recipes

Potato Encrusted Sea Bass
served on a bed of Angel Hair Pasta with a Saffron Sauce

2 large Idaho Potatoes, peeled
4 (4-6 ounce) Sea bass filets
salt and pepper
4 Tbls. Dijon mustard
1-3 Tbls. olive oil

1/3 lb. cooked angel hair pasta, tossed with olive oil, set aside

Grate potatoes using the large holes of the grater.

Rinse fish and pat dry with a paper towel, season with salt and pepper. Generously spread one side of fish with mustard. Cover the mustard with grated potatoes to coat. Press down to ensure that the potatoes are on firmly and season again with salt and pepper.

Using a non stick fry pan, heat oil, when hot place fish gently in the pan, potato side down. Sauté until golden, gently flip and finish cooking in the oven.

Saffron Sauce:

2 tsp. garlic
3 Tbls. shallots
½ cup white wine
pinch of saffron
1 cup chicken stock
6 Tbls. heavy cream
6 Tbls. butter

Heat 1 Tbls. olive oil in sauce pan sweat shallots and then garlic add white wine and saffron reduce au sec. Add chicken stock and cream let simmer 10 minutes as it will thicken up finish sauce with butter (monte au beurre). Set fish on top of pasta, ladle sauce around plate and garnish plate with chopped chives.


Tomato & Shrimp Bisque

2 Tbls. olive oil
2 Tbls. flour
1/4 cup finely chopped onion
1 tsp. minced garlic
dash red pepper flakes
2 tsp. Old bay seasoning
1 28 ounce can crushed tomatoes
4 cups chicken stock

¼ -½ cup heavy cream
½ lb small shrimp (cooked)

chiffonade of basil

salt and white pepper to taste

baguette slices
gruyere cheese
toast baguette slices in sauté pan with a couple Tbls. of olive oil, top with a slice of gruyere cheese and place under the broiler until melted. Let cool slightly and cut into 4th’s.

Heat olive oil in pot; add onion and then garlic and red pepper flakes. Stir in flour; stir 1 minute. Add chicken stock, crushed tomatoes and old bay seasoning. Simmer soup uncovered for 30 minutes, stirring occasionally.

Finish soup with cream and shrimp. Taste for seasoning.

Ladle soup into bowl and top with basil and Gruyere croutons.

Serves 4.

Roast Chicken with Garlic and Rosemary

4-6 pieces of chicken (I prefer thighs)
½ cup olive oil
10 cloves of garlic
1 bunch of rosemary
salt and pepper

Arrange chicken in baking dish, lift skin and put rosemary sprigs and garlic cloves under the skin. Brush chicken with olive oil. Season with salt and pepper.
Bake at 450 degrees for about 10 minutes, turn oven down to 350 and cook 30-35 minutes more or until chicken is cooked through. Brush chicken with olive oil during roasting,

Smashed Potatoes with Pancetta

4 large red potatoes
5 slices pancetta, chopped (can use bacon)
¾ stick of butter
½ cup of milk
salt and white pepper to taste

Cook potatoes in a pot of boiling salted water until tender, about 30 minutes. Drain.

Meanwhile, sauté pancetta in pot over medium heat until crisp. Add potatoes, mash and add milk and butter. Season with salt and pepper




Enchilada Soup

¼ cup butter, 2 Tbls. olive oil
¼ cup onion, chopped
2 cloves of garlic, chopped
½ cup flour
2 tsp. paprika
2 tsp. Lawry’s season salt
2 tsp. cumin powder
1 can chopped green chilies
1 ½ quarts chicken stock
½-1 cup sour cream
3 chicken breasts, cut up
Sauté onion and then garlic add flour to make a roux. Add seasonings and chicken stock. Stir well, add chicken. Whisk in sour cream. Garnish with corn tortillas, cheddar cheese and green onions. Serves 4-6.

Poached Chicken Breasts:
1 small onion, chopped
1 carrot, chopped
1stalk celery, chopped
3 pounds chicken breasts; boneless
Put everything into a large pot and cover with cold water, bring to just a boil. Cover and remove from heat and let sit for 20 minutes (if breasts are exceptionally large cook for an additional 5-7 minutes. If you do not have vegetables just use cold water.