8 SLICES OF FRENCH BREAD, SLICED 1 1/2 INCH THICK 1 1/2 CUPS OF MILK 6 EGGS 1 TABLESPOON HOT SAUCE (OR TO TASTE) 8 OZ. HERBED SOFT CHEESE (GOAT, FARMER'S OR SEASONED CREAM CHEESE COMBINED WITH FRESH HERBS OF CHOICE) 4 TBS BUTTER
Cut a pocket, from the side, into the center of each piece of French bread. Divide the cheese into 1/8ths and insert one piece into each slice of bread.
1 small cabbage 4 Tablespoons sesame oil 1/2 cup rice wine vinegar 1/2 teaspoon chili oil 1 tablespoon sugar 1/4 teaspoon salt
Finely shred the cabbage. Whisk the sesame oil, rice wine vinegar, chili oil, and then toss with the cabbage. Toss a second time after sprinkling on sugar and salt. Adjust seasonings to taste, then chill until serving.
Topping: 1/3 cup pecans, almonds or walnuts, coarsely chopped 1/2 cup flour 1/2 cup brown sugar 1/4 teaspoon ground cinnamon 1/8 teaspoon salt 8 tablespoons unsalted butter 1/3 cup old-fashioned rolled oats
Filling: 2 cups peeled and sliced peaches 1 cup blueberries 1 tablespoon flour 1 1/2 tablespoons sugar 1/8 teaspoon cinnamon
With crab in one hand and kitchen shears in the other begin by removing the face about 1/2 inch, including the eye sockets and the mouth. Next turn the crab over and remove the apron.
Finally, remove the feathery gills from both sides of the crab by lifting up the pointed ends of the soft shell, pulling them away from the body and snipping them off. Make sure you cut through the fluid-filled sac right behind the face to prevent the popping that happens as they cook.