Directions

Place two slices of thick-cut bacon on the griddle over high heat. If available, use a press on top of the bacon to ensure even cooking. Crack two eggs on griddle top or in pan over medium/high heat and break both yolks. Breaking the yolks will make the eggs easier to stack later. Be sure to use ample canola oil on cooking surface so eggs will not stick. While eggs and bacon cook, run two slices of rye toast through a toaster oven.

After the eggs have set, season with a pinch of salt and a few turns of fresh cracked black pepper. Sprinkle a handful of sliced, shaved, or crumbled cheddar (however you prefer) onto one of the two eggs. Using a spatula, lift the egg without the cheese off the griddle top and onto the second egg so that the cheese becomes sandwiched between both eggs. Check bacon. If done on one side, flip.

When cooked to desired doneness, lift the egg and cheese combination onto one slice of rye toast, top with cooked bacon and the final slice of rye toast.

Yield

One serving.

Directions

Mix together papaya, long beans and tomatoes in a bowl and reserve. Crush the chilies, garlic and sugar in a mortar and pestle to form a paste. Add the lime juice and fish sauce into the paste to form dressing. Combine dressing with bowl of vegetables, mix and plate. Place steak above salad and garnish with peanuts.

Yield

One serving.

Directions

Mix sauce ingredients together. Assemble sandwich and add one tablespoon of sauce. Place in panini press and cook for 4 - 5 minutes on medium high.

Yield

One serving.

The Guacamole

Cut the avocados in half and remove the pits. Use a spoon to scoop out the flesh of the avocados and mash them all together in a large mixing bowl. Add the rest of the ingredients and mix.

Assembly

Heat a large skillet and fry the tortillas in the lard. Heat the lobster meat in the lard. Put one piece of lobster meat in each hot tortilla and garnish with guacamole, radish, cilantro, lime juice, and sea salt. Serve hot.

Yield

Six servings of three tacos each.

The Cake

Preheat the oven to 375 degrees oF and position the rack in the center. Butter the sides and bottom of a 9” x 13” glass or light-colored metal baking pan. Heat 1¼ cups water to boiling.

Place the chocolate chips in a small bowl and toss with the bourbon until covered. Sprinkle 2 tablespoons of the flour over the chips and toss until coated. This will keep them from settling at the bottom during baking. Set aside.

Place the oats and cubed butter in a large bowl. Pour the boiling water over the oat mixture, wait 30 seconds, and stir to moisten all the oats and melt the butter. Set the mixture aside for 25 to 30 minutes.

In a separate bowl, whisk together the eggs, both sugars, salt, baking soda, baking powder, and cinnamon until combined. Fold in the cooled oatmeal and stir until well combined. Gently fold in the remaining flour and then the chocolate chips. Pour the batter into the prepared pan.

Bake the cake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan on a wire rack for at least 30 minutes.

The Cake

In the bowl of a standing mixer fitted with the paddle attachment, beat the butter until it is completely smooth. Add the cream cheese and beat until combined.

Add the confectioners’ sugar and vanilla and beat until smooth, about 1 minute. Cover the bowl tightly and refrigerate for at least 30 minutes. (The frosting can be made 1 day ahead. Let it soften at room temperature before using.)

The Frosting

Assembly

Spread a thin, even layer of frosting over the cooled cake. Chill for 15 minutes so that it can set. Slice and serve. The frosted cake can be kept, refrigerated and tightly covered, for up to 3 days. Bring the cake back to room temperature before serving. (An unfrosted one will keep for 3 days, tightly covered, at room temperature.)

Yield

One 9" x 13" cake.