Chocolate chip cookie cup filled with ice cream.

Cookie Cup

Rich chocolate cake with chocolate ganache.

Chocolate Cake

Salmon

Grilled strip steak cooked to perfection.

Strip Steak

Oven-roasted halibut served with lemon butter sauce.

Halibut

Grilled veal chop served with roasted vegetables.

Veal Rib Chop

Peppercorn crusted ribeye with brandy cream sauce.

Steak Au Poivre

Classic New Orleans dish with shrimp, chicken, and sausage.

Jambalaya

Seared sesame crusted tuna with wasabi aioli.

Sesame Tuna

Fresh tuna with sesame oil, served with avocado.

Tuna Tartare

Refreshing cocktail with bourbon and fruit.

Bourbon Splash

Preheat Oven

In a large bowl, cream together the unsalted butter, granulated sugar, and brown sugar until light and fluffy. Add in the vanilla extract and eggs, mixing until well combined.

Mix Wet Ingredients

In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.

Combine Dry Ingredients

Gradually add the dry ingredients to the wet mixture, mixing just until combined. Fold in the semi-sweet chocolate chips.

Combine Mixtures

Scoop the cookie dough into a greased muffin tin, pressing it down into the bottom and up the sides to form a cup shape.

Shape the Cookie Cups

Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown. Allow to cool in the pan for a few minutes before transferring to a wire rack.

Bake

Once the cookie cups are completely cool, fill each cup with a scoop of ice cream.

Add Ice Cream

unsalted butter

granulated sugar

brown sugar

vanilla extract

large eggs

all-purpose flour

baking soda

salt

semi-sweet chocolate chips

ice cream

Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.

Prepare the Oven

In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.

Add the eggs, milk, oil, and vanilla extract to the dry ingredients and mix until well combined.

Carefully stir in the boiling water until the batter is smooth.

Add Boiling Water

Pour the batter evenly into the prepared pans and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.

Bake the Cake

Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Cool the Cakes

unsweetened cocoa powder

baking powder

eggs

whole milk

vegetable oil

boiling water

In a small bowl, combine sour cream, fresh dill, lemon juice, minced garlic, and salt. Mix well and set aside.

Prepare the Dill Sauce

Heat olive oil in a large skillet over medium-high heat. Season the salmon fillets with salt and black pepper. Place the salmon in the skillet, skin-side down, and cook for about 4-5 minutes. Flip and cook for an additional 3-4 minutes or until the salmon is cooked through and flakes easily with a fork.

Cook the Salmon

Remove the salmon from the skillet and serve hot with the dill sauce drizzled on top.

Serve

salmon fillets

olive oil

black pepper

fresh dill

sour cream

lemon juice

garlic clove, minced

In a small bowl, whisk together olive oil, salt, black pepper, garlic powder, fresh rosemary, and lemon juice.

Prepare the Marinade

Rub the marinade all over the strip steaks and let them sit at room temperature for about 30 minutes.

Marinate the Steak

Preheat the Grill

Place the marinated strip steaks on the grill. Cook for about 4-5 minutes on each side for medium-rare, adjusting time for your desired doneness.

Grill the Steak

Remove the steaks from the grill and let them rest for about 5 minutes before slicing. Serve and enjoy!

Rest and Serve

Strip steak

Olive oil

Salt

Black pepper

Garlic powder

Fresh rosemary

Lemon juice

Preheat the oven to 400°F (200°C). Pat the halibut fillets dry with paper towels and place them on a baking sheet.

Prepare the Halibut

Drizzle the olive oil over the halibut fillets, then sprinkle with salt and black pepper. Squeeze half of the lemon juice over the fish.

Season the Fillets

Bake in the preheated oven for 12-15 minutes or until the fish is cooked through and flakes easily with a fork.

Roast the Halibut

In a small saucepan, melt the butter over medium heat. Add the remaining lemon juice and chopped parsley, stirring to combine.

Make the Lemon Butter Sauce

Remove the halibut from the oven and drizzle with the lemon butter sauce before serving.

Halibut fillets

Lemon

Butter

Fresh parsley

In a bowl, mix together olive oil, minced garlic, rosemary, salt, and black pepper. Rub this mixture all over the veal chops and let them marinate for at least 30 minutes.

Marinate the Veal

Preheat the oven to 400°F (200°C). Chop the bell peppers, zucchini, and red onion into bite-sized pieces. Toss them in a bowl with olive oil, salt, pepper, and balsamic vinegar.

Prepare the Vegetables

Spread the vegetables onto a baking sheet and roast in the preheated oven for about 25-30 minutes, or until they are tender and slightly caramelized.

Roast the Vegetables

Preheat a grill to medium-high heat. Grill the veal chops for about 4-5 minutes on each side for medium-rare, or until they reach your desired doneness.

Grill the Veal Chops

Remove the veal chops from the grill and let them rest for a few minutes. Serve alongside the roasted vegetables.

Veal rib chop

Garlic cloves

Rosemary

Bell peppers (mixed colors)

Zucchini

Red onion

Balsamic vinegar

Crush the black peppercorns coarsely and season both sides of the ribeye steaks with salt and the crushed peppercorns.

Prepare the Steak

In a large skillet, heat the olive oil over medium-high heat. Add the seasoned steaks and sear for about 4-5 minutes on each side for medium-rare, or to your desired doneness. Remove the steaks from the skillet and let them rest on a plate.

Sear the Steak

In the same skillet, melt the butter and add the chopped shallots. Sauté for 2-3 minutes until they are soft. Carefully add the brandy and let it simmer for about 1-2 minutes, scraping the bottom of the skillet to deglaze.

Make the Sauce

Stir in the heavy cream and let it reduce for another 3-5 minutes until slightly thickened. Season with salt to taste.

Finish the Sauce

Slice the ribeye steaks, arrange them on plates, and generously spoon the brandy cream sauce over the top. Garnish with fresh parsley before serving.

Ribeye steak

Black peppercorns

Shallots, finely chopped

Brandy

Heavy cream

Fresh parsley, chopped

Chop the onion, bell pepper, and celery into small pieces. Mince the garlic cloves. Slice the andouille sausage and chicken breast into bite-sized pieces.

Prepare Ingredients

In a large pot, heat the olive oil over medium heat. Add the sausage and chicken and cook until browned, about 5-7 minutes. Remove and set aside.

Sauté the Meats

In the same pot, add the chopped onion, bell pepper, and celery. Sauté for about 5 minutes until softened. Add minced garlic and cook for another minute.

Cook the Vegetables

Stir in the rice, canned tomatoes (with juice), chicken broth, cajun seasoning, bay leaves, salt, and black pepper. Bring to a boil.

Add the Rice and Liquids

Reduce heat to low, cover the pot, and simmer for 20 minutes.

Simmer

After 20 minutes, stir in the shrimp and the previously cooked sausage and chicken. Cover and cook for an additional 5-7 minutes until the shrimp are pink and cooked through.

Add Shrimp and Finished Meats

Remove bay leaves, garnish with chopped green onions, and serve hot.

Garnish and Serve

andouille sausage

chicken breast

shrimp

bell pepper

onion

celery stalks

garlic cloves

canned diced tomatoes

chicken broth

long-grain rice

cajun seasoning

bay leaves

green onions

In a small bowl, mix the mayonnaise, wasabi paste, and lime juice until well combined. Season with salt and pepper to taste. Set aside.

Prepare Wasabi Aioli

Pat the tuna steaks dry with a paper towel and season both sides with salt and pepper.

Prepare Tuna

Spread the sesame seeds on a plate. Press each tuna steak into the sesame seeds to coat both sides evenly.

Coat Tuna with Sesame Seeds

Heat olive oil in a skillet over medium-high heat. Add the sesame crusted tuna steaks and sear for about 1-2 minutes on each side, or until the desired doneness is reached.

Sear Tuna

Remove the tuna from the skillet and let rest for a minute. Slice the tuna and serve with the wasabi aioli on the side.

tuna steaks

sesame seeds

soy sauce

wasabi paste

mayonnaise

lime juice

Dice the fresh Ahi tuna into small cubes and place them in a bowl.

Prepare the Tuna

In a separate bowl, whisk together the sesame oil, soy sauce, lime juice, and a pinch of salt and black pepper.

Mix the Seasoning

Pour the seasoning mixture over the diced tuna and gently toss until well coated.

Combine Ingredients

Cut the avocado in half, remove the pit, and scoop the flesh out. Dice the avocado into small cubes.

Prepare the Avocado

On a plate, create a bed of diced avocado and top it with the tuna tartare mixture. Garnish with chopped green onions and sprinkle sesame seeds on top.

Plate the Tartare

Serve immediately as an appetizer or light main dish.

Fresh Ahi Tuna

Avocado

Sesame Oil

Soy Sauce

Lime Juice

Green Onion

Sesame Seeds

Black Pepper

In a cocktail shaker, combine the bourbon, fresh lemon juice, and simple syrup. Add ice cubes and shake well for about 15 seconds.

Strain the mixture into a tall glass filled with ice. Top with club soda and gently stir.