"Recipes from the Chef's Kitchen"

Ingredients:
1)   2 oz. Chicken Stock
2)   1 oz. Grape seed Oil
3)   1 oz. Roasted Red Peppers
4)   1 tbs. Garlic Puree
5)   1 tbs. Basil Puree
6)   4-6 oz. Italian Sausage
7)   2 oz. Broccoli Rabe (or Rapini)
8)   4-6 oz. Cooked Penne
9)   2 oz. Butter
10) 1 oz. freshly grated Parmesan
11) 3 oz. Pasta Water
12) Salt and Pepper to taste

Preparation:
1)   Roast sausage in the oven to rare consistency.  Then slice on the bias.
2)   Cook penne to al dente and hold.  Cool pasta down if you are not going
       to prepare the dish right away.
3)   In a cold pan, add basil and garlic puree, oil, sliced sausage, and Rapini
       with roasted red peppers.
4)   After those ingredients are sauteed, add chicken stock to deglaze.
5)   Add penne. butter, parmesan, and toss the ingredients on the fire until
       an emulsion is created.  Then plate and serve.

Ingredients:
1)   7 oz. of Rockfish Fillet
2)   Salt, Pepper, and Ground Fennel Seed
3)   2 oz. Oven Roasted Tomatoes
4)   4 oz. diced Artichoke Bottoms
5)   4 oz. White Wine
6)   2 oz. Butter
7)   1 oz. chopped Parsley
8)   2 oz. Grape Seed Oil
9)   Pine Nuts

Preparation:
1)   Place saute pan on high heat and add grape seed oil.
2)   Place fish in the pan skin side down.  Saute until golden brown...then
       turn over and place in an oven.  Heat at 450 degrees for 10 minutes.
3)   In a separate pan on high heat with oil...add diced artichoke bottoms
       with oven roasted tomatoes and pine nuts.  Saute until caramelized.
4)   Place on plate.  Then remove fish from oven and place on the bed of
       vegetables.

Ingredients:
1)   6 oz. Fresh Berries in season.
2)   8 oz. Heavy Cream
3)   1/2 oz. Amaretto extract or Amaretto
4)   1/2 oz. Powdered Sugar

Preparation:
1)   Place heavy cream in a stainless steel bowl.
2)   Add amaretto and powdered sugar.
3)   Stir vigorously with a wire whip until cream begins to set.
4)   Place berries in a serving bowl and pour whipped cream over the
       berries.

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