Shellfish Roasted Corn Chowder

4 Ears of Corn
3 Quarts of Water
1 Bay Leaf
2 Sprigs of Thyme
1 Cup of Bacon / small diced
1/2 Cup Leeks / small diced
1/2 Cup Onions / small diced
1/2 Cup Celery / small diced
1/2 Cup Carrots / small diced
1/4 Cup Garlic chopped
1 1/2 Cup of A.P. Flour
1 Dozen Clams
1 Dozen Mussels
1/2 Cup Unpasteurized Crabmeat
Salt and Pepper to taste

Cut the corn off of the cobs. Toss the corn kernels in olive oil, salt and pepper and roast for 10 minutes at 350 degrees F. Take the cobs and run the back of the knife over them to milk the husks. Add water, cobs, corn milk, bay leaf and thyme into a pot and simmer for 30 minutes. After 30 minutes, strain the stock and replace the pot. In a separate pot, add a couple tablespoons of olive oil. When the oil becomes hot, add the bacon and cook on low heat until crispy. Add butter, leeks, onions, celery, carrots and garlic. Sweat the onions until they are translucent. Then add flour while stirring. In thirds, add the strained corn stock, making sure that you are constantly stirring to avoid lumps. Bring to a simmer and cook for 30 minutes. Add the roasted corn, clams, mussels, and crabmeat. Simmer until clams and mussels open. Season with salt and pepper. Serve and enjoy. Bon Appetit!

4 ounces of bacon
2 teaspoons unsalted butter
1/2 pound oysters
1 1/2 cups chopped yellow onions
1 cup chopped celery
1 cup chopped green bell peppers
1 tablespoon minced garlic

Basic cornbread, recipe follows
3 slices white or whole wheat bread, torn into 1/2 inch pieces
1/2 cup chopped green onions
1/3 cup chopped fresh parsley
2 teaspoons chopped fresh thyme
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/8 teaspoon cayenne
2 large eggs, beaten
1 to 2 cups chicken stock, as needed

Preheat the oven to 350 degrees F. Generously butter a 13 by 9 inch baking dish and set aside.

In a large skillet, render the bacon, then add the onions, celery, bell peppers, and garlic, and cook for 2 minutes. Add in the oysters and cook for 2 minutes. Remove from the heat and transfer to a large bowl to cool.

With your fingers, crumble the corn bread into a bowl, add bread, then green onions, parsley and thyme and mix well with your hands. Add the salt, pepper, cayenne and eggs and mix well with your hands. Add enough broth, 1/2 cup at a time, to moisten the dressing, being careful not to make it mushy.

Transfer to the prepared dish and cover with aluminum foil. Bake until heated through, about 25 minutes. Uncover and bake until golden brown, about 15 minutes.

8 cornish game hens
1 pound of butter
1/2 cup kosher salt
10 lemons zested
6 ounces Rosemary

Equally distribute the butter between the eight hens under the skin.
Mix the kosher salt, lemon and rosemary in a food processor and mix the ingredients together thoroughly.
Thoroughly rub the hens with the rosemary and lemon mixture.
Place on a baking sheet and place in a 375 degree oven for 45 minutes or until temperature is 160 degrees inside the leg.

3 tablespoons unsalted butter
2 celery stalks, finely chopped
2 tablespoons finely chopped yellow onion
1 tablespoon water, if needed
1 cup (8 fl oz) heavy cream
1 1/2 tablespoons Dijon Mustard
1 1/2 tablespoons finely chopped jarred pimento (sweet pepper)
Salt and freshly ground black pepper
1 egg, lightly beaten
1 lb of lump crabmeat
1 1/4 cups fine dried bread crumbs
2 tablespoons vegetable oil
1/2 lemon

In a small saute pan over low heat, melt 1 tablespoon of the butter. Add the celery and onion, cover, and cook very gently until tender, about 10 minutes. Add the water if the vegetables begin to brown. Add the cream, raise the heat to medium and simmer, stirring frequently to prevent the mixture from boiling over, until reduced and quite thick, about 5 minutes. Remove from the heat, pour into a heatproof bowl, and let cool.

Add the mustard, pimento, 1/2 teaspoon salt, and 1/4 teaspoon white pepper to the cooled cream mixture and mix well. Whisk in the egg, then add the crabmeat, breaking it up a little but leaving some lumps intact. Toss gently until evenly mixed.

Pour the breadcrumbs onto a plate, spreading them in an even layer. Scoop up a golf ball-sized portion of the crab mixture and gently squeeze out any excess liquid. Shape into a small patty. The mixture will be quite wet and loose. Place the crab cake on the crumbs, the scoop more crumbs over the top. Using a spatula, carefully turn the cake over onto your palm, letting the excess crumbs fall back onto the plate. Turn the cake back over onto the spatula and slide it gently onto a platter. Repeat to make the remaining crab cakes, 12-14 in all. Cover and refrigerate for at least one hour, preferably two hours.

In a large frying pan over medium-low heat, melt 1 tablespoon of the remaining butter with 1 tablespoon of the oil. When the foam subsides, gently slide half of the crab cakes into the pan. Cook the first sides until golden brown, 5-6 minutes. Turn and brown on the second sides until golden brown, 4-5 minutes longer. Keep the first batch of cakes warm in a low oven. Wipe out the pan with a paper towel and repeat to make the second batch of crab cakes. Squeeze the lemon over the crab cakes.

2.5 # Cream Cheese
2 cups granulated sugar
6 whole eggs - add one at a time
1 cup Bailey's Irish Cream or flavoring
1 1/2 cups shaved chocolate

Crust:
2 egg whites
3/4# melted butter
3 cups graham crackers

Cream the cream cheese and sugar together.
Add the eggs one at a time while continuing to mix.
Add the Baileys and shaved chocolate
Bake in oven at 250 degrees for 1 hour. Check at 45 minutes for doneness.