League City Chamber of Commerce

Presents the

8th Annual

“The Fonz” Sponsor

July 29, 2010

South Shore Harbour Resort and Conference Center

Men Who Cook

Sponsors

“The Fonz” Sponsor

“Potsie” Table Sponsors

Best Publications HomeTown Bank of League City

League City Florist SERVPRO of Clear Lake Texas New Mexico Power

“Chatchi’s” Cocktail Table Sponsors

Bay Area Houston Magazine Freedom Boat Club

Harbour Insurance Services Products Transfer , LLC

South Shore Harbour Resort & Conference Center South West Internat ional Boat Show TNT Signs/Graphics & Promotions

YourTownT V.com

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Men Who Cook

“Joni’s” Chef Sponsors

Anita’s Cut Above Hair Des ign Hope Village

Main Str eet Tax Advisor RE/MAX Space Center - Deborah Bly

South Shore Harbour Resort & Conference Center South Shore Harbour Resort & Conference Center

White Knight Technologies

Media Sponsors Wiredin.cc

A special thanks to our Platinum Member

Thanks to the fo llowing for their contribution to the 2010 Men Who Cook:

Ann Hacker , Black Rose Steel and Trading

Eddie Harper , Wiredin.cc South Shore Harbour Resort & Conference Center

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Men Who Cook Live Auction

Aaron Bond, Houston Men On Fire, was born in Dayton Texas, and a 2nd generation firefighter following in his dad’s footsteps. He has been in the fire department for almost 14 years. He enjoys watching football and basketball and working out. He competed in the 2009 World Police and Fire Games in Vancouver Canada and won two silver medals in the bench press and in the dead lift. And he is training and raising money to go to New York in 2011 to try and win the gold medals. The winner in this auction will enjoy an evening with Aaron on a dinner cruise on the FantaSea Yacht.

Aaron Bond

John Collins was born in Potsdam, N.Y, but got to Texas as soon as he could. After graduating from Fairmont State University, W. Va. on a football scholarship, he moved to Texas and has been here ever since. John recently joined MyFlooring America as the Business Development Director. For over twelve years he has worked with organizations and charities in the Bay Area. Top bidder will enjoy an evening with John on a dinner cruise on the FantaSea Yacht. John Collins

John Obenauf he is a 10 year firefighter with the rank of E/O (engineer operator) He enjoys surfing, working out, and flying. He is a pilot and is currently getting his master pilots license. The top bidder in this auction will enjoy an evening with John on a dinner cruise on the FantaSea Yacht.

John Obenauf

2010

Men Who Cook Chefs

Steve Anderson, Texas New Mexico Power* Shawn Bailey, AMOCO Federal Credit Union* Marlon K. Brown, Innovative Payroll Service* Marc Castaneda, South Shore Harbour Resort Rob Castillo, AMOCO Federal Credit Union Rick Clapp, Bay Area Houston Magazine*

Keil Cornett, Smokin Woodpecker Cook Team Judge Lonnie Cox, Galveston County, 56th District*

John Dawson, 3 Oaks Wine Bar John Dougherty, Bay Area Courier & Delivery Service

Bruce Dresner, Chisholm Oil* Wakie Dunham, Silver Streak Construction*

Bradley Hamil, Signature Bistro Eddie Harper, Wiredin.cc

Pastor Brad Heintz, Living Word Church of the Bay Area Rich Huntley, Best Shirts

Dr. Ron Jenkins, Centerpoint Church* Ron Johnson, Attorney

James Jones, Innovative Payroll Service* Jerry Jones, Shoreline Properties*

Jon Keeney, Claridata Corporation* Joe Killingsworth, Floors Today *

Chris Kurzadkowski, Lone Star Delivery & Process* Preston Lewis, Cruises Inc.

*Denotes Hall of Fame Chef 6

2010

Men Who Cook Chefs

Glen Lindblade, Gallery Home Repair*

Andrew Lobeck, Merlion on 4th Michael Moniz, Capuano Management

Tim Paulissen, Councilman for City of League City* Chris Peden, Peden & Associates*

Dionicio Perez, San Lorenzo Mexican Restaurant Henry Porretto, Galveston Police Dept.*

Roger Proulx, Hope Village Dr. Chris Pulido, Cornerstone Chiropractic

Rus Records, CSC Phil Roberts, Candidate for Probate Court Judge Trey Schoellkopf, Schoellkopf & Associates*

Dan Schwertner, Pam Schwertner-Candidate for Galv.Co.Treasurer Victor Scott, Clear Creek ISD

Michael Shallis, yourTownTV.com District Attorney Kurt Sistrunk, Galveston County*

Ray Soto, Soto Financial & Insurance* Randy Thomas, TRS Contracting*

Greg Trautman, Memorial Hermann Michael Tubbs, Top Vacation Planners

Simon Urbanic, Archer Group * Kevin Venable, AMOCO Federal Credit Union

Rick Wade, RE/MAX Associates* James Webb, Anita’s Cut Above Hair Design

Mickey Wooten, South Shore Grille* Mario Zapata, South Shore Harbour Resort

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League City Chamber of Commerce 2010 Board of Directors

Johnette Norman, Chairman of the Board

Products Transfer, LLC

Rick Wade, Chairman-Elect RE/MAX Associates

Jerrold Graham, Jr., Treasurer LJA Engineering & Surveying, Inc.

Heather Fischer, Secretary Hope Village

Shawn Bailey, Past Chairman AMOCO Federal Credit Union

Bridget Bear South Shore Harbour Resort and Conference Center

Thomas E. Brooker

Brandy Gates Big League Dreams League City

Sean Murphy Sterling Bank

Olive Murphy Riker, CPA DRDA, PLLC

Janice Scott Clear Creek Independent School District

Annette Snow Falks Norman Frede Chevrolet

Marilyn Wier RE/MAX Space Center

Men Who Cook Planning Committee

Board Division Chairman Bridget Bear, South Shore Harbour Resort & Conference Center

Event Chairman

Robin Stowe, White Knight Technologies

Event Co-Chairman LaVerne Williams

Kim Keen, South Shore Harbour Resort & Conference Center

Melinda Keeney, Claridata Corp.

Marissa Stidham, AMOCO Federal Credit Union

Marilyn Wier, RE/MAX Space Center

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League City Chamber of Commerce

Premier Members

PLATINUM MEMBER

GOLD MEMBERS

SILVER MEMBERS

AMOCO Federal Credit Union Associated Credit Union of Texas Butler's Courtyard Champion Acura

Hampton Inn & Suites/Candlewood Suites Clear Lake - League City HomeTown Bank of League City JSC Federal Credit Union La Quinta Inn & Suites Houston NASA My FlooringAMERICA

UTMB Specialty Care Center at Victory Lakes

BRONZE MEMBERS

Awards of Distinction Bay Area Courier & Delivery Service Claridata Corp. Coats Rose

Hi-Tech Concrete Pumping Services Lowe's of League City Pier 27 Tavern Products Transfer, LLC

RE/MAX Associates - Rick Wade RE/MAX Space Center - Marilyn Wier Sears Home Appliance Show Room - League City

South Shore Harbour Resort Space Station Self Storage

Spicy Southwest Corn Dip by John Dougherty with

Bay Area Courier and Delivery Service

Ingredients:

1- 8 oz cream cheese 1 can- corn 1 small can chopped jalapeno 1 small can chopped green chilies 8 oz cheddar cheese

Directions:

Mix the first four ingredients and half of the cheese. Place in an 8" square oven proof dish spayed with Pam. Add the remaining cheese on top and bake at 325 for 20 minutes.

Appetizers Appetizers

Deviled Eggs by Bruce Dresner with

Chisolm Oil

Hard boil a dozen eggs and let cool; Slice in half the long ways and retain the yolks; mash the yolks and mix with mayonnaise and sweet pickle relish, adding a dash of red pepper if you wish; spoon this mixture into a Ziploc freezer bag and put in fridge to cool.

Arrange egg halves on a serving platter; take the Ziploc with yolk mix and cut off a corner of the bag (about half inch) and squeeze yolk mix into each egg half. You can garnish with a sprinkle of paprika and slice of Spanish olive if you like. Refrigerate until time to serve. Makes 24 servings. Enjoy

Appetizers Appetizers

Turtle Soup by Bradley Hamil with

Signature Bistro

Ingredients: 4oz canola blended oil 5lb turtle meat 5c celery minced 10 medium onions minced 15 garlic cloves minced 4T thyme 4T oregano 2c lemon juice 29oz tomato puree 5qt veal stock 750ml sherry salt and pepper to taste hard boiled egg and chive for garnish

Directions: 1) Add oil to heavy stock pot brown turtle meat on high heat, remove and coarsely chop in food processor 2) Return turtle meat to high heat add celery, onion and garlic cook till tender, add tomato puree an herbs cook for 10 minutes 3) Add sherry cok for 15 minutes add lemon juice and stock cook for 45 minutes season to taste garnish with egg

Sondra's Caprese Bites / Shana's Stuffed Mushrooms by Eddie Harper with www.Wiredin.cc

Sondra’s Caprese Bites 1 pkg grape or cherry tomatoes 1 pkg mozzarella cheese ball 1 pkg toothpicks 1 bottle balsamic glaze Kosher salt Pepper Basil leaves, thinly sliced Extra virgin olive oil

1) Cut tomatoes in half, thread half of tomato, cheese ball, and another tomato onto toothpick. 2) Place in a shallow serving plate or bowl 3) Season with salt and pepper 4) Drizzle with extra virgin olive oil and balsamic glaze 5) Sprinkle with basil

Shana's Stuffed Mushrooms 1 lb ground sausage 1 8oz tub cream cheese w/chive & onion 1 lg package whole mushrooms Parmesan cheese

1) Preheat oven to 350. Clean the mushrooms and remove the stems making sure there is enough room for filling. Brown the sausage. 2) Add the cream cheese to the sausage and mix until it is melted. Stuff one teaspoonful of the sausage mixture into each mushroom. 3) Sprinkle with Parmesan cheese and bake for 15 minutes.

ENJOY

Pastor Brad's Buffalo Wings by Pastor Brad Heintz with Living Word Church of the Bay Area

The Best Way to Cook Wings: Get ‘em crispy! Steam wings in a vegetable steamer for twenty mintues to render fat. (This is Chef Alton Brown’s idea and it works!) Allow to cool and refrigerate for one hour. Then grill (makes them more Texan) or bake chicken wings at 400°until crispy. (You could skip all these steps and just fry the devil out of them if you want!) The Secret Family Recipes: O.K. We will give you just one to tempt you! Heintz Hot Wings Sauce is a secret authentic recipe from Buffalo, NY which has been perfected for over a decade in Texas. These unique sweet/hot sauces come in a wide range of Heintz-proof spicy-ness from the Cin-fully Hot! (named after Pastor Brad’s wife), Ya Mama Medium (everyone loves Mama), to Ella’s Sauce (A mild sauce created when Pastor Brad’s daughter asked, “Daddy, can you make me a Hot Wings Sauce I can eat?”) For those who dare, Pastor Brad’s Angry Sauce is available only upon request or when Pastor Brad feels like it. It comes with a surgeon general’s warning and will require a signed release form. Jars of sauce are available for a donation. Heintz Hot Wing Sauces are also good on meatloaf, meatballs, ribs and pork. Disclaimer: Heintz Hot Wings Sauce has no connection, affilliation or familial relationship with the Heinz Food Company, any of their products or relatives. (Note the spelling of the name) If we were related or they knew about it -- they would want it, we’d be rich and you would see it in the grocery store! Debut of Cin’s Crazy Cajun Wing Sauce at Men Who Cook Ingredients: ½ cup of clarified butter, 2 tablespoons of finely chopped onions 2 teaspoons Cajun seasoning 2 teaspoons Louisiana style red hot pepper sauce 2 cloves minced garlic or ½ teaspoon garlic powder 2 Tablespoons lemon Juice 2 Tablespoons of grated parmesan cheese (sprinkle over after coating) Directions: Clarify your butter by melting over a low heat and carefully remove milk solids. Then mix in remaining ingredients except the parmesan cheese. Cook for a short time until all ingredients are combined and the sauce is heated up– do not boil or brown the butter. Keep warm until ready to coat wings. Then follow the instructions on the best way to cook wings and the 007 method of coating wings listed above. Then sprinkle with the parmesan cheese.

This sauce is also a good BBQ Shrimp marinade – pour over shrimp and let stand at room temp. for 30 minutes then skewer and grill over medium-high coals.

Pan Fried White Fish with Ponchartrain Sauce by Steve Anderson with Texas-New Mexico Power

Fish Preparation 1/2 tsp salt 1 - tsp pepper 1 -cup flour 4 pieces fish ( Your Choice fish works with salmon,white fish, snapper,etc.) 4-tbsp Olive Oil

Mix flour,salt & pepper together, coat fish in flour mixture and pan fry in olive oil. ( also delicious with blackened, broiled or grilled fish)

Ponchartrain Sauce 1/4 cup butter 8 fresh mushrooms sliced 1/2 cup small shrimp 1 sm can crab meat 1/2 cup craw fish tails 3/4 cp whipping cream garlic powder and pepper or Toni's to taste 2 tsp of cooking wine

In medium saucepan sauté mushrooms in 1 tsp of butter until tender, stir in shrimp crawfish tails and crab meat and cook till shrimp are pink. Transfer to bowl.

In same sauce pan melt remaining butter, slowly mix in cream, stir shrimp/mushroom mixture and season to taste with garlic powder, Toni's and pepper. Simmer over very low heat till thick. Just before serving stir in wine. Spoon desired amount over fish and enjoy.

Entrées Appetizers

Brown's Best Baked Beans by Marlon Keith Brown with Innovative Payroll Service

What you'll need:

1 gallon can pork-n-beans 1 lb Jimmy Dean Pork Sausage maple 1 lb Jimmy Dean Pork Sausage regular 2 large yellow onions finely chopped 1 lb bag brown sugar 20 oz maple syrup McCormick “Season All” to taste

Since they come from miles around we fix enough for everyone.

What to do with it all:

Crumble and brown sausage in a sauce pan then strain any excess fat. In a large baking pan combine beans, cooked sausage, 2 finely chopped onions, brown sugar, maple syrup and season all. (Do not add water) Bake covered on 375 degrees for 2 1/2 hours. Bon appetite!!

Hemingway's Seared Tuna on Wasabi Potatoes by Rick Clapp with Bay Area Houston Magazine

Ingredients: 2 fresh tuna steaks 3/4 to 1 inch in thickness 8 medium size potatoes 2 oz teriyaki sauce 2 oz chicken stock 2 oz lemon juice 2 oz olive oil 4 tbs wasabi powder 1/4 cup heavy cream 2 tbs butter 2 tbs vegetable oil 1/2 oz Chervil balsamic vinegar (as needed) and reduce to a syrup

Directions: 1. Boil potatoes, start in cold water. 2. Whip potatoes, add the heavy cream, butter, and 3 tbs of wasabi powder. Set aside. 3. In a medium saucepan, mix the chicken stock, olive oil, lemon juice, teriyaki sauce, and the remaining wasabi powder. Bring to a simmer and reduce by 1/3 and set aside. 4. Heat 2 tbs of vegetable oil to about 400 degrees in a heavy bottom pan or iron skillet. After the first side is seared, make sure to let the skillet reheat enough to sear the other side. The steak should be hot on the outside and cool in the middle. 5. Place a 1/2 cup of wasabi potatoes on a plate and center the steak in the potatoes, garnish the steak with several sprigs of chervil and drizzle sauce over the steak. Make a design with swirls around the tuna and potatoes with the balsamic syrup.

Entrées Entrées

Irene's Southern Smothered Potatoes by James Jones Jr. with

Innovative Payroll Service

What you'll need:

3 lbs white potatoes 1½ lbs smoked sausage (your choice) 3 bunches green onions chopped 1 Large yellow onion chopped 1 Large white onion chopped 1¾ cups water Salt & Pepper McCormick Season All

What to do with it all:

Peel and slice potatoes in thin disks. Dice sausage into thin slices. In a large sauce pan, add water, salt, pepper, season all and all onions. Simmer until onions are transparent. Add sausage, simmer for about 12 minutes or until done. Add potatoes. Simmer uncovered. As liquid start to dissipate, start to stir constantly until all liquids are absorbed and potatoes are done. (If potatoes are still hard, add water sparingly as needed). Garnish with Louisiana Hot Sauce.

Entrées Entrées

Tournadoes by Bradley Hamil with

Signature Bistro

Ingredients: 1oz beef tenderloin 2oz mushroom shitake, oyster, and button 1oz demi glace 1oz port wine 1oz goat cheese salt and pepper to taste canola oil

Directions: 1) In seperate pans saute mushrooms 2) Reduce wine add stock season to taste 3) Plate by placing muchrooms first then beef on top sauce add cheese

Sassy Southwest Flounder

by Joe Killingsworth with Floors Today, LLC

What you'll need: 4 fresh fish filets – flounder 2 tbsps Adams Reserve Southwest Anchor Sear-n-Crust Rub 2 tbsps Ottavio extra virgin olive oil 4 tbsps Cookwell & Company Sweet & Sassy 4-in-1 Sauce 2 tbsps low-fat mayonnaise, sour cream or yogurt 3 to 4 tbsps fresh pico de gallo, mild or medium ½ cup crumbled feta or queso fresco cheese

What to do with it all: Place filet on a clean work surface, skin side down. Sprinkle rub over top, press to adhere. Combine Cookwell sauce with mayonnaise, sour cream or yogurt as desired, set aside. Heat a large skillet over medium high heat for 3 minutes. Add oil, heat until very hot but not smoking. Place filet in skillet, seasoned side down. Cook 2 to 3 minutes and turn over. Reduce heat to medium. Spread sauce mixture evenly over top sides of fish. Spoon pico de gallo and cheese over sauce. Cover skillet loosely with lid or sheet of foil. Cook 5 to 7 minutes longer until fish is done.

Fiesta Shrimp with Rice by Chris Kurzadkowski with

LoneStar Delivery and Process

Ingredients:

1 – Vidalia onion diced ½ green bell pepper diced ½ red bell pepper diced 2 c. Rice 2 lb. Pre cooked - Shrimp 51/60 without tails 1 can Campbell’s cheddar cheese soup 1 can Rotelle 3 T butter

Directions:

In large pot prepare bring 4 cups of water to a boil, add 1 T butter. Pour in 2 cups rice, simmer on low for 20 minutes until rice is done. In a separate pan saute’ diced onion until transparent and Bell peppers, then add shrimp, 2 T butter, soup and rotelle tomatos. Stir until shrimp are cooked through. Add mixture to rice once rice is done. Stir and serve. Should serve 4-6 people.

Entrées Entrées

Mean Green Beans

by Glen Lindblade with Gallery Home Repair

Ingredients: 1 produce bag full fresh green beans, (cut stems) 3 16oz cans chicken broth 4 tbsp butter 1 pound bacon 2 sweet onions chopped to preference 2 tbsp chopped garlic 3 tbsp Fiesta brand Chicken Rub

Directions: Chop bacon into 1 inch squares, In large skillet, begin cooking bacon on medium heat. Add onions and garlic after 5 minutes. Continue to saute for 10 minutes over medium heat until onions are soft. I know it's not the healthiest but do not drain. Add butter, chicken rub and green beans. Saute an additional 15 minutes turning mixture often. Begin boiling chicken broth in a large pot, once the green beens have softened a little, pour the mixture from the skillet into the large pot. Cook on med-low heat for 90 minutes or until beans are soft.

I am a dump cook so these are rough amounts. Feel free to add a little more or a little less according to your taste. Enjoy the best green beans you'll ever have!!!

Tequila Lime Chicken

by Dionicio Perez with San Lorenzo Mexican Restaurant

Ingredients: Chicken breast Salt Paprika Flour Garlic Olive oil Small red onion sliced 4 T. Butter 4 oz. Buttercream sauce 1 t. Lime juice 1 shot of Tequila Directions: 1. Bread the chicken breast with flour, garlic, salt and paprika. 2. Saute in a pan with the olive oil for approximate 6 - 10 minutes or until golden brown and set aside. 3. In a seperate pan, place red onion, 1 chopped garlic and 1 T. Butter and saute for approximate 2 minutes. 4. Turn off flame and add shot of tequila and 4 oz. of buttercream and let reduce. 5. Turn flame back on and add 3 T. of butter into sauce and 1 t. of lime juice. Stir until butter is melted and creamy. 6. Plate the chicken and pour sauce over the chicken and enjoy!

Entrées Entrées

Blackberry-Jalapeno Glazed Pork Tenderloin by Dr. Chris Pulido with Cornerstone Chiropractic

1/4 cup kosher salt, plus 1 teaspoon 3 cups water, warm 1/4 cup red wine vinegar 1/4 teaspoon red pepper flakes 2 tablespoons brown sugar 1 cup ice cubes 2 pounds pork tenderloin, silver skin removed Blackberry Jalapeno Glaze, recipe follows 1 tablespoon olive oil 1 teaspoon freshly cracked black pepper

1. In a gallon-sized resealable plastic bag, dissolve 1/4 cup of salt in the warm water. Add the vinegar, red pepper flakes, brown sugar, ice cubes and the pork. Brine for exactly 20 minutes. The pork becomes mealy if its brined longer. 2. Meanwhile, prepare the Blackberry Jalapeno Glaze. 3. Remove the pork from the brine and pat dry. Rub the pork with the olive oil and season with 1 teaspoon salt and freshly cracked black pepper. 4. Preheat a grill or grill pan to medium heat. 5. Add the pork tenderloin and cook for 6 minutes on each side, browning evenly and the internal temperature registers 135 degrees F on an instant-read thermometer. At this point, evenly spread 1/4 cup of the glaze over the pork. Cook for an additional 4 to 5 minutes. Remove the pork from heat to a cutting board and keep it warm tented with aluminum foil. 6.Slice the pork, arrange the slices on a serving platter and serve with remaining warm glaze.

Blackberry-Jalapeno Glaze 1 tablespoon unsalted butter 1 to 2 roasted jalapenos, seeded, minced 1 tablespoon chopped garlic 1/2 cup seedless blackberry preserves 1 cup wine, preferably Merlot 1/2 teaspoon cornstarch 1/4 cup red wine vinegar

Add the butter to a saucepan over medium-high heat. Once melted, add the jalapenos and garlic and saute for 3 to 4 minutes. Stir in the blackberry preserves and wine and combine well. Simmer until reduced by half. Add the cornstarch to the red wine vinegar in a small bowl and mix well. Pour the cornstarch mixture into the pan and cook for 5 to 6 minutes more. Keep the glaze warm until serving.

Ports 'O Call Chowder by Rus Records with CSC

My WYC award-winning seafood chowder features fresh roasted corn and lobster, crab, and crawfish. Serves a crowd.

4 cobs of fresh corn 1 tbl sugar 2 tbl butter 1/3 cup cream 4 slices of smoked bacon, diced Two large leeks, sliced 1 large onion, diced 1 cup diced bell pepper, green and red 2 tbl dry parsley 1 tbl dry fhyme 2 tbl flour Chaceres, salt and pepper to taste

2 lbs diced potatoes, russet and Yukon gold 24 oz jumbo lump crab meat 1 pkg crawfish 1 large lobster tail 1 pt heavy cream 1 quart half and half 2 cups warmed bread croutons

Butter the corn and grill it over charcoal fire, then smoke it over apple wood Slice off the kernels into a large pot and add sugar and a little of the cream. In a large skillet, brown the bacon and reserve the grandons. Saute all the vegetables and herbs then add to the corn. Add the flour to thicken slightly. Put into a food processor and blend until relatively smooth. Put back into soup pot and fold in the crab and crawfish, being careful not to break up the crab Meanwhile, cook the potatoes in a gallon of water until just tender. Put the lobster tail into the potatoes to poach until just done enough to remove the shell. Dice the lobster and add to the pot, then fold in the potatoes with a little of the water. Add the bacon grandons. Warm the heavy cream and the half and half, then fold into the chowder. Top with rest of butter, and bring to a simmer. Serve with warm croutons.

Entrées Entrées

Jammin' Jambalaya

by Victor Scott with CCISD Ingredients: 1 - 2 1/2 lbs Chicken (I use breasts only) 2 Cups Water 3 Tsp Salt 1/3 tsp Pepper 1 Bay Leaf 2 Large Onions Chopped 1 Green Pepper Chopped 1 Large Clove Garlic Crushed (more if desired) 1/4 Cup Butter 1 lb Sausage 1 Can (1lb, 12 oz) tOMATOES 1/2 Tsp Thyme 1/4 Tsp Cayenne Pepper (less if desired) 1 Cup Uncooked Rice Directions: Place Chicken in large pot with salt, pepper, bay leaf and water. (I throw in a bouillon cube when using breasts) Bring to a boil, reduce heat, cover and simmer for 45 minutes or until chicken is done. Remove Chicken from broth, remove bay leaf. Reserve two cups of the broth and set aside. In same pot, saute onions and garlic in butter until soft. Ad sliced sausage, tomatoes, green peppers, thyme, cayeene and reserved chicken and both. Heat until boiling, add rice, reduce heat cover. Simmer following cooking directions on rice label. When rice is done, so is your Jammin' Jambalya!

Entrées

Cajun Gumbo

by Phil Roberts, Probate Court Judge Ingredients: 1 cup vegetable oil 1 cup all purpose flour 1 large onion, chopped 1 large bell pepper, chopped 2 celery stalks, chopped 1 pound andouille or smoked sausage, sliced 1/4 inch thick 4 cloves garlic, minced Salt and pepper to taste Creole seasoning to taste 6 cups chicken broth 1 bay leaf 1 rotisserie chicken, boned and shredded 1 lbs. of shrimp

Directions: 1) Heat the oil in a Dutch oven medium heat. When hot, whisk in flour. Continue whisking until the roux has cooked to the color of chocolate milk, 8 to 10 minutes. Be careful not to burn the roux. If you see black specks in the mixture, start over. 2) Stir onion, bell pepper, celery and sausage in the roux; cook 5 minutes. Stir in garlic and cook another 5 minutes. Season with salt, pepper, and Creole seasoning; blend thoroughly. Pour in the chicken broth and add the bay leaf. Bring to a boil over high heat, then reduce heat to medium-low, and add chicken and shrimp, simmer 1 hour more. Skim off foam that floats to the top during the last hour. NOTE: You can add shrimp and or crab meat also if you like. Makes 10 servings.

Entrées

Hunter's Revenge Chili by Greg Trautman with

Memorial Hermann

Ingredients: 1 pound bacon, diced into 1-inch pieces 2 pounds pork sausage 1 pound Chorizo 2 lbs cubed, lean beef (chuck) 1-2 jalapeno peppers, coarsely chopped to Taste 1 green bell pepper, coarsely chopped 6 cloves garlic, finely chopped 4 cans (28 ounces) chili beans 2 cans (15 ounces) crushed tomatoes 1-2 onions, finely chopped 1 can (28 ounces) tomato sauce 1 tablespoon black pepper 1/2 pound baby Portobello mushrooms, chopped 3 tablespoons red chili powder - cayenne pepper - paprika - ground cumin to taste (core flavor) 4 dashes habanero hot sauce – To taste (can be left out) 3 tablespoons Worcestershire sauce 1 cup water 1 cup brown sugar

Directions: Brown the bacon, pork sausage, Chorizo, Cubed beef seperately and pour in to large pot (drain excess oil/grease between items). In the same pan combine the Jalapeno, bell pepper, onions, mushrooms and garlic, saute' lightly and pour into pot with the meat, You can now place the pot on stove/burner @ low-heat. Remaining ingredients can now be added. Simmer on low-medium heat stirring often (every 15-20mins) to prevent sticking to the bottom for approx 4-5 hours. 2 crock pots can be used. My perferred method is to use 2 crock pots, one I will add the habanero to and leave the other free of any spice and allow people to combine the two to their level of heat or spice.

Entrées Entrées

D.A.'s Cavatelli, alla Diavola by Kurt Sistrunk, Galveston County District Attorney

Ingredients: 2 1/2 cups of Cavatelli or Fusilli pasta 1 lb. of fresh ground Italian Sausage 3/4 cup of chopped green onion 2 cloves of minced garlic 1 15 oz. can of tomato sauce 14 oz. of your favorite spahetti sauce 1 cup of shredded mozzarella 1 tsp of Italian seasoning, ground fine 1/4 tsp of pepper

Directions: Prepare pasta, drain and set aside. Cook your sausage. Drain all but enough of the grease to cook the green onion and garlic until tender. Combine everything into your casserole dish, keeping out about 1/2 of your mozzarella. Bake covered at 375 degrees for 25 minutes. Remove and place remaining mozzarella on top and heat it all for another 5 to 10 minutes. I use spicy Italian sausage to get the speziato.

Shrimp Saute

by James Webb with Anita's Cut Above Hair Design

Ingredients: 1 lb. shrimp, peeled and deveined 1 lb. fresh scallops 1 TBS cajun seasoning 1 large green bell pepper, sliced 1 large onion, coarse julienne 3 oz. sun dried tomatoes, chopped 1 lb. baby portabella mushrooms, sliced 3 cups heavy cream 1/8 cup water 1 tsp yellow curry powder 1 lb. linguine

Directions: Cook linguine according to package directions. While linguine is cooking, combine heavy cream and water in a small sauce pan over medium heat. Reduce cream by half. Season with curry to taste.

Season shrimp and scallops with cajun seasoning and saute in olive oil over medium heat until cooked through. Remove seafood from pan and add mushrooms. Cook until mushrooms start to wilt. Add bell pepper, onion, and sun dried tomatoes. Cook until vegetables are tender-crisp. Return shrimp and scallops to pan and pour cream sauce over all. Adjust seasoning and simmer for 5 minutes. Serve over cooked linguine.

Mini Stuffed Bell Peppers

by Michael Tubbs with Top Vacation Planners

Ingredients: 24-36 miniature bell peppers, halved and cored 3 tablespoons extra virgin olive oil, divided salt and pepper 8 bacon slices 1 cup chopped onion 1 10-ounce package chopped frozen spinach, thawed, squeezed dry 4 ounces feta cheese, crumbled (about 3/4 cup) 4 ounces cream cheese, room temperature 1/4 teaspoon dried crushed red pepper Directions: 1. Preheat oven to 375°F. Toss the pepper halves in 2 tablespoons of olive oil. Arrange cut side up on a foil-lined baking sheet. Sprinkle with salt and pepper. Roast for 20 minutes. Turn the peppers over and roast for 5-15 minutes. 2. Cook the bacon. Set aside to cool slightly. Crumble. 3. Heat 1 tablespoon olive oil in a medium skillet. Add the chopped onion and sauté about 5 minutes. Transfer to medium bowl and cool; mix in bacon, spinach, feta, cream cheese, and crushed red pepper. Season filling to taste with salt and pepper. 4. Spoon about one tablespoon of filling into each pepper cavity. (Filled peppers can be prepared 1 day ahead. Cover and refrigerate.) 5. Preheat oven to 375°F. Bake peppers until heated through, about 10 minutes.

Entrées Entrées

Caramel Chocolate Bars by Chris Peden, CPA with

Peden & Associates

Ingredients:

1 (14 oz.) caramels, melted 1 pkg. German Chocolate cake mix 1 cup nuts 2/3 cup evaporated milk (small can) 1 cup chocolate chips 3/4 cup melted butter

Directions:

Melt caramels in 1/3 cup evaporated milk in double boiler. Combine cake mix, butter, 1/3 cup evaporated milk and nuts. Put 1/2 of dough in greased 9 x 13 inch pan. Bake at 350 degrees for 6 to 8 minutes. Sprinkle chips over crust. Spread caramel mix over that. Crumble rest of dough over caramels. Bake 15 to 18 minutes at 350 degrees. Cool in refrigerator to set. Cut when cool.

Desserts Desserts

Tiera Tiramisu by Judge Lonnie Cox with

Galveston County, 56th District

Ingredients: (9x13 pan) 6 egg yolks 1 ¼ cups sugar 1 package (8 ounce) cream cheese ¼ cup sour cream 2 tablespoons whipping cream 1 ¾ cups whipping cream 3 packages ladyfingers or pound cake sliced thin Strong coffee Brandy Cocoa

Directions: - Combine egg yolks and sugar. Whip until thick and lemon-colored. Place in top of double boiler over boiling water. Reduce heat to low and cook 8 to 10 minutes, stirring constantly. Remove from heat. - Combine cream cheese, sour cream and 2 Tbsp. whipping cream. Add to egg mixture. - Whip cream to stiff peaks and fold into egg mixture. Add brandy to taste – ¼ to ½ cup. Set aside. - Flavor coffee with brandy. - Spread thin layer of egg mixture on bottom of pan. Add a layer of ladyfingers. Saturate ladyfingers with coffee. Add a layer of egg mixture. Dust with cocoa. Continue layering. Cover and refrigerate several hours before serving.

Abrosia Cupcakes by Trey Schoellkopf with Schoellkopf & Associates

1/2 cup butter, softened FROSTING: 1/2 cup butter-flavored shortening 1/2 cup butter, softened 2 cups sugar 1 package (3 ounces) cream cheese, 5 eggs, separated softened 1 teaspoon rum extract 1/2 teaspoon coconut extract 1/2 cup sour cream 1/2 teaspoon almond extract 1/2 cup apricot nectar 1/4 cup pineapple preserves 1/4 cup pineapple preserves 1/4 cup apricot preserves 1/4 cup apricot preserves 3-3/4 cups confectioners' sugar 2 cups cake flour 1 cup flaked coconut 1 teaspoon baking powder 36 maraschino cherries with stems 1/2 teaspoon salt 1/4 teaspoon baking soda 1 cup chopped pecans

DIRECTIONS: 1) In a large bowl, cream the butter, shortening and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in extract. 2) In another bowl, whisk the sour cream, apricot nectar and preserves. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream mixture. Beat just until blended. Stir in pecans. Beat egg whites until stiff peaks form; fold into batter. 3) Fill paper-lined muffin cups three-fourths full. Bake at 350° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. 4) For frosting, in a small bowl, cream the butter, cream cheese and extracts until light and fluffy. Beat in preserves. Gradually beat in confectioners' sugar until blended. 5) Frost cupcakes; sprinkle with coconut. Garnish with cherries. Makes: 3 dozen.

Desserts Desserts

Truffle Chocolate Cakes by Trey Schoellkopf with Schoellkopf & Associates

1½ cups semisweet chocolate chips ½ cup plus 2 tablespoons sweetened condensed milk 1 teaspoon butter 2 teaspoons vanilla extract

CUPCAKES: 1 package (18-1/4 oz) devil’s food cake mix 4 eggs 1 cup (8oz) sour cream ¾ cup canola oil ½ water 2 teaspoons villa extract 1 cup heavy whipping cream, whipped optional

For truffles. In a small saucepan, melt the chocolate, milk and butter over low heat; stir until blended. Remove from heat. Stir in vanilla. Transfer to a small bowl; cover and refrigerate until firm, about 1 hour. Roll onto twenty-four 1-10 balls chill 1 hour.

For cupcakes, in a large bowl, combine the cake mix, eggs, sour cream, oil, water and vanilla; beat on low speed for 30 seconds. Beat on medium for 2 minutes.

Fill paper-liner muffin cups one-third full. Drop a truffle into the center of each cupcake. Top with remaining batter. Bake at 350* for 17 to 22 minutes.

Cool for 10 minutes before removing from pans to wire racks to cool completely. Top with whipped cream if desired.

Makes 2 Dozen.

The Wade Banana Pudding by Rick Wade with

RE/MAX Associates

( I was raised on this! )

INGREDIENTS: 1 – Large Box of Vanilla Instant Pudding 1 – Can of Eagle Brand Milk 8oz Cool Whip 2 – Cups of Milk 1 to 2 Bananas

DIRECTIONS: Mix Milk, Vanilla Pudding Eagle Brand Milk and Cool Whip together in a large mixing bowl.

Layer the Vanilla Wafers and sliced Banana in a large baking dish or bowl. Pour the Pudding mixture over the Wafers and Bananas. Put the dish in the refrigerator to cool.

Ready to Serve.

Desserts Desserts

Texas Cake Balls by Dan Schwertner with

Pam Schwertner

Bake your favorite cake

Crumble the cake up in a bowl

Mix your icing of choice with the crumbled cake to the consistency that you desire

Let it cool in the fridge

Roll into little bite size or “Texas Size” balls

Dip each ball in chocolate and cover with something fun

Serve chilled….and enjoy

Desserts

Cuban Bread Pudding by Mickey Wooten with

South Shore Grille

What you’ll need:

Pudding ingredients: Rum ingredients: 24 eggs 4 quarts heavy whipping cream 24 egg yokes 6 cups of sugar 6 quarts of milk 2 oz vanilla 4 quarts heavy whipping cream 1 cup Flor De Cana rum 11 cups of sugar 12 oz vanilla extract 12 hamburger buns

What to do with it all:

Layer hamburger buns in a well buttered, 2-inch baking pan. Mix together pudding ingredients and pour over buns. Sprinkle with cinnamon and bake at 350 degrees for 2 hours. Mix together in a double boiler rum sauce ingredients until smooth and hot. Remove from heat and chill. Pour rum sauce over bread pudding and serve. If this does not work, drive to South Shore Grill at 2800 Marina Bay Drive, League City.