Peel potatoes, slice thin then square off, cut into ¼ inch strips, lay 3 strips down onto wax paper lined sheet pan, weave 3 more strips over and under to look like a fence, lightly brush with olive oil and bake in oven at 350 degrees for 10 to 15 min. or until lightly browned.

In a pan add the balsamic vinegar, basil, parsley, shallots & garlic and reduce by ½. Put aside. I another pan add butter till brown but do not burn! Slowly add the butter to the vinaigrette. Go slowly or it will overflow. Add sugar and salt to taste.

Lightly flour and salt Sea Scallops. In a hot pan add olive oil then sear scallops for 2 – 3 min. Turn over and sear another 1 – 2 min. then pull pan off heat.

To serve, place 1 fence in the middle of plate. Add spinach then 1 tomato slice. Place 2 scallops over tomato. Heat up brown butter vinaigrette and pour over scallops. Top with another fence. Garnish with diced tomatoes and chives.

Grilled Asparagus

Grilled Jumbo Asparagus Salad with Crispy Pancetta, Chopped Egg, Shaved Reggiano, Balsamic and Extra Virgin Olive Oil

Ingredients:
5 stalks jumbo asparagus
(peeled at the ends)
1 hard boiled egg
1 thin slice of pancetta
shaved Reggiano parmesan cheese
balsamic vinegar
extra virgin olive oil
salt and pepper

Directions:

Blanche (or steam) asparagus lightly then shock in ice bath to stop further cooking. Brush with olive oil. Add salt and pepper then grill (wood chips for flavor if desired). Lay on a bed of greens, grate hard boiled egg, crumble baked pancetta. Drizzle olive oil and balsamic vinegar, then shave Reggiano parmesan.
Makes 1 serving.

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The Recipe You've All Been Wanting is Here!!! (just don't tell the Chef!)

BITTERSWEET CHOCOLATE INFUSED ESPRESSO CRUSTED GRILLED TENDERLOIN OF BEEF

6 7oz. beef tenderloins

3 oz. dark bittersweet chocolate (½ oz. per piece)

2 oz. coffee grounds

48 pieces of French beans (cleaned)

Salt

Baileys Cream Sauce:

1 qt. heavy cream

¼ oz. espresso grounds

1 cup sugar

2 oz. Bailey’s Irish Cream

Pistachio Goat Cheese Au Gratin:

9 large Potatoes

Custard Mix (½ qt. Heavy Cream and 5 whole eggs)

5 oz. Parmesan cheese

5 oz. Goat cheese

5 oz. chopped pistachios

Beef:

Take the Tenderloin and roll it in the coffee grounds.

Au Gratin:

To be made one day in advance. Slice potatoes, round way to be ¼ inch thick. Place potatoes in water to keep from browning. Take an 8 inch spring form pan and spray with non-stick spray. Start putting potatoes down from the center out. Put 1 oz. custard mix and 1 oz. parmesan and ½ tsp. salt on potatoes. Then repeat for five layers, then place chopped pistachios on top layer and crumble goat cheese on top of nuts. Cover with plastic wrap and then wrap pan with tin foil. Bake in oven at 350 degrees for 1 hour and 45 minutes. Let cool, reserve until next day. Then cut into wedges.

Bailey’s Sauce:

In a pan put heavy cream, espresso and sugar: cook for 5 minutes on medium heat. Take off stove and add Baileys.

French Beans:

Clean ends of French beans and blanch.

To Serve:

Put the beef on the grill and cook to desired doneness. Slice beef and stuff with half oz. of chocolate. While beef is grilling heat up au gratin and blanch French beans

Presentation:

Place beef in center of plate. Au gratin at 12 o’clock, place French Beans in Xs at 5, 6, 7, and 8 o’clock. Pour Baileys Sauce over beef.

Smoked Salmon Napolean

Crippen’s Smoked Salmon Napolean with Arugula,

Shiitakes, Cucumbers and Cilantro Oil

30 Slices of Smoked Salmon

½ lb. Arugula (cleaned & stemmed)

½ lg. Seedless Cucumber (sliced)

4 oz. Shiitake Mushrooms (sliced)

1 bunch Fresh Cilantro

1 ½ cup Olive Oil

6 teaspoons Sour Cream

Kosher Salt

Place Fresh Cilantro in Blender and add Olive Oil.

Puree, strain and add Kosher Salt to taste

Toss Arugula, Shiitakes and Cucumbers in Cilantro Oil

Place a small amount of Arugula mix on the center of plate,

Add 2 slices of Smoked Salmon onto the Arugula Mix,

Add more Arugula mix, then 2 more slices of Smoked Salmon,

Another small amount of mix then top off with 1 slice of Smoked Salmon,

Drizzle Cilantro Oil around plate and garnish with a dollop of Sour Cream on Top.

Pecan Crusted Halibut

Crippen’s Pecan Crusted Alaskan Halibut with Arugula,

Goat Cheese & Balsamic Tomato Vinaigrette

INGREDIENTS

6 – 6 Oz pieces of Halibut, 6 Oz. Fresh Arugula, 5 Tomatoes Concasse (boiled, seeded and chopped)

Combine:

3 cups Crushed Pecans ½ Cup Butter 3 oz. Goat Cheese (combined)

COMBINE FOR VINAIGRETTE:

¾ cup Balsamic Vinegar 2 Cups Olive Oil 2 Tbl Garlic (minced)

2 Tbl Shallots (minced) 2 Tbl Basil (chopped) 2 Tbl Italian Parsley (chopped)

Salt to Taste

1. Lightly salt fish, flour and pan sear (belly side down) for 1-2 minutes.

Turn over crusted part up and place in over at 350 degrees for 5-7 minutes.

2. Arrange vinaigrette in circular motion around plate.

3. Lightly wilt Arugula and place in center of plate.

4. Lightly sprinkle goat cheese around plate.

5. When fish is done, place on top of Arugula and enjoy!!!!! Serves 6 guests.

Horseradish Salmon

Horseradish Crusted Salmon with Wasabi Mash,

Mirin Butter Sauce and Crispy Soy Fried Shallots

6 – 7 oz. Boneless Salmon Fillet, 6 T Prepared Horseradish

3 C Breadcrumbs, Salt the salmon, sear on belly side,

turn over and rub with horseradish and sprinkle breadcrumbs,

put entire pan in 375 degree oven for 5-8 minutes.

Wasabi Mash

5 Potatoes (peeled & cubed), 2 T Wasabi Powder, ¼ lb. Butter

1 oz. Heavy Cream, 4 T Sugar

Boil potatoes until soft and mash. In another pan,

melt butter and add heavy cream, wasabi, sugar.

Incorporate into potatoes. Salt potatoes to taste.

Mirin Butter Sauce

4 oz. Mirin (Japanese Sweet Wine), ½ oz. Soy Sauce

1 oz. Sugar, 2 oz. Heavy Cream, 1 lb. Butter

Reduce mirin, soy and sugar until syrup consistency.

Add heavy cream and reduce until thick.

Slowly add butter and stir. Season with salt.

Crispy Soy Fried Shallots

12 Shallots (cleaned and sliced), All Purpose Four, Soy Sauce

Marinate shallots in soy sauce, dredge through flour and deep fry until crispy.

Plating Instructions

Place approx. ½ C of Wasabi Mash in center of plate

(place plate in oven to heat potatoes and ensure a hot dish throughout dinner).

Place Salmon (crusted side up) over potatoes.

Drizzle Mirin Butter Sauce (letting it drip off of a spoon) generously over plate and fish artistically.

Sprinkle crispy shallots over entire plate. Garnish with chopped scallions.

Warm Apple Tart

Crippen's Apple Tart

Ingredients:
1 or 2 18x26-inch puff pastry sheets
1 jumbo-size egg white
1 tbs. water
6 tablespoons almond paste
3 Granny Smith apples
6 tsp. sugar
6 tsp. cinnamon
6 tsp. butter

Directions:

Cut pastry into 6 squares. Be sure each is large enough to accommodate a tablespoon of almond paste in the center and half of a cored, sliced apple. (Pastry may need to be rolled out more to give extra room.) Mix egg white with water and stir until well blended. With a pastry brush apply mixture to the six cut pastry sheets. Put 1 tbs. almond paste in the center of each. Peel and core apples; slice very thin crossways. Surround almond paste with sliced apples. Mix sugar and cinnamon together. Sprinkle equal amounts on each tart. Place a teaspoon of butter on each tart and bake in a 350-degree oven for 7 minutes. Rotate the pan and bake for 7 minutes more. Serves 6.

Caramel Sauce:
2 cups sugar
1 lemon, juiced
2 cups water
2 tbs. butter
1 quart heavy cream

1 quart heavy cream
In a medium-size heavy saucepan put in sugar, water, juice of lemon, and butter on medium-high temperature. Stir frequently until mixture turns a brown color. Turn heat to low and slowly add cream. DO NOT LET BOIL. Remove from burner immediately, until burner cools down. Set aside.

Serve with:
1 quart good quality vanilla ice cream
cinnamon to taste

Scoop out sufficient ice cream for 6 small servings and whip in cinnamon just to taste. To serve, place tart on a desert plate, drizzle with warm caramel sauce and place desired amount of cinnamon ice cream on the side of tart. Serves 6.