• 3/4 cup sugar 
• 4 tablespoons butter, softened 
• 1 egg 
• 2 cups flour 
• 2 teaspoons baking powder 
• 1/2 teaspoon salt 
• 1/2 cup milk 
• 2 cups blueberries (fresh or frozen)

Glaze:

• 1/2 cup confectioners’ sugar 
• 2 tablespoons butter  
• 1/2 teaspoon grated orange or lemon peel 
• 1-1/2 tablespoons milk

 Blueberry Cobbler

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• 2 cups heavy cream
• 1/4 cup light brown sugar 
• 1/4 cup sugar, plus 4 teaspoons 
• 8 large egg yolks 
• 1/2 teaspoon pure vanilla extract 
• 1/4 teaspoon ground cinnamon 
• 1/8 teaspoon grated nutmeg 
• 1 cup mashed cooked pumpkin canned puree is OK

Emeril's Pumpkin Creme Brulee

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• 1/2 pound dates (preferably Medjools), pitted and coarsely chopped (about 1 1/4 cups)
• 1/2 cup water
• 1/2 teaspoon baking soda
• 1 teaspoon kosher salt
• 1½ cups all-purpose flour
• 8 tablespoons unsalted butter (1 stick), at room temperature
• 1 cup packed light brown sugar
• 1/2 teaspoon vanilla extract
• 2 large eggs, at room temperature
• 1 recipe Toffee Sauce (follows)

Toffee Sauce

• 6 tablespoons unsalted butter (3/4 stick)
• 3/4 cup packed light brown sugar
• 1/2 teaspoon vanilla extract or 1/2 vanilla bean, split lengthwise and seeds scraped
• 1/4 cup heavy cream

Sticky Toffee Pudding

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Risotto

• 2 tablespoons extra virgin olive oil
• 2 tablespoons butter
• 2 cloves garlic, finely chopped
• 2 cups Arborio rice
• 1 cup white wine
• 2 (32-ounce) cartons low sodium chicken broth
• 1 large tomato, preferably Creole, chopped
• 1 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1 lbjumbo lump Gulf crabmeat

Flounder

• 2 tablespoons olive oil
• 2 tablespoons butter
• 2 cloves garlic, finely chopped
• 4 fresh Gulf flounder filets
• salt and freshly ground pepper to taste
• Chef Danie's House Seasoning (Capone's online store)
• 1/2 cup white wine
• 1 large tomato, preferably Creole, cut into 8 thin slices
• 1 bunch fresh basil leaves
• 2 balls fresh mozzarella cheese, each sliced into 4 even pieces

Garnishes

• micro greens
• Parmesan cheese curl

Gulf Flounder Caprese with Crab Risotto

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