Chocolate Orange Ganache Tart

Almond short dough crust
½ pound cake flour
1 pound sugar
1.4 ounces chopped almonds
4 ounces cake crumbs
1 pound, 4 ounces cold butter, diced
2 whole eggs
½ tablespoon baking powder
¼ teaspoon lemon zest

Method
Mix all dry ingredients together in a bowl; cut in cold butter with hand-held dough blender until incorporated and has a sandy consistency. Beat eggs and sugar together until smooth and add to dry mixture to form the dough. Evenly line in a 10-inch tart shell pan and poke holes in the dough with a fork. Line with foil and weight down with some dry beans or pie weights. Bake 10-15 minutes at 350 degrees until browned.

Ganache
1 pound bittersweet chocolate
½ pound clarified sweet cream butter
2 cups heavy cream room temperature
2 cups sweetened whipped cream
2 tablespoons orange juice concentrate
½ cup gran marnier, or triple sec

Method
Over a double boiler, melt chocolate and add clarified butter (reserve 2 tablespoons to finish presentation); split into equal parts and reserve one.
To the one part, incorporate heavy cream and add liqueur and orange. To the other part, fold in whipped cream. Layer the mixture with the orange on the bottom and the whipped cream on top. Drizzle with reserved tempered chocolate and serve with fresh fruit or berries.

Chicken Brochette

4 ea. 6 to 8 oz. Chicken breasts each cut into 6 pieces
2 red bell peppers
2 large red onions

Marinade
4 oz. Feta cheese fine crumbles
1 lemon juiced
2 Tablespoons fresh parsley fine chopped
2 cups plain yogurt
1 Tablespoon fresh chopped garlic
Salt and Pepper to taste

Method
Add all ingredients for marinade and combine, reserve enough to use as a sauce. Make the brochettes start with red pepper, chicken, onion, and repeat. Marinate for on hour and broil until chicken is done. For presentation spoon reserved marinade over the brochettes and serve over rice, tossed salad greens or with fresh fruit.

Marinated Flank Steak Tuscan Salad

1 Flank steak
3 tbs chopped fresh garlic
1 cup red wine
1 cup Dorothy lynch salad dressing or French dressing
1 cup Italian dressing
Salt and pepper
(Marinate Flank steak overnight in this mixture.)

For the Salad

1 head Radicchio lettuce
1 head Boston lettuce
6oz shaved Romano cheese
1 lemon
Fresh basil leaves
Extra virgin olive oil
Salt and pepper to taste

Method

Grill flank steak to rare to medium rare and let rest for 6 to 8 minutes. Tear lettuce leaves into large pieces. Cut flank steak bias cut against the grain and place on top of lettuce, add basil leaves, Romano cheese, lemon juice, and extra virgin olive oil. Season with salt and fresh cracked black pepper and serve.

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.