Philly Cheese Steak on Ciabata

PROVOLONE SAUCE:
1. Melt 1tbsp butter in a medium saucepan over medium heat.
2. Whisk in 1tbsp flour and cook for 1 minute.
3. Slowly whisk in 2 cups of warm whole milk, and cook, whisking constantly until thickened about 4 - 5 minutes.
4. Remove the mixture from the heat and whisk in 1 cup Provolone (grated) and 1/4 cup Parmigiano-Reggiano (grated) until combined;
5. Season with the salt and pepper.

SAUTEED MUSHROOMS:
1. Heat 2 tbsp olive oil and 1 tbsp unsalted butter in a large sauté pan over high heat.
2. Add the 1 1/2 lbs mushrooms (I mixed White and Shiitake mushrooms) and cook until the mushrooms are golden brown.
3. Stir in 3 tbsp finely chopped fresh parsley and season with salt and pepper.

CARAMELIZED ONIONS:
1. Heat 2 tbsp butter and 1 tbsp olive oil in a large sauté pan over medium heat.
2. Add 3 large thinly sliced white onions, season with salt and pepper, and cook slowly until golden brown and caramelized, stirring occasionally, approximately 30 to 40 minutes.

SAUTEED PEPPERS:
1. Heat the oil in medium sauté pan over high heat.
2. Add 4 crushed garlic and 2 large Red Bell Peppers (cut into strips) and cook until soft.
3. Season with salt and pepper.

STRIP LOIN:
1. Heat griddle or grill pan over high heat.
2. Prepare 2- 2 1/2 lbs of strip loin by having it sliced very thinly.
3. Brush steak slices with oil and butter and season with salt and pepper.
4. Cook for 10 to 12 seconds per side or according to preferred doneness.

To serve, place several slices of the meat on the bottom half of the Ciabata, spoon some of the cheese sauce over the meat, and top with the mushrooms, onions, and peppers. Place in a sandwich press and serve with a bowl of soup or side salad.

Sausage and Peppers

SAUSAGE:
1. Cut 1 whole sausage (You may use Kielbasa, Hungarian, Cervelat…etc.) into bite size pieces.
2. In a frying pan heat 1 tsp Olive oil and brown the sausage.
3. Set aside the sausage and drain on paper towels to remove excess oil.
4. Set aside the pan to use for the vegetables.

BARBECUE POTATOES WEDGES:
1. Wash and slice into wedges at least 4 large potatoes and leave skin on.
2. In a bowl mix enough of the following to lightly coat your potato wedges: Cayenne, Sweet Paprika, and Garlic Powder.
3. Proportion the mix according to your liking. Add a dash of Nutmeg.
4. In a clean paper bag (or you may make one out of parchment paper) add the coating mixture and potato wedges. Close the bag and toss to make sure that all the wedges are coated entirely.
5. In a deep fryer, heat oil (250’F) and cook potato in small batches for 3 minutes or until potatoes are soft. Drain in a mesh strainer and then on paper towels.
6. Re-fry the potatoes this time at 375’F temp until golden and crispy. Drain in paper towels and season with salt.

PEPPERS:
1. In the pan used to brown the sausage, add 1 tsp butter and sauté 1 large onion (cut into slivers).
2. After onions are translucent add 4 cloves of garlic (cut into slivers).
3. Do not brown the onions and garlic and add 1 large green bell pepper (strips) and 1 large red bell pepper (strips).
4. Season with salt and pepper.
5. Toss in the sausages and heat through.

Arrange the potato wedges on a plate and place in the center the sausage and peppers. Serve with condiments you like (Sweet and Sour Sauce, Tomato Ketchup or Tartar Sauce).

Baked Prawns in Mango-Carrot Coulis

CARROT COULIS:
1. Chop 1 large carrot, 1 small white onion and 1 clove of garlic (crushed).
2. Boil in water and season with salt and pepper. If you can use chicken stock you may disregard the onion and garlic.
3. Once the carrots are fork tender drain and reserve the stock. Puree in a food processor or use an immersion blender together with ½ cup of the stock and set aside. If too thick add an additional ¼ cup of the stock until to your liking and set aside.

MANGO COULIS:
1. In a blender put 1 cup of mango and ¼ cup of water.
2. Add ½ tsp of sugar and puree.
3. Set aside in the ref so as not to dry out but must be at room temperature when about to plate.

PRAWNS:
1. Devein 1 kilo prawns by cutting the shell with kitchen shears and slice open with a knife.
2. Also trim of some of the appendages.
3. In a bowl add 1 cup garlic (minced) and 1 cup Flat Leaf Parsley (minced).
4. Melt 3 sticks of butter in a pan and add to the bowl.
5. Season prawns with salt and freshly ground black pepper (don't use salt if using salted butter).
6. In a baking dish (preferably clear Pyrex) arrange the prawns and insert the butter and garlic mix in the cavity and drizzle the remainder over the prawns.
7. Bake in oven at 450’F until prawns have turned pink.

Ladle in a plate the carrot coulis then surround with the mango coulis. Place the prawns in the middle and garnish with Flat Leaf Parsley.

Fish Sticks with Tartar Sauce and Bacon Mash Potatos

BACON MASHED POTATOES:
1. In a pan crisp 250g of Honey Cured Bacon.
2. Drain bacon in paper towels and crush once crisp and set aside.
3. Boil at least 3-4 large potatoes.
4. Once fork tender. Use a ricer or remove skin and mash while still hot.
5. Add 2 tbsp of butter, ½ cup milk, Nutmeg, salt and freshly ground black pepper and set aside.

FISH:
1. Pat dry 3 fillets of white fish (Dory or Sole will do). Cut into ½ thick strips and season with salt.
2. In a food processor add 1 cup Panko bread crumbs, ½ cup Flat Leaf Parsley, 1 tsp freshly ground pepper, 1 tsp Garlic powder, 1 tsp Onion powder, 1 tsp Cayenne pepper and ½ tsp Nutmeg.
3. Beat two eggs and add the fish.
4. Coat the fish in batches in the coating mix.
5. Deep fry in batches until golden brown. Drain and set aside to crisp.

TARTAR SAUCE:
1. In a small bowl mix the following: 1 cup mayonnaise, 1 whole pickle (minced), 1 tbsp lemon juice, 1 tsp sugar and a dash of salt and pepper.
2. You may also add 1 tsp of Dijon mustard, 2 tsp chopped capers and fresh parsley.

Set in a plate with potato sedges and garnish with Flat Leaf Parsley.

Salmon Three Ways

SALMON:
1. Prepare 1 large salmon fillet (with pin bones removed) by seasoning with salt and pepper.
2. Cut into three pieces and grill in a pan searing both sides and place in an oven that has been pre-heated to 350’F.
3. Cook for 10 minutes or until desired doneness.

FIRST WAY: Salmon with Tomato-Mango Salsa on a bed of grilled Asparagus
1. Dice the following: 1 large Roma tomato (remove pulp and seeds), 1 small white onion, 1 ripe mango (make sure the mango is still firm and not too soft)
2. Add some finely chopped cilantro leaves.
3. Drizzle with dressing made from 1 tbsp of red wine vinegar, 2 tsp extra virgin olive oil, ¼ tsp sugar and season with salt and pepper. Set aside.
4. Trim the ends off asparagus spears. Make sure they are still fresh if you can still hear a snap when you bend one.
5. Blanch in salted boiling water until tender but not soft.
6. Drain and coat with olive oil. Grill until desired doneness is achieved.

SECOND WAY: Mediterranean Style Salmon
1. In a roasting pan place 2 cups of halved Cherry Tomatoes, 2 cloves garlic (minced), 1 small white onion (cut into slivers) and 2 tsp capers.
2. Drizzle with olive oil and season with salt and pepper.
3. Roast in a pre-heated oven at 375-400’F for 12-15 minutes until tomatoes are soft.
4. Set aside the vegetables and deglaze the pan with 1 cup stock, reduce and strain.
5. In a pan sauté in oil 1 small white onion (cut into slivers) and 3 cloves garlic (chopped).
6. Once translucent add 1 cup chopped fresh brown mushrooms and 1 tsp dried Rosemary.
7. Add 1½ cups of cooked white rice and toss. Season with salt and pepper and add the reduced stock to further flavor the rice.

THIRD WAY: Salmon with Saffron Risotto
1. In ¼ cup of hot water add a pinch of Saffron.
2. Bring to a boil 5 cups vegetable or chicken stock then bring to a simmer.
3. Sauté in a pot 1 tsp olive oil 1 small white onion (minced) and 1 cloves of garlic (minced).
4. When the onions and garlic are translucent, add 1 cup of Arborio rice.
5. Ladle in at least 1 cup of warm stock initially. Keep stirring to keep the rice from burning.
6. Add a ladle of chicken stock while stirring until the rice is cooked.
7. Add the ¼ cup of Saffron water (strain the Saffron strands).
8. When Risotto is halfway done add 1 cup of chopped asparagus.
9. Set aside when risotto is done.

In a large serving plate assemble by placing the seasoned white rice in the middle and top with the middle part of the salmon and roasted Cherry Tomatoes. Spoon on one side the Saffron Risotto and place on top the large part of the fillet and top with chopped Basil leaves. Arrange the grilled asparagus and top with the bottom part of the fillet and cover with the Tomato-Mango Salsa. Serve with lemon slices.