There are many stories about the orgin of milk punch.
The consumption of it alone authors new tales each week.

For over 60 years the recipe remains constant.
We make it in large batches, being careful not to incorporate air.
One glass will bring a smile to your face and change your outlook on the whole day

Green Pastures Milk Punch

1/2 vanilla ice cream
22oz whole milk
4oz  of a smooth bourbon
3oz  of a light rum
1oz  of your favorite brandy


--Blend liquors with ice cream until smooth
--Pour milk into mixture and whisk

Alternative is to reduce the size of the batch and combine with stick or bar blender.

Butter Poached Prawns 
with Andouille  and Asparagus 

Jasmine Rice
1 C      Rice
2 C      Water
1          Bay Leaf
Pinch   Salt
 
Combine rice, water, bay leave and salt in small pot.
Bring to a simmer and cover and cook low for 17 minutes
 
While the rice cooks poach the prawns
 
1#                    Fresh Water Prawns 4-6  6-8  Sometimes called Collosal
3oz                  Andouille Sausage
4oz                  Asparagus
1 each              Lemon
2 Cloves          Fresh Garlic, chopped
1 Spring each   Thyme, Rosemary
¼#                  Butter
1 T                   Dijon
1 tsp                Worcestershire
2 dashes          Old Bay Spice
3 dashes          Tabasco
2 each              Bay leaves fresh or dry
tt                      Salt and Pepper
 
 
Split lemon
Slice asparagus on a bias.
Chop garlic
Cut andouille
Peel and de-vein the prawns
Melt butter, slowy..do not brown
Add prawns.
Add andouille
Add Dijon, worcestershire, Old Bay, Tabasco and bay leaves
Add thyme, rosemary, and garlic
Turn prawns over
Add asparagus.
When prawns are no longer translucent they are ready.
Serve rice
Place prawns on plate and sauce around with asparagus and andouille
Shopping List for Butter Poached Prawns
with Andouille  and Asparagus
 
 
Prawns
Andouille
Asparagus
Lemon
Fresh Garlic
Thyme, Rosemary
Butter
Dijon
Worcestershire
Old Bay Spice
Tabasco
Bay leaves
Jasmine Rice
 
This is about 20 minute prep to plate dish
At the store the fresh water prawns look awesome in the seafood case.  
At first glance they look like giant shrimp.  
There are fewer to peel and bigger is better.  
They are howver diiferent than a cold water shrimp in flavor and texture..  

Make Rice
Prep 7-8 Minutes
Cook Shrimp 8-10 Minutes, gentle
Serve

Crab Cakes

1#                   	  Jumbo Lump Crab
1                     	   Egg, Whipped
1 Tablespoon        Chives, Chopped
Pinch                    Salt and Pepper 
Juice and Zest 1    Lemon
4 ounces         	Butter
1/2 teaspoon          Garlic
1 Tablespoon         Capers
1  teaspoon           Parsely, Chopped
1 Tablespoon         Butter
2 Cups        		Spinach
1 ounce        		Sun-dried Tomatoes
Pinch            	 Garlic, Chopped 
Pinch         		 Salt and Pepper 
Pick Crab

Mix Egg, Chives and Salt and Pepper.  Add Crab and shape into four cakes.  
Chill five minutes. 
Saute Crab Cakes in Small amout of clarified butter.  Hold in warm oven.
Add Tablespoon of butter, pinch of garlic sun-dried tomatoes and spinach.  
Wilt and season with salt and pepper.  Plate Spinach.  
Add 4oz Butter to pan and melt.  
Add garlic, lemon, capers, parsley and salt and pepper.
Plate Crab and Sauce Crab Cakes

Grilled Chicken Penne with Porcini

Shopping List

Penne Pasta
Chicken Breasts
Dry Porcini Mushrooms
Heavy Cream
Fresh Garlic
Fresh Basil
Parmesan Cheese
Salt
Black Pepper

Recipe

4 oz     Dry Penne Pasta
10oz    Chicken Breast1/2oz   Olive Oil
1oz      Fresh Garlic, minced
1oz      Dried Porcini Mushrooms
1oz      Balsamic Vinegar
1oz      Red Wine..Syrah
4oz      Heavy Cream
            Fresh Basil Chiffonade
2oz      Reggiano Parmesan Grated

Rehydrate the porcini mushrooms in warm water.
In medium sauce pot cook penne pasta in boiling
salted water..until al dente 7-9 minutes drain
Season chicken breast with salt and pepper and
cook on grill or roast in oven.
When chicken is done..rest for 3 minutes and slice
When the pasta and chicken are both ready begin
In Medium sauté pan add oil and warm
Add garlic, rehydrated porcini, chicken.
Add wine, balsamic, and heavy cream
Add penne pasta.
Add salt and pepper
Reduce cream and sdd basil
Serve on large plates or bowls.
Grate Reggiano on top of pasta

Truffles  about 100-120

Dark Truffles

16 oz Heavy Cream
1 tsp Kahlua
36 oz Chocolate, chopped
6 oz Butter, softened and not melted
Boil Cream
Stir  in chopped chocolate.
Cool to 86 degrees.
Add butter and stir in.

Pour into hotel pan and chill
Scoop to size and chill
Roll in hands to shape and coat with Cocoa powder,
chopped nuts, or coconut
If coating with chocolate chill again before coating.

Light

16 oz Heavy Cream
1 tsp Vanilla
42 oz Chocolate Chips
6 oz Butter, softened and not melted

White

16 oz Heavy Cream
1 tsp Grand Marnier
40 oz White Chocolate, chopped
6 oz Butter, softened and not melted