Found this recipe online and I have made it a few times.  The dough is a bit harder to work with since it is so wet, but if done right it tastes so good.  It is a big hit with my family.  It is a 2 part recipe, where you have to make the biga a day before you make the bread.

Original Recipe

This sauce started off as one from Aaron Franklin BBQ book, but I made a minor tweek here and there to make it mine.



1 3/4 cups ketchup
1/2 cup plus 2 tablespoons water
1/4 cup plus 2 tablespoon cider vinegar
1/4 cup tablespoon white vinegar
1/4 tablespoons plus 11/2 teaspoons brown sugar
2 tablespoons plus 11/2 teaspoons Worcestershire sauce
1 tablespoon chile powder
1 tablespoon ground cumin
1/2 tablespoon garlic powder
2 chipotle peppers in adobo sauce
1 1/2 teaspoons kosher salt
1 1/2 teaspoons coarse black pepper

Mashed Potatoes, Roasted Garlic, what more can you ask!  This is one of the best combos out there for a simple side to many different meals.



2 large heads of garlic, i personal use 3
1 tsp olive oil
4 lbs all purpose potatoes, peeled and quarted
8 tbsp unsalted butter
1 1/4 cups heavy cream, or for lighter version use milk

This recipe comes from a cooking class that I took, and is a quick and simple appetizer.  The sauce is similar to a mayo and does go well with many other things as well, sometimes I use the leftovers in sandwiches the next day.



1 red pepper
2 garlic cloves
1/4 tsp cayenne pepper
1/8 tsp crumbled saffron threads
2 tsp red whine vinegar
1 tsp Dijon mustard
2 egg yolks
1/2 cup sunflower oil
24 uncooked large shrimp, peeled, deveined
1 baguette

I first had this at John Franzky's house and man was it good!!!  The recipe is from Bon Appetit, and is pretty easy to make but it does take a little bit of time for the sauce to reduce fully.  The sauce can also be used on other meats such as roast beef, one of my favorite uses besides rack of lamb.



2 cups beef stock or canned beef broth
2 cups chicken stock or canned low sodium chicken broth
2/3 cup ruby Port
1/3 cup minced shallots
2 tsp minced fresh thyme
2 tbsp unsalted butter, room tempature
1 tbsp all purpose flour

1/2 cup chopped pitted Kalamata olives

Rack of Lamb:

2 1 1/4 to 1 1/2 lb racks of lamb, trimmed
1/4 cup Dijon mustard
3/4 cup (packed) fresh breadcrumbs from crustless French bread
3/4 cup freshly grated Parmesan cheese
6 tbsp chopped fresh parsley
3 tbsp unsalted butter, melted
1 1/2 tbsp minced garlic