Arkansas Cooks

Rub roast with olive oil, salt and pepper and then coat with Italian Seasoning. Place roast in zip lock bag and add red bell pepper and onion, pour in all of the peppercini peppers including all of the juice from the jar. Seal bag and roll around to ensure roast is coated with liquid. Place in refridgerator overnight. The next morning pour contents of bag into crock-pot and cover with the beef broth. Place crock-pot on low and let cook all day or at least 6 to 8 hours.

Take roast out of crock-pot and place on dish. Place large bowl with a colander in it in sink. Pour all liquid and veggies into colander so the colander catches the veggies and the bowl catches the juices. Strain colander and pour veggies out on a cutting board, they will be mush but chop them up with knife. Place in a bowl and set aside. Use fork to shred meat. Put meat in serving bowl and pour juice over it. Let stand for 15 mins. Then place meat on bun warmed in oven and then top with spoonfull or two of veggies and top with mozzorella cheese.

8 ounces chicken breast cut in strips
4 tablespoons olive oil, divided
1 shallot, chopped
1 garlic clove, chopped
1/4 cup Marsala wine or chicken broth
4 thin slices Prosciutto, sliced
4 bay leaves
Fresh thyme and parsley leaves
2 tablespoons bread crumbs
2 tablespoons Parmesan cheese, grated, divided
Salt and pepper
1 egg
1/4 cup heavy cream

RAVIOLI DOUGH

6 eggs
1 tsp. nutmeg
1 tbsp. olive oil
6 half shells of water
1/2 tbsp. salt
About 3 c. flour

Ravioli Sauce Recipe:

4 oz Butter Flavored Oil
2 oz Smoked Prosciutto, diced
1 tsp Sea Salt
Black Pepper to taste
24 oz Heavy Cream
4 oz Marsala Cooking Wine
2 Tsp Basil, julienned
2 oz Parmesan Cheese, grated

Italian Black Olive Bread

INGREDIENTS
3 cups bread flour
2 teaspoons active dry yeast
2 tablespoons white sugar
1 teaspoon salt
1/2 cup chopped black olives
3 tablespoons olive oil
1 1/4 cups warm water (110 degrees F/45 degrees C)
1 tablespoon cornmeal

Mozzarella Appetizer
Ingredients:

12 oz. fresh Italian mozzarella
6 eggs
12 slices of bread
Flour
Salt to taste
Olive oil to fry

Cannoli Recipe:

Ingredients

Shells
4 cups sifted all-purpose flour
2 tablespoons sugar
1/4 teaspoon salt
3 tablespoons butter, softened
2 egg yolks
3/4 cup white wine
Shortening, for frying

Filling
4 cups whole milk ricotta cheese
1 1/2 cups powdered sugar
1 tablespoon vanilla extract
1/3 cup finely chopped maraschino cherry
1/4 cup semisweet mini chocolate chip
1 cup heavy whipping cream, optional

RAVIOLI DOUGH
Beat eggs; add water, nutmeg, salt and olive oil. Add flour, a little at a time and knead until smooth and elastic, but not sticky. Roll out to 1/16″ thick. Place 1 teaspoon of filling about 1/2″ apart, fold over dough and cut with round ravioli cutter. You do just one strip at a time. To cook ravioli, boil six quarts water, add 1 tablespoon salt, add raviolis, bring to second boil and cook for 10 minutes.

Ravioli Sauce
In a heated sauté pan, add butter flavored oil, smoked Prosciutto, sea salt, black pepper and sauté for about 30 seconds, Add Marsala wine, heavy cream, julienned basil and simmer for about 2 to 4 minutes.

Italian Black Olive Bread
In a large bowl, mix together flour, yeast, sugar, salt, black olives, olive oil, and water.
Turn out dough onto a floured board. Knead until smooth and elastic, 5 to 10 minutes. Set aside, and let rise about 45 minutes, until it doubles in size. Punch down. Knead well again, for about 5 to 10 minutes. Let rise for about 30 minutes, until it doubles in size.
Round the dough on kneading board. Place upside down in a bowl lined with a lint-free, well floured towel. Let rise until double in size. While the bread is rising for the third time, put a pan of water in the bottom of the oven. Preheat oven to 500 degrees F (260 degrees gently turn loaf out onto a sheet pan that has been lightly oiled and dusted with cornmeal. Bake loaf at 500 degrees F (260 degrees C) for 15 minutes. Reduce heat to 375 degrees F (190 degrees C). Bake for 30 more minutes, or until done.

Mozzarella Appetizer
1. Remove the crusts from the bread.
2. Cut the mozzarella into 4 even slices and place them each of them on a piece of bread. Make sure the mozzarella doesn’t go right up to the edge of the bread or it won’t close well.
3. Put the remaining slices of bread on top just like a sandwich.
4. Now prepare a plate with a little water and another with flour.
5. Dip the edges into the flour and then into the water. The place them on a plate and gently press the edges so they stick together. This will make a sort of paste to keep the bread closed when you fry it. Don’t soak them in the water, just a quick dip.
6. Now beat the eggs with a pinch of salt and pour them over the mozzarella a sandwich turning them to make sure the egg soaks in well on both sides.
7. Let them sit in the eggs for about five minutes.
8. Heat a frying pan with abundant olive oil an fry them until brown on both sides.
9. Set them on paper towels to absorb the excess oil and then serve.

Cannoli Recipe
To make shells, mix flour, sugar and salt in a bowl. Cut in butter. Add egg yolks; stir with a fork. Stir in wine, 1 tablespoon at a time, with a fork until dough clings together.
Form a ball with the dough and let stand for 30 minutes. Roll dough almost paper thin, on a well-floured surface. Using the rim of a margarita glass (about 3-4 inches across), make circle imprints into rolled dough. Using a paring knife, make sure circles are cut all the way through. Roll each circle of dough around a metal cannoli tube, overlapping the ends and press to seal, flaring out the edges slightly. Fry one or two at a time in hot melted shortening (about 360°F) for approximately 1 minute, turning to brown all sides.
Remove from hot grease and drain on paper towels, seam side down.
Let cool a minute or two before trying to remove metal tube.
To remove the tube hold cannoli shell down on the paper towel and carefully slide the tube out one end. Leave cannoli shells on paper towel, seam side down to cool completely.

~NOTE Shells can be stored in airtight containers and made several days prior to filling.

For filling, drain ricotta cheese over cheesecloth if ricotta is watery. Combine ricotta cheese, powdered sugar, and vanilla extract until combined.
Squeeze Maraschino cherries with paper towels to remove all liquid.
(If you don’t squeeze them good, you will have a pink water filling!).
Stir in cherries and chocolate chips into the ricotta mixture, being careful not to over mix.
For a lighter filling, you may whip 1 cup of heavy whipping cream to form stiff peaks, and fold into filling mixture at this step. Chill filling for about 30 minutes before piping into cooled Cannoli shells. You may garnish the cannoli by sprinkling powdered sugar on top. Whipped cream, a cherry, and shaved chocolate can also be used to garnish the top.

Keep refrigerated until time of serving.

2 Tablespoons Black Pepper
2 Tablespoons White Pepper
2 Tablespoons Cayenne Pepper
2 Tablespoons Chili Powder
2 Tablespoons Onion Powder
2 Tablespoons Garlic Powder
4 Tablespoons Paprika
4 Tablespoons Cumin

8 Tbsp. (1 stick) unsalted butter
3 Tbsp. Extra Virgin Olive Oil
3 cups Vidalia onions, chopped
2 cups celery, chopped
1 cup bell pepper, chopped
2 Tbsp. garlic, minced
2 Tbsp. tomato paste
1 cup green onions (tops only), chopped
1 cup fresh parsley, chopped
1 Tbsp. salt
2 tsp. cayenne pepper
1 tsp. black pepper
3 cups shrimp, seafood, or chicken stock, recipe follows
2-3 lb. large shrimp, peeled
4 cups cooked wild (or white) rice

Directions