Food and Ink

1 Cup Water
1/2 lb. Butter
Pinch of Salt
1 Cup Sifted A.P. Flour
4 Eggs

Sofrito Mixture
3 tab Sofrito
1/4 Cup cooked off Chorizo
1/4 Cup shredded Manchego

In a saucepan combine Water, Butter and Salt, bring to a boil.
Add Flour and stir well, continue stirring until it comes away from the pan.
Transfer to mixer and add Eggs one at a time.
Transfer to Pastry Bag, pipe on to parchment lined Sheet tray, about 1 inch balls.
Bake at 400 degrees until golden brown, turn oven down to 325 and cook for another 15 Minutes.
Slice off top and fill with Sofrito, Chorizo and Manchego mixture.

5 or 6 Cups A.P. Flour
4 1/2 teaspoons Yeast
1 Tablespoon Salt
2 Tablespoon Sugar
2 Cups Hot Water
1/2 teaspoon dried thyme, crushed red chilies
10 cloves Roasted Garlic

With beater attachment on mixer, place 4 cups flour, yeast, salt and sugar in bowl, mix well. Add hot water and mix for a few minutes. Switch to dough hook and gradually add remaining flour until its no longer sticking to the bowl, then knead for about 5 minutes. Transfer to work surface, add flour if needed and knead for another minute. Place in greased bowl and flip over, cover with plastic wrap and let rise until doubled, about 30 minutes. Punch down the dough, cut it half, shape it however you would like, slice the top, place on parchment lined baking sheet. Place in COLD oven, dial it up to 400 degrees and bake for about 50 minutes.

4 quarts water

2 cups dry white beans, soaked overnight
3 or 4 chorizos
1 pound cured ham
1 Cup Smithfield Country Ham
1 large onion, finely chopped

2 tablespoon minced garlic

½ Cup crushed Tomatoes

½ Cup Diced Green Pepper
½ Cup Diced Red Pepper
2 tablespoon Olive Oil
3/4 cup chopped turnip

2 potatos, peeled and diced
2 cups collard greens


 S&P to taste
Saute Onions, Peppers and Garlic, then add Crushed Tomatoes.

In a Stock pot, bring the water, beans, Olive Oil, and Turnip to a boil, add Onion mixture, lower heat and simmer for about 3 hours or until beans are done. Add Country Ham, Potatoes and Collard Greens, cook until potatoes are done, about a hour.

Remove casings from Chorizos and sauté, when they are cooked through, add to Soup and sauté diced ham, when ham has browned a bit, add to soup. Season to taste with Salt and Pepper.

1 Good crusty Baguette cut in half
2 Slices good quality Ham
2 Slices Smithfield Country Ham
¾ Cup Roasted Pork
3 or 4 slices Gruyere or good quality Swiss
8 to 10 slices of House Pickles
2 tablespoons Roasted Garlic Stone Ground Mayo (Recipe follows)
Butter

Slice open Baguette, spread both sides with Mayo, then stack Ham, Pork, Pickles, Country Ham and Gruyere. Smash sandwich with hand then spread butter on both sides and grill in sauté pan until cheese melts and bread is golden brown.

Roasted Garlic Mayo
1 Cup Mayo
2 Tablespoons Stone Ground Mustard
8 Cloves Roasted Garlic

Smash Garlic cloves in small bowl, then add other ingredients, mix well. Reserve unused portion in airtight container and hold in fridge for a week. This mayo is good on any sandwich, add herbs, other mustards, etc. to mix it up a bit.

1 Cup Sugar
1 Cup White Vinegar
1 Tablespoon Kosher Salt
2 Teaspoons Dill Seed
1 Teaspoon Crushed Red Chilies
1 Teaspoon Celery Salt
3 English Cucumbers
1 Sweet Yellow Onion

Slice Cucumbers and Onion thin on Mandolin, place in airtight container. Dissolve Sugar in Vinegar in a small bowl, add spices, mix well, pour over Cucumbers. Stir every couple of hours and then let sit in refrigerator for 48 hours, stirring every 12 hours or so. The longer they sit, the better they are.

For the cake:
Pan Spray
6 3/4 ounces cake flour
1 teaspoon baking powder
3/4 teaspoon kosher salt
4 ounces unsalted butter, room temperature
8 ounces sugar
5 whole eggs
1 1/2 teaspoons vanilla extract

For the glaze:
1 (12-ounce) can evaporated milk
1 (14-ounce) can sweetened condensed milk
1/2 cup half-and-half

For the topping:
2 cups heavy cream
8 ounces sugar
1 teaspoon vanilla extract

Preheat the oven to 350, spray and flour the baking dish.
Mix the flour, baking powder and salt in a bowl and set aside.
Using the paddle attachment add butter to Kitchenaid and mix for 1 minute on medium, decrease the speed to low and with the mixer still running, gradually add the sugar, stopping to scrape down the sides of the bowl occasionally. Add the eggs, 1 at a time, then the vanilla extract and mix well. Add the flour mixture to the batter in spoonfulls and mix just until combined. Transfer the batter to the prepared pan and spread evenly. Bake on the middle rack of the oven for 20 to 25 minutes or until the cake is golden brown and a toothpick comes out clean.

Remove the cake pan to a cooling rack and allow to cool for 30 minutes. Poke a bunch of holes in the cake with a toothpick of skewer.

For the glaze, whisk together the evaporated milk, sweetened condensed milk and the half-and-half, pour the glaze over the cake, making sure to spread it out evenly so the cake can absorb the glaze. Cover and refrigerate for at least 6 hours.

For the whipped cream, mix heavy cream, sugar and vanilla until thick, spread evenly over cake, cover and refrigerate another hour until ready for service.