Serves 4 

Ingredients:

1/2 cup finely chopped macadamia nuts

1/2 cup unsweetened shredded coconut

1 lb raw shrimp, thawed, peeled, deveined, tail removed

1 egg

1/2 cup panko bread crumbs 

 To cook cakes:

3 Tablespoons vegetable oil 

Instructions:

Mix all ingredients together in a food processor.   Make patties about 1 inch thick from the mixture.  Size the patties for whether you are serving it for an appetizer (8 cakes) or main meal (6 cakes).  Heat 3 Tablespoons of vegetable oil in a large sauté pan with high sides (this protects you somewhat from spitting shrimp cakes).  Place shrimp cakes (up to four at a time) in the oil.  Allow to fry 2-3 minutes on one side before carefully turning to cook an additional 2-3 minutes on the other side.  Remove from oil and place on a paper towel lined plate for 30 seconds to soak any excess oil. 

 Serve immediately with chilled pineapple salsa.  

Pineapple Salsa: 

 2 cups pineapple pieces (fresh or canned)

¼ cup red onion, diced

2 tsp. Fresh cilantro, minced  

Mix all ingredients together and allow to chill in refrigerator. Serve with cakes.

4 Tablespoons golden raisins

Ingredients 

3 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon sugar
1 teaspoon salt
3 Tablespoons finely chopped fresh rosemary
1 ½ cups extra-sharp Cheddar, coarsely grated (about 5 ounces)
2 ¼ cups heavy cream

3 Tablespoons course salt

Butter for service 

Instructions 

1. Preheat oven to 400°F.
2. In a bowl stir together flour, baking powder, sugar, and salt.
3. Add rosemary and Cheddar and stir to combine.
4. Mix in 2 cups cream with a fork just until a sticky dough forms.
5. Turn dough out onto a lightly floured surface and knead into a pliable ball.
6. Halve dough and form each half into a round. Brush tops of rounds with ¼ cup cream and cut each into 8 wedges. Sprinkle tops with coarse salt.
7. Arrange wedges about 1/2 inch apart on  parchment paper lined baking sheet
8.  Bake until golden brown, about 20 minutes.
9. Serve with butter.

1 tablespoon extra virgin olive oil

6 large cloves garlic, peeled and lightly crushed

¼ teaspoon red pepper flakes

1/4 teaspoon fennel seeds

5 thyme sprigs

6 ounce Kalamata olives, drained

1 orange zest

1 lemon zest

1/2 lemon, juiced

Salt 

Pre-heat oven to 400 degrees.

Using an ovenproof pan, cook the oil and garlic over moderate heat until the cloves begin to sizzle and become fragrant.

Add the red pepper flakes, fennel seeds and fresh thyme and let sizzle for a few seconds.

Add the olives and citrus zest, warming them in the seasoned oil.

Transfer to the oven and roast for 15 minutes, stirring occasionally until the olives are thoroughly heated and soft.

Season with salt and lemon juice. Serve warm.

Makes 4-6

Ingredients: 

10 oz ground beef

1 onion, diced

1 carrot, diced

1 potato, diced

½ cup shredded cheese of choice

Salt and pepper, to taste

1 sheet frozen puff pastry dough, thawed

1 egg, beaten 

Instructions: 

1. Heat oil in a large skillet.

1. Sauté in the heated skillet the ground beef, carrots, onions, and potato until beef is fully cooked.  Season to taste with salt and pepper. Let cool.

1. Roll out puff pastry and cut into 6-inch rounds.

1. Portion the filling into the center of each round. Add a small amount of cheese.

1. Brush the rim of each pastry with egg and bring the sides up to meet in the center. Pinch the edges and shape into uniform ovals.

1. Place pastries on a prepared baking sheet and brush with remaining egg. Slit each pasty on either side of the seam to allow steam to escape while cooking.

1. Bake pasties in a 375 degree F oven for approximately 15 minutes, until golden brown.

1. Remove pasties from oven and serve warm.  Watch cheese will be very hot.

Italian Pizza Popcorn

2 Bags of air popped popcorn

1 Tbl Italian Seasonings

2 teaspoons garlic powder

1 teaspoon onion powder

2 teaspoon red pepper flakes

1/2 cup grated parmesan cheese

¼ cup grated Pecorino Romano

¼ cup unsalted butter

3 Tbl Tomato Powder or 1/3 cup finely diced sun dried tomatoes

Instructions:

1. Melt butter in a small saucepan and add garlic powder, onion powder, Italian seasonings, and red pepper flakes. Mix together.  Remove from heat and set aside.
2. Mix together in a large mixing bowl popcorn, cheeses, and tomato powder (or tomatoes), and butter sauce.
3. Feel free to add or subtract ingredients to suite your tastes.

Roasted Garlic:
1 Head of Garlic
2 Tablespoons Olive oil

Spread:
1 Head of roasted garlic
¾ Cup grated Parmigianino Reggiano Cheese
½ Cup Fresh Basil
2 Tablespoons Lemon Juice
2 Tablespoons White Wine
2 Teaspoons Salt
1 Teaspoon pepper

Crostini:
1 loaf French baguette
¼ cup olive oil
Garnish of Italian Parsley

To Make Roasted Garlic: Preheat oven to 375 degrees F. Chop top off of garlic. Place garlic in center of a sheet of aluminum foil. Drizzle garlic with olive oil and wrap up garlic in aluminum foil.

Place in oven for approximately 45 minutes until garlic is golden brown.

To Make Spread: Squeeze out roasted garlic from skins and discard skins. Place roasted garlic in food processor.

Place remaining spread ingredients into processor. Blend until completely incorporated.

Refrigerate until ready to serve.

To Make Crostini: Preheat oven to 400 degrees F.

Slice baguette on the diagonal into thin slices approximately ½ inch thick. Brush with olive oil and place on a baking sheet.

Place baking sheet in oven and toast bread until golden brown approximately 10 minutes. Beware they can burn easily, check often. Remove from oven and allow bread to cool.

When ready to serve, take a spoonful of spread and spread on one side of bread. Top with a small piece of Italian parsley and serve.