Menu
Home Up Culinary Experience Menu of Services Menu

 

                                   

POULTRY ENTRÉES

Andalusian Sherry Roast Chicken with Black Currant Jam

Spanish Sherry Wine and herb roasted chicken glazed with a Black Currant Compote.

5 Spice or 12 Spice Chicken with Tango Mango Sauce

Chinese 5 Spice or SouthWestern 12 Spice for the adventurous rubbed chicken breasts simmered in a tantalizing blend of Mangoes, onions, herbs and spices in a classic brown sauce.

Classic Chicken Parmigiano

Crispy outside, tender inside, under warm melted mozzarella and a tangy tomato sauce topped with the undisputed king of cheeses Parmigiana Reggiano.

Hungarian Chicken Paprikash

Chef Ray’s special spice blend with tender chicken breasts seasoned with  caramelized onions, Hungarian paprika, and sour cream.

Asian Thai Chicken Satay

A Thai menu staple, marinated chicken breasts sliced thinly then oven roasted, served with peanut sauce and spicy chile sauce if so desired.

Rao's Lemon Chicken

This recipe originated from the famous N.Y. Italian restaurant, and has been a staple on their menu for years. Heavy on the lemon and garlic, then drizzled with Extra Virgin Olive Oil served over linguine.

Chicken Marsala with Mushroom Demi-Glace

Tender breaded fillets of chicken in a brown Marsala sauce with Crimini Mushrooms served over sautéed spinach.

Classic Italian Chicken Cacciatore

Just like momma used to make. Chunks of chicken, fresh vegetables, all simmered in a thickened tomato sauce sprinkled with Parmegiana cheese.

Chicken Provencal

A French Mediterranean classic, tender boneless skinless chicken breasts pan seared then simmered with garlic, herbs, tomato concasse, capers, anchovies and black olives.

Moroccan lemon Chicken

Moroccan spices Cumin, Cinnamon, Preserved lemons and cracked olives in a sauce with Chickpeas smothered over chicken medallions. 

Balti Indian Curried Chicken

Balti Curry and yogurt marinated chicken breasts sautéed and served over Basmati rice with pearl onions, peas and Saffron.

Coq au Vin

Chicken Supremes with mushrooms, pearl onions ,Herbs de Provence and burgundy wine flamed with cognac. Fit for his or her majesty.

Chicken Mole Verde  a la Oaxaca

Onions, garlic, ground pumpkin seeds, tomatillos, cumin and lime. Ripe avocado added to the sauce makes it smooth and rich in flavor.

Chicken and Andouille Smoked Sausage Gumbo

Slow simmered in a base of roux this is a hearty, flavorful, and spicy gumbo finished with sassafras, best served over white rice.

Mediterranean Chicken with Herbs, Capers and Olives

Chef Ray shares his delicious recipe with us so you can enjoy this tender chicken breast pieces in a delicious saffron sauce with sliced mushrooms, roasted red peppers and scallions and capers.

Chicken Divan

Chicken breasts and fresh broccoli with angel hair pasta and a light sherry cream sauce.

Chicken Cordon Bleu

Chicken Breasts stuffed with Ham and  Swiss then triple breaded and baked until golden. Served with a Mushroom Bechemel for those who so desire.

-----------------------------------------------------------------

.
BEEF AND LAMB ENTRÉES

Steak Florentine

Luscious Flank Steak Pounded thin, stuffed with Spinach and Provolone Cheese then rolled cooked to perfection and sliced, served with a classic Marinara Sauce.     

Roast of Beef with Bordelaise Sauce

Pan seared seasoned London Broil oven finished in a red wine shallot  reduction.

Nanny’s Lasagna with Meat Sauce and Three Cheeses

Served in the classic Italian Style with Ricotta, Mozzarella and Parmegiana cheeses.

Sicilian Veal Marsala

Tender medallions of thinly pounded Veal in a rich creamy reduction of Marsala Wine, Demi Glace and Mushrooms. Can be fortified with cream for those not counting calories!

Chef Ray's Shepherd's Pie

Classic Irish recipe consisting of lean ground beef in a rich beef consomme, fresh Mirapoix of vegetables,  herbs and spices, all simmering under a layer of garlic mashed potatoes.

Always Gourmet Italiano Style Meatloaf

The most succulent delicious meatloaf you have ever eaten. Made with Chef Ray’s own gourmet Italian Seasoning Mix.

Meat Sauce with Fresh Herbs de Provence and Pasta

Ground sirloin browned and then simmered with chunks of tomatoes. Fresh herbs are added to the sauce it make it extra special. Served with you favorite kind of pasta.

Pasilla Chile Rubbed Leg of Lamb with Tart Cherry Merlot Reduction

Tender cuts of lamb hand rubbed with Pasilla Chiles and garlic, slow roasted and served with a complimentary cherry Merlot reduction sauce, mmm mmm good!

Sicilian Meatballs

These meatballs are made with lots of love from day old Italian Bread, fresh herbs, onions, garlic and Chef Ray’s Special Italian Spices then simmered in the  Sunday Ragu Tomato sauce four hours . Can be left in the crock-pot for you to come home to enjoy immediately.

Chef Ray's Favorite Macaroni and Cheese

Lean ground beef, red and green bell peppers, onions, and diced tomatoes in a classic béchamel based cheese sauce, topped with breadcrumbs and baked. Omit the beef for a satisfying vegetarian version.

Grecian Skillet Rib Eyes

Thick steaks rubbed with herbs and spices and pan seared to just the right temperature, then sprinkled with lemon juice, juicy olives, and crumbled Feta cheese.

Cheddar Chili Pie

Spicy Ground Beef (or Turkey) and Red (or Black) Bean Chili topped with a fluffy cheddar cheese cornbread crust.

Ravioli Casserole

A crock-pot dish with spinach, lean ground beef, bowtie pasta, ricotta and mozzarella cheeses, hot and bubbly and ready for you when you walk in the door.

Beef Stroganoff

Rich and creamy, loaded with fresh mushrooms and flavor - also works well with Tofu.

Beef and Lamb Kibbe stuffed with Goat Cheese with Mediterranean Mashed Potatoes

Middle Eastern Dish similar to meatballs but flavored with mint, cilantro and pine nuts.

Horseradish Pot Roast

The name says it all. Pot roast coated in horseradish and slow cooked for hours.

Salisbury Steak with Mushrooms and Madeira

Ground Sirloin Patties topped with a Rich Mushroom and Madeira Wine Sauce, Bacon Bits and Chives.

Braised African Lamb

Slow cooked for maximum flavor and tenderness, accompanied by cracked green olives, tomatoes and lemon suprêmes over cous cous, this crock pot dish can be left simmering for you when you return from a long day at work.

Hearty Beef Stew

Hearty comfort food, tender and tasty beef chunks simmered in brown gravy with vegetables.

Roquefort Steak with Caramelized Onions and Radicchio

Top Sirloin Steaks pan roasted served over a bed of rich caramelized onions and Radicchio then topped with a heavenly Roquefort Cheese Maitre D’ Butter.

Classic Pot Roast

Chef Ray has done it again, this time with pot roast and roasted vegetables waiting for you in your crock-pot when you get home from work - hot and delicious.

Steak Diane

Classic brandy flamed Sirloin Steak with Vermouth and shallots in a creamy brown sauce.

Korean  Bulgogi

Marinated Top Round of Beef thinly sliced in an Asian Sauce seared and cooked until tender, served over rice with scallions and cilantro.

Teriyaki Steak with Soba Noodle Salad

Grilled or Pan-Roasted Sirloin Steaks marinated in a spicy Teriyaki chile sauce served over Soba Noodles, mushrooms, spinach and Bok Choy then drizzled with a Sesame Oil Vinaigrette.

-----------------------------------------------------------------

 PORK ENTRÉES

Country Apple Pork Loin Roast with Homemade Applesauce

Lean Pork Loin Roast simmered in homemade applesauce and served with fresh apple compote this pairs well with Wild Rice Pilaf

Maple Glazed Pork Tenderloin

This zesty marinade pairs very well with pork tenderloin. It can be broiled to your specifications or left for you to grill or broil at your convenience.

Broiled Pork Chops with Apple Compote

Marinated in a tangy mixture of  lemon juice, sherry, garlic and lemon zest, then broiled or grilled and topped with Apple Compote.

Pork Tenderloin in a Spiced Bourbon Sauce

Broiled or grilled this bourbon marinated pork tenderloin is flavored with ginger, garlic and Bourbon.

Chef Ray’s Baby Back Rib

The perfect ribs. Slow roasted until tender with tangy barbecue sauce and finished on the grill or oven.

Penne and Cream Sauce with Sausage

Penne pasta with a flavorful cream sauce with bits of sweet Italian sausage, lots of fresh parsley, grated Parmesan cheese and a touch of garlic.

Cajun Pork Chops

Sprinkled with a custom blend of Cajun spices, pan seared and finished with a brown butter sauce. Can be hot or mild, as you like.

Baked Ziti with Italian Sausage

Just like my Mom makes. Lots of creamy ricotta, gooey mozzarella and chunks of sausage to liven the dish up.

Pork Chops with Sausage and Sauerkraut

A Pork lover's favorite this has tender pork chops, smoked kielbasa and tangy sauerkraut all in one dish.

Apricot Pork Medallions

Pork tenderloin sliced into medallions and pan seared. Topped with a delicious apricot sauce.

Teriyaki and Shitake Mushroom Glazed Pork Tenderloin

The most succulent and tender Japanese style pork tenderloin you have ever tasted you will want this delectable recipe. Sauteed Shitake mushrooms top Teriyaki  glazed medallions of pork tenderloin. Just a hint of pineapple. Served with sweet rice.

-----------------------------------------------------------------

 
SEAFOOD ENTRÉES

Sicilian Fennel Tuna Bianco

Tuna Steaks encrusted with fennel seeds pan seared then topped with a light wine sauce reduction served over a bed of sauteed spinach laced with nutmeg and risotto on the side.

Shrimp Jambalaya

As spicy (or not) as you want it, with shrimp, sausage, tomatoes, rice, and Creole seasonings.

Peppercorn Salmon

Mouth-watering Salmon baked under a delicious blanket of tangy tomatoes, garlic, freshly cracked pepper, lemon juice and tamari.

Coconut Curried Balti Indian Shrimp

Sauteed shrimp in a mild Indian style Balti coconut curry with tender roasted vegetables served over Basmati Rice.

Divine Smothered Shrimp

Shrimp smothered in a velouté with green peppers, yellow onions, and lots of garlic, parsley, and a touch of cayenne for a little pizzazz.

Chef Ray’s Roasted Swordfish with Pesto

Swordfish fillets oven roasted with extra virgin olive oil, lemon juice, salt and pepper topped with a lemony parsley-cilantro pesto.

Baked Scrod with Lemon Tomato Caper Sauce

Tender Scrod fillets brushed with mustard and wrapped with potato spaghetti baked and served with a delicious sauce of lemon, saffron, tomatoes and capers. 

Cod Provençal

Cod baked with a flavorful tomato sauce and olives, seasoned with fennel and anchovies.

Herb Dijon Roasted Salmon Fillets

Seasoned salmon fillets coated with Dijon mustard sprinkled with fresh herbs and breadcrumbs, then roasted.

Pan-Fried Fresh Salmon Cakes

This popular seafood choice includes salmon with lemon, parsley, and fresh breadcrumbs that are formed into patties and pan seared.

Seafood Bisque Casserole

A creamy blend of shrimp, crab and scallops baked until golden brown and bubbly and served over pasta or in Puff Pastry shell.

Greek Shrimp with Feta Cheese

Shrimp simmered with tomatoes and Feta, flavored with oregano and garlic and a pinch of red pepper. Yummy.

Tuna Vegetable Tetrazzini

Spaghetti, tuna, carrots and peas, in a light creamy cheese sauce. Healthy and delicious.

Roasted Fish Fillets with Orange, Garlic, and Parsley Sauce

A light and lively preparation well suited to delicate fillets. Pairs nicely with rice pilaf and roasted beefsteak tomatoes.

Seafood Enchiladas

Cheese, crab and shrimp rolled in a flour tortilla and baked with a tomato salsa. Yum.

-----------------------------------------------------------------

VEGETARIAN ENTRÉES  

Potato, Zucchini, Spinach and Tomato Gratin Sfincione

A delicious gratin of interwoven layers of potatoes, spinach, thinly sliced zucchini, fresh basil, tomato sauce, bread crumbs and a light sprinkling of Parmigiana.

Vegetarian Satay with Asian Pesto

Zucchini, Shitake Mushrooms and eggplant skewers served with a zesty asian peanut pesto, you will never even miss the meat this dish is so packed full of oriental herbs and spices.

Golden Tofu Sauté with Peppers, Onions, and Tomatoes

Tofu and vegetable sauté that is flavored with curry, cumin, Aleppo pepper flakes, ground coriander, garlic and ginger. Very healthy dish.

Tofu Stroganoff

Rich and creamy, loaded with fresh mushrooms and flavor.

Pasta e Fagioli

Italian comfort food at its best. Pasta, beans, tomatoes and garlic. Enjoy with lots of grated cheese.

Eggplant Parmesan

Classic baked Italian dish with fried, breaded slices of eggplant, a tangy tomato sauce and lots of melted mozzarella cheese.

Spinach Lasagna

There is no meat in this lasagna, just healthy spinach.

Penn Ala Vodka

This spicy dish is made with chunks of tomato, cream, and parsley and of coure, vodka heated with crushed red pepper.

Black Bean and Goat Cheese Enchiladas

So delicious you won't even miss the meat in these enchiladas.

Mostaccioli-Spinach Bake

Pasta baked in a light cream sauce with tomatoes and spinach. Healthy and low-fat.

Linguine with Two Sauces

Linuine is baked in a creamy with mushrooms and topped by a garlicky tomto sauce. Delicious and yet healthy and low-fat.

----------------------------------------------------------------

  SENSATIONAL SIDE DISHES

Risotto Milanese        Maple Glazed Carrots    Pesto Risotto Balsamic Glazed Pearl Onions Baked Macaroni and Cheese Warm German Potato Salad Individual Corn Puddings Chayote Corn Succotash Herbed Spaetlze Black Beans and White Rice   Garlic Mashed Potatoes Plain Risotto Bulgur Pilaf Apple Stuffed Sweet Potatoes Lime Roasted Sweet Potatoes Blue Cheese Mashed Potatoes Caribe Sweet Potato Gratin Rosemary Roasted Red Potatoes Roasted Green Beans Honey Mustard Sweet Potatoes Rice Pilaf Cous Cous                                     Lemon Rice Pilaf Roasted Mixed Vegetables Festive Orzo                                       Jamaican Rice and Peas Onions Baked with Rosemary and Cream                         Potato, Mushroom and Leek Gratin Brown and Wild Rice Pilaf White Beans and Black Rice Saffron Scented Orzo Creamed Spinach                      Squash Boats                            Eggplant with Honey and Mint Brandied Steakside Mushrooms

                    -----------------------------------------------------------------

MAIN DISH SALADSThese salads are considered an entrée. They will not freeze, of course. Each will remain delicious over a 2-3 day period held in your refrigerator. They contain several ingredients offering a variety of flavors and textures in every bite.

Chinese Chicken Salad: romaine, Napa cabbage, carrot, green onion, snow peas, crispy noodles, and chicken breast, tossed with peanut/ginger dressing.

Thai Noodles with Shrimp and Artichoke Hearts: cilantro, mint, green onion and Asian vinaigrette.

Taco Pasta Salad: with beef or chicken, Mexican seasoning, shredded cheddar, chopped romaine, and corn chips, with a tangy, yet mild dressing

**Southwestern Steak Salad**: romaine, corn, black beans and shredded carrot, tossed with a salsa vinaigrette and finished with slices of tri tip steak prepared your way.

-----------------------------------------------------------------

 MAIN DISH SOUPSAll soups are very hearty and made with only the freshest ingredients. They are a meal in themselves, and each is considered an entrée.

Crimini, Shitake and Button Cream of Mushroom with leeks

Turkey Bean Vegetable Soup
 
Barley: A meal in a bowl-healthful, comforting and full flavored. Let me know if you want this prepared as a vegetarian soup, or with beef, chicken or lamb.

Indian lentil:   with a touch of coconut milk

Santa Fe Chicken with Black Beans and Smoked Chilies: Rich chicken broth is the background; with carrots, pasilla chilies, and red and yellow peppers-served with corn bread.

Chicken with Rice Or Noodles: Homemade chicken stock, generous pieces of chicken, carrots, and celery. Pure comfort food!

Minestrone: A classic dish with Italian seasoning, veggies, pasta and kidney beans. 

Mexican Albondigas: Beef broth and Mexican spices, carrots, celery, chilies, and meatballs, of course!

Tuscan Beef and White Bean: A variety of veggies, topped with basil pesto.

Cuban Black Bean with Smoked Ham: Thick, rich and warming, very flavorful-seasoned with cumin, bay leaves and oregano.

                            -----------------------------------------------------------------

YOUR OWN RECIPES    I am happy to make any family favorites. Please feel free to provide a recipe. If there is anything not on the menu that you particularly would like to see, let me know and I will do my best to find a recipe to suit your needs.

                                                       

 
Send mail to ipowerweb.com with questions or comments about this web site.
Last modified: November 18, 2002
Send mail to ipowerweb.com with questions or comments about this web site.
Last modified: November 18, 2002