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Preheat the pan. Place the popover pan in the oven.  Heat the oven and pan to 350° F.   Make the batter, place the flour and salt in a fine sieve and sift it onto a piece of wax paper.

In a small saucepan, heat the milk until small bubbles appear around the edges.

In a large bowl, whisk the eggs until frothy.  Slowly whisk in the hot milk so as not to cook the eggs.  Set aside.

Gradually whisk the dry ingredients into the egg mixture stirring until almost smooth.   Fill the Pan Remove the popover pan from the oven and spray it with non-stick vegetable spray.  While the batter is still slightly warm or room temperature, fill each cup at least three-quarters full.  Top each popover with some of the grated Gruyere.  Place a baking sheet on the rack below the pan to catch any drips.

Bake the Popovers.  Bake for 15 minutes.  Rotate the pan 180° so that the popovers will rise evenly.  Bake for 35 minutes more or until golden brown.  To Serve Invert the pan and remove the popovers.  Serve immediately.  The popovers can also be made up to 2 hours in advance.  Cool on a wire rack.  Reheat in a low oven just before serving.

Shake vigorously for a nice, frothy top.
Strain and our over ice in a rocks glass (it's ok if you end up with some flecks of mint).
Garnish with cucumber slice and serve.

Cut the cloves of garlic in half lengthwise and remove the germ. Bring three halves of the garlic to a boil in cold water, then discard the water and repeat two more times, cooking the garlic until tender on the third time. Transfer the cooked garlic into a blender or food processor and add the egg yolks, Dijon mustard, water, salt and remaining raw garlic clove half. Purée until well combined. While the machine is still running, add the olive oil and then canola oil in slow steady streams.

The sauce should emulsify, with a thick, pale consistency similar to mayonnaise. Taste for seasoning and then transfer into a bowl and serve with your preferred accompaniments.

Suggested Accompaniments: Poached cod, Shrimp, Crab, Steamed clams or mussels, Boiled fingerling potatoes, Radish, Fennel, Cauliflower, Romanesco cauliflower, Lettuces, Cherry tomatoes, Hard boiled eggs, Baby carrots, Steamed artichokes, Asparagus, Wax beans, Green beans, Grissini, Fleur de sel

Combine granulated sugar and dried key lime zest on a flat plate. Squeeze fresh lime around the rim of the glass and dip into the sugar mix for a lemony flavor. Pour drink into martini glass & enjoy!

Soak the dried porcini in 1 cup very hot water for 30 minutes.  Drain the porcini, reserving the liquid.  Chop the porcini coarsely, and set aside.  Strain the liquid through a fine-mesh sieve or coffee filter and set aside.

Coat the bottom of a large skillet with the olive oil.  Add the garlic and cook until it sings.  Add all the herbs and continue to cook, over medium heat for 2 minutes.

Add the fresh mushrooms and porcini.  Season well with salt and pepper.  Sauté for 5 minutes.  Add 1/4 cup of the reserved porcini broth and continue to sauté for another 5 minutes.  If too dry, add a bit more of the reserved porcini broth.

In a separate saucepan, season with salt and pepper and heat the pureed tomatoes for 3 minutes, or until well heated.  Add the tomatoes to the mushroom mixture and cook for 5 minutes.  Taste for seasonings and set aside.  Keep warm.

Cut the goat into quarters. Remove the head and the shanks and reserve. Combine all the ingredients for the marinade and chop very fine and massage into the meat with oil. Allow to marinate for two days. In the meantime, roast the head and shanks with the vegetables in a 350 degree oven until well caramelized. Deglaze with white wine and place in a small stock pot. Reduce wine then add chicken stock and bay leaves. Cover with a bit of water so the bones are completely covered. Simmer for about one hour then strain and reserve.

Pre-heat the oven to 350. Place ½ the goat on top of some mire pois in a hotel pan, pour about 2 cups of oil over everything. Repeat with the other ½ of the goat and cook both pans about 1 hour. The meat should be cooked through completely.  Then remove from the goat from the pan. Pour off the oil, reserve the mire pois and any cooking juices and add them to the goat jus and reduce to desired consistency. Place the goat on top of an oven or somewhere warm. To serve, carve off a piece of meat from the leg, Chop one piece from the loin and serve two ribs. Pour the sauce over the meat and serve with some sautéed greens and roasted porcini.

De-bone the lamb necks and try to keep each in one piece.  Feel over the meat for any bone shards and remove them, as well as any hard or very firm ligaments. Lightly pound with a mallet to even out the thickness.

Purge the sweetbreads in cold water and continually run the water for about 2 hours or until they are white.  Blanch the sweetbreads in boiling water until they are just firm.  Shock them in ice water and dry them off completely.  In a sautior sweat the shallots and render the salt pork.  Add the sweetbreads and quickly brown.  Add the butter and then the herbs. Lightly toast the herbs.  Add the olive oil, season with salt, and pepper, and spread the mixture over the surface of the lamb necks.  Roll the Lamb like roulades and tie with butchers twine.

Season the outside of each lamb roulade and sear them on all sides until golden brown.  Transfer the lamb roulades to a plate.  In a large bowl combine all of your vegetables and season them with salt, pepper and olive oil. In a roasting pan arrange all seasoned vegetables on the bottom and place the two lamb necks atop. Put in an oven set at 230 degrees and roast. Turn the roasts approximately every 30-40 minutes and remove when tender.  It should be tender enough to pierce with a meat fork without resistance but not falling apart. Remove, slice and serve on top of all the roasted vegetables.

De-bone the Veal Neck and split into two separate pieces. Feel over the meat for any bone shards and remove them, as well as any hard or very firm ligaments. Lightly pound with a mallet to even out the thickness.

Finely Mince the Garlic and Grate the Grana Padano. Rough chop the Oregano and finely chop the Parsley. Mix the herbs with the Garlic, Grana Padano and Olive Oil. Season the mixture with salt and pepper and spread over the surface of the Veal. Roll the Veal like a roulade and tie with butchers twine.

Season the outside of your Veal Roulades and sear them in a rondeau. After you have a nice brown crust put them on a cooling rack and in the refrigerator to cool down. When they are cold, cryovac them. At this point they will need to be cooked at 70 degrees Celsius for 30-34 hours. When they are tender, remove them and slice and serve or shock them in an ice bath and reheat and serve at a later time.

Blend until smooth. While blending, rub a lemon around the rim of a glass. Dip rim into a plate of sugar
and Hawaiian rock salt (for the pink color). Add Indonesian basil seed (rehydrated in water) to bottom of
glass for a watermelon seed effect. Pour from blender. For foam effect, garnish with a mix of watermelon
juice and lecithin.

In heavy gauge pot sweat the bacon with the vegetables. Add ketchup, paprika, cayenne and brown sugar. Add beans and cover with stock and simmer for about 2 hours till beans are tender. Adjust seasoning totaste and enjoy.

NOTE: if you need more liquid to cook the beans, add it. Sometimes the bean absorbs more liquid depending on how long you soak it.

Combine all ingredients. Marinate for up to 1 day before. Cook till desired temperature and enjoy.

Cook the duck breast to desired temperature and slice. For the sauce mix all the ingredients and reduce by half. For the mashed sweet potatoes, cook the sweet potatoes in water, milk and cinnamon until soft. Strain, remove cinnamon stick and mash and add 1 tsp of butter. Make round shaped balls and cover in flour. Deep fry. In a plate put the sauce and then the mash potato fried ball. Put the sliced duck around and garnish with deep fried parsley.

Sauté onion, mushroom, and lamb in sauce pan on medium heat. Add eggs and spin the mixture. Season with salt and pepper. When eggs firm up lower the heat and attempt the triple play flip by holding the handle with yout left hand, releasing the frittata from the pan with a rubber spatula, and with one sweeping motion flip while guiding with the spatula. If this doesn’t work, stick the pan in the oven for 5 minutes at 375°. Flip fully cooked frittata onto a plate, serve and enjoy.

In a wok (or very hot sauce pan) sear meat on both sides and remove from pan. Add onions and peppers and wok fry. Then add in the eggplant and mushrooms. Next, toss in the scallions and cilantro. Cut the meat into bite-sized pieces and add to the wok with Hoisin and soy sauce. Let cook for two minutes. Serve over cooked rice noodles and garnish with toasted cashew nuts and chopped scallions.

In shaker glass, muddle sugar, cut lime (into 8 wedges) and mint till pasty. Add rum and shake. Pour into tall glass and top with club soda. Add straw...drink...repeat.

Put the dressing ingredients except for the olive oil in the blender and puree thoroughly, add slowly the olive oil until desired consistency. Season to taste. Pan sear the tuna loin with very little olive oil then cover the loin with amaranth seeds. Thinly slice the tuna loins and reserve (20 slices aprx). For the salad mix the chayote julienne, purple onion, cilantro and dressing. Place the salad in the center of the plate, then put around the tuna slices, place the seaweed salad on top and drops of the pureed chipotle chilies around the plate.

Bring the salt, butter and water to a boil. Add flour, whisk into mixture so it’s not lumpy. Place mix in food processor. With the food processor at a medium speed, add one egg at a time until each is thoroughly incorporated. Place whisked mix into pastry bag. Pipe them out into 2" rounds on a baking pan. Cook at 375 degrees for 12-15 minutes – until gold brown. Let cool. Cut open and place ice cream in the middle to taste. Drizzle chocolate sauce over.

Chocolate Sauce
12 oz semi-sweet chocolate chips
4 oz butter
8 oz heavy cream
4 oz sugar

Heat milk, sugar, cream and butter until simmer. Pour on top of chocolate chips and whisk together.Garnish with toasted coconut and almonds.

Heat the pan and pour in 10 ml of olive oil, followed by garlic slices, bay leaf, onion and dry minced shallot.  Stir for a minute or two then add in the pork. Cook until the meat is 3/4 cooked. Add the shallot, sausage, black olive and red cut chilies. Stir for 2-3 minutes, then add the chili paste and keep stirring. Add in the remaining olive oil and white wine and stir for 5 minutes. Scoop all the ingredients onto a plate with Parma ham and Chinese coriander.

Clean the mushrooms and remove stem. Cover in flour and remove any excess. Pass through the eggs and cover completely in bread crumbs. Deep fry until golden brown when ready to serve. For the stuffing sautee in olive oil the onions, garlic and then add the cuitlacoche mushroom, season to taste. For the salsa charbroil the tomatillos, Serrano chiles and garlic cloves until dark brown and partially cooked. Put them in the blender with the salt, and puree thoroughly, add a little bit of water if necessary. After deep frying the mushrooms put them in paper towel to absorb any excess oil. Stuff them with the cuitlacoche and serve with a side of the green salsa.

Scramble the eggs till soft and add the cheese and cook till just done. Season with salt and pepper. Fold in the tomato, cilantro and scallions. Arrange in the middle of each slightly warmed tortillas, roll up and place on baking sheet. Bake in oven for 20 minutes till brown.

If you like bacon, add some chopped cooked bacon to eggs with the cheese. You will be in hog heaven!!

Cut up the limes in 8 individual wedges. Combine the limes in a cocktail shaker with the sugar and crush the limes using a large spoon. Mix in cachaca and ice and shake well. Pour into a glass and enjoy!

Combine the water and wine in a glass and pour the sugar in. Stir until the sugar is completely dissolved. Almost fill the glass with crushed ice and add the soda. Float the brandy on top, and garnish with a lemon twist. If using, dust the final product with nutmeg, then with cinnamon, and serve.

In large shallow pot, sauté onion and Arborio rice in olive oil and butter until the onion is translucent. Deglaze the risotto with white wine. Gradually, add hot chicken stock a little at a time. As the rice absorbs the stock, add more stock until risotto is plump.

When the rice is cooked add the mascarpone, parmesan cheese, shaved canned truffles and a
splash of white truffle oil. Season with salt and pepper to taste.

Open the pumpkin creating a lid with a wide opening to ensure chicken fits properly. Scrape out the seeds and insides of the pumpkins, so there are clean, smooth walls. Rub pumpkin with porcini oil. Season pumpkin with All Spice and pepper generously. Add mushrooms, a sprig of thyme, and rosemary to the bottom of pumpkin. Season chicken and place the chicken in the pumpkin. Cover chicken with mushrooms, rosemary, and thyme. Cover with pumpkin lid.

Bake at 350 for approximately 2 ½ - 3 hours. Slice open walls of pumpkin, remove chicken, discard herbs and scoop flesh of pumpkin into a medium size bowl. Strain stock into a small saucepan (The stock is from the chicken; it will come out of the pumpkin). Reduce the stock from the chicken to prepare the gravy. Cook sunchoke into the chicken stock until tender and peeled. Drain and crush the sunchoke with a fork and add the parmesan cheese, olive oil. Seasoned to your liking. Place saucepan on low heat to keep warm. Remove the skin from the chicken. Divide the chicken into four equal portions, and pour the gravy over the chicken. Serve!

STEAKS:
Remove rosemary from stem. Chop the rosemary, cilantro, and garlic and place in a small bowl.
Coat steaks with 2 Tablespoons of olive oil each and rub herb mix onto each side of the steaks.
Shake salt on pepper onto each side. Grill on medium heat for 5 to 6 minutes a side.

VEGETABLES:
Chop peppers into large strips, cut corn in half and cut red onion in half. Coat vegetables with
olive oil and herb mix on each side and place on grill. Allow 5 to 6 minutes a side.

Season the salmon with salt and pepper. Heat a sauté pan over a high flame until it is smoking hot. Add oil, butter, garlic glove and aromatics. Place salmon in the pan skin side down. Cook until skin is crispy. Turn salmon over and place in hot oven until fully cooked.

To serve, place three-four large spoonfuls of squash puree on bottom of plate. With bottom
of spoon, spread puree out to form a large circle. Place a generous portion of risotto in the
center of the puree. Top with the cooked salmon. Garnish with baby micro greens.