Sweet Potato Stuffed Butterflied Shrimp

6 ea shrimp, 16-20, peeled & deveined, patted dry
3 oz sweet potato mix (see recipe)
1 oz BBQ cocktail sauce (see recipe)

Sweet Potato Mix
15 ox sweet mash (see recipe)
1.75 ox panko
2 oz pecans, crushed & toasted
1 ½ oz brown sugar
To taste – salt and pepper

Pickled Vegetable Nest
1/8 oz jicama – cut on nester
1/8 oz beets – cut on nester
1/8 oz carrots – cut on nester
½ t scallions – small dice
To taste – salt and pepper
1 oz citrus vinaigrette

• Mix all ingredients together, let sit for 2 minutes – hold for service

To stuff shrimp
• With the dry shrimp, stuff with ½ oz of stuffing (sweet potato mix)
• Season with salt and pepper
• Freeze overnight

To flour the shrimp
• Remove the stuffed shrimp from the freezer and continue to bread – flour, egg wash, panko, refreeze for service

Thai Curry Mussels

12-14 ea mussels, cleaned and trimmed
1 t lemongrass – small dice
1 t ginger, minced
1 t garlic, minced
1 t red curry paste
1 oz coconut milk
1 oz white wine
1 oz cocoa lopez
1 oz butter, whole, cold
¼ oz Asian pear – small dice
1 ea crostini (see recipe)
½ oz peach butter (see recipe)
½ t cilantro, minced (for garnish)
2 t peanut oil

Procedure
• Heat sauté pan and add oil
• Add lemongrass, garlic, ginger, curry paste and sauté
• When caramelized, add mussels and white wine, toss in pan a couple of times
• Add cocoa lopez, coconut milk, pears, butter, scallions
• Reduce to consistency
• Add lime, taste, season, serve

• Crostini goes in the middle of the mussels sticking upward and cilantro is sprinkled on top

Greek Salad with Crispy Asparagus

1 head romaine, washed & rough chopped, dried
5 ea cucumber – sliced
5 ea grape tomatoes
2 ea pepperoncini
5 ea greek olives
3 oz feta cheese, crumbled
1 oz shredded carrots
6 ea asparagus spears (see recipe)
1/8 oz red onion, julienne
3 oz asiago – Italian dressing (see recipe)
½ ea egg, hard boiled
1/8 oz alfalfa sprouts

Asparagus Spears
6 ea asparagus spears, peeled
1 oz flour
To taste – salt and pepper
1 oz egg wash
¾ oz panko

• Season asparagus spears, hold them by the flower part
• With one hand, dip the seasoned asparagus in flour, then in egg wash, then in panko
• Reserve in freezer till service

For the dressing
2 c Italian dressing
2 c asiago dressing

• Mix together well, reserve for service

To assemble salad
• Add all ingredients in bowl except feta, sprouts, carrots, crispy asparagus
• Mix well and place on plate to see all the ingredients, placing sprouts on top
• Fry asparagus and place around coming to a point in the middle
• Crumble feta around and carrots - serve

Minestrone Soup

1 lb Vidalia Onions – diced small
1 lb Leeks – diced small
1 lb Carrots – diced small
1 lb Celery – diced small
2 ¼ cup Minced Garlic
1 bx Frozen Spinach – thawed
1 lb Squash – diced small
1 lb Zuchinni – diced small
2 ½ lb Yukon Gold Potatoes – diced small
1 bx Didilini
1 ea Sachet (see below)
1 bg Baby Lima Beans – thawed
1 oz Fresh Rosemary – minced
1 oz Fresh Sage – minced
1 cn Chick Peas – drained
2 cn #10 Tomato Strips
3 G Vegetable Stock (see below)
1 ½ oz Basil – chiffonade

Vegetable Stock
15 ea Corn Cobs
15 ea Tomatoes – quartered
1 lb Celery – rough chop
1 lb Carrots – rough chop
1 lb Onions – rough chop
1 lb Leeks – rough chop
1 ea Sachet (see below)

*Any vegetable scraps (mushrooms, onion peels, carrot peels