Millennium Show

• 4 mullet filets
• Flour
• Olive oil and butter

Skin mullet filets and lightly dust with flour. Saute in olive oil and butter until done.

Remove from pan and keep warm.

Champagne Beurre Blanc:

• 3 Tbsp. chopped shallots
• 1 tsp. dry chervil
• 1/2 cup dry champagne
• Cream to taste
• Butter, (almost 1 stick at room temperature)
• Salt to taste

Saute shallots and chervil with a dab of butter until soft. Add champagne and reduce until syrupy. Remove from heat and gradually add butter pats, swirling pan to incorporate. Salt to taste. Pour over mullet filets . Garnish with fresh herbs and salmon roe.

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• Olive oil
• Red and green peppers, diced
• Shallots, diced
• Parsley
• Garlic
• Chardonnay
• Super fine flour
• Blue crab claws, cleaned
• Butter

Saute vegetables in olive oil and butter. Add wine, blue crab claws and thicken with a little flour. Warm all ingredients and serve.

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• 1/2 lb. bacon
• 1 medium onion, diced
• 4 Tbsp. minced parsley
• Italian seasonings
• Crab fat and juice from boiled and cleaned crabs
• White wine
• 16 oz. can Italian tomatoes
• Pinch of sugar
• Salt and pepper to taste
• Diablo pepper
• Blue crab halves, cleaned and boiled
• Cooked fettucine

In large sauté pan, cook diced bacon until crisp. Add onion, parsley, Italian seasonings, and crab fat and juice. Add white wine to deglaze. Add Italian tomatoes, sugar, salt and pepper to taste and pepper. Reduce until thickened (can add dusting of super fine flour to thicken). Add cleaned crab halves, diced bacon. Heat thoroughly. Serve over fettucine with plenty of paper towels.

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Butter the bottom and inside of a fresh crab shell. Sprinkle inside with provolone cheese. Add herbs of choice and crab meat. Carefully break egg into shell. Put crab shell onto baking sheet with foil to support it. Bake at 375 degrees until eggs are set. Serve with toast points and garnish.

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