Chef Jean-Pierre

Chicken Cordon Bleu

Chicken Cordon Bleu

  Chicken Cordon Bleu For the Chicken:2 @ 6 to 8 ounces Chicken Breast - boneless and skinless4 slices Black Forest Ham or Prosciutto – sliced very thin2 t 3 ounces Brie or Swiss Cheese, cut into thin slices2 cups of Flour for dredging3 large Eggs – slightly...

Lamb Loin

Lamb Loin

  Lamb Loin For the Lamb:1 Lamb LoinFor the Sauce:2 ounces Butter2 Shallots minced¼ cup dried Blueberries1 tablespoon Sage chopped½ cup Madeira Wine, if you do not use wine, use beef stock1 tablespoon Garlic chopped1 tablespoon Blueberry Jam1 ½ cup Beef Stock2...

Scrambled Eggs

Scrambled Eggs

  Scrambled Eggs 3 Whole Eggs1 YolkSalt1 ounce Heavy Whipping Cream1 ounce Sweet Butter1 ounce Soda Water1 ounce Butter to cook the Eggs in the frying panFresh Ground Pepper for finishing Makes 1 large serving (or two small)In a glass bowl, add the salt in the...

Sausage and Peppers

Sausage and Peppers

2 large Italian SausagesOlive Oil, the Chef uses Garlic Olive Oil1 cup Onion sliced1 Green Bell Pepper sliced1 Red Bell Pepper sliced2 teaspoons of Thyme & Rosemary freshly chopped, if dry use half1 tablespoon Garlic chopped Steam the sausage in a frying pan with...

Chicken Pot Pie

Chicken Pot Pie

  For the Pie:½ pounds Bacon sliced1 ½ lbs. boneless and skinless Chicken Breast cut into bite size6 ounces Mushrooms sliced1 tablespoons Fresh Sage chopped, ½ if dried1 tablespoons Fresh Thyme chopped, ½ if dried½ teaspoon Cayenne1 cup Peas defrosted1 ½ cup...

Shrimp and Grits

Shrimp and Grits

  Shrimp and Grits For the Shrimp:5 to 5 Shrimp approx. cut in half lengthwise per person depending on their size1 tablespoon Garlic Olive Oil2 tablespoons Shallots chopped8 Scallions cut into ¼ inch slices, light green and white separated from the dark green1...

Steak Dinner on a Budget

Steak Dinner on a Budget

Steak Dinner on a Budget For the Steak:2 NY Strips 8 to 12 ounces each2 ounces Clarified Butter or Cooking OilFor the Herb Butter:4 ounces Sweet Butter room temperature1 teaspoon approx. Fresh Tarragon chopped1 teaspoon approx. Fresh Thyme chopped1 tablespoon approx....

Vegetable Stock

Vegetable Stock

  Vegetable Stock 2 lbs. approx. Carrots, cleaned and roughly chopped2 lbs. approx. Onion, peeled and roughly chopped1 stock of Celery roughly chopped2 Leeks, white part and light green only, chopped1 can 28 ounces Tomatoes peeled6 to 10 sprigs Parsley2 to 3 Bay...

Fettuccine Alfredo

Fettuccine Alfredo

  Fettuccine Alfredo ½ lbs. Fresh Fettuccine2 cups Cream½ cup Reggiano ParmesanSalt and Pepper to taste Cook the pasta in salted water according to the manufacturer’s instruction.In a sauté pan, add the cream and bring it to boil.  Add the Reggiano and bring the...

Potato Croquette

Potato Croquette

Potato Croquette Make the Mashed Potatoes First:3 pounds Yukon Gold Potatoes peeled & chopped in large pieces6 cloves Garlic peeled4 ounces soft Sweet ButterSalt & Pepper to tasteFor the Croquettes:About 1 ½ cup Cheddar Cheese grated¾ cup Parmigiano-Reggiano...