"Recipes from the Chef's Kitchen"

Ingredients:
(serves 2)
1)   3 or 4 Baby Artichokes
2)   6 oz. fresh Tuna (cut small diced)
3)   3 Spring Onions (cut thin white and light green part only)
4)   Juice of one Lemon
5)   Juice of one Lime
6)   2 tbs. Olive Oil
7)   6 Basil Leaves (cut julienne)
8)   Salt and Pepper
9)   1 tsp. Sugar
10) Fresh Basil (julienned)

Preparation:
1)   Take some of the outer leaves of the baby artichokes and discard them until
       you arrive to the very tender ones.
2)   Cut the stem on the bottom of the artichokes and discard them.
3)   Cut any green part out of the artichokes and cut them in a half.  Then place
       them in a bowl of water with the juice of a lemon.
4)   Take all the artichokes out of the water and dry them with a clean towel.
       Then place them in a bowl and add 3/4 of a tablespoon of olive oil.  Flavor
       with salt and pepper.
5)   Mix together the tuna, the spring onions, the remaining olive oil, the lime
       juice, the sugar, salt and pepper.
6)   Take the baby artichokes and divide them into two plates and spread them.
7)   Place the tuna tartar over the artichokes and top with juliennne of fresh

Ingredients:
(serves 2)
1)   6 Jumbo Shrimp - shelled and cleaned
2)   1 lb. of fresh Asparagus - blanched and cut diagonally
       using only the green part.
3)   1 tbs. Capers
4)   Juice of one Lemon
5)   3 tbs. Butter
6)   1 tbs. Olive Oil
7)   1/2 tbs. chopped fresh Parsley
8)   1 small Shallot - cleaned and chopped fine

Preparation:
1)   In a pan place the olive oil and 1/2 tablespoon of the butter.
2)   Adjust at medium heat.
3)   When the butter is melted, add the shrimp and saute one or two minutes
        per side.  Flavor with salt and pepper.
4)   Remove the shrimp and place them on a plate covered with aluminum foil.
5)   In the same pan place the shallots and cook them for two or three minutes.
6)   Add the asparagus and saute for an additional one minute.
7)   Remove the asparagus and place them on two serving plates.
8)   Add the butter to the pan and when it is melting, add the lemon juice while
       shaking the pan at the same time.
9)   Add the capers.
10) Place the shrimp over the asparagus and pour the butter-lemon-caper
       sauce on top.
11) Sprinkle with fresh parsley.

Ingredients:
(serves 2)
1)   6 Jumbo Sea Scallops
2)   12 oz. of Wild Mushrooms (shiitake, Oyster etc) - cleaned and cut julienne
3)   5 leaves of Curly Endive - cut julienne
4)   1/2 cup of Balsamic Vinegar
5)   1 small Shallot
6)   Salt and Pepper
7)   Olive Oil

Preparation:
1)   Place one tablespoon of olive oil in a pan at medium heat.
2)   When the olive oil is hot, place the sea scallops and saute about 3 minutes per
        side.  Add salt and pepper.
3)   Remove the sea scallops and place them in a plate covered with aluminum foil.
4)   Add one more tablespoon of the olive oil to the pan and add the shallot.
5)   Cook for a couple of minutes.
6)   Add the mushrooms and flavor with salt and pepper.
7)   Make sure that the water released from the mushrooms will be completely
        evaporated.
8)   Add the balsamic vinegar and reduce until the sauce becomes thick.
9)   Add the curly endive and let them soften.
10) Place the mushrooms in two plates and surround them with the sea scallops.

Good Eating!!!

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