BreakFast For Champs

Poached Eggs w/Spicy Sausage On Ciabatta W/Basil Oil

loaf ciabatta bread
1 cup chopped green onions
8 tablespoons olive oil, divided
8 ounces sliced Smoked Gouda
1 pound spicy or sweet Italian sausages,
8 large eggs
Basil leaves


Preheat oven to 450°F. Cut bread horizontally in half. Place bread halves, cut side up, on separate baking sheets. Mix Basil & green onion and 6 tablespoons oil in small bowl Blender in Blender til smooth. Season with salt and pepper. Reserve 2 tablespoons Basil oil and spread remaining Basil oil over bread. Top with cheese.
Sauté Italian sausages in large nonstick skillet over medium/high heat until cooked through, breaking up with spoon, about 7 minutes. Divide sausage among bread halves. Bake until cheese melts and bread begins to crisp, about 10 minutes.
Meanwhile, heat 1 pot of water with 1 tablespoon oil. Crack 4 eggs into boiling water & poach. Sprinkle with salt and pepper. Cook 2 minutes. Remove from heat and let eggs stand for 1 minute then
Place Poached eggs on top each Ciabatta. Spoon remaining Basil oil over eggs.

Roasted Leg of Lamb w/Sun Dried Tomato Chutney

For the Lamb:
6 garlic cloves, diced
2 tablespoons chopped fresh rosemary
2 teaspoons fennel seeds
2 teaspoons coarse kosher salt
1 1/2 teaspoons freshly cracked black pepper
1/4 cup extra-virgin olive oil
1 (4- to 5-pound) leg of lamb

Combine diced garlic, chopped rosemary, fennel seeds, salt, and freshly cracked black pepper in small bowl. Mix til it forms a paste. then Mmx in evoo. Rub paste over both sides of lamb. Place lamb in glass baking dish; cover refrigerate overnight. Let lamb sit at room temperature an hour before grilling.

For SunDried Tomato Chutney
12 garlic cloves
1 (2-inch) piece fresh ginger, peeled& chopped
1 1/4 cups redwine vinegar
3 tablespoons evoo
6 fenugreek seeds*
1/4 teaspoon cumin seeds
1/4 teaspoon fennel seeds
2 pounds tomatoes, peeled, seeded, & chopped
3/4 cup sugar
1 1/2 teaspoons salt
1/4 teaspoon cayenne


Purée garlic, ginger, and 1/2 cup vinegar in a blender.
Heat oil in a 2- to 3-quart heavy saucepan over moderately high heat until hot but not smoking ,stir in fenugreek, cumin, fennel. Add garlic mixture, then cook over moderate heat, stirring, 1 minute. Add tomatoes (with juice), remaining 3/4 cup vinegar, sugar, salt, and cayenne and bring to a boil.
Reduce heat and simmer chutney, uncovered, stirring occasionally, until thickened, 1 1/2 to 2 hours (lower heat as necessary).
When done transfer chutney to a bowl. Cool, uncovered, then chill, covered, at least 1 week to allow flavors to develop.


Serve over Gilled Lamb w/Roasted Spring Veggies

Bio Of Chef Juanita

Chef Juanita, Who as officially been dubbed ROCKSTAR CHEF for her unique style in the kitchen.. Food & music are here two favorite things! You can find her blasting her iPod while she creates works of art on a plate. Chef Juanita is a 27 year old Self-made entrepreneur. Juanita started Creme De la Crimiel Personal Chef Services 5 yrs ago which is known for specializing In French, Spanish, and Asian cuisine! Serving dishes like: Cognac Shrimp w/ Buerre Blanc, Cog Au Vin, Spicy Duck Dumpling, and that southern favorite Crispy Buttermilk fried chicken and Black Truffled Mac n Cheese. She has worked with celebrity clients from Athletes to Music Industry clientele, even working with corporate lawyers, doctors, and CEOs . Chef Juanita has expanded her business from Atlanta, to Memphis, and now Houston, to Miami with a new roster of powerful industry executives and real estate mogul. Having partially trained at Le Cordon Bleu College of Culinary Arts, but leaving before finishing to travel and train under noted Chefs and also to pursue her career as a Personal chef... For seven years Juanita has traveled and been inspired by many to create works of art on a plate. Coming from Jackson, Ms her southern roots have taught her to put love into every dish she creates... Like a great recipe or fine wine her skill gets better with time. "Coming from a family of great cooks my mother taught me to eat with my eyes and nose first!" More recently, Chef Juanita is focusing on a new endeavor her first cookbook and also expanding her business to a full-on concierge company. Offering everything from a personal chef, maid services, drivers, to even party planning! The 27 year-old young Chef, who began the company from her apartment years ago, is now the Owner/Executive Chef of her company. She was featured in the The Memphis Flyer. And Skirt Magazine for her work! Chef Juanita is in the process of completing her first cookbook which will include favorite dishes from some of her clients and traditional american cuisine with a flare. She is a non traditional Chef meaning "I bring a different style to the kitchen, I leave the chef's coat and hat in the closet! My girly girl nature and eccentric personality turns over into my style and creativeness in the Kitchen" She Never leaves home without her Knife Set & iPod.... Rock Star LifeStyle