Recipes

Fresh Tomato Salsa
Makes 2 Cups

6	Roma tomatoes, seeded and diced
1/4 cup	Finely diced onion
2	Serrano chilies, finely minced
3 tbsp	Finely minced cilantro
1/2 tsp	Sugar
1 tsp	Salt
1 tbsp	Lime juice

Combine all ingredients, stir, and let rest for 30 minutes before serving to allow flavors to blend.

Caper Remoulade
Makes 1 1/2 Cups

1/3 cup	Minced Spanish green olives with pimento
1 tbsp	Minced fresh parsley
1 1/2 tbsp	Minced drained capers
1	Garlic clove, pressed
2 tbsp	Minced green onion
2 tbsp	Minced red bell pepper
2 tsp	Tarragon wine vinegar
1 1/2 tsp	Balsmic vinegar
3/4 cup	Mayonnaise
Dash	Tabasco
	Salt and Pepper to taste

Mix together sauce ingredients. Refrigerate overnight for better flavor.

Mornay Sauce
Makes about 2 cups

3 tbsp	Unsalted Butter
3 tbsp	Flour
1/2 tsp	Salt
1/2 tsp	Ground white pepper
Dash	Tabasco
1 1/2 cups	Whole milk
1/2 cup	Grated Gruyere cheese
1/4 cup	Grated sharp cheddar cheese
1/4 tsp	Grated nutmeg
2 tbsp	Minced fresh parsley

To prepare sauce, melt butter in medium saucepan over medium-high heat. Add flour, salt, and white pepper, and cook and stir for about 2 minutes. Add Tabasco and whole milk, and allow mixture to boil. Stir often, and mixture will thicken. Reduce heat and stir in cheeses, nutmeg, and parsley. Stir until cheeses are melted. Keep warm until serving time. Delicious over cooked new potatoes, carrots, yellow squash and zucchini.

Mushroom-Shallot Sauce
Makes about 2 cups

1/4 cup	Butter
2 tbsp	Olive Oil
1 lb	Sliced mushrooms
1/2 cup	Minced shallots
1 1/2 tbsp	Minced tarragon (or parsley or thyme)
1/2 cup	Brandy, Sherry or Marsala
1/2 cup	Broth (chicken or beef)
1/2 cup	Heavy whipping cream
	Salt and pepper to taste

In a large sauté pan, heat butter and olive oil. Add mushrooms, shallots, and tarragon. Stir and cook over medium-high heat until mushrooms brown and caramelization has occurred. De-glaze pan with brandy and reduce liquid by half. Add whipping cream and cook until sauce thickens. Adjust seasonings. Add more tarragon if desired.

Hollandaise Sauce
Makes 1 1/2 cup

6	Egg yolks
3 to 5 tbsp	Lemon juice
	Zest of 1 large lemon (optional)
1 1/4 cups	Clarified unsalted butter
	Salt and white pepper
Dash	Cayenne or Tabasco Sauce (optional)

In a food processor mix together the egg yolks, orange juice, zest and chipotles until well blended. VERY slowly pour boiling hot melted butter into the processor while the machine is running. Add salt, pepper and cilantro and stir until combined. Spoon over poached egg. Garnish with additional cilantro if desired.

Variations:
Orange Chipotle: Substitute orange juice and zest for lemon. Add 2 or 3 finely minced chipotle peppers with yolks. Stir in 2 Tbsp finely minced cilantro or 2 Tbsp finely minced scallions with seasonings.