BEER, BACON AND CHEDDAR CORNBREAD 
2 tablespoon of vegetable oil
1 ½ cup of all purpose flour
1 cup of cornmeal
2 teaspoon of baking powder
1/8 cup of granulated sugar
2 teaspoon of kosher salt
2 eggs
½ cup of milk
½ cup of sour cream
¼ cup of lager beer
1 stick of butter, unsalted
½ cup of frozen corn, defrosted
¼ cup of crumbled bacon
1 jalapeno, finely chopped
1 cup of sharp cheddar
3 tsp black pepper
Preheat oven to 375 degrees. In 10 inch cast iron skillet add oil. Place in ovenfor 10mins. Remove skillet and swirl oil to grease the pan.
In a large bowl, add all dry ingredients and whisk until combined. In another bowl, mix eggs, milk, sour cream, and butter. Mix well.Add wet ingredients to dry ingredients only until incorporate. DO NOT OVER MIX. Stir in cheese, bacon, corn, and jalapeno. Pour batter into skillet. Cook for 20 to 25 minutes or until a toothpick inserted in the middle comes out clean.
TURKEY ANCHO CHILI WITH GARBANZO BEANS 
1 medium sweet onion, diced
1 tablespoon of olive oil
1 yellow bell pepper, diced
1 pound of ground turkey, both dark and white
2 turkey sausage, casing removed and crumbled
1 teaspoon of paprika
2 garlic cloves, minced
2 Tablespoon of ancho chili powder
1 teaspoon of cumin
1 Tablespoon of kosher salt
1- 12oz lager beer
1 cup of chicken stock
2 -15 oz cans of diced tomatoes with juice
2 small zucchini, diced
1-15oz of garbanzo beans, rinsed and drained
¼ cup of fine cornmeal
Kosher salt and freshly ground pepper
In a large pot, heat oil. Add onions and yellow bell pepper. Saute until onion is translucent. Add ground turkey and sausage and Paprika cook until no longer pink.
Add garlic, ancho chili, cumin and salt, cook for 1 minute, while stirring. Add Beer, stock, and tomatoes. Bring to a boil. Reduce heat and simmer. Add zucchini and garbanzo beans. Stir well. Let simmer for 1 hour and 30 minutes, uncovered. Stir occasionally thru out the cook to avoid chili sticking to bottom of pan. Stir in the cornmeal and let cook for another 15 minutes. Adjust seasonings. Top with cilantro. Serve.
GREEK MEATBALLS 
1 lb of Ground chuck 80/20
2 slices of white bread
½ cup of milk
1 garlic clove, grated
1 egg
½ teaspoon of ground cumin
½ cup of parsley, chopped
1 teaspoon of kosher salt
½ teaspoon of black pepper
Sauce:
1-28oz can of crushed tomatoes
2 sprigs of fresh oregano
½ cup of white wine
½ teaspoon of chili flakes
Olive oil
In a large dutch oven on high, add 2 tablespoons of olive oil. Add can of tomatoes, oregano, chili flakes and wine. Stir. Let come to a boil then reduce heat to simmer. Cover and let cook.
In a shallow low container add bread and cover with milk. Allow bread to full absorb all milk. In another bowl, add beef, egg, S/P, cumin and parsley. Mix to combine. Add bread to meat mixture and mix. Do not over mix, keep mixture light. Form into balls.
In a skillet add 4 tablespoons of olive oil, add meatballs. Gently sear each side of meatball. Remove meatball from skillet right into tomato sauce. When all meatballs are in sauce, cover and heat until meatballs are cooked through, about 15 to 20 minutes.
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