"Recipes from the Chef's Kitchen"

Ingredients:
1)   4 Chicken Taquitos
2)   1/2 oz. melted Butter
3)   Shredded lettuce (desired amount)
4)   1 oz. Guacamole
5)   1 oz. Pico
6)   1/2 oz. Sour Cream
7)   1/2 oz. Tomato Chipotle
9)   1 Tsp. Paprika

Preparation:
1)   Brush hot griddle with melted butter.  Place chicken taquitos in
       hot melted butter and sear until golden brown an all sides.  These
       will need to be frequently turned on the griddle to ensure even
       color and crispness.
2)   Place garnish in center.  Mound guacamole in center of shredded
       lettuce, garnish with Pico.
3)   Stack taquitos as Lincoln logs and drizzle sour cream and tomato
       chipotle in a zig zag pattern alternating direction of each sauce to
       contrast.

Garnish:
Lettuce, Guacamole, Pico de Gallo, Sour Cream, and Tomato chipotle
sauce

Ingredients:
1)   4 oz. Romaine Lettuce
2)   2 oz. Caesar Dressing
3)   1 oz. Parmesan Cheese
4)   1 oz. Croutons
5)   1 oz. Chili Glaze
6)   6 oz. Ahi Tuna Steak

Preparation:
1)   Grill tuna over high heat until medium.  Brush with glaze.
2)   While tuna is cooking...toss lettuce with dressing, cheese and croutons.
3)   Place salad in a bowl and top with cooked tuna.

The Main Item...
Ingredients:
1)   Two 4 oz. Grilled Chicken Breasts
2)   2 oz. Jack Cheese
3)   8 oz. Mashed Potatoes (see recipe below)
4)   1 Vegetable skewer
5)   1 1/2 oz. Cilantro Pesto
6)   1 oz. Pico de Gallo
7)   1 sprig of fresh Cilantro

Preparation:
1)   Grill chicken until fully cooked then top with jack cheese and
       place into salamander. Melt cheese until a nice light brown color
       is achieved.
2)   Place mashed potatoes on plate at 12:00 o’clock.
3)   Place chicken breasts leaning on mashed potatoes forming and
       upside down “V” with the thick part of the chicken at the lower
       end of the plate.
4)   Ladle pesto over chicken leaving the upper and lower portion
       visible.
5)   Remove veg from skewer and place on both sides of plate outside
       each chicken breast.
6)   Place pico on top of chicken and cilantro over top of potatoes

The Mashed Potatoes...
Ingredients:
1)   2 Idaho Potatoes
2)   1 to 2 tbs. Olive Oil
3)   1 tsp. Minced Garlic
4)   1/6 cup Milk
5)   1/6 cup Heavy Cream
6)   1 1/3 oz. Butter
7)   1 tsp. Salt
8)   1/4 tsp. Pepper

Preparation:
1)   Wash and peel potatoes...then cut into 2 inch pieces.  Place potatoes in a
        large pan and cover with water.  Boil until soft.  Drain water and mash
        potatoes with a wire whisk
2)   Saute garlic in olive oil until garlic sweats but does not brown.
3)   Heat cream, milk and butter.  Add oil and garlic to cream, milk and butter.
4)   Little by little...add mixture to potatoes and mix.
5)   Season with salt and pepper.

Ingredients:
1)   2 oz. Gold Tequila
2)   1 oz. Grand Marnier
3)   3 oz. Lime Juice
4)   1 oz. Simple Syrup

Preparation:
1)   Shake all the ingredients with ice.
2)   Serve in a salted rim glass.
3)   Garnish with a lime slice

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