Boathouse Bibb Lettus Salad With Raspberry Vinaigrette Dressing

1 head (Joe's Garden) Butter/Bibb Lettuce
1 cup Raspberries
Gargonzola cheese
Sliced Almonds
Raspberry Vinaigrette

Raspberry Vinaigrette
½ cup red wine vinegar
¾ cup fresh or frozen raspberries
1 T chopped shallot
In a 1-quart saucepan, combine vinegar, raspberries and shallots. Crush raspberries with a fork. Bring the mixture to a boil and then reduce heat to a simmer. Cook until mixture is reduced to approximately ¼ cup, about 5 minutes. Strain through a sieve into a blender. Process until smooth. Allow to cool.
2 T honey
1 t sugar
1 t fresh lemon juice
1 ½ t Dijon mustard
¼ t Thyme
½ t salt
1/8 t pepper
1 t water
Add honey, sugar, lemon juice, mustard, thyme, salt, pepper and water. Blend until smooth. Scrape down the sides with a spatula and blend briefly to ensure that everything is well mixed.
¾ c canola oil
With the blended running slowly pour half the canola oil in a steady stream. Stop the blender and scrape down the sides again. Turn the blender on and slowly add the remaining oil, processing until emulsified.

Buttermilk Dressing

1/3 c Buttermilk
3 T Mayo
2 T Vinegar
Dash of Sugar
salt & pepper

Rays Clam Chowder

1/2 cup butter (cube)- melt in stock pot
Add:
1 lb red potatoes, diced
1 stalk celery diced
1/2 c onion diced
1 carrot diced
Add:
1/3-2/3 c flour
Add:
3 c fish stalk or clam broth
3 c heavy cream (2 cream &1 milk)
2 c half & half
1/2 tsp Worcestershire
1/4 tsp Tabasco
1 tsp pepper
1T salt
1 tsp thyme
1 bay leave
stir in:
14 oz chopped clams

Cajuan Shrimp

2 lbs shrimp
4 large garlic cloves crushed & Minced
1/2 T Sea Salt
1 t. paprika
1/4-1/2 t Cayenne pepper
2 T olive oil
2 t lemon juice

Make paste to  baste on shrimp
Peel shrimp, place on skewers to broil or pan fry
2-3 minutes

Fruit Salsa

1 Pineapple- cut pineapple in half and scoop out.
Use pineapple half for salsa dish on a tray
1/2 bunch cilantro
1/2 cup red onion
3 T lime juice
1/2 green pepper
1/2 red pepper
2 cloves

Variety:
Peaches
papaya
kiwi
coconut
mango
strawberry

Sage-Butter Sauce

Saute in saucepan 2-3 minutes:
1 T butter
3 T shallot, minced

Add & reduce 8-10 minutes:
1/2 cup white wine
1/2 cup cream
1/2 cup chicken broth
1 t lemon juice

Whisk in stirring constantly:
4 T butter, 1 Tablespoon at a time

Finish with
1-2 t minced sage
salt & pepper
Cayenne to taste

Serve with Parmesan Crusted Chicken or Pork
Dip in:
2 egg whites
2 t cornstarch
Shake/roll in Crusting mixture and let set for 20-30 mminutes:
1 cup coarse bread crumbs
1 T Parsley
Salt & pepper
optional: (1/2 cup Parmesan cheese)
Saute meat in oil in skillet for 3 minutes
Turn and then transfer to 450 oven to roast for 8 minutes.
Or finish in skillet

Serve with Garlic & Rosemarry Roasted Potatoes

Favorite Chicken Cutlets & Sauce for rice or noddles

Season with salt & pepper, & dust with flour:
4 Chicken Cutlets

Saute in cutlets both sides over medium heat
2 T vegetable oil
Then transfer cutlets to platter:

De glaze pan:
1/4 c vodka ( cook off till evaporated)
Add:
1/2 cup chicken broth
2 T fresh lemon juice
Return cutlets to pan and cook each side 1 minute

Finish sauce with
1/2 cup tomatoes, chopped
2 T heavy cream
Garnish with:
1/3 c scallions, sliced