Bacon wrapped filet mignon served with port wine demi glace

1 strip of bacon
1 8 ounce center cut filet mignon

Port wine sauce:
2 oz shallots
6 fl oz port wine
8 fl oz demi glace

Method of preparation :
Trim the filet of all visible fat and wrap the bacon around fasten it with a wooden skewer
In a hot pan sear the filet on both sides remove and finish in the oven to medium rare, !!!!!! only way to eat it ;}
Add the shallot to the pan, caramelize and add the port wine to deglaze, add the veal stock and reduce to desired constancy. Season with salt and pepper, pour over the filet. Enjoy!

Cucumber ribbon salad with roasted shallot vinaigrette

1 English cucumber
1 cup of washed and dried seasonal greens
1 carrot
6 grape tomatoes
2 ounce pistachios
Sugar
Water

Method of prep:
Slice the cucumber on a mandolin length wise make a notch on opposite ends to connect the ends in a circle
Toss the greens in the vinaigrette
Place in the center of the salad
Arrange the tomato halves around the ribbon
Top with the pistachios and carrot curls

For the vinaigrette:
12 ounces shallots, peeled
4 fl oz cider vinegar
12 fl oz blended oil
1 fl oz Dijon mustard
 
Method of prep:
Roast the shallot in a foil pouch with a little oil, until caramelized and browned.
Puree with vinegar and mustard
Slowly emulsify the oil.
Season with honey, salt and pepper

PAPRIKA DUSTED SCALLOP, YUKON GOLD CHIP, MINTED PEA PUREE

8 OZ SEA SCALLOPS- DRY PACKED
1 TSP SMOKED PAPRIKA
1 TSP SPANISH PAPRIKA
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1 YUKON GOLD POTATO
1 QT PEANUT OIL
KOSHER SALT OR SEA SALT
BLACK PEPPER- FRESH GROUND
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1 LB FROZEN PEAS
1TSP GARLIC- FRESH
3 OUNCES MINT- FRESH
12 FL OZ CLAM STOCK

METHOD OF PREP:
In a small sauce pan, cook the peas in the clam stock, add the garlic and the mint, cook until bright green.
Puree in a blender or using an immersion mixer.
Strain through a fine sieve, to remove skins.

Soft Pretzel Bread pudding with coffee ice cream

6 soft pretzels
10 eggs
1 qt heavy cream
4 ounce White chocolate pistoles
4 ounce Dark chocolate pistoles
1 tsp cinnamon
4 ounce sun dried cranberries
1 big scoop of coffee ice cream

Slice the pretzels in to long strips, mold in to a baking pan.
Whip the egg and add to the cream, season with cinnamon,
Pour over the bread mix, scatter the chocolates and the dried fruit, cover and bake for 40 minutes, cool

Serve warm with ice cream