3 tablespoons olive oil
2 sprigs fresh rosemary
1 tablespoon chopped shallots
1 cup shiitake mushrooms, stemmed and cut in 1/2
1 cup oyster mushrooms cut in 1/2
1/2 cup white wine
Salt and freshly ground black pepper
1 pinch crushed red pepper flakes
1/3 cup chopped parsley leaves, for garnish
4 tablespoons olive oil
1/2 cup chopped sweet onion
1 tablespoon chopped garlic
32 ounces chicken stock
1/4 cup chopped fresh oregano leaves
1/4 cup chopped fresh basil leaves
16 ounces instant polenta
1/2 pint heavy cream
1 cup grated fontina
Salt and freshly ground black pepper
1/4 cup grated Parmesan
2 tablespoons minced chives, for garnish
1/4 cup orange liqueur (recommended Grand Marnier)
1/4 cup lime juice
1/4 soy sauce
1/8 cup honey
3 tablespoons chili sauce
1/4 cup fresh chopped basil leaves
2 tablespoons minced ginger
2 tablespoons orange zest
1/8 cup minced chile peppers
1 1/2 pounds jumbo shrimp, with heads on (about 18 shrimp)
1/2 cup chopped scallions, for garnish