Hot Little Suppers

Chimichurri Sauce

- 2 cups loosely packed cilantro, chopped - 1 cup loosely packed flat-leaf parsley, chopped - 5 cloves garlic, rough chopped - 3 green onions (both white and green parts), rough chopped - ½ jalapeno, seeds removed and roughly chopped - Juice of ½ lime - ½ cup red wine vinegar - 1 cup olive oil - Salt and Pepper to Taste

1. Place the cilantro, parsley, garlic, green onions, and jalapenos into a food processor. Pulse a few times. 1. Add the lime juice and vinegar and pulse to combine. 1. Slowly add the olive oil while pulsing until the mixture is combined and is sauce-like. Season with salt and pepper and set aside. 1. Pat the snapper dry with paper towels and season with salt and pepper. 1. Heat the olive oil to medium-high heat in a cast-iron skillet. 1. Sear the snapper for 3-4 minutes on each side or until the fish is cooked through and firm to the touch. 1. Top the fish with the chimichurri sauce and microgreens for garnish if desired. Serve immediately and enjoy!

For the Snapper

- 1 pound fresh snapper - Salt and Pepper to taste - 1 tablespoon olive oil

You'll Need:

- 4 slices of cucumber - 4 slices of jalapeño chile - Ice cubes - 1 ounce tequila - 1/2 ounce orange liqueur - 1/2 ounce fresh lime juice - 1/2 ounce simple syrup - Lime wedge and kosher salt for rimming the glass - fresh cilantro leaves for garnish (optional)

How To:

1. Put the cucumber and jalapeno slices in a cocktail shaker. Add a few ice cubes and shake until condensation forms on the shaker. 1. Add the tequila, orange liqueur, lime juice, and simple syrup. Fill with ice, and shake again. 1. Rim the glass with the lime wedge. Spread salt in a saucer, if using, and dip the rim of the glass in the salt. Fill the glass with ice and add a few cilantro leaves, if you like. Strain the drink into the glass or pour without straining, keeping the cucumber and jalapeño slices in the drink. Stir gently.

For the Simple Syrup:

- 1 cup water - 1 cup sugar

To Make Simple Syrup:

1. Combine the water and sugar in a microwave-safe pitcher and microwave 2 minutes to dissolve the sugar. You can also do this in a pot on the stove. Let cool. Pour into bottle, cap, and refrigerate.

You'll Need

- 1 pound shrimp, peeled and deveined - 1 pound smoked sausage, cut into ½ inch thick pieces - ½ onion, sliced - 1 green bell pepper, sliced - 3 tablespoons olive oil - 1 teaspoon paprika - ½ teaspoon celery salt - 1 teaspoon ground mustard - ¼ teaspoon cayenne - Fresh cracked pepper

How To:

1. Preheat oven to 400°F. 1. Line a baking sheet with parchment paper and set aside. 1. Combine everything in a large bowl tossing to coat. 1. Pour out onto the parchment-lined baking sheet making sure not to overcrowd the pan. Use two baking sheets if necessary. 1. Bake for 12-14 minutes or until the shrimp are pink and cooked through. 1. Serve immediately and Enjoy!

You'll Need:

- 3 poblanos, roasted, seeds removed and chopped - 1 pound mushrooms, cleaned and sliced - 2 tablespoons butter - 1 teaspoon cumin - 1 teaspoon coriander - 1 teaspoon chili powder - Salt to taste - ½ cup beer, water or chicken stock - 16 ounces Monterrey Jack cheese - 8 flour tortillas - 2 tablespoons bacon grease, butter or oil for frying - 1 bunch cilantro, tied into a bundle with kitchen twine

How To:

1. Heat two tablespoons butter over medium heat in a sauté pan. Add the mushrooms and cook for 5 minutes, stirring occasionally. 1. Add the cumin, coriander, chili powder, and salt to the mushrooms and stir to coat. Pour in the beer (or water/chicken stock). Add the cilantro bundle and cover the pan. Cook for 20 minutes or until all of the liquid has absorbed. 1. Remove mushrooms from pan and set aside. Wipe out the pan, add the bacon grease (or butter/oil) and heat to medium. 1. Add one tortilla to the pan. Top it with ½ cup (or more if you want!) cheese, ¼ cup of the mushrooms and 1 tablespoon of the roasted poblanos. Place another tortilla on top and press down with a spatula. Cook for 2-3 minutes on each side or until crisp and golden and the cheese has melted. 1. Let the quesadillas cool for 2 minutes before cutting. 1. Garnish with pico de gallo and fresh chopped avocado and Enjoy!

Meatloaf:

- 1 pound ground beef - 1 pound ground pork - 2 eggs - ½ cup shredded Parmesan - 1 cup fresh breadcrumbs - ¾ cup ketchup, divided - 4 cloves garlic, minced - ¼ white onion, minced - 1 tablespoon thyme - Salt and pepper to taste

1. Preheat oven to 350°F. 1. Line a baking sheet with foil. Place a baking rack on top and line that with foil. Using a knife, slit a couple of holes in the foil so the grease can drain down. Spray lightly with cooking spray. 1. In a large bowl, gently mix together the ground beef, ground pork, eggs, Parmesan, breadcrumbs, ½ cup ketchup, garlic, onion, thyme, salt and pepper. 1. Once mixed well, shape the meat into a loaf on the baking sheet. 1. Top with the remaining ¼ cup ketchup and bake for 45 minutes or until the internal temperature reaches 160°F. Remove from the oven and let rest for 10 minutes before slicing.

Fried Onions:

- 1 large Vidalia (or sweet yellow) onion, sliced thin - ½ cup buttermilk - 1 cup flour - ½ teaspoon cayenne - Salt and pepper to taste - 1 cup canola oil

1. While the meatloaf is baking, make the fried onions. 1. Place the onions and buttermilk in a bowl. Let sit for 20 minutes. While the onions are soaking in buttermilk, heat the oil. 1. Add one cup of oil to a cast iron skillet and bring the temperature up to 350°F. 1. Place the flour, cayenne, salt and pepper in a shallow dish. 1. Using tongs, shake the excess buttermilk off the onions and dip into the flour tossing to coat. Shake the excess flour off the onions and carefully place in the hot oil. Work in batches making sure not to overcrowd the pan. 1. Fry until the onions are golden brown and crisp, flipping once. Remove from oil onto a paper towel lined plate and sprinkle with salt. 1. Slice the meatloaf and top each slice with a handful of fried onions and enjoy!