Ingredients

For crust
3/4 cup plus 2 tablespoons all-purpose flour
3/4 stick (6 tablespoons) cold unsalted butter, cut into bits
1/3 cup sweetened flaked coconut, toasted and cooled
1/4 cup confectioners' sugar
1/4 teaspoon salt
For custard
4 large eggs
1 cup granulated sugar
1/3 cup all-purpose flour
1/2 cup plus 2 tablespoons fresh lime juice (from about 5 limes)
1 tablespoon freshly grated lime zest (from about 2 limes)
1/3 cup sweetened flaked coconut, toasted and cooled

Directions

1. Make crust: preheat oven to 325°F. and butter and flour an 8-inch square baking pan, knocking out excess flour.
2. In a bowl blend together with fingertips flour, butter, coconut, confectioners' sugar, and salt until mixture resembles coarse meal. Pat mixture into prepared pan and bake in middle of oven 25 to 30 minutes, or until golden brown.
3. Reduce oven temperature to 300°F.
4. Make custard: In a bowl whisk together eggs and granulated sugar until combined well and stir in flour, lime juice, and zest.
5. Pour mixture over crust and bake in middle of oven 20 minutes. Top custard with coconut and bake 5 to 10 minutes more, or until just set.
6. Cool confection in pan on a rack and chill 1 hour.

Makes 16 squares.

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Ingredients

1 tablespoon canola oil
6 ounces andouille sausage, halved lengthwise and sliced into 1/4-inch-thick pieces
1 medium onion, diced
1 green bell pepper, ribs and seeds removed, diced
3 stalks celery, diced
2 cloves garlic, minced
Coarse salt and ground pepper
2 teaspoons paprika
8 plum tomatoes, seeded and chopped
1 cup long-grain white rice
1 pound medium shrimp, (about 30), peeled, deveined, and tails removed
1/2 cup thinly sliced scallions, for garnish

Directions

1. Heat oil in a large skillet over medium-high heat. Add sausage; cook, turning occasionally, until browned on all sides, 4 to 6 minutes. Add onion, bell pepper, celery, and garlic; season with salt and pepper. Cook, stirring occasionally, until onion begins to soften, 5 to 6 minutes. Stir in paprika; cook until fragrant, about 1 minute.
2. Add tomatoes, rice, and 3 cups water to skillet; cover, and simmer over medium heat until rice is cooked and has absorbed all water, about 15 minutes.
3. Add shrimp to skillet, and cook, covered, until shrimp are opaque throughout, 3 to 4 minutes. Remove from heat; season with salt and pepper, as desired. Serve hot, garnished with scallions.

Serves 4.

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Ingredients

3-1/4 cups (or more) water
12 ounces dried Great Northern beans (about 1 3/4 cups), rinsed
1 smoked ham hock (8 to 9 ounces)
1-1/2 ounces andouille sausage, finely diced (generous 1/3 cup)
1 small onion, chopped
2 large celery stalks, chopped
1 small red bell pepper, diced
2 medium garlic cloves, chopped
2 bay leaves

Directions

1. Stir 3 1/4 cups water and all remaining ingredients in large slow cooker. Cover and cook on high until beans are tender, stirring occasionally and adding more water if dry, about 4 1/2 hours.
2. Remove ham hock. Cut off all meat; shred and return to beans. Season to taste with salt and pepper.

Makes 8 servings.

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Ingredients

1 pound dried black beans
2 tablespoons canola oil
1 onion, finely diced
1 jalapeño pepper, minced
1 red bell pepper, finely diced
4 cloves garlic, minced
4 chipotles in adobo, chopped
1 tablespoon of Sazon seasoning
1/2 cup cilantro, finely chopped
Six cups of water
Two cups of chicken or vegetable broth
1 teaspoon of cumin
1 tablespoon tomato paste
1/4 cup Lizano
1/4 cup lime juice
Salt and freshly ground black pepper
1 cup pepper jack cheese, shredded
1 cup Monterey jack cheese, shredded
tortilla chips, for serving

Directions

1. Place the dried beans in a large pot. Fill with enough water to completely cover the beans. Cover the pot and let sit overnight.
2. Drain the beans and set aside.
3. Heat the canola oil in a large pot over medium high heat. Add the onion, jalapeño, and red pepper. Cook stirring occasionally until the vegetables are soft, 10 minutes.
4. Add the garlic and cook one more minute. Stir in the chipotles, Sazon seasoning, and cilantro. Add the water and broth and bring to a boil.
5. Reduce to a simmer and cook beans, stirring occasionally for an hour and a half.
6. Add the tomato paste, cumin, Lizano, lime juice, salt, and black pepper. Cook for 30 more minutes. Let cool. The beans can be made a day in advance.
7. Preheat the oven to 350°F.
8. Using an immersion blender, puree the beans. Add the grated cheese and stir to combine.
9. Pour the bean and cheese mixture into an oven-safe dish and bake until hot and bubbly, 30 minutes.
10. Serve immediately with tortilla chips.

Serves 10-12.

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