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2 tablespoons almond oil
4 cups blanched and sliced almonds
3 cups sugar
1/2 cup water

Heat oven to 400 degrees F. Brush a baking sheet with almond oil. Place the almonds on a separate baking sheet and toast them until light golden brown, about 5 minutes. Set aside.

In a medium, heavy-bottomed saucepan, combine sugar and 1/2 cup water and cook over medium-high heat until it registers 338 degrees F on a candy thermometer, 15 to 20 minutes. Do not stir, but brush the sugar crystals from the sides of the pot with a wet pastry brush as necessary. Once the sugar begins to brown, watch carefully and remove from heat as soon as it reaches the desired color.

Once the sugar is removed from the heat, immediately add the almonds and stir quickly to thoroughly combine. Turn out onto the prepared baking sheet, spreading quickly to an even thickness. Allow the brittle to cool completely, then break into pieces.

1/4 cup finely sliced shallot rings
2 tablespoons white wine vinegar
2 tablespoons heavy cream
2 teaspoons Dijon mustard
1/4 cup plus 2 tablespoons olive oil
1 head Bibb lettuce, leaves separated, washed and spun dry
3 cups baby red leaf or oak leaf lettuces, washed and spun dry
2 Roma plum tomatoes, peeled, seeded, and finely diced
1 Belgian endive, chiffonaded
1/3 pound Gruyere cheese, cut into thin strips
1/3 pound cooked ham, cut into thin strips (about 3/4 cup)
1/4 pound smoked chicken breast or turkey breast, cut into thin strips
2 large eggs, hard boiled, peeled and cut crosswise into thin slices
Chopped chives, garnish
Chopped parsley, garnish

In a small bowl, combine the shallots and vinegar. Let sit for 10 minutes. Add the cream and mustard, and whisk to combine. Add the oil in a steady stream and whisk until emulsified. Season to taste with salt and pepper.

Line 4 large plates with the Bibb lettuce leaves. In a large bowl, combine the lettuces, tomatoes, endive, cheese, ham, and chicken. Add dressing, to taste, and toss to coat. Arrange the mixture in the center of the Bibb lettuce leaves. Decoratively arrange the egg slices around the outer edges of the greens. If desired, drizzle with more dressing. Garnish with the chives and parsley and serve.

6 corn tortillas
Oil (optional)
1 1/2 to 2 cups red chile sauce, recipe follows
1 cup shredded cheddar or Monterey Jack cheese
1/2 small chopped onion
2 fried eggs
1 cup shredded lettuce
3/4 cup chopped tomato

Preheat the oven to 350 degrees F. Each serving will contain 3 corn tortillas. Take the tortilla and dip it in hot oil or dip it in the red chile sauce and put on plate. Top this with cheese and onion and more sauce and put another dipped tortilla on top and repeat this 2 times. Heat in the oven or under the broiler until cheese melts and top with a fried egg. Garnish the plate with the lettuce and tomato. You can serve this with fried potatoes or pinto beans.

To make a casserole, you can layer the above in a baking dish with the final layer on top being cheese, do not put eggs on the casserole. Bake for about 20 minutes, until all is warm and melted. Garnish with lettuce and tomato. Can also serve with sour cream, chopped olives and guacamole.

Red Chile Sauce:
20 dried chile pods
1/4 cup water
6 garlic cloves
Salt
Pinch Mexican oregano
1 pound diced pork (optional)

Remove the stems and seeds of the chile pods. Soak the pods in water or simmer on stove for about 10 minutes. Place chile and garlic in a blender with 1/4 cup water and puree until smooth. (Use 6 to 8 pods of chile and 2 cloves of garlic at a time, which will make the puree smoother and easier to work with.) Add more water as needed to get a medium consistency. In a sauce pan, add pureed chile with Mexican Oregano and salt to taste. Bring to a slow boil, and then simmer for 20 minutes. Pork can be browned and added to sauce while simmering.

Yield: 3 cups

1 medium potato (any kind), skin on, cut into 1/2-inch pieces
1 yam, skin on, cut into 1/2-inch pieces
1 carrot and/or parsnip, peeled and sliced into 1/2-inch slices
6 brussels sprouts
1 tablespoons olive oil
3/4 teaspoon salt
1/2 head garlic, cloves separated and skins removed
2 large shallots, peeled and quartered
1 yellow bell pepper, cut lengthwise into 1/4-inch strips
1 red bell pepper, cut lengthwise into 1/4-inch strips
1/2 cup Calamata olives, pitted
1/4 cup fresh rosemary or thyme, stems removed
3/4 teaspoon freshly ground black pepper

Preheat oven to 450 degrees F and prepare vegetables.

In a large roasting pan, add potatoes, carrots and Brussels sprouts. Add olive oil and salt, and toss thoroughly. Roast in oven for 20 minutes,

Add garlic, shallots, and toss with oil in bottom of pan. Roast for 20 more minutes

Add bell peppers, olives, fresh herbs and black pepper. Toss with the oil in the pan and return to oven.

Cook for 20 to 40 minutes longer, turning once or twice or until vegetables are nicely browned but not charred. Serve immediately.