APPETIZER: DEVILED EGG WITH GREENS Ingredients 3 eggs 2 t mustard 1/3 c mayonnaise 1 T minced onion or shallot t Tabasco Salt

t and pepper Paprika Watercress or dill for garnish PROCEDURE 1. Hard boil Eggs: Set eggs in a medium size pan and cover with water. Bring to a simmer. Cover pan and take off of heat. Allow the eggs to sit in the hot water for 15 minutes and then rinse with cold water to cool. 2. Peel eggs and cut in half, lengthwise. Gently removed the yolks halves and place in a small mixing bowl. Arrange the egg white halves on a serving platter. 3. Using a fork, mash up the egg yolks, mustard, mayonnaise, onion, Tabasco, and a sprinkling of salt, pepper. Pulse until finely ground, until just combined and fluffy. Scoop back into the egg whites and sprinkle with paprika. Chill. Will last 3-4 days.

MAIN COURSE: POACHED CREAMDORY SERVED WITH ORANGE MARMALADE SAUCE Ingredients For poaching 4 cups water 1 small ginger, sliced 1 bunch dill leaves 1 small orange, sliced into rounds kl cream dory Salt and pepper For the sauce 1 T vegetable oil 1 t minced ginger 1T minced onion c orange juice 1 c orange marmalade Orange wedges, for garnish Fresh dill, for garnish

PROCEDURE

1. Pour water into a wide saucepan. Add ginger, dill, and orange slices. Bring to a simmer for 15 minutes then lower heat and add cream dory. Poach until fish is tender and cooked. Removed with a slotted spoon and set aside.

2. To make the sauce, heat oil and saut ginger and onion. Add orange juice and marmalade. Cook until thick 3. To serve, place cream dory on a plate and drizzle orange marmalade sauce over it. Garnish with orange wedges and fresh dill.

DESSERT: DARK CHOCOLATE TRUFFLES Ingredients 1 cup Crme Frache (or heavy cream) 14 oz. Dark Chocolate (use very high quality, 70% cocoa, chocolate - or very high quality unsweetened baking chocolate.) 8 oz. Additional Dark Chocolate 11/2 cups Cocoa Powder (the highest quality you can find) PROCEDURE 1. Break chocolate into small pieces and put in a large bowl. 2. Bring cream slowly to a light boil. 3. Pour boiling cream over chocolate and keep stirring until all the chocolate has melted and the batter is homogenous. This batter is called Ganache and is the base for all French truffle recipes! Forming Truffles: 1. Using two spoons (or a baking sac) form even and round balls. Place them on parchment or wax paper. 2. Melt the rest of the chocolate in a bain-marie (double-boiler). 3. Dip each ball in the melted chocolate and then roll it in the cocoa powder.

DEVILED EGG WITH GREENS

POACHED CREAMDORY SERVED WITH ORANGE MARMALADE SAUCE

DARK CHOCOLATE TRUFFLE

Commercial Cooking NC II New Era University

From appetizer to dessert (Individual Demo)

by: Jaezzle A. Rion