Ingredients

1 small head of cauliflower
1 teaspoon smoked paprika
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon hot pepper flakes (optional)
4 tablespoons extra virgin olive oil

Directions

1. Preheat the oven to 425° Fahrenheit.
2. Remove cauliflower leaves and break apart head into smaller florets.
3. On a cookie sheet, toss cauliflower, paprika, salt, pepper, pepper flakes, and olive oil together with your hands.
4. Roast for approximately 30 minutes, or until cauliflower is cooked through and beginning to brown.

Serves 2.

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Ingredients

1 (.25 ounce) envelope active dry yeast
3/4 cup warm water, about 110ºF
1/4 cup granulated sugar
3/4 teaspoon salt
1 teaspoon finely grated lemon zest
1/2 teaspoon freshly grated nutmeg
1 large egg
1/2 cup whole milk
3 1/2 cups all-purpose flour, divided
2 tablespoons unsalted butter, softened
2 quarts canola oil, plus more to oil bowl
Confectioners' sugar (for dusting)

Directions

1. Mix the yeast, water, and sugar in a mixer bowl fitted with a dough hook. Let stand until foamy, about five minutes. Add the salt, lemon zest, nutmeg, egg, milk, and 1 1/2 cups flour; mix on medium speed until combined. Add the butter; mix until incorporated. Add 1 3/4 cups flour, and mix until the dough comes together. Turn the dough onto a lightly floured surface. Knead in the remaining 1/4 cup flour by hand until the dough is smooth, about five minutes.
2. Place the dough in a lightly oiled bowl, cover loosely with plastic wrap, and let stand in a warm, draft-free spot until doubled in size, about one hour. Remove the dough from the bowl and punch down. Roll out the dough on a lightly floured surface to 1/2-inch thickness. Cut out circles with a one-inch round cutter; place on a floured baking sheet. Let rise in a warm, draft-free spot for 30 minutes.
3. Heat the oil in a medium pot or deep fryer until it registers 350ºF on a deep-fry thermometer. Fry the beignets in batches, rolling them around constantly with a slotted spoon, until golden brown all over, one to two minutes. Transfer the beignets with the slotted spoon to a platter lined with paper towels and dust with confectioners' sugar.

Makes about five dozen beignets.

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Ingredients

Ice
1/2 large grapefruit, juiced
1 ounce gin
1/4 ounce Rose's lime juice
Dash of grapefruit bitters
Lemon peel

Directions

1. In a shaker, combine ice, grapefruit juice, gin, lime juice, and grapefruit bitters.
2. Shake and pour into a martini glass.
3. Rub lemon peel along the rim of the glass and pop it into the cocktail.

Makes one drink

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Ingredients

For the cake:
1/2 cup warm water (105 to 115 degrees)
2 packages dry yeast
2 teaspoons sugar
4 to 5 cups flour
1/2 cup sugar
2 teaspoons salt
1 teaspoon ground nutmeg
1 teaspoon grated lemon rind
1/2 cup warm milk (105 to 115 degrees)
1/2 cup melted unsalted butter, cooled
5 egg yolks
1/2 cup finely chopped candied citron
1 pecan half, uncooked dried bean, or King Cake baby

For the glaze:
2 cups sifted powdered sugar
2 tablespoons lemon juice
2 tablespoons water
Purple, green, and yellow sugar crystals

Directions

1. Preheat the oven 350 degrees.
2. Combine the warm water, yeast, and 2 teaspoons sugar in a small bowl. Mix well and set aside to a warm place for about 10 minutes.
3. Combine the 4 cups of flour, 1/2 cup sugar, salt, nutmeg, lemon rind and add warm milk, melted butter, egg yolks, and yeast mixture. Beat until smooth.
4. Turn dough out on a lightly floured surface. Knead in enough remaining flour until the dough is no longer sticky. Continue kneading until the dough is smooth and elastic (about 10 minutes).
5. Place the dough in a well-greased bowl. Turn once so greased surface is on top.
6. Cover the dough and let rise in a warm place until doubled in bulk (about 1 1/2 hours). Punch the dough down and place on a lightly floured surface.
7. Sprinkle with the citron and knead until the citron is evenly distributed.
8. Shape the dough into a cylinder, about 30 inches long. Place the cylinder on a buttered baking sheet. Shape into a ring, pinching ends together to seal.
9. Place a well-greased 2-pound coffee can or shortening can in the center of the ring to maintain shape during baking. Press the King Cake baby, pecan half, or dried bean into the ring from the bottom so that it is completely hidden by the dough. Cover the ring with a towel, and let rise in a warm place until doubled in bulk, about 45 minutes.
10. Bake for 30 minutes, or until golden brown. Remove the coffee can immediately. Allow the cake to cool.
11. For the glaze: Combine the ingredients and beat until smooth.
12. To assemble, drizzle cake with the glaze.
13. Sprinkle with sugar crystals, alternating colors.
14. Cut into the cake and hope you do not get the baby.

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Ingredients

1 tbsp. olive oil
6 slices thick bacon, roughly chopped
1 large onion, chopped
1 green bell pepper, chopped
Several cloves garlic, chopped
1 pound ground beef or ground turkey
1/2 teaspoon ground cumin
1/4 teaspoon dried oregano
1/4 teaspoon turmeric
4 fresh basil leaves, chopped
1 tablespoon chili powder
3 tablespoons red wine vinegar
1 14-ounce can red kidney beans, drained
6 roma tomatoes, roughly chopped
Shredded cheddar cheese (for garnish)
Sour cream (for garnish)
Fritos (for garnish)

Directions

1. Heat oil over medium heat in a 5-quart Dutch oven. Cook bacon until crisp, remove with a slotted spoon, and drain on paper towels.
2. Add onion, bell pepper, and garlic to the remaining oil and fat, and cook until soft, about 10 minutes. Add ground meat to pot and brown.
3. Add spices and herbs, toss with meat and vegetables, then add red wine vinegar and tomatoes. Simmer, stirring occasionally, until the tomatoes break down, about 10 minutes. Add kidney beans and cook about 5 minutes more.
4. Serve with white or brown rice, and top with cheese, sour cream, and crumbled Fritos corn chips.

Serves 4.

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Ingredients

1 pound skinless salmon fillet
2 scallions, roughly chopped
1/4 cup panko bread crumbs
2 tablespoons Dijon mustard
1 tablespoon olive oil
1 scallion, finely chopped
1/3 cup sour cream, optional

Directions

1. In a food processor, pulse the salmon, scallions, mustard, ½ teaspoon salt, and ¼ teaspoon pepper until coarsely chopped.
2. Mix in the bread crumbs and form into 8 patties.
3. Heat the olive oil in a large nonstick skillet over medium heat. Cook patties until opaque throughout, about 2 minutes per side. Top with a dollop of sour cream and finely chopped scallions. Serve with a side salad.

Makes 8 patties.

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