. Lay 4 strips or so side by side, and then weave another 4 or so through in a perpendicular fashion to make 8 rectangles about 8 inches square. Each tamale will be filled with even amounts of the corn mixture, and cheese. Spoon some of the corn mixture (between 2 and 4 tablespoons) into the center of each tamale case and spread to make a layer. Top with even amounts of cheese on each tamale. At this point, begin 1 or 2 pans of boiling water, each fitted with a steaming rack (You will need enough steaming space over the pans to accommodate the tamales.) Fold the corn husks so the corn filling encases the cheese. Secure the ends of the tamales casings by tying shut with pieces of corn husk. Place tamales on racks and steam - covered - for about 20 minutes to a half hour, replenishing water in pan(s) as needed.

Let rest briefly before serving.

Gazpacho

Ingredients
6 ripe tomatoes, peeled and chopped

1 purple onion, finely chopped

1 cucumber, peeled, seeded, chopped
1 sweet red bell pepper (or green) seeded and chopped
2 stalks celery, chopped
1-2 Tbsp chopped fresh parsley

2 Tbsp chopped fresh chives

1 clove garlic, minced
1/4 cup red wine vinegar
1/4 cup olive oil

2 Tbsp freshly squeezed lemon juice

2 teaspoons sugar
Salt and fresh ground pepper to taste
6 or more drops of Tabasco sauce to taste
1 teaspoon Worcestershire sauce (omit for vegetarian option)

4 cups tomato juice

Directions
Combine all ingredients. Blend slightly, to desired consistency. Place in non-metal, non-reactive storage container, cover tightly and refrigerate overnight, allowing flavors to blend.
Serves 8.

Chocolate Covered Strawberries

Ingredients
16 ounces milk chocolate chips
2 tablespoons shortening
1 pound fresh strawberries with leaves

Directions
Insert toothpicks into the tops of the strawberries.
In a double boiler, melt the chocolate and shortening, stirring occasionally until smooth. Holding them by the toothpicks, dip the strawberries into the chocolate mixture.
Turn the strawberries upside down and insert the toothpick into Styrofoam for the chocolate to cool.