4 high seas chicken Recipes

bamboo skewers, cucumber - peeled, seeded, and shredded, greek-style yogurt, garlic, minced, fresh dill, chopped, salt and freshly ground black pepper to taste, skinless, boneless chicken breasts , cut into 1/2-inch strips, fresh oregano, chopped, garlic, minced, lemon, juiced, extra-virgin olive oil, salt and freshly ground black pepper to taste, roma tomatoes, diced, cucumber - peeled, seeded, and diced, red onion , cut into thin 1-inch-long strips, extra-virgin olive oil, lemon, juiced, pita bread rounds, feta cheese , cut into 1/4-inch slices

sea bass fillet, sliced into six portions, whole head of garlic, cloves peeled and chopped, potato, peeled and sliced very thinly, carrots, sliced into thin rounds, red bell pepper, chopped, hot pepper, seeded and chopped (such as chili or jalapeno), sweet red paprika (use very fresh and high quality), lemon, sliced into large rounds, fresh cilantro, chopped (do not use dried), oil, chicken soup powder (try to use osem brand), fava beans (optional), water

active dry yeast, whole milk, warm, bread flour, sugar, salt, eggs, lightly beaten, unsalted butter, at room temperature, brioche bread (from recipe above), egg, milk, vanilla (optional), cinnamon (optional), sugar (optional), margarine or 1 cup butter, foie gras , medallions 1-inch-thick each, raw, fresh (never frozen), salt, fresh ground black pepper, butter, shallots, minced, assorted wild mushrooms, trimmed and wiped clean, port wine, duck stock or 1 cup chicken stock, fresh thyme leave, salt , to taste, fresh ground black pepper , to taste, minced black truffle, butter, diced wild mushroom, asparagus, late harvest riesling vinegar, dry red wine, salt , to taste, fresh ground black pepper , to taste, mache, washed, black truffle oil, brioche bread, fresh truffle , shavings (optional), coarsely ground high-quality sea salt