4 ea Steaks, filet, 1-inch
– thick Pepper, white, cracked 1 ea Lemon grass, stalk,
– chopped OR 1 bn Lemon thyme OR
2 ea Peel, lemon, chopped
1 ea Ginger, 1-inch piece
– thinly sliced 20 ea Peppercorns, black,
– crushed ———-
4 tb Oil, olive
2 tb Butter, unsalted
1/3 c Shallot, finely chopped
2 ea Garlic, cloves, chopped
2 sm Chilies, fresh, split
– lengthwise, seeded, — finely chopped 1 pn Nutmeg, grated
1 pn Cloves, ground
1 pn Cumin, ground
7 oz
———————————-CHICKEN———————————- 2 ea Chickens, whole, (1 1/4 to
– 1 1/2 lb each) 1 c Cognac
1 ds Thyme
1 sm Bay leaf, crushed
Salt (to taste) ———————————-STUFFING———–
6 ea Crayfish tails
10 ea Spinach, leaves
1 ea Endive, head
1/2 c Beans, small, green,
– blanched 1 md Tomato, diced
2 ea Shallots, chopped
1 bn Chervil, chopped
1 pn Tarragon
Vinaigrette, Hazelnut Oil * Salt Pepper 10 ea Basil
2 Duck, Long Island, (about
– five pounds each) 2 Grapefruit
1/4 c Sugar
1/3 c Vinegar, red wine
3 c Duck stock ** OR
3 c Veal stock **
Blanched vegetables *** ** See recipes for Duck Stock and Veal Stock. *** An assortment of blanch
1 lb Beans, black turtle,
– cleaned, rinsed 1 sm Onion, coarsely chopped
2 sl Bacon OR
2 sl Pancetta
1 qt Stock, chicken OR
1 qt Stock, duck
2 ea Chili, Serrano, seeded,
– finely chopped 2 tb Chili, ancho, powder
1 tb Cumin
1 Pig, suckling (@ 15 lbs)
Garlic, cloves, whole 1 c Juice, lime
1 bn Marjoram, chopped
1 bn Thyme, chopped
Salt (to taste) Pepper (to taste) 1/2 c Oil, olive
Vegetables, mixed ** ** Bell peppers, (of varying colors), baby eggplant, zucc
2 ea Salmon, fillets, skin
– removed (about 4 oz — each) 1 ea Pepper, red bell
1 ea Pepper, green bell
2 tb Bamboo shoots, shredded
2 ts Black Beans, fermented
12 ea Ginger, slivered,
– match-stick-thin 4 ts Scallion, white only,
2 c Lima beans
2 c Corn
3 tb Margarine
1/2 c Cream or skim milk
1 t Sugar
1 t Savory
1/2 t Pepper
cook lima beans 15 - 18 min. drain and cool, add 2 c corn, canned kernel or shaved off an ear of corn. add rest of ingredients and si
12 ounces Cacique Brand Oaxaca cheese
2 cups refried beans
4 French rolls or “”bolillos””
***Salsa Fresca*** 8 Roma tomatoes — diced
1 yellow onion — diced
1 1/2 cups cilantro — chopped
1 serrano pepper — diced
2 tablespoons
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