Huevos Rancheros

2  tsp olive oil
1 onion, peeled and finely sliced
2 cloves of garlic, peeled and finely sliced
2 red peppers, deseeded and finely sliced
2 fresh hot chili peppers of your choice, deseeded and finely sliced
1 large dried chili
3 bay leaves
sea salt and freshly ground black pepper
2  10 oz cans of chopped tomatoes
2 large tomatoes, sliced
6 large eggs
6 tortillas
3/4 Cup grated cheese of your choice. I like a Mexican blend

Get a large lidded frying pan on a high heat and add olive oil. Add the onion, garlic, peppers, fresh and dried chili's, bay leaves and a good pinch of salt and pepper. Stir and cook for 15 minutes to soften and caramelize the veggies. Add your canned  tomatoes and use a  potato masher to break them up a bit. Bring to the boil, then turn down to a medium heat and cook for a further 5 minutes so the sauce starts to reduce down.

When you've got a nice thick tomato stew consistency, have a taste and add a pinch more salt and pepper if you think it needs it. Remove the bay leaves and lay your sliced tomatoes over the top of the mixture, then use a spoon to make small wells in the tomato stew, and crack in your eggs so they poach in the thick sauce. Add them in as quickly as you can so they all get to cook for roughly the same amount of time. Salt and pepper each egg and put the lid on and let the eggs cook for around 3 to 4 minutes. Warm your tortillas while this is happening. You can pop them into the oven at 350 for a few minutes, microwave them for a few seconds or even lay them over the lid of the pan so they heat up as the eggs cook.

Take the lid off and check your eggs by giving them a poke with your finger. When they're done to your liking, turn the heat off and take the pan to the table with your warmed tortillas. Place a tortilla on your plate top with an egg and plenty of sauce and add some grated cheese on top, roll up and enjoy.

Peach Cannoli's

2 Cups All-Purpose Flour
2 Tablespoons Unsalted Butter
1 Teaspoon Sugar
Dash of Salt
1/4 cup Butter milk
1/2 Cup Marsala Wine
1 Egg
Vegetable Oil For Frying

Filling
2 1/2 Cups Full Fat Ricotta Cheese
1/2 Cup Powdered Sugar
1/4 Cup Chopped Roasted Pecans
1/2 Cup Peaches copped fine
1 Vanilla bean scraped of seeds

To make the shells:
Mix together the flour, butter, sugar, and salt. Begin to add the Butter milk then the wine, adding enough so that you have formed a fairly firm dough.
Knead for a few minutes until smooth. Form into a ball, wrap in plastic wrap, and let sit at room temperature for about one hour.
Half the dough, and roll thinly to about a 1/4 inch thickness. Cut into 4 squares. Place a metal tube diagonally across each square, and wrap the dough around the tube. Seal the edges with a little beaten egg.
Heat the oil in a large pan until it reaches a temperature of 375 degrees F. Drop one or two tubes into the hot oil at one time, and cook until golden. Remove from the pan, cool, and gently slide the cannoli shell from the tube.
Continue to make the rest of the shells in this manner.
To make the filling:
First let the ricotta sit in a strainer over a small bowl in the refrigerator for 30 minutes to remove excess whey.
Mix the ricotta with the rest of the ingredients. Chill in the refrigerator for at least 30 minutes.
Fill each cannoli shell carefully, and sprinkle with a little extra powdered sugar if desired. Serve with a scoop of Ice Cream.

Rockefeller Salad

3 eggs
1 10 oz package of Mr. Pete’s Seasoned Cajun Oyster Fry
20 oysters, shucked
1 pound baby spinach
1/2 pound mixed greens
8 pieces of bacon, cooked and crumbled

For Vinaigrette
2 egg yokes
1/4 cup blue cheese
1/4 cup Parmesan cheese
1/4 teaspoon Dijon mustard
3/4 cup olive oil
1 teaspoon fresh lemon juice
1/4 cup white wine vinegar
1/4 cup buttermilk
1 teaspoon chives, chopped
1 teaspoon parsley, chopped
black pepper, to taste

Separate two of the egg yokes from the whites.

In a food processor or steel bowl and whisk, beat the egg yokes, 1/4 cup of the blue cheese and Dijon. Slowly emulsify the oil into the egg mixture. When it begins to look creamy, add the lemon juice, vinegar, buttermilk, pepper, and herbs. Set aside.

Whip the egg whites in a bowl. Dip the oysters in the egg whites, then into the seasoned flour mixture.

Deep fry in oil at 375ºF for about 1-2 minutes or until crispy.

Toss the mixed greens and spinach with the vinaigrette. Top with the fried oysters, bacon, and Parmesan cheese.

Lemon Cheese Sauce

4 tablespoons butter

½ cup crumbled feta cheese

¼ cup whole milk

1 tablespoon fresh lemon juice

1 clove garlic minced

Melt butter in a small pot over medium heat; add cheese, milk, lemon juice, and garlic; cook until smooth, whisking to blend, about 3 minutes. Keep warm on low heat.

Prosciutto wrapped Asparagus in a Béchamel sauce

24 asparagus spears, thick ends removed

8 large slices of prosciutto

1 teaspoon olive oil, for frying in

1 tablespoon butter

1 tablespoon flour

½ clove garlic, minced

1 cup half and half

1 cup heavy cream

Salt, to taste

Pepper, to taste

Nutmeg, to taste

½ cup Gruyere cheese, grated

4 slices of tomato

Parmesan cheese

1 tablespoon chives, chopped, to garnish

Bring olive oil in a sauce pan to medium heat, about 300 degrees. Add the garlic and toss about 1 min. Add the asparagus and toss for one more minute. Pour this over into a plate and place into the freezer for 5 min. In the same pan, raise the heat to medium high and add the butter. Once the butter begins to ripple, add the flour and keep stirring until you get a blond roux. You just want the flour to get cooked through. Add the half and half and heavy cream. Bring to a slow boil stirring well until smooth. Season to taste with salt, pepper and nutmeg.

Turn the heat off, and then add the grated Gruyere cheese and mix in well.

Take 6 stalks of asparagus and roll 2 slices of prosciutto around the bunch and secure with a couple of tooth picks. Brown these in a skillet on medium for a couple of minutes on each side.

Place the asparagus in an oven safe dish, top with the Béchamel sauce a slice of tomato and a sprinkle of parmesan.  Place under the broiler on the middle rack until the cheese is just brown.  Garnish with chopped chives before serving.

Busters and Grits

1 qt canola or peanut oil

1/2 cup buttermilk

4 eggs (beaten)

1 cup cornmeal

1/2 cup all-purpose flour

1 tsp. creole or Cajun spice

6 soft shell blue crabs cleaned and trimmed

For grits you need:

3/4 cup water

1/4 cup milk

1 cup fine ground white corn grits

6 tbsps. butter

4 tbsps. mascarpone cheese

Salt and black pepper

For a pan sauce you need:

1 cup crab, picked through for shells

3 cloves garlic minced

1 green onion (chopped)

2 dashes hot sauce

1 tbsp extra-virgin olive oil

1 onion (diced)

2 cloves garlic, minced

1/4 cup celery root, minced

1 tsp. crushed red pepper flakes

1 sprig fresh thyme chopped

1 sprig tarragon leaves chopped

1 bay leaf

1 cup heavy cream

1/2 cup dry vermouth

1 cup clam juice

Salt and black pepper

Preheat a deep-fryer with the canola or peanut oil to 350 degrees F.

In a mixing bowl combine the buttermilk, eggs, cornmeal, flour and Creole or Cajun spice using a wire whisk, until smooth.

In a medium-size saucepan bring the water to a boil over medium heat and slowly add the grits, while stirring constantly. Once the grits come to a boil, reduce the heat to a low simmer. Add the milk, cover and simmer for 20 minutes, stirring occasionally.

Heat the olive oil in a pan over moderate heat. Add the onions, garlic, celery root, and pepper flakes. Cook the vegetables, stirring often, for 3 minutes.

Add the thyme leaves, tarragon leaves, bay leaf, cream, vermouth and clam juice to the pan. Increase the heat to medium high and reduce the sauce by half, about 10 to 12 minutes. Remove from heat and discard the bay leaf.

Dip the soft-shell crabs into the cornmeal batter and carefully add them to the hot oil, 1 at a time. Fry until golden brown, about 1 to 1 1/2 minutes, before removing to absorbent paper towels and seasoning with additional salt.

Once the grits have cooked for 20 minutes, stir in 3 tablespoons of the butter and the mascarpone cheese. Season to taste with salt and pepper.

Reheat the Crab Pan Sauce to a slow boil and stir in the remaining 3 tablespoons of butter, the hot sauce, and salt and pepper, to taste. Remove from heat once the butter has been added.

To plate this dish, spoon the grits into individual bowls with a generous amount of sauce ladled around the grits and topped with a fried soft-shell crab.

Creamy Seafood Sauce

1/4 lb butter (melted)

1 medium diced green bell pepper

1 small diced onion

1/2 cup diced celery

Tabasco, Cajun seasoning

1 quart heavy whipping cream

2 lbs small shrimp (peeled, beheaded, deveined) cleaned crab or crawfish tails

1/4 cup chopped green onions.

2 1/2 Tbs  blonde roux

1 cup grated parmesan cheese

 Put first 5 ingredients into medium sauce pan.

 Saute on medium heat for 8-10 minutes, or until vegetables are translucent (stirring occasionally)

 Add whipping cream to mixture and simmer for 10 minutes. (Stirring occasionally not to stick)

 Rinse and drain shrimp well, Add to mixture, cook for 8-10 minutes or until shrimp are cooked.

(If using crab or crawfish, these are already cooked)

Add green onion.  Add roux to mixture and stir well and Bring to a boil. Lower heat and add parmesan and mix well.  Taste for seasoning  and simmer 3 minutes

 Now sauce is ready to serve over cooked pasta, grilled fish, or steak.

MOUSSAKA

This recipe makes two casseroles.  Also this is not a quickie!!

Ingredients:

     3-4 eggplants, about 4 lbs. total

     1 lb. potatoes

     1 1/2 lbs. ground beef (or lamb)

     2 large onions, finely diced

     2 cloves garlic, minced

     1/2 cup red wine

     1/4 cup chopped fresh parsley

     1 tsp. ground cinnamon

     1/4 tsp. ground allspice

     1 cup tomato puree (or crushed tomatoes)

     2 tbsp. tomato paste

     1 tsp. sugar

     Salt and pepper to taste

     2 cups plain breadcrumbs

     8 egg whites, lightly beaten (reserve yolks for bechamel)

     1 cup grated Kefalotyri or Parmesan cheese

 Bechamel Sauce:

 1 cup salted butter (2 sticks)
 1 cup flour
 4 cups milk, warmed
 8 egg yolks, lightly beaten
 Pinch of ground nutmeg

Preparation:
Prep the Vegetables:

Using a sharp peeler, partially peel the eggplants, leaving strips of peel about 1 inch wide around the eggplant. Slice the eggplant in to 1/2 inch slices. Place the eggplant slices in a colander and salt them liberally. Cover them with an inverted plate that is weighted down by a heavy can or jar. Place the colander in the sink so that excess moisture can be drawn out. They will need to sit for at least 15-20 minutes, preferably an hour. The salt also helps to remove some of the bitterness of the eggplant.

Peel the potatoes and boil them whole until they are just done. They should not get too soft, just cooked enough so that they no longer crunch. Drain, cool and slice them in 1/4 inch slices. Set aside.

Preheat the oven to 400 degrees.

Line two baking sheets with aluminum foil and lightly grease. Add a splash of water to the egg whites and beat them lightly with a fork. Add breadcrumbs to a flat plate.

Rinse the eggplant slices and dry with paper towels. Dip the eggplant slices in the beaten egg whites and then dredge them in the breadcrumbs, coating both sides. Place breaded eggplant slices on baking sheets and bake at 400 degrees for 1/2 an hour, turning them over once during cooking.

When eggplant is finished cooking, lower the oven temperature to 350 degrees.
Make the Meat Filling:

In a large saute pan, brown the ground beef (or lamb) until the pink color disappears. Add onion and sauté until translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.

Add wine to pan and allow it to simmer and reduce a bit before adding cinnamon, allspice, parsley, tomato paste, crushed tomatoes, and sugar. Allow the sauce to simmer uncovered for approximately 15 minutes so that excess liquid can evaporate. It should be a drier, chunkier, tomato sauce. Season to taste with salt and pepper.
Make the Béchamel Sauce:

In a medium sauce pan melt butter over low heat. Using a whisk, add flour to melted butter whisking continuously to make a smooth paste. Allow the flour to cook for a minute but do not allow it to brown.

Add warmed milk to mixture in a steady stream, whisking continuously.

Simmer over low heat until it thickens a bit but does not boil.

Remove from heat, and stir a small amount into beaten egg yolks to temper. Add the tempered egg yokes and pinch of nutmeg back to the pan. Return to heat and stir until sauce thickens.
Assemble the Moussaka:

Lightly grease 2 casserole dished. Sprinkle the bottom of the dishes with breadcrumbs. Leaving a 1/4 inch space around the edges of the dish, place a layer of potatoes on the bottom. Top with a layer of eggplant slices.

Add meat sauce on top of eggplant layer and sprinkle with 1/4 of the grated cheese. Top with another layer of eggplant slices and sprinkle once again with 1/4 of the grated cheese.

Pour the bechamel sauce over the eggplant and be sure to allow sauce to fill the sides and corners of the pan. Smooth the bechamel on top with a spatula and sprinkle with remaining grated cheese. Bake in a 350-degree oven for 45 minutes or until béchamel sauce is a nice golden brown color. Allow to cool for 15 – 20 minutes before slicing and serving.

You can make this dish ahead up until the bechamel sauce and refrigerate. Make the bechamel sauce right before you intend to bake it.

Artichoke Tart

8-12 artichoke hearts

1/8 stick of butter

1 cup sweet onion chopped

1/4 cup red bell pepper, small diced

1 tablespoon minced garlic

1/8 teaspoon oregano

1/8 teaspoon thyme

4 eggs

1 teaspoon creole mustard

1 teaspoon creole seasoning

1/2 cup panko bread crumbs

1/4 teaspoon hot sauce

1/2 teaspoon grated parmesan cheese

1 cup grated cheddar

1 teaspoon freshly ground black pepper

1/4 cup minced green onion

frozen pie crust thawed.

Preheat oven to 325 degrees. Place pie crust in for ten minutes while crust is baking.

Melt butter in a small saute pan over medium heat. Add onion and red bell pepper and cook 3 to 4 minutes. Add garlic, oregano, thyme and cook 2 to 3 minutes more. Remove both from heat and cool.

Roughly chop the artichokes. Whip the eggs in a large mixing bowl, and mix in the rest of the ingredients.

Spread the mixture into the pie. Bake 30 minutes.

Let cool to room temp

My favorite burger

2 pounds lean ground beef

1/2 pound lean ground pork

1 tablespoon snipped fresh chives

Salt and black pepper to taste

2 tablespoons soy sauce

1 tablespoon olive oil

4 to 6 tablespoons crumbled blue cheese

1 ripe avocado sliced into 8 slices

8 slices bacon

4 slices of tomato

Lettuce

Sliced onion for sautéing (about 1/2 medium onion)

Cilantro mayo:
3⁄4 cup  mayo
3⁄4 cup loosely packed cilantro leaves finely chopped
1 tablespoon fresh lemon or lime juice
1 teaspoon light soy sauce
1 or 2 small cloves of garlic minced

4 Burger buns

Combine all the ingredients for mayo and set in the fridge.

Combine the beef, pork, chives, salt, pepper, soy sauce and olive oil in a large mixing bowl and mix well. Shape the mixture into 4 patties. Then, make a pocket in the center of each patty and fill each with a tablespoon of the blue cheese. Close the pocket by pinching the meat together. Grill each Patty about 5 minutes on each side, Do not press them flat . This can be done in a skillet also.

While the burgers are cooking in a skillet or grill, cook bacon to desired texture, pour off some of the drippings and add onions and sauté until lightly brown. Place buns on the grill or in the oven, lightly toast.

To complete burger, spread some of the mayo on each side of the bun. Place a patty with some sautéed onions on the bottom bun, top with two slices of Bacon, 2 slices of avocado, tomato and lettuce. Slap on the lid and enjoy.

Kentucky Hot Brown

1/4 cup Whole Butter

1/4 cup All Purpose Flour

1 Qt. Heavy Cream

1/2 Cup Pecorino Romano Cheese, Plus 1 Tablespoon for Garnish

Salt & Pepper to Taste

16 oz. Sliced Turkey Breast

2 Slices of Texas Toast (Crust removed)

4 slices of Crispy Bacon

2 slices of Tomato

Paprika, Parsley

In a large saucepan, melt butter and slowly whisk in flour until combined and forms a thick paste (roux). Continue to cook roux for two minutes over medium-low heat, stirring frequently. Whisk whipping cream into the roux and cook over medium heat until the cream begins to simmer, about 2-3 minutes. Remove sauce from heat and slowly whisk in Pecorino Romano cheese until the Mornay sauce is smooth. Add salt and pepper to taste.

For each Hot Brown, place one slice of toast in an oven safe dish and cover with 8 ounces of turkey. Take a slice of tomato and place on top of the turkey. Next, pour one half of the Mornay sauce to completely cover the dish. Sprinkle with additional Pecorino Romano cheese. Place entire dish under a broiler until cheese begins to brown and bubble. Remove from broiler, cross two pieces of crispy bacon on top, sprinkle with paprika and parsley, and serve immediately.

Smoked Oyster and Brie soup

1 cup unsalted butter

1/2 cup all-purpose flour

2 quarts bottled clam juice, or fish broth

5 cups heavy cream

1 1/2 teaspoons red (cayenne) pepper

1 1/2 pounds brie cheese, rind removed and cut into small pieces

2 cups dry champagne

3 cans of quality smoked oysters

1 cup finely minced green onion stems

salt to taste

In a large soup pot over low heat, melt butter. Add flour and cook 3 minutes, stirring constantly. Add clam juice, or fish broth and cook another 3 to 4 minutes or until flour is absorbed. Increase heat to medium and bring just to a boil; reduce heat to low and simmer an additional 10 minutes, stirring occasionally. Add heavy cream; simmer 5 minutes longer, stirring constantly. Add cayenne pepper and brie cheese, stirring until cheese is melted completely.

Stir in champagne, oysters, and green onion stems. Remove from heat, cover and let stand 10 minutes. Season with salt. Serve in soup bowls.

Savory Squash and Mushroom Bread Pudding

2 1/2 tablespoons butter, some is for a baking pan

 3 cups baby bella mushrooms, cleaned and sliced

 1 cup yellow onion, diced small

 3 cups small yellow squash grated

 6 slices sourdough bread, cut in large cubes

 1/4 cup grated jack cheese

 1/4 cup crumbled goat cheese or farmers cheese

 1/4 cup grated Parmesan

 3 large eggs

 1 1/4 cups milk

 1/2 teaspoon salt

 black pepper

   Butter a 9- by 9-inch baking dish or oven proof glass pie dish. In a heavy skillet, melt butter and saute mushrooms and onion until tender. Turned off the heat and add the squash.

   Layer bread, veggie mixture and cheeses in the baking dish.

   Combine the eggs, milk, salt and pepper; whisk them until blended. Pour the egg mixture over the layered ingredients. Covered and refrigerate 3 hours to overnight.

     Before baking top with grated cheese and a slice of tomato. Preheat the oven to 350 degrees. Bake for about 40 minutes or until top is brown and eggs are firm. .

PASTA MACQUE CHOUX

2 tablespoons butter

1/3 cup tasso ham

1/3 cup andouille or smoked sausage

1 cup cooked corn

1/2 cup chopped onion

1/4 cup chopped bell pepper

1/4 cup chopped celery

2 teaspoons minced garlic

1 teaspoon Cajun seasoning

1 pint heavy cream

4 oz tomato sauce

3 tablespoons grated Parmesan cheese

2 tablespoons fresh basil

1 teaspoon fresh thyme

2 teaspoons oregano or 3/4 teaspoon dried oregano

1 teaspoon hot sauce

1 chopped green onion

1 tablespoon chopped parsley

Cooked pasta- I just dump the whole small package into the pasta pot

Heat butter in a medium saute pan over medium heat.

Add tasso ham and sausage and brown lightly.

Add corn, onion, bell pepper, celery and garlic. Saute lightly for 2 minutes.

Add Cajun seasoning, heavy cream,tomato sauce, basil, thyme and oregano. Simmer for 3-4 minutes until cream reduces and starts to thicken. Be careful not to reduce too much because sauce could break.  Stir in green onion and parsley.

Serve over cooked pasta.

PASTA PRIMAVERA

4 tbsp. butter

1/4 c. flour

2 1/2 c. milk

4 oz. (1/2 c.) Swiss cheese, shredded

2 c. broccoli, chopped

1 med. onion, sliced in 1/2 inch rings

1/2 red sweet bell pepper, chopped

1/2 c. cherry tomatoes sliced in half

1 c. mushrooms, sliced

4 c. cooked linguini

1/4 c. Parmesan cheese

Melt butter in heavy saucepan, add flour and stir to a roux. Cook for about 5 minutes, medium heat - do not scorch. Slowly stir in the skim milk and stir to combine well. Continue cooking and stirring until mixture begins to thicken slightly. Add the Swiss cheese, stirring well to mix. Remove from heat and set aside.

Spray a skillet with non-stick spray and heat to medium. Add all the vegetables, stir until they are slightly cooked.(Add precooked Chicken or shrimp to pan with vegetables.) Pour cheese sauce, stir, then add pasta. Stir until well blended. Remove and place in a warmed bowl and top with fresh grated Parmesan cheese.

Meat Balls

1 pound ground round

4 ounces favorite dried bread crumbs

4 large eggs

1/2 cup whole milk

3/4 cup grated Romano

1/2 medium grated onion

2 cloves finely diced fresh garlic

2 ounces finely chopped fresh Italian parsley leaves

2 ounces finely chopped fresh basil leaves

Preheat oven to 350 degrees F. Spray a baking sheet with olive oil cooking spray.

Mix all ingredients thoroughly in large bowl. If mixture seems a little loose add more bread crumbs.

Roll meatballs loosely about the size of a golf ball and place on baking sheet. Place into preheated oven for approximately 35 to 40 minutes.

Stuffed Spaghatti Squash

 1 spaghetti squash, halved lengthwise and seeded

    1 onion, chopped

    2 tablespoons minced garlic

    1 24-28 oz jar of favorite spaghetti sauce

    1 tablespoon dried basil

    1/4 teaspoon nutmeg

    black pepper to taste

    1 (15 ounce) can chopped black olives,strained.

    1/2 cup of favorite fresh mushroom, sliced thin

    1 cup shredded mozzarella cheese

    1 cup shredded Parmesan cheese

 Preheat oven to 325 degrees F (165 degrees C). cut squash in half. you can remove seeds now or leave them in to remove later, and place it cut side down in a shallow baking dish with about a 1/4" of water.

    Bake squash 35 minutes in the preheated oven, or until a knife can be easily inserted. Remove from oven, and cool.

    Meanwhile, spray a non-stick saucepan with cooking spray. Over medium heat, saute the onion and garlic until golden brown. Stir in sauce, basil, nutmeg and black pepper. Cook for about 15 minutes, or until you have a medium thick sauce.

    Remove squash strands with a fork, reserving the shells. Layer each half with a spoonful of the sauce, a layer of spaghetti squash strands, olives, mushrooms and mozzarella cheese. Repeat layers until shells are full, or until all of the ingredients are used. Top with Parmesan cheese.

    Bake for 20 minutes in the preheated oven, or until Parmesan cheese melts.

Crab Strudel

1/4 cup onions, diced

3 pounds lump crabmeat

1/4 cup shallots, diced

2 teaspoons garlic, minced

2 cups mushrooms, sliced

1/4 cup heavy cream

1 pound cream cheese

 1/4 cup parmesan cheese

1 teaspoon thyme

 1 teaspoon oregano

1/4  stick butter

6 small sheets of  phyllo dough per casserole, or large sheets sectioned to fit

1/4 cup melted clarified butter
salt and pepper to taste

1 small egg beaten

 Sauté shallots, mushrooms and onions in clarified butter until just tender about three minutes on medium.

Add crabmeat, spices and cheese. Cool down with heavy cream.

Take the phyllo sheets and spread the melted butter evenly over each sheet and stack one on the other six times. You can cut the sheets to fit the casseroles.

Spoon into 5 small individual 8 ounce casserole dishes and top with phyllo dough, press around the sides and brush lightly with beaten egg. Brown in 350 degree oven for 7 to 10 minutes.

Cheddar Beer Soup

I first tried making this by cooking the veggies in bacon grease, but found the grease would float on top of the soup.

2 medium leeks (white and pale green parts only), cut into 1/4-inch dice (2 cups)

2 medium carrots cut into 1/4-inch dice (1 cup)

2 celery ribs, cut into 1/4-inch dice (1 cup)

2 teaspoons finely chopped garlic

1 Turkish or 1/2 California bay leaf

1/2 stick (1/4 cup) unsalted butter

1/3 cup all-purpose flour

1 cup whole milk

1 cup half and half

1 3/4 cups chicken broth (14 fl oz.)

1 (12-oz) bottle ale such as Lazy Magnolia's Southern Pecan Ale

1 tablespoon Worcestershire sauce

1 teaspoon dry mustard

1 teaspoon salt

1/4 teaspoon black pepper

1 lb extra-sharp Cheddar, grated (4 cups)

4 bacon slices , cooked and crumbled

Wash leeks in a bowl of cold water, agitating water, then lift out leeks and drain in a colander.

Cook leeks, carrots, celery, garlic, and bay leaf in butter in a 4-quart heavy saucepan over medium heat, stirring occasionally, until vegetables begin to soften, about 5 minutes. Reduce heat to medium low and sprinkle flour over vegetables, then cook, stirring occasionally, 3 minutes. Add milk, broth, and beer in a stream, whisking, then simmer, whisking occasionally, 5 minutes. Stir in Worcestershire sauce, mustard, salt, pepper and half and half. 

Add cheese by handfuls, stirring constantly, and cook until cheese is melted, 3 to 4 minutes (do not boil). Discard bay leaf.

Serve sprinkled with bacon.