Tasso Hollandaise sauce
6 egg yolks
1 tablespoon fresh lemon juice
1/2 teaspoon salt
Dashes of Tabasco sauce, to taste
2 tablespoons water
3 sticks (12 ounces) butter, melted and clarified, held warm
8 ounces tasso ham, finely chopped, rendered, drippings reserved
Cook the bacon (it's easiest on a sheet pan in the oven) until crisp. Reserve the drippings for another use. Break each slice in half.
Butter the muffins and toast in a regular or toaster oven; keep warm.

Poach the eggs in barely simmering water to which a couple of teaspoons of vinegar have been added, until desired doneness (I like runny yolks, mmmm.) You can hold in a pan and refresh with hot water before serving.

Soak the oysters in buttermilk for a few minutes, then roll in a mixture of half flour and half cornmeal that has been seasoned with Creole seasoning, salt and freshly ground black pepper. Shake the oysters in a sieve to get rid of excess breading, then drop into hot oil at 360°F; fry until golden brown. Season with a little more salt and Creole seasoning as soon as they come out of the oil; drain on paper towels and keep warm.

For the tasso Hollandaise: In a stainless steel bowl set over a pot of simmering water over medium heat, whisk the egg yolks with the lemon juice, salt, Tabasco, and water until pale yellow and slightly thick and ribbony. (The old test -- you should be able to "blow a rose" on the surface.) Never let the bowl touch the water, and never let the water boil. Off the heat, drizzle the clarified butter into the egg yolks in a thin stream, whisking like hell all the while, until it's incorporated. Add the tasso and drippings and continue whisking for 30 seconds. Serve immediately or hold in a Thermos to keep warm.

Assembly: Place two muffin halves on each warmed plate. Top each muffin half with two half-slices of bacon and two fried oysters. Top each bacon-oyster muffin with a poached egg. Top with liberal amounts of tasso Hollandaise. Garnish with a bit of parsley and serve.

YIELD: 8 decadent brunch servings.

1/4 cup oil
2 cups yellow cornmeal
1-1/2 teaspoons salt
1 teaspoon baking powder
3/4 cup milk
3/4 cup water
Heat the oil in a heavy pot or preferable a cast iron dutch oven.
Mix the dry ingredients, then add the milk and water. Pour the batter into the hot oil, and allow a crust to form on the bottom before stirring. Reduce heat to low and stir occasionally; cook for about 15 minutes.

Serve in bowls with milk and sugar, like a hot cereal.

Serves 4.

PREPARATION:

Fire up the barbecue.

In a saucepan or deep skillet, make the whiskey pepper sauce by sautéing the white onions in the butter over high heat. In about 3 minutes the onions will begin to turn brown.

Add 1 cup of the beef stock to the onions.

1-1/2 pounds veal sweetbreads, cleaned
1 cup flour
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 eggs, lightly beaten
1 stick (4 ounces) butter
1/2 cup Madeira wine

Brown sauce:
1-1/2 sticks (6 ounces) butter
6 tablespoons flour
2 cups beef stock
1/4 teaspoon salt, or to taste
1/4 teaspoon freshly ground black pepper, or to taste

Blanch the sweetbreads in simmering water for approximately 10 minutes. Drain, and allow to cool. Make the brown sauce by melting the butter and stirring in the flour. Cook over low heat, stirring constantly, until the roux turns a medium brown, about 15-20 minutes. Add the stock, salt and pepper to taste, depending on the seasoning in the stock.

Slice the cooked sweetbreads in half. Dip them in 1 cup of flour seasoned with 1 teaspoon of salt and 1/2 teaspoon of black pepper (you may add 1/4-1/2 teaspoon of cayenne as well), and then in the eggs. Immediately saute the sweetbreads in the stick of butter and brown both sides. Drain half the butter from the pan, and place the sweetbreads and remaining butter into a hot, 475F oven for 5 minutes. Drain the remaining butter.

Add half of the Madeira (1/4 cup) and 1 cup of the brown sauce to the sweetbreads and bring to a boil. Pour in the remainder of the Madeira, head and flame. Add the rest of the brown sauce, heat and serve. Yield: 6 servings.

Coconut Filling
1/4 cup butter
16 large marshmallows, quartered
1 tablespoon white wine
1 cup flaked coconut

Fondant Frosting
1 pound powdered sugar
1/4 cup light corn syrup
1/4 cup water
1-1/2 teaspoons vanilla
Dash salt
Few drops almond extract
2 to 3 drops red food coloring

Instructions
Resift flour with baking powder and salt. Cream shortening with 1 cup sugar until light and fluffy. Blend in flour mixture and champagne alternately, mixing to smooth batter.

Beat egg whites until stiff. Gradually beat in remaining 1/2 cup sugar, continuing to beat to stiff meringue. Fold about half of meringue into batter, mixing gently but thoroughly with whisk. Gently fold in remaining meringue.

Turn into 2 greased and floured 9-inch cake pans. Bake at 350 degrees F for 25 to 30 minutes, just until cake tests done. Let stand 10 minutes then turn out onto wire racks to cool.

When layers are cool, fill with Coconut Filling between layers. Using 2/3 cup Fondant Frosting, spread thin layer smoothly over top and sides. This seals any crumbs. Pour about 1/2 cup additional frosting over top of cake and spread quickly to smooth layer. Cover sides of cake with second layer of frosting.

Dip marshmallow quarters in remaining frosting to coat both sides and set randomly over top and sides of cake. Makes 10-12 servings.

Coconut Filling
Combine butter, marshmallows and wine in top of double boiler. Set over simmering water and stir occasionally until marshmallows are melted. Remove from heat and stir in coconut. Cool until thick enough to spread.

Fondant Frosting
Sift sugar into top of double boiler. Add corn syrup and water. Stir over simmering water until smooth. Blend in vanilla, salt, and almond extract. Stir in food color, if desired. Keep frosting warm while using so it spreads smoothly.

Yield: 10 to 12 servings

Recipe from: Thirty Years of Recipe Requests to the Los Angeles Times by Rose Dosti (Los Angeles Times)

1 T. garlic, finely chopped

1 t. shallots, finely chopped

1 t. fresh parsley, finely chopped

1 c. fresh white bread crumbs

1/8 t. salt

1/8 t. ground white pepper

For the mustard mayonnaise:

1/2 c. mayonnaise

4 t. Grey Poupon Dijon mustard

1/4 t. Worcestershire sauce

1/2 t. horseradish, prepared

For the crabcakes:

1 lb. jumbo lump crabmeat, drained of all excess liquid

1 c. prepared bread crumbs (see above)

1 T fresh parsley, finely chopped

2 T prepared mustard mayonnaise (see above)

1 t. Grey Poupon Dijon mustard

2 eggs, beaten

1/2 t. Worcestershire sauce

1/4 t. Tabasco sauce

To make the bread crumbs: In a mixing bowl, stir the garlic, shallots and parsley into the bread crumbs, being careful not to leave any clumps of garlic or shallots. Add salt and pepper. Set aside.

To make the mustard mayonnaise: In a mixing bowl, combine mustard, mayonnaise, Worcestershire and horseradish. Refrigerate.

In a stainless steel bowl, toss the crabmeat with the prepared crumbs. In a separate bowl, whisk together 2 T. mustard mayonnaise with the parsley, mustard, eggs, Worcestershire and Tabasco sauce. Pour over crabmeat mixture and mix gently to combine. Divide into 6 portions. Form into balls. Flatten slightly to 1-inch thickness - do not make perfectly flat.

Place crab cakes on a buttered, nonstick cookie sheet. Place in a preheated 450-degree oven. Bake 5 minutes on one side. Turn with a metal spatula and cook another 4 minutes. Divide among 6 plates, and garnish each serving with 1 T. mustard mayonnaise and a lemon wedge. Makes 6 servings.

1 cup Shrimp Stock
1 cup White Wine
1/2 cup Worcestershire Sauce
1 tbl. Fresh Thyme Leaves
1 tbl. Chopped Shallots
2 Bay Leaves
2 tsp. Creole Seasoning
2 Lemons, sliced
1/4 cup Heavy Cream
1 lb. Butter, cubed
2 tsp. Black Pepper, cracked
Salt to taste
Seasoned Flour
8 oz. Fillet of Redfish
3 Jumbo Shrimp, peeled leaving only tail on

Method:
Bring all ingredients except butter and cream to a boil in saucepan. Reduce by 3/4 and add heavy cream and reduce by 1/2. Slowly stir in cold cubes of butter over low heat, stirring constantly. Dredge fillet of redfish in seasoned flour and sauté for 3 minutes on each side. Remove redfish and sauté shrimp.

Presentation:
While sauteing shrimp, place sauce on bottom of plate, place redfish in middle of plate and top with shrimp. Arrange citrus seasoned rice and fresh snap beans around edge of plate.

INGREDIENTS:

2 cups all-purpose flour

1 tablespoon of cachaça (or vodka)

1 tablespoon margarine

1/3 cup warm water with 2 pinches of salt

½ teaspoon baking powder

1 egg

Sift the flour with baking powder.

In a large bowl, mix in the sifted flour, margarine, cachaca and egg.

Mix well while adding the warm water until you get a dough. (Or you can prepare the dough in a electric mixer).

Move the dough to a flat surface and knead it for 15 minutes.

Use a pin to flat the dough. Take half of the dough each time and flatten it with the pin. Fold the dough couple times and flatten it again until you get a thin elastic stripe about 6 inches wide.

Lay the stripes down in a floured surface.

Place full teaspoons of your favorite filling evenly distributed on the dough.

Fold it and cut with a glass or a cookie cutter. Pinch with your finger (or fork) the seam to make sure it is closed.

Deep-fry the Pastel at 350 °F for about 8 minutes or until golden brown.

Pat dry in a paper towel and serve.

Fillings:

You can fill your Pastel with whatever you like.

In Brazil the most common fillings are:

Ground beef

Heart of palms

Shrimp

Cheese (you can just place a piece of cheese and fold the dough)

Bananas (Yes! I love this one. Just place a slice of banana with some sugar and cinnamon and fold the dough)

600 g boneless and skinless cod or halibut fish
5 dl (2 cups) fish stock
1 ½ tablespoon butter
2 ½ tablespoons flour
1 egg yolk
1 dl 1/3) whipping cream
salt
about 1 tablespoon lemon juice or sherry
1 ¼ dl (1/2 cup) peeled cooked shrimp or lobster
8 asparagus spears, cooked
1 tablespoon chopped parsley

Cut the fish into 4 servering pieces. Poach in fish stock 8-10 minutes. Transfer the fish to a deep serving platter and keep warm. Melt the butter and stir in the flour. Gradually whish in the stock. Simmer until thickened. Beat the egg yolk into the cream and whisk into the sauce. Season with salt, lemon juice or sherry. Nap the fish with the sauce. Garnish with shrimp and asparagus. Sprinkle with parlsey.

Serves 6

Ingredients:

2 tbsp. vegetable oil
1 med. onion, sliced
3 carrots, thinly sliced
3 cloves minced garlic
1 tbsp. fresh ginger, minced
4 c. chicken broth
1 c. water
2 tbsp. soy sauce
6 oz. shiitake mushrooms
1/3 c. sliced water chestnuts
1/2 lb. sliced snow peas
1 c. fresh bean sprouts
1/4 c. rice-wine vinegar
2 tbsp. sesame oil
Dash of chili oil

Directions:

Heat 2 tbsp. vegetable oil in a heavy pot over medium heat.
Add the onion and carrots; cook, stirring constantly for 3 minutes.
Add the garlic and ginger; cook, stirring for 1 minute.
Add chicken broth, water and soy sauce. Bring to a boil and cook for 2 minutes.
Add the mushrooms and water chestnuts; boil for 1 minute.
Turn off heat, add peas and bean sprouts. Cover and let rest for 2 minutes.
Stir in rice-wine vinegar, sesame oil and chili oil. Heat through for 1 minute, serve immediately.

1 whole trout, weighing approx. 1.5 kg
Per liter water:
2 tbs. salt
1 bay leaf
8 peppercorns
1 slice of lemon
1 packet of powdered aspic
5 dl water or fish stock
Garnish: parsley, fresh dill and lemon slices

Choose a saucepan that will hold the fish bent into a semicircle. Place the fish with the backbone uppermost in the saucepan, just cover with water and add the flavorings. Bring to the boil and skim. The fish should only simmer for about 8 minutes. Remove the saucepan from the heat and leave the fish in the stock until it is cold, preferably until it is to be served. It can be kept like this for up to a day in the refrigerator. A 1-1.5 kg trout should simmer for 5 minutes. A 1.5-2.5 kg trout should simmer for 8 minutes. A 2.5-3 kg trout should simmer for 10 minutes. Dissolve the aspic. Remove the fish from the stock and cut along the back fins, around the tail and around the head. Pull the skin carefully off the body, leaving it on the tail and head. Remove the strip of fat along the back fins. Let the fish drain before placing it on a serving dish. When the aspic begins to thicken, brush the whole fish with aspic. Be sure to cover the whole fish, as this will prevent it from becoming dry. Garnish with lemon slices, parsley and fresh dill. Recipe from the Norwegian Seafood Export Council

Method:
Cube the chicken meat, drain and put aside.
Grind coriander, cummin, tummeric, peanuts, salt and sugar.
Mix this with the powdered cinnamon, diced shallots and 1 tbsp cooking oil, marinate the chicken with this mixture.
Using special skewers, skewer 5 pieces of meat on one skewer, as in Kebabs.
Gril over burning coal, constantly sprinkling cooking oil over the meat using crushed lemon grass.
Turn over and continue grilling until the chicken is cooked
Serve with peanut sauce.

Peanut Sauce Ingredients:

1 cup sugar
1 bombay onion
1/2 cup tamarind juice
2 stalks lemon grass
2.5 cm piece ginger
3 tbsps pounded chilies
300 gms peanuts - roasted
A piece of galangal
salt to taste

Method:
Grind the roasted peanuts. Put aside
grind lemon grass, ginger and galangal until fine
slice bombay onion and stir fry until soft
add in ground chillies and the other ground ingredients
add in tamarined juice and lastly peanuts, sugar and salt. Simmer until the gravy thickens.
To serve, arrange a few sticks of satay on a plate and serve with abowl pf peanut sauce, cucumber . Satay also goes very well with compressed rice.

1 large pack egg roll wrappers
1 lb. Ground beef or lamb
1 cooked medium potato (I toss in leftover mashed sometimes)
¼ cup cooked green peas
1 med. Onion, grated
1 clove garlic, crushed
½ inch piece fresh ginger, grated (I just use it, already ground, from the
bottle!)
2 teaspoons curry powder (remember, curry here is a lot weaker then Kenya -
add to taste)
½ tsp. Chili powder
¼ tsp. Turmeric
1 tsp. Salt
¼ tsp. Black pepper
2 tbsp. Butter
1 tbsp lemon juice
1 tbsp fresh coriander, chopped - or mint (I skip this)

Mix the filling ingredients except the butter, lemon juice and chopped herbs and fry in the butter until just cooked through. Sprinkle on approx. 2 tbsp of water and increase the heat until the liquid has evaporated. Remove from the heat and add the lemon juice and herbs. Stir well and leave to cool.

Cut the egg roll wrappers into 1 ¾ inch strips. To prepare the samosas using egg roll wrapper strips, turn one end over to make a triangular shaped pocket, then turn again in the opposite direction. Fill the cavity with a spoonful of the cooked filling and continue folding until the whole strip has been used and a triangular shaped pastry results. Seal the end with water or a paste made from flour and water.

Heat oil for deep frying to fairly hot and fry the samosas, several at a time, until golden and crisp. Serve hot with fresh mint chutney.