New Roads Chicken Pacifica

Grilled Chicken Breast marinated in a Catalina dressing, grilled to perfection, Strips of Maplewood bacon, Swiss cheese, and topped with Catalina dressing and garnished with fresh chopped Cilantro and a wedge of fresh lime.

4-Boneless Chicken Breasts, fresh or frozen, defrost if frozen

1-14oz bottle of Catalina Dressing

1-Fresh Lime, cut into 4 wedges

½ pound Maple wood bacon, you will need 8 slices, cooked

1-small package of sliced Swiss cheese

1 teaspoon Lemon Pepper

1 tablespoon Kosher Salt

¼ cup medium chopped Cilantro

Serves 4, suggested side dish of Fresh Snow Peas and Brown Rice

· Ensure that your Chicken is properly thawed and seasoned with Lemon Pepper, Kosher Salt

· Marinate Chicken in approx 1 ½ cups of Catalina Dressing for minimum of 1 hour, longer is better, marinate in refrigerator, keep covered, make sure to reserve some of your Catalina Dressing

· Cook your bacon, cook thoroughly but do not overcook, set aside on paper towel to drain

· After your Chicken has marinated properly, grill and or sauté your chicken breast, ensure that you achieve an internal temp in the thickest part of the breast of 165°F, grill marks are ideal for presentation

· Place Chicken Breasts on a serving plate, lay your cooked bacon on top of your chicken in a cross pattern

· Place 2 pieces Swiss cheese on top of Maplewood Bacon, place in pre-heated oven 350°F, carefully monitor melting of cheese, approx. 3-5 minutes

· Remove Pacifica Chicken from oven, let rest for approx. 5 minutes, drizzle your Catalina Dressing on top of your entrée, garnish lightly with chopped Cilantro, lightly squeeze your Lime wedge over your entrée. Place your Lime wedge next your entrée.

Please note that any of your Catalina dressing that is used for marinating must be discarded and not used for any other products due to possible contamination

New Roads Bread Pudding

Serves 6-8

4 Eggs

2 cups of whole milk

1 cup of sugar

3 Tablespoons melted butter

1 ½ Ground Allspice

1 Teaspoon pure Vanilla Extract

½ Teaspoon Ground Cinnamon

4 Cups of Cubed French bread

½ Cup of Raisins’ or ½ Cup Chopped Walnuts (Optional on both)

Pre Heat oven to 350 degrees

• Mix Eggs, Milk, Sugar, Butter, Allspice and Cinnamon in large mixing bowl until well blended
• Stir in Bread Cubes and Raisins or Walnuts
• Grease an 11×9 greased pan
• Spread evenly in pan
• Bake 40-45 minutes or test using a toothpick in center of pudding
• Suggested that you serve warm

2# Halibut, cut into 4-6 oz portions

1 ½ cups finely chopped cilantro

¾ cup finely chopped parsley

¾ cup dill

¾ cup white wine vinegar

2 ½ cup olive or blended oil

2 whole lemons

tt kosher salt

tt ground black pepper

DIrections

· Make sure Grill is turned to medium high heat

· To make the sauce add vinegar and gradually whisk in oil until thick, add all of the cilantro, parsley, dill and the juice of both lemons

· Coat halibut with most of the sauce and let marinate for 30 minutes

· Put the halibut on grill and cook until the internal temperature of the fish reaches 140 degrees

· Add the remaining sauce evenly to each piece of fish

New Roads New York Style Cheesecake

Serves 14

1 Cup graham cracker crumbs

3 tablespoons sugar

3 tablespoons butter or 3 tablespoons margarine, melted

1 teaspoon cinnamon

40 oz cream cheese, softened

1 cup sugar

3 tablespoons flour

1 tablespoon vanilla

3 eggs

1 cup sour cream

½ cup marscapone

DIrections

· Make sure oven is turned to 350 F

· Mix crumbs, 3 tablespoons sugar, butter and cinnamon in a mixing bowl and press onto bottom of 9 inch spring form pan

· Bake for 10 minutes

· Mix cream cheese, 1 cup sugar, flour and vanilla with electric mixer on medium speed until well blended.

· Add eggs, 1 at a time, mixing on low speed after each addition, just until blended.

· Blend in sour cream.

· Pour over crust

· Bake 1 hour and 5 minutes to 1 hour 10 minutes, or until center is set.

· Run a small knife around the rim of the pan to loosen cake, cool before removing the rim of pan.

· Refrigerate for at least for hours or overnight

· Top with your favorite fruit and sauce, or leave plain. Serve

New Roads Crepes

Yield: 36 Crepes

8 oz Flour

1 teaspoon salt

6 eggs

1 pint Milk

1 ½ oz browned butter

As needed oil

Procedure For Browned Butter:

1. Heat 2.5 oz of butter in a small sauté pan

2. Coook the butter on Medium high heat until brown

3. Let cool and measure 1 ½ oz

Procedure For Making Crepes:

1. Whisk together the flour, salt and eggs. Gradually mix in the milk to make a smooth batter, about the consistency of heavy cream.

2. Strain the batter through a fine sieve and whisk in the brown butter.

3. Cover with plastic wrap and set aside to rest for at least 30 minutes at room temperature.

Procedure for Cooking Crepes:

1. Heat a small sauté pan over moderate heat. Lightly oil the pan. Using a 1 oz ladle, add 1 oz of batter and swirl to coat the bottom of the pan with a thin layer.

2. Cook until edges are brown and the bottom is golden. Flip over and cook another minute.

3. Place crepe on plate and fill with desired filling.

Crepe filling

Yield: 3 cups

Adjust Accordingly to desired amount

1 cup Vanilla Yogurt

1 cup Marscapone cheese

2 tablespoons honey

1- 1 ½ cup fruit

Procedure:

1. Mix all ingredients together in mixing bowl. If made the night before, store in container and put in the walk in.