Tastes:
Hors d'Oeuvres
Sorbets 
Entrees
Fromage 
Dolci 

My Restaurant Review
Zagat Survey Restaurant Review
'Great Chefs' Website


Hors d'Oeuvres


Tiradito: Peruvian-style sashimi 

Serves 1 For the tiradito: 

2 to 3 ounces sashimi- sushi grade halibut or white fish
1/2 Tablespoon Rocoto chili paste* 
1/2 Teaspoon salt 
1 Tablespoon yuzu juice 
Juice of 1/2 lemon 
For the garnish: 
Fresh cilantro 

To prepare the tiradito, fillet the fish and lay it out on the plate in a circle. 
Dab the pepper paste on each piece. Sprinkle with salt, yuzu juice 
Garnish with cilantro and lemon juice. 

*Note: Rocoto is a red chili pepper sauce from Peru.
 It is available in Hispanic specialty markets. 

{This recipe is by nobu matsuhisa, check zagat.com for listings}


Entrees


Shrimp Gumbo "River Road" Recipe

1 lb shrimp
2 Tbl Flour
2 Tbl Oil
3 Cups Okra, chopped
2 Onions
1 Can Tomatoes
2 Quarts Water
1 Bay Leaf
1 Tsp. Salt
3 Cloves Garlic
Cayenne Pepper (sparingly)

Peel and de-vein shrimp. Make dark roux of oil and Flour. Add shrimp and cook a few 
min, stirring. Boil shrimp shells in part of water. Smother okra and onions in oil. Stir 
often until okra is not stringy. Add tomatoes, water from boiled shrimp casings and 
rest of two quarts of water, bay leaf, garlic, salt, and pepper. Cook 10 min. Add 
shrimp and roux to pot. Cook 20-30 min. and Serve with rice. Sprinkle with filé.

Chicken & Okra Gumbo - Natchitoches

One 2-2½# Fryer
2-3 cups okra
2 med onions, chopped
1 bell pepper, chopped
Tomato, (to taste, a little bit will do)
½ cup salad oil
2 Tbl Flour
2 Tbl oil or bacon drippings
1 pinch basil
1 pinch thyme
1 bay leaf
Salt and cayenne to taste (careful)
Optional: add Sausage, Ham, or Steak with Chicken.

Cut chicken into pieces. Boil in about 1 gallon water (too much I think!), remove 
when cooked (20 min). De-bone and set aside. Cook okra, onions, bell pepper, 
tomato (careful) in oil about 30 minutes or until okra is not slimy. Make a Dark 
Brown roux of flour and oil. Add roux, chicken, and vegetables to chicken broth. 
Add other seasoning and cook about 2 hours. 
Serve over rice.

Dolci

Prudhomme's Chocolate Chip Cookies
¼ lb (1 stick) unsalted butter, softened
¾ cup packed light brown sugar
1 egg
2 Tbl vanilla extract
¾ cup coarsely chopped dates
1 cup all purpose flour
½ Tsp baking soda
½ Tsp salt
¼ cup grated coconut
½ cup granola
¾ cup coarsely chopped walnuts
1¾ cups semisweet chocolate chips
Optional: Congac (if alot add extra dry 
ingredients or use less wet ingredients), 
lemon zest.

Using an electric mixer, cream butter and brown sugar until smooth. Add egg and
 vanilla and beat well. Stir in the dates and let the mixture sit 5 minutes to soften
 the dates. Then beat at high speed for three minutes or until very light brown and
 creamy. Combine the flour, baking soda, salt and baking powder in a small bowl,
 breaking up any lumps; stir into creamed mixture, mixing well. Stir in the coconut,
 granola, walnuts, and chocolate chips. Drop the batter by tablespoonfuls onto a
 lightly greased cookie sheet about 1½ inches apart. 
Bake in a 350-degree oven until lightly browned, about 10-15 minutes. 

This recipe is from Paul Prudhomme's Louisiana Kitchen. If you like it, 
check out his book!


Fruit Bruschetta
2 Pears
2 Apples
1 1/2 cups late harvest riesling wine
2 cups sugar
1 vanilla bean
2 loafs sourdough bread, cut into thick slices
creme fraiche

puree the sugar and the bean. cut up the fruit into wedge sized pieces. stir the sugar
into the wine in a large bowl. add the fruit pieces. soak for at least 20 min.

preheat oven to 400.
butter the bread.

put the fruit on the bread and bake until the inside is soft but the outside is crispy. about 15-20 min.
place a bit of creme fraiche on each slice. serve immediately.






Coffee++
Sweet ground chocolate with cocoa
Amaretto
Coffee, fresh brewed (preferably good italian blend)
1 stick cinnamon (per cup)
Freshly whipped chantilly cream, slightly sweetened
Optional: substitute Khalua for Amaretto, 
add 1 tsp of cinnamon to chantilly cream (per cup of cream)

Dip rim of mug into coffee and then into ground chocolate so as to
 give the rim of the mug a thin coating of chocolate cocoa. Pour
 coffee into mug and add 1/3 to ½ shot of amaretto, 1 stick of
 cinnamon, and a dollop of whipped cream.


Under Construction, If You Are in Need of a Recipe, Ask Me.