Grilled Shrimp

Ingredients:

• 1 cup extra virgin olive oil
• 1 lemon, juiced
• 2 tablespoons hot pepper sauce
• 3 cloves garlic, minced
• 1 tablespoon tomato paste
• 2 teaspoons dried oregano
• 1 teaspoon cayenne pepper
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 2 pounds large shrimp, peeled and deveine
• skewers

Directions:

1. Mix together olive oil, lemon juice, hot sauce, garlic, tomato paste, oregano, cayenne pepper, salt, and black pepper. Reserve a small amount for basting later. Pour remaining marinade into a large resealable plastic bag with shrimp. Seal and marinate in the refrigerator for 2 hours.
2. Preheat grill for medium-low heat. Thread shrimp onto skewers, piercing once near the tail and once near the head.
3. Lightly oil grill grate. Cook shrimp for 5 minutes per side, or until opaque, basting frequently with reserved marinade.

Magnificent Brownies

Ingredients:

 • 1/2 cup butter

 • 1 cup white sugar

 • 2 eggs

 • 1 teaspoon vanilla extract

 • 1/3 cup unsweetened cocoa powder

 • 1/2 cup all-purpose flour

 • 1/4 teaspoon salt

 • 1/4 teaspoon baking powder

 • 3 tablespoons butter, softened

 • 3 tablespoons unsweetened cocoa powder

 • 1 tablespoon honey

 • 1 teaspoon vanilla extract

 • 1 cup confectioners' sugar

Directions:

 1. Preheat oven to 350º. Grease and flour an 8 inch square pan.

 2. In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.

 3. Bake in preheated oven for 25 to 30 minutes. Do not overcook.

 4. To Make Frosting: Combine 3 tablespoons butter, 3 tablespoons cocoa, 1 tablespoon honey, 1 teaspoon vanilla, and 1 cup confectioners' sugar. Frost brownies while they are still warm.

Cranberry Pistachio Biscotti

Ingredients:

 • 1/2 cup butter

 • 3/4 cup sugar

 • 2 teaspoons vanilla extract

 • 1/2 teaspoon almond extract

 • 2 eggs

 • 1 3/4 cups all-purpose flour

 • 1/4 teaspoon salt

 • 1 teaspoon baking powder

 • 1/2 cup dried cranberries

 • 1 1/2 cups pistachio nuts

Directions:

 1. Preheat the oven to 300º.

 2. In a large bowl, mix together oil and sugar until well blended. Mix in the vanilla and almond extracts, then beat in the eggs. Combine flour, salt, and baking powder; gradually stir into egg mixture. Mix in cranberries and nuts by hand.

 3. Divide dough in half. Form two logs (12x2 inches) on a cookie sheet that has been lined with parchment paper. Dough may be sticky.

 4. Bake for 35 minutes or until logs are light brown. Remove from oven, and set aside to cool for 10 minutes. Reduce oven heat to 275º.

 5. Cut logs on diagonal into 3/4 inch thick slices. Lay on sides on parchment covered cookie sheet. Bake for approximately 8 to 10 minutes.

Cioppino

Ingredients:

• 3/4 cup butter
• 2 onions, chopped
• 2 cloves garlic, minced
• 2 cans stewed tomatoes
• 2 cans chicken broth
• 2 bay leaves
• 1 tablespoon dried basil
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1 cup water
• 2 cups white wine
• 1 1/2 pounds large shrimp, peeled and deveined
• 1 1/2 pounds bay scallops
• 1 pound small clams
• 1 pound mussels, cleaned and debearded
• 1 1/2 cups crabmeat
• 1 1/2 pounds fish fillets, cubed

  

Directions:

1. In a large pot, melt butter then add onions and garlic. Cook slowly until onions are soft.
2. Add tomatoes, chicken broth, bay leaves, basil, thyme, oregano, water, and wine. Mix well. Cover and simmer 40 minutes.
3. Stir in the shrimps, scallops, clams, mussels, crabmeat, and fish fillets. Bring to boil and simmer 5 minutes until clams open. Discard the clams that don't open. Serve with crusty bread.

Dried Cherry and Almond Cookies

Ingredients:

 • 1/2 cup (1 stick) unsalted butter, at room temperature

 • 1/2 cup sugar

 • 2 teaspoon vanilla extract

 • 1/2 teaspoon almond extract

 • 1/4 teaspoon salt

 • 1 large egg

 • 1 1/4 cups all-purpose flour

 • 3/4 cup coarsely chopped dried cherries

 • 1/2 cup slivered almonds, toasted and coarsely

Directions:

1. In a large bowl with electric mixer, beat the butter, sugar, vanilla extract, almond extract, and salt until light and fluffy which is about 2 minutes then beat in the egg and flour. Stir in the dried cherries and almonds.
2. Transfer the dough to a sheet of plastic wrap and shape it into a log, about 1 1/2-inches in diameter. Wrap the dough in the plastic wrap and refrigerate for at least 2 hours. 
3. Preheat the oven to 350º. Line 2 heavy baking sheets with parchment paper.
4. Cut the log crosswise into 1/2-inch thick slices. Transfer the dough slices to the prepared baking sheets, spacing them about 1-inch apart. Bake until the cookies are golden around the edges and puffed, about 15 minutes.