Chef’s Recipe

Salmon ChipotleServes 4


4 – 8 oz. Salmon Filets
1 cup Cream
6 oz  Chardonnay
3 oz  Sun-dried Tomatoes
6 Basil Leaves, julienned
1/8 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon Chipotle
1 oz canola/olive oil



Put oil in a pan, saut� salmon filet with salt and pepper on one side.

Turnover salmon filet and bake for 10 minutes at 500 degrees F. Remove salmon to a new plate.

Pour wine, cream and the remaining ingredients in the pan for sauce.  Boil to reduce sauce until the desired reduction has been reached.

To serve:  Pour a little sauce on the plate and place salmon. Pour a bit more sauce on top and garnish.

Crawfish Etouffe


1 teaspoon salt
1 teaspoon pepper
1 tablespoon garlic salt
1 tablespoon thyme
1 tablespoon oregano

1 cup onions
1 cup bell peppers
1 stalk of celery
1 stalk of green Onions
1/4 cup fresh garlic
2 tablespoons fresh parsley

1 cup fresh tomatoes
2 lbs peeled crawfish tails

In a heavy 51/2 quart saucepan add 4 tablespoons of butter and melt over medium heat. Add onion, bell pepper, celery and cook until almost translucent; about 10 minutes, stirring often. Reduce heat to low and add the roux (see recipe below), stir until well blended. Stir in seasonings; salt, pepper, garlic salt, thyme, oregano, and cayenne pepper and add the fresh tomatoes and crawfish tails. Cover and simmer over medium heat for 10 minutes. Add fresh garlic and fresh parsley stirring for one minute then cover and let simmer for five more minutes so seasonings can saturate. Salt to taste and serve.

The Roux


1 cup flour
4 tablespoons oil or butter
1 cup seafood stock (liquid from boiled and strained crawfish, crab or other shellfish)
4 tablespoons of tomato paste

Start with 1 cup flour and 4 tablespoons oil/or butter and cook over low to medium heat until you have a light brown paste. Then add 1 cup seafood stock and 4 tablespoons of tomato paste. Add a few bay leaves. Let simmer for 10 to 15 minutes.