"Recipes from the Chef's Kitchen"

Chubby Biscuits

Shelly Everett - Chef

Ingredients:
1)   1 lb. Spiral or Elbow Pasta
2)   2 cans Italian Tuna in oil (Genova or Cento)
3)   1 lb. fresh Crab Meat
4)   1/2 lb. Shrimp, cleaned & chopped
5)   6 ounces of Celery diced small
6)   3 large boiled Eggs chopped
7)   1/2 medium sized Red Onion diced
8)   8 ounces Sweet Relish
9)   4 ounces Sun-dried Tomatoes
10) 4 ounces Capers drained
11) 8 ounces Artichoke Hearts drained
12) 6 ounces Kalamata Olives pitted

Preparation:
1)   Cook Pasta to instructions al dante.
2)   Drain the oil from the Tuna completely.
2)   Combine the pasta with all the other ingredients.
4)   When Ready to serve the Salad, toss the base ingredients and dressing until combined.
5)   Garnish with Fresh Parsley.

The Dressing
Ingredients:
1)   3 Lemons zest and juice
2)   1/2 cup White Wine Vinegar
3)   1 small can Anchovies
4)   2 Garlic Cloves
5)   2 1/2 cups Olive Oil
6)   3 tbs. Honey
7)   2 tbs. Dijon Mustard
8)   Salt and Pepper to taste

Preparation:
1)   Combine all dressing ingredients together in a blender until thickened.

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Chocolate Chip Chocolate Potato Chip Cookies

Ingredients:

1)   1 Cup (2 Sticks) Unsalted Butter, cold
2)   1 1/2 cup Brown Sugar
3)   3 large Eggs
4)   2 cups All Purpose Flour
5)   1 tsp. Baking Soda
6)   1 tbs. Vanilla Extract
7)   1 tsp. Chocolate Extract
8)   2 cups of crushed Chocolate Potato Chips
9)   11 ounces semi-sweet Chocolate Chips or Chunks
10) 1 tsp. Sea Salt

Preparation:
1)   Preheat oven 325 degrees.
2)   In a bowl, add room temperature Butter and work until it's smooth.
3)   Add Brown Sugar and Extracts, mix until combined.
4)   Add Flour, Baking Soda and Salt.
5)   Mix until just incorporated.
6)   Fold in Potato Chips and Chocolate Pieces.
7)   Using a number #2 ice cream scoop, scoop out dough and evenly place on a cookie sheet.
8)   Bake for approximately 11 minutes or until brown.