Scrambled Egg Parfait with Caviar
2 whole eggs
1 tsp. fresh chives, chopped
1 tbsp. half and half
1/2 tsp. unsalted butter
Salt and Pepper to taste
1 branch fresh chervil
1/2 ounce caviar
Mix eggs, half and half, salt and pepper in small bowl, and scramble with butter in saute pan ’til done. Fold with fresh chives and place in parfait glass. Trim with 1/2 ounce caviar and fresh chervil.
Smoked Oyster Ravioli
Pasta dough of your choosing, or wonton wrappers
1 T. olive oil
1 onion, chopped
8 oz. ricotta cheese
1 T. finely chopped parsley
salt and pepper to taste
25-30 smoked oysters
( try putting them on the grill over a low fire with smokey wood chips )
Mix together all ingredients except the oysters.
Fill each ravioli with about a tablespoon of the mixture, and one oyster. Seal, and put in boiling water for about 3 minutes, until they float.
1/2 c. butter
1/4 c. finely chopped fresh sage
1/3 c. pine nuts, toasted
In a small saucepan over low heat, heat the butter until it melts. Add the sage and cook, stirring, for a minute or two. Add the pine nuts and cook until they’re heated through. Serve the sauce over the ravioli.
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