Dill Aioli

Ingredients:

• 4 cloves garlic
• TT sea salt
• TT ground pepper
• 3 egg yolks
• ½ cup EVOO
• ½ cup grape seed oil
• juice of 1 lemon
• TT cayenne pepper
• 1-2 TB dill, chopped

TT=to taste
EVOO=extra virgin olive oil

Method:
Mince garlic until fine; add yolks and whisk well; add oils in a steady stream, whisking constantly; add juice and seasonings; fold in dill prior to service and reserve chilled

TT=to taste

Method:
In a large stock pot, melt butter over medium heat and add shallots - cook till translucent and aromatic; add brandy and stir to deglaze the pan, igniting the alcohol; add the cream and sherry and heat to a boil; reduce the cream by ¼ to thicken; add the oysters and poach slightly; fold in parsley and thyme; season with salt, pepper and coriander.

Serve in warm bowls and garnish with salted butter and cream sherry.

*Don's note: yearling oysters are oysters around a year old. In other words, use small oysters for this recipe.

TT=to taste

Method:
Set up a breading station by combining flour and seasonings in a container appropriate to hold flour and oysters; combine eggs and water and place in a breading container next to flour mixture; place panko in breading pan next to egg mixture; place a oyster in flour with left hand and cover completely and evenly with flour - remove with left hand and dust off completely; place in egg mixture and coat well using right hand -remove and allow to drip over pan, using right hand; place in panko and using left hand, cover with bread crumbs to coat; using left hand, remove to parchment lined pan and repeat process with remaining oyster. Be careful not to allow oyster to touch each other. Place uncovered in refrigerator for 1 hour; place butter in sauté pan and heat to melt and slightly brown; place oysters in pan

Lemon caper glaze:

• 1 TB shallots, minced
• 1 clove garlic, minced
• 1 lemon zested
• 1 lemon juiced
• 1 TB capers, drained
• 3 TB salted butter

EVOO=extra virgin olive oil

Method:
Season chicken breasts with spices and wrap with ham; heat a small sauté pan with EVOO and sear the chicken to create a crusty outer skin on the ham; bake in 400ºF oven for approximately 10 minutes; remove and place chicken on platter; place sauté pan on med-high heat and add enough EVOO to sauté shallots and garlic; cook till aromatic; add zest, juice and capers; swirl to combine; remove from heat and add butter; swirl to incorporate; serve immediately.

Method:
Whisk the yolks, eggs and sugar just until combined; heat half and half to scalding; add chocolate to cream and stir to dissolve; add vanilla; gradually stir chocolate cream into egg mixture; strain into 5 oz. baking molds - fill to top; skim off foam and place into larger pan with hot water 1" up the sides; bake at 350ºF for approximately 30 minutes or until custard is set; remove to sheet pan and allow to cool slightly at room temperature before refrigerating.