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1 each whole chicken 3.5 pounder, cut into 1/8

1 each red pepper, sliced

1 cup sliced mushrooms

1 tablespoon chopped fresh garlic

1 tablespoon chopped fresh shallot

1 each beefsteak tomato, diced

1 teaspoon chopped fresh oregano

1 tablespoon chopped fresh parsley

1 tablespoon chopped fresh basil

1 cup white wine (PECORINO by Castronovo)

1 teaspoon smoked paprika

1 teaspoon lemon zest

Juice of one lemon

METHOD
1- dust chicken in flour, seasoned with smoked paprika,  salt and black pepper

2- in a large sautee pan, cook chicken on both sides, medium heat till golden brown

3- remove chicken from pan and add shallot and garlic and cook till aroma

4- add mushrooms and cook till remove all moisture

5- add the peppers and tomato and simmer three minutes

6- return the chicken to the pan and add the wine

7- add the remainder of ingriedents and cover

8- simmer for 15 minutes

9- season and serve!

Yield: One Happy Father and three adoring fans

Ingredients:  All Available at Doris’ Market

4 each 14 oz Boneless NY STERLING SILVER Strip Steak

12 oz Maytag Bleu or Gorgonzola Cheese

6 oz Dry White Wine 

8 oz Heavy Cream

4 oz Demi Glace

1 tablespoon diced shallot

1 tablespoon chopped fresh garlic

½ teaspoon chopped fresh thyme

½ teaspoon hot sauce  

1 teaspoon lemon zest

1 tablespoon chopped chives

For Pie:

1 each store bought (or you can make your own) pie crust..pop in oven for 8 minutes before filling with the stuffing so the dough is crisp.

1 cup caramelized onions

1 cup cooked Applewood smoked bacon, diced…keep the fat for another recipie

1 cup heavy cream

2 each whole eggs

4 oz parmesan cheese

4 oz cream cheese, soft

1 teaspoon ground black pepper

½ teaspoon sea salt

1 tablespoon chopped fresh parsley

Method

1-     For the Steak… either on a hot grill or in a hot pan , season with sea salt and let get to room temperature

2-     Cook for 5 minutes each side for medium rare.

3-     Let meat rest as long as it cooks in order to let the juice flow back to where it belongs and get a true temperature

4-     For Sauce: in a sauce pot, add EVO, sweat the garlic and shallots till they smell nice. 

5-     Add white wine and cook for two minutes

6-     Add cream and reduce by 1/3 then add Demi glace and simmer for two minutes

7-     Add cheese turn to low heat

8-     Season with S&P and hot sauce... add herbs and zest and let reduce by ¼

9-     Done!

10-  For the Pie: you should do this up to one day before and serve at room temperature or come out of oven and let rest for up to two hours so it sets good..

11-  In a mixing bowl, blend the cream cheese, with the eggs and mix till smooth

12-  Add the parmesan cheese, the S&P and the parsley

13-  Fold in the bacon and onions and put into pie shell

14-  Bake at 300 for 30 minutes make sure to preheat the oven.

15-  Done!

6 each Crepes

1 cup AP flour

1 each egg

4 ounces water

Pinch salt

1 tablespoon EVO

1 tablespoon chopped chives

Method:

1-      Place sifted flour and salt in mixing bowl

2-      Slowly beat in the water, then the egg and last the oil

3-      Add salt and chives

4-      Let rest 30 minutes before making crepe

5-      In a non stick pan, spray non stick spray, get it hot and pour in a light coating of batter and swirl around in pan till fully covered

6-      Flip and cook on 10 seconds on the second side and remove from pan

7-      repeat

To make crepe: You can do this ahead of time up to two days.  Store covered in refrigerator OR you can even freeze them.  This is a great thing to have in your freezer just in case a party breaks out. They thaw in minutes and are the perfect easy fill and serve item. 

Breakfast Blintz

6 each crepes

3 each boiled Yukon gold potatoes, mashed or if you can do it fancy, grated, for the best result

3 each chopped scallions, on the bias, white and greens

12 each eggs, whipped

1 cup cheddar cheese

½ cup Sour Cream

12 pieces chopped bacon

Method:

1-      Scramble the eggs, cooking in a non stick pan, with clarified butter, adding ½ the cheese, seasoning with salt and pepper and removing from the heat

2-      Fold the mashed potatoes into the egg mixture

3-      Fold the scallions into the egg/potato mixture

4-      Separate the mixture across the six crepes, then rolling it up tight like a burrito, or something from your college days

5-      Place in baking tray, top with the remainder of the cheddar cheese and bake in oven at 350 for 7 minutes

6-      Remove from oven, top with sour cream and chopped bacon.  You can also top with chopped scallions too.

Serve with a good cup of café con leche.

I also like a proper Florida OJ fresh squeezed Screwdriver…

Mangia y Bevi!