Seville Quarter

• 1/4 cup diced onion
• 2 Tbsp. diced green peppers
• 1 tsp. minced garlic
• 2 cups tomatoes, peeled, deseeded and diced
• 4 oz. Andouille sausage in 1/4 inch slices
• 6 oz. peeled and deveined shrimp (31-35 ct.)
• 6 oz. chicken thigh meat, cut in chunks
• 1 Tbsp. olive oil
• 1/4 tsp. cayenne pepper
• Pinch of black pepper
• 1/4 tsp. oregano
• 1/4 tsp. basil
• 1 bay leaf
• Salt to taste
• 24 oz. cooked penne pasta

Saute Andouille sausage in olive oil for one minute, then in one minute intervals add onions, peppers, garlic, all the spices, shrimp, chicken, tomatoes and salt to taste. Simmer for five minutes. Serve over cooked pasta. Garnish with fresh chopped parsley and French bread.

Serves 4

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• 10 inch French bread loaf
• 2 oz. marinated cabbage
• 2 tomato slices
• 1 red onion slice
• 4 oz. red fish
• Creole seasoning
• Corn flour
• 2 oz. clarified butter
• 2 oz. tartar sauce

Season red fish with Creole seasoning. Dust in corn flour and pan sauté in clarified butter. Place on sliced French bread with condiments and tartar sauce on the side.

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• 1 – 10 oz. cut prime rib
• 4 oz. shredded potatoes (blanched)
• 1 oz. blackening seasoning
• 1 cup flour
• 1 cup milk
• 1 egg
• 2 oz. demi glace

Prime rib should be precooked by roasting in oven, rare, and sliced to a 10 oz. cut. Mix egg and milk to make an egg wash. Mix blackening seasoning with potatoes. Dust prime rib in flour, dip in egg wash, then encrust with potatoes. Pan sauté on both sides until golden brown. Make a pool of demi glace on serving plate. Place prime rib in pool of sauce. Serve with vegetable of choice.

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