Oyster Pie
Ingredients:

* 1 16-ounce Oysters
* 1/2 cup celery, diced
* 1/2 cup green pepper, diced
* 4 tablespoons butter
* 5 tablespoons flour
* 2 cups milk
* 1 teaspoon salt
* 1/2 teaspoon pepper
* 2 tablespoons pimento, chopped pastry or phyllo

Cook oysters in their liquor about 5 minutes or until edges begin to curl. Drain and Cook celery, green peppers in butter until tender. Blend in flour; add milk and cook until thick, stirring
constantly. Add oysters and seasonings and heat. Pour in casserole and top with the pastry or phyllo. Bake at 425º oven about 15 minutes or until crust is brown. Serves 6.

Tuna with Mango Salsa
TUNA Ingredients:

* 2 Lb. Yellowfin Tuna, cut into 4 pieces
* 2 Tbls. Olive Oil
* ½ Bunch Parsley, chopped
* 1 Each shallot, minced
* 1 TBLS Kosher Salt
* 1.5 tsp. Black Pepper

Directions:

* Marinate fish in herbs and shallots for about an hour.
* The fish can either be grilled or pan seared to desired doneness. (If pan searing heat a sauté pan to the smoking point and use about a tbls of olive oil to sear fish.)

MANGO SALSA Ingredients:

* 1 Each Mango, Ripe, Medium Dice
* 2 tsp. Olive Oil
* 2 tsp. Rice Wine Vinegar
* 1.5 tsp. Chili Paste
* 2 tsp. Honey
* 1 Tbls. Red Onion, Small Dice
* 1.5 tsp Cilantro, Chopped
* Kosher Salt , Pepper to taste

Directions:

* Combine all ingredients in a bowl then top each portion of fish with as much as desired.

White Asparagus with Orange Vinaigrette and Tarragon
Ingredients:

* 1.75 lb White Asparagus, bottoms cut off and peeled
* 1 each orange, zested and juiced , keep separate
* 1 tsp Shallots, minced
* 2 tbls White Balsamic Vinegar
* 1.5 tsp Dijon Mustard
* 3 tbls Olive Oil
* 2 each Hard Boiled Egg, small dice
* 2 tsp Kosher Salt
* 1 tsp White Pepper
* 2 oz Parmesan, Shaved or Shredded
* 2 tsp Tarragon, Chopped

Directions:

* Start with Blanching cleaned and peeled Asparagus in salted boiling water. Shock in a ice bath.
* In a bowl combine shallots, mustard, vinegar, orange juice(from the orange). Whisk in Olive Oil then season with Salt and Pepper. Finish with tarragon.
* Toss the Asparagus with the Vinaigrette and display on a platter.
* Garnish with Hardboiled Egg and Shaved Parmesan.

Purple Mashed With Gorgonzola Cheese
Ingredients:

* 1.5 lb Purple Potatoes
* 7 oz Heavy Cream
* 2 tbls Roasted Garlic – (see separate recipe)
* 1.5 tbls Butter, unsalted
* 3 tbls Kosher Salt
* 1 tbls White Pepper
* 2 tbls Chives, chopped
* 3 oz Gorgonzola Cheese, crumbled

Directions:

* With cold water fill a pot with enough water just to cover the potatoes (leave them whole). Bring to a boil then reduce heat to a simmer and cook potatoes until tender. About 40 minutes.
* In a separate pan combine the rest of the ingredients except for cheese and simmer for 10 minutes.
* Remove and drain the potatoes and pass through a food mill and put in a mixer bowl. If you don’t have a food mill that’s ok just put directly into the mixer bowl. Whip for 1 minute on med high speed, then add in cream mixture and whip for 3 minutes longer on med speed.
* Fold in the Gorgonzola cheese and serve hot.