Celery Cheese Bake

Ingredients:

• 1 ounce butter
  
• 1 head of celery, thinly sliced
  
• 3 ounces chevre, crumbled
  
• 3 ounces Lancashire cheese, crumbled
  
• 4 tablespoons light cream
  
• freshly ground black pepper

Directions:

Melt butter in a heavy-bottomed pan.
Fry celery in hot butter for 2-3 minutes, stirring frequently.
Add 3-4 tablespoons of water to the pan.
Cover pan and simmer celery over low heat for 5-6 minutes until celery is tender and water has evaporated.
Remove pan from heat and stir in cheeses and cream.
Season with pepper.
Transfer mixture to a shallow, buttered casserole dish.
Cover dish and bake at 350°F for 10-12 minutes.
Serve immediately.

Spicy Island Hot Sauce

Ingredients:

• 1 papaya
  
• 1 mango
  
• 1 yellow onion
  
• 1 garlic
  
• 4 habañero peppers
  
• 1 inch fresh ginger root
  
• 1/3 cup dark rum
  
• 1/3 cup lime juice
  
• 2 1/2 teaspoons honey
  
• cardamom
  
• anise
  
• cloves
  
• tumeric
  
• nutmeg
  
• cinnamon
  
• black pepper

Directions:

Peel, seed and chop papaya.
Peel, pit and chop mango.
Peel and chop onion and ginger.
Peel garlic.
Stem, seed and chop peppers.
Purée all ingredients in a food processor until smooth.
Transfer mixture to a sauce pan and bring to a boil.
Simmer for ten minutes.
Remove from heat and allow to cool.
Bottle in a glass jar and refrigerate.

Lemon Pepper Vodka Ice

Finally: a popsicle for grown-ups! Delightfully refreshing and not too sweet, enjoy this cool treat to take the edge off summer's heat.



Ingredients:

• freshly squeezed juice of one lemon
  
• 1 shot vodka
  
• 13 twists freshly ground black pepper
  
• 2 cups ice water
  
• 1 tablespoon sugar

Directions:

Combine all ingredients and mix well.
Pour into popsicle moulds or other suitable freezable containers.
Chill until frozen.
Enjoy Lemon Pepper Vodka Ice frozen solid on a popsicle stick or thaw to a slush and eat with a spoon.

Seafood Linguine

A truly decadent seafood linguine, simmered in a sun-dried tomato pesto and white wine cream sauce.



Ingredients:

• 4 servings whole grain linguine
  
• 1 pound live mussels
  
• 3/4 cup dry white wine
  
• 1 cup shucked scallops
  
• olive oil for frying
  
• 3/4 cup whipping cream
  
• 1/2 cup sun-dried tomato pesto
  
• 1 cup cooked lobster meat, broken into small pieces
  
• 1 cup shrimp
  
• freshly grated Parmesan cheese
  
• freshly ground black pepper

Directions:

Cook linguine until al dente.
Scrub and rinse mussels.
Place mussels and wine in a large saucepan with a tightly fitting lid.
Steam mussels over high heat until they open. (Approximately 5 minutes.)
Strain wine off mussels and reserve.
Remove cooked mussels from their shells, discarding any that have failed to open.
If using large sea scallops, chop into 1/2 inch cubes.
Stir fry scallops in olive oil over medium heat until they turn opaque (2-3 minutes).
Add cream and wine to scallops and bring to a boil.
Simmer until sauce thickens slightly. (Approximately 5 minutes.)
Add pesto and mix in well.
Add lobster, mussels and shrimp.
Continue cooking another 5-6 minutes, until everything is heated through.
Serve seafood mixture over linguine, garnished with Parmesan and black pepper.

Jambalaya

A little bit of everything adds up to a whole lot of wonderful!



Ingredients:

• 1 garlic
  
• 1 large yellow onion
  
• 1 green bell pepper
  
• 1 red bell pepper
  
• freshly ground black pepper
  
• ground cayenne pepper
  
• ground oregano
  
• 375 g Cajun smoked sausage
  
• 1 lb skinless, boneless chicken breasts
  
• 400 ml clam juice
  
• 1/2 pound shrimp
  
• olive oil for frying

Directions:

Mince garlic.
Cut onion into eighths and separate layers.
Remove stems and seeds from bell peppers and cut into bit-sized chunks.
Toss onion, garlic and bell peppers together in a large bowl.
Season vegetables generously with black pepper, cayenne and oregano.


Fry chicken in olive oil until cooked through. At this point, the chicken should be soft enough to cut easily into small pieces with a plastic spatula.

Remove chicken from heat and set aside.

Slice sausage 1/4 inch thick and fry until browned.

Remove cooked sausage from pan, placing between sheets of paper towel to absorb excess fat.

Stir fry seasoned vegetables in olive oil until onion becomes soft and translucent.


Add cooked chicken & sausage to the pan with the vegetables.
Add clam juice and bring stew to a boil.


Continue cooking Jambalya until most of the liquid has evaporated/been absorbed.
Add shrimp during final 6 minutes of cooking.


Serve over hearty whole-grain rice with a side of Garlic & Hot Pepper Corn Bread.