Yield: 4 Servings

Ingredients:

4 Skin-on boneless chicken breast

Salt and Pepper to taste

½ c. all purpose flour

½ c. vegetable oil

½ c. tomato sauce

½ c. chopped onion

¼ c. chopped green pepper

¼ c. chopped celery

2 tsp. minced garlic

5 c. chicken broth or stock

1 doz. shrimp peeled and deveined

¼ c. flat leaf parsley

1 bay leaf

1 lb. andouille sausage, small dice

1 cup kernel corn

Method:

Season chicken breast with salt and pepper. In a large pot over medium-high heat, sauté chicken breast, skin side down until nicely golden brown. Remove chicken breast from pot and place into a 350-degree oven, skin side up and roast for 15 to 20 minutes or until a thermometer reads 165-degrees. Set aside to keep warm. In the same pot whisk the flour and oil into the fat in the pot. Reduce the heat to medium and cook, stirring with a wooden spoon, add tomato sauce to make a roux, for about 15 minutes. Add onions, celery and green peppers and cook stirring often, until softened, about 4 minutes. Add the garlic and cook until fragrant, about 1 minute, stirring the pot to remove any browned bits from the bottom. Add the stock, shrimp, parsley, bay leave, and bring to a boil. Reduce the heat to medium- low and simmer until sauce starts to thicken or coats the back of a spoon. Stir in the andouille sausage and corn, cook for another 10 minutes. keep warm for service.

On a plate, ladle the etouffee sauce and place the warm chicken breast in the middle of the plate. Arrange 3 shrimp around the plate and garnish with more fresh parsley.

Yield: 1 Serving

Ingredients:

1 ea 1 ½ inch pork chop

2 tbsp. oil

1 ear fresh corn, cut off the cobb

1 tbsp. onion, small dice

1 green onion, slice on the bias (and placed in cold water)

1 tbsp. minced red jalapeño

1 sliced cooked bacon, cut into lardon stripes

Salt and pepper to taste

Garnish with sliced green onions, orange zest, and your favorite gravy.

Method:

Preheat the oven to 350 degrees.

In a hot saute pan, add the oil. Season the pork chop with salt and pepper and place into the pan.

Saute the pork chop until it is nicely browned, about 2 minutes on each side.

Remove the pork chop and place it in the oven and cook for 8 to 10 minutes or until the internal temperature reaches 155 degrees. Remove from oven, cover, and let rest until ready to serve.

In another pan, add the corn, onion, red jalapeño, and bacon and saute those ingredients until the corn turns bright yellow, about 4 to 5 minutes.

To serve, spoon the vegetable mixture onto the center of a plate, place the pork chop on top of the vegetables and pour your favorite gravy around the plate. Garnish the pork chop with the sliced green onions and orange zest.

 

Yield: 2 Servings

Ingredients:

1 bag Mixed Spring Greens

2 ears. Fresh Corn, cut off the cobb

1 med. Tomato, seeds removed, medium dice

2 Green Onions, thinly sliced, green parts only

1 c. shredded Carrots

4 Fresh Basil leaves, julienne strips

1 c. Toasted Pecans

Peach Vinaigrette Dressing

6 Tbsp. Cannoli Oil

2 Tbsp. Peach Vinegar (or your favorite vinegar)

Salt and Pepper, to taste

Method:

In a small pot, bring salted water to a boil, add corn and cook for 5 minutes and remove from heat, drain and set aside to let cool.

Place pecans in a sauté pan over medium to high heat and toast pecans, about 5 minutes or until you can smell the nutty aroma. Remove from heat and set aside to let cool.

In a large bowl mix the oil, vinegar, salt and pepper and then add all of the above ingredients to the bowl and toss to coat until everything is evenly coated.

Yield: 1 serving

Ingredients

1 ear of corn, cut off the cob

1 red bell pepper, small dice

1 small yellow onion, small dice

1 green onion, thinly slice green top (scallion) for garnish

1 Tbsp. All Purpose flour

½ c. vegetable broth

Salt and pepper, to taste

4 oz. Andouille sausage, finely chopped

8 Ritz crackers, chopped into fine crumbs

½ c. melted butter

In a small bowl add sausage, crackers and melted butter. Stir until well incorporated and the mixture holds together when you spoon it up. Set mixture aside.

5 Large jumbo Shrimp (16-20 count) peeled and deveined, tails on

Method:

Add just enough oil to a sauté pan to coat the bottom and then add the corn, bell pepper, onion and flour. Stir until the flour has incorporated into the mixture. Heat pan to medium-high and add vegetable broth. Cook, stirring constantly until mixture starts to thicken about 8 to 10 minutes and coats the back of a spoon. Season with salt and pepper. Set aside and keep warm until ready to serve.

To prepare the shrimp, cut along the back of the shrimp deep enough to be able to stuff some of the cracker mixture into the shrimp. After stuffing the shrimp, add them to a lightly oiled hot sauté pan and cook for 3 minutes on each side and then remove them from the pan.

To plate:

Add the warm corn mixture to the center of a large plate and place the shrimp on top of the corn mixture and garnish with chopped green onions.

Yield:  4 to 6 servings

Ingredients:

5 lbs. Beef short ribs, 5” long or cut into 2 ½ “ pieces

Equal amounts of Season salt, black pepper an granulate garlic

Vegetable oil

1 large onion, medium dice

2 large carrots, peeled and medium diced

1 celery stalk, medium diced

1 Tbsp. minced garlic

2 Tbsp. tomato paste

2 sprigs fresh rosemary

5 sprigs fresh thyme (tie the rosemary/thyme) together with a piece of string

10 crimini mushrooms

4 to 6 cups Beef stock

1 cup red wine

Method:

Set oven at 350 degrees.

Liberally coat the short ribs with the season salt, black pepper, and garlic. Add just enough vegetable oil to coat the bottom of a hot 6-to-8-quart saucepot over medium-high heat.

Add the beef and sear until the meat is nicely browned on all sides. Remove the meat from the saucepot and set aside.

Remove most of the oil from pot and then add onions, carrots, celery, and garlic, sautéing for 3 minutes. Add tomato paste, stir, and cook for another 5 minutes. Pour in the beef stock (4 cups) and red wine and bring to a boil. Add the rosemary/thyme bundle, mushrooms, meat, and any liquids back to the pot. Cover and place into pre-heated oven.

Cook for 3 and a half hours (checking after 2 hours), in case you need more liquid, add more stock. Cook until the short ribs are fork-tender, remove from the oven, retrieve the rosemary/thyme bundle and discard.

Set aside and hold until ready to serve.

Make a ROUX

Yields: 1 ½ cups

3 Tbsp. butter

3 Tbsp. flour

2 cups beef stock (or equal amounts of remaining cooking liquid) from beef short ribs, strained

2 Tbsp. BLiS Soy Sauce

Salt and pepper to taste.

METHOD:

Melt butter in a saucepot over low heat. Add flour to the melted butter, stir and cook until the roux takes on a golden color, about 5 minutes.

Pour the stock into the roux, stirring until the liquid is smooth and starts to thicken. Add BLiS soy sauce, salt, and pepper to taste. Simmer over low heat for 15 to 20 minutes.

Keep warm until ready to serve.

Yield:

Ingredients:

3 ½ Pounds boneless pork shoulder, cut into large pieces

Equal parts of season salt, black pepper, and granulated garlic

Vegetable oil

1 Orange, juiced and zested

4 cups chicken stock

Method:

Liberally coat the pork with season salt, black pepper, and garlic.

Heat a large saucepot and add just enough oil to coat the bottom of the pot. Add the pieces of pork to the pot in batches and brown until all the sides are nicely caramelized, about 5 to 8 minutes.

After caramelizing all the meat, add the orange juice and chicken stock. Bring mixture to a boil over high heat. Reduce to low, cover and simmer, stirring occasionally until the pork is fork tender but not falling apart, about 1 ½ hours.

Remove meat from the pot and liquid and set aside, cover to Keep warm.

Sweet and Sour Sauce

Ingredients:

1 cup water

¼ tsp. salt

¾ cup white sugar

1/3 cup rice vinegar

¼ cup ketchup

½ tsp. soy sauce

1 cup pineapple juice

2 Tbsp. cornstarch

¼ cup water

Method:

In a large saucepan mix the first 7 ingredients together and bring to a boil.

Stir the cornstarch into the remaining ¼ cup of water and then add the mixture to the hot liquid. Turn down heat and stir until the sauce thickens, about 4 to 6 minutes. Stir the orange zest into the sauce.

Place pork in the center of a plate and pour the sweet and sour sauce over to coat. Garnish with green scallions and cilantro micro greens.