Sauteed Chicken Breast in a White Wine-Lemon and Garlic Sauce with assorted garden vegetables accompanied by Saffron Rice
Pan Fried European Lake Perch with a Hazelnut Brown Butter Sauce
Beef Tenderloin Rosti topped with a Madiera-Wild Mushroom Demi-Glace accompanied by a Roasted Butternut Squash
Chicken Parmesan with Sketti and Marinara
Will have some more pics in the days to come including the second guy to polish off one of Chef's 32 plus ounce Top Sirloins...
The Wild and Wacky World of Me