Buca di Beppo says if it ever changed or removed this item from the menu, there would be huge complaints. That's how popular it is! Chef Eddy Suarez of Buca di Beppo reveals the recipe for this sinfully delicious dessert you can make at home.

Buca di Beppo's Tiramisu

Though it's not traditionally a dessert of the South, our espresso and rum-soaked Tiramisu captures the vital, vibrant, powerful flavors of southern Italy - more than living up to its name, which means "pick me up" in Italian. Is a dessert this redolent of rum and espresso appropriate for kids? They'll get a toothache before they get a hangover! Serves 4.

Ingredients:

• Sweet Marscapone 9 oz.
• Zabaglione custard 3 oz.
• Espresso rum mix 1/2 cup
• Round ladyfingers 3 (6 inches in diameter)
• Cocoa powder 1/2 oz.
• Biscotti, crumbled 1/8 cup

Serving bowl 3 inches deep by 7 inches wide

Dip ladyfingers in rum espresso mixture and place in bowl. Top with 1 oz. of zabaglione. Using a 3 oz. scoop, layer the marscapone mix over ladyfingers. Repeat process two more times with remaining ladyfingers. Place bowl in cooler until needed. Prior to serving, sprinkle with cocoa powder and crumbled biscotti. Serve to delighted guests.

Ingredients:

2 ounces olive oil
3 ounces chopped garlic
8 ounces squid, cleaned
20 ounces mussels
16 ounces clam sauce
16 ounces marinara sauce
2 1/2 pounds cooked linguini
Lemon wedges (for serving)

Heat olive oil in a large saute pan. Add chopped garlic and saute until garlic starts to brown.

Add squid and mussels and saute for 2 minutes.

Add clam sauce and marinara. Saute until mussels open. Remove mussels and set aside.

Cook sauce until it is reduced by half.

Toss cooked pasta in with the sauce and mound onto a large plate. Place mussels around the outside of the pasta. Garnish with lemon wedges and serve to impressed guests.

From: Buca di Beppo's executive chef, Vittorio Renda.

Ingredients

• 1 bottle (12 ounces) chili sauce
• 1/4 cup lime juice
• 4 chipotle peppers in adobo sauce
• 1 pound boneless skinless chicken breasts, cut into strips
• 1/2 cup cider vinegar
• 1/3 cup packed brown sugar
• 1/3 cup molasses
• 4 medium green peppers, cut into 1-inch pieces
• 1 large onion, cut into 1-inch pieces
• 1 tablespoon olive oil
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 10 flour tortillas (8 inches)
• 1-1/2 cups chopped tomatoes
• 1 cup (4 ounces) shredded Mexican cheese blend

Directions

• Place the chili sauce, lime juice and chipotle peppers in a food processor; cover and process until blended. Transfer 1/2 cup to a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 1-4 hours.
• Pour remaining marinade into a small bowl; add the vinegar, brown sugar and molasses. Cover and refrigerate.
• On six metal or soaked wooden skewers, alternately thread chicken, green peppers and onion. Brush with oil; sprinkle with salt and pepper. Grill, covered, over medium heat for 10-16 minutes or until chicken is no longer pink, turning occasionally.
• Unskewer chicken and vegetables into a large bowl; add 1/2 cup chipotle-molasses mixture and toss to coat. Keep warm.
• Grill tortillas, uncovered, over medium heat for 45-55 seconds on each side or until warmed. Top with chicken mixture, tomatoes, cheese and remaining chipotle-molasses mixture. Yield: 5 servings.

Taken from tasteofhome.

Almond milk not only is delicious, it also contains nutrients that benefit our overall health. Try to make your own almond milk as an alternative to cow's milk.
Enjoy!!!

ALMOND MILK: (makes abt 600ml)
1/4cup blanched almond
1 cup filtered water
a pinch of ground cinnamon or nutmeg
a little cold pressed honey (optional)

if you want to blanch your own almonds, put them in a sieve and dip them in a pan of boiling water for 30 seconds, the skins will then pop off very easily.

Place the blanched almonds and the water in a food processor and blend until the mixture becomes thick and smooth (a couple of minutes). Strain the liquid through a fine sieve or piece of cheesecloth to remove the pulp. If there is a great deal of pulp, you can repeat the process. Add the cinnamon or nutmeg and sweeten to taste with a little honey if necessary. This milk does tend to separate, so you will need to stir it before serving.

1. Preheat oven to 210°C (190°C fan). Line two large baking sheets with baking paper.

2. Combine butter, water and salt in an 8-cup (2 litre) capacity pan and bring to boil over high heat, stirring until butter has melted. Stir in flour and cook for about 1 minute over moderate heat until the mixture pulls away from the sides of the pan and forms a ball, stirring constantly.

3. Remove from the heat and cool for 1 minute. Transfer to an electric mixer, or use hand beaters, and beat in the eggs, about 1 tablespoon at a time, until the dough is shiny and smooth.

4. Drop heaped tablespoons of the mixture onto the prepared baking sheets, about 5cm apart. Brush the tops with the egg wash without letting it drip onto the sheets. Bake for 25 minutes, or until puffed and golden, swapping the sheets halfway, from top to bottom and front to back. Remove from the oven. Prick a hole in each profiterole with a wooden skewer and set on a rack to cool and dry out.

5. When cool, cut each profiterole in half, place a small scoop of ice cream in each bottom half and then replace the tops. Arrange all the profiteroles on one baking sheet and freeze for 30 minutes. Covered with plastic wrap the profiteroles can be frozen for up to 2 days. Serve in bowls and drizzle with warm chocolate sauce.

6. To make chocolate sauce, combine the corn syrup and chocolate in a pan and stir for about 5 minutes over moderately low heat until smooth. Remove from the heat and whisk in the cream until smooth. Serve immediately, or transfer to an airtight container and refrigerate for up to 3 weeks. Chocolate sauce can be reheated gently over low heat.

Ingredients:
3 pounds potatoes, cut into 1/4-inch slices
1 large onion, cut into 1/4-inch slices
1 package (2-pound block) processed cheese spread, cut into cubes
1/4 cup milk
1 jar (2 ounces) diced pimientos, drained
1/4 cup chopped fresh parsley

Directions:
Place the potatoes and onion in a soup pot and add enough water to cover. Cook for 10 to 15 minutes, or until fork-tender; drain potatoes then return them to the pot.

Meanwhile, in a medium saucepan, combine the cheese cubes and milk over low heat until melted and smooth.

Add the cheese mixture, pimientos, and parsley to the drained potato mixture; stir until well combined, then serve immediately