Serving Size: 2 Portions
- ½ lb Tilapia
- 1 Tbsp Olive Oil
- Salt & Pepper to taste
- 5 Plum Tomatoes peeled and chopped
- 1 tsp Pesto Sauce
- ½ tsp Garlic and ½
tsp Shallots chopped fine
- ½ cup white wine
- Pinch Parsley and Chives chopped
- ½ tsp Butter
Heat sauté pan and add olive
oil. Season tilapia with salt and pepper. Add to hot sauté
pan. When light brown turn over and add garlic and shallots.
Brown lightly and add white wine. Add chopped tomatoes and
pesto sauce. Bring sauce to a boil and finish with chopped
parsley, chives and butter. Serve over pasta or garnish
with potato and vegetables.
Serving Size: 2 Portions
- 2 Chicken Breast
- 2oz. White Wine
- 2 TBSP Fresh Tarragon
- 4oz. Chicken Stock
- 1 TBSP Butter
- 1oz. Heavy Cream
- Salt and Pepper
Season the chicken with salt and pepper
to taste. Lightly flour the chicken evenly and shake off
any excess. Heat up the oil in the frying pan and sautee
the chicken until golden brown on each side. Deglaze the
frying pan by adding the white wine and moving the chicken
around. Add the chicken stock and reduce by half. Add the
tarragon, butter and heavy cream. Let it simmer for a few
more minutes or until the chicken is cooked thoroughly.
Crepe Batter (makes 2 servings; 4 crepes
- 1 cup of milk
- 4 1/2 ounces flour
- 2 eggs
- Pinch of salt
- 2 Tbsp. sugar
- 2 Tbsp. melted butter
To make the crepe batter, mix the milk,
eggs salt, and sugar. Then gradually add the flour. Beat
in the melted butter. Strain batter and let stand for about
one hour in a cool place.
To make the crepe, pre heat a nonstick pan. Ladle the batter
in the middle of the pan and tilt the pan from left to right,
evenly coating the bottom of the pan. When the crepes turn
golden brown turn over and cook a little more on the other
side. Remove from pan and layer onto a plate.
Sauce for two servings.
- 2 Tbsp. of Sugar
- Zest of an orange
- 2 oz. Orange juice
- Orange sections or Vanilla Ice Cream
- 1 oz. Grand Marnier
To make the sauce, begin by folding
the crepes in four and setting them on the side. In a sauté
pan add the butter and sugar, and let caramelize slightly.
Add the orange juice and then add the orange zest to the
pan and bring to a simmer. Add the crepes to the pan and
then turn them over to coat them with the sauce. Move them
to one side of the pan to make room for the other crepes.
Add the Grand Marnier and flambe. To serve put on a plate
and pour a spoon of sauce over the top. Then garnish with
orange sections or vanilla ice cream.
416 Tappan Road, Northvale, NJ 07647
Tel.: (201) 767-0063