1. In a large pot boil about 2 litters of salted water.
2. Add some medium size cut celery sticks to the water with 2 lemons cut in half. We’re flavoring the water very lightly.
3. Add shrimp now , I use frozen cleaned unpeeled 15-20s or whatever looks good. 15-20 means 15-20 shrimp per pound.
4. Now this is the MOST IMPORTANT PART: DO NOT OVER COOK.
5. Once the shrimp starts to turn pink, you’re on your way get your strainer ready in about 11/2 minutes after that strain.
6. Pour on your old bay seasoning now be generous and mix.
7. Serve on some newspapers or in a large bowl, some lemons on the side peel and enjoy.

1. In a large heavy pot heat high, and about a 3 count pout of oil to the pot.
2. Add garlic and chili now. Stir.
3. Add canned tomato and stir, cover with lid and lower heat. We want to break down the tomatos. High simmer for about an hour while stirring and helping break to tomatoes with your stirring utensil.
4. Add defrosted baby octopus when you feel the sauce is the right consistency, I like thick and chunky.
5. Stir; cook for about 10 minutes when the octopus just tightens up a little bit it’s ready. Time could be varying.
6. Plate and now keep your eyes out for the habanero you cut in half.
7. Finish with fresh flat leaf parsley, lemon zest and a drizzle of good extra virgin olive oil and enjoy!

1. In a large pot bring about a gall on of water to a rapid boil season with a health pinch of salt.
2. Now put the baby octopus in the water with ½ of a fresh lemon.
3. Stir after about 4-8 minutes or once the octopus plumbs up remove from boiling water and place in a large bowl.
4. Add barbeque sauce mix it in their real good. Put in the refrigerator.
5. Now take 1 bulb of endive and cut into slices, the other endive cut off the stem and peel off the leaves. Put them together with the parsley.
6. Peel the grapefruit and cut it into segments, no pith at all.
7. Now we make the dressing for the salad. In a large bowl squeeze ½ a lemon no pits, about a 2-3 count pour of extra virgin olive oil. Healthy pinch of coarse sea salt and whisk.
8. Now time to grill the octopus, if you don’t have a grill use your broiler. High heat please.
9. Grill to a nice char, the octopus is already cooked the sugars in the BBQ sauce will burn and that’s kind of what we want. This time can vary.
10. Now we put it together, first the salad whisk it again, taste? Does it need more salt? Lemon? Add the endive and parsley mix, now add the segmented grapefruit, and plate. DO NOT PUT THE OCTOPUS IN THE SAME BOWL. After the salad is on the plate we then place the charred octopus on top and around the salad!

Instructions

1. In a large pot add liquid, bring to a boil.
2. Add mussels, stir, once mussels begin to open shut burner off. 3.
3. Strain mussels out of liquid and put to the side. DE shell when they cool a bit.
4. In a large sauté pan heat high. When hot.
5. Add olive oil then garlic and fennel. Sautee for about 4 minutes just a little carmelization.
6. Now add the garbanzo beans and lemon juice
7. Splash of white wine or water now add the mussels that you DE shelled. Add salt now, taste, taste taste.
8. Finish this dish with chili flakes and fresh parsley

1. In medium large 4 inch deep pan add a drizzle of olive oil all 3 meats and a healthy pinch of salt.
2. Mix. High heat.
3. When meat is all cooked put in a strainer to get out all water and fat. Leave alone.
4. In the same pan you just browned the meat add a touch of olive oil.
5. High heat, add carrots, onion, and garlic.
6. Stir, add healthy pinch of salt and pepper.
7. Saute veggies till tender .
8. Add 2 cans of sauce, bring to a boil “bubble” and then turn heat to low.
9. Simmer for about 1 hour or so . The longer you simmer the sauce the more water will be evaporated and that will result in a more concentrated sauce.
10. Bring large pot of water to boil. (for pasta)
11. Add pasta to boiling salted water. (follow cooking directions on pasta box)
12. Now combine meat into the pan of tomato sauce.
13. cook for another 15-20 minutes or so.
14. At the very end now add the heavy cream and stir.
15. Taste and re season if necessary.
16. In a large bowl, add cooked, strained pasta.
17. Add tomato sauce to bowl and dress pasta lightly.
18. Now plate pasta on dish and spoon over a good size portion of bolgnese/ meat sauce on top.
19. Grated cheese.
20. Enjoy.

1. open both cans of beans and strain them using cold water. Leave them for a few minutes
2. get a large frying pan and start cooking off your bacon or pancetta you can leave them whole.
3. While your pork product is frying dice up your carrots, garlic and onion.
4. Take out bacon when its medium,
5. now throw in your vegetables , yes in the same pan you were cooking the bacon in add a pinch of salt and mix on a medium to high flame.
6. Bring salted water to a boil and add pasta follow cooking directions on the packaging of the pasta product .
7. cook strain and cut now if necessary
8. Now cut up bacon to small pieces and put back in saute pan with vegetables
9. now put in all of your beans and mix add tomato product, dry chilli’s, salt and pepper, water or chicken stock even vegetable stock bring to a light boil
10. then lower heat “simmer” put lid back on.
11. Always mix every 20-30 minutes or so . I always check my food and adjust my seasonings accordingly . Takes about 1 ½ -2 hours and this dish tastes better the next day.
12. Now take your pasta and place in soup bowl, (about a quarter to half a bowl),  then ladel hot soup and beans over pasta, add grated cheese, a pinch of salt and drizzle a good extra virgin olive oil and serve.

Instructions

1. bring to a boil a large pot of water for the pasta. Add salt.
2. Defrost shrimp in a large med cold water bowl.
3. Heat up a large frying pan, add a nice splash of olive oil.
4. Slice and add garlic to hot frying pan.
5. Take defrosted shrimp , it’s OK to get some of the water in the frying pan.
6. Add frozen peas or fresh peas, a touch of pasta water.
7. Now a pat of butter, salt and pepper, when it comes to a slight simmer and the shrimp start to turn red. Take it off the fire.
8. Julian or just cut some fresh mint and add at the very end of plating,
9. follow capellini directions on box. Strain and some olive oil put in large bowl pour shrimp and peas over pasta mix.
10. Add fresh mint now, salt and pepper if needed.
11. GET HIGH AND ENJOY

1. Chop up garlic med slices are fine
2. Chop up bell peppers , I like long strips.
3. Chop up cherry peppers rough small chop this is a spicy dish use as much or as little as you want.
4. Now take out pork chops and lightly dust them in the flour.
5. Heat up about 2 tablespoons of extra virgin olive oil In a med size frying pan.
6. Now place pork chops in frying pan and start to brown about 4 minutes on 1 side then flip cook on that side for 3 minutes, dont touch the chops when their browning.
7. Take the pork chops out of the pan and let them sit on the side for a bit.
8. Now in the same pan add your garlic and saute, then add bell peppers add oil if necessary and season with salt and pepper.
9. After about 5-8 minutes of sweating the bell peppers add the chopped cherry peppers. Now add some of the vinegar brine mixture from the cherry peppers or the “cherry pepper juice” and continue to sweat the vegetables.
10. Add your pork chops to the heated pan and cover cook for about 6 minutes after 4 minutes add the butter .
11. Plate your pork chops and add the peppers on top.

Instructions

1. Put all your chicken in a large container and submerge in buttermilk.
2. Let soak for 24 hours in fridge, if you don’t have time 4 hours minimum will do.
3. In another large bowl pour in about 2 cups of flower, cyan pepper and chili powder .
4. Mix In a large frying pan pour in peanut oil, or vegetable oil about half full and heat slowly.
5. Pre-heat oven 350 deg f. and get out a large sheet pan, with a rack so oil can fall
6. now we start cooking. Take chicken out of fridge. Remove chicken from buttermilk leave the chicken coated with the buttermilk.
7. Toss in flour mixture, bounce off any excess flour.
8. Place carefully in hot frying pan. Med to high heat.
9. Turn to brown evenly about every 4 minutes.
10. When golden brown all around use tongs and remove from pan.
11. Place on a plate lined with napkins. When all your chicken is golden brown and out of the oil. Place on sheet pan.
12. Put in oven and finish at 350 deg for about 15- 20 minutes.
13. Take out of oven hit with sea salt and go to work. ENJOY