Chicken Pasties al Greece

Chicken Pasties w/ Herb'd Country Cheese Sauce, Wilted Arugula

Chicken Pasties
1 # Chicken Thigh Meat
4 oz Roasted Squash
1 tbsp Garlic
1 tsp Thyme
1 tbsp Parsley
1 tsp Salt
1 tsp Black Pepper
3 oz Filo
1oz Olive Oil
saute the garlic,chicken, seasonings until 3/4 done. add pre roasted squash, chill completely. Layer filo after brushing with olive oil, three layers. cut into six portions. Three cuts length wise and one cut in the middle of the width, place a 1/4 cup of the cooked and chilled chicken mixture into one end of each filo 1/6th flag fold by creating a 45' angle fold, repeated. Finish ends with a dab more oil if needed. 400'f oven, 12 minutes or until golden brown with a internal temperature of 160'f

Herb'd Country Cheese Sauce
6oz Cottage Cheese
1 tbsp Parsley
1 tsp Oregano
2 oz Green Onion
1 oz Parmesan
Zest of one lemon
Juice of one lemon
1 tsp Salt
.5 tsp Pepper

blend.

Wilted Arugula
1oz Arugula
1 tsp Butter
Salt TT
Pepper TT

melt butter in small saute pan, add salt and pepper, brown butter slightly, turn off heat toss arugula in pan (or spinach works fine to, just not as much fun), toss to combine serve soon.

Deviled Eggs, Vehicle to end all Vehicle

So the fourth of July evokes many things for many people, fireworks, gatherings of friends and family. Hot-dogs, hamburgers, potato salad, chips and dips, and the pinnacle of the spread: the deviled egg. A stand alone culinary marvel, eaten out of hand in a passed appetizer or presented on a tray as part of the buffet, these little beauties can go farther than your average holiday fare. Additions include Caviar, Avocado, Bay Shrimp, Crab Meat, Finishing Salts, Herbs, Pickled Items, Meats,Vegetables and Sauces and Oils.

Deviled Eggs

12 Lg. Eggs
1/4 cup Mayo
1 tsp Honey
2 tsp Hot Sauce
Juice of Half a Lemon
Zest of Half a Lemon
1 tsp Olive Oil
ToTaste Salt
ToTaste White Pepper

Cooking Hard Eggs (Without the Green Ring Every Time)
Place eggs in sauce pan, with water to cover with a tbsp of Vinegar.
Bring To a Boil, at a boil, turn flame off. Place tight fitting lid and let rest for 12 minutes, then run under cold water for 10 minutes, and refrigerate covered in cold water for half a hour. Peel. For storage, place peeled eggs in plastic container covered with water and a squeeze of lemon juice