3-1/2 ounces
2
1-1/2 ounces
2-1/2 cups
2-1/2 cups
1 tsp.
8 ounces
2 ounces
1 ounce
onions (chopped)
cloves of garlic (minced)
olive oil
water
milk
salt
coarsely ground cornmeal
parmesan cheese (grated)
unsalted butter

SautÚ onions and garlic in oil. Add water and milk, bring the mixture to boil, add salt. Gradually add the cornmeal and boil rapidly for 5 minutes, stirring constantly. Reduce heat and simmer for 30 minutes. Do not stir. A crust on the bottom of the pan is desirable. Before serving, add grated parmesan cheese or serve separately.

While warm, roll in parchment and foil then chill. This will enable the roll to be sliced off into rounds and grilled to order.

3 portabello mushrooms (12 3/8" slices)
1 zucchini (6 3/8" slices)
1 yellow squash (6 3/8" slices)
1/2 eggplant (6 3/8" slices)
1/2 onion (sliced)
1 red bell pepper (sliced)
12 garlic gloves (roasted and peeled )
1 Anaheim chili (sliced)
6 chilled polenta 2-3" rounds (recipe above)
1/2 cup spicy Apple Chutney (recipe follows)
1-1/2 ounces apple brandy
1/2 orange
2 ounces olive oil
1/2 ounce unsalted Sonoran seasoning
6 small flour tortillas

Lightly oil and grill mushrooms, zucchini, yellow squash, and eggplant. SautÚ onion, red bell pepper, Anaheim chili in olive oil. Arrange on hot sizzler: A drop of olive oil, grilled and sautÚd vegetables, polenta rounds and Apple Chutney. Pour apple brandy on hot sizzler, light immediately and vocalize "¡Fuego!". Sprinkle and twinkle unsalted Sonoran seasoning over flame and douse with a squeeze of fresh orange. Serve with flour tortillas.
NOTE: Sizzler must be smoking hot for a successful flambé. Bon Appétit!



2 pounds
1/2 cup
1 cup
1
1/2 tsp.
1/2 tsp.
1/2 tsp.
apples (peeled and diced)
brown sugar
cider vinegar
small onion (diced)
garlic (chopped)
ground allspice
red chili flakes

Combine all ingredients in sauce pot.

Bring to a boil and simmer approximately 1 hour until liquid evaporates, forming a nice glazed finished product. Cool and refrigerate.

ALAN ZEMAN 11