"Recipes from the Chef's Kitchen"

Ingredients:
1)   2 1/2 lbs. Shrimps (10-15 size Shrimps)
2)   2 Onions - diced small
3)   2 cloves Garlic - minced
4)   1/2 lb. Butter
5)   1/4 cup Olive Oil
6)   2 cups Dry Sherry
7)   1/2 cup Brandy
8)   1/4 cup Paprika
9)   1/2 cup Flour
10) 2 qt. Shrimp Stock
11) 1 pt. Heavy Cream
12) 2 tbs. Sherry Vinegar
13) Salt Pepper and Sugar to taste

Preparation:
1)   Peel the shrimp and save the shells.  Poach the shrimp until just done in lightly
       salted water.  When finished, place the shrimp on ice and save the stock.
2)   In another soup pot, heat the olive oil until red hot.  Then add the shrimp
       shells and sear until orange.  Add the butter until it starts to brown.  Add the
       onions and garlic and saute until transparent.  Add the paprika and saute
       another 2 minutes.  Add the brandy and sherry...allow this to reduce by 3 times.
3)   Add the flour and mix.  Cook 1 to 5 minutes...stirring constantly.  Add the
       shrimp stock and stir so there aren't any lumps.  Allow this to come to a boil
       and then turn back to a simmer.  Allow to simmer for 20 minutes.  Add the
       salt pepper and sugar to taste and also the sherry vinegar.  Strain the shells
       out before adding the heavy cream.  An option item to add would be a Knorr
       Swiss Lobster or Shrimp Base for fortification.  When the seasoning taste right,
       add the heavy cream.
4)   To serve...place the shrimp in a bowl.  Then ladle the hot soup over the top and
       garnish with fresh coutons, flouron, corn cakes etc.  Serve piping hot.
5)   Note...this recipe can be used for either Crab or Lobster Bisque.

The Rockfish
Ingredients:
1)   Four 4 to 7 oz. Rockfish Filets
2)   1 cup Flour - seasoned with salt and old bay seasoning
3)   2 oz. Olive Oil

Preparation:
1)   Season the fish with salt and pepper.
2)   Dredge the fish in the seasoned flour.
3)   Pan fry the fish in the olive oil starting with the skin side down.
4)   Place another pan on top of the fish as to not allow the skin to curl up the
       fish filet.
5)   Fry the skin side until it is crisp.
6)   Turn over the fish and cook the flesh side for 3 minutes.
7)   Serve quickly.

The Wilted Spinach
Ingredients:
1)   1 Red Onion - sliced
2)   1 tbs. Garlic - chopped
3)   12 oz. cleaned Spinach
4)   Salt and Pepper to taste
5)   2 oz. Olive Oil

Preparation:
1)   Saute the garlic and onions in olive oil.
2)   Add the spinach and season with salt and pepper.
3)   Toss the spinach until it starts to wilt.
4)   Serve quickly.

The Mushroom Dirty Rice
Ingredients:
1)   2 oz. Olive Oil
2)   1/4 cup Red Onions - diced
3)   1 cup Mushrooms - diced
4)   2 cups Brown Rice - cooked
5)   1/4 cup Mushroom Coulis (see recipe below)
6)   2 tbs. Chives

Preparation:
1)   Heat the oil in a saute pan.
2)   Add the onions and mushrooms and saute for 1 minute.
3)   Season with salt and pepper.
4)   Add the rice and saute for a few seconds...then add the mushroom coulis
       and the chives.

The Mushroom Coulis
Ingredients:
1)   1 cup Mushrooms
2)   1 clove Garlic
3)   1 cup Corn Oil
4)   1/2 tsp. Salt
5)   1/4 tsp. fresh cracked Black Pepper
6)   2 tbs. Hot Water

Preparation:
1)   Place the ingredients in a blender.
2)   Puree until smooth.
3)   Add very hot water slowly until emulsified.

Plating
1)   Place the dirty rice into a metal ring and top with the spinach.
2)   Remove the ring and place the fish skin side up on the vegetables.
3)   Sauce with the mushroom coulis.
4)   Top with herbs or greens.

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