Papaya Salad

Step 1:  Make the dressing


  •  1/4 cup fish sauce
  • 1/4 cup lime juice
  •  1/8 cup palm sugar (warmed to be liquefied)
  •  1/8 cup white sugar


  • Whisk all ingredients together.
  •  Store in refrigerator until ready to use. This dressing can keep for 2 weeks in refrigerator.

Step 2:  Make the salad


  • 1/4 cup papaya salad dressing (see above)
  • 2 cups green (not ripe) papaya, shredded
  • 1/4 cup shredded carrots
  • 5 cherry tomatoes
  • 2 Thai chili peppers
  • 1 clove garlic
  • 6 green beans
  • 2 tablespoons toasted, crushed peanuts
  • 6-8 grilled shrimp


  • In a mortar bowl, smash the garlic and Thai chilies
  • Add and smash tomato, peanuts, and string beans
  • Add the dressing (or more, to taste), then add papaya and smash
  • Top with shrimp and crushed peanuts

Lobsta Chowda Mac & Cheese 

Recipe from Jim Courtovich

Serves 8, generously 

  • 5 cups sweet corn, sautéed in butter and set aside 
  • 1 quart cream, heated gently 
  • 6 tablespoons butter 
  • 3 shallots, chopped fine 
  • 1 clove garlic, minced 
  • ½ cup AP flour 
  • Pinch nutmeg 
  • 1 pound aged gouda cheese, shredded  
  • 1 pound sharp cheddar cheese, grated  
  • ½ pound fontina cheese 
  • 1 pound chopped lobster meat 
  • 1 cup chopped basil 
  • 1 tablespoon kosher salt 
  • 1 tablespoon ground black pepper 

Turn oven to 375°. 

Sauté sweet corn kernels in butter until done; set aside. In a saucepan over low heat, warm the cream. 

Melt the butter and sauté 3 shallots until translucent over low-medium heat. Addminced garlic, cook for 1 minute. Whisk in flour and heat for 2 minutes. Add the quart of heated cream, in stages, until fully incorporated. 

Put in a pinch of nutmeg, then add the three cheeses. Stir until it becomes a thick mixture. Mix in the lobster, basil and the sweet corn kernels. Add the salt and ground pepper. Mix again to make sure ingredients are combined. 

Optional breadcrumb topping: Melt ½ stick of butter in a skillet and add 2 cups of panko breadcrumbs, cooking until the breadcrumbs are lightly browned. Add 2 minced garlic cloves and cook for another minute while mixing the entire time. 

Put the mac & cheese mixture in a large casserole dish or baking dish, and bake for 35–40 minutes.  

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Tuscan Country Soup 

Recipe from Jim Courtovich


  • 4 tablespoons olive oil 
  • 1 pound pancetta, finely chopped  
  • ¼ cup Italian parsley, chopped 
  • 4 carrots, peeled and chopped 
  • 4 celery stalks, chopped 
  • 6 large yellow onions, sliced into large moon-shaped slices 
  • 2 tablespoons fresh thyme, chopped 
  • 1 cup red wine 
  • 12 cups chicken stock 
  • 1 (12-ounce) package fresh spinach, washed 
  • 1 (8-ounce) bag frozen peas 
  • Parmesan cheese, to grate over top 

Add the olive oil to cover the bottom of a large stockpot and bring it to medium heat. Add the pancetta and cook it until it sweats. Add the parsley, carrots and celery. Cook for 6 minutes. Add the onions and thyme, and cook on medium-low heat, covered, for an hour. Stir occasionally until the onions are cooked down, but not browned. 

Stir in the red wine and cook it down until it has evaporated, about 5 minutes. Add the chicken stock and continue to simmer on medium-low heat for 30 minutes.  

Add the spinach and peas. Let the soup simmer another 5–7 minutes. Adjust the seasoning with salt and pepper to taste. 

To serve, ladle the soup into bowls, grate Parmesan cheese over the top with a drizzle of olive oil.  

Serve with crusty, hearty bread. 

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