Elegant Cooking Made Simple - "...It's Child's Play"

RECIPE OF THE MONTH

Mahi Mahi with Sautee Spinach with Garlic and Vierge Sauce

3 to 4 oz Mahi Filets
1lb. Baby Spinach
3 to5oz. Chopped Garlic
2oz. Oil
Season Salt (few dashes)
Black Pepper (few dashes)

Grill or bake Mahi to desire doneness. Heat oil in saute saucepan, add garlic. Sautee garlic until it turns's brown (be careful not to burn). Add fresh baby spinach, season with salt and pepper. Cook for one to two minutes. Remove from pan and arrange spinach on plates, place Mahi on top, and drizzle sauce around.

(Chef Note: when cooking the spinach you want to make sure that you are constantly stirring so that the spinach does not burn and the secret to an awesome taste is to make sure the garlic has a nice golden brown texture).

Vierge Sauce

7oz. Oil
4oz. Lemon Juice
2tsp. Garlic Chopped
1Tbsp. Basil Chopped
5 1/2oz. Tomatoes, seeded and diced
2oz. Black Olives (sliced)
Salt (to taste)
Hot Sauce or Tabasco (to taste)
Pepper (to taste)

Warm oil in saute pan add garlic and brown; add lemon juice, basil, tomatoes, olives, salt, pepper and hot pepper sauce. Serve warm.

Sliced Tomato and Mozzarella

2 Large Roma Tomatoes (sliced)

1 Ball of Fresh Mozzarella (sliced)

1 Large yellow tomato (sliced)

4oz. Olive Oil

3oz. Fresh Chopped Basil

4oz White Wine vinegar

1\2 tbsp honey

Season Salt (to taste)

Black Pepper (to taste)

Arrange sliced tomatoes and mozzarella on plate. Combine oil and basil in food processor add vinegar and honey blend until smooth. Pour 1oz. oil mixture over tomatoes and mozzarella, season to taste. Serve alone or with garlic bread.

Tuscan

10 to 15 Large Potatoes (sliced 1/4 to 1/2 inch thick)
3oz Olive oil
1/2lb. Chopped Bacon
1 Onion (diced)
1Tbsp. Red Pepper Flakes
2 Gallon of Water
10oz. Chicken Base
1/2qt. of Cream
1/2lb. Cooked Italian Sausage (chopped)

Sautee bacon, onion, red pepper flakes in oil until onions are tender. Add water, chicken base and potatoes. Cook until potatoes are soft, add cream and sausage. Cook to temp of 180 degrees

Chicken Scaloppini

2oz. Oil 2 Boneless Chicken Breast
1/2-Cup Sliced Red Peppers
2oz. Artichoke Hearts
2oz. Sun dried Tomatoes (sliced)
3oz. Proscuitto
1 Cup White Wine
2oz. Chicken Base
2oz. Lemon Juice
1oz. Capers
3oz. Raw Butter

Sautee chicken in pan with oil, and cook until halfway done. Remove chicken from pan. Add peppers, artichoke, sun dried tomatoes and ham. Toss for 30 seconds; add wine, chicken base, lemon juice and capers. Return chicken to pan, cook until chicken is white all the way through. Remove from heat and swirl in butter. Serve over angel hair pasta.

TIP OF THE MONTH

The secret to making your ribs, pork chops or even your thickest New York strip steak fall right off your fork. Take any glass casserole dish and align it with aluminum foil. Place your meat in the dish. Pour just enough water to cover up the meat a little less than half way. Sprinkle your desired seasonings on top. Cover tightly with aluminum foil. Bake in the oven at 300 degrees for at least two hours. Remove from the oven and enjoy. The water should not evaporate if you have sealed the dish tightly. The longer you cook the food, the tenderer it will be. If you have a good tip idea, please email me and I will be glad to share it. As always:
"Once a red-buddian, always a red-buddian"

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