Angelo Sosa's Slow Cooked "Canned" Tuna

Ingredients
- 1 1/2 cups grapeseed oil
- 2 fresh thyme sprigs
- 1 lb yellowfin tuna

Asian Tartar Sauce
- 1 tbsp sugar
- 2 tbsp seasoned rice wine vinegar
- 1/4 cup sirracha sauce
- 1 cup mayo
- 2 tsp kosher salt
- 1/4 cup minced celery
- 1/4 cup minced red onion
- 1/4 cup chopped scallion
- 1/4 cup chopped cilantro
- 1/2 avocado chopped

Directions
1. Place oil and thyme in large saucepan over medium heat. Once oil begins to simmer, reduce heat to low and cook for 20 minutes. Put tuna in oil and rotate every 10 minutes until completely cooked through, about 30 minutes (the exterior of tuna should be opaque). Remove tuna and set aside to cool
2. Combine sugar and vinegar until dissolved. Then combine other ingredients. Add avocado last
3. Flake tuna, then cover with tartar sauce. 

Rob Feenie's Chicken Pot Pie

Ingredients
- 1/4 cup vegetable oil
- 1/2 cup diced onion
- 1/2 cup diced carrots
- 1/2 cup diced celery
- 1/2 cup diced parsnips
- 1/2 cup diced leeks (white parts only)
- 3 cups chicken stock
- 1 poached chicken, meat shredded
- 1 tbsp salt
- 1 tsp black pepper
- 2 tbsp softened butter
- 2 tbsp flour
- 1/2 cup whipping cream
- 1/2 cup frozen green peas
- pie dough

Directions
1. Heat medium stockpot on medium-high. Add vegetable oil. When hot saute onions until transparent. Stir in carrots, celery, parsnips and leeks, cook for 3 minutes. Add chicken stock and cook for 10 minutes.
2. Add chicken meat, salt and pepper.
3. In small bowl, combine flour and butter. Add to pot. Whisk constantly until free of lumps. Add whipping cream then set heat to medium-low. Simmer for 2-3 minutes until gravy is thickened. Stir in peas.
4. Pour into 6-8 cup casserole dish or , 6 1 cup bowls. Preheat oven to 425F. Roll out pastry 1/8 inch thick. Cut 6 rounds, 1 inch larger than diameter of bowls. Place on top of bowls. Press firmly on edge. Brush top of pastry with egg wash. Cut vents on top of pie. Bake for 15 minutes.

Rob Feenie's Whole Poached Chicken

Good for making chicken noodle soup, or chicken pot pie

Ingredients
- 1 chicken 2-3 lbs
- 16 cups cold water
- 2 cups chopped onion
- 2 cups chopped celery
- 2 cups chopped carrot
- 1 bunch thyme
- 1 tbsp whole white peppercorns
- 4 bay leaves

Directions
1. Skin chicken, rinse under water
2. Put all ingredients into pot. Bring to boil and put on low to simmer, covered, for 30 minutes. Skim fat off surface
3. Transfer chicken to shallow pan to cool. Remove meat off bones.
4. Strain stock.

Asian Coleslaw

Ingredients
- 1 bag shredded cabbage
- 2 tbsp olive oil
- 3 tbsp lemon juice
- 2 tbsp soy sauce
- 1 tbsp grated ginger
- 1 tbsp white vinegar
- 1 tbsp brown sugar
- 1 tsp sesame oil
- sesame seeds
- cilantro, green onion
- salt and pepper

Directions
1. combine ingredients for dressing
2. pour onto cabbage
3. top with sesame seeds, cilantro and green onion

Rob Feenie's Pizza Dough

Makes four 10 inch rounds

Ingredients
- 1 cup lukewarm water
- 1 tbsp dry yeast
- 4 tbsp honey
- 4 tbsp olive oil
- 3 1/4 cups flour
- 1 tsp salt

Directions
1. Combine water, yeast, honey, olive oil in small bowl. Let stand 5-15 minutes until foam appears
2. Add flour and salt to kitchenaid bowl. Start mixing with dough hook on low
3. Add liquid ingredients. Mix until it has formed a ball and no longer sticking to sides
4. Transfer to greased bowl, cover with saran wrap for 10 minutes until doubled in size
5. Dust work surface with flour. Punch down dough and knead 1 minute until smooth. Divide into 4 balls. If making dough in advance, cover lightly with olive oil and wrap tightly with plastic wrap.
6. Roll out dough into 10 inch rounds. Apply toppings, bake for 3 minutes at 450 degrees. Pull out and brush crust with olive oil. Bake another 3 minutes.

Duck 3 ways

Roast duck

Poke holes in duck skin to allow fat to render

Steam duck 40 mins

Butcher duck, salt and pepper pieces, place skin down

Roast 425 for 25 mins then remove breasts

Cook other pieces another 25 mins

Cover in glaze roast another 4 mins

Glaze

1 C OJ

2 Tbs lemon juice

2 Tbs honey

Boil then simmer 25 mins then cool

Duck liver pâté

Render 3oz duck fat

Sauté shallots (2) in fat, add 1 clove garlic

Add 3oz of liver cut into 1 in pieces cook for 2 mins med high heat

Add salt pepper and herbs de Provence

Blend add 1Tbs cognac

Consider pushing through mesh strainer to improve texture.

Barbecue Chicken and Arugula Pizza

Makes 4 ~9 inch pizzas.

Pizza Dough (From Mario Batali)

- 3 1/4 cups of flour

- 2 tsp yeast

- 1 tbsp salt

- 1 tbsp sugar

- 1 cup warm water

- 1/4 cup white wine

- 2 tbsp olive oil

Toppings

- 1 can San Marzano tomatoes

- minced garlic, shallot

- sliced BBQ chicken

- bocconcini mozzarella

- arugula

Dressing

- olive oil

- lemon juice

- lemon zest

- shallot

- honey

- soy sauce

- salt, pepper

Directions

1. Prepare dough - combine all ingredients and mix with hands until dough pulls away from bowl. Knead for 5 minutes. Oil clean bowl, add dough and turn to coat. Cover with cloth and set aside for 1 hour to rise. Punch down.

2. Prepare toppings - thinly slice chicken and mozzarella. Strain tomatoes. Sautee garlic and shallot in olive oil, then add tomatoes. Heat to simmer and reduce sauce.

3. Prepare rounds - divide dough into 4 pieces and shape into 9 inch rounds. Heat grill to high. Place rounds on grill for ~2 minutes first side until lightly brown. Flip over for ~30 seconds then place on pan to cool.

4. Make pizza - spread thin layer of sauce on rounds. Top with chicken and mozzarella. Put grill on low. Heat until cheese melted. Combine ingredients for dressing. Dress arugula and use to top pizza.