Classic bruschetta with this zucchini and mozzarella serving.
Place zucchini in a bowl and sprinkle with salt. Toss to coat and set aside for 30 minutes to draw out excess liquid. Rinse, then pat dry with paper towel.
Heat oil in a large frypan over medium heat. Add zucchini and season. Cook, stirring occasionally, for 10 minutes or until softened and sweet.
Remove from heat, drizzle over lemon juice and extra olive oil, and toss with mint leaves. Meanwhile, heat a chargrill pan or barbecue to high heat.
 Grill bread for 2 minutes each side or until charred. Rub hotbread with the cut sides of the garlic. Divide mozzarella among toast. Top with zucchini mixture and mint to serve.
Atlantic Ocean Blue Crabs, steamed over a boil of “Old Bay”  seasoning and beer. Show your friends you have that certain craboir faire with this one.
Combine 1/2 cup seafood seasoning, salt, beer, and vinegar in a large stockpot over high heat. Bring to a strong simmer. Right before cooking, carefully place each crab upside down and stick a knife through the shell, just behind mouth.
Fit a screen over the beer mixture and layer the crabs on the screen. Be sure that the crabs are above the simmering liquid. Cover.
 Steam crabs until they turn bright orange and all of the blue/green color is gone, 20 to 30 minutes. Sprinkle with the remaining 1/4 cup seafood seasoning before
Easy Honey Garlic Chicken
Season chicken with salt, pepper and garlic powder; set aside.
Heat a pan or skillet over medium high heat; sear chicken thigh fillets or breast fillets on both sides until golden and cooked through.
Reduce heat after searing on both sides, cover skillet with a lid and continue cooking until the chicken is cooked through, while turning every 5 minutes until done. Alternatively, see notes for oven method. Drain most of the excess oil from the pan, leaving about 2 tablespoons of pan juiced for added flavour.
 When chicken is done and cooked through, arrange chicken skin-side up in the pan (if cooking with skin); add the garlic between the chicken and fry until fragrant (about 30 seconds). Add the honey, water, vinegar and soy sauce. Increase heat to medium-high and continue to cook until the sauce reduces down and thicken slightly (about 3-4 minutes). Garnish with parsley and serve over vegetables, rice, pasta or with a salad.
This is a ‘Caldo’ or soup made with Octopus. This is for all seafood lovers.
Place the water in a large soup pot, and bring to a boil over medium-high heat. Add octopus, and continue boiling for about 20 minutes.
While the octopus is boiling, heat oil in a skillet over medium-high heat. Add carrots, celery, potatoes, and pasilla pepper. Fry for about 15 minutes, adding the onion and tomato at the very end. The ingredients do not need to be fully cooked.
When the octopus has boiled for 20 minutes, add  the vegetables from the skillet, and season with salt to your liking. Let everything simmer together for 15 minutes.

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Jimmy’s Café Con Caliente , Cassandra Rosen, Jimmy’s No. 43
5 oz Soltado Spicy Añejo Tequila
4 oz cold coffee
1 oz Rumchata
2 oz cinnamon cream (cream, plus ½ oz cinnamon simple syrup)
Garnish: cinnamon
Add the coffee, Soltado Tequila, cinnamon cream, and Rumchata to a shaker with ice, shake. Pour into a tall glass. Top with cinnamon.
Avocado salad with Asian dressing
 Make Asian dressing; Place mirin, rice vinegar, soy sauce, sugar and oil in a bowl and whisk until well combined. Set aside for 10 minutes for flavours to develop.
Place avocado, mint, coriander and cucumber in a bowl. Pour over dressing and toss gently to combine. Serve with barbecued fish, chicken or pork.




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