Sue Clair

From Scratch......the basic's

w/ Minted peas & Creamy Buttermilk Mashed Yam & Potato (low fat, low sodium, low calorie)

White rum, fresh garlic & Ginger, a dash of sweet and lime create a marinade for glazed white meat chicken cutlets /Jasmine rice/Lemon zest green beans

Thin pounded lightly floured cutlets, pan sauteed, simmered with mushrooms, onions and Marsala providing this dish its signature flavors, roasted rosemary new potatoes with garlic & broccoli

Pan fryed seasoned chicken breasted with OJ, stock and fresh herbs / Seamed sesame rice w/ Stir-fry Napa cabbage

Beef medallions are seasoned and pan seared. A reduction is made with beef broth and wine and then added to that is a rue of butter and flour. An herb mixture is made with the blue cheese. The medallions are roasted in the oven for a few minutes and served with the gravy.

6. Oz. beef rib eye seasoned and lightly sauteed w white button mushrooms, onions, a little garlic, tomato paste, and sherry. A low fat beef stock, Worcestershire, and s/p are added to gravy. Some light sour crème completes the sauce. Served over thick egg noodles/lemon butter broccolini

Chili powder, cumin, ground chuck or cubed beef chuck, jalapeno peppers, oregano, garlic, onions, plum tomatoes, red wine vinegar, red kidney beans, s/p combine this traditional chili. Served over your choice of starch / Seasonal veggie medley

Onions, celery, leeks, carrots, garlic, lean chuck roast, low fat beef stock, fresh thyme, Worcestershire, tomato paste, and red wine make this ever so good stew!

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Slow braised dish of lamb and tomatoes, spiced with cinnamon and stewed with green beans and served with a side of roasted Yams

Pork Tenderloin is elegantly highlighted with lemon, vodka and a sautéed pear topping. Served with minted carrots and green beans

Long simmered oven roasted pork loin with homemade BBQ sauce served with taco shells, hot sauce, shredded cabbage, cilantro and simmered greens

Maximizing flavor without using a lot of fat, pan seared Tofu and vegetables combined with exotic nutty flavored black rice

A variety of diced veggies, lentils, quinoa, toasted sunflower seeds served with homemade tomato basil sauce and served with steamed kale and vinegette

Tempeh a hardy protein seasoned in ginger, dried sherry, brown sugar and reduced sodium soy sauce combined with broccoli flowerettes, peppers, scallions and chopped peanuts served over cooked brown rice.

Black beans, onions, garlic, orange juice, orange zest, crushed tomatoes, chili powder, cumin, lime juice and habanera peppers — served over rice with sour crème, cilantro and minced scallions.

Served with Brown Jasmine Rice/broccoli and cauliflower medley

Chapped spinach, red onion, grade tomato and feta blend with an orzo mixture. Fish sits atop a bed of orzo mixture that is seasoned with a compound butter of fresh herbs, lemon zest and a little red pepper flakes.

The taste of haute Japanese cuisine is brought out by using a few specialty ingredients, white miso, dark brown sugar, toasted sesame oil and mirin. The seabass filets marinate with these delicate ingredients and are broiled until the fish is slightly charred and the glazed has caramelized served with baby Bok Choy w/ slivered garlic and lemon zest / soba noodles with scallions

This dish consists of a homemade simple marinara combined with a little lemon juice, crushed red pepper flakes, and oregano. Fresh medium shrimp are grilled, added to the sauce, and served over a bed of home made Parmesan polenta. Served with a side of roasted aspragus