To make the best quesadillas:

        • Preheat pan before adding tortilla and add thin coat of olive oil.

        • When adding filling, start and finish with shredded or chopped cheese. This helps lock in moisture and prevents the tortilla from becoming soggy.

        • The appetizer quesadillas prepared for the Peters were filled with Boursin cheese; leftover grilled chicken; ham; diced, canned chiles; and sliced, fresh tomatoes. Use your imagination and available ingredients.

        To pan-sear lobster tails:

        • Thaw frozen lobster in cold running water.

        • Cut tails in half lengthwise.

        • Simmer thawed lobster three to five minutes with Old Bay or other seafood seasoning. Drain lobster tails and place in ice water to stop cooking.

        • Before serving, drain lobster thoroughly. Heat thin layer of olive oil and/or bacon drippings in pan. Place lobster tails shelled side down in pan and press down to cook evenly. Continue to cook until lobster is lightly browned and warm to the center.

Celery-Radish Slaw
       

        2 cups thinly sliced celery
        1/2 cup thinly sliced radishes
       1 3-ounce jar artichoke hearts, drained and chopped
       1 teaspoon chopped garlic
       2 teaspoons sesame oil
        1/2 teaspoon red pepper flakes
       Salt, to taste

        Combine all ingredients and mix thoroughly. Cover and refrigerate until serving. Serve at room temperature. Makes 2 to 4 servings.

        4 slices bacon, cut into medium dice
       2 teaspoons minced garlic
       1 tablespoon capers, rinsed and drained
       2 cups cherry tomatoes, washed

        Cook bacon over medium heat until crisp. Remove with slotted spoon to paper towels to drain.

        To same skillet, add garlic, capers and tomatoes. Stir and cook until tomatoes begin to soften. Add cooked bacon to pan to warm. Serve with lobster or grilled fish. Makes 2 servings.

Profiteroles
       

        1/4 cup water
        1/4 cup milk
       2 tablespoons shortening
       2 tablespoons unsalted butter
        1/2 cup all-purpose flour
       2 eggs

        In saucepan, combine water, milk, shortening and butter and bring to boil. Remove from heat and add flour, stirring with wooden spoon until mixture pulls away from sides of pan. Transfer to bowl and stir to cool mixture. Add eggs and mix with mixer until well-combined.

        Spoon dough onto sheet pan either lined with parchment or sprayed with vegetable spray to prevent sticking. Bake in preheated 400-degree oven 15 to 20 minutes, until light brown. Cool on rack. Makes about a dozen profiteroles. (Profiteroles can be made ahead and frozen in sealable plastic bags.)

Chocolate-Almond Ganache
       

        4 1/2 ounces heavy cream
       3 ounces semi-sweet chocolate, chopped
       1 tablespoon toasted and chopped almonds

        Heat cream until hot — but not boiling — and pour over chopped chocolate in bowl. Stir to dissolve chocolate and fold in chopped almonds. Cover and refrigerate until ready to serve. Whip lightly before serving.

Blackberry Compote
       

        1 cup frozen or fresh blackberries
        1/3 cup water
       Splash of fresh lemon juice
       1 tablespoon sugar
       1 1/2 teaspoons cornstarch mixed with 1 tablespoon cold water

        Place berries, water, lemon juice and sugar in saucepan. Bring to boil, while stirring, and simmer a few minutes until berries soften. Add cornstarch mixture and simmer 1 minute. Cool, but don't strain.

Caramel Sauce
       

        1 cup sugar
       1/8 cup water
       Splash lemon juice
        3/4 cup heavy cream

        Put sugar, water and lemon juice in saucepan over medium heat. While stirring, bring to boil and continue to cook until mixture turns caramel color. Remove from heat and stir in cream.

        Caramel Garnish
       

        1/2 cup sugar
       1/8 cup water

        Place sugar and water in saucepan over medium heat. Simmer and stir until mixture turns caramel color. Using a spoon, drizzle hot mixture onto parchment paper. Allow caramel to harden.

        To assemble dessert:

        Slice off tops of profiteroles and place on dessert plates with “lids.” Fill profiteroles with whipped ganache. Spoon blackberry compote on profiterole lids. Drizzle caramel sauce on top of dessert, and garnish with lacy piece of caramel garnish.

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