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ISBN: 978-1-7283-4383-9 (sc)

978-1-7283-4470-6 (hc)

978-1-7283-4384-6 (e)

Library of Congress Control Number: 2020901165

Published by AuthorHouse 01/24/2020

A

Passion

for Food

By: Chef Felix D

INTRODUCTION

A PASSION FOR FOOD, is simply telling us about the love, the desire, interest and the total commitment I have developed over the years for food in the culinary industry. This is more than me just saying that I love food, I gave up an engineering career for creating and serving food. As an engineer with a science background, I have found more science in the food service, just as much as there is in many other human endeavor. Nothing makes food better besides ingredients and proper methods and technics of preparing and serving food. This book will take you through scientific and nutritional analysis of the food handling. The existing methods of human food preparation are explained here. The right way of doing something is the only way of doing it right. This will be a good companion to the chef who wants to apply the day to day food service environment.

TABLE OF

CONTENTS

APPITIZERS & O’DERVES

Vidalia onion Tarte

Tomato-Spinach Quiche

Harm and Wild Mushroom Quiche

Petite Burgundy Escargot

Crisp Savannah Crab Cakes with Leaks & Red Pepper Remoulade

Grilled Sea Scallops with Tomato Essence

Seared Bay Scallops with Saffron- Ginger Root Broth

Herb Shrimp with Polenta Cake

Grilled Garlic Herb Butter Shrimp with Baked Grits

Grilled Jumbo Shrimp with Vegetable Couscous

Sautéed Red Mussels

Lemon and Saffron Steamed Mussels

Sautéed Mussels with Campaign Sauce

Stone Crab Claws with Mustard Sauce

Lemon-poached Jumbo Shrimp with Red Horseradish Sauce

Red Horseradish Sauce

Poached Jumbo Gulf Shrimp with Bloody Mwary Sauce

Poached Jumbo Shrimp with Cocktail Sauce

Stuffed Alaskan King Crab Legs

Stuffed Giant Mushroom Crowns with Crab Ragu

Jack Daniel’s Grilled Classic Wings

Jack Daniel’s Barbecue Sauce

Smoked Salmon with Pea Shoots and Scallions

Smoked Sea Trout with Sturgeon Caviar and Chive

FRESH STOCKS

Vegetable Stock

Fish Stock

Chicken Stock

White Veal Stock

Brown Veal Stock

Beef Stock

Game Stock

Broths, Soups, & Chowders

Vegetable Broth

Fish Broth

Chicken Broth

Beef Broth

Veal Broth

Roasted Vegetable Minestrone

My Garden Vegetable Soup

Chicken and Vegetable Soup

Beef and Vegetable Soup

She-crab Soup with Sherry

Cream of Broccoli Stem Soup

Wild Mushroom Cream Soup

Cauliflower Cream Soup

Asparagus Stem Cream Soup

Cream of Tomato Soup

New England-Style Clam Chowder

Manhattan-Style Clam Chowder

Grilled Chicken and Grilled Kennels Corn Chowder

Roasted Yellow Corn and Shrimp Chowder

Main Lobster Bisque

Gulf Shrimp Bisque

Shellfish Bisque

SALADS AND SALAD DRESSINGS

Spinach with Apple-Garlic Cider Vinaigrette Salad

Classic Caesar Salad with Baguette

Classic Caesar Salad with Crisp Oyster

Kale Caesar with Polenta Croutons and Asiago

Shaved Fennel with Citrus and Mint salad

Fresh Tomato and Herb Salad

Citrus Salad with Creamy Poppy Seed Dressing

Chef Felix Chopped Salad with Creamy Lemon Dressing

Beet and Miso Salad with Black Sesame

Asparagus Salad with Creamy tomato Dressing

PASTAS & PASTA SAUCES

Penne Pasta with Shrimp Alfredo

Penne with Grilled Strips of Chicken Alfredo

Farfalle Pasta Primavera with Chicken and Asiago

Rigatori with Chicken Marinara

Meatballs Stroganoff with Parsley

The Mushroom Sauce

Spaghetti Bolonaise with Shaved Parmesan

Spaghetti Carbonara

Tri-Color Tortellini with Shellfish & Asiago

Raviori with Jumbo Gulf Shrimp

Raviori with Lobster Medallions

Fettuchine with Shrimp Scampi

Linquie with Marinated Grilled Salmon

Basic Cream Sauce

Marinara Sauce

Vine Tomato Basil Sauce

Carbonara Sauce

Basil Cream Sauce:

Fresh Herb Sauce

Fine Mushroom Sauce

Pesto Sauce

FISH & SHELLFISH

Stuffed Seafood Crepes with Lemon Herb Sauce

Crepes

Coulibiac of Seafood with Basil oil

Grilled Atlantic Salmon Filet with dill Sauce

Georgia Pecan Salmon with Basil Oil

Herb Crusted Alaskan Salmon Filet with Lemon-chive Essence

Tio-color Peppercorns Crusted Salmon Filet with Red Pepper Coulis

Smoked Enhanced Barbeque Salmon with Crab & Leek Fondue

Garlic Herb Butter Braised Pacific Salmon Filet

Garlic Herb Butter

Roast Seatrout with Fine Herbs

Pan-Seared Atlantic Trout with Crawfish Risotto

Crawfish Risotto

Almond Crusted Lake Trout with Moroccan Vegetable Couscous

Mustard Crusted Butterfly Whole Trout

Sole with Crab and Leek Fondue

Pan Broiled Turbans of Ocean Perch in Champagne Sauce

Almond Crusted Stone Perch Filet with Chive Oil

Chive Oil

Shellfish Stuffed Yellow Perch Filet with Basil Oil

Skillet Seared Filet of Sea bass with Lemon ginger sauce

Herb Roasted Striped Bass filet with Chardonnay Truffles Glaze

Broiled Filet of Black Sea Bass with Green Sauce

Rock Bass with Tarragon Broth

Grilled Halibut with Herbs garlic butter and Julienne vegetables

Garlic Herb Butter

Pan-braised Halibut with Cumin Brown Butter

Filet of Atlantic Cod Florentine with Tomato Concasse

Skillet Braised Pacific Cod Filet with Herbs

Marinated Grilled Albacore Tuna with grilled Corn Risotto, & Cognac Glaze

Peppercorn Crusted Filet of Sword Fish with Truffle Port Glace

Grilled Marinated Sword Fish Steak with Green peppercorn Sauce

Seared Filet of Sword Fish with Aged Napoleon Brandy

Cognac Glaze

Basil Crusted Filet of Red Snapper with Red Pepper Coulis

Pan Seared Red Snapper Filet with Saffron Rice

Broiled filet of Red Snapper with Herb Moroccan couscous

The Good House Wife Cooked with Mashed Potatoes

Macadamia Nut Crusted Filet of Grouper with Cognac Glaze

Poached Lobster with Chive and Clarified Butter

POULTRY & GAME BIRDS

Spinach & Wild Mushroom Stuffed Breast of Chicken with Roasted Garlic Cream

Roasted Garlic Cream

Breast of Chicken Marsala

Breast of Chicken Tarragon

Marinated Pan-broiled Chicken Breast

Skinless & Boneless Breast of Chicken Florentine

Chicken Crepes with Fine Herb Sauce

Crepes

Fine Herhs Sauce

Tournedos of Chicken Tarragon

Blackened Chicken with Black beans Sauce

Herbed Chicken Breast with Tomato Concasse

Breast of Chicken Supreme

Supreme Sauce

Herb Roasted Range Chicken Breast with wild mushroom Sauce

Wild Mushroom Sauce

Jamaican Jerk Chicken

Blackened Chicken Breast with Mango and peach Relish

Thyme Crusted Breast of Chicken with Black Butter Sauce

Marinated Grilled Chicken with Ginger Beurre Blanc (white butter)

Grilled Marinated Chicken Kabobs with Fried Plantains Wedges & Parsley

Seared Chicken with Jack Daniels Green Peppercorn Sauce

Creamed Chicken with California White Grapes

Oven Fried Chicken

Duck Breast with Mango and Green Peppercorn Sauce

Stuffed Quail with Spinach, Wild Mushroom, and Foie gras

Beef and Game

Medallions of Beef Burgundy

Strips of Beef Stroganoff

Tournedos of Beef with Crab and Leek Fondue

Bacon Wrapped Filet with Roquefort Butter

Steak au Poivre with Green Peppercorn Sauce

Broiled Beef Filet with Sea Scallops

Filet with Jumbo Crab Meat Béarnaise

Marinated Filet Mignon Bordelaise with Potato Balls

Preparing the Filet Mignon

Beef Chateaubriand

Strip Steak with Roquefort Butter

Trio-Peppercorn Crusted Strip Steak

Strip Steak with Shiitake Demi Glaze

Medallions of Veal Marsala

Roast Pork Tenderloin

Venison Medallions with Green Peppercorn Sauce

SAUCES

Fresh Green Peppercorn Sauce

Roasted Fresh Garlic Sauce

Jack Daniel Bourbon Sauce

Demi Glaze Sauce

Apple Jack

Marsala Mushroom Sauce

Creamy wild Mushroom Sauce

Au-Jus

Roasted Garlic Cream Sauce with Fresh Herbs

Fine Herb Sauce

Dill Sauce

Lemon-chive Essence

Champagne Sauce

Lemon-ginger Sauce

Tomato Sauce

Creamy Velouté Sauce

Truffle Port Sauce

Green Sauce

Tarragon Broth

Cognac Glaze

Bordelaise Sauce

Red Pepper Coulis

Jack Daniel’s Barbecue Sauce

VEGETABLES

Grilled Summer Vegetables with Parsley & Crisp Capers

Poached Green Beans

Poached Wax Beans

Green Beans Almandine

Sautéed Green Beans with Minced Garlic

Poached Chilean Asparagus Tips

Marinated Grilled Asparagus

Tarragon Carrots

Sautéed Spinach with Garlic

Sautéed Gourmet& Vegetable Medley with Sweet Vidalia Onions

Chef’s Fancy Julienne vegetables

Cream Corn

STARCHES & GRAINS

Classic Mashed Potatoes

Horseradish & Chive Mashed Potatoes

Mashed Potatoes Florentine

Sour Cream Mashed Potatoes

Spicy Chipotle Mashed Potatoes

Wasabi Mashed Potatoes

Whipped Yukon Golds

Mashed Sweet Potatoes

Diced Harsh Brown Potatoes

Herb Potato Balls

Parsley Red Potatoes

Baked Potatoes

Rice

Rice Pilaf

Royal Basmati Rice

Risotto

Shrimp Risotto

Crawfish Risotto

Wild Mushroom Risotto

Oven Baked Grits

Couscous with Fine Diced Julienne Vegetables

Polenta with Fine Herbs

Herb Polenta Cake

Baked Grits

FRUITS & HERBS

APPETIZERS

Vidalia onion Tarte

Yield: 6-8 servings

Start by mixing cracker crumbs with melted butter, and then press mixture into the 8-inch pie shell

Sautee onions with two tablespoons butter until cleat and not brown

Spoon the sauté onions into the crust

Beat eggs together with milk, salt and pepper. Pour over the onions

Sprinkle with cheese and paprika.

Bake at 350-degree Fahrenheit for 30 minutes or until a knife inserted in the center comes out cleat

Sprinkle with parsley before serving, and serve warm

QUICHES

Tomato-Spinach Quiche

Yield: 10 servings

Making the Crust

Yield: 2 pie shells