Seafood Scampi Ali Roma:

Ingredients:
2 tbs. olive oil
4 oz. Sea Scallops
4 oz. peeled and deveined shrimp
4 oz. cold water lobster tail
1/4 cup sliced mushrooms
1/4 cup crushed tomatoes
1/4 cup chopped scallions
1 tbs. chopped garlic
1 tbs. chopped shallots
2 oz. whole butter
8 oz. cooked linguine noodles

Directions:
1. Heat olive oil in saute' pan until hot.
2. Add seafood an saute for 2 minutes, then gently remove seafood from the pan.
3. Cook the garlic, mushrooms, tomatoes, shallots and scallions in the olive oil for approximately 3 minutes or until tender.
4. Add the cooked seafood to the vegetables in the saute pan.
5. Add the whole butter to the saute pan.
6. Pour over cooked linguine
7. Eat and Enjoy!

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Veal and Shrimp Francaise:

Ingredients:
6 oz. veal medallions
4 oz. of peeled and deveined shrimp
1 cup of flour
2 beaten eggs
1/4 cup chopped tomatoes
1/2 cup sliced mushrooms
1 tbs. caper
1 tbs. minced red onion
juice from one lemon
1/4 cup of white wine (save the rest of the bottle to serve with meal, white wine is an excellent choice to accompany this dish).
1/2 lb. soft butter

Directions:
1. Dust veal and shrimp in flour then dip in beaten egg batter.
2. Place both in hot saute pan and cook for 3-5 minutes until golden brown on both sides.
3. Remove the veal and shrimp from the saute pan and place on a plate.
4. Place the tomatoes, mushrooms, onions and capers into the saute pan and cook slightly.
5. Deglaze the vegetables in the saute pan with the white wine and lemon juice,  Reduce this combination slowly.
6. Slowly wisk in soft butter.
7. Pour over veal and shrimp.
8. Eat and Enjoy!

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Vanilla Bean Creme :

Ingredients:
1 vanilla bean
2.5 cups of heavy cream
8 egg yolks
3 tablespoons of sugar in the raw (brown sugar)

Directions:
1. Slit vanilla bean lengthwise, place in saucepan.  Pour heavy cream into the pan and bring to an almost boil.
2. Lift the vanilla bean out of the almost boiling heavy cream.  While holding the bean against the side of the sauce pan, gently scrape the black vanilla seeds into the cream.
3. In a separate bowl, mix together the egg yolks and the sugar.  Gradually add to the almost boiling heavy cream in the sauce pan.  Then strain the mixture.  The results of this will be custard.
4. Divide the custard into 6 ramekins or small individual baking dishes.  Place these dishes in a roasting pan. Pour warm water around the custard filled baking dishes in the roasting pan.  Bake in a pre-heated 350 degree oven for 25 minutes.
5. After baking allow to chill in refrigerator for 2-4 hours.  When chilled and just prior to serving, sprinkle with the raw (brown) sugar.  Caramelize the sugar with a blow torch.
6. Eat and Enjoy!