Blend together all ingredients except chicken breasts.

Place chicken breasts in baking dish and add marinade (reserve 1/4 cup); make sure marinade is evenly distributed.

Cover and refrigerate for 24 hours.

Refrigerate remaining 1/4 cup marinade.

Grill chicken over medium heat, basting with reserved marinade, about 10 minutes or until chicken is cooked through.

Melt 6 tablespoons butter in heavy small saucepan over medium heat.

Add minced shallot and cook until translucent, about 2 minutes.

Add vinegar and rosemary then simmer until syrupy and reduced to 1/2 cup, about 6 minutes. Remove from heat (balsamic sauce will separate as it stands).

Prepare barbecue grill (medium-high heat). Peel sweet onions, then cut into 1/2 inch thick rounds. Skewer the meat horizontally with toothpicks to keep intact. Peel shallots; cut in half lengthwise. Trim root ends and tops of leeks. Cut in half lengthwise; rinse to remove any dirt. Trim root ends of green onions. Place sweet onions, shallots, leeks and green onions on rimmed baking sheet and drizzle with oil and sprinkle with salt and pepper. Sprinkle steaks with salt and pepper. Grill sweet onions, shallots, leeks and green onions until tender, turning often, about 5 minutes for green onions and 10 minutes for sweet onions, shallots and leeks. Move onions to cooler part of grill to keep warm. Grill steaks to desired doneness, about 7 minutes per side for medium rare. Transfer steaks and onions to a platter; cover. Remove rosemary sprigs from balsamic juice and bring to simmer. Remove saucepan from heat; add remaining 2 tablespoons chilled butter and whisk until melted and sauce is smooth. Season the sauce to taste with salt and pepper. Drizzle some of sauce over steaks and onions. Serve passing remaining sauce separately.

4 Servings

In a food processor, combine the cilantro, lime juice, cumin, salt, pepper sauce, and water; puree. Transfer to a large zip close plastic bag; add the salmon. Seal the bag, squeezing out the air; turn to coat the salmon. Refrigerate, turning the bag occasionally, 1 hour.

Preheat the oven to 400˚F; spray a 9 inch square baking dish with nonstick spray. Arrange the bell peppers in a single layer in the pan. Bake it turning once, 20 minutes.

Drain the salmon; discard the marinade. Place the salmon on top of the peppers. Bake until the fish is just opaque in the center, 5-6 minutes on each side.

Makes 2 Servings

Preheat the grill; place the grill rack 5 inches from the coals.

Spray a sheet of heavy duty foil with nonstick spray; place the snapper, skin side down, in the center. Fold up the edges to make a pan. In a small bowl, mix the paprika, garlic, shallot, pepper, cayenne, oregano, salt and thyme. Drizzle the oil on the fish; sprinkle with the spice mixture, lemon juice, and chives.

Transfer the foil to the grill rack. Cover the grill, opening the top and bottom flues slightly. Cook the snapper until just opaque in the center, 10-15 minutes. Serve with the lemon wedges.

Makes 4 Servings

Cook the bow ties according to package directions; drain and place in serving bowl. In a large skillet, bring the water to a boil. Add the bouillon cube; stir until dissolved, then add the wine. Add the asparagus and salmon; poach until the fish is just opaque in the center and the asparagus is tender crisp, 5-6 minutes. With a slotted spoon, transfer the salmon and asparagus to the serving bowl; reserve the cooking liquid. Flake the salmon into bite size pieces.

In a medium bowl, beat the sour cream, mustard, salt, pepper, 3 tablespoons of the chives, and the reserved cooking liquid. Pour over the penne mixture; toss to coat. Sprinkle with the remaining 1 tablespoon of chives.

Makes 4 Servings

Preheat the grill. If you are using wooden skewers, soak in water 30 minutes. In a small bowl, combine the soy sauce, vinegar, sherry, garlic, ginger, honey, and pepper.

Thread the water chestnuts onto 4 (6 inch) metal or wooden skewers, spacing 1/8 inch apart; brush twice with the marinade. Grill, turning and brushing with the marinade occasionally, until heated through, 6-8 minutes.

Brush the tuna with the marinade. Grill brushing constantly with remaining marinade, until just opaque in the center, about 5 minutes on each side. Serve, with the water chestnuts on the side.

Makes 4 Servings

Sautéed Scallops with

Cherry Tomatoes, Green Onions and Parsley

Rinse and drain scallops; pat dry with paper towels.

Sprinkle with fleur de sel and pepper.

Heat 2 tablespoons of oil in large skillet over medium high heat.

Add scallops; sauté until browned outside and just opaque in center, about 2 minutes per side.

Transfer scallops to plate; cover.

Add 1 tablespoon oil to same skillet; add white parts of green onions and sauté until almost tender, about 1 minute.

Add tomatoes and green parts of onions and sauté until tomatoes begin to burst and release juices, about 5 minutes.

Stir in 3 tablespoons parsley, lemon juice and paprika.

Return scallops and any accumulated juices to skillet and stir just until heated through, about 1 minute.

Season everything with salt and pepper.

Transfer scallop mixture to platter.

Drizzle with 1 tablespoon oil and sprinkle with 1 tablespoon chopped fresh parsley.

4 Servings

In a small bowl, whisk together the vinegar, tarragon, Dijon and shallot.

Slowly whisk in olive oil.  Add salt and pepper to taste. Marinate tuna for 30 minutes in 1/4 cup vinaigrette.  Spray grill with olive oil cooking spray.

Preheat grill to medium heat. Grill tuna until cooked through, approximately 5–7 minutes on each side. Let tuna rest for 2 minutes. Slice tuna and set aside.

Blanch the green and dress with 1/8 cup vinaigrette. Boil the potatoes until tender, about 12 minutes, and dress with 1/4 cup vinaigrette.

To arrange salad on one large serving platter, place individual salad ingredients and tuna in separate mounds on the plate.

Drizzle with vinaigrette.

Serves 4 to 6

W/ Mushroom, Pecan Bourbon Sauce

4 ct.            ½” Sirloin Steaks

1 cup                   Worcestershire Sauce

1 cup                   Teriyaki Sauce

1 tsp.          Creole Seasoning

½ tsp.         Black Pepper

½ tsp.         Salt

1 tsp.          Granulated Garlic

½ tsp.         Cinnamon

1 dash        Lemon Pepper (or to taste)

Sauce:

2 tbsp.        Unsalted Butter

¼ cup         Pecan Pieces

1 pint         Button Mushrooms

1 med.        Onion, sliced

½ cup         Bourbon

Prepare grill, marinate steaks in the Worcestershire sauce, teriyaki sauce and dry seasonings.  Allow steaks to marinate at least 1 hour under refrigeration.  Remove steaks from marinade and grill to the desired doneness.  Reserve ½ cup of marinade for sauce.

To prepare sauce, melt butter in a saucepan; add pecans and pan sear for about 2 minutes.  Add mushrooms and onions, continue cooking for approximately 2 – 3 minutes.  Add bourbon and allow to reduce by half.  Add ½ cup of the marinade to saucepan and let reduce again by half.  Ladle over steaks.  Enjoy!!

1 large             Eggplant, sliced ¼” thick

2 cups              Milk

3 large             Eggs

½ cup              All Purpose Flour

2 cups              Seasoned Bread Crumbs

2 cups              Olive Oil

½ tbsp.             Salt

½ tbsp.             Pepper

1 cup               Cheddar Cheese, grated

Mix milk and eggs together in medium bowl.  Let eggplant slices soak in egg wash mixture.  Place flour in medium bowl, dredge eggplant slices through flour.  Dip eggplant back into egg wash.  Place bread crumbs in medium bowl.  Dredge eggplant slices through bread crumbs.  Heat oil in a large frying pan over medium heat; fry eggplant until brown on each side.  Remove and drain eggplant on layered paper towels. Sprinkle eggplant with salt, pepper and grated cheese.

Crawfish Sauce:

½ cup              Onion, chopped                       ½ cup              Dry White Wine

½ cup              Green Pepper, chopped          2 tbsp.              All Purpose Flour

½ cup              Celery, chopped                      ½ cup              Seafood Stock

1 tbls.               Garlic, minced                                    1 tsp.                Tomato Paste

½ cup              Butter, melted                          2 lb.                 Crawfish Tails, peeled

¼ tsp.               Whole Dried Thyme                ½ cup              Green Onions, chopped

½ tsp.               Dried Basil                              ¼ cup              Fresh Parsley, chopped

¼ tsp.               Chili Powder                           ¼ tsp.               Hot Sauce

¼ tsp.               Creole Seasoning

Sauté Onion, green pepper, celery and garlic in butter with the thyme, basil, chili powder and Creole seasoning, stir well and cook for 15 minutes over low heat stirring occasionally.  Deglaze with wine, and then add flour, stirring constantly to avoid lumps until all the liquid is absorbed.  Add seafood stock, tomato paste and crawfish tails, cover and simmer 15 minutes.  Stir in green onions, parsley and hot sauce.  Cover and cook five minutes.  Remove from heat and let stand a few minutes before serving.  Serve over fried eggplant.  Enjoy!!