Cousin Recipes

KISSING COUSINS

Steps:

• Preheat broiler.
• In a large skillet over medium heat, add olive oil and asparagus spears. Cook until asparagus is crisp-tender, about 5 minutes. Set aside, and cover to keep warm.
• Add more oil to skillet, if needed, and add the onion and herbes de Provence until onion is soft, about 10 minutes. Set aside, and cover to keep warm.
• Add more oil to skillet, if needed, and saute shiitake mushrooms until mushrooms are softened. Set aside, and cover to keep warm.
• Add more oil to skillet, if needed, and saute bell peppers until slightly soft but still crisp. Set aside, and cover to keep warm.
• Add more oil to skillet, if needed, and saute shrimp until just cooked through. Set aside, and cover to keep warm.
• Add more oil to skillet, if needed, and saute sea scallops until just cooked through.
• Broil lobster tails, until just tender.
• To serve, on a large platter, place a bed of tumeric rice. Place asparagus around the base of the rice. Place onions on top of rice. Place shiitakes on top of onions. Place bell peppers around the side of the rice. Place shrimp on top of the shiitakes. Place scallops around the shrimp. Place lobster tails on the extreme left and right sides against the rice Pour clarified butter over the lobster tails and rest of the seafood. Garnish with green onions.

COUSIN COSMO'S GREEK CHICKEN

Steps:

• On large plate, combine 1 tablespoon flour, salt, and pepper. Set aside. In a small bowl, combine cheese, lemon juice, and oregano. Set aside.
• With a meat mallet, pound each chicken breast to 1/2 inch thickness. Spread cheese mixture on each chicken breast, leaving 1/2 inch border. Fold chicken breasts in half; secure each with toothpick. Coat chicken breasts with flour mixture.
• In large skillet, heat oil over medium heat. Cook chicken breasts for 1 to 2 minutes on each side, until golden. In a small bowl, whisk together 1 1/2 cups water, chicken bouillon cube, and remaining flour; pour over chicken breasts in pan. Add spinach and tomato to skillet, and bring to boil. Cover, reduce heat to low, and simmer for 8 to 10 minutes, or until chicken is no longer pink inside. Discard toothpicks before serving.