Butterscotch Pudding

* 1/2 cup packed dark brown sugar
* 2 tablespoons plus 2 tsp cornstarch
* 1 1/2 cups whole milk
* 1/2 cup heavy cream
* 2 tablespoons unsalted butter, cut into bits
* 1 teaspoon pure vanilla extract

*Accompaniment:
lightly sweetened whipped cream

Whisk together brown sugar, cornstarch, and 1/4 tsp salt in a heavy medium saucepan, then whisk in milk and cream. Bring to a boil over medium heat, whisking frequently, then boil, whisking, 1 minute. Remove from heat and whisk in butter and vanilla. Pour into a bowl, then cover surface with buttered wax paper and chill until cold, at least 1 1/2 hours.

Caffeine Cookout Sauce

1 tbsp. olive oil
1 tbsp. honey
1 tbsp. dark brown sugar
1 medium red onion, finely chopped
4 ripe tomatoes, peeled, seeded and diced
1 piece (3 ") fresh ginger, finely chopped
1 cup brewed coffee
2 tbsp. ketchup
1 tbsp. chili sauce
1 tbsp. tomato paste
1/2 tsp. fresh lemon juice
1/2 tgsp. Worcestershire sauce
1 canned chipotle chili, minced
2 sprigs of fresh rosemary
2 sprigs of fresh thyme
1 1/3 cups cold water
Coarse salt to taste

1. Combine the oil, honey, brown sugar and onion in a heavy non-reactive saucepan and cook over medium heat until the onion is caramelized, 5 to 10 minutes, stirring with a wooden spoon.
2. Stuir in the remaining ingredients, except for the salt, and bring to a simmer. Reduce the heat to medium-low and gently simmer the sauce until thick and flavourful, 20 to 30 minutes, stirring from time to time with a wooden spoon.
3. Remove the herb sprigs and transfer the sauce to a blender. Puree and correct the seasoning, adding salt or any other ingredient if needed. Use right away or transfer the sauce to a jar, cover, cool to room temperature and refrigerate. The sauce will keep for several weeks in the refrigerator. Makes 1 1/4 cups.

Soy-Marsala Dipping Sauce

1/4 cup soy sauce
1/4 cup Marsala wine
1 teaspoon sugar
1 tablespoon rice vinegar
1 tablespoon mirin (sweet Japanese cooking wine) or sweet wine
2 teaspoons cornstarch

Bring the soy sauce, Marsala, sugar, rice vinegar, and mirin to a boil in a small saucepan. Simmer 3 minutes.

Combine the cornstarch with 2 tablespoons of cold water to form a slurry. Thicken the sauce by stirring in the cornstarch slurry, bit by bit, until the sauce has a smooth consistency and coats the back of a spoon.

Spicy Pineapple-Apricot Sauce

1/2 pineapple preserves
1/2 apricot preserves
1/4 cup pineapple-apricot horseradish sauce or honey mustard
2 tbsp lemon juice
1 tsp sambal oelek

Make the dipping sauce by mixing all ingredients together in a small heatproof bowl. Microwave on high for 1 minute.

5 Star Chicken

Chicken
4 Boneless Chicken Breast, skin removed, pound to tenderize
1 Handful of Freshly Grated Parmesan
2 cups of Panko Breadcrumbs
1 small bunch of Basil, chopped
Zest of 1 Lemon
1 egg, beaten
1 cup Flour
Sea Salt
Black Pepper

Salad
1 bulb of Fennel, shaved with a mandolin
2 Red Apples, julienned
1 large Grapefruit, peeled and 'supremed'
1 small bunch of Cilantro, chopped
1 tsp Whole Grain Mustard
Sea Salt
Black Pepper

Vinaigrette
1 Tbsp Accacia or Orange Blossom Honey
Juice of 1 Lemon
1 Tbsp Malt Vinegar
2 tsp High Quality Soy Sauce
1 clove of Garlic, chopped
1 cup EVOO
Black Pepper

1. Chicken- Pat dry breasts and season with salt and pepper.- Mix Parmesan, Basil, Zest and Panko together and lay it out on a flat plate.- Coat evenly with flour.- Coat evenly with the beaten egg.- Coat evenly with panko mixture. - Tap more crumbs on the chicken to ensure even coating.- On a hot non stick pan, heat EVOO and sear chicken for 3.5 mins a side until brown and crispy. Keep in mind you do not want to overcook the chicken or undercook it, 3.5mins per side is a good timing for a relatively thick breast(like the one in the picture). - Set aside on a wire rack to cool.
2. Salad- Put everything in a bowl and toss! Use your fairy fingers, be delicate.
3. Vinaigrette- Whisk everything in a bowl.- Taste. Add more soy if required.
4. Putting it altogether:1. Make the vinaigrette.2. Make the salad, chill in fridge.3. Cook the chicken. 4. When chicken is ready, slice it up and immediately serve with salad on top and drizzle vinaigrette.

Spicy Honey-Brushed Chicken

• 2 teaspoons garlic powder
• 2 teaspoons chili powder
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• ½ teaspoon cayenne pepper
• 8 boneless, skinless chicken thighs (or 4 chicken breasts)
• 6 tablespoons honey
• 2 teaspoons cider vinegar

1. Combine garlic powder, chili powder, salt, cumin, paprika, and cayenne pepper in a medium bowl.
2. Add chicken thighs to bowl and toss to coat with spices.
3. Grill chicken* over medium heat, 5 minutes on each side.
4. Combine honey and vinegar in a small bowl. Brush ¼ cup of the mixture on the chicken thighs.
5. Grill for 1 minute.
6. Turn thighs over and brush the opposite sides with the remaining honey and vinegar mixture.
7. Grill for 1 minute more, or until chicken is done.
8. note: grilling times will be longer if you are using chicken breasts

Marlboro Man’s Favorite Sandwich

1-2 pounds cube steak (tenderized round steak that’s been extra-tenderized
1 large onion
2-3 French/Deli rolls
Butter, man
Lawry’s Seasoned Salt
Worcestershire Sauce
Tabasco

1. Slice onions and cook in 1/4 stick butter until soft and light brown. Remove and set aside.
2. Slice cube steak against the grain. Season with Lawry’s.
3. Heat 2 TBSP butter over high heat (in same skillet) until melted and beginning to brown.
4. Add meat in single layer. Cook one side until brown, then flip and cook until brown, about a minute on both sides.
5. Add 1/2 (at least) Worcestershire sauce, 5 to 6 shakes Tabasco, and 2 TBSP butter. Add cooked onions. Stir to combine.
6. Butter halved French rolls and brown on skillet.
7. To assemble, lay bottom half of French roll on plate. Place meat mixture, followed by a spoonfull of juice from the pan. Top with other half of roll, cut in half, and devour!