Dressing

2 limes freshly squeezed

5 tablespoons extra-virgin olive oil

1 jalapeno finely chopped

1 bunch cilantro, ½ cup

1 tablespoon honey

2 cloves garlic

Salt and pepper

Crab Salad

1/2 lb fresh crabmeat

2 avocados, diced

1/3 cup minced red onion

Tomato

2 heirloom tomato, cut into four thick slices

2 cups arugula

Method:

1. Combine all ingredients in a blender and blend until smooth, taste and season as necessary. This can be made up to 4 hours before serving and left in the refrigerator

2. Gently mix crab salad ingredients and set aside

3. In the center of a plate place heirloom tomato slice, in the center place a small bunch of arugula leaves, topped with the crab salad and finally drizzle with the dressing, about 1 ½  tablespoons per serving.

4. Lightly season with salt and pepper and garnish with a cilantro leaf.

Ingredients

2 tablespoons lemon juice

2 tablespoons extra-virgin olive oil

1 1/2 tablespoons honey

3 tablespoons balsamic vinegar

Salt and freshly ground black pepper

2 cups (1-inch pieces) fresh asparagus

8 cups arugula

2 cups sliced fresh strawberries

Sprinkled goats cheese (optional)

Directions

1. In a small bowl whisk the lemon juice, oil, honey, and balsamic vinegar. Season with salt and pepper, to taste. Set aside.

2. Bring a small pot of water to a boil over medium heat. Add the asparagus and cook for 3 minutes. Remove and drain on a paper towel-lined plate.

3. Put 2 cups of arugula on each serving plate, top with strawberries and asparagus and drizzle with the vinaigrette.

Chef Stuart 2010

Ingredients

13 ounces good quality bittersweet chocolate drops (Ghirardelli or Valhrona)

3 cups heavy cream

1 1/2 cups whole milk

3 teaspoons instant espresso powder or your favorite extract, optional

12 egg yolks

5 tablespoons sugar

Creme fraiche, for garnish

Directions

Preheat the oven to 300 degrees F.

Put the chocolate in large bowl and set aside. Bring the cream and milk, just to a boil, in a large saucepan over medium-low heat. Pour the mixture over the chocolate and cover with plastic wrap. Let sit for 10 minutes. Meanwhile, whisk the espresso powder or extract, the egg yolks and sugar in a medium bowl until well combined. Remove the plastic wrap, and stir the chocolate and milk mixture with a spatula until well combined. The mixture should not be grainy.

Whisk the egg mixture slowly into the chocolate until incorporated. Arrange 12 ramekins in a large, deep baking dish filled halfway with water. Pour the chocolate mixture evenly into the ramekins. Put the baking dish in the oven and bake for 30 minutes. Remove from the oven, carefully take the ramekins from the water bath and let cool. Put a teaspoon of creme fraiche on each portion and serve immediately.

Chef Stuart 2010

Ingredients

¾ cup whole wheat flour

¾ cup wheat flour

1 ½ teaspoons baking powder (to give it some lift)

½ teaspoon baking soda

pinch salt

2 eggs

1 cup low fat buttermilk

3/4 cup 2% milk

1 tablespoon vanilla extract

½ teaspoon olive oil

¾ cup fresh blueberries (frozen is ok too)

6 tablespoons Grade A Maple Syrup (divided between 4)

1. In a bowl, whisk the first 5 ingredients together.

2. IN a separate bowl, beat the eggs, buttermilk, milk and vanilla extract until well combined.

3. Transfer egg mix to the dry ingredients and mix until well incorporated.

4. Put olive oil on a paper towel and wipe you NON STICK FRYING PAN, heat pan and pour about 1/3 cup of batter on the hot surface.

5. Sprinkle blueberries about 6 on each pancake, it will sink into the batter.

6. Flip after about 2 minutes and cook for another minute.

7. Transfer to plate, each person should get 3 pancakes.

8. Stack on to of each other and drizzle with syrup.

Prep time: 30 minutes

Cook time 2.5 hours

Serves 4 – 6

Ingredients:

4 lbs boneless short ribs, cut into 1.5 inch pieces

3 tablespoons extra virgin olive oil

Salt and pepper

1 large yellow onion, diced

3 cloves garlic, minced

2 carrots, diced

2 celery stalks, cut into .5 inch pieces

1 can Guinness

2 cups low sodium beef stock

Directions:

1. Preheat oven to 380 oF

1. Heat olive oil in Dutch oven

2. Pan sear short ribs until nice and brown on both sides, about 5 minutes per side

3. Remove meat from pan and set aside

4. Saute onions and garlic until lightly browned, scrape any brown bits from bottom of pan using a wooden spoon.

5. Add carrots and celery and let cook for further 5 minutes

6. Add 1 cup of beef stock and scrape bottom of pan to remove any more browned bits.

7. Add back in the meat followed by the remaining stock and can of Guinness

8. Season with salt and pepper

9. Bring stew to a simmer for 20 minutes, cover and place in oven and braise for 2 hours

Serve with a fresh green salad or on top of mashed potatoes

Ingredients

4 tablespoons olive oil

6 slices bacon, chopped

2lbs chicken wings, halved at the joint

2 cups flour well seasoned for the chicken

2 cups button mushrooms, rinsed

1 lb baby carrots

3 cloves garlic, peeled and minced

2 cups yellow pearl onions

1 bottle red wine, cabernet preferably

2 cups chicken broth

2 bay leaves

1 small handful thyme

Directions

1. Heat olive oil in Dutch oven over medium-high heat.
2. Add the bacon and cook until crisp. Transfer to a separate plate.
3. Place chicken pieces in the seasoned flour, shake off any excess
4. Brown the chicken in the dutch oven,  until lightly brown on each  side. Place on another plate to the side.
5. Sauté the mushrooms, carrots, garlic, and onions in the pot until they just begin to brown.
6. Bring half the bottle of wine to a simmer for 10minutes  with the vegetables, scrape any brown bits from bottom of pan with wooden spoon(deglaze).
7. Add the chicken broth and the rest of the wine and bring back to a light simmer. Add back in the bacon and chicken and remaining ingredients.
8. Simmer for 30 minutes and then transfer into a preheated oven at 375oF for 20minutes.
9. Serve on top of fresh mashed potatoes or some chunks of crusty bread.

2 skinless boneless chicken breasts

1/2 yellow onion, diced

1/2 jalepeno, seeded and thinly sliced

1 teaspoon olive oil

1 teaspoon minced garlic

1/4 cup white wine

2 cups cream

1 cup fresh cilantro, chopped

salt and pepper

1. Pat dry chicken breasts with paper towel, lightly coat with some olive oil, season well with salt and pepper.

2. Using a grill pan, begin grilling chicken breasts, about 4 minutes each side or until there is no pink in the middle.

3. In a separate saucepan, heat olive oil in pan, saute onion, garlic until lightly browned, add jalapeno, wine, cook for 1 minute and finally add cream and cilantro and let simmer until reduced by half.

4. Transfer sauce to food processor and pulse.

5. Place chicken on center or plate and pour sauce on top, garnish with a fresh sprig of cilantro

6. This dish goes well with a fresh salad or some brown rice.

Ingredients

Crust

1 cup all purpose flour

1/2 cup confectioners sugar

pinch salt

1/2 cup unsalted butter, cut into cubes

Filling

6oz cream cheese

1/2 cup sugar

Zest from 1 lemon

juice of 2 lemons

2 large eggs

Topping

2 cups whipping cream

1 tablepsoon vanilla extract

1/2 cup confectioners sugar

Crust

1. Preheat oven to 350°F

2.Pulse crust ingredients in a food processor or kitchen aid mixer until ingredients form a dough

3. Roll out on a floured surface, place on top of 8 inch tart pan with removable bottom, pre sprayed

4. Press pastry to the edges of the pan and up along the edges, trim excess.

5. Chill for 15 minutes, pierce a few times with a fork (this will prevent pastry from rising too much)

6. Bake in oven for 15 minutes, let cool.

Filling

1. Mix all ingredients together with an electric whisk or mixer until well combined (its ok to have a few lumps from the cream cheese)

2. Pour into crust and bake for 15 minutes more

3. Remove and let cool in refrigerator for 1 hour

Topping

1. Whisk all ingredients together until you obtain stiff peaks.

2. Using a pipping bag, pipe cream in dots until you completely cover the surface or serve with a dollop of cream on top of each slice

Enjoy thanksgiving everyone !

Chef Stu

1lb Cabbage, roughly chopped

1lb mashed potatoes

1 cup milk

salt and pepper to taste

1/2 cup unsalted butter

1. Boil potatoes in hot boiling water with 1 tablespoon salt

2. In a large bowl, mash potatoes, cabbage, butter and milk together until creamy

3. Add salt and pepper to reach desired taste

4. Sprinkle with parsley