Spicy Ketchup
1 cup ketchup
5 tbsp Worcestershire sauce
12 dashes tobacco garlic sauce

Sauté shallots with 1 tbsp unsalted butter and allow sweating for 3 minutes covered. Remove cover and add brown sugar stirring until covered and continue cooking until tender. Boil water and cook spiral noodles. Drain noodles and add to original pot without washing. Add shallots, cheese powder and table cream. Stir in grated cheese with element on low. Allow to mix well until a slight sizzle can be heard in the bottom of the pot. Noodles should tasty tangy and a touch sweet complimenting the sharp asiago and gruyere. Serve in pagoda boxes slightly warmer than room temperature for best flavor.

Mini Burgers Makes 15
½ lb ground veal
½ lb lean ground beef
½ lb ground pork
1 egg
1 egg yolk
3 tblsp Montreal steak spice
2 tsp aromatic salt
1 med red onion finely chopped
5 garlic buds minced
8 dashes of tobacco
2 oz. port
10 dashes Worcestershire sauce

Stuffings

Santana
30 slices of canned jalapeno peppers
5 1 inch cubes of Monterey jack
Sandwich cheese with peppers

Jimmy Buffett
1 dry chorizo sausage sliced thinly
5 1 inch cubes of manchego cheese
5 pieces of fresh pineapple same size as chorizo piece
Sandwich cheese with pineapple on top

Wilco
5 tsp braised onion
4 oz. chevre
Mix onions and chevre together to form 5 rounds

Mix ingredients thoroughly. Make into 3 inch round pattys ¾ inch thick. Add groupings of stuffings into the center of the patty. Fold the meat around the stuffing and pack to firm shape. Place on wax paper until bbq’d. Serve on halved foccacia loaves cut into squares just enough to cover them. Hull out the middle of each piece so the burger will sit covered by the two sides.

• 1/2 cup chilled whipping cream
• 8 large egg yolks
• 1/3 cup plus 1/4 cup sugar
• 3 tbsp water
• 3 tbsp Kahlua
• 3 tbsp Espresso
• 2 8-ounce containers mascarpone cheese*
• 1 tablespoon grated orange peel

For espresso syrup

• 1/2 cup Espresso
• 2 tablespoons sugar
• 2 oz. Dark Rum
• 2 oz. Frangelico
• 5 oz. Crème de cacao
• 4  lady fingers per parfait glass

Preparation

Make parfaits

Beat cream in small bowl until stiff peaks form. Cover; chill. Combine 4 yolks, 1/3 cup sugar, 3 tablespoons water, liqueur and espresso in medium metal bowl. Set bowl over saucepan of simmering water (do not let bowl touch water). Using handheld mixer, beat mixture until thickened and thermometer registers 175°F., about 5 minutes. Remove from over water; beat until mixture cools, about 6 minutes. Fold in one 8-ounce container mascarpone, then half of whipped cream. Refrigerate espresso cream mixture.
Combine remaining 4 yolks, remaining 1/4 cup sugar and orange peel in another medium metal bowl. Set bowl over saucepan of simmering water (do not let bowl touch water). Using handheld mixer fitted with clean dry beaters, beat yolk mixture until thickened and thermometer registers 175°F., about 7 minutes. Remove from over water; continue beating until mixture cools, about 6 minutes. Fold in second container of mascarpone, then remaining whipped cream.
Spoon 1/4 cup espresso mousse add lady fingers after dipping and repeat. Cover and refrigerate overnight.

Make espresso syrup

Stir 1/2 cup water, sugar and espresso powder in small saucepan over medium heat until sugar dissolves. Refrigerate until cold. Dip 1 biscotti halfway into espresso syrup. Insert syrup-coated section into 1 parfait. Repeat with remaining biscotti and syrup. Grate chocolate over top of the glasses.

Boil water for potatoes and cook until done. Remove and mash immediately. Sauté onions with butter covered on medium low to sweat for 5 minutes. Add garlic to pan and cook for 5 minutes. Combine parsley salt, pepper and cream with potatoes in a large pot adding the table cream slowly so as not to curdle. In a 9x15 casserole dish rub butter along sides and bottom to cover well. Place first layer of noodles so that the bottom is completely covered (should take 3 noodles). Spoon potato mixture on noodles until completely covered with a ½ inch layer. Add another layer of noodles and cover with onion, mushroom and garlic mixture. Add another layer of noodles and cover with remaining potato mixture. Add final layer of noodles and add grated cheddar cheese if desired. Tent with foil and bake at 350F for approximately 25 minutes or until dish is bubbling and the top is starting to turn brown at the edges. Allow to cool for 12 min and slice into small squares. Serve with a dollop of sour cream.