SMOKED SALMON CORN CHOWDER

2 Tblsp olive oil
2 Tblsp Butter
2 cups sliced green onion
2 cloves minced garlic
1/4 cup all purpose flour
12 ounces smoked salmon filets
6 ears fresh corn
1 quart heavy cream
5 cups chicken stock
2 Large baking potatoes, peeled and small diced.
hot sauce

Heat large pot over medium heat. Add onion and garlic and cook until very soft. About 8-10 minutes. Meanwhile, husk and silk corn. Cut kernals off of cobb and then use back of knife to scrape cobb to get the "milk". Flake salmon filets into large pieces. Add chicken stock to pot. Bring to a boil. Add potatoes, corn, cream and salmon to pot. Bring back to boil then turn down to simmer. Simmer until potatoes are desired tenderness. Add Hot sauce to taste. Garnish with fresh chopped parsley.
Total time 45-60 minutes.

COCONUT CHICKEN CURRY

4 chicken breasts , diced into 1/2-inch pieces
3 cloves garlic, chopped
1/4 cup rum
2 tablespoons vegetable oil
1 cup green onion, chopped
1 red bell pepper chopped
1 tablespoon sliced lemongrass
1/2 cup coconut milk
1 tablespoon curry powder
2 teaspoons sesame oil
1 cup sour cream
Cooked rice, serving suggestion
Freshly chopped cilantro leaves, for garnish

In shallow baking dish or bowl, combine chicken with garlic and rum and let marinate, covered, in the refrigerator for a few hours or overnight.
In a medium-sized casserole or heavy pot, heat the oil over medium-high heat. Add the onions, peppers, and lemongrass and saute until tender and fragrant, about 3 minutes, stirring occasionally. Add the chicken and saute until cooked through, about 4 to 5 minutes. Add coconut milk, curry powder, and sesame oil and heat through. Stir in sour cream. Serve with rice and garnish with freshly chopped cilantro.

MY KEY LIME PIE

Ok Randy, This ones for you.

1 Pre made graham cracker crust
1 pckg chopped pecans
1 can sweetened condensed milk
1/2 cup Key lime juice ( about 10-12 key limes)
1 tsp Lime zest
4 egg yolks
Whipped cream

Pre heat oven to 350 degrees. Combine condensed milk, key lime juice, lime zest and egg yolks. Mix until blended well. Pour pecans into bottom of pie crust. Pour Mixture into pie crust. Bake at 350 for 15 minutes. Chill in refrigirator for 2 hours. Top with whipped cream and serve.
Total time- 30 minutes.

SPINACH ARTICHOKE DIP

2 pckgs neufchatel cheese (light cream cheese)
2 pckgs frozen chopped spinach
2 cans artichoke hearts coarsely chopped
1 lb mozzarella grated cheese ( reserve half for topping)
1/4 cup grated asiago cheese
1/4 cup grated romano cheese
1/4 cup hot sauce
2 cloves of garlic minced
2 cups sour cream

Pre heat oven to 350 degrees. Microwave frozen spinach until thawed. Squeeze out as much excess water as you can. With hand held mixer, blend sour cream and cream cheese until blended smooth. Add minced garlic and hotsauce and blend until well mixed. Add spinach and cheeses and mix until well blended. Fold in artichoke hearts. Pour into baking dish and top with remaining mozzarella cheese. Bake until browned and bubbly. Serve with Tortilla chips, pita chips, or any chips you like.
Total time: 45 minutes.

Late Night Fried Rice

2 Chicken Breast cut into small cubes
4 cups cooked rice (I use instant)
6 eggs ( less if desired)
1/3 cup thinly sliced green onion
1/4 cup shredded carrot
1/3 cup soy sauce
1 tbsp Sesame seeds
Canola oil
Sesame oil

The secret to this dish is to really fry the rice. Heat skillet over medium high heat. Salt and pepper chicken and cook in oil until done. Remove and drain on paper towels. Heat large non stick skillet over med high heat. Add canola oil. Add onion and carrot, salt and pepper.. Cook 2 minutes, then add rice. Stir well.Cook for approximately 5-7 minutes stirring often. Meanwhile scramble eggs in a bowl. Pull rice to edges of skillet. Add oil to middle and then add egg. Cook until eggs are done then incorporate into rice. Add soy sauce. Now, here is where you want to really cook the rice. Do not stir very often. Sugars will caramelize on the bottom. Stir and scrape bottom as you do. Cook for approximately 10 -15 minutes. Remove from heat and put in large bowl. Add cooked chicken, sesame seeds and drizzle with sesame oil. You may use any meat desired. To use as a side dish, leave meat out. Enjoy!
Total time: 25 minutes.

Michael's Oriental Marinade/Dipping Sauce

1 cup soy sauce
1 cup Brown Sugar
1/2 cup sliced green onion
1 tbsp Mirin
2 tsp Fresh Grated Ginger
3 Cloves Garlic
2 tbsp Sesame Oil

Slightly crush garlic. Combine all ingredients and stir. Reserve some to use as dipping sauce. Marinade Beef, Chicken, Pork, and Fish. Especially good on Salmon. Then grill or bake meats. Also makes excellent dressing for salads.

BOLOGNAISE SAUCE

This is an authentic Italian meat sauce that can be served over any pasta you like.

1/2 lb lean ground beef
1 lb ground pork
1 lb ground veal
1/4 pound panchetta ground or minced
1 medium onion chopped
1 tsp minced garlic
2 cups whole milk
1 4oz can tomato paste
1 bottle dry white wine
olive oil
Parmesan cheese
1 package pasta of your choice

Heat large pot over medium heat. Add olive oil and onion. Cook until onion is tender. Meanwhile in large bowl, add beef, pork veal and panchetta. Blend meats together well. You may be able to get your butcher to grind these meats together for you. When onion is tender, add garlic and meat to pot and begin to brown. When the meat is partially browned, add milk and stir often. Simmer until milk is almost totally evaporated. Add tomato paste and stir well. Add 2 cups of white wine and stir. Bring to a simmer and simmer for at least 1 hour. This is a meat sauce and will not be very liquid. If it appears to dry out, add more wine. Cook pasta according to package directions. Top pasta with sauce and fresh grated parmesan cheese. You can freeze leftover sauce.
Total time: 1hour 45 minutes.