Fed up

thinly and cook over low heat with the butter and salt. Once the fennel is completely tender and translucent, puree on high until smooth.
     
    To Serve
     
    1 oz. Spanish lomo (or chorizo), fine julienne
    2 oz. of the pickled peppers
    ½ tsp. fresh thyme
    1 tbsp. butter
    Espelette or cayenne pepper, ground
     
    Sauté the lomo or chorizo in a dry pan until it is completely crispy and rendered. Do not drain the fat. Add the pickled peppers, thyme, and butter, and cook until glazed. Season lightly to taste with Espelette or cayenne.
    Place 1½ ounces of hot fennel puree on a plate, place the cooked fish on top, and finish with a spoonful of the glazed pickled peppers.
     
     

    Chef Bill Park
    Manchester, New Hampshire
     
    Makes 12 fritters
     
    Fritters
     
    ½ tbsp. butter, melted
    6 ears corn
    ¼ onion
    ½ cup flour
    ½ tsp. baking soda
    ½ tsp. kosher salt
    ¼ tsp. black pepper
    1/3 cup milk
    1 egg
    1 lb. crab claw meat, fresh or canned
    Canola oil for frying
     
    Using a sharp knife, remove kernels from corn. Mix all ingredients together and form into equal-size balls, roughly ¼ cup each. Heat a deep pan with about an inch of oil over medium-high heat. Cook the fritters until browned on all sides. Fry in batches so that you don’t overcrowd the pan. Set on paper towels.
     
    Lemon-Cilantro Aioli
     
    1 cup mayonnaise
    ½ tsp. lemon juice
    1 tbsp. lemon zest
    2 tbsp. cilantro, chopped
    ¼ tsp. white pepper
    ¼ tsp. salt
     
    Mix all ingredients together and serve with fritters.
     
     
     

    Dwayne Minier, Personal Chef
    Boston, Massachusetts www.minierculinary.com
     
    Serves 4
     
    8 lady finger cookies
    1 cup mascarpone cheese
    1 tsp. lemon zest
    2 tsp. limoncello (lemon liqueur)
    1 tbsp. powdered sugar
    2 tbsp. freshly squeezed lemon juice
    1 cup raspberries
     
    Roughly crumble 2 ladyfingers into each of 4 martini glasses and set aside. In a bowl, whisk together the mascarpone, lemon zest, limoncello, powdered sugar, and lemon juice until thoroughly combined.
    Gently spoon cheese mixture on crumbled cookies and top with fresh raspberries.
     

 

Jessica Conant-Park graduated from Macalester College and has a master of social work degree from Boston College. She is married to Chef William Park.
     
    Susan Conant , Jessica's mother, graduated summa cum laude from Radcliffe College and holds a doctorate in human development from the Harvard Graduate School of Education. The author of the Dog Lover's Mysteries and the Cat Lover's Mysteries, she is a six-time winner of the Dog Writers Association of America's Maxwell Award.
     
    Visit their Web site at
    conantparkmysteries.googlepages.com.
     

 
    1
    You may also use an herb-flavored honey (rosemary or thyme) or you can drizzle a bit of truffle oil on regular honey.