Chef Jesse's Ultimate Burger 

2 lbs. 80/20 ground beef
1 teaspoon kosher salt
1 teaspoon cracked pepper
6 thin slices cheddar cheese
Chef Jesse caramelized port onions (recipe to follow)
Spicy mustard
Spicy pickles
6 buns toasted

To Make the Burger 
Shape burgers in 8oz, add salt and pepper (leaving small print in the middle to avoid pulping up).

Heat the grill to 450 degrees
Grill the Burgers for 2 minutes on each side, then cook to your tem

Medium rare - 2-3 minutes, Medium-3-4 minutes, well done - 5-6- minutes
Melt cheddar cheese, toast buns, and add part -onions and mustard 
 
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Chef Jesse's Caramelized Port Onions 

2 big red onions, sliced
2 tablespoons grape seed oil
1 cup port wine
1\4 cup balsamic vinegar
2 tablespoons of brown sugar
1\2 teaspoon fresh thyme
1\4 teaspoon kosher salt
1\4 teaspoon black pepper 

In a large skillet, heat oil over medium high heat, add onions, cook and stir 7-9 minutes until tender, add port, stir onions, add remaining ingredients, bring to a boil. Reduce heat, simmer uncovered 20-25 minutes or until liquid is evaporated.

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Chef Jesse’s Praline Crust down-home Buttermilk Cake 
Serves 12 to 16

To make the Praline: 
½ stick butter
1 ½ cups brown sugar
2 tablespoon corn syrup,
1 cup of heavy cream
¼ tsp salt
1 tsp pure vanilla
4oz pecan’s crushed

In a sauce pot add all ingredients, Cook for 2 minute or, until thick, add pecans, keep warm to add at the bottom of mold.

To make down home Cake:
3 cups cake flour
1 tbsp. baking powder
¼ tsp salt
1 cup (Unsalted butter 8oz)
2 cups granulated sugar
5 large eggs
2 tsp Vanilla extract
1 ¼ cup (10oz) Buttermilk
¼ cup vegetable oil

In a bowl shift cake flour, baking powder, salt together, set aside

In an electric mixer cream butter and sugar together until smooth, add eggs, one at a time, beating well after each addition, add the dry ingredients to the mixture, alternating with buttermilk and ending with the flour mixture, stir in vanilla, oil. Add praline mix to bottom of heavy butter and flour mold. Pour the cake mix. Bake 20 to 25 minutes, let cool for 10 minutes turn out on wire rack.
 
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Moroccan Spicy Shrimp

1 lbs. of large, peeled deveined Shrimp
3 finely chopped garlic cloves
4 tablespoons grape seed oil
2 teaspoons smoked paprika
1 tablespoon ground coriander
1 tablespoon ground cumin
1 tablespoon ground ginger
1 teaspoon crush red pepper
1 teaspoon coarse black pepper
Dash of kosher salt
Fresh lemon

In a bowl add garlic, oil all the spices. Rub all over shrimp, marinate overnight. Then hot grill, grill on both sides, 3 minutes each, serve with grilled bread, lime.

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Three Cheese Baked Macaroni 
Makes 8 to 10 serving

Preheat the oven 350
1 teaspoon salt
2 cups elbow macaroni
½ stick butter
½ cup all-purpose flour
2 cups evaporated milk
1 tsp kosher salt
1/2tsp cayenne pepper
Pinch white pepper
2 cups white extra sharp cheddar
2 cups mild cheddar
1 cup Colby cheese
(Mix cheese and blend together)
2 eggs, beaten
1 tsp paprika

In heavy duty pot, melt butter, then add flour, to make roux, add milk stir until smooth no lumps, add salt, cayenne, white pepper, check seasoning, add ½ of cheese blend, other save for topping later,,  and let melt, turn off heat, In a mixing bowl , add macaroni, cheese sauce, taste for salt, then add 2 beaten eggs, mix well, Pour in  a 2 quart casserole dish, sprinkle with saved cheese and paprika, bake uncovered, until golden brown 40 to 45 minutes.