Anyone have left over Amaranth ?
I was inspired by my dear friend Chef Luisa Fernandes.

If you have chicken , meat or fish left-overs, turn it into delicious !

- Cut some potato and red onion into small cubes and cook till soft. When just about ready , add a good amount of cut asparagus and continue to cook asparagus about 2 minutes. Allow to cool and put aside

- place the Amaranth in a large bowl, add the potato-onion-asparagus mixture , fresh chopped cilantro ( or parsley) , good amount of corn , olive oil , splash of balsamic and toss gently. Taste for seasonings.

If Salmon is not your thing, add what ever cooked meat or cooked seafood you desire.
 

Let's face it , we could all do without those extra calories when choosing to eat pancakes. Why not get your fruit and nuts in while you're at it!

For starters, make your favorite pancake mixture. Peel an apple remove seeds and purée . Add to pancake mixture and fold gently.

Begin to make your pancakes. I like to use olive oil instead of butter when frying. Use about 1/2 teaspoon per pancake.

Add dried cranberry, a mixture of sunflower seeds or other seeds you may have handy and a good mixture of nuts.Cook as you normally would a pancake flipping on both sides. Serve with sliced apples and maple syrup as shown in main photo.

In season or not we usually have avocados lying about. As crazy as this recipe sounds, it's a must try! 

Any white fish filet will do. For the avocado, place the meat in a large bowl add lots of lemon juice, salt/pepper and mash to smooth consistency. Add a good tablespoon (+/-) of flour and mix well. Put aside.

Simply saute a sliced onion with olive oil, until super soft. Add a good amount of capers, sliced olives and fresh cut tomato. Cook for about 10 minutes on medium heat stirring occasionally. Add a touch of butter (optional). Taste for seasonings and put aside.

Cut the fillets into medium pieces and season with salt/pepper on both sides . Flour one fillet at a time, repeat.

Then pass through bread crumbs. Repeat with remaining fillets.

Heat a good splash of vegetable oil and begin to fry fillets on both sides until golden and cooked through. Place on paper towel to help absorb any excess oil . When serving, place the filets over a bed of the caper,onion and tomato mix ( see main photo).

Be sure the individual sized fish is scaled. Cut sheets of aluminum foil large enough to place one whole fish allowing the ends of foil to fold up to create pockets. Fold all the ends up a bit to prevent liquid to pr out for the next steps.

Top fish with some lemon juice ,a bit of fresh chopped ginger, splash of rose or white wine , tablespoon of butter, some chopped garlic, touch of mustard, a splash of fish or chicken broth and sprinkle some salt/pepper. Repeat if you are serving more fish.

Lift the aluminum foil closing the tops to create a sealed pocket(repeat). Place pockets on a baking pan and add some water on the bottom of pan( be careful not to get this water in the aluminum fish pockets ).Keep your eye on this water, if it evaporates, add more to prevent the aluminum from sticking to the pan.

Place this oven pan with fish pockets on an outside grill or oven and cook until ready (oven about 375 cooking time about 25 minutes). If using an outside grill , be sure to close the top.

When serving you can either serve with the closed aluminum pockets on plate or place whole fish on a platter and pour sauce on top or on the side.

FOR THE RICE SALAD

Cook your favorite rice place in a strainer and run cold water to allow to get cold and removing extra starch.Allow to strain completely and place in a large bowl. 

Add a good amount of cut up cucumber , cut up sweet bell peppers,cut up fresh green onions,cut cherry tomatoes, chopped rosemary,cooked corn, some olives ,lots of choped parsley or cilantro , salt/pepper and good splash of olive oil.

Join everything together and taste for seasoning . You can add anything else to this rice ( veggies, capers, preferred herbs etc).

Serve rice on the side with fish.

Who says a friend in Lisbon can't teach a Chef an old trick? Guida teaches our Chef a bit of historical tastes from Portugal. simply "Guidalicious".  

Heat a good splash of olive oil in a frying pan and pan sear the bacalhau on all sides-place in a semi deep baking pan (do not season fish with salt)

Remove the oil from the frying pan and wipe pan with napkins. Add the onions and a good splash of olive oil. Add 4 bay leaves, a good sprinkle of paprika,some salt pepper and continue to cook until onions are very soft. Put aside

In another frying pan, fry the potato until cooked all the way.Put aside

Place the fried potato over the bacalhau, place the onions over the potato ,top with black olives and bake at 375 for about 20-25 minutes. Serve with salad or veggies.

Get ready for easy , tasty and impressive ! 

Simply peel your citrus , peel banana and cut into bite size and place in a bowl. Add a splash of triple sec and a splash of cointreau ( add more accordingly). Continue to stir and add a splash of orange juice and juice of one lemon.

Add a tremendous amount of cut basil. Stir well and allow to rest 15 min before serving. Goes well with vanilla ice cream 

This recipe is perfect if you have any left over cooked beans.

Sautee ground beef with some chopped onions and season with salt/pepper and preferred seasonings. Cover with white wine and allow to reduce on high heat until the wine is almost evaporated . Add the beans - continue to cook on low heat , cover and simmer for about 10 minutes. Taste for seasonings.

In a separate bowl, add cut raw celery, some finely chopped garlic and a splach of olive oil. Season with salt, pepper and chopped parsley. When serving add a bed of room temperature celery mixture on the base of plate and top with the hot bean and meat mixture. Goes well with a touch of hot spice and parmigiano cheese.

Simply sautee a sliced red onion till soft and add some ground sausage.Continue to cook stirring from time to time until the sausage is fully cooked through.

Add a splash of red wine vinegar and about a teaspoon of butter. Add the cauliflower and cooked beans. Season with salt/pepper and add just enough chicken broth to cover the mixture. Cover and continue to cook until liquid evaporates and cauliflower are cooked to preferred consistency. Add a good amount of chopped cilantro ( or parsley).

Just before serving, add a small amount of finely chopped garlic a splash of olive oil, taste for seasonings and serve.

A perfect Sunday brunch treat.Serve with mixed salad or veggies.

Go to any Italian market and purchase Friselle http://it.m.wikipedia.org/wiki/Frisella

Heat a splash of olive oil in a frying pan and saute some sliced shallots (or green onion).Add cooked beans and a touch of hot pepper flakes.Season with salt and pepper. 

Place the beans over the Friselle and top with a fried or poached egg.Top with a little chopped raw garlic, fresh parsley and a splash of olive oil.

"Spicy good for ya"  and full of protein.

Place 3 cups of dry red kidney beans in a sauce pot - add about 5 fingers of water above beans and soak over night.

Next morning - drain water and place beans in a large pot and cover with fresh water ( 5 fingers above) . Add 4-5 cut ripe tomatoes , 5-6 crushed garlic cloves , 3 stalks cut celery and some parsley springs.Bring to a boil and simmer about 2 hrs.

Continue to boil on low heat until beans are soft and eatable.Add some minestrone pasta and boil on very low heat stirring occasionally till pasta is cooked "al dente". Season with salt and pepper.Serve with a drizzle of olive oil and hot pepper flakes.

Quick notes:

Cover beans overnight with water. Drain, cover with fresh water . Add 4-5 cut ripe tomatoes  , 5-6  sliced garlic cloves , 3 stalks cut celery,two tablespoons fresh parsley leaves, boil 2 hrs or until beans are soft/ add pasta, cook and serve with hot pepper flakes.

Simply steam broccoli florets leaving them extra crunchy. Place in a bowl and allow to cool a bit. Add a good amount of chopped raw garlic, juice of 1/2 lemon (+/-) , splash of good olive oil, chopped parsley, salt/ pepper. Toss, taste for seasonings and serve room temperature as a side.

Chefs note: Turn this forestry delight into a main course; add some steamed fish or pan seared meats.

Soak the cannellini beans in cold water and place in the refrigerator over night.

Pour the water and beans into a large sauce pot. Add a few crushed garlic cloves, 2- 3 stalks of cut celery,3 medium cut carrots. Season with some salt and pepper. Bring to a boil , simmer low for 2-3 hours.

Note:

Go to your Italian market and pick up some Friselle. Break up the friselle in a serving dish and pour the fagioli over it.Otherwise toasted Italian bread can work. Be sure to splash a good quality olive oil in every dish when serving

Super speedy dip.

If you don't like to make home made beans, purchase a few cans of a good quality cannellini. Drain excess juice and place in a food processor

Add about juice of two lemons (taste as you go), a HUGE amounts of basil, be sure to pack it in , 1/2 raw garlic clove and a splash of olive oil.

Purée all these ingredients and taste for salt and pepper. 

Saute large beef chunks with onions until beef cooks through and onions are soft and cooked. Season with some salt and pepper.

Add a good amount of cut celery and cut carrots. Continue to cook about 5 minutes stirring occasionally.

Add a can of crushed tomato. Mix well.Continue to cook until the tomato is cooked down 

Cover with water, add some salt and pepper and cover. Allow to simmer for about 3 hours. Taste for seasonings and serve.

Peel some beets and boil until soft. Drain and puree using a blender. Put aside ( if you want to cheat, a can of organic cooked beets will do or boiled beets in the fresh vegetable isle).

In a large frying pan or med sauce pot heat a splash of olive oil and brown some sliced garlic.

Add the pureed beets and continue to cook for about 5 minutes stirring from time to time.Season with salt and pepper.Shut off the fire and put aside.

Boil the penne in salted water. One minute before removing the pasta,add the shrimp to the boiling pasta so they cook through( about 1 to 2 minutes).Drain and add to the pasta and shrimp to the beet pesto. Toss a good handful of parmigiano, a splash of olive oil, salt/pepper, fresh chopped parsley and serve. Top with or without the coconut shavings.

Separate the egg whites and beat until a small amount of foam begins to form-put aside. 

Cut up lots of green onion,have already boiled beets handy and some grated white cheddar cheese.Put aside.

Slice the beets into small bite size,season with some salt / pepper and a little olive oil.Put aside.

Using a non stick frying pan, add a good splash of olive oil and pour the egg whites to cover the base of pan. Keep flame on low heat . Place beets , lots of grated white cheddar, scallions, season with salt / pepper and cover for about 4 minutes or until eggs seems cooked through.

Close the omelet by flipping one side using a spatula. When serving, cut in 1/2 to get that " SEXY LOOK". Top with some chopped green onion.

Quick-Delicious-Super Guest Friendly

Pass slices of italian bread through beaten eggs (as you would French toast) - use a non stick pan and brown on both sides till golden (use a splash of olive oil when pan frying NOT BUTTER). Put aside.

In a separate pan use a splash of olive oil and sauteed onions till very soft.Add sliced gaeta olives( pitted) and add about 5-7 beaten eggs. Season with salt / pepper and continue to cook as you would scrambled eggs.

Place cooked egg washed bread on a baking pan, top with scrambles eggs and then top with favorite cheese (mozzarella and white cheddar in this case).Place in an oven and top broil or bake until cheese melts.

When serving , place on serving dishes and top with arugula that is seasoned with olive oil salt/pepper.

Who loves meatballs? Try this one!

Cut the butternut squash in half long ways - remove seeds and place on a baking pan skin side up. Add a bit of water on the bottom and roast in oven at 350/375 for about 1 hour (depending on size ).

Remove the "squash meat" and place in a strainer. Allow to strain in the refrigerator for a good hour mixing from time to time.

Place "squash meat " in a bowl and add a good amount of honey, parmigiano cheese, bread crumbs, good pinch ground nutmeg, 1-2 eggs and salt / pepper. Mix well.

Roll bite size balls- pass through bread crumb.

Heat a good amount of vegetable oil and fry on all sides . Place on paper to absorb excess oil.

When serving top with some homemade cream cheese and chives or substitute cheese for yogurt ( season with salt/pepper).

Peel a couple medium sized butternut squash or any sweet pumpkin. You want about 2 cups per serving.Remove seeds( or purchase already peeled) , cut into medium cubs. Put aside.

In a sauce pot add a good splash of olive oil , add 4-5 garlic cloves, one onion sliced, cubed squash and cook on low heat covered for about 25/35min (stir from time to time/ season with salt - pepper). Use a wooden spoon to mash everything together as much as possible. No worries if you leave some chunky. Taste for seasonings and put aside.

Cook spaghetti ( or short pasta ) until aldente . Drain and add to the squash . Be sure to toss with A LOT of grated parmigiano cheese , chopped parsley and a dash of olive oil.

Peel a couple medium sized butternut squash or any sweet pumpkin. You want about 2 cups per serving.Remove seeds( or purchase already peeled) , cut into medium cubs. Put aside.

In a sauce pot add a good splash of olive oil , add 4-5 garlic cloves, one onion sliced, cubed squash and add a good amount of sausage meet or ground beet. Continue to cook on low heat covered for about 25/35min (stir from time to time/ season with salt - pepper). Use a wooden spoon to mash everything together as much as possible. No worries if you leave some chunky. Taste for seasonings and put aside.

Cook penne pasta until aldente . Drain and add to the squash . Be sure to toss with A LOT of grated parmigiano cheese , chopped parsley and a dash of olive oil.

Chef notes;

Vegetarian option/ substitute meat with other veggies (especially cabbage)

Substitute meat with chicken, only you will need to season better with herbs, the chicken will never give as much flavor as the ground beef/or sausage would.

Being on a boat makes those simple traditional recipes taste that much better. Bring the basics ; great company, olive oil, tomato, fresh mozzarella, good loaf of bread and sail away !

Slice the tomato and mozzarella into circles and season with some salt and pepper. Place in dish as shown in photo and blot some basil pesto. Use a good splash of good quality olive oil and serve with some delicious bread.

Grill some mixed sweet peppers to have on the side to have a little variety. Simply place the peppers in a bowl, spalsh some olive oil and grill away.

Before starting this easy dip recipe have these ingredients ready. Chicken breasts cut bite size,1/2 pound bacon ( or more), good handful or two of fresh basil leaves, 1/2 garlic clove, 2-3 onions ( sliced thin), good handful of Italian bread ( no crust ), olive oil, about 1 cup of grated parmigiano cheese, salt and pepper

In a large frying pan add a good splash of olive oil and saute the chicken and sliced onions on medium heat till cooked through. Season with salt and pepper.Pu aside.

Spoon the chicken and onion into a food processor and add the basil, garlic, bread, parmigiano and a splash of olive oil.

Purée until smooth. You might have to add a bit of water to make it to preferred consistency. Taste for seasonings.

Place some bacon in the oven or microwave until extra crispy and cut into small bits. Place to spread in a serving bowl and top with bacon bits - garnish with toasts.

Separate the chicken into 4 parts.

In a stainless steel frying pan add a sliced onion and a bit of butter.

Cook on medium heat stirring occasionally just until "right before burning point"- it's normal to look dry at the end.

Place the chicken back in pan and immediately add about 1/2 cup of orange liquor, juice of one lemon and about a cup of chicken broth. Season with salt and pepper and cover to heat chicken through (about 5 minutes). Remove cover and reduce sauce. Serve with a fresh spring of thyme and whipped potato.

See how Chef Guerrieri transforms your leftover bread into a delicious main course! Makes for a perfect brunch recipe.

In a large frying pan add lots of chopped onion, shredded leftover chicken, sliced pitted olives and a handful of shredded cabbage. Add a good splash of olive oil and begin to saute on low heat stirring from time to time until everything is cooked down ( about 10 minutes). Season with salt and pepper. Put aside.

In a large bowl break up leftover bread extremely small. Add the chicken mixture and toss well. Gradually add some chicken broth to help break up/soften the bread while you mix- you want a soft stuffing consistency(use your hands when mixing, makes it easier).Make medium sized thin hamburger sized cakes from this mixture.

Heat a splash of olive oil in a a non stick pan and fry on both sides until very crispy.See photo. 

When serving, top each cake with a fried egg or poached egg

Before beginning ,remove about 1inch of the bases of asparagus. Use potato peeler and peel the bases.Put aside .

In a large bowl place about 2-3 Lbs ground chicken meat and add desired amount of capers ( if capers are large chop them a bit ).

Soak about 2 cups of stale italian bread in a bowl with some milk and squeeze all the excess milk out. Add this soaked bread,2 eggs ,lots of chopped green onions, a splash of sesame oil to the chicken . Season with salt/pepper and mix well(use your hands, its easier).

Add a good amount of crumbled corn bread and and continue to mix well until the mixture feels like a soft stuffing.

Separate the mixture into balls the size of a hand ball ( may vary, see photo for easy understanding ). Pat the mixture into your palm and simple cover a portion of the asparagus leaving the ends and tips visible . Be sure to tighten the meat around by squeezing firmly up and down then roll it in between your hands to help tighten. Repeat , put aside .

In a frying pan , heat a good splash of frying vegetable oil and fry on all sides on medium heat. Do not cook through.Remove from frying pan and place on a baking pan covered with aluminum foil. Preat oven to about 375/400. Bake for about 10/15 minutes or until cooked through. 

FOR THE SAUCE

Sautee some finely chopped onion with some butter on very low heat until super super soft . Add a good shot of cognac .Be careful, it will catch fire if using a gas stove.Don't panic and simply give it a good blow and it will go out. Allow the alcohol to cook out about 3 minutes on high heat. Add a good amount of heavy cream and continue to cook till it thickens . You can add a bit more butter ( optional). Add a good splash of preferred steak sauce .Taste for seasonings and put aside.

When serving, add some cream sauce on the bottom of dish, slice the chicken wrapped asparagus and place on top. Serve with some fried potato or rice.

Chop lots of fresh garlic and place in a pyrex or large bowl with about 1/2 cup of olive oil and lots of chopped cilantro( or parsley). Add salt pepper and the juice of 2 lemons with a splash of white vinegar ( or balsamic). 

Season the chicken breasts on both sides with some salt and pepper and grill allowing to cook on both sides.

Place cooked chicken breasts in with the marinate. Mix well in order for the marinate to cover all breasts.Cover with aluminum foil. Allow to rest for 10 minutes before serving. You want to allow the natural chicken juices to mix with the marinate. Serve with rice or salad.

Put away that non stick pan or you'll NEVER get that old fashion homemade taste! 

Be sure to have thin slices of chicken breast before starting.Flour the chicken breast on both sides and shake excess flour, pass through beaten eggs and pan sear with vegetable oil on both sides until golden. Repeat with all the chicken and put the cooked chicken aside.

Remove the excess oil from the frying pan and leave just a bit to accompany some chopped onions. Cook the onions for about one minute stirring occasionally with a wooden spoon.

Place all the cooked chicken back in the pan and add white wine, enough to almost cover the chicken. Keep the fire on high heat and reduce wine by half. Add some chicken stock, butter, and fresh lemon juice (start with 1/2 lemon add more accordingly if needed). Cover and reduce to preferred consistency. Taste for seasonings and serve.

Chefs note: To easily control the heat when pan searing the chicken - no need to continuously regulate your flame to prevent burning, simply remove the pan from the fire to a near by "off burner" until the oil sizzles back to a controllable temperature, then place back on the flame.

Place raw chicken breast, raw kale, dash of hot pepper flakes , good splash of olive oil and "pulse pure" in a food processor.

Place mixture in a bowl and season with salt, pepper ,1 or 2 eggs, bread crumbs and a good amount of peanut butter ( chunky better ). Mix until uniform and mixture is manageable to make "meatballs" the size of large golf balls. Press these balls into small patties.

Using a non stick pan, fry patties on both sides till cooked through ( use a good vegetable oil- not olive oil ).

In a separate frying pan , sauté some red peppers with onion using a good splash of olive oil .Keep on low heat and stir occasionally until super soft . Season with salt/pepper , put aside.

When serving , place a poached egg on the bottom , fritter on top some pepper and onions on the side and some fresh oregano to garnish

Slice the chicken sausage semi thin and put aside.

In a frying pan, add a good splash of olive oil and add the chicken sausage, some sliced onions and some cut up zucchini. Continue to cook until everything is cooked through.Season with salt/pepper.

When all ingredients are cooked and have a brown appeal , add some beaten eggs or just egg whites. Continue to cook,stir and taste for seasonings. Place in a serving dish and top with feta cheese or goat cheese, a drizzle of olive oil and chopped parsley.

Chef Guerrieri and his sister Linda at it again !

Add a good splash of olive oil and sauté cut onions with cut peppers and cut sausage. Be sure not to use a non stick pan. Sauté on med heat stirring from time to time .

While the sausage mixture cooks through and becomes nice and glazed ,add the mushrooms. Continue to cook about 5 minutes until mushrooms cook.Shut off flame and put aside.

Cut the chicken into large cubes and lightly flour - shake excess flour.

Sauté the chicken in a separate non stick pan with vegetable oil till cooked through.Add the cooked chicken to the sausage mixture that is in the non stick pan.Do not add the excess vegetable oil from chicken.

Place the fire on high heat and add a good splash of red wine and reduce to 1/2.Season with salt and pepper , add a couple of springs of fresh rosemary about a cup of chicken broth and cover; simmer for about 25 min. You may need to add a little more chicken broth if it gets to dry. Always taste for seasonings during cooking time. 

Serve with rice or potato any style .

Slice onion and red/yellow peppers and sauté with a good splash of olive oil. Cook halfway, shut off flame and put aside.

Cut the chicken breast into medium sized pieces, pass through flour and add the onion and peppers. Continue to cook on medium heat until chicken is cooked through. Add a good splash of white vinegar, a splash of red wine vinegar and reduce until it resembles a thick looking glaze. Season with salt / pepper and chopped parsley and serve.

Serve with rice.

Get your kids to eat beans! Almost all kids love meatballs.A little savory-sweet goes a long way.

Prepare your favorite meatballs a bit smaller than usual and put them aside. Slice a good amount of green onions and put aside.

Add a good splash of olive in a cast iron pot. Add the green onikns and gently place the meatballs.

Continue to cook gently rotating the meatballs; browning them on all sides

Add a can of crushed tomato, a can of kidney beans and a can of your favorite baked beans. Cover and simmer for about an hour stirring occasionally. Season to your children's tastes and serve with some parmigiano cheese.

In a large non stick frying pan saute lots of garlic and sliced a good amount of sliced onion with a splash of olive oil till golden brown.

Add a large fillet or a few smaller fillets of chilean sea bass and immediately add a good splash of white wine, enough to cover the onions .Reduce the wine by 50%. Shut off flame and leave the fish covered.

Cut a good amount of fresh tomato. Drain a couple of tablespoons of capers and a good handful of pitted gaeta olives.

Add tomatoes capers and olives to fish, and put the flame back on high until it begins to boil, season with salt / pepper fresh basil.

Gently remove the fish and place in a baking pan. Pour the semi cooked tomato mixture over the fish and cover with aluminum foil. Preheat oven to about 375 and bake about 25 minutes or more. No worries about over cooking the fish in case you need to go 30 minutes or a bit more.Chilean sea bass holds it form and texture when preparing it "stewed style" and stays super tender.

Serve with rice or boiled potato and salad.

Chef's note;

Turn left overs into a delicious pasta sauce ; separate the fish from sauce , simple heat sauce, break up the bass into bite size , add cooked pasta and toss . Top with fresh basil or parsley and a bit of hot pepper.

Boil corn, remove the corn from the cob and put aside .

In a cast iron pot, sauté your favorite beef with lots of sliced onions until cooked. Season with favorite seasonings and taste for salt and pepper.

Add the corn and continue to cook on high heat deglazing the caste iron pot. Add a can or two of strained baked beans and remove from heat.

Preheat oven to about 375 and place the cast iron frying pan inside. Bake about 10-15 minutes allowing all the flavors to fall together and serve.

What an explosion of Savory/Sweet ! Make your favorite corn bread recipe. Simply double the sugar ( optional ).

In a large bowl add a good amount of cooked cannellini beans, a bit of diced red onion, lots of large chopped parsley leaves, a bit of chopped garlic, and sliced cucumber. Season with a splash of a good quality olive oil, salt and pepper. Allow this to rest to get a good puddle of juice. Be sure to use this liquid from the bean mixture to season the cornbread.

When serving, be sure to toast the corn bread in the oven and top with cannellini and cucumber mixture. Best if the bean mixture is kept sure to keep at room temperature.

Mini Zucchini Crab Cakes .. It's as easy as making a meatball !

Measure 50% crab meat ( or other cooked fish) 50% Zucchini. Cut the zucchini into small bite size .

Sauté the zucchini and some diced onion with a good splash of olive oil . Stir from time to time and be certain to sauté on low heat

In the meantime , place a good handful of stale bread ( not the bread that comes from a plastic bag) in a bowl , cover with water and  then squeeze all excess moisture out. Put aside.

In a large bowl join the sautéed zucchini ,soaked bread , handful of chopped parsley , eggs ( about 1 egg per cup of mixture ), tablespoon of basil pesto , salt,pepper and a little bread crumb ( DO NOT ADD CRAB MEAT). Mix very hard and vigorously until uniform .. Use hands if you like. (You can also spice it up with other preferred herbs)

Add the crab meat and some chopped pickle ; eyeball it to preferred taste.mix gently not to break up crab meat to much

Roll into small meatballs ( about the size of a golf ball ) and pass through bread crumbs ..repeat

Simply press the top and bottom of each ball to form a thick mini burger and fry on all sides using vegetable oil ( or bake at 375 gently rotating from time to time ).

Leave the corn in its natural form . Do not remove any layers of leaves.

Fill up a large pot of water or bucket and keep the corn submerged for about an hour.

Place corn on a grill and continue to grill on med heat rotating ever so often. Don't worry about the burning,it's normal. The water has moistened the leaves and the fibers on the insides; the corn is being naturally steamed from the inside out .

Takes about 30 minutes to cook .

Simply remove the burnt leaves. It makes a bit if a mess, peel in a sink.

Cut the corn cobs into 3 parts and place in a bowl. While the corn is still hot, add a couple of spoons of butter, some salt and pepper and serve.

Want to impress without the mess? Perfect snack with tea, coffee or late night treat .

Simply purchase your favorite croissant , slice it and stuff it with your favorite cheeses ( the sharper the cheeses the better ) .

Pan sear the croissant dry in a non stick pan on VERY low heat till very brown on both sides and cheese begins to ooze  ( no butter, no oil).Be sure to press hard to flatten the croissant. 

Fancy it up with some of your favorite wild berry jam - you won't be able to stop eating this salty sweet miracle.