Muddle Lemon and Orange together in martini mixer. Add Ice and vodka, and shake. Strain martini into martini Glass. Float ½ to 1 oz San Pellegrino on top of martini and serve.

Line pie tin with aluminum foil, wrapping over the edges. Using a food processor crumble 1 ½ cups Oreo Crumbs to a fine grind. Add 4 cups clarified butter to Oreo Crumbs mixing to a paste. Spread Oreo crumbs into lined pie tin with back side of a chef spoon covering the bottom of pan and sides and let freeze for ½ hour. Cut 1 inch round from tub of Kona Coffee Ice Cream and place firmly in Oreo crusted pan making sure the Ice Cream fills the entire edges of the pan. Cut 1 inch round tub of Moose Tracks Ice Cream and firmly place on top of the Kona Coffee Ice Cream. Using a piece of plastic wrap, cover the entire pie, and shape the top edge into a dome. Remove plastic wrap and shape edges with hands until entire pie is smooth. Freeze Pie for 2 hours, then remove the pie tin and top with Hershey’s syrup, Oreo Crumbs and Whip Topping to serve.

Place the flour, butter, and sour cream in
food processor and pulse to combine. When
the dough has formed a ball, pat with lightly
floured hands into an ungreased 10 in tart pan.
Bake 20 min at 375, until crust is set and
lightly browned, if at all. Let cool while preparing the filling.

Turn the oven down to 300. In a heavy nonreactive sauce pan, heat the cream for 10 min & make sure to not boil. Beat the eggs and sugar together, add a small portion of the cream to the egg mixture and whip slowly. Add the rest of the cream. Strain liquid. Spread the preserves on the bottom of the tart, then gently pour the brulee over the preserves. Bake for 40 min. The center should still wiggle a little. Let cool at room temp then refrigerate for 3 or up to 24 hrs. Sprinkle a thin layer of the sugar over the top of the tart and caramelize with a torch or in the broiler, do not burn. Sprinkle the sugared blueberries over the top, slice and serve.

Peel pears, trying to maintain natural shape of fruit as much as possible. If you have an apple corer, go in through the bottom and give a little twist, leaving the stem intact. If you do not have one, use a paring knife and cut through the bottom around the core. If you can, remove the core; if not, wait until after the poaching. Add pears, wine, sugar, zest, vanilla bean, cinnamon and allspice to medium-sized saucepan. Add enough water to cover pears. Heat pan over medium-high heat. Using a clean dishtowel, cover the pears. The idea is to keep the pears just below the surface, so that they cook evenly. If you find that one towel isn’t enough, use two, or a small plate. If you do use a plate make sure that the pears are below the surface, but not touching the bottom. Allow to simmer for approx. 30 min. or until a knife inserted easily pierces the flesh. Remove pears and allow to cool. Return pan to stove and reduce liquid by half.

Heat oven to 425. Slice Camembert thinly and lay out into four rows on cookie sheet or pie pan. Pour macadamia nuts onto cookie sheet and place into oven. Allow to brown lightly, about 3-4 min., shaking the pan lightly a couple of times during the browning. Remove nuts from oven and allow to cool.
To serve, cut pear into quarters, allowing 2-3 pieces per person. Place cheese pan into oven and melt slightly. Place a row of cheese on each plate. Drizzle reduced poaching liquid over pear and cheese. Smash nuts a bit and give a good sprinkle over each plate.

The Refrigerator Challenge: How it Works!
1. The Challenger may bring up to five (5) ingredients of choice (Steve brought the 5 items he said he almost always has on hand at home suitable for use in most any dish he whips up.) What five (5) items are you rarely without?
2. Host, Donna Britt, also brings five SURPRISE items for The Challenger.
3. Some items are supplied as basic stock on a per show basis (e.g., olive oil, sea salt, pepper, spinach, ice cream, salad dressing ...things one might generally find in a fridge or cupboard.)
4. The Challenger has just under 30 televised minutes* to literally “make something from nothing”, including presenting it for the Host to taste! (*All guests are allowed 30 minutes prior to show taping for any additional prep once “surprised” w/the Host ingredients. Also, short breaks in between segments can also be used for appropriate cooking or preparing.)
5. Newport Avenue Market generously provides the items for #1-3 above.
6. Having a fun, can-do attitude is THE ESSENTIAL ingredient!

The Recipes:

Tomato Basil Mozzarella Salad
Tomato, Buffalo Mozzarella, Basil, Himalayan Sea Salt, Light Champaign Dressing

Thick slices of tomato, Dash of Himalayan Sea Salt, top with Thick slices of Buffalo Mozzarella, roll 5-6 large Basil leaves and cut in strips and sprinkle over tomato and Mozzarella, splash with dressing.

Basil Stuffed Chicken Thighs
Chicken Thighs, Olive Oil, Salt, Pepper, Basil

Cut three slits in each chicken thigh and stuff with basil leaves, rub outside with EVOO, heavily salt and pepper each side, bake at 400 degrees until done but not dry

White Rice with Pesto & Spinach
White rice, Squeeze Tube Pesto, Spinach, Cayenne Pepper & Sea Salt

Standard rice cooking instructions, halfway through add large quantity of pesto from squeeze tube and large double handful of Spinach....cook until done and stir aggressively until mixed...season to taste with Cayenne Pepper and Sea Salt.

Delicious Dessert
Butter, Muscovado Brown Sugar, Pears, Cayenne Pepper, Vanilla Ice Cream

Equal parts Butter and Muscovado Brown Sugar in pot and boil, reduce heat and ad slices of Pear for 7 minutes, add one tablespoon of Cayenne pepper and remove from burner to cool slightly. Large scoops of Vanilla Ice Cream, pour Pear mixture over ice cream and eat immediately.

In the top of a double boiler set over simmering water melt the butter and the chocolate. After they have melted, gently mix the butter and chocolate until well combined.

Meanwhile in a medium mixing bowl blend together the eggs, yolks, sugar, flour and the pinch of salt. Add the butter and chocolate mixture to the bowl.

Spray the cupcake tin (see note below) with cooking oil and fill each cup about half full with the egg and chocolate mixture. Bake for about 10 to 15 minutes. The edges should be cooked but the center of each cupcake should be smooth and shiny. Let the cupcakes cool for about 10 minutes then using a small knife, cut around the each. Place a greased cookie sheet over the cupcake tin and invert. With any luck, the cupcakes will fall out onto the cookie sheet. If not, they can be coaxed out with the small knife.

Chef’s notes:
The cupcake tin I use for this recipe has cups that measure about 2 ¾ inches in diameter at the top and a depth of about 1 1/8 inches deep. The volume of each cup is about 2 2/3 fl. oz.

To finish the dish, I like to put each cupcake in the middle of a small plate and garnish with chocolate syrup (or ganache), fresh raspberries and some cocoa powder.

Whisk Egg yolks and sugar together until thick ribbon stage.
Scrape vanilla bean and add seeds, pod and extract to the cream. Bring almost to a boil and remove from heat.

Add 1 Cup of hot cream to egg yolks and whisk in immediately. Add egg yolk mixture back into cream and whisk until fully incorporated. Portion 4 oz. into 5 oz. ramikens and cook in a water bath at 300 degrees for 20 minutes. Rotate pan in oven and cook an additional 20 minutes until set. Remove from heat and allow to set overnight.

Prior to serving, sprinkle sugar evenly over custards and brown with a kitchen torch or under the oven broiler.

Preheat oven to 325 degrees. Lightly butter and flour two 9-inch round cake pans.

In a large bowl, toss together the flour, sugar, ginger, soda and salt. Blend in butter with your fingers or a pastry blender, until mixture forms fine crumbs. If desired, add crystallized ginger.

Press mixture into the two prepared pans to form a smooth, even layer. Prick surface all over lightly with a fork.

Bake in a preheated oven for 40 to 45 minutes, until edges are lightly browned. Let cool in the pan for 5 minutes, then cut into narrow wedges and cool on racks. Store in an airtight container.

Roast garlic. Remove skins from 2-3 heads of garlic (enough to make 1/2 cup) and wrap cloves in tinfoil.

Place in a 375 degree oven. Bake about 45 minutes. Remove when golden brown and smash into a paste. Set aside until ready to use.

Heat oven to 350 degrees. Brush focaccia with olive oil and season. Bake until crisp. Don’t turn off oven. Place in bottom of 9-inch springform pan. Heat grill.

Slice portobellos from top to bottom. Brush with olive oil, season and grill. Place on inner rim of pan.

Beat cream cheese with salt until smooth; add eggs and blend.

In separate bowl, whisk sour cream and cornstarch. Add to cheese mixture; fold well. Season with salt and pepper. Fold in garlic. Fill pan until 1/4 inch from top.

Rap to knock out bubbles. Top with sliced tomato. Bake at 350 degrees until firm, about 25 minutes.

Presentation options: Drizzle with balsamic vinegar syrup. Garnish plate with toasted pine nuts, crispy oregano and balsamic syrup.

For balsamic vinegar syrup, place 1 cup balsamic vinegar in pot over high heat and cook until it reduces to the consistency of a fairly thick syrup, about 15 minutes.

Place cubed banana bread in bottom of serving dish. Melt butter over medium high heat. Add brown sugar, allspice, and nutmeg and stir until sugar dissolves. Add banana liqueur and bring sauce to a simmer. Add bananas and cook for 1 minute on each side, spooning sauce over bananas as you go. Remove bananas to serving dish with banana bread. Bring sauce to a simmer, remove pan from heat and add rum. Light the rum. Cook and stir for about two more minutes until flame dies out. Add orange zest and pour over bananas and banana bread. Top with vanilla bean ice cream and cinnamon whip cream.