SOUL AND SMOKE RECIPES

Steps:

• Put the lima beans in a kettle with the water. Bring to a full boil and boil for 2 minutes. Remove from heat and allow them to stand, covered, for 1 1/2 hours. Then add the ham hocks, onions, and celery. Season with brown sugar, mustard, and salt. Cover and simmer for 2 hours. Remove meat from bones, keeping it in large pieces. Skim excess fat from top of sauce. Return meat to kettle.

Steps:

• <ol> <li>Preheat oven to 325 degrees and grease 4 mini cast iron skillets and set aside.</li> <li>Bring a large pot of salted water to a boil. Add dried pasta and cook 1 minute less than the package directs so they cook to al dente. Drain and drizzle with a little bit of olive oil to prevent sticking.</li> <li>Heat a large sauté pan over medium-high heat and melt 2 tablespoons of butter and add in sausage and cook until brown. Add in the lobster meat and cook until bright red and firm.</li> <li>Grate the smoked gouda, smoked cheddar, and gruyere cheese and toss together to mix, then divide into three separate piles. It should be approximately 3 cups for the sauce, 1 1/2 cups for the inner layer, and 11/2 cups for the topping.</li> <li>Melt butter in a large saucepan over medium heat. Sprinkle in flour and whisk to combine to form a roux. Cook for approximately 1 minute to cook out the raw flavor of the flour.</li> <li>While continuously whisking slowly pour in about 2 cups of the heavy cream and half and half, until there are no visible lumps of roux. Slowly pour in the remaining heavy cream and half and half.</li> <li>Continue to cook over medium heat, whisking often, until thickened. Stir in herbs and 1 1/2 cups of the cheeses followed by the lobster & sausage. Add in another 1 1/2 cups of cheese and stir until completely melted.</li> <li>In a large mixing bowl, combine drained pasta with seafood & cheese sauce.</li> <li>Pour half of the pasta mixture into the prepared baking dish. Top with 1 1/2 cups of grated cheeses, then top the middle layer with the remaining pasta mixture.</li> <li>Sprinkle the top with the last 1 1/2 cups of cheese and bake for 15 minutes, until the cheese is bubbly and lightly golden brown.</li> </ol>