Spicy tilapia with vegetables & basil cream

Butter	2 tablespoons + 1 tablespoon
Corn kernels	2 cups
Onion, medium, chopped	1
Bell pepper, chopped	1 red + 1 green
Salt	¾ teaspoon
Pepper, freshly ground	¾ teaspoon
Flour	½ cup
Cornmeal	¼ cup
Creole seasonings	1 tablespoon
Tilapia	4 fillets
Buttermilk	1/3 cup
Vegetable oil	1 tablespoon
Cream	½ cup
Basil, chopped	2 tablespoons

1. Melt 2 tablespoons of butter in a large skillet over medium-high heat. 
2. Add the corn, onion, and peppers; sauté 6 to 8 minutes, or until tender. 
3. Stir in salt and pepper; spoon into serving dish, and keep warm. 
4. Combine the flour, cornmeal, and Creole seasonings in a large shallow bowl. 
5. Dip the fillets in buttermilk, and dredge in the flour mixture. 
6. Melt the remaining butter with oil in a skillet over medium-high heat. 
7. Cook fillets, in batches, 2 to 3 minutes on each side, or until golden. 
8. Remove, and arrange over the vegetables. 
9. Add cream to the skillet, stirring to loosen the particles from the bottom of the skillet. 
10. Add the basil, and cook, stirring often, 1 to 2 minutes, or until thickened. 
11. Serve sauce with the fillets and vegetables. 

Recipe adapted from Southern Living 1001 Ways To Cook Southern. 

Salmon & basil crème brûlée

Salmon fillet	12 ounces
Vermouth, dry	1/3 cup
Olive oil, extra virgin	1 tablespoon
Green onions, finely chopped	2
Eggs	2 whole + 2 yolks
Yogurt, Greek	¾ cup
Half-and-half	¾ cup
Basil, fresh, minced	1/3 cup
Parsley, fresh, minced	2 tablespoons
Chives, fresh, minced	2 tablespoons
Salt	¼ teaspoon
Pepper, freshly ground
Parmesan, grated	24 teaspoons

1. Preheat the oven to 275°F.
2. Place the salmon in a large skillet with the vermouth, cover, and simmer over medium-low heat for 5 to 6 minutes, or until the salmon barely flakes with a fork.
3. Remove from heat.
4. In a small saucepan, heat the oil over medium heat, and sauté the onions until soft, about 5 minutes.
5. Remove from heat.
6. Flake the salmon, discarding any skin and bones.
7. In a medium bowl, whisk the eggs until pale in color.
8. Whisk in the yogurt and half-and-half.
9. Stir in the salmon, onions, basil, parsley, chives, salt, and pepper.
10. Place six standard-size flan dishes in a baking pan.
11. Divide the custard mixture among the dishes.
12. Pour warm water into the pan to come halfway up the sides of the dishes.
13. Bake in the oven for 35 to 40 minutes, or until the center of each custard still jiggles slightly.
14. Remove from the oven, and lift the dishes from the hot water.
15. Place the dishes on a baking sheet.
16. Evenly sprinkle 4 teaspoons of Parmesan over each custard.
17. Using a hand-held blowtorch, brown the cheese.

Recipe adapted from Crème Brûlée by Lou Seibert Pappas

Lavender & lemon crème brûlée

Cream, heavy	2 cups
Lavender blossoms, dried	1 ½ teaspoons
Lemon zest	2 teaspoons
Eggs	6 yolks
Sugar, granulated	1/3 cup
Sugar, powdered, sifted	6 tablespoons

1. Preheat the oven to 275°F. 
2. In a medium saucepan, combine the cream, lavender, and zest. 
3. Place over medium heat, and cook until small bubbles form around the edges of the pan. 
4. Remove from heat, and let cool to room temperature. 
5. Strain through a sieve, and discard the lavender. 
6. In a medium bowl, whisk the yolks until pale in color. 
7. Whisk in the granulated sugar until dissolved. 
8. Whisk in the lavender cream. 
9. Place six standard-size flan dishes in a baking pan. 
10. Divide the custard mixture among the dishes. 
11. Pour warm water into the pan to come halfway up the sides of the dishes. 
12. Bake in the oven for 35 to 40 minutes, or until the center of each custard still jiggles slightly. 
13. Remove from the oven, and lift the dishes from the hot water. 
14. Let cool briefly, and then refrigerate for at least 2 hours, or up to 2 days. 
15. When ready to serve, place the dishes on a baking sheet, using a small sieve to evenly sprinkle 1 tablespoon of powdered sugar over each custard. 
16. Using a hand-held blowtorch, caramelize the sugar. 
17. Garnish each dish with a few lavender blossoms, if you've got ‘em. 

Recipe from Crème Brûlée by Lou Seibert Pappas

Orange Thai mojito

Coconut, sweetened, shredded	1 cup
Red pepper flakes	¼ teaspoon
Mint, torn	1 bunch
Cilantro	12 sprigs
Sugar	2 cups
Water	2 cups
Curaçao, orange	¼ ounce
Bacardi Limon	1 ½ ounces
Lime juice	1 ounces
Soda water, chilled	2 ounces

1. Combine the coconut, pepper, mint, cilantro, sugar, and water in a medium saucepan, bring to a boil, and continue boiling for 2 to 3 minutes. 
2. Remove from heat, and let steep for 1 hour. 
3. Strain, pressing out as much liquid as possible, and then discard the solids. 
4. Let cool to room temperature.
   Chef’s note: This makes enough coco-mint syrup for 16 drinks, which can be stored for up to a month. 
5. Fill a tall glass with ice. 
6. Measure in the Curaçao, rum, 1 ½ ounce of the syrup, lime juice, and soda water. 
7. Stir with a bar spoon. 
8. Garnish with fresh mint and cilantro, and a sprinkling of shaved coconut, if desired. 

Adapted recipe from Sips & Apps by Kathy Casey (because I couldn't locate blue Curaçao)

Sweet corn & roasted red pepper crème brûlée

Butter, unsalted	2 tablespoons
Corn, white, kernels cut from cobs	2 large ears
Red peppers, bottled, roasted, diced	½ cup
Thyme, minced	2 tablespoons
Eggs	6 yolks
Cream, heavy	1 ½ cups
Half-and-half	½ cup
Tabasco	Dash or two
Salt	¼ teaspoon
Pepper, freshly ground
Cheddar, white, shredded	1 cup
Sugar, brown	6 tablespoons

1. Preheat the oven to 275°F.
2. Spread the sugar out on a baking sheet in a 1/8-inch layer, and bake for 8 to 10 minutes, until browned a shade darker; let cool.
3. Crush thoroughly with a rolling pin or mallet to make fine crystals.
4. In a medium saucepan over medium heat, melt the butter, add the corn, cover, and cook for 2 minutes, or until tender.
5. Transfer to a medium bowl, and stir in the peppers and thyme.
6. In another medium bowl, whisk the yolks until pale in color.
7. Whisk in the cream, half-and-half, Tabasco, salt, and pepper.
8. Place six flan dishes in a baking pan.
9. Divide the vegetable mixture into the dishes.
10. Sprinkle evenly with the cheese.
11. Divide the custard mixture into the dishes.
12. Add warm water to the pan until halfway up the sides of the flan dishes.
13. Bake for 35 to 40 minutes, or until the center of each custard still jiggles slightly.
14. Remove from the oven, and lift the dishes from the hot water.
15. Place the dishes on a baking sheet.
16. Evenly sprinkle 1 tablespoon of sugar over each custard.
17. Using a hand-held blowtorch, caramelize the sugar.

Recipe adapted from Crème Brûlée by Lou Seibert Pappas.