EGG SARDOU Serves 2 4 english muffins ¼ lb shrimp(or prawn) 2 bunches of spinach 5 eggs 1 can of brined artichoke 1 lemon ½ stick of butter ½ cup of milk 1 teaspoon of cream 2 croissants 1 clove of garlic ¼ onion 1 teaspoon of white wine
Thaw out shrimp. Drain the artichokes. Squeeze lemons for juice and remove a bit of zest. Crank 3 eggs. Remove yolk. Whisk in container till smooth. Add milk to equal 90% of the yolk. Add cream. Whisk till consistent. Place in the refrigerator. Thin slice garlic and onion. Take out skillet. Bring to heat (medium high). Add olive oil. Throw in garlic. 1-2 mins (do not brown). Throw in onions. Change heat to (low Medium). Fill pan or poacher. Bring pan to boil. Prepare a sauce pan (low medium). Add cayenne (or paprika), white, black pepper, rock salts. Add white wine. Let sit for 1-2 mins. Add shrimp to skillet (turn heat to medium). 1-3 mins. Add spices for taste. Toss in spinach and artichokes. Dash with some Zest. Heat to done. Lower Heat. Add ¼ butter to the sauce pan. Add yolk, continue to stir (low heat). Add some lemon juice by eye/taste. Bring to poach eggs. Heat oven for English Muffins, Croissant. Once ready, plate English Muffin topped with spinach, artichoke then egg on top. Cover with sauce. Top with shrimp. Garnish with Parsley and a bay leave.
BROCCOLI PARMESSIAN Serves 2 2 broccoli florets (medium to large) 1 can of brined artichokes 3 tomatoes 4 cloves of garlic 1 bunch of basil 1 red pepper 1 cup of grated parmesan cheese
Thin slice garlic, chop tomatoes, and red peppers. Take out skillet. Bring to heat (medium high). Add olive oil. Throw in garlic. 1-2 mins (do not brown). Throw in red peppers and artichokes (add a little of the brined juice, too). 10 mins. Add tomatoes. Add some basil. Add Black Pepper, and Salt. Dash of Cayenne for spice. Add a little wine. Reduce. Add more basil. Continue to stir until you have sauce. Time makes this better, so you decide. Wash and clean Broccoli. Bring a steamer to boil. Add Broccoli. Turn the oven on. 375 degrees. Take out Broccoli. Put on cookie sheet. Cover with Sauce. Top with Cheese. Heat till Cheese is melted. Take on Plate. Pour a little olive oil on one plate. Wipe with paper towel on both plates to get a coat of olive oil. Sprinkle Black Pepper, Salt. Put broccoli in center. Garnish with Basil.
MUSSELS DU PROVENCE serves 3-4
1 clove of garlic 2 fresh sprigs of basil (at Least) 1 Box of cherry tomatoes 2 fresh stalks of lemongrass 5 scallions (thin rings) 1 stick of butter ½ cup chili powder Ÿ garlic powder 3 handfuls of black peppercorn 3 carrots (chopped) (optional) 1 stalk of celery (chopped large pieces) (optional) Salt, White pepper, Black Pepper 1 handful of Flour 1 bottle of Rice Wine Vinegar 1 bottle of White Wine
2 lbs of mussels 1 lb of shrimp 1 Artichoke
(Optional) Brown the pot. You can use a hard veggie (Butter Squash, Eggplant). Boil a large soup pot. This point your making a stock based on the ingredients which will transfer. So, 4-5 basil leaves, typical Cajun ingredients 3 pepper (white, black, chili), hand full of peppercorn, (optional) carrots, celery, garlic powder, handful of cherry tomatoes Chop lemongrass into 2.5 in pieces. Toss them in pot. Throw in Artichoke. Let sit 45-60 mins. Welt scallions in colander with salt. 10 mins
Put Scallions in Jar. Add Black Peppercorns and Sliced Garlic. Cover with 3 parts Rice Wine Vinegar, 1-part Wine White. 20-30mins Debeard Mussels. Soak them in a bowl with cold water. Add a handful of flour and a handful of salt. 20-30min soak. Take out all open mussels Deshell and Devein Shrimp. Put shrimp on sticks. Cajun season (white, black, chili) them with a little oil and salt. Heat up Grill. Take out a deep skillet for the Mussels to steam. Add butter. Wait to melt. Toss in garlic. Wait.. 1 min. No Brown. Toss in basil, Tomatoes. Wait‌ Toss in the Pickled Scallions. Let sit for 2 mins. Stir Take out artichoke in bowl fill bottom of bowl with stock. This will be used for sauce. Fill Skillet with enough stock to cover ½ way up. Add 1.5 cups of wine. Turn up the heat to boil. Put shrimp on the grill. Transfer Artichoke to new bowl. Add 1 cup of lemon juice and 2 lemon half de-juiced to bowl. Heat up. 3 cups in pan of sauce. Add Rice Wine Juice and Remaining Scallions. Add peppercorn if need. Add mussels to the pot. Cover. Flip the shrimp. 10-15 mins on mussels. When they are all open. Take Shrimp off grill. Put them in off the stick in the pan with sauce. You will want to have this reduced to 1-2in from the base of the pan. Let shrimp soak in flavor for 3-5 mins not to soften. Serves 4-5 people.