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Using a shallow pan (wide enough for noodles and deep enough to hold about 1 inch water), bring to a boil. Add 1-2 Tbsp of salt, so that it tastes like broth (don't over salt, you can add some at the end as needed). Add noodles to the boiling water, spreading them out the get them all in the water. Stir several times throughout cooking to prevent noodles from sticking to each other.

While the noodles cook, heat a small shallow pan over low heat and add pepper, toasting it for about 2 minutes to help release the oils, hence releasing more flavor. Grate the cheese and have ready to go.

When all the pasta water is just about evaporated (bottom of pan should still be coated with the starchy water) and noodles are al dente, remove from heat. Add the olive oil, toasted pepper and half of the cheese to the noodles. Using tongs or 2 large forks, toss vigorously to coat evenly. Add the rest of the cheese and continue to toss until all incorporated and cheese has melted into the noodles. Taste and add salt to taste, if needed.

Transfer to serving bowls and sprinkle with more cheese and finish with a little drizzle of the olive oil, then enjoy!

For the brine, combine all ingredients except salt and fresh herbs and bring to a boil over med-high heat. Add salt and stir until dissolved. Take off heat, add herbs and allow to cool completely. Add leg quarters to the brine, keep in fridge for at least 8 hrs and up to 24 hrs, for best results. About an hour before cook time, remove from brine, rinse, pat dry and allow to come up to room temp.

To make the rice: In a large pot add everything but the rice and beans, heat over medium heat to bring to a boil. Add the rice and stir, reduce heat to simmer then cover and cook for 20 minutes, until the rice is tender and liquid is absorbed. (I stir mine twice during that cooking time to ensure rice doesn’t stick to bottom of pan, and watch the liquid, may need to have a few tablespoons of warm water if getting too dry before rice is cooked through). When rice is finished, turn off the heat and add the beans. Stir and cover another 10 minutes to heat the beans through. Fluff with fork and sprinkle with chopped parsley before serving.

In the meantime, combine all the Jerk Seasoning into small bowl, stir well and set aside. Heat grill to medium-high heat. Add seasoning to all sides of the chicken then pat and massage into the chicken and let set for 10 minutes. Place chicken on hot grill, skin side down, until outside is carmelized and crust has formed, about 7 minutes. Turn chicken over, reduce to medium or move to indirect heat and cook another 15-20 minutes, until internal temperature reaches about 170 degrees (temp will rise about 10 more degrees while resting; 180 degrees is the target temp). Set chicken aside and cover with foil loosely, allowing to rest for 10 minutes.

For the plantains, add oil to shallow dish and heat on medium-high until oil is very hot (should see ripples, but can take a slice of plantain and hold end into oil, if oil is bubbly around it then it is ready, if not, allow to heat longer). Add plantain slices to hot oil in batches (be sure not to crowd the pan), turning every 5-7 minutes, until deep golden brown. Remove to cooling wrack (on top of baking sheet to catch the oil), adding pinch of salt while still hot. Allow to cool slightly before serving.

Toast the pecans by heating in a shallow pan over med-low heat for 3-5 min until you can smell their nutty aroma. (Be careful not to burn them, shaking the pan often to keep them moving some). Set aside.

To make the blueberry compote: add the blueberries to small saucepan along with the maple syrup, lemon zest and juice. Bring to a boil then simmer on low for 8-10 minutes. Set aside and keep warm.

For the pancakes: Start with the dry mix by combining in a large bowl both flours, brown sugar, baking powder, cinnamon and salt. Whisk together.

For the wet, combine the eggs, egg whites, buttermilk and oil. Whisk until combine.

Dump the wet mixture into the dry mixture and mix with whisk just until combined (don’t over mix!)

Heat griddle to 325 degrees and add about 1 Tbsp of canola oil (it’s hot enough when a drop of water sizzles)

Use 1/4 cup measure to poor pancakes onto hot griddle. Place as many blueberries and pecans on top as desired.

When edges appear dry and are golden brown on the bottom, carefully flip each pancake. When the center of the pancake is soft and spongy to the touch, they’re ready! (Only turn them once! Over flipping them will make them tough).

Timing is important with this dish, so cook the sauce while the pasta boils. The pasta must be hot so the raw eggs will cook when mixed in at the end.

Add the dry pasta to pot of boiling water that has been salted generously (I do 1-2 palm fulls of kosher salt) and cook according to package directions.

Heat large pan over medium heat, add olive oil and bacon. Cook until bacon is crispy and the fat is rendered.

Meanwhile, whisk the eggs and cheese together in a bowl; set aside for later.

When the bacon is done, add the garlic and red pepper flakes, then stir continuously 2-3 minutes (keep it moving so you don't burn the garlic!)

Using tongs, transfer the cooked pasta directly from the pot into the large pan and toss the pasta well with tongs to coat the strands with the bacon fat. (you can also drain the pasta, but be sure it stays hot and reserve 1-2 cups of the pasta water to use later)

Take the pan off the heat (so as not to make scrambled eggs!) then add the egg/cheese mixture, quickly tossing it all together until the sauce has coated the pasta.

Thin the sauce by adding pasta water, 1/4 cup at a time, until desired consistency (I usually end up adding 1 - 1 1/2 cups, but I like it creamy!)

Season with freshly ground pepper and salt to taste.

Sprinkle the top with parsley and more grated cheese, if desired.

Preheat oven to 375 degrees and line baking sheet with parchment paper.

Cook the Boudain according to package directions. (We cook our links in shallow pan with 1" water until internal temp is 160 degrees--casing may burst and it is OK!)

Transfer the Boudain to a bowl and remove casings. Set aside to cool, about 10-15 min.

Roll out crescent dough sheet and cut into 6 even squares (or can make smaller squares if you want them more bite-sized)

With spoon or ice cream scoop, place Boudain mix onto squares, then fold corners towards the middle and gently pinch together until seams are closed and roll is formed.

Place seam-side down onto parchment-lined baking sheet.

Whisk egg and water together and brush on top and sides of rolls. Sprinkle with parsely (if using)

Bake 13-15 min, or until golden brown.

Transfer to serving platter and enjoy!

For the Chili:

1. Heat 1 Tbsp. of oil in a large skillet over medium heat. Add all the meat together along with 1 tsp of the Hot Mexican Chili powder, cooking until meat is browned and no longer pink.

2. While the meat is cooking, in a large stockpot combine all the canned ingredients and heat over medium heat.

3. Add the cooked meat to the stockpot.

4. In the same skillet, add the other tablespoon of oil and heat over medium heat. Add onions, all the peppers, and the remaining spices and salt to the skillet. Cook and stir frequently for about 5-7 min, or until mixture is softened and onions are translucent.

5. Add garlic to the vegetable mixture, stirring constantly for 2-3 minutes, being careful not to burn the garlic.

6. Add vegetable mixture to the stockpot and stir. Reduce heat to simmer, cover and cook for about another 30 minutes. Add salt and pepper to taste.

While chili is simmering, prepare cornbread.

1. Preheat oven to 375 degrees, placing cast iron skillet with oil in oven while it heats up

2. Combine all the dry ingredients in large mixing bowl.

3. Add eggs and milk to dry mix, whisk just until combined.

4. Add jalapenos and stir to mix.

5. Immediately pour mixture into hot skillet and bake for 25-30 minutes or until done in the center.

Heat oven to 300 degrees.

Line baking sheet with foil, spray with non-stick spray.

In large bowl, toss the the wings/drumsticks with salt, pepper, cumin and Italian seasoning

Place chicken onto lined baking sheet and bake at 300 degrees for 20 minutes.

Meanwhile, combine the garlic, parsley, cheese and olive oil in large bowl. Set aside.

Then, crank oven up to 425 degrees, bake chicken another 15 minutes.

Toss chicken with Parmesan mixture to evenly coat.

Throw in the Buffalo sauce and toss to coat.

Cut chicken breasts lengthwise, (knife parallel with the cutting board), in half (2 breasts make 4 breasts)

Place each breast in plastic bag (or cover with plastic wrap) and pound with flat side of meat mallet until thin.

Heat oil over medium heat until smoky.

Combine the flour, salt and pepper for dredging

Dredge both sides of chicken in seasoned flour and place into hot oil, frying each side about 5 minutes, or until golden brown. Set aside.

Lower heat, add the sliced prosciutto, saute for 1-2 minutes until starting to crisp. (may need to add more EVOO if too dry at this point)

Next, add sliced mushrooms, stirring and cooking 4-5 minutes, until caramelized and golden brown, and their moisture has evaporated.

Add chili peppers, minced shallots and garlic to the mushrooms, cooking and stirring another 2-3 minutes, careful not to burn the garlic.

Add salt and pepper to taste.

Add the chicken stock, Marsala, heavy cream and thyme, scraping bits from bottom of pan.

Gently boil, uncovered, until reduced by half (10-15 minutes).

Add chicken back to the pan (along with the savory juices from their pan). Reduce heat to low and simmer until the chicken has warmed through and sauce thickens a little bit more (2-3 minutes). Transfer to serving platter alone, or over whole wheat spaghetti. Sprinkle with roughly chopped parsley.

Cook pasta according to package directions. Don't forget to salt the water before adding the pasta!

Heat oil on medium high, then add butter. When butter is melted add the garlic, onion, mushrooms, and red pepper flakes. Saute until mushrooms have softened and garlic has started to turn golden brown. Remove from heat and add the salt and pepper to taste. At this point the finishing is completely up to you. You can add the pasta to the bowl, then the mushroom mixture, then top with the parmesan cheese and parsley. OR, you can add the pasta straight from the water into the mushroom mixture, top with the parmesan and cheese and lightly stir together.