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Meal/Course - Appetizer/Hors d'oeuvre
If you want to have a blast on May 5th, literally and figuratively, serve this unique salad. It has texture, color, and flavor. The dressing is deceptive--it starts out mild, and then goes wild on the tongue. Serve lots of margaritas with this salad!

Who would have imagined that mustard could spice up crab and do it so elegantly? Serve the crab cakes with homemade french fries and cole slaw.

Use over Avocado and Ancho Chile Cheesecake, and garnish with chopped tarragon.
Chef Jean-Pierre Brehier, originally from Aix-en-Provence, France, is the popular TV cooking show host of "Incredible Cuisine with Chef Jean-Pierre," owner of The Left Bank Restaurant, proprietor of Chef Jean-Pierre's Cooking School, and author of two cookbooks titled Sunshine Cuisine, and Incredible Cuisine with Chef Jean Pierre. Here, he offers an unusual, lighter variation of the standard crab cakes. Serve as an appetizer or a light lunch.

We know what you're thinking: turnips? Well, when prepared in a spiced-up soup like this one, they are transformed. Both of us humbly admit that we love the turnip family, and that they add a great dimension to soups and stews. This one stores well in the refrigerator but doesn't freeze well. Mixed herb croutons make a nice garnish.

 


If you can’t find ramps, substitute scallions with a few cloves of garlic. Of course, you can adjust the heat level by increasing or reducing the amount of chile powder added to the soup. Serve with crusty French bread.
I always make this soup in the spring when the fresh asparagus is plentiful. It does freeze well but the asparagus doesn’t, so I omit any garnish pieces of the vegetable when putting this soup up. Although a creamy soup, the texture is achieved by adding potato rather than cream (although I will sometimes add a dash before serving). I would normally add heat by throwing in some chiltepins when cooking, but the serrano juice worked well when added just before serving.

Here is a classic Caribbean soup, as served at the Sandy Beach Resort. Be sure to use a mustard-based Bajan sauce such as Windmill or Lottie’s. Remember that pumpkin in the Caribbean is winter squash, such as hubbard.

These Vietnamese rolls resemble Chinese egg rolls, but use rice paper instead of won ton wrappers, which produces a much more delicate product. Handling rice paper for the wrapping is easy if you use only a couple of sheets at a time and keep the rest covered with a damp towel to keep them moist. These rolls can be prepared in advance: reheat in a 350 degree oven until crisp, about 20 minutes.
Warning, warning! This is a powerful drink, so under no circumstances should you drink it and then attempt to capture an iguana.
 

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