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In the center of each plate, place one slice of fresh mozzarella. While Americans slice tomatoes across into rings, Italians slice the plum tomatoes end to end. Slice these tomatoes in the Italian style and top each slice of fresh mozzerella with a slice of tomato and sprinkle with torn pieces of fresh basil.

Around the center of the plate, arrange the meat, cheese, roasted peppers and mushrooms

Drizzle with oil and vinegar

Serve with fresh country style bread.

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Artichauts Bourrés

Recipe By :Chris Koch

Serving Size : 8

Categories : 1st Course C -- French

Amount Measure Ingredient -- Preparation Method

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8 each Artichokes -- trimmed

2 1/2 cups Bread Crumbs, Seasoned

8 tablespoons Butter

1 cup Manchago Cheese -- grated

In bowl, mix the breadcrumbs, cheese and melted butter

Trim artichokes. With a very sharp knife, cut off the tops to expose the filaments that create the choke -- remove choke. Remove the lowest layer of leaves and cut off any excessive stem.

Spread leaves, sprinkle in mixture between the leaves and into the center. Continue until all the breadcrumb mixture is used

Place in pot, add enough water to 1", bring to boil, cover, reduce the heat and simmer/steam for 40 minutes

Description:

"stuffed artichokes"

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Bacon wrapped Scallops

Recipe By :Chris Koch

Serving Size : 4

Categories : 1st Course Entree, Aquatic

Hors D' Oeuvres

Amount Measure Ingredient -- Preparation Method

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1 pound sea scallops

1 pound bacon

1 each lemon juiced

2 tablespoons olive oil

fresh ground black pepper

bamboo skewers or long toothpicks

salt

Mix lemon juice, pepper and salt in bowl. Add scallops, turn to coat, cover and refrigerate for no more than 1 hour

Bring a pot of water to a boil. Add the bacon strips and blanch for 30 seconds, drain.

Wrap each scallop with bacon, pin with toothpick or slide onto bamboo skewers..

Spray a broiler pan with oil, place wrapped scallops on broiler pan and broil until golden brown ( about 5 minutes per side) and bacon is done.

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Baked Clams

Recipe By :Chris Koch

Serving Size : 4

Categories : 1st Course C -- Italian

Hors D' Oeuvres

Amount Measure Ingredient -- Preparation Method

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12 each clam shells or baking dish

2 cans chopped clams -- 6 oz cans

1 cup seasoned bread crumbs

1 tablespoon dried oregano

8 ounces butter -- melted

1/4 cup grated romano cheese

6 tablespoons mozzarella cheese -- shredded

salt and pepper -- to taste

Preheat oven to 400°

Place the clam shells or baking dishes on a baking sheet. In a large bowl, mix all the other items together well

Fill the shells and bake for 20 minutes or so

Description: "Kitty Dolan Style"

Yield: "12 each"

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Cajun Peel And Eat Mudbugs

Recipe By :Chris Koch

Serving Size : 6

Categories : 1st Course C -- American - SE

Amount Measure Ingredient -- Preparation Method

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12 pounds Crawfish, Fresh

3 cups Crab/Shrimp Boil

3 gallons Water

1 each yellow onion -- sliced

1 each lemon -- sliced

Place the water in a large pot and stir in the crab boil mix, onion and lemon. Bring to a boil.

Add mudbugs and bring back to boil. Turn the heat off and cover the pot.

Cook until all are red, about 15 minutes, don't over cook

Strain the crawfish out of the boil and drain on paper covered table.

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Cajun Peel And Eat Shrimps

Recipe By :Chris Koch

Serving Size : 4

Categories : 1st Course C -- American - SE

Amount Measure Ingredient -- Preparation Method

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2 Pounds Shrimp

1 Cup Crab/Shrimp Boil

2 Gallons Water

1 each yellow onion -- sliced

1 each lemon -- sliced

Place the water in a large pot and stir in the crab boil mix, onion and lemon. Bring to a boil.

Add shrimp and bring back to boil. Turn the heat off and cover the pot.

Cook until all are red, about 15 minutes, don't over cook

Strain the shrimp out of the boil and drain. Serve hot, or chill in ice bath

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Calamari Fritto

Recipe By :Chris Koch

Serving Size : 6

Categories : 1st Course C -- Italian

Amount Measure Ingredient -- Preparation Method

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1 Pound Calamari

1 Cup Buttermilk

1/2 Cup Flour

1/2 Cup Cornstarch

1/4 Cup Semolina Flour

2 Tablespoons Cornmeal

3/4 Teaspoon Ground Cumin

3/4 Teaspoon Salt

1/2 Teaspoon Ground Black Pepper

Clean the calamari if needed. Cut body into rings, leave tentacles whole. Place in buttermilk and soak for 1 hour

Combine all dry ingredients in a large bowl

Heat oil for deep-frying to 375°

Dredge calamari in dry mixture, shake off excess and fry

Drain, serve with sauce rémoulade, sauce marinara or ginger lime dip

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Calamari Provençale

Recipe By :Chris Koch

Serving Size : 8

Categories : 1st Course C -- French

C -- Italian Entree, Aquatic

Amount Measure Ingredient -- Preparation Method

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2 pounds squid -- cleaned

1/2 quart peanut oil -- for frying

1/2 quart milk

1 each eggs -- well beaten

1 cup flour, all-purpose

3/4 teaspoon salt

1/4 teaspoon freshly ground pepper

2 tablespoons butter

1/2 tablespoon fresh flat-leaf parsley

1/2 clove garlic -- minced

1 each plum tomatoes -- peel, seed, mince

2 each scallons -- chopped

1/4 cup mushrooms -- quartered

1/2 clove garlic -- minced

1/2 teaspoon dried thyme

1/4 teaspoon salt

1/8 teaspoon freshly ground pepper

1 teaspoon fresh lemon juice

1/2 teaspoon dry vermouth

Place squid in large bowl, cover with milk. Let stand 3 hours. Drain through strainer and discard the milk.

Pour peanut oil into a large pot and bring to 375° while preparing the calamari

Add the eggs to the squid and toss to coat.

Combine the flour, salt and pepper in medium bowl.

Dip squid into flour mixture, coating completely and shaking off excess.

Arrange in single layer on baking sheet.

Deep fry squid until golden, drain on paper towels

Melt 1/2 the butter in skillet, add parsley and garlic and cook over medium high heat. Add squid and toss to coat, transfer to dish and keep warm

In skillet, bring the heat to high and melt the remaining 1/2 butter. Add tomatoes, scallions, mushrooms, garlic, thyme and seasoning, cook for 3 minutes. Deglaze the pan with the lemon juice and vermouth. Spoon sauce over squid and serve.

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Char Siu Bao

Recipe By :Chris Koch

Serving Size : 16

Categories : 1st Course C -- Asian

Hors D' Oeuvres

Amount Measure Ingredient -- Preparation Method

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For dough

1 Teaspoon Active dry yeast

1 1/4 Cups Water -- Warm

3 1/2 Cups Cake flour

1 Tablespoon Sugar

1 Teaspoon Baking powder

2 Tablespoons Diced lard

For the filling

1 Tablespoon Vegetable oil

3 Each Scallions -- Chopped

Char Siu -- chopped into small pieces

1 Tablespoon Sugar

3 Tablespoons Soy sauce

3 Tables. Oyster sauce

1 Teaspoon Cornstarch

16 Pieces Parchment paper, 2 in. square

Dissolve the yeast in the warm water, rest for five minutes

In a stand mixer with the paddle attachment, combine the dry ingredients. Cut in the lard. Switch to dough hook, increase speed to medium and gradually add the yeast and water

Continue to mix until dough ball forms. Remove the bowl from the mixer, cover with plastic wrap, and rest until doubled about two hours. Punch down the dough, then knead the dough until smooth and elastic -- about five minutes. Remove the dough and shape into sixteen equal sized balls

Heat the vegetable oil in a skillet over medium high heat and sauté the scallions for one minute. Add the char siu, sugar and soy sauce. Add the oyster sauce and continue until the scallions have softened and the pork is heated through

Dissolve the cornstarch in a small amount of water and add to the pork mixture. Stir until sauce thickens, remove from heat.

Place the dough ball in the palm of the left hand and with the right hand, push in the center of the dough ball

Place about 1 1/2 tbsp. of the pork filling into the hole and pinch the dough close toward the center. Place the dumplings, cut side down, on a square parchment paper. With a sharp knife, slice a cross into the top of the dough but not through the dough. Continue filling all the dumplings and keep covered with a moist towel.

Arrange the dumplings in a parchment lined bamboo steamer, and steam for approximately twelve minutes or until puffy

Description:

"Cantonese roast pork buns"

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Chili con Queso

Recipe By :Chris Koch

Serving Size : 8

Categories : 1st Course C -- American - SW

Amount Measure Ingredient -- Preparation Method

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Flour Tortilla

1 quart vegetable oil -- for frying

2 cups extra sharp cheddar cheese -- shredded

1 cup queso fresco -- shredded

1 cup heavy cream

4 tablespoons yellow onion -- diced

4 tablespoons plum tomato -- seeded and diced

2 each jalapeno pepper -- seeded and minced

Make tortilla per recipe. Heat oil in heavy pot, cut the tortillas into wedges and deep fry to golden brown, remove and drain on paper towels.

Place the cheeses and the cream in a double boiler and melt -- stirring

Transfer the cheese mixture to a serving bowl and top with onions, tomatoes and pepper

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Coquilles Saint-Jacques D' Normandie

Recipe By :Chris Koch

Serving Size : 4

Categories : 1st Course C -- French

Entree, Aquatic

Amount Measure Ingredient -- Preparation Method

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1 Pound Sea Scallops

Salt and Pepper to Taste

8 Ounces Mushrooms

3 Ounces Heavy Cream

2 Each Egg Yolk

2 Ounces Butter

2 Each Shallot -- minced

1 Ounce Calvados

1 Cup Dry White Wine

Rinse and pat the scallops dry

Trim the stems from teh mushrooms and mince. Slice the caps

Beat the egg yolks and mix with the cream

Melt the butter in a preheated skillet and cook the shallots and mushrooms over very low heat for about 5 minutes.

Season teh scallops with salt and pepper and arrange in the pan. Cook for 30 second each side and then flambé with the calvados. When the flames subside, remove the scallops to gratin dishes.

Pour the wine into the skillet and boil over high heat until reduced by 2/3.

Whisk the reduced liquid into the egg mixture, then return to the skillet and cook over low heat to thicken - do not boil.

Preheat the broiler

Pour the sauce over the scallops and broil close tot he heat source for a minute or so to brown the top

Description:

"Scallops prepared in the style of Normandy"

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Coquilles St Jacques a la Provençale

Recipe By :Chris Koch

Serving Size : 6

Categories : 1st Course C -- French

Entree, Aquatic

Amount Measure Ingredient -- Preparation Method

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2 ounces butter -- divided

3 ounces yellow onion -- minced

1 each shallot -- minced

1 clove garlic -- minced

2 # dry sea scallops -- dry

2 tablespoons olive oil

1 cup flour

1 each bay leaf

1/8 teaspoon dried thyme

2/3 cup white wine

3 ounces gruyere cheese -- shredded

Divide butter

Heat 1/2 of the butter in a sauté pan over medium heat and cook the onions, shallots and garlic until tender but not browned, set aside.

Pat the scallops dry, slice in 1/4" thick slices. Just before cooking, season with salt and pepper (very important not to do this too early as it will leech out all liquid from scallops)

Heat olive oil in sauté pan, dredge scallops in flour and sauté for 1 minute per side.

Transfer the scallops to shells or gratin dishes.

Return the onion/shallot mixture to the pan, add the bay and thyme then deglaze with white wine and simmer for 5 minutes. Discard the bay leaf, divide mixture among shells or dishes.

Top with cheese and dot with melted butter.

Place under broiler to brown cheese slightly.

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Corvina Ceviche

Recipe By :Chris Koch

Serving Size : 4

Categories : 1st Course C -- South American

C -- Spanish Hors D' Oeuvres

Amount Measure Ingredient -- Preparation Method

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1/2 cup white onion -- thinly sliced

2 each lemons -- juiced

1/3 cup extra virgin olive oil

1/4 cup corn kernels

1/2 cup fresh mango -- peel and dice

2 each serrano pepper -- minced

1 pound sea bass -- skin removed, cut into small pieces

1/4 teaspoon hot pepper sauce

1 teaspoon kosher salt

1 tablespoon fresh cilantro -- minced

1/2 each avocado

Place the sliced onions in a mixing bowl. Add the lemon juice and oil. Mix, cover with plastic wrap and let sit at room temperatue for at least 1 hour.

Stir in the corn, mango, peppers, sea bass hot pepper sacue, salt and cilantro.

Cover and refrigerate for at least 4 hours or best overnight

Just before serving, dice the avocado and mix into the ceviche.

Serve in martini glasses or shellfish shells (scallop or clam) or in other small festive dishes.

Description: "Sea bass Ceviche"

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Creole Deviled Clams

Recipe By :Chris Koch

Serving Size : 4

Categories : 1st Course C -- American - SE

Amount Measure Ingredient -- Preparation Method

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12 Ea Clams

1/2 C Celery

1 Ea Onion

1 Ea Green Bell Pepper

1 Tbsp Lard

1/4 C Parsley, Minced

1/4 Lb Butter, Clarified

1 C Bread Crumbs

1 Ea Egg

1 Tbsp Worcestershire Sauce

1 Tbsp Catsup

1/2 Tsp Cajun Seafood Seasoning

Shuck the clams, save the shells, place the clams in a food processor. Mince the clams fine, transfer to a large mixing bowl. Choose 12 of the best shell halves and discard the rest

Dice the celery, onions and bell peppers. Heat the lard in a heavy skillet and cook the vegetables until tender but not browned. Mince the parsley and add to vegetables then remove the pan from the heat. Transfer the cooked vegetables to the bowl.

Wipe the skillet out, melt the clarified butter and add the crumbs. Stir to coat the crumbs then set aside

In another bowl, whisk the eggs, Worcestershire sauce, catsup and seasoning. Add to clam-vegetable mixture, stir to combine.

Add the breadcrumbs and stir to combine. The filling should be very moist but not dripping.

Divide the mixture among the shells and press to full fill.

Bake in 400° oven for 20 minutes.

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Creole Deviled Oysters

Recipe By :Chris Koch

Serving Size : 4

Categories : 1st Course C -- American - SE

Amount Measure Ingredient -- Preparation Method

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12 Ea Oysters

1/2 C Celery

1 Ea Onion

1 Ea Green Bell Pepper

1/4 C Parsley, Minced

1 Tbsp Lard

1 Ea Egg

1 C Bread Crumbs

1 Tbsp Worcestershire Sauce

1 Tbsp Catsup

1/2 Tsp Cajun Seafood Seasoning

1/4 Lb Butter, Clarified

Shuck the oysters, save the shells, place the oyster flesh in a food processor. Mince the oyster fine, transfer to a large mixing bowl. Save the bottom shell and discard the tops.

Wipe the skillet out, melt the clarified butter and add the crumbs. Stir to coat the crumbs then set aside

In another bowl, whisk the eggs, Worcestershire sauce, catsup and seasoning. Add to oyster-vegetable mixture, stir to combine.

Add the breadcrumbs and stir to combine. The filling should be very moist but not dripping.

Divide the mixture among the shells and press to full fill.

Bake in 400° oven for 20 minutes.

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Crevettes Au Cidre

Recipe By :Chris Koch

Serving Size : 4

Categories : 1st Course C -- French

Entree, Aquatic

Amount Measure Ingredient -- Preparation Method

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3 Cups Apple Cider

2 Pounds Shrimp -- cleaned and deveined

2 Tablespoons Coarse Sea Salt

Fresh Ground Black Pepper

1 Each Baguette

1/2 Pound Butter

Bring the cidar to a boil, stir in the salt then add the shrimp

Return to a boil, remove from the heat for 2-5 minutes (2 min for 30-41 count; 3 minutes 21-25 count; 5 minutes 16-20 count)

Strain and arrange in shallow bowl. Grind abundant pepper onto the shrimp and serve with bread and butter

Description:

"Shrimp in cider - Normandie"

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Crostini di Baccalà

Recipe By :Chris Koch

Serving Size : 6

Categories : 1st Course C -- Italian

Hors D' Oeuvres

Amount Measure Ingredient -- Preparation Method

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1 pound dried salt cod

2 cups milk

4 cloves garlic -- crushed

1 each white potato

1/2 cup heavy cream

1/2 cup extra virgin olive oil

salt and pepper to taste

12 slices ciabatta or other good country bread

Soak the salt cod in large bowl of cold water in refrigerator for 3 days, changing the water every 12 hours. Drain, pat dry, cut into 3-4" pieces.

In a heavy pot, bring the milk and 1/2 of the garlic to boil, add the cod, reduce to a simmer and cook for 35-40 minutes.

Steam the potato for 35-40 minutes, remove and peel and mash

Remove the pot of fish from the heat and let cool. Transfer the fish to a bowl, and strain the milk to remove garlic. Coarsely flake the fish, discarding any bones or skin.

In a small pot, bring cream and remaining garlic to simmer for 10 minutes, mash the garlic in the cream.

In large bowl, combine the mashed potato, flaked fish, cream mixture and 1/2 of the oil. Combine with spoon, mixture should be just moist enough to form patties.

Form patties and refrigerate, covered, for 20-30 minutes

Grill slices of bread and keep warm.

Add oil to sauté pan and cook patties for 2-3 minutes per side until golden brown. Place patties on crostini.

Description: "Salt cod cakes on grilled toast"

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Down Island Coconut Shrimp

Recipe By :Chris Koch,

Serving Size : 4

Categories : 1st Course C -- Caribbean

Entree, Aquatic

Amount Measure Ingredient -- Preparation Method

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1 Lb Shrimp -- 16-20

1 C Flour

3/4 Tsp Baking Powder

1/2 Tsp Curry Powder

1/4 Tsp Salt

1 1/2 C Milk

2 Cups shredded fresh coconut meat -- not baking coconut

1 quart vegetable oil for frying

Ginger Lime Dip

Clean shrimp, leave tails on. Down the back of the shrimp is the digestive track known as the 'vein'. It is preferred that this vein is removed. Begin by removing the shell. After the shell is removed, with a very sharp paring knife, carefully make a shallow slice down the length of the back to reveal the vein. Rinse under water to remove the vein.

Combine the flour, baking powder, curry and salt and whisk to blend well. Whisk in the milk to form a thick batter. Dry the shrimp well on a towel and dip the shrimp in the batter, drain off excess and dip into the coconut turning to coat completely. Place on cookies tray until all shrimp are coated

In a deep, heavy pot, place the vegetable oil. The level of the oil should not exceed 2" in depth. For safety reason, there should be about 6 inches from the surface of the oil to the rim of the pot. You need a lot of room because the oil may bubble (due to moisture) over a short pot and cause a fire.

Using a deep-frying, candy or probe thermometer, bring the oil to 350°

If you don't have a thermometer, heat the oil until a wooden spoon dipped into the oil bubbles

Deep fry to golden, drain on paper towels and serve with Ginger Lime sauce

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Egg Rolls

Recipe By :Chris Koch

Serving Size : 8

Categories : 1st Course C -- Asian

Amount Measure Ingredient -- Preparation Method

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32 each egg roll wrappers

2/3 pound pork loin

1/3 pound shrimp

2/3 pound bean sprouts

10 2/3 each scallions -- sliced thin

4 tablespoons peanut oil

1 1/3 tablespoons soy sauce

2/3 teaspoon salt

1 1/3 quarts peanut oil

Blanch the bean sprouts for about 30 seconds, drain into colander. Leave there.

Shred the pork, devein the shrimp and chop fine. Down the back of the shrimp is the digestive track known as the 'vein'. It is preferred that this vein is removed. Begin by removing the shell. After the shell is removed, with a very sharp paring knife, carefully make a shallow slice down the length of the back to reveal the vein. Rinse under water to remove the vein.

Add the oil to the wok, stir fry the pork for about 2 minutes or until no longer pink.

Add the shrimp and fry for 1 minute more

Add the bean sprouts and scallions and fry for about 1 minute.

Transfer all to a colander and drain to remove excess liquid. Reserve the liquid for a soup base. Transfer the drained filling to a bowl and season with soy sauce.

Place two egg roll wrappers stacked on a work surface in such a way as to resemble a diamond.

Divide the filling into 12 portions. Place one portion of the filling in the lower half of the wrappers.

Fold over the bottom and then fold in the sides.

Brush the top point well with water and continue rolling up.

Heat the oil in the wok to 350° and deep fry the rolls for about 4 minute each rolling as they cook to brown evenly.

Yield: "16 each"

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Escargots à la Bourguignon

Recipe By :Chris Koch

Serving Size : 4

Categories : 1st Course C -- French

Entree, Aquatic

Amount Measure Ingredient -- Preparation Method

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8 Ounces Unsalted butter -- Softened

3 Cloves Garlic -- Minced

1/4 Cup fresh flat leaf parsley -- Minced

1 Each Shallots -- Minced

2 Teaspoons Kosher salt

1/2 Teaspoon Fresh ground pepper

1 Pinch freshly grated nutmeg

1 Tablespoon Dry white wine

1 Teaspoon Cognac

24 Each Snail shells -- Cleaned

24 Each Giant snails, canned

In a stand mixer with a paddle attachment, beat the butter, garlic, parsley, shallots, nutmeg, wine and cognac. Season with salt and pepper. Cover with plastic wrap and refrigerate for at least four hours

Preheat the oven to 400°

With a small spoon, fill each snail shell with about 1/2 tsp. of the butter mixed. Place one snail into each shell, and top each snail with a half a teaspoon of the butter mixture

Arrange the snails butter side up and bake until the butter sizzles ~ ten minutes

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Foie Gras With Pineapple And Pistachio

Recipe By :Chris Koch

Serving Size : 6

Categories : 1st Course C -- French

Amount Measure Ingredient -- Preparation Method

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3 tablespoons Clarified Butter

3 cups Fresh Pineapple -- diced med

3/8 cup Sugar

3/8 cup Mirin

3/8 cup Pineapple Juice

1 1/2 tablespoons Pistachio Nuts -- shell, chop, toast

18 ounces Foie Gras -- slice 8x 1/2" thick

12 tablespoons Balsamic Vinegar -- reduced to 1/2

12 sprigs Cilantro

In pan, dissolve sugar in pineapple juice, vinegar. Bring to boil and add pineapple. Reduce and simmer for 1 hour until tender. Remove from heat stir in nuts.

in a hot sauté pan, sear foie gras on both sides

Plate slight 1/2 cup of pineapple on plate, arrange 2 slice of foie gras on top, drizzle with reduced balsamic. Garnish with sprig of cilantro or chervil

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Fresh mushroom cutlets with Mornay sauce

Recipe By :Chris Koch

Serving Size : 4

Categories : 1st Course C -- American - CA

C -- American - NW Entree, Vegetarian

Amount Measure Ingredient -- Preparation Method

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FOR THE CUTLETS

2 Cups Mushrooms -- Chopped

2 Each Eggs

1 Teaspoon Salt

1/2 Teaspoon Worcestershire sauce

2 Each Scallions -- finely chopped

1 Cup Fresh bread crumbs

1 1/2 Cups Cheddar cheese -- Grated

4 Tablespoons Butter

FOR SAUCE

2 Tablespoons Butter

1 1/2 Tablespoons flour, all-purpose

1 Cup Milk

1 Cup Half and half

1 Each Bay leaf

1 Pinch Ground white pepper

1 Pinched Cayenne

2 Teaspoons Kosher salt

1 Tablespoon Dry sherry

1 dash Worcestershire sauce

Cup Cheddar cheese -- Shredded

Chop the mushroom finely and place into clean kitchen towel. Wring and squeeze out excess moisture from the mushrooms.

For the cutlets, beat together the eggs, salt and Worcestershire sauce in a large bowl. Mix in the mushrooms, scallions, bread crumbs and cheese. Mix well and shape it into half inch thick patties. Place on baking sheet and chill

For the sauce, melt the butter, add the flour, combine and cook for about three minutes. Whisk in the milk, half and half and add the bay leaf. Stir occasionally, cook for ten minutes. Stir in the pepper, cayenne, salt, sherry, Worcestershire sauce. Remove from heat and stir in the cheese. Stir until smooth, keep warm

Sauté the cutlets in butter or extra virgin oplive oil for approximately three minutes per side, plate and add sauce.

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Fried Ravioli

Recipe By :Chris Koch

Serving Size : 5

Categories : 1st Course C -- American - Midwest/Plains

Hors D' Oeuvres

Amount Measure Ingredient -- Preparation Method

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Fresh Tomato Sauce

vegetable oil for frying

1 cup bread crumbs

1/4 cup grated parmesan cheese

1 tablespoon paprika

3 each eggs -- beaten

3 tablespoons milk

1 cup flour, all purpose

1 9 oz package frozen ravioli

Prepare the sauce per recipe.

Heat the oil in a large pot for deep frying. The best way to safely deep-fry is to use an appliance designed to deep-fry. If you are using a simple pot on the stove, be very careful. Begin by choosing a heavy gauge pot and filling it no more than 1/4 full of good vegetable oil like soybean or peanut. Heat oil to desired temperature. Many items being deep-fried require only a depth of oil about one inch Use a deep frying thermometer to monitor temperature. If you don't have a deep frying thermometer available, use the following guidelines: heat oil slowly; dip wooden spoon into oil -- if bubbles form around spoon, the oil is at, or near, the proper frying temperature; adjust heat to maintain strong bubble production around frying foods; smoking oil is too hot -- remove from heat and let cool; Bread or batter food to be fried and carefully lower into hot oil making sure the oil does not boil over the sides of the pot.

Combine the bread crumbs, grated cheese and paprika in a resealable plastic bag. Place the flour in a bowl and whisk the eggs and milk together in another bow.

Dredge the frozen ravioli in the flour, then into the eggs and then into the bag of crumb mixture and coat completely. Place on rack over a tray and repeat to coat all. Chill for 15 minutes.

Fry in batches until golden - about 2-3 minutes per batch.

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Grilled prawns with drunken vegetable salad

Recipe By :Chris Koch

Serving Size : 4

Categories : 1st Course C -- Mexican

Entree, Aquatic Salads

Amount Measure Ingredient -- Preparation Method

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1 tablespoon chili powder

1 teaspoon ground cumin

1 tablespoon dried cilantro

1 pound prawns -- sub any large shrimp-tiger preferred

2 each plum tomatoes

1 each avocado -- Californian haas

1 each lime -- zest and juice

1 fluid ounce sherry vinegar

5 fluid ounces extra virgin olive oil

1 ounce José cervo

1 each Valencia orange -- zest and juiced

1 tablespoon Dijon mustard

1/2 teaspoon cracked black pepper

salt to taste

1/2 each red onion -- very thin half moons

1/2 each mango -- peel and sliced thin

1/2 cup jicama -- peeled and julienned

2 ounces mesculin mix

4 each bamboo skewers -- soaked in water for 1 hr

Combine the chili powder, ground cumin and dried cilantro

Peel and devein the shrimp leave tails on. Running down the back of the shrimp is the digestive track known as the 'vein'. It is preferred that this vein is removed. Begin by removing the shell. After the shell is removed, with a very sharp paring knife, carefully make a shallow slice down the length of the back to reveal the vein. Use the tip of the knife to remove the vein and/or rinse under cold running water.

Place in bowl with spices and toss to coat. Skewer four shrimp on each, cover and refrigerate

Quarter the tomatoes and remove the seeds. Slice into strips. Halve the avocado, remove the skin and pit. Halve again lengthwise. Fan each quarter of avocado. The goal is to cut the avocado into strips but leaving the end intact to keep the slices together. Insert the tip of a paring knife near the end of each quarter and draw the knife toward you. Insert the tip into the avocado again about 1/4" from the first cut. Repeat as many times as possible. Sprinkle each warter with lime juice to prevent browning

Whisk together the vinegar, oil, tequila, mustard, orange juice. Adjust seasoning.

Prepare the red onions, mango and jicama. Place in a large mixing bowl and add the dressing, stir to coat.

Grill the shrimp. After the shrimp have been cleaned and seasoned, the shrimp must be skewered. Use metal skewers or bamboo skewers. If bamboo skewers are to be used they should be soaked in water for 12 hours to help reduce the burning over open flame. The shrimp can be placed on the skewers in one of two ways. The first and easiest is to pick a point in the thick part of the shrimp and thread each one onto the skewer. Add additional shrimp a press together like spoons in a drawer. The second method is to bend or curl the shrimp tail to head and thread onto the skewers. Place the skewers of shrimp over medium high heat and cook about 2 minutes each side or until pink all the way through.

Place the greens on the plates. Top the greens with the marinated mango, onion and jicama on greens. Slip the shrimp off the skewers and arrange on plate. Drizzle with marinate.

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Huîtres en Beignet

Recipe By :Chris Koch

Serving Size : 4

Categories : 1st Course C -- French

Entree, Aquatic

Amount Measure Ingredient -- Preparation Method

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3/4 cup flour, all-purpose

1 teaspoon salt

1 each egg

3/4 cup beer

1 1/2 teaspoons extra virgin olive oil

1/4 teaspoon lemon zest

24 each oysters -- shucked, shells and juice reserved

2 cups water

peanut oil -- for frying

1 each lemon -- halve lengthwise then slice in half moons

Mix flour and salt in bowl

In separate bowl, whisk the egg lightly, then add the beer, olive oil and lemon zest. Whisk just to combine.

Add egg/beer mix to flour mix and whisk until smooth. Cover and let rest for one hour.

Pour oil into heavy pot to a depth of 2". Bring to 370°.

While oil is heating, place the reserved oyster juice and water in another large heavy pot over high heat. Bring to boil, add oysters and reduce heat to simmer for 3 minutes. Drain oysters

Dip each oyster in batter and deep fry to golden, about 2 minutes. Drain and place back into clean oyster shell. Squeeze juice from lemon half moon over each.

Serve immediately

Description: "Oyster Fritters Bordeaux"

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Huîtres Gratinées

Recipe By :Chris Koch

Serving Size : 4

Categories : 1st Course C -- French

Entree, Aquatic

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

12 each oysters

rock salt

1 tablespoon garlic -- minced

3 tablespoons butter

2 tablespoons fresh flat-leaf parsley -- minced

4 tablespoons gruyere cheese -- shredded fine

3 tablespoons fine dry breadcrumbs

Preheat the broiler

Place enough rock salt to a depth of 1/2" into a baking dish large enough to hold the oysters. Shuck the oysters and nestle the oysters into the salt.

In a bowl, mix together the garlic, butter and parsley

Place a portion of the butter on top of each oyster. Sprinkle with 1 tsp of the cheese and 1/2 tsp of the bread crumbs

Broil for 4-5 minutes until golden.

Description: "Broiled stuffed oysters"

Yield: "12 each"

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Huîtres Grillées au beurre blanc

Recipe By :Chris Koch

Serving Size : 4

Categories : 1st Course C -- French

Entree, Aquatic

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 each shallot -- minced

1/2 cup dry white wine

4 ounces butter -- chilled

1 teaspoon fresh chervil -- minced

1 teaspoon fresh chives -- minced

1 teaspoon fresh flat-leaf parsley -- minced

salt and pepper

12 large oysters

Preheat grill

In a sauce pan over high heat, place the shallots and white wine. Boil to reduce the volume by 1/2.

Remove from heat and begin whisking or swirling in the butter. Once all the butter has melted, add the minced herbs....keep slightly warm

Place the oysters on the grill, flat side up. Grill until shell open and gently remove the flat shell without spilling the juices. Gently loosen the oyster from the bottom shell and arrange on plates.

Drizzle with butter sauce.

Description: "Grilled oysters with butter sauce"

Yield: "12 each"

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Huîtres Rôties au vin blanc

Recipe By :Chris Koch

Serving Size : 4

Categories : 1st Course C -- French

Entree, Aquatic

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

rock salt

12 each oysters

6 ounces dry white wine

Preheat oven to 475° and place enough rock salt into a baking dish that will hold the number of oysters to a depth of 1/2 inch.

Nestle the unshucked oysters into the rock salt, flat side up and roast for 10-15 minutes or until the top shell gapes

Carefully remove the top shell and cut the lower muscles to release the flesh

Spoon 1 tbls of white wine over each oyster.

Description: "Roasted oysters with white wine"

Yield: "12 each"

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Leeks vinaigrette

Recipe By :Chris Koch

Serving Size : 6

Categories : 1st Course C -- French

Salads

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

12 each leeks

3 teaspoons Dijon mustard

7 1/2 teaspoons red wine vinegar

4 1/2 tablespoons extra virgin olive oil

6 sprigs fresh flat-leaf parsley

3 tablespoons fresh flat-leaf parsley -- minced

1 1/2 each hard cooked eggs -- minced or pushed though seive

Trim the leeks removing the tough green tops. Starting about 1" from the bottom, split the leek leaving the root intact. Rinse well under cold running water to remove all the grit

Bring a pot of water to a boil and blanch the leeks for about 8 minutes until soft.

Transfer the leeks to an ice bath and chill completely.

Remove the root end and place the leeks, cut side down on a cooking rack to drain completely

Whisk the mustard and vinegar together. Slowly add the oil while whisking to create a smooth emulsified sauce, season with salt and pepper

Plate the leeks, sprinkle with egg and parsley. Drizzle vinaigrette over.

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Marinated Tuna and white bean salad in tomatoes

Recipe By :Chris Koch

Serving Size : 4

Categories : 1st Course C -- Italian

Entree, Aquatic Hors D' Oeuvres

Salads

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

28 ounces cannelini beans -- drained and rinsed

12 ounces canned tuna

1/2 cup red onion -- minced

1/4 cup fresh flat leaf parsley -- minced

1/4 cup red wine vinegar

2 ounces extra virgin olive oil

1 teaspoon pimenton -- sub paprika

salt and pepper -- to taste

4 each tomatoes -- either plum or medium slicing

2 each eggs, hard-boiled -- diced

In a large bowl, fold together the beans, tuna, red onion.

In a small bowl, whisk together the vinegar, oil, pimenton and salt and pepper. Pour over the bean mix and gently combine to coat.

Remove the tops from each of the tomatoes. Using a spoon, remove the seeds and core of each tomato.

Fill the tomatoes with the salad, sprinkle each with minced/diced eggs

Yield: "8 each"

NOTES : Use cherry tomatoes for hors; use plum tomatoes for 1st course; use 4x4 or beefsteak for lunch/salad course

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Meze Platter

Recipe By :Chris Koch

Serving Size : 4

Categories : 1st Course C -- Greek

Hors D' Oeuvres

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup Hummus Bi Tahini

For Cucumber tzatzki

1/2 cup cucumbers -- peeled, seeded, chopped

1/4 cup fresh mint leaves -- chopped

3 tablespoons yogurt

1/2 cup cherry tomato -- quartered

1 tablespoon extra virgin olive oil

salt and pepper to taste

1/2 cup feta cheese

1 tablespoon extra virgin olive oil

1/2 tablespoon fresh oregano -- minced

fresh ground black pepper

1/4 cup kalamata olive -- pittd and chopped

1/4 cup green olives -- pitted and chopped

1 tablespoon extra virgin olive oil

4 each pita bread

4 tablespoons extra virgin olive oil

salt to taste

Prepare the hummus and transfer to serving bowl

For the tzatziki mix together the cucumbers, mint and yogurt, transfer to serving bowl

For tomatoes, mix quartered cherry tomatoes with salt, pepper and oil, transfer to bowl

For the feta, cube the cheese, mix with oil, pepper and oregano, transfer to serving bowl

For olives, mix the olives and oil

Preheat the oven to 400°. Brush the pita with oil and sprinkle with salt. Cut each pita into 6-8 wedges and transfer to baking sheet. Bake for 10 minutes or until toasted brown.

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Minced Chicken In Lettuce Cups

Recipe By :Chris Koch

Serving Size : 4

Categories : 1st Course C -- Asian

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

5 Ea Dried Woodear Mushrooms (Chinese Black) -- soaked, minced

1 Lb Chicken, Skinless and boneless -- white and dark

3 Tbsp Peanut Oil -- more or less

1 Tsp Ginger Root -- minced

1 Tbsp Rice Wine (Shaoxing)

1/4 Tsp White Pepper

1 Oz Ham, Smoked -- minced

1 Tbsp Oyster Sauce

2 Ea Scallions -- white only, sliced

1/2 C Water chestnuts -- chopped fine

8 Each Bibb Lettuce, Leaves -- washed

Place the mushrooms in a heat proof bowl. Add enough boiling water to cover the mushroom and soak mushrooms for 1 hour. Remove any stems, drain well and mince very fine

Heat oil in pan, add ginger, set aside to rest

Mince the chicken fine.

Reheat oil, add chicken, cook until no longer pink, add wine.

Add ham, mushrooms and oyster sauce, cook for 2 minutes

Remove from heat, stir in scallions and water chestnuts

Portion the mixture into lettuce leaves {a heavy 1/4 cup per leaf}

Yield: "8 each"

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Mushroom Ravioli With Saffron Cream Sauce

Recipe By :Chris Koch

Serving Size : 4

Categories : 1st Course C -- American - CA

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 Oz Bacon

8 Oz Portobello mushrooms -- stem and gills removed, diced

4 Oz Shallot -- sliced thin

1 Oz Basil -- chopped

2 Oz Chevre

1 Oz Sun-Dried Tomatoes -- rehydrate and minced

Egg Pasta

Sauce

1 Tbsp Olive Oil

4 Oz Heavy Cream

1/4 Tsp Saffron

1 Tbsp Basil -- chiffonade

In a heavy skillet, cook the bacon until crisp, remove and mince

Add the mushrooms and shallots, sauté until tender. Stir in fresh basil

Mix bacon, mushroom mix, cheese, tomatoes to make filling

Prepare pasta dough

Make ravioli in desired forms. Bring a pot of salted water to a boil and cook the ravioli until it floats

In pan, combine sauce ingredients. Heat to thicken

Portion the ravioli into bowls and sauce.

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Old KY Beer Cheese

Recipe By :Chris Koch

Serving Size : 12

Categories : 1st Course C -- American South

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 pounds sharp cheddar cheese

1 1/2 cloves garlic -- minced

2 1/4 tablespoons Worcestershire sauce

3/4 teaspoon dry mustard

Hot pepper sauce -- to taste

4 1/2 fluid ounces beer

3/4 teaspoon salt

3/4 pound assorted crackers

Cut the cheddar cheese into small chunks. Place in a food processor with all other except beer and purée smooth

With processor running, begin adding beer until combined. Transfer to crocks.

Serve with crackers

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Oven Dried Tomato Tart With Goat Cheese and Black Olives

Recipe By :Chris Koch

Serving Size : 12

Categories : 1st Course C -- American - CA

C -- Italian

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

15 tablespoons Extra Virgin Olive Oil

18 each Plum Tomatoes -- sliced in 1/4" rounds

6 cloves Garlic -- pressed

6 tablespoons Fresh Thyme -- minced

3 Sheet Puff Pastry -- thawed

3 cups Mozzarella Cheese -- grated

1 1/2 cups Goat Cheese

6 each Eggs

3/4 cup Heavy Cream

1 cup Oil-cured Black Ripe Olives -- pitted and chopped

6 tablespoons Parmesan Cheese -- grated

12 ounces Spring Mix

6 fluid ounces Vinaigrette

Preheat the oven to 300°. Line a baking sheet with foil. Arrange the tomato slices on the foil, sprinkle with salt, 1/2 of the thyme and all of the garlic. Drizzle with oil and bake for 1-2 hours until slightly dried but still soft

Dust a work surface with flour and slightly roll out the dough. Cut out rounds and press into tartlet pans or into one 9-10 tart pan. Dock the dough and chill for 30 minutes. line the crust with foil or parchment and fill with weights

Blind bake at 375° for 10 minutes and remove weights, bake for 10 minutes more, cool completely

In a mixing bowl, mash the cheeses and the remaining thyme. Beat the eggs and stir in the cream and season with salt and pepper. Portion the cheese among or in the shells and portion the egg mixture.

Arrange the tomato slices and olives over the top and sprinkle with the parmesan cheese. Bake in 350° oven for 35 minutes.

Dress the greens and portion onto plates, place the tartlet on plates

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Oysters Bienville

Recipe By :Chris Koch

Serving Size : 4

Categories : 1st Course C -- American - SE

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

12 Ea Oysters

1/2 Lb Bay Shrimp

8 Oz Mushrooms -- sliced

2 Cloves Garlic -- minced

1 Ea Small Onion -- diced

1/4 C Butter

1 Tbsp Flour

1/2 C Milk

1/2 C Chicken Stock

1/8 C White Wine

1/8 C Heavy Cream

1/4 Lb gruyere cheese -- shredded

Shuck the oysters. Discard the top shell and loosen the oyster from the bottom shell

Place the shrimp, mushrooms, garlic, and onion in food processor, pulse a couple of times. Do not puree, should be just finely chopped.

In sauce pan, melt the butter. Stir in the flour and cook for one minute. Whisk in the milk, stock and wine. Simmer for 15 minutes. Add the cream and simmer for 10 minutes longer

Add the minced ingredients from the food processor and simmer to thicken, about 10 minutes

Place the oysters on sheet pan, top with sauce, then sprinkle with cheese

Bake at 400° until browned, about 3 minutes

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Oysters brie

Recipe By :Chris Koch

Serving Size : 4

Categories : 1st Course C -- American - mid atlantic

Entree, Aquatic

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

24 each oysters -- in shell

4 ounces brie -- thin sliced to fit into oyster shell

2 2/3 tablespoons roasted red pepper -- minced

Preheat the oven to 450°

Shuck the oysters, discard the top shell, loosen and leave the oyster in deeper shell and arrange on baking sheet.

Lay a slice of brie over each oyster and sprinkle with peppers.

Bake for about 10 minutes or until cheese is melted and oysters have plumped.

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Oysters Grand Cru

Recipe By :Chris Koch

Serving Size : 4

Categories : 1st Course C -- French

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

12 Ea Oysters

4 Oz Cooked Ham -- fine dice

6 Oz Grand Cru Cheese -- shredded

sub any gruyére cheese if Grand Cru in not available

Shuck the oysters. Discard the top shell and loosen the oyster from the bottom shell

Sprinkle with diced ham

Sprinkle with grand cru

Bake in 400° oven until cheese is brown, about 3-5 minutes

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Oysters Rockefeller

Recipe By :Chris Koch Historical recipe

Serving Size : 4

Categories : 1st Course C -- American - SE

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

12 Ea Oyster On Half Shell

1/4 Lb Butter

10 Oz Spinach Leaves -- cleaned

1 Bunch Watercress -- cleaned

1 Bunch Scallions -- chopped

1/2 Bunch Parsley -- cleaned and chopped

1/2 Bunch Basil -- chopped

1/2 Tsp Flour

1/4 C Heavy Cream

1/2 Tsp Black Pepper

Shuck the oysters. Discard the top shell and loosen the oyster from the bottom shell

In a heavy skillet, melt the butter and sauté the spinach, watercress and scallions until just wilted. Add the flour and stir to combine

Add the cream and pepper; stir to blend

Portion the mixture over each oyster

Bake in 400° oven for 10-12 minutes

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Oysters William

Recipe By :Chris Koch

Serving Size : 4

Categories : 1st Course C -- American - mid atlantic

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

12 each oysters

1 1/2 cups flour

6 tablespoons butter

3 tablespoons shallots -- minced

3/4 cup white wine

3 tablespoons parsley -- minced

Shuck the oysters. Discard the top shell and loosen the oyster from the bottom shell. Remove the oysters from the shell, save the shells. Dredge the oysters in flour.

Sauté the oysters in butter until golden, set aside

Deglaze the pan with white wine, add parsley.

Place each oyster back in shells, spoon sauce over each, serve immediately

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Pickled shrimp

Recipe By :Chris Koch

Serving Size : 4

Categories : 1st Course C -- American - SE

Entree, Aquatic

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound shrimp -- 16-20

1 teaspoon pickling spice

3/4 quart water

1/2 each onion -- sliced thin

1/2 each red bell pepper -- julienned

1 clove garlic -- minced

1/2 tablespoon fresh dill -- chopped

1/4 cup cider vinegar

1/8 cup extra virgin olive oil

1/4 teaspoon crushed red pepper

Clean the shrimp. Running down the back of the shrimp is the digestive track known as the 'vein'. It is preferred that this vein is removed. Begin by removing the shell. After the shell is removed, with a very sharp paring knife, carefully make a shallow slice down the length of the back to reveal the vein. Use the tip of the knife to remove the vein and/or rinse under cold running water.

In large pot, Add pickling spices and water and bring to a boil.

Add the shrimp cover and remove from the heat and let poach for 2-3 minutes, drain and set aside

In a large bowl, mix all other ingredients, add shrimp, cover and chill overnight.

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Poached Chicken/Veal Sausage

Recipe By :Chris Koch

Serving Size : 4

Categories : 1st Course C -- French

Entree, Poultry

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 Lb Onion -- chopped

5 Tbsp Milk

3 Tbsp Sour Cream

7 Tbsp Bread Crumbs

1/2 Lb Ground Veal

1/2 Lb Chicken Breast -- chopped

4 Ea Egg

1/4 Tsp Allspice

1/4 Tsp Nutmeg

1/4 Tbsp Cinnamon

1/4 Tsp Salt

1/4 Tsp Pepper

1 C Heavy Cream

2 Tsp Fresh Parsley

1 Qt Chicken Stock

Bring the onions and milk to a boil, reduce the heat to a simmer for approximately 10 minutes. Add the sour cream and bread crumbs. Stir over heat to form thick panada (binder for forcemeat). Set aside.

Place the chicken and veal in the food processor. Purée very smooth. Transfer to a bowl and add the panada, eggs, and spices. Stir to combine then gradually add the heavy cream in a thin stream. Add the parsley and combine well.

Place a sheet of plastic wrap approximately 12" long on the work surface with the long side nearest you. Portion 1/4 pound of the mix in a log shape in the center. Fold the bottom over to the top and roll up in plastic. Twist and tie ends. Wrap in foil and repeat. Bring the stock up to 165-180° and poach in stock, on rack covered with clean towel to internal temp of 165°

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Poached Salmon with Lemon Mayo

Recipe By :Chris Koch

Serving Size : 4

Categories : 1st Course C -- American - NE

Entree, Aquatic

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

12 fluid ounces clam juice

3/8 cup white wine

1/2 each lemon -- 3 slices

1 sprig dill

2 each peppercorns

1 pound salmon -- cut in 4 oz portions

MAYONNAISE

1/2 cup mayonnaise

1 tablespoon lemon juice

1 teaspoon lemon zest

1 tablespoon chives

1 tablespoon parsley

1/2 head bibb lettuce

1 1/2 each lemon -- 4 sls, 8 wedge

In a deep skillet or Dutch oven, bring the clam juice, wine, lemon slices, dill, peppercorns to a boil, reduce to poaching level (165-180°)

Add salmon, cover and poach about 10 minutes

Let salmon cool in the poaching liquid. Transfer the salmon to a plate and strain and reserve the poaching liquid

To prepare the lemon mayonnaise, reduce the poaching liquid by boiling to 1 tablespoon. Combine the mayonnaise, lemon juice, zest, chives, parsley in bowl. Whisk in the reduced liquid, season with salt and pepper if needed

Line plate with lettuce, arrange salmon, garnish with lemon, tomatoes, mayo.

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Polenta Layer cake

Recipe By :Chris Koch

Serving Size : 6

Categories : 1st Course C -- Italian

Starch

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

10 cups cold water

1/4 cup extra virgin olive oil

1 tablespoon kosher salt

4 each bay leaf

2 cups cornmeal

8 tablespoons butter

1 1/2 cups gorgonzola cheese -- crumbled

1/2 cup grated parmesan cheese

In large pot, combine water, oil, salt, bay and cornmeal. Bring mixture to boil whisking constantly. Reduce heat to very low and simmer for 25 minutes.

Spread 1/3 of the polenta into a greased 10" skillet, top with 1/2 of the cheese, add 1/3 polenta, 1/2 cheese and top with polenta.

Chill overnight.

Preheat oven to 400°. Bake cake for 1 hour. Cool slightly and slice in 6th or 8ths.

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Polenta With wild mushrooms and gorgonzola

Recipe By :Chris Koch

Serving Size : 8

Categories : 1st Course C -- Italian

Entree, Misc

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 Cups chicken stock -- sub veg stock or water for vegetarian version

1 1/2 C Polenta (Corn Grits)

1 tablespoon kosher salt

1/4 teaspoon ground black pepper

3 tablespoons Olive Oil

1 pound wild mushrooms

1 Ea Onion -- minced

1/2 Tsp Fresh Rosemary -- minced

1/2 Tsp Fresh Thyme -- minced

1 cup dry white wine

4 ounces gorgonzola cheese

1 bunch fresh flat leaf parsley -- chopped

Place cold liquid in saucepan, whisk in cornmeal, bring to boil over high heat, reduce heat to low, simmer for 20 minutes, stirring occasionally; season with salt and pepper

Clean the mushrooms and remove stems is necessary. In skillet, sauté the onions and herbs. Add the mushrooms and sauté until soft and lightly golden

Add the wine, and reduce the heat to just a simmer, stirring occasionally for 10 minutes

Stir in cheese to combine

Place a spoon of polenta into bowl, top with mushrooms and garnish with chopped parsley

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Pot stickers

Recipe By :Chris Koch

Serving Size : 7

Categories : 1st Course C -- Asian

Hors D' Oeuvres

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 1/2 cups napa cabbage -- shredded very finely

1 teaspoon salt

8 ounces ground chicken

1/4 cup chicken stock

1 tablespoon soy sauce

1 tablespoon cornstarch

1 each scallion -- minced

2 teaspoons fresh ginger root -- grated

1/2 teaspoon white pepper

30 each gyoza wrappers

3 tablespoons peanut oil

2/3 cup water

Dipping sauce

3 tablespoons soy sauce

2 tablespoons seasoned rice vinegar

2 tablespoons chili paste

1 each scallion -- minced

2 teaspoons chili oil

2 teaspoons fresh cilantro -- minced

1 teaspoon fresh ginger root -- grated

Sprinkle cabbage with salt, mix well and let sit for 30 minutes. Squeeze out excess liquid

Combine all sauce ingredients at the bottom of the list in bowl and whisk. Set aside until needed

In a large mixing bowl, combine ground chicken, stock, soy, cornstarch, scallions, ginger and pepper, mix well. Mix in drained cabbage.

Place wrapper on work surface and spoon in a teaspoon of filling into center. Wet the inside edges and fold over, sealing the edges. You can also use gee-gow press.

Heat oil in large sauté pan, place some of the pot stickers seam side up in hot pan and brown bottoms for about 4 minutes. Remove and brown any remaining.

Return pot stickers to pan, add the water, cover and cook for 5-6 minutes or until water is evaporated. Remove and serve with dipping sauce

Yield:

"30 each"

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Potato And Cheese Pierogi

Recipe By :Chris Koch

Serving Size : 12

Categories : 1st Course C -- Polish

Entree, Vegetarian

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 Ea Egg

3 Tbsp Melted Butter

2 Tsp Salt

2 cups water

5 1/2 cups Flour, All-Purpose

3 Large White Potatoes -- peeled and quarter

2 Tbsp Melted Butter

4 Oz Cheddar Cheese

1 Tbsp Vegetable Oil

Place egg, butter, salt and warm water in stand mixer with paddle. Beat at low speed until combined.

Gradually add flour to combine. Switch to dough hook and knead until smooth about 10 minutes on low speed. Form the dough into a ball and cover for 30 minutes

Place the potatoes in a pan and cover with water. Bring to a boil reduce to simmer for about 15 minutes or until a knife slides in easily. Drain and mash potatoes. Add the butter and cheese to combine. Season with salt and pepper

Roll the dough out 1/8" thick, cut into 3" circles. Place heaping tsp of potato mix in center, fold over and seal with fork

Freeze or cook fresh in boiling salted water for 5 minutes until tender.

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Purses Filled with Sausage, Mushroom with Madeira Cream Sauce

Recipe By :Chris Koch

Serving Size : 8

Categories : 1st Course C -- Italian

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 fluid ounces Madeira

1 tablespoon Shallot -- minced

8 fluid ounces Beef Stock

6 fluid ounces Heavy Cream

12 ounces Italian Sausage -- casing removed

2 tablespoons Butter

1 tablespoon Olive Oil

1 ounce Shallot -- minced

12 ounces Mushrooms -- sliced

1/4 teaspoon Dried Thyme

4 ounces Cream Cheese

4 fluid ounces Ricotta Cheese -- drained

8 Sheets Phyllo Dough

3 fluid ounces Clarified Butter

Bring wine and shallots to boil, continue to boil to reduce to syrup

Add the beef stock, reduce to 1/2 volume. If a recipe calls for reducing a sauce or liquid by a certain amount -- by 1/2 for example, here is an easy way to measure this. Carefully pour the liquid into the pan. Using a wooden tool -- wooden spoon (handle end), chop stick or bamboo skewer, insert the tool until it touches the bottom of the pan. Remove the tool and mark the level of liquid on the tool. Visually divide the depth of liquid on the tool from the end to the point you marked on the tool.

Add the cream, reduce to nappé, keep warm. This term refers to the correct consistence of a sauce -- the ability to coat the back of spoon without being too thick to have shoulders. If a sauce is the correct consistence it will coat the back of a spoon. Draw your finger down the middle of the back of a sauce-covered spoon and it should leave a clear path. If the sauce is too thick, the path will have pronounced sides or shoulders. It is better that a sauce is too thick then too thin. Thin a sauce with added liquid. Keep the sauce warm

Heat a sauté pan. Crumble the sausage into the pan and cook until brown. Remove to a bowl and degrease the pan.

Add the butter and oil to the pan. Cook the shallots for 2 minutes, add the mushrooms and thyme, and cook until dry

Remove to the bowl with sausage, cool slightly

Blend the cheeses together and mix with mushroom mix.

Place a sheet of phyllo on surface, coat with clarified butter, layer with another sheet. Coat with butter again, and trim to 12" square, reserving the trim. Repeat with all the phyllo. Should have 4 each 12" squares. Cut each square in 3rds both ways giving you 9 3" squares ( total of 36 squares from 8 sheets of phyllo)

Portion the filling into equal amounts and place a portion of the mix into the center of each square. Gather up corners to form a bundle or purse.

Cut the trim into thin strips (36 each) and twist trim into ropes and tie each purse.

Brush with butter and bake at 400° for 20 minutes, until golden

Sauce plate, add bundles.

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Queso Flameado

Recipe By :Chris Koch

Serving Size : 4

Categories : 1st Course C -- Mexican

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 ounces chorizo -- crumbled

1 small yellow onion -- sliced into thin rings

1 each plum tomato -- seeded and diced

4 cups queso chihuanahua cheese -- or montery jack, shredded

1 tablespoon 151° rum

Preheat oven to 400°

In a cast iron skillet, brown chorizo. Add onions and cook for 5 minutes

Add the tomatoes and cook for 5 minutes more. Transfer to bowl

Put the shredded cheese in the skillet and place in the oven until completely melted

Remove from oven and top with chorizo mixture

Pour the 151° rum over top and ignite with match or other flame

Description:

"Flaming Cheese"

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Scallop, Shrimp And Pear Napoleons

Recipe By :Chris Koch

Serving Size : 4

Categories : 1st Course C -- Misc

Entree, Aquatic

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 Oz Shrimp -- clean devein

2 Tbsp Scallion -- minced

1 Tbsp Dry Sherry

2 Tsp Ginger Root -- minced

2 Tsp Soy Sauce

3 Tbsp Cornstarch

2 Ea Egg White

1 Ea Pear

16 Ea Scallops, Large

1/4 C Ham -- minced

1/4 C Cilantro -- sprig

In processor, combine shrimp, scallions, sherry, ginger and soy. Pulse to blend to course paste

Mix the cornstarch and egg whites together

Mix 1/2 of cornstarch mixture into shrimp mix

Slice scallops in 1/2, dip into other 1/2 of the cornstarch mixture

Spread shrimp mix on one side of each slice of scallops

Peel and core the pear, slice 1/4" thick. Using 1" round cutter, cut pears into disks.

Place slice of scallop on work surface shrimp mixture side up, place a disk of pear on top, top with second slice of scallop, shrimp side down.

Gently press together and secure with tooth pick. Refrigerate for at least 30 minutes.

Deep fry for 2 minutes, remove, garnish with minced ham and cilantro sprigs.

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Seared foie gras and oyster Napoleon with brandy cream sauce

Recipe By :Chris Koch

Serving Size : 6

Categories : 1st Course

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup seafood stock

3 tablespoons brandy

3 tablespoons port wine

1 teaspoon heavy cream

3 each whole clove

1 pinch mace

salt and white pepper to taste

cup flour, all-purpose

6 slices foie gras -- 1.5-2 oz each

6 each fresh oysters -- shucked, juice reserved

6 slices toasted baguette or brioche

6 teaspoons caviar

3 ounces rocket or arugula

In a sauce pan, combine the stock, brandy and port. Bring to boil, reduce to simmer. Add cream and spices, cook until thickened, adjust salt and pepper, keep warm

Heat a cast iron skillet very hot, Dredge the foie gras and oysters in flour and sear on both sides, set aside.

Place a slice of the bread on plate, top with foie gras, then an oyster, drizzle with brandy sauce, garnish with caviar

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Shrimp Brochette with Apricot Curry Glaze

Recipe By :Chris Koch

Serving Size : 4

Categories : 1st Course C -- American - NW

Entree, Aquatic

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 each Bamboo Skewers

3 Tbsp Apricot Preserves

3 Tbsp Olive Oil

1 1/2 Tbsp White Wine

1 Tbsp Curry Powder

1 Clove Garlic -- minced

1 Lb Shrimp -- 16-20 count per pound

Soak the bamboo skewers over night or for as long as possible. This will help to keep them from burning on the grill. I also recommend that you wrap any exposed ends in foil, and/or arrange the exposed ends of the skewers off the grill while cooking. Better yet, use metal skewers.

In a small mixing bowl, whisk together the preserves, oil, wine curry powder and garlic. Cover and refrigerate for 2+ hours

Skewer 4 or 5 shrimp on each skewer and reserve the marinade. Grill the skewered shrimp until pink about 2 - 3 minute each side, brush with marinade while cooking.

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Shrimp Salad Mexicali

Recipe By :Chris Koch

Serving Size : 4

Categories : 1st Course C -- American - CA

Amount Measure Ingredient -- Preparation Method

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1 Lb Shrimp, 16-20

1 C Lime Juice

1/2 C Tequila, Gold

2 Tbsp Grand Marnier Or Bouchant

1 Tbsp Cajun Seasoning For Seafood

3 Ea Red Bell Pepper -- roasted, clean, dice

3 Ea Yellow Bell Pepper -- roasted, clean, dice

3 Ea Ear Of Corn -- roasted removed

3 Ea Tomatoes -- concassée

3 C Black Beans -- cooked

1 Ea Red Onion -- very thin rings

1 Ea Jalapeno -- seed minced

1 Ea Avocado -- very ripe

1/2 C Chili Vinegar -- or cider vinegar

2 Ea Lime -- zested and juice

1/4 Bunch Cilantro -- chopped

1 C Olive Oil

Shell shrimp, leave tail on, remove the vein.

Mix the tequila, lime, orange liqueur, seasoning. Add the shrimp and rest for no longer than 30 minutes

Roast the peppers and grill the corn. Remove the kernels from the cob and dice the cleaned roasted peppers, combine in bowl

Roast peppers over open flame until skin blackens, turn and blacken all four sides. This may be done over a gas range or outdoor grill. If you have electric oven, turn on the broiler and place the peppers in a pan and on a rack so that the peppers almost touch the elements. Blacken all sides ( about 2 minutes of cooking time each side). Place the peppers while still very hot in a bowl and cover with plastic wrap to steam for 30 minutes. The blacken peel should come off easily.

Add the tomatoes, beans, onion, cilantro, jalapeno and mix well

Prepare vinaigrette. Peel and remove the pit from the avocado. Place the flesh in a food processor; add the vinegar, lime juice and cilantro. Run the processor and drizzle in the oil to form an emulsion. Pour dressing over vegetables, mix

Remove the shrimp from the marinade and grill or sauté until cooked through

Serve vegetable mixture on plate, or in margarita glass, shrimp arranged on top.

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Siamese Fish Cakes

Recipe By :Chris Koch

Serving Size : 4

Categories : 1st Course C -- Asian

Entree, Aquatic

Amount Measure Ingredient -- Preparation Method

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1 pound Cod Or Hake

1/2 pound Scallops

1 pound Shrimp

1 each Egg

2 teaspoons Oyster Sauce

2 teaspoons Mirin

1/2 tablespoon Dried Shrimp

1/2 tablespoon Chili Paste

2 tablespoons Cilantro -- minced

2 tablespoons Scallions -- minced

1 teaspoon Lime Juice

1/4 teaspoon Garlic Powder

1/4 teaspoon Onion Powder

1/2 tablespoon Sesame Seeds, Light

3/4 cup panko -- Japanese bread crumbs

In a food processor coarsely purée each seafood separately, remove and place in a bowl

In a separate mixing bowl, whisk the egg, then add the oyster sauce, mirin and dried shrimp, chili paste, cilantro, scallions, lime juice, garlic and onion powder. Blend very well

Add the seafood to the egg mix and combine well

In a shallow bowl, mix the sesame seeds and panko

Form the fish mix into 4 oz patties about 3/4 inch thick, coat with crumb mix

Deep fry at 360° until golden and firm.

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Smoked Portobello With Crab Imperial

Recipe By :Chris Koch

Serving Size : 4

Categories : 1st Course C -- American - NE

Amount Measure Ingredient -- Preparation Method

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4 Ea Portobello Mushrooms

1/2 Lb Crab -- jumbo lump preferred

2 Ea Scallions -- sliced

2 Tbsp Bread Crumbs

1 1/2 Tbsp Lemon

1 Tsp Salt

1 1/2 Tbsp Mayonnaise

2 Dashes Hot Sauce

Remove the stems from each cap, then carefully scrape the brown gills from inside the caps and dispose

Place caps in small pan. Place the pan and a metal bowl with the cleaned crab in smoker and smoke for 1/2 hour at 225°

Remove the food from the smoker. To the bowl of crab, add the scallion, salt, bread crumbs, lemon, mayo and hot sauce. Blend well

Preheat the oven to 400°

Place the caps on lined or greased lipped baking sheet pan, mound mix in center, bake at 400° for 10-15 minutes.

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Smoked Salmon Rose Potato Cake Appetizer

Recipe By :Chris Koch

Serving Size : 4

Categories : 1st Course C -- American - NE

Amount Measure Ingredient -- Preparation Method

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8 Ounces Smoked Salmon -- slice thin

Roman K's Potato Pancake

2 Teaspoons Fresh Lemon Juice

1 Teaspoon Olive Oil

1 Ounce Mixed Greens

1 Each Lemon -- sliced 1/8" thick

1/2 Cup Creme Fraiche

1/2 Cup Red Onion -- sliced very thin

Place slice of salmon on work surface, slice lengthwise in thirds producing 2 outside slices and one center cut slice

Start with one outside slice, roll up to form bud

Wrap the center slice around bud

Wrap outside slice around rose, rough side up

Gently roll edges down all around to form petals

Whisk the oil and lemon juice together and dress the greens. Plate 1/4 of the greens, place potato pancake, arrange 2 roses, garnish with lemon and sliced onions

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Spring Rolls

Recipe By :Chris Koch

Serving Size : 8

Categories : 1st Course C -- Asian

Amount Measure Ingredient -- Preparation Method

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10 ounces Pork Loin -- 2" x 1/4"

2 teaspoons Soy Sauce

2 tablespoons Brown Sugar

2 tablespoons Rice Vinegar

2 tablespoons Sesame Oil, Toasted

2 tablespoons Cornstarch

1 tablespoon Garlic -- minced

1 tablespoon Ginger -- minced

2 tablespoons peanut oil

16 each Shrimp, 21-25

2 cups Carrot -- julienned

2 cups Shiitake Mushrooms -- sliced

1 cup Napa Cabbage

1/2 cup Leeks -- julienned

16 each Cilantro Leaves

16 each spring roll Wrappers

1 quart peanut oil -- for frying

Slice the pork loin into strips 1 - 2" long and 1/4" wide

Combine the soy sauce, brown sugar, vinegar, sesame oil, cornstarch, garlic and ginger. Add the pork and marinate for 15+ minutes.

Heat the oil in a wok or large skillet. Remove the pork and cook to done, transfer to a strainer over a bowl.

In a sauce pan, bring 4 cups of water to a boil while cleaning the shrimp

Boil until pink, dice and set aside. Reserve the boiling liquid

Blanch the carrots, mushrooms, cabbage and leeks individually in the cooking liquid

Combine all ingredients in the strainer with the pork.

Place one of the spring roll wrappers on work surface to resemble a diamond shape {corners at top, bottom and at sides}, brush all edges with water, place a portion of the filling at one end, fold over bottom, fold in the sides, roll up.

Heat the oil to 350° -- Deep fry till golden. The best way to safely deep-fry is to use an appliance designed to deep-fry. If you are using a simple pot on the stove, be very careful. Begin by choosing a heavy gauge pot and filling it no more than 1/4 full of good vegetable oil like soybean or peanut. Heat oil to desired temperature. Many items being deep-fried require only a depth of oil about one inch Use a deep frying thermometer to monitor temperature. If you don't have a deep frying thermometer available, use the following guidelines: heat oil slowly; dip wooden spoon into oil -- if bubbles form around spoon, the oil is at, or near, the proper frying temperature; adjust heat to maintain strong bubble production around frying foods; smoking oil is too hot -- remove from heat and let cool; Bread or batter food to be fried and carefully lower into hot oil making sure the oil does not boil over the sides of the pot.

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Stuffed squash with parmesan and prosciutto

Recipe By :Chris Koch

Serving Size : 4

Categories : 1st Course C -- Italian

Hors D' Oeuvres Sides

Amount Measure Ingredient -- Preparation Method

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1/2 cup parmesan cheese -- shredded or grated

4 ounces prosciutto -- minced

1 teaspoon fresh sage -- minced

squash

2 tablespoons extra virgin olive oil

1 teaspoon fresh thyme leaves

salt and pepper to taste

Squash

This recipe can be made with a variety of summer squash. If using patti pan or sunburst, plan for 3 per person. If using zucchini or crookneck, consider 1/2 medium per person. If using Tuscan or Globe zucchini which are about the size of a tennis ball, plan one per person.

Preheat the oven to 400°

Regardless of the type of squash used, the ultimate goal is to produce a cup that will hold the filling. Trim the tops if using patti pan, sunburst of globe and scoop out the flesh leaving a 3/8 to 1/2 thick shell. If using zucchini or crookneck trim the ends, halve lengthwise and remove the flesh to create a boat shape. Rough chop the flesh and place in a bowl.

Brush the cut sides of the squash with olive oil and season with salt and pepper. Line a lipped baking sheet with parchment or silpat. Place the squash cut side down and bake for 10 minutes. Remove from oven and turn all cut side (hollow) up.

To the bowl of chopped flesh, add the cheese, prosciutto, sage and thyme. Mix well and fill each of the cups slightly mounding each.

Return to the oven for 10 minutes until heated through and the cheese is melted. Serve hot or room temperature.

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Stuffed zucchini flower blossoms del mar

Recipe By :Chris Koch

Serving Size : 4

Categories : 1st Course Entree, Aquatic

Amount Measure Ingredient -- Preparation Method

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12 each zucchini flower blossoms

4 ounces lump crab meat

4 ounces cooked lobster meat

1 tablespoon chipotle chile canned in adobo -- minced

1 ounce Chévre

1 ounce manchego cheese -- grated

for sauce

2 each yellow onion -- diced

1 teaspoon garlic -- minced

1 each zucchini -- diced

1 cup seafood stock

1/4 cup heavy cream

1 tablespoon tomato paste

1 tablespoon chili powder

salt and pepper to taste

In a bowl, combine crab, lobster, chipotle and cheese, mix well

Divide the mixture into portions and stuff each blossom with a portion, set aside, preheat oven to 375°

To make the sauce, sauté the onions, garlic, zucchini and chili powder until soft, add the stock, cream and paste, adjust seasonings. Purée in blender or food processor

Place the stuffed blossoms on a lined baking sheet and bake for 3-5 minutes or until hot. Place 3 per portion and drizzle with sauce.

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Tarte au fromage

Recipe By :Chris Koch

Serving Size : 6

Categories : 1st Course C -- French

Amount Measure Ingredient -- Preparation Method

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Pate Brisée

1/2 pound Vacherin or brie -- rind removed

2 cups gruyere cheese -- shredded

1/2 teaspoon salt

1/2 teaspoon fresh ground white pepper

4 each eggs -- separated

4 ounces cream cheese

1/4 cup heavy cream

Make the dough and line a 10" tart pan with removable bottom

Preheat oven to 400°

In stand mixer combine the cheeses, salt, pepper, egg yolks and cream, whip until combine well.

In separate bowl, whisk egg whites to soft peaks and fold into cheese mixture.

Pour filling into shell.

Place on baking sheet and place in the lower 1/3 of the oven and bake for 25 minutes or until set, remove and cool for 10 minutes before slicing.

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Thai Red Curry Shrimp Noodle Salad

Recipe By :Chris Koch

Serving Size : 4

Categories : 1st Course C -- Asian

Entree, Aquatic Salads

Amount Measure Ingredient -- Preparation Method

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3/4 pound large shrimp -- peeled and deveined

1 teaspoon red curry paste

1 teaspoon sugar

1 teaspoon olive oil

1/4 teaspoon salt

3 tablespoons fresh lime juice

2 tablespoons sugar

1 tablespoon fresh ginger root -- grated

2 teaspoons fish sauce

2 teaspoons chili garlic paste

1 tablespoon olive oil

2 ounces rice noodles

3 cups bibb lettuce leaves -- shredded

1/2 cup carrots -- shredded

1/2 cup english cucumber -- sliced in half moons

1/2 cup mung bean sprouts

1/2 cup red bell pepper -- julienned

1/4 cup fresh cilantro leaves

1/4 cup fresh mint -- chiffonade

1/4 cup peanuts, dry-roasted -- chopped

In a bowl, mix curry paste, sugar, oil and salt. Add shrimp and stir to coat. Let sit for at least 15 minutes

Make dressing by whisking together the lime juice, sugar, ginger, fish sauce, chili paste and oil, set aside

Place rice noodles in bowl, cover with boiling water and let soften for 3 minutes, drain and chill with cold water.

Stir-fry the shrimp over medium high heat until pink and firm.

Place a portion of noodles in the center of plate, arrange vegetables around noodles.

Place shrimp on noodles, sprinkle with cilantro, mint and nuts, drizzle with dressing

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Three Cheese and Walnut Terrine

Recipe By :Chris Koch

Serving Size : 12

Categories : 1st Course C -- United Kingdom

Amount Measure Ingredient -- Preparation Method

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3 Ounces Walnuts -- chopped

10 Ounces Gorgonzola Cheese -- softened

6 Ounces Cream Cheese

8 Ounces Cherve

1/2 Cup Fresh Chives -- chopped

1 Teaspoon Fresh Cracked Black Pepper

Line terrine mold with plastic wrap

Preheat oven to 350°. Toast walnuts for about 15 minutes, remove and cool

In processor, cut together the gorgonzola and 2/3 of the cream cheese

In bowl, cut together the remaining cream cheese and the chèvre. Add pepper and 1/2 of the chives, mix well

Sprinkle 1/3 of the nuts in the terrine, spread 1/2 of the gorgonzola mix on top

Sprinkle 1/2 of the remaining chives and walnuts, press slightly, top with the chèvre mixture

Sprinkle the remaining nuts and chives, top with remaining gorgonzola

Cover with plastic and chill overnight,

Turn out onto platter, slice

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Tomatoes à la Reine

Recipe By :Chris Koch

Serving Size : 6

Categories : 1st Course C -- French

Entree, Poultry

Amount Measure Ingredient -- Preparation Method

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6 each large tomatoes

1 pound White mushrooms

4 1/2 tablespoons Butter

1 1/2 each Shallots -- Peeled and minced

1/8 cup Tawny port

1 1/2 tablespoons Fresh parsley -- Minced

12 ounces Chicken breast -- Skinned and boned

3/4 each Egg white

3/4 pinch freshly grated nutmeg

3/8 cup Heavy cream

Remove just the very top from each of the tomatoes. With melon baller, remove the core and seeds. Sprinkle the insides with salt, invert each tomato on a baking sheet lined with paper towels and let drain for 20 minutes

Choose eight of the nicest mushrooms, remove the stems. Peel and flute the caps

Add the stems to the other mushrooms and chopped fine. In batches, place the chopped mushrooms in a clean dish towel, and twists that towel to squeeze out all the moisture

In a large heavy skillet, melt 4 tbsp. of butter. Add the shallots and sauté for five minutes. Add the chopped mushrooms and sauté until dry

Add the port, and cook until dry. Remove the mixture from the heat, adjust seasonings, and mix in the chopped parsley. Transfer to a large bowl

Chop the chicken breast very fine and combined with the egg white, nutmeg, cream, salt and pepper in a food processor. Process the mixture into a very fine paste.

Transfer the chicken mix to the mushroom mix, combine well.

Preheat the oven to 350°

In the skillet, melt 2 tbsp. of butter, and sauté the fluted mushroom caps until lightly browned

Portion the chicken/mushroom mixture into the hollow tomatoes, top with one mushroom cap, range in a baking dish.

Bake the stuffed tomatoes for 30 - 40 minutes or until an internal temperature of 165 °

Description: "Tomatoes in the Queen's Style"

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Uska

Recipe By :Chris Koch

Serving Size : 8

Categories : 1st Course C -- Polish

Starch

Amount Measure Ingredient -- Preparation Method

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2 Ounces dried porcini mushrooms

2 Tablespoons Butter

1 Each Yellow onion -- Minced

2 Tablespoons White bread crumbs

1 1/2 Cups Flour

1 Tablespoon Vegetable oil

1 Each Large egg

Rehydrate the mushrooms for about two hours. Drain the mushrooms, rinse, and squeezed dry. Mince fine and set aside

Melt the butter in a heavy skillet over medium heat and sauté the onions until golden brown

Stir in the bread crumbs and the mushrooms and cook for four minutes, adjust seasoning with salt and pepper

In a food processor combine the flour and a pinch of salt. With the processor running, add the oil, the large egg, couple of tablespoons of water to form a dough knead for about ten minutes. Wrap the dough in plastic and let rest for at least ten minutes

Either by hand, or using a pasta machine, roll out the dough very thin

Cut the dough into 2 in. rounds or squares. Place 1 tsp. of the filling in the center of each piece of dough, wet the edges and fold over. seal the edges while removing any air pockets. The dumplings may also be made in the style of tortellini

Cook the dumplings in batches in a large pot of salted boiling water for approximately three minutes or until they float.

May also be baked after cooked in a flavorful Velouté

Description:

"Mushroom dumplings"

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Viet Namese Spring Rolls

Recipe By :Chris Koch

Serving Size : 6

Categories : 1st Course C -- Asian

Amount Measure Ingredient -- Preparation Method

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2 tablespoons peanut oil

8 Oz Shrimp -- minced

12 Oz Ground Pork

6 Oz Shiitake Mushrooms

6 Oz Waterchestnuts -- minced

1/2 C Onion -- minced

4 Ea Shallots -- minced

4 Cloves Garlic -- minced

2 Tbsp Oyster Sauce

1 Tsp Black Pepper

2 Ea Scallion -- minced

1 Ea Carrot -- fine shred

4 C Warm Water

1/2 C Sugar

12 each Rice Paper Wraps

Heat oil in wok and stir fry the shrimp and pork until just done, transfer to bowl

Combine mushrooms through carrots in bowl, mix well, add to shrimp mix and toss to combine

Dissolve sugar in water, submerge rice wraps to soften, remove and place on towel to remove excess water

Spoon some filling into lower third, fold up bottom, fold in sides, roll, place in steamer.

Steam for 10 minutes

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White bean, roasted shallot and tomato salad

Recipe By :Chris Koch

Serving Size : 8

Categories : 1st Course C -- Italian

Hors D' Oeuvres Salads

Amount Measure Ingredient -- Preparation Method

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1 pound shallots -- trimmed and peeled

1/2 cup extra virgin olive oil

salt and pepper to taste

1/3 cup white wine vinegar

1 tablespoon Dijon mustard

4 15 oz cans cannellini beans -- drained

2 tablespoons fresh tarragon -- minced

1/4 cup fresh flat leaf parsley -- minced

2 cups cherry tomato -- halved, use red and yellow; sub grape tomatoes

Preheat the oven to 400°. Cut the shallots into bite size chunks. Place in bowl and drizzle with oil, salt and pepper. Toss to coat and transfer to baking dish. Roast for 30 minutes, remove and cool.

In a mixing bowl, whisk the vinegar, Dijon mustard, olive oil. Add the beans and shallots. Cover with plastic and refrigerate overnight.

To serve, stir in the tarragon and parsley. Add the tomatoes and stir to blend.

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Wild Mushroom Pie

Recipe By :Chris Koch

Serving Size : 8

Categories : 1st Course Brunch/breakfast

C -- American - NW Hors D' Oeuvres

Sides

Amount Measure Ingredient -- Preparation Method

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Pate Briseé

3/4 C Porcini Mushrooms

2 Tbsp Butter

1/2 C Shallots -- minced

2 Tsp Garlic -- minced

10 Oz Assorted Wild Mushrooms

3 Ea Eggs

1 1/3 C Heavy Cream

1/2 Tsp Fresh Basil

1/2 Tsp Fresh Thyme

2 C Fontina Cheese -- grated

Place Pâte Brisée in tart pan, cover with foil or parchment paper, blind bake with weights for 15 at 400°, reduce heat to 350, remove weights bake for 5 minutes more

Sweat shallots in butter, add mushrooms, sauté until limp, add garlic, remove to strainer to drain

Whisk eggs and cream together, add herbs

Sprinkle 1/2 of the cheese on crust, spread mushroom mix over cheese and pour egg mix over and top with cheese

Bake at 350° for 25 minutes or until set

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Wild Mushrooms In Calvados Cream In Phyllo

Recipe By :Chris Koch

Serving Size : 8

Categories : 1st Course C -- French

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 Sheets Phyllo Dough

3 Tbsp clarified butter -- melted

6 Tbsp Butter

4 Tbsp Garlic -- minced

16 Oz Wild Mushrooms

1/2 Tsp Fresh Thyme

1/4 C Calvados -- sub Apple jack brandy

1/2 C Cider

1/4 C Heavy Cream

salt and pepper -- to taste

Layer four sheets of phyllo with butter, cut into quarters, press into pop-over pans or muffin pans to form cups. Repeat. Bake for 15-20 at 400° or until golden.

In a sauté pan, melt the butter and sauté garlic for 1 minute, add mushrooms and thyme, sauté until mushrooms are just wilted, flambé with Calvados.

Add cider, simmer for 5 minutes. Remove from heat, stir in cream, return to heat to thicken. Season, spoon into cups on plate.

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