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Carissa's Mouth-Watering Meatballs:

• 1 pound ground sausage (any type you like)
• 1 pound ground beef
• Salt and freshly ground pepper (to taste)
• 1 large onion, finely chopped
• 1 medium red bell pepper, finely chopped
• 1 medium yellow bell pepper, finely chopped
• 1 medium orange bell pepper, finely chopped
• 4 – 5 garlic cloves, finely chopped
• ¼ cup finely chopped parsley
• ¼ cup finely chopped oregano
• ¾ cup bread crumbs
• ½ cup dry stuffing mix
• 1 – 2 large eggs
• ¼ cup parmesan
• 1 medium dollop of Dijon mustard
• 3 tablespoons soy sauce or teriyaki sauce
• Oil and butter for frying
• Flour to aid in rolling mixture into balls

In large bowl combine all ingredients, beginning by just adding one egg. Mixture should be soft but not gooey. If mixture is dry and will not stick together, add the second egg. Using a light sprinkling of flour to coat your hands and work surface, roll balls between palm and counter to form mixture into balls the approximate size of large eggs. Heat large pan over medium high heat with approximately 4 tablespoons of oil and add 1 ½ tablespoons of butter. Heat until oil sizzles when a bit of flour is sprinkled into the pan. Add meatballs to pan, being careful not to add too many and not to let the meatballs touch each other. Fry on all sides of the ball to achieve a crispy, brown, crunchy exterior, approximately 3 – 4 minutes each turn. If oil runs low, add more oil and butter in small increments. Transfer the meatballs to a warm paper towel lined plate to absorb some of the grease, and keep warm over very low heat in oven until the rest of the meatballs are finished. Serve alone with a side salad and vegetable or serve over the top of fresh cooked spaghetti and sauce.

• Yield: 5 – 7 servings
• Prep Time: 15 minutes
• Cook Time: 15 – 20 minutes
• Ease of Preparation: Easy
• Type: Appetizer or Main Dish

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Cream of Pumpkin Soup with Brunoise Gruyere and Buttery Croutons:

• ¾ cup unsalted butter, cut into 12 tablespoons
• 1 medium onion, minced
• 2 pounds fresh pumpkin, peeled, seeded, & coarsely chopped
• 3 cups chicken stock
• 2 cups half and half
• Sea salt
• Freshly ground cracked black pepper
• ¼ cup unsalted butter, melted and clarified
• 2 slices dense white sandwich bread with crusts removed, cut into ¼ inch cubes
• 1/3 pound gruyere cheese, cut into ¼ inch cubes (brunoise)
• 1 bunch chives, finely chopped
• 1 sprig rosemary leaves, minced

In a small, heavy bottomed soup pot or casserole, melt 2 tablespoons of butter over medium heat. Add the onion and cook, stirring frequently, until softened and slightly translucent but not browned, about 4 minutes. Add the pumpkin, stock and half and half and stir to combine. Season generously with salt and pepper, reduce heat to medium low and cook 30 minutes, stirring occasionally. Remove from the heat, then transfer the mixture to the bowl of a food processor. Puree for 10 seconds, until very smooth. Pour through a fine strainer into a clean pot. Add 6 tablespoons of butter and stir to combine.

In a small skillet, warm 4 tablespoons butter over medium heat until gently bubbling. Add the bread cubes, stir to coat with the butter and sauté until golden brown. Transfer croutons to a small plate lined with a paper towel.

Raise the heat under the soup to medium high and heat until very hot for several minutes but not boiling, stirring frequently with a whisk to blend the butter and to keep the soup from burning on the bottom. Ladle soup into bowls, sprinkle with diced gruyere, croutons, chives and rosemary.

*Can replace fresh pumpkin with one 16 ounce can of pumpkin puree and reduce the cooking time from 30 to 15 minutes.

• Yield: 4 servings
• Prep Time: 30 minutes
• Cook Time: 35 minutes (unless using canned pumpkin puree, then cook time is 20 minutes)
• Ease of Preparation: Intermediate
• Type: Appetizer or Main Dish

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Asparagus fricassee with soft-boiled egg:

• 3 tablespoons butter
• 3 slices dense white sandwich bread, cut into ½ inch cubes
• 6 eggs
• ½ pound of beef marrow, chilled, finely diced
• 1/3 pound thick side pork or bacon, cut into pieces 1 inch long and ¼ inch thick
• ¾ cup double strength chicken stock (reduce 1 ½ cups regular chicken stock by half)
• 2 pounds thin asparagus, trimmed and cut on the diagonal into 1 inch lengths
• Coarse sea salt

In a medium skillet, melt 2 tablespoons butter over medium heat. Add the bread and sauté, stirring frequently, until the bread is crisp and golden brown, about 5 minutes. Remove from the heat and set aside.

Bring a medium saucepan of water to a boil over high heat. Using a tablespoon, gently place the eggs in the pan. Reduce heat to medium high and boil for 5 minutes. Drain and immediately plunge into cold water and set aside in the pan.

In a large skillet, melt 1 tablespoon butter over medium heat. Add the marrow and bacon and cook, stirring frequently, until the bacon is golden brown all over, about 5 minutes. Add the stock and de-glaze the pan. Cook until it begins to simmer, then add the asparagus and cook until tender, about 4 minutes. Peel the eggs.

Divide the asparagus mixture among 6 warmed soup plates. Place boiled egg in the center of each plate and puncture with a fork just enough so that yolk begins to flow out. Sprinkle each with coarse sea salt and scatter croutons on top.

• Yield: 6 servings
• Prep Time: 25 minutes
• Cook Time: 20 minutes
• Ease of Preparation: Intermediate
• Type: Appetizer

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Dill Dip in A Bread Bowl:

• 1 cup mayonnaise
• 1 cup sour cream
• 1 large garlic clove
• 1 tablespoon dill weed
• 1 tablespoon shallot, minced
• 1 tablespoon fresh parsley, minced
• 1 tablespoon beau monde (optional)
• 2 round bread loaves (preferably a dill/onion bread)

Mix all of the ingredients together in a medium bowl. Cut out the center of one bread round and mound dill dip into the interior cavity of the bread bowl. Cut up other bread round into 2 inch squares and dip bread into bowl.

• Yield: 6 – 8 servings
• Prep Time: 10 minutes
• Ease of Preparation: Easy
• Type: Appetizer

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Grilled Figs with Blue Cheese and Prosciutto:

• 8 fresh figs, halved
• 2 tablespoons olive oil
• 8 ounces blue cheese
• 8 slices prosciutto (thinly sliced)
• Salt and freshly ground pepper to taste
• 1 cup balsamic vinegar, reduced to half

Put balsamic vinegar on medium/medium low heat to reduce by ½. Toss halved figs in olive oil. Salt and pepper to taste. Press 1 generous tablespoon blue cheese into center of fig half and wrap with 1 slice of prosciutto. Grill or broil for 2 – 3 minutes. Place on plates and drizzle with reduced balsamic vinegar.

• Yield: 8 servings
• Prep Time: 15 minutes
• Cook Time: 3 minutes
• Ease of preparation: Easy
• Type: Appetizer or Side Dish

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Shrimp with Spicy Mango Salsa:

To make the Shrimp:

• ½ cup olive oil
• ½ cup chopped red onion
• ¼ cup chopped cilantro
• 2 tablespoons fresh lime juice
• 1 tablespoon minced garlic
• 2 teaspoons Dijon mustard
• 1 teaspoon dry mustard
• 1 teaspoon salt
• ¼ teaspoon freshly ground cracked pepper
• 2 tablespoons grated fresh ginger
• 1 ½ pounds peeled jumbo shrimp
• 10 crisp lettuce leaves *only if making appetizer

To make the Salsa:

• 2 ripe mangos, peeled and diced
• 1 red bell pepper, chopped
• 3 tablespoons chopped red onion
• 1 jalapeno pepper, diced
• 1 small bunch cilantro, chopped
• 1/3 cup fresh lime juice
• 2 tablespoons olive oil
• 2 tablespoons minced garlic
• Salt and freshly ground cracked pepper to taste

For sauce:

In a saucepan, take 1 small jar of red pepper jelly or jalapeno jelly and combine with 1/4 cup water over medium low heat until combined and warm.

For salsa:

In medium bowl, combine all ingredients and cover with plastic wrap and refrigerate for at least 30 minutes.

For shrimp:

In large bowl, combine all ingredients and toss well. Cover with plastic wrap and refrigerate at least one hour. Remove shrimp from marinade and grill either on skewers or alone at medium high heat for 2 – 3 minutes until pink. Serve with salsa and drizzle with warm red pepper jelly. Serve as a main dish accompanied with white sticky rice. If serving as an appetizer, serve alone or feel free to wrap shrimp, salsa and sauce in a crisp lettuce leaf, secure with a toothpick and serve.

• Yield: 8 – 10 servings
• Prep Time: 25 minutes
• Cook Time: 8 minutes
• Inactive Prep Time: 1 hour
• Type: Main Dish or Appetizer

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Shrimp Puffs:

• 1 large can refrigerator biscuits
• 2 cups Monterey jack cheese, shredded
• 2 green onions, chopped
• 1 cup mayonnaise
• 1 lb small shrimp, cooked
• 1 teaspoon fresh dill, chopped
• Oil spray
• Additional dill sprigs for garnish

Heat oven to 350 degrees. Spray miniature muffin tin with oil spray. Split each biscuit in half or quarters depending on thickness of puff desired and press into bottom of muffin tin.

Mix next 5 ingredients together in medium bowl and place 1 tablespoon of shrimp mixture on top of biscuit dough. Bake for 15 minutes or until golden and bubbly. Garnish each mini shrimp puff with a sprig of dill and serve.

• Yield: 8 servings
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Ease of Preparation: Easy
• Type: Appetizer