CHICKEN OSCAR

4 Chicken Breasts (5oz boneless/skinless)
12 oz Louisiana Jumbo Lump Crabmeat
2 cups Tasso Hollandaise
8 Asparagus (roasted)
1/2 cup Clarified Butter
Salt (to taste)
Black Pepper (to taste)
4 tbl Green Onion (sliced thin)

Method: Heat half the clarified butter in a non-stick sauté pan over medium high heat. Season the chicken breast with salt and pepper and cook until done. Remove from pan and reduce heat to medium. Add the remainder of the clarified butter and heat until melted. Gently add the crabmeat meat and warm all the way through. Fold the green onions into the crabmeat. Remove from heat.
To serve: place cooked chicken breast and roasted asparagus onto a dinner plate, top the chicken breast with crabmeat and ladle tasso hollandaise over crabmeat. Yield: 4 servings

TASSO HOLLANDAISE

6 Egg Yolks
1/2 cup Fresh Lemon Juice
1 tsp Chicken Base
1/4 tsp Cayenne Pepper
1 lb Butter (unsalted)
1/2 cup Diced Tasso

Method: Combine in a blender the eggs yolks, lemon juice, cayenne pepper, and diced tasso. Blend the mixture on high speed for thirty seconds. Heat one pound of butter until butter starts to boil. Careful not to brown the butter. Separate the butter from the butter fats so you are left with clarified butter. With the blender on high speed slowly add the butter in a steady stream until all the ingredients are well blended. Yield: 4 servings

CREOLE CORN SALAD

12 Fresh Corn on Cob
3 cups Unsalted Butter, melted
2 cups Mayonnaise
6 tbl Sour Cream
1/2 tbl Cilantro, chopped
2 tbl Garlic, chopped
Pinch Chili Powder
Pinch Cayenne Pepper
Pinch Black Pepper
2 tbl Lime Juice
1/4 cup Parmesan Cheese
Kosher Salt (to taste)

Method: Remove the husks and silk from corn, rinse and allow to dry. Baste the whole corn with butter, place on a sheet pan, bake at 375 degrees until corn begins to brown. Allow corn to cool. Remove kernels from cob. In a mixing bowl, whisk together mayonnaise, sour cream, cilantro, garlic, chili powder, cayenne pepper, black pepper, lime juice, Parmesan cheese, and kosher salt. Fold in shucked corn kernels. Serve cold. Yield: 4 Servings