In a medium bowl, combine the flour, cinnamon, baking soda and salt; whisk to blend.  In the bowl of an electric mixer, beat the butter on medium speed until smooth and creamy, about 2-3 minutes.  Add in the sugars and beat on medium-high speed until light and fluffy, about 3-4 minutes.  Scrape the seeds from the vanilla bean into the bowl and mix to blend in.  With the mixer on medium-low speed, blend in the vanilla extract and eggs just until incorporated.

Scrape down the sides of the bowl.  With the mixer on low speed, add in the flour mixture in two additions, mixing just until incorporated.  With the mixer on low speed, stir in the oats and raisins, mixing just until evenly incorporated.  Cover and refrigerate the dough for 30 minutes.

Preheat the oven to 325˚ F.  Remove the cookie dough from the refrigerator and let stand at room temperature for about 10-15 minutes.  Line baking sheets with parchment paper or silicone baking mats.  Use a large dough scoop (about 3 tablespoons) to drop the dough in rounds on the baking sheets, about 2-3 inches apart.  Bake, rotating the pans once halfway through baking, until the cookies are just golden brown and nearly set (they will continue to bake for a few minutes once removed from the oven, so try not to overbake), about 17-18 minutes total.  Repeat with the remaining dough.

A blend of regular and golden raisins is recommended in the book.  To rehydrate them, place in a bowl and cover with hot water.  Let stand for 30 minutes.  Drain the raisins and spread into an even layer on clean kitchen towels.  Press gently with another towel to help blot away all the excess water. 

Preheat the oven to 400˚ F.  Lightly grease 4-5 ramekins or other small oven-safe serving dishes.  (Alternatively, use a pie plate or 2-quart casserole dish).  To make the filling, melt the butter in a large saucepan or Dutch oven over medium-high heat.  Add the onion, bell pepper, and carrots to the pan and sauté, stirring occasionally, until the vegetables begin to soften.  Stir in the mushrooms and continue to cook, stirring occasionally, until the mushrooms have released most of their liquid and softened.  Stir in the garlic and red pepper flakes and cook just until fragrant, about 1 minute.  Add in the flour and stir so that it evenly coats the vegetable mixture.  Cook for about 1 minute. A bit at a time, stir in the veggie broth, mixing each addition until it has been fully incorporated.  Once all the liquid has been added, let cook, stirring occasionally, until the filling bubbles and thickens.  Remove from the heat.  Stir in the peas.  Season with salt and pepper to taste.  Divide the filling mixture between the prepared serving dishes.

To make the biscuit topping, combine the flour, baking powder, salt and pepper in a medium bowl.  Whisk to blend.  Stir in the pieces of butter and toss to coat in the dry ingredients.  Using two forks or a pastry cutter, cut the butter into the dry ingredients until the mixture is coarse largest butter chunks are the size of small peas.  Stir in the feta and scallions and toss briefly to combine.  Pour in ½ cup of the buttermilk and stir gently with a fork until a dough has formed.  If necessary, add the remaining 1-2 tablespoons of buttermilk to form a fully cohesive dough.  Be careful to avoid overmixing or kneading, otherwise you will end up with a tough dough.  Turn the dough out onto a lightly floured work surface and pat to a thickness of about ¾- to 1-inch.  Use a biscuit cutter 2½-3 inches in diameter to cut out rounds of the dough and place atop the veggie filling in the serving dishes.  If necessary, reroll the dough scraps to make additional biscuits.  Lightly brush the tops of the biscuits with additional buttermilk and add a sprinkle of freshly ground pepper.  (There may be enough extra dough for 1 or 2 additional biscuits.  Feel free to bake them as extra to enjoy with the dish!)

Transfer the baking dish(es) to a rimmed baking sheet, and place in the upper half of the oven.  Bake, rotating the pan halfway through baking, until the biscuits are light golden brown and the filling is bubbling, about 20 minutes total.  Let cool briefly before serving.

Divide the white and green parts of the scallions.  Chop the green portion and set aside.  Place a large cast iron skillet over medium-high heat.  Add the white portion of the scallions, the onion and poblanos to the skillet.  Let cook undisturbed, about 5 minutes, until charred on the bottom.  Turn with tongs, until the second side is charred, about 5 minutes more.  (Alternatively, the vegetables can be roasted at high heat or broiled in the oven until charred.)

Remove the scallions from the skillet to a blender or food processor.  Continue cooking the onions and chiles until charred on all sides, turning as needed, 5-10 minutes more.  Remove the pan from the heat.  Trim away the root portion of the onion quarters and discard.  Place the onions in the blender.  Put the charred chiles in a medium bowl and cover with a plate or foil.  Let stand for 15 minutes.

Remove the chiles from the bowl.  The steam should have loosened the skins.  Peel away the skins, trim and remove the seeds and stems.  Cut into thin strips, and cut again into 1-inch lengths.

Add 2½ cups of corn, the salt and 2 cups of the water to the blender.  Puree until smooth, about 1 minute.  (If you prefer a chunkier soup, pulse until it reaches your preferred consistency.)  Transfer the puree to the skillet and place over medium-high heat.  Stir in the remaining corn and up to 2 cups of water (I added about 1½ cups).  Bring to a boil.  Reduce the heat to a simmer and let boil until slightly reduced, about 8 minutes.

In a small bowl, combine the 3 tablespoons of water and 2 tablespoons cornmeal or masa.  Whisk until smooth.  Blend into the soup in the skillet.  Add in the chopped chiles.  Simmer, stirring occasionally, until the soup has thickened somewhat, about 3-4 minutes.  Remove from the heat.  Serve topped with queso fresco and cilantro, as desired.

Preheat the oven to 350˚ F.  Line cupcake pans with paper liners.  In a small bowl, combine the cocoa powder and hot water and whisk until smooth.  In another medium bowl combine the flour, baking soda, baking powder, and salt, and whisk to blend.

Combine the butter and sugar in a medium saucepan set over medium heat.  Cook, stirring occasionally, until the mixture is smooth and the butter is completely melted.  Transfer the mixture to the bowl of an electric mixer and beat on medium-low speed until the mixture is cool, about 4-5 minutes.  Add the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as needed.  Blend in the vanilla and then the cocoa mixture until smooth.  With the mixer on low speed, add the flour mixture in three additions alternating with the sour cream, beginning and ending with the dry ingredients and mixing each addition just until incorporated.

To make the caramel, spread the sugar in an even layer over the bottom of a large, heavy-bottomed saucepan.  Place over medium-low heat, watching carefully.  When the sugar begins to liquefy around the edges, use a heatproof spatula to gently stir it towards the center.  Continue stirring very gently until all the sugar is melted, taking care not to over stir.  Measure out the heavy cream in a liquid measuring cup and scrape the seeds from the vanilla bean into the cream.  Set aside.  Once the caramel reaches a deep amber color, immediately remove the sauce pan from the heat.  (To test the color, spoon a drop onto a white plate or bowl.)  Carefully pour half of the heavy cream into the saucepan in a steady stream down the edge of the pan, whisking constantly.  The mixture will steam and bubble violently.  Stir until the cream is well incorporated, then whisk in the remaining cream.  Stir in the salt and the vanilla.  If any sugar has seized or hardened, place the saucepan over low heat and whisk until smooth.  Transfer to a bowl and let cool to room temperature.

To make the frosting, combine the cream cheese, butter, and caramel sauce in the bowl of an electric mixer.  Beat on medium-high speed until smooth and creamy, about 2 minutes.  Mix in the confectioners' sugar and salt at medium speed until light and fluffy, about 2 minutes more.  Transfer the frosting to a pastry bag with a large round tip (I used Ateco #809).  Pipe a swirl of frosting over the top of each cupcake.  Use the tip of a small offset spatula or a small spoon to scoop an indentation out of the center of the frosting.

In a small bowl, mix together of the caramel sauce and the chopped pecans.  Fill the indentations in the frosting with a small spoonful of the caramel-pecan mixture.  Drizzle the cupcakes with additional caramel sauce, chocolate sauce, and sprinkle with additional chopped pecans, if desired.

In a medium bowl, combine the shrimp, lemon juice and a few dashes of hot sauce.  Toss gently; set aside.

To make the grits, combine the water and 1 teaspoon of the salt in a large pot or Dutch oven.  Bring to a boil.  Whisk in the grits a handful at a time.  Decrease the heat to a very low simmer and cook over low heat for 35-40 minutes, stirring occasionally at first and increasing more towards the end of the cooking time.

While the grits are cooking, make the gravy.  Place a large skillet over medium-high heat.  Cook the bacon until browned but not crisp.  Mix in the onion, green pepper, and garlic.  Continue cooking, stirring occasionally, until the vegetables are beginning to soften, about 5 minutes.  Stir in the scallions and flour and mix well.  Continue to cook, about 5 minutes more.  Stir in the chicken stock and remaining ½ teaspoon of salt.  Remove the pan from the heat.

When the grits are thick and creamy, stir in the butter a small bit at a time to taste.  Stir in the cheese and a dash of hot sauce.  Remove from the heat, cover, and let sit while you finish the gravy.

Return the gravy to medium heat.  Stir in the shrimp.  Cook, turning once, just until the shrimp are opaque throughout, about 3 minutes total.  Scoop the grits into warmed serving bowls and top with spoonfuls of the shrimp gravy.  Serve immediately.