Place duck breast halves between 2 sheets of plastic wrap. Pound lightly to even thickness (about 1/2 to 3/4 inch). Discard plastic wrap. Using sharp knife, score skin in 3/4-inch diamond pattern (do not cut into flesh).  Pat dry and set aside.

Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Sprinkle duck with salt and pepper. Add duck, skin side down, to skillet and cook until skin is browned and crisp, about 5 minutes. Turn duck breasts over, reduce heat to medium, and cook until browned and cooked to desired doneness, about 6-8 minutes for medium-rare. Transfer to work surface, tent with foil to keep warm, and let rest 10 minutes.

Meanwhile, pour off all but 2 tablespoons drippings from skillet. Add shallot to skillet and stir over medium heat 30 seconds. Add broth, cherries, Port, honey, thyme, and clove. Increase heat to high and boil until sauce is reduced to glaze, stirring often, about 3 minutes. Whisk in 1 tablespoon cold butter. Season sauce to taste with salt and pepper.

Thinly slice duck. Fan slices out on plates. Spoon sauce over and serve.

Heat oil in a large, wide, heavy-bottomed pot over medium heat until it is hot and shimmers, about 3 minutes. Slowly sprinkle flour into the pot, stirring constantly with a wire whisk to prevent any lumps from forming. Cook, stirring constantly (and taking care to scrape out the corners of the pot), until roux is dark brown (it should resemble melted chocolate), about 25 to 30 minutes.  Set aside and keep warm.

Over medium-high heat in a dutch oven or other large pot, brown the sausage for about 8-10 minutes.   Remove from pot and set aside.  Add onion, celery, bell pepper, garlic, bay and the rest of the herbs & spices.  Cook until vegetables soften slightly, about 5 minutes.  Add in check and cook 4 minutes.  Add diced tomatoes, cook 1 minute.

Slowly stir in reserved chicken broth, being sure to scrape the bottom of the pan.  Bring to a boil, then stir in okra and andouille. Slowly pour in darkened roux and stir to mix thoroughly.  Bring mixture to a boil, then reduce heat to medium low, cover pan, and simmer for 30 minutes, stirring occasionally.

Taste gumbo to check for seasoning. If necessary, add more salt and freshly ground black pepper. Serve over cooked white rice or with french bread, topped with scallions and parsley.

In a food processor, pulse tomatoes, garlic, ancho chiles, olive oil, lime juice, cilantro, salt, and pepper to desired consistency.  Add onion and jalapeno then pulse again if fine texture desired.  Let sit for at least an hour for flavors to develop.

Preheat oven to 350 degrees. Combine all ingredients in a food processor using just enough milk to make soft dough.  On a floured surface, knead lighlty, roll out to half-inch thick, and cut biscuits.  Place on an ungreased baking sheet and bake for 15 minutes.

Combine first six ingredients, stirring until sugar is completely dissolved.  Pour over cucumber slices, stir, and let sit in refrigerator for at least 2-3 hours.

or

3 Tbsp almond butter
2 large eggs
1/4 cup shredded coconut

4 ounces uncooked wide rice stick noodles (banh pho)
Cooking spray
1 medium onion, peeled and halved
1.5 lbs sirloin, eye of round, or flank steak sliced very thin against the grain  (or 3 cups shredded cooked chicken/turkey)
1 carrot, thinly sliced
2 cups fresh bean sprouts
1/2 cup thinly sliced green onions (about 3)
1/4 cup thinly sliced fresh Thai basil
1/4 cup chopped fresh cilantro
1/4 teaspoon salt

1/2 cup fresh cilantro sprigs
1/2 cup fresh mint sprigs
6 lime wedges
1 jalapeño/chili pepper, seeded and thinly sliced
Hoisin sauce (optional)
Sriracha (or other hot chile sauce; optional)

Combine first 9 ingredients in a large stockpot over medium-high heat; bring to a boil. Reduce heat, and simmer 30 minutes covered. Strain broth through a sieve into a large bowl; discard solids. Return broth to pan; keep warm.

Cook noodles according to package directions, omitting salt and fat.

Heat a grill or cast iron pan over medium-high heat. Coat pan with cooking spray. Add onion; cook 8 minutes or until charred on each side. Remove from heat; cool slightly. Slice onion thinly; add to broth.

Add meat and next 6 ingredients (through salt) to pan; bring to a boil. Cook 2 minutes or until thoroughly heated. Place about 1/2 cup noodles in each of 6 bowls. Ladle about 1 1/3 cups broth mixture over each serving. Serve with cilantro, mint, lime wedges, and jalapeño. Serve with hoisin and Sriracha, if desired.

Other optional vegetables: bok choy, daikon, shitake, bamboo shoots, red bell pepper, red onion, broccoli

Place diced potatoes in a saucepan and cover with cold water.  Bring to a boil over high heat.  Reduce heat to low and simmer for 5 minutes.  Drain and set aside.

In a large skillet, brown sausage over medium heat, stirring to break up meat.  Transfer sausage to a plate lined with paper towels to drain, set aside.

Drain skillet and add olive oil returning pan to heat.  Add onions and peppers to pan.  Saute for about 4 minutes, until onions are translucent.  Add green onions, garlic, and potatoes and gently stir mixture.  Cover and cook for 5 minutes until golden crust forms on potatoes.

Stir in parsley, oregano, paprika, salt & pepper (to taste).  Cover and cook an additional 5 minutes.  Remove lid and stir in cooked sausage.  Continue cooking, if necessary, until potatoes are fork tender.  Sprinkle with grated cheese.

In a large pot, combine vinegar with 2 quarts of water and bring to a rolling boil.  Reduce heat to a bare simmer.  Crack an egg into a small bowl or serving spoon and very gently slide the egg into the simmering water.  Repeat for each remaining egg being careful to keep each egg separate.  Poach for 2 minutes.  Remove each egg with a slotted spoon, serve over hash and season with salt & pepper.

Preheat oven to 325°. Combine 1/3 cup sugar and water in a small heavy saucepan over medium-high heat; cook 5 minutes or until golden, stirring occasionally. Immediately pour into 6 (6-ounce) custard cups coated with cooking spray, tipping quickly until sugar coats bottoms of cups; set aside.

Combine 1/2 cup sugar, eggs, and egg whites in a large bowl; stir well with a whisk. Add milks; stir until smooth. Add amaretto or vanilla and mix thoroughly. Divide mixture evenly among prepared cups. Place cups in a 13 x 9-inch baking dish; add hot water to a depth of 1 inch. Bake at 325° for 1 hour or until knife inserted in center comes out clean. Remove cups from pan; let cool completely on a wire rack. Cover and chill at least 3 hours.

Loosen edges of custards with a knife or rubber spatula. Place a dessert plate, upside down, on top of each cup; invert custards onto plates. Drizzle any remaining syrup over custards. Garnish with mint sprigs, if desired.

In a medium saucepan, combine sugar, milk, butter, and cocoa.  Bring to a boil and cook 1 1/2 minutes.  Remove from heat and stir in peanut butter, oats, and vanilla.  Drop spoonfuls onto wax paper and let cool until hardened.