Weekly Recipe

Cajun Chicken Pasta

1 piece of grilled chicken seasoned with Paul Prudhomes   Blackened Redfish Seasoning held warm
2oz Butter
1 qtr cup sliced mushrooms
1 qtr cup diced green peppers
1 TBL Paul Prudhomes   Blackened Redfish Seasoning
8 oz Heavy cream
3 TBL Paul Prudhomes   Blackened Redfish Seasoning
3 ozs parmesan cheese grated
10 ozs cooked Penne Pasta


Melt butter in a suitable size sauté or sauce pan. Add peppers and mushrooms cook till tender  add the blackened seasoning cook for a few minutes until aromatic but not burnt. Add the heavy cream to the mixture and bring to a boil, be careful to not boil over. As soon as cream boils add parmesan cheese and stir in well add cooked pasta and let sauce thicken. Slice grilled chicken and arrange on top of pasta.

Serve Hot

 

 

Bistro Italian Meatballs

1 pound beef
.5 pound sausage
.5 cup onions diced
.5 tsp garlic
.25 cup green onions
1 egg
.25 cup Italian bread crumbs
1 tbl Worcestershire
.75 tsp cayenne pepper

Blend all ingredients well. Roll tightly and place on sheet pan about 1 inch apart. Bake at 350 degrees for 30 min or until desired doneness. Hold warm until service.

Yield: 16

 

Garlic Alfredo Sauce

1 quart of Heavy Whipping Cream
12 ozs Shredded or Fresh Grated Parmesan cheese
2oz Real Butter
2 TBL minced Garlic
1 Minced Shallot

 

Melt Butter in suitable size pot. Sauté Garlic and Shallots till light brown, watch temp so that you don’t burn. Add all heavy cream and stir continues over high heat.

 As soon as Cream boils add cheese and stir vigorously. Be very careful to not boil it out of the pot. Bring sauce back to simmer for 5 to 7 min.

Toss with 24 ozs of your Favorite cooked Pasta and top with Grilled shrimp or chicken

 

Yield 4 Portions

 

Beef Rub

Ingredients

Instructions
Combine all the ingredients in a mixing bowl. Blend well. Can be stored in an airtight container in your spice cabinet for up to 3 months.



Yield: 2 cups

 

Bistro Buffalo Wings

2 cups vegetable oil
10 whole, fresh chicken wings, cut in pieces (20 wing pieces)
1 stick butter
4 tablespoons brown sugar
5 tablespoons tomato sauce
1/4 teaspoon garlic
1/4 teaspoon onion powder
1/4 teaspoon white pepper
1/4 teaspoon chili powder
1/4 teaspoon salt
1 teaspoon oregano, fresh or dried
2 oz Hot Sauce


Chicken Wing preparation: Heat 2 cups vegetable oil to 350 degrees F in a large skillet on stovetop. Drop wing pieces into hot oil and fry for 10 to 15 minutes or until crisp. Transfer wings to paper towels to remove excess oil.
Buffalo Wing Sauce: Melt butter and brown sugar together over medium heat in a small saucepan on stovetop. Add tomato sauce and hot sauce into mixture. Finally, add garlic, onion powder, white pepper, chili powder, salt, and oregano. Add a dash of beer, to taste. Stir over low heat until mixture is well blended

 

LAMB RACK SAUTE WITH BLUE CHEESE POTATOES

Preheat the Sauté Pan. Preheat the oven to 400 degrees F. In a saucepan, over medium heat, add the Espagnole. Bring the liquid to a boil and reduce the sauce by 1/4. Whisk in the butter. Reduce the heat to low and keep warm. Season the lamb with a drizzle of olive oil and Essence. Place the lamb in the preheated sauté pan and cook for 1 to 2 minutes on each side. Remove from the pan and place on a baking sheet and roast for about 10 to 12 minutes for medium-rare. Remove from the oven and rest for 5 minutes before slicing. In a saucepan, over medium heat, combine the cream and cheese. Stir until the cheese melts. Add the potatoes and mash well. Season with salt and pepper.. To serve, spoon the potatoes in the center of each plate. Cut each lamb rack and arrange the chops around the potatoes. Spoon the sauce around the potatoes. Garnish with the Julienne Vegetables

Blueberry Cheesecake

Ingredients

Instructions
To make the crust, mix ingredients together in a mixing bowl until moist and crumbly. Using the back of a large spoon, press the crumb mixture firmly on the bottom and sides of 9-inch spring form pan.

To make the filling, preheat the oven to 325 degrees. Combine the cream cheese and the sugar in a mixing bowl. Cream together until light and fluffy. Beat the eggs into cream cheese mixture one at a time until completely incorporated. Beat in the vanilla extract. Fold in the blueberries until completely incorporated. Pour the batter into the spring form pan lined with graham cracker crust. Place on sheet pan and put in the oven. Bake for one-hour. Allow cheesecake to sit in the oven with the oven door cracked for an additional hour. Transfer to the refrigerator and chill completely before slicing.

Makes 12 to 14 slices servings

Buttermilk Pie

Ingredients

 

Instructions
Preheat the oven to 350ºF.

In a large mixing bowl, combine the sugar, flour, and lemon zest. Whisk in the eggs, 1 at a time. Stir in the buttermilk and melted butter. Pour the buttermilk mixture into the pie shell and bake until the top is lightly browned and the center sets, about 25 minutes. Remove from the oven and cool to room temperature. Slice the pie into individual servings. Garnish with the whipped cream and mint.

Yield: 8 servings

Creamy Chicken soup with Fennel and Tarragon

1 quart of chicken stock
2 oz Weight of Flour
2 oz weight of Butter
1 qtr cup dice onion
1 Tablespoon dice carrots
1 Tablespoon Celery
1 Qtr Cup Fresh Tarragon
1 Table Spoon Fennel
4 oz cooked Penne Pasta sliced 1 half in thick
Salt and Pepper to Taste

Melt the butter in a 2 qt sauce pan. Sauté all the vegetables, Tarragon and Fennel till tender. Stir in flour to make your roux and cook slightly till light brown. Add your chicken stock slowly while stirring briskly till all is added. Bring to a boil and reduce to a simmer add pasta and season to taste. Serve hot.

Bears Bistro Balsamic Vinaigrette
Yield is 2.5 cups

5 oz Balsamic Vinegar
11 oz Olive Oil
1 teaspoon Dijon Mustard
4 oz brown sugar
Quarter cup Fine Diced Red Onion
1 Tablespoon Horseradish
Quarter cup of fine diced Garlic
Quarter Cup Fine Sliced Basil Fresh
1 teaspoon Pepper
1 teaspoon Salt

 

             Put the balsamic vinegar and mustard in a large mixing bowl and whisk together. Slowly drizzle in olive oil while whisking briskly so that oil and vinegar combines thoroughly. Mix in sugar, Onion, Garlic, Basil, Horseradish and Basil check flavor then salt and pepper. When this is finished it should not be broken and have a thick consistency.