Shrimp Cocktail

Chill shrimp and cocktail sauce, serve on a platter with cocktail in center surrounded by the shrimp.

Bistro Chicken

Wash and thoroughly dry the chicken. Place first 6 ingredients in a food processor and process until well mixed, add olive oil slowly. Spread evenly on chicken and refrigerate for at least 1 hour. Pre-heat oven to 350 degrees. Place chicken in a roasting pan, cut lemon in half and place alongside of chicken in pan. Place pan in the center of oven and roast for 18 minutes per pound, or until juices flow clear. Remove chicken when done and let stand for 20 minutes. Place chicken broth and the two zested lemons, cut in half, into a sauce pan and simmer for 20 minutes. Add broth to roasting pan and stir to deglaze. Return pan to heat on stovetop on low. De-grease, remove lemons (discard) and 1 cup of broth, add cornstarch to the cup of broth and stir, return this to roaster pan. Allow to thicken, carve chicken, pour a small amount of gravy over the chicken and serve the remainder on the side.

Italian Green Beans

Wash beans and cut end off. Blanch in water for 3 minutes, remove and drain. Heat oil in pan, add garlic and immediately add beans and tomatoes and stir. Sauté for 5 minutes. Add Panko breadcrumbs and mix well. Cook an additional 3 minutes, adjust salt and pepper to taste. Serve.

Roasted Italian Potatoes

Cut quartered potatoes, skin on, in half again, crosswise. Place first 8 ingredients in a large bowl and toss. Put remaining 1 Tb of olive oil in a large oven-proof frying pan. Sauté until lightly brown. Place pan in a pre-heated 350 degree oven and roast for 25 minutes, until tender and brown. Adjust salt and pepper to taste. Serve.

Profiteroles (Cream Puffs)

Place water, butter, salt and sugar in a pan over medium heat. Bring to a boil. Remove from heat and add flour, stir until mixed, place back on low heat and stir for 2 minutes. Immediately remove from heat and add to bowl of food processor, add eggs and pulse until just mixed.
(you may use a mixer instead) Place large spoonfuls onto a cookie sheet covered in parchment paper, space 2 inches apart. Bake at 400 degrees for 18-22 minutes, until golden brown. Turn off oven, remove from oven and quickly poke a few small holes with a toothpick in the sides of the puffs to allow steam to exit. Return cookie sheet to oven, open oven door and let puffs sit for 20 minutes in oven.

Cut off and reserve top, fill with ice cream, place top back on. May be served with caramel or hot fudge sauce.

For cream puffs fill with vanilla cream. For éclairs make cream puffs and drizzle melted chocolate on top.

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