Makes about 2 Dozen

9 cups flour
1/2 cup warm water
2 tsp yeast
6 Tbs granulated sugar
4 Tbs shortening
1 tsp salt
1 cup boiling water
1 cup evaporated milk
2 eggs
2 cups powdered sugar

Vegetable oil for frying Beignets

In bowl combine 1/4 cup warm water and yeast
(Water temp. should be no more than 110 degrees otherwise it will kill yeast)

In stand mixer bowl combine, granulated sugar, shortening and salt and beat until smooth
add boiling water and evaporated milk and blend. add eggs and beat until smooth
gradually add half of flour mixture, then add yeast mixture
beat in remaining flour until soft dough forms
roll out onto lightly floured work surface and knead for 5 minutes until dough is smooth
Place in greased bowl and cover
Let rest in cool place for 2 hours
roll out dough to 1/2 inch thickness and cut 3 inch squares with knife

Heat 3 inch of vegetable oil in pan to 350 degrees and fry beignets in batches until golden brown on both sides
Drain on paper towel and while still warm sprinkle powdered sugar over top.

Enjoy!

Recipe Courtesy
www.chefmiketucson.com

Make some espresso and enjoy these macaroons!

1-1/2 cups ground almonds
2 tsp instant espresso powder
2 cups powdered sugar
4 egg whites
1/2 cup extra fine granulated sugar
2 tsp unsweetened cocoa

For the filling
1 cup mascarpone cheese
2 Tbs sweet marsala wine
4 Tbs extra fine granulated sugar
4 Tbs grated dark chocolate

Grind almonds, espresso powder, and powdered sugar in food processor
Transfer to bowl
Beat egg whites until soft peaks form add extra fine sugar and beat until stiff meringue forms

Fold dry mixture into meringue until a shiny batter forms

Line 3 baking sheets with parchment paper
Pipe mixture with medium size plain tip pastry bag into small circles
(roughly 50-60 you will get with batter)
Tap the pans to let air bubbles escape
Let sit at room temp. for 30 minutes
Preheat oven to 325
Bake Macaroons in preheated oven for 12-15 minutes
Let cool for 15 minutes and peel off parchment paper

To Make filling
Beat Mascarpone cheese, Marsala and extra fine sugar until smooth
Pipe a dot of filling on smooth side of half the macaroons
sprinkle dark chocolate over mascarpone mixture and sandwich macaroons together
Sift cocoa powder on top of macaroons

Enjoy!

www.chefmiketucson.com

The extra step to make the skin extra crispy is well worth it!

Peking Duck
1   5-6 Lb whole duck
10 cups water
1 small piece peeled ginger
1 bunch scallions chopped
1/4 cup honey
2 Tbs white vinegar
1/4 cup sherry
2 Tbs cornstarch dissolved in 3 Tbs water

Boil water, ginger, scallions, honey, vinegar and sherry
whisk in cornstarch

Put Duck in large bowl and ladle boiling water over duck for 10 minutes
Put in fridge uncovered for 4 hours or overnight if possible
(this extra step is worth it for crispy skin

Preheat oven to 375 and roast duck breast side up for 30 minutes
turn duck over breast side down and roast another 15 minutes
Turn duck back over breast side up and roast for 20 minutes until crispy

Plum Sauce
3 cups pitted, chopped plums
1/4 cup brown sugar
1/4 cup rice vinegar
1/4 cup sherry
2 inch piece of peeled ginger cut into thin slices
2 garlic cloves cut into slivers
2 Tbs soy sauce
1 tsp sesame oil

Put all ingredients in saucepan and bring to simmer for 10 mniutes
until slightly thickened

Strain thru cheesecloth pushing all liquid thru with back of large spoon

Serve with Peking Duck
Enjoy!

Recipe courtesy
www.chefmiketucson.com

Great with a salad and some crusty bread!

1 lb Penne pasta
3/4 cup olive oil
1 small onion finely chopped
4 cloves of garlic chopped
8 tomatoes chopped
1 tsp cinnamon
1 tsp cumin
1 tsp curry powder
1/2 tsp turmeric
1 Tbs finely diced fresh ginger
1-1/2 cups toasted slivered almonds
1 cup cooked chickpeas
1/4 cup chopped parsley
1/4 cup chopped cilantro
small bunch of chopped mint
Salt and pepper to taste

Bring large pot of water to boil for pasta
In large saute pan saute onion, ginger and garlic until fragrant
add dry seasonings and cook for a few minutes
Add in chopped tomatoes and cook for about 15 minutes until tomatoes break down
add toasted almonds and chickpeas and heat thru add salt and pepper to taste

When pasta is cooked add to sauce and add fresh herbs and toss

Recipe Courtesy www.dinnerelves.com

Makes roughly 30 filled macaroons if you can not find the gold drag’ees to put on the macaroons use holiday sprinkles

1-1/2 cups ground almonds
2 cups confectiners sugar
4 egg whites
1/2 cup superfine sugar
2 tsp allspice
1 tsp ground nutmeg
2 tsp gold dragees or sprinkles

For the filling
1 stick (8 TBS) Softened butter
Juice and finely grated peel of 1 small orange
2 tsp allspice
2 cups confectioners sugar
4 Tbs chopped candied cherries

In food processor combine ground almonds, confectiners sugar and allspice and process until blended

Place the egg whites in mixer and whip until soft peaks form
beat in superfine sugar until a firm merigue forms

Fold the almond mixture into the merigue until it forms a shiny batter

with a small plain tipped pastry bag pipe the batter onto 2 parchment lined baking sheets
roughly 60 small uniform circles

Tap the pans to remove any air bubbles and sprinkle half of the macaroons with the nutmeg and dragees
Preheat oven to 350 and let the macroons stand at room temp before baking

Bake for 10-12 minutes and let cool before peeling from parchment paper

For the filling
Beat butter, orange juice and rind in a bowl until fluffy
Slowly add allspice and confectioners sugar until smooth and creamy
Fold in chopped cherries and pipe onto half of macaroons and sandwich together

Recipe courtesy www.dinnerelves.com

If fresh cherries are not available use frozen

2 1 Lb pork tenderloins
3 cups fresh cherries pitted, stemmed and pureed in food processor.
4 Tbs cherry preserves
2 cups pork stock
3 Tbs Dijon mustard
1 small shallot minced
3 cloves garlic minced
Salt and pepper to taste

Saute shallots and garlic in 2 Tbs olive oil over medium heat for a few minutes
Add cherries, cherry preserves and pork stock
Bring to simmer and reduce by a third, add dijon mustard and blend well
Reserve half for serving and pour other half in bowl to use to baste pork while cooking

Season pork with salt and pepper
Grill Pork basting with Dijon cherry sauce while turning

Serve with reserved sauce
Mushroom-parmesan polenta and grilled Asparagus are good side dishes

Recipe
Courtesy
www.chefmiketucson.com

I normally do not cook a soup without some type of stock but the dried porcini and all the vegetables you
cook in this soup makes it’s own stock. the addition of stock would make the soup to salty

2 Oz. dried porcinin mushrooms
1 head swiss chard stems removed and chopped
1 bunch spinach chopped
2 turnips peeled and chopped
2 parsnips peeled and chopped
1 lbs carrots peeled and chopped
3 cups cauliflower
2 small zuchinni chopped
2 white potatos peeled and chopped
1 small eggplant peeled and chopped
3 cups cooked small tube or elbow pasta
3 cups cooked white beans
4 Tbs prepared Pesto
Grated parmesan cheese for serving

In 3 cups warm water soak Porcini mushrooms until soft (about 30 minutes)
remove porcini, rinse and chop
pour mushroom water thru cheesecloth and put in stock pot with 9 cups additional water
bring to simmer and add porcini and rest of other vegetables
Simmer for 1 hour until vegetables are cooked.

stir in pasta and beans let simmer for 5 minutes
stir in pesto and check seasoning
add salt and pepper to taste (keep in mind the parmesan that will be added will add some salt also)

Serve with crusty bread

Enjoy!

Recipe courtesy
www.chefmiketucson.com

These are great as an appetizer or side dish

Shrimp Corn Cakes
1/2 Lb peeled and coarsely chopped small shrimp
2 cups fresh kernel corn off cob
1 small minced shallot
2 cloves garlic minced
1 tsp salt
pinch of cayenne
2 eggs
1-1/2 cups milk
1 cup cornmeal
1/2 cup flour
1/2 cup Masa Harina
2 tsps baking powder
2 tsp cajun seasoning

Saute corn, shallots, garlic, slat and cayenne for 5 minutes
add shrimp and turn off heat and cook halfway thru

Beat eggs, milk, cornmeal, flour, masa harina, baking powder and cajun seasoning
mix in cooled shrimp mixture

Heat a few Tbs olive oil in skillet and fry small cakes in batches until golden brown draining
on paper towel.

Enjoy!

Recipe courtesy
www.chefmiketucson.com

This is great re-heated the second day when the flavors are able to marry.

2 Lbs cubed Lamb
2 oinions thinly sliced
1 small lemon ends cut off and quartered and then thinly sliced
3 cloves garlic thinly sliced
3 tsp fresh ginger minced
1/2 tsp cinnamon
14 oz can diced tomatos
3 cups chicken stock
pinch of saffron
1 cup dried figs quartered

Brown Lamb in a 2 Tbs olive oil and set aside
In same pan carmelize onion and then add lemon, garlic, ginger, cinnamon, saffron, figs, chicken stockand can of tomato
bring to boil and cover turn down to simmer for 1 hour
Check seasoning and add lamb back to pot

Serve with greek yogurt mixed with a little chopped mint

Enjoy!

Recipe courtesy
www.chefmiketucson.com

These are a great side dish for roasted chicken or fish!

6 large sweet potatos

2 Tbs brown sugar
2 tsp salt
2 tsp garlic powder
2 tsp onion powder
2 tsp dry mustard
2 tsp paprika
1/4 tsp cayenne
1 tsp chipotle powder

Preheat oven to 400 degrees
Peel sweet potatos and cut into uniform wedges

In medium size bowl toss sweet potatos with 2-3 Tbs olive oil and seasoning blend until well coated

Spread single layer on cooking sheet pan and bake for 20-30 minutes turning over halfway thru for even browning

Recipe courtesy
www.chefmiketucson.com