INGREDIENTS

• 2 TBSP vegetable oil
• 3 LBS pork sausage (no casings)
• 2 medium onions, diced
• 1 red bell pepper, diced
• 8 cloves of garlic, minced
• 1 medium jalapeño pepper, minced
• 1 small can of tomato paste
• 2 TBSP paprika
• 2 TBSP chili powder
• 1 TBSP cinnamon
• 1 TBSP cumin
• 1 TBSP dried oregano
• (2) 28-oz cans of diced tomatoes
• (2) 16-oz cans kidney beans, drained
• 2-3 cups water
• salt and pepper to taste
• shredded cheddar cheese (for topping/garnish)
• sour cream (for topping/garnish)

INSTRUCTIONS

1. In a large pot, heat the oil over medium-high heat.
2. Add the sausage and brown for 13-15 minutes, breaking it up with a wooden spoon.
3. Add 2 of the diced onions, the bell pepper, jalapeño pepper, and the garlic. Cook until the onion is translucent, about 5-7 minutes.
4. Add the tomato paste and stir well to combine.
5. Add the spices (except the salt and pepper) and stir well.
6. Add the tomatoes, beans, and water. Start with 2 cups of water. Add more if you like your chili a bit soupier.
7. Lower the heat to medium-low and cook for about an hour.
8. Season with salt and pepper

This version is a simplified combination of chilaquiles and migas, and is always a big hit when I make it for friends. It's so easy, it makes for a great group breakfast on houseboat trips, camping, or any get together.

Chilaquiles is a Mexican casserole originally created to make use of stale corn tortillas. There are many variations, many (but not all) served for breakfast. Typically, corn tortillas are cut up and fried in green or red salsa, or sometimes mole. The mixture is simmered until the tortilla starts softening. Other ingredients are then added as desired.

Migas (the North American version, not the Spanish or Portuguese versions) is similar to chilaquiles. Mexican migas doesn't fry the tortillas in salsa, but adds eggs directly to the tortillas that are fried in oil.

INGREDIENTS

• Corn tortillas, cut into squares (approx. 2 tortillas per person)
• Corn oil (about 1/8 inch in the bottom of a large skillet)
• White onion (1/4 per person)
• Eggs, beaten (2-3 per person)
• Diced green chillies (1 small can per 4-5 people)
• Cilantro (2-3 Tbsp per person, some reserved)
• Cheese, shredded (about a half cup per person)
• Cholula (or other Mexican hot sauce, to taste)
• Salsa (optional)
• Red sauce/enchilada sauce (optional)
• Freshly grated pepper to taste

INSTRUCTIONS

Heat the oil in a large skillet. Meanwhile, cut the tortillas into chip size squares or strips. Fry the tortilla squares in the hot oil, turning to evenly cook, until slightly browned.

Remove the tortilla pieces, then add the onion to the pan. If necessary, add a touch more oil. Cook the onion until slightly browned. Add the tortilla pieces back into the pan. Optionally, you can add some red sauce or enchilads sauce at this point, cooked until incorporated into the tortilla pieces. (Doing so will turn the dish from migas to chilaquiles.)

Add the diced green chillies, most of the cilantro, and a few splashes of hot sauce (not too much) to the beaten eggs, and mix well. Pour the egg mixture into the skillet containing the tortillas. Cook, stirring often, until the eggs are cooked.

Fold the shredded cheese into the cooked eggs, and serve. (Use any kind of cheese you prefer. I like jack, but a nice Mexican cheese like queso freso cotija would also work. Be careful if using cotija, though, as it's pretty salty - less is more.) Put a bowl of salsa on the table for topping.

Limoncello is an Italian lemon liqueur produced mainly in Southern Italy and served as an after dinner/dessert drink. It is served chilled in small glasses (a shot glass will work if you don't have specialty glasses).

Limoncello is easy to make, but takes time. Have patience and you'll get a delicious dessert cocktail that also can be drizzled over vanilla ice cream to change things up.

INGREDIENTS

1.5 Litre bottle of vodka (or grain alcohol such as everclear)

Zest of 17-20 organic lemons (Sorrento lemons if available, otherwise Meyer)

3.5 cups organic cane sugar

5 cups good quality water (spring or filtered)

INSTRUCTIONS

1. Wash the lemons to remove any dirt, then carefully zest each lemon, being careful not to get any of the white pith underneath the peel. The pith is bitter, so take your time to get just the zest. I recommend a good quality zester. Put the zest in a 1-gallong glass jar with sealable lid. Add the vodka, then set aside in a cool dry place (not refrigerated, and out of direct sunlight). Let sit for 14 days.

2. At the 14 day mark, it's time to make the simple syrup. Heat the sugar and water in a pot and bring to a slow boil for 5 minutes. Let cool completely. Once the syrup is cooled to room temperature, add to the lemon/vodka mixture. Stir, seal, and set aside for another day or two.

3. After a couple days, it's time to strain. This part is time consuming, but not difficult. Take your time and you'll be fine. Do a first pass with a fine-mesh strainer, straining into a second 1-gallon glass jar. Discard the zest that collects in the strainer. I use a mesh coffee filter as a strainer, and it works great. After straining out bulk of the zest, do a second pass, but this time add a #4 paper coffee filter to the strainer. This part will go slow, because you can only add a little liquid at a time and it takes a while to work itself through the paper filter. Be patient and add a little bit at a time.

4. Once strained, pour into bottles and store in the refridgerator or freezer. If you're going to be giving some away as gifts, look for nice glass bottles.

5. Serve chilled, directly from the refridgerator or freezer.

^{Photo by Mattia Luigi Nappi (Own work), via Wikimedia Commons}

As an appetizer and dip, hummus is traditionally scooped with flatbread (such as pita) but you can also use chips or crackers. I particularly like to use baked pita chips. Hummus can also be used as a sandwich spread.

Hummus is popular throughout the Middle East, and has become a favorite appetizer all over the world. It's so easy to make, you may never want to buy store-bought hummus again! This is a recipe for classic Lebanese hummus, which is delicious as-is or can be spiced up with a topping of roasted pine-nuts, parsley, etc.

INGREDIENTS

• 2 cans garbanzo beans
• 1/3 cup tahini
• 1/4 cup fresh lemon juice
• 1/4 - 1/3 cup extra virgin olive oil
• 1 teaspoon kosher salt
• 3 cloves fresh garlic
• 1 tablespoon Italian parsley (chopped) for garnish (optional)
• light sprinkling of cumin or paprika for garnish (optional)

INSTRUCTIONS

Add the garbanzo beans (drained and rinsed, with some of the liquid reserved) and garlic cloves to a food processor and pulse a few times. Add the tahini, lemmon juice, olive oil, and 1/4 of the reserved liquid from the beans. Pureé until smooth. Check the consistency and add some of the reserved liquid to thin out the hummus if it's too pasty and thick, or some additional olive oil if necessary. Add the salt while the processor is running. (Note: you can also drizzle olive oil over the top once the finished hummus is ready to serve, to give it a nice presentation.) Check flavors and adjust as necessary. Garnish with optional parsley and a light sprinkling of cumin or paprika.

Bananas Foster is a New Orleans (and worldwide) favorite. It was created in 1951 by chef Paul Blange of Brennan's Restaurant in New Orleans, and named for Richard Foster, a friend of the owner and frequent customer of the restaurant.

INGREDIENTS

1/2 stick unsalted butter

1 cup brown sugar

1/2 tsp. cinnamon

4 ripe bananas, peeled

1/4 cup banana liqueur

1/4 cup dark rum

4 scoops vanilla ice cream

INSTRUCTIONS

1. Cut the bananas lengthwise, then cut each half in half crosswise.
2. Melt the butter, brown sugar, and cinnamon (plus optional nutmeg, if using) over low heat. Cook, stirring, until sugar is fully dissolved.
3. Stir in the banana liqueur, then add the bananas. Cook until bananas soften and begin to brown (about 3 minutes).
4. Carefully add the rum. Cook until the rum is heated, then carefully tilt the pan to ignite the rum.
5. When the flame dies, carefully lift the bananas out of the pan. Place 4 sections on top of each scoop of ice cream, spoon sauce over the top, and serve immediately.

These ribs are made in your oven, so no need to wait for nice weather. The sweetness plus just the right amount of spice makes for a perfect combination.

While these ribs cook, your house will smell so good you'll be drooling by the time they're ready. The secret ingredient is baby food. Seriously. (Don't knock it 'til you try it.)

INGREDIENTS

• 4 lb. lean pork ribs
• 8 oz. strained peaches (baby food)
• 1/3 cup ketchup
• 1/3 cup vinegar
• 1/2 cup brown sugar
• 1 clove garlic
• 2 Tbsp. soy sauce
• 2 tsp. ginger
• 2 Tbsp. Worcestershire sauce
• 1 tsp. salt
• 2 tsp. hot sauce (like Tabasco)
• 1 tsp. cayenne pepper

INSTRUCTIONS

1. Preheat oven to 350 degrees.
2. Brown ribs quickly in hot oil. You'll probably have to cut the rack into smaller pieces to fit into your pan. Work in batches.
3. Mix remaining ingredients in a medium bowl.
4. Put ribs in baking dish and cover well in sauce.
5. Bake at 350 degrees for 1 hour.

This tasty appetizer is always a favorite. Be sure to have a stack of cocktail napkins handy, as these tasty squares will leave your fingers a bit greasy (tasty, but greasy).

INGREDIENTS

(2) 6-oz jars marinated artichoke hearts, chopped

1/2 lb (2 cups) shredded sharp cheddar cheese

1 small onion, minced

1 clove garlic, minced

4 eggs

1/4 cup dry bread crumbs

1/4 tsp salt

1/8 tsp pepper

1/8 tsp oregano

1/8 tsp Tabasco

2 Tbsp minced Italian parsley

INSTRUCTIONS

1. Preheat oven to 325 degrees.
2. Drain 1 jar of artichokes, put marinade in fry pan. Sautee onion and garlic in the marinade until limp.
3. Drain other jar of artichokes, and chop all artichokes.
4. Beat eggs in a large bowl, then add all remaining ingredients, reserving a few breadcrumbs.
5. Pour mixture into a 7x11 greased baking dish. Sprinkle remaining breadcrumbs on top. (Optionally, sprinkle a light dusting of paprika on top for added color.)
6. Bake at 325 degrees for 30 minutes.
7. Cool completely then cut into squares.

Nothing beats a good Caesar salad, and a good dressing is essential. There seems to be a trend towards "safer" Caesar salad dressings, leaving out the raw egg. This isn't one of those recipes. Use at your own risk (and enjoyment!)

INGREDIENTS

4-5 Tbsp extra virgin olive oil

1 egg yolk

1 Tbsp Dijon mustard

1 Tbsp Worcestershire sauce

Juice of 1 lemon

3 cloves fresh garlic

1 tin of anchovies

INSTRUCTIONS

Blend/mix anchovies and egg yolk into a paste. Stir in garlic and lemon. Add Dijon and Worcestershire, beat with a fork. Add oil slowly, and whisk or blend until desired consistency.

My dad used to cook this dish when I was growing up, hence the name. It's a light, flavorful, almost soupy pasta dish that works well as a main course.

This dish is very easy to make. The only time consuming part is cleaning the calamari. Buy it pre-cleaned from your local fish market if you'd like to cheat.

INGREDIENTS

• 1 lb Calamari, cleaned
• 4 Tbsp Olive Oil
• 1/2 White Onion, chopped
• 1 Large Clove Garlic, minced
• 1/4 cup Dry White Wine
• Salt and Pepper to taste
• Small pinch Crushed Red Pepper Flakes (optional)
• Pasta Noodles of choice (I prefer fettuccine, but you can use any)
• 2 Tbsp butter
• Couple pinches Fresh Italian Parsley, for garnish (optional)

INSTRUCTIONS

Heat a large pot of salted water for the pasta.

Meanwhile, if the calamari is whole, remove the head, separate the tentacles from the body, and clean out the inside of the body. Cut calamari into quarters.

Once the water is boiling, add the pasta and cook per the package instructions.

While the pasta cooks, heat the olive oil over medium-high heat. Simmer calamari 2-3 minutes, then add onion, mushrooms, garlic, salt, pepper, and optional red pepper flakes (if using). Continue cooking over medium heat 5-7 minutes.

Once calamari has curled significantly, turn heat to high for 1 minute, add white wine, reduce heat to low and simmer for 2 additional minutes. Cover until the pasta noodles are ready.

When the pasta noodles are ready, reserve 1/2 cup of the pasta water, then drain the noodles in a strainer. Add the strained noodles to the pan with the calamari, along with the butter. Stir until the butter is melted and the sauce is well mixed into the noodles. Add a few spashes of the pasta water along the way to help the sauce cling to the noodles.

Enjoy!