"Recipes from the Chef's Kitchen"

Ingredients:
1)   6 oz. Field Greens
2)   2 oz. Spinach, de-stemmed and cleaned
3)   2 oz. Mango-Pineapple Vinaigrette
       (see recipe below)
4)   1 each Potatoes, Roasted Herb
5)   1 each Tomatoes, wedged (Beefsteak)
6)   4 oz. Tuna, fillet (Yellowfin)
7)   1 oz. Olive Oil
8)   1/2 tsp. Minced Garlic
9)   To taste Kosher Salt
10) To taste White Pepper

Preparation:
1)   Take the tuna fillet and saute on both sides in
       olive oil until medium to medium rare in
       temperature.
2)   While tuna is cooking, take tomato and slice
       into 4 equal wedges.  Set aside.
3)   Take the potato (which has been cooked
       previously) and cut into quarters.
4)   In a bowl, mix field greens, spinach and
       vinaigrette (see recipe below) and stir until
       greens and spinach are completely coated.
5)   Once done with "salad", plate and place
       tomato wedges and potatoes, respectively,
       around the salad mixture.  Remove the tuna
       from the pan and place on top.

Ingredients for the
Mango-Pineapple Vinaigrette:
1)   1 cup Mango Juice
2)   1 cup Pineapple Juice
3)   1 cup Orange Juice
4)   2 oz. Olive Oil
5)   2 oz. Chopped Herbs (Rosemary, Parsley,
       Thyme)
6)   1/2 can Pineapples
7)   1/2 each fresh Mango
8)   1/4 oz. White Vinegar

Preparation for the
Mango-Pineapple Vinaigrette:
1)   In a bowl, stir all juices together with
       chopped herbs and vinegar.
2)   While stirring, slowly add olive oil.
3)   Once completely added, stir all vigorously
       to emulsify liquids.
4)   When done, add chopped fruits and fold
        in gently.
5)   Yield 2 quarts.

Ingredients:
1)   4 oz. Potatoes, Garlic-mashed
       (see recipe below)
2)   6 each Asparagus, sauteed
3)   1 each Lemon Wedges
4)   5 oz. Olive Oil, Lemon-infused
5)   1 1/2 oz. Crab Stuffing (see recipe below)
6)   7 oz. Sea Bass Fillet
7)   1 oz. Olive Oil
8)   1/2 tsp. minced Garlic
9)   To taste Kosher Salt
10) To taste White Pepper

Preparation:
1)   In a hot stove pan, place stuffed sea bass with
       5 oz. olive oil.  Season with salt and pepper
       while turning (but not until light brown).
2)   Cook until medium (firm and slightly opaque),
       then remove.
3)   In another pan, preheat and add remaining
       olive oil and garlic.  Once warm, place on
       asparagus and cook until completely coated
       with garlic and slightly brown at the ends.
       Reserve.
4)   Take garlic mashed potatoes (see recipe below)
       and place at the bottom of your plate.
5)   Place all asparagus together at about the center
       of the plate.  Then take sea bass and gently
       place on top.
6)   Cover all with infused lemon oil and garnish
       with lemon-wedge.

Ingredients for the Crab Stuffing:
1)   4 oz. Crab Meat, canned
2)   4 oz. Claw Meat, canned
3)   1 lb. Mascarpone Cheese
4)   2 oz. sauteed Onions
5)   2 oz. Bread Crumbs
6)   To taste Kosher Salt
7)   To taste White Pepper

Preparation for the Crab Stuffing:
1)   Take crab and claw meat and place in a bowl.
2)   Mix both together, using a fork, and add in
       onions (which have been diced and cooked
       in oil).
3)   Fold in bread crumbs.
4)   Add Kosher salt, white pepper and cheese
       (cream cheese and/or lowfat yogurt can be
       can substituted but double the amount of
       bread crumbs.
5)   Reserve.

Ingredients for the Garlic
Mashed Potatoes (also known as
Perfect Potatoes:
1)   4 oz. Garlic Cloves, peeled
2)   2 oz. Olive Oil
3)   2 tbs. Kosher Salt
4)   1 tbs. White Pepper
5)   3 lbs. Red Bliss Potatoes
6)   1 qt. Heavy Whipping Cream

Preparation for the Garlic
Mashed Potatoes:
1)   In a medium pot, take all potatoes (whole)
       and cover with water. Once water has
       boiled for about 10-15 minutes, check
       potatoes with a fork.  If totally soft,
       drain water and reserve.
2)   In a saute pan, place olive oil and garlic
       cloves.  When garlic cloves are golden
       and soft, remove from oil and reserve
       both separately.
3)   In the same medium sauce pan (in which
       the potatoes were boiled), heat and add
       heavy whipping cream, reserved olive oil,
       1 tbs. Kosher salt and 1/2 tbs. white pepper.
4)   Once mixture come to a boil and begins
       to "rise", take off heat.
5)   Meanwhile, using a food processor, mince
       the roasted garlic cloves.
6)   When done, combine with cream mixture
       and whole potatoes in a mixer.  Be sure
       to add cream mixture to potatoes after
       potatoes have mixed alone first.

Ingredients:
1)   6 oz. Spinach, de-stemmed and cleaned
2)   1 oz. Butter Citrus Compound (see
       recipe below)
3)   1 each Idaho Potatoes
4)   1 each Tomato, Beefsteak
5)   8 oz. Salmon Fillet
6)   To taste Kosher Salt
7)   To taste White Pepper
8)   2 oz. Balsamic Vinaigrette (see recipe
       below)
9)   1 oz. Olive Oil

Preparation:
1)   Before cooking anything, take potato and
       shave very thinly (almost translucent) and
       reserve in water.
2)   Heat saute pan and add olive oil.
3)   Take 3-5 slices of potato and cover salmon
       fillet on one side.
4)   Place salmon in warm pan, potato side down.
5)   Turn only when potato has formed a "crust".
6)   Remove salmon once medium to medium-rare.
7)   In the same pan, place whole tomato and sear
       on both sides.
8)   Remove and reserve.
9)   In a bowl, mix spinach, salt, pepper and
       balsamic vinaigrette (see recipe below).
10) Stir and toss until leaves are completely
       covered.
11) Remove and plate, placing tomato adjacent
       to spinach with salmon fillet on top of both.
12) Finish with citrus compound butter (see recipe
       below) on top of salmon.

Ingredients for the Citrus
Compound Butter:
1)   1 lb. Butter, whole and unsalted
2)   2 oz. Orange Peel
3)   2 oz. Lemon Peel
4)   2 oz. Lime Peel

Preparation for the Citrus
Compound Butter:
1)   Allow butter to melt or become soft at
       room temperature.
2)   Once soft, place in a food processor with
       orange, lemon and lime peels (zests from
       all three fruits).
3)   Once incorporated, remove and place on
       parchment paper.
4)   Roll into a "log" and freeze.  Use as needed.

Ingredients for the Balsamic Vinaigrette:
1)   2 cups Balsamic Vinaigrette
2)   1 cup Olive Oil
3)   1 tbs. minced Garlic
4)   1 tbs. Kosher Salt
5)   1 tbs. White Pepper
6)   2 oz. chopped Herbs (Rosemary, Thyme,
       Parsley)

Preparation for the Balsamic Vinaigrette:
1)   Add all ingredients, except oil, to food processor.
2)   Blend for about 2 minutes, then add oil, while
       blending, to emulsify vinaigrette.
3)   Blend incorporated sauce for 1 minue more.
4)   Reserve

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