Baked Potatoes with Sour Cream & Caviar
Makes 20 v 20 tiny new potatoes, pricked with a fork v 1 tbsp olive oil v 2 tsp salt v ½ cup sour cream v 3 ½ ounces (100g) black lumpfish caviar Preheat oven to 400° F (200°C) Toss potatoes with oil and salt until evenly coated. Place on a baking sheet and cook until soft inside and crisp outside, about 30 minutes. Cool completely. Cut a cross on top of each potato and squeeze gently to open. Top each tiny potato with 1 tsp each of sour cream and caviar. Serve at onc... Read More..

Bloody Mary Gazpacho
"Gazpacho Boracho!!" v 8 large tomatoes, peeled & chopped, including the juice from the cutting board v 2 medium sweet onions, chopped fine v 3 cloves garlic, minced 2 large cucumbers, peeled & Brunoise cut v 2 green bell peppers, chopped fine v 2 jalapenos, seeded & minced fine v Juice of 3 lemons v 1 small bunch cilantro, chopped v 2 Cups of Bloody Mary mix v Louisiana Hot Sauce or Tabasco, to taste v 1 T. Salt, or more to taste v ½ tsp. Bla... Read More..

Caviar Beggers Purse
Beggar's Purses --CREPES-- 4 Eggs 1 cup All-purpose flour 1/2 cup Milk 1/2 cup Water 1 tablespoon Granulated sugar 1/2 teaspoon Salt 3 tablespoon Unsalted butter; melted --FILLING-- 8 oz Cream cheese 3 tablespoons Sour cream 2 oz of your favorite caviar --RIBBONS-- 20 Green onions 20 In bowl, beat eggs with flour, milk, water, sugar, salt and melted butter. Cover bowl and allow batter to rest at room temperature for 1 hour (or longer i... Read More..

Chicken & Mushroom with St. Marcellin Sauce
Serves 2 Ingredients: v 30g Unsalted butter v 1 Shallot, chopped v 300g Champignons de Paris (Parisian button mushrooms), cut in two and sliced v 2 Chicken breasts, not too thinly sliced v 250ml Double cream v 2 Saint Marcellin cheeses (100g each), cut in slices v 3-4 Tbs Fresh tarragon leaves chopped or entire v Salt to taste v Pepper to taste Method: 1. Heat a frying pan, add the butter and chicken. Sizzle over high temperature whil... Read More..

Chicken Ravioli with Wild Mushroom Pan Sauce, Parmesan & Black Truffle Oil
(Serves 1, can easily be adjusted for any number) v 6 chicken ravioli (recipe below) v 1/4 c dried wild mushrooms v 1 tbs butter v Salt and pepper v 2 tbs finely chopped fresh parsley v 2 tbs Parmigiano-Reggiano, grated v 1 tsp (or to taste) black truffle oil Directions: Boil an ample amount of salted water over high heat. Meanwhile, soak dried mushrooms in hot tap water for 20 minutes or so, until softened. Roughly chop mushrooms, reserving soaking liquid. Drop ravioli in b... Read More..

Cocktail Omeletts with Trout Roe
Ingredients 4 eggs1/3 cup thin cream1/3 cup chives chopped 1 tsp butterSour cream Trout RoeDill to garnish Whisk eggs, cream and chopped chives. Season and heat butter in a non-stick fry pan over medium heat. Add 1/4 of the egg mixture and cook in butter until just set. Do not over cook or it will be hard to roll. Remove from heat and repeat to make 3 more omelets. Tightly roll the first omelet, roll another around it. Repeat to make a second log. Wrap with plastic wrap, twisting ends ... Read More..

Gravlax on Pumpernickel Canapes with Dill Mustard
Makes 20 1 ½ tsp white wine vinegar 2 tsp sugar 2 tbsp dijon mustard 1 tbsp finely chopped dill 1 tsp white pepper 2 ½ tbsp sunflower oil Pumpernickel slices 10 ox (300g) gravlax slices For sauce, combine vinegar, sugar, mustard, dill, and pepper; whisk in oil until thick and creamy. Lay gravlax on the pumpernickel slices. Cut each pumpernickel and gravlax slice into 20 - 1 inch wide strips. Drizzle with sauce. Serve chilled or at room temperature. Note: Assemble up... Read More..

Grilled Chicken Breast with Vegetarian Caviar
Grilled Chicken Breast with Vegetarian Caviar Grill the breast of chicken and slice in 3 or more pieces. Dress in a plate and serve with tomato basil sauce. Lightly separately sauté with butter and shallots two colors of the vegetarian caviar Dress the chicken with 2 spoonfuls of the caviar on the side (one of each color). Serve with vegetables and Lotus saffron risotto. Read More..

Linguine With Asparagus & Parma Ham
Ingredients 20 green asparagus spears 8 slices Parma ham, prosciutto or Serrano ham† 1-1/2 cloves garlic, finely chopped 1/2 red chile, sliced into rings 5 tablespoons olive oil 11 ounces linguine or spaghetti Salt and pepper to taste Directions Peel the asparagus if necessary, then boil gently in a large pot salted water until al dente. Don’t overcook: The asparagus will continue to cook a bit when removed from the water and will be heated further in Step 4, bel... Read More..

Linguine with Smoked Salmon
v 1 (8-ounce) package uncooked linguini pasta v 2 to 3 tablespoons butter, melted v 2 to 3 tablespoons extra-virgin olive oil v 2 tablespoons freshly ground pepper or to taste v 2 tablespoons coarse kosher salt or coarse sea salt v 6 to 8 ounces lightly-smoked salmon, cut into bite-size chunks** ***If using as a first course dish, use 1 1/2 ounces pasta per person. Cook linguine pasta according to package directions to al dente; drain... Read More..