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1-1/2 cups crushed tortilla chips
6 tablespoons melted butter
16 ounces cream cheese at room temperature
3 eggs
1/4 cup all-purpose flour
1-1/2 cups sour cream divided
1 clove garlic minced
4-1/2 ounce can chopped green chilies
1 fresh jalapeno pepper stemmed seeded and minced
2 cups grated cheddar cheese
3 tablespoons chopped plum tomatoes
3 tablespoons chopped green onions
3 tablespoons diced black olives
1 tablespoon chopped cilantro

Preheat oven to 300.
Lightly grease sides of a springform pan.
Pour melted butter over crushed tortilla chips and toss to combine.
Press on bottom and one-half inch up the sides of the pan.
Bake for 10 minutes then remove from oven and set aside.
With an electric mixer at high speed beat cream cheese until light and fluffy.
Add eggs one at a time and beat to incorporate.
Reduce mixer speed to low and blend in the flour and 1 cup of the sour cream then beat until smooth.
Add garlic, green chilies and minced jalapeno.
Turn off mixer and stir in cheese.
Pour filling into crust and bake for 1 hour.
Turn oven off and leave cheesecake in the oven for 1 hour with the door closed.
Remove from oven and cool.
Cover and refrigerate for 1 hour.
When ready to serve remove cheesecake from pan then spread remaining sour cream evenly over top and sprinkle with tomatoes, green onions, olives and cilantro.

6 shallots peeled
1 tablespoon olive oil
5 tablespoons butter unsalted
1 pound beef chuck cut into 1-inch squares
1/3 cups flour
4 jalapeno peppers stemmed and seeded
2 carrots peeled and cut into 2-inch pieces
1 large potato peeled and cut into 2-inch pieces
1/2 red onion peeled and diced
1 cup port wine
2 cups beef stock
1 tablespoon dried sage leaves
1 tablespoon dried oregano leaves

Kosher salt to taste
Freshly ground pepper to taste
Preheat oven to 350.
Toss shallots with olive oil.
Place in a small pan and roast in the oven for 35 minutes.
Heat butter in a large deep saucepan over medium heat.
Coat the beef in flour to coat then place in hot butter and increase the heat.
Sauté beef cubes on all sides for 10 minutes.
Do not crowd the meat or it will steam rather than brown.
Remove pan from heat then transfer to a bowl and cover it loosely with foil to keep warm and set aside.
Mince jalapenos.
Place the pan back over medium heat and in the remaining butter sauté peppers, carrots, potato and onion tossing to prevent burning until onions turn translucent.
Add the wine, stock, sage and oregano gently stirring on the bottom of the pan to release any solidified pan juices.
Cook stew over low heat with the lid slightly ajar for 40 minutes.
Add reserved shallots and beef then stir to combine and continue cooking for another 20 minutes.
Season with salt and pepper

INGREDIENTS
1 pk Dry yeast
2 tb Sugar
5 c All-purpose flour
1 c Warm water
1 1/2 c Sourdough starter
2 ts Salt

INSTRUCTIONS
In large mixing bowl, sprinkle yeast over warm water, let dissolve 5 minutes. Stir in sugar, starter and gradually add 4 cups of the flour mixed with salt. Cover bowl with damp cloth, let rise 1 to 1 1/2 hrs in a warm, draft-free place. Turn dough onto floured board, work in remaining flour until dough is no longer sticky, Knead until satiny, about 5 min. Shape into 1 large round, or 2 long loaves. Set on cookie sheet sprinkled with corn meal. Let rise again in warm place for 1 to 1 1/2 hrs. Put shallow pan of water in lower shelf of oven; preheat to 400 F. Make diagonal slashes in bread. Bake 40 to 50 minutes or until crust is medium dark brown. Set on rack to cool.

Yield: 5 servings (2 sandwiches per serving)
8 ounce(s) Semi-Sweet Chocolate Baking Bar
1 18-inch baguette with flaky crust
3 tablespoon(s) unsalted butter, at room temperature

Directions
Slice the bread on the diagonal into slides 1/2 to 3/4-inch thick; there should be at least 20 slices of bread. Break the chocolate into 1/2 ounce squares. Butter one side of each slice of bread with 1/2 teaspoon of butter and make a sandwich, butter side out, using a piece and a half of chocolate per sandwich.

Heat a large pan over medium heat and, in batches, cook each sandwich until golden brown, pressing down with a spatula. Flip the sandwiches and cook the second side until golden brown, about 30 seconds. Keep warm in the oven.

The sandwiches can also be made in a panini machine following the manufacturer’s instructions.

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