Cou-Cou (Caribbean Polenta)

2 cups yellow cornmeal
1/2 pound fresh okra or 1 package frozen cut okra
1/4 teaspoon pepper
1/2 stick (1/4 cup) butter or margarine
1 teaspoon salt
3 cups water

1. Clean and wash okra. Dice all but 6. Add 3 cups of water to a large saucepan. Add salt. Boil. Add diced and whole okra. Boil okra for 5-8 minutes. Remove pan from heat. Save whole okra aside for garnish. Measure 2 cups of liquid from the cooked okra to use for cooking your cou-cou.\
2. Mix cornmeal in a large bowl with enough cold water to moisten and blend it together. Stir the cornmeal slowly into the reserved liquid and okra in the pot. Use a wooden spoon to mix together. Return pot to stove over medium heat and continue to stir okra and cornmeal. Cook and stir about 15-20 minutes.
3. Insert wooden spoon into center of the cou-cou. If spoon stands up in the pot and is easily removed from cornmeal, your cou-cou is done. Cou-cou should be firm when it's done. If the cou-cou is loose and creamy looking, you have used too much water. If too much water is used, let cou-cou stand uncovered over low heat to "dry out." When Cou-Cou is done, turn the entire mixture into a buttered serving bowl and garnish with whole okra. Serve with sauce made of steamed codfish or Frizz Fish and cucumber salad.

Chocolate Zabaglione

Ingredients

• 1/4 cup whipping cream, or heavy cream
• 1/2 cup semisweet chocolate chips
• 8 large egg yolks
• 2/3 cup sugar
• 1/2 cup dry Marsala
• Pinch salt
• 1 pound fresh strawberries, hulled and quartered

Directions

Add cream and chocolate to a heavy small saucepan. Cook over low heat, stirring often, until the chocolate chips are melted and smooth. Set aside and keep warm.

Whisk the egg yolks, sugar, Marsala, and salt in a large glass bowl until blended. Set the bowl over a saucepan of simmering water, but do not allow the bottom of the bowl to touch the water. Whisk the egg mixture over the simmering water until it is thick and creamy, about 4 minutes. Remove from the heat.

Using a large rubber spatula, fold the melted chocolate mixture into the egg mixture.

Divide the strawberries among 6 coupe dishes. Pour the warm zabaglione over the strawberries and serve.

Texas Beef Brisket Chili

Ingredients

Chili:

6 large dried ancho chiles

6 ounces bacon, diced

1 1/4 pounds onions, chopped (about 4 cups)

1 5-pound flat-cut (also called first-cut) beef brisket, cut into 2 1/2- to 3-inch cubes

Coarse kosher salt

6 large garlic cloves, peeled

2 tablespoons chili powder

2 teaspoons cumin seeds

1 teaspoon dried oregano

1 teaspoon ground coriander

1 1/2 teaspoons coarse kosher salt

1 1/2 10-ounce cans fire-roasted diced tomatoes with green chiles (1 3/4 cups)

1 12-ounce bottle Mexican beer

1 7-ounce can diced roasted green chiles

1/2 cup finely chopped fresh cilantro stems

4 cups 1 1/2- to 2-inch chunks seeded peeled butternut squash (from 3 1/2-pound squash)

Garnishes:

Fresh cilantro leaves

Chopped red onion

Diced avocado

Shredded Monterey Jack cheese

Warm corn and/or flour tortillas

Preparation

For chili:

Place chiles in medium bowl. Pour enough boiling water over to cover. Soak until chiles soften, at least 30 minutes and up to 4 hours.

Preheat oven to 350°F. Sauté bacon in heavy large oven-proof pot over medium-high heat until beginning to brown. Add onions. Reduce heat to medium; cover and cook until tender, about 5 minutes. Sprinkle beef all over with coarse salt and pepper. Add to pot; stir to coat. Set aside.

Drain chiles, reserving soaking liquid. Place chiles in blender. Add 1 cup soaking liquid, garlic, chili powder, cumin seeds, oregano, coriander, and 1 1/2 teaspoons coarse salt; blend to puree, adding more soaking liquid by 1/4 cupfuls if very thick. Pour puree over brisket in pot. Add tomatoes with juices, beer, green chiles, and cilantro stems. Stir to coat evenly.

Bring chili to simmer. Cover and place in oven. Cook 2 hours. Uncover and cook until beef is almost tender, about 1 hour. Add squash; stir to coat. Roast uncovered until beef and squash are tender, adding more soaking liquid if needed to keep meat covered, about 45 minutes longer. Season chili to taste with salt and pepper. Tilt pot and spoon off any fat from surface of sauce. DO AHEAD: Can be made 2 days ahead. Cool 1 hour. Chill uncovered until cold, then cover and keep chilled.

Garnishes:Set out garnishes in separate dishes. Rewarm chili over low heat. Ladle chili into bowls and serve.