Our Favorite Recipes

1 large eggplant

6 oz. unsalted butter, melted

1 cup bread crumbs

1/4 cup Parmesan Cheese

1/4 teaspoon smoked paprika

1/2 teaspoon garlic powder

1/2 teaspoon Italian seasoning

Wash the eggplant and trim off the green top. Peel the outside skin. Slice eggplant into 1/2 disk. Palace all disks in a colander sprinkle with salt and let sit 30 minutes. This helps to cut the bitterness and sweat. Remove the little droplets of water from the disks

Melt butter in a bowl. Mix bread crumbs with spices and Parmesan cheese in another bowl.

Dip each disk in butter and then the breading mixture. Place on a cookie sheet covered with aluminum foil or parchment paper.

Bake in a 400 degrees oven for 15 minutes. Then flip each disk and bake for 7 minutes. Eggplant should be golden brown and crispy;.

12 oz. dark chocolate chips (53–73% cacao)

2 sticks unsalted butter, chopped

1/3 cup canola oil

1 1/2 t. vanilla

1 t. cinnamon

1/2 t. almond extract

1/2 t. chipotle chile powder

1/2 t. salt

6 large eggs, room temperature

1 c. sugar

powder sugar and whip cream to garnish

Preheat oven to 350* F. Coat a 9-inch springform pan with cooking spray. Line the bottom with parchment paper and coat the paper with cooking spray.

Melt chocolate and butter in a double boiler ( a saucepan with two inches of water barely simmering with a medium metal bowl placed on top allow at least an inch between the water and the bottom of the bowl) . Remove from heat and stir in oil, vanilla, cinnamon, almond extract, chile powder, and salt.

Beat eggs and sugar in a large bowl on medium-high speed until light in color and fluffy, 3 to 4 minutes. Fold in chocolate mixture. Pour the batter into the prepared pan.

Bake until the top is just set and beginning to crack about s35 minutes. Let cool completely in the pan for about 1 hour.

Remove the pan sides. Cover the cake and refrigerate for at least 3 hours or up to 3 days.

Let the cake stand at room temperature for about 30 minutes before serving. Dust with powdered sugar and serve with whipped cream.

Serves 16

20 medium to small fresh okra pods

Rattlesnake olive oil any olive oil

Sea salt

Black pepper

Preheat oven to 425 degrees. Arrange okra on sheet pan. Drizzle with olive oil. Sprinkle with sea salt and back pepper. Bake 10-15 minutes. Serve hot as an appetizer.