Shrimp Ravioli

Peel shrimp, retain shells, and place in sauté pan with shells and oil.
Sauté until done, salt and pepper to taste, remove, discard shells and cool.
Place wonton wrapper on counter, cut into 2 inch squares, wet outer edges of wrapper with cornstarch slurry.
Place shrimp onions and mushroom in center; cover with second wrapper. Don't over fill.
Pinch together with fingers to seal.
Boil until they float.

Serve with brown butter or light tomato sauce.

Caesar Salad

In a large bowl place oil, lemon juice and garlic, press garlic into bowl with a wooden spoon to distribute. Whisk ingredients together. Cut baguette into 1/4 inch slices, spray with PAM and place in a 350-degree oven for 4 minutes or until gold brown. Tear (don't cut) lettuce leaves into small pieces and place in bowl on top of dressing. When you are ready to serve, toss salad and add romano and toss again and add croutons broken into halves.

Chef Rick tells me he must have anchovies, if your wish, add four anchovy filets to the bowl with the oil, garlic and lemon.

Apple Hazelnut Tart

Place nuts, white sugar and flour in food processor. Blend until nuts are ground into flour. With processor running add butter in pieces, along with vanilla and egg. When dough forms place in plastic wrap and refrigerate for 20 minutes. Peal and core apples, slice into thin slices. Place in bowl with bourbon. Press dough into greased tart pan, bake at 350 degrees for 20 minutes, until golden brown. Cool, arrange apple slices in circle, sprinkle with sugar and cinnamon. Brush entire top, including crust with jam and bake at 350 degrees for 20 minutes. Drizzle with caramel sauce* and serve.

Note: *See Carmel Sauce recipe

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