Ribeye Steaks with Tri-color Ranchero Pepper Salsa

4 each 14 oz. Choice
Ribeye steaks
Fresh chopped Garlic
Chili Powder
Kosher salt

Ranchero Salsa
1 each diced Red, yellow, and orange bell pepper
2-4 fresh jalapenos diced
6 Roma tomatoes diced
1 red onion diced
Rough chopped fresh cilantro
Juice from 1 lime
Salt and pepper

Method
Rub steaks with chili powder, garlic and salt. Grill to desired Temperature. For Salsa: Mix all ingredients and serve over steaks with cilantro garnish.


Spiral Chicken

4 each 6 oz. Chicken breasts pounded thin
Fresh spinach leaves
¼ pound of proscuitto or black forest ham
Olive oil, and a dash of paprika

Filling
10 ounces cream cheese, softened
4 teaspoons fresh chopped garlic
2 Tablespoons of fresh chopped parsley
2 Tablespoons of fresh chopped chives

Method
Lay spinach leaves across the chicken breasts, add ham, and 2.5 oz of cream cheese
Filling to the center. Then roll and place in an ovenproof dish or pan, drizzle with olive
Oil, and sprinkle on paprika. Cook in a 350-degree oven for about 16 to 20 minute or until center temperature is at least 165 degrees. Slice and drizzle with olive oil and
Lemon juice. Serve hot or cold a hors d' ourvre.

Eggs Evergreen

Hollandaise sauce
½ pound fresh spinach
Heavy cream
½ onion diced
Quartered artichoke hearts
Kosher salt and pepper
English muffins

For poached eggs
Eggs
Salt
Vinegar

Method
Make hollandaise (see recipe) sauté spinach in butter, add onions, salt and pepper, add
Heavy cream and reduce by half. Add artichoke hearts to warm in sauce. Grill or toast
English muffin halves. Top with creamed spinach, and artichokes, lay poached eggs
onto the spinach and artichokes over and finish with Hollandaise.

Cream of Onion Soup with Pear and Stilton Bleu Cheese Toast

4 yellow onions, julienne
2 quarts chicken stock
Sachet spice bag as follows: 3 bay leaves, 10 to 15 black peppercorns, 3 whole cloves, and ¼ teaspoon thyme placed in bag of cheesecloth and tied with butcher's string
butter
Stilton cheese
crusty French bread
1 red Bartlett pear
high-quality sherry
roux (equal parts in weight of melted butter and flour used for thickening)
heavy cream
chopped fresh chives
cayenne pepper
white pepper
kosher salt to taste

Method
To make the sachet spice bag, place all the herbs and spice in the middle of a small piece of cheesecloth. Tie and secure with butcher's string to resemble a small tea bag. For the cheese toast, butter both sides of slice French bread. Add sliced pear and Stilton cheese. Bake at 400 degrees for 5 to 7 minutes and reserve for presentation. For the soup, sauté onions in butter, stirring occasionally until onions become caramelized and slightly brown. Add sachet, 4 oz. sherry and chicken stock. Bring to a boil. Cook for 10-15 minutes. Thicken with roux and cook for 3-5 minutes. Remove from heat and add heavy cream. Finish with a little more sherry, salt and both kinds of pepper to taste. Serve with Stilton cheese toast. Finish with chopped chives if desired.