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A FASHIONABLE ANNIVERSARY PARTY
SMOKED SALMON AND CAVIAR BEGGAR'S PURSES
24 3-inch round thin slices of smoked salmon
24 chives, blanched
4 oz. Osetra caviar
4 oz. creme fraiche
In the center of the smoked salmon, place a half-teaspoon of creme fraiche and a half-teaspoon of caviar.
Secure the purses with the blanched chives.
Cover with a damp cloth and store in the refrigerator until ready to be served.
ENDIVE FLOWER SALAD
Vinaigrette
1 tablespoon whole grain mustard
1/4-cup red wine vinegar
3/4 cup grape seed oil
1/4 cup walnut oil
Salt, pepper
Combine the mustard, vinegar, salt and pepper in a mixing bowl.
While whisking slowly drizzle in the oils. Taste for seasoning. Set aside.
Endive Salad
12 large endives
2 bunches watercress, trimmed and washed
2 head baby frisee, trimmed and washed
1/4 pound crumbled blue cheese
1 cup roasted pine nuts
1 bunch chives cut finely
1 leek cut into ribbons and blanched
Reserve 2 tablespoons of pine nuts and chives for garnish.
Combine watercress, baby frisee, chopped endives, blue cheese, and pine nuts.
Select five endive leaves and place them upright in a cup.
Fill the inside with the salad mixture. Close the leaves together in the original shape of an endive and secure with a blanched leek ribbon
Set aside.
Before serving, inject the vinaigrette into the flower with a squeeze bottle and drizzle some vinaigrette around the plate.
Garnish with crushed pine nuts and chopped chives.
BEEF FILET WITH PEPPERCORN SAUCE
5 lbs. filet mignon (trimmed)
2 tbsp. butter
2 tbsp. olive oil
1/4 cup chopped shallots
1/2 cup cognac
2 cups veal stock
1 cup heavy whipping cream
2 oz. green peppercorn
Coarse sea salt
Crushed black peppercorn
Coat the meat with sea salt and crushed black peppercorns.
Sear the filet in a heavy-bottomed hot pan over high heat with butter and olive oil until it is browned all over. Set aside till ready to cook. [Keep pan as is to make sauce
Preheat oven to 350 degrees.
Cook in center of oven for 25-30 minutes depending on personal taste or use a thermometer to gauge. 125 degrees for rare, 140 degrees for medium and 160 degrees for well done.
Sauce
Add shallots to the roasting pan and sauté* for 2 minutes.
De-glaze the pan with the cognac and stir with a spatula to loosen any bits stuck to the bottom of the pan, add the veal stock and cream.
Reduce for 10 minutes until the sauce reaches desired thickness.
Add green peppercorn and salt to taste.
Serve.
TOMATOES PROVENÇAL
6 large ripe tomatoes (skin on)
1/4 cup chopped parsley
1 tsp. chopped garlic
1/4 cup bread crumbs
1/3 cup grated Parmesan cheese
1/4-cup olive oil
salt and pepper
Half the tomatoes.
Season with salt and pepper.
Mix all the topping ingredients together and cover the tomatoes with the mixture.
Place tomatoes on a cooking pan and bake in a preheated oven at 350 degrees for 20-2 minutes.
HARICOTS VERT
2 lbs. haricots verts with ends trimmed (French green beans)
2 tablespoons butter
Cook the beans in boiling salted water without the lid for 5 to 8 minutes.
Discard water, add butter, salt, and pepper to taste, and serve.
Cooking with lip on will make the greens discolor.
PAN ROASTED POTATOES
40 baby new potatoes
1 bunch rosemary
1 bunch thyme
Salt, pepper
Olive oil
Peel and cut potatoes in half.
Heat olive oil in roasting pan, add potatoes, and sauté.
When potatoes are lightly browned add chopped herbs, salt, and pepper.
Roast in preheated oven at 400 degrees for 30 minutes.
STRAWBERRY SOUP
4 pannets fresh strawberries cleaned and hulled
2 cups frozen raspberries
1 cup sugar
Juice of 1 lemon
1 bunch mint sliced finely
2 cups champagne
2 pints store bought lime sorbet
Puree raspberries and pass through sieve to remove the seeds.
Add sugar and lemon juice.
Cut strawberries in 4.
Combine raspberry coulis, strawberries and mint.
Cool in refrigerator at least 1 hour prior to serving.
Divide the berry mixture between 12 martini glasses. Add a scoop of lime sorbet to each glass and top with chilled champagne at the table.


A BACHELOR PARTY
SPICY SHRIMP SALSA
1 lb. large shrimp, peeled, deveined, and poached
2 roma tomatoes, diced
1 red onion, diced
1 bunch fresh scallions
1 bunch chopped fresh cilantro
1/2 serrano chili, seeded and minced
1 mango, peeled and diced
1 juice of lime
1/4 cup olive oil
sea salt and black pepper, freshly ground
Cut each shrimp into 4 to 5 piece and place them in a medium bowl.
Add tomatoes, scallions, onion, cilantro, chili, and mango.
Add lime juice, olive oil, and toss to mix thoroughly.
Season with salt and pepper to taste.
Serve with tortilla chips.

WHOLE FISH GRILLED TWO WAYS
[1 STUFFED WITH HERBS DE PROVENCE.
1 8" fresh fish such as seabass or snapper
1 bunch rosemary
1 thyme
2 tablespoons dried herbe de Provence
1/4 cup olive oil
garlic sea salt
ground whole pepper
Gut and clean the fish thoroughly removing the gills and stomach.
Season the fish inside and outside with salt and pepper.
Stuff the cavity of the fish with fresh and dried herbs.
Tie with string or secure with a wet bamboo stick.
Sprinkle the fish with olive oil and allow to marinate 1 hour before grilling.
Make sure the grill is clean before using.
Cook on top of grill over a medium heat, allowing 10 minutes of cooking time for every inch of the fish at its thickest part [unstuffed. Turn the fish half way through the cooking process.
[2 STUFFED WITH FENNEL LEAVES
2 bunches fennel sliced [retain the tops for the salad
2 tbsp. garlic sea salt
1/3 cup Pernod
1/3 cup olive oil
Gut and clean the fish thoroughly removing the gills and stomach.
Season the fish inside and outside with garlic salt and pepper.
Stuff the cavity of the fish with the fennel. Sprinkle with the Pernod.
Tie with string or secure with a wet bamboo stick.
Sprinkle the fish with olive oil and allow to marinate 1 hour before grilling.
Make sure the grill is clean before using.
Cook on top of grill over a medium heat, allowing 10 minutes of cooking time for every inch of the fish at its thickest part [unstuffed.
Turn the fish half way through the cooking process.

SIDE DISHES WITH FISH
16 Portobello mushrooms washed and cleaned
8 corn on the cob
4 fennel slice, cut in 4 vertically
1/2 cup olive oil
Wash all the vegetables, paint with olive oil and season with salt and pepper.
Cook vegetables on the grill the same time as you are cooking the fish.

COLE SLAW
1 bag Cole slaw mix
2 tablespoons store bought mayonnaise
1 bunch green fennel, finely chopped [or the tops from the fennel and the fish
juice of two lemons
salt and fresh ground pepper
dash of olive oil
Combine all the ingredients and serve.

BARBECUE POTATOES
8 red beet potatoes
8 baby Yukon potatoes
48 bay leaves, fresh or dried
sea salt
olive oil
16 pieces of foil paper about 8" square
With a sharp knife, make three slits on one side of each of the potatoes.
Insert one bay leaf in each slit and season with the sea salt.
Place each one on the center of a foil sheet.
Sprinkle a dash of olive oil on top of the potato and wrap it tightly.
Cook on the hot coals for 30-40 minutes.

BARBECUED GARLIC
8 heads elephant garlic (big ones)
8 sprigs of rosemary
8 sprigs of thyme
olive oil
sea salt
black pepper
Wrap each garlic head in foil with one sprig of rosemary and thyme.
Add olive oil and season with salt and pepper. Wrap tightly.
Cook on the hot coals for 30 minutes.


A BIRTHDAY PARTY
CAVIAR IN THE EGG
8 large white whole eggs
1/4 cup cream
2 tablespoons minced shallots
1 tablespoon chopped chives (optional)
4 oz beluga caviar, Osetra, or Sevruga caviar
1. Remove the tops of the eggs by holding the egg, point side up in the palm of your hand. Place an inverted empty spice bottle on top of pointed side of the egg and secure with thumb and forefinger of the same hand. With other hand, using a heavy wooden spoon hit the bottom of the bottle. The shock will create a crack around the top of the egg. Use a sharp knife to pry open. Pour egg in a metal bowl. Set aside.
2. Rinse the egg shells and their tops under warm running water. Turn them upside down on paper towels to dry, then set the bottom shells in the egg cups. Set the egg cups on small serving plate. Arrange 3 toast points around the base of each cup.
3. Whisk the reserved eggs in the bowl, then strain through a fine sieve. Season the eggs with white pepper to taste.
4. Just before serving, cook eggs in a metal pot over low-medium heat. Whisk continuously. When the eggs start to thicken, whisk in the cream and the shallots. Cook, whisking constantly, 30 seconds longer. Remove from heat and immediately transfer to a glass bowl.
5. Spoon some of the egg mixture in each egg shell bottom, filling about two-thirds full. Spoon the caviar on top until full, then cover each egg with the top portion of its shell.

MELBA TOAST
8 slices of sliced sandwich white bread
1. Toast the white bread until lightly browned. Remove the crusts with a serrated knife, cut through each slice horizontally. Then cut each slice into triangles.
2. Place the triangles on a cookie sheet, white side up, and broil until lightly browned.
3. Remove from the oven and allow to cool.
Note: Watch the broiler closely , or the toast will burn within seconds. Toast can be made up to 3 days in advance and stored in an airtight container.

RACK OF LAMB
1 bunch rosemary
1 bunch thyme
1 head garlic chopped plus 2 cloves minced
2 tablespoons olive oil
4 lamb racks [1 pound each
2 bunches parsley
5 slices bread or 1, 5 cups bread crumbs
1/4 pound butter, melted plus 2 tablespoons
salt and pepper
1 cup Dijon mustard
1 cup red wine
1/4 cup shallots
2 cups veal stock
1 cup chopped peeled fresh tomatoes or an 8oz canned tomatoes
1. Strip the leaves from the rosemary and thyme and coarsely chop them. Set aside 1/4 cup of the herbs in a small bowl and add the chopped garlic and olive oil. Mix to blend thoroughly.
2. Rub the herb mixture all over the lamb racks. Arrange them in a shallow dish, cover and refrigerate for 8 hours.
3. Strip the leaves from the parsley. In a food processor, combine the chopped parsley, fresh herbs and melted butter.
4. If cooking right away, preheat the oven to 400 degrees or preheat oven when guests arrive.
5. Set a large heavy skillet over medium-high heat and add 2 tablespoons butter. When hot, add the lamb racks, two at a time, and cook for 4- 5 minutes on each side, or until browned. Remove racks from the pan. Do not wash the pan. Sprinkle the racks with coarse salt and pepper to taste, then brush all over with the mustard. Using your hands, press the reserved bread crumb mixture over the meat, leaving the bones exposed. At this stage you can either cook right away or wait till your guests arrive. Arrange the lamb racks in a large roasting pan and roast for 20-25 minutes or until desired doneness - 125 degrees for fare, 140 degrees for medium, and 160 degrees for well done. Remove from the oven and allow to stand for 10 minutes before slicing and serving.
6. Meanwhile, set the pan with the reserved drippings over medium-high heat. Add the shallots, and sauté for 2 minutes. Deglaze the pan with the red wine and transfer to a pot and reduce by 50%. Add the stock, fresh or canned tomatoes, mined garlic, and the reserved rosemary. Bring the mixture to a boil, then lower the heat to simmer and reduce by three fourths [approximately 20 minutes. Whisk in the butter, strain the sauce and season with salt and pepper to taste. Keep warm.
7. Carve the lamb racks into individual chops and serve immediately.

SPRING VEGETABLES AND POTATOES
1 pound baby red potatoes cut in half
3 tablespoons olive oil
salt and freshly ground pepper
1/2 pound baby carrots
1/2 pound bay turnips
1/2 pound green beans
1/2 pound peeled fava beans
1 bunch of asparagus tips
1/4 pound sugar snap peas or frozen peas
Bring a large pot of salted boiling water to boil. Add the green beans, carrots, turnips, asparagus, fava beans and peas and cook for 5 minutes.
Drain, season with salt and pepper and set aside.
In a large pan sauté the potatoes for 5 minutes over med-high heat till browned all over. Season with salt and pepper and remove pan from heat. Do not wash. Toss the potatoes with the vegetables. Reheat in pan over medium heat. Check seasoning.

CHOCOLATE CAKE
1 cup semisweet chocolate morsels
1 cup blanched whole almonds
2 1/2 sticks butter
1 1/2 cup sugar
3 eggs
1 scant cup flour
1/2 cup warm water
2 Tbsp. cocoa powder
dash of salt, powdered sugar
1. Preheat oven to 400 degrees.
2. Coat a 10-inch round springform pan with butter. Line with parchment paper and then coat paper with butter.
3. Combine the chocolate morsels and the almonds in a food processor or blender and process until ground. Remove and set aside.
4. In the food processor, cream together the butter and sugar until light and fluffy. Add the chocolate almond mixture. Add the eggs, one at a time. Add the flour. Dissolve the cocoa in the water and add to the mixture.
5. Pour the batter into a prepared pan and bake for 55 - 60 minutes, until a toothpick, inserted in the center, comes out clean. Cool in the pan on a rack for 1 hour. Remove the pan sides, sprinkle the cake with powdered sugar and serve with vanilla ice cream.


COMFORT FOOD
Recipes: Southern Fried Chicken

Ingredients
3 cups of evaporated milk
3 beaten eggs
1 yellow onion cut and diced
3 tbsp. Seasoned salt
3 tbsp. Black pepper
2 tbsp. Garlic Salt
1/2 cup Parsley
6 tbsp. Paprika
3 cups flour
2 tsp. Butter
corn oil

Cooking Instructions
Whisk milk, garlic salt, eggs and parsley in a bowl. Pour over the chicken and let marinate for 24 hours.

To serve:
Fill cast iron skillet with oil about 3/4" high. Make sure oil does not cover chicken completely. Lightly season flour with salt, pepper and paprika. Season flour each time fresh flour is added. Shake pieces (no more than two at a time) in seasoned flour in brown paper bags. Fry in hot oil, lightly covering skillet with lid, allowing some smoke and air to escape. Turn chicken only once, when golden brown on first side. Add 2 tsp. of butter to oil after turning chicken. Drain chicken on paper towels. Place on platter and cover with foil. Do not put in oven. Let the chicken sit out. Reheat the chicken in 350° pre-heated oven 20 minutes before serving.
Peach Cobbler

Filling Ingredients
2 lbs. ripe fresh peaches (about 8 peaches, depending on their size)
2/3 cup loosely packed light brown sugar
2/3 cup granulated sugar
1/4 tsp. ground nutmeg
1/4 cup (1/2 stick) butter, cut into small pieces

Crust Ingredients
1/2 cup all-purpose flour
1/2 tsp. baking powder
1/8 tsp. salt
1 stick butter
1 egg

Cooking Instructions
To peel peaches, plunge into pan of boiling water for 30 seconds. With slotted spoon, transfer to large owl filled with ice water; cool. With fingers or small paring knife, slip off skin. Sprinkle with lemon juice to avoid discoloration. Discard pits; cut peaches into 1/4" to 1/2" thick slices.

In large bowl, combine the sliced fruit with sugars. Sprinkle with nutmeg; toss to mix well and coat. Transfer filling to shallow 2-quart glass baking dish. Dot with butter.

To make crust, in a large bowl, combine flour, baking powder, salt and 1/2 cup sugar; mix well. Add butter and cut into mixture until crumbly. Stir in egg. Drop mixture onto fruit by tablespoonfuls. Bake until golden and just starting to brown, 40 to 45 minutes. Serve while still warm.

Optional: Serve with scoop of ice cream.


A COUNTRY DINNER
TOASTED ALMONDS
1 tbsp. butter
1 tsp. olive oil
2 1/2 cups almonds
1 tsp. salt
1 tsp. freshly ground pepper
1 tsp. ground cumin
1 tsp. curry powder
1 tsp. coriander
1/2 tsp. garlic powder
Preheat to 350 degrees. In a large skillet, melt butter in the olive oil over medium heat, add almonds, 1/2 tsp. salt and all the spices, cook, stirring and tossing for 5 - 10 minutes. Spread on a baking sheet and sprinkle with remaining salt to taste. Bake for 20 minutes tossing once or twice. Allow to cook, transfer to a bowl and serve.

STUFFED ARTICHOKE
12 medium artichokes, trimmed
juice of one lemon
16 tips asparagus, steamed
3 ears corn, stripped, cooked and removed from the cob
1 cup small frozen peas, blanched
VINAIGRETTE
1 egg yolk
1 tbsp. Dijon mustard
1/2 tsp. salt
1/2 tsp. white pepper
1/2 cup red vinegar
1 1/2 cup olive oil
Bring 4 quarts of water to a boil.
Add the coarse salt and lemon juice.
Add the artichokes and cook for 20 minutes, or until tender.
Remove from water, allow to cool and cut in half lengthwise.
Remove the hair and clean the inside.
Fill the artichoke halves with the corn, asparagus and peas.
Set aside and refrigerate.
In a metal bowl with a whisk combine the egg yolk, mustard, salt and pepper.
Whisk together and add the vinegar.
Drizzle the oil very slowly while whisking vigorously.
Texture should be that of a thick cream.
Transfer vinaigrette to serving bowl.
Arrange the filled artichoke halves on a serving platter and spoon the sauce generously over the artichokes.

BARBECUED LEG OF LAMB
1 6 lb. deboned, butterflied leg of lamb
MARINADE
1 cup parsley
1 cup rosemary
2 tbsp. black pepper
3/4 cup peeled cloves of garlic
4 tsp. Dijon mustard
3 tbsp. extra virgin olive oil
SEASONING
2 tbsp. sea or coarse salt
4 lemons quartered.

Place all ingredients in a food processor and blend.
The consistency should be smooth paste.
Rub the mixture all over the lamb, place on a tray, cover and refrigerate for up to 12 hours.
Using a kettle style barbecue or a barbecue with a cover, heat to medium high heat.
Prior to cooking the lamb, season further with 2 tbsp. of sea salt or coarse salt.
Place the lamb in the center of the barbecue and cover for 20 minutes.
Turn the lamb and cook for a further 15 minutes. Remove from barbecue and allow to rest for 10 minutes before carving and serving.
Serve with quartered lemons.

RATATOUILLE
2 red onions
2 small eggplants
4 zucchini
2 bulbs fennel
2 yellow bell pepper, roasted peeled and seeded.
2 green bell pepper, roasted peeled and seeded.
2 red bell pepper, roasted peeled and seeded.
2 orange bell pepper [optional, roasted peeled and seeded.
6 ripe tomatoes peeled and seeded
1 cup assorted pitted olives
1 cup olive oil
2 tbsp. Pernod
4 cloves sliced garlic
6 sprigs fresh basil
1 tsp. ground cumin
salt and pepper to taste
Cut all vegetables except the olives and basil into 1 inch cubes.
Over medium high heat in a heavy-bottomed casserole pot add the onions cook till browned.
Add the garlic, reduce the heat to low and add all remaining vegetables except the olives and basil.
Add the Pernod and cook with the lid on for 45 minutes.
Stir the vegetables, add the olives and basil and allow to cook slowly for a further 15 minutes.
Serve
May be prepared up to a day in advance and reheated prior to using.
Can also be served at room temperature.

MASHED POTATOES
5 lb. Yukon golden potatoes, peeled and quartered
4 cloves garlic, peeled
1 cup milk
1 stick butter cut into pieces
salt and white pepper to taste
Place the potatoes in a large pot, add the garlic and salt, cover with water and bring to a boil.
Cook the potatoes for 20 minutes, or till tender.
Heat the milk.
Drain the potatoes and pass them immediately through a sieve or manual food grinder.
Add the milk and butter and whisk vigorously until smooth and creamy.
Season with white pepper and salt it needed.
Cover with plastic wrap. Keep warm until ready to serve.
Do not put the potatoes in the food processor.
The potatoes will become glutinous.

CHERRY CLAFOUTIS
3 lb. black cherries, pitted
7 eggs
1 1/2 cup sugar
1 cup flour
1 tbsp. olive oil
2 oz melted butter [unsalted
1/4 cup rum
3 cups heavy whipping cream
pinch salt
juice of 1 lemon
Preheat oven to 325 degrees.
Grease a 9" x 13" by 3" deep Pyrex dish with the butter and dust thoroughly 1/2 cup of sugar.
Fill the dish with the pitted cherries.
Combine the eggs, remaining cup of sugar, flour, olive oil, melted butter, lemon juice, rum and salt until a creamy mixture.
Add the cream and mix well.
Pour over the cherries and bake in over for 50 minutes to an hour.
The top should be golden brown.


A CUBAN DINNER
BAKED PLANTAINS
5 ripe plantains (skin on)
1/2 cup clarified butter

Preheat oven to 375 degrees. Wrap plantains individually in aluminum foil (skin on) and cook in oven for one hour
Before serving, unwrap banana from the skin and cut in half.
Paint lightly with warm clarified butter.

CUBAN STYLE CHICKEN AND RICE
3 lbs. chicken thighs and boneless breasts
1/2 cup olive oil
3 cups Uncle Ben's converted rice
5 cups chicken broth
2 tablespoons of pepper sauce (Cuban style or your favorite)
1 cup white wine
1/3 lb. pancetta, cubed or bacon
1 large white onion
4 oz. canned pimentos, drained and cut into cubes
2 green bell peppers, cut into small cubes
1 garlic head, peeled and crushed
1/2 cup lime juice
1 bunch fresh oregano, chopped
1 bunch fresh parsley, chopped
2 bay leaves
4 oz. frozen green peas
Combine the garlic and lime juice. Coat the chicken and allow to marinate overnight.
Remove chicken from marinade and season generously with salt and pepper.
In a heavy bottomed pot over medium heat brown the chicken on all sides.
Remove chicken from the pot, add the onion and pancetta cook until a light brown color.
Add green pepper, rice, white wine, chicken stock, pepper sauce, bay leaves and fresh oregano.
Stir well and return chicken to the pot placing the thighs on the bottom and the breasts on top.
Cook for forty minutes (lid on) over medium low heat.
Before serving add frozen peas and pimentos.
Replace lid and cook for a further 10 minutes.
Garnish with chopped parsley.

COCONUT MILK WITH FLAN
3 cups coconut milk
1 cup milk
10 eggs
12 oz. sugar
For the caramel:
Preheat oven to 300 degrees
In a small pot over medium heat cook 7 oz sugar until it turns to a dark brown color and becomes caramel.
Transfer the caramel into a flan dish.
Let stand for ten minutes.
Combine the coconut milk and regular milk and bring them to a boil.
Remove from heat. Mix together the eggs and remaining sugar until well combined.
Add hot milk, pass through a fine sieve directly into the caramel pan.
Cook in a Bain Marie [place the flan dish in a roasting pan half filled with water for 45 minutes to one hour. Texture should be like jelly.
Can be made the day before or the morning of the party.
Remove from mold just prior to serving.

MOJITOS
1 bottle dark rum
1 cup of dark sugar
1 cup water
12 cup lime juice
fresh mint leaves, roughly chopped
crushed ice
In a pot over medium heat dissolve the sugar in the water for 5 minutes to make a syrup. Remove from heat and allow to cool.
In a pitcher, combine rum, syrup, lime juice, mint, and crushed ice.
Serve very cold in glasses garnished with mint leaves.

PIGS IN A BLANKET
16 pitted and dried dates
8 slices smoked bacon
16 wood sticks
Preheat oven to 350 degrees.
Cut bacon slices in half and wrap each date with one slice of bacon.
Thread each one onto the skewers.
Cook in oven for fifteen minutes.

TUNA SPREAD
2 x 8 oz.cans tuna
8oz. cream cheese
1 bunch fresh cilantro
1 tablespoon hot pepper sauce (Cuban Style or any other hot sauce)
salt
assorted crackers
In a food processor, combine the tuna, cream cheese, cilantro and pepper sauce until smooth and creamy.
Serve with crackers

SUMMER SALAD
2 iceberg lettuce, finely sliced
2 grapefruits, peeled and cut into sections
4 ripe avocados, peeled and sliced
2 red onions, sliced
1/2 cup lime juice
1/4 cup olive oil
2 tablespoons Jane's Krazy Mixed-Up Salt
In a large mixing bowl combine all ingredients together just before serving.
Season with salt and pepper.


DINNER IN A KITCHEN
Recipes: Sliced NY Strip Steak

Ingredients
4 (2 inch thick) New York Shell Steaks (16 ounce each), trimmed excess fat
Fleur del Sel (top quality sea salt)
Freshly ground black pepper
Peanut Oil

Cooking Instructions
Heat 2 tablespoons peanut oil in sauté pan over medium-heat; once pan starts to smoke, season two steaks with salt and pepper, sauté for 4 minutes each on both sides and one minute on the edges. Remove steaks from pan using kitchen tongs, place on a foil lined sheet tray; repeat procedure until all steaks are done. Just before serving, place steaks in a pre-heated 450° oven for 7-10 minutes or until desired temperature; remove and let stand for 15 minutes before slicing.

To serve:
Using a very sharp knife slice each steak on a bias about 1/4" thick slices, sprinkle with Fleur del sel, arrange on dinner plate with vegetables.
Tomatoes Provencale

Ingredients
6-8 Vine Ripened Tomatoes
3/4 cup Breadcrumbs
1/2 cup grated Parmesan Cheese ( reserve 1/4 cup)
1 Garlic clove, minced
1/4 cup olive oil
2 tablespoons freshly chopped Parsley
Salt & Pepper

Cooking Instructions
Rinse tomatoes. Slice top of each and place in a foil lined shallow baking dish. Season with salt and pepper. In a bowl, combine the remaining ingredients, (except reserved 1/4 cup grated Parmesan cheese) mix well. Spoon mixture over each tomato. Sprinkle with remaining parmesan and bake in pre-heated 450° oven for 7 minutes or until golden brown on top.


Broccoli Rabe and Asparagus

Ingredients
1lb Asparagus, cleaned
1 bunch Broccoli rabe, cleaned
1 cup water
3 tbsp. Olive oil
Salt & Pepper

Cooking Instructions
Remove a large rectangular piece of foil (enough to hold vegetables) and place vegetables in center. Season with salt and pepper and drizzle with oil. Fold foil in half and then tightly fold the top to close. Close one of the open ends and pour in water. Tightly close the last open end. Place on a sheet tray in a 450° pre-heated oven; steam for 15 minutes. Remove once cooked. Carefully open the sealed pouch to let steam escape and stop the cooking process.


Round Fruit Salad

Ingredients
1 pint blueberries
1 pint raspberries
1 cantaloupe
1 cup tropical fruit nectar
1 tbsp. Sugar
1/4 cup liquor (scotch, rum) optional
Garnish

1 pint mango or mango sorbet
1 bunch fresh mint

Cooking Instructions
Rinse and combine berries. Cut melon in half and remove seeds. Using a melon-baller, scoop out melon ball and combine with berries. Mix nectar, sugar, and liquor in a separate bowl and pour over the fruit. Cover with plastic wrap and refrigerate for at least 4 hours.

To Serve
Using martini or other decorative glasses, gently spoon chilled fruit in each glass. Be sure to add some of the fruit syrup. Top with a scoop of sorbet and sprig of mint.



FASHIONABLE COCKTAILS
Recipes: Smashed Potatoes w/ Caviar and Créme Fraiche

Ingredients
5 Potatoes
4 cups Heavy Cream
2 cups Créme Fraiche
2 cups Butter
3/4 cup Caviar
Salt & Pepper to taste
Bias cut chives ( garnish)

Cooking Instructions
Peel potatoes. Cover with salted water, cook until soft. Remove from heat. Heat heavy cream and butter and whip into potatoes. Do not over whip. Season to taste with salt and pepper. Place in warm serving vessels, top with Créme fraiche, caviar and chive garnish.


Tuna Tartare

Ingredients
5 lbs. Tuna
1 cup Capers
3 large pieces Shallots
2 bunches Chervil
1/2 cup Lemon Juice
Salt & Pepper to taste
8 cups Frying oil
1 lb. Flour

Cooking Instructions
Choose high quality #1 tuna. Clean carefully using only the center of the loin with no sinew. Dice carefully in 1/4" squares. Finely mince capers and 3 shallots. Finely chop 1 bunch of chervil. Blend with tuna and refrigerate until well chilled. Heat frying oil to 325°. Slice shallots vertically very fine. Dredge lightly in flour. Fry until golden brown then drain on paper towels. For service, season tuna mix with lemon juice and salt and pepper. Place quenelles of tartare mixture on spoons. Top with sprig of chervil and fried shallots.


Poached Shrimp with Cocktail Sauce

Ingredients
100 each Shrimp
8 cups Court Bouillon
2 cups White Wine
6 tbsp. Lemon Juice
3 cups Ketchup
1 cup Horseradish
Tabasco to taste
Worcestershire Sauce to taste
Salt & Pepper to taste

Cooking Instructions
Heat court bouillon to boiling. Add shrimp. Gently simmer shrimp until cooked. Remove and refrigerate. Peel and de-vein shrimp, rinse clean. Mix lemon juice, horseradish, Tabasco and ketchup until smooth and blended. Add Worcestershire for depth. Salt and pepper to taste.


Pea And Asparagus Risotto

Ingredients
1 lb. Arbor Rice
4 cups White Chicken Stock
6 cups Water
2 cups Wine
1 lb. Peas
2 bunches Asparagus
1/2 cup Heavy Cream
2 large Shallots (minced)
4 tbsp. Butter
Salt & Pepper to taste

Cooking Instructions
Heat Stock, water and wine to a simmer. Blanch and puree pas until smooth. Blanch asparagus, 2" from tip and halve lengthwise. Make juice with the balance of the green stems. Set aside. Sauté shallots until translucent in heavy saucepan. Add rice to saucepan with shallots and cook while stirring constantly, adding liquid as needed. When rice is soft with a slightly chewy center, fold in pea puree, asparagus juice, salt and pepper. Lightly whip cream and fold in, place in service vehicle, garnish with asparagus tips and pea shoots and serve.


Steak with Mustard Sauce

Ingredients
5lbs. Sirloin Beef
6 tbsp. Sea Salt
2 tbsp. Black Pepper
1/2 cup Olive Oil

For Sauce:
3 cups Sour Cream
1 cup Horseradish
Tabasco to taste
2 Lemons
Salt & Pepper to taste
2 tbsp. Dijon

Cooking Instructions
Clean sirloin of all gristle and fat exposed. Rub with oil and spices. Sear until dark brown over medium high heat in cast iron grill or frying pan. Pan should be smoking hot. (Sear in advance of party. For service, heat briefly in 350° oven and let rest 10-15 minutes in a warm place. Slice into 3" by 1" slices, fold over and place on toothpick. Season with salt and pepper and serve. For the sauce, mix all ingredients until blended smooth. Season to taste.


Roasted Pear with Roquefort

Ingredients
10 Ripe Bosc Pears
1 cup Sugar
1 1/2 cups Butter
2 lb. Roquefort
3 lb. Walnut Raisin Bread
Lemon Juice to taste

Cooking Instructions
Cut, peel and slice pears in quarters. Slice each quarter into thirds. Sauté in sugar and 1/2 oz butter until color is nutty brown. Finish cooking in 325° oven if necessary. Slice Roquefort into 3/4" triangles. Slice bread into 1 1/4" slices. Brush with melted butter and toast. Place pear slice on toast. Then place Roquefort slice next to pear. Warm in 325° oven for 2-3 minutes or until cheese is melted slightly and pear is warm. Place on trays and serve.


White Chocolate Mousse

Ingredients
8 Egg Yolks
1 cup Simple Syrup
1 1/2 cups White Chocolate
2 3/4 cups Heavy Cream

Dark Chocolate Mousse

Ingredients
2 Egg Yolks
1 1/3 cups Simple Syrup
3/4 cup Extra Bitter Chocolate
1 1/2 cup Heavy Cream

Milk Chocolate Mousse

Ingredients
8 Egg Yolks
1 cup Simple Syrup
1 1/2 cups Milk Chocolate
2 3/4 cups Heavy Cream

Cooking Instructions
Melt Chocolate over hot water in double boiler. Beat yolks with simple syrup until creamy yellow and mixture forms a ribbon. Whip cream and set aside. When chocolate is completely melted and smooth, fold chocolate into yolk mixture in halves and fold until smooth. Fold whipped cream into chocolate mixture until smooth and blended. Use this method for each of the three mousse recipes.

For Presentation:
For Presentation: Using a piping bag, pipe a layer of white mousse in the base of the chosen glass. Let set. Pipe a second layer of milk chocolate over the white chocolate. Let set. Pipe last layer in dark chocolate to top glass. Smooth top with spatula. Sprinkle the top with cocoa powder or crushed espresso beans and serve.



A Fondue Party
TRAYPASSED APPETIZERS
18 slices of baguette lightly toasted
3 ounces of tapenade (black olive puree)
2 red bell peppers roasted, peeled, and chopped
1 teaspoon of chopped garlic
1 tablespoon olive oil
3 basil leaves sliced
Salt and pepper
Combine red bell pepper with garlic, olive oil, salt, and pepper.
Spread olive tapenade over slice of baguette. Add one teaspoon of red bell pepper on top.
Garnish with a slice of basil.
Serve.
MANGO AND STRAWBERRY DAIQUIRI
2 ripe mangoes, peeled and seeded
5 strawberries, cleaned and hulled
1 cup of dark or light rum
1 1/2 cups of ice
1 lime juice
In a blender, combine all ingredients with ice.
Blend until smooth and serve immediately.
Garnish with a cube of mango and strawberry on a toothpick.
SHRIMP FONDUE
2 litres chili oil
18 jumbo shrimp U10 [less than 10 pieces to a pound

Heat the oil on the stove top in the fondue pan to 375 degrees. Transfer to the fondue heater and use immediately.
Chili Oil
2 litres corn oil
1 ounce paprika
10 sliced red chillies
3 garlic cloves
Combine all the ingredients in a pot and simmer over a very low heat for 30 minutes. Remove from heat, strain and set aside until ready to heat the oil for the fondue.
PERI-PERI SAUCE [Portuguese Hot Sauce
3/4 cup olive oil
2 fresh green jalapenos chopped
1 fresh red poblano pepper chopped
1 teaspoon crushed dried red pepper
Salt and pepper to taste.
1 teaspoon garlic puree.
6 roma tomatoes peeled, seeded, and coarsely chopped
Combine all of the ingredients except garlic and tomatoes in a saucepan over high heat.
Cook, stirring for 5 minutes.
Add the garlic and tomatoes.
Reduce heat and cook for 30 minutes.
Remove from the heat and allow to cool to room temperature.
Blend in food processor and pulse 3 times.
Pour the sauce into a bottle, cover and refrigerate.
CUCUMBER AND WHITE ONION SALADE
3 English cucumbers peeled, seeded and finely sliced
2 white onions, peeled and thinly sliced
12 ounces of rice wine vinegar
2 tablespoons fine sugar
Salt and pepper to taste
In a mixing bowl combine the vinegar, sugar, salt and pepper. Add the cucumber and allow to stand in refrigerator for 2 hours.
Serve.
TARTARE SAUCE
2 eggs yolks
2 tablespoons old grain mustard
2 tablespoons chopped shallots
2 tablespoons sliced cornichons
2 cups grapeseed oil
1 tablespoon chopped tarragon
1 tablespoon chopped chives
1 tablespoon chopped green scallion
1 tablespoon white vinegar
Salt and pepper to taste
Combine egg yolks, mustard, salt and pepper.
Whisk together while slowly adding the grapeseed oil in a thin stream until mixture takes on the consistency of a mayonnaise. The slower you add the oil, the thicker your emulsion will be.
Combine all the ingredients together, season and place in the refrigerator.
Meat Fondue:
1,5 qt of corn oil for the fondue
48 ounces of New York steak [allow 8 oz per person trimmed and cut into 1 1/2* cubes.
Coarse sea salt and fresh ground pepper to taste.
Heat the oil on the stove till 375 degrees. Remove from the stove and place on the fondue burner.
SALAD FOR MEAT COURSE
2 bunches of watercress salad, washed and trimmed
3 heads of Boston lettuce washed and trimmed
3 Belgium endive cut into 1* slices
Trim, clean, wash, and dry lettuces.
For vinaigrette, add cucumber salade [from the shrimp course and 3 tablespoons of olive oil.
MARSHMALLOW FONDUE
16 ounces of white marshmallows
1/2 cup of white cream
2 to 3 tablespoons of peach schnapps
Melt the marshmallows in a fondue pot over low heat. Add the cream and stir in the schnapps. Stir until all the ingredients are combined and the sauce has a smooth texture.
Serve with a selection of cubed fresh fruit such as cherries, bananas, apples, pineapples, pears, and strawberries.


THE GOLD PARTY
SHRIMP COCKTAIL "RITZ"
8 segments pink grapefruit (jumbo)
1 lb. shrimp, peeled, deveined, and poached
4 ripe avocados, cut in halves

Cocktail Sauce:

MAYONNAISE
2 egg yolks
1 tablespoon mustard
1 teaspoon salt
1/2 teaspoon pepper
1 cup corn oil
3 tablespoons catsup
1 dash Tabasco
1 tsp. cognac
juice of 1 lemon
1 tablespoon chopped shallots
garnish 1 iceberg lettuce, thinly sliced
1 teaspoon paprika
1 tablespoon chopped chives
Whisk together egg yolks, mustard, salt, pepper.
Add the oil while whisking constantly to the consistency of a mayonnaise.
Add catsup, cognac, lemon juice, Tabasco, chives, and shallots.
Reserve.

Method
Cut the shrimps in three and combine them with the cocktail sauce.

Remove the avocado pits and fill the empty space with the shrimp mixture. Top with grapefruit segment and garnish the top with paprika powder.

To serve: Place equal quantities of the shredded iceberg in eight serving bowls and place a shrimp filled avocado in each bowl place.

SAVORY RICE
2 oz. butter
1 onion, diced
1 carrot, cut into small cubes
1 celery, cut into small cubes
1 yellow pepper, cut into small cubes
1 red pepper, cut into small cubes
1 green pepper, cut into small cubes
2 oz. fresh peas
1 leek, finely diced
1 cup yellow kernel
1 cup Uncle Ben's rice, converted
3 cups chicken stock or water
1 tablespoon turmeric
salt, pepper to taste
4 oz. wild rice, partially cooked (50 percent)
In a sauté pan over medium heat, melt the butter and sauté the chopped onion till lightly brown. Add all vegetables and sauté for 5-10 minutes.
Transfer to a rice cooker. Add both rices, chicken stock, turmeric, salt and pepper.
Cook in a rice cooker according to manufacturer directions.

STUFFED CORNISH HENS
8 Cornish hens washed, dried, and wing snipped at lower joint.
Stuffing:
1/4 lb. walnuts, shelled
1/4 lb. pistachio
1/4 lb. almond
1/4 lb. hazelnuts
1/4 lb. diced bacon
1 lb. Italian sausage meat
5 slices white bread
1 tablespoon chopped thyme
2 tablespoons chopped parsley
4 oz. butter
Season the outside and the cavity of the Cornish hens with salt and pepper.
Combine all stuffing ingredients until course. Add salt and pepper to taste.
Place two to three spoonfuls of stuffing in each cavity. Truss the chicken with string and brush with olive oil.
Cook on a sheet pan in oven at 375 degrees for one hour or until done.

MUSHROOM SAUCE
4 oz. white mushrooms sliced
4 oz. ****ake mushrooms sliced
4 oz. brown mushrooms sliced
2 shallots, peeled and chopped
2 garlic cloves, finely chopped
1 cup Port wine
2 cups veal stock
1 cup cream
Slice all mushrooms. In a sauce pan sauté the mushrooms till light brown.
Add the shallots, garlic, and port wine.
Reduce by half, then add veal stock and cream.
Simmer for fifteen to twenty minutes and set aside.

WATERCRESS SALAD WITH CHEVRE
4 bunches watercress
1 bunch frisee lettuce
1 cup toasted pine nuts
8 oz. goat cheese cut into half inch cubes
1 tablespoon mustard
1/3 cup red wine or sherry vinegar
1 cup walnut oil
salt, pepper
Trim, wash, and dry watercress and frisee lettuce and set aside.
Combine mustard and vinegar with salt and pepper. Add walnut oil while whisking vigorously.
Toss the salad with the vinaigrette.
Sprinkle with pine nuts and goat cheese cubes.
Serve immediately.

BAILEY MOUSSE
5 egg yolks
1 cup Bailey's Irish Cream
1/4 oz. gelatin powder (one package)
1/4 cup cold water
1 cup heavy whipping cream
3 oz. sugar
5 egg whites, whipped until soft

Over simmering water, beat the egg yolks in a glass bowl with the Bailey's until light and fluffy.
Do not over cook or you will make scrambled eggs. Set aside.
In a small bowl dissolve the gelatin and the cold water.
Add the egg yolk mixture.
Whip cream and sugar and gently add to the mixture.
Fold in the egg whites and pour the mixture into a martini glass or serving bowl.
Refrigerate at least three hours.
Before serving, add one scoop of chocolate sorbet and garnish with shaved white chocolate.


HOLIDAY SPECIAL
A SIMPLE RULE OF THUMB FOR CHEESE
Serve three ripe cheeses; a triple creme, a blue, and a goat cheese. Colin's favorites are a lush Explorateur, a mellow Stilton, and a tangy crottin of ashed goat cheese. All can be served with crusty bread or crackers.

Cheese should always be served at room temperature. For an elegant look, serve a single fruit with the selection of cheese, such as figs, champagne grapes, dates, strawberries, or even kiwi.

GREEN AND WHITE CRUDITÉ PLATTER
About 20 each cauliflower florets, broccoli florets, asparagus spears, and snow peas or other fresh green and white vegetables in season
1 large daikon radish, peeled and very thinly sliced
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1 cup olive oil
2 teaspoons chopped parsley
2 teaspoons chopped chives
Salt and freshly ground pepper
1. Bring a large pot of water to a boil. Drop the cauliflower into the water and cook for about 2 minutes. With a slotted spoon, remove the florets and immediately plunge them into a large bowl of ice water. Drain. Repeat the process with the broccoli, asparagus, and snow peas.
2. On a serving platter or tray, arrange the blanched vegetables and the daikon slices attractively.
3. In a small bowl, whisk the balsamic vinegar and Dijon mustard. Slowly whisk in the olive oil until the dressing is thick and syrupy. Stir in the parsley and chives. Season to taste with salt and pepper.
4. Transfer the sauce to a small serving bowl and serve with the vegetables for dipping.
Serves 16
Note: The vegetables can be varied according to taste. Slim celery, jicama, zucchini sticks, sugar snap peas, green beans, spears of Belgian endive, or fennel are just a few suggestions.

GRAVLAX WITH DILL MUSTARD SAUCE
1 side salmon with skin, boned, about 4 pounds
2 tablespoons brown sugar, packed
1 1/2 teaspoons coarse salt
1 1/2 teaspoons freshly ground pepper
1/2 cup dried dill
1 cup chopped fresh dill
1/4 cup vegetable oil
Fresh dill sprigs or lemon leaves
1 loaf party rye bread, about 8 ounces
Butter
Dill Mustard Sauce (see following recipe)
1. Place the salmon skin side down on a large tray. Using tweezers, remove any small bones. Using a large cooking fork, pierce the salmon all over every few inches. Sprinkle the salmon with the sugar, salt, and pepper.
2. In a small bowl, combine the dried and fresh dill with the oil. Spread evenly over the salmon. Cover the salmon with plastic wrap and refrigerate for 3 days.
3. Remove the gravlax from the refrigerator and scrape away the dill. Slide it onto a large serving tray or board. Using a salmon knife, slice the gravlax very thin on a diagonal.
4. Serve on buttered rye bread and top generously with Dill Mustard Sauce.
Serves 16
Note: To prevent damaging the salmon, ask the fishmonger to place it flat, without folding, on a piece of cardboard for support.

DILL MUSTARD SAUCE
1 8-ounce jar spicy mustard
1/4 cup brown sugar, packed
1/4 cup chopped fresh dill
1. In a small saucepan, combine the mustard and brown sugar. Set the pan over medium heat and stir until the sugar is dissolved. Stir in the dill, then allow the mixture to simmer for 5 minutes.
2. Remove the pan from the heat and allow the sauce to cool.

SAUSAGES
Sausages are wonderful at cocktail parties - they're hearty, inexpensive, and filling. In this instance, Colin offered a selection of grilled sausages and two of his favorite mustards, hot English-style and Dijon. A good selection should include veal, turkey, chicken, beef, and pork, both spicy and mild. This vignette was set with small plates, toothpicks, and cocktail napkins, along with a bottle of Syrah from France's Rhone region. The wine's smoky style brought out the best in sausage.

POACHED ROLLED TURKEY
7 boneless skinless turkey breast halves
8 green olives, pitted
1/4 red bell pepper, seeded
1/4 cup cooked spinach
1 tablespoon chopped fresh parsley
2 ounces feta cheese
Salt and freshly ground pepper
Parsley Tarragon Sauce (see following recipe)
1. Roughly chop 1 of the turkey breast halves and place in a food processor with the olives, red pepper, spinach, parsley, cheese, and salt and pepper to taste. Pulse until all the ingredients are coarsely chopped. Refrigerate.
2. Place the remaining 6 turkey breast halves between sheets of wax paper and pound until paper thin. Season all over with salt and pepper. Place the pounded breasts on a work counter.
3. Spread 1 tablespoon of the chilled turkey mixture in the center of each turkey breast and tightly roll to enclose. Wrap with plastic wrap, sealing and tying the ends to make a sausagelike casing.
4. Bring a large pot of water to a simmer. Carefully drop the wrapped turkey rolls into the water and cook about 10 minutes. Remove with a slotted spoon and set aside to cool. When cool enough to handle, unwrap the plastic and slice the rolls across the width into 3/4 inch medallions. Arrange medallions on a plate and serve with the Parsley Tarragon Sauce.
Serves 4

PARSLEY TARRAGON SAUCE
6 garlic cloves, peeled
1/2 cup plus 6 tablespoons water
1 bunch parsley, stems removed
3 teaspoons tarragon
1/4 cup olive oil
2 tablespoons lemon juice
Salt and white pepper
1. In a small saucepan, combine the garlic and 1/2 cup water and poach about 15 minutes, until garlic is tender.
2. Bring another small pot of generously salted water to a boil and blanch the parsley for 2 minutes.
3. In a food processor or blender, combine the garlic, parsley, tarragon, oil, lemon juice, and the remaining water and process until puréed. Season to taste with salt and pepper and chill.



A LAZY SUNDAY BRUNCH
WALNUT RAISIN MUFFINS
2 cups all purpose flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk
1 egg
4 tablespoons butter, melted and cooled
3/4 cup raisins
1/2 cup chopped walnuts
Preheat oven at 425 degrees.
Grease muffin pan.
Sift flour, sugar, baking powder, and salt into a large bowl.
In another bowl, beat the milk, egg, and butter.
Add flour mixture and stir until the dry ingredients are moistened.
Fold in raisins and walnuts
Fill muffin cups 2/3 with the batter.
Bake 20 minutes or until the muffins are lightly browned on top.
Serve warm.
Variations:
Blueberry : substitute 3/4 cup of fresh blueberries for the raisins
Cheese: Reduce the sugar to 1 tablespoon and substitute 1/2 to 3/4 cup of shredded cheddar cheese for the raisins
BRIOCHE WITH EGGS
12 pieces of toasted brioche
12 thin slices of smoked ham or Canadian Bacon
12 slices ripe tomatoes
12 thin sliced red onions
12 or 24 poached eggs depending on how many eggs per person
1/2 lb. grated Swiss cheese
1/2 lb. grated Cheddar cheese
1/2 tsp. Paprika.
Make a tower of brioche, ham, tomato, onion, and poached egg.
Top with cheeses and pass under broiler until golden brown.
Garnish with paprika.
Serve with chicken, pork, and veal sausages, sautéed.
PEAR AND GINGER JUICE
8 ripe pears. cored and cut into chunks
8 green apples, peeled, cored and cut into chunks
2 ripe pineapples, peeled, cored and cut into chunks.
1 1/2* piece of fresh ginger, peeled
Pass the pear, apple, pineapple chunks and ginger through a juicer according to manufacturer*s instructions. If you do not have a juicer, use a blender and pass the juice through a sieve.
Chill and serve.
STEAMED ASPARAGUS
18 spears of asparagus
1 tsp. butter
salt and pepper
1/4 cup water
Place asparagus in a shallow microwave proof dish.
Arrange the asparagus in the dish, dot with the butter, season with salt and pepper.
Cover with plastic wrap and place in microwave for 5 minutes on high.
Remove plastic wrap immediately to avoid the asparagus from overcooking or discoloring.
Serve immediately.
FRESH FRUIT SALAD
7 cantaloupes
3 honeydew
1 large watermelon
1 pound seedless grapes
1 pound raspberries
1 cup water
4 tablespoons sugar
2 tablespoons sliced mint
2 tablespoons sliced basil
In a small saucepan combine the water and sugar. Bring to a boil. Reduce the heat and stir in the basil and mint. Allow to cool.
Cut cantaloupes in half and remove the seeds. Use 12 halves of the melons
for serving the fruit salad.
Using a melon baller, scoop out balls of honeydew, watermelon and the remaining cantaloupe.
In a large bowl, combine all the fruits. Pour the cooled syrup over the fruit and toss to combine thoroughly.
Fill the halved cantaloupe with the fruit salad and serve.


LEBANESE FEAST
Recipes: Zahtar Bread

Ingredients
1 tbsp. Yeast - crushed
2 1/2 cups Water
1/2 cup Olive Oil
2 lb. All-Purpose Flour
Salt
1 lb. Zahtar Mix
1/2 cup Vegetable Oil
1 pinch Sumac
Thyme
Sesame Seeds

Cooking Instructions
Mix olive oil, water, and yeast and add a pinch of salt to the mixture. Slowly add mixture to 2lbs. of all-purpose flour and knead the dough. Place a damp dish-towel over the bowl of dough and let it proof for about 25 minutes. (Proofing is when you allow the dough to rise and the yeast to activate.

While the dough is proofing, mix the thyme, sesame seeds, sumac, and vegetable oil. When dough is ready, flatten it out into a round shape and spoon zahtar mixture over each piece. Bake at 450° degrees for about 10-12 minutes.
Homous

Ingredients
1 cup Chick Peas
1/2 cup Sesame Oil
1 clove Fresh Garlic
1 Lemon
1 tsp. Salt

Cooking Instructions
Mix all ingredients in blender. Serve with pita bread.


Tabboule

Ingredients
1 bunch of chopped Parsley
1 tomato - chopped
4 head chopped scallion
1/2 bunch chopped mint
1 Lemon
1/2 tsp. Black Pepper
1 tsp. Salt
1/4 cup Cracked Wheat
1/2 cup Olive Oil

Cooking Instructions
Mix all ingredients. Serve with Romaine lettuce or cabbage.



REUNION LUNCH
Tomato Lamb Bredie
Chef Ralph Cupido of Spier Wine Estates 2 large Onions
2 1/2 tbsp. Sunflower Oil (not olive oil)
2 1/2 lb. Lamb Knuckles
1/2 lb. Ripe Tomatoes skinned and chopped
4 Garlic Cloves
1 Dry Red Chili (crushed)
2 1/2 tbsp. Tomato Paste
4 medium Potatoes (quartered)
2 1/2 tbsp. Sugar, or to taste
3 bay leaves
3 cinnamon sticks
salt and pepper to taste
Cooking Instructions:
Braise the onions, bay leaves and cinnamon sticks in heated oil until golden (5-10 minutes). Add meat and simmer over a medium heat for 30 - 40 minutes, stirring from time to time. Add tomatoes, crushed garlic to taste, salt, chili and tomato paste and simmer for another 20 minutes. Add potatoes and cook until tender (about 15 minutes). Add sugar and cook for a further 5 minutes.

Cook's Tip:
Add the sugar last as the potatoes take longer to cook if the sugar is added first.


THE SALT QUEEN

BEEF CAPRICCIO
24 thin slices of beef tenderloin cut for capriccio [ask the butcher to cut, or if you cut it, make sure it is partially frozen for best results
24 leaves arugula, washed and dried
24 slices fresh Parmesan cheese
20 slices focaccia bread
sea salt
freshly ground pepper
1/2 cup mayonnaise
1 tbsp Dijon mustard
1 lemon juice
Combine mayonnaise mustard and lemon juice.
Season and set aside. Heat the broiler, lightly oil the bread and toast till lightly browned. Set aside.
Place a slice of arugala, followed by the beef on top of the toast. Drizzle some of the mayonnaise mixture and garnish with a slice of parmesan cheese.
Season with sea salt and pepper.

ARTICHOKE CASSEROLE
2 lemons
4 lbs. baby artichokes
1/4 cup olive oil
4 garlic cloves, sliced
1 cup red pearl onion, peeled
1 cup white pearl onion, peeled
3 carrots, peeled and thinly sliced
1 sprig of sage
1/2 lb. smoked pancetta, cubed
1/2 bottle dry white wine
1 cup chicken stock
salt and pepper
1 cup assorted olives
1/4 cup balsamic vinegar
6 basil leaves, chopped
Trim the artichoke stalk 3/4 inch from the heart and strip off the outer tough leaves.
Cut off the tips of the tender leaves to within 3/4 inch of the heart.
Pare the heart and stalks and rub with lemon or cover with water and lemon juice
Heat the olive oil in a casserole dish.
Add pancetta, onions, carrots, garlic and cook for five minutes, allowing them to color.
Rinse the artichokes and pat them dry.
Add bay leaves, white wine, chicken stock.
Cook, stirring, for five minutes.
Cover and cook for 45 minutes over medium low heat until the artichokes can be easily pierced with a knife.
Before serving, add balsamic vinegar, basil leaves, and a dash of olive oil.
Serve.

YELLOW TOMATO GASPACHO WITH CRAB MEAT AND PAPAYA
10 ripe yellow tomatoes, peeled and seeded.
2 yellow bell peppers, seeds removed
2 firm ripe papayas
1 white onion
1 cucumber, peeled and seeded
1/2 cup olive oil
2 tablespoons white vinegar
1 honey dew melon
salt and pepper
cayenne pepper to taste
Garnish:
1 lb. crab meat
12 basil leaves

Reserve 1 yellow bell pepper, 1 papaya, and 2 yellow tomatoes for garnish.
Finely cut the bell pepper, papaya and tomato into 1/4" cubes. Mix thoroughly, set aside and refrigerate.
Place the rest of the tomatoes, bell peppers, papayas, jalapeno pepper, white onion, cucumber, olive oil, vinegar and honey dew melon in the blender and blend until smooth. Season with salt, pepper and cayenne pepper to taste and refrigerate.
Place a tablespoon of the crab meat and cubed garnish mixture in the center of each bowl. Add the chilled gazpacho and garnish with a fresh basil leaf.

POACHED ROLLED CHICKEN
12 boneless skinless chicken breast halves
Stuffing:
1 lb. chicken meat
1 egg
1 cup cream
1 bunch parsley, trimmed, washed, and dried
sea salt
fresh ground pepper
1 cup yellow corn kernels
Place in a food processor the 1 lb. chicken meat, egg, cream, and parsley.
Season with salt and pepper.
Pulse until all ingredients are a creamy texture.
Transfer to a bowl and add yellow corn.
Mix well and reserve in refrigerator.
Place 12 chicken breast halves between plastic film paper and pound them until flat.
Season with salt and pepper.
Spread 1 tablespoon of the chilled chicken mixture into the center of each chicken breast and roll tightly to enclose.
Wrap with plastic wrap, sealing the ends to make a sausage-like casing.
Bring a pot of water to simmer.
Carefully drop the wrapped chicken rolls into the water and cook about ten minutes, turning them after five minutes.
Remove with a slotted spoon and set aside to cool.
When cool enough to handle, unwrap the plastic and slice the rolls across the width into 3/4 inch medallions.
Arrange medallions on a platter.
Serve with orange bell pepper sauce.
Orange Bell Pepper Sauce:
5 orange peppers, roasted seeded and peeled
2 tablespoons balsamic vinegar
salt and pepper
dash of olive oil
Place all ingredients into a blender and pulse until smooth.
Add salt and pepper to taste.

CREME BRULEE
4 cups heavy cream
2 vanilla beans
10 egg yolks
1 cup sugar
brown sugar for topping
Preheat the oven to 325 degrees.
Pour the cream into a saucepan. Split open the vanilla beans and scrape the seeds into the cream and add the beans.
Bring to a boil and remove from heat.
Meanwhile, whisk together the yolks and sugar in a mixing bowl.
Remove the vanilla beans and gradually pour the warm cream into the egg mixture, whisking constantly.
Strain into a gratin dish.
Place the dish in a shallow roasting pan filled half way with water.
Bake until set, about one hour.
Remove from oven and allow to cool. Refrigerate.
To finish, sprinkle brown sugar through a sieve over the top of the custard.
Place under a broiler or with a torch until sugar melts and forms a golden brown crust.
Serve immediately.


SAND SOIREE
The seafood meal was created by "Claws on Wheels".
Place equal amounts of clams and mussels in vexar bags in the bottom of a large stock pot.
Allow 8-12 mussels and clams per person.
Next layer the lobsters on top of the clams and mussels.
Allow at least one lobster per person.
Next place 4-5 new potatoes in vexar bags on top of the lobster.
Add the corn. Allow 1 husk per person.
Finally place 3 large scoops of ice on top of the corn, place the lid and set aside.
Cook on a high heat, one all the ice has melted allow 45 minutes of cooking time.
Melt 2 sticks of butter and serve on the side with lemon wedges.

SCREENING PARTY
Cape Brandy Tart
Chef Ralph Cupido of Spier Wine Estates Ingredients
4 tbsp. Butter or Margarine
1 cup Castor Sugar
1 Egg
1 1/2 cups Flour
3 tsp. Baking Powder
Pinch of Salt
1 cup boiling Water
1 cup Dates
1 tsp. Bicarbonate
1/2 cup Chopped Pecans or Walnuts

For Brandy Sauce:
1 cup Sugar
1/2 cup cold Water
1 Tbsp. Butter
1 tsp. Vanilla Extract
1/2 cup Brandy
Cooking Instructions:
Take two 8î aluminum pie plates and line them with parchment paper. Preheat oven to 350ƒ. Pour boiling water over dates and add baking powder. Cream butter and sugar - beat in the egg. Sift flour, salt, and baking powder. Add to the creamed mixture. Combine with the date mixture. Add nuts and cranberries. Divide between two pie plates and bake in a moderate oven for approximately 30 minutes. Remove from pie plates and parchment paper.

For the Sauce:
In a saucepan, bring sugar and water to a slow boil and stir frequently until sugar is dissolved. Boil for 5 minutes. Stir in butter and vanilla. When tarts are cooked, add brandy to sauce and spoon over the still hot tarts. Allow to cool.

When tarts are ready pour the brandy sauce over the tarts and let sauce absorb. Approximately 15 minutes prior to serving heat in a pre-heated oven at 200ƒ.

Serve with whipped cream, dash of Van Der Hum ginger liqueur cream and a bit of vanilla ice cream on the side.



SPICES OF LIFE
Chicken Curry & Peas
By Pat Maistrey, chef at Zimbali Lodge Ingredients
2.2 lbs Chicken with chicken wing & leg bone, no skin
4 medium onions chopped
3 large tomatoes cubed
1 tbsp fresh curry leaves
1 tbsp fresh cilantro
4 tbsp ginger
4 tbsp garlic
2/3 cup tomato puree
1 tbsp cumin
1 tbsp garum masala
1 tbsp coriander powder
2 tbsp chili powder (or milder curry)
1 tsp. turmeric powder
salt to taste
3/4 cup oil (olive preferably)
1 1/2 cups peas (fresh or frozen)

Cooking Instructions:
Braise onion in oil with ginger and garlic. Add all spices with tomato puree. Braise. Add fresh tomatoes. Braise. Add chicken. Braise chicken and add 300 ml of water. Close with lid and simmer for 25 minutes. Salt to taste. Add peas, cilantro and curry leaves. Remove from heat and simmer for 10 minutes.


STRESS FREE TRAVEL
Recipes: Adrienne Center Cut Smoked Salmon with Caviar Napoleon

Ingredients
5 3/4 pounds catsmo smoked salmon (sliced or center cut)
1 1/3 tablespoons ossetra or sevruga
2 ounces creme fraiche
1/4 cup rice wine vinegar
1/4 cup lemongrass, chopped fine
8 each fresh chives, 1 inch long
4 ounces frozen sweet peas, 2/3 pureed
4 ounces flour sifted
4 ounces egg white, beaten
2 ounces milk
1/4 teaspoon black pepper, cracked
salt and white pepper

Cooking Instructions
In a small pot over medium heat add 3 ounces water to the lemongrass and the rice wine vinegar and reduce to 1/5 volume and reserve/cool. Mix the lemongrass reduction with the creme fraiche and season to taste. Place the sifted flour in a bowl, milk and sweet pea puree. Season with salt and pepper and fold in the whipped egg whites. Mix carefully until smooth and strain it. Add the remaining sweet peas (chopped). In a small, non-stick pan, ladle out 2 - 1 inch diameter pancakes and cook over a medium heat until golden in color. Cut a perfect circle about 1 inch diameter with a ring cutter in one of the pancakes. Keeping the mold on the pancake, spoon the caviar on top and spread evenly. Add the creme fraiche, also spreading evenly. Pull up the ring mold to reveal the layered pancake and caviar effect. Garnish with chives and cracked pepper.


A SWELL PARTY
Recipes: Cheese Puffs

Ingredients
3/4 cup flour
1 1/4 cups Water
1/2 cup butter
7 eggs (each)
1/4 cup Parmesan
2 tbsp. Gruyere
2 1/2 tbsp. frying oil
Salt and pepper to taste

Cooking Instructions
Boil water and butter, stir in flour gradually to smooth paste. Remove to kitchen aid bowl, beat In eggs one at a time. Season to taste with salt and pepper and cheese. Reserve 2/3 of the Parmesan for service. Heat frying oil to 350. Spoon 1/2 teaspoons of batter into hot oil. Fry until golden brown. Remove to paper towel. Dredge with Parmesan cheese and serve warm.

Escargots in Garlic Butter Sauce

Ingredients
100 Big Escargot
6 tbsp. shallots
2 cups butter
5 cloves
2 teaspoons pastis
Salt (dash)
Pepper (dash)
3 tbsp. bread crumbs
1 small bunch chopped parsley

Cooking Instructions
Buy large escargot. Rinse well, season lightly with parsley, salt and pepper. Sauté shallots in small amount of butter until just cooked. Add pastis, chopped parsley, salt, pepper and rest of butter. Test seasoning. For service, place escargot into shells, or dish, cover with seasoned butter, top with breadcrumbs and heat under broiler for 5-10 minutes until hot. Serve.

Filet Mignon Au Poivre in a Madagascar Green Peppercorn Sauce
5 3/4 lbs. (92.5 oz) Filet of beef, rare
42 stalks asparagus
4 tbsp. green peppercorns
4 cups veal stock
3 tbsp. Brandy
3 1/4 lbs. potatoes
4 cups corn oil
1/2 cup chopped shallots
6 tbsp. Butter
3 tbsp. olive oil
3 tbsp. Parmesan
Salt and pepper to taste

Cooking Instructions
Use the best quality filet mignon available. Clean all meat and sinew from outside. Cut into 6oz steaks, 1î to 1 1/2î thick. Sear filets lightly in olive oil, season with salt and pepper. Sear on both sides. Before removing from pan, add shallots and butter. Cook until translucent, add brandy and flambé. Cook off alcohol, remove steaks from pan. Add green peppercorns and veal stock, cook until flavors blend. Test seasonings. Reserve sauce. Peel and blanch asparagus spears. Place in buttered roasting dish, drizzle with melted butter, olive oil, salt and pepper. Cover with aluminum foil. For service, heat steaks and asparagus at 350 for 4-5 minutes until hot. Return meat to saucepan and heat with sauce gently. Remove aluminum foil from asparagus and sprinkle with Parmesan. Melt in oven under broiler.

For the french fries, peel and cut french fry strips from potatoes. Heat oil to 350, fry potatoes until light brown, 2 hours prior to service. Reserve chilled. Fry at 350 until golden brown. 5-10 minutes just before service.

To plate, place filet at 6:00 on plate, place asparagus spears at 3:00 and 9:00 and place fries at 12:00, sauce the beef and season with salt and pepper

Baked Alaska

Ingredients
6 each baby pineapples
2 cups rum raisin ice cream
3/4 cups pineapple confiture
1 cup egg white
1 1/4 cups sugar
1/2 a whole pineapple
3 tbsp. butter

Cooking Instructions
Halve and scoop out baby pineapples. Place in freezer. Cut whole pineapple into 1î chunk. Sauté in butter and sugar until caramelized. 9add rosemary for a kick) Soften ice cream in refrigerator until malleable. Beat egg whites until frothy, add 10-oz sugar in a stream, to make meringue. Do not over whip. Place in pastry bag with star tip. To assemble, place a small amount of pineapple sugar mix in pineapple halves. Cover with rum raisin ice cream. Pipe meringue in lines until evenly coated. Approximately 1/2î thick. Refreeze. For service. Toast meringue under broiler until brown. Heat pineapple sugar mixture. Combine on service platter. Decorate with sparklers and serve. Drinks:
Brown Cow: Pour one can of Coca-Cola into a tall glass, add two scoops of chocolate ice cream and stir. Enjoy.
Harvey Wallbanger: Vodka, Orange Juice, Pineapple and Galliano liqueur
Chablis and some intelligible kind of red wine served with dinner


THINK PINK
Creamy Borscht
Chef Ralph Cupido of Spier Wine Estates Ingredients
2 tbsp. Butter
1 1/2 cups Diced Onion
4 tbsp. Diced Leeks
1 1/2 cup Cabbage - chopped
3 tbsp. Celery - diced
1 1/4 lbs. Red Beans - med. Diced
1/2 cup Tomato Concasse
8 cups Beef Stock
Pinch Fennel Seed
1 Clove
6 tbsp. Red Wine Vinegar
1/2 tsp. Salt
Pinch Pepper

Garnish:
10 tbsp. Sour Cream
Dill Sprigs as needed
Cooking Instructions:
Melt butter in saucepot. Sweat onions, leeks, cabbage, and celery. Cook 4 to 6 minutes. Add beets, tomato, fennel, and clove. Cook 12 to 15 minutes. Place hot beef stock into pot, add vinegar, salt, and pepper. Cook until beets are soft. Chill soup slightly, puree, and strain out "flesh" of the above vegetables. Do not discard: use the "flesh" to add desired consistency to soup. Place in soup plate. Garnish with dollop of sour cream and dill sprig.

Poached Salmon with Sea Phyre
Chef Ralph Cupido of Spier Wine Estates Ingredients
4 pcs. 6-7 oz Salmon Filets with skin and bones removed
1 large Onion - diced
1 cup diced Carrots
1 cup diced Celery
2 tbsp. Black Peppercorns
2 L