The Sampler Platter Recipes

Steps:

• For the mozzarella sticks and chicken fingers: Fill a Dutch oven halfway with oil and heat to 350 degrees F. Preheat the oven to 400 degrees F.
• Add the flour, eggs and crushed party mix to 3 separate shallow dishes. Coat the cheese and chicken pieces first in flour, then egg, letting the excess drip off, and then coat in the snack mix. Fry until golden brown, about 5 minutes. Remove to a paper-towel-lined plate to drain and then season with salt and pepper.
• For the poppers: Halve the jalapenos lengthwise, removing the seeds and leaving the stems on. In a mixing bowl, stir together the cream cheese, horseradish, honey, mustard, Worcestershire, cayenne, garlic and some salt and pepper. Spoon this mixture into each of the split jalapenos and brush with oil. Bake until the tops are brown and the skins are slightly blistered, 10 to 12 minutes.
• For the sandwich build: Open the each roll and layer with fried mozzarella, chicken tenders and jalapeno poppers. Top with a piece of lettuce, a couple slices of tomato and Jeff's Homemade Buttermilk Ranch Dressing.
• Mix the mayonnaise, buttermilk, dill, garlic, honey, mustard, salt and pepper in a bowl. Store in an airtight container.

Steps:

• Preheat oven to 450 degrees F.
• Split the lobster lengthwise and extract the meat. Lay the lobster meat on top of the shell. Remove the pin bones from the yellowtail flounder and cut a "v" at the top of the fish.
• Place all of the seafood in a 9-inch pie plate. Add the butter, white wine, and paprika. Bake for 12 minutes. Arrange on a serving plate and serve with a lemon wedge and tartar sauce, if desired.