The food looked great! Here are the recipes!!!

Focaccia Strips

1 store bought fresh pizza dough
all-purpose flour, for working the dough with
extra-virgin olive oil
sea salt
2 cloves of garlic
4 sprigs of rosemary
8 sprigs of fresh thyme
freshly ground black pepper
1/2 cup shredded parmesan cheese

Pre-heat oven to 375 degrees F. (you can bake this bread at the same time as you make the dip). Take out the dough and place on a lightly floured surface so it doesn’t stick. Gently stretchthe dough out into a rectangular shape and so it is the thickeness of a regular pizza crust. Once stretched out place on a greased cookie sheet and then dock the dough with a fork to make holes all over the pizza. Drizzle a little olive oil all over and smear evenly with your hand. Then shower with parmesan, sea salt, back pepper and frsh rough chopped rosemary and thyme. Bake in the oven for 15 minutes until golden. Once cooked cut into strips and serve with Artichoke Spinach Dip.

Yield: Serves 4



Baby-Back Spareribs with Paprika-Chile Spice Rub

2 slabs baby back ribs (about 8 lbs. total)

Dry Rub
1 tablespoon kosher salt
1 1/2 tablespoons freshly ground black pepper
2 tablespoons garlic powder
1 1/2 tablespoons dried oregano
2 teaspoons celery seeds
6 tablespoons hot paprika
6 tablespoons chili powder
4 tablespoons chipotle chile powder

Wet solution:
1/3 cup distilled white vinegar
2 tablespoons fresh lemon juice

Combine dry-rub ingredients; rub 3/4 of it onto both sides of ribs. Set remaining 1/4 of rub aside. Lay ribs on roasting trays and marinate for 2 hours or overnight.

Pre-heat oven to 300 degrees F. Bake ribs in the oven for 2 hours low and slow until the meat pulls away from the bones and the ribs are just about falling apart.

Meanwhile, mix vinegar, 1 tbsp. water, and the lemon juice in a small bowl. When meat is almost done, use a spray bottle or silicone brush to thoroughly baste top of ribs with wet rub, then sprinkle with remaining dry rub. Cook ribs a few minutes more. Transfer to a cutting board and let rest 15 minutes before slicing and serving.

While ribs are cooking make a BBQ sauce…



The Ultimate BBQ Sauce

1 slice bacon
1 bunch fresh thyme
Extra-virgin olive oil
1/2 onion, chopped
2 garlic cloves, chopped
2 cups ketchup
1/4 cup brown sugar
1/4 cup molasses
2 tablespoons red or white wine vinegar
1 tablespoon dry mustard
1 teaspoon ground cumin
1 teaspoon paprika or smoked paprika if available
Freshly ground black pepper

Wrap the bacon around the bunch of thyme and tie with kitchen twine so you have a nice bundle. Heat about 2 tablespoons of oil in a large saucepan over medium heat. Add your thyme and cook slowly 3 to 4 minutes to render the bacon fat and give the sauce a nice smoky taste. Add the onion and garlic and cook slowly without coloring for 5 minutes. Add all of the rest of the ingredients, give the sauce a stir, and turn the heat down to low. Cook slowly for 20 minutes to meld the flavors.



The Ultimate Stuffed Potato

2 Idaho potatoes
kosher salt
2 tablespoons butter
2 tablespoons flour
1/2 cup milk
1 cup sharp white cheddar cheese, shredded
1 cup broccoli, florets, blanched in salty water
2 tablespoons scallions, chopped
1/2 cup crispy bacon bits
Kosher salt and freshly ground black pepper

Begin by baking the potatoes, as this will take the longest. While they are baking prepare the stuffing. Make a mornay sauce by combining the butter and flour over medium heat and then whisking in the milk. Fold in the cheese and stir until melted. Once melted, remove from heat and fold in the cooked broccoli florets, crispy bacon bits, chopped scallions and season with salt and freshly ground black pepper.

When the potatoes are done make a cut across the top and squeeze it from the bottom so a small pouch opens up and the bottom is squared off. Spoon the filling over the top of the potato and then pop under the broiler for 2 minutes until golden brown and bubbly.



The Ultimate Chocolate Mousse

6 ounces semisweet chocolate, chopped
3 tablespoons unsalted butter, softened
3 large eggs, separated
1/2 teaspoon cream of tartar
1/4 cup plus 2 tablespoons sugar
1/2 cup heavy cream, cold
1/2 teaspoon vanilla extract
Whipped cream and chocolate shavings, for garnish

Bring about 1 inch of water to a simmer in a saucepan; put the chocolate and butter in a heat-proof bowl and set it over the pan, making sure that it doesn’t touch water (or use a double boiler).

Stir with a wooden spoon until the chocolate is melted and the mixture is smooth. Remove the bowl from the heat and let the mixture cool slightly. Then grab a whisk and beat the egg yolks into the chocolate one at a time, beating until smooth after each addition. Set aside.

In another bowl, beat the egg whites until foamy. Add the cream of tartar and beat until soft peaks form. Gradually beat in 1/4 cup sugar and continue beating until stiff peaks form.

In a chilled bowl, beat the heavy cream until it begins to thicken up. Add the remaining 2 tablespoons of sugar and the vanilla and continue beating until the cream holds soft peaks.

Now that you’ve got the elements prepared, put it all together. Stir a spoonful of the egg whites into the chocolate mixture to lighten it, then fold in the rest. Fold in the whipped cream, taking care not to overwork the mousse or it will be heavy. Divide the mousse between 4 individual glasses, preferably Moroccan glasses. Cover and chill for several hours. Garnish with whipped cream and chocolate shavings before serving.
Yield: 4 servings

Photo Credit: Philip Reeson/Retna UK