"Recipes from the Chef's Kitchen"

Ingredients:
(Yield 1 quart)
1)   1 cup Chicken Stock
2)   1 Bunch Fresh Basil
3)   8 oz. Whole Peeled Canned Tomatoes, Drained
4)   1 qt. Heavy Cream
5)   1 Tbs. Oregano
6)   1 Tbs. Thyme
7)   1 Bay Leaf
8)   1 Tbs. Dried Basil
9)   Morsels of grilled chicken breast skewered on toothpicks
       or bamboo skewers

Preparation:
1)   Steep Basil and Tomatoes in Stock.
2)   Bring to a simmer and cook until reduced by ½.
3)   Add dried herbs and heavy cream.
4)   Bring to a simmer and cook until thickened and reduced by ½.
5)   Puree soup in a blender in batches, and pour through a strainer into a pitcher.
6)   Pour into shot glasses and garnish with morsels of chicken on a bamboo skewer.

Main Item
Ingredients:
(Yield 48)
1)   1 lb. Jumbo Lump Crabmeat
2)   2 Tbs. each diced red, yellow, and green bell Peppers
3)   2 Tbs. Dijon Mustard
4)   ¼ cup Mayonnaise
5)   2 Tbs. Chopped parsley
6)   1 tsp. Horseradish
7)   1 cup Breadcrumbs
8)   2 Eggs
9)   Salt, Pepper & Tabasco to taste
10) 48 small purchased Flatbread or other crackers, preferably Cumin flavored.

Preparation:
1)   Combine all ingredients and form into 48 crabcakes.
2)   Saute in batches in a nonstick skillet lightly coated with oil until brown on
       each side.
3)   Place crabcake on top of cracker, and garnish with a dollop of cajun
       rémoulade (see recipe below).

Cajun Remoulade
Ingredients:
(Yield 3 cups)
1)   2 cups Mayonnaise
2)   1 cup 1000 Island Dressing
3)   2 Tbs. Cayenne Pepper
4)   1 Garlic Clove, minced
5)   2 Tbs. Pickle Relish

Preparation:
Combine all ingredients.

Ingredients:
(Yield 20 Meatballs)
1)   1 lb. Ground Chicken
2)   ½ oz. Fresh Ginger
3)   1 Garlic Clove, minced
4)   1 bunch sliced Green Onions, white and light green parts only
5)   1 Egg
6)   ½ cup Breadcrumbs
7)   2 oz. Soy Sauce
8)   2 oz. Sesame Oil
9)   ½ oz. Chili Garlic Sauce

Preparation:
1)   Combine all ingredients, and form into meatballs.
2)   Saute in a nonstick pan over medium high heat until cooked through.

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