Monthly Recipe

Ingredients:

1 Strip of diced small bacon
1 Medium size sauté pan
8 Each 21-25 size shrimp-peeled and cleaned
4 Slices of pineapple rings
3 Ozs fresh spinach
4 Carrot sticks
4 Slices of red pepper rings
4 Slices of pablano pepper rings
2 Ozs balsamic vinaigrette dressing
2 Ozs olive oil
1 Tablespoon of barbecue seasoning

Method:

In a sauté pan cook bacon on a medium flame until done. Add shrimp and sauté until tender. Add barbecue seasoning and sauté for 1 minute. Take shrimp out of pan and set aside. Deglaze pan with dressing and pour over the spinach. Garnish with shrimp and vegetable condiments.

Serves 2

Ingredients:

3 Ozs chopped haselnuts
6 Crepes shells - 6 inch size
6 Soup cups
1 Cup of sugar
1 Wire whip or mixer
1 Egg beaten
2 Cups heavy whipping creme
2 Ozs vanilla extract
3/4 Cup of melted semi-sweet chocolate
2 Cups of powdered sugar
1 Oz of melted butter

Method:

Roast hazelnuts in a 350 degree oven until lightly brown. Lightly butter cups and add sugar to coat them on the sides and bottom. Place crepes into cups softly and place them in a 350 degree oven for 5 to 8 minutes. After taking crepes out of the oven, let them cool down at room temperature for about 5 minutes. Detach crepes from cups and set aside for filling. In a large bowl or mixer add the chocolate, vanilla, hazelnuts, egg, powdered sugar and mix until sift. Cool in fridge for 1 hour. Scoop mousse into crepe shells and top with shaved chocolate or a strawberry if desired.

Serves 6

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