Clams Polsilipo

1/2 dozen little neck clams

1\2 cup white wine

1\4 cup diced tomato

1\2 tsp minced garlic, shallot, ginger root

1\2 cup clam juice 

S@P

1\8 cup olive oil

1\2  tbsp sweet butter

1\2 tbsp fresh herbs; either[chive, parsley, cilantro, basil] depending on your taste.  

Heat a 10 in saute pan to hot! Add oil, and clams sauteing  20-30 seconds. garlic, shallot, and ginger and saute another thirty seconds(translucent to brown). Add wine and wait ten seconds, add stock and cover.

Cook another minute and half at medium heat, add butter and swirl. Garnish with fresh herbs. Serve in bowl.

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mushroom crepe w/ montrachet cheese, side salad

Crepes batter

1 cups sifted AP flour

2 eggs

1 1/4 cups milk

2 tbs clarified butter(can substitute canola)

salt

In a bowl crack eggs and whisk, ad milk and whisk some more(ten seconds), whisk in flour(15 seconds), add butter and a pinch of salt. Refrigerate for an hour and half. Batter is then ready to use.

To prepare crepes use a 10in Teflon pan that has been placed over medium heat and is hot. Spray pan with vegetable oil cooking spray and add some batter, about a third of a cup and swirl(batter should be loose).  when top side is dry and bottom has color 'flip' , cook shortly and remove to a plate. Create a stack of crepes. There are multitude of stuffing's.

Wild Mushroom and truffle with Montrachet cheese stuffing.

1/3 lb Eng mushroom

1/3 lb shitake mushroom

1/3 lb crimini mushroom

8 oz Montrachet cheese

1/8 cup xvo olive oil(to saute mushrooms)

1 tbs sweet butter

1 tbs chive

1 tsp sliced truffle

salt and pepper

Slice mushrooms Julienne. In a hot 12 in Teflon pan add mushrooms and cook crispy. Season with salt and butter.

While hot add cheese, truffle, then chive and stir prepared foods into saute mushrooms. Place a crepe in front of

you and spoon mixture on top of crepes. Fold as you would a Burrito and place on a plate. Mixed greens as an accompanying salad goes well. 

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Frutti-de laMare

1 lb clams
1lb mussels
1 lb squid
1/2 lb shrimp
1/2 lb scallop
1/2 lb tilapea (white fish)
1/2 cup olive oil.
 2 cups marinara sauce
2 cups white wine
2 cups clam broth
3 tbsp garlic
2 tbsp shallot
1 tbsp fresh chopped parsley
1/2 tbsp mixed chopped fresh oregano and rosemary
 2 lb fresh pasta cooked
1 1/2 cup olive oil.

To prepare a large batch of marinara sauce sauce open two # ten cans of plum tomato and one # ten can of crushed.
1/3 cup minced garlic
3 medium onion diced fine.
2 cup olive oil
one large Bunch (4 0Z) FRESH BASIL
finish with 1 cup xvo olive oil and one cup parmigiana cheese
Bring tomatoes to a boil.
Saute garlic, add onion and cook light brown in two cups olive. Add to tomato and boil five minutes, simmer an hour. Blend smooth if desired. Add cheese , Herbs, and olive oil.

To prepare pasta bring 1 plus gallon of water to a boil. Add 1/8 cup kosher salt and cook pasta. Strain under cold water cold and toss with 1/4 cup olive oil and set aside.

To prepare seafood get a small rondeau or 14' inch saute pan and place on high heat. Add oil, garlic And shallot.
Add shellfish and saute 1/2 to 1 minute. The shellfish should begin to open Add remaining seafood ( pan should be exceptionally hot, do not burn garlic or shallot). Add white wine and cook for a minute. Add Clam broth and cook for several minutes. Add Marinara and cook five minutes, add pasta and cook for about five minutes on medium heat. Finish with fresh herbs. Serve on large shallow bowl.




Clam Broth
Either purchase one qt minced clams and use the canning liquid
or
Boil 1b clams into one qt lightly salted water. remove clams. Strain and cool.

Frutt-de laMare
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Buckwheat crepes w/side spinach sald

Tools: One blender, one 14 ' saute pan, two 7'inch bowls, one qt pot
Buckwheat crepe Mix
2 cups Buckwheat flour(usually found in health food stores)
5 eggs
1/3 cup veg oil
1 1/4 milk
1/2 lb clarified butter
1 tsp kosher salt
In a blender Add flour, milk, eggs(one by one), butter, and salt.
Blend twenty seconds smooth. Set aside in refrigerator for 45 minutes.
Meanwhile prepare any variety of filings.

Recommended are filings that you would use in an omelet
Photo is a buckwheat crepe with Grill Merguez sausage and ratatouille

1. Saute onions, potato and bacon  in 10'in saute pan pan, then add chive
 dice and render 1 lb slab bacon and brown off in a saute pan (lardons).
Once brown and crisp set aside. Dice and bring to a boil 2 lb potato. slice
one medium onion.
In a saute pan add 1 tbsp butter and melt. Add onion and rendered bacon.
Cook till onion is translucent and add potato and chive. Saute two minutes and set aside,stuff
crepe, A dollop of sour cream spread on top.
Now something else.
2. Smoked salmon with saute leek and sour cream.
Rinse and julienne the white of one leek, season with S@P. place on open crepe in front of you.
Place two or three slices of Smoked salmon on the crepe.  of salmon
Place a crepe in front of you. Spoon filling int crepes and fold as you would a burrito.
Place on plate and prepare salad as accompanying greens.

One lb baby spinach, One medium Bermuda onion shaved, Tangerine wedges, Sliced roasted beets,
and a Dijon vinaigrette. Mix prepared vegetables in a bowl and add vinaigrette, add to plate.

Creamy Dijon vinaigrette
Blend all the following together
1 tbsp minced shallot
1 tsp minced garlic
1 tbsp Dijon mustard
1 tbsp mayonnaise
1 1/2 extra virgin olive oil
2/3 cup champagne vinegar
S&P

Roasted beets.
Wash beets and toss in olive oil and S@P. Wrap in aluminum foil and roast until fork tender. Cool
Peel and slice.

Frisee with poached egg, lardon and sherry vinagrette

For four servings
Two
Three cups chopped Butterhead and Grrenleaf  lettuce evenly portioned.
1/2 cup pork lardon(2/3 cup diced slab bacon rendered)
4 new potato (cooked and quatered)
eight cherry tomato(sliced in half)
1 tsp minced shallot
1 tsp fine chopped chive

Mix greens, herbs, garlic, ginger, shallot,  potato, and dressing. Portion on to four plates. Arrange  tomatoes around the plate. Place pork in the middle, egg on top.

4 poached eggs
optional 4 skewers of 4 grill scallops drizzled with lime juice

sherry vinegrette for four servings
1 tsp minced shallot
1/4 tsp fresh thyme
1/4 tsp minced garlic
1/8 tsp minced ginger
1/4 tsp dijon mustard
2/3 cup olive oil
1/3 cup sherry vineger
S&P, combine and blend

Mix all ingredients in a blender and transfer to a squeeze bottle.pro cutlery.net
Bring one qt water to a boil. Add 1 tsp plain vineger. Poaching temp for eggs is around 190 degree. do not boil eggs, they will cook hard quick. Cook for three to four minutes.click here 
Ninja Xl Blender

Weiner schnitzel w/summer salsa & vegetables

Four 3-4 oz cube veal
one egg
two tbsp flour
2/3 cup panko breadcrumbs

salsa
1/2 cup chopped tomato concasse
1/4 cup diced cucumber
1/8 cup sliced scallion
1/8 cup celery root
1/2 tsp chopped garlic and shallot
1/4 cup lime juice
S&P

mixed vegetables
1 cup trimmed string beans
1/2 cup wild rice
4 large baby carrots
two ears roasted or grill corn

Steam vegetables and wild rice (or prepare by following package instructions).
Pound veal into paper thin cutlets. Dredge in flour, dip into egg wash(one egg mixed with two tbsp water.)
and then breadcrumbs. Saute in 1/4 cup olive oil and two tbsp butter. Flip and cook for another minute.
place steamed vegetables into saute pan briefly to warm. If necessary add some fat.

 For salsa mix all ingredients and season. spoon over cutlets when plating.

Place cutlet on plate and arrange vegetables. Finish with salsa and serve.

Grill ribeye steak Gorgonzola cheese, potato croquet, sauteed mixed vegetables

4 16 oz rib-eye
salt and pepper

One large  zucchini, carrot, squash. julienne
3 oz Gorgonzola blue cheese
 2 portions of 1/8 cup olive oil
8 tbsp canola oil to be portioned for sauteing steaks
3 clove garlic, minced
4 Gpod Idaho potato
1 tbsp sweet butter

1 tbsp fine chopped chive
1 small egg
2 tbsp AP flour
2 tbsp fine copped chive
2 tbsp fine chopped parsley
salt and pepper
pinch ground nutmeg

To make croquette smash warm potato with a potato mash(kitchen aid whip will do fine.) In a bowl crack egg, add light cream, melted butter and whip. Add to smashed potato and whip. Add nutmeg, Chive,S & P to potato mix. Should be firm and manageable. Only add flour if mix is to loose to work with. (This can but should not happen?) and form into logs with a  one to two inch diameter. Roll in flour. In a saute pan with two tbsp. olive oil at medium to medium low heat saute light golden brown. Finish with steaks in a 400 degree oven.

For the rib eye streak make a rub of 1/2 cup kosher salt, 1/2 tsp cayenne pepper, 1 tbsp rough cut black pepper.  Generously sprinkle both sides of each steak. Store the remainder or use it to season the vegetable medley. Place each steak in a searing hot! saute pan with two tbsp canola oil. Sear both sides for two minutes. The idea is to have a Carmel brown surface with areas not brown no larger than a quarter.

Place your steaks on a wire rack and finish in a four hundred degree oven. Because the size and cut of meat
will vary use a meat thermometer to cook to your desired serving temp, But WAIT!!! RIB EYE carries over.
Meaning that it does not stop cooking when removed from the oven. So give ten degree up, meaning remove it ten degrees before desired cooking temp is reached. Sprinkle three ounces of your blue cheese on each steak and fire for eight minute. Cheese should be silky texture.

At this time approach your vegetables. In a hot ten inch saute pan with 1/8 cup olive oil add shallot and garlic. Saute briefly and add carrots followed  by zucchini and squash. Saute until tender and finish with chopped parsley and steak seasonings.