Spinach Tortelloni Filling for Halibut: 05.14.10

6 cups blanched spinach
2 cups caramelized onions
3/4 cup olive oil
1/2 cup mascarpone
1 Tbsp salt

- combine all in food processor (in batches)

Orange Dressing for Cheeks: 05.14.10

1/2 cup fresh orange juice
1/4 cup cider vinegar
1 tsp honey
1 tsp dijon mustard
1 tsp salt
1 cup olive oil

whisk the first five ingredients to combine; whisk in oil

Arugula Chimichurri for Beef Cheeks: 05.14.10

2 cups olive oil
4 Tbsp lemon juice
2 Tbsp cider vinegar
8 cups tightly packed baby arugula
3 cloves garlic
1 Tbsp salt
1/2 tsp togarashi

- thoroughly blend all ingredients

Gordita Dough for Soft Shells: 05.14.10

16 cups maseca
1 1/2 cups salty butter, room temperature
2 Tbsp salt
1 Tbsp pimenton
8 cups hot water

- crumb butter and maseca with salt and pimenton
- work in water until smooth
- form small balls of dough and press with a fork of textured meat pounder to desired thickness
- deep-fry until done

Horseradish Cream for Salmon Salad: 05.14.10

4 cups sourcream
1 1/4 cup water
5 Tbsp lemon juice
1 tsp worcestershire sauce
3/4 cup horseradish
1/2 cup minced dill
5 tsp salt
1/2 tsp white pepper

- combine all thoroughly

Mushroom Stew for Scallops: 05.14.10

12 cloves garlic, sliced thin
1 cup olive oil
6 lbs hen o' the woods, cleaned and torn into bite-size pieces
8 cups dried morels reconstituted in hot mushroom juice 20 minutes
2 tbsp salt
3/4 tsp white pepper

- saute the garlic in the olive oil until it just begins to brown
- add hen of the woods mushrooms and saute, stirring often 8 minutes
- remove morels from liquid and rouch chop; add to pan
- strain morel liquid and add to pan
- season with salt and white pepper
- to serve, mount with butter to sauce consistency, add minced chervil and chives and fresh favas

Seasoned Cream for Halibut Nutmeg Sauce: 05.14.10

5 oz oil
4 cups sliced shallots
8 garlic cloves, smashed
1/2 bn thyme
2 Tbsp salt
1 bay leaf
1 btl white wine
2 qts chicken stock
6 qts cream

- sweat the shallots, garlic, thyme and salt in the oil until soft
- add wine and bay leaf; reduce dry
- add chicken stock; reduce by half
- add cream; reduce by third; strain

Berkshire Ham Hock & Shrimp Broth for Crabcake: 05.14.10

1 cup canola oil

8 cups thin sliced red onion
8 cups diced celery
8 cups clean button mushrooms
4 qts shrimp peelings
1/2 bunch thyme
2 Tbsp salt
1 bay leaf
1 cup amontillado sherry
12 smoked ham hocks

12 qts water

s/p as necessary

- sweat the vegetables in the canola oil, stirring often, for 15 minutes
- add shrimp, thyme, salt and bay leaf; continue to cook 10 minutes

- add sherry and cook 5 minutes

- add ham hocks and water; simmer 8 hours, skimming as necessary
- adjust seasoning
- when ham hocks cool, pick the meat and reserve for service

A Nice Little Salad Dressing for Greens that go with Goat Cheese 5.14.10

2 shallots, minced
1 Tbsp salt
1/2 tsp black pepper
3 Tbsp maple syrup
1 Tbsp dijon mustard
1 Tbsp mayonnaise
12 ounces sherry vinegar
4 ounces agridulce cabernet vinegar
7 cups walnut oil

- whisk everything but oil to combine thoroughly
- whisk in oil (if you are a pansy you can do this in an electric machine)