"Recipes from the Chef's Kitchen"

Ingredients:
1)   1 lb. Jumbo Lump Crab Meat
2)   3 oz. good Mayonnaise (1756 or Hellmans)
3)   2 tsp. Old Bay Spice
4)   1 tbs. Dijon Mustard
5)   1 tbs. chopped Parsley
6)   4 Saltines - crushed

Preparation:
1)   Drain crabmeat and set aside.
2)   Mix all the other ingredients until smooth.
3)   Add that mixture to 1/2 pound of the crabmeat and mix, being careful not to break up
       the lumps of crabmeat.
4)   Then carefully add the last 1/2 pound of the crabmeat...being careful again not to break
       up the lumps of crabmeat.
5)   Portion into 5 ounce crabcakes.
6)   Cook in a 350 degree oven until golden brown (about 20 minutes).

Ingredients:
1)   Mesculan Mix
2)   Diced Mangos
3)   Blueberries
4)   fresh Strawberries - cut up in small pieces
5)   Clementine Orange segments
6)   Riviera Dressing (see recipe below)

Preparation:
1)   Mix all the ingredients (except the dressing) together
2)   With the squeeze bottle, pour the dressing over the salad.

The Riviera Dressing
Ingredients:
1)   5 oz. Honey
2)   3 oz. Strawberries
3)   10 oz. Mayonnaise
4)   1/2 tsp. Poppy Seeds
5)   1 juice of Lemon

Preparation:
1)   Puree honey and strawberries.
2)   Whip in the mayonnaise, lemon juice and poppy seeds.
3)   Place the dressing in a squeeze bottle.

Ingredients:
1)   1 Chicken Breast
2)   2 tbs. Butter
3)   Oven Roasted Tomatoes
4)   1 cup Spinach
5)   4 Grilled Portobello Mushrooms - sliced up
6)   2 cups cooked Fettucine
7)   Pesto (olive oil, basil and pinenuts - blended)
8)   1/4 cup Cream (optional)
9)   Enough Flour to coat the chicken
10) Salt to taste

Preparation:
1)   Butterfly the chicken. Then season and dredge in flour.
2)   Saute in butter until golden brown.
3)   Add the tomatoes, spinach and mushrooms.
4)   Then add the fettucine, pesto (and if desired...cream).
5)   Reduce.
5)   Serve.

Good Eating!!!