Prawns + Scallops w/ Vermouth veloute

15ml shallots

5ml garlic

4oz vermouth

400ml cream

15ml butter

4 21/25 prawns raw peeled devained tail on

4 20/30 scallops, abductor muscle removed

4oz baby shrimp meat

10ml terragon

Saute garlic, shallots and butter until sweated (no color). Deglaze w/ vermouth. Reduce by half. Add cream, reduce by half. Mounter au beurre. Chill, store.

Saute prawns/scallops until 75% cooked. Add baby shrimp and 3.5 oz sauce. Finish w/ terragon when cooked. Serve over puff pastry.

Phad Thai

Phad Thai Sauce

100oz ketchup

16oz lee kum kee brand Oyster Sauce

8oz Sambal Olek chili garlic

Mix well.

Phad thai preperation

1oz canola or oilve oil

1 tbsp granulated sugar

1 tbsp crushed unsalted peanuts

4oz diced extra firm tofu

4oz cooked baby shrimp and or 4oz thinly slivered raw chicken breast

2 cloves minced garlic

1 tbsp brunoise red onion

2.5oz phad thai sauce

8oz rice noodles (softened in water for at least 1/2 hour)

3oz bean sprouts

1 tbsp finely chopped cilantro

1 egg

Put oil, sugar, garlic, onion, and peanuts in a saute pan over high heat. Add shrimp/chicken and tofu, saute until throughly heated. Add phad thai sauce, toss until everything in the pan is coated. Add in rice noodles, stir constantly with a spatula to prevent the noodles sticking. Once the noodles are cooked (sticky and only slightly chewy), fold in the bean sprouts. Put in a medium pasta bowl, garnish with more crushed peanuts, bean sprouts, whole cilantro (if desired), and one cooked egg (sunny side up with a slightly runny yolk, or however you prefer)