Chef LaLanne's Peach Creme Brulee

• 2 fresh peaches sectioned
• Crème Brulee
• 8 egg yolks
• 1/3 cup granulated sugar
• 2 cups heavy cream
• Vanilla extract or vanilla bean (preferred)
• Granulated sugar for topping and sugar decoration for plates

Method:
Over a double broiler add eggs and sugar to a bowl and whisk until sugar is dissolved, in a saucepan add heavy cream and vanilla and bring to a low boil. Slowly add a little cream to the egg mixture to temper the mixture and finish adding the cream and whisk until smooth.
Strain mixture through a fine sieve and place into ramekin soufflé dishes about 4/5 the way up into each dish. Place ramekins into a shallow pan and fill with hot water about ¾ the way up.
Bake in a 300-degree oven for about 50 minutes until a toothpick inserted into the center comes out clean. Remove from pan and chill for about 1-½ hours.
Finish by sprinkling granulated sugar on top and place under a broiler or use a kitchen torch to caramelize the sugar. Finally, add the sliced peaches on top and repeat with more sugar and caramelize.

Cumin Crusted Pork Chop with Orange Pepper Puree

• 4-ea 8 oz. Boneless center cut pork chops
• 4 slices smoked bacon
• 2 orange bell peppers (roasted, seeded, and peeled)
• 3 cloves fresh garlic
• Extra virgin olive oil
• Salt and pepper
• Fresh cilantro for garnish
Seasoning mixture:
• 2 tablespoons ground cumin
• ½ teaspoon kosher salt
• 1 tablespoon cracked black pepper

Method:
Mix seasoning mixture, wrap pork chops with bacon and secure with a toothpick. Press chops in seasoning mixture on both sides and reserve for grilling. For the pepper sauce, place peppers in a blender and puree, add garlic, and add a little olive oil to smooth out the sauce. Season sauce with salt and pepper to taste, and reserve. Grill pork chops to desired temperature, and serve with sauce and garnish with cilantro. Goes great with black beans and saffron rice or your favorite salad or fresh fruits.

Sesame Seared Beef Tenderloin

This is also a way to prepare fresh, ahi tuna or Atlantic salmon
• 4 ea 6oz. Tenderloin filets
• Equal amounts of black and white sesame seeds
• Kosher salt
• Vegetable oil
Garnishes:
• Pickled sushi ginger
• Soy sauce
• Wasabi powder (mixed with water to form into a paste)
• Fresh cilantro

Method:
Mix black and white sesame seeds, press filets into sesame seeds firmly on all sides and season lightly with kosher salt. Sear filets in vegetable oil on all sides about 1 minute per side on medium high heat. Remove from pan and let rest for 2 to 3 minutes. Garnish plates with soy sauce, pickled ginger and wasabi. Finish garnish with fresh cilantro and serve.