INGREDIENTS

1. 1 1/2tablespoonsground cumin
2. 1tablespoonground coriander
3. 5lbsground chuck
4. 2tablespoonscanola oil
5. 2 1/2lbsonions, coarsely chopped
6. 1 1/2lbsred bell peppers, seeded, cut into 1/2-inch pieces
7. 1 1/2lbsyellow bell peppers, seeded, cut into 1/2-inch pieces
8. 2largejalapeno chiles, with seeds, chopped(about 1/3 cup)
9. 7tablespoonschili powder
10. 2teaspoons packed minced cannedchipotle chiles in adobo
11. 2 (28 ounce)canscrushed tomatoes in puree
12. 2 (15 ounce)canskidney beans, drained
13. 1 (12 ounce)bottledark beer(such as stout)
14. sour cream
15. choppedgreen onions
16. coarsely gratedextra-sharp cheddar cheese

DIRECTIONS

1. Toast cumin and coriander in skillet over medium heat until darker and beginning to smoke, about 4 minutes. Cool.
2. Sauté beef in heavy large pot over medium-high heat until no longer pink, breaking up with spoon, about 8 minutes.
3. Heat oil in large skillet over medium-high heat. Add onions, all bell peppers, and jalapeños. Sauté until vegetables begin to soften, about 15 minutes.
4. Add mixture to pot with meat. Mix in toasted spices, chili powder, and chipotle chiles. Add crushed tomatoes, beans, and beer. Bring chili to boil, stirring occasionally.
5. Reduce heat and simmer 20 minutes, stirring often. Season with salt and pepper.
6. Ladle chili into bowls. Serve with sour cream, green onions, and cheese.

INGREDIENTS

1. 1/2ouncefresh lime juice, fresh squeezed
2. 2ounceswhite rum
3. 1ouncelime flavored liqueur
4. 1/2ouncetriple sec

DIRECTIONS

1. Bland all with ice and strain into a chilled martini glass.
2. Garnish with lime.

INGREDIENTS

1. thyme mashed potatoes

2. 3lbsrusset potatoesor yukon gold potatoes, peeled, quartered
3. 4 1/2tablespoonsbutter, room temperature
4. 6tablespoons warmwhipping cream
5. 1 1/2tablespoons mincedfresh thyme

6. balsamic vinegar butter sauce

7. 1/4cupbalsamic vinegar
8. 1garlic clove, minced
9. 2cupssugar snap peas, strings removed
10. 2tablespoonsolive oil
11. 6 (4 1/2 ounce)tilapia fillets
12. 1/2cupbutter, plus
13. 1tablespoonbutter
14. chilledunsalted butter, cut into 1/2-inch cubes

DIRECTIONS

1. For thyme mashed potatoes:.
2. Boil potatoes until tender, about 20 minutes. Drain; return to pot. Add butter, 6 tablespoons cream, and thyme; mash. Season with salt and pepper.
3. For balsamic butter sauce:.
4. Simmer vinegar and garlic in small saucepan over medium heat until reduced to thick syrup, about 5 minutes. Set aside.
5. Cook snap peas in boiling salted water until crisp-tender, about 1 minute. Drain. Return to same pan; set aside.
6. Heat 1 tablespoon oil in each of 2 large skillets over high heat. Sprinkle fish with salt and pepper. Sauté fish until golden, about 2 minutes per side.
7. Rewarm balsamic syrup over medium-low heat. Whisk in 1/2 cup butter 1 piece at a time. Add remaining 1 tablespoon butter to peas; stir over medium heat until warmed. Season with salt and pepper.
8. Divide potatoes, tilapia, and peas among plates; drizzle with sauce.

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INGREDIENTS

1. Ingredients

2. 4ouncesbutter(1 stick)
3. 1largeonion(diced fine)
4. 5cupspotatoes, cubed and cooked about 4 large potatoes
5. 1cuphalf-and-half
6. 1cupevaporated milk
7. 1cupclam broth
8. 2 (16 ounce)canscanned whole kernel corn(drained but save the juice)
9. 1 (16 ounce)cancreamed corn
10. 2teaspoonsOld Bay Seasoning
11. 1 1/2lbsfresh crabmeat, hand picked Maine Crab meat

DIRECTIONS

1. Preheat 6-quart soup pot on medium-high heat with butter.
2. Add onions, whole corn, and half the crabmeat. Cook until onions are clear. Add Old Bay seasoning and cook 3 more minutes.
3. Add clam broth, liquid from corn, and creamed corn. Bring to boil and add evaporated milk and half-and-half; slowly bring chowder to a low simmer being careful not to boil. Add potatoes. Add the remainder of the crabmeat the next day, just before serving the chowder.
4. Cool chowder in refrigerator overnight and serve the following day. All chowders are always best if made the day before. Enjoy!