Cooking World Class Cuisine

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Chef's Special will let you download a fantastic cookbook where you can find gourmet recipies from real chefs who work in the best restaurants.

Create the finest cuisine for your friends and family at a fraction of the cost of eating out.

If your like me you will love eat out in all the best restaurants, theres nothing better than enjoying that fabulous food, until the bill comes that is!

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The book includes:

Over 290 restaurant recipies.

Cooking tips and tricks.

Information on safety and sanitation.

Facts about food poisioning.

Links to gourmet food sites.

And much much more.

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Related Information

Selection of Seafood Recipes – compliments of Café Hobson

Salmon Pate

1 cup salmon, flaked

1 pkg. (8 oz.) cream cheese, room temperature

1 tablespoon fresh lemon juice

1 teaspoon prepared horseradish

1 teaspoon onion, grated

1/4 teaspoon salt

1/8 teaspoon pepper

1/8 teaspoon liquid smoke

Garnish:

almond slices

1 olive

celery Mix salmon with all of the other ingredients. Press into a fish

shaped mold or shape by hand as such. Garnish fish with almond

slices to resemble scales. Slice green olive for eye and thin

strips of celery for tail. Garnish top with parsley. Chill at

least 1 hour before serving

For more information on Mediterranean foods, recipes and Host/ess tips for your entertaining, visit http:// www.cafehobson.com

Baked Seafood Au Gratin

1 onion, chopped

1 green bell pepper, chopped

1 cup butter

1 cup all−purpose flour

1 pound fresh crab meat

4 cups water

1 pound medium shrimp, peeled and de-veined

1/2 pound bay scallops

1/2 pound flounder fillets

3 cups milk

1 cup shredded sharp Cheddar cheese

1 tablespoon distilled white vinegar

1 teaspoon Worcestershire sauce

1/2 teaspoon salt

1 pinch ground black pepper

dash hot red pepper sauce

1/2 cup grated Parmesan cheese

Lightly grease one 13x9x2 inch baking dish. In a heavy skillet,

saute the onion and the pepper in 1/2 cup of the butter or margarine.

Cook until tender. Stir in 1/2 cup of the flour and cook over medium

heat for 10 minutes, stirring frequently. Add the crabmeat and stir

well. Press this mixture into the bottom of the prepared baking dish

and set aside.

In a large Dutch oven, bring the water to a boil. Add the shrimp,

scallops and flounder. Simmer for 3 minutes. Drain and reserve 1 cup

of the cooking liquid and set the seafood aside.

Preheat oven to 350F. In a heavy saucepan, melt the remaining

1/2 cup butter over low heat. Stir in the remaining 1/2 cup flour.

Cook and stir constantly for 1 minute. Gradually add the milk plus

the 1 cup reserved cooking liquid. Raise heat to medium and cook,

stirring constantly, until the mixture is thickened and bubbly. Stir

in the shredded Cheddar cheese, vinegar, Worcestershire sauce, salt,

pepper, and hot sauce. Add the cooked seafood and stir gently.

Spoon the seafood mixture over the crabmeat crust and sprinkle with

the Parmesan cheese. Bake in the preheated oven for 30 minutes or

until lightly browned. Serve immediately.

Tarragon Trout

2 trout with heads on (8−10 oz.)

1/4 cup water

1/4 cup olive oil

1/2 tablespoon tarragon leaves

1/2 cup white vinegar

1 tablespoon Dijon mustard

1/2 tablespoon minced shallots

1/4 teaspoon salt

1/4 teaspoon black pepper

Combine tarragon leaves and vinegar in a saucepan and bring to a

boil. Cool, and add the remaining ingredients. Pour the marinade

over the trout. Refrigerate for 3−4 hours. Cook the trout on a

charcoal grill for 3 to 4 minutes brushing occasionally with

marinade.

For more information on Mediterranean foods, recipes and Host/ess tips for your entertaining, visit http:// www.cafehobson.com

Trout with Red Onion and Orange Relish

1 − 1 1/3−pound trout, boned, cut in half lengthwise

yellow cornmeal

salt and pepper to taste

1 medium orange

3 tablespoons chopped fresh mint

2 tablespoons olive oil

2/3 cup chopped red onion

2 tablespoons white wine vinegar

Grate 1 teaspoon peel from orange. Cut off remaining peel and discard.

Cut orange into 1/2−inch pieces. Mix orange pieces, peel and mint in

small bowl. Heat 1/2 tablespoon oil in heavy large skillet over medium

heat. Add onion, then vinegar. Toss until just heated through, about

1 minute. Add onion mixture to orange mixture (do not clean skillet).

Season relish with salt and pepper.

Sprinkle fish with salt and pepper. Sprinkle on all sides with cornmeal.

Heat remaining 1 1/2 tablespoons oil in same skillet over medium−high

heat. Add fish and saute until crisp outside and just opaque in center,

about 4 minutes per side. Transfer fish to plates; top with relish.

For more information on Mediterranean foods, recipes and Host/ess tips for your entertaining, visit Café Hobson

Mediterranean Restaurant guide with International & Mediterranean foods and Wines information along with home entertaining advice.

Visit csrecipes website, click here...