"Recipes from the Chef's Kitchen, show 473"

3238 Wisconsin Ave. NW
Washington, D.C. 20016
202-362-0362

1) 8 oz. Center Cut Chop

2) 4 oz. Cinnamon

3) 4 oz. Nutmeg

4) 4 slices of a Apple (Tart if you have them)

5) 5 sticks of Asparagus

6) 2 oz. of minced Garlic

7) 4 oz. Butter

8) 6 oz. Veggie Oil

9) 2 oz. Salt

10) 3 oz. Chardonnay

1) Take 2 ounces of the cinnamon and nutmeg plus 1 ounce of salt and make a dry rub.
Lightly coat the pork chop on both sides.

2) In a skillet or on a grille place chop with 2 ounces of oil. Cook on both sides for 7
minutes or until medium (longer on each side if you prefer well done).

3)   in another pan place 2 ounces of oil and all the garlic, chardonnay, asparagus.
       Cook until asparagus is tender.
4)   When the chop is almost done place 2 ounces of the oil, nutmeg and cinnamon
       plus the apples in a small skillet. Add the butter. Cook until apples are soft.

5) Place pork chop on a place, add asparagus on the dish, place cooked apples on
top of pork chop, serve and enjoy.

Ingredients:

1) 16 fresh Mussels

2) 2 oz. fresh Garlic

3) 3 oz. Spinach

4) 5 oz. Chardonnay

5) 3 oz. Veggie oil

6) 4 oz. Water

7) 8 pieces of sliced Baguette Bread

Preparation:

1) In a skillet place oil and garlic, then add mussels, water, chardonnay, and spinach.

2) Cover and let boil, until mussels open.

3) In a pan or on a grille toast the bread

4) When mussels are fully open, place into Serving bowl, add bread on the side.
5) Enjoy.

Spinach Salad

Ingredients:
1) 10 oz. Baby Spinach

2) 2 oz. dried Cranberries

3) 2 oz. Mandarin Oranges

4) 2 oz. Feta Cheese

5) 2 oz. Red Onion

6) 1 oz. Roasted Almonds

7) 3 oz. Balsamic Dressing

Preparation:

1) Place spinach, cranberries, oranges, feta, red onion, and balsamic dressing in a bowl.
2) Mix well.
3) Place in serving bowl top with roasted almonds.

"Recipes from the Chef's Kitchen"