New Commings Recips With Photos

Harold's
Steamed Thai Snapper

INGREDIENTS
Meat
1 piece Red Snapper
Sauce
1 butternut squash
2 piece garlic
2 shallots
2 oz. butter
Vegetables
3 oz. brussel sprout leaves
1 oz. rock Shrimp
1 oz. chanterelles
1 teaspoon chives 1 teaspoon parsley
INSTRUCTIONS
Roast butternut squash for 15 minutes at 375°. Sweat garlic and shallots. Add squash meat. Cover with
chicken stock and simmer 10 minutes. Blend and add butter.
Sweat brussel leaves till golden brown, add shrimp and chanterelles. Cook 2 minutes. Add parsley and
chives.
Steam snapper for 5 minutes.

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Tiffani's Dessert
"Chocolate Cookie with Cherry Filling"
For the Cookies:

1 ld 6 oz. Confectioner's sugar (sifted)
2 1/2 butter ( unsalted)
1tsp. Vanilla extract
4-5 egg whites
3 lb. Cake flour, sifted
.5 lb. Cocoa powder
Cream the sugar and butter together until the mixture is light and fluffy. Add the vanilla and egg
whites. Mix until smooth. Add the flour and cocoa in small increments until smooth again. Cut into
quarter pieces and refrigerate.
For the filling:
1 lb. Dried cherries

6 c. water
2 sticks cinnamon
2 c. marshmallows
1 tsp. Salt
1/2 c. sugar
Hydrate the cherries in water with the sugar and cinnamon stick. Allow water to cook down to half of
original volume. Strain cherries. In a large saucepan, combine cherries and marshmellows over low
heat, add salt. Cook until the mixture has melted completely. Set aside on a non-stick cookie sheet.
Remove cookie dough from the refrigerator one quarter at a time, leaving the remainder to cool. Roll
the cookie dough on a well-floured surface. Cut desired shape out of the dough in equal numbers.
Spoon an appropriate amount of filling on one side of the cookie. Place unfilled cut out of cookie on
top of the filling. Pinch edges around the cookie to secure filling. Bake at 325 degrees for 10 minutes.
Allow cookies to cool.
Stephen's Dessert
"Celery-Apple Gelee and Pomegranate Seeds with Champagne and Orchid Leaves"
Ingredients
1 Sheet Gelatin
1 Apple, juiced
2 Celery Stalks, juiced
2 tsp. Pomegranate Seeds
1 Edible Orchid, Leaves picked
2 oz. Champagne
Procedure
1. "Bloom" gelatin in 1 c. of water until soft
2. Over med. Heat, cook celery juice and apple juice with gelatin until the gelatin is dissolved.
3. Place gelatin liquid into shallow pan and refrigerate until set (4 hours). Then dice into small cubes.
4. In a champagne flute place gelatin cubes, pomegranate seeds and orchid leaves. Top with Champagne and
serve.
Lisa's Dessert
"Naughty Nuts"
1 cup Karo Syrup

3 eggs
1/2 cup plus about 2 tbsp Sugar
1/3 cup Butter, melted
1 cup Chopped pecans
1 tsp vanilla
1 short dough recipe
Preheat oven to 375°. Make short dough recipe. Line tartlet pans. Pre-bake tartlet for about 5-10 minutes
until just brown.
In a mixing bowl, combine the karo syrup, eggs, sugar, vanilla and butter. Blend until sugar is dissolved.
Add chopped nuts. Fill tartlets and bake until set, about 30-40 minutes or until a toothpick/knife comes out
clean.
Lee Anne's Dessert
"Banana and Cashew Nut Spring Rolls, White Chocolate Wasabi Fondue"
Yield: 100 pieces
Ingredients: 4 pieces Ripe Banana, cut into small pieces

2 Tablespoons Lemon Juice
1 cup Cashew Nuts, toasted and chopped into small pieces
3 Tablespoons Shiso Leaf, minced
1 Tablespoon Sugar
1 teaspoon Salt
1 pack Spring Roll Wrappers (25 pieces), quartered into squares
6 pieces Egg Yolk
1/4 cup Water
Vegetable Oil for Frying
Procedure for Banana Spring Rolls:

1. In the food processor, pulse together the bananas, lemon juice, cashew nuts, shiso, sugar, and salt, until it
forms a chunky puree. Transfer to a bowl.
2. Place a small square wrapper on the cutting board diagonally (like a diamond). Mix together the egg
yolks and water until homogenous. Lightly brush the wrapper with the egg yolk.
3. Spoon a 1/2 teaspoon of the banana mixture on the wrapper below the middle of the wrapper. Carefully
fold in the two sides, parallel to each other and press down gently. Take the bottom edge and fold it over the
mixture and continue to roll to make an spring roll. Place the spring roll on a parchment lined sheet tray.
Repeat the procedure above until you have used all of the spring roll wrappers.
4. Heat the oil in a deep pot to 350(F. Fry the egg rolls in small batches until crisp and golden brown. Drain
on paper towels. Serve immediately with the white chocolate wasabi fondue.
Procedure for White Chocolate Wasabi Fondue:

1 bottle of Sake (750 ml) 1 pound White Chocolate, chopped into small pieces 3 cups Heavy Cream 2
Tablespoons Prepared Wasabi Paste
1. Reduce the sake in a medium pot over high heat until there is only a 1/2 cup remaining.
2. Melt the white chocolate over a water bath on medium heat. While the chocolate is melting, heat the
heavy cream until it begins to simmer.
3. Ladle a 1/4 of the heavy cream into the melted white chocolate while stirring with a small rubber spatula.
The chocolate will look like it is breaking. Continue to ladle the cream into the mixture one 1/4 at a time
until it begins to emulsify. Once it has emulsified, stir in the sake reduction and the wasabi paste. If a looser
texture is desired, add more heated cream. Serve immediately with banana cashew spring rolls.
Chocolate Sesame Tartlets
Yield: 100 pieces
1 package Phyllo Dough

1 cup Butter, melted
1 cup Confectioners Sugar
1/2 cup Black Sesame Seeds
400 ml Heavy Cream
3 pieces Egg White
30 grams Sugar
150 grams Bittersweet Chocolate
3 Tablespoon Toasted Sesame Oil
Salt to Taste
Passion Fruit and Chili Compote (see recipe below)
Procedure for Chocolate Sesame Tartlets:

1. Preheat the oven to 350°F. Unwrap the phyllo dough and cover with a sheet of plastic wrap and then a
damp towel to prevent the sheets from drying out.
2. Lay a single sheet of phyllo dough on the cutting board. Brush the entire sheet with a light layer of melted
butter, starting around the edges first. Using a handheld sifter. Dust the buttered phyllo lightly with
confectioners sugar.
3. Layer another sheet of phyllo dough on top of the first one and repeat the procedure above.
4. Cut the sheet into 21/2" squares. Take one square and lay it on top of another, twisting it slightly to form
a star-like shape. Sprinkle with sesame seeds. Repeat this procedure with the rest of the phyllo squares.
5. Mold the phyllo dough into small hors d'oeuvres tart pans. Bake in the oven until golden brown, about 5
minutes. Remove the shells from the pan to cool on a baking rack or sheet tray. Repeat the above procedures
until you have 100 tart shells.
6. Whip the heavy cream to stiff peaks. Refrigerate.
7. In a stand mixer, whip the egg whites on high speed, adding the sugar in a little at a time, until stiff peaks.
8. While the egg whites are whipping, melt the chocolate over a water bath in a stainless steel mixing bowl.
Whisk the sesame oil into the melted chocolate. Fold the chocolate into the whipped egg whites in 4 parts,
not adding more until the first part is incorporated.
9. Fold the egg white and chocolate mixture into the whipped cream until well mixed. Spoon the mixture
into a piping bag with a medium star tip and refrigerate for at least 12 hours.
10. To serve, pipe 2 teaspoons of mousse into each phyllo tart shell. Top with a 1/4 teaspoon of passion fruit
chili compote and serve immediately.
Procedure for Passion Fruit Chili Compote:

2 cups Dried Apricots, cut into 1/8" dice
4 cups Passion Fruit Juice
1/2 piece Vanilla Bean, seeded and scraped
3 pieces Dried Thai Bird Chili, lightly toasted and ground
Salt to Taste
1. Combine all ingredients in a medium saucepan and cook over medium high heat until most of the liquid
has evaporated and has a jam-like consistency. Remove the vanilla bean pod before serving and refrigerate.
Cynthia's Dessert
"Spicy Moroccan Foreplay Tarts"
Things You Will Need:

Miniature Muffin Tin or Tart Shell Pans
Food processor
Mixing bowl
Wire whisk and Spoons
Rasp or Grater
Measuring cups/spoons
Oven pre-heated to 350 degrees
1. Pastry Crust:
Into a food processor, combine the following:
1 and 1/2 cup of unbleached all purpose flour
1 stick unsalted butter (cut into small pieces)
1/2 cup sugar
1/8 teaspoon almond extract
1/2 teaspoon salt
1 egg
Mix dry ingredients with butter, turning in processor until the mix becomes crumbled in texture (size of tiny
peas). Separately mix in bowl: 1 whole egg yolk and 4 teaspoons of ice cold water; blend well. With
processor on, pour the egg and water mixture into the flour, blend just until a ball forms, DO NOT OVER
MIX the dough. Chill, wrap in plastic — at least 1 hour or over night. (While most chefs advocate this step,
I roll out the dough immediately as long as the dough is cool and not oily to the touch.) Roll out the dough
and cut circles large enough to fit in muffin or tart shells, gently press into place. Refrigerate.
2. Tart:
Into a mixing bowl, combine the following:
3 whole eggs (beaten well)
1 cup fresh orange juice
1/2 cup sugar
1/2 cup finely ground almonds
1/2 cup roughly chopped pistachio nuts
1 stick sweet butter (melted)
Pinch of salt
Mix well.
Now ADD:
1/2 teaspoon cinnamon
1/4 teaspoon ground coriander
1/4 teaspoon grated orange rind
1/4 teaspoon grated lemon rind
1/4 teaspoon vanilla extract
1/4 teaspoon rose water
1/4 teaspoon grated fresh ginger
1 teaspoon pomegranate syrup
Healthy pinch of cayenne pepper
Mix well; set aside.
3. Assemble
Remove dough and shells from refrigerator. Spoon mixture into each shell, fill to the top; Bake for 30-35
minutes. Remove and set to cool. Garnish with mint leaves and fresh rose chiffonade.
Brian's Dessert
"Strawberry Apple Crisp with a Hazelnut Liqueur Whipped Cream in a Four Ounce Shot Glass"
Let's start with the apples. For the apples, you will need:
Two large Fuji apples peeled, cored and sliced in 1/8 inch pieces One nine inch skillet
1/4 cup of sugar
1/8th of a cup of juice from a naval orange
Pinch of cinnamon
Pinch of fresh grated nutmeg
Quarter stick sweet cream salted butter
Sprinkle the sugar into the nine inch skillet. Lay the sliced Fuji apples evenly on top of the sugar. On a
medium high heat, add the remaining ingredients and simmer for 10 -15 mins.
And now the sexy hazelnut whipped cream. You will need:
One pint of heavy whipping cream
Quarter cup of Frangelico liqueur and quarter cup of sugar
With an electric mixer, whip the heavy whipping cream for about one min and then add the sugar and the
Frangelico liqueur until the whip cream is slightly stiff. (Check for sweetness) Refrigerate until ready to use.
For the strawberries; this is easy... You will need:

Two large Fuji apples peeled, cored and sliced in 1/8 inch pieces Two cups of fresh strawberries cut in
quarters
Keep them at room temperature until ready to use. (That's it!)
You are not finished yet. You have to make the Hazelnut crisp.
Combine in an automatic mixer 85 gram each of bread and cake flour
170 grams of powdered sugar
6 egg whites
115 grams of unsalted butter
I tablespoon of vanilla extract
Mix until fully incorporated. Spread the paste flat on a lightly greased and floured sheet pan. You will need
1/8th cup of finely chopped hazelnuts to sprinkle on top of the paste evenly. Bake at 375° F until golden
brown. After cooling, break cookies up roughly; because you will use these cookies to top your sexy dessert.
So now start to build your dessert. You can do apples, strawberries, whipped cream and then cookies. You
are going to enjoy this one.
Andrea's Dessert
"Creamy Balls & Crunchy Nuts"
Peanut Butter Balls

1 cup natural creamy peanut butter
1 cup powdered sugar
Rapine organic dark chocolate
In a mixing bowl combine peanut butter and sugar. Roll into balls and place in the refrigerator for 20
minutes. In a double boiler heat chocolate until it melts. Remove from heat. Drop balls into chocolate and
coat evenly. Remove balls with a spoon and place on a wax paper covered cookie sheet. Can cool balls
inside the refrigerator for 1 hour. Or leave on the counter at room temp for 4 hours.
Crunchy Nuts
2 cups almonds, lightly toasted
1/2 cup honey
1/2 cup water
1 tsp. cinammon
1/2 cup granulated cane juice
1 tbsp. sea salt
In a pot heat honey, water and cinammon until reduced to 1/3. Put lightly toasted nuts into the pot and coat
with sticky honey. Lay on a baking pan and let cool. Mix granulated cane juice and salt. Drop sticky nuts
into the sugar/salt and coat evenly.
Miguel's Dessert: "The Total Orgasm"

INGREDIENTS NEEDED
1 pt. fresh strawberry

10 sprigs of mint
5 ripe mangos
1 box tapioca
1 can coconut milk
1 bunch thyme
1 block of milk chocolate (16oz)
1/2 block of bittersweet chocolate
2 tbsp. of cayenne pepper
3 tbsp. ground and 2 sticks of cinnamon
2 qt. of heavy cream
16 large eggs
1 qt. milk
1 lb. butter
1 bunch cilantro
1 lb and 2-1/4 tsp. granulated sugar
1 cup water
20 oz flour
1/2 tsp. salt
1 tsp. ground ginger
INSTRUCTIONS
For the hot hot chocolate:

(serve cold)
1. Chop the milk chocolate bar and place in small pot.

2. Add 1 qt. of cream, cinnamon sticks, 1/2 qt. milk.
3. Bring to a simmer and stir consistently. Let it sit over night in cooler.
Cut strawberries in a small dice and use the mango scraps and puree it.
Lemon-thyme cream puff (tarts and titis)
Pate a Choux (the puffs)

1 Cup Water
2-1/4 tsp. granulated sugar
1/2 tsp. salt
2.5 oz. butter
20 oz. flour
4 large eggs
Combine butter with water, sugar, and salt. Melt over gentle heat, and bring to rapid boil. Off heat, add
flour and beat until mixture forms a ball and comes away from sides of pan. Add eggs one at a time.
Pipe and bake 20 minutes at 375°, 20 minutes at 300° until firm and brown. Remove from oven, puncture
and return to turn off oven for 10 minutes to dry.
For the cream

Lemon juice 10 oz
4 thyme sprigs
1 lb Sugar
6 whole eggs
6 egg yolks
9 oz butter
Combine lemon juice, thyme, sugar, eggs, yolks and gradually heat over a double-boiler (bain-marie).
Whisk to custard consistency. Remove from heat, add butter, whisk until smooth. Chill.
For the hot (spicy) whipped cream

1 qt. Heavy cream
3 Tbsp. of cayenne
2 Tbsp. of cinnamon
1/2 powder sugar
Combine all ingredients and whip it.
Mango pillows (the asian bed)

Follow the box recipe for tapioca pudding, substituting coconut milk for milk.
Add cinnamon, cilantro, and ground ginger.
Thinly slice the mango on a Japanese slicer, fill the thin slices of mango with pudding. Fold like an egg
roll and tie with a piece of chive.
Passion fruit gelee

2 cups of passion fruit juice
1/4 cup of pumpkin seeds
1/2 cup sugar
1/4 cup corn starch and water
Cook the first three ingredients in a small pot and then add the last ingredient. Bring to a boil.
INGREDIENTS NEEDED

10 sprigs of mint
5 ripe mangos
1 box tapioca
1 can coconut milk
1 bunch thyme
16 large eggs
1 qt. milk
1 lb. butter
1 bunch cilantro
1 cup water
20 oz flour
1/2 tsp. salt
INSTRUCTIONS

(serve cold)

1 Cup Water
1/2 tsp. salt
2.5 oz. butter
20 oz. flour
4 large eggs
For the cream

Lemon juice 10 oz
4 thyme sprigs
1 lb Sugar
6 whole eggs
6 egg yolks
9 oz butter

1 qt. Heavy cream
3 Tbsp. of cayenne
2 Tbsp. of cinnamon
1/2 powder sugar

Passion fruit gelee

1/2 cup sugar

INGREDIENTS NEEDED

10 sprigs of mint
5 ripe mangos
1 box tapioca
1 can coconut milk
1 bunch thyme
16 large eggs
1 qt. milk
1 lb. butter
1 bunch cilantro
1 cup water
20 oz flour
1/2 tsp. salt
INSTRUCTIONS

(serve cold)


1 Cup Water
1/2 tsp. salt
2.5 oz. butter
20 oz. flour
4 large eggs
For the cream

Lemon juice 10 oz
4 thyme sprigs
1 lb Sugar
6 whole eggs
6 egg yolks
9 oz butter

1 qt. Heavy cream
3 Tbsp. of cayenne
2 Tbsp. of cinnamon
1/2 powder sugar

Passion fruit gelee

1/2 cup sugar
Lee Anne 's
Citrus Poached Octopus
Yield: 4 servings
1 piece - Octopus, 2-3 lbs.
1 piece - Sweet Potato or Daikon Radish
1 cup - White Wine Vinegar
2 cups - White Wine
8 cups - Water
1/4 cup - Sea Salt
2 Tablespoons - Sugar
8 pieces - Garlic, crushed
2 Tablespoons - Coriander Seed, crushed
2 Tablespoons - Black Peppercorns, crushed
2 pieces - Bay Leaves
2 pieces - Carrot, peeled and cut into 1/2" pieces
1 piece - Red Onion, thinly sliced
1 piece - Yellow Onion, thinly sliced
Zest of 1 Orange
Zest of 1 Lemon
2 cups - Tomatoes, seeded and diced 1/4"
2 Tablespoons - Olive Oil
2 cups - Citrus Saffron Oil (see recipe below)
1/4 cup - Carrot, diced 1/8"
1/4 cup - Red Onion, diced 1/8"
1 Tablespoon - Mint, minced
1 Tablespoon - Parsley, minced
1 Tablespoon - Chives, minced
1 Tablespoon - Honey
Juice of 1/2 - Lemon
Salt and White Pepper
4 pieces - Couscous Cake (see recipe below)
Procedure for Octopus Salad:
1. Clean the octopus, remove the head and ink sack and discard. Remove any remaining cartilage from the
body and rinse the tentacles under cold water. Pat dry with a paper towel.
2. Peel the sweet potato or daikon, and pound the tentacles with the blunt end of the vegetable. This step
will help to tenderize the octopus.
3. In a large pot, bring the vinegar, white wine, water, sea salt, sugar, coriander, peppercorns, bay leaves,
carrot, red and yellow onions, and citrus zest, to a boil. Immerse the octopus tentacles in the brine and
cook for 1 hour over medium heat.
4. Remove the octopus from high heat and pat dry. Remove the outer skin with a small paring knife. Slice
the tentacles into this rounds, about 1/8" thick. Refrigerate until needed.
5. In a medium sauté pan, cook the tomatoes in the olive oil with salt and pepper over medium flame until
most of the liquid has evaporated and the tomatoes are soft, about 10 minutes.
6. To serve, warm up the couscous cake in the oven. Heat the diced carrot, red onion, and octopus slices in
the citrus saffron oil in a medium saucepan over low flame. Cook for 5 minutes until the octopus is just
tender to the bite. Strain the octopus and vegetables from the oil, reserving the oil.
7. Spoon a 1/4 of the tomato concasse onto each plate and top with a warmed couscous cake. Mix the
octopus and vegetables with the minced herbs, honey, and lemon juice, and season to taste with salt and
pepper. Spoon the octopus salad over the couscous cakes, garnish around the plate with the citrus saffron
oil and serve immediately.
Procedure for Citrus Saffron Oil:
2 1/4 cups - Extra Virgin Olive Oil
2 teaspoons - Saffron
Peel from 2 Oranges
Peel from 2 Lemons
1 Tablespoon - Fine Sea Salt
1. Combine all ingredients in a small saucepan and cook over medium flame for 10 minutes until the citrus
peels begin to sizzle and the oil becomes fragrant. Remove the oil from the heat and allow it to cool down
to room temperature. Strain the oil through a fine mesh sieve.
Procedure for Couscous Cakes:
1 medium Shallot, diced finely
3 Tablespoons - Olive Oil
2 cups - Cooked Couscous
1/4 cup - Pine Nuts, lightly toasted
1/4 cups - Golden Raisins
1 Tablespoon - Mint, minced
1 Tablespoon - Cilantro, minced
2 pieces - Egg
Salt and Black Pepper
1. Sweat the diced shallot in 1 tablespoon of the olive oil in a small sauté pan over medium heat
until soft, about 4 minutes.
2. Add the cooked shallots to the cooked couscous. Stir in the pine nuts, raisins, and herbs. Beat
the two eggs and fold into the mixture. Season to taste with salt and pepper.
3. Heat a large 12" nonstick sauté pan over high heat with the remaining olive oil. When the pan is
hot, spread the couscous mixture into the bottom of the pan, pressing down to flatten the mixture evenly,
as if making a pancake. Reduce the heat to medium and continue to cook until the underside is golden
brown and crisp, about 5 min. Flip it over and cook for another 3 minutes on the other side. Remove the
cake from the heat and cut out the couscous cakes with a 31/2 " ring cutter. Keep warm until needed.
Cynthia Sestito: "Drunken Octopus "

Things You will need:
8 and 10 quart sauce pot
Large sauté pan
Sharp knife and large wooden spoon
Cutting board
Strainer
Wire Whisk
1. Prepare Octopus
1 fresh young octopus (2-3 pounds)
• Put octopus under running water. Slit open head to remove ink sac, intestines, and beak.
• Wash well and pat dry.
• Remove tentacles; peel off the outer thin membrane (skin)
• Cut into 1-inch pieces.
2. Sauté Octopus
Sauté in sauce pot over medium heat with
3 tablespoons sweet butter
1 large garlic clove, thinly sliced
1 medium sized yellow onion chopped fine
3. Now add the following
Stock Ingredients:
1/c cup chopped celery, no leaves
1 carrot finely chopped
2 sprigs parsley
2 sprigs thyme
6 whole peeled medium garlic cloves
5 cups chicken stock to cover the ingredients
*To cut cooking time down (normally two to three hours) Ã¢â‚¬Â¦I have learned the Italian cooks have a
trick: take the cork from a wine bottle and add to the saucepan. It will cut the cooking time down by over
half.
• Cook until tender.
• Strain sauce, remove octopus.

• Set aside.
ADD:
1 stick sweet butter to sauce pan over medium heat.
• Whisk in 2 tablespoons flour.
• Return liquid to this sauce pan; cook over medium heat;

• Thicken and reduce by a third.
4. SAUCE
WHISK and ADD:
1 cup single malt scotch whiskey
1 teaspoon roasted fresh jalapeño pepper, seeded and chopped fine
1/4 teaspoon fresh thyme leaves
1/4 teaspoon ground cumin
Salt and pepper to taste
Return octopus to pan, reduce heat until sauce thickened.
5. FINISH Drunken Octopus Dish:
Now ADD:
1/2 cup of seeded and chopped fresh tomatoes

1 tablespoon chopped fresh parsley
1 tablespoon finely chopped fresh scallions
• Serve over good quality short-grained rice.
Tiffani's
Tomato Succo with Octopus Frit
For the octopus:

Clean all ink out of the inner cavity. Place octopus under cold running water to clean off any residual ink.
For the Red wine Braised Pasta:

6 c. Red wine
6 cloves fresh garlic
,½ bunch fresh thyme
2 lg. Shallots peeled, chopped
3 c. Chicken Stock
1/8 # angel hair pasta
Bring all ingredients to a low simmer.
Cut and separate the head portion from all of the leg and tentacles.
Place the tentacles into the braising liquid. Allow the tentacles to simmer for 45 minutes to 1 hour until
meat is fork tender.
Remove tentacles from the braising liquid. Strain liquid and set aside and return to the pot. Bring the
braising liquid to a boil. Add the angel hair pasta to the braise. Cook until tender, remove from liquid.
Season the head portion of the octopus with salt, pepper and olive oil to taste.
Place on grill for 15 seconds each side.
Remove from grill, julienne.
Toss the angel hair pasta with Extra Virgin Olive Oil, salt, pepper, basil and parsley. Finish with toasted
pine nuts.
For the Octopus 'Fries"

Remove the outer layer of skin from the tentacles. Cut the tentacles at the point where the meat becomes
thinner and starts to curl.
Toss the warm tentacles in wondra flour, black pepper and cayeanne pepper to taste. Remove all excess
flour and place in deep fryer unitl golden brown. Remove from ftyer and immediately season with kosher
salt and black pepper.
For the Sauce:

5 ripe tomatoes, cored, chopped
1 tbsp.capers
1 whole shallot peeled, sliced
2 cloves garlic, peeled, sliced
4 tbsp Extra virgin olive oil
2 tbsp fresh lemon juice
salt and pepper to taste
In a sauce pan,. Place 2 tbsp of the olive oil in a medium hot pan. Add the shallots, garlic and capers.
Sweat until the garlic begins to brown. Add the tomatoes to the oil, taking care to remove the pan from the
heat. Allow the tomatoes to cook until mixture becomes slightly saucy. Add salt and pepper, lemon juice
to taste.
Remove sauce and place in a blender with the top securely fastened. Pulse the sauce untl slightly smooth.
Allow a few chunks to remain.
Place the sauce in a small glass. Top with hot tentacles. Dip tentacles into sauce. Enjoy
Stephen's Food on the Fly

"Rock Shrimp and Chanterelle Tamale & Mole Rosado"
Ingredients
1 8" x 8" Banana Leaf
7 ea. Rock Shrimp
5 ea. Chanterelle Mushroom
1 ea. Shiso Leaf, chopped
1 tsp. Yuzu Juice
1 T. Diced Cactus
1/2 tsp. Salt
1 tsp. lard
2 T. Masa Harina
1 oz. White Chocolate
1/2 Fresno Pepper, fine diced
1 tsp. Lime Juice
1/4 tsp. Cinnamon
1/4 tsp. Sea Salt
Procedure
1. Saute shrimp, chanterelles, and cactus in olive oil and finish with shiso, yuzu and salt.
2. Mix the Masa Harina and lard with enough water to form a pliable dough.
3. Spread masa mixture on banana leaf and spoon in shrimp mixture, then fold and wrap like a burrito.
Steam for 7 minutes.
4. Cook chocolate, pepper, cinnamon, and salt with lime juice and serve on the side.
Lisa's Food on the Fly

"Gratin with Grilled Herbed Chicken Breasts"
2-3 cups sharp white cheddar cheese, grated

1/3 cup Flour
1 stick butter
Kosher salt to taste
Freshly ground black pepper to taste
1-quart organic chicken stock
A pinch of fresh grated nutmeg
2 skinless, boneless chick breasts
1 package flat wide egg noodles
2 cups toasted Panko breadcrumbs
2 tbsp chopped fresh parsley
2 cloves garlic, minced
1 tsp each: fresh thyme, oregano, tarragon, rosemary, chopped
Olive oil
Chicken
Cut breasts in half and pound until flat. In a bowl, combine the minced garlic, fresh chopped herbs, kosher
salt and pepper to taste. Add chicken breasts and allow chicken to marinate for 1 hour or over night.
Gratin
Preheat oven to 375°. Bring a large pot of salted water to boil and cook pasta. Drain and chill under cold
running cold water. Place in a bowl and season with a drizzle of olive oil, salt and pepper. Set aside.
Melt the remaining stick of butter and combine it with the toasted Panko breadcrumbs, salt, pepper and
chopped parsley and set aside.
In a large saucepan, heat 1/2 stick of the butter. Add the flour and cook for a bit. Add a little of the stock
and stir until smooth. Add the remaining stock and cook until the béchamel is thick. Season the béchamel
with salt, pepper and nutmeg. Add cheese and cooked pasta and place in a buttered baking dish. Top with
the toasted breadcrumb mixture and bake for about 30 minutes or until bubbly and golden brown.
Heat a grill or grill pan until hot. Grill chicken breasts until just done. Serve with gratin.
Lee Anne's Food on the Fly

"Red Curry Chicken with Steamed Jasmine Rice" (serves 4)
2 Tablespoons Vegetable Oil

1 piece Onion, sliced
2 ounces Ginger, peeled and chopped
1 ounce Galangal, peeled and chopped
6 cloves Garlic, chopped
4 pieces Kaffir Lime Leaf, chopped
2 stalks Lemongrass, crushed and chopped
2 pieces Dried Red Chili
4 cups Chicken Stock
1 cup Snow Peas, cleaned and trimmed
1 cup Carrots, peeled and sliced 1/8" thick
1/2 Tablespoon Red Curry Paste
1 Tablespoon Palm Sugar
1 can Extra Thick Coconut Milk
1 1/2 lbs. Chicken Breast, boneless, skinless, cut into 1" chunks
2 Tablespoons Thai Basil, minced
2 Tablespoons Cilantro, minced
2 cups Steamed Jasmine Rice, steamed with 1 piece Star Anise
1. In a large pot, heat the oil over high heat. Add the onion, ginger, galangal, garlic, kaffir lime leaves,
lemongrass, and dried chili, and sauté until fragrant, about 3 minutes. Add the chicken stock and reduce to a
simmer. Cook over medium heat until reduced by 3/4.
2. While the chicken stock is reducing, bring a large pot of salted water to a boil and blanch the snow peas
and carrots together until tender, about 2 minutes, and then shock in ice water. Drain from the ice water and
set aside on paper towels.
3. Add the curry paste, palm sugar, and coconut milk to the chicken stock and continue to reduce until
reduced by half. Strain the coconut milk through a fine mesh sieve into a new pot, discarding the solids.
Season to taste with salt and white pepper.
4. Bring the coconut curry to simmer over medium heat, add the chicken pieces and cook until the chicken
is cooked through, about 6 minutes. Fold in the cooked vegetables and heat for another 2 minutes until
warmed through. Add the minced herbs and season to taste. Serve immediately alongside a 1/2 cup of
steamed jasmine rice per portion.
Dave's Food on the Fly

"Double Sauce Lasagna with Rainbow Cauliflower and Broccoli" (serves 6)
Alfredo sauce...
1 tsp. EVO
6 cloves of garlic (pan roasted in olive oil until well browned, do not burn)
1/2 gallon of heavy whipping cream (reduced to half over slow heat on the stove top)
1 tsp. nutmeg
2 tsp. dried basil
2 tsp. dried oregano
2 tsp. black pepper
1 cup of grated parmaggiano reggiano
1/2 cup of grated Romano cheese
Method:
Roast garlic in EVO on stovetop over medium heat, then add cream and slowly reduce by half over medium
(do not let boil). While reducing add the herbs and seasoning. Then reduce heat and add in grated cheeses
and stir until incorporated. You will use this to layer with the noodles.
Fire Roasted Marinara

1 Tbsp. EVO
4 carrots, peeled, small dice
1 Maui onion, small dice
3 stalks of celery, small dice
1 small shallot, brunoise
1/2 cup sherry
1/4 cup brandy
1 Tbsp. fresh thyme stems removed
1 small bunch of basil, chiffonade
2 (32 oz) cans of fire roasted tomatoes
6 cloves of roasted garlic (see method above)
3 roma tomatoes, medium dice
2 cups of chicken stock
1 Tbsp. black pepper
1 Tbsp. kosher salt (taste to see if you need more based on tomatoes)
1 Tbsp. granulated sugar
Method:
Heat oil in stock pot or large pot and then add mirepoix, shallots, thyme and basil and caramelize heavily,
then deglaze with the sherry and brandy and cook until au sec. Then add the tomatoes, stock, black pepper
and sugar. Reduce on low heat on stove top for 30 minutes to allow for flavors to blend. Then use
immersion blender to mix all ingredients together in pot, check for seasoning, and adjust accordingly. Then
cook on med heat for another 15 minutes. Re- season accordingly. Set aside to layer with noodles.
Assembly and other ingredients...

1 package lasagna noodles (prepared in boiling salted water)
1/2 lb of grated mozzarella
1/2 lb of grated provolone
1 cup parmiggiano reggiano
1/2 cup grated Romano
black pepper, to taste
In Pyrex or hotel pan place layer of marinara in bottom of pan then lay down pre-cooked noodles, then lay
down marinara, alfredo, and grated cheeses and black pepper between each layer. Repeat same process until
out of ingredients and place plenty of parm and romano on final level and then back. Remove from pan and
place in individual serving trays and reheat on high for 5 minutes in microwave or until warmed through.
Andrea's Food on the Fly
"Quick Cooking Quinoa Pilaf & Curried Sweet Potato"
Quinoa Pilaf
1 cup quinoa
2 cups water
1 tbsp. olive oil
1 garlic clove, peeled and minced
1 onion, peeled and diced
1/2 cup dried cranberries
2 tbsp. fresh sage, minced
4 shitake mushroom, sliced thin
1/4 tsp. Sea salt
Black Pepper
Rinse quinoa. Add quinoa and water to a pot and bring to a boil. Put a pinch of sea salt, cover and reduce
flame to simmer. Cook for 12 minutes. In a frying pan saute garlic and onion for 2-3 minutes. Add shitake
mushrooms, sage and sea salt (add black pepper to taste) and cook for 3-5 minutes. In a mixing bowl
combine cooked veggies, dried cranberries and cooked quinoa.
Curried Sweet Potato

2 sweet potatoes
2 tbsp. olive oil
1 tsp. curry powder
1/4 tsp. sea salt
Preheat oven to 375. Wash sweet potato and diced into 1 inch cubes. Put sweet potato cubes into a bowl and
coat with olive oil, curry powder and sea salt. Place into a baking pan, cover and bake for 50 minutes.
Uncover and continue cooking for 10 minutes.
Tiffani's "Mirin Glazed Escolar (Sea Bass)"
For the fish marinade:

2 cup white miso paste
1 cup teriyaki sauce
1/4 cup mirin
1/4 cup Shao Hsing wine
Combine all ingredients. Place fish in marinade - allow to sit overnight refrigerated.
Sear one side of the escolar in a large pan over medium heat. Remove fish and place in microwaveable
container.
Place the closed container of fish into the microwave. Nuke on high for 4 minutes.
Remove and eat immediately. Be careful with removing the top as steam will be very hot.
Lee Anne & Stephen's
"Corn Sope with Char Sui Pork"
INGREDIENTS (Serves 8)
PORK
1 1/2 lbs. - Pork Chop, sliced thin 1/2", center cut
1 jar - Char Siu Barbecue Marinade
Vegetable Oil
AVOCADO CREAM
1 piece - Ripe Avocado, cored and peeled
2 Tbsp - Sour Cream
1 Tbsp - Chili Oil
Juice of 1 Lime
SOPES
3 cups - Masa Harina
1/2 cup - Lard
3 Tbsp - Water
1 cup - Corn Kernels
PICKLED ASIAN SLAW

6 cups - Water
2 cups - Rice Vinegar
4 cups - Sugar
1 piece - Jicama, julienned
1/2 head - Green Cabbage, thinly sliced
2 pieces - Carrot, julienned
1 piece - Red Onion, julienned
1 cup - Cilantro, julienned
3 Tbsp - Sesame Oil
PREPARATION
1. Marinate the pork chops in the char siu barbecue sauce, tossing to coat. Cover and refrigerate for at
least 1 hour.
2. Bring the water, vinegar, and sugar to a boil in a large pot. Add the sliced vegetables and cook,
stirring, until tender, about 8 minutes. Drain the vegetables and spread on a sheet tray to cool to room
temperature. Toss the vegetables in a large bowl with the julienned cilantro and sesame oil. Season to
taste with salt and pepper. Refrigerate until needed.
3. In a food processor, combine the avocado, sour cream, chili oil, and lime juice. Process until smooth,
season to taste with salt and pepper. Refrigerate until needed.
4. In a large bowl, combine the masa harina, lard, water, corn, and a few heavy pinches of salt. Knead
the ingredients together until they form a smooth dough. Add more water if the dough is too dry.
5. Heat a large cast iron skillet or nonstick fry pan over medium high heat. Roll out the masa to 1/4"
thick and cut out rounds with a 4" cutter. Fry the masa over dry heat, turning once, eventually reducing
the heat to medium low while cooking. Cook on each side for about 3 minutes, until the masa is tender.
Set aside to drain on paper towels, and season lightly with salt.
6. Heat a charcoal grill on high. Season the grill with vegetable oil. Grill the pork chops until cooked
through, 2 minutes per side. Allow the pork chops to rest off of the heat for about 5 minutes. Dice the
cooked pork 1/4".
ASSEMBLY
To serve, warm a sope tart shell briefly in a dry pan. Spoon a tablespoon of avocado cream on top of
each sope, then top with some warm chopped char siu pork. Place a few tablespoons of Asian slaw on
top and serve immediately.
Dave & Tiffani's "Moroccan Cubano Pork Sandwich"
Pork portion of sandwich

Olive oil
3 lbs of pork butt, cleaned and de-fatted
1 cup of Sheeba's special curry blend
1/2 gallon beef stock
1 cup date syrup
2 Maui onions, medium dice
2 carrots, medium dice
4 stalks celery, medium dice
Kosher salt
black pepper
Method:
Clean all pork and cut into cubes. Thoroughly season all sides of each piece with kosher salt and black
pepper, then roll in curry powder. Heat aluminum or cast iron sauté pan with olive oil covering the
bottom surface for searing. Place seasoned pork onto hot pan and sear all sides of meat and then set
aside. Continue adding oil with each batch of pork until finished. Do not rinse pan. You will deglaze this
pan and use to build the chutney in later. In separate stock pot or deep sauce pan, add some olive oil and
then sweat the mirepoix and then add seared pork and enough beef stock to cover the pieces of pork.
Also, add additional salt and pepper and curry powder and cover and cook on medium heat to
tenderize/stove-top braise the pork for about 30-45 minutes. Remove from heat and let rest covered for
10 minutes, then remove pieces of pork. Place these pieces of pork in large sauté pan with some olive oil
and add additional curry and date syrup and check for seasoning and add salt and pepper as needed.
After cooked and seasoned, remove from heat and chop up into small pieces to be used for sandwich.
Stone Fruit Chutney

1 tbsp. walnut oil
2 cups golden raisins
1 cup sliced dried apricots
1 cup finely chopped and toasted almonds
1 Tbsp. Sheeba's curry blend
2 tsp. cinnamon
2 tsp. cumin
2 Tbsp. honey
1 cup date syrup
1.5 cups chicken stock
1 tsp. black pepper
2 tsp. kosher salt
Method:
Place all ingredients into sauce or sauté pan and let all ingredients blend together and reduce until liquid
has been absorbed by the dried fruits. Then let rest and season if needed. Spread the chutney on one side
of the gordita
Pickled Carrots and Red Onion

4 carrots, peeled and sliced this on the bias
1/2 red onion chopped, sliced into thin strips
1 cup cider vinegar
1/2 cup granulated sugar
kosher salt
Method:
Blanch carrots in salted water. Remove and let rest in ice bath. Heat cider vinegar with sugar on the
stove top to boil. Then add carrots and onions to the reduced vinegar and sugar mixture and cover and
lest rest in the refrigerator for 30 minutes or until cooled then strain the majority of the liquid and set
aside
Other ingredients and assembly:

6 0z mild white Moroccan cheese, finely crumbled or other mild white cheese like queso fresco
1 dozen gorditas
olive oil for gorditas
Assembly:
Heat gordita brushed with olive oil on the grill or in a pan on the stove top and then spread with chutney,
lay in pieces of pork and top with cheese and pickled carrots and onions for garnish. Think taco here.
Tiffani's
"Oysters Three Ways"
Oysters
Oyster Mingnionette:
1 Tbsp pomegranite seeds
1 tsp. Red wine vinegar
tsp minced shallots
pinch of cracked black pepper
Mix all ingredients together and spoon over freshly shucked raw oysters
Deep Fried Oyster:

4 tbsp. All purpose flour
2 tbsp cornmeal
1 tsp freshly cracked pepper
1 tsp cayeanne pepper
2 sliced fresh (ripe) avocado
1 sprig cilantro
Dredge freshly shucked oyster in flour mixture. Place in 375 degree vegetable oil until golden brown and
crispy.
Remove and season with salt and pepper to taste.
Place sliced avocado in bottom of clean, shucked shell. Place oyster on top of avocado.
Garnish with cilantro and lime zest.
Poached Oyster:
1 c. white wine
2 cloves garlic
2 sprigs thyme
1 tbsp heavy cream
In small sauce pot, bring all ingredients to a simmer.Poach the oyster for 5 seconds. Remove.
Garnish with wilted spinach and tomatoes.
Stephen's
"Saffron-White Chocolate Semifreddo, Five-Spice-Dark Chocolate Flourless Cake & Black Tea-
Milk Chocolate Soup"
Ingredients
1 Pinch Saffron
1 oz. White Chocolate, melted
1 oz Cream, whipped
1/2 egg white, beaten to soft peaks
1/2 egg yolk
1/4 vanilla bean, scraped
1 tsp. Chinese Five Spice
2 oz. Cream
1 egg
2 oz. Dark Chocolate, Melted
1 oz. Black Tea
2 oz. Milk Chocolate
1 oz. Milk
Procedure
1. Combine first 6 ingredients and place into an espresso cup. Place in freezer for 2 hours to set
2. Combine the Chinese five spice, cream, dark chocolate, and egg, and place into a small cake mold.
Bake at 350 degrees for 15 minutes.
3. Steep tea in milk for 5 min and then add milk chocolate. Puree the mixture while hot and pour into a
shot glass.
Ted Allen Appetizer Challenge
"Fourme d'Ambert Cheese & Beet Salad" (serves 8)
Ingredients:
1 Full Wheel Fourme d'Ambert Cheese, cut 1 1/2" thick.
1 cup Heavy Cream
1/2 cup Parmesan Cheese, grated
1/3 cup Walnuts
3 Tablespoons Flour
3 Tablespoons Butter
1 Tablespoon Rosemary, finely minced
2 cups Mache, washed and dried, trimmed
Juice of 1/2 Lemon
1/2 Tablespoon Extra Virgin Olive Oil
8 Quenelles Beet Sorbet (recipe follows)
Flour for dusting
Method:
1.Using a 1" round cutter, cut out cylinders of the Fourme d'Ambert cheese. Cover and refrigerate until
needed.
2.Take the remaining cheese scraps and combine them with the heavy cream in a small pot. Melt the
cheese over low heat, stirring occasionally, until smooth and well blended. Pour the hot cheese mixture
into a whip cream canister. Close the canister tightly and load with 2 nitrous cartridges (follow the
manufacturer's directions). Keep the canister warm in a hot water bath.
3.Preheat the oven to 375?F. In a food processor, combine the parmesan cheese, walnuts, flour, butter, and
rosemary. Season with salt and pepper. Process until a moist dough is formed. Roll out the dough on a
floured surface
Harold's
"Prime Sirloin with Parsnip Puree and Foie Gras Bordelaise" (Prepared by Tiffani)
For the Bordelaise:
12 Shallots
3 Lg carrots, peeled and chopped
1 Bunch celery, chopped - leaves removed
6 cloves garlic, peeled, smashed
8 oz. Foie gras
12 oz beef scrap
1 bottle red burgandy wine
2 gallons veal stock
2 tbsp olive oil
1 bunch fresh thyme
In a large heavy bottom rondeaux, bring the olive oil to high heat. Add the beef scrap. Cook until well
browned on all sides. Add all vegetables. Continue to cook until garlic is brown and all vegatables are
translucent . Add wine and bring wine down to 1/4 original volume. Add veal in intervals. Constantly
skim all fat off top of stock. One sauce is a desired consistancy, remove from heat and strain. Slowly
blend in the foie gras in small intervals until totally incorporated, taking care not to allow the fat to
separate from the sauce.
For the meat:
3 # New York Prime Beef

4tbsp butter
1 bunch fresh thyme
4 cloves fresh garlic, peeled.
4 tbsp Olive oil
Season beef generously with kosher salt and black pepper. Allow beef to become room temperature. Bring
a large cast iron skillet to high heat. Add olive oil. When Olive oil becomes hot, add seasoned steaks.
Cook evenly on all sides until well seared.
Place steaks in 400 degree oven to desired temperature. Remove from oven. Baste steaks with butter, olive
oil and garlic.
Allow steaks to rest - but not over-rest ( just ask Tom).
For the Parsnip Puree:
10 medium parsnips
2 cloves garlic
1 lg shallot
½ qt heavy cream
2 c. chicken stock
2 sprigs thyme, leaves removed from stalk.
4 tbsp butter
Peel and chop all parsnips, shallots and garlic.

Melt butter in a medium sauce pot, add parsnips, shallots and garlic. Turn heat to low and allow veg to
cook until translucent. Add thyme, cream and chicken stock.
Tiffani's
Pumpkin Lasagna
INGREDIENTS
Pasta:
4 cups sifted flower "00" flour
2 eggs
1 tbsp. extra virgin olive oil
1 tbsp. fresh orange zest
1 tbsp. kosher salt
2 tbsp. water
Pumpkins:
2 small sugar pumpkins
1 tbsp. unsalted butter
1 tsp. freshly grated cinnamon
½ tsp. ground ginger
Filling:
2 lbs. skin off pumpkin meat ( large dice)
2 sprigs fresh thyme, picked
1 tbsp. fresh sage, chiffonade
1 tsp. freshly ground cinnamon
1 tsp. freshly ground ginger
INSTRUCTIONS
Pasta:
In a food processor combine flour, salt, sage and orange zest- add eggs , olive oil and water to a dough
consistency remove separate into four smaller pieces of dough wrap in plastic and refrigerate for a
minimum of 1 hour.
Pumpkins:
Pre-heat oven to 375. Wash pumpkins thoroughly. Remove tops of sugar pumpkins scrape out all pumpkin
innards. Season inside of pumpkins with above ingredients. Place pumpkins cut side up on half sheet pan
roast in the oven at 375 for 30 minutes or until fork tender. Allow pumpkins to cool completely. Set aside.
Filling:
Cut pumpkin into uniform pieces toss in a bowl with all above ingredients spread on a non stick baking
sheet bake in 375 oven until fork tender.
Place pumpkin in food processor and puree until smooth

Season to taste add 1 tbsp. fresh sage.
Layer cooled pumpkins with pumpkin filling pasta, parmesan change and ground ginger snaps.
Bake in a 375 degree oven for 45 minutes. Increase oven temp to 450 for 5 minutes. Allow pumpkin to
cool 5-10 minutes before serving- serve with freshly grated Parmesan and crushed ginger snaps.
Miguel's
Asian Duel Beef
INGREDIENTS
1 9oz beef filet 2 2oz portions of beef short rib

1 10 oz jar Hoisin sauce
4 tbsp Chinese 5 spice
1 tbsp cinnamon
¼ cup Rice wine vinegar
½ cup Brown sugar
3 tbsp granulated sugar
3 cups Water
1 vanilla bean, split and seeds scraped
3 tbsp Grape seed oil
3 tbsp Blended oil
Bag of smoke chips
1 Quart of cream
1 lb plus 3 tbsp butter
1bunch Asparagus
Zest of 1 orange
¼ cup walnuts halves
1 lb Leeks
3 tbsp fresh Ginger, coarse chopped
3 tbsp fresh cilantro leaves
3 tbps fresh Parsley leaves
4 sprigs fresh Thyme
1 cup white wine
INSTRUCTIONS
For the Short Ribs
Preheat oven to 300. In a small saucepot combine place the Hoisin sauce, brown sugar, rice wine
vinegar, water, salt, pepper, ginger, and the vanilla bean and bring to a boil.
Season the short ribs with salt and pepper and sear. Place in the saucepan with the Asian braising liquid,
cover lid and braise in oven until fork tender, approximately 1 to 1½ hour.
For Leek Fondue
Cut green tops and ends of leeks. Cut in quarters and thinly slice and clean. In a small saucepot add a
half a pound of butter, 3 -4 sprigs of thyme. Add leaks to pot and then cook for about 15 minutes and
then add white wine and salt and pepper. Cook till leeks are tender and add them to food processor with
3 tbls of cream and half a pound of butter and then puree. Season to taste.
For Beef Tenderloin
Season beef with salt and pepper and then grill. Meanwhile in a mixing bowl compile 5 oz of Hoisin
sauce, grape seed oil and 5 spice. After beef is grilled brush marinate on and roast for 2 minutes. Let sit
for 3 minutes and then slice.
Lisa's
Chanterelle Risotto with Two Pepper Prawns
INGREDIENTS
1/3 cup minced shallot

3 cloves minced garlic
6 large prawns
1 medium lemon
½ lb fresh chanterelle mushrooms
4 -6 cups fresh chicken stock
½ cup Arborio rice
Olive Oil
6 tbsp butter
2 cups heavy cream
3 tbsp fresh thyme leaves
1/3-cup sherry
1/3 cup white wine
Cayenne Pepper to taste
INSTRUCTIONS
In a small saucepan, reduce cream by 1/2 and set aside. Peel, devein and butterfly the prawns.
Season with the salt, black and cayenne peppers and set aside. Clean and cut the stems from the
chanterelle mushrooms. In a small saucepot, add the stems from the mushrooms and the stock and heat
over a low flame. In a small saucepan, heat a bit of olive oil and sauté about 2 tbsp of the shallot.
When translucent, add the sherry and 1 tbsp of the thyme. Reduce by 1/2 and add to the reduced cream.
Season with salt and black pepper.
In a medium to large saucepan, melt butter and sauté the shallots and garlic. When fragrant, add the rice
and cook until the rice is well coated, about 3 minutes. Add the wine and the rest of the thyme leaves
and stir until the liquid is absorbed. Add the warm stock, one ladle at a time, and stirring constantly.
When the liquid is absorbed, add another ladle and continue to stir. Total cooking time should be about
30-40 minutes. Risotto should be creamy but firm to the bite. Stir in some of the reduced cream mixture
to taste.
Heat a small sauté pan until hot and add a bit of olive oil until hot. Lay the prawns flat and squeeze ½ of
the lemon juice over them and cook for about a minute. Turn the prawns over, squeeze remaining lemon
juice over them and continue to cook for about a minute more. Be careful to not over cook the shrimp;
they should be slightly opaque. Remove from pan and set aside.
Plate risotto on a warm plate, mound the two pepper shrimp in the center and serve immediately.
Lee Anne's
Smoked Sturgeon Roll, Cauliflower Puree
Yield: 4 servings
1 lb. Sturgeon Filet, skinned, bones removed

1 cup Sugar
1 ½ cups Salt
1 Tablespoon Black Peppercorns, crushed
3 cups Cold Water
2 cups Wood Chips for Smoking
8 pieces Fingerling Potatoes, medium, peeled and cut into ¼" dice
1 teaspoon Saffron
3 cups Chicken Stock
¼ cup Celery, peeled and cut into 1/8" dice
¼ cup Red Onion, 1/8" dice
½ Tablespoon Parsley, minced
½ Tablespoon Cilantro, minced
½ Tablespoon Mint, minced
½ Tablespoon Dill, minced
¼ cup Garlic Aioli (see recipe below)
1 recipe for Pickled Asian Pears (see below)
1 cup Cauliflower Puree (see recipe below)
2 cups Herb Salad (see recipe below)
Procedure for Smoked Sturgeon Roll:
1. In a small container, whisk together the sugar, salt, black peppercorns, and 3 cups of water, until
the sugar and salt dissolve. Immerse the sturgeon filet in the brine and allow the fish to sit at
room temperature for 30 minutes.
2. Remove the fish from the brine and pat dry with and towel. Line a large deep frying pan with
aluminum foil. Spread the wood chips in the bottom and sprinkle with a little water. Place the
pan on high heat until the wood chips begin to smoke. Place the sturgeon on a round cake rack
that will fit inside of the pan on top of the smoking wood chips and cover the pan with another
piece of aluminum foil. Turn the heat down to low and hot smoke the sturgeon until it is cooked,
about 8 minutes. Flake the fish using a fork into small pieces. Refrigerate immediately.
3. While the fish is cooling down, bring the fingerling potatoes to a boil in the chicken stock with
the saffron, salt, and pepper. Cook until they are tender, about 10 minutes. Strain the potatoes,
discarding the stock, and cool the potatoes in the refrigerator.
4. To make the sturgeon salad, combine the sturgeon, saffron potatoes, celery, red onion, minced
herbs, and garlic aioli. Season with salt and pepper to taste. Refrigerate for at least a ½ hour.
5. To make the roll, lay a large piece of plastic wrap tightly across a stainless steel surface. Dry off
the pickled Asian pears between paper towels. Lay the pear slices on the plastic wrap
overlapping slightly, in a 8x8" square.
6. Spoon the sturgeon salad along the bottom edge of the pear slices. Gently pick up the plastic
wrap and begin to roll the pears over the salad, using the plastic wrap as tension, pulling gently
towards you to form a tight roll. Secure the ends of the plastic wrap by twisting them, tightening
the roll. Refrigerate until needed.
7. To serve, warm the cauliflower puree in a small saucepan. Using a long, thin knife, slice the
sturgeon roll into 4 pieces. Place a large spoonful of the cauliflower puree on the plate and top
with a piece of the sturgeon roll. Garnish with the dressed herb salad and serve immediately.
Procedure for Garlic Aioli:

3 pieces Egg Yolk
3 cloves Garlic, crushed and minced
1 teaspoon Dijon Mustard
3 Tablespoons Lemon Juice
¼ cup Extra Virgin Olive Oil
1 cup Vegetable Oil
Cayenne Pepper
Salt and Sugar
1. In a medium bowl, whisk together the egg yolks, garlic, Dijon, and lemon juice. Add both the
olive oil and vegetable oil while whisking, in a slow, thin, steady stream, until an emulsion
begins to form. Add all of the oil until it is incorporated. Season to taste with the cayenne, salt,
and sugar.
Procedure for Pickled Asian Pears:
2 cups Distilled White Vinegar

2 cups Sugar
3 cups Water
2 pieces Asian Pear
1. Combine the vinegar, sugar, and water in a small pot and bring it to a boil until the sugar
dissolves.
2. While the pickling solution in cooking, slice the pears into paper-thin rounds on a mandolin.
Once the solution has boiled, immerse the pears in the hot pickling liquid. Allow the pears to sit
in the solution until it has come down to room temperature, about 40 minutes.
3. Remove the Asian pear slices and layer them between paper towels to dry off excess moisture.
Use immediately.
Procedure for Cauliflower Puree:
1 head Cauliflower, stems discarded, cut into 3" pieces

1 piece Yellow Onion, peeled and sliced thin
2 cloves Garlic, crushed
1½ quarts Heavy Cream
1. Combine all ingredients in a medium saucepan, seasoning generously with salt and pepper, over
medium heat. Bring the pot to a simmer and turn the heat down so the cream does not boil over.
2. Cook for 20 minutes until the cauliflower is tender. Remove the pot from the heat and strain the
solids through a fine mesh sieve, reserving the cooking cream.
3. Puree the cooked solids in a blender, adding small amounts of cooking liquid for consistency.
The texture should be similar to that of applesauce. Season to taste with additional salt and
pepper if necessary.
Procedure for Herb Salad:
½ cup Baby Arugula

½ cup Tiny Romaine Hearts
½ cup Frisee, picked into small 1" pieces
1 Tablespoon Dill Leaves, picked
1 Tablespoon Chives, thinly sliced on the bias
1 Tablespoon Mint, baby leaves from tops
1 Tablespoon Cilantro Leaves, picked into smaller pieces
1 Tablespoon Celery Leaves, picked into smaller pieces
Juice of ½ Lemon
1 teaspoon Olive Oil
1. Combine all ingredients in a small bowl, seasoning lightly with salt and pepper. Toss to coat, and
serve immediately on top of smoked sturgeon roll.
Dave's
Lotta Enchiladas
Filling:
1.5 lbs of Lamb stew meat (de-fatted and cubed)
2 cups canned tomatoes
4 cloves of garlic
1 med Maui onion
2 cups Beef Stock
kosher salt and pepper
2 Tbsp. peanut oil
1 poblano chili (cleaned and diced)
1.5 cups blend Mexican cheese
Mashers:
3 medium russets (peeled and cubed)
water
1 tbsp. unsalted butter
1/2 cup heavy cream
one ear sweet corn (grilled and cut off cob)
one cup black beans
kosher salt and pepper
Sauce:
2 dried Pasilla chiles
2 dried guaijo chilies
1 medium onion (chopped)
2 cloves garlic (chopped)
2 Roma tomatoes (chopped)
1 1/2 cups beef stock
1 tbsp. Abobo from Canned Chipotle chilies
kosher salt and black pepper
2 tbsp unsalted butter
1 tbsp sugar
Method: Season lamb with salt and pepper then pan sear in peanut oil then place in stock pot then braise
on stovetop (covered) for 30-45 minutes- remove and chop small with some of the veg but no stock save
to roll in tortillas. Hydrate chilies in water on the stove top then drain and chop caramelize onion garlic
and tomatoes then add tomatoes and sweat, and then add chopped chilies and stock and reduce along
with liquid from dehydrated chilies. Remove from heat and strain then finish with batter and season.
Tortillas
10 oz AP flour
1tbsp. butter
1 tbsp. baking powder
squeeze of lime
2-4 Tbsp. hot water
non-stick canola spray
Method:
Mix all ingredients and fold together to form dough then roll into 6" tortillas, and then cook on hot pan
on stove top with non-stick spray until browned.
Chipotle Créma
1 tsp. lime juice
1/2 cup sour cream
2 tsp. abobo
one bunch of cilantro (for garnish)
Method:
Take tortillas and roll two tortillas into sauce and place 4 TBSP. Lamb filling into tortilla and roll then
place in baking dish that is already lined with some sauce then top with cheese and bake at 350 for 15
minutes covered with foil.
Mashers Method:
Drain potatoes after baking on stovetop( with salted water) until a knife cuts through then add heated
cream and butter, grilled corn and black beans, mix and season with salt and pepper.
Rajas:
One red bell pepper sliced
One green bell pepper sliced
One half onion- sliced
Canola oil
Kosher salt and pepper
One tangerine-juiced
Method:
Heat canola then add sliced peppers and onions then add seasoning and juice- cook until veggies are
roasted but not overcooked..place on side of plate for veggie.
Plate with 2 enchiladas, mashers, rajas, top with chipolte cream and piece of lime and cilantro pluche.
Cynthia's
Grilled Lamb Steaks with Fresh Pomegranate Sauce And "Krazy Rice"
Things You Will Need:

Grill
8 quart saucepan
Mixing bowl
Knives and whisk
Cutting board
1. Lamb:
2 Lamb Steaks cut from the upper end of the Shank 1 inch thick.
1/4 teaspoon cinnamon
1/4 teaspoon cumin
1/4 teaspoon coriander
1 teaspoon brown sugar
1/4 teaspoon large grain sea salt
1/4 teaspoon fresh coarsely ground black pepper
1 medium size garlic glove (thinly sliced)
• Stud Lamb with garlic gloves (with knife make thin cuts and insert slices into the cuts).
• Rub above ingredients into Lamb, let rest for an hour in refrigerator.
• Heat Grill to HOT temperature.
2. "Krazy Rice"
• Using 8 qt sauce pan, combine:
4 cups chicken stock

1 medium sized onion (chopped medium fine)
1 cup red rice
1 cup black rice
1 cup short grain brown rice
1/2 cup toasted roughly chopped almonds
1 stick sweet butter
1/2 cup ruby port
Healthy pinch red pepper flakes
1 teaspoon finely chopped fresh garlic
1/4 teaspoon kosher salt
1/4 teaspoon coarsely ground black pepper
• Simmer with lid on for 45 minutes. Or until tender with a bit of crunch (al dente).
• Drain.
Add into rice:
Salt and Pepper to taste

1 tablespoon of roughly chopped cilantro
1 teaspoon chopped mint
3. Pomegranate Sauce
4 Pomegranates (1 for Presentation)

3 tablespoons sweet butter
1 tablespoon flour.
• Scoop out seeds and juice from 3 pomegranates, reserve.

• Into saucepan, over medium low heat, add sweet and flour.
• Stir with whisk until straw color.
ADD to this mixture:

1/2 cup fresh orange juice
1/4 cup ruby port
1 cup lamb stock, made from bones and marrow (or chicken stock)
1/8 teaspoon salt
1/8 teaspoon pepper
2 healthy pinches teaspoon cayenne pepper flakes
1 teaspoon balsamic vinegar
Reserved Seeds and juice of the pomegranates (see above)
• Stir with whisk until slightly thickened. Take off heat. Cool slightly
Rapidly whisk in
2 tablespoons sweet butter and 1 tablespoon chopped chives.
TASTE! Should be slightly spicy hot, if not add more cayenne.
• Grill Lamb over high flame until rare to medium rare.

• DO NOT OVER COOK.
• Plate lamb in center of platter surrounded by Krazy rice
Dribble Pomegranate Sauce on Lamb and top with fresh Cilantro, long sets of chives, and slices of fresh
pomegranate.
Brian's
Jerk Chicken and Country Coconut Mash Potatoes
INGREDIENTS
Jerk chicken:
One medium-mixing bowl
Two pounds of skinless, boneless breast of chicken cleaned
Two tablespoons of olive oil
Two tablespoons of freshly chopped tarragon
One teaspoon minced garlic
One-quarter cup of store bought jerk marinade
Country Coconut Mash Potatoes:

One medium sauce pot
A potato masher
Four medium potatoes
Half stick of salted butter
Eight ounces of coconut milk
One teaspoon of sea salt
Half teaspoon of white pepper
One tablespoon of minced garlic
Original Mango and Papaya Relish:

One large mixing bowl
One rubber spatula
Two ripe mangos diced
Two papayas diced
Half cut of chopped cilantro
One teaspoon of minced garlic
One teaspoon of Adobo seasoning
Half teaspoon of jalapeno pepper - minced
Eighth cup of diced red onions
INSTRUCTIONS
Jerk chicken:
In the medium bowl, combine all ingredients with the chicken and work into the chicken with your
hands
Let marinade for 24 hours if possible or as long as you can
Grill the chicken breast for 3 to 5 mins. on each side. Be sure not to over cook the chicken.
Country Coconut Mash Potatoes:

In the medium sauce pot, boil the four mediun potatoes until soft; then remove from heat and run cold
water over potatoes and let cool for 15 mins.
Remove skin from potatoes and chop them into large chunks
Place them back into the pot and add the remaining ingredients into the pot. But remember to leave the
potatoes slightly chunky as you start to mash them.
Make sure the seasoning is correct.
Stir until all ingredients are incorporated.
Original Mango and Papaya Relish:

Combine all ingredients in your large mixing bowl
Set aside to allow the ingredient to incorporate or place into a mason jar and refrigerate for up to three
months.
Andrea's
Rock Shrimp with Spicy Plum Sauce
INGREDIENTS
Shrimp:
1/4 cup water
1 onion, peeled and cut into thin crescents
1 garlic clove, peeled and minced
1 broccoli stalk, florets and stalk (peel stalk and cut in thin diagonals)
1 red pepper, deseeded and diced
1/3 pound rock shrimp
Whole Grain Brown rice, cooked
Spicy Plum Sauce :

2 tbsp. plum jam
1 inch ginger, peeled and minced
1 tbsp. toasted sesame oil
2 tbsp. shoyu or soy sauce
1/2 tbsp. hot pepper flakes (seeds)
1/4 cup water
INSTRUCTIONS
Shrimp:
Water saute onion, garlic and broccoli stalk for 2-3 minutes. Add broccoli florets, red pepper and rock
shrimp and saute for 2-3 minutes. Add spicy plum sauce (see below) and cook for 2-3 minutes. Lay
rock shrimp and veggies on top of cooked brown rice.
Spicy Plum Sauce:

Mix all ingredients together
Sugar Boiling Basics

Always measure the sugar and water exactly.
Heat gently, do not allow to boil until the sugar is fully dissolved.
Whilst heating stir with a wooden spatula, scraping the bottom and corners of the saucepan.
Brush the sides of the saucepan occasionally with a pastry brush dipped in warm water, to prevent a build up
of crystals.
Never stir the boiling liquid unless directed by the recipe.
Ensure that the correct temperature is reached.
If using a sugar thermometer, dip it in to hot water before tested the sugar, return it to the hot water after
testing.
When the correct heat is reached, remove the saucepan from the heat and place on a damp cloth, to prevent
further cooking.
Tests for Sugar Temperature
To water test, fill a small bowl with cold water, remove ½ teaspoon of sugar mixture from the saucepan and
drop into water.
Leave for one minute, then test using thumb and forefinger.
Thread 110 - 114°C (230 - 238°F)

The sugar mixture will form a fine thread if pressed together then pulled apart.
Soft Ball 114 - 118°C (238 - 245°F)

The sugar mixture will form a soft ball which can be squashed flat.
Hard Ball 118 - 138°C (245 - 280°F)

The sugar mixture will form a ball which will hold its shape when pressed.
Small Crack 138 - 152°C (280 - 305°F)

The sugar mixture will separate into threads that will snap cleanly.
Hard Crack 152 - 163°C (305 - 325°F)

The sugar mixture will separate into threads which are brittle and hard.
Caramel 174°C (345°F)

The sugar mixture becomes golden in colour.
Blue Cheese Gougeres
Prep Time:
20 min
Inactive Prep Time:
hr min
Cook Time:
40 min
Level:
Intermediate
Serves:
about 12 to 14 puffs
1 cup whole milk

4 tablespoons unsalted butter
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/8 teaspoon Emeril's Original Essence, recipe follows
1 cup all-purpose flour
4 large eggs, at room temperature
1/4 pound blue cheese, or other creamy blue cheese
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
In a large saucepan, combine the milk, butter, salt, black pepper, and Essence over medium-high heat. Bring
to a boil, then remove from the heat. Add the flour, and stir constantly with a large wooden spoon to
incorporate, about 1 minute. Return to medium-high heat and cook, stirring constantly, for 1 minute. Remove
from the heat and add the eggs one at a time, beating well after the addition of each. Add the cheese and beat
until mixed well and a slightly soft dough forms.
Drop the dough by the spoonful on the baking sheet. Bake for 10 minutes, then reduce the temperature to 350
degrees F, and bake until golden brown, about 20 to 25 minutes.
Remove from the oven and serve immediately, or at room temperature.
Essence (Emeril's Creole Seasoning):

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Turkey Gravy
Prep Time:
20 min
Inactive Prep Time:
hr min
Cook Time:
3 hr 0 min
Level:
Easy
Serves:
5 to 6 cups
2 pounds turkey wings
5 tablespoons extra-virgin olive oil
1 medium onion, halved
4 carrots, chopped
1 head garlic, smashed
1/2 bunch fresh sage
1/2 bunch fresh thyme
8 black peppercorns
2 tablespoons unsalted butter
1/4 cup all-purpose flour
Kosher salt and freshly ground black pepper
Heat the oven to 400 degrees F.
Put the turkey wings* into a small roasting pan and roast them until they are golden brown, about 30
minutes. Heat 3 tablespoons olive oil in a large stock pot over medium-high heat. Add the onion, carrots,
garlic, herbs, and peppercorns and cook for 5 minutes. Add the turkey wings. Pour some water into the
roasting pan and scrape up all the browned bits on the bottom; add this to the pot. Cover everything in the
pot with cold
water by 1-inch and bring to the boil, skimming any foam that rises to the surface. Reduce the heat and
simmer for about 1 1/2 to 2 hours. Strain out the solids and discard. Wipe out the pot and put it over medium
heat. Melt the butter with the remaining 2 tablespoons olive oil and add the flour. Cook this roux, stirring
frequently, until it is golden brown. Slowly whisk in the strained stock being careful to work out any lumps.
Cook until the gravy has thickened, about 10 to 15 minutes.
*Cook's note: Also add the backbone and neck from the turkey you are grilling
Warm Roasted Mushroom and Feta Salad
This is one of my favorite salad appetizers for a cool winter night. Roasting mushrooms brings out their
earthy and wood flavors, and it also sends some tantalizing aromas through the kitchen. To prepare the
mushrooms, it's best to clean them with just a damp paper towel, and to roast them in a rimmed pan that will
catch all the juices. You can either used mixed Asian greens for this dish or choose your own selection.
Prep Time:
10 min
Inactive Prep Time:
hr min
Cook Time:
30 min
Level:
Easy
Serves:
4 servings
This is one of my favorite salad appetizers for a cool winter night. Roasting mushrooms brings out their
earthy and wood flavors, and it also sends some tantalizing aromas through the kitchen. To prepare the
mushrooms, it's best to clean them with just a damp paper towel, and to roast them in a rimmed pan that will
catch all the juices. You can either used mixed Asian greens for this dish or choose your own selection.
4 cups mixed mushrooms, such as cremini, shiitake and oyster
1/2 red onion, finely diced
4 cups mixed baby Asian greens, such as mizuna or tatsoi, or curly endive
1/3 cup crumbled feta cheese
1/3 cup chopped toasted pecans, walnuts or pine nuts (see note)
1 tablespoon freshly squeeze lemon juice
1 teaspoon Dijon or horseradish mustard
Salt and freshly ground black pepper
To prepare the salad, preheat the oven to 350 degrees F.
Line a foil baking sheet or other large rimmed pan with parchment paper or foil, making sure to cover the
pan completely and over the rim so it catches all the juices from the mushrooms. Place the mushrooms in a
single layer on the prepared pan, Bake for 15 to 20 minutes, until they have started to soften and lose their
juices. Carefully tip the pan to pour the liquid into a bowl; set aside. Let the mushrooms cool slightly, then
chop into bite-sized pieces. In a medium bowl, toss the mushrooms with the red onion. To serve, divide the
greens among the plates and top with the warm mushrooms. Scatter the feta and pecans over the mushrooms.
Add the olive oil, lemon juice, and mustard to the reserved mushroom juice, mix well, and season, to taste,
with salt and pepper. Drizzle over the salads and serve immediately.
Note: To toast the nuts, place them in a skillet over medium-high heat. Toss them continuously in the skillet
until they begin to turn a light golden color. Transfer the nuts to a plate and spread them out in a single layer
to cool.
Grilled Polenta with Morel Vinaigrette
Prep Time:
25 min
Inactive Prep Time:
4 hr 0 min
Cook Time:
35 min
Level:
Intermediate
Serves:
8 servings
Butter, for greasing pan
8 cups chicken stock or water
2 cups polenta
2 teaspoons coarse kosher salt
1 cup fresh or frozen corn kernels
1 cup freshly grated Parmesan
2 tablespoons finely chopped fresh parsley leaves, plus more for garnish
1/4 cup olive oil
Salt and freshly ground pepper
Morel Vinaigrette, recipe follows
Special Equipment: 2-inch circle cutter
Generously butter a large shallow baking dish and set aside. In a large saucepan, bring the chicken stock to a
boil. Slowly pour in the polenta and the salt, whisking constantly with a wire whisk. Reduce the heat to low
and cook, stirring constantly with a wooden spoon until thickened and smooth, about 20 to 25 minutes. Fold
in the corn, Parmesan, and parsley. Pour the mixture into the prepared baking dish. Cover and chill in the
refrigerator at least 4 hours or overnight.
Preheat the grill to medium-high. With a 2-inch circle cutter, cut the chilled polenta into circles. Brush with
olive oil and season with salt and pepper. Grill on both sides until golden brown. Arrange the polenta on a
platter and spoon the vinaigrette over. Sprinkle with chopped parsley.
Morel Vinaigrette:
1/4 cup aged sherry vinegar
1 small shallot, chopped
1 tablespoon Dijon mustard
1 tablespoon walnut oil
3/4 cup pure olive oil
Salt and freshly ground pepper
1 pound morel mushrooms, washed thoroughly and dried
In a blender, blend the vinegar, shallot, and mustard until smooth. With the motor running, slowly add the
walnut oil and 1/2 cup of the olive oil until emulsified. Season with salt and pepper, to taste. Pour into a
medium bowl and set aside.
Heat the remaining 1/4 cup of oil in a large saute pan over high heat. Add the mushrooms and cook until
golden brown. Season with salt and pepper, to taste. Remove the mushrooms from the heat and coarsely
chop them. Fold the mushrooms into the vinaigrette. Spoon the vinaigrette over the grilled polenta.
Fried Calamari
Prep Time:
10 min
Inactive Prep Time:
hr min
Cook Time:
20 min
Level:
Intermediate
Serves:
6 servings
Vegetable oil, for deep-frying

1 pound clean squid with tentacles, bodies cut into 1/3- to 1/2-inch-thick rings
2 cups all-purpose flour
2 tablespoons dried parsley
2 lemons, cut into wedges
1 cup simple tomato sauce, recipe follows or jarred marinara sauce, warmed
Pour enough oil into a heavy large saucepan to reach the depth of 3 inches. Heat over medium heat to 350
degrees F. Mix the flour, parsley, salt, and pepper in a large bowl. Working in small batches, toss the squid
into the flour mixture to coat. Carefully add the squid to the oil and fry until crisp and very pale golden,
about 1 minute per batch. Using tongs or a slotted spoon, transfer the fried calamari to a paper-towel lined
plate to drain.
Place the fried calamari and lemon wedges on a clean plate. Sprinkle with salt. Serve with the marinara
sauce.
Simple Tomato Sauce:
1/2 cup extra-virgin olive oil

1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
Sea salt and freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
2 dried bay leaves
4 tablespoons unsalted butter, optional
In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and
translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the
vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat
for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted
butter, 1 tablespoon at a time to round out the flavors.
Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining
tomato sauce.
If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags.
This will freeze up to 6 months.
Yield: 6 cups
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
East of preparation: easy
Mediterranean Bruschetta
Prep Time:
10 min
Inactive Prep Time:
hr min
Cook Time:
6 min
Level:
Easy
Serves:
4 to 6 servings (makes about 16)
For the bread:

1 pound ciabatta bread loaf, cut into 1/2-inch wide slices (about 16)
1/4 cup olive oil
1lemon, juiced (about 3 tablespoons)
1 teaspoon dried oregano
For the topping:

1 (15-ounce) container whole milk ricotta cheese
2 large tomatoes, seeded and diced (about 2 cups)
3 tablespoons finely chopped fresh mint leaves, plus more for garnish
1/2 teaspoon salt
For the bread:
Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Drizzle the bread slices with olive
oil. Grill the bread until golden on both sides, about 2 to 3 minutes per side. Remove the bread, and squeeze
the lemon juice over the bread slices. Sprinkle the bread slices with dried oregano, salt, and pepper.
For the topping:
In a medium bowl combine the ricotta, tomatoes, 3 tablespoons mint, salt, and pepper. Gently stir to
combine.
To serve, either spoon the cheese topping over the bread and sprinkle more chopped mint over the bruschetta
for garnish, or place the cheese topping in a bowl and serve with the grilled bread alongside.
Pizza Pockets
Prep Time:
15 min
Inactive Prep Time:
hr min
Cook Time:
16 min
Level:
Easy
Serves:
4 to 6 servings (makes about 16 pieces)
1 tablespoon olive oil

8 ounces Italian turkey sausage
1 cup tightly-packed arugula (about 1 ounce)
4 ounces cream cheese, room temperature
1/3 cup grated Parmesan, plus 1/4 cup
1/2 teaspoon salt
1 (13.5-ounce) package of store-bought pizza crust (recommended: Pillsbury)
All-purpose flour, for rolling out pizza dough
1 egg, beaten (for egg wash)
1 1/2 cups marinara sauce, store-bought or homemade
Heat the olive oil over medium-high heat in a medium-sized, heavy skillet. Add the sausage and cook until
crumbled and golden, about 5 minutes. Add the arugula and cook until wilted. Turn off the heat and let cool
about 10 minutes. Add the cream cheese, 1/3 cup Parmesan, salt, and pepper and stir to combine. Set aside.
Preheat the oven to 400 degrees F. Roll out the pizza dough on a lightly floured surface to a thin 20 by 12-
inch rectangle. Cut the rectangle in half lengthwise. The cut each half into 8 equal rectangles.
Spoon topping onto 1 side of each of the rectangles. Using a pastry brush, brush the edges of the rectangle
with egg wash. Close the rectangle of pizza dough over the topping. Use a fork to seal and crimp the edges.
Place the pizza pockets onto a parchment paper-lined baking sheet. Brush the top of each pizza pocket with
egg wash. Sprinkle with the remaining Parmesan. Bake until golden, about 15 to 17 minutes.
Meanwhile, heat the marinara sauce over low heat in a medium saucepan. Serve the hot pizza pockets with
the marinara sauce alongside for dipping.
Cinnamon-Pancetta Carbonara
Prep Time:
15 min
Inactive Prep Time:
0 min
Cook Time:
10 min
Level:
Easy
Serves:
6 servings
4 slices bacon, chopped
4 slices pancetta, chopped
1/4 teaspoon ground cinnamon
2 cups whipping cream
1 1/2 cups freshly grated Parmesan
6 large egg yolks
18 ounces fresh fettuccine
2 tablespoons chopped fresh chives
Saute the bacon and pancetta in a heavy large frying pan over medium heat until almost crisp, about 5
minutes. Sprinkle the cinnamon over the bacon and pancetta and saute until the bacon is crisp and golden,
about 2 minutes longer. Cool. Whisk in the cream, cheese, and yolks to blend.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the fettuccine and cook until it is
just tender but still firm to the bite, stirring occasionally, about 3 minutes. Drain. Add the fettuccine to the
cream mixture and toss over medium-low heat until the sauce coats the pasta thickly, about 5 minutes (do not
boil). Season the pasta, to taste, with salt and pepper. Transfer the pasta to a large wide serving bowl.
Sprinkle with chives and serve.
Amaretto Float
Prep Time:
5 min
Inactive Prep Time:
0 min
Cook Time:
0 min
Level:
Easy
Serves:
6 servings
1 1/2 quarts vanilla gelato or ice cream
1 1/2 cups espresso, chilled
3/4 cup amaretto
2 cups cream soda, chilled
Place 2 scoops of gelato or ice cream in each of 6 fountain glasses. Pour 1/4 cup of espresso and 2
tablespoons of amaretto over each. Fill the glasses with the cream soda, and serve immediately with a straw
and long fountain spoons.
Prep Time:
30 min
Inactive Prep Time:
hr min
Cook Time:
40 min
Level:
Easy
Serves:
4 to 6 servings
Roast Beef:
1 (2 to 2 1/2-pound) sirloin tip or chuck beef roast
3 tablespoons olive oil
4 Roma tomatoes, cut in 1/2
2 teaspoons herbs de Provence
Kosher salt and freshly ground black pepper
Spicy Parsley Tomato Sauce:

1 1/2 cups fresh flat-leaf parsley
2 garlic cloves
1/2 teaspoons red pepper flakes
3/4 teaspoon kosher salt
2 tablespoons red wine vinegar
To make the beef roast, preheat the oven to 375 degrees F.
Season the beef with salt and pepper. Season the tomatoes with salt, pepper, and herbs de Provence.
Place a medium, heavy roasting pan or Dutch oven over high heat. Heat the olive oil. Sear the beef over high
heat on all sides. Turn off heat. Place the seasoned tomatoes around the seared beef and place the pan in the
oven. Roast until a meat thermometer reads 130 degrees F. for medium rare, 135 for medium, about 30 to 40
minutes. Take the roast out of the oven, tent loosely with foil, and let rest for 10 to 15 minutes. The internal
temperature of the meat should rise 5 degrees F more and the juices will redistribute into the roast.
To make the sauce, place the parsley and garlic in a food processor and pulse until the parsley is finely
chopped. Add the red pepper flakes, salt, red wine vinegar and the roasted tomatoes from the beef pan and
process until pureed. Add the olive oil in a steady stream with the machine running.
To serve, slice the roast and place on a serving platter. Drizzle a little sauce over the meat. Serve the
remaining sauce in a small bowl alongside.
Grapefruit, Onion, and Basil Salad
Prep Time:
10 min
Inactive Prep Time:
hr min
Cook Time:
hr min
Level:
Easy
Serves:
6 to 8 servings
2 grapefruits, trimmed of skin and cut into large slices

1/2 red onion, peeled and thinly sliced
1/3 cup pitted chopped black olives
1 bunch basil, leaves thinly sliced (about 1 cup)
2 tablespoons chopped chives
3 tablespoons aged balsamic vinegar
Place the grapefruit slices in a slightly overlapping pattern on a serving platter. Sprinkle the onion slices over
the grapefruit. Then sprinkle the olives. Top with the basil and chives. Drizzle the balsamic vinegar and olive
oil over the salad. Sprinkle with salt and pepper and serve.
Pork Milanese with Creamy Caper and Lemon Sauce
Prep Time:
15 min
Inactive Prep Time:
hr min
Cook Time:
10 min
Level:
Easy
Serves:
6 to 8 servings
Creamy Caper and Lemon Sauce:

2/3 cup mascarpone cheese
3 tablespoons mayonnaise
1/4 cup whole milk
1/4 cup capers, drained and chopped
1 lemon, zested
1 tablespoon fresh chopped flat-leaf parsley
1/4 teaspoon salt
Pork Milanese:
1/2 teaspoon salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
2 large eggs, lightly beaten
1 cup seasoned Italian bread crumbs
3 tablespoons vegetable oil
6 thin-cut pork chops
For the Creamy Caper and Lemon Sauce: Combine the mascarpone and mayonnaise in a medium bowl.
Slowly add the milk, stirring as you go, until all the milk is incorporated. Add the remaining ingredients. Stir
to combine. Set aside.
For the Pork Milanese: Combine the flour and the 1/2 teaspoon salt and pepper in a shallow dish and stir
together. Crack the eggs into another shallow dish and beat until combined. In a third shallow bowl, place the
breadcrumbs. Season the pork with salt and pepper. Dip the pork, 1at a time first in the flour, then the eggs,
then the bread crumbs. Warm the vegetable in a large skillet over medium heat. When the oil is hot place the
breaded pork in the pan. Cook until golden and cooked through, about 4 to 5 minutes per side. Transfer the
pork to a serving platter and serve with the sauce alongside.
Chicken Tetrazzini
Prep Time:
35 min
Inactive Prep Time:
hr min
Cook Time:
1 hr 0 min
Level:
Intermediate
Serves:
6 to 8 servings
9 tablespoons butter
4 boneless skinless chicken breasts
2 1/4 teaspoons salt
1 1/4 teaspoons freshly ground black pepper
1 pound white mushrooms, sliced
1 large onion, finely chopped
5 cloves garlic, minced
1 tablespoon chopped fresh thyme leaves
1/2 cup dry white wine
4 cups whole milk, room temperature
1 cup heavy whipping cream, room temperature
1 cup chicken broth
1/8 teaspoon ground nutmeg
12 ounces linguine
3/4 cup frozen peas
1/4 cup chopped fresh Italian parsley leaves
1 cup grated Parmesan
1/4 cup dried Italian-style breadcrumbs
Preheat the oven to 450 degrees F.
Spread 1 tablespoon of butter over a 13 by 9 by 2-inch baking dish. Melt 1 tablespoon each of butter and oil
in a deep large nonstick frying pan over medium-high heat. Sprinkle the chicken with 1/2 teaspoon each of
salt and pepper. Add the chicken to the hot pan and cook until pale golden and just cooked through, about 4
minutes per side. Transfer the chicken to a plate to cool slightly. Coarsely shred the chicken into bite-size
pieces and into a large bowl.
Meanwhile, add 1 tablespoon each of butter and oil to the same pan. Add the mushrooms and saute over
medium-high heat until the liquid from the mushrooms evaporates and the mushrooms become pale golden,
about 12 minutes. Add the onion, garlic, and thyme, and saute until the onion is translucent, about 8 minutes.
Add the wine and simmer until it evaporates, about 2 minutes. Transfer the mushroom mixture to the bowl
with the chicken.
Melt 3 more tablespoons butter in the same pan over medium-low heat. Add the flour and whisk for 2
minutes. Whisk in the milk, cream, broth, nutmeg, remaining 1 3/4 teaspoons salt, and remaining 3/4
teaspoon pepper. Increase the heat to high. Cover and bring to a boil. Simmer, uncovered, until the sauce
thickens slightly, whisking often, about 10 minutes.
Bring a large pot of salted water to a boil. Add the linguine and cook until it is tender but still firm to the
bite, stirring occasionally, about 9 minutes. Drain. Add the linguine, sauce, peas, and parsley to the chicken
mixture. Toss until the sauce coats the pasta and the mixture is well blended.
Transfer the pasta mixture to the prepared baking dish. Stir the cheese and breadcrumbs in a small bowl to
blend. Sprinkle the cheese mixture over the pasta. Dot with the remaining 3 tablespoons of butter. Bake,
uncovered, until golden brown on top and the sauce bubbles, about 25 minutes.
Chicken Parmesan
Prep Time:
30 min
Inactive Prep Time:
hr min
Cook Time:
1 hr 27 min
Level:
Easy
Serves:
4 servings
1 teaspoon chopped fresh rosemary leaves
1 teaspoon chopped fresh thyme leaves
1 teaspoon chopped fresh Italian parsley leaves
8 (3-ounces each) chicken cutlets
1 1/2 cups Simple Tomato Sauce, recipe follows or purchased marinara sauce
1/2 cup shredded mozzarella
16 teaspoons grated Parmesan
2 tablespoons unsalted butter, cut into pieces
Stir the oil and herbs in a small bowl to blend. Season with salt and pepper. Brush both sides of the cutlets
with the herb oil. Heat a heavy large oven-proof skillet over high heat. Add the cutlets and cook just until
brown, about 2 minutes per side. Remove the skillet from the heat.
Spoon the marinara sauce over and around the cutlets. Sprinkle 1 teaspoon of mozzarella over each cutlet,
then sprinkle 2 teaspoons of Parmesan over each. Sprinkle the butter pieces atop the cutlets. Bake until the
cheese melts and the chicken is cooked through, about 3 to 5 minutes.
Simple Tomato Sauce:

1 small onion, chopped
1 stalk celery, chopped
1 carrot, chopped
Sea salt and freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
4 to 6 basil leaves
2 dried bay leaves
4 tablespoons unsalted butter, optional
In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and
translucent, about 2 minutes. Add celery and carrots and season with salt and pepper. Saute until all the
vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and simmer covered on low heat
for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted
butter, 1 tablespoon at a time to round out the flavors.
Add half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining
tomato sauce.
If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags.
This will freeze up to 6 months.
Yield: 6 cups
Prep Time: 15 minutes
Cook Time: 1 hour and 20 minutes
Ease of preparation: easy
Roman-style Chicken
Prep Time:
20 min
Inactive Prep Time:
hr min
Cook Time:
40 min
Level:
Easy
Serves:
6 servings
4 skinless chicken breast halves, with ribs

2 skinless chicken thighs, with bones
1/2 teaspoon salt, plus 1 teaspoon
1/2 teaspoon freshly ground black pepper, plus 1 teaspoon
1/4 cup olive oil
1 red bell pepper, sliced
1 yellow bell pepper, sliced
3 ounces prosciutto, chopped
1 (15-ounce) can diced tomatoes
1/2 cup white wine
1 tablespoon fresh thyme leaves
1 teaspoon fresh oregano leaves
1/2 cup chicken stock
2 tablespoons capers
1/4 cup chopped fresh flat-leaf parsley leaves
Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a heavy, large skillet, heat the olive oil
over medium heat. When the oil is hot, cook the chicken until browned on both sides. Remove from the pan
and set aside.
Keeping the same pan over medium heat, add the peppers and prosciutto and cook until the peppers have
browned and the prosciutto is crisp, about 5 minutes. Add the garlic and cook for 1 minute. Add the
tomatoes, wine, and herbs. Using a wooden spoon, scrape the browned bits off the bottom of the pan. Return
the chicken to the pan, add the stock, and bring the mixture to a boil. Reduce the heat and simmer, covered,
until the chicken is cooked through, about 20 to 30 minutes.
If serving immediately, add the capers and the parsley. Stir to combine and serve. If making ahead of time,
transfer the chicken and sauce to a storage container, cool, and refrigerate. The next day, reheat the chicken
to a simmer over medium heat. Stir in the capers and the parsley and serve.
Crunchy Parmesan Chicken Tenders
Prep Time:
15 min
Inactive Prep Time:
hr min
Cook Time:
12 min
Level:
Easy
Serves:
6 servings
4 tablespoons plus 1/2 cup extra-virgin olive oil
1 cup buttermilk
1 1/2 pounds chicken tenders (about 18)
3 large garlic cloves, minced
1/2 teaspoon salt
3 tablespoons balsamic vinegar
Freshly ground black pepper
1 1/4 cups freshly grated Parmesan
3/4 cup Italian-style seasoned bread crumbs
Brush 1 tablespoon of oil over each of 2 heavy large lined baking sheets. Place the buttermilk in a large
bowl. Add the chicken tenders and stir to coat. Let stand at least 15 minutes and up to 30 minutes.
Meanwhile, mash the garlic with the salt in a medium bowl. Whisk in the vinegar and then the remaining 1/2
cup of oil. Season the vinaigrette, to taste, with pepper. Transfer the vinaigrette to a small serving bowl.
Stir the Parmesan and bread crumbs in a pie dish. Remove the chicken tenders from the buttermilk and
dredge them in the bread crumb mixture to coat completely, pressing to adhere. Arrange the coated chicken
tenders on the prepared baking sheets, spacing evenly. Drizzle the remaining 2 tablespoons of oil over the
chicken tenders and bake until they are cooked through and golden brown, about 12 minutes.
Transfer the chicken tenders to a platter and serve the vinaigrette alongside for dipping.
Chicken Cacciatore
Prep Time:
15 min
Inactive Prep Time:
hr min
Cook Time:
40 min
Level:
Easy
Serves:
4 servings
4 chicken thighs
2 chicken breasts with skin and backbone, halved crosswise
2 teaspoons salt, plus more to taste
1 teaspoon freshly ground black pepper, plus more to taste
1/2 cup all purpose flour, for dredging
1 large red bell pepper, chopped
1 onion, chopped
3 garlic cloves, finely chopped
3/4 cup dry white wine
1 ( 28-ounce) can diced tomatoes with juice
3/4 cup reduced-sodium chicken broth
3 tablespoons drained capers
1 1/2 teaspoons dried oregano leaves
1/4 cup coarsely chopped fresh basil leaves
Sprinkle the chicken pieces with 1 teaspoon of each salt and pepper. Dredge the chicken pieces in the flour to
coat lightly.
In a large heavy saute pan, heat the oil over a medium-high flame. Add the chicken pieces to the pan and
saute just until brown, about 5 minutes per side. If all the chicken does not fit in the pan, saute it in 2 batches.
Transfer the chicken to a plate and set aside. Add the bell pepper, onion and garlic to the same pan and saute
over medium heat until the onion is tender, about 5 minutes. Season with salt and pepper. Add the wine and
simmer until reduced by half, about 3 minutes. Add the tomatoes with their juice, broth, capers and oregano.
Return the chicken pieces to the pan and turn them to coat in the sauce. Bring the sauce to a simmer.
Continue simmering over medium-low heat until the chicken is just cooked through, about 30 minutes for the
breast pieces, and 20 minutes for the thighs.
Using tongs, transfer the chicken to a platter. If necessary, boil the sauce until it thickens slightly, about 3
minutes. Spoon off any excess fat from atop the sauce. Spoon the sauce over the chicken, then sprinkle with
the basil and serve.
Roasted Chicken with Balsamic Vinaigrette
Prep Time:
15 min
Inactive Prep Time:
2 hr 0 min
Cook Time:
1 hr 0 min
Level:
Easy
Serves:
6 servings
1/4 cup balsamic vinegar

2 tablespoons Dijon mustard
2 tablespoons fresh lemon juice
2 garlic cloves, chopped
1 (4-pound) whole chicken, cut into pieces (giblets, neck and backbone reserved for another use)
1/2 cup low-salt chicken broth
1 teaspoon lemon zest
1 tablespoon chopped fresh parsley leaves
Whisk the vinegar, mustard, lemon juice, garlic, olive oil, salt, and pepper in small bowl to blend. Combine
the vinaigrette and chicken pieces in a large resealable plastic bag; seal the bag and toss to coat. Refrigerate,
turning the chicken pieces occasionally, for at least 2 hours and up to 1 day.
Preheat the oven to 400 degrees F. Remove chicken from the bag and arrange the chicken pieces on a large
greased baking dish. Roast until the chicken is just cooked through, about 1 hour. If your chicken browns too
quickly, cover it with foil for the remaining cooking time. Transfer the chicken to a serving platter. Place the
baking dish on a burner over medium-low heat. Whisk the chicken broth into the pan drippings, scraping up
any browned bits on the bottom of the baking sheet with a wooden spoon and mixing them into the broth and
pan drippings. Drizzle the pan drippings over the chicken. Sprinkle the lemon zest and parsley over the
chicken, and serve.
Chicken Saltimbocca
Prep Time:
15 min
Inactive Prep Time:
hr min
Cook Time:
20 min
Level:
Intermediate
Serves:
6 servings
6 (3-ounce) chicken cutlets, pounded to evenly flatten

6 paper-thin slices prosciutto
1 (10-ounce) box frozen chopped spinach, thawed
1/4 cup grated Parmesan
1 (14-ounce) can low-salt chicken broth
Place the chicken cutlets flat on the work surface. Sprinkle the chicken with salt and pepper. Lay 1 slice of
prosciutto atop each chicken cutlet.
Squeeze the frozen spinach to remove the excess water. Season the spinach with salt and pepper. In a small
bowl, toss the spinach with 1 tablespoon of oil to coat.
Arrange an even, thin layer of spinach atop the prosciutto slices. Sprinkle the Parmesan evenly over each.
Beginning at the short tapered end, roll up each chicken cutlet as for a jellyroll. Secure with a toothpick.
Heat the remaining 2 tablespoons of oil in a heavy large skillet over high heat. Add the chicken and cook just
until golden brown, about 2 minutes per side. Add the chicken broth and lemon juice, and scrape the
browned bits off the bottom of the pan with a wooden spoon. Bring the liquid to a boil. Reduce the heat to
medium. Cover and simmer until the chicken is just cooked through, about 8 to 10 minutes. Transfer the
chicken to a platter. Simmer the cooking liquid over high heat until it is reduced to about 2/3 cup, about 5
minutes. Season the cooking liquid with salt and pepper, to taste. Remove toothpicks from the chicken.
Drizzle the reduced cooking liquid over the chicken and serve immediately.
Chicken Florentine Style
Prep Time:
10 min
Inactive Prep Time:
hr min
Cook Time:
20 min
Level:
Easy
Serves:
4 servings
4 boneless skinless chicken breasts
All-purpose flour, for dredging
6 tablespoons (3/4 stick) unsalted butter
2 tablespoons shallots, sliced
1 tablespoon chopped garlic
1 1/2 cups dry white wine
1 cup whipping cream
1 tablespoon chopped fresh Italian parsley
2 (10-ounce) packages frozen cut-leaf spinach, thawed, drained
Sprinkle the chicken with salt and pepper. Dredge the chicken in the flour to coat lightly. Shake off any
excess flour. Melt 2 tablespoons of butter in a heavy large skillet over medium heat. Add the chicken and
cook until brown, about 5 minutes per side. Transfer the chicken to a plate and tent with foil to keep it warm.
Melt 2 tablespoons of butter in the same skillet over medium heat. Add the shallots and garlic and saute until
the shallots are translucent, stirring to scrape up any browned bits on the bottom of the skillet, about 1
minute. Add the wine. Increase the heat to medium-high and boil until the liquid is reduced by half, about 3
minutes. Add the cream and boil until the sauce reduces by half, stirring often, about 3 minutes. Stir in the
parsley. Season the sauce, to taste, with salt and pepper. Add the chicken and any accumulated juices to the
sauce, and turn the chicken to coat in the sauce.
Meanwhile, melt the remaining 2 tablespoons of butter in another large skillet over medium heat. Add the
spinach and saute until heated through. Season the spinach, to taste, with salt and pepper. Arrange the
spinach over a platter. Place the chicken atop the spinach. Pour the sauce over and serve.
Chicken with Mustard Mascarpone Marsala Sauce
Prep Time:
20 min
Inactive Prep Time:
hr min
Cook Time:
30 min
Level:
Easy
Serves:
4 to 6 servings
1 1/2 pounds boneless skinless chicken breasts, each breast cut crosswise into 3 pieces
5 tablespoons butter, divided
3/4 cup chopped onion
1 pound cremini mushrooms, sliced
2 tablespoons minced garlic
1 cup dry Marsala wine
1 cup (8 ounces) mascarpone cheese
2 tablespoons Dijon mustard
2 tablespoons chopped fresh Italian parsley leaves, plus whole sprigs, for garnish
12 ounces dried fettuccine
Sprinkle the chicken with salt and pepper. Heat the oil in a heavy large skillet over high heat. Add the
chicken and cook just until brown, about 4 minutes per side. Transfer the chicken to a plate and cool slightly.
While the chicken cools, melt 2 tablespoons of butter to the same skillet over medium-high heat, then add the
onion and saute until tender, about 2 minutes. Add the mushrooms and garlic and saute until the mushrooms
are tender and the juices evaporate, about 12 minutes. Add the wine and simmer until it is reduced by half,
about 4 minutes. Stir in the mascarpone and mustard. Cut the chicken breasts crosswise into 1/3-inch-thick
slices. Return the chicken and any accumulated juices to the skillet. Simmer, uncovered, over medium-low
heat until the chicken is just cooked through and the sauce thickens slightly, about 2 minutes. Stir in the
chopped parsley. Season the sauce, to taste, with salt and pepper.
Meanwhile, bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, stirring
occasionally, about 8 minutes. Drain. Toss the fettuccine with 3 tablespoons of butter and season, to taste,
with salt and pepper. Swirl the fettuccine onto serving plates. Spoon the chicken mixture over top. Garnish
with parsley sprigs and serve.
Chicken Carbonara
Prep Time:
20 min
Inactive Prep Time:
0 min
Cook Time:
22 min
Level:
Easy
Serves:
6 servings
2 teaspoons olive oil
4 ounces thinly sliced pancetta, chopped
2 teaspoons minced garlic
2 1/2 cups whipping cream
1 cup freshly grated Parmesan
8 large egg yolks
1/4 cup chopped fresh basil leaves
1/4 cup chopped fresh Italian parsley leaves
Salt
1 pound spaghetti
4 cups coarsely shredded chicken (from 1 roasted chicken)
Freshly ground black pepper
1/2 cup chopped walnuts, toasted
1 tablespoon finely grated lemon peel
Heat the oil in a heavy large frying pan over medium heat. Add the pancetta and garlic and saute until it is
brown and crisp, about 8 minutes. Cool slightly.
In a large bowl, whisk together the cream, cheese, yolks, basil, and parsley to blend.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook until it is
just tender but still firm to the bite, stirring occasionally, about 10 minutes. Drain.
Add the chicken to the pan with the pancetta and stir to combine. Next, add the spaghetti and the cream
mixture and toss over medium-low heat until the chicken is heated through and the sauce coats the spaghetti
thickly, about 4 minutes (do not boil or you might end up scrambling the eggs). Season the pasta, to taste,
with pepper and salt if needed (the pancetta will likely add all the salt you need). Transfer the pasta to a large
wide serving bowl. Sprinkle the walnuts and lemon zest over, and serve.
Garlic and Citrus Chicken
Prep Time:
15 min
Inactive Prep Time:
hr min
Cook Time:
1 hr 50 min
Level:
Easy
Serves:
6 servings
1 (5 to 6-pound) whole roasting chicken, neck and giblets discarded
1 orange, quartered
1 lemon, quartered
1 head garlic, halved crosswise, plus 3 garlic cloves, chopped
2 (14-ounce) cans reduced-sodium chicken broth
1/4 cup frozen orange juice concentrate, thawed
1/4 cup fresh lemon juice
1 tablespoon chopped fresh oregano leaves
Kitchen string or butcher twine
Position the rack in the center of the oven and preheat to 400 degrees F.
Pat the chicken dry and sprinkle the cavity with salt and pepper. Stuff the cavity with the orange, lemon, and
garlic halves. Tie the chicken legs together with kitchen string to help hold its shape. Sprinkle the chicken
with salt and pepper.
Place a rack in a large roasting pan. Place the chicken, breast side up, on the rack in the pan. Roast the
chicken for 1 hour, basting occasionally and adding some chicken broth to the pan, if necessary, to prevent
the pan drippings from burning. Whisk the orange juice, lemon juice, oil, oregano, and chopped garlic in a
medium bowl to blend. Brush some of the juice mixture over the chicken, after it has baked 1 hour. Continue
roasting the chicken until an instant-read meat thermometer inserted into the innermost part of the thigh
registers 170 degrees F, basting occasionally with the juice mixture and adding broth to the pan, about 45
minutes longer. Transfer the chicken to a platter. Tent with foil while making the sauce (do not clean the
pan).
Place the same roasting pan over medium-low heat. Whisk in any remaining broth and simmer until the
sauce is reduced to 1 cup, stirring often, about 3 minutes. Strain into a 2-cup glass measuring cup and discard
the solids. Spoon the fat from the top of the sauce. Serve the chicken with the pan sauce.
Grilled Chicken with Spinach and Pine Nut Pesto
Prep Time:
15 min
Inactive Prep Time:
hr min
Cook Time:
8 min
Level:
Easy
Serves:
4 servings
2 boneless chicken breasts

2 cups lightly packed baby spinach leaves (about 2 ounces)
1/4 cup pine nuts, toasted
1 to 2 teaspoons grated lemon peel
1/3 cup plus 2 teaspoons olive oil
1/3 cup freshly grated Parmesan
Heat a grill pan on medium high heat. Lightly oil the grill pan. Sprinkle the chicken with salt and pepper.
Grill the chicken until cooked through, about 5 minutes per side.
Combine the spinach, pine nuts, lemon juice, and lemon peel in a processor. Lightly pulse. With the machine
running, gradually add 1/3 cup of the oil, blending until the mixture is creamy. Add salt and pulse. Put half
of the pesto into ice cube trays and store in the freezer for future use.
Transfer the rest of the spinach mixture to a medium bowl. Stir in the Parmesan. Season the pesto with salt
and pepper, to taste.
Spread the pesto over each piece of chicken and serve.
http://www.foodnetwork.com/food/shows/showtoprecipes/0,1000011,FOOD_32078_230_02,00.html

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Harold's

Steamed Thai Snapper

Steam snapper for 5 minutes.

For the Cookies:

For the filling:

1 lb. Dried cherries

1 cup Karo Syrup

Yield: 100 pieces

Ingredients: 4 pieces Ripe Banana, cut into small pieces

Procedure for Banana Spring Rolls:

Procedure for White Chocolate Wasabi Fondue:

Yield: 100 pieces

1 package Phyllo Dough

Procedure for Chocolate Sesame Tartlets:

Procedure for Passion Fruit Chili Compote:

Things You Will Need:

Mix well; set aside.

For the strawberries; this is easy... You will need:

Peanut Butter Balls

Miguel's Dessert: "The Total Orgasm"

1 pt. fresh strawberry

For the hot hot chocolate:

1. Chop the milk chocolate bar and place in small pot.

Lemon-thyme cream puff (tarts and titis)

Pate a Choux (the puffs)

For the cream

For the hot (spicy) whipped cream

Combine all ingredients and whip it.

Mango pillows (the asian bed)

Add cinnamon, cilantro, and ground ginger.

Passion fruit gelee

1 pt. fresh strawberry

For the hot hot chocolate:

1. Chop the milk chocolate bar and place in small pot.

For the cream

For the hot (spicy) whipped cream

Combine all ingredients and whip it.

Mango pillows (the asian bed)

Add cinnamon, cilantro, and ground ginger.

Passion fruit gelee

Miguel's Dessert: "The Total Orgasm"

1 pt. fresh strawberry

For the hot hot chocolate:

1. Chop the milk chocolate bar and place in small pot.

Lemon-thyme cream puff (tarts and titis)

Pate a Choux (the puffs)

For the cream

For the hot (spicy) whipped cream

Combine all ingredients and whip it.

Mango pillows (the asian bed)

Add cinnamon, cilantro, and ground ginger.

Passion fruit gelee

Cynthia Sestito: "Drunken Octopus "

8 and 10 quart sauce pot

Large sauté pan

Sharp knife and large wooden spoon

1 fresh young octopus (2-3 pounds)

• Wash well and pat dry.

• Remove tentacles; peel off the outer thin membrane (skin)

• Cut into 1-inch pieces.

Sauté in sauce pot over medium heat with

3 tablespoons sweet butter