(TV Diner) - Executive Chef Brian Houlihan of Bia Bistro in Cohasset, Massachusetts, cooks with us in the TV Diner kitchen.

He's whipping up a scallop dish that sinfully delicious and can easily be recreated at home.

For the recipe go to www.necn.com and click on the TV Diner Page under recipes.

8 ounces Dry U-10 Sea Scallops

Chopped Herbs (oregano,rosemary,parsley) 6 fingerling potatoes 3 slices thick cut bacon 1/2 red pepper 1 teaspoons honey 1 minced shallot Sherry vinegar Spanish extra virgin olive oil

(TV Diner) - Evan Percoco, Executive Chef, of Bokx 109, located in the new Hotel Indigo in Newton, MA will be cooking in the kitchen with Billy. Find out how to make his grilled shrimp gremolota and roasted brant beef dish. www.newtonboutiquehotel.com

Grilled Shrimp “Gremolota” and Roasted Brant Beef “Out Side Skirt” tomato fondue, spring asparagus and curly endive, black olive tapenade

Serves 4 guests

For the Shrimp: 4 each U-10 Shrimp (colossal sized) ¼ bunch Italian Parsley Minced

(TV DINER) - Andy Husbands, of the South End hot spot Tremont 647, whips up lobster mac and cheese in the kitchen! If you are in the city over the weekend, make sure to head into the Pajama Brunch at 647!

More info at www.tremont647.com

Andy’s Lobster Mac N’ Cheese Serves 6 as an entree Preheat oven to 350

Click here to watch the Cookin' with Costa segment.

3 1-pound lobsters

NY Style Cheesecake By Brooke Edwards

Crust: 1 1/3 c. graham cracker crumbs 2 tbsp. sugar 1/4 c. melted butter

Combine all ingredients and place in a 9" spring-form pan. Place in refrigerator for 30 minutes.

Filling: 5 8oz bars of cream cheese softened 1 1/2 c. Sugar 3 tbsp. flour 3 eggs 1/2 c. sour cream 1 tbsp. vanilla

THIRD PLACE WINNER

Irish Cheesecake By Debra Stewart

Crust:

1.5 Cups of finely Chopped Pecans 2 Tbsp. Of Sugar 3 Tbsp. Of Butter (Melted)

Filling:

4 Pkgs. (8 oz. Each) Philadelphia Cream Cheese, Softened. 1 Cup of Sugar 3 Tbsp. Flour 1 Cup of Sour Cream ¼ Cup of Bailey’s Irish Cream Liqueur 4 Large Eggs

Preheat oven to 325 Degrees F if using silver 9-inch spring-form pan (or 300 Degrees F is using dark nonstick 9-inch spring-form pan). Mix Pecans, 2 tbsp sugar, and melted butter. Press firmly onto bottom of pan, and bake for 10 minutes.

SECOND PLACE

Chocolate Banana Cream Tart By Elinor Nelson

Crust: 6 ounces chocolate wafer cookies, finely ground 4 ½ Tbsp. unsalted butter, melted 2 Tbsp. sugar 1/8 tsp. salt

Filling: About 1 ½ bananas, sliced in about ¼ inch disks, or enough to cover the bottom of the tart in a single layer 1 7/8 cups milk (the magazine said whole milk but I used 1% and it was fine) ½ cup sugar 3 egg yolks ¼ cup cornstarch ¼ tsp salt 4 ounces semisweet chocolate, chopped (or you can use 2/3 cup chocolate chips) 1 ounce unsweetened chocolate, chopped 1 tsp vanilla 2 Tbsp rum

FIRST PLACE WINNER

Taste of New England-Harvest Bundt Cake By Laurie Lufkin

For the Filling:

8 oz cream cheese, softened 1 egg 1 tablespoon cornstarch 1/4 cup Vermont maple syrup 1/3 cup New England hazelnuts, toasted and chopped 1/3 cup chopped Cape Cod dried cranberries 1/3 cup old fashioned oats 1/4 cup brown sugar 2 tablespoons butter, melted 1/4 teaspoon salt 1/2 teaspoon cinnamon

For the Cake:

3 cups all purpose flour 2 teaspoon baking soda 2 teaspoons cinnamon 1/2 teaspoon nutmeg, freshly grated 1/2 teaspoon powdered ginger

For the dough: ½ c. vegetable shortening ½ c. butter 1 c. granulated sugar 1 t. vanilla 2 eggs, beaten 5 c. all-purpose flour 1 t. salt 2 T. baking powder ½ c. milk 1 egg yolk, beaten

Cream the shortening, butter and sugar in the bowl of electric mixer. Add vanilla and eggs. Sift the dry ingredients together. Add to the wet ingredients in three parts. Stir in milk. When the mixture reaches a dough-like consistency, gather up and knead lightly on a floured board. Gather the dough in a ball, press down to make a disc, wrap in waxed paper and place in the refrigerator.

Ingredients:

Serves 4

4 filet mignon medallions (about 6-8 oz each) 1/2 cup of coarse ground espresso coffee beans 3 large sweet potatoes, peel and boil for 25 minutes then make a mash, add butter and salt 1 head of escarole, washed and chopped 4 tablespoons of Algarrobina (Carob syrup from Peru) 4 tablespoons of Vincotto (Grape must reduction from Italy) Salt and Pepper 4 tablespoons of olive oil

Preparation:

Coarse the pieces of meat with Espresso Coffee preferably overnight to enhance flavor.