"Recipes from the Chef's Kitchen"

Ingredients:
(serves 10)
1)   1  Baguette - cut into Twenty 1/8” slices
2)   10 Bacon Strips
3)   2 Roma Tomatoes - diced and seeds removed
4)   ¼  Heart of Romaine Lettuce - cut into thin strips
5)   4 tbs. Pesto Sauce
6)   6 tbs. Mayonnaise

Preparation:
1)   Preheat the oven to 350°F.
2)   Place the bacon strips on a cookie sheet, and bake the bacon in the oven
       until crisp. Allow to cool down, then chop or crumble into small pieces.
3)   Brush olive oil on the baguette slices and then toast them. They can also
       be grilled on the grill for about 15 seconds on each side or until lightly
       browned.
4)   In a small bowl, combine the pesto sauce and the mayonnaise to make a
       pesto aioli.
5)   In a medium bowl, combine the crumbled bacon, diced tomatoes, romaine
       lettuce strips and some of the pesto aioli, and stir well.
6)   Place 1 to 2 teaspoon of filling on each Bruschetta (baguette slice) and
       serve immediately.

The Main Item
Ingredients:
(Serves 12)
1)   One 6 oz. package Hot Smoked Salmon Filet
2)   1oz. Capers
3)   2 tbs. Red Onion - finely diced
4)   1 oz. Fresh Dill - finely chopped
5)   ¼ Lemon
6)   2-3 tbs. Dijon Vinaigrette (see recipe below)
7)   12 Phyllo Cups

Preparation:
1)   In a bowl, break the smoked salmon into small pieces.
2)   Add the capers, red onion, fresh dill, lemon juice and Dijon vinaigrette.
3)   Mix well.
4)   Place approximately ½ ounce of the mix in each phyllo cup.
5)   Garnish with a sprig of dill.

The Dijon Vinaigrette
Ingredients:
1)   2 tbs. Dijon Mustard
2)   1 tbs. Shallot - peeled
3)   ½ Cup White Wine Vinegar
4)   1 Cup Olive Oil
5)   2 tsp. Fresh Dill
6)    Salt & Pepper

Preparation:
1)   Combine all ingredients in a food processor or blender.
2)   Blend all together until emulsified.

Ingredients:
(Serves 12)
1)   1/4 Seedless Watermelon
2)   4 oz. Goat Cheese
3)   2 tsp. Balsamic Vinegar
4)   4 leaves Fresh Basil

Preparation:
1)   Gather all ingredients together.
2)   Remove the rind of the watermelon and cut into 2- ¾”X ¾” strips.
       Then cut into ¾ “ cubes.
3)   With a mini scoop or demitasse spoon, scoop out a small portion in the
       middle of the top of the cube.
4)   In a small bowl, soften the goat cheese to room temperature and with
       a small spoon, stir the goat cheese into a paste.
5)   Place the goat cheese ‘Mousse’ in one corner of a plastic sandwich bag.
6)   Snip away a small portion of the corner of the bag to create a piping bag.
7)   Pipe a small amount of goat cheese into each cube.
8)   Place Basil leaves one atop the other, roll into a cigar, and with a paring
       knife, cut into strips.
9)   Top each cube with 2-3 strips of basil.
8)   Place 1-2 drops of balsamic vinegar on top of goat cheese on each of
       the cubes.
9)   Serve immediately.

Ingredients:
1)   1 Cup Pound Cake Cubes
2)   1 Cup diced strawberries and raspberries - macerated in a tsp. Sugar
3)   1 cup Vanilla Pudding
4)   Whipped Cream
5)   Fresh Berries and Mint for garnish

Preparation:
1)   In a glass make a layer of macerated fruit.
2)   Make the next layer of the cubes of pound cake.
3)   Then make another layer of vanilla pudding.
4)   Then make a layer of whipped cream.
5)   Garnish with fresh fruit and mint.

To Previous Page