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Veal Medallions with Hazelnut & Morel Mushrooms

8 3oz Veal Medallions
2 Tbspn oil
2 Tbspn butter
1 Tbspn shallot minced
½ cup Madera wine
Fresh rosemary
½ veal stock
Salt & Pepper
¼ cup toasted hazelnuts
¼ cup morel mushrooms

Take veal medallions and dredge in flour, salt and pepper. Sauté on high heat in oil and butter. Discard oil and butter, then add shallots, hazelnuts and morels, cook until tender. Set aside veal. Deglaze pan with Madeira wine, add veal stock and reduce heat. Return veal to pan. Finish cooking add rosemary, salt and pepper to taste. Enjoy!

Grilled Diver Scallops w/ Orange Saffron Buerre Blanc

24 Diver Scallops cleaned and scrubbed

Sauce
2 Minced shallots 
2 Tblspn butter
½ tspn saffron
1 cup Grand Marnier (preferred) or Triple Sec
1 cup orange juice
¼ cup white balsalmic vinegar
3 sprigs fresh thyme
2 Tblspn cornstarch salt and pepper to taste

In sauce pan combine first three ingredients, cook until transparent. Flame grand marnier , add orange juice reduce by half. Add balsalmic to taste and fresh thyme. Bring to slow boil then *slurry to thicken. Salt and pepper to taste.

Grill diver scallops 1/1/2 minutes on each side, keep warm.

For plating:
Drizzle sauce on plate. Top with grilled scallops. Garnish with frizzled leeks.

*Slurry: cornstarch and water mixture equal parts.

Enjoy!

Grilled Swordfish with Summer Salad

Fish:
4 pieces 8-10 ounces center cut preferred

Grill for 4 minutes each side

Salad:
Baby green or mesclun salad
½ cup Golden raisins
½ cup mandarin segments
½ cup pecans
½ cup grape tomatoes

Vinaigrette:
¼ cup raspberry vinegar
½ cup olive oil
2 tblspn of sugar
salt and pepper to salt taste

Enjoy!

PECAN CHICKEN WITH DRIED CHERRIES AND PORTWINE REDUCTION

SERVES 4

8- 5 OUNCE CHICKEN BREASTS
3 EGGS
1/2 CUP FLOUR
1 CUP PECANS
1 CUP UNSEASONED BREADCRUMBS
2 TABLESPOONS BUTTER
1/2 CUP LITE VEGETABLE OIL

FOR SAUCE
2 SHALLOTS
1 TABLESPOON BUTTER
1 CUP PORT WINE
1/2 CUP OF DRIED CHERRIES
FRESH THYME

1st crush pecans and combine with breadcrumbs. Set aside.
2nd dredge breasts in flour.
3rd dip in beaten eggs.
4th then coat chicken with breadcrumb nut mixture.

In a large saute pan heat oil and butter, saute chicken on both sides until cooked.  Set aside on a paper towel.

In another sate pan heat butter and add shallots until transparent not brown.
deglaze pan with portwine and reduce to half, add dried cherries.

Serve chicken on top of sauce - garnish with fresh thyme.

Enjoy!

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