Streusel Topping

1 1/2 cups all purpose flour
1 cup coarsely chopped pecans
1/2 cup light brown sugar
1/2 cup sugar
1 teaspoon cinnamon
1 teaspoon kosher salt
2 sticks butter

In a bowl, stir together the flour, pecans, brown sugar, sugar, cinnamon and salt until combined.  Add the 2 sticks of butter and using a pastry cutter, 2 forks or your hands cut the butter into the mixture until coarse crumbs are formed.  Set aside.

Cake

3 3/4 cups all purpose flour
3 1/2 teaspoons cinnamon
3/4 teaspoon kosher salt
3 1/4 teaspoons baking powder
1 1/2 teaspoons ginger
2 teaspoons nutmeg
1 teaspoon Chinese Five Spice Powder
2 1/2 sticks butter, softened
1 1/4 cups sugar
2/3 cup brown sugar
5 eggs
2 teaspoons vanilla
1 1/2 cups buttermilk
3 granny smith apples, peeled, halved and sliced thinly

Preheat the oven to 350 degrees.  Butter a 9x13 inch cake pan and set aside.
In a bowl, combine the flour, cinnamon, kosher salt, baking powder, ginger, nutmeg and 5 spice powder.  Whisk to combine.  Set aside.
In the bowl of an electric mixer fitted with the paddle attachment cream the butter until light and fluffy.  Add both sugars and continue beating on medium speed for about 5 minutes, stopping occasionally to scrape down the sides of the bowl.  Add the eggs, one at a time, and beat after each addition, then add the vanilla and continue to beat until incorporated.
On low speed, add 1/3 of the flour mixture, followed by 1/2 the milk, repeat with another 1/3 of the flour mixture, remaining milk and finally the last 1/3 of the flour mixture.  Stir just until all incorporated.  
Spread half the cake batter into the prepared pan.  Top with 1/2 the sliced apples and 1/2 the struesel topping.  Repeat with remaining ingredients.  Bake for 60-68 minutes in the lower 1/3 of the oven.  Cool on a wire rack.  Serve with caramel sauce or ice cream.

4 tablespoons clarified butter, melted
About 12 sheets phyllo dough
1/4 teaspoon cinnamon, plus more for dusting
1/4 teaspoon pumpkin pie spice
1 1/2 cups whole milk
3 large eggs
3/4 cup sugar
1/4 cup pumpkin puree
1 teaspoon vanilla
Confectioner's sugar, for dusting

Preheat the oven to 350 degrees.  Brush a 9 inch round cake pan with some of the clarified butter; set aside.  Place 1 sheet of phyllo dough on work surface with the long side parallel to the edge of the work surface.  Using your hands, loosely ruffle the phyllo by pushing short sides toward one another to create a long cylindrical shape.  Place upright in the center of the buttered pan, creating a spiral.  Repeat process with the remaining sheets, continuing spiral outward until the bottom of the pan is covered.  Brush remaining butter over phyllo dough in the pan.  Sprinkle with 1/4 teaspoon cinnamon.  Bake for 30 minutes or until golden brown.

While the phyllo is baking, heat the milk in a saucepan until it just barely begins to boil; remove from the heat.  In a large bowl, whisk together eggs, sugar, pumpkin, pumpkin pie spice and vanilla until combined.  Slowly add the warm milk, a little at a time, whisking constantly.

Spoon the mixture over baked phyllo, evenly covering the surface.  Return the pan to the oven and bake for another 30 minutes or until the custard has set.  Remove from oven, dust with confectioner's sugar and sprinkle with more cinnamon.  SERVE IMMEDIATELY.

5 pounds sweet potatoes, scrubbed and cut into quarters
1 medium onion, diced
2 garlic cloves, minced
2 tablespoons olive oil
7 cups vegetable or chicken stock
1/4 cup jarred jalapeno
1 tablespoon juice from the jalapeno jar
2 teaspoons cumin
1/2 cup cilantro
1/2 cup half and half
1 tablespoon salt
1 teaspoon pepper
1 1/2 tablespoons brown sugar
Place cleaned, quartered potatoes in a large stock pot, cover with water and boil until soft.  When potatoes are done, drain and let cool completely.  Peel off the skin.
In a large soup pot, heat the olive oil and add the onions and cook until translucent.  Add garlic and cook a few minutes longer.  Add 6 CUPS of the vegetable/chicken stock and bring to a boil.
Meanwhile cube 1/2 of the cooked sweet potatoes to add to the soup later and set aside.
In the bowl of a food processor, add the other half of the sweet potatoes, jalapenos, jalapeno juice, cumin, cilantro, half and half and remaining cup of stock.  Puree until smooth.
Add the puree mixture to the boiling broth and turn down to simmer.  Add the cubed sweet potatoes, brown sugar, salt and pepper.  Stir gently to combine.  Heat through.

1 English cucumber, peeled, seeds removed and cut in chunks
1 1/2 cups cold water
1/4 cup sugar ( I used 2 tablespoons Agave)
juice of 1 lime
dash of kosher salt
1 cup ice cubes
Combine all the ingredients in a blender and blend until smooth.

1-3 to 4 pound boneless pork shoulder
juice of 3 oranges
juice of 3 limes
3 garlic cloves, minced
1 tablespoon dried oregano
2 teaspoon kosher salt
1 teaspoon crushed red pepper
1 teaspoon cumin
1 teaspoon black pepper

Combine all the ingredients in a large ziploc bag or glass baking dish.  Marinate pork for at least 8-12 hours.  When the pork has marinated, place the pork and marinade in a slow cooker.
Add:
1 medium onion, sliced
1 tablespoon fresh cilantro
1 jalapeno, minced
1 bottle Blue Moon beer
Cover and cook on low for 4-7 hours until the pork is tender and falls apart.  Serve over rice or eat as a sandwich!!!

1/2 cup butter, softened
1/2 cup powedered sugar
1 tablespoon chopped fresh cilantro
zest from 1 small lime
1/4 teaspoon salt
1 cup flour

FOR THE GLAZE:
3/4 cup powdered sugar
juice from 1 small lime

Preheat the oven to 350 degrees.
Line a 8 inch square baking dish with parchment or aluminum foil, with the edges of the parchment or foil hanging over the edge of the pan.  Set aside.
In a small bowl, combine the butter, powedered sugar, cilantro, lime zest and salt.  Blend until completely combined.  Add the flour and mix just until combined.
Press into prepared baking dish.
Bake for approximately 15-20 minutes or until the edges are golden brown.
Remove from oven and let cool for 5 minutes on a wire rack, then lift the cookies from the pan, using the parchment or foil.  Cut into 16 small bars (or any shape or amount you like).  Let cool completely.
When cool, transfer cookies to a wire rack placed on a rimmed baking sheet.  In a small bowl, mix powdered sugar and lime juice and stir until a glaze consistency (you may need to add a drop or two of water).  Spoon glaze over each cookie and let dry.

This recipe is from Gilles Mendel, Designer J. Mendel from the Bergdorf Goodman Cookbook.  I have made some additions to the sandwich during assembly, which I noted with an asterisk.

1 1/2 pounds pork tenderloin
3 tablespoons fish sauce
2 tablespoons pure maple syrup
1 tablespoon light brown sugar, packed* (I added a bit more brown sugar)
2 tablespoons soy sauce
1/2 teaspoon toasted sesame oil
2 garlic cloves, minced
1 teaspoon minced peeled fresh ginger
1 scallion, thinly sliced (white and green parts)
1/2 teaspoons freshly ground black pepper
2 tablespoon vegetable oil
4- 6 inch slices of baguette* (I used ciabatta bread)

FOR THE PICKLED VEGETABLES
1/4 pound baby carrots, sliced into thin strips
bunch of red radishes, sliced into thin circles
1/2 cup water
1 cup apple cider vinegar
1 tablespoon salt
2 tablespoons sugar

FOR ASSEMBLING THE SANDWICHES
Mayo
Red leaf lettuce
Pickled vegetables
Sliced jalapeno peppers
fresh cilantro
peanut butter
sriracha

FOR THE MEAT
Cut the tenderloin across the grain into 1/2 inch pieces.  Place each piece between 2 pieces of plastic wrap and flatten to a uniform 1/4 inch thickness with a meat pounder or a rolling pin.
In a large bowl, combine the fish sauce, maple syrup, sugar, soy sauce, sesame oil, garlic, ginger, scallion and pepper.  (Taste the marinade to make sure it is the right balance of sweet and savory, adding more soy, sugar,etc. as needed).  Add the meat and stir to combine and coat the meat.  Let sit at room temperature for 10-30 minutes.  Heat the grill until it's VERY HOT.
Just before ready to cook, add the vegetable oil to the meat/marinade and stir.  Add the meat to the VERY HOT grill and sear until very dark brown, then flip and sear the second side.  Remove to a plate and cover with foil until ready to assemble the sandwich.
FOR THE PICKLED VEGETABLES
Combine carrots, radishes, water, vinegar, salt and sugar in a large bowl or glass jar.  Let sit at least an hour, but will keep in the refrigerator for several days.
TO ASSEMBLE THE SANDWICH
*I toasted my ciabatta on the top rack of the grill until there were some light grill marks on it..yummo.
If using the baguette, split each baguette lengthwise.  Spread 1 side with mayo (and sriracha*)
Spread a light coating of peanut butter on the other piece*****
Place the lettuce on the peanut butter (if using) side , top with meat, pickled vegetables, cilantro and jalapenos.  Top with the mayo (sriracha) piece of bread.

1 - 12 ounce can White Albacore tuna, drained
2 green onions, diced
1 celery rib, diced fine
1 teaspoon lemon zest
3 tablespoons dried cranberries
3 tablespoons mayo
1 teaspoon dijon mustard
2 tablespoons dill pickle relish
salt and pepper, to taste
Combine all ingredients and chill until ready to serve.

Crust for a double crust pie
6 cups blueberries
juice of 1 lemon
1 cup sugar
1/4 cup flour
dash of cinnamon
1 cup oatmeal
1/2 cup brown sugar
dash of cinnamon
1/4 cup butter

Preheat the oven to 375 degrees.

In a large bowl, combine the blueberries, lemon juice, sugar, flour and cinnamon.  Toss blueberries until coated with the sugar mixture.  In another bowl, combine oats, brown sugar, cinnamon and using a fork or your hands blend the mixture until large crumbles form.
Roll out the dough into a large rectangle.  Place on parchment lined baking sheet.
On half of the dough, place 1/2 the blueberries.  Sprinkle with the oat mixture.  Top with the remaining blueberries.  Carefully fold the dough over and fold over and crimp the edges to seal.  Cut several slits in the top to allow steam to escape.  Bake for 50-55 minutes.  Let cool completely and refrigerate until ready to serve.  Cut into squares.

4 hot dog rolls
1 pound cooked shrimp, peeled, deveined and chilled
2 celery ribs
1/4 cup red onion, diced
1/4 cup italian parsley, diced
1/4 cup mayo
zest from 1 lemon
1/2 teaspoon Old Bay Seasoning
couple dashes of hot sauce
salt and pepper to taste

Roughly chop the cold shrimp into smaller pieces.  (Don't get too crazy, you want to be able to tell it's shrimp).  Combine all the ingredients in a medium bowl, tasting to adjust seasoning.  Chill until ready to serve.  Serve on hot dog rolls with lemon wedges.