Ingredients:

• 1/2 cup butter
• 1 onion, chopped
• Large head of fresh chopped broccoli
• 60 oz chicken broth
• 1 pound loaf processed cheese food, cubed
• 2 cups milk
• 1 tablespoon garlic powder
• 2/3 cup cornstarch
• 1 cup water

Directions:

1. In a stockpot, melt butter over medium heat. Cook onion in butter until softened. Stir in broccoli, and cover with chicken broth. Simmer until broccoli is tender, 10 to 15 minutes.
2. Reduce heat, and stir in cheese cubes until melted. Mix in milk and garlic powder.
3. In a small bowl, stir cornstarch into water until dissolved. Stir into soup; cook, stirring frequently, until thick.

Ingredients:

• 2 cups milk
• 1 cup Clamato juice
• 1 (8 ounce) container fat free cream cheese
• 4 cloves garlic, minced
• 32 ounce can fat free condensed cream of mushroom soup
• 1 cup chopped green onions
• 1 cup sliced carrots
• 1 cup celery
• 1 cup onions
• 1 cup whole kernel corn
• 1 1/2 cups chopped potatoes
• 1 stick butter
• 1 lb fresh shredded Parmesan cheese
• 1 tbs dried parsley
• 1 tbs Old Bay seasoning
• 2 bay leaves
• 1 tbs ground black pepper
• 1 tbs kosher salt
• 1 tsp ground cayenne pepper
• 1 pound shrimp
• 1 pound crawfish
• 1 pound crabmeat
• 1 pound haddock

Directions:

1. In a large cooking pot, add butter and onions and saute’ until onions are softened. Stir in carrots, garlic, celery, and potatoes. Cook for 15 minutes, stirring often.
2. Add remaining non-seafood ingredients. Simmer 25 minutes. Do not boil.
3. Mix the shrimp, scallops, crabmeat, calamari, and clams, and continue cooking until seafood is opaque.
4. Turn heat to low and let cook for 30 minutes to an hour, stirring often.

Ingredients:

• 1. Coarse salt
• 2. One inch thick steak such as strip, rib-eye, flat iron, chuck-eye, hanger or skirt (preferably “outside” skirt)
• 3. Black pepper

Directions:

1. Pat meat dry with paper towels. Line a plate with paper towels, place meat on top and set aside to dry further and come to cool room temperature (30 to 60 minutes, depending on the weather). Turn occasionally; replace paper towels as needed.
2. Sprinkle pan lightly but evenly with about 1/4 to 1/2 teaspoon salt. Turn heat to high under pan. Pat both sides of steak dry again.
3. When pan is smoking hot, 5 to 8 minutes, pat steak dry again and place in pan. If using two steaks, cook in two batches.
4. Let steak sizzle for 1 minute, flip every 30 seconds. After it’s been turned a few times, sprinkle in two pinches salt & pepper. Check doneness after 5 minutes, 6 for thick steak
5. Plate & foil tent and let rest 5 minutes.

Ingredients:

• 2 racks
• Angelos Pork Rub
• Wood: Hickory, Apple, Cherry

Directions:

1. Season with Angelos pork rub.
2. Smoke at 250-275.
3. Use 2-2-1 method for Baby Back Ribs, 3-2-1 for Spare Ribs (on the grill directly for 2 (or 3) hours, wrapped in butcher paper with apple juice for 2 hours, on the grill for another hour).
4. Spray with apple juice hourly.
5. Pull when ribs bend and nearly split.
6. Plan for 5-6 hours.

Ingredients:

• 10 lb pork shoulder
• Angelos Pork Rub
• Wood: Hickory, Apple, Cherry

Directions:

1. Season liberally with Angelos Rub.
2. Smoke at 250-275.
3. Spray with apple juice hourly.
4. Wrap in butcher paper at 160 internal temperature.
5. Pull at 203 internal temp.
6. Wrap in towel and let rest in cooler for an hour (minimum).
7. Shred with two forks.
8. Plan for 1-1.5 hours/lb.

Ingredients:

• 10 lb packer beef brisket
• Kosher Salt
• Course black pepper
• Wood: Hickory or Oak

Directions:

1. Season liberally with salt & pepper (50/50)
2. Smoke at 250-275 for 4 hours (or internal temp of 160 degrees).
3. Wrap in butcher paper.
4. Remove at 203 degrees internal temperature.
5. Wrap in towel and let rest in cooler for an hour (minimum).
6. Plan for 1-1.5 hours/lb.

Ingredients

• 2 cups packed fresh basil leaves
• 2 cloves garlic
• 1/4 cup pine nuts
• 2/3 cup extra-virgin olive oil, divided
• Kosher salt and freshly ground black pepper, to taste
• 1/2 cup freshly grated Pecorino cheese

Directions

1. Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper.
2. If using immediately, add all the remaining oil and pulse until smooth. Transfer the pesto to a large serving bowl and mix in the cheese.
3. If freezing, transfer to an air-tight container and drizzle remaining oil over the top. Freeze for up to 3 months. Thaw and stir in cheese.

Ingredients
•    1/4 cup all-purpose flour
•    2 teaspoons seafood seasoning
•    1 teaspoon salt
•    1/2 teaspoon fresh ground black pepper
•    4 -5 tilapia fillets ( fresh or frozen thawed)
•    2 tablespoons canola oil
•    2 tablespoons butter
•    1 teaspoon chopped garlic
•    2 tablespoons lemon juice
•    4tbs water
•    2 tablespoons freshly chopped fresh parsley leaves

Directions
1.    Heat oven to 300 degrees F.
2.    In a shallow baking dish combine flour, seafood seasoning, salt and pepper. Add the tilapia and lightly coat each side.
3.    Heat oil in a large skillet over medium-high heat. Shake off any excess seasoned flour and place in the skillet. Brown on both sides, about 2 to 3 minutes per side. Place tilapia on a baking sheet that is lined with a paper grocery bag or paper towels and keep warm in the oven while you prepare the sauce.
4.    Turn down the heat to the pan the tilapia was cooked to low and add the butter. Once the butter is melted, add the garlic, lemon juice parsley, and 4 tbs water and saute for 2 minutes. Place the fillets on serving plates or a platter, top with the sauce and serve.

Ingredients:

• 1 1/2 pounds ground beef
• 1 egg
• 1 onion, chopped
• 1/2 cup milk
• 1 cup dried bread crumbs
• salt and pepper to taste
• 2 tablespoons brown sugar
• 2 tablespoons prepared mustard
• 1/3 cup ketchup

Directions:

1. Bake at 350 for 1 hour.

Ingredients:

• Extra-virgin olive oil
• 1 large onion, 1/4-inch dice
• Salt
• 2 cloves garlic, smashed and chopped
• Pinch crushed red pepper
• 1 pound ground beef 80/20
• 1/2 pound ground pork
• 2 large eggs
• 1 cup grated Parmigiano
• 1/4 cup finely chopped fresh Italian parsley leaves
• 1 cup breadcrumbs

Directions:

1. Coat a large saute pan with olive oil, add the onions and bring to a medium-high heat. Season the onions generously with salt and cook for about 5 to 7 minutes.
2. Add the garlic and the crushed red pepper and saute for another 1 to 2 minutes.
3. In a large bowl combine the meats, eggs, Parmigiano, parsley and bread crumbs.
4. Add the onion mixture and season generously with salt.
5. Knead thoroughly and brown meatballs in olive oil on all sides in pan.
6. Bake in oven at 350 degrees for 20 minutes.