Béarnaise Sauce

Text Box: In a non-reactive Sauce pan, add first 4 ingredients, & bring to a boil. Reduce heat and cook until vinegar is gone, Cool to room Temperature. In a sauce pan, melt butter over low heat, remove foam then reserve the clarified warm butter (milk Solids will settle to the bottom). In a double Boiler, combine the water, Egg Yoke, & salt. Cook, whisking constantly until light and triple in Volume. Remove from heat and gradually add clarified Butter Until rich and creamy. Fold in Vinegar mixture. Season additionally to taste & keep warm for service.

Text Box: 31/2 TBS Red Wine Vinegar                                 1 Egg Yoke
1 Tsp chopped Shallots                                         1 3/5 TBS Butter
1/2 Oz Chopped fresh Tarragon                      2 1/3 Tsp Water
1 tsp Pepper                                                                  1/2 Tsp Salt
To Taste, add: Salt, Pepper, Olive Oil, Cajun Seasoning, Chopped

Text Box: 31/2 TBS Red Wine Vinegar 1 Egg Yoke
1 Tsp chopped Shallots 1 3/5 TBS Butter
1/2 Oz Chopped fresh Tarragon 2 1/3 Tsp Water
1 tsp Pepper 1/2 Tsp Salt
To Taste, add: Salt, Pepper, Olive Oil, Cajun Seasoning, Chopped Text Box: Parsley

Portabella Potatoes

Vegetable Oil, as needed	2 Oz sliced Green Onions
1 # diced Potatoes	1/4 # Sliced Mixed Mushrooms
1 Oz Butter	(Portabella, Shiitake, Oyster, etc...)
6 Oz julienne Onions	6 Oz diced Sausage (your favorite)
1/2 Med Chopped Garlic (Carlile’s Steak Sauce & Cajun Seasoning per your taste)

In a deep skillet, add 1/2 inch Oil, heat until hot, add Potatoes & cook to golden brown (7-10 Min), Drain well.

Pour off remaining oil add the Butter ,sauté the Onions, then add Garlic, Mushrooms & Sausage & sauté until done (about 5 Minutes).

Add back the potatoes, the Green onions. Season to taste with steak sauce & Cajun seasoning. Serve Warm.