1. Heat a drizzle of olive oil in a non-stick skillet.
2. Saute the onion and the garlic cloves until tender.
3. Add the hominy, cream, milk, and chipotle.  Season lightly with sea salt.
4. Simmer for 10 to 12 minutes, stirring occaisionally.

1. Combine 1/4 cup of coffee, 2 tbsp salt, 2 tbsp brown sugar, and whisk until dissolved.
2. Stir in the water, lemon, peppercorns, mustard, coriander, and cool to room temperature.
3. Pour into a large ziploc bag and add 2 chicken breasts.  Chill 3 hours.
4. Drain, dry the breasts, and discard the brine.  Grill the chicken until cooked.
5. Meanwhile, saute the the bacon in a saucepan 2 minutes.  Add the shallot and saute 3 minutes.
6. Stir in 3 tbsp coffee, and the vinegar.  Bring to a boil and then stir in the dijon, cream, and worcestershire sauce.  Simmer 5 minutes.
7. Check the seasoning of the sauce.
8. Serve the chicken with the sauce.

1. Boil the potatoes and the garlic in salted water for about 20 to 25 minutes.
2. Drain thoroughly and return to the pot to slightly dry out.  Mash well.
3. Stir in the cream and about about 1/4 cup of butter, cut in pieces.
4. Season with salt and pepper.
5. Serve.

1. Fry the bacon until crisp in a large skillet or dutch oven.  Add the garlic and and the scallions and saute until tender.
2. Add the mushrooms and saute about 8 to 10 minutes.
3. Boil the pasta in salted water.
4. Add the cream, and milk to the sauce and bring to a boil.  Reduce the liquid.
5. Drain the pasta and toss with the sauce. Sprinkle in the parsley and parmesan.
6. Season lightly with pepper and salt.  Serve sprinkled with a little maldon salt.

1. Melt 2 tbsp of butter in a dutch oven and stir in 2 heaping tablespoons of sugar.
2. When bubbly stir in the rice until it is well coated.
3. Gradually stir in the milk, 1/2 cup at a time, stirring until it is absorbed between each addition.  This will take about 35 minutes.
4. Remove from the heat and stir in 3 more tablespoons of sugar, or to taste, the vanilla, and the cream.  Stir well.
5. Makes 4 servings.

1. Preheat the oven to 325 F.  Spray a 10" springform with vegetable oil spray.  Line the bottom with parchment paper.
2. In a double boiler, melt 12 oz. of the bittersweet chocolate with the butter.
3. Remove from the heat and stir in the cocoa.  Whisk in the yolks.  Set aside.
4. Beat the egg whites until foamy.  Add the salt and the sugar.  Whip until firm peaks.  Stir the whites vigorously into the chocolate mixture.  Pour into the prepared pan.
5. In a small saucepan bring the cream to a boil and then stir in the remaining chocolate and the corn syrop.  Remove from the heat and stir until completely melted.  Pour over the batter.
6. Bake for about 35 minutes.  Cool completely on a wire rack before removing the sides.  Serve.

1. Cut the lard into 1 1/2 cups of flour.  Combine the vinegar and the water and then stir in the mixture into the flour with a fork. 
2. Roll out a single crust and then line a deep 9" pie plate.  Set aside.
3. Preheat the oven to 375 F.
4. Beat the eggs lightly in a bowl with a mixer.  Beat in the pumpkin, condensed milk, sugar, 2 tbsp of flour, salt, and spices.
5. Pour into the prepared pie crust.  Bake for 40 to 45 minutes.
6. Serve with the whipped cream.

1. Fry the bacon in a dutch oven until crisp.  Remove from the pot and dice.  Set aside.  Drain half the fat out of the pot.
2. Add the onion to the pot and saute 2 minutes.  Add the garlic and saute until tender.
3. Stir in the cumin, chicken stock, and squash.  Bring to a boil.
4. Cover and simmer 25 minutes. 
5. Puree the squash in a food processor and return to the pot.  Heat gently and stir in the butter, and cream.
6. Sprinkle in the bacon bits and season with salt and pepper to taste.
7. Serve.

 1.           MAKE THE CRUST: Preheat the oven to 350°. Lightly butter a 9-inch glass pie plate. In a medium bowl, mix the graham cracker crumbs, coconut and sugar with the butter until evenly moistened. Press the crumbs over the bottom and up the side of the pie plate in an even layer. Bake in the center of the oven for 8 minutes, or until lightly golden and barely set.  2.           MAKE THE FILLING: In a medium bowl, whisk the egg yolks with the sweetened condensed milk, lemon zest, vanilla, cream of tartar and salt. Slowly whisk in the lemon juice and cream of coconut until smooth. Pour the filling into the crust and bake for 20 minutes, or until the filling is just set but still slightly jiggly in the center. Transfer the tart to a wire rack to cool, then refrigerate until chilled, about 3 hours.  3.           MEANWHILE, MAKE THE TOPPING AND ACCOMPANIMENTS: Spread 1/3 cup of the shredded coconut on a baking sheet and toast in the oven for about 3 minutes, or until it is golden. Transfer the toasted coconut to a plate and stir in the remaining 1/3 cup of coconut.  4.           Just before serving, in a medium bowl, toss the strawberries with 2 tablespoons of the brown sugar and let stand until juicy, about 10 minutes. In a large bowl, whip the heavy cream with the remaining 2 tablespoons of brown sugar until firm. Spread some of the whipped cream over the tart and sprinkle the coconut on top. Serve the tart with the strawberries and the remaining whipped cream. MAKE AHEAD The lemon-coconut tart can be prepared through Step 2 up to 3 days ahead.