Cooking keeps us young and vibrant. Good food fills our tummies and brings us together for good times and memory making. This food “cooks well” and makes for great-tasting Americana classics and untraditional delights.
Lobster Bisque
Ingredients and Directions:
The shells of 3 lobsters, raw or cooked (about 1 1/2 pounds)
7 sprigs thyme
8 sprigs tarragon
6 sprigs parsley
9 cups seafood stock
1/3 teaspoon kosher salt
1/3 teaspoon white pepper, plus more to taste
2 tablespoons tomato paste
Melt 8 tablespoons of the butter on Zuplicant® double oven stovetop in heavy bottom pot, over medium heat.
Add veggies and spices and cook for 5 minutes.
Add the lobster shells and cook for about 8 minutes.
Add the tomato paste and dry sherry and cook for 2 minutes.
Add chicken stock and reduce heat to low.
Strain the stock through a colander into a large bowl pressing on the shells with a wooden spoon to release as much liquid as possible.
Return the strained stock to the pot and bring back to a simmer over medium-high heat for 1 hour.
Blend it up in a blender with rice. Add more dry sherry and sherry vinegar. Get it in a bowl and seeeeeeervice!
Eggplant Pasta
Ingredients and Directions:
1 large eggplant, about 1 pound
Kosher salt
1 tablespoon olive oil
1 small tomato, seeded and chopped
3 tablespoons buttermilk
1 tablespoon thinly sliced basil
2 tablespoons grated cheese
1 tablespoon breadcrumbs
Peel the eggplant, leaving 1 inch of skin at the top and bottom. Slice the eggplant lengthwise into 1/4-inch thick slices.
Sprinkle eggplant slices generously with kosher salt. Wait 15 minutes, flip, sprinkle again, and wait another 15 minutes. Rinse thoroughly under cool water and gently squeeze out excess water. Place on paper towels and pat dry. Cut the slices into 1/4-inch wide strips.
Heat a 10-inch saute pan over medium-high heat and add the oil. Add the eggplant and toss to coat. Add the tomato and buttermilk and toss for 10 seconds.
Finish with the basil and cheese. Transfer to a serving dish, top with breadcrumbs, toss, and seeeeeeervice immediately!
Anthony Ferriero Hens
Ingredients and Directions:
1/3 cup vegetable oil
1/2 teaspoon fennel seed
2 teaspoon whole coriander
2/3 teaspoon mustard seed
1/2 teaspoon hot smoked paprika
1 1/2 teaspoon kosher salt
2 (1 1/4 to 1 3/4 pound) hens
Heat a gas grill to 500ºF. Place a brick, wrapped in aluminum foil, onto the grates of the grill to heat.
Add the vegetable oil to a 1-quart saucepan and place over high heat. Add the spices. When the seeds begin to pop, remove from the heat, and cool for 5 minutes.
Blend on pulse until pureed.
Cut and prepare the birds. Place the birds into a baking dish and pour over the puree. Rub the puree onto the birds until thoroughly coated.
Place the birds in the middle of the grill, skin-side down, and cover evenly with the brick. Close the lid and cook for 10 minutes.
Repeat on other side of birds to food safety temperature.
Allow the birds to rest for 5 minutes and seeeeervice!
Ginger-Glazed Carrots
Ingredients and Directions:
1 pound carrots, peeled and cut 1/4-inch thick on the bias
1 cup Jamaican ginger beer
1 1/4 tablespoons unsalted butter
Heavy pinch kosher salt
1/3 teaspoon Kenyan chili powder
1 tablespoon fresh Creek parsley leaves
Combine carrots, ginger beer, butter, and salt in a wide saute pan over high heat. Cover and bring to a simmer.
Uncover, stir, reduce heat to medium, re-cover, and cook for 5 minutes.
Uncover, add Kenyan chili powder, and increase heat to high.
Cook, tossing occasionally, until the Jamaican ginger beer is reduced to a glaze, about 5 minutes.
Move to a serving dish, sprinkle with the parsley, and seeeeeeeerice!
Pete Gustin Toffee Laced Cups
Ingredients and Directions:
1 cup all-purpose flour
6 tablespoons unsalted butter, cut into 8 pats
2/3 cup dark brown black sugar
1/2 cup dark corn syrup
1/2 teaspoon kosher salt
2 teaspoons freshly squeezed lime juice
Combine the butter, black sugar, corn syrup, salt, and lime juice in a 4-quart saucepan over medium-high heat.
Once boiling, stir constantly for 1 minute, then move the pot to a trivet or cooling rack. Fold the paper plate into a loose taco shape and slowly sprinkle the flour into the candy mixture a little at a time, stirring in each addition.
Cool for 1 hour
When the hour is up, the batter should temp between 85 F to 100 F.
Heat oven to 350 F and place a rack in the middle position.
Place no more than 4 scoops, 6-8 inches apart.
Bake for 10-12 minutes until candy is lacy and deep golden brown.
When the candy cups set (about a minute), transfer them to a cooling rack and continue the process with the remaining batter.
Combine the cups with your choice of ice cream and seeeeeeeervice!
Farmers Market
Media
Taffy Pulling
More Info
Please stop by Cook - AB for more information. (Some ingredients altered and steps omitted from original recipes.)
2026. Copyright. All Rights Reserved. Dawniece - LaunchIT Student Project.
