1 lb fresh Conch, cleaned (boiled and minced* see below, conch broth)
2 lbs fresh mussels, cleaned, de-bearded
1lb fresh snow peas
1 large yellow onion, chopped
3 scallions, thinly sliced
4 sun-dried tomatoes (in olive oil, finely minced)
1/2 lime, available to juice
1 tsp Allspice rounds, ground
1 tsp red pepper flakes
6 cloves garlic, chopped
1 green pepper, chopped
1 jalapeno pepper, roasted, de-seeded, minced
1 large handful of fresh cilantro, washed, patted dry, chopped
1 cup dried shitake mushrooms, re-hydrated (in 1 cup chardonnay and 1 cup chicken broth), sliced
2 tsp extra virgin olive oil
4 tbs margarine or clarified butter
salt & pepper to taste
10 oz wheat angel hair pasta

In a medium pot, bring 2 quarts water to boil, and add conch - simmer-boil for 30 minutes, remove conch and mince and reserve conch broth.

In a large saucepan over high heat, add olive oil and saute garlic, onion, scallions, green pepper, and jalapeno pepper until onions are transparent. Toss in minced conch meat and quickly stir until browned then add shitake mushrooms with the wine/broth mixture and add sun-dried tomatoes, allspice, red pepper flakes, lime juice, cilantro, salt & pepper. Turn down heat to medium and cover, stirring every 2 minutes and adding a cup of conch broth.

Add a quart of water to conch broth, bring to boil and add pasta - cook for 8 minutes, drain, drizzle with olive oil and set aside to plate.

Add mussels and snow peas to large saucepan mixture, cover and steam for 2 minute intervals, spooning broth and mixture together for another 10 minutes.

To plate, put pasta down, and ladle out generous amount of mussels and conch broth mixture.

4 large yellow vedalia onions, peeled and sliced Julien style
2 tbsp butter
1/2 cup dry Port wine
1/4 cup Worcestershire sauce
1 tbsp white pepper
1 tbsp kosher salt
1 tbsp granulated white sugar
8 cups beef broth
8 cups chicken/turkey broth

Topping:
Bruschetta slices, thin toasted bread
2 cups shredded/grated Swiss Cheese

Preheat oven to 375 degrees F.

In large 4 quart soup pot, add butter and saute onions over high heat - stirring frequently until translucent. Add Port wine, Worcestershire, white pepper, salt and sugar. Stir until onions become glazed and an almond color then slowly add both beef and chicken broths - keep on high heat and bring to a boil. Once boiling, reduce heat and allow to simmer for an hour.

In 4 small crockery soup bowls (suitable for oven use) resting in a large baking dish, ladle onion soup into bowls then liberally cover with a layer of Bruschetta and a judicious amount of swiss cheese. Uncovered, place in oven for 10-15 minutes or until cheese is bubbling crispy and brown. Remove and enjoy!

3 boneless chicken breasts, cleaned, patted dry
1/2 cup un-shelled pistachio kernels
1/2 cup whole almonds
3 roasted garlic cloves
1/2 tsp paprika
1/2 tsp cumin seed
1/2 tsp ground ginger
1/4 cup Parmesan cheese
salt and pepper to taste

Preheat oven to 375 degrees F. Oil medium shallow baking dish.

In food processor, add pistachios, almonds, garlic, paprika, cumin seed, ground ginger, Parmesan cheese, salt and pepper. Blend to a fine ground mixture and transfer to a bowl. Dredge chicken in beaten egg and transfer to blended nut mixture, liberally coating each chicken breast then transfer to baking dish. Any left over mixture can be added as a topping. Cover in tin foil and place in oven for 30 minutes, then uncover and bake for another 10 minutes. Remove and enjoy.

3 medium catfish filets, washed & patted dry
1 lime, cut in half - one half sliced
1 large egg
1 cup Italian bread crumbs (or regular bread crumbs, just add a sprinkle of dried parsley, dried basil, dried oregano, onion and celery powder)
1 tbsp of McCormick's Season All (or the following: 1/4 tbsp chili powder, 1/4 tbsp paprika powder, 1/4 tbsp ground black pepper, 1/4 tbsp course salt)
1 tsp olive oil

Preheat oven to 375 degrees F. In medium casserole dish, wipe inside with olive oil, set aside.

In small bowl, beat egg with fork, set aside. In a medium bowl, add the bread crumbs and seasoning. Take each catfish filet and dredge (dip thoroughly) into the egg and then transfer to seasoned breadcrumbs - then place into the oiled baking dish. Sprinkle left over seasoned bread crumbs over fillets then drizzle lime juice (of 1/2 lime) over fish, then place a slice of lime over top of each filet - put dish in oven and bake for 25 minutes.

Remove from oven, plate with baked lime slices (to be pinched) - great paired with steamed broccoli and herbed polenta.

6 Bell Peppers (Capsicums - variety of colors, 2 red, 2 orange, 2 yellow), top sliced off, cored of seeds
6 medium links Spicy (hot) Italian Sausage, cubed
1/2 cup re-hydrated shitake mushrooms (in warm chicken broth, reserve broth)
large 1lb bag fresh leaf spinach
6 cloves garlic, roasted and minced
1 large vidalia onion, minced
1/4 cup Romano/Pecorino cheese, grated
1 cup mozzarella cheese, grated (separated into 1/2 cup portions)
1 cup bread crumbs
salt and pepper to taste

Preheat oven 375 degrees. Lightly oil a high edged casserole dish.

In a large saucepan over high heat, add olive oil - heat until glassy then toss in garlic, onion and shitake mushrooms - saute for about three minutes until onions become transparent, then throw in cubed sausage chunks, stir quickly - until nicely browned. Add reserved chicken broth that shitake mushrooms were in. Spoon scrape brown from bottom of pan into sauce while folding in all elements. Add salt and pepper, add a handful of spinach over top and cover, let steam for a minute, take off lid, add another handful, repeat until all spinach is added. Remove lid and cook until most liquid has evaporated.

Put this cooked mixture into a bowl to slightly cool while you add the bread crumbs stirring quickly and then 1/2 cup Pecorino and 1/2 cup of mozzarella cheeses. Stir liberally until everything is thoroughly mixed.

Spoon in this mixture into the peppers and place into the oiled casserole dish, then use the rest of the mozzarella to cover the top. Place in preheated oven uncovered for 25 minutes. Remove and enjoy! Great served with polenta.