Method
Mix herbs, salt, pepper, and breadcrumbs. Coat filets with garlic and dip top of filet into the eggs and press firmly into breadcrumb herb mixture. Sauté crumb-side down in clarified butter or olive oil for 1 to 2 minutes until brown and finish in a 350-degree oven until desired temperature.
In a separate sauté pan reduce red wine, shallots, and sun-dried tomatoes by ½ (this will have the consistency of heavy syrup) add demi glace, salt and pepper to taste. Remove from heat and stir in cold butter. Serve sauce down, filet on top. Serves four.

4 ea split chicken breasts
5 tomatoes concasse (concasse: x mark with a knife and cook in boiling salted water for 3 minutes. Cool, peel, seed and dice.)
1 Tbs chopped garlic
5 sprigs fresh thyme
4 Tbs cold butter
½ cup white wine
½ cup olive oil to cook chicken in
½ lemon
Chopped parsley
Salt and pepper to taste

Method
Salt and pepper chicken and sauté in olive oil until browned on both sides. Remove chicken from pan and finish in a 350-degree oven until fork tender. Pour off excess oil from sauté pan and add 2 'tbs butter and sauté garlic, add tomatoes and deglaze with white wine, add fresh thyme lemon juice and salt and pepper. Remove from heat and stir in remaining cold butter and finish with parsley. Pour sauce over chicken and serve.

1 Loaf French bread cut into 3-inch rounds
10 eggs
Zest from one orange
¼ cup heavy cream
Pinch of cinnamon and nutmeg
Splash of Amaretto Disaronno
Powdered sugar
2 cups fresh whipped cream

Fresh Fruit Compote
½ pound pitted fresh sweet cherries
1 pint fresh blackberries
1 pint fresh strawberries
¼ cup Amaretto Disaronno
1 cup sugar
2 oz. Butter

Method
Make French toast batter and soak bread in batter for two minutes, sauté in butter until brown on both sides and reserve. For compote in a sauté pan add butter, black berries and sweet cherries, and sugar and toss. Add Amaretto and strawberries and remove from heat. (This should be done quickly as not to overcook the fruits). Top the French toast with fruit compote powdered sugar and whipped cream.

2 ea. 1# Choice New York Strip Steaks
For Marinade
2 teaspoons chopped fresh garlic
Season Salt
4 oz. A1 steak sauce

Caesar Salad
1 head of Romaine Lettuce
1 small can anchovy fillets
1 lemon
2 cloves fresh garlic
3 oz. Easy Eggs Pasteurized eggs
5 oz. extra virgin olive oil
6 to 8 oz shredded Parmesan cheese
Salt and Pepper
Homemade Croutons (toss cubed of French bread coated with olive oil and Parmesan in the oven at 350 degrees for about 12 to 15 minutes until browned)

Method
For the steaks, rub both sides with garlic and season salt, and coat with A1 sauce and marinate for 1 hour. Broil to desired temperature. For the salad tear Romaine lettuce into large pieces, and toss in croutons and about 2 oz. Fresh Parmesan, Reserve 2 or 3 anchovy fillets for dressing and add the rest to the salad. For the dressing in a blender add eggs, lemon juice, anchovy fillets, and puree until smooth, turn on blender and slowly add olive oil in a small steady stream until dressing thickens. Add parmesan season with salt and pepper and toss with salad.