Linguine Alfredo Ingredients: 16oz Linguine 2oz Whole Butter 2 Cups Heavy Cream 1 Tsp White Pepper 2 Egg Yolks 1/2 Cup Romano Cheese 1/4 Cup Fresh Tomatoes (Diced) 1 Tbs. Chopped Parsley As Needed Salt In a large soup pot bring apprx. 2 gallons of water to a rolling boil.  Add about a 1/4 cup of iodized or Kosher salt.  Add pasta to water occasionally stirring and breaking up any clumping that may occur.  Cook for about 7 1/2 to 8minutes or until "El Dente" then strain it into a collander.  In a sauce pan, add Butter, Heavy Cream and White Pepper.  Bring to a simmer.  Add pasta, egg yolk, and cheese and stir from the middle.  Allow to thicken and coat pasta.  Be careful not to overthicken or reduce-however more heavy cream may be added to loosen pasta up.  Plate pasta and garnish with frsh chopped parsley and diced tomaotes.  Yields: 2 Portions   May add Grilled or Blackened Chicken, Shrimp, Scallops, or Lobster.  Medley vegetables such as Broccoli, Carrots, Mushrooms, Yellow Squash always make a wonderful treat.  Enjoy! Yield: 2 Portions Roasting Prime Rib Of Beef Ingredients:   10 - 13# Loin USDA PRIME Rib (Bone In Preference) 1 Cup Kosher Salt 3 Tbs. Dry Ground Sage 1½ Tbs. Dry Ground Thyme 1 Tbs. Dry Oregano Leaves 1 Tbs. Coarse Ground Pepper Preheat Oven to 500degrees.   Place a sheet tray or brazier pan large enough to fit loin into the oven during preheat cycle.  Carefully, unwrap beef loin in the sink.  Using paper towels or terry cloth, dry any excess blood.    Allow loin to sit upon a cutting board while preparing seasonings.  In a mixing bowl, combine all seasonings and mix well.  Start with the top or fat side of the loin, using your hands, rub seasonings on beef giving it a generous coat.  Flip loin and complete dry rub process on the bottom and sides.  Place PRIME rib in the 500degree oven in the preheat brazier pan and sear it for 20 - 25 minutes.  At the end of the searing process, use tongs to turn the loin back over.  Turn Oven down to 225degrees.  Allow Prime Rib to cook for approximately 2 - 3 hours or until the internal temperature reaches 130degrees.  Be sure to probe the center and thickest part of the rib to ensure accuracy.  Prime Rib loin will offer variety of temperature cuts from end to middle with the end cuts usually resulting in Medium to Medium Well and the center Rare to Medium Rare based on 130degrees.   Based on 10oz cuts, Prime Rib should yield about 16cuts.  Serve with hot beef Aujus, Horseradish, or Horseradish Cream sauce.  Enjoy!!! Plaza III The Steakhouse Steak Soup (Our signature appetizer that's worth the trip alone!) Ingredients 1 stick margarine ¾ Cup Flour ¼ Cup Carrots, Diced ¼ Cup Onions, Diced ¼ Cup Celery, Diced ½ Cup Tomatoes, Crushed ½ Lb. Ground Chuck 1 Tsp. Kitchen Bouquet 1 Qt. Plus 1 Cup Water 1 Tbsp. Beef Base ¼ Tsp. Black Pepper, Ground 5 Oz. Frozen Mixed Vegetables Method – Brown and drain ground chuck.  Melt margarine in a 2 qt. pan and add flour.  Mix well.  Add water, stir until thickened.  Add pepper, beef base and tomatoes.  Cook one minute more, stirring constantly.  Add Kitchen Bouquet, all other vegetables and ground chuck.  Cook on medium heat 30 minutes, stirring occasionally. Yield: 2 qts. (Soup may be frozen for use later) Plaza III The Steakhouse Crème Brûlée Prepared by Executive Chef Mike Silverman Ingredients 1 Quart Heavy Whipping Cream 2 Tbs. Vanilla Extract 1 Cup Granulated Sugar 5oz Egg Yolk For Service: 2 Tbs. Granulated Sugar 1 Tbs. Fresh Raspberries 1 Tbs. Fresh Blueberries 1-2 Fresh Strawberries Method: In a small soup pot, add heavy cream and allow to heat on a low-med setting.  Do not boil!!!  In a large mixing bowl, combine sugar, egg yolk, and vanilla using a whisk.  When the heavy cream has been heated, add to the egg yolk mixture while continuously whisking together until the sugar has dissolved.   In a small bowl, heat resistant, add 4 oz of the crème brule mix.  Set the bowl or bowls in a baking pan filling it with hot water until it comes up to the half way point of the bowl.  Bake at 350 degrees for 40 – 45 minutes.  Allow to cool and set in the refrigerator.  Yields: 8-10 Portions           For Service: Add and distribute evenly 2 tbs. of sugar on top of each set of crème.  Using a butane torch, lightly cook the sugar until a champagne brown.  Be careful not to blacken the sugar too much.  Add fresh berries on top; whipped cream and mint if desired.  Plaza III The Steakhouse Pecan Pie Prepared by Executive Chef Mike Silverman Ingredients 2 Cups of Pecans 1 ½ Tsp. Vanilla Extract ½ Tsp. Salt 1 Cup Caro Syrup Dark 1 Cup Sugar 4 oz Whole Butter 3 Whole Eggs (Whipped/Beaten) 1 Deep Dish 9’ Pie Shell Method: In a small handeled soup pot, combine salt, sugar and Caro syrup and cook on low heat until sugar melts. Add butter-stir in until melted. Add Vanilla and Pecans then remove from stove and mix together thoroughly. With a rubber spatula, fold in eggs. Add to Pie Shell and cook in Deck Oven at 350 degrees for 40 – 45minutes. Cool on Dessert Rack.  Yields: 10 Slices Shelf Life: 3 Days

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