Southwestern Black Bean Soup

Qty Measure Ingredient
------------------------------------------------------------
1 Pound Dried Black beans, Soaked
5 Quart vegetable stock or water
sachet 2 Bay leaf, 1/2 tsp Dried thyme, 10 cracked peppercorns
1 Tbl. Canola oil
4 Ounce Onion, diced
2 cloves Garlic
1 Ounce anahiem chiles
1 Tbl. Jalapeno or serrano, minced
1 tsp Cumin
1 tsp Coriander
1 tsp Dried oregano
TT Salt and pepper

Instructions:
1. Combine the beans and stock or water in a medium stock pot and bring to a simmer. Add the sachet.

2. Saute the onion, garlic and chile in the oil. Add to the stock pot.

3. Stir in the cumin, coriander and oregano.

4. Simmer the soup,  uncovered, Approximately 2-3 hours. The beans should be very soft, just beginning to fall apart. Add additional water stock if necessary.

5. Puree about half of the soup, then stir it back into the remaining soup. Season to taste with salt and pepper.

6. Serve in warmed bowls garnished with lime wedges and chopped cilantro.

Caprese Salad

Qty Measure Ingredient
------------------------------------------------------------
50 slices Fresh mozzarella
50 slices Tomato
4 Tbl. fresh basil leaves, chiffonade
TT salt and pepper
3 Tbl. extra virgin olive oil

Instructions:

1. Arrange the Mozzarella and tomato slices in overlapping circlings on a serving plater, alternating slices of cheese and tomato.

2. Sprinkle the basil, salt and peper over the salad. Drizzle with the oil.

Braised Lamb

Qty Measure Ingredient
------------------------------------------------------------
12 lamb hind shanks
1 Tbl. olive oil
4 Tbl. vegetable seasoning
5 Clove garlic, sliced
2 Large onions, diced
4 Large carrots, diced
6 Medium Celery, diced
3 Bayleaf
2 Whole thyme sprigs
2 Whole rosemary sprigs
8 Ounce red wine
8 Ounce tomato fresh
1/2 Cup tomato paste
1 Gallon lamb stock
3 Tbl. worcershire sauce
1 Tbl. black pepper
36 Large shitake caps
24 Ounce cannellini beans, cooked
3 Tbl. garlic herb seasoning.

Instructions: 1. Trim all fat from the lamb Shank
2. Place olive oil into a large heated braising pan. Season shanks with vegetable seasoning. Sear in the large pot until brown. Remove shanks.
3. Quickle saute garlic, onions, carrots, celery, bay leaf, thyme and rosemary in same pot. Degalze with red wine, fresh tomatoes, tomato paste and reduce.
4. return shanks to pot with defatted lamb stock, worcesterchire sauce and black pepper. Bring to a boil, reduce heat and simmer gently for 90 minutes. Remove shanks. Strain and put sauce through a food mill Reduce to proper consistency an d skim. Pour over shanks.
5. For each order, cook 3 shitake caps with two oz cannelini beans in 3 oz of lamb stock and 1/2 tsp of herb garlic seasoning. Cook lightly to reduce. heat each shank in sauce slowly.
6. Place 1 piece of shank on plate with a variety of vegetable choices and sauce. Top with shitakes and beans. the dish can be served with a variety of beans and grains.



Serves: 12


Calories: 1022.6
Cholesterol: 303.91 mg
Fat: 54.205 g
Saturated Fat: 22.446 g
Calories From Fat: 90.6
Protein: 95.42 g
Carbohydrates: 31.648 g
Sodium: 395.09 mg
Fiber: 7.79 g
Trans Fat: 0 g
Sugars: 6.425 g

Minestrone Soup

Qty Measure Ingredient
------------------------------------------------------------
1 Pound white beans
2 Tbl. olive oil
10 Ounce onion, diced
2 Clove garlic, minced
1 Pound celery, diced
12 Ounce carrot, diced
1 Pound zucchini, diced
10 Ounce Green beans, cut into 1/2 inch pieces
1 Pound Cabbage, diced
5 Quart vegetable stock
1 Pound tomato concassee
12 Ounce tomato paste
1 Tbl. fresh oregano, chopped
2 Tbl. fresh basil, chopped
1 Tbl. fresh cervil, chopped
2 Tbl. fresh parsley, chopped
TT Salt and Pepper
4 Ounce elbow macaroni, cooked
As needed grated parmasan

Instructions:

1. Soak the beans in cold water overnight, then drain
2. Cover the beans with water and simmer until tender, about 40 minutes. Reserve beans.
3. Saute onions in the oil, add garlic, celery and carrots and cook for 3 minutes.
4. Add zucchini, green beans and cabbage, one type at a time, cooking each briefly.
5. Add stock, tomato concassee and tomato paste. Cover and simmer for 2-3 hours.
6. Stir in the chopped herbs and season to taste with salt and pepper.
7. Add cdrained beans and cooked macaroni.
8. Bring soup to a simmer and simmer for 15 minutes. Serve in a warm bowl, garnish with parmasan.

King Salmon "Pacifica"

Qty Measure Ingredient
------------------------------------------------------------
1 Pound Salmon, scaled and pinned boned
1/2 Cup Flaky sea salt
1/3 Cup brown sugar
Pacifica Marinade
1 Cup Coconut milk
4 Limes, one zested and rest juiced
1/2 tsp lemongrass juice
1 vanilla pod seeds scraped
1 Tablespoon rice wine vinegar
50 ml Malibu rum or vodka or saki
Pinch Sugar

Instructions:

1 lb of Salmon filet, scaled and pin boned.
Rub with 1/2 cup flaky sea salt and 1/3 cup of brown sugar and stand for 1 hour, rise and dry.

"Pacifica Marinade"
Mix together and pour over Salmon, place in a ziplock bag for 4 hours.
Remove and pat dry and skin.  Slice like sashimi

Serve on Tea soba noodles with hijiki and place a small spoon of Tobiko caviar on top.

Cream of Asparagus Soup

Qty Measure Ingredient
------------------------------------------------------------
2 Ounce Clarified butter
2 Ounce Onion, small dice
1 Ounce Celery, small dice
As needed Flour
1 Pint Chicken stock
8 Ounce Asparagus stem. reserve tips for garnish
As needed Heavy cream
As needed Salt and pepper

Instructions:
1. Sweat onions and celery in butter. Add flour and form a roux.

2. Incorporate warm stock and brting to a boil.

3. Add asparagus and simmer until tender and to cook out the roux.

4. Puree in a blender and strain through a Chinios

5. Chill in a an ice bath

6. When needed reheat base, thin with cream and additional stock as needed and season.

7. Garnish with blanched Asparagus tips.


Serves:
Serving Size:
Yields: 3-4 cups

Creme Brulee

Qty Measure Ingredient
------------------------------------------------------------
2 Quart Heavy cream
2 vanilla beans split
50 egg yolks
20 Ounce granulated sugar
As needed fresh berries
As needed tulipe cookie cups
As needed granulated sugar

Instructions:

1. Place the cream and the vanilla beans in a large, heavy sauce pan. heat just to a boil.

2. Whisk the egg yolks and sugar together until smooth and well blended.

3. Temper the egg mixture with one-third of the hot cream. Return the egg mixture to the sauce pan and cook, stirring constantly, until very thick. Do not allow the custard to boil.

4. Remove from the heat and strain into a clean bowl. Cool over an ice bath, stirring occassionally.

5. To serve, place fresh berries in the bottom of each tulipe cookie cup. Top with serveral spoon fuls of custard.

6. Sprinkle granulated sugar over the top of the custard and carmelize with a propane torch. Serve immediately.

Staging:

Variations: passion fruit creme brulee - replace  1/2 quart of cram with 1/2 qt frozen, thawed passion fruit puree.

Coffee Creme Brulee - Omit the vanilla bean. Add 1-1.5 fl. oz. coffer extract or compound to the finished custard.

Ginger Creme brulee - Omited the vanilla bean. Peel and coarsely chop a 2 inch piece of fresh ginger. Steep the ginger in the warm cream for 30 minutes, and then proceed with the recipe. Ginger will be strained out in step 4.