• Be sure the pork is very cold or partially frozen if time allows.
• Place the peppercorn, fennel seed, and rosemary in a spice grinder. Grind until almost finely ground. Add the remaining spices and grind until finely ground. Smell how awesome, then set aside.
• Using a very sharp knife, cut the meat into chunks that will fit into your meat grinder’s shoot.
• Push the meat through the grinder using a medium plate/die.
• Add the spices to the meat mixture and combine well with your hands. Disposable gloves are good for this. Some people will put the meat and spices in a stand mixer bowl and mix with the paddle attachment. Meat is protein, and overworking can create toughness. Just use elbow grease if you can and mix the spices evenly throughout the ground meat.
• Make a small patty and fry (not microwave) until cooked through. Taste for seasoning and adjust any salt and/or spices as desired.
• If time allows, place the meat into the refrigerator for 1 to 2 hours (or overnight) to allow the spices to meld together.
• When ready to cook, shape the sausage into 3 ounces (85g) patties and fry over medium heat until cooked through, flipping to brown on both sides.
• Freeze or refrigerate any uncooked sausage. I freeze in 1 pound bags.

For the Soup:

• Have all your vegetables prepped and chopped and ready to go.
• In a stockpot over medium-high heat, heat 2 tablespoons of oil.
• Once the oil is shimmering, add the zucchini, squash, onion, celery, carrots, leeks, and garlic. Stir often until the vegetables are slightly softened, about 8 minutes. If you like your veggies super-soft, sauté a little longer. Add more oil as needed to sauté the vegetables.
• Add the tomatoes, stock, and tomato paste. Stir to blend the tomato paste thoroughly.
• Add the bay leaf, herbs, Parm rind, and beans. Turn the heat to low, place the lid slightly ajar, and simmer for 20 to 40 minutes, stirring occasionally.
• Discard the bay leaf and rind remnant. Stir in the spinach. Maintain low heat (or turn off the heat and leave the lid fully on the top) while you toast the bread under the broiler.

For the Bread:

• Prepare and toast the bread while the soup is simmering.
• Preheat the broiler to low. Set the upper rack about 6” below the broiler.
• Using your hands, tear the loaf of bread into chunks that are about 2” to 3” chunks, not too small that they’ll dissolve immediately in the soup, and not too large they won’t fit into individual bowls.
• Spread the chunks of bread onto a baking sheet and drizzle with extra-virgin olive oil.
• Place the pan under the broiler just long enough to get some toasted edges and nice browning on the bread.
• Remove the pan from the oven.
• To serve, place the desired amount of bread into individual bowls and ladle soup over the bread and serve. Alternatively, you can ladle the soup first into the bowl, then press bread pieces into the soup.

• This step is optional, but brings more flavor to the chiles: Place the chiles in a dry pan over medium-high heat. Toast the chiles until fragrant. Some smoke is fine and normal, but don’t allow the chiles to blacken all over.
• Place the chiles in a small-medium bowl. Pour enough of the hot water just to cover. You may place a bowl or plate on top to help submerge the peppers if desired.
• Allow the peppers to hydrate for at least 20 minutes.
• Drain the chiles, reserving the liquid. Set aside.
• In a large skillet or 5 to 6-quart Dutch oven, cook the chorizo over medium-high heat, browning both sides. Turn heat down as needed to not burn the sausage. Remove them to a bowl or plate.
• If the chorizo did not yield much fat, add the tablespoon of oil to the pan. If your chorizo releases a lot of fat, pour off, leaving about a tablespoon in the pan.
• Add the onion, cumin, white pepper, and a pinch of salt. Stir occasionally until lightly browned/caramelized. Add the garlic and stir continually for about 20 seconds. Add the tomatoes and stir often until the tomatoes have softened.
• Take the pan off the heat and scrape the mixture into a blender. Add the hydrated chipotle chiles and about ¼ cup of the reserved liquid.
• Puree the mixture, adding more liquid as needed to produce a consistent flow of ingredients in the blender. Puree until the mixture is fairly smooth.
• Pour the pureed mixture back into the pan. Add 4 cups of stock. Taste and adjust salt, pepper, and/or cumin as desired. This is the liquid that the orzo will be absorbing, so it must taste very good.
• Add the orzo and stir to combine all the ingredients thoroughly. Turn the heat to a gentle simmer and place the lid slightly ajar. Cook the orzo for 15 minutes, or according to the cook time for al dente pasta on the package, stirring occasionally because the pasta may stick to the bottom of your pan, and most of the liquid has been absorbed. Be aware that brands of orzo can vary in cook times. You’ll need to taste-test to determine the doneness of the pasta.
• Turn the heat off. Add the spinach and stir to wilt. Add the chorizo and heavy cream. Gently stir to thoroughly combine and allow the chorizo to warm through. You may add more stock, reserved liquid from the peppers, or heavy cream to thin the mixture if you’d prefer a looser pasta.
• To serve, scoop into individual bowls (or one large serving bowl) and top with cilantro, crumbled cotija cheese, and a squeeze of lemon or lime juice from a wedge. Serve very warm and enjoy!

• Preheat the oven to 350 degrees F. Line a rimmed baking sheet with heavy-duty aluminum foil or parchment paper. If using foil, lightly spray the foil with nonstick spray.
• In a small bowl, combine the bread crumbs and milk. Stir. The mixture will be very fluid at first, and will thicken as it stands. Set it aside.
• In a large bowl, combine the beef and sausage. Add the eggs and soaked bread crumbs. Gently mix.
• Add the cheese, Pizza Seasoning, and parsley. Stir, using your hands, or a stand mixer fitted with the blade on low speed, until thoroughly combined. (I don’t really the stand mixer this method, but it does keep your hands cleaner. Disposable gloves work well, too, for your hands' cleanliness.)
• Scoop about a tablespoon from the meat mixture and make a small “patty.” Fry the patty (do not microwave even though it’s quicker) then taste and adjust any seasonings.
• Using a #24 (red handle/almost 2 T) disher, a spoon, or your fingers, scoop (equal-amounts) the meat mixture, shape into meatballs and place onto the baking sheet.
• Bake for 25 to 30 minutes, or until a digital thermometer reads 165 degrees F.
• Remove from the oven, place onto a platter and serve warm with hefty toothpicks or a fork. Or, place the meatballs into an oven-proof baking dish. Pour marinara sauce over the top, sprinkle with shredded mozzarella and pop under the broiler just until the cheese is melted and lightly browned.
• Leftovers can be kept in an airtight container for up to 5 days. Baked meatballs can be frozen in an airtight container for up to 3 months.

• Preheat the oven to 375 degrees F. Grease a 9” square baking dish. Set aside. See Notes.
• Add the eggs to a medium bowl and scramble with a wire whisk or fork. Add the dairy, garlic powder, Shallot Sea Salt, Crushed Red Pepper if using, and black pepper. Whisk very well.
• Dry-cook the broccoli. Either oven-bake, on the stovetop in a saute pan, or air-fry without oil. Season the broccoli well, though, with salt and pepper. Some caramelization is fine and good. Lay the broccoli in an even layer on the bottom of the greased baking dish.
• Heat the teaspoon of butter in a small saute pan over medium heat. Once melted, add the shallots and cook until just softening. Season with salt and pepper. Spread the shallots evenly over the broccoli.
• Sprinkle the ham and green onions over the shallots.
• Sprinkle the cheese evenly over the mixture.
• Whisk the egg mixture again very well and evenly pour over the cheese.
• Bake in the preheated oven for 25 to 35 minutes, or until the edges are lightly browned and the middle is slightly wobbly. The best indicator is a probe thermometer inserted into the center that reads 160 to 165 degrees F.
• Remove the quiche from the oven to a heat-proof surface to cool for at least 30 minutes, or to room temperature. This will allow the quiche to set up.

• Preheat the oven to 425 degrees F. Line a large rimmed baking sheet with foil for easy clean up. Place a wire (cooling) rack over the baking sheet.
• Lay the bacon slices in a single layer on the rack. Set aside.
• In a small bowl, combine the Sweet Onion Sugar, brown sugar, paprika, crushed red pepper, salt and pepper to taste.
• Sprinkle and press the mixture onto both sides of the bacon slices.
• Bake in the preheated oven for 20 to 30 minutes, or until crispy (or to your preferred doneness).
• Serve alongside breakfast items, top onto a burger/chicken sandwich, etc. or devour as is, warm from the oven.

• Make the Onion Obsession Compound Butter. Using a stand mixer fitted with the paddle attachment, or in a medium bowl using a hand-held mixer, combine the room temp butter, Onion Obsession Spice, salt and pepper, to taste.
• Set aside or refrigerate until needed. (If refrigerated, bring to room temperature until just softened enough to spread before using.)
• Make the Onion-Bacon. Preheat the oven to 425 degrees F. Line a large rimmed baking sheet with foil for easy clean up. Place a wire (cooling) rack over the baking sheet.
• Lay the bacon slices in a single layer on the rack. Set aside.
• In a small bowl, combine the Sweet Onion Sugar, brown sugar, paprika, crushed red pepper, salt and pepper to taste.
• Sprinkle and press the mixture onto both sides of the bacon slices.
• Bake in the preheated oven for 20 to 30 minutes, or until crispy (or to your preferred doneness).
• Roast the veggies. Either prepare another large rimmed baking sheet with foil or drain off the bacon grease well and wipe gently from the previously used baking sheet. Be careful; it will be hot. Scatter the vegetables on the baking sheet, drizzle with oil, sprinkle with salt and pepper (or your favorite seasoning).
• Bake the veggies in the oven for 20 to 30 minutes, depending on how soft you want them. I bake for 26 minutes. Check the vegetables at 20 minutes for too much browning. Remove them from the oven.
• Spread a thin layer of the compound butter on one side of each slice of bread. Turn both the bread slices over. Divide the vegetables amongst the sandwiches. Top with cheese, bacon, and the top slice of bread, butter side up.
• Heat a shallow pan or skillet over medium-low heat. Add the sandwiches (you may need to do this in batches).
• “Grill” the sandwiches just until lightly golden brown, flip and “grill” them again on the other side until lightly golden brown.
• Serve while still warm and delicious.

• Place the dried beans in a medium bowl, and pick out any shriveled beans or small pebbles and discard them.
• Pour enough clean water over the beans to cover them by 3 inches. Set aside at room temperature for 8 hours, or overnight.
• In a medium to large Dutch oven, or large pot, cook and brown the sausage over medium heat. Once all the slices are browned on both sides, remove them to a plate or bowl.
• Add 1 to 2 tablespoons of the oil to the Dutch oven, depending on how much grease is left in the pan from the sausage. You’ll want about 2 tablespoons total to cook the vegetables.
• Add the onions, celery, and bell pepper to the pan and cook until they become tender. Some caramelization is fine and good.
• Add the garlic, white pepper, paprika, oregano, onion powder, garlic powder, thyme, basil, and cayenne, if using. Stir for about 30 seconds, or until it becomes fragrant. Turn the heat down if necessary so you don’t burn the veggies.
• Add the bay leaves, ham hocks, and 8 cups of water to the pot. Bring to a simmer, place the lid on the pot and cook for 45 minutes. (If your ham hocks are huge and not submerged under the water, you can turn them over half way during the cooking time.)
• Carefully taste for seasoning and adjust as desired.
• Drain the soaked beans and lightly rinse. Add the beans and cooked sausage to the pot. Stir.
• Turn the heat down to low and simmer for 1 hour, uncovered.
• Check the beans for tenderness. If the beans are too firm, continue to cook until the desired tenderness. If desired, remove about a cup of the beans and mash them, then return them to the pot. Turn the heat off.
• Remove the ham hocks and pull off any meat and add back to the pot, if desired.
• Taste for any seasonings and adjust.
• To serve, place cooked rice in individual serving bowls. Ladle the bean mixture over the rice, and top with parsley and green onions. Serve very warm with hot sauce (optional).

Make the roasted tomatoes and onions.

• Preheat the oven to 250 degrees. Line a rimmed baking sheet with foil or parchment.
• Slice each tomato into quarters, longways. Place them in a medium bowl. Drizzle the oil over the tomatoes and gently toss.
• Season with the salt, pepper, and garlic powder. Toss to coat.
• Pour the tomatoes onto half of the baking sheet. Move them around to give a little bit of space between them.
• In the same bowl you used for the tomatoes, add all the ingredients for the roasted onions and toss to coat.
• Place the onions on the other half of the baking sheet, spreading them out.
• Roast in the oven for 2 to 3 hours, depending on how soft you want them.

While the vegetables are roasting, make the Plum Preserves.

• In a tall-sided pot (because the mixture will boil up), combine the plums, sugar, and lemon juice.
• Heat over medium heat, stirring often, until the plums are very soft.
• Skim any foam off the top, as necessary. Continue to cook until the mixture thickens, and most of the liquid has evaporated. The cooking process could take 25 to 40 minutes (or more) depending on how many plums and amount of sugar you used.
• Scrape the preserves into a bowl to cool to just barely warm (or cooler if you have the time). You can place them in the refrigerator to speed up the process.

Make the potatoes.

• Bring a large pot of water to a boil. Add a couple of pinches of kosher salt. Add the potatoes and cook until just tender, approximately 10 minutes.
• Drain and slightly cool the potatoes. While the potatoes are cooling, in a small bowl, combine the salt (to taste), pepper, garlic powder, onion powder, paprika, mustard, and parsley.
• In a large skillet, melt the butter with the oil.
• Once hot, add the potatoes to the skillet and gently toss to coat them. Sprinkle the seasoning over the potatoes and cook until browned and soft in the middle, stirring frequently.
• Add the roasted tomatoes and onions and precooked bacon. Stir gently. Turn the heat to low to keep warm.

Assemble.

• Cook the eggs to your/guest's preference.
• Evenly divide the potato mixture between 4 bowls.
• Evenly sprinkle the cheeses over the potatoes.
• Top with the eggs of preference and sliced avocado.
• Serve with your homemade Plum Preserves and bread (toasted or not).

• In a shallow skillet over medium heat, melt 1 tablespoon of the butter with 1 tablespoon of the oil.
• Once hot, fry the slices of bread on both sides, adding more oil and butter as needed. Set aside, but do not cover.
• If you are making the Gouda Cheese Sauce, in a medium saucepan, melt the butter over medium heat. Once hot, add the flour and stir with a whisk, breaking up all lumps. Continuously stir for 2 minutes; this will take the raw flour taste out of your sauce. Turn the heat down if it is beginning to brown. You want to keep a light-colored sauce.
• Add the milk and stir occasionally until you can see the sauce beginning to thicken, then stir continually until thickened further, but still a bit pourable.
• Remove the saucepan from the heat and add the cheese in two additions, stirring until the cheese has melted after each addition.
• Taste and adjust any salt and pepper according to your tastes. Turn the heat to the lowest setting on the smallest burner until ready to use. Add more milk as necessary if the sauce has thickened to where it is not pourable.
• Cook the eggs according to preference. I found cooking 2 at a time when the yolks need to be intact worked well since that is 2 per serving. Scrambled eggs are easy to cook several at once, then divide into servings.
• To assemble, per person, layer 1 slice of bread, 2 slices of ham, 2 slices of cheese, or a ⅓ cup cheese sauce, 2 eggs cooked to order, and sliced chives.
• Dig in with a knife and fork!