This recipe is from Alex Garcia of the Food Network.

Ingredients

Langosta Criolla

• 6 tablespoons Spanish olive oil, for sautéing

• 1 small white onion, diced medium

• 1 large red bell pepper, seeds and stems removed, diced medium

• 1 Cubanelle pepper, seeds and stems removed, diced medium

• 6 Cachucha peppers, seeds and stems removed, sliced (or substitute 1 habanero)

• 3 cloves garlic, minced

• 1 cup Sherry

• 1 ten-ounce can whole tomatoes, chopped

• 1 tablespoon tomato paste

• 1 bay leaf

• ½ cup roasted red peppers (from about two peppers), diced medium

• 1 dried ancho chile, torn into small pieces

• 1 tablespoon Worcestershire sauce

• ½ cup cilantro, chopped

• 4 spiny lobster tails, cut into one-and-a-half inch rounds and steamed

Instructions

Heat up olive oil and sauté the onion, peppers, and garlic for approximately four minutes. Deglaze with Sherry. Add tomatoes, tomato paste, and bay leaf and cook for another five minutes.

Add the roasted peppers, ancho chile, Worcestershire, cilantro, and lobster and cook six additional minutes.

Serve in a shallow bowl.

This moist fish has a lovely rosemary aroma mingled with Chef Harv’s tantalizing Hot Pepper Jelly. Be sure to follow the directions closely!

Ingredients

• 1 to 1½ West Virginia golden trout

• 1 cup Chef Harv’s Apple Cider Lemon Herb Brine

• 1 cup Chef Harv’s Hot Pepper Jelly

• Handful of dried rosemary

• Greens

Instructions

Go fishing in Del Ray, West Virginia at Flowing Springs Trout Farm (or your favorite fishing place or the fish department at your local grocery store). Catch Golden trout. Eviscerate the fish and place in a Ziploc with brine and ½ cup of the Hot Pepper Jelly. Remove all air and zip it tight. Place the bag in a cooler and continue fishing because you need the time off. When you are finally tired of catching fish, and are totally relaxed, build a small campfire. Use a deep, heavy-bottomed stockpot and put the rosemary in the bottom. Put another pot with a handle inside and fashion a wire mesh over the second pan. Put the pot over the heat until the rosemary starts to smoke. Take your brined fish and glaze it with the remaining ½ cup of Hot Pepper Jelly. Place the fish carefully on the rack inside the stockpot and cover. Cook over medium heat for 15-20 minutes and remove from heat. Carefully remove the fish and place on a bed of greens and serve.

First you will need to make Chef Harv’s famous Hot Pepper Jelly and Cream Cheese.

Ingredients

• 1 cup Chef Harv’s Hot Pepper Jelly

• 3 (8-ounce) blocks of cream cheese

• Round chips or crackers

Instructions

Put the Hot Pepper Jelly into a mixer. Add the cream cheese and mix slowly at first. As the mixture starts to blend, turn the mixer up higher until the mixture is smooth and creamy.

To make the Hot Pepper Jelly Flower, put the mixture into a pastry bag or Ziploc. Cut the tip of the corner in order to use. Make a circle around the outer end of your plate with round chips or crackers by laying them end-to-end.

With your jelly/cream cheese mixture, pipe a ribbon on the bottom third of the crackers, and place another layer of chips/crackers on top of the jelly/cream cheese mixture. Continue to do this until there is only a small hole left in the center. Fill the hole with Hot Pepper Jelly to finish your flower.