"Recipes from the Chef's Kitchen"

Ingredients:
1)  5 Sheets Phyllo Dough
2)  4 oz. Clarified Butter
3)  1 1/2 lb. Mushrooms - Sauteed
4)  4 oz. Goat Cheese
5)  1 each Roast Red Pepper
6)  1 each Roast Yellow Pepper
7)  Chopped Fresh Herbs
8)  1/16 oz. Salt and Cracked Pepper

Preparation:
1)   Brush butter on each sheet of phyllo dough.
2)   On the lower portion of phyllo arrange mushrooms in a long strip
       end to end.
3)   Top this strip with goat cheese and peppers juiienne.
4)   Season with salt and pepper an sprinkle with chopped herbs.
5)   Roll up strudel like a cigarette and brush with more butter to seal.
6)   Place on cookie sheet wrap with plastic wrap and chill.
7)   To cook, cut into 6 oz. portion.  Place in a 350° oven for 20 minutes
       or until golden brown.

The Jasmine Rice
Ingredients:
1)   1 cup Jasmine Rice
2)   Pinch of Salt
3)   1 1/2 cups Water
4)   Tsp. Butter

Preparation:
1)   Combine the above ingredients.
2)   Bring the mixture to a boil and simmer for 20 minutes.
3)   Then take off heat and keep covered until water is absorbed.

The Red and Yellow Pepper Coulis
Ingredients:
1)   1 Large Red Pepper
2)   1 Large Green Pepper
3)   1/2 cup Chicken Stock
4)   Pinch of Salt and fresh ground Pepper
5)   1/4 cup Rice Wine Vinegar
6)   1/4 cup Olive Oil
7)   1 tbs. fresh chopped Basil

Preparation:
1)   Chop each pepper into large pieces and deseed them.
2)   Then place peppers in a pot with the chicken stock and the salt and
       pepper.  Simmer for about 15 minutes.
3)   Then place pepper mixture into a blender with the rice wine vinegar,
       the olive oil and the basil. Blend until smooth. Set aside.

The Bunch of Leeks
Ingredients:
1)   Bunch of Leeks
2)   Cooking Oil.
3)   Salt and Pepper to taste.

Preparation:
1)   Wash the leeks thoroughly in cold water to rinse out grit.
2)   Cut leeks into long thin strips using both white and green parts.
3)   Gently pan fry in cooking oil until crisp and golden brown - about
       5 minutes.
4)   Drain on a paper towel, lightly season with salt and pepper and
       set aside.

The Basil Sauce
Ingredients:
1)   Bunch of fresh Basil
2)   1/2 cup Olive Oil

Preparation:
Blend the Basil and Olive Oil until thoroughly liquified.

The Chilean Sea Bass
Ingredients:
1)   8 oz. Chilean Sea Bass
2)   Pinch of Salt and Pepper
3)   1 tbs. Olive or Vegetable Oil

Preparation:
1)   Lightly salt and pepper the boneless and skinless sea bass.
2)   Heat skillet with the oil.
3)   Place sea bass into hot oiled pan and sear fish until light golden...
       then carefully turn over.
4)   Then place fish in pan in a preheated 350 degree oven and cook
       about 2 minutes per ounce.

To Plate
1)   Place red and yellow coulis first on plate...about 2 ounces on each
       side of plate.
2)   Mold rice into a cup and pack tightly and then turnover and place
       in center of the pepper coulis.
3)   Then place seabass on top of rice and garnish with the fried leeks
       and basil sauce.

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