CILANTRO PESTO FROM PARK STREET CAFé (Served on a fried egg sandwich with cheddar cheese, grilled onion, lettuce and tomato.) 2 cups packed fresh cilantro, stemmed 1 tbsp. chopped garlic 1/8 cup sunflower or olive oil 1/2 cup chopped nuts (we use walnuts) 1/8 cup water Put all ingredients in a food processor. Process and mix well. Add water to desired consistency. Salt to taste.     CATFISH SANDWICH WITH HABAñERO MAYONNAISE FROM HORSEHEAD BAR The Horsehead's Chef Jevon is a third generation Cajun chef. If you love Southern-style soul food, check the place out for lunch or dinner. Here's Jevon's down-home catfish creation, prepared intuitively, not precisely. Chop fresh habañeros and mix with mayo — 2 peppers per cup of mayo, thereabouts. Prepare two small catfish filets. Milk dip yer catfish — roll in flour dip then roll in corn meal. Season flour with salt and pepper or whatever yer little ol' heart desires. Deep fry or pan sear 'til done. If the catfish is oily it needs more cook time. On a kaiser bun fix a sandwich with lettuce, tomato and red onion. Affix yer mayo to yer likin' on the bun. Some like it hot, some do not. Slaw and fries go great on the side. Horsehead serves this as a special, but can make it anytime.     LENTIL ENCHILADAS WITH ROASTED CORN AND TOMATO SALSA FROM MICHELLE PHILLIPS Serves 4 ENCHILADAS: 1/2 cup lentils 1 cup chicken stock 1/3 cup red onion, finely diced 2 tbsp. red wine vinegar 1/2 tsp. cumin salt and pepper, to taste 4 flour tortillas (soft taco size) 1/2 cup sharp cheddar cheese, grated 1 lime, cut into wedges, for garnish SALSA: 1 ear of fresh corn, husked 1 tsp. olive oil 1 1/2 cup chopped tomatoes 2 tbsp. cilantro, chopped, plus more for garnish 1/2 tsp garlic salt 1 tsp. fresh lime juice 1 chopped jalapeno, seeded if you want a milder salsa pepper to taste Combine lentils and chicken stock in a medium saucepan and cook over medium-high heat until liquid is absorbed (about 30 minutes). Preheat oven to 350o F. While lentils are cooking, make salsa. For salsa, rub olive oil over the ear of corn, season with salt and pepper, and grill the corn over medium heat on a grill or grill pan (a second option is to cut the kernels off the cob and cook in a single layer on a baking sheet in the preheated oven, stirring occasionally, until browned). Let cool slightly, cut the kernels off of the cob and then combine with remaining salsa ingredients. Once liquid is absorbed and lentils are tender, add red onion, red wine vinegar, cumin and salt and pepper (to taste). Oil a baking dish with cooking spray or olive oil. Microwave tortillas, wrapped in paper towels, for 15-30 seconds or until warmed (this can also be done in the oven, wrapped in foil). Fill warmed tortillas with 1/2 cup of lentil mixture. Sprinkle with cheese and bake 10 minutes or until cheese melts. Serve with salsa, garnished with sprigs of fresh cilantro and lime wedges.       SPICY HOT CINNAMON MARSHMALLOWS FROM JOCELYN MCAULEY This project is an easy vote for the beautiful tasty alchemy of melted sugar. Making homemade marshmallows is very do-able and a bit addictive! Sugary hot cinnamon marshmallows make for a great s'mores flavor remix to bring your friends to their knees. These can be used anywhere marshmallows are demanded: on top of hot chocolate, hot apple cider, and in rice crispy treats. Equipment needed for making the sugar beasties: stand mixer candy thermometer marshmallow resting container (7" x 11" baking pan yields marshmallows that are 3/4" tall. An 8" x 8" baking pan will yield taller marshmallows) silicon coated parchment paper or waxed paper (marshmallows are supremely sticky before dusting!) Ingredients: 2 packets plain unflavored gelatin water 1/4 tsp. of salt 1/2 cup plus 3 tbsp. tiny red hot cinnamon candies approx. 1 cup granulated sugar 1/2 cup plus 2 tbsp. corn syrup rice flour or potato starch (for dusting) Line your chosen baking pan with parchment paper or waxed paper. Cutting a slit up the corners of the paper on the diagonal helps it fit better in a rectangular container. Lightly oil the paper and set aside. In a stand mixer bowl, outfitted with a wire whisk, pour 1/4 cup plus 2 tbsp. water. Sprinkle the gelatin over to soften. Grind up 1/2 cup of tiny red hot cinnamon candies in a clean coffee grinder till the candies are pulverized to a dust. Add enough granulated sugar to the ground up candies so that the total volume equals 1 1/2 cups. Put this cinnamon candy sugar, corn syrup, salt and 1/4 cup plus 2 tbsp. water in a heavy saucepan. Bring to a boil and cook until it reaches the soft-ball stage (234-240oF). It's important to not go beyond this temperature range. Doing so will compromise the texture of your marshmallows. With the mixer at low speed, pour all of the hot syrup slowly down the side of the bowl. Be careful as the mixture is very liquid and hot at this point and some may splash out of the bowl — use a splash guard if you have one. After one minute of mixing on low, increase the mixer speed to high and continue for 8 minutes, until the mixture is very fluffy and stiff. Pour the mixture into your prepped marshmallow resting container. Allow the mixture to sit, uncovered at room temperature, for 10 to 12 hours. Do not refrigerate, as the refrigerator's moisture will affect the mixture's ability to set up properly. After resting, the marshmallows will be set though rather sticky. All cut surfaces will benefit from a dusting of sugar-flour coating: grind up about 3 tbsp. red hot cinnamon candies to a fine powder and combine with an equal volume of rice flour or potato starch. Dust this mixture over the top surface of your set marshmallow slab. Turn the marshmallow slab out onto a cutting board or counter, peel off the oiled paper and dust the revealed surface with more sugar/starch mixture. Slice with a thin-bladed oiled knife, oiled cookie or a pizza cutter. Dip all cut edges in the sugar/starch mixture and shake off the excess. Your homemade marshmallows will keep several weeks at room temp in an air-tight container. Enjoy!