Recipes

Heat large skillet to medium-high (350 F for an electric skillet). Add butter and melt, quickly adding garlic and allow to brown for 1 minute. Add the spinach, reduce heat to medium and cook, uncovered, until it wilts and much of the juices evaporate. Depending on the moisture of the spinach, it may exude quite a bit of liquid. Cook until there is 3-4 tbs of liquid left. Add the cream and cook for 1-2 minutes. Sprinkle in parmesan and mix - it may be a bit thin, give it a minute in the pan.

In a stainless steel bowl over a saucepan of simemring water, whisk together the eggs, sugar, and lemon juice until blended. Cook, stirring constantly to prevent curdling, until the mixture becomes thick (160 F or 71 C). This will take about 10 minutes. Remove from heat and immediately pour through a strainer to remove lumps. Cut the butter into small pieces and whisk into the mixture until the butter is melted. Add the zest and let cool. The curd will continue to thicken as it cools. Cover immediately and refrigerate up to two weeks. Makes 1 1/2 cups

Combine everything except the shrimp and rice in a pot. Simmer for at least an hour, or two. Half an hour before serving, add the shrimp. Cook the rice separately, just before serving, add the rice.

Mix well and put in a shaker. Cover one side of chicken with a spice mix. There's no salt (the brine has plenty). Place that side down on the grill and repeat on other side. Grill 3-4 minutes per side.