I am looking for your own favorite recipe ,that you think would go great in a 4 star restaurant ?!
Answers: I WOULD LOVE TO SEE THEM!
Finocchi al Forno
Pungent robiola is a magnificent foil for the sweetness of the fennel in this autumnal heart warmer.
2 Fennel Bulbs, trimmed, halved lengthwise, and cut into ?-inch-thicks slices
1 cup Besciamella
4 ounces Italian Fontina, grated
8 ounces robiola cheese
About ? cup lightly toasted bread crumbs
Preheat the oven to 450 degrees. Butter four 4-inch round gratin dishes.
Bring 4 quarts of water to a boil in a large pot, and add 2 tablespoons salt. Add the fennel and blanch until tender, 8 to 10 minutes. Drain thoroughly.
In a medium bowl, mix the fennel with the besciamella and Fontina. Divide among the gratin dishes, and pat down with the back of a spoon. Bake in the upper third of the oven for 25 minutes, or until bubbling and hot.
Place a 2-ounce dollop or square of robiola. Bake for 5 to 6 more minutes, until the robiola is hot and soft and the crumbs have melted into it. Allow to stand 3 minutes before serving.
BACON WRAPPED DUCK KABOBS
6 duck breasts
Teriyaki
Soy sauce
Louisiana Hot Sauce (optional)
Lemon pepper
Garlic powder
3 onions
4 green peppers
2 tomatoes
1 pkg. bacon
Mix 1 cup teriyaki, 1 cup soy sauce and 1 cup Louisiana Hot Sauce (optional) in small cake pan. Slice duck breasts into strips 1 inch in width and marinate in cake pan for 12 hours.
Roll strips of duck and wrap with 1 slice of bacon and slide onto skewer. Slide on onion, green pepper, and tomato, then repeat process until skewer is full. Sprinkle with lemon pepper and garlic powder and grill over low flame 15-20 minutes.
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