"Recipes from the Chef's Kitchen"

The Zucchini
Ingredients:
1)   2 Zucchini - about 1 lb.
2)   1/2 cup All-Purpose Flour
3)   3 Eggs
4)   1 tsp. chopped fresh Mint
5)   Salt and freshly ground Black Pepper
6)   Feta Cheese (optional)
7)   Olive Oil

Preparation:
1)   Trim the zucchini and grate them coarsley into a bowl.
2)   Sift the flour into a bowl and beat in the eggs to make a smooth batter.
3)   Stir in the mint and season with the salt and pepper.
4)   Then stir the flour and egg batter  into the grated zucchini.  Then stir in
        the feta cheese.
5)   Scoop enough into a saute pan to make a pancake...and heat until done.

The Braised Tomato
Ingredients:
1)   2 Tomatoes - about 1/2 lb.
2)   1 tsp. Basil
3)   2 cloves Garlic
4)   Salt and freshly ground Black Pepper
5)   Olive Oil

Preparation:
1)   Drop the tomato in boiling waters for around 10 seconds and then put
       them in ice cold water.  This process will allow you to get the tomato skin
       off.
2)   Dice the tomato...and then add the chopped basil and garlic.
3)   Place into a hot saute pan with olive oil and stir.  Add salt and pepper
       while stirring.

The Final Preparation
1)   Place the zucchini pancakes on a plate.
2)   Add the braised tomato on top.

Ingredients:
1)   1 Chicken Breast
2)   8 oz. Shrimp
3)   2 oz. Heavy Cream
4)   Spinach
5)   Salt and Pepper
6)   Olive Oil
7)   Cognac
8)   Parsley

Preparation:
1)   To make the mousse...place the 1/2 of the shrimp, 1/2 of the heavy cream and
        parsley in a mixer and mix.
2)   Open the chicken breast and butterfly.  Place the mousse inside.
3)   Wrap in aluminum foil.
4)   Bake in an oven for 25 minutes at 360 degrees f.
5)   After that...saute the spinach and the other half of the shrimp in the same pan
        with the other half of the cream and the cognac.
6)   Place the chicken, shrimp and spinach on a plate and enjoy.

The Sabayon
6)   8 Egg Yolks
7)   Grand Marnier to taste
8)   1/2 lb. Whipped Cream

Preparation:
1)   Cut all the berries.  Place in a bowl and add the Grand Marnier and the
        sugar.
2)   Beat the egg yolks with a teaspoon of water for 5 minutes over a pot of
       hot water.
3)   Let it cool down and add the Grand Marnier from the berries and the
        whipped cream.
4)   Put the Sabayon on top of the berries and burn it with a torch.

Good Eating!!!

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