Honey Mustard Flan with Gran Marnier Currant Reduction/ Naan Flatbread with Roasted Broccoli Rabe and Grilled, Crumbled Italian Sausage and Egg/ Grilled Italian Sausage and Broccoli Rabe Sandwich with Sharp Provolone

For the Gran Marnier Currant Reduction

½ cup Zante currants - pulsed in food processor

3 tablespoons Gran Marnier

2 tablespoons orange juice

1 teaspoon lemon zest

Combine all ingredients in small sauce pan and bring to a boil. Reduce heat to low and stir until a syrupy consistency. Remove from heat.

For the Honey Mustard Flan

¾ cup sugar

¼ cup water

6 ounces softened cream cheese

3 large eggs

8 ounces evaporated milk

6 ounces condensed milk

4 ounces honey mustard

1 teaspoon vanilla extract

Preheat oven to 325 degrees - place on middle rack. Boil enough water to reach rims of ramekins for water bath.

Bring the sugar and water to a boil in a small- to medium-sized sauce pan. Stir constantly until it reaches a boil and reduce the heat to low/medium and simmer for about 10 minutes or until it turns golden brown. Pour mixture evenly into well-lubricated ramekins or muffin tin. Let cool.

Place cream cheese in mixing bowl and SLOWLY beat in the eggs one at a time. Add evaporated and condensed milks, honey mustard, and vanilla extract. Beat until frothy. Strain this mixture into an additional bowl and fill ramekins to desired level. **Make sure you strain this mixture or you will always get a lumpy texture.

Place ramekins in a roasting pan and fill about 1/8 inch below ramekin tops. Bake until flan is still jiggly and remove from oven and let set for at least an hour. Refrigerate.

When ready to serve, loosen flan by using a small paring knife around the perimeter of the ramekins. Place a small dessert plate on top of the ramekin and flip it to invert on the plate.

Take a small soup spoon and place the Gran Marnier Currant Reduction on top. Garnish with lemon zest. Serve.

For the Naan Flatbread with Roasted Broccoli Rabe and Grilled, Crumbled Italian Sausage and Egg

3 tablespoons Italian seasoning

1 tablespoon rosemary

Salt and pepper to taste

1 bunch broccoli rabe - cut into 1½ inch pieces (discard bottom inch)

½ pound grape tomatoes

4 tablespoons extra-virgin olive oil

2 tablespoons crushed red pepper

3 pieces naan

1 6½ ounce jar pesto sauce

2 cloves garlic, peeled and chopped

1 pound mild Italian sausage

2 cups grated white cheddar cheese

3 large eggs

3 tablespoons parmigiana-Reggiano cheese

Boil the Italian sausage for 15 minutes with the Italian seasoning, rosemary, and salt. Then grill the sausage for 5 minutes, grilling all sides. Let cool and then crumble.

Blanch broccoli rabe in boiling water for about 2 minutes. Remove and cool under cool running water. Halve the grape tomatoes and place on a baking tray with broccoli rabe. Drizzle with 2 tablespoons of olive oil and salt and pepper to taste. Add crushed red pepper. Place in preheated grill at approximately 400 degrees and roast for 30-40 minutes. Adjust heat accordingly and mix every 10 minutes to ensure equal color. Remove from grill and set aside.

Coat both sides of the naan with 2 tablespoons of olive oil and place on same 400 degree grill for approximately 2 minutes on each side. Allow it to bubble and get a little charred; try to keep it soft inside.

Preheat oven to 400 degrees. Cover one side of each of the grilled naan with 2 ounces of pesto sauce and 1/3 of the garlic. Add the roasted tomatoes and broccoli rabe to the perimeter of each flatbread, leaving a small area in the middle. Sprinkle the Italian sausage across the entire flatbread. Cover the flatbread with white cheddar cheese. Place in preheated oven for approximately 12 minutes or until cheese is browning and bubbling. Remove from oven. Fry the eggs and place one in the middle of each flatbread. Sprinkle with the parmigiana-Reggiano cheese. Add additional crushed red pepper if desired. Sprinkle with salt and pepper. Serve.

For the Grilled Italian Sausage and Broccoli Rabe Sandwich with Sharp Provolone

1 pound mild Italian sausage

Salt to taste

4 cups water

1 bunch broccoli rabe - discard bottom inch

4 tablespoons extra-virgin olive oil

4 cloves garlic - minced

2 tablespoons crushed red pepper

2 tablespoons sweet butter

2 large loaves crusty Italian bread - cut into 6-inch segments and split ¾ inch deep

6 slices sharp provolone cheese

1 orange bell pepper

Grill the Italian sausage for 5 minutes. Let cool and then crumble.

Bring a sauce pan of salted water to a boil. Place broccoli rabe in boiling water for about 1½ to 2 minutes, then immediately plunge into an ice bath in another bowl. Place 2 tablespoons of the olive oil and ½ of the garlic into a large sauté pan. Heat until garlic is just starting to change color. Add the broccoli rabe, salt, and crushed red pepper and cook for no more than 3 minutes. Remove from heat.

Take the butter and remaining garlic and melt in small sauce pan. Sauté for 2 minutes, stirring. Spread garlic butter evenly on split rolls. Place face down on skillet or griddle for 2 minutes or until golden brown. Place Italian sausage on the hot bread, distributing evenly. Add broccoli rabe/garlic mixture on top. Place 2 pieces of provolone cheese on top of the rabe mixture.

Place sandwiches under broiler for up to 2 minutes or until cheese is bubbling and just starting to turn brown. Roast pepper on grill until charred/pealing. Cut peppers into strips. Garnish sandwich with roasted pepper and additional crushed red pepper and salt as desired. Giardiniera is also a good addition if you prefer spicier.

Serves 6

- Jack Mac Intosh