Recipes with Serve

• Individual Oyster Tarts
• Apricot Glazed Lamb
• Grilled Pork Chops with Peach Salsa
• Perky Pear Pound Cake
• Chicken, Tomato, and Pasta Salad with Basil Vinaigrette
• Bass Rosace, Steamed in Lemon Grass, Served with Caviar and Lemon Sauce
• Pan-Seared Sea Bass with Olives, Tomatoes and Oregano Brown Rice
• Wild Mallard Duck Cassoulet with Duck Confit, White Beans, Surry County Sausage, Braised Greens, and Poached Duck Foie Gras
• Striped Bass and Preserved Lemon Dressing with Grilled Carrots
• Chocolate Blintzes with Chocolate Whipped Ricotta-Almond Filling and Warm Cherry Sauce
• Linguini and Lobster Caribe
• Bourbon Bow Ties
• Spring Pastel Eclairs
• Mexican Shrimp Soup
• The Ultimate Barbecued Ribs
• Apricot-Plum Galette with Cream Cheese and Pistachios
• Roasted Squab with Tea Soaked Quince and Matsuake Tea Consomme
• Horseradish Crusted Steak with Pale Ale Demi-Glace and Potato Crab Rissole
• Shrimpin' Pimpin' Bacon-Wrapped Shrimp
• Raspberry Brownies
• Rising Sun
• Chicken with Spinach
• Pickled Garlic Vegetables
• Roasted Pumpkin Seeds on Watercress and Pear Salad