Chicken and Sausage Jambaylaya
Chicken Teriyaki
Chicken in Tarragon Sauce
Salsa for Tortilla Chips
Corn off the Cob Sauté
Crème Fraiche
Lemon Cake with Lavender Sugar
Cucumber Raita
Pesto
Fresh Tomato Sauce
Putanesca Sauce

1 cup of chopped onions
1 cup of chopped celery
1 cup chopped red, orange, or yellow peppers
2 T minced garlic
½ to 1 lb of Tasso or ham cut in large dice
6 to 10 boned and large diced chicken thighs
1 cup fresh or canned corn
1 cup chopped carrots
128 oz. canned Roma tomatoes
1 Polish or sausage of choice, such as andouille smoked sausage
2 or more cups of chicken stock
3 cup converted rice
1 stick of butter

SEASONING MIX
2 bay leaves
2 t red pepper
1 t black pepper
1 t white pepper
1 t dried basil
1 t dried oregano
1 t dried thyme
1 t rubbed sage
1 t salt

ASSEMBLY
• Sauté ham, chicken, and sausage in a stick of butter
• Give meat a little color and then add chopped veggies
• Add tomatoes with juice, squeeze tomatoes through fingers
• Add seasoning mix, mix thoroughly
• Pour rice into casserole dish and then add sauté mix
• Cover with chicken stock and bake in 350 degree oven
• When stock is adsorbed (about an hour) add another addition of stock
• When this has been absorbed the rice should be tender, if not add a little more liquid until it is absorbed.
• When done hold in a 150 degree oven or serve immediately, with hot sauce to pass

Chicken thighs that have the skin and excess fat removed
Marinade
1 cup high quality soy sauce (for ex. Kikkoman)
2 T finely chopped fresh chopped ginger
1 T powdered mustard
2 T rice vinegar
2 T sesame oil
1 T fish sauce
1 T garlic powder (do not use garlic salt)

• Mix together in a zip lock bag and marinate from 1 hour until overnight.
• Grill and enjoy

This marinade is very versatile and works well with fresh tuna steaks, pork chops, pork tenderloin, and Mahimahi. I even mix it with Crème Fraiche for a quick sauce.

4 boneless and skinless chicken breasts
1 or more cups of Crème Fraiche
3 to 5 T rough chopped fresh tarragon
3 T high quality olive oil
1 finely chopped shallot
½ cup of white wine, chicken stock, or water to deglaze the pa

• Salt and pepper both sides of the chicken breasts about 3-4 minutes per side
• Sauté in olive oil until brown on both sides, about 3-4 minutes per side
• Use a spatula to turn and don't worry if some sticking goes on because it will be removed during deglazing and enrich the final sauce.
• Remove chicken to a plate and add shallots and tarragon, sauté briefly and add deglazing liquid, simmer over fairly high heat while scraping the bottom of the pan.
• Add Crème Fraiche and simmer until it coats the back of a spoon.
• Add chicken and heat the chicken through, 5-10 minutes.
• Serve with pasta, rice, or garlic mashed potatoes.

CHICKEN STOCK
One chicken or chicken parts

• place in large pot and cover with cold water. Bring to a boil and skim off foam, turn down until it barley simmers, add the following:

2 carrots in 1” dice
1 large onion cut in quarters
2 ribs plus leaves of celery cut in 1” dice
1 t of whole pepper corns
2 large bay leaves
5 or 6 whole sprigs of fresh thyme
Pinch of salt

• Simmer VERY slowly for 4 to 5 hours, strain cool, and skim fat and freeze in usable portions or use in dish of choice.

Variation is to brown chicken bones to give a darker and richer stock.

4 to 5 ripe paste tomatoes or salad tomatoes if you seed them and squeeze out the excess liquid.
1 finely chopped garlic
1 small red onion, finely chopped
1 small finely diced avocado
Add hot chilies to taste
1 small bunch of cilantro chopped
Juice of 1 lime and salt to taste

• Add all the ingredients in a pretty bowl and enjoy with your favorite chips.

4 to 6 ears of corn cut off the cob
1 medium red onion
1 T of fresh herbs of your choice; rosemary, basil, tarragon, oregano, or thyme
Hot chilies to taste
Crème Fraiche to taste

• Sauté onion in a mixture of olive oil and butter, about 1 T of each
• Add corn and coat thoroughly
• Add chilies if you desire and cover. Fresh corn does not take long, but it is hard to overcook.
• Add fresh crema, Crème Fraiche, or heavy cream.
• Simmer and serve, salt to taste.

Crème Fraiche is a mature, slightly tangy cream. In Mexican markets it is known as Crema and is an excellent substitute.

2 cups of heavy cream
2 T buttermilk

• Mix cream and buttermilk in medium sized bowl, cover with plastic wrap and let stand at room temperature overnight or until fairly thick.
• Cover tightly and refrigerate at least 4 hours to thicken it even more.

2 ¼ cups unbleached all-purpose flour
1 t baking powder
5 large eggs
1 ½ cups of Lavender Sugar
¾ Crème Fraiche
7 tablespoons unsalted butter, melted and cooled
½ freshly squeezed lemon juice
Grated zest of 4 lemons

• Preheat oven to 350 ° Butter two 9 ½” loaf pans
• Combine flour and baking powder, set aside
• In the large bowl of and electric mixer combine the eggs and sugar and mix until well blended. With the mixer on slow speed, slowly add, in this order, the crème fraiche, the flour and baking powder, the melted butter, lemon juice, and lemon zest. Beat until very smooth.
• Divide between two pans and bake until golden and a toothpick inserted comes out clean, about 1 hour.
• Cool and slice to serve.

LAVENDER SUGAR
Trim 6-8 Lavender flowers and place in 2cup of granulated sugar, store sugar in an air tight container for one week before using.

1 T cumin seeds

• Roast in a dry skillet, stirring constantly, until lightly browned about 2-3 minutes: Grind seeds in a blender or mortar and pestle.
• Combine the ground seeds in a bowl with:

1 c yogurt
1 cucumber, peeled and shredded
½ medium tomato, chopped small (optional)
2 T milk
2 T fresh coriander leaves (cilantro), chopped
1 T onion, chopped
1 T sour cream (optional)
½ teaspoon salt
1 large pinch hot red pepper powder
1-2 T water, enough to make a creamy consistency

6 oz. fresh basil leaves
2 garlic cloves
12 oz. Olive oil
3 oz. pine nuts (optional)
1 to 2 pats of Butter
2-4 oz. grated parmesan
2-4 oz. grated Romano
Salt to taste

• Place the olive oil, garlic, and rough chopped basil in a blender and blend until smooth.
• Add salt to taste.
• Add nuts and blend until smooth.
(Pesto can be frozen at this point)
• Add butter and cheese before serving with a few tablespoons of pasta water.

Fresh Roma tomatoes chopped
1 small onion diced
1 small carrot diced
1 to 2 garlic cloves diced
Fresh basil
Fresh oregano
Fresh thyme
Olive oil
Butter
Salt and pepper

• Sweat onion, carrots, and garlic in olive oil until tender
• Add tomatoes, oregano and thyme, simmer until thickened
• Add chopped basil, adjust seasonings and serve over warm pasta that has been tossed with a fragrant olive oil.

4 to 10 Roma Tomatoes
4 T olive oil
2 cloves of garlic minced
½ cup pitted Greek olives
2 T capers, rinsed
Basil to taste
Pinch crushed red peppers
2 to 3 anchovies

• Heat oil in a large frying pan, add garlic and chili, and cook until garlic is just golden.
• Add the anchovies and mash them into the oil until they dissolve.
• Add tomatoes, olives, and capers, cook over moderate heat.
• Stir in pasta and warm through
• Serve with chopped basil on the top and grated parmesan on the side.