Savory Shrimp Salad Dip

Mimosa

1 . Divide orange juice evenly into two flute glasses; top with chilled Champagne and serve.

Fruit Crepe Kebabs

1 . Mix milk, egg yolks, and vanilla extract together in a large bowl. Stir in flour, sugar, and salt until well blended.

2 . Heat a crepe pan over medium heat. Coat with cooking spray. Pour about 1/4 cup batter into the pan and tip the spread batter to the edges. Cook until bubbles form on the top and edges are dry, 2 to 3 minutes. Flip and cook until other side is browned and edges are golden, 1 to 2 minutes more. Repeat with remaining batter.

3 . Let crepes cool. Cut lengthwise into strips 1 to 2 inches wide. Wrap strawberries, bananas, peaches, and kiwi in the crepe strips and thread wrapped fruits onto skewers.

California Roll Rice Noodle Bowl

1 . Combine mayonnaise, rice vinegar, mustard, and Sriracha in a bowl with a whisk. Taste and adjust as needed. Chill in the refrigerator until ready to use.

2 . Combine chopped imitation crab, green onions, wasabi paste, and 2 tablespoons of our prepared mayo dressing base in another bowl. Refrigerate until needed.

3 . Bring a pot of lightly salted water to a boil; reserve a bowl of ice water nearby to add cooked noodles to after boiling. Stir noodles into the boiling water and cook until just tender, about 5 minutes. Drain and transfer to cold water to stop the cooking process.

4 . Combine 2 tablespoons prepared mayo dressing base, seasoned rice vinegar, soy sauce, sesame oil, and wasabi paste for noodle dressing in a bowl with a whisk. Drain noodles and toss in sauce until evenly coated.

5 . Wrap in plastic wrap and chill for 1 to 2 hours, tossing occasionally.

6 . Unwrap noodles and transfer to a serving bowl. Top with avocado, cucumber, and crab mixture; drizzle with more mayo sauce and garnish with furikake. California Roll Rice Noodle Bowl. Chef John

Pumpkin Pie Oatmeal

1 . Bring water to a boil in a saucepan; add oats, pumpkin puree, vanilla extract, 1/4 teaspoon, cinnamon, and ginger. Reduce heat to low and simmer, without stirring, until oatmeal is thickened, about 25 minutes.

2 . Pour 3/4 cup milk into oatmeal, stir well, and cook for 10 minutes more. Spoon oatmeal into serving bowls and top with remaining 5 tablespoons milk, brown sugar, and 1/4 teaspoon cinnamon.

Gabe's Coffee-Crusted Hanger Steak with Apple, Fennel, and Herb Salad

1 . Cook and stir fennel seeds, cumin seeds, and coriander seeds in a skillet over medium-high heat until toasted and fragrant, 1 to 2 minutes. Transfer to a spice grinder or food processor; add coffee, ancho chile pepper, brown sugar, kosher salt, paprika, black pepper, and red pepper flakes. Grind until spice rub is a medium-coarse texture.

2 . Break steak down into 4-ounce pieces. Lightly score steak 1/2-inch x 1/2-inch and season with salt. Rub steak with spice rub. Heat a cast iron skillet over medium high. Pack spice rub onto all sides of the steak and place in the hot cast iron skillet; drizzle about 1 teaspoon olive oil over steak.

3 . Cook steak in the cast iron skillet until well browned, about 4 minutes. Flip and scatter shallots, smashed garlic, thyme, and butter around steak. Cook steak until desired doneness is reached, 4 to 5 minutes more. An instant-read thermometer inserted into the center should read at least 140 degrees F (60 degrees C). Let steak rest for 5 minutes; cut into thin slices.

4 . Whisk juice of 1 lemon, lemon zest, olive oil, honey, salt, and pepper together in a small bowl until dressing is evenly mixed.

5 . Thinly shave fennel and toss with juice from 1/2 lemon (to preserve color) in a bowl. Add apple, mint, parsley, and cilantro. Drizzle dressing over salad and toss gently; season with salt and pepper. Arrange steak slices on top of salad and scatter roasted shallots, pomegranate seeds, and hazelnuts on top.

Wet Burrito

1 . Preheat the oven to 375 degrees F (190 degrees C).

2 . Place a skillet over medium heat. Cook and stir ground beef, 1/2 cup chopped onion, and garlic in the hot skillet until beef is browned and crumbly, breaking it apart as it cooks, about 8 minutes; drain excess grease. Mix in 1/2 of the can diced tomatoes, Worcestershire sauce, chili powder, paprika, oregano, 3/4 teaspoon cumin, and black pepper. Bring meat mixture to a boil over medium-high heat and cook for 5 minutes, stirring often.

3 . Heat refried beans and remaining 1/4 teaspoon cumin in a saucepan over medium-low heat. Keep beans warm. Mix remaining diced tomatoes, beef gravy, and enchilada sauce in a separate saucepan; bring to a boil.

4 . Place tortillas onto a microwave-safe plate and cover with a damp paper towel; microwave tortillas until they are soft and warm, about 30 seconds.

5 . Place warmed tortilla onto a work surface and spoon 1/4 of the beef mixture in a line down the center. Layer 1/4 of the bean mixture on top of beef layer and spread 1/4 cup of the Cheddar cheese over the bean layer. Fold right and left edges of tortilla over the ends of the filling and roll up tortilla to make a burrito. Place burrito, seam side down, into a 9x13-inch baking dish. Repeat with remaining tortillas to make 4 burritos.

6 . Pour gravy sauce over burritos in the baking dish; top with remaining 1 cup Cheddar cheese.

7 . Bake burritos in the preheated oven until cheese has melted, 15 to 20 minutes.

8 . To serve, place each burrito on a serving plate and spoon sauce from baking dish over burrito. Top each burrito with 1/4 cup sour cream, remaining chopped onion, and chopped tomato. Finish each with 1/4 cup chopped lettuce.

Pastitsio IV

1 . Preheat oven to 375 degrees F (190 degrees C).

2 . Bring a large pot of lightly salted water to a boil. Add macaroni pasta and cook for 8 to 10 minutes or until al dente; drain.

3 . Heat olive oil in a skillet and cook garlic, onions and beef until meat is browned; drain fat. Add tomatoes, pepper and oregano. Stir and cook about 5 minutes. Sprinkle in 1/2 of the Parmesan cheese.

4 . Lightly coat a casserole or baking dish with olive oil and spread 1/2 the cooked pasta in it. Add the meat sauce and cover with the remaining pasta.

5 . Melt butter in a saucepan and blend in flour. Slowly add milk, stirring almost to boiling. In a bowl, blend remaining parmesan cheese and egg yolk and slowly add to the milk sauce, stirring constantly.

6 . Pour sauce over macaroni and bake for 30 minutes. Top should be golden and a little crispy.

Chicken in a Waffle

1 . Preheat oven to 400 degrees F (200 degrees C). Spread chicken nuggets out on a baking sheet.

2 . Bake nuggets in the preheated oven until hot and crispy, 11 to 13 minutes.

3 . Preheat a waffle iron according to manufacturer's instructions and lightly coat with cooking spray.

4 . Whisk flour, cornmeal, sugar, baking powder, salt, baking soda, black pepper, and cayenne pepper together in a bowl. Whisk buttermilk, oil, and eggs together in another bowl. Pour buttermilk mixture into flour mixture and stir until batter is just-combined.

5 . Place 1 chicken nugget in the center of each waffle section on the waffle iron. Cover each nugget with about 1 tablespoon of batter, close the waffle iron, and cook until golden and crisp, about 4 minutes. Repeat with remaining nuggets and batter.

Vanilla Bean Pastry Cream

1 . Place whole egg and 2 egg yolks into a mixing bowl. Add sugar, corn starch, and salt. Whisk together completely until mixture turns from yellow to a very page creamy color and is slightly thickened, 5 to 8 minutes.

2 . Place milk in a saucepan. Split vanilla bean lengthwise. Scrape the cut side with a paring knife to extract the seeds (paste). Add the seeds to the milk. Heat over medium-high heat, stirring occasionally, until milk just barely starts to simmer and a few small bubbles appear on the surface. Remove from heat. Whisk hot milk into egg mixture, starting with a small splash then incorporating the rest. Pour mixture back into saucepan.

3 . Place pan over medium-low heat and continue to whisk until mixture begin to thicken, 3 to 5 minutes. Remove from heat and let it cool 5 minutes. Add chunks of butter and whisk until butter melts into the warm milk mixture. Pass mixture through a fine mesh strainer to remove and chunks of cooked egg or vanilla seeds. Cover surface with plastic to keep it from discoloring; refrigerate until thoroughly chilled 2 to 3 hours. Chef John

Samoan Palusami

1 . Preheat the oven to 350 degrees F (175 degrees C).

2 . Make a layer of spinach leaves in the bottom of a 9x13 inch baking dish. Sprinkle with some of the corned beef, then keep repeating layers of spinach and corned beef until you run out of spinach. Don't worry about how full the dish is because the spinach will shrink as it cooks. Pour both cans of coconut milk over the dish, pressing the leaves down with a spoon. Cover tightly with a lid or aluminum foil.

3 . Bake in the preheated oven for 45 to 55 minutes, or until spinach has completely wilted and the sauce is bubbly. Cool for 10 minutes before serving.

Sous Vide Salmon

1 . Fill a large pot with warm water. Attach a sous vide precision cooker to the pot and set temperature to 125 degrees F (51 degrees C).

2 . Place shallot into a plastic bag and lay salmon on top, skin-side down. Use a vacuum sealer to remove air and seal the bag, or use the water-immersion method. Once water temperature has reached 125 degrees F (51°C), add the bag to the pot; set the timer for 45 minutes.

3 . Remove the bag from the pot when the timer goes off. Remove salmon and pat dry. Remove and discard shallot.

4 . Heat olive oil in a nonstick or cast iron skillet over medium heat until it shimmers. Add salmon, skin-side down, and sear for 1 1/2 minutes. Flip and sear for an additional 1 1/2 minutes.

Chili Rick's

1 . In a large pot or Dutch oven over medium heat, combine tomato sauce, tomatoes, onion and Italian seasoning.

2 . In a large skillet over medium heat, cook bacon until slightly crisp. Drain and stir into the pot.

3 . In the same skillet over medium heat, cook sausage until brown. Drain and stir into the pot.

4 . In the same skillet over medium heat, cook the beef until brown. Drain and stir into the pot.

5 . Stir the barbeque sauce and chili powder into the pot; taste and adjust seasonings. Stir in the kidney beans and chocolate and simmer until flavors are well blended. Serve.