INGREDIENTS

• Cooking oil spray
• 2 slices of bacon
• ½ cup all-purpose flour
• 3 Tbs. yellow cornmeal
• 3 Tbs. sugar
• ¾ tspn. baking powder
• ¼ tspn. salt
• ¼ cup sour cream
• ¼ cup buttermilk
• 1 large egg
• 2 Tbs. unsalted butter; melted
• 1 Tbs. hatch peppers; chopped

INSTRUCTIONS

Preheat oven to 400°. Coat 16 mini muffin cups with nonstick spray. Cook bacon until crisp and set aside on paper towels to drain. Chop into small bits. Whisk flour, cornmeal, sugar, baking powder, and salt in a medium bowl. In separate bowl whisk sour cream, buttermilk, and egg. Whisk in melted butter then stir in dry ingredients. Add bacon and chopped pepper; fold just to incorporate. Divide among prepared muffin cups, about 1 generous tablespoon per cup. Bake mini muffins until puffed and brown around edges, 13–15 minutes. Cool slightly. Remove muffins from pan. Serve slightly warm or at room temperature.

INGREDIENTS

• 12 mini sweet peppers
• 3 slices bacon
• ½ cup onion; diced
• 4 oz. cream cheese; room temp.
• 4 oz. goat cheese; room temp.
• 1 tspn. garlic
• 2 Tbs. green onion; sliced thin
• 1 lemon; juiced & zested
• 1/8 tspn. red pepper flakes
• ¼ tspn. oregano
• ¼ tspn. salt
• 3 Tbs. butter; melted
• ¾ cup panko breadcrumbs
• 3 Tbs. parsley; minced

INSTRUCTIONS

Preheat oven to 375°F. Slice each pepper in half lengthwise then use a spoon to scoop out any seeds and white membrane. Cut the bacon into ¼-inch-thick strips then add the bacon to a saucepan over medium-heat and cook until golden. Remove the bacon from the pan and drain on a paper towel. Add onions to the pan used to cook the bacon. Cook the onions, stirring occasionally until translucent. Add the garlic and cook for about 30 seconds. Remove the garlic and onions, set aside. Combine goat and cream cheese. Add the bacon, onions, garlic, sliced green onions, lemon juice, lemon zest, red pepper flakes, dry oregano and salt. Stir to combine. In another bowl, combine breadcrumbs and parsley with the melted butter. Spoon the cheese mixture into each pepper half, place filling side down into the buttery breadcrumbs then place filling side up onto a baking sheet. Bake the stuffed peppers for about 20 minutes or until peppers are softened and the breadcrumbs are golden brown.

INGREDIENTS

• 6 oz. spinach; rinsed & stems removed
• 4 oz. bacon
• 2 oz. unsalted butter
• 2¾ cups yellow onions; finely chopped
• ¼ cup celery; finely chopped
• 1 Tbs. garlic; minced
• 2 Tbs. white wine
• ½ tspn. salt
• ¼ tspn. black pepper
• ¼ cup cracker crumbs mixed
• ¼ cup regianno rock salt
• 2½ dozen oysters in their shells; freshly shucked & drained, the deeper bottom shell rinsed and reserved for baking

INSTRUCTIONS

Bring 1 quart of water to a boil in a medium pot. Add the spinach and cook until very tender and the water is green, 5-6 minutes. Drain the spinach in a colander set over a large bowl and reserve 2¾ cups of the cooking liquid. Let the spinach sit until cool enough to handle, then finely chop, and set aside. Melt the butter in a medium pot over moderately high heat. When the butter is foamy, add the onions, celery and garlic and cook, stirring, until softened, about 3 minutes. Add the reserved spinach water, bring to a boil and cook for 1 minute. Add the chopped spinach, wine, salt and pepper and simmer, stirring occasionally, until the mixture reduces slightly, about 10 minutes. Remove from the heat, add the cracker crumbs, and stir well to combine. Cool completely before using.

Preheat oven to 400°F. Spread a ½-inch-thick layer of rock salt on a large baking sheet and across the bottoms of 6 large plates. Arrange the reserved oyster shells on the baking sheet. Put 1 oyster in each shell and top with 2-3 Tbs. of the sauce, spreading the sauce evenly out to the edge of the shell to completely cover the oyster. Bake until the sauce is lightly browned and the oysters begin to curl around the edges, about 20 minutes. Using tongs or a spatula, carefully transfer the hot shells to the salt-covered plates and serve immediately.

CHUTNEY INGREDIENTS

• 1 Tbs. olive oil
• ½ cup sweet onion; diced
• ½ cup bacon; diced
• 1 cup tart apple; chopped
• ¼ cup white wine or champagne vinegar
• ¼ cup packed brown sugar
• ¼ tspn. pumpkin pie spice

PANCAKE INGREDIENTS

• 1.75 lbs. ruby sensation potatoes; grated
• 1 cup fresh sweet onion; grated
• 2 Tbs. all-purpose flour
• 1 tspn. salt
• ½ tspn. freshly ground black pepper
• 2 eggs
• 2½ Tbs. vegetable oil; divided
• Sour cream; for serving

INSTRUCTIONS

To make chutney, heat olive oil in a saucepan over medium heat. Add the onion and cook until it begins to turn translucent. Add bacon and cook until bacon is brown and has rendered most of its fat. Add remaining chutney ingredients. Bring to a boil; reduce heat and simmer, covered, for 50 minutes. While chutney is simmering, begin preparing the potato pancakes by spreading the potato and onion between several layers of paper towels; let stand for 15-30 minutes or until potato is barely moist, pressing occasionally to remove as much moisture as possible. Combine flour, salt, pepper, and eggs in a large bowl. Stir in potato and onion. Heat about 2 tspn. oil in a large nonstick skillet over medium-high heat. Spoon 2 Tbs. potato mixture for each of 6 pancakes onto pan. Cook 2 minutes on each side or until golden. Repeat procedure with the remaining oil and potato mixture. Remove chutney from heat. Serve alongside potato pancakes with sour cream, if desired.