"Recipes from the Chef's Kitchen"

Quenelles
Ingredients:
1)   ½ pound Shelled raw Shrimp - ground fine
2)   1 Egg
3)   1/3 cup heavy Cream
4)   1/8 pound Poached Lobster meat - chopped
5)   Chives
6)   Salt, Pepper, Nutmeg, Hot Pepper
7)   3 cups of poaching Liquid (Water, Broth, Milk, etc.)

Preparation:
1)   In food processor, pulse shrimp until smooth paste, add egg and add cream in slow stream
       with machine on.
2)   Remove to mixing bowl and fold in other ingredients.
3)   Form quenelles with wet spoons and slide into poaching liquid, remove when set approximately
       8 minutes and dry.

Fresh Tomato Sauce
Ingredients:
1)   Tomatoes - skinned, seeded & chopped
2)   Shallots - diced & splash of wine
3)   Olive Oil
4)   Lemon zest
5)   Finely ground herbs of Provence - a pinch
6)   Salt, Pepper, dash of Honey or Pineapple Juice

Preparation:
1)   Sauté shallots in olive oil (not brown) and splash of wine.
2)   Add zest and tomatoes, bring to heat and simmer 15 minutes.
3)   Season and adjust balance for salt & sweet.

Butter Sauce
Ingredients:
1)   ½ cup White Wine
2)   Dash of Water
3)   ¼ pound cold Butter - diced
4)   Salt & White Pepper

Preparation:
1)   Reduce wine & water until just covering bottom of pan.
2)   Add cold butter 1 piece and stir each until melted to sauce.

Saffron Rice
Ingredients:
1)   Basmati or long grain Rice - rinsed
2)   Saffron threads
3)   Bay leaf, Cardamom
4)   Salt, Butter, Lime Juice

Preparation:
Mix all the ingredients.

Good Eating!!!

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