(serves 6-8)

• 2 medium onions, diced
• 2 red bell peppers, cored and sliced into 1/2-inch strips
• 2 tablespoons minced garlic (4 to 6 cloves)
• 1/4 teaspoon crushed red pepper flakes
• 1 tablespoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1 box store bought saffron/yellow Spanish rice mix 
• 1/3 cup licorice-flavored liqueur (recommended: Pernod)

OPTIONAL

• 1 1/2 pounds cooked lobster meat
• 1 pound kielbasa or Spanish chorizo (already cooked), sliced 1/4 to 1/2-inch thick
• 1 (10-ounce) package frozen peas
• 1 tablespoon minced fresh flat-leaf parsley leaves
• 2 Tbl orange zest
• 2 lemons, cut into wedges

Follow box directions and cook rice.

In a large saute pan heat olive oil over medium heat. Sautee onions & bell peppers for 6 minutes and add garlic, red pepper flakes and salt & pepper. Turn off heat.

Combine rice with onion mixuture and add Pernod until absorbed.

Add lobster meat, sausage and peas, cover and cook on low for 10 minutes.

Fold in parsley and orange zest. Serve on a large platter and garnish with lemon wedges.

(Kristin Hamzik)

(serves 4)

• meat from 3 lobsters, chopped finely
• 1 medium onion, diced 
• 1 celery, diced
• 1 carrot, diced
• 1 tomato, diced (or 1/2 can diced tomatoes in juice)
• 4 cloves garlic
• 2 tablespoons olive oil
• 2 tablespoons chopped fresh tarragon leaves
• 2 tablespoons chopped fresh thyme leaves
• 1 bay leaf
• 1 Tbl pepper
• 3 dashes hot sauce
• 1/2 cup brandy (optional)
• 1/2 cup dry Sherry
• 4 cups fish stock or chicken stock
• 1/4 cup tomato paste
• 1/2 cup heavy cream
• 1 1/2 tablespoons cornstarch
• 2 tablespoons water
• 2 Tbl fresh chives, finely chopped
• 1 French baguette sliced 1/2″ thick (for dipping)

In a large soup pot heat oil over medium high heat until hot but not smoking and sauté reserved lobster shells, stirring occasionally, 8 minutes. Add vegetables, garlic, herbs, pepper, brandy, and Sherry and simmer, stirring, until almost all liquid is evaporated, about 5 minutes. Add stock and simmer mixture, uncovered, stirring occasionally, 1 hour.

Pour mixture through a strainer and into a large saucepan, pressing on solids to get all the juices out. Then discard solids. Whisk in tomato paste and simmer until reduced to about 3 cups, about 10 minutes. Add cream and simmer bisque 5 minutes. In a small bowl stir together cornstarch and water and whisk into bisque. Simmer bisque, stirring, 2 minutes. (Bisque will thicken slightly.) Add lobster meat with any reserved juices and simmer bisque 1 minute, or until lobster meat is just cooked through. Season bisque with salt and pepper and garnish each bowl with chives.

Get ready to impress your guests!!

(Kristin Hamzik)

• 10 to 12 large dried red chilies

• 8 oz. extra virgin olive oil 




Slice dried chilies open and remove seeds. Chop chilies into small pieces and place heat resistant glass jar with a stopper or screw top. Use jar that holds at least 10 ounces of liquid. 

Heat the oil in saucepan until hot. Remove from heat, cool for 3 minutes then carefully pour hot oil into jar. Keep away from eyes while doing this. Allow to cool.

Ready for use after 2 days. This should keep for at least two months if put in a cool place. Over time oil will develop a lovely reddish tint from the chilies.

(Kristin Hamzik)

• 1 bunch fresh basil
• 1 cup pure olive oil

Tear the leaves off of the basil and place in a blender with the olive oil. Puree until smooth. Pour mixture into a large saucepan or skillet and bring to a simmer over medium-high heat for about 3 minutes. Strain through a fine-mesh strainer into a sterilized airtight jar or bottle. Store in a cool, dark place for up to 1 week.

(Kristin Hamzik)

• 2 tablespoons dried basil
• 2 tablespoons dried marjoram
• 1 tablespoon garlic powder
• 1 tablespoon oregano
• 1 tablespoon thyme
• 1 tablespoon rosemary
• 1 tablespoon crushed red pepper flakes

Place Italian spice mix in an airtight glass jar and store in a cool, dark place. Use within 3 months. Shake before each use to re-combine.

(Kristin Hamzik)

• 1/2 cup chili powder
• 1/4 cup Hungarian sweet paprika
• 1 Tablespoon ground cumin
• 1-1/2 teaspoons garlic powder
• 1 teaspoon onion powder
• 1 teaspoon ground dried chipotle chile pepper
• 2 teaspoons dried oregano leaves
• 1 teaspoon salt

Place Mexican spice mix in an airtight glass jar and store in a cool, dark place. Use within 3 months. Shake before each use to re-combine.

(Kristin Hamzik)

• 1/2 cup dry mustard
• 2 Tbl mustard seeds
• 1/2 cup white vinegar
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 tablespoons white sugar
• 3 egg yolks, beaten

In a heavy saucepan combine mustard, vinegar, salt, pepper and sugar. Simmer over low heat for 3 hours.

Beat egg yolks into mixture and stir until thickened. Pour into hot, sterilized jars and seal. Cool at room temperature and store in the refrigerator.

(Kristin Hamzik)

• 1 -11 1/2-ounce bag bittersweet (60% cocoa) chocolate chips (about 2 cups)
• 2/3 cup mixed toasted nuts (such as walnuts, pistachios, pecans, or almonds)
• 2/3 cup mixed dried fruit (such as raisins, cranberries, cherries, quartered figs, or quartered apricots)
• 1/8 teaspoon fleur de sel or coarse kosher salt

Line small baking sheet with foil. Melt chocolate chips in medium bowl over saucepan of simmering water, stirring until melted and smooth. Pour melted chocolate onto foil, spreading with offset spatula to thickness of scant 1/4 inch. Scatter nuts and dried fruit over chocolate. Sprinkle with ginger. Sprinkle with fleur de sel.

Chill until chocolate is firm, about 30 minutes. Peel off foil. Cut chocolate into irregular pieces. Serve bark slightly chilled.

(Kristin Hamzik)

(serves 20)

• 1 1⁄2 cups all-purpose flour
• 1 tsp. baking powder
• 1⁄4 tsp. baking soda
• 1⁄4 tsp. salt
• 3⁄4 cup butter, melted and cooled slightly
• 1⁄2 cup granulated sugar
• 1⁄3 cup firmly packed light brown sugar
• 1 tsp. vanilla extract
• 1 cup semisweet chocolate mini-chips
• 1 cup pecan pieces, toasted (see note)
• 1⁄2 cup sweetened flaked coconut, toasted (see note)

Combine first 4 ingredients; set aside.
Stir together butter and next 3 ingredients in a large bowl; add flour mixture, stirring until smooth. Stir in chocolate morsels, pecans, and coconut. (Dough will look crumbly.)

Press dough evenly into a lightly greased 15″ x 10″ pan pressing almost to edges.

Bake at 350° for 20 minutes or until lightly browned and cookie “slab” seems crisp.

Cool completely in pan. Break cookie into pieces.

NOTE: You can toast pecan pieces and coconut in the same pan at 350° for 10 minutes.

(Kristin Hamzik)