Butter each side of bread, stack 5-6 high and cut diagonally or in half length wise.
Place on cookie sheet in 400-degree oven for 15-20 minutes. Turn once and reverse pan on rack so it doesn’t burn.
Peel eggplant in lengthwise strips leaving a strip of skin every so often. Cut in ½ inch slices, sprinkle with salt and let sit on paper towel for a while to absorb moisture.
Place lamb and 1 T. oil in skillet. Cook, crumbling meat with a fork over high heat until just brown (3-4 minutes). Add onions and garlic and cook for 10 minutes. Season with herbs and cook 1 minute. Stir in tomatoes, wine, salt and pepper. Simmer uncovered 25-30 minutes. Remove from heat.
Pat eggplant dry with paper towel. Dribble little olive oil in pan and sauté in batches until lightly browned on both sides. Don’t add too much oil. Heat oven to 300 degrees.
Prepare béchamel sauces:
Add flour to butter and whisk until smooth. Cook, stirring constantly for 1 minute. Gradually whisk in milk and cook stirring constantly until smooth and thickened. Season with nutmeg, salt and pepper. Stir ½ c. hot sauce into beaten eggs and then add egg mixture to remaining sauce. Cook several minutes longer, stirring constantly. Remove from heat.
Arrange ½ eggplant in rectangular casserole. Spread lamb sauce over eggplant and sprinkle with 1/2mcheese. Top with remaining eggplant. Pour the béchamel over all and sprinkle with remaining cheese. Bake for 1 hour. Let cool to room temp, then refrigerate overnight. Let come to room temp before baking in 350 degree oven about 30 minutes. Makes 12-14 servings
Brown meat with onion, celery, garlic powder, hot sauce and Worcestershire. Transfer to largo pot. Add chili seasoning, beans, tomatoes and tomato paste and enough water to rinse all the cans. Simmer for 1-2 hours. Serve with shredded cheddar and sour cream.
Coat a no stick frying pan with olive oil. Add:
Adjust seasonings and liquid until it tastes right, i.e. no bitterness from the lemon and not too salty. Bring to a slow boil.
Wash thawed Tilapia fillets and shake excess water off and put in pan. Cover pan and cook for 3 minutes on medium. Turn and cook for 3 minutes on other side on medium. Done!
Combine cilantro, jalapeno, ginger, garlic, lime juice, soy sauce, sugar, salt, pepper and ¼ cup of EVO. Mix well. Place a large skillet over medium-high heat and coat with remaining 2 T. EVO. Season the tuna piece(s) generously with salt and pepper. Lay tuna in hot oil and sear for 1 minute to form a slight crust; flip and sear the other side 1 minute. Pour half of the cilantro mixture into the pan to coat the fish. Transfer the seared tuna to plates and serve with the sliced avocado and remaining cilantro sauce drizzled over the whole plate.
Cut tuna into ¼ inch dice. Mix with olive oil, lime zest, lime juice, wasabi powder, soy sauce, tobacco sauce, salt, pepper, green onion and jalapeno. Mix well. Dice avocado and fold in gently. Toast sesame seeds and add at last minute. Serve in lettuce cups as a starter course.
Mix apple, fennel, grapes and walnuts. Dress with vinaigrette and place in radicchio “cups”.
Dressing:
Separate rolls and lay in a circle with pointed ends out on a foil lined pizza pan sprayed with Pam. Make the center thicker with any extra dough. Brown meat (I put a little onion in), drain, and add Taco seasoning and 1/3 to ½ cup of water. Spread meat mixture in a circle on the dough, then sprinkle with 1 cup of the cheese. Pull dough points over the meat and cheese mixture and tuck in the center. This now looks like a ring of dough with slits showing meat every few inches. Back at 350 for 30 minutes. Add lettuce, tomatoes, olives, avocado, rest of cheese and sour cream to middle or serve in a separate dish to spoon over Taco slices.
Cut bacon slices into pieces approximately 1-1/2 inch x 1 inch. Place on a roasting rack over a sheet pan and spray with a non-stick spray. Place bacon on rack and bake in 375 degree oven for 12-15 minutes or until bacon is 80% cooked. Remove from oven and carefully place bacon pieces on a paper towel. In a small bowl combine syrups. Drizzle or brush over bacon pieces. In the bowl of food processor combine/pulverize dates, brown sugar, almonds and cayenne. Place ½ t. of this topping on each piece of glazed bacon. Return to oven to bake an additional 10 minutes. BE SURE TO WATCH SO THEY DON’T BURN. Remove from oven and drain on paper towel. Serve when cool to the touch or room temperature.
Mix all together and let sit in refrigerator overnight to thicken. Then drizzle a couple tablespoons of honey and mix in.