Halibut Robert | top

(serves 4)

4 halibut filets between 6-7 ounces
6 oz. white wine
8 ounces of Kalamata Olives, pitted
4 ounces of sun-dried tomatoes
6 ounces of butter
3 ounces of capers
2 ripe Roma tomatoes
2 whole lemons
4 ounces of Fetta cheese, plain, non flavored

Part ONE: The fish
Place the halibut filets in a sauté or skillet large enough that they do not touch each other. Pour equal amounts of water and white wine into the pan, without covering the fish, but allowing enough liquid so the halibut does not stick to the pan but can be softly poached in your oven.

Place halibut in a 375 degree oven for 8-9 minutes.

Part TWO: The Saute’ Topping
Assemble all additional ingredients.
Cut the roma tomatoes into large chunks.
Cut your lemons in half
Have remaining ingredients together, ready to sauté .
Place half the butter in a cold pan (4 oz)
Add the olives, sun-dried tomatoes, capers, and the juice of two whole lemons.
Heat on stovetop until butter melts and ingredients start to heat up.
Saute for no more than 2 minutes on a medium-high heat.
Add Roma Tomatoes. Cook only until the tomatoes start to sweat.

Part THREE: Assembling Your Creation:
Check your halibut at the 8 minute mark. Press the center of each halibut. The fish should be firm to the touch, but not soft. If soft, poach for 2-3 more minutes.

Remove halibut from the pan with a slotted spatula, or slotted spoon. Drain all poaching solution off the fish and place very carefully on your dinner plate. Place fish in the center of each plate. Now taking your topping, add the remaining butter to your mixture, and reheat until the butter just melts, then with a regular large serving spoon, equally top each halibut with your sauté mixture.

Top with Fetta cheese immediately.

Add your favorite fresh vegetable, and either rice, pasta, or potato as your side items for dinner, or serve alone with a fresh side salad and bread.

This is a versatile dish and provides a very fresh looking and fresh tasting entrée.

Bon Appetite!
Chef BOB MAY

The Tuscan Chicken Pasta Sauté | top

Serves four

4 boneless chicken breasts, (cleaned, trimmed and free of all fat and skin)
8 ounces of either cooked linguini or fettuccini
8 ounces of either penne, elbow or rigatoni pasta
(Choose pasta that you and your guests will enjoy, using long pasta alongside specialty pasta)
8 ounces of sundried tomatoes
8 ounces of sliced button mushrooms
6 ounces of baby artichokes (canned, no oil or marinade)
4 ounces of minced garlic
8 ounces of spinach leaves
8 ounces of Feta cheese
4 ounces of olive, salad, or canola oil
6 ounces of butter
6 ounces of heavy cream
4-6 ounces of sun-dried tomato pesto.

Part ONE: The Chicken
Take your chicken breasts and sauté in a skillet with oil. (You have the option of seasoning your chicken if you prefer. (Suggestions: Lemon pepper, dried basil, or dried tarragon)

Grill chicken over medium heat until near done, or 145 degrees plus

Remove chicken from the skillet and set aside, keeping the chicken warm but not allowing it to cook more.

Part TWO: The Pasta Medley
Place half the butter in a large skillet.
Add ingredients in this order and cook each item for approximately one minute:
Sun-dried tomatoes, minced garlic, mushrooms, artichoke hearts and spinach leaves.
Sauté until the vegetables begin to sweat and shine.
Add both pastas and the remaining butter. Saute until butter melts and remove skillet from the heat.
With the skillet off the heat, add heavy cream and pesto and stir the mixture until all ingredients are mixed and your overall creation looks “creamy and dreamy”.

Return the skillet to the dish and bring to a hot serving temperature. Give your creation enough time to heat up and “come together” as far as bringing your flavors together.

Suggestions: At this point you can choose to add either lemon pepper, cracked black pepper, lemon juice or granulated garlic to your pasta mix, based on your taste, or you can simply serve your finished creation.

Part THREE: The Marriage of Chicken and Pasta
In four pasta bowls, equally dish up your pasta creation. At this point your dish should be creamy, but not runny. If you find your mixture to be pasty or lacking a creamy look, simply add more cream, very slowly until you get the consistency you are looking for.

On a clean cutting board, thin slice each breast and serve atop the pasta.

Garnish with lemon wedges, fresh herbs, Parmesan cheese or fresh tomato wedges.

A truly spectacular dish with multiple flavors.

Bon Appetite!
Chef BOB MAY

Strawberries Romanoff | top

serves four
4 large stemmed glasses, (either a red wine glass or a margarita glass)
1 qt. of French Vanilla ice cream
24 large strawberries, cut in half, stem removed
8 ounces of white sugar
4 ounces of Brandy
6 ounces of butter
1 pint of heavy whipping cream

Part ONE: The Whip Cream Finish
Whip your heavy cream with a mixer with 3 ounces of sugar. Peak you whip cream and refrigerate. (This can be done well ahead of preparation earlier in the day.)

Part TWO: The Strawberries
In a sauté pan melt remaining butter and melt butter.
Add cut strawberries and remaining sugar.
“Soft” sauté berries over medium-high heat.
With great care, add brandy. (PLEASE NOTE: Never pour brandy directly from the bottle. There is a chance the bottle could explode and ignite! Use a glass and premeasured the exact amount of brandy stated in this recipe.)
Flames will appear and should burn off in about 30-45 seconds.
After the flames are out, turn temperature to low and allow the berries, butter, sugar and brandy to simmer, or until the sauce begins to turn light pink in color.
Immediately remove from heat.
Allow to cool for two minutes.

Part THREE: The Big Finish
Generously scoop vanilla ice cream into each glass. Generally two scoops is adequate.
Taking the sautéed strawberries, carefully, spoon 12 halves into each glass making sure to equally divide the sauce into each glass as well.

Place whip cream in a pastry bag with a large star tip and pipe the whip cream on top.
You can also simply spoon the whip cream on top.
Serve immediately.

This is a simple yet dynamic finish to your meal, for almost any occasion.

Bon Appetite!
Chef BOB MAY