• Ingredients: 30
  • Serves: 2

Beef and green pepper stir-fry with vegetable oil, 8-ounce can sliced water chestnuts, drained, small green bell pepper, thinly sliced, freshly cooked rice.


For marinating the shrimp

  • *available at some Asian markets

For the sauce

  • 1 large red bell pepper, roasted and chopped
  • 2 tbsps. extra-virgin olive oil
  • 3/4 tsp. fresh lemon juice, or to taste
  • 3/4 tsp. balsamic vinegar, or to taste
  • cayenne to taste

Black Bean, Heart of Palm, and Corn Salad

  • 1 16-ounce can black beans, rinsed, drained
  • 1 10-ounce package frozen corn, thawed, drained
  • 1 7 1/2-ounce can hearts of palm, drained, cut into 1/4-inch-thick rounds
  • 2 large tomatoes, seeded, diced
  • 1/2 red onion, minced
  • 1/2 cup chopped fresh cilantro
  • 1/4 cup olive oil
  • 3 tbsps. fresh lime juice
  • 1 tsp. ground coriander


  • 12 live 1-pound chicken lobsters
  • 16 ears sweet corn
  • 12 extra-large eggs



  • You will need a shovel, a broom, a large canvas tarp that is at least 8 x 6 feet, a couple of big buckets, a few pairs of tongs, two pairs of gloves to protect hands from the steam, a pot to melt butter, a ladle, cheesecloth for wrapping the small food items , twine for tying the cheesecloth bundles and platters for the cooked food. A picnic table is terrific for serving the platters of food but is not absolutely necessary. You will also need plates, cups, bowls for melted butter, eating utensils, lobster crackers, plenty of napkins and several large garbage bags.

Espresso chocolate chunk:

  • 1/2 cup coarsely chopped semisweet chocolate
  • 2 tsp. espresso powder

Very berry:

Peppermint fudge:

  • 3 tbsps. fudge sauce
  • 1/4 cup crushed peppermint candies


  1. Step 1 Combine 1 1/2 tablespoons soy sauce, wine, sesame oil, 2 teaspoons cornstarch, ginger and garlic in medium bowl.

    For this step you will need

  2. Step 2 Add beef and stir to coat. Let stand 30 minutes. Combine broth, remaining 1 teaspoon soy sauce and remaining 1 teaspoon cornstarch in small bowl.
  3. Step 3 Heat 3 tablespoons vegetable oil in wok or heavy large skillet over high heat. Add water chestnuts and bell pepper and stir-fry 2 minutes.

    For this step you will need

  4. Step 4 Remove from wok. Heat remaining 3 tablespoons oil in wok. Add beef with marinade and stir-fry until just cooked through, about 4 minutes.

    For this step you will need

  5. Step 5 Return water chestnuts and peppers to wok and mix well. Stir broth mixture. Add to wok and cook until sauce boils and thickens, about 30 seconds.

    For this step you will need