B. Smith Recipes

Exotic Fruit Salad

Makes 8 cups-serves 10-12

Dressing:
1 (11 ounce) can mandarin oranges, undrained
1/2 cup flat champagne
1/4 cup sour cream
2 Tablespoons honey
1 Tablespoon poppy seeds

Fruit:
1 large mango, peeled and cut into 3/4 inch cubes (About 2 cups)
1 medium papaya, skin and seeds removed, cut into 3/4 inch cubes (about 2 cups)
1 medium pineapple, skin, hard eyes and central core removed, cut into 3/4 inch cubes (about 4 cups)
Flaked coconut or nuts, for garnish

Place the mandarin oranges with their syrup, in a medium sized saucepan. Add the Champagne and bring to a boil. Reduce the heat and simmer until the mixture has reduced to about 1 cup. Remove from the heat and let cool. Place the cooled mixture in a blender, and process until smooth. Stir in the sour cream, honey and poppy seeds. Toss the prepared fruit together in a large bowl and pour the dressing over the fruit. Refrigerate for an hour. Decorate the fruit salad with flaked coconut or chopped nuts and serve.

Veggies with Spicy Sesame Dressing

Celery, carrots, green and red peppers, cherry tomatoes, radishes, broccoli, asparagus, string beans**
**blanch broccoli, asparagus and string beans for less than a minute in boiling water. Cool to room temperature

Sesame Dressing
2 Tablespoons Peanut Butter
1/2 cup toasted sesame oil
1/2 cup warm apple cider or apple juice
1 Tablespoon Tamari Sauce
1 Tablespoon Grated Fresh Ginger
1 teaspoon minced garlic
1/2 teaspoon grated lemon zest
1/4 teaspoon cayenne pepper (or to taste)
2 Tablespoons Honey

Whisk all ingredients together in a small bowl. Cover and chill until needed. Shake well before using.

Spicy Fish Croquettes

8 ounces cooked fresh or canned salmon
8 ounces cup crabmeat
3/4 cup Creamy Mashed Potatoes
1 1/2 Tablespoons chopped dill, plus sprigs
1 teaspoon Old Bay Seasoning
1 teaspoon dry ginger
1/4 teaspoon cayenne pepper
Vegetable oil for frying
1 large cucumber, cut into 1/4 inch thick slices
Chili mayonnaise (recipe follows)
Dill sprigs for garnish

Chili Mayonnaise

Yields 1/2 cup

1/2 cup mayonnaise
1 tablespoons finely chopped fresh jalapeno pepper
Few drops ginger sauce

In a small bowl, mix together all ingredients.
In a large bowl, combine the salmon, crab, mashed potatoes, and seasonings. Shape into 1/2-inch round patties.
In a large nonstick skillet, hear 3 tablespoons of the oil and fry the croquettes, without overcrowding, until golden brown, about 2 minutes per side. Drain on paper towels. Heat more oil as needed for the next batch. Keep warm while cooking the remaining croquettes.
On each cucumber round, spread mayonnaise and top with a croquette. Garnish with a sprig of dill.

Plantain and Sweet Potato Chips

Serves 16

2 1/2 pounds Sweet Potatoes peeled and cut into 1/2-inched slices or as thinly as possible
2 1/2 pounds Medium Ripe Plantains (6-8), peeled and cut into 1/8-inched slices or as thinly as possible
Vegetable Oil
Salt

Use a sharp knife, vegetable peeler, or mandoline to make extra think slices.
In a separate bowls of cold water, place the sweet potatoes and plantains for at least 1 hour after slicing. Drain the vegetables and pat them dry. In a deep heavy pot, heat 1/8 inch vegetable oil 380 degrees. Fry vegetables separately in batches until golden brown. Do not over crowd. Remove to paper towels. Cool to room temperature. Salt lightly before serving.

Skewered Shrimp and Plantains With Mango Dip

2 pounds medium-size shrimp (about 36) frozen, thawed
2 Tablespoons sesame oil
1 Tablespoon Hoisin sauce
1 Tablespoon oyster sauce
2 teaspoons honey
1/4 cup scallions
1 Tablespoon grated fresh ginger
1 teaspoon minced garlic
1/8 teaspoon salt
1/8 teaspoon ground black pepper
few drops Tabasco sauce
2 Tablespoons vegetable oil
3 large plantains, peeled, each cut into 12 slices
lime slices for garnish
chopped fresh parsley, for garnish

Rinse the shrimp and pat dry with paper towels. Mix the marinade ingredients in a small bowl. Place the shrimp in a shallow dish or plastic container and pour the marinade over them. Cover and marinate for 4 to 5 hours in the refrigerator, turning once.
Preheat the boiler Transfer the shrimp to a broiler pan, and broil for 2 to 3 minutes on each side, until just cooked. Set aide to cool.
Heat just enough oil to cover the bottom of a large skillet, and cook the plantain slices for 1 minute on each side or until golden and tender. Set aside to cool
Thread 1 or 2 shrimp and plantain slices onto each small skewer, and serve with mango dip

Mango Dip
1 cup mayonnaise
1/2 cup mango puree (fresh or frozen, thawed)
1 1/4 cup sour cream
2 Tablespoons fresh lime juice
1/4 teaspoon salt
1/4 teaspoon black pepper
stir ingredients together in a medium-size bowl

Cover and chill until ready to serve

Pan Fried Crab Cakes with Chili Mayonnaise

Makes 16 1-inch or 4 4-inch crab cakes.

1 Tablespoon unsalted butter
1/2 cup finely chopped onion
1/2 cup finely chopped celery
1 pound fresh crabmeat
1 large egg
1 Tablespoon mayonnaise
1 Tablespoon sour cream
1 teaspoon chopped fresh dill
1/2 teaspoon garlic powder
1 teaspoon Old Bay seasoning
1/4 - 3/4 cup unseasoned dried breadcrumbs
2 Tablespoons vegetable oil

Chili Mayonnaise
Makes 1 cup
1 cup mayonnaise
2 Tablespoons finely chopped fresh Jalapeno pepper
Tabasco sauce, to taste

Mix all the ingredients together in a small bowl. Cover and chill until needed.
Heat the butter in a small skillet, and saute the onions and celery until softened. Set aside. In a large mixing bowl, stir together the crabmeat, 1/4 cup of the bread crumbs, the onions and celery, and the egg, mayonnaise, sour cream, dill, Old Bay seasoning, and garlic powder. Mix thoroughly. Mold the mixture into 1-inch patties, and coat them with the remaining breadcrumbs. Chill at least half an hour in the refrigerator, so the cakes will hold together when frying. Heat the oil in a large skillet and cook the crab cakes on both sides for 4 to 6 minutes, until lightly golden brown. Serve immediately, with Chili Mayonnaise alongside.

Gingery Chicken Kabobs with Honey Mustard Sauce

Makes 20 Kabobs

2 pounds boneless, skinless chicken breasts
Marinade:
2 Tablespoons peanut oil
2 Tablespoons oyster sauce
1 Tablespoon fresh grated ginger
1 teaspoon minced garlic
1/4 teaspoon Tabasco sauce
1/4 teaspoon salt
1/4 teaspoon ground black pepper

Sauce
1/4 cup honey
1/4 cup Dijon mustard
2 Tablespoons fresh lemon juice

Soak 20 six-inch bamboo skewers in water for 15 minutes.
Cut the chicken into 1/2 inch wide strips and thread them onto skewers. Arrange the skewers in a single layer in a shallow dish or plastic container. Mix marinade ingredients together in a small bowl and pour this over the chicken. Cover and marinate 4-6 hours in the refrigerator, turning occasionally.
Preheat oven to 350 F. Remove the skewers from the marinade, bring to room temperature and lay skewers out on baking sheets. Bake for 12-15 minutes or until the chicken is just tender. The kabobs can also be deep fried. Heat the oil to 350 F in a deep skillet or electric fryer and cook the skewers a few at a time for 3-4 minutes or until golden brown. Meanwhile, mix the honey, mustard and lemon juice together in a small bowl. Serve the chicken skewers with the sauce alongside for dipping.

Vineyard Lobster Dip

Makes 4 cups

2 cups finely chopped cooked lobster
1 cup finely chopped celery
1/2 cup finely chopped red onion
1 cup mayonnaise
3 Tablespoons fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon white pepper
Chopped fresh parsley, for garnish

Stir all ingredients together in a large bowl until well combined. Garnish with the parsley, and serve immediately as a dip for assorted crackers, pitas bread triangles and raw vegetables.
Variation: To serve this as an appetizer, spoon the mixture into seeded avocado halves and sprinkle with fresh parsley.

Potato Leek Pancakes

Makes eight 3-inch or four 6-inch pancakes

2 cups peeled, grated potatoes
1 1/2 cups finely chopped leeks, white part only
1/8 teaspoon salt
1/4 teaspoon ground black pepper
2 large eggs, beaten
1/4 cup all-purpose flour
Vegetable oil
Salad greens, for serving
Smoked salmon, creme fraiche and caviar, or chunky applesauce, for garnish

Mix the potatoes, leeks, salt, pepper, eggs, and flour, together in a large bowl until thoroughly combined. Heat just enough oil to cover the bottom of a medium-sized skillet. Spoon one-eighth of the mixture into the center of the skillet and spread it out slightly to form a 3-inch circle. Cook over medium heat until golden on the other side and cooked thorough. Repeat with the remaining mixture, keeping the cooked pancakes warm in the oven. Serve warm with smoked salmon, creme fraiche and caviar, or chunky applesauce.

Peach Turnovers

There is nothing like fresh, juicy ripe peaches, though in a pinch, sliced frozen peaches are handy for a quick smoothie or for these tasty peach turnovers. This recipe is quick and easy! Use two prep prepared puff pastry sheets, sugar, cinnamon, and allspice, and finish with a sprinkle of turbinado sugar.

Yields 8 servings

1 pound (4 to 5) fresh ripe peaches, or one 16-ounce bag sliced frozen peaches, thawed
1/4 cup granulated sugar
1/8 teaspon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground allspice
One 17.3-ounce package of 2 (9x9x 1/2 inch) prepared puff pastry sheets, thawed according to package directions.
l large egg, lightly beaten with 1 teaspoon water
1/4 cup turbinado sugar

To peel the fresh peaches, drop them whole into a pot of boiling water; boil for 2 to 3 minutes. Using a slotted spoon, remove the peaches, and when cool enough to handle, peel off the skin.
If using frozen sliced peaches, thaw according to package directions. Divide the peaches in half. Chop half of the peaches into 1/2 inch cubes, and finely chop the remaining half.
In a largeskillet, place the chopped peaches, the granulated sugar, salt, cinnamon and allspice, and stir to combine. Cook the mixture over medium heat for about 2 to 3 minutes, until the sugar melts and the peaches give up their juices. Lower heat and cook for 3 to 4 minutes (or longer if peaches are juicy), stirring often until the mixture thickens. Pour the mixture in a bowl, cover and refrigerate for 15 minutes.
Place parchment paper on two large baking sheets and set aside. To assemble the turnovers, unfold one sheet of the puff pastry onto a lightly floured counter, and using a rolling pin, gently roll the pastry into a 10-inch square. Using a pizza cutter or knife, cut the pastry into four 5 inch squares.
Place 2 tablespoons of the peach mixture in the center of a pastry square. Using a pastry brush, coat the edges of the pastry with some of the egg wash. Fold the pastry into a triangle. Using a fork, crimp the edges together securely to seal. Repeat the entire process with the remaining squares and the second sheet of pastry (you will have 8 filled turnovers) Reserve the remaining egg wash.

Deep-Dish Apple Pie

Deep-Dish Apple Pie reminds me of my childhood. When I was young, these pies seemed huge, and the slices were so different from those of regular pies. Back then I loved warm apple pie with vanilla ice cream. This Deep-Dish Apple is probably my favotite. When I do indulge, I love the idea of the sugar glaze on the apple pie crust; I don't even need the ice cream.

Yields 8 to 10 servings

2 1/2 cups all-purpose flour
1 cup (2 sticks) cold butter, cut into large chunks
2 large egg yolks, plus enough ice water to make 1/2 cup of liquid
3 pounds (about 8 large) McIntosh or Jonathan apples, at room temperature
3/4 cup granulated sugar
1 teaspoon cinnamon
Pinch of salt
1 1/4 cups crushed vanilla wafer cookies or graham cracker crumbs
l cup confectioners' sugar
1/4 cup cold milk
1/4 teaspoon pure vanilla extract

To make the pie crust, in the bowl of a food processor fitted with the metal blade, pour the flour And add the butter. Pulse the mixture just until it resembles coarse crumbs. Add the egg yolk mixture and pulse just until the dough gathers into a ball. Remove the dough from the bowl and divide in half. (If making dough by hand, use a pastry blender or two knives to cut the butter into the flour until the butter is the size of small peas.Gradually drizzle in the egg yolk mixture, stirring with a fork, until the dough starts to come togther into a ball.) Wrap each dough half in plastic wrap and refrigerate until well chilled, at least one hour or overnight. (Dough can be frozen until later and use.)
Preheat oven to 375 degrees F. Place a 9x13 x 2 inch ceramic or metal baking pan in the refrigerator to chill.l.
Meanwhile, to make the filling, peel, core and thinly slice the apples into a large bowl. Add the sugar, cinnamon and toss gently to combine.
On a lightly floured surface, using a rolling pin, roll out half of the dough into a 11x15 inch rectangle. Place the rolled dough into the prepared baking dish. Lightly ease the dough into the corners, and allow excess dough to hang over the edge. Sprinkle the bottom of the dough evenly with the crushed cookies or graham crackers. Add the apples.
Roll out the remaining piece of dough into an 11x15-inch rectangle. Cover the apples with the dough. Trim, crimp and seal the edges of the top crust and bottom crust together.

Chocolate Dessert Fondue

2 Cups semisweet chocolate chips
1-Cup Heavy Cream
¼ cup mini- marshmallows
1 banana, sliced into ½ inch rounds
1 pineapple, peeled, cored and cut into 1 inch chunks
1 pint strawberries, stems removed
One 14-ounce pound cake cut into 1-inch squares

In a fondue pot, combine he chocolate chips, cream, and marshmallows. Over medium heat, stir with a wooden spoon until chocolate and marshmallows are melted are the mixture is smooth. Arrange the fruits and cake on a serving platter. Using heatproof long-handled forks, have your guests dip fruits and cake into the chocolate fondue.

Pineapple Upside Down Cake

Topping
¼ Cup Unsalted Butter, Melted
½ Cup Firmly Packed Light Brown Sugar
7 Slices Canned Pineapple (Reserve ½ Cup Juice for the Cake)
13 Candied Cherries

Cake:
2 Cups All-Purpose Flour
2 Teaspoons Baking Powder
½ Teaspoon Salt
½ Teaspoon Baking Soda
1-Teaspoon Ground Ginger
¼ Teaspoon Ground Cloves
½ Cup Unsalted Butter Softened
1-Cup Sugar
2 Large Eggs
½ Cup Heavy Cream
½ Cup Reserved Pineapple Juice
Whipped Cream for Garnish

Preheat the oven to 350 degrees F.
Grease the sides of a 9 x 3 inch round baking pan with nonstick cooking spray or melted butter.

For the toppings: Beat the melted butter and the brown sugar together in a small bowl. Spread this over the bottom of the prepared baking pan. Arrange 6 pineapple slices around the edge of the pan and one slice in the middle. Place a cherry in the center of each pineapple slice, and the rest between the slices around the edge.

To make the cake: Stir together the flour baking powder, baking soda, salt, ginger and cloves in a large bowl, beat together the butter and sugar until light and fluffy. Beat in the eggs, one at a time. Using a spatula, alternately fold in the flour mixture and the heavy cream and pineapple juice until blended. Spread the batter over the pineapple slices, and bake for 1 hour or until a toothpick inserted in the center comes out clean. Let cake cool in the pan for 5 minutes. The run a metal spatula around the edge to loosen the cake, invert a serving plates over the cake pan, and turn the cake and plate over together, Remove the cake pan Serve warm, with whipped cream.

Old Fashioned Halloween Pumpkin Biscuits

2 Cups all purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
1 Teaspoon salt
½ cup (1/2 stick) chilled butter or shortening
½ cup pumpkin puree
½ cup buttermilk

Preheat the oven to 450 degrees. In a food processor, sift together the flour, baking power, baking soda and salt. Add the butter or shortening and pulse until it is the texture of coarse meal. Add the pumpkin and buttermilk to the flour mixture. Process until the dough is soft and easy to handle. Turn onto a lightly floured work surface. Knead the dough gently until smooth. Roll out to ½ inch thickness, and cut with a biscuit cutter. Place the biscuit on a lightly greased baking sheet. Bake 10 to 12 minutes, or until lightly browned.

Garlic Mashed Potatoes

Serves 4

2 Pounds Baking Potatoes
1 Garlic Clove
1 Bay Leaf
2/3-Cup Milk or Heavy Cream Heated
1 Teaspoon Salt
½ Teaspoon Ground Black Pepper

Rinse and peel the potatoes, and cut them into equal-size pieces. Bring a large saucepan of salted water to a boil and cook the potatoes. Drain and remove the garlic and bay leaf. Transfer the potatoes to a mixing bowl and mash them, gradually adding the hot milk, butter, salt, and pepper. Serve immediately.

Variation: Use equal quantities of turnips and potatoes, cook as described.

Black-Eyed Pea Soup with Smoked Turkey

Makes about 6 cups (Serves 6)

1 ¼ Cups Dried Black-Eyed Peas (About 10 ounces)
2 Tablespoons vegetable oil
1 Large chopped Onion
1 Teaspoon Minced Garlic
1 Cup Chopped Green Bell Pepper
5 Cups Homemade Chicken Stock or Canned Broth
1 Bay Leaf
1 Teaspoon Salt
¼ Teaspoon Dried Red Pepper Flakes
¾ Cup Diced Smoked Turkey
6 Teaspoons Sour Cream (Optional)
Fresh Cilantro Sprigs, For Garnish

Place the black-eyed Peas in a large bowl and Cover them overnight.
Drain the peas, rinse them thoroughly, and set them aside to drain again.
Heat the oil in a large saucepan over medium-high heat, and the peas, bell pepper, chicken stock, bay leaf, salt, and red pepper flakes. Cover and bring to a boil.
Then reduce the heat and simmer for 1 hour or until the beans are tender.
Stir in the smoked turkey and simmer for another 15 minutes.
Remove the bay leaf, and top each serving with a teaspoon of sour cream and a sprig of cilantro, if desired.

Note: To turn this soup into a side dish, use 2 cups of chicken stock and delete the sour cream. Makes about 4 cups.

Cornbread

Serves 8

2 cups cornmeal
1 cup all-purpose flour
3 teaspoons baking powder
1/1/2 teaspoons salt
¼ cup sugar
1 ¼ cups milk
3 eggs
¼ cup (1 ½ sticks) melted butter

Preheat the oven to 400 degrees. Grease a 10-inch ovenproof cast-iron skillet.
In a large bowl, combine the cornmeal, flour, baking powder, salt and sugar.
Stir in the milk, eggs and butter, mixing just until the dry ingredients are moistened.
Pour the batter into the skillet and bake 20 to 25 minutes, or until a toothpick inserted in the center comes out clean.

Couscous Rice Pilaf

Serves 4

1 tablespoon butter or olive oil
½ cup diced carrots
2 cloves garlic, minced
2 cups boiling chicken stock or water
1 cup uncooked instant long-grain brown rice
½ teaspoon salt (optional)
¼ cup uncooked couscous
2 scallions cut into ¼-inch think slices on the diagonal

In a medium saucepan, over medium heat, melt the butter. Add the carrots and garlic.
Sauté’ 3 minutes, stirring occasionally. Add the stock.
Stir in the brown rice and salt, cover. Lower heat, simmer 5 minutes.
Stir in the couscous and scallions, cover and cook 1 minute.
Remove from the heat and let sit 5 minutes.
Transfer to a serving bowl, stirring to fluff up. Serve.

Kale Mashed Potatoes

Serves 16

6 pounds russet potatoes peeled and cut into quarters
2 cloves garlic, peeled
1 cup (2 sticks) butter
4 teaspoons salt
4 teaspoons salt
1 1/3 cups milk or heavy until warm
Two 10-ounce packages frozen kale cooked and squeezed dry.

In a large pot with enough cold water to cover, place the potatoes and garlic. Bring to a boil and cook until tender, 15 to 20 minutes. Drain well in a colander and return the potatoes to the pot. Add the butter, salt, and white pepper, and mash with a potato masher. Continue mashing while gradually adding the warm milk. Stir in the kale and serve immediately.

Macaroni with Fontina and Gorgonzola Cheeses

Serves 8

Salt
1 pound uncooked elbow macaroni
¼ pound Fontina cheese
¼ pound Gorgonzola cheese
2 tablespoons butter
½ cup half and half
Freshly ground black pepper to taste
Chopped chives or parsley to garnish

In a medium pot, bring 4 quarts of water to boil. Add a pinch of salt and the macaroni. Cook until tender, about 8 to 10 minutes. In colander, drain the macaroni and return it to the pot. Fold in the cheese, butter, and half and half. Season with the pepper. Serve in a heated bowl and garnish with chopped chives or chopped parsley.

Orange-Zested Asparagus

Serves 8

6 cups of water
1 teaspoon salt
2 pounds asparagus (bottom inch cut off)
3 tablespoons butter
½ cup orange juice
4 tablespoons orange zest strips
1 orange, peeled and thinly sliced
1 medium red onion, sliced
Salt and freshly ground black pepper to taste

In a large deep skillet bring the water and salt to boil. You will need to work in batches. Place some of the asparagus gently in the skillet. Boil 5 to 6 minutes until the spears are tender. Remove with tongs. Repeat until all the asparagus are cooked. Drain the skillet. Over medium heat, add the butter, orange juice, and zest. Cook until the butter is melted. Pour over the asparagus. Add the orange slices, red onion, salt and pepper.

Oven-roasted tomatoes with grilled vidalia onions

Serves 6

6 medium tomatoes, halved
2 large Vidalia onions, peeled and thinly sliced
Herb-infused olive oil
Salt and freshly ground black pepper to taste
Chopped chives for garnish

Broil the tomatoes, close to a medium heat, until slightly softened, about 3 to 4 minutes, Skewer large slices of onion, brush with olive oil, and grill on both sides until slightly soft, about 3 to 4 minutes on each side. Remove the skewer. Arrange an onion slice between each of the six tomato halves. Drizzle with the herb-infused olive oil and sprinkle with salt, pepper and chives, Serves warm or at room temperature.

Note: The tomatoes can be broiled in advance to save time.

Sweet Potato Salad with Orange-Maple Dressing

3 pounds red-skinned sweet potatoes, peeled and cut into 3/4-inch cubes
1/2 cup extra virgin olive oil
2 tablespoons pure maple syrup
1/4 cup orange juice
2 tablespoons balsamic vinegar
2 tablespoons minced peeled fresh ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup chopped green onion
1/2 cup chopped fresh parsley
1/4 cup coarsely chopped toasted pecans
1/4 cup golden raisins
1/4 cup brown raisins
Salt and freshly ground black pepper to taste

In a large pot, steam the sweet potatoes in batches until just tender, about 15 minutes per batch. Transfer them to a large bowl and let cool to room temperature.

Meanwhile, in a small bowl, make the Orange-Maple Dressing by whisking together the olive oil, maple syrup, orange juice, vinegar, ginger, nutmeg and salt.

Add the green onion, parsley, pecans and raisins to the cooled sweet potatoes. Pour the Orange-Maple Dressing over the potato mixture, and toss gently to combine. Season to taste with salt and pepper. This salad can be made several hours ahead of time; cover and refrigerate until serving.

Sweet Potato Spoon Bread

Serves 8

3 cups whole milk
1 cup yellow or white cornmeal
4 tablespoons butter, cut into pieces
2 cups mashed sweet potatoes
1 tablespoon baking powder
3 large eggs, beaten

Preheat oven to 350 degrees. Spray a round 2-quart baking dish with nonstick cooking spray.

In a large saucepan, pour the milk and cook over medium heat. Slowly whisk in the cornmeal to avoid any lumps. Continue whisking; as the milk heats to steaming, the mixture will thicken, about 3 to 4 minutes. Allow to come to a gentle boil and cook for about 1 minute. Turn off the heat and add the butter, whisking until it melts.

In a large bowl, stir together the mashed sweet potatoes and baking powder. Stir in the warm milk mixture and mix until smooth. Beat in the eggs a little at a time, blending well after each addition.

Pour the batter into the prepared baking dish. Bake for 45 to 50 minutes until the edges are golden brown and a toothpick inserted in the center comes out clean. Serve immediately.

Braise of Black-Eyed Peas and Greens Soup

Serves 6

1 1/4 cups (about 10 ounces) dried black-eyed peas, or two 15-ounce cans cooked black-eyed peas, drained and rinsed
2 tablespoons olive oil
1 cup diced sweet onion, such as Vidalia
2 cloves garlic, minced
1 cup diced celery
1/2 cup diced carrots
2 bay leaves
1 1/2 cups chopped kale or collard greens, stems discarded
1 cup diced pork, ham or smoked turkey breast
6 cups low-sodium chicken stock or broth
2 teaspoons Creole seasoning
1/2 teaspoon dried oregano
Sea salt and freshly ground black pepper to taste
1 cup cooked barbecued rib meat, shaved off the bone and chopped, optional for garnish

If using dried black-eyed peas:
The day before serving, in a large bowl, place the dried black-eyed peas. Cover with water and let soak overnight. Drain and rinse thoroughly. Or, to quick-soak the peas, place them in a large pot or Dutch oven, cover with water and bring to a boil over high heat. Remove from the heat, cover tightly and let stand for 1 hour, then drain and rinse thoroughly. (If using canned black-eyed peas, previous steps should be skipped.)

In a large Dutch oven or saucepan, heat the olive oil over medium heat. Add the onion, garlic, celery and carrots, and sauté for about 5 minutes, until tender. Add the bay leaves, kale or collard greens, and meat to the pot, and saute, stirring frequently, for 2 to 3 minutes.

Add the chicken stock, black-eyed peas, Creole seasoning and oregano to the pot. Bring the mixture to a boil, reduce heat to low and simmer, partially covered, for 45 minutes to 1 hour, or until the peas or tender.

Remove bay leaves and season with salt and pepper. Ladle soup into bowls, and serve immediately, garnished with chopped rib meat if desired.

Coconut-Pecan Cake

Serves 6

For the cake:
3 cups cake flour, plus more for dusting pans
1 tablespoon baking powder
1/4 teaspoon salt
1 cup (2 sticks) butter, softened
2 cups sugar
4 large eggs, at room temperature
2 large egg yolks (reserve whites for frosting)
2 teaspoons vanilla extract
1 1/4 cups unsweetened coconut milk

For the filling:
1 large egg
1/3 cup granulated sugar
1/3 cup brown sugar
2/3 cup evaporated milk (not sweetened condensed milk)
6 tablespoons butter
1/4 cup coconut-flavored rum
1 cup sweetened shredded coconut
1 1/2 cups chopped toasted pecans

For the frosting:
1 1/4 cups light corn syrup
2 large egg whites
1/4 teaspoon coconut extract
2 cups sweetened shredded coconut, divided

Preheat oven to 350 degrees. To make the cake, coat three 9-inch round cake pans with nonstick baking spray, line the bottoms with waved paper, and spray the paper. Dust the pans with flour, tapping out the excess. In a medium bowl, sift the flour, baking powder and salt.

In a large bowl, using an electric mixer on medium speed, beat the butter until creamy. Gradually beat in the sugar. Beat for 2 minutes, until light and fluffy. Beat in the whole eggs, one at a time, until well blended. Beat in the yolks and vanilla.

With the mixer on low speed, alternately beat in the flour mixture and coconut milk, beginning and ending with the flour mixture, mixing until blended.

Divide the batter among the prepared pans, spreading evenly. Bake for 25 to 30 minutes, until a toothpick inserted in the center of the cakes comes out clean. Let the cakes cool in the pans for 10 minutes, then run a knife around the edges and turn the cakes out onto wire racks to cool completely.

To make the filling, in a medium saucepan, beat the egg with a fork. Add the granulated and brown sugars, evaporated milk, and butter, and stir well to combine. Cook over medium heat, stirring constantly, until the filling boils. Remove pan form the heat and stir in the rum, coconut and pecans. Transfer to a small bowl and let filling cool.

To make the frosting, in a small saucepan, bring the corn syrup to a boil.

In a large bowl, with the electric mixer on medium speed, beat the egg whites for about 4 to 5 minutes, until soft peaks form. With the mixer on high speed, gradually drizzle the hot corn syrup into the egg whites in a thin, steady stream. Beat for about 2 minutes, until stiff peaks form. Beat in the coconut extract. Gently fold in 1 cup of the coconut.

To assemble the cake, place one cake layer on a serving plate. Spread with half of the filling. Top with another cake layer and spread with the remaining filling. Top with the remaining cake layer. Spread the frosting completely over the sides and top of the cake. Sprinkle the entire surface with the remaining 1 cup of coconut, pressing gently so it sticks to the frosting.

Tip- frost only the tops of the cake layers, as if this were a torte.

Fifties-Style Lobster Salad

Two 11/2 to 21/2 pound fresh live lobsters
2 cups finely chopped cooked lobster
1/2 cup finely chopped celery
2 scallions, finely sliced, white and green parts
1/2 to 3/4 cup mayonnaise
1/2 teaspoon dry mustard
2 tablespoons freshly squeezed lemon juice
1/2 teaspoon sea salt
Freshly ground black pepper to taste
Old Bay Seasoning to taste
Chopped fresh parsley, for garnish

To cook the lobsters, in a large pot, bring 6 quarts of salted water to a boil over high heat. Add the live lobsters, head first, one at a time, careful to grasp just behind the claw. Return water to a boil and cook for 12 to 14 minutes, or until lobsters are bright red. Using tongs, remove the lobsters from the pot, and allow to drain until cool enough to handle.

Turn a lobster on its back, make a deep cut through the length of the body with a heavy sharp knife, and spread the halves apart. Scoop out and set aside the green liver, also known as tomalley, and the coral roe, found in the female lobster. Discard the lungs and stomach. Carefully remove the lobster meat from the body halves and set aside. Repeat with the remaining lobster.

To prepare the lobster salad, finely chop the lobster meat and place in a large bowl. Add the celery, scallions, mayonnaise, mustard, lemon juice, sea salt, pepper, and Old Bay Seasoning, and toss until well combined. Taste to adjust seasonings.

Divide the lobster salad among the four lobster body halves, garnish with chopped fresh parsley, and serve immediately.

Seafood Salad with Collard Greens Slaw

1 pound small littleneck clams or Manila clams, scrubbed
1 pound mussels, scrubbed and debearded
1 cup dry white wine
1 pound sea scallops, connective side tissue trimmed
3/4 pound uncooked large shrimp, peeled and deveined
1/4 cup extra virgin olive oil
2 tablespoons white wine vinegar
2 tablespoons packed chopped fresh basil
1 1/2 tablespoons chopped fresh parsley
1 1/2 tablespoons drained capers
1 1/2 large cloves garlic, minced
1 1/2 teaspoons Dijon mustard
1/4 teaspoon dried crushed red pepper
Salt and freshly ground black pepper to taste
Collard Greens Slaw, for serving

In a large wide pot, combine the clams, mussels, and wine. Cover lid tightly, and cook over high heat for about 4 to 5 minutes, until the clams and mussels open. Discard any clams and mussels that do not open. Using a slotted spoon, transfer the clams and mussels to a very large bowl. Strain the cooking liquid into a medium bowl and set aside.

In a large saucepan of boiling salted water, cook the scallops until just opaque in the center, about 3 minutes. Using a slotted spoon, remove the scallops from the saucepan and add to the clams and mussels.

Return the water in the saucepan to a boil. Add the shrimp and cook just until opaque in the center, about 3 minutes. Drain the shrimp and transfer to the bowl with the shellfish. (Seafood can be prepared 4 hours ahead and refrigerated until serving.)

In a small bowl, whisk together the olive oil, vinegar, basil, parsley, capers, garlic, mustard, and crushed red pepper. Season with salt and pepper. Whisk 1/3 cup of the reserved cooking liquid into the dressing (reserve remaining cooking liquid for another use). Dressing can be made up 4 hours ahead cover tightly, refrigerate, and bring to room temperature before using.

Pour the dressing over the shellfish and toss to combine. Serve over Collard Greens Slaw.