mediterranean chicken marinade

Ingredients
10 lb Chicken breast, large, 1” pieces
¼ cup Capers, chopped fine
¼ cup Garlic, minced
¼ cup Shallots, minced
1 bunch Basil, minced
1 bunch Parsley, minced
¾ cup Olive oil
1 cup White wine

3 whole lemons, squeezed

2 tsp Freshly ground black pepper

salt to taste

Directions
Combine all ingredients to thoroughly

coat chicken. Use 5 oz chicken per

skewer and marinate in refrigerator.

honey-walnut shrimp stir fry with pineapple rice

Ingredients

2 lb Shrimp, peeled & deveined

1 cup Corn Starch

1 cup Egg Whites

1/4 lb Candied Walnuts

2 tbls Vegetable Oil

1 cup Yellow Onion, diced

1 cup Red Bell Peppers, diced

1 cup Yellow Bell Pepper, diced

Sauce:

3/4 cup Mayonnaise

1/4 cup Honey

2 tbls Condensed Milk

2 tbls Fresh Lemon Juice

1/4 Vegetable Oil

1/2 tbls Garlic, minced

1/2 Eggs, whipped

3/4 cup Fresh Pineapple, small dice

2 quarts Jasmine Rice, cooked

1/4 tsp White Pepper, ground

1/4 tsp Salt

2 tbls Soy Sauce

1 tsp Sesame Oil

1/4 cup Green Onions, chopped

Directions

1. In a large pan heat oil, add garlic and eggs,
cook for one minute until eggs are fully cooked,
add the pineapple and cook for one more minute
then add jasmine rice. Season with white pepper,
salt and soy sauce. Stir fry for 2 to 3 minutes.
Finish with Toasted sesame oil and
garnish with green onions. Set aside for service.

2. Mix Corn starch and egg whites to form a thick,
sticky texture and mix well with shrimp. Set aside.

3. In a bowl, mix mayonnaise, honey,
condensed milk and lemon juice until smooth.

4. Deep Fry Shrimp until golden brown.
Place on paper towels to absorb access oil.

5. In a large pan heat vegetable oil add the
onions and bell peppers and stir fry until al dente
about one minute. Turn heat of add prawns,
walnuts and sauce. Toss until everything
is well coasted. Serve with Pineapple fried rice.

hot spiced spiked cider

ingredients

8 tbls brown sugar

4 tsp fresh ginger, grated

1 tsp allspice, whole

20 ea cloves, whole

4 ea lemon rinds

4 ea cinnamon stick

1 gallon apple cider

1 cup Captain Morgan's Spiced Rum

directions

1. Combine brown sugar, ginger, allspice,

cloves, lemon rind and cinnamon stick. Add cider and rum.

2. Heat on medium flame, until sugar dissolves and liquid

begins to boil, Cover, reduce heat, and simmer for 8 minutes.

3. Strain.

Yield: approximately 1 gallon

sausage and fennel cornbread gravy

Ingredients

1 lb Sweet Italian sausage

¼ cup Butter, unsalted

2 Yellow onion, chopped fine

1 ½ lb Fennel bulb, stalks trimmed off, bulbs chopped fine

2 tsp Fennel seeds, chopped fine

¼ cup Pernod

2 tsp dried thyme

2 tsp dried tarragon

5 cup cornbread, diced

Salt and freshly ground pepper to taste

Directions:

1.Sauté the onion in bacon fat until tender.

2. Sauté sausage until rendered and cooked through. Remove from pan and reserve

3. Add butter to fat and sauté onions, fennel and fennel seeds until fennel is softened. Add pernod, thyme and tarragon and cook until most of the liquid is evaporated. Add back sausage and cornbread. Toss to combine well. Season with salt and pepper.
4. Bake in 350F degree conventional oven in water bath until set and brown on top, approximately 30-40 minutes.

Cinnamon Hazelnut and Pumpkin Seed Granola

Ingredients

1.50 cup Seeds, flax

8.00 cup Cereal, hot, oatmeal, plain, quick, dry

4.00 cup Rye, flakes, non-gmo

2.00 cup Seeds, pumpkin, raw

2.00 cup Nuts, hazelnuts, chpd

1/4 cup Spice, cinnamon, ground

3.50 cup Syrup, hazelnut

1.00 cup Oil, canola

2.00 tsp Flavor, vanilla extract

2.00 cup Cranberries, dried

2.00 cup Raisins, golden, seedless

Method:

1. Grind the flax seeds in a spice grinder or blender until they are ground finely. This makes the flax digestible.

2. In a large bowl, mix all of the dry ingredients together.

3. Combine the syrup, oil and flavoring together and add them to the dry ingredients.

4. Spread the granola onto sheet pans, in very thin layers (approximately 1/4" thick).

5. Bake at 300 degrees with convection oven on low fan, for 25-30 minutes. Stir every ten minutes to promote an even brown

color. If granola is browning too quickly lower oven temperature.

6. Remove from oven and top with dried fruit.

7. Allow to cool at room temperature before placing in container.