2 tablespoons cooking oil
1 pound Jimmy Dean spicy hot sausage
1 small onion finely chopped
1/2 cup chopped celery
2 garlic cloves
8 ounce package of cream cheese (or more if you like)
handful of bread crumbs
dried chili pepper – as much as you like
1/3 cup chopped fresh parsley
1 tablespoon of hot sauce
20 sweet peppers (slice a small section off the top of the pepper; so it looks like a boat). Remove pepper seeds. Leave the stem on (when eating, it’s less messy to pick up the pepper by the stem).

Over medium head, sauté onions, celery, garlic. Add sausage – cook thoroughly. Drain as much grease as possible. Add cream cheese and stir until melted. Take off heat and stir in parsley, hot sauce, chili peppers and bread crumbs. Stuff peppers.

Cook at 400 degrees for 15 minutes.

3 tablespoons extra virgin olive oil
2 tablespoons clarified butter
1/3 cup minced white onion
2 cloves garlic minced
1/2 teaspoon dried basil
1 teaspoon freshly ground black pepper
20 large shrimp shelled deveined and butterflied
1/2 cup cream sherry
1/2 cup minced fresh tomatoes
2 tablespoons minced parsley
1/4 teaspoon garlic salt

Into a 12 inch skillet pour olive oil to a depth of approximately 1/8-inch. Add butter and melt over medium heat. Add onion and garlic and sauté until transparent. Add basil, black pepper and shrimp. Increase heat to high and sauté 1 minute. Add cream sherry, tomatoes, parsley and garlic salt. Cook an additional 4 minutes.