Serious Eats - seriouseats.com

Funny you should mention Paula Deen...I believe this is exactly the dessert that the comedianne Kathy Griffin made on her show when she visited with Paula Deen (spent the weekend in Savannah with her - hilarious)....Gosh..I'll probably be beaten just for mentioning that I saw Paula on TV....it was an accident..honest!! (Which is worse, Paula or Kathy? LOL!)

I made this today..wow it's great...it was even better when I added a tablespoon of MAYO...(*grin*)....

I'd pay $26 for a dry aged ribeye...why not a burger made from it? Heck, I'd pay that much for the FRENCH FRIES...they sound awesome too!

Guldens Spicy Brown Mustard...or just good old yellow mustard...start with just a tad..and add until you taste the tang.

I admit I know next to nothing about peppers...and I've never even heard of this variety so I don't know how large they are...but could you 'pickle' them (for lack of a better term) like those bottles of "Pick-a-Peppa"? I think they just put them in a bottle,and pour the vinegar over them...then you use the vinegar to flavor your foods (keep it replenished over the tops of the peppers - and keep it refrigerated). You could cut them and take the seeds out (to grow, sell, trade) and keep the rest in the vinegar...makes one pepper go a long way!

If you don't like beans...try adding diced zucchini...and a spoonful or two of 'instant mashed potatos' to thicken it up a tad.

I was reading one of the related articles and found the following address listed for his daughter. If you would like to send a condolence card, you can send it to her at this address that was listed in the MSNBC article written when he was interviewed by one of their writers -

(Ruth Ades Laurent in care of the restaurant her family owns)

Ruth Ades Laurent
La Ripaille Restaurant
605 Hudson Street
New York, NY 10014

My mom would typically say..."Are we eating SUPPER at home, or are we going out to DINNER tonight?" So we kinda had that 'dinner is a more formal thing' going on also. We always ate at 5:30 when my Dad got home, but I don't even get off work now until then...when I get home (6:00) I start the meal and it's usually on the table by 6:30 - 7:00...

When we go out to eat with friends, etc..it's usually a 7:00 or so timeframe...but when we don't get to eat until AFTER the show (I sing in a band) we eat at 2AM! ha!

No one will probably ever see this comment...but I crush The Hot & Spicy Cheez-its crackers, and layer it throughout mine...then top it too...OMG...sooooo good

I love these cookies...delicate and chocolate! And taste just like the top layer of a brownie...mmmm

http://www.epicurious.com/recipes/food/views/Brownie-Thins-240760

WAY!! Love it in my deviled eggs...

Ok...and try this..it's been around forever so I'm sure you have heard of it.
Spicy/Sweet/creamy - it's got it all!!
HOT JEZEBEL
1/2 C. apricot preserves
1/2 C. pineapple preserves
1/8 C. horseradish, drained
1 1/2 T. dry mustard (I use Guldens Spicy Brown Mustard to taste)
1/2 tsp. pepper
8 oz. block cream cheese

Combine apricot preserves, pineapple preserves, horseradish, dry mustard and pepper. Place cream cheese block on serving dish. Top with enough Hot Jezebel mixture to cover completely.
Serve with crackers. Store remaining mixture in refrigerator for later use.

It's my DIL's favorite appetizer!

Scale this down to match the amount of Crab you have left - This is a Justin Wilson (the Cajun Gourmet) receipe that I use all the time to RAVE reviews...I usually add swiss and gruyere or Havarti cheeses...and more than the recipe calls for! (Yikes! Yum!) Oh! And a drizzle of sherry in each bowl...

Crab Meat Alma
Yield: 8 servings

1 ea Stick butter or margarine 2 c Light cream
1 ea Sm bunch chopped green onion 2 c Swiss cheese, grated
1/2 c Parsley, finely chopped 1/2 c Sherry or vermouth, dry
1/2 c Celery, finely chopped 1 dash Cayenne pepper (or to taste)
1 cn (small) mushrooms, drained Salt, to taste
3 tb Flour 1 lb White crab meat (or shrimp)
Chicken Broth to thin

Melt butter in heavy saucepot. Saute vegetables until soft. Blend in flour and add cream. Heat until thickened. Add cheese and heat until it has melted. Add wine, cayenne pepper, and salt. Fold in crab meat or shrimp. Heat gently for 8 to 10 minutes
Serve with french bread or in patty shells "Alma is a good cook and also a fine, good friend, who has a terrific sense of humor, I garontee!" - Justin Wilson (From Justin Wilsons Outdoor Cooking With Inside Help.)

SOUTHERN COOKED GREENS
Recipe adapted from Emeril’s TV Dinners, by Emeril Lagasse, with Marcelle Bienvenu and Felicia Willett, 1998
1/2 pound raw bacon, chopped
3 cups julienne onions
Salt
Freshly ground black pepper
Pinch cayenne
2 tablespoons minced shallots
1 tablespoon minced garlic
1 (12-ounce) bottle Dixie Beer
1/4 cup rice wine vinegar
1 tablespoon molasses
6 pounds greens, such as mustard greens, collard greens, turnip greens, kale,
and spinach, cleaned and stemmed
In a large pot, render the bacon until crispy, about 5 minutes. Add the onions and cook for about 6 to 7 minutes or until the onions are wilted. Season the mixture with salt, pepper and pinch of cayenne. Add the shallots and garlic and cook for 2 minutes. Stir in the beer, vinegar, and molasses. Stir in the greens, a third at a time, pressing the greens down as they start to wilt. Cook the greens, uncovered for about 1 hour and 15 minutes.
Yield: 8 servings