Author: Ed Hart

• Preheat oven to 425°. Allow butter to come to room temperature. Using a food processor or mortar and pestle, mix ⅔ of the anchovies, rosemary leaves, and garlic cloves into a chunky paste. Separately, mix the remaining anchovies and butter into a paste.
• Using a sharp knife, make a dozen or more incisions, about 2" deep through the fat portion that covers the roast. This will be the top of the roast. Press the anchovy/rosemary/garlic paste into the incisions. Then rub the anchovy/butter paste all over the outside of the roast. Season with freshly ground black pepper.
• Place the lamb on a rack in a roasting pan or dutch oven, with the fat side up, and squeeze a lemon halves all over it. Pour the wine into the roasting pan. Roast for 15 minutes at 425°, then reduce to 350° and roast, basting every 20 minutes or so, for 25 minutes per pound of meat until a meat thermometer reads 130°-135° internal temperature.
• Remove roast from the oven and let rest on a rack for 15 minutes, tented with foil.
• While the roast is resting, spoon off the fat from the drippings, then transfer to a saucepan, over medium heat, and simmer the liquid, whisking in more wine to taste.
• Carve and serve with au jus. Garnish with rosemary sprigs.

• Whisk one ¼ oz envelope active dry yeast, 2 tsp honey, and 2 ½ cups lukewarm water in a mixing bowl and let it sit for 10 minutes.
• Add 5 cups all purpose flour and kosher salt and mix with a rubber spatula until a shaggy dough forms and there are no dry streaks.
• In a large bowl add 4 tbsp of the olive oil. Transfer the dough to the large bowl and turn to coat with oil. Cover with plastic wrap and let rise in the refrigerator for 8-24 hours until doubled in size. You can also let it rise at room temperature for 3-4 hours.
• Butter a 9" x 13" baking pan. Add 1 tbsp olive oil to the middle of that pan.
• Take the dough bowl and using 2 forks, lift the opposite side edge of the dough and fold over the center. Give the bowl a quarter turn and continue to fold the dough until it's deflated and formed into a rough ball. Transfer dough to the prepared baking pan. Cover with the remaining olive oil, and let rise, uncovered, in a warm spot until doubles in size, usually 1½ to 4 hours. The dough will be ready when, if you poke it with your finger, it springs back slowly leaving an indentation.
• Preheat oven to 450°. Lightly oil your hands. Dimple focaccia all over, creating deep depressions in the dough. Be aggressive. Drizzle the dough with 1 tbsp olive oil and sprinkle with sea salt. Bake for 20-30 minutes.
• [Optional] Prior to serving, melt 4 tbsp butter in a saucepan over medium heat. Grate cloves with a microplane and add to butter, cooking until garlic is lightly toasted. Brush garlic butter over focaccia and cut into squares for serving.
• You can freeze focaccia bread. Reheat on a baking sheet in a 300° oven.

• Trim off excess fat from pork roast. Cut into cubes, roughly 2 inches. Transfer to a large bowl
• Combine spices – salt, oregano, cumin, pepper, chile powder, and paprika – in in a small bowl. Rub pork with spice mixture. Coat the seasoned pork with olive oil. Add chopped onions and minced garlic and combine. Transfer to the pressure cooker pot.
• Pour in orange juice until pork is covered, or mostly covered. Add more orange juice if needed. Let the pork marinade for at least 20 minutes; longer if desired.
• Place lid on pressure cooker and cook for an hour and 10 minutes. Let pressure come down naturally.
• Remove pork and shred. If desired, add pork back to pressure cooker pot and, if you're using a cooker with an air fryer, cook for about 5 minutes to get those brown tips on the edges of the meat.

For the grits

• Add milk and cream in a 3 quart pot over medium-high heat. Whisk in the cornmeal. When the grits begin to boil, turn the heat down to medium-low and simmer, stirring often. Cook for 10 to 15 minutes until the mixture is smooth and thick. Remove from heat and stir in the butter. Add additional cream if needed to thin. Season with salt and pepper to taste.

For the shrimp and sausage

• Use a deep skillet over medium heat. Coat the skillet with olive oil.
• Add the onion and sauté for 2-3 minutes until soft and aromatic. Add the garlic and sauté for another 2 minutes.
• Add the sausage and cook, stirring, until the sausage is brown and there's a fair amount of fat in the pan, 4-5 minutes. Sprinkle in the flour and stir to create a roux. Slowly pour in the chicken stock and stir to avoid lumps. Add the bay leaves and bring to a simmer.
• Stir in the shrimp and poach them in the stock for 2-3 minutes, until they are firm and pink and the sauce is smooth and thick. Add the cayenne pepper, hot sauce, and lemon juice. Season with salt and pepper.
• Remove from heat, add parsley and green onions. Serve over grits.

• In a small saucepan, add the raspberries, water, and sugar. Heat on medium until the sauce boils and the sugar completely dissolves.
• In a separate bowl or ramekin, mix the cornstarch with 1 tablespoon of water until completely incorporated. Then pour into the raspberry mixture and continue cooking for 4-5 minutes until raspberries break down and sauce thickens slightly.
• Let sauce cool. Serve over Biscoff Cheesecake.