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Banana Foster Split

Serves 4

4 bananas, halved lengthwise

¼ cup Sugar (for caramelizing bananas)

1/2 pint vanilla ice cream

1 pint blackberries

1 pint Strawberries, sliced

Chocolate sauce

1 cup toasted pecans

Place the bananas in a large dish. Sprinkle sugar over the tops of the bananas evenly and caramelize sugar using a blowtorch. Scoop 3 to 4 balls of ice cream onto the bananas. Top with the berries, chocolate sauce, and Pecans and Bananas Foster Sauce.

Bananas Foster Sauce

1 bananas

1/4 pound

Salad of Fennel,Orange,Spinach and Olive

Serves 4

1 large bulb fennel
3 navel oranges, peeled
1/4 cup extra virgin olive oil
2 tablespoons minced shallots
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 cups baby spinach, stems removed, rinsed well and patted dry
20 oil-cured black olives
2 ounces Parmesan, thinly shaved with a vegetable peeler

Halve the fennel and thinly slice with a mandolin or very sharp knife. Segment the oranges over a bowl to catch any juices. Whisk together the orange juice, oil,

Cool Watermelon Relish

This is a fantastic relish for any meat or seafood that is hot of the grill.

Serves 4

1 cup of watermelon cubed in 1/2 inch pieces

1 medium red onion, thinly sliced

2 tablespoons extra virgin olive oil

1 tablespoon white wine vinegar

1 table spoon chopped mint leaves

1 table spoon minced jalapeno pepper

salt and pepper to taste

In a large bowl, combine watermelon, onion, olive oil, vinegar, mint, jalapeno, and salt and pepper. Toss, gently, and season with salt and pepper. Cover

White Bean and Ham Soup

Serves 12

1 lb of white beans - Canellini or Great Northern

2 quarts chicken stock

2 lbs of ham diced

1 cup of diced onions

1 cup chopped celery

2/3 cup chopped carrots

2 cloves garlic minced

Louisiana hot sauce

1/4 cup chopped fresh thyme

1/4 cup chopped fresh parsley

Salt and pepper

Soak the beans in at least 2 quarts of cold water for about 2 hrs. Drain the water.

Put the ham shank pieces in a large pot and cover with chicken stock. Bring to a simmer and simmer for about an hour.

Corned Beef and Cabbage Soup

Serves 12

2 Lb. Corned beef cubed

7 cups Beef stock

1/2 cup Chopped onion

5 Sliced garlic cloves

8 New potatoes quartered

2 cups Sliced carrots

6 cups Coarsely chopped cabbage

1 cup Chopped parsley

Salt and pepper to taste

In 5 quart pot, combine corned beef and stock. Bring to a boil. Reduce heat; cover and simmer 15 minutes. Add onion, garlic. Simmer covered an additional 2 hours or