3-ALARM DEVILED EGGS
KEY ARIES INGREDIENTS: the hot stuff!

12 large hard boiled eggs
1/2 cup mayonnaise
1 teaspoons dijon mustard
3 heaping tablespoons hot powdered Chinese mustard* (can use less)
1/8 teaspoon of cayenne pepper
10 chives finely chopped (once chopped - save some for final garnish)
5 sprigs cilantro finely chopped
* available at ethnic and specialty food stores

Discard shells from eggs and slice each egg in half lengthwise. Remove yolks and arrange whites on a plate.
In a bowl mash yolks with mayonnaise, mustards, cayenne, cilantro and 3/4 of the chopped chives. Add salt and pepper to taste and spoon mixture into whites. Chill deviled eggs, covered, 1 hour. Just before serving sprinkle with finely chopped chives and serve cold.

SERVINGS: makes 24 deviled eggs
TIME: Once eggs are hardboiled and shelled, 20 minutes prep and assembly
Note: Deviled eggs can be assembled (but not garnished) 2 hours ahead and chilled, covered.
 

SPICY TORTILLA SOUP
KEY ARIES INGREDIENTS: Garlic, onion, peppers & chilies, cumin

For the Soup:
6 corn tortillas
4 cloves garlic, whole
1 medium white onion or red onion, chopped
2 dried pasilla peppers* or 1 ancho chili* (add more for increase intensity)
4-6 plum tomatoes or 2 medium round tomatoes, roughly chopped
6 cups chicken broth
1sprig epazote**
1 teaspoon ground cumin
2 tablespoons vegetable oil
salt to taste

To serve:
6 ounces queso fresco*** or any crumbly cheese
6 ounces cheddar cheese or monterey jack cheese, shredded
1 ripe avocado, cut into 1/2 inch cubes
1 large lime, sliced
cilantro, finely chopped

Cut tortillas into 1/4 inch strips and bake at 400 degrees until golden brown and crisp.

Add oil to a saucepan and heat. When hot, add the dried chile and quickly fry for 30 seconds until they crisp up. Remove and drain on paper towels. Add garlic and onion to the oil. Reduce heat and cook them until golden. Add them along with chiles to a food processor. Add tomatoes to the food processor. Blend all into a smooth puree.

Set a saucepan over medium heat. Add puree and keep stirring until the puree thickens to a dark red paste (about 10 minutes). Add the broth, cumin and epazote to the paste and mix well. Bring to a boil and then cover partially and simmer over a low flame for 30 minutes. Season with salt.

Divide cheeses and avocado among soup bowls. Add a ladle of soup and top with some tortilla chips and cilantro. Serve lime slices alongside.* Ancho (AHN-choh ) chiles are a dried deep reddish brown chile pepper about 3 inches wide and 4 inches long with a sweet hot flavor. When fresh they are referred to as poblanos. Anchos are flat, wrinkled, and heart shaped. The ancho is the sweetest of the dried chiles; and is most commonly used in authentic Mexican cooking and is a staple in red chili and tamales. Click Here for more information about types of peppers and how to use them.

** Epazote (eh-pah-ZOE-teh) grows wild in the US as well as Mexico, and the Mexican name derives from the Aztec word epazotl. It bears long, pointy, serrated leaves. North of the border we call it wormseed or pigweed, and you can find it growing wild just about everywhere — from New York backyards to California highway medians. Older leaves have a strong aroma and pungent flavor and should be used judiciously so that they don't overpower other flavors, but young leaves are less assertive.

Epazote is also known as the bean herb, because it's a carminative (meaning it reduces gas; peppermint and fennelseeds are other carminatives). Mexicans add a sprig or two to beans, which helps make them more digestible and adds a deep, unique flavor. Substitutions: closest substitutions would be oregano or coriander.

*** Queso (KAY-soh ) fresco is spanish for "cheese" and has a texture similar to farmer's cheese. It's a crumbly white cheese made from partially skimmed milk, lightly tangy and sold in small round cakes. Queso fresco is used for fillings and crumbled into soups and over sauces. Queso fresco is often called queso blanco. Substitutions: cheddar or a mixture of farmer's and feta cheese.

SERVINGS: makes 4 servings
TIME: 15 minutes to prep, 55 minutes to cook
 

GARDEN FRESH KALE WITH GARLIC LEMON GINGER INFUSION
KEY ARIES INGREDIENTS: Garlic, ginger

For dressing
3 tablespoons olive oil
1 1/2 tablespoons Tamari, Bragg Liquid Aminos or soy sauce
2 tablespoons fresh lemon juice
1 small finely chopped garlic clove
1/2 teaspoon freshly grated ginger

For salad
3/4 lb kale, washed, coarse stems discarded (about 6 cups loosely packed)

Whisk together all dressing ingredients in a small bowl. Tear kale into bite size pieces and add to bowl. Toss all salad ingredients together thoroughly coating the kale. Refrigerate for at least 2 hours (and up to 2 days). Toss again before serving.

SERVINGS: makes 4 servings
TIME: 15 minutes prep (2 hours to marinate)
Note: Kale infusion will hold its color and crispness for up to 2 days refrigerated.
 

ROSEMARY & GARLIC ROASTED RACK OF LAMB
KEY ARIES INGREDIENTS: Lamb, garlic, rosemary, black pepper

10 garlic cloves, peeled
1/4 cup fresh rosemary leaves (pulled from sprigs)
1/4 cup (packed) fresh parsley leaves
1/8 cup (packed) fresh mint leaves
2 teaspoons coarsely ground black pepper
3 teaspoons herbes de Provence*
6 tablespoons olive oil
3 (1 to 1 1/4-lb) well-trimmed racks of lamb (each with 8 bones)
*A dried herb mixture available at specialty foods stores and in the spice section of some supermarkets.

Combine first 6 ingredients in food processor and blend until garlic is finely chopped. (or finely chop by hand). Add 4 tablespoons oil and blend until coarse paste forms. Sprinkle each lamb rack generously with salt. Transfer half of herb paste to small bowl and reserve. Spread remaining half of herb paste over lamb racks. Arrange lamb on rimmed baking sheet. Let stand at room temperature 2 hours. (Can be made 1 day ahead. If making ahead, cover lamb and reserved herb paste separately and chill. Bring both to room temperature before continuing.)

Preheat oven to 450°F. Heat remaining 2 tablespoons oil in heavy large skillet over high heat. Place 1 lamb rack, meat side down, in skillet. Sear until golden, about 2 minutes; return to baking sheet, meat side up. Repeat with remaining lamb racks. Roast lamb until meat thermometer inserted into center of lamb registers 130°F for medium-rare, about 20 minutes.

Transfer lamb to platter. Let stand 15 minutes. Mix any pan juices into reserved herb paste. Cut lamb between bones into individual chops. Serve with herb sauce.

SERVINGS: makes 6 servings
TIME: 15 minutes prep, 2 hours to let stand (or prepare ahead and refrigerate overnight), 30 minutes to sear and roast.
Substitutions: A combination of dried thyme, basil, savory, and fennel seeds can be substituted.
 

SPICY RED PEPPER EGGPLANT MEDLEY
KEY ARIES INGREDIENTS: Peppers, garlic, hot pepper flakes

2 lb red bell peppers (pre-roasted)
1 (1 1/2-lb) eggplant, peeled and cut into 1-inch pieces
4 large garlic cloves, smashed
1 (28-oz) can whole tomatoes in juice, drained and coarsely chopped
1 cup extra-virgin olive oil
3/4 teaspoon salt
1/2 teaspoon dried hot red-pepper flakes

To pre-roast the bell peppers:
Preheat broiler. Halve bell peppers lengthwise, then discard stems and seeds. Put peppers, cut sides down, in 1 layer in an oiled shallow baking pan. Broil 2 inches from heat until charred and softened, 15 to 18 minutes.

Transfer to a bowl. Cover and let steam 15 minutes. Peel.

Combined roast:
Put oven rack in middle position and preheat oven to 400°F.
Cut roasted peppers into 1-inch pieces. Toss together with all ingredients in a large roasting pan, then spread evenly. Roast, stirring occasionally, until vegetables are very tender, about 1 hour. Cool before serving.

SERVINGS: makes about 3 cups
TIME: 5 minutes prep. 35 minutes to pre-roast peppers, 1 hour to cook
Note: The medley can be made 1 week ahead and chilled, covered. Bring to room temperature and stir before serving.
 

COFFEE MOCHA SOUFFLES
KEY ARIES INGREDIENTS: coffee

For the Souffle:
1/2 cup milk
2 teaspoons cornstarch
1 teaspoon instant-coffee granules (not espresso)
4 tablespoons granulated sugar
1/2 teaspoon vanilla
3 large egg whites
1/4 teaspoon cream of tartar
Confectioners sugar
Accompaniment: Mocha Sauce

For the Mocha Sauce:
2 tablespoons brewed coffee
1 oz. semisweet chocolate, chopped
1/4 teaspoon vanilla
1/8 teaspoon cornstarch
pinch cinnamon

Whisk together milk, cornstarch, coffee granules, and 1 tablespoon granulated sugar in a small saucepan until smooth. Cook, whisking, over moderate heat until pudding boils and is thickened, 1 to 2 minutes, and transfer to a bowl. Stir in vanilla and put a sheet of wax paper on surface of pudding to prevent a skin from forming. Cool pudding to warm.

Preheat oven to 400°F. Lightly oil 4 (6-oz.) ramekins and sprinkle each with 1/4 tablespoon granulated sugar.

Beat egg whites with cream of tartar and a pinch salt in a large bowl until they just hold soft peaks. Gradually add remaining 2 tablespoons granulated sugar, beating until whites hold stiff peaks. Stir 1/4 of whites into pudding to lighten and fold in remaining whites gently but thoroughly.

Mound mixture into ramekins and bake on a baking sheet in lower third of oven until puffed and golden brown, about 15 minutes. Lightly dust soufflés with confectioners sugar and serve immediately with mocha sauce.

SERVINGS: makes 4 servings
TIME: Souffle: 30 min. Start to finish: 45 min; Mocha Sauce: Active time: 5 min. Start to finish: 15 min.
Note: Prep ahead - Sauce may be made 2 days ahead and kept, covered, at room temperature. Reheat before serving. Pudding may be made 1 day ahead and chilled, covered. Bring to room temperature before folding in whites and proceed with recipe.