Chef's Corner


Chef's Corner


  • 1 package (super moist) lemon cake mix (18.25 oz)

  • 2 eggs

  • 1/3 cup vegetable oil

  • 2 tablespoon lemon zest

  • 2 tablespoon lemon juice

  • 1 teaspoon lemon extract

  • white sugar for coating

  • confectioners’ sugar for coating


Preheat oven to 375 degrees F.

Pour cake mix into a large bowl. Stir in eggs, oil, and lemon extract until well blended. Roll cookie dough into balls then put the dough into a bowl of regular white sugar (this will help the confectioners’ sugar stick). Toss the sugar over the ball of dough until coated. Move the ball to the bowl of confectioners’ sugar, and toss again to coat. Once sugared, place on a non-stick (or lined with parchment) cookie sheet.

Bake for 6 to 9 minutes or until the edges are lightly browned.


  • 2 cups milk*

  • ¼ cup butter or margarine

  • 2 eggs, slightly beaten

  • ½ cup sugar

  • 1 teaspoon ground cinnamon or nutmeg

  • ¼ teaspoon salt

  • 6 cups soft bread cubes (about 6 slices bread)

  • ½ cup Raisins

  • For topping:
  • Caramel topping (store bought or homemade)

  • Whipped Cream

  • *Optional: you can also use Heavy whipping cream for a richer tasting bread pudding in place of the milk.


Heat oven to 350 degrees Fahrenheit. In a 2-quart saucepan, heat milk and butter over medium heat until butter is melted and milk is hot.

In large bowl, mix eggs, sugar, cinnamon and salt. Stir in bread cubes and raisins. Stir in milk mixture. Pour into ungreased deep round pan.

Bake uncovered 40 to 45 minutes or until knife inserted 1 inch from edge comes out clean. Serve warm with a caramel store bought topping and whip cream.


  • 4 Roasted Red Peppers

  • 2 Heads Roasted Garlic

  • 1/2 cup Chicken Stock

  • Salt (to taste)

  • Cracked Black Pepper (to taste)

  • 2 pounds Lobster Meat

  • 3 ears Fresh Corn

  • 1 tablespoon Olive Oil

  • 12 ounces Linguine

  • 1/2 cup chopped Parsley

  • 1/4 cup fresh Lemon Juice


Place corn on hot grill until uniformly cooked and tender. Cut kernels from cob and set aside.

In a food processor or blender combine roasted peppers and garlic, puree until smooth.

Place in sauce pot and add the chicken stock and salt and pepper to taste. Bring to a boil and turn down, simmering for 10 minutes. Remove from heat and set aside.

Toss lobster meat with olive oil, salt and pepper. Place on hot grill. Cook for 6 to 8 minutes. The meat will turn opaque white when done.

Salt and pepper a pot of boiling water and cook pasta until al dente; set aside.

Heat skillet on stove on medium heat, toss pasta, roasted corn and sauce together.
Plate pasta and top with lobster. Add chopped parsley and lemon juice.


  • 1 pound lamb chops 

  • 2 Tbsp minced fresh rosemary

  • 2 teaspoons salt

  • 1 Tbls freshly ground black pepper

  • 2 garlic clove, minced

  • 4 Tbsp olive oil, divided


In a small bowl, mix the rosemary, salt, pepper, garlic, and 2 tablespoons of the olive oil together. Coat the lamb chops with the mixture, massaging it into the meat with your fingers. If you are working with double rib chops, cover and let stand at room temperature for 30 to 45 minutes. (If you are working with single rib chops, and you want the result to be rare, let the chops sit in the rub in the refrigerator, do not let come to room temp or the thin ribs will easily overcook when you sear them in the next step.)

Heat the remaining 2 tablespoons olive oil in an oven-proof sauté pan over high heat. When the oil is shimmering hot, sear the lamb chops on all sides, about 2 to 3 minutes per side. (If you are working with single rib chops, sear only on two sides, and only a minute or so on each side if you want the result to be rare or medium rare.)