1 pound cream cheese, at room temperature
¼ cup plus 2 tablespoons granulated sugar
12 ounces Rogue Creamery Smokey Blue Cheese, at room temperature
4 large eggs
2 ounces heavy cream
1 large jalapeño, ribs and seeds removed, finely diced
Non-stick cooking spray
1 pint fresh whole blueberries or quartered and hulled strawberries
2 tablespoons granulated sugar

Preheat the oven to 200°F. Combine the cream cheese and sugar in the bowl of a stand mixer fitted with the paddle attachment. Mix on a low speed for 10 minutes, stopping the mixer to scrape down the sides occasionally.

While the mixer is running, set a fine-mesh sieve over a medium mixing bowl. Press the blue cheese through the sieve using a rubber spatula. Set aside.

Once the cream cheese and sugar have finished their spin, add the eggs one at a time. After each egg is incorporated, add in one tablespoon of cream. After all the eggs and cream have been added, stop the mixer. Fold in the reserved blue cheese and jalapeño.

Prepare an 8-inch springform pan with a generous coating of non-stick cooking spray. Pour the batter into the pan. Bake until the cheesecake is set in the center and reaches an internal temperature of 170°F, 3 to 4 hours. Let cool completely on a wire rack, cover, then refrigerate for at least 4 hours.

While the cheesecake is cooling, combine the berries and sugar in a medium mixing bowl, tossing gently with a rubber spatula. Cover and refrigerate with the cheesecake.

Just before serving, top the cheesecake with the macerated fruit. The cheesecake will keep, covered and refrigerated, for 3 days or frozen for 1 week.

Mornay Sauce:

2 tablespoons unsalted butter
3 tablespoons finely diced sweet onion
2 teaspoons unbleached all-purpose flour
2 1/2 cups low-sodium chicken stock
2 1/2 cups whole milk
3/4 cup grated sharp Cheddar
1/3 cup grated Parmesan
Pinch freshly grated nutmeg
Kosher salt and freshly ground black pepper

Sandwich:

4 tablespoons unsalted butter
1 teaspoon minced fresh garlic
8 slices thick-cut sourdough bread
Flake sea salt
12 ounces thinly sliced roasted turkey breast
16 slices applewood smoked bacon, crisped
1 large red heirloom tomato, sliced
1/2 cup shredded Parmesan
2 scallions, finely sliced on a bias

Preheat the oven to 400 degrees F and a cast-iron griddle to medium-high heat.

For the Mornay sauce: In a medium skillet over medium-low heat, add the butter and sweat the onions until softened, 3 to 5 minutes. Add the flour and toast for an additional minute without adding color. Bring the skillet to medium-high heat. Add the chicken stock and bring to a boil. Stir to incorporate and simmer for 3 minutes. Add the milk and reduce the heat to medium-low. Simmer until the starch has cooked out and the sauce has thickened, an additional 3 minutes. Add the nutmeg to taste. Reduce the heat to low. Stir in the Cheddar and Parmesan. Remove from the heat and keep warm. Season with salt and pepper.

For the sandwich: Melt the butter and mix with the garlic. Brush one side of the slices of the sourdough with the garlic butter. Griddle the toast on both sides until golden brown and toasted. Remove from the heat. Transfer to a baking sheet, garlic-butter-side up, and season with the flake salt.

Top the toast slices with about 1 1/2 ounces of turkey and 2 slices of bacon. Shingle the tomato slices over the bacon and turkey. Spoon approximately 1 ounce of Mornay sauce over the top and sprinkle with Parmesan. Place in the oven and toast until the Parmesan bubbles, about 5 minutes (finish under the broiler if desired). Remove and garnish with the scallions. Serve open face, 2 per serving.

Yield: 2 loaves

2 1/4 cups warm beer
2 tbs active yeast
1 tsp salt
6 cup unbleached all-purpose flour
5 fresh jalapeno peppers, seeded and minced
6 oz cheddar cheese, grated
1 whole egg

In a small bowl, combine the beer, yeast, sugar, salt and 2 cups of the flour. Stir until all the ingredients are incorporated, cover with plastic wrap or a damp cloth and let rest in a warm place for 30 minutes or until bubbling and frothy.

In a large mixing bowl combine the remaining 4 cups flour, minced jalapeno, and cheddar cheese. Add the beer/yeast mixture into the flour, cheese and jalapeno. Stir with a spatula until incorporated enough to handle, then turn it out on a work surface.

Knead the dough for 5 to 10 minutes, place in a covered bowl and let rest in a warm place for 30 minutes or until doubled in bulk. Brush the inside of two loaf pans with the oil. Turn out the risen dough onto a work surface, punch down and cut into two even pieces.

Preheat the oven to 375°F. Shape into loaves and place in the oiled pans. Cover and let rest for 20-30 minutes. Whip the egg and brush it lightly on the loaves. Bake for 25-35 minutes or until golden brown and sounds hollow when tapped.

CHILI
6 large dried ancho chiles* (about 3 ounces), stemmed, seeded, coarsely torn
6 ounces bacon, diced
1 1/4 pounds onions, chopped (about 4 cups)
1 5-pound flat-cut (also called first-cut) beef brisket, cut into 2 1/2- to 3-inch cubes
Coarse kosher salt
6 large garlic cloves, peeled
2 tablespoons chili powder
2 teaspoons cumin seeds
1 teaspoon dried oregano
1 teaspoon ground coriander
1 1/2 teaspoons coarse kosher salt
1 1/2 10-ounce cans fire-roasted diced tomatoes with green chiles (1 3/4 cups)
1 12-ounce bottle Mexican beer
1 7-ounce can diced roasted green chiles
1/2 cup finely chopped fresh cilantro stems
4 cups 1 1/2- to 2-inch chunks seeded peeled butternut squash (from 3 1/2-pound squash)

GARNISHES
Fresh cilantro leaves
Chopped red onion
Diced avocado
Shredded Monterey Jack cheese
Warm corn and/or flour tortillas

CHILI
Place chiles in medium bowl. Pour enough boiling water over to cover. Soak until chiles soften, at least 30 minutes and up to 4 hours.

Preheat oven to 350°F. Sauté bacon in heavy large ovenproof pot over medium-high heat until beginning to brown. Add onions. Reduce heat to medium; cover and cook until tender, about 5 minutes. Sprinkle beef all over with coarse salt and pepper. Add to pot; stir to coat. Set aside.

Drain chiles, reserving soaking liquid. Place chiles in blender. Add 1 cup soaking liquid, garlic, chili powder, cumin seeds, oregano, coriander, and 1 1/2 teaspoons coarse salt; blend to puree, adding more soaking liquid by 1/4 cupfuls if very thick. Pour puree over brisket in pot. Add tomatoes with juices, beer, green chiles, and cilantro stems. Stir to coat evenly.

Bring chili to simmer. Cover and place in oven. Cook 2 hours. Uncover and cook until beef is almost tender, about 1 hour. Add squash; stir to coat. Roast uncovered until beef and squash are tender, adding more soaking liquid if needed to keep meat covered, about 45 minutes longer. Season chili to taste with salt and pepper. Tilt pot and spoon off any fat from surface of sauce. DO AHEAD Can be made 2 days ahead. Cool 1 hour. Chill uncovered until cold, then cover and keep chilled.

GARNISHES
Set out garnishes in separate dishes. Rewarm chili over low heat. Ladle chili into bowls and serve.

*Available at many supermarkets and at specialty foods stores and Latin markets

1 medium carrot, cut into fine matchsticks
1 small daikon radish, cut into fine matchsticks
1 tablesopon sugar
2 teaspoons salt
1/4 cup rice vinegar
1/4 cup water
3 strips bacon, cut in half crosswise
2 eggs
1 banh mi bun (see note)
2 tablespoons mayonnaise
A few dashes Maggi seasoning
1 long slice cucumber (cut lengthwise from entire length of cucumber)
4 sprigs cilantro
1 Thai bird chili, finely sliced
Kosher salt and freshly ground black or white pepper

To Make the Pickled Carrots and Daikon: combine carrots, daikon, salt, and sugar in a small bowl and toss to coat. Allow to rest 10 minutes until liquid has been drawn out of vegetables and salt and sugar are completely dissolved. Add vinegar and water and transfer to small, sealable container. Let sit at room temperature for 1 hour, or for best results, allow pickled to rest for at least 3 days in the refrigerator.

Preheat oven or toaster oven to 400°F. Cook bacon in a 10-inch nonstick skillet over medium-low heat until crisp and rendered, flipping once halfway through cooking, about 10 minutes total. Transfer to a paper towel-lined plate (leave bacon grease in skillet).

Increase heat to medium high and heat until bacon fat starts lightly smoking. Add eggs, immediately reduce heat to medium, and cook, spooning hot bacon fat over egg tops as they cook until set to desired consistency (I like my yolks runny and white edges crisp). Transfer eggs to paper towel-lined plate with bacon.

Toast bread in oven or toaster oven until hot and crisp, about 3 minutes. Split in half lengthwise, leaving a hinge. Spread both sides with mayonnaise and a few dashes of Maggi seasoning. Layer bacon strips along bottom and top with eggs. Top with pickled carrots and daikon, cucumber slice, cilantro sprigs, and chilis. Season with salt and pepper. Serve immediately.

2 tablespoons peanut oil
1 3-pound boneless beef chuck roast, cut into 1 1/2-inch chunks
2 cups chopped onions
4 garlic cloves, smashed
4 teaspoons chopped fresh sage and/or rosemary
2 tablespoons tomato paste
2 tablespoons all purpose flour
1 12-ounce bottle dark beer (such as stout)
1 14-ounce can low-salt beef broth
1 pound baby carrots with some green tops attached, peeled

Heat oil in heavy large pot over medium-high heat. Sprinkle beef with salt and pepper. Working in batches, add to pot and sauté until browned, about 8 minutes per batch. Transfer to bowl. Add onions, garlic, and herbs to pot; sprinkle with salt and pepper. Reduce heat to medium; sauté until onions begin to soften, about 5 minutes. Add tomato paste and flour; stir 1 minute. Add beer; stir until thick and smooth, scraping up browned bits, about 2 minutes. Add broth, then beef with any juices; bring to simmer. Cover partially, reduce heat to medium-low, and simmer 45 minutes. Add carrots; simmer partially covered until beef and carrots are tender, stirring occasionally, about 45 minutes. Season with salt and pepper.

6 center-cut pork loin chops, (1/2- 3/4-inch thick), seasoned with salt and pepper
2 tablespoons corn, OR olive oil
4 cloves garlic, minced
1 small white onion, chopped
2 cups rice, uncooked
4 plum tomatoes, chopped
2 medium jalapeno chiles, minced (or to taste)
1 cup beer , OR water
2 cups chicken broth, OR water
fresh cilantro, chopped

Cooking Directions
Heat oil in large skillet; add pork. Sear pork on both sides on medium-high heat just until brown, about 1 minutes on each side. Remove from skillet and cover loosely with foil.

Add garlic and onions to skillet. Cook and stir until tender, about 2 minutes, scraping up brown bits from bottom of skillet. Add rice, stirring constantly until rice just begins to brown, about 3 to 4 minutes. Add tomatoes, jalapeño chiles, beer and broth or water. Bring to boil; cover. Reduce heat to medium low and simmer 10 minutes.

Place pork on top of rice; cover. Simmer 6-8 minutes, until internal temperature on a thermometer reads 145 degrees F. Let stand 5 minutes before serving. Sprinkle with chopped cilantro if desired.

Serves 6.

3 servings

2 to 3 tablespoons vegetable oil
2 cups shredded potatoes, or store-bought hash browns
1/2 cup diced onion
1/2 cup diced green pepper
1 tablespoon diced jalapeno peppers, optional
1 cup ground chorizo, browned
1/2 cup diced tomato
5 eggs
1/2 cup shredded Cheddar
Toast or tortillas, for serving

Preheat flat grill or a nonstick skillet over medium-high heat.

Add the vegetable oil, potatoes, diced onion, green pepper, jalapeno pepper, if using, and chorizo. Mix together slightly. Cook for 4 to 8 minutes, flipping once. Add the tomato and eggs. Mix together and cook for another 2 to 3 minutes, flipping over once. Add cheese and cook until slightly melted. Mix hash together to distribute cheese and tomatoes throughout.

Serve with toast or tortillas.

1/2 pound ground pork shoulder
2 teaspoons red wine vinegar
1/4 teaspoon powdered cinnamon
1 teaspoon paprika
1/2 teaspoon dried oregano
1/8th teaspoon ground cumin
1/8th teaspoon cayenne pepper
1 medium clove garlic, grated on a microplane grater
1 teaspoon kosher salt
1 tablespoon vegetable oil
3/4 pounds grated queso Oaxaca, Monterey Jack, or low-moisture mozzarella cheese
Warm corn or flour  or beer tortillas or tortilla chips for serving

Preheat broiler to high. Combine pork, vinegar, cinnamon, paprika, oregano, cumin, cayenne, garlic, and salt in a medium bowl and mix with your hands until combined. Heat vegetable oil in a 10-inch broiler-safe skillet over medium-high heat until shimmering. Add chorizo mixture and cook, stirring with a wooden spoon and breaking up the meat until it is no longer pink, about 5 minutes. Season to taste with more salt and remove from heat.

Top with grated cheese and place under broiler until melted, about 5 minutes. Serve immediately with warm tortillas or chips.

cocoa syrup
2/3 cup sugar
1/2 cup natural unsweetened cocoa powder (spooned into cup to measure, then leveled)
2/3 cup boiling water
1 teaspoon vanilla extract
floats
1 cup chilled heavy whipping cream
1 teaspoon vanilla extract
6 tablespoons Kahlúa or other coffee-flavored liqueur

Chocolate ice cream
3 12-ounce bottles or 2 pints (about) chilled stout
special equipment
6 iced-tea spoons
6 straws

cocoa syrup
Whisk sugar, cocoa powder, and pinch of salt in small saucepan. Pour 2/3 cup boiling water into heat-resistant measuring cup. Whisk just enough boiling water from cup into cocoa mixture in saucepan to form smooth paste (about 3 tablespoons), then whisk in remaining water. Bring to simmer over low heat, stirring constantly. Simmer syrup 11/2 minutes, stirring often. Remove from heat; stir in vanilla. Cool to room temperature.
DO AHEAD Can be made 3 weeks ahead. Cover; chill.

floats
Using electric mixer, beat cream and vanilla in medium bowl until peaks form. Cover; chill. Pour 1 tablespoon Kahlúa and 1 tablespoon cocoa syrup into each of six 10-ounce glasses. Place 1 scoop of ice cream in each glass. Add stout, pouring gently down side of tilted glass to prevent too much head from forming. Spoon dollop of whipped cream into each glass. Drizzle with cocoa syrup, place spoon and straw in each, and serve immediately.