FENNEL SEED, THYME AND GARLIC RUB
Recipe courtesy Jamie Oliver
TVFN #NC1A14

4 tablespoons fennel seeds
2 good handfuls fresh thyme leaves
2 cloves garlic
1 bay leaf, ripped
Salt and freshly ground black pepper

Pound together and rub all over your chosen meat.

Yield: 1/2 cup
Prep Time: 10 minutes
Cooking Time: 5 minutes

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SALAD OF BOILED POTATOES, AVOCADO AND CRESS
Recipe courtesy Jamie Oliver
TVFN The Naked Chef, Show #NC1A14

1 1/2 pound scrubbed new waxy potatoes
1 large ripe avocado
3 bunches of cress, water or pepper, washed
Olive oil
1 to 2 lemons, juiced
Salt and freshly ground pepper

Cook the new potatoes in salted boiling water until very tender, then
drain. Slice the avocado in half and remove the stone. Peel and slice
it lengthways into thick slices or chunks (however you really like)
and place in a bowl. Slice any large potatoes in half-this will
expose their flesh to the olive oil and lemon juice. If they are
small, leave them whole. Add to the bowl. Throw the cress in, then
add a couple of good lugs (tablespoons) of olive oil and lemon juice,
to taste. Season and toss. Serve on a big plate, scattered with any
remaining cress. This is brilliant with chicken, fish or as a salad
on its own, especially in the summer.

Yield: 4 to 6 servings
Prep Time: 10 minutes
Cooking Time: 30 minutes

CELERIAC AND CELERY SALAD
Recipe courtesy Jamie Oliver
TVFN The Naked Chef, Show #NC1A14

I normally use 1 whole celeriac to 1 head of celery.

All you have to do is strip back the celery and peel the celeriac and
then finely slice. Place in a bowl with some chopped flat-leaf
parsley and a handful of pomegranate seeds (make sure you use just
the red seeds, not the bitter yellow stuff). Season and dress with
olive oil and lemon juice dressing. This salad can be dressed a
little before you need it, as opposed to at the table. Place on a
large plate and sprinkle with some extra pomegranate seeds. Sometimes
I crumble goat's cheese over this, or some ricotta salata which I
encrust with dried herbs, salt and pepper, drizzled with olive oil
and bake until golden in a hot oven.

All you have to do is strip back the celery and peel the celeriac and
then finely slice. Place in a bowl with some chopped flat-leaf
parsley and a handful of pomegranate seeds (make sure you use just
the red seeds, not the bitter yellow stuff). Season and dress with
olive oil and lemon juice dressing. This salad can be dressed a
little before you need it, as

Yield: 4 servings
Prep Time: 20 minutes
Cooking Time: 2 minutes

HOT AND FRAGRANT RUB
Recipe courtesy Jamie Oliver
TVFN NC1A14

2 tablespoons fennel seeds, crushed
2 tablespoons cumin seeds, crushed
2 tablespoons coriander seeds, crushed
1/2 tablespoons fenugreek seeds, crushed
1/2 tablespoon black peppercorns, crushed
1 clove, crushed
1/2 a cinnamon stick, broken into small pieces
2 cardamom pods, crushed
Salt

Mix together the ingredients and smear over your chosen meat before
leaving it to marinate

Yield: 1/2 cup
Prep Time: 10 minutes
Cooking Time: 2 minutes

BOTHAM BURGER
Recipe courtesy Jamie Oliver
TVFN #NC1A14

2 pounds minced beef, preferably organic
2 medium red onions, finely chopped
2 eggs
1 to 2 handfuls fresh bread crumbs
1 tablespoon coriander seeds, crushed
1 small pinch cumin seeds, crushed
1 heaped teaspoon Dijon mustard
Salt and freshly ground black pepper

Preheat oven to 450 degrees F. Mix and scrunch all the ingredients
together. Use the bread crumbs as required to bind and lighten the
mixture. Divide into 4, then gently and lightly mold and pack each
burger together into smallish cricket-ball-sized shapes. Place in the
oven and roast for 25 minutes, which should leave the middle slightly
pink and the outside nice and crispy. Serve with a griddled bun, a
little salad, some gherkins, tomato salsa, a pint of Guinness and a
bottle of Ketchup. Howzat!

The good thing about burgers is you can make them thin and big, fat
and big, or even turn them into meatballs. In the early days of
Cricketers, the pub where I grew up, I remember my dad used to serve
a whopping great burger the size of a cricket-ball topped with a huge
amount of Cheddar cheese and homemade tomato relish. He very classily
called it the Botham burger.

That's what I love about Essex boys' sheer taste. Feel free to add
extra spices if that's what takes your fancy, but here's a really
solid basic beefburger recipe. I never thought when I became a chef
that I would come back round to respecting the famous beefburger.
Unfortunately it hasn't been on the pub's menu for about 10 years,
what a shame. This might change Dad's mind.

Yield: 4 servings
Prep Time: 20 minutes
Cooking Time: 35 minutes

ROSEMARY, GARLIC AND LEMON MARINADE
Recipe courtesy Jamie Oliver
TVFN NC1A14

2 good handfuls fresh rosemary, pounded
6 cloves garlic, crushed
10 lugs (10 tablespoons) olive oil
3 lemons, halved, juiced and skin squashed
Freshly ground black pepper

Mix everything together and massage on to your chosen meat. Leave the
meat in the marinade until your ready to cook it

Yield: 1 cup
Prep Time: 10 minutes
Cooking Time: 5 minutes
Difficulty: Easy

YOGURT, MINT AND LIME MARINADE
Recipe courtesy Jamie Oliver
TVFN NC1A14

1 pint natural organic yogurt
2 good handfuls of fresh mint, chopped
2 limes, zested and juiced
1 tablespoon coriander seeds, crushed
Salt and freshly ground black pepper
A couple of lugs (2 tablespoons) olive oil

Mix together the ingredients and smear over your chosen meat before
leaving it to marinate.

Yield: 2 1/2 cups
Prep Time: 10 minutes
Cooking Time: 3 minutes
Difficulty: Easy

CAJUN SPICY RUB
Recipe courtesy Jamie Oliver
TVFN #NC1A14

2 tablespoons paprika
2 tablespoons cayenne pepper
1 tablespoon black peppercorns, ground
2 cloves garlic, peeled and crushed
3 tablespoons onion flakes
2 tablespoons dried oregano
Salt

Pound all the ingredients together until you have a powdery
consistency and rub all over your chosen meat.

Yield: 1/2 cup
Prep Time: 5 minutes
Cooking Time: 7 minutes
Difficulty: Easy

MY GRANDMA'S RAVIOLI
Recipe courtesy Wolfgang Puck, "Pizza, Pasta & More!" Random House, 2000
TVFN WP1A19

1 pound baking potatoes (about 2 large), scrubbed thoroughly
2 tablespoons (1/4 stick) unsalted butter
2 tablespoons minced shallots
1 teaspoon minced garlic
8 ounces farmer cheese
5 ounces goat cheese
2 ounces mascarpone
3 tablespoons freshly grated Parmesan
2 tablespoons minced fresh mint leaves
2 tablespoons minced fresh chervil leaves
1 egg, lightly beaten
Kosher salt and freshly ground white pepper
1 recipe Basic Pasta Dough, recipe follows
Semolina or all-purpose flour, for dusting
1 egg lightly beaten with 1 teaspoon water, for egg wash
1 tablespoon olive oil
8 tablespoons (1 stick) unsalted butter
1/4 cup freshly grated Parmesan
Kosher salt and freshly ground white pepper
Minced fresh flat-leaf parsley leaves
1/4 cup toasted and chopped hazelnuts

Make the filling: Bake the potatoes in a preheated 350 degree F. oven
until fork tender, about 30 to 40 minutes. Peel, and while still
warm, pass through a food mill. In a small saute pan, heat the butter
over medium heat. Add the shallots and garlic, and cook until soft.
In a medium bowl, combine all the cheeses, the herbs, and the beaten
egg. Add the cooked shallots and garlic and the warm potato. Stir
until blended (being careful not to overmix, or the mixture will get
pasty). Season with salt and pepper. Cover and refrigerate until
needed. Then, with lightly moistened hands, roll into 1/2 ounce
balls, about the size of golf balls.

Cut the pasta dough into 4 portions and work with 1 portion at a
time, keeping the remaining dough covered with plastic wrap. Lightly
dust the work surface with flour. With a pasta machine or a rolling
pin, roll out the dough about 20 inches long and 4 inches wide. Brush
the dough with egg wash and arrange 9 to 10 balls of filling on the
lower third of the length of the dough, about 1 to 1 1/2 inches apart.

Fold the top half over to cover the balls. Press the dough around
each ball to seal, making sure that you do not have any air pockets.
With a 2-inch round cookie cutter, cut the ravioli. Dust a tray with
flour and arrange the ravioli on the tray, dusting with more flour.
Repeat with the remaining dough, egg wash, and filling. Refrigerate,
covered, until needed.

Bring a large pot of salted water to a boil. Cook the ravioli until
al dente, about 3 to 4 minutes.

Meanwhile, in a large saute pan, over high heat, add the oil and the
butter. Cook the butter until it begins to brown. Drain the ravioli
and toss into the browned butter, turning to coat both sides. Add the
Parmesan cheese and season with salt and pepper. Garnish with parsley
and hazelnuts and serve immediately.

Basic Pasta Dough:
3 cups flour
8 large egg yolks
1 teaspoon kosher salt
1 teaspoon extra virgin olive oil
3 to 5 tablespoons water
Semolina or all-purpose flour, for dusting

In a food processor fitted with the steel blade, combine the flour,
egg yolks, salt, olive oil, and 2 tablespoons of the water. Process
until the dough begins to hold together, then stop the machine and
pinch the dough to test it. If it's too dry, add up to 1 more
tablespoon of water and process until it forms a moist ball. Turn out
on a lightly floured smooth work surface and knead by hand, until a
smooth ball is formed. Loosely wrap in plastic wrap and let rest at
room temperature for 30 minutes to 1 hour.

Cut the dough into 4 equal pieces. Keep the other pieces covered in
plastic while you roll out 1 piece at a time, by hand with a rolling
pin or through the rollers of a pasta machine, stretching the dough
to the desired thickness.

If using a pasta machine, set the rollers at the widest opening.
Flatten the first piece of dough into a thick strip no wider than the
machine, to enable it to pass through the rollers. If necessary, dust
the pasta very lightly with flour. Run the pasta through the machine.
Fold in thirds, crosswise, and run through the machine again. Repeat
this procedure 2 or more times, until the dough is smooth and
somewhat elastic. Set the machine to the next smaller opening and run
the dough through the rollers.

Continue rolling and stretching the dough, using the smaller opening
each time, until the next to the last or the last opening is reached,
dusting lightly with flour only as necessary. (The strip of dough
will be long. If you don't have enough space on your worktable,
halfway through the rolling process cut the strip of dough in half
and continue to work with each piece separately, keeping the unused
dough covered).

Adjust the cutting mechanism to the desired width, cut the noodles,
and allow them to dry before cooking. A convenient way to dry pasta
is to arrange the cut pasta on a pastry tray sprinkled with flour,
preferably semolina flour. As 1 layer is completed, sprinkle flour
over the noodles, place a piece of parchment paper over them, and
continue layering with noodles and flour. Dry for at least 15 to 20
minutes.

Repeat with the remaining pieces of dough.

Yield: Makes about 1 1/2 pounds; 6 to 8 servings

Yield: Makes 36 to 40 ravioli; 5 to 6 servings
Prep Time: 2 hours 30 minutes
Cooking Time: 1 hours 10 minutes

WILD MUSHROOM RISOTTO
Recipe courtesy Wolfgang Puck, 2000
TVFN WP1A09

1/2 cup peanut oil
1/2 pound (1 medium) onion, minced fine
1 large garlic clove, minced
2 cups arborio rice
1 cup dry white wine
2 cups mushroom stock, heated
5 cups chicken stock, heated
3 tablespoons olive oil
1/2 pound wild mushrooms, stems reserved for stock
Salt
1/4 cup (1 medium) tomato, chopped, peeled, and seeded
4 tablespoons (2 ounces) unsalted butter, chilled, and cut into small pieces
2 ounces (1/2 cup) grated Parmesan
Large pinch chopped Italian parsley
Freshly ground pepper

In a medium-size heavy saucepan, heat the peanut oil. Over
medium-high heat, saute the onion and garlic just to soften, stirring
all the while, 3 to 4 minutes. Add the rice and continue to stir,
using a wooden spoon, coating the rice with the oil and onion.

Deglaze with the white wine and cook until the liquid is absorbed,
stirring often. Pour in enough mushroom and/or chicken stock to
cover, about 3 cups, and cook, stirring often, until the liquid is
absorbed.

Meanwhile, in a medium skillet, heat the olive oil. If the mushrooms
are large, cut them into bite-size pieces and saute over medium-high
heat just to soften, 3 to 4 minutes.

Pour 3 cups of stock into the rice, turn the flame to high, and stir
in a large pinch of salt and the tomatoes. Stir until almost al
dente. Stir in the mushrooms and the remaining 1-cup of stock, as
necessary. Remember that the risotto should be creamy, not runny.
Remove from the flame and vigorously beat in the chilled butter and
1/2 cup of the Parmesan until completely dissolved. Stir in the
parsley, and season with salt and pepper to taste. Serve immediately.

Yield: 4 servings
Prep Time: 10 minutes
Cooking Time: 40 minutes
Difficulty: Easy

SALZBURGER NOCKERLN
Recipe courtesy Wolfgang Puck, 2000
TVFN WP1A19

1 recipe Raspberry Jam, heated, recipe follows
7 ounces sugar
2 tablespoons tapioca flour, sifted
4 egg yolks
2 tablespoons Grand Marnier
1 tablespoon orange zest, finely minced
1 tablespoon lemon zest, finely minced
8 egg whites

Preheat the oven to 400 degrees F.

Pour the warm raspberry jam into a 7 by 11-inch baking dish. In a
medium sized mixing bowl, whisk together 1 ounce of sugar and tapioca
flour. Add the egg yolks, Grand Marnier, orange zest and lemon zest.
Whisk until light in color.

In an electric mixer, fitted with a wire whisk, beat together the egg
whites and 1 ounce of sugar to soft peaks. Than, add the remaining 5
ounces of sugar in a slow, steady stream and continue to whip to
stiff peaks.

Stir 1/3 of the meringue into the egg yolk mixture to blend. Fold in
the remaining meringue and continue to gently mix until well blended.

Spoon into 3 equal mounds over the raspberry jam, shaping to resemble
the 3 mountains of Salzburg. Bake for 12 to 15 minutes, until golden
and risen like a soufflé. Serve immediately with extra raspberry jam
and Crème Anglaise.

Raspberry Jam:
12 ounces fresh raspberries (about 2 baskets)
1/4 cup sugar
1/4 cup fresh orange juice
2 tablespoons fresh lemon juice

In a small sauté pan, combine 6 ounces of raspberries, sugar, orange
juice and lemon juice. Bring to a boil and cook for about 3 minutes,
whisking vigorously to break apart the raspberries. The mixture
should resemble a loose jam. Remove from the heat and add the
remaining 6 ounces of raspberries, stirring gently until well coated.

Yield: 4 servings
Prep Time: 35 minutes
Cooking Time: 15 minutes
Difficulty: Easy

ASIAN MARMALADE
Recipe courtesy Jamie Oliver
TVFN NC1A14

2 stalks lemon grass, crushed and bruised
1 small handful kaffir lime leaves, torn
2 tablespoons soy sauce
2 cloves garlic, crushed
1 thumb-sized piece ginger, peeled and chopped
1 fresh red chile, finely chopped
2 limes, zested, halved, and juiced
10 good lugs (tablespoons) olive oil

Scrunch the whole lot together in a bowl and coat over your chosen
meat. Also works brilliantly with fish.

Yield: 1 cup
Prep Time: 15 minutes
Cooking Time: 2 minutes

GREEK SHRIMP SALAD
Recipe courtesy Wolfgang Puck, "Pizza, Pasta & More!," Random House, 2000
TVFN WP1A13

Shrimp Dressing:
1/2 cup plain yogurt
2 tablespoons fresh lemon juice
2 tablespoons cucumber, peeled, seeded, and finely diced
1 tablespoon minced red onion
1 tablespoon minced fresh dill leaves
1 teaspoon minced garlic
Pinch cayenne pepper
Kosher salt
Freshly ground black pepper

Salad:
1 romaine heart, torn into bite-size pieces
4 cups mixed baby lettuces, washed and dried
1/2 cup each red and yellow bell peppers, cored, seeded, trimmed, and
cut into 1-inch cubes
1/2 cup Caramelized Onions (recipe follows)
1/2 cup Kalamata olives, pitted
1 small cucumber, peeled, seeded, quartered, cut into 1/2-inch slices
1 cup yellow pear and Sweet 100 cherry tomatoes, cut in halves
1/2 cup freshly grated Parmesan cheese
1 cup crumbled feta cheese
1 cup Greek Salad Dressing, recipe follows
Kosher salt
Freshly ground black pepper
16 large shrimp, peeled, deveined, cut in half horizontally, blanched
1/4 cup toasted pine nuts *
Fresh dill sprigs

In a medium bowl, whisk together the first 6 ingredients until well
blended. Season with cayenne, salt, and pepper to taste. Refrigerate
in a covered container. When ready to use, whisk again.

In a large mixing bowl, combine the romaine, baby lettuces, bell
peppers, onions, olives, cucumber, tomatoes, cheeses, and Greek Salad
Dressing. Toss until blended. Season with salt and pepper. Divide and
mound onto 4 chilled salad plates.

In a medium bowl, toss together the shrimp and Shrimp Dressing.
Arrange 8 shrimp halves over and around salad mound. Top with pine
nuts and garnish with dill sprigs.

* To toast pine nuts, place the nuts in a small skillet in a single
layer. Over low heat, toast until lightly golden, stirring often to
prevent burning. This takes 3 or 4 minutes. Drain on paper towels.

CARAMELIZED ONIONS:
2 tablespoons extra virgin olive oil
1 large red, yellow, or white onion, (3/4 pound), peeled, trimmed and
cut into 3/4-inch dice
2 tablespoons balsamic vinegar
Kosher salt and freshly ground black pepper

In a 10-inch skillet or saute pan, heat the oil. Add the onion and
cook over medium heat, stirring frequently, until lightly browned,
about 15 minutes. Add the vinegar and cook 1 minute longer. Season
with salt and pepper, to taste.

Cool the onion and transfer to a covered container. Refrigerate and
use as needed.

Yield: about 3/4 cup

GREEK SALAD DRESSING:
1 tablespoon minced fresh dill leaves
1 tablespoon minced fresh parsley leaves
1 tablespoon minced fresh thyme leaves
1 cup plain yogurt
2 tablespoons minced garlic
1/4 cup Dijon mustard
1/4 cup red wine vinegar
1/3 cup fresh lemon juice
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground white pepper
1 1/2 cups extra virgin olive oil
Sugar

In a medium bowl, whisk together the dill, parsley, thyme, yogurt,
garlic, mustard, vinegar, lemon juice, salt, and pepper. Slowly whisk
in the oil, and when emulsified, season with sugar to taste.

Refrigerate in a covered container. When ready to use, whisk again.

Yield: 2 1/2 cups

Yield: 4 servings
Prep Time: 1 hours 35 minutes
Cooking Time: 55 minutes

ROASTED STRAWBERRIES WITH BLACK PEPPER
  From "Salt and Pepper: 135 Perfectly Seasoned Recipes", by Michele
Anna Jordan Broadway Books, 1999.
TVFN BS1A51

2 pint baskets strawberries, stems removed
3 tablespoons sugar
1 tablespoon freshly ground black pepper
2 tablespoons balsamic vinegar

Rinse the strawberries in cool water, place in a colander or strainer
and shake off most of the water. Slice strawberries about 1/8-inch
thick, place them in a large bowl, and sprinkle them with the sugar.
Cover and refrigerate for at least 1 hour, and up to 4 hours. Preheat
oven to 375 degrees. Toss strawberries with the black pepper, add the
balsamic vinegar, and put the strawberries and all of their juices
into a large sauté pan or a large ovenproof dish. Roast for 8 to 10
minutes, until the juices are bubbling and the strawberries are hot
but not mushy. Divide among individual dishes and serve immediately,
with ice cream or whipped cream if desired.

Yield: Yield: 4 servings
Prep Time: 1 hours 20 minutes
Cooking Time: 10 minutes
Difficulty: Easy

MUSHROOM SOUP
Recipe courtesy Wolfgang Puck, Modern French Cooking for the American
Kitchen: Houghton Mifflin, 1981
TVFN WP1A09

1 pound firm white mushrooms, cleaned
1 medium lemon
1 tablespoon unsalted butter
2 tablespoons minced shallots
1/4 teaspoon dried thyme
1/2 bay leaf
1 teaspoon salt
1/2 teaspoon freshly ground pepper
2 cups heavy cream
1 1/2 cups chicken stock
1 teaspoon cornstarch, dissolved in 1 tablespoon of water
1 tablespoon minced parsley

Sprinkle the mushrooms with lemon juice. In a food processor,
coarsely chop them.

Melt the butter in a heavy saucepan and lightly saute the shallots.
Add the mushrooms, thyme, and bay leaf and saute over moderate heat
for 10 minutes, or until the liquid disappears.Add the salt, pepper,
cream, and chicken stock and bring to a boil. Reduce the heat and
simmer for 20 minutes.

Add the cornstarch to the soup and continue to simmer 10 minutes
longer, stirring constantly. Correct seasoning to taste.

Serve in warm bowls. Sprinkle with minced parsley.

Yield: 4 servings
Prep Time: 15 minutes
Cooking Time: 40 minutes
Difficulty: Easy

BLACK AND GREEN OLIVE TAPENADE
Recipe courtesy Wolfgang Puck, "Pizza, Pasta & More!," Random House, 2000
TVFN WP1A13

1 cup Niçoise olives, pitted
1 cup small green French olives (Picholine), pitted
1/4 cup oven-dried tomatoes, drained, recipe follows
1 tablespoon capers
1 garlic clove
1 anchovy fillet
1/2 tablespoon chopped fresh basil leaves
1/2 tablespoon chopped fresh thyme leaves
1/2 tablespoon chopped fresh flat-leaf parsley leaves
1/4 tablespoon chopped fresh oregano leaves
1/4 cup extra virgin olive oil
Crostini, recipe follows

In a food processor, combine all the ingredients, except the olive
oil and crostini. Using the pulse button, process until coarsely
chopped and well blended. Continue to process, slowly adding the
olive oil. Refrigerate in a covered container. Spread on homemade
crostini, recipe follows.

OVEN-DRIED TOMATOES:
12 medium Roma tomatoes (2 pounds)
1/2 cup extra virgin olive oil, plus additional as needed
1 teaspoon minced fresh thyme leaves
6 garlic cloves, crushed
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon sugar

Preheat the oven to 250 degrees F.

In a pot of boiling water, blanch tomatoes. Drain and refresh in ice
water. Drain. Peel, core, cut into quarters, and remove seeds.

Line a baking tray with parchment paper and arrange the tomato
quarters on the tray, cut side down. Drizzle generously with olive
oil. Sprinkle with thyme and garlic. In a small bowl, combine salt,
pepper and sugar, and sprinkle evenly over the tomatoes.

Bake until the tomatoes begin to shrivel, about 1 hour. When the
tomatoes are cool enough to handle, transfer to a container. Pour
olive oil over and cover the container. Refrigerate and use as
needed.Yield: 1 1/4 cups

CROSTINI:
2 slices bread, preferably sourdough
Extra virgin olive oil
1/2 garlic clove

Arrange the bread slices in a baking tray. Brush with olive oil and
bake in a preheated 350 degree F. oven for 6 to 8 minutes. Allow to
cool, then rub with garlic clove. For each of the crostini, spread 1
tablespoon Herbed Goat Cheese (recipe follows) and top with 1
teaspoon Black and Green Olive Tapenade.

Yield: 2 servings

HERBED GOAT CHEESE: 2 teaspoons chopped fresh flat-leaf parsley
leaves 2 teaspoons chopped fresh chives 1 teaspoon chopped fresh
thyme leaves 1/2 teaspoon freshly ground black pepper 1 (7 or
8-ounce) log goat cheese

Combine the parsley, chives, thyme, and pepper and place on a flat
surface. Roll the log of cheese in the mixture, coating all sides and
retaining the shape of the log. Wrap in plastic wrap and refrigerate
until needed.

Yield: 1 log

Yield: 1 heaping cup
Prep Time: 35 minutes
Cooking Time: 2 hours 10 minutes

LINGUINE WITH ROASTED PLUM TOMATO SAUCE
Recipe copyright B. Smith
TVFN BS1A05

1 pound linguine
1 tablespoon olive oil
1 cup finely chopped onion
2 teaspoons minced garlic
1 cup roasted plum tomatoes
1 cup tomato sauce
1/2 cup homemade chicken stock or canned broth
1/4 cup chopped fresh basil leaves, plus fresh basil leaves, cut into
julienne strips, for garnish
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup toasted pine nuts
Shaved Parmesan cheese

Bring a large pot of salted water to a boil. Add the linguine and
cook according to the package, until just tender. Meanwhile, heat the
oil in a large skillet, and sauté the onion and garlic over medium
heat until softened. Stir in the roasted tomatoes, tomato sauce, and
chicken stock. Simmer for 5 minutes, stirring occasionally.

Drain the linguine thoroughly and transfer to a warmed serving bowl.
Stir the basil, salt, and pepper into the sauce, remove the skillet
from the heat, and pour the sauce over the linguine. Sprinkle with
the toasted pine nuts, shaved Parmesan, and fresh basil. Serve
immediately.

Yield: 4 servings
Prep Time: 5 minutes
Cooking Time: 20 minutes
Difficulty: Easy

OLYMPIA DUKAKIS' GREEK SALAD
Recipe copyright Olympia Dukakis
B. Smith with Style, TVFN #BS1A07

6 cups roughly chopped iceberg lettuce
3 to 4 medium ripe tomatoes, quartered
1 large green bell pepper, cut in strips
1 cucumber, peeled, seeded, and cut in strips
3/4 cup crumbled feta cheese
1/2 cup celery, chopped
1/3 cup kalamata olives
Olive oil
Red wine vinegar

In a large-size serving bowl, combine all ingredients except oil and
vinegar. Cover and chill until ready to serve. To serve, toss salad
with oil and vinegar to taste.

Yield: 6 to 8 servings
Prep Time: 15 minutes
Cooking Time: 0 minutes
Difficulty: Easy

LOBSTER WITH SWEET GINGER
Recipe courtesy Wolfgang Puck, "The Wolfgang Puck Cookbook,": Random
House, 1986
TVFN WP1A18

1 piece fresh ginger, approximately 1-inch
2 cloves garlic, minced
3/4 cup plum wine or Port
2 tablespoons rice wine vinegar
2 tablespoons peanut oil
1 (2-pound) lobster, split lengthwise
2 tablespoons unsalted butter
4 scallions, cut into 3/8 inch slices
1 to 2 teaspoons curry powder
1/4 cup dry white wine
1/2 teaspoon dried hot chile flakes
1/2 cup fish stock, recipe follows
1/2 cup heavy cream
1 tablespoon Chinese black vinegar or balsamic vinegar
Salt
Freshly ground pepper
Fried Spinach Leaves, recipe follows

Preheat the oven to 500 degrees F.

Peel the ginger, reserving the peels, and cut it into fine julienne
strips. Cut the peels into coarse strips and set aside.

In a small saucepan, cook the ginger and garlic with 1/2 cup of the
plum wine and the rice wine vinegar until 1 tablespoon of liquid
remains. Remove from the heat and reserve.

Place a heavy heatproof 12-inch skillet over high heat until it is
very hot. Add the oil and heat it almost to the smoking point.
Carefully add the lobster halves, meat side down. Cook 3 minutes.
Turn the lobster over and add 1 tablespoon of the butter. Continue to
sauté until the lobster shells get red and the butter is nutty red.
Transfer the lobster to the oven for about 10 minutes, or until the
lobster is just cooked. Remove from the oven, remove the lobster from
the skillet and keep warm

Add the scallions, ginger peels and curry powder to the skillet.
Sauté the mixture lightly for 10 to 15 seconds, then whisk in the
remaining plum wine and the white wine, stock, chile flakes and the
vinegar. Reduce the liquid to 1/2 cup. Add the cream and reduce it by
half. Add any liquid from the julienne of ginger, then whisk in the 1
tablespoon of butter. Season the sauce to taste, with salt and pepper.

Crack the lobster claws with the back of a large chef's knife.

Arrange the lobster halves on a warm oval platter, meat side up.
Strain the sauce over the lobster, then sprinkle the sweet ginger on
top. Garnish with Fried Baby Spinach Leaves.

Fish Stock:
2 pounds fish skeletons, cut into pieces
2 tablespoons vegetable or other flavorless oil
1 small carrot, peeled and sliced
1/2 onion, sliced
1 small stalk celery, sliced
2 cups dry white wine
1 bouquet garni (parsley, thyme, peppercorns and a bay leaf tied
together in cheesecloth)
1 quart water, approximately

Clean the fish bones under cold running water, removing the gills
from the head and any traces of blood on the frames.

In a large saucepan, heat the oil. In it, sweat the fish bones and
vegetables over low heat, covered, for 10 minutes, stirring once or
twice to prevent them from browning.

Deglaze the pan with the wine, and then add enough water to cover the
bones and vegetables by 2 inches. Add the bouquet garni and bring the
liquid to a boil. Skim the froth from the surface, reduce the heat
and simmer the stock for 20 to 25 minutes.

Strain the stock into a clean saucepan. Bring it to a boil and reduce
it over moderate heat to 1 quart.

Yield: 1 quart

Note: Fish stock will keep in the refrigerator for 2 to 3 days or
frozen for 2 to 3 weeks.

Fried Baby Spinach Leaves:Wash some large spinach leaves, cut off the
stems and dry them well. Heat peanut oil to 375 degrees F, and in it,
fry the spinach until crisp and translucent. Be careful not to get
splattered. Remove the leaves to paper towels to drain and salt them
lightly (just like potato chips). The spinach should have a jade
green color.

Yield: 2 servings
Prep Time: 1 hours 30 minutes
Cooking Time: 20 minutes

SHRIMP, MANGOS, AND PAPAYAS ON SKEWERS WITH MANGO SALSA
Recipe copyright B. Smith
TVFN BS1A01

Marinade:
2 tablespoons sesame oil
1 tablespoon hoisin sauce
1 tablespoon oyster sauce
2 teaspoons honey
1/4 cup minced scallions
1 tablespoon grated fresh ginger
1 teaspoon minced garlic
1/8 teaspoon salt
1/8 teaspoon black pepper
A few drops hot pepper sauce

2 pounds medium-size shrimp (about 36) peeled and deveined
1 recipe marinade
2 large mangos
1 large papaya

Mix together the marinade ingredients. Place the shrimp in a shallow
dish or plastic container, and pour the marinade over them. Cover and
marinate for 1 to 2 hours in the refrigerator. Preheat the broiler.
Transfer the shrimp to a broiling pan and broil for 2 to 3 minutes on
each side, until just cooked. Set aside to cool. Thread 1 shrimp, 1
papaya slice and 1 mango slice onto each skewer, and continue
threading, using 3 to 4 shrimp per skewer. Serve with Mango Salsa as
a dipping sauce.

Yield: 18 skewers
Prep Time: 2 hours 0 minutes
Cooking Time: 10 minutes
Difficulty: Easy


MANGO SALSA
Recipe copyright B. Smith

1 cup mango, chopped
2 tablespoons fresh lime juice
1/4 teaspoon salt
1/4 cup plum tomatoes, chopped
1/4 cup red onion, chopped

Stir together all the ingredients in a medium size bowl. Cover and
chill until needed.

Yield: 1 1/2 cups
Difficulty: Easy

SANTA BARBARA SHRIMP WITH MUSTARD
Recipe courtesy Wolfgang Puck, "Modern French Cooking for the American Kitchen"
TVFN WP1A18

36 to 48 medium shrimp (6 to 8 per person)
Salt and freshly ground pepper
4 tablespoons almond or safflower oil
2 medium shallots, minced
1 bunch fresh tarragon leaves, minced
1/2 cup dry sherry
1/2 cup heavy cream
2 tablespoons unsalted butter, cut into small pieces
2 tablespoons Dijon mustard
1 tablespoon minced chives
Salt and freshly ground black pepper

Season the shrimp with salt and pepper. Using 2 large sauté pans,
heat the oil until it begins to smoke. Over very high heat, saute the
shrimp for 6 to 7 minutes. Transfer to a warm plate, set aside, and
keep warm.

To each saute pan, add 1 minced shallot and 1 tablespoon minced
tarragon. Sauté for 2 to 3 minutes. Deglaze each pan with the sherry
and then combine the sauce in one pan. Add the cream and reduce the
sauce until it coats the back of a spoon. Whisk in the butter, 1
small piece at a time. Whisk in the mustard, just at the last minute.
Do not let the sauce boil, or the mustard will become grainy. Correct
seasoning to taste.

Arrange the shrimp decoratively on serving plates, nap with sauce,
and sprinkle with chives.

Yield: 6 servings
Prep Time: 15 minutes
Cooking Time: 25 minutes
Difficulty: Expert

ROCKFISH BAKED IN SALT
  From "Salt and Pepper: 135 Perfectly Seasoned Recipes", by Michele
Anna Jordan Broadway Books, 1999
TVFN BS1A51

1 rockfish, about 3 pounds, cleaned
3 slices fresh ginger
2 to 3 sheets nori (Japanese seaweed sheets)
4 pounds rock salt
1/2 cup dark soy sauce
1 lime, juiced
1 tablespoon grated fresh ginger
1 bunch (about 10) scallions trimmed and sliced thinly

Preheat oven to 400 degrees. Rinse fish in cool water and dry. Tuck
the slices of ginger into the cavity of the fish. Spread a layer of
salt about 3/4-inch thick on the surface of a large baking sheet or
other ovenproof container. Wrap fish entirely in the nori, set it on
top of the salt, and then use remaining salt to bury the fish
completely. Bake 30 to 40 minutes, until fish reaches an internal
temperature of about 130 degrees (use an instant-read thermometer,
and poke it through the salt crust into the fish). Remove from oven
and let rest 5 to 10 minutes (fish will continue to cook). Meanwhile,
mix together the soy sauce, lime juice, ginger, and about a
tablespoon of the scallions. Carefully remove the fish from its salt
bed, set it on a work surface, and remove nori wrap. Set fish on a
serving platter, scatter the remaining scallions over the surface,
and serve immediately with the sauce alongside.

Prep Time: 30 minutes
Cooking Time: 40 minutes

GRAVLAX WITH MUSTARD SAUCE
Copyright 1998 Marcus Samuelsson
TVFN BS1A25

Gravlax:
1/2 cup salt
1/2 cup sugar
2 tablespoons cracked white peppercorns
2 pounds fresh salmon fillets, skin on
3 bunches fresh dill

Mix salt, sugar, and white peppercorns. Rub a handful of the salt
mixture on both sides of the salmon fillets. Place the salmon fillet
in a shallow dish, and sprinkle with remaining salt mixture. Cover
the salmon with dill, and let stand for 6 hours at room
temperature.Refrigerate for 24 to 30 hours.

Mustard sauce:
1 tablespoon sweet mustard
2 teaspoons French mustard
2 teaspoons sugar
1 1/2 tablespoons white wine vinegar
Pinch salt
Pinch pepper
3/4 cup vegetable oil
1/2 cup chopped dill

Combine the mustards, sugar, vinegar, salt and pepper in a large
bowl. Whisk vegetable oil into the mixture by drizzling oil in a very
slow, steady, stream, until thick consistency is formed. (A food
processor may also be used.) Refrigerate overnight.

SMOKED CHICKEN WITH SAUCE ("MOYO DE POULET FUME")
  From "The Africa Cookbook: Tastes of a Continent" by Jessica B.
Harris Simon & Schuster, 1998
TVFN #BS1A52

1 smoked chicken (3 1/2 pounds) skinned
6 medium-sized ripe tomatoes, peeled, seeded and coarsely chopped
2 medium onions, thinly sliced
1 tablespoon peanut oil
2 teaspoons reduced-sodium soy sauce
2 habanero chiles, pricked with a fork

Wash the cooked chicken, pat it dry with paper towels, and cut it
into serving pieces. Place the chicken and remaining ingredients in a
heavy saucepan or Dutch oven. Bring to a boil, then reduce heat to
low and simmer, uncovered, stirring occasionally, for 20 minutes or
until the flavors have combined and the onions are tender. When the
dish has reached the desired degree of hotness (spiciness), remove
the chiles and reserve if desired to serve separately. Serve hot with
white rice.

Yield: 4 to 6 servings

MINTED CUCUMBER SALAD
  From "The Africa Cookbook: Tastes of a Continent" by Jessica B.
Harris Simon & Schuster, 1998
TVFN #BS1A52

1 large European or seedless hothouse cucumber
1/2 cup plain yogurt
2 tablespoons minced fresh mint
1 clove garlic, minced
Salt and freshly ground pepper

Cut the cucumber into thin slices and place them in a medium-sized
glass salad bowl. Mix the remaining ingredients together and pour
them over the cucumber slices. Cover with plastic wrap and chill for
1 hour. Serve chilled.

Yield: 4 servings

CHOCOLATE BREAD PUDDING WITH SPICED CREAM
Recipe copyright 1997, Emeril Lagasse from "Emeril's Creole Christmas"
as seen on B. Smith with Style, TVFN Show BS1A43

1 teaspoon unsalted butter
4 large eggs
1 cup firmly packed light brown sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon freshly grated nutmeg
1 teaspoon pure vanilla extract
1 cup semisweet chocolate chips, melted
1/4 cup Grand Marnier or other orange-flavored liqueur
2 cups half-and-half
8 slices day-old white bread, crusts removed and cut into 1/2-inch
cubes (about 4 cups)
2 cups semisweet chocolate chips
Spiced Cream, recipe follows

Preheat the oven to 350 degrees. Grease a 6-cup loaf pan (9 1/4 by 5
1/4 by 2 3/4) with the butter. Whisk the eggs, sugar, cinnamon,
nutmeg, vanilla, melted chocolate, and Grand Marnier together in a
large mixing bowl until very smooth. Add the half-and-half and mix
well. Add the bread and let the mixture sit for 30 minutes, stirring
occasionally. Pour half the mixture into the prepared pan. Sprinkle
the top with the unmelted chocolate chips. Pour the remaining bread
mixture over the chocolate chips. Bake until the pudding is set in
the center, about 55 minutes. Let cool for 5 minutes. To serve, cut
the pudding into 1-inch thick slices. Top with the spiced cream.

Spiced Cream:
1 quart heavy cream
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg

Beat the cream with an electric mixer on high speed in a large mixing
bowl for about 2 minutes. Add the sugar, cinnamon, and nutmeg, and
beat again until the mixture thickens and forms stiff peaks, another
1 to 2 minutes. Yield: 4 cups

Yield: 8 to 10 servings

GREEK MEATBALLS WITH BEEF, VEAL AND LAMB
Recipe copyright Olympia Dukakis
B. Smith with Style, BS1A07

1/2 pound each (1-1/2 pounds total) ground beef, veal, and lamb, mixed.
1 large onion, chopped
3/4 cup chopped parsley
1/2 cup bread crumbs
3 tablespoons chopped fresh oregano, or 1 1/2 tablespoons dried
1 teaspoon garlic powder
1 large egg
1/4 cup milk
All-purpose flour

In a large bowl, combine all ingredients except flour. Blend
thoroughly with your hands. Form into 1-inch meatballs, roll in flour
to coat, and place on dish. Spray a large skillet lightly with
non-stick cooking spray. Heat over medium heat. Cook meatballs 5-6
minutes until cooked through, turning to brown evenly. Serve
immediately with a large Greek salad.

Yield: 6 to 8 servings
Prep Time: 15 minutes
Cooking Time: 15 minutes
Difficulty: Easy

THE B-TINI (B's Vodka Martini)
Courtesy B. Smith, TVFN #BS1A52

Peconika Vodka
Galliano (1/3 Galliano to 2/3 vodka)
Splash lime juice
Orange juice

Mix the vodka and Galliano, add a splash of lime juice, orange juice
and shake. Garnish with orange slice.

STUFFED CREOLE FLYING FISH WITH COU-COU
Recipe courtesy B. Smith, TVFN #BS1A35

Stuffed Creole Flying Fish
3 flying fish
2 ounces. julienne of the following: pineapple, mango, coconut,
onion, sweet peppers, and celery
5 leek leaves
1-ounce vegetable oil
6 ounces julienne tomatoes
White wine
1 cup fish stock
6 ounces tomato juice
2 pounds tomato paste

Roll flying fish with pineapple, mango, and coconut. Tie with leek
leaves. Heat pan add vegetable oil and sauté julienne of vegetables
and add white wine, fish stock and tomato juice. Bring to the boil;
add tomato paste and place fish into liquid until cooked. Serve using
the liquid as the sauce.

Difficulty: Easy


BAJAN COU-COU
Recipe courtesy B. Smith

8 ounces cornmeal
4 ounces okra
1/2 teaspoon salt
1/2 teaspoon pepper

Soak cornmeal in water. Grate okra and cook in boiling water. When
water is of a slimy consistency strain off okra and reserve. Place
saucepan on medium heat, add cornmeal and stir continuously until
hot. When cornmeal begins to tighten, add okra water still stirring
until cornmeal is cooked. Stir in okra and season, to taste, with
salt and pepper.

Prep Time: 5 minutes
Cooking Time: 10 minutes
Difficulty: Easy

JERK CHICKEN (THE WALKERSWOOD WAY)
Recipe courtesy B. Smith; TVFN Show BS1A63

1 whole chicken, halved
1 lime
Pinch salt (optional)
2 to 3 tablespoons Walkerswood jerk seasoning (adjust to taste)
1 tablespoon Appleton red rum (optional; adjust to taste)

Rub chicken with lime and salt. Mix jerk seasoning with red rum and
brush onto chicken halves. For best results, marinate at least 2
hours or overnight, refrigerated. Brush more seasoning onto chicken
just before grilling. Grill or bake slowly until chicken is done,
then cut into quarters and serve. Good accompaniments are Jamaican
"festival bread" (fried cornmeal dumplings) and vegetable brochettes
with pineapple (skewered vegetables and pineapple chunks, cooked on
the grill).

Yield: 4 servings
Prep Time: 24 hours 0 minutes
Cooking Time: 30 minutes
Difficulty: Easy