SIGNATURE DESSERTS

MENU BOARD TAPAS & APPETIZERS

Warm Tapas Selections

Frittatas de Espanola Poatato, Onion & Chorizo Asparagus, Sundried Tomato e Fromage Roasted Wild Mushrooms & Red Peppers

Gambas al Ajillo ~Garlic Shrimp Brochette Ocean Brochette ~ Fresh-cut Fish & Shrimp Crab Stuffed Shrimp Wrapped with Bacon Baked Mussels & Clams with Mixed Aiolis

Grilled New Zealand Lamb Chops with Organic Mint Chutney, Rosemary Chicken Brochettes & Feta

Sampler Plato Serrano Ham, Spanish Chorizo, Manchego Cheese & Crostini W/ Moroccan Tomato Relish & Apricot-Onion Chutney

Crab Fondue with Artichokes & Spinach Served with Pita Crisps & House Made Focaccia

Plato Crispelle Crispy Fried Raviolis D’ Romano Polenta Pasticciata w/ Porcini Mushrooms & Tomatoes Crispy Fried Sundried Tomato & Goat Cheese Bouche’ Mediterranean Chicken and Feta Cheese Bouche’ Fire Roasted Red Pepper and Gorgonzola Cheese Bouche’

Smoked Sausages Sweet Italian Fennel, Spanish Chorizo Tagine-style Lamb Sausages & Pesto Chicken Sausages With a Spicy Garlic Mojo Sauce

MENU BOARD TAPAS & APPETIZERS

Hand Carved Meats Sliced off the Bone

Moroccan Leg of Lamb Roast Duckling with Wild Berry sauce Serrano Ham Garlic Roasted Pork

Tartlettes of Balsamic Caramelized Onions & Goat Cheese

Tartlette Kopita with Feta Cheese, Herbs & Spinach Tartlette D’ Loraine with Pancetta Bacon, Roasted Mushrooms & Swiss Cheese

Cool Tapas Selections

Rustic Cuts of Fresh Artisan Breads, Focaccia, Crostini & Pita Crisps

Served with small bowls of: Pesto, Tomato Bruschetta with Herb Chevre House made Hummus & Tzatziki Roasted Eggplant Capponata Kalamata Olive Tepenade

Imported Cheeses

Manchego, Pecorino Romano, Feta, Boccocinni Mozzarella, Young

Grana, Aged Gorgonzola, Taleggio, Brie, Piccante Provolone,

Asiago, Caciocavallo, Branzi, Toma, Robiola & Fontina

Imported Cured Meats: Salame di Milano, Salame Cremonese,

Salame Soppressata, Capocollo, Copa Parma, & Procuitto Crudo

MENU BOARD TAPAS & APPETIZERS

Assorted Marinated Olives:

Black Kalamatas to Spanish Greens

Grande Stuffed Olives Almonds, Gorgonzola and Roasted Garlic In Extra Virgin Olive Oil & Herbs

Plato Olivine Chef’s Selected Mixed Marinated Olives Marinated Fire-Roasted Peppers

Stuffed Cherry Peppers Procuitto & Pecorino Panni Cipolline Onions

Crudités Daily assortment of Fresh-cut Vegetables W/ Dipping Sauces & Aiolis

Country Pate with Pumpernickel Bread Smoked Norwegian Salmon Pickled Herring Papas Gallette Dill Crème Fraiche & Caviar

Caprese Ensalada Organically Grown Tomatoes, Basil, EV Olive Oil & Boccocinni Mozzarella Dolmades ~ Grape Leaf Stuffed with Meat, Herbs & Rice

Imported White Anchovies & Pickled Herring

MENU BOARD TAPAS & APPETIZERS

Display Platters

Plato Fromage

IMPORTED CHEESES

Assortment of Olives and Cheeses with Fig Marmalade, House Cured Moroccan Tomato Relish

Bread Plate

Toasted Foccacia, Crostinis & Pita House Made Capponatta, Verde Crude & Cannellini Hummus

Assorted Empanadas Platter A Selection of Spanish-influenced Tiny Culinary Treasures Served with Harissa Chile Pepper Sauce

Shrimp Cocktail Sweet, Succulent Poached Prawns Fresh-Grated Spicy Horseradish Cocktail Sauce With a Chilled Fennel Salad & Lotus Root

Seafood DISPLAY~ Ice Block Raw Bar Hand Selected Oysters, Caviars and Chef Inspired Seafood Creations With Accompaniments with Sauces

Charcuterie Prosciutto, Salami, Capicola, & Country Pate Assortment of Sliced Imported Italian Cheeses House Cured Moroccan Tomato Relish Toasted Foccacia and Spanish Olives & Cipolin Onions

MENU BOARD TAPAS & APPETIZERS

Cool Vegetarian APPETIZER PLATE

Crostinis with Sun dried Tomato Bruschetta with Herb Chevre Crostini with Black Olive Tapenade and Gorgonzola Cheese Endive Spears with Truffled Ricotta and Asparagus Belgian Endive with herbed farmer’s cheese and honey roasted figs Grilled Eggplant Rollentini with Basil, Provolone & Roasted Red Peppers

Warm Vegetarian APPETIZERS

Caramelized Onion and Wild Mushroom Tartlets with Goat Cheese Spanokopita – Flaky Greek Pastry with Spinach, Herbs, & Feta Cheese Mini Foccacia Paninni with Portobellas, Roasted Peppers & Herb Chevre

Smoked Fish Plate

Assorted variety of local and imported Smoked fish Including Salmon, Baby Scallops & Oysters Papas Gallette, Dill Crème Fraiche & Pumpernickel Bread

APPETIZERS & TAPAS RECIPES & PROCEDURES

FRITTATAS DE ESPANOLA

Frittatas are very popular & useful. Basically, a covered & baked egg & cheese dish with savory ingredients. A lot like a French Quiche. Here are a couple combinations of ingredients used in a past Tapas Menu. To prepare place in a well-oiled, double-parchment lined baking dish, add: cooked, diced Potatoes, Onion & cooked Chorizo Sausage, shredded Monterey Jack Cheese & Manchego Cheese. The other tasty combination I like to use is a mixture of diced Asparagus, Sundried Tomatoes, Roasted Garlic, Wild Mushrooms & Red Peppers, Monterey Jack Cheese & feta Cheese.

CRAB FONDUE WITH ARTICHOKES & SPINACH

Many Chefs have many different recipes for this type of appetizer. I simply use this process: Start with Sautéed in Butter & Olive Oil minced Garlic, Shallot, Red Onion, green Onion, diced Marinated Artichoke Hearts, diced Shrimp, deglaze with nice dry White Wine like Chardonnay. Fold in a very thick-consistency Crab or Seafood Veloute. Mix well add a little cream and simmer for a few minutes. Turn the heat off and mix-in shredded Gruyére Swiss Cheese, Mascarpone Cheese, Boursin Cheese, Chunks of Lump Crab Meat, Shredded Crab Claw Meat, fine chopped fresh Thyme, Parsley, Lemon Zest, and a squeeze of Lemon Juice. Serve immediately, spread on Pita Crisps & House Made Focaccia Crostini.

APPETIZERS & TAPAS RECIPES & PROCEDURES

BAKED MUSSELS & CLAMS WITH MIXED AIOLI

This is a very quick item that pleases a big crowd. The trick is to prepare & tray them on baking sheets in advance. Carefully add your Aioli sauce to each raw shelled appetizer. Cover them and refrigerate.

The Aioli for this dish is made in a food processor with a little Garlic,

Shallots, Butter, Parsley, Tarragon, a small squeeze of Lemon Juice. Emulsify with a little mayonnaise, Olive Oil and Soy Sauce, and then fold in as garnish some Orange & Red Tobiko Caviar

When ready to serve, bake each sheet pan quickly in a 350 Degree F. oven till the tops are bubbling and cooked golden, about 15 minutes. DO NOT overcook they will be chewy and unappetizing. Yet, if cooked till just-done, they are excellent…

APPETIZERS & TAPAS RECIPES & PROCEDURES

PLATO CRISPELLE

Loosely translated, to mean a “Plate of little Crispy-things” … This can be a decorative, savory assortment plate, or they are also nice enough to stand alone and be served as individually appetizers.

POLENTA PASTICCIATA W/ PORCINI MUSHROOMS & TOMATOES

This style of preparing Polenta goes back centuries. Boiling coarsecrushed corn meal till is tender is about as simple an ancient as it gets. Yet with a couple of twists and ingredients, it can be turned into art.

Use ready-to-prepare ground Polenta. Cook per proper “Boxes written instructions, but, replace the water with a rich white broth, add minced garlic, S&P to the broth and boil. The final product is to be cooled, cut and fried crisp; so use a little less liquid and finish it with fine-chopped basil, Shaved Parmesan, Salt & White Pepper. Simmer till done. Pour hot mixture evenly onto a sheet pan lined with plastic wrap and covered with Olive Oil, spread firmly with rubber spatula. Knock out all the air bubbles to help tighten the polenta. Let cool. Refrigerate. After a few hours or overnight covered, must be cold, now invert the pan upside-down on a cutting, and remove the plastic carefully. Portion into 4 X 4 inch squares and then cut each square in half to form triangles.

APPETIZERS & TAPAS RECIPES & PROCEDURES

Blot dry with paper towels and sauté in Olive Oil on all sides till golden brown and crispy.

Meanwhile, sauté in Olive Oil Minced Shallot, Garlic, Tomato Concassé & Julienne strips of re-hydrated Porcini Mushrooms, Cognac and Cream. Reduce to a thick creamy consistency. Carefully spoon onto Polenta Appetizers and serve.

CRISPY FRIED RAVIOLI D’ ROMANO

These are super easy and super pleasing, using quality, retail frozen Jumbo Cheese Ravioli, toss the frozen pieces in flour, dip them in Egg wash, then pack them in a mixture of fresh, powdered Romano Cheese, Panko Bread Crumbs, Dry Oregano, a little Garlic Powder, a little Onion Powder, S&P. Put on a lined sheet tray, return to freezer. When ready to deep fry, cook from frozen. Serve with a choice sauce like Harissa.

TARTLETE OF BALSAMIC CARAMELIZED ONIONS & CHEVRE

These are also crispy, quick and tasty. Use retail made, precooked mini Tart Shells. Mini Phyllo Tart Shells are also nice and crispy. In a sauté pan caramelize minced Red Onion, White Vidalia Onion, Shallot & Garlic. Add a little Balsamic Vinegar and sugar. Reduce a few minutes then thicken into a Relish by adding some Apricot Preserves and a tiny splash of White Vinegar; mix well and let cool. Arrange all cooked Tartlets shells on a parchment line sheet pan. Spoon neatly into pastry shells, top each with a little Goat Cheese or Brie Cheese bake till Golden.

APPETIZERS & TAPAS RECIPES & PROCEDURES

SAUCE ACCOMPANIMENTS

ROASTED EGGPLANT CAPPONATA

In a large bowl toss together in Olive Oil, minced garlic, diced, Zucchini, Eggplant, Red Onion, Yellow Crookneck Squash, Red Bell Pepper, Thyme, Canned Whole Plum Tomatoes (San Marzzano) cut to same size dice. Mix together and braise in roasting pan till caramelized and well cooked. Fold in pitted Kalamata Olive, Capers, Extra Virgin Olive Oil & chopped Basil. S&P

SPICY GARLIC MOJO SAUCE

This Tangy-Citrus, Garlicy, Spicy-Chile sauce is awesome with most any meat entree or savory appetizer. In a sauce pan cook in light oil a good amount of chopped Garlic, Serrano Peppers, Red Bell Peppers, Tomatoes, Cumin Powder, Pasilla Chile Powder, deglaze with Orange juice, Orange Zest, Lime Juice, Lime Zest, Lemon Zest and Cilantro.

APRICOT-ONION CHUTNEY

In a sauté pan cook diced Red Onion, Vidalia Onions, Red Bell Peppers, Dried Apricots, Celery, Shallot, Garlic, Celery Seed, Poppy Seed, Curry Powder, White Vinegar, Lemon, Sugar, Apricot Preserves

APPETIZERS & TAPAS RECIPES & PROCEDURES

MOROCCAN TOMATO RELISH

Toss in a large bowl, cut-in-half Red, Yellow & Green Cherry Tomatoes add Olive Oil, Garlic, Shallot, Diced Green Olives, Diced Fennel Bulb, Masala Curry Powder, Ground Fenugreek, Sumac Powder, Salt, Pepper, Lime Zest and a little Lime Juice. Let mixture marinade for an hour simmer, braise or bake till well-done and evenly cooked. Cool completely. Season S & P to taste.

HARISSA

My version of this classic middle-eastern accompaniment is simply a puree sauce of Roasted Red Peppers, Roasted Garlic, Onions, Cayenne Pepper, Roasted Serrano Chile, a little Balsamic Vinegar, Lemon Zest and Lemon Juice, S&P. Simmer in a sauce pan till very soft then puree.

CANNELLINI HUMMUS

I do like the Traditional style Hummus which is made with Garbanzo beans. This process is the same, except I often use all Cannellini Beans or a mix of both Garbanzo & Cannellini. In a food processor add Canned Cannellini Beans, Tahini (Sesame Seed Paste), Lemon Juice, Garlic, Olive Oil, Parsley, S&P.

APPETIZERS & TAPAS RECIPES & PROCEDURES

TZATZIKI

A nice twist on a middle-eastern classic. Begin with a bowl of thick, wholesome Greek-style yogurt; add a lot of fine diced Cucumber, a little White Onion, Garlic, Lemon Juice, Lemon Zest, Dill & Olive Oil.

KALAMATA OLIVE TEPENADE

This is a Crude-style sauce, meaning raw and not cooked. It gets tastier the longer the flavors marry together in the refrigerator. This is a chunky, rustic-looking salsa. So, if you prepare it a food processor, only pulse the “S-blade” quickly a couple times, DO NOT puree.

Add to a large bowl or processor: Garlic, Shallot, Minced Onion, Capers, pitted Spanish Green Olives, Kalamata Black Olives, fine chopped Basil Leaves; minced Sun-dried Tomatoes, a little Balsamic Vinegar and Extra Virgin Olive Oil.

VERDE CRUDA

I will often serve this Savory-Rich Olive Oil dipping sauce with a nice

Bread & Cheese displays…It is like a Basil Pesto with a splash of

Citrus & Capers. In a food processor add: Garlic, Shallot, Basil,

Capers, some shaved Parmesan Cheese, Lemon Zest, Extra Virgin

Olive Oil, Lime Zest, Lime Juice and White Wine Vinegar. S&P. Pulse gently, DO NOT puree.

RECIPES AND FOOD PHOTOGRAPHY USING THE “GEORGE FOREMAN” INDOOR GRILL

Herbed Salmon Wrapped in Bacon

With Ginger Crème

RECIPES AND FOOD PHOTOGRAPHY USING THE “GEORGE FOREMAN” INDOOR GRILL

This Photographic Chapter and Recipe Selection Chapter is dedicated to the Champ George Foreman. Not just the Boxing Legend, but my indoor-grilling-legend,

The Kitchen-Counter-Essential THE “…George Foreman-Grill…”

The GF grill in my kitchen has interchangeable grilling surfaces so we can cook many different items. It has a Deep-sided-flat Surfaced Griddle, Waffle Iron Grills and the Dual-Grill-marking-fat-dripping superstars…

All these photos are shot with the Grill Marking-Surface Pads.

Like the previous photo of the:

Herbed Salmon Wrapped in Bacon With Ginger Crème This image was shot during a magazine shoot for an

Online Magazine Publication article about

Chef Brian’s “Indoor Grilling”. My monthly Publication called “Your

Personal Chef” in the Las Vegas Food and Beverage Professional magazine, (April 2011, page 24)

Marinated Herbed-Salmon Filet, wrapped in a few pieces of bacon and long strips of Scallions; cooked crisp, placed on fresh bed of Spinach and sauce with a puree of Sour Cream, Sweet-Pickled-Pink-Ginger (Sushi-style), Seasoned Rice Wine Vinegar, Toasted Sesame Oil and a few drops of Sriracha-brand Hot Sauce and Asian Sweet-Chile Sauce.

RECIPES AND FOOD PHOTOGRAPHY USING THE “GEORGE FOREMAN” INDOOR GRILL

Bacon Wrapped Angus Burger With Remoulade Sauce & No-Bun

RECIPES AND FOOD PHOTOGRAPHY USING THE “GEORGE FOREMAN” INDOOR GRILL

During the same “Indoor Grilling” photo shoot and using the same Asian Cream Sauce and Black plates. I styled one of my favorite Hamburgers with NO BREAD. Scallions and Asian Seasonings flavor Fresh-ground Angus Chuck-Roast, burger patties which are each wrapped in 6 pieces of “Smoked” bacon.

Cook the Hamburger very crisp so able to pick-up and eat.

This next photo is of the largest steak I could fit in my GF Grill. A 20 oz. Black Angus Rib Eye, seasoned with a Smokey Dry Rub of Mesquite Salt, Black Pepper and bacon fat served with Horseradish Cream Sauce and Roasted Garlic, Tomatoes & Onions

RECIPES AND FOOD PHOTOGRAPHY USING THE “GEORGE FOREMAN” INDOOR GRILL

Smoked & Grilled

20 Ounce Rib Eye Steak

Indoor Grilling

RECIPES AND FOOD PHOTOGRAPHY USING THE “GEORGE FOREMAN” INDOOR GRILL

Because Sandwiches, including Panini, are very popular with indoor grills, especially in my home, I like to have several different Aioli Sauces and Grilled Vegetables in my refrigerator, ready to eat any time. This next photo is that of 3 Aioli Sauces. These are very easy to prepare. SWEET BASIL PESTO:

In a food processor add: • 2 cups Sweet Basil leaves, solidly packed With no stems • 2 cloves fresh Garlic • 1/4 cup Parmesan Cheese • 1/3 cup either Pine Nuts, or Walnuts, and Sometimes really like to use toasted Cashews

In Pesto (yum) • 1 Tbl spoon Olive oil • 1 cup Mayonnaise (Fat-free or egg-free option use, Sour Cream or Vegannaise) • 1/2 teaspoon Salt & Pepper to taste

Indoor Grilling

RECIPES AND FOOD PHOTOGRAPHY USING THE “GEORGE FOREMAN” INDOOR GRILL

CHIPOTLE CILANTRO AIOLI:

In a food processor add: • 1 piece of canned Chipotle Pepper • 1 teaspoon of the Adobe Sauce From the canned peppers • 1 teaspoon Garlic Powder • 1 teaspoon of Onion Powder • 1/4 cup BBQ sauce • 2 Tbl spoons Chopped Cilantro • 1 cup Mayonnaise (Looking for a fat-free or egg-free option?) Use either fat free Mayo, Vegannaise, or Sour Cream

SESAME GINGER AIOLI:

In a food processor add: • 1 Tbl. spoon pickled or cut, peeled Ginger • 1 clove Garlic • 1 teaspoon Onion Powder • One chopped Green Onion • 2 Tbl spoons Soy Sauce • 1 ¼ Tbl spoon toasted sesame oil • 2 Tbl spoons Rice Wine Vinegar • A few drops of Sriraccha Hot Red Chile Sauce • 1 cup Mayonnaise (Fat-free or egg-free options use Sour Cream or Vegannaise)

Indoor Grilling

RECIPES AND FOOD PHOTOGRAPHY USING THE “GEORGE FOREMAN” INDOOR GRILL “3” Tres Aioli

RECIPES AND FOOD PHOTOGRAPHY USING THE “GEORGE FOREMAN” INDOOR GRILL

Be creative when making Grilled Vegetable Combinations to hold for later uses. I often reserve a few items from meals to make chopped Relishes, Chutneys, Puree Sauces and Aioli Sauces; refrigerate for later use.

This next photo is a grill full of Caramelizing Red Onions, Tomatoes, Garlic, Salt, Pepper & Olive Oil.

Served with sandwiches, chop some with Bacon for a Smokey

Relish, add some fresh Corn, cilantro, lime juice and chopped Serrano Peppers for a Roasted Salsa.

To make them into Aioli, in a food processor Puree the Smokey

Relish drizzle slowly some olive oil, and emulsify the mix. I love to always finish “Grilled Meals” With quality, fresh-cut Fruit Plates of Organically-grown Fruits. So, to finish this Photo Chapter, The last two photos are that of:

“End of the Meal Fruit Dessert Plate”

RECIPES AND FOOD PHOTOGRAPHY USING THE “GEORGE FOREMAN” INDOOR GRILL

Smokin’ Reds

RECIPES AND FOOD PHOTOGRAPHY USING THE “GEORGE FOREMAN” INDOOR GRILL

Fresh-Cut Fruit

The perfect way to start your day or end any meal…

CHEF BRIAN’S INTERNATIONAL SIGNATURE RECIPES

CHEF BRIAN’S INTERNATIONAL SIGNATURE RECIPES

Signature Meat Entrées

SWEET CHIPOTLE BBQ BRISKET

– The trick to a good brisket is very slow braising temperature for a very long time. To start making this tough-cut of meat a delicious meal; take the brisket lean & trim well; poke it with a fork several times all over. Sprinkle with salt, pepper, granulated garlic, onion powder, olive oil and lime juice, cover in plastic, refrigerate and let marinade for a couple of hours or so…

Meanwhile make a BBQ sauce with a heavy Smokey Chipotle Flavor with Sweet Honey, Onion, Tomato and Bacon. Cover the meat with the sauce and roast, covered for about 3 hours at 300 degrees F. until very, very tender. Internal temp about 200 deg.

SEARED HERB MEDALLIONS AU POIVE W/ BOURBON MUSTARD-SEED SAUCE

– Beef tenderloin sliced into medallions, dusted in a little grain mustard and dust with crushed 3 color-pepper corns (black, white, pink), pan-seared in olive oil, take seared rare meat out of the pan, place on a warm tray to rest, cover them with foil. Make the pansauce by adding minced shallot and a little whole-grain mustard, a few cured green peppercorns and sauté for a few minutes then caramelize in a little brown sugar and deglaze pan with BourbonWhisky (Jack Daniels is my preference) and a splash of Demiglaze, whisk-in butter and serve on top of Beef Medallions.

CHEF BRIAN’S INTERNATIONAL SIGNATURE RECIPES

VEAL ROULADE W/ MUSHROOM DUXELLE & FRESH HERBS

– Long, thin-pounded, veal breast; stuffed, rolled and tied. Braised in a sauté pan then finished covered in a sauce and braised in the oven. Classic deliciousness.

First, sauté well in light oil fine diced mixed mushroom caps, garlic, shallots. Cook till dry. Finish with chopped fresh Tarragon, Thyme, Chervil and Chives. Cool. Add Panko Bread Crumbs and Shaved Parmesan Cheese.

Lay the long-pounded scaloppini on a cutting board, spoon a layer over the top and roll the “Roulade” tight. Tie several times with kitchen twine, drizzle with olive oil S&P. Brown in sauté pan, set in a roasting pan and cover with White Veloute, White Veal Stock and diced Tomato Concassé. Bake at 325 Degrees F. covered in foil till very tender about 20 minutes. Lovely Served with Grilled Asparagus. Remove all string before cutting and serving.

STUFFED FILET MIGNON W/ PROSCIUTTO & FONTINA CHEESE & GRAND MARNIER DEMIGLAZE

– First start with long, thin-cut strips of Prosciutto Ham and one by two-inch block-cut of Fontina cheese. Roll the cheese up inside the ham and set aside. Next, take several, nice, hand-cut, 8 oz Filet Mignons, then with a small paring knife, poke ONE, ½ inch widecut to the center of the meat. With careful precision, slide the blade inside the steak about an inch to form a small pocket.

CHEF BRIAN’S INTERNATIONAL SIGNATURE RECIPES

Pocket, being careful to not pierce the steak use your fingers to finish forming the pocket. Stuff with the rolled meat & cheese; reseal the pocket’s hole, season with olive oil, crushed peppercorns & Sea Salt. In a sauté pan, sear each filet in butter till brown, place in an oven-proof pan cover with foil; keep warm while you make your sauce. In the pan you used to cook the steaks, Deglaze that pan with butter, minced shallots, cream & Grand Marnier Liquor, and a small splash of Demiglaze, reduce to desired consistency and swirl in a little butter…

ARTICHOKE STUFFED VEAL CHOP W/ TOMATO GNOCCHI & CHANTERELLE CHAMPAGNE CRÈME

– Start the artichoke stuffing by sautéing fine chopped Red Onion, Marinated Artichoke Hearts and little Garlic in a few drops of olive oil. Cook on medium to dry out liquid, when dry and cooked add some shredded Parmesan Cheese, Panko-style bread crumbs and finely chopped, fresh Parsley, Tarragon & Thyme. Cool and keep moist, savory & dry enough to be a stuffing.

Add Sundried Tomato Paste to traditional Gnocchi recipe, poach in salted-water, strain, dry and keep ready to use.

To make the Chanterelle Crème start by sautéing in olive oil some fresh minced shallots, garlic, Chanterelle Mushrooms cut in Julienne slices. Sautee till golden-brown, add Champagne & Cream, Veal Veloute , Veal Broth, reduce and whisk sauce well, finish with salt, white pepper and butter. Pour sauce over grilled Veal Chops and place in the oven and finish till desired temperature.

CHEF BRIAN’S INTERNATIONAL SIGNATURE RECIPES

In a Sauté pan melt butter; add a few hand-full’s of the red, Tomato Gnocchi. Sauté till hot, add S & P and chives. Arrange items on a plate and serve immediately. Tableside, at the diner’s discretion, drizzle with white truffle oil and shaved truffles.

Signature Seafood Entrées

MOROCCAN ROAST SALMON, WITH SAFFRON BASMATI RICE

& SAUCED WITH CUCUMBER MINT YOGURT

–This is a center-piece item, since this dish is made with onewholeside of filleted-salmon its suitable for a “Carvers Station”. Season the fish with a nice blend of Moroccan aromatics like Salt, brown sugar, Garam Masala, white pepper, poppy seeds, curry powder, Sumac, lemon zest, lemon juice and Olive Oil.

Make bright “Yellow” Saffron-infused Basmati Rice; add fine diced Carrots, Red Onion, Red and Green Bell Peppers.

Prepare the Yogurt Sauce. Peel, seed and fine dice Cucumber, add a little minced Red Onion and Garlic, Mint, Dill, Lime Zest, Lemon & Lime Juice, Extra Virgin Olive Oil.

TOMATO TARRAGON STUFFED SALMON

W/ SHRIMP BUTTER HOLLANDAISE

– This stuffing consists of Fresh Chopped Tarragon leaves, Vineripened Heirloom Tomato Concassé, a little minced Garlic & Shallot, a Pinch of Sugar, Sea Salt, White pepper, Lemon Zest,Lemon Juice, White Wine Vinegar and either Panko Bread Crumbs or crushedCroutons. Set aside covered, let absorb and firm.

CHEF BRIAN’S INTERNATIONAL SIGNATURE RECIPES

With a paring knife, cut a small pocket inside the 6 oz filet, measuring about two inch deep by 4 inches wide, use your fingers to help shape the size. Fill the pocket generously with the stuffing. Season each fish filet with light Butter, Olive Oil, Sea Salt & White Pepper. Pour some wine in the pan, around the fish to poach and flavor. Sprinkle with olive oil and Panko Bread Crumbs on each piece and bake on an oiled, foiled sheet pan, in an oven at 400 degrees, for about 15 minutes, or until done. When the fish is tender & the crumbs on top are golden brown.

Make a Béarnaise Sauce and finish it with a Compound Shrimp Butter and whole piece of seasoned sautéed shrimp

BLACKENED SALMON W/ MANGO & BRIE

ON ISLAND RICE

– This dish hits many spots on the taste palette: Savory, Sweet, Spicy, Creamy and it appeals to the eye…

Make Pilaf-style Rice with some coconut milk and a burst of color from: Diced Yellow & Red Bell Peppers, Red Onion, and whole Green Peas, Minced Scallions. Season with Butter, Sea Salt & Pepper

Make or buy a Sweet/Spicy, Creole-style Blacken Fish Seasoning. Most retail varieties toed to be either too salty or too spicy; taste it and adjust its flavor profile with a little brown sugar and crushed dry thyme and Lavender flowers. Cover each filet with Olive oil and sprinkle-well with the blacken-spice mix and cook on stovetop, blacken each side quickly and keep “pretty-rare” to finish cooking inside the oven… Place on a buttered sheet pan with white wine.

CHEF BRIAN’S INTERNATIONAL SIGNATURE RECIPES

Quickly, top each blackened-filet with thin slice mango and a few thin slices of Brie cheese topped with extra Virgin Olive Oil and minced Thyme. Return to oven and finish at 350 degree F till fish is done in center and Brie Cheese is melting. Serve immediately.

BAKED SALMON IN FRENCH PASTRY W/ JULIENNE VEGETABLES AND ARTICHOKE TAR TAR SAUCE

–This is great either prepared as a large-whole-side of salmon, carved in a Buffet. This dish is especially nice as individual-pastry-wrapped filets, as the center-of-the-plate to a gourmet meal.

Slice a fine-Julienne cut of fresh White Onion, Carrot, Celery Root, Fennel Bulb & Leeks.

Make the Tar Tar Sauce in advance, mix well, cover and set aside. Chop Marinated Artichoke Hearts, Red Onion, Gherkin Pickles, Lemon Zest, Lemon Juice, Dill, Capers, Celery Seed, Garlic Powder, S & P and Mayonnaise or Sour Cream. Mix all together, to reach desired consistency thin-out a little with the Caper Juice.

Determine the size of the French-Style Puff Pastry you will need. In traditional-style French-Service, we would wrap the whole side of fish & vegetables in the pastry, bake and carve the whole decorative piece table side, serve the Tar Tar Sauce in a bowl next to the entree. Yet, with this “Individual-Portions” technique; I like to only top the fish & vegetables with pastry, crimp them flat to the wax paper, trim the dough, then finish baking till golden, instead of wrapping the whole large side of fish in French Butter Pastry. This final product is

CHEF BRIAN’S INTERNATIONAL SIGNATURE RECIPES

more evenly cooked; it’s easier to control internal cooking temperatures, also has fewer calories and looks nicer on the plate… be sure to cook this quickly to only brown the pastry, but DO NOT dry the fish out with long, oven cooking-times. So, top each piece of fish with mixed Julienne vegetables, cover with pastry sheet. Crimp pastry down on sheet pan, brush with egg yolk, bake at 400 degrees F till pastry is golden brown and an internal temperature is 150 degrees F. Let rest 5 minutes and serve right away.

PAN-SEARED SALMON W/ CRISPY CRAB CAKE

& COCONUT CURRY SAUCE

– The savory textures in this dish make it great entrée choice for any organized dinner party. Sweet Coconut & spicy Thai Red & Green Curry Aioli dipping sauce; served with the hot, crispy crab cake and salmon filet, on a bed of mixed wild-greens in a light vinaigrette, tastes awesome together…

This entire meal is comprised of four parts: 1. The Base “Mixed Salad Greens in a Vinaigrette” 2. The Sesame pan-seared Salmon filet 3. The Crispy Crab Cake 4. The Coconut Curry Sauce

This style of sauce made in a unique and unorthodox method. In an electric food processor, fitted with an “S“ blade, add a little garlic & Ginger and Lime Juice, a little Green Curry Paste and a little Red Curry Paste, some minced fresh Lemon Grass, Cilantro, Mint, Thai Basil, add a couple tablespoon of canned Sweetened Coconut Crème (Prefer COCO LOPEZ brand), you will find it at most markets, usually in the bartender’s liquor section with the ‘MIXES”. Then add a spoonful of mayonnaise and puree till creamy. Adjust seasoning with Lime Juice, S&P

CHEF BRIAN’S INTERNATIONAL SIGNATURE RECIPES

Mix the salad greens together in a bowl, cover and chill, set aside. In separate bowl make “Asian-flavored” vinaigrette, cover and set aside.

Lightly season each 6 oz salmon filet with Sea Salt & Pepper, Extra Virgin Olive Oil, and Lime Juice. Set aside. In an electric food processor, fitted with an “S“ blade, add a little garlic & ginger and lime juice, add some small scallops, fresh white fish, scallions, red bells peppers, scallions, cream and mayonnaise. Mix together well till creamy and thick, called a Mousseline-stage, then fold in fresh chopped crab meat, fine chopped Thai Basil, Mint and Panko Bread Crumbs. Adjust seasoning and consistency with sea salt, pepper, Panko. Form into medallion size cakes and to make a crust, finish with more Panko, best to refrigerate and rest for 15 minutes of so in the refrigerator. When ready for Service, pan-sear in butter & oil till golden brown on both sides & fully cooked. Sear each salmon filet the same way and top each piece of fish with One Crab Cake, Place on bed of salad, drizzle a little sauce on top of the fish and serve the rest of the sauce on the side.

CHEF BRIAN’S INTERNATIONAL SIGNATURE RECIPES

SHRIMP CRUSTED HALIBUT W/ ORANGE-TARRAGON BUÉRRE BLANC ON ITALIAN CREAMY POLENTA

– To prepare the Rock Shrimp Crust, sauté in butter & oil, fresh diced pink Rock Shrimp with minced shallot, orange zest, tarragon. Bind together with Panko Bread Crumbs (till mix forms a soft ball if squeezed in your fist).

Season the Halibut filets with Sea Salt, White Pepper, light Olive Oil and soft Butter. Place on an oiled, foiled sheet pan sprinkled generously with white wine. Place a one-inch-thick Shrimp Crust firmly on top of each portion of Halibut. Bake at 400 degree F till crust is golden brown and fish is done.

To prepare the Creamy Polenta, simmer water, white wine, cream, minced garlic, shallot, orange zest, fresh-minced Basil and Tarragon. Add dry polenta, about half the amount of grain to twice the amount of liquid. Simmer till tender and creamy. Adjust consistency with water, butter, parmesan cheese Pepper & Salt. Keep covered and hot.

Follow instruction for Beurre Blanc Sauce and infuse in the winereduction-process some fresh squeezed Orange Juice, Orange Zest, Tarragon leaves with stems, Shallot & Garlic and Cream. Reduce by half, strain through a fine-screen china cap (chinoise) and whisk in cold, diced butter. Stir into the sauce fresh chopped Tarragon leaves, S&P.

CHEF BRIAN’S INTERNATIONAL SIGNATURE RECIPES

Signature Chicken Entrées

BRAISED CHICKEN WITH FENNEL, TOMATO AND TARRAGON L’VINGRE ON CREAMY POLENTA

– I learned to make this dish originally with fresh young, rabbit, butchered and delivered every week from a local rabbit farm. Due to availability these days, jumbo chicken thighs work very well. As I mentioned before, this recipe is more of a process rather than a road map of measured steps. Make the Creamy Parmesan Polenta to your desired creamy consistency and flavor. Keep covered and hot.

Wash & trim the meat, season with S&P, ground Fennel Seed and dredge it in flour. In a large sided, oven-proof sauté pan, cook in Olive Oil and Butter till golden brown. Add Whole Yellow & Red Organic Tear Drop Tomatoes, minced garlic, Shallot, thin sliced Red Onion, Batonette cut Fennel Bulb and a generous amount of rough-cut tarragon stems and leaves. Cook for several minutes, deglaze with White Wine Vinegar, Vermouth and/or any Dry White Wine. Add Chicken Veloute and Chicken stock, stir well, cover with lid and finish in the oven at 400 Degrees F. Braise till internal temperature of chicken thigh is 165 Degrees F. Cooking time about 10 to 15 minutes… Place on top of Creamy Polenta and serve with steamed Asparagus and Batonette-cut Vegetables.

CHEF BRIAN’S INTERNATIONAL SIGNATURE RECIPES

CRISPY COCONUT CHICKEN BREAST WITH THAI PEANUT SAUCE ON PINEAPPLE BROWN RICE & ASIAN JULIENNE VEGETABLES

– These Four items organized on a plate taste amazing together.

Julienne cut the following vegetables: Carrots, Red Bell Pepper, Leeks, and Yellow Bell Pepper. Cover, Refrigerate.

Simmer the Brown Rice in water almost done, drain water, return to stove, add a little sugar, a splash of Soy Sauce, Diced Pineapple, Scallions and Coconut Milk, stir, cover and simmer till super tender. Fluff with fork & keep covered.

This is a very simply sauce recipe. In a sauce pan cook in light oil diced Onion, Celery, Carrot, add minced Lemon Grass, Serrano Pepper, Garlic, Ginger, a little Toasted Sesame Seed Oil. Deglaze pan with Heavy Cream, Coconut Milk and White Wine; add a little, chunk-style peanut butter and water, puree with an emulsion blender till smooth. Keep Warm.

Trim fat completely from chicken breast; slice each breast on-abias, each cut about 1 inch thick. Season each piece with S&P, dredge lightly in flour, dip in raw scrambled eggs, next pack each piece well with flaked coconut, then back in the flour and lay to

dry on a sheet pan, lined with parchment paper. Completely dry about 20 minutes. Refrigerate. When ready, sauté chicken in oil and butter till golden-brown. Cook just till done, crispy and juicy. Serve immediately over Pineapple Rice, drizzle with Peanut Sauce and quickly sautéed Julienne Soy Vegetables.

CHEF BRIAN’S INTERNATIONAL SIGNATURE RECIPES

(A nice accompaniment dish to serve with this dish is a Thai Cucumber Salad. In a Bowl add Seasoned Rice Wine Vinegar, Sugar, thin-sliced Cucumber, thin-cut Julienne Red Onion, thin-cut Julienne Carrots, slices of Serrano Peppers. Mix everything together and keep covered, serve pickled cucumber salad chilled.)

SMOKEY CHICKEN BREAST SANTA FE

W/ CHIPOTLE CHEESE

BLACK BEAN & GREEN TOMATILLO SALSA

– Served on sweet maize purée, Crispy Tortilla nest and Crumbled Queso Fresca. This Southwestern U.S. inspired type cooking is a favorite when I’m looking for SPICY menu!

Prepare the warm bean salsa. In a sauce pan sauté diced onion, minced Jalapeno, a little carrot, garlic, toasted pasilla chili powder and cumin powder, sauté, when soft and toasty add chicken stock, whole-cleaned Tomatillos. Boil mixture till tomatillos are very cooked, add a handful of cilantro, Lime juice puree salsa, and add the drained, rinsed black beans, diced roasted red chilies, S&P

Prepare the sweet maize puree: (Mexicanstyle sweetened, creamy polenta). In a sauce pot of rich chicken broth, dissolved Onion Powder, a lot of sugar, honey, salt, polenta, cream and fresh-cut corn kernels. Cook on low, covered till very soft and sweet, add water to keep consistency of “soft mashed potatoes”.

Deep fry crispy, Julienne strips of flour tortillas. Season with salt and keep hot.

CHEF BRIAN’S INTERNATIONAL SIGNATURE RECIPES

In a food processor, blend a little cooked bacon, roasted Red Pepper, chipotle peppers with adobo sauce a little BBQ sauce, garlic, lime juice, Paprika and cilantro puree till smooth. Fold some of this red puree into fresh shredded Monterey Jack Cheese and Crumbled fresh cheese like Queso Fresco.

Season the cleaned chicken breast with S&P, Olive Oil, and Lime Juice, dredge in flour and quickly sear the chicken in olive oil while keeping the inside only half-cooked. Take off heat and place on sheet tray to completely cool. When cooled and rested, cut a small pocket in each one, stuff each breast portion pocket with the cheese & Chile mixture. Drizzle with White Wine, cover with foil, bake in oven at 350 Degrees F till chicken internal temperature reaches 165 Degrees F.

To Serve: Place a large spoonful off hot Maize pudding in the center of the plate, pile a small nest of crispy tortilla strips, place a cooked, cheesy Chicken Breast on the nest and top with the warm Black Bean & Tomatillo Salsa, and Sour Cream, fresh squeezed lime juice, and more crumbled Queso Fresco

CHEF BRIAN’S INTERNATIONAL SIGNATURE RECIPES

GREEK CHICKEN IN PASTRY FETA CHEESE, SPINACH AND ROSEMARY ON EGGPLANT RATATOUILLE W/ LEMON CAPER SAUCE

–Marinade Chicken breasts in olive oil, garlic, lemon juice, lemon zest and fresh Oregano and grill them till ¾ cooked. We will finish in oven later. Set on sheet pan to cool.

In a bowl add fresh shredded Spinach, diced sautéed Onion, crumbled Feta Cheese, Lemon Zest, a pinch of nutmeg, S&P, minced Rosemary and Panko Bread Crumbs. Set portions on an oiled, foiled sheet tray with several-inches distance between each portion. Place a generous mound of spinach/cheese mix on top of each chicken portion. Next, place a piece of Puff pastry securely over the chicken and cheese portions and refrigerate. Crimp the sides decoratively Brush with egg yolk before baking. Bake at 400 Degrees for about 15 minutes or until golden brown and thermometer reads an internal temperature of the chicken is 165 Degrees F.

This Ratatouille is an herbed vegetable stew made of large dice Eggplant, Onion, tri-colored Bell Peppers, Zucchini, Yellow Crook Neck Squash, Whole Red & Yellow Teardrop Tomatoes, Roasted Garlic Cloves, fresh Thyme, Oregano, White Wine and Chicken Broth. Braise till well done. Top with a Creamy Lemon Caper Sauce

(See Sauce Recipe Section)

Food Styling

Chicken Marsala on Creamy Polenta & Tomato Puree Ruffino Chianti Reserve

Food Styling

Pan Seared Alaskan Salmon Piccatta With Nasturtiums and Roasted Potatoes Far Naniente ~ Chardonnay

EXECUTIVE CHEF’S SIGNATURE:

Culinary Training

A Chef’s Guide to Quality Food…

Industry Publications

Las Vegas F & B Professional Magazine

In the years 2010 and 2011, I was a contributing writer for an industry magazine called, Las Vegas Food & Beverage Professional. This Online magazine was well read in the restaurant and food industry. This was a lot of fun and helped increase business and was a good source for corporate exposure when I was developing my “FOOD-LABEL BRAND” for a PSGI company Gourmet Fusion Seafood, Inc. in Las Vegas. These products we mostly sold wholesale to the casinos and hotels through U.S. Foods Inc. distribution. I developed three flavors of seafood slider, including: Shrimp & Lobster Sliders, Crab Cake Sliders, and Salmon & Herb Sliders. I was in development on a line of Kosher-Vegas sliders when the corporation I worked for filed for bankruptcy and we all got unpaid and went separate ways. This is still a little bitter-tasting on my palette… A prime example of the “Corporate Monster” consuming another business of people lives. I recently heard someone say this applicable truth: “…More businesses die in the parking lots of Banks, than anywhere else…”

Every month I submitted an article with photos and contact information. This media exposure really helped a lot, because that year in 2011, I was voted Top-Personal Chef in Las Vegas. The previous few years I was in the top five and finally in 2011, THUMBTACK.com customer-poll voted me best. I do agree…” from a self-promoting-point-of-view” yet, even though I am truly honored by all the votes of confidence, I know I am only one Chef amongst an incredible amount of talent in Las Vegas. There are many different styles and specialty degrees of Chef-wisdom throughout this entertainment capital to really define any “best-chef” in any one category; so, depending on which people you ask, you would probably get different answers…

I hope you enjoy reading these articles. Thank you.

Your Personal Chef

BY Chef Brian Food & Beverage Magazine of Las Vegas July 2010

I am very passionate about Italian cuisine, if you travel throughout Italy you will find the ingredients and unique styles of cooking are vary and change greatly from region to region. The northern regions of Lombardia and Piemonte styles of cooking are very different from central Toscana and Abruzzo which are very different from the southern regions of Calabria, Sicilia and Sardinia. Not only does each region offer different dinner choices but they all have a different approach to antipasti.

Antipasti are usually served as cold dishes before the main meal, more often than not it will be a simple meat platter, perhaps with Italy’s delicious Prosciutto ham served with some olives and fruit such as melon or figs. Italy is extremely regional with its dishes you may find you are served a homemade Minestrone soup, or an amazing array of marinated vegetables such as mushrooms, peppers and tomatoes alongside squid, prawns and all types of shellfish.

The term antipasto, literally means “before the meal” course, is composed of zesty little dishes which are offered individually or in assortment. Their variety is endless, as are the regional and seasonal ingredients; the purpose of the starter course is to create anticipation and excitement about the meal that follows. Many antipasti are excellent served as main dishes or as a side dish. One essential ingredient is often high-quality extra-virgin olive oil. This aromatic oil brings irresistible flavor and can transform the simplest food into a finished dish or masterpiece. (Pinzimonio recipe courtesy Chef Giada Delaurentis)

INGREDIENTS FOR THE SUPREME ANTIPASTI DISPLAY

• 1 pound assorted sliced deli meat (such as salami, spicy Capocollo, Prosciutto,

Mortadella, or Bresaola) • 1 medium Cantaloupe, Cut, seeded and sliced • Artichoke Fondue and Caponata (due to page constraints, please write me for these recipes) • Pinzimonio, recipe follows • Marinated Olives, recipe follows • Roasted Red and Yellow Bell Peppers • Grilled Eggplant & Zucchini, sliced • Assorted Italian breads like Grissini,

Focaccia, Ciabatta, pane Siciliani sliced. (Some pieces should also be toasted for crostini) • 1/2 pound Parmigiano-Reggiano, cut into irregular chunks

ROASTED PEPPERS:

Preheat the broiler. Cover a heavy baking sheet with foil. Arrange the bell peppers on the baking sheet. Broil until the skins brown and blister, turning the peppers over occasionally, about 15 minutes. Enclose the peppers in a resealable plastic bag, or in a pan tightly covered with plastic wrap. Set aside until cooled to room temperature, about 20 minutes. Peel, seed, and cut the peppers into 1/2-inch thick strips. Toss the pepper strips with extra-virgin olive oil, salt and pepper in a medium bowl to combine. Cover and refrigerate up to 2 days.

GRILLED EGGPLANT AND ZUCCHINI:

Preheat the grill or grill pan till very hot about 350 – 400 degrees. This is best done on an outside grill because of the smoke and occasional flame-flare-up! Clean the vegetables, cut length-wise about ½ inch pieces, lay flat on sheet pan and drizzle with olive oil, salt and pepper. With a spatula and long-tongs grill the vegetables quickly, till they have nice grill marks yet are still crisp. Take off grill and let cool on pan, cut on-a bias into 4-5 inch pieces and drizzle with aged balsamic vinegar.

PINZIMONIO:

• 1/2 cup olive oil • 2 teaspoons parsley, fine chopped • 1 tablespoon lemon zest • 1 teaspoon freshly ground black pepper • ¼ teaspoon white pepper • Assorted cut-up vegetables, cut on a bias (such as carrots, artichoke hearts, celery, fennel bulb, radishes (cut in half), red and orange bell peppers (cut in 2 inch x 3 inch bias also called a “lozenge cut”) and cherry tomatoes) Stir the oil, salt, and White & Black pepper in a small bowl to blend. Arrange the vegetables on a platter.

Marinated Olives: • 3 tablespoons olive oil • 1 tablespoon lemon zest • 1/2 teaspoon dried crushed red pepper flakes • 1 1/2 cups Sicilian cracked green olives • 1 1/2 cups Kalamata olives • 2 tablespoon chopped fresh basil leaves Stir the oil, lemon zest, and red pepper flakes in a heavy small skillet over medium heat just until fragrant, about 1 minute. Remove from the heat. Add the olives and toss to coat. Add the basil; toss to coat. Marinate for up to 12 hours.

DIRECTIONS

Arrange the Breads and cheeses on one tray and then on another tray arrange the Cantaloupe slices meats, grilled Eggplant & Zucchini, Pinzimonio (marinated vegetables), Marinated Olives and roasted Yellow & Red Peppers, in the tray’s center place the Caponata and Artichoke Fondue in small serving bowls. Serve, allow guests to compose their own assortment of antipasti on their plate.

If you have any questions or would like a quote, consulting or recipes please write me at chefbrian310@yahoo.com. chefbrian310.tripod.com

Your Personal Chef

BY Chef Brian Food & Beverage Magazine of Las Vegas August 2010

Today is a beautiful day for Mesquite-Wood Smoked BBQ Burger Party. The menu is simple today, smoked Angus Beef or ground Turkey Burgers, smoked Onions & Tomatoes, assorted Aioli sauces, Whole Wheat buns and cold beer; just add a few friends and some good music and you have a real party. Almost anyone can build a small fire and add soaked wood chips to a grill and cook burgers; yet the addition of very flavorful sauces and smoked red onions and tomatoes puts this menu to the top of the ultimate BBQ menu scale. This is truly one of my favorite Summer time menus to serve guests, family and friends. The aroma of burning mesquite wood somehow makes everyone hungry, the anticipation of a good meal with friends, a couple of cold beers by the pool on a hot summer day, and well it doesn’t get much better that that…

The Aioli sauces can be made a day in advance and held in the refrigerator covered in plastic. An Aioli is a garlic mayonnaise based sauce and is very versatile in its applications; traditionally the mayonnaise is made from scratch by adding to a food processor some egg yolks, a little lemon juice, garlic and emulsifying them together by slowly adding a vegetable oil (or olive oil) until it is thickened and creamy. For the ease of these recipes, I will use plain whole egg mayonnaise, or if your end result is a lower calorie sauce use light, low-calorie mayo or fat free Mayo.

THE THREE AIOLIS I AM SERVING WITH THE SMOKED BURGERS ARE: SWEET BASIL PESTO:

In a food processor add: • 2 cups sweet basil leaves, solidly packed with no stems • 2 cloves fresh garlic • 1/4 cup Parmesan cheese • 1/3 cup either pine nuts, or walnuts, and sometimes really like to use toasted cashews in pesto (yum) • 1 Tbl. spoon Olive oil • 1 cup mayonnaise (use fat free if looking for a low calorie option) • 1/2 teaspoon Salt & Pepper to taste

CHIPOTLE CILANTRO AIOLI:

In a food processor add: • 1 piece of canned chipotle pepper • 1 teaspoon of the adobe sauce from the canned peppers • 1 teaspoon garlic powder • 1 teaspoon of onion powder • 1/4 cup BBQ sauce • 1 cup mayonnaise (use fat free if looking for a low calorie option) • 2 Tbl. spoons chopped cilantro

SESAME GINGER AIOLI:

In a food processor add: • 1 Tbl. spoon fresh cut, peeled ginger • 1 clove garlic • 1 teaspoon onion powder • One chopped green onion • 2 Tbl spoons soy sauce • 1 ¼ Tbl. spoon toasted sesame oil • 2 Tbl. spoons Rice wine vinegar • 1 cup mayonnaise (use fat free if looking for a low calorie option) • A few drops of Sriracha Red Chile Sauce

DIRECTIONS

Put the sauces in serving dishes, cover with plastic wrap and store in refrigerator. Prepare the grill for cooking. To start with, put a few handfuls of very small Mesquite wood chips in a container and cover with water and let stand for an hour till ready to use. In your BBQ arrange the coals in a pyramid pattern for easy and consistent burning; light the coals, put on the grill rack and when the coals are white-hot drop a large handful of soaked wood chips, avoid adding the water so to not extinguish the heat, replace the lid and let the smoke accumulate. In two separate large bowls: Place in one bowl ½ inch thick Red onion slices; drizzle the onions with Olive oil, Balsamic vinegar, salt and pepper. In the other Bowl, add either Roma Tomatoes cut in half lengthwise or ½ to ¾ inch thick slices of Heirloom tomatoes; drizzle with Olive oil, Balsamic vinegar, a teaspoon fresh pureed garlic, salt and pepper. Marinate for a 5 minutes and place on the smoking grill and cover for about ten minutes, maybe more or less depending on the temperature of the grill, be sure turn only one time so they won’t fall apart… When vegetables are done and smoked place on a platter and let rest so the intense smoke flavor can mellow while the meat is cooking. To cook the burger patties, season the meat with salt and pepper, allow the grill and coals to come back to high temperature. Put another handful or two of soaked wood chips with no water on the coals. Cook meats to desired temperature, melt cheese (if desired) and serve immediately. Enjoy this memorable and delicious meal.

If you have any questions or would like a quote, consulting or recipes please write me at chefbrian310@yahoo.com. Please also view my website at http://chefbrian310.tripod.com

BY Chef Brian Las Vegas Food & Beverage Magazine

In the past months I have written about summer menus and recipes, vegetarian menus and Italian and Asian cuisine. I have received several letters from readers who are enjoying my photographs and my style of International Cuisine. Since we are moving into the winter months, I feel it fitting to write about the foods which are fresh and currently in season. Most chefs will design their menus using seasonal ingredients; this helps with “food costs” and assists in the creative cuisine the chef can offer their guests. Summer-ripened fruits and vegetables are often difficult to find, at a reasonable price, in the winter months; just as in the summer months, winter-ripened produce doesn’t find its way to the farmer’s market or grocery stores. Some of my favorite versatile winter produce are Fuyu persimmons and pumpkins. Sure, there are many other varieties of cherubs and squash, but pumpkins are my favorite. I have designed several meals and menus using pumpkin & persimmon in every course. A quick example may be a breakfast menu of pumpkin and cinnamon pancakes with persimmon & pecan butter; lunch may be a garden salad with bite-size roasted pumpkin and pumpkin seeds with a lemon zest-persimmon vinaigrette; dinner menu may include pumpkin, ricotta and turkey sausage ravioli with a sage and persimmon beurre blanc. With these two ingredients dessert menus can be unlimited; a favorite of mine is a pumpkin cheesecake with a gingersnap cookie crust and a persimmon caramel sauce topped with nutmegcandied-walnuts.

The photographs shown are sweet-pumpkins with Fuyu persimmons and a roasted sweet-pumpkin pie with a cinnamon caramel, a persimmon-nutmeg crème Chantilly, with very ripe-fresh-squeezed persimmon and candied vanilla-pecans….

The holidays of Thanksgiving and Christmas are almost here and aside from the persimmons, thousands of families will be eating turkey and pumpkins in every state of the Union. These ingredients have become so commonplace, during these holiday months, that they can be available in every market, every city and on almost every dinner table in the country. Between early November and early January, chefs all over the country will be challenging their minds and palates deciphering ways to come up with creative menus using these ingredients.

A great approach to traditional holiday menus is bread stuffing for turkey breast. It seems most cooks at the holiday times make traditional-bread stuffing with dried white bread, celery, onion, sage and chicken stock. I have created a non-sweet pumpkin bread and persimmon stuffing with walnuts, dried cranberries, apples, celery, onions, leeks, marjoram, nutmeg, and smoked bacon. It really is an amazing combination of flavor profiles, if I do say so myself…

Many restaurants and chefs will cook several, if not dozens, of turkeys for the special holiday menus and guests. To make a deeply concentrated turkey stock, use these bones and drippings to make an enriched broth and an incredible base for fantastic flavored soups. If you brown the bones with a little bacon or liquid smoke, you can have a great base for split-pea soup, turkey noodle soup, turkey-escarole and white bean soup, and many more including turkey & corn chowder with diced pumpkin and persimmon croutons, and also a turkey-pot-pie with a ginger, persimmon and pumpkin crust.

Please, if you have any questions or would like a quote for a catering, or weekenddelivered meals, feel free to write of call me. I am available to all my clients and readers upon appointment. I can create any style meal for any discerning palate for any size event. I am here for you; if you want the best foods at the best prices contact me… 133

If you have any questions or would like a quote, consulting or recipes please write me at chefbrian310@yahoo.com View my website at http://chefbrian310.tripod.com

BY Chef Brian Las Vegas Food & Beverage Magazine January 2011

I recently had a request from a client for a Middle-Eastern fusion meal. This particular client eats and lives a kosher lifestyle; therefore I can use no shellfish, pork, no mixing dairy and meat together, while keeping things very wholesome and delicious. Many of my readers and clients know I have a big passion for Mediterranean cuisine; so I created a “fusion” menu of MiddleEastern & Mediterranean cuisines. It was fun and a bit challenging to keep it kosher because I love cheese in my Mediterranean foods. It was a small dinner party for five people, and the client wanted the foods presented in a “family-style” buffet type set-up. This is very-well-known family in Las Vegas and a long-term client and friend of mine, so they get whatever foods they desire; I will make it happen. They will often want a little extra foods prepared so they can have lunches and snacks later over the next day or so...

My approach with kosher cuisine is if the entree has meat, I will always do a vegetarian accompaniment entree with similar flavors and textures, just in case there are guests who are eating meat on this day and/or some who may not be eating meat on this day; therefore, I will use NO dairy anywhere, so it can be enjoyed by everyone.

The menu was simple and yet sophisticated and pleasant to the palate.

• The salad consisted of baby spinach and basil with roasted garlic, sun-dried tomatoes and

lemon-marinated artichoke hearts, served with a citrus-balsamic vinaigrette

• Roasted Asparagus with lemon zest, extra virgin olive oil & kosher salt

• Israeli Couscous with braised vegetables (eggplant, zucchini, red onion, red bell peppers and garlic) cooked in white wine and vegetable broth. • (Non-Spicy) Pan-seared Moroccan-style Curry Marinated Chicken Breasts on a bed of sautéed julienne vegetables (julienne carrots, eggplant, zucchini, onions, scallions, & roasted red peppers) garnished with fresh mint leaves

• (Spicy) Pan-seared Moroccan-style Curry Marinated Chicken Breasts on a bed of pureed eggplant and harissa sauce (roasted eggplant & red peppers, balsamic vinegar, onions, garlic and cayenne peppers) garnished with fresh mint leaves • (Non-Spicy) Moroccan-style Coconut-curry Marinated Braised Tofu Cutlets on a bed of sautéed julienne vegetables (julienne carrots, eggplant, zucchini, onions, scallions, & roasted red peppers) garnished with chopped fresh mint leaves

The real trick to getting the most flavor into the braised tofu is the long marinating time, in this case, marinating in the coconut-curry sauce. First, cut and cook the “extra-firm” tofu either deep-fried or roasted in the oven with tamari and sesame oil. Both processes work great. Cook till very firm and easy to handle, cool completely and then cover with coconut-curry and let marinate several hours or overnight. When ready to prepare the meal, cover with foil and bring it to temperature; the tofu will absorb most of the sauce so have a lot of sauce for everything.

If you have any questions or would like a quote, consulting or recipes please write me at chefbrian310@yahoo.com. view my website at http://chefbrian310.tripod.

BY Chef Brian Las Vegas Food & Beverage Magazine February 2011

Quality food is one of my biggest passions. I love many different styles of international cuisine. I have written in the past that I do not eat meat every day, but only a few times a week. This article is dedicated to the pursuit of healthier diets and eating less meat. Many of my readers know I am a personal chef with many well-known clients; yet, most do not realize I am also the President of Excalibur Sales Inc., a food & beverage brokerage firm. At Excalibur Sales Inc. we strive for greatness in all our products. Most of our food products are recipes I have designed and perfected. I am really proud of our Kosher-Vegan-Gluten-free sliders. A slider is a small burger-type patty (like a mini-hamburger). Our Kosher-Vegan sliders are loaded with flavor, nutrients, vitamins and minerals. These Kosher-Vegan sliders are branded under our label of GOURMET FUSION SEAFOOD INC. We can brand them as seafood because they have good amounts of sea-vegetables like Dulse and Wakame seaweeds, both of which are very healthy for the human body and taste great. Depending on which slider you choose, you will love the different flavor profiles each has to offer. I cannot give away corporate secrets or recipes yet, but I can explain the ingredients and nutrient values. The following are the first three we launched and my top favorites. Depending on how creative you are, you can use them on breakfast, lunch, dinner or happy-hour menus...

1. QUINOA MUSHROOM BIRYANI - Quinoa, White Rice Bread Crumbs, White Onions, Scallions, Carrots, Red Bell Peppers, Shiitaki Mushrooms, Crimini Mushrooms, Dulse Seaweed, Biryani Curry Paste, Olive Oil, Kosher Salt, and Black Pepper and Vegannaise (Vegan Style Mayonnaise). 2. BROWN RICE & ROASTED ONIONS - Jasmine Brown Rice, Jasmine White Rice, Roasted Sweet Onions, Celery, Roasted Fennel, Roasted Garlic, Basil, Smoked Dulse Seaweed, White Rice, Bread Crumbs, Olive Oil, Kosher Salt and Black Pepper and Vegannaise (Vegan Style Mayonnaise). 3. CAJUN POTATO & LEEK - Potatoes, Leeks, Carrots, Celery, Green Bell Peppers, Wakame Seaweed, White Rice Bread Crumbs, Celery Seed, Dried Oregano, Kosher Salt, Black Pepper, Cayenne Pepper, Chile Powder, Garlic Powder, Ground Flax Seed, Ground Pearl Millet (high in amino acids and protein) and Vegannaise (Vegan Style Mayonnaise).

The amounts of research & development I did to perfect these recipes took weeks... I found the most informational website called www.seaveg.com. They are, in my opinion, the source for knowledge and nutritional analysis of sea vegetables. Sea Veg has a down-loadable 55-page PDF document that has proven very valuable to me and the work done to complete these recipe’s R&D. The link to this PDF is: http://www. seaveg.com/shop/mcsv_pro_guide.pdf. I am going to add a quote from their website which sums-up the term Sea Vegetables: “The culinary use of sea vegetables is somewhere between an herb and a side-dish. The mantra is “small amounts of sea vegetables added to your favorite dishes.” Sea vegetables have their primary values in their nutritive qualities, rather than as a taste item, and because they are extremely nutrient dense (nutrient per calorie) only small amounts are required per serving.” After these sliders are sautéed in olive oil, there are many ways to present them, which increase their value as a meal. I love to eat them with fresh greens, tomatoes, and a flavorful aioli (made with Vegannaise, Biriyani Curry Paste, Roasted Garlic, Balsamic Vinegar, and Caramelized Shallot (this is the photo shown). I have used them as a main course and as a traditional slider sandwich. Use Vegan Bread, which can be found in most health-food markets (cut bread to fit the size of the patty). Add any variety of Vegan Aioli like: Coconut & Green Curry, Ginger Sesame, LemonCaper-Tarragon or Biryani Curry. Add your favorite sandwich toppings and enjoy...

Please, if you have any questions or interest in Excalibur Sales Inc. products, feel free to write me an Email or call me...

If you have any questions or would like a quote, consulting or recipes please write me at chefbrian310@yahoo.com. Please also view my website at http://chefbrian310.tripod.com

Your Personal Chef

BY Chef Brian The Las Vegas Food & Beverage Professional March 2011

Last month, I wrote about Excalibur Sales, Inc. & Gourmet Fusion Seafood, Inc., which has been newly named: Gourmet Fusion Foods, Inc. We are launching a new product. We will be launching the first item in our “kosher” line of food products. There is an incredible demand for quality kosher food products; I could not allow people to be deprived of quality food any longer, so I created this “Kosher Cuisine Product Line” with Gourmet Fusion Foods, Inc. The first Kosher Cuisine item to be launched is our brand of Vegan Sliders. Over the years, in my career as a chef, I have developed several great recipes for meatless sandwiches. This includes many styles of “Veggie-typeburgers”: Including, Soy/Tofu-based, Potato-based, Whole-Grain-based, and others… In this case, we are using all kosher ingredients, cooked in a certified-kosher kitchen, using the best organic ingredients, which just happen to be naturally nutritious and vegan. Our first style of kosher vegan sliders is the Biryani Curry Slider. This slider patty is made with highly nutritious ingredients and organic grains like ground flax seed, millet, quinoa, and brown rice. These ingredients are combined with organic caramelized onions, celery, red bell peppers, scallions, biryani curry, rice bread crumbs and vegenaise (eggless mayonnaise). This Biryani Slider is completely “wheat-gluten free.” We are currently marketing the individual 1.75 ounce slider patty, in a case of 96 pieces and on a pallet of 96 cases. After the brand is established for a period of time, we will then launch other kosher cuisine products. We are developing some very exclusive, unique kosher meals and accompaniment sauces that rival any restaurant anywhere… I love our foods that much!!!

In the photos shown are:

• Our 6-pack of Kosher-Vegan Sliders – biryani style, tapioca rolls (wheat-gluten free) with vegan-biryani onion aioli and Napa cabbage & wakame salad • The raw ingredients used in the production of our Kosher-Vegan

Biryani Slider 6-pack luncheon • The cooked whole-grains used, with a side of Nappa Wakame Salad One of the biggest inspirations to pursue this “health-conscious” line of food products, is the fact many friends I know and have known throughout the years, have eaten a diet which was primarily either vegetarian or vegan…Many of these friends were eating healthy foods, yet weren’t really very healthy people. Actually, some were quite malnourished, anemic, and some had protein/amino acid deficiencies. I feel the launch of this first product addresses several daily nutrition concerns. Aside from eating the equivalence to several multi-vitamins and minerals, these sliders are really delicious. Now, keep ONE-WHOLISTIC thought in your mind: according to what many doctors and health professionals have written, “...YOU ARE WHAT YOU EAT.” If you eat garbage for your daily meals, then that is all your body can give back in energy and vitality. If you feed your body high nutrient-content foods with protein building amino acids and complex carbohydrates, accompanied with organic fruits & vegetables your body will be able to give you back the best you can be. I am in no way a medical professional giving any kind of nutrition/medical advice. Nor am I saying our food products cure anything…We just use the most nutritious ingredients we can find to make the most delicious foods we can possibly make… Simple, it’s not rocket science, it’s food science. This following link will explain the nutritive qualities of millet (main make-up= phosphorus, magnesium, and niacin [vitamin B12]): http:// www.whfoods.com/genpage.php?tname=foodspice&dbid=53 This following link will explain the nutritive qualities of quinoa (main make-up=protein), this ancient grain full of protein; literally, this little grain is a complete protein, (according to WHFoods website publication) meaning quinoa contains all (9) nine protein-building amino acids: http:// www.whfoods.com/genpage.php?dbid=142&tname=foodspice

The following link will explain the nutritive qualities of ground flax

seed (main make-up=omega 3 fatty acids): Many people, especially most vegans, won’t eat fish oil, which is an essential fatty-acid necessary for building brain tissue (according to nutritionists and brain surgeons). Direct quote from WHFoods website: “Flaxseeds are rich in alpha linolenic acid (ALA), an omega-3 fat that is a precursor to the form of omega-3 found in fish oils called eicosapentaenoic acid or EPA.” http://www.whfoods.com/genpage.php?tname=foodspice&dbid=81 I hope you enjoyed this article and enjoy the links to the very informative WHFoods website. I appreciate your letters and questions about our foods and recipes…Please let me know your feedback on our Kosher-Vegan Sliders. Please keep your eyes open for our near-finished website; I will be preparing videos and photographs directing how best to prepare meals with our food products plus much, much more…

BY Chef Brian The Las Vegas Food & Beverage Professional April 2011

Chef Brian’s Kitchen welcomes the re-birth of the “George Foreman Grill.” I own four different G.F Grills, and mostly I use them for catered events. Yet lately, over the past couple months, I have been using them throughout the weeks to prepare meals in my home; and in doing so I have found a lost love…. I had forgotten how great and versatile these electric grills can be; they can serve so many different purposes. If someone is instructed in how to use this tool properly, the George Forman type portable-electric grills can be the ideal cooking necessity for any dorm-room living situation or simple kitchen and makes a great “Panini Press.” For catered events, I can use these portable grills to set up a “Specialty Themed Food Station.” A build-your-own Panini press sandwich station is a great luncheon buffet item. For a breakfast station, these little grills are nice for quick cooking filet mignon and other small steaks; the big steaks take too much time for a buffet. In the three photographs we see here:

Herbed Salmon wrapped with bacon and a Sweet Chile Ginger

Crème Crispy Bacon-wrapped Angus Burger – No Bun – So Good!

Grilled 20-ounce, Angus, Bone-in Ribeye Steak with Horseradish

Whole-grain Mustard Crème

This bacon-wrapped burger has very sophisticated flavors. Imagine a selfcontained, juicy Angus beef hamburger, with NO-BREAD; instead, wrap the seasoned ground beef with bacon. The bacon cooks crispy and acts as a crust around the cooked meat and other choice ingredients. This hamburger has NO CARBS and is delicious. The flavor profiles which are cooked with the bacon are red onion, tomatoes and scallions, then paired here with a Sweet Chile Ginger Crème. The Herbed Salmon is a real winning recipe for your repertoire. Season a salmon fillet with sea salt, pepper, onion powder, dry tarragon, dill weed, olive oil, and lemon juice. Next, lay atop the filet sliced tomatoes and scallions. Overlay 4-5 strips of bacon and wrap it around the seasoned fish and vegetables, put the salmon-bacon bundle on the hot grill and cook till very crisp and completely cooked through the center. It is served here with a Sweet Chile Ginger Crème. The third photo is a “double-prepped” Ribeye Steak. First, the meat is trimmed and seasoned and cold smoked on the stove-top. To “coldsmoke” an item: in a thin metal roasting pan set a small pile (aprox. ¼ cup) of fine-cut wood chips, cut close to the size of saw dust or as small as you can. Heat the pan on the stove burner until the wood starts to smoke; place the seasoned meat on a rack fitted the size of the pan and about 3-5 inches above the smoking wood. Turn to a medium heat and cover tightly with a lid or foil. Smoke for 20 minutes and then grill onthe George Forman Grill till done to desired temperature. Again, as with the other dishes, this protein is served with baby spinach, tomatoes and a seasoned sour cream based sauce. Grilled 20-ounce, Angus, Bone-in Ribeye Steak with Horseradish Whole-grain Mustard Crème

o s always, if you have any questions or would like a price quote for a catering event, please feel free to

Your Personal Chef

BY Chef Brian The Las Vegas Food & Beverage Professional May 2011

White Sauce

You can change an entire meal just by replacing the sauce. So knowing several variations of a few basic sauces can be the most valuable skill in your repertoire. Here, I explain my understanding of BROWN, WHITE and RED sauces. Mastering the art of saucier can take a life-time; to me, it is one of the most enjoyable parts of being a chef; creating new sauces and variations of sauces is a place in culinary arts where a person can always grow, learn and have fun!

Béchamel (Cream Based) Basic definition is milk thickened with flour. I prefer to add cream to my béchamel. In this classical sauce, milk is scalded on the stove top with onion, bay leaf & clove, letting those flavors marry together, and then thickening to desired consistency with flour & butter (blonde roux). Hold at hot temperatures but don’t let it boil a second time, or it may curdle; and remember, as with all milk products, be extra careful its temperature doesn’t stay in to the “Danger Zone” below 140 degrees F too long; cool the sauce fast and keep refrigerated. Garlic Crème Sauce – In a saucepot, sauté in olive oil minced shallots, with a good amount of chopped garlic. When golden brown, but not burned, add Vermouth or dry white wine & cream, let reduce for several minutes and finish with a very-thick consistency béchamel. Salt & white pepper to taste. Mornay Sauce (to gratin: finish with liaison of egg yolks & cream) – This may be the most popular sauce in all “Kids Menus” across the country. It is the base for ‘Macaroni & cheese.’ Make a medium consistency hot béchamel; stir in medium-sharp, shredded, cheddar cheese (the cheese will also help thicken the sauce). Often I like to add a blend of cheeses & white wine, and always season with salt & white pepper. (Black pepper looks bad in a white sauce, kind of like dirt speckles on a white canvas. )Mustard sauce – Often mixed with Mornay, I prefer a whole-grain brown mustard, or a Dijon is nice too. Soubise – Diced, sweated sweet onions, white wine, & cream.

Red Sauce

(Tomato Based) Marinara – Most every chef has his own version of a Marinara style sauce. I guess I may not be much different. My version is comprised of a recipe from a chef I apprenticed under, an Old-school Italian from New York. Chef Carravaggio taught me well, but I do deviate from his classic Marinara recipe, depending on the season and ingredients available. Pomodoro – For this sauce, the flavor comes from using only the freshest, sweetest tomatoes, garlic, basil and quality olive oil. I prefer whole, vine ripened, San Marzano, plum tomatoes imported from Italy; the same goes for the extra virgin olive oil. Mama Mia only the best! Bolognese – Ground beef, veal, and Italian sausage, with garlic, red bell peppers, onions, oregano, basil, Roma tomatoes, and Chianti . Creole – Diced bell peppers, onion, Andouille sausage, Tabasco, bay leaf, gumbo filé, and a splash of demi glaze.

Brown Sauce

(Beef Based) This is a robust and complicated sauce; the flavors are built and developed over a period of hours on simmering heat. The deep brown color of the stock comes from braising of the beef bones, caramelizing the tomato paste and roasting the vegetables (mirepoix). Down south in Creole Country they often brown the flour in the oven, for their roux when they thicken their sauces. The true quality of the sauce you make will lie within the quality of the stock you use to start with. So, the best quality ingredients must be used. Over time flavors will develop, as aromatics such as herbs and spices enrich the already infused essence of meat and vegetables. Demiglaze – Equal amounts brown sauce and brown stock, simmered and reduced in volume by almost half. The flavors can be enriched with herbs, mire poix, wine or liquors. Espagnole – In a sauté pan heat with oil, sliced bell peppers and onions. Cook till done and add fresh garlic, tomatoes, red wine and brown sauce. I love putting fresh chopped jalapeños and cumin powder in this version.

NOTES

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