Salad/entremetier

Steak long bean salad
I took a Food and Wine magazine recipe as close to the letter as I could. With roast marinated for two days instead of genuine flank, the gristliness was a bit much. This looked better than it ate.

Next time it marinates for three days or more.

I left the micron droplet of fish sauce out of the dressing. Price went up in addition to fearing a spill.

Niçoise 

and with tuna confit below, homemade green goddess dressing (nobody likes capers here)

Amuse

Bacon wrapped figs

Italian spring rolls (le pasta sushi)

Arancini 

Sandwiches

I've been using a hot clothes iron as a panini press since 1999. Way before it was poser. And you should too. Except you'll be poser.

 You merely need to flip it to get both sides.