Ossobuco con Gremolata e Polenta (Stewed Beef Shanks with Gremolata and Polenta)

BEEF SHANKS:
1. Season 4 pre-cut osso bucco (beef shank bone-in) with salt and pepper and dredge in flour and shake off excess flour.
2. Using 4 tsp of Olive Oil in a stock pot sear in high heat the beef shanks and brown all sides. Remove the shanks from the pot and place in a plate to cool. (Don't expect the shanks to be cooked; you just need to brown them)
3. In the same stock pot add 4 tbsp butter. Once melted but not burnt add 2 medium carrots (peeled and chopped into ½ inch squares), 2 ribs celery (roughly chopped into ½ inch pieces), 2 medium white onions (roughly chopped into ½ inch pieces), and 3 garlic gloves (crushed).
4. Once vegetables have started to caramelize add 2 tsp dried thyme, 2 tsp dried oregano, 2 pcs bay leaf and 2 tsp dried basil.
5. Place the shanks on top of the vegetables and add 1 can of stewed tomatoes, ¼ cup tomato paste and beef stock to cover the shanks. (You may also add 1 cup of red wine and let it reduce before placing the shanks and the spices)
6. Once the stock comes to a rolling boil reduce the heat to a simmer, cover the stock pot and cook for 4.5 hours to 5 hours or until the shank is very tender.
7. Remove the shanks and set aside.
8. Place one-third of the stock in a blender and puree after which add it back to the remaining stock and return the shanks.
9. Let the stock reduce and use as sauce that can be served to your guests.

GREMOLATA:
1. Using a mortar and pestle crush 1 clove garlic.
2. Add 1 bunch (equal to 2 tbsp when crushed) of Flat Leaf Parsley leaves only.
3. Add the zest from 1 lemon (1 tsp).
4. Add 1 tsp olive oil.
5. Season with ½ tsp salt and ¼ tsp freshly ground black pepper.
6. Keep in the ref for 1 hour to allow the flavors to meld.

POLENTA:
1. In a pot boil 6 cups of water.
2. Season with 3 tsp salt.
3. Add 1½ cup of Yellow Polenta.
4. Add 6 tbsp butter.
5. Add ½ tsp white pepper.

To serve, set the polenta first in your serving dish and once set, place the shanks in the center and ladle in the remainder of the vegetables and some sauce. Sprinkle the gremolata on the shanks and serve with the reduced sauce.

Salmone Bollito con Risotto alla Milanese (Poached Salmon with Saffron Risotto)

SALMON:
1. You may use Salmon fillets or steaks for this dish. I would suggest Salmon fillets with no pin bones.
2. Prepare the poaching liquid by adding in a pot 5 cups water and 2 cups white wine.
3. Bring to a boil for 3 minutes then add 1 carrot (chopped), 1 white onion (chopped), 2 sprigs Dill, ½ lemon, 1 bay leaf, 1 tsp salt, 1 tsp black peppercorns and 1 stalk celery (diced).
4. Bring to a boil for 5 minutes and reduce to simmer.
5. Place salmon steaks in the pot and poach for 8-10 minutes (about 8 minutes per inch thick).
6. Drain salmon and set aside.

RISOTTO ALLA MILANESE:
1. In ¼ cup of hot water add a pinch of Saffron.
2. Bring to a boil 8 cups vegetable or seafood stock then bring to a simmer.
3. Sauté in a pot 2 tsp olive oil 1 large white onion (minced) and 3 cloves of garlic (minced).
4. When the onions and garlic are translucent, add 2 cups of Arborio rice.
5. When rice becomes a little translucent as well, add ½ cup white wine.
6. Ladle in at least 2 cups of warm stock initially. Keep stirring to keep the rice from burning.
7. Add a ladle of chicken stock while stirring until the rice is cooked.
8. Add the ¼ cup of Saffron water (strain the Saffron strands).

SPINACH-ARTICHOKE DIP:
1. Blanch 1 pack of spinach that would equal 1½ cup if tightly packed.
2. Place in a food processor and add 2 pcs artichoke from can, ½ cup mayonnaise, 2/3 cup freshly grated parmesan cheese, 2 cloves garlic (peeled), 1/3 cup ricotta cheese, 1/3 cup cream cheese and salt and pepper to taste.
3. Pulse until well combined and set aside.

To serve, plate a few buttered vegetables and lay out 3 grilled asparagus spears. Top with saffron risotto and place on top the salmon fillet or steak. Add a dollop of the spinach artichoke dip and serve with a wedge of lemon.

Mista Insalate di Pollo con Salsa di Crema di Aglio (Mixed Greens Chicken Salad with Creamy Garlic Sauce)

CHICKEN:
1. Clean and trim off excess fat and skin from 4 chicken breasts.
2. In a stock pot boil 6 cups of water.
3. Add 1 large carrot (chopped), 2 stalks celery (chopped), 2 medium white onions (chopped), 3 garlic cloves (crushed), 2 tsp salt and 1 tsp black pepper.
4. Once the stock has reached a steady boil, add the chicken breasts.
5. Once cooked drain the chicken breasts and set aside to cool.
6. Keep the stock for use in the garlic cream sauce.
7. Slice the chicken breasts on the bias as thin as you can. Set aside for the salad.

ROASTED GARLIC CREAM SAUCE:
1. In an oven proof bowl place 8 large cloves of garlic (peeled) and coat them in olive oil.
2. Roast in the oven at 200’F until golden brown in color.
3. Place the roasted garlic in a food processor and add 2 tbsp butter, 1 cup cream, 1 tsp salt, 1 tsp freshly ground black pepper, 1 tbsp shallots (minced), 1 tbsp olive oil and 2 tsp sugar. Pulse until fine.
4. In a saucepan simmer 2 cups of chicken broth and add the roasted garlic mixture.
5.Reduce to thicken the sauce and add 2 tsp of cornstarch diluted in 3 tsp of water. Set aside once thick.

VEGETABLES:
1. Wash, dry and segregate 1 head of summer crisp lettuce.
2. Wash, dry and segregate 1 head of red leaf lettuce.
3. Several slices of steak tomatoes.
4. Shallot (minced fine).

To serve, in a plate place several pieces of summer crisp lettuce and red leaf lettuce. Place alternately on top the sliced chicken breasts and 2 slices of steak tomatoes. Sprinkle the finely minced shallots and season with salt and pepper. Drizzle the roasted garlic cream sauce.

Spinaci e Carciofi Tuffo con Bastoni di Verdure (Spinach and Artichoke dip with Vegetable Sticks)

SPINACH-ARTICHOKE DIP:
1. Blanch 1 pack of spinach that would equal 1½ cup if tightly packed.
2. Place in a food processor and add 2 pcs artichoke from can, ½ cup mayonnaise, 2/3 cup freshly grated parmesan cheese, 2 cloves garlic (peeled), 1/3 cup ricotta cheese, 1/3 cup cream cheese and salt and pepper to taste.
3. Pulse until well combined and set aside.

Insalata Caprese su un Bastone (Caprese Salad on a Stick)

This is my cocktail version of a Caprese Salad
1. Choose 20 pcs of ripe Cherry Tomatoes that must be of the same size and cut in half.
2. Drain and cut in half 20 pcs of Fresh Mozzarella Pearls and set aside.
3. Wash and dry 20 leaves of fresh sweet basil and cut in half.
4. Using toothpicks, place in between the Cherry Tomato and Mozzarella Pearl halves a rolled up fresh basil to look like a ball. Chill in the ref before serving.
5. Before serving, season with salt and freshly ground black pepper.
6. Drizzle with Extra Virgin Olive Oil and Balsamic Vinegar.

Crostini di Tonno (Tuna Crostini)

1. Drain 1 can of Tuna in water and place in a food processor.
2. Add 1/4 cup of mayonnaise, 1/4 tsp salt, 1/4 tsp freshly ground black pepper, 1/2 tsp sugar and 1 tbsp shallot (minced).
3. Pulse and mix well. Set aside and chill in the refrigerator.
4. Pre-heat oven to 200'F.
5. Slice thinly and on the bias 2 mini baguettes and place in a baking sheet.
6. Bake in the oven until dry and crisp.

To serve, place the tuna spread and crostini in serving tray together with small bits of green and black olives and sweet pickles.

Prosciutto Avvolto Melone (Prosciutto Wrapped Melon)

1. Slice into thin small wedges half of 1 ripe melon.
2. Wrap with Prosciutto sliced in half.
3. If the melon is not that sweet you may add a caramel glaze.
4. Caramel glaze: In a sauce pan add 1/2 cup sugar and add 1/4 cup water.
5. Wait until caramel color has been achieved and drizzle over the Prosciutto wrapped melon.
6. Chill in the ref and serve after glaze has set.

ALMOND CRUSTED DORY and FRESH GNOCCHI with ROASTED CHERRY TOMATOES

DORY:
1. In a food processor place ½ cup Almond slivers (whole almonds will also do), ¼ cup Panko bread crumbs, ½ tsp Garlic Powder, ½ tsp onion powder, 1/8 tsp freshly ground black pepper and ½ tsp salt.
2. Pulse until almost fine in texture and place in a plate for coating the fish.
3. Clean and pat dry 2 Dory fillets and brush lightly with yellow mustard. If you don’t like yellow mustard you can substitute it with butter.
4. Coat the fillet with the coating mixture and pre-heat the oven at 250’F.
5. Pan-fry the fish on a skillet with 2 tsp oil until brown.
6. Place in the oven to continue cooking for 8-10 minutes.

ROASTED GARLIC CREAM SAUCE:
1. In an oven proof bowl place 8 large cloves of garlic (peeled) and coat them in olive oil.
2. Roast in the oven at 200’F until golden brown in color.
3. Place the roasted garlic in a food processor and add 2 tbsp butter, 1 cup cream, 1 tsp salt, 1 tsp freshly ground black pepper, 1 tbsp shallots (minced), 1 tbsp olive oil and 2 tsp sugar. Pulse until fine.
4. In a saucepan simmer 2 cups of chicken broth and add the roasted garlic mixture.
5. Reduce to thicken the sauce and add 2 tsp of cornstarch diluted in 3 tsp of water. Set aside once thick.

FRESH GNOCCHI:
1. Boil 3 large potatoes until fork tender.
2. Press through a ricer and place in a mixing bowl.
3. Add 2 eggs, 2 cups of flour (add in ¼ cup increments if the mixture is still too sticky), 3 tsp salt, 3 tsp nutmeg and 3 tsp white pepper.
4. Roll cut into four parts and dust the counter with flour to keep it from sticking.
5. Roll each part into long thin logs and cut into small pieces. Roll into balls and press with a fork to form ridges.
6. In a big pot boil some water and add salt. Once boiling, add the gnocchi and wait until it floats to the top.
7. Use a strainer and place in a bowl.

CHERRY TOMATOES:
1. Pre-heat oven for 450’F.
2. In a large baking tray, cover it entirely with cherry tomato halves (keep it in a single layer only and sliced side up).
3. Sprinkle on top with minced 1 large white onion, 20 pcs green olives and 20 pcs black olives cut into rings, minced 4 cloves of garlic and ½ tbsp of dried thyme.
4. Drizzle with olive oil and season with salt and freshly ground pepper.
5. Place in the oven and roast for about 20-30 minutes.
6. Transfer to a bowl and drizzle some olive oil in the baking tray and scrap the burnt portions. Add to the cherry tomatoes.
7. Mix with the fresh gnocchi and add ¼ cup freshly chopped flat leaf Parsley and ½ cup freshly grated parmesan cheese.

SPINACH-DILL SAUCE:
1. Blanch 1 pack of spinach or would equal 1½ cup tightly packed.
2. Place in a food processor and add 1 tbsp fresh dill, ½ cup mayonnaise, 2/3 cup freshly grated parmesan cheese, 2 cloves garlic (peeled), 1/3 cup ricotta cheese, 1/3 cup cream cheese and salt and pepper to taste.
3. Pulse until well combined.

To serve, place the fresh gnocchi with roasted Cherry Tomatoes on the side and sprinkle some freshly grated parmesan cheese. Place the Dory fillet in the middle and drizzle with the roasted garlic cream sauce and add a dollop of spinach sauce on top and garnish with fresh sprig of dill.

Sushi Cake (3rd Layer)

1. Line the inside of a large round cake pan with plastic wrap to prevent the ingredients from sticking to the pan.
2. Arrange like spokes on a wheel the shrimps. Make sure the shrimps line the edge of the pan and you can no longer see the bottom of the pan.
3. Layer thin mango slivers in an overlapping manner. Make sure the mangoes line the edge of the pan and you can no longer see any shrimps.
4. Add a layer of sushi rice and press down to ensure that shrimps and mango will be compacted. Make sure the sushi rice line the edge of the pan and you can no longer see any mango.
5. Spoon in a thick layer of Ebiko (a.k.a. Tobiko) or fish roe and make sure that it lines the edge of the pan and you can no longer see any rice.
6. Arrange in an overlapping manner the thin Salmon fillets. Make sure the Salmon line the edge of the pan and you can no longer see any fish roe.
7. Add another layer of sushi rice and press down to ensure that the shrimp, mango and Salmon will be compacted. Make sure the sushi rice line the edge of the pan and you can no longer see any Salmon.
8. Press down and close the plastic wrap over the sushi cake. Place in the ref to cool.

SHRIMP:
Wash some large white shrimps the quantity is dependent on how many you plan to make. Cut off the heads for better presentation and run a thin barbecue stick along the legs up to the tail. Do not pierce the tail section. This is to keep the shrimp from curling up when you cook them. Cut off any excess stick leaving at least some to easily remove the stick once the shrimps are cooked.

In a pot, boil some water and add 1 tsp salt, 3 tsp sugar, 1 tbsp Mirin and 2 tsp Mitsukan for every 250g of shrimp. Place the shrimp into the pot and wait for it to cook in about 2 to 2½ minutes. Drain and shock the shrimps in ice water. Remove the sticks and peel off all the skin. Butterfly the shrimps by using a knife by cutting along the bottom of the shrimp making sure not to cut all the way through but just enough to spread out the shrimp.

SALMON:
1. Choose a nice fillet of Salmon and cut into thin slices.
2. Choose fillets that don’t have many membranes in between the Salmon meat.

To serve, remove from mold and from the plastic wrap and place on a platter.

Sushi Cake (2nd Layer)

1. Line the inside of a medium round cake pan with plastic wrap to prevent the ingredients from sticking to the pan.
2. Arrange in an overlapping manner the thin Tuna fillets. Make sure the Tuna line the edge of the pan and you can no longer see the bottom of the pan.
3. Add a very thin layer of either Wasabi or Kewpie Japanese Mayo (I used the Japanese Mayo).
4. Add a layer of sushi rice and press down to ensure that Tuna fillet will be compacted. Make sure the sushi rice line the edge of the pan and you can no longer see any Tuna.
5. Add a layer of Nori.
6. Add a layer of sushi rice that was tossed with SB Sansho Assorted Chili Peppers, Shiitake mushrooms and carrots.
7. Press down and close the plastic wrap over the sushi cake. Place in the ref to cool.

TUNA:
1. Choose a nice fillet of Tuna and cut into thin slices.
2. Choose fillets that don’t have many membranes in between the Tuna meat.

SHIITAKE MUSHROOMS and CARROTS:
In a pot boil some sliced Shiitake mushrooms in 2 cups of the shrimp stock saved earlier. Add 1 tbsp Dashinomoto then add ½ cup carrots (fine julienne). Drain the mushrooms and carrots.

To serve, remove from mold and from the plastic wrap and place on top of the third layer.

Sushi Cake (1st Layer)

1. Line the inside of a small round cake pan with plastic wrap to prevent the ingredients from sticking to the pan.
2. Arrange in an overlapping manner from head to tail the medium sized shrimps. Make sure the shrimps line the edge of the pan and you can no longer see the bottom of the pan.
3. Layer thin mango slivers in the same overlapping manner that of the shrimps. Make sure the mangoes line the edge of the pan and you can no longer see any shrimps.
4. Add a layer of sushi rice and press down to ensure that the shrimp and mango will be compacted. Make sure the sushi rice line the edge of the pan and you can no longer see any mangoes.
5. Spoon in a thick layer of Oborro and make sure that it lines the edge of the pan and you can no longer see any rice.
6. Add a layer of the egg crepes slivers and make sure that it lines the edge of the pan and you can no longer see any Oborro.
7. Add another layer of sushi rice and press down to ensure that the shrimp and mango will be compacted. Make sure the sushi rice line the edge of the pan and you can no longer see any egg crepes.
8. Press down and close the plastic wrap over the sushi cake. Place in the ref to cool.

SHRIMP:
Wash some large white shrimps the quantity is dependent on how many you plan to make. Cut off the heads for better presentation and run a thin barbecue stick along the legs up to the tail. Do not pierce the tail section. This is to keep the shrimp from curling up when you cook them. Cut off any excess stick leaving at least some to easily remove the stick once the shrimps are cooked.

In a pot, boil some water and add 1 tsp salt, 3 tsp sugar, 1 tbsp Mirin and 2 tsp Mitsukan for every 250g of shrimp. Place the shrimp into the pot and wait for it to cook in about 2 to 2½ minutes. Drain and shock the shrimps in ice water. Remove the sticks and peel off all the skin. Butterfly the shrimps by using a knife by cutting along the bottom of the shrimp making sure not to cut all the way through but just enough to spread out the shrimp. (Save 2 cups of the water for the Shiitake mushrooms)

EGG CREPES:
This is somewhat similar to “Tamago” or sweet egg omelet. To make some you need 2 eggs (beaten), add ¼ tsp light soy sauce, ½ tsp Mirin, ½ tsp sugar and ¼ tsp salt. Using a “Makiyakinabe” or rectangular omelette pan heat ½ tsp oil and cook in batches into crepe like thickness and cut into thin strips.

To serve, remove from mold and from the plastic wrap and place on top of the second layer and top with a Salmon floret.

SALMON:
1. Choose a nice fillet of Salmon and cut into thin slices.
2. Arrange into a floret and fill in the middle with Ebiko (a.k.a. Tobiko) or fish roe.

SUSHI CAKE

MAKIMONO:
(a) Kanikamamaki – is a Hosomaki type of Makimono that uses “Kani” or artificial crab meat as its single ingredient. Prepare 2 pieces of "Kani" per sheet. Use only ¾ of a Nori sheet (cut lengthwise) and add a thin layer of rice on the dull side of sheet and not on the shiny side. Don’t pack it too tight since you will be rolling it anyway. Lay the crabsticks in the center and roll the Tekkamaki using a “Makisu” or bamboo mat. Once rolled, the rice must cover the crabsticks entirely.

Cut the roll in the center and place the halves together to check if they have the same length. Cut the ends to achieve an even length of the halves. Cut the halves in the middle once more to make 4 rolls. Cut each roll again on the bias to achieve the desired cut in the picture. A single roll usually makes around 8 pieces of Kanikamamaki.

Serve with Shoyu or soy sauce for dipping and pair it with Wasabi or freshly grated Japanese Horse Radish. Some would also prefer some Lemon, Lime or Calamansi added to their Shoyu or soy sauce.

(b) Tekkamaki – is a Hosomaki type of Makimono that uses “Maguro” or Tuna as its single ingredient. Prepare cuts of Tuna ¾” x ¾” x 8.3” in thickness and length. Use only ¾ of a Nori sheet (cut lengthwise) and add a thin layer of rice on the dull side of sheet and not on the shiny side. Don’t pack it too tight since you will be rolling it anyway. Lay the Tuna in the center and roll the Tekkamaki using a “Makisu” or bamboo mat. Some prefer Wasabi paste together with the Tuna. Once rolled, the rice must cover the tuna entirely.

Cut the roll in the center and place the halves together to check if they have the same length. Cut the ends to achieve an even length of the halves. Cut the halves in the middle once more to make 4 rolls. Cut each roll again on the bias to achieve the desired cut in the picture. A single roll usually makes around 8 pieces of Tekkamaki.

Serve with Shoyu or soy sauce for dipping and pair it with Wasabi or freshly grated Japanese Horse Radish. Some would also prefer some Lemon, Lime or Calamansi added to their Shoyu or soy sauce.

(c) Futomaki – are thick, large or fat rolls usually 1½ inches in diameter and have around 3 or more ingredients. Prepare the following: 4 pieces Nori, 12 pieces Cumber sticks about 2½ inches in length and ½ inch thick (remove seeds), 4 pieces Tamago ¾” x ¾” x 8.3” in thickness, 8 pieces crabstick, 8 pieces ripe Mango strips 2½ and length and ¾ inch thick, 4 strips of Kampyo with each strip covering the length of the Nori and several tsp of “Oborro” or pink fish powder.

Use only 1 Nori sheet and add a thin layer of rice on the dull side of sheet and not on the shiny side. Don’t pack it too tight since you will be rolling it anyway. Leave at least ½ inch clearance from the bottom of the Nori and at least 1 inch from the top help close the Futomaki later on. Lay 2 pcs crabstick in the middle of the sushi rice. Below the crabsticks add 2 pcs Mango strips and above it add 3 pcs of Cucumber sticks (make sure the Cucumber is skin side down). Add some Oborro powder above the Cucumber sticks. Add a strip of the Tamago between the Cucumber and the crabstick. Add a strip of Kampyo between the crabstick and the Mango strips. Make sure the edge of the Nori and Makisu are aligned before you start to roll the Futomaki. Using both hands grab the ½ clear edge of the Nori and Makisu with your pointer and thumbs roll away from you while holding the rest of the contents with your other fingers. Press the clear edge of the Nori against the edge of the layer of rice at the top. Roll using the Makisu and make sure that it is firm. Do not press too hard otherwise the insides may spill out from the sides.

Cut the roll in the center and place the halves together to check if they have the same length. Cut the ends to achieve an even length of the halves. Cut the halves in the middle once more to make 4 rolls. Cut each roll again in half to make around 8 pieces of Futomaki.

Serve with Shoyu or soy sauce for dipping and pair it with Wasabi or freshly grated Japanese Horse Radish.

Chicken Teriyaki 2

TERIYAKI SAUCE: (Use this recipe if store bought Teriyaki marinade is not available)
Combine the following in a sauce pan, 2 cups soy sauce, 1 cup sugar, 1 tbsp molasses (optional), 1 oz dry sherry or bourbon. Cook over low heat stirring until sugar has dissolved. Add 1 tbsp freshly grated ginger and 3 cloves garlic (grated). Strain to remove the ginger and garlic. Set aside to cool.

1. Set aside some of the Teriyaki marinade for basting and sauce.
2. Trim 4 chicken breast halves with skin on. Fillet the other half to make the breast thin.
3. Place the chicken breasts in a re-sealable bag together with the Teriyaki marinade.
4. Make sure that all the air is removed from the bag before sealing the bag.
5. Place in the ref and keep overnight.
6. Heat some oil on a grilling pan and place the grill the chicken breasts skin side down first.
7. Because of the sugar the chicken will easily get charred. Once grill marks appear turn and grill the other side.
8. Baste the chicken with the marinade that was set aside earlier. Do not use the marinade that you already have used for the chicken.
9. To keep the chicken moist without the getting the chicken burnt, place in an oven pre-heated at 350’F and cook for an additional 5-7 minutes.
10. Let the chicken rest for 3 minutes and chop into strips.
11. Simmer the remaining basting marinade in a sauce pan just to heat through.

To serve, place the chopped chicken on top of a bed of sautéed bean sprouts, julienned carrots, onion slivers and garlic slivers and seasoned with salt, pepper and some of the marinade. Drizzle some of the Teriyaki sauce on top and sprinkle some toasted sesame seeds and chopped spring onions.

Roasted Cajun Chicken

CHICKEN:
1. Wash and pat dry 4 chicken leg quarters. Make sure that the skin is still intact.
2. In a large re-sealable bag place the chicken and marinate in fresh milk preferably overnight but 4 hours would do just fine.
3. Pre-heat the oven for 250-275'F
4. After marinating drain the chicken legs pat dry and place in a bowl.
5. Cut some shallow slits into the meat and make sure not to go through to the skin and place thin slices of garlic.
6. Coat the entire chicken with the Cajun Spice and place on a rack.
7. Roast in the oven for 45-60 minutes and brush with an olive oil, onion powder and dried Rosemary mixture every 10 minutes.
8. Allow to rest for 5-10 minutes and coat with the oil mixture before serving.

CAJUN SPICE MIX:
In a bowl mix the following ingredients: ¼ cup salt, 2 tbsp Cayenne Pepper, 2 tbsp Sweet Paprika, 1 tbsp Bay Leaf, 1/8 tsp cloves, ¼ tsp dried Thyme, 1 tsp Chili powder, 1½ tsp dried Basil, 1 tbsp Garlic powder, 2 tbsp Onion Powder, ½ tbsp black pepper, ½ tbsp white pepper, 1/8 tsp Celery salt and ¼ tsp dried mustard.

To serve, place the chickens on a large plate and serve with your favorite BBQ sauce and garnish with Parsley.

Creole Style Seafood Gumbo

ROUX:
1. Melt in a pot 2 sticks of butter over medium heat.
2. Stir in 1 cup flour and make sure there are no lumps. Keep on stirring so as not to burn the Roux.
3. When brown or caramel color has been attained set aside to cool. If it’s burnt do it again.

GUMBO SPICE MIX:
In a bowl mix the following ingredients: ½ tsp salt, 2 tbsp Cayenne Pepper, 2 tbsp Sweet Paprika, 1 tbsp Bay Leaf, ¼ tsp cloves, 2½ tsp dried Thyme, 1 tsp Chili powder, 3 tsp dried Basil, 1½ tbsp Garlic powder, 2 tbsp Onion Powder, 3 tsp black pepper, 3 tsp white pepper, ¼ tsp Celery salt, 2 tsp Oregano, 1 tsp Sage and ½ tsp dried mustard.

GUMBO:
1. In a heavy pot brown in 2 tsp oil and 1 tbsp butter, 1 Kielbasa sausage (cut ¼ inch thick). Once browned remove the sausage from the pot and set aside. (Traditionally they use Andouille sausages)
2. In the same pot and oil, saute 1 large white onion (chopped), 8 cloves garlic (minced) and 3 stalks Celery (chopped).
3. Add 1 large Green Bell Pepper (diced) and 2 cups Okra (chopped).
4. Puree in a blender 1 can stewed tomatoes and transfer to the pot.
5. Add 4 cups of beef stock and ¼ cup tomato paste.
6. Add the Roux and ¼ cup Worcestershire sauce and Gumbo spice mix.
7. Add ½ cup fresh Flat Leaf Parsley (minced) and a few drops of Tabasco sauce or more if you want it spicier.
8. Bring to a boil and return the Kielbasa and also add Dory (cubed), medium shrimps (shelled and deveined), and squid (skin and tentacles removed and cut into rings).
9. Cook for an additional 3-5 minutes and remove from the heat.

To serve, place a cup of cooked rice in a bowl and ladle in the Gumbo around it and garnish with chopped green onions.

Cajun Spiced Chicken

(NOTE: Requires some skill in de-boning 1 whole dressed chicken.)

CHICKEN:
1. Wash and pat dry 1 whole dressed chicken (about 1.5 kilos or 3 lbs. in weight). Make sure that the skin is still intact.
2. Using kitchen shears or a very sharp chef's knife, butterfly the chicken by slicing through the spine.
3. Spread the chicken and detach the thigh bones and wings from the main body but don’t cut them out.
4. With your knife just run along the bones and remove ribs, wish bone and cartilage from the breasts leaving the chicken meat intact.
5. Take caution not to cut through the breasts and pierce the skin.
6. In a large re-sealable bag place the chicken and marinate in fresh milk preferably overnight but 4 hours would do just fine.
7. Pre-heat the oven for 250-275'F
8. After marinating drain the chicken pat dry and place in a bowl.
9. Cut some shallow slits into the meat and make sure not to go through to the skin and place thin slices of garlic.
10. Coat the entire chicken with the Cajun Spice and place on a rack.
11. Roast in the oven for 45-60 minutes and brush with an olive oil and onion powder mixture every 10 minutes.
12. Allow to rest for 5-10 minutes and coat with the oil and onion powder mix before serving.

CAJUN SPICE MIX:
In a bowl mix the following ingredients: ¼ cup salt, 2 tbsp Cayenne Pepper, 2 tbsp Sweet Paprika, 1 tbsp Bay Leaf, 1/8 tsp cloves, ¼ tsp dried Thyme, 1 tsp Chili powder, 1½ tsp dried Basil, 1 tbsp Garlic powder, 2 tbsp Onion Powder, ½ tbsp black pepper, ½ tbsp white pepper, 1/8 tsp Celery salt and ¼ tsp dried mustard.

To serve, place the chicken on a large plate and surround with roasted Zucchinis and Carrots (season with salt, pepper, Thyme, Rosemary and some Olive oil) and garnish with parsley.

Stuffed Chicken with White Gravy

(NOTE: Requires some skill in de-boning 1 whole dressed chicken.)

CHICKEN:
1. Wash and pat dry 1 whole dressed chicken (about 1.5 kilos or 3 lbs. in weight). Make sure that the skin is still intact.
2. Using kitchen shears or a very sharp chef's knife separate the chicken meat from the skin and make sure not to tear the skin.
3. Detach the wings and thigh from the main body leaving them inside the skin while you remove the breasts, neck and ribs.
4. You will be left with the whole skin intact with the wings and legs still attached. Set aside and lay out flat on a plate, cover with plastic wrap and chill in the ref.
5. Cut up the breasts into ½ inch cubes and set aside.
6. Place the carcass of the chicken in a pot of boiling 5 cups of water.
7. Add 1 large carrot (chopped), 1 stalk large celery (chopped), 2 large white onions (chopped), 4 cloves garlic (crushed), 2 white part of leeks (chopped), 6 slices of ginger (around 15gms), salt and pepper.
8. After the chicken stock is ready, strain and set aside at least 4 cups of stock.

SAUCE:
1. In a sauce pan bring to a simmer 1½ cups of chicken stock and add 1/3 cup oyster sauce, 2 tbsp dark soy sauce, 1 tsp sesame oil, 1 tsp Chinese cooking wine (rice wine will also do) and 2 tsp brown sugar.
2. Once adjusted to desired taste, add 3 tsp cornstarch diluted in 5 tsp water.
3. Once the sauce has thickened set aside.
4. Set aside at least 2 tbsp for the White Gravy.

STUFFING:
1. In a wok or skillet heat in 2 tbsp oil and saute 4 tsp of minced ginger, 1 large onion (minced), and 6 cloves garlic (minced).
2. Once the onion and garlic are a little translucent add 2 Chinese sausages cut into ¼ inch thick rings.
3. Add the cut up chicken breasts and half the sauce.
4. Add 4 cups of cooked Jasmine rice and mix well.
5. Add ¼ kilo deveined large white shrimps (chopped) and the remaining sauce.
6. Add the 1 cup of chopped Shiitake mushrooms and 1 cup of diced water chestnuts and continue tossing until the sauce is fully absorbed.
7. Turn off the heat and add 1 cup chopped leeks (Green part only and cut into rings) and set aside to cool.

STUFFED CHICKEN:
1. Pre-heat the oven for 350'F.
2. Sew the neck shut so the stuffing would not come out from that end.
3. Add very thin slices of garlic in between the skin and thighs, legs and wings.
4. Spoon in the stuffing and make sure you pack it in tight. But remember to stuff it just enough to keep the shape of the whole chicken. You may not even have to use all the stuffing.
5. Sew the bottom end shut and place the chicken on a roasting rack to allow excess oils to drip down on the roasted vegetables when cooking.
6. In a baking dish place baby potatoes (20-25 pcs) and medium carrots sliced in half (10 pcs). Drizzle some olive oil and season with salt, pepper, Rosemary and Thyme.
7. Place the baking dish under the racked chicken.
8. Roast in the oven and brush lightly with a mixture of olive oil and onion powder every 10 minutes.
9. After 20 minutes cover the breast portions with foil to stop from further browning while the wings and legs continue to cook.
10. Once the chicken has reached a golden brown, turn off the heat and remove the chicken from the oven and cover the veggies with foil to keep warm.
11. Let the chicken rest for at least 1½ - 2 hours.
12. In a pot heat 3 cups of oil until 250 degrees in temp.
13. Place the chicken and the rack on top of a wok and carefully start to ladle very slowly the near boiling oil on the chicken. Give more attention to the legs and the wings since they still have meat in them.
14. After you have used up all the oil let the chicken drip dry and rest until the skin becomes crispy.

WHITE GRAVY:
1. In a saucepan bring to a simmer the 2 tbsp of the sauce and add ½ cup all purpose cream and mix until blended.
2. Pass through a strainer to remove clumps and add 2 tsp shallots chopped finely and 1/8 cup chopped spring onions (green parts only).

To serve, place the chicken on a large plate and surround with the roasted baby potatoes and carrots. Drizzle the White Gravy on the veggies and slice the chicken from the neck down before serving and garnish with parsley
.