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Monte Cristo sandwich and a raspberry preserve sauce

• 1 quart oil for frying, or as needed
• 2/3 cup water
• 1 egg
• 2/3 cup all-purpose flour
• 1 3/4 teaspoons baking powder
• 1/2 teaspoon salt
• 8 slices white bread
• 4 slices Swiss cheese
• 4 slices turkey
• 4 slices ham
• 1/8 teaspoon ground black pepper
• 1 tablespoon confectioners' sugar for dusting

Heat 5 inches of oil in a deep-fryer to 365 degrees F (180 degrees C). While oil is heating, make the batter: In a medium bowl, whisk together the egg and water. Combine the flour, baking powder, salt and pepper; whisk into the egg mixture until smooth. Set aside in the refrigerator.
Assemble sandwiches by placing one slice of turkey on one slice of bread, a slice of ham on another, then sandwich them with the Swiss cheese in the middle. Cut sandwiches into quarters, and secure with toothpicks.
Dip each sandwich quarter in the batter so that all sides are coated. Deep fry in the hot oil until golden brown on all sides. Remove toothpicks and arrange on a serving tray. Dust with confectioners' sugar just before serving.

Fried Pickles

• 1 pint sliced dill pickles, untrained
• 1 large egg, lightly beaten
• 1 tablespoon all-purpose flour, plus 1 1/2 cups all-purpose flour
• 1/2 teaspoon hot sauce
• 1 1/2 to 2 teaspoons ground red pepper
• 1 teaspoon garlic powder
• 1/4 teaspoon salt
• 1 teaspoon paprika
• Vegetable oil

Drain pickles, reserving 2/3-cup pickle juice. Press pickles between paper towels. Combine 2/3-cup pickle juice, egg, 1-tablespoon flour, and hot sauce. Stir well and set aside.
Combine 1 1/2 cups flour with ground red pepper, garlic powder, salt, and paprika. Blend well. Dip pickles in egg mixture, then dredge in flour mixture. Fry coated pickles in 375-degree oil until golden brown. Drain on paper towels.

Joel's bananas foster

• 1 stick butter
• 1/2 cup brown sugar
• 4 bananas peeled and halved, cut lengthwise
• 1/4 cup dark rum

Melt butter in a large skillet. Add brown sugar and stir together. Add the bananas and cook until caramelized over medium-high heat. Pour in the rum and catch a flame off of the gas stove or a BBQ lighter. Stand back when ignited and flambé. Be careful; a flame will shoot up above the pan. Let flame die down. Serve over vanilla ice cream and/or a slice of pound cake.

Blueberry Goodness

• 2 Parts UV Blue Vodka
• 2 parts Lemonade

Shake over ice and strain into a sugar-rimmed martini glass.