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Yes, the chef shares his recipes. Here are some of our customers' favorites. Just click on the title below to go to the recipe. makes 4 servings 2 cups heavy cream 1 cup cooked sliced wild mushrooms (any mix of shiitake, crimini, portobello, porcini, etc.) 2 whole eggs 2 egg yolks 1 Tbsp. finely chopped epazote (available in Mexican groceries) salt and pepper to taste Slice the mushrooms. Sauté the mushrooms in a little olive oil until they are cooked, about 5 minutes. You should have one cup of cooked mushrooms. Add the heavy cream and epazote. Bring to a boil. Simmer 4-5 minutes. Season with salt & pepper. Set aside. In a small bowl, add eggs and egg yolks. Beat with a whisk until well blended. Add the cream and mushroom mixture. Mix until well blended. Correct seasoning. Set 4 medium-size ramekins in a bain marie. Spray each ramekin with nonstick coating. Divide mixture among the ramekins. Add water to the bain marie and bake at 375 degrees for 30-40 minutes. If serving immediately, unmold onto a warm plate and drizzle with cilantro pesto. To hold for later serving, cover well with plastic wrap and refrigerate. Remove plastic wrap and reheat in bain marie (or in a microwave at medium power). 1 bunch fresh cilantro (leaves only) 1/4 cup fresh garlic 1/4 cup roasted pine nuts juice of 1/2 lime 1/2 cup blended olive oil salt and pepper to taste In a medium saucepan, blanch well-washed cilantro leaves in boiling water for 30 seconds, then shock in ice water. Drain well and pat dry. Roast the pinenuts. Put all ingredients except the oil into a food processor and blend, adding olive oil slowly. It is not necessary to pure the pesto completely — it can be left a little bit chunky. Correct seasoning. Heat a small amount in a saucepan and drizzle over flan. Serve immediately. 3 large boneless, skinless whole chicken breasts (or 6 half-breasts) 1 lb. fresh spinach 16 strips bacon ¼ cup heavy cream salt and pepper 1. Make the mousse. Dice one whole chicken breast into ½-inch pieces. Set aside. Blanch spinach by putting it in boiling water for one minute, then transferring it to an ice-water bath. Drain spinach and squeeze dry. In a food processor, put the diced chicken breast, spinach and heavy cream. Purée, adding a pinch of salt and pepper. Set aside, keeping mixture refrigerated. 2. Prepare the chicken. Divide the remaining whole chicken breasts into four halves. Butterfly, cutting into the thicker parts to make them thin. Be careful not to let the chicken break apart. Pound each half breast between sheets of plastic wrap. 3. Assemble the dish. Remove the top sheet of plastic wrap and place a log-shaped mound of the spinach mousse along the center of each piece. Roll the chicken around the filling to enclose completely, maintaining a cylindrical shape. Starting at one end, wrap each serving with 4 strips of bacon in a spiral to completely enclose the chicken. Wrap each serving tightly in plastic wrap and chill for at least 10 minutes. The chicken can be prepared in advance and held at this point until ready to cook. 4. Cook the chicken. Remove the plastic wrap and place chicken in a preheated skillet on medium heat. Cook, turning frequently, until bacon is browned and crisp. Place the chicken in a 350 degree oven for 10 minutes to finish cooking. Let stand for 2-3 minutes before slicing. 5. Serve. Slice each chicken roll diagonally. Arrange the slices on the plate and serve immediately with chipotle-chorizo sauce. 5 medium-sized tomatoes, quartered 1 chipotle pepper* (more if you like it hot) ¼ medium onion, diced salt and pepper 1 bay leaf 2 oz. chorizo sausage* 1. In a saucepan, sweat the onions. Add the tomatoes, chipotle peppers and bay leaf. Cook for 10 minutes on medium heat, stirring frequently. Strain to remove skin and seeds. Put the remaining liquid in a small saucepan and cook until the sauce reduces in volume and thickens. Add salt and pepper to taste. 2. Cook the chorizo separately by crumbling it in a nonstick skillet on medium heat. Drain and add to the sauce. Adjust seasoning and serve. * - Chipotles and chorizo are available in stores that sell Mexican or Latin American ingredients. Buy the chipotle peppers, packed in adobo, in small cans. Chorizo is found in the refrigerator or freezer case. If you have trouble finding the chorizo, you can simply omit it and make a plain, but delicious, chipotle sauce.  2 cups sweet fresh corn (raw) cut from the cob (you will need 2-3 ears of corn) 3/4 cups jumbo lump crabmeat 4 sheets phyllo dough salt and pepper 1. Prepare filling. Purée the corn in a food processor until smooth. If desired, you can add a few tablespoons of heavy cream to give it more body. Place corn purée in a saucepan and cook, stirring constantly, for 5 to 10 minutes on low heat. Set aside and place in refrigerator for about 10 minutes to cool the mixture somewhat. Season with salt and pepper. Mix in the crabmeat. 2. Assemble tamales. Be sure to follow handling directions on package of phyllo, being particularly careful to keep the dough covered until you use it, as it will dry out and crack if improperly handled. For each serving, take two sheets of the phyllo dough and fold in half. Place one half of the crab-corn mixture onto the dough and wrap into an elongated egg-roll shape, being careful to close the sides as you roll it up so that filling does not leak out. 3. Cook. Place a little oil in a sauté pan and brown the rolls on all sides, being careful not to burn the delicate dough. When the dough is golden, finish the tamales in a 400 degree oven for about 10 minutes. 4. Serve. Remove each tamal to a cutting board. Holding the tamal gently with a potholder or towel, slice a little off each end (so the tamal will stand up) and then cut the roll in half on the diagonal with a sharp, serrated knife. Stand the cut tamal in the center of the serving plate, securing it if you wish with a small amount of mashed potatoes. Serve with tomatillo coulis. 10 large tomatillos (husk tomatoes) jalapeño chile 1/4 cup minced onion 1/4 cup heavy cream 2 Tbsp. cilantro leaves salt and pepper 1. Prepare vegetables. Remove husks and gently rub tomatillos in water to remove stickiness. Cut into quarters. Set aside. Thinly slice one half of a jalapeño pepper. Thoroughly wash the cilantro to remove any surface grit. Chop the cilantro leaves. 2. Cook. Sauté the sliced jalapeño with 1/4 cup minced onions in a few tablespoons of oil until the onions are translucent. Add the quartered tomatillos and cook until the tomatillos release their juice, about 5 minutes. Simmer 5 minutes. Add 1/4 cup heavy cream and 2 tablespoons chopped cilantro leaves. Season with salt and pepper to taste. Stir, then strain through a fine chinois or sieve.
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