Tomato Tart

Jalapeno Popper Burgers

1 lb ground bison
1 jalapeno
1/4 cup cream cheese
smoked spanish paprika
cumin
mozzarella (or other melty cheese)

Jalapeno Chicken Rice (or pasta)

3 chicken breasts, thin crosswise slices
salt
1 Tbs olive oil
1 onion, chopped
1/2 cup chicken broth
2 jalapeno peppers, thinly sliced
2 tsps cumin
smoked Spanish paprika
3 oz cream cheese
1/4 cup sour cream
3 plum tomatoes (used qt jar cherry tomatoes)
2 cupscooked rice

Notes: add Parmesan cheese, sun-dried tomatoes and/or roasted red peppers, other veggies would be good.  Could do pepperoncinis too.

Salt chicken and brown in oil.
Add onions, broth, jalapenos, paprika and cumin, sun-dried tomatoes. Bring to boil. Reduce heat; cover and simmer for 5-7 minutes.
Stir cream cheese and sour cream into onion mixture until blended. Stir in tomatoes and Parmesan cheese; heat through. Serve with  rice or pasta.

Riggies

Based on Cook's Country recipe

4 chicken breasts
1 lb spicy Italian sausage
1/4 cup chopped hot cherry peppers (from jar)
3 Tbs cherry pepper brine
3 Tbs olive oil
salt and pepper
10 oz mushrooms, quartered
2 red bell peppers, cut into 1 inch pieces
1 onion, cut into 1 inch pieces
5 garlic cloves, minced
1.5 tsps dry oregano
28 oz can crushed tomatoes
3/4 cup cream
3/4 cup kalamata olives, halved
1 lb rigatoni
1.25 cup romano cheese

Marinate the chicken:
Mix 1 Tbs oil, 2 Tbs cherry pepper juice, 1 tsp salt, marinate chicken 30 mins to 1 hour

Sauce:
Heat 1 Tbs oil in Dutch oven.  Cook sausage, set aside. Stir in mushrooms, bell peppers and 1/2 tsp salt and cook until browned.  Transfer to bowl.
Add onion and oil to the pot, cook over medium heat until soft.  Stir in cherry peppers, garlic, oregano, cook 30 seconds.  Add tomatoes, cream and 1/2 tsp pepper and bring to boil.  Reduce heat to medium and simmer, stirring occasionally until thickened, 10 to 15 minutes.  Stir in chicken and mushrooms, peppers, simmer covered until chicken is cooked 6-8 minutes.  Add olives and remaining cherry pepper brine.

Grilled Foil Steamers

(Amounts per steamer pouch)
6-8 salt potatoes, large cubes
1/2 red onion sliced
1 Cob of Corn, broken in half
6 to 8 Mussels
6 to 8 Clams
5 to 7 large Shrimp (peeled and deveined)
2 lobster tails
4-6 pieces of sunfish
1 piece Andouille Sausage
1 clove fresh garlic (minced)
Dollop Butter
Old Bay Seasoning (to taste)
1/2 lemon
1/2 cup white table wine

Layer a large piece of aluminum foil and cheese cloth on flat surface. Begin with potatoes and layer next 8 ingredients through Andouille sausage. Making sure that sausage is cut in half and in smaller pieces to ensure through cooking. Add more or less of any ingredient to taste and liking. Top with minced garlic, dollop of butter, and Chesapeake Bay seasoning (to taste). Take lemon cut in half and squeeze juice over all ingredients. Place whole lemon rind in with mixture.

Gather cheese cloth and twist to form make shift pouch and tie tightly with a piece of string.

Next fold foil around the cheese cloth leaving a small opening at top. Through opening pour wine into bag. Finally close opening and place pouch on grill lid down for 20-25 minutes. Pull pouch from grill and place on plate. Unfold aluminum foil and cut through cheese cloth below string. Serve with French bread.

Need to make the broth more flavorful... like coconut milk, siracha
Could add celery to bottom to flavor the broth
Make Broth Separate and then add!  Use Fennel.

Saveur Seven Hour Lamb

FOR THE LAMB:
1  4-lb. shank end leg of lamb or
   a 4-lb. piece of shoulder, trimmed
3 tbsp. extra-virgin olive oil
Kosher salt and freshly ground black pepper,
   to taste
1  750-ml bottle dry white wine
20 cloves garlic, unpeeled
10 sprigs each fresh rosemary,
   thyme, and savory
5 fresh or dried bay leaves

FOR THE BEANS:
2 cups dried white beans, preferably cannellini
   or white coco, soaked overnight
5 cloves garlic, smashed
3 sprigs fresh thyme and parsley and a bay leaf
   tied together with kitchen twine
10 whole cloves
1 large onion, halved
Kosher salt and freshly ground black pepper,
   to taste
2 tbsp. extra-virgin olive oil
2 tbsp. crème fraîche

1. Cook the lamb: Heat oven to 300˚. Rub lamb with oil and season generously with salt and pepper. Heat a 6-qt. Dutch oven over medium-high heat. Add lamb and cook, turning occasionally, until browned on all sides, about 12 minutes. Transfer lamb to a plate. Add wine and 2 cups water to the Dutch oven; scrape up browned bits from bottom of pot. Nestle garlic and herbs into a large oval casserole; place lamb on top of herbs; add pan juices from Dutch oven. Cover lamb with foil; transfer to oven and roast, basting frequently, for 3 1⁄2 hours. Uncover, flip lamb, and continue to cook, basting frequently, until lamb is very tender, 3–3 1⁄2 more hours. Transfer to a rack and let cool for 20 minutes.

2. Meanwhile, prepare the beans: About 1 1⁄2 hours before the lamb is done, drain beans and transfer to a 4-qt. saucepan along with 6 cups water, 4 cloves garlic, and the herb bundle. Insert the cloves into the onion and add to the pot. Bring to a boil, reduce heat to low, cover, and simmer until beans are tender, about 1 hour. Remove pot from heat and season with salt and pepper. Discard herbs and strain beans, reserving cooking liquid. Transfer 2 cups beans, 1⁄4 cup cooking liquid, oil, crème fraîche, and remaining garlic clove to a blender and purée. Stir puréed bean mixture and about 1 cup of the cooking liquid back into pot and cover to keep warm until lamb is cooked. Serve the lamb sliced or torn into chunks, alongside the beans.

Paella