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Ingredients

1/4 cup butter or margarine
1 tablespoon minced onion
2 tablespoons all-purpose flour
1 (4 ounce) can sliced mushrooms, drained
1/4 cup white wine
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 pound bay scallops
1 bay leaf
2 teaspoons lemon juice
1/2 cup milk, light cream, or evaporated milk
1 egg yolk
1 tablespoon chopped fresh parsley

Directions

Combine butter and onion in a 2-quart, microwave-safe casserole. Cover, and microwave on High for 2 minutes. Stir in flour until well blended, then stir in mushrooms, wine, salt, pepper, scallops, bay leaf, and lemon juice. Recover, and microwave on High for 6 minutes, or until the scallops turn opaque. Remove and discard the bay leaf.

In a small bowl, stir together the milk and egg yolk until combined. Stir the hot liquid from the scallops, about 1 tablespoon at a time into the milk mixture. When combined, stir the sauce back into the scallops.

Cover, and microwave on High for 2 minutes, then stir, and microwave for another 3 minutes. Sprinkle with parsley before serving.

Ingredients

1 (8 ounce) package uncooked tri-color rotini pasta
6 ounces pepperoni sausage, diced
6 ounces provolone cheese, cubed
1 red onion, thinly sliced
1 small cucumber, thinly sliced
3/4 cup chopped green bell pepper
3/4 cup chopped red bell pepper
1 (6 ounce) can pitted black olives
1/4 cup minced fresh parsley
1/4 cup grated Parmesan cheese

1/2 cup olive oil
1/4 cup red wine vinegar
2 cloves garlic, minced
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon ground mustard seed
1/4 teaspoon salt
1/8 teaspoon ground black pepper

Directions

Bring a large pot of lightly salted water to a boil. Add rotini pasta, and cook for 8 to 10 minutes, until al dente. Drain, and rinse with cold water.

In a large bowl, mix the cooled pasta, pepperoni, provolone cheese, red onion, cucumber, green bell pepper, red bell pepper, olives, parsley, and Parmesan cheese.

In a jar with a lid, mix the olive oil, vinegar, garlic, basil, oregano, ground mustard, salt, and pepper. Seal jar, and shake well.

Pour the dressing mixture over the pasta salad, and toss to coat. Cover, and chill 8 hours in the refrigerator

Ingredients

3 tablespoons olive oil
50 cloves garlic, peeled
6 chicken legs, halved
1/2 cup chopped fresh parsley
1/2 cup chopped celery
1 teaspoon dried tarragon
1 tablespoon salt
1 teaspoon ground white pepper
1/2 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1 1/2 cups white wine

Directions

Preheat oven to 375 degrees F (190 degrees C).

Place olive oil in a heavy oven-safe Dutch oven which can be tightly covered. Add 1/3 of the chicken, garlic, parsley, celery leaves, tarragon, salt, white pepper, allspice, cinnamon and dry white wine. Mix. Repeat two more times.

Cover pot tightly and place in preheated oven, cook for about 1 1/4 hours. The chicken will not be brown, but moist and succulent. If desired, serve with crusty bread to mop up the sauce.

Ingredients

5 slices bacon
1 tablespoon clarified butter
3/4 cup chopped onion
1/4 cup chopped green bell pepper
1/2 cup chopped celery
1 1/2 teaspoons minced garlic

1/4 cup dry white wine
1 teaspoon brandy
1 1/2 teaspoons dried basil
1 teaspoon ground white pepper
1/4 teaspoon cayenne pepper
1/2 teaspoon dried thyme leaves
2 teaspoons Worcestershire sauce
3 cups fresh corn kernels
4 large potatoes, peeled and diced
1 1/2 quarts chicken stock
1/2 cup butter
1/2 cup all-purpose flour

3 cups heavy cream
1 cup half-and-half cream
1 pound peeled and deveined small shrimp
1 tablespoon Creole seasoning
1 pound fresh lump crabmeat, shell pieces removed

Directions

Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove the bacon, and reserve the grease. Allow the bacon to cool, then crumble, and set aside with the grease.

Meanwhile, heat 1 tablespoon of clarified butter in a large pot over medium heat. Stir in the onion, green pepper, celery, and garlic. Cook and stir until the onion has softened and turned translucent, about 10 minutes. Pour in the white wine and brandy, and bring to a simmer. Season with the basil, white pepper, cayenne pepper, thyme, and Worcestershire sauce. Add the corn and potatoes, then pour in the chicken stock. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer 10 minutes.

While the soup is simmering, melt 1/2 cup of butter in a small saucepan over medium-low heat. Stir in the flour, and cook, stirring constantly, until the flour has turned the color of peanut butter to make a roux, about 10 minutes.

Stir the roux into the soup, and pour in the heavy cream, half-and-half cream, reserved bacon and grease, and shrimp. Return to a simmer over medium-high heat, and cook until the shrimp are no longer transluc