Serves 4-6

8-12 large Prawns or 12-18 Jumbo Shrimp, peeled leaving the tail on, deviened and butterflied
2 Tb.olive oil
salt and garlic pepper to taste
2-4 cup cooked Beluga Lentils in chicken stock
1/2 cup toasted pine nuts
1 -1 1/2 cups pear tomatoes, cut in half
3-4 shallots , sliced thinly
1/4 cup fresh thyme leaves
1/2 stick butter
salt and pepper to taste
Roasted Garlic Buerre Blanc (recipe follows)

Roasted Garlic Sauce-
8 garlic cloves
1/2 cup vegetable oil
Roast on medium heat until golden brown and soft.
1 cup white wine
1 cup cream
1/2 pd. sweet butter
salt and pepper to taste
1 lemon, squeezed

In a saucepan, reduce the white wine by 1/2. Add the cream and garlic. Reduce by 1/3. Using an inverted blender puree the mixture. Add the sweet butter on low heat slowly until incorporated. Strain. Add salt and pepper and lemon.

In a saute pan add the 1/2 stick butter and melt on high heat. Add the shallots and cook for 4 minutes. Add the tomatoes, pine nuts, thyme and lentils. Saute another 3 minutes. Separatethe lentil mixture into 4-6 seperate bowls. In the same pan add the 2 Tb. oil below the prawns and heat on high heat. Add the prawns and cook through tossing around frequently. Place 2 prawns or 3 jaumbo shrimp in the middle of the lentils tail up. Pour some sauce around the lentils.

4-6 Small pieces halibut or preferred white fish
1 C Flour
3 Eggs, beaten
1 C Sour cream
2 Chipotle peppers from a can
4-6 White corn tortillas
Fresh cilantro sprigs
Salt & pepper

· Pat fish dry with a paper towel, coat with eggs, dip into flour, salt and pepper
· Fry in 370 degree oil, about 5-10 minutes or golden brown
· Take out of oil, set on a plate with paper towels to absorb extra oil
· In a blender mix sour cream, salt, pepper and chipotle chilies until blended, if too thick add a T of water
· Heat tortilla in the fryer for 1 minute
· Lay tortilla on plate, top with slaw and then fish, drizzle with chipotle sour cream
· Garnish with a sprig of cilantro

California Slaw

½ Head shredded white cabbage
½ Head shredded red cabbage
½ C Cilantro, chopped
4 Green onions, chopped
Juice of 2 limes
¼ C Olive oil
3 T Honey
Salt & pepper

· Mix all ingredients together in a bowl, except cabbage
· Once mixed add cabbage, let sit for at least one hour before served so cabbage can marinate

Serves 4-6

Crab Cocktail-

1 pd. dungenous crab or lumb crab
2 avcoados, small dice
1/2 red onion, small dice
1 scallion, thinly sliced
1 bunch fresh dill, chopped finely
1/2 cup mayonaisse
1/2 tsp tabasco
salt and black pepper to taste

Toss all in a bowl and blend well. Place in the refrigerator while making the dressing.

Bloody Mary Vinaigrette-

1 cup Mrs. 'T' s Bloody Mary Mix
1/2 cup seasoned rice vinegar
1/2 cup extra virgin olive oil
1/4 cup vodka
salt and lot's of black pepper

Let this 'marry' for at least 6hours. If you like you can make it the day before.

Garnish-

2-4 cups mache

In a beautifull bowl, small plate or martini glass place the vinaigrette evenly on the surface, about 2 Tb.
Place a 6th of the mache in the center of the plate. Place a 6th of the cocktail on top of the mache.
Garnish with a dill sprig.

For something different, cut wonton skins in a triangle and fry won ton skins. You can eat the crab with this.

Serves 4-6

Pre heat oven 350 degrees

4-6 Fresh Figs (black or green)
1 tsp. black truffle oil
salt and pepper to taste
1/2 cup goat cheese
1 cup cream
salt and pepper to taste
1/4 cup port wine
1/4 cup pomegranite seeds

In a sauce pan, heat the cream and port to a rolling boil. Turn off the heat and whisk in the goat cheese, salt and pepper. Bake the figs with the truffle oil for 10 minutes. Place the fig on a small plate or bowl. Pour a nice amount of the goat cheese sauce, but not to ruin the figs flavor.

By Chef Dean Dellaventura
Ingredients

3 Heads fresh Romaine lettuce (roughly chopped)
1 clove garlic (minced)
½ cup good extra virgin olive oil
¾ tsp. salt
¼ tsp. fresh ground pepper
¼ tsp. dry mustard
½ tsp. Worcestershire sauce
3 anchovies (these can be left out)
2 egg yolks
½ cup parmigianna reggiano
2 Tbsp. lemon juice
1 bag of your favorite croutons (or make your own)
4 to 6 grilled chicken breasts (can be done in advance and chilled) season with salt and pepper

Put the garlic, olive oil, salt, pepper, dry mustard, Worcestershire sauce, anchovies, egg yolks, lemon juice and 2 Tbsp. of parmigianna reggiano in a blender and emulsify.
Place in the refrigerator for 2 to 4 hours.
In a large bowl place the lettuce and drizzle the dressing over the lettuce as you toss it (get the kids involved, let them toss while you drizzle)
Separate onto plates and top each with more parmigianna reggiano and croutons.
Slice 1 chicken breast for each salad and place on top.
Serve and Enjoy!

2 Heads of romaine lettuce
Juice of 2 lemons
¼ C Olive oil
1 T Dry mustard
4 Cloves garlic, minced
1 t Worchestershire sauce
6 Anchovies mashed
3 T Romano cheese
1 Egg yolk
Salt & pepper

· Whisk everything together in a bowl except the lettuce
· Wash and dry the lettuce then tear or chop into bite size pieces, toss with dressing and croutons
· Serve on plate or in salad bowl

Croutons

2 C Sour dough bread, cubed
6 Cloves garlic, minced
3 T Butter
2 T Olive oil
1 T Romano cheese
1 T Fresh parsley
Salt & pepper

· Heat oil and butter in a pan, add garlic, salt and pepper, saute and toss until bread is coated with oil and garlic
· Sprinkle with cheese and parsley place in a 425 degree oven for about 10-15 minutes, or until bread starts to brown
· Turn off oven and let the croutons sit in oven about 30 minutes, or until they are dried and crispy
· Cool and toss with Caesar salad