I offer a full range of menu options for all tastes and diets.  I prepare every item from scratch and to order in your home kitchen.  I can also prepare special items at your request.

Below is just a sampling of the great entrees I can prepare for you.  Your menus will be custom tailored to your tastes and desires.

Spring & Summer 2011

Beef & Lamb

•  Grilled Tri-tip Steak with cabernet sauce and apple/potato hash
•  Brazilian Grilled Flank Steak with Chimichurri sauce and spicy black bean queso fresco
•  Tender Braised Beef Short Ribs in red wine reduction with wild mushroom risotto
• Steak Diane with roasted fingerling potatoes
• Veal Scallopini in White Wine saffron sauce and buttered egg noodles
• Beef Bourgignon with Rosemary Mashed Potatoes
  
• Chef Aimee's Award-winning Texas Chili with Honey-sweetened Cornbread
  
• Ragout of Beef with Red Lentils served in a Sourdough Bread Bowl
• Roast Rack of Lamb with Tarragon Dijon Sauce served with Savory Herb Bread Pudding
• Asian Orange Beef Stir-fry over a bed of Jasmine Rice
• Seared Filet Mignon with Brandy Peppercorn Cream Sauce and red wine risotto
  
• Citrus Rosemary Grilled Loin Lamb Chop with Baked Sweet Potato and Cinnamon Butter
  
• Savory Shepherds Pie preparedwith locally sourced vegetables
• Creamy Beef Stroganoff served over Egg Noodles

Pork

•  Thick-cut Smoked Provolone-stuffed Porkchops Served with Fig Confitte and Brown Butter and Sage tossed Spaetzle
•  Pork Short Ribs with Chef Aimee's Molasses Chipotle Barbecue Sauce with Smoked Gouda Mac 'N Cheese
• Seared Pork Cutlets with Bourbon Pecan Sauce and buttermilk biscuits
• Pork Cassoulet with tender chucks of pork tenderloin and savory white beans
• Seared Pork Chops with Cider Mustard sauce and potato gnocchi
• Medallions of Pork with Tequila Cilantro Lime sauce and calabasita
  
• Pork Medallions in Citrus Pepper Sauce over Orange-infused Mashed Sweet Potatoes
• Asian Cherry Ginger Pork over Buckwheat Noodles
  
• Grilled Pork Chops with Hard Cider Mustard Sauce tossed with Gnocchi
  
• Espresso-rubbed Pork Tenderloin with Orange Cinnamon Glaze and Wild Rice Pilaf
  
• Jalapeno Basil Glazed Porkchops with Spicy Blackbeans
  
• Rosemary Roasted Garlic Pork Tenderloin with Herb Roasted New Potatoes
  
• Savory Italian Sausage and Peppers over a bed of Linguini

Poultry

•   Seared Chicken Breast wrapped in Prosciutto with a Maple Pumpkin Glaze and Braised Red Cabbage
•   Roasted Turkey Tenderloins with Mornaise Sauce and Herb-roasted New Potatoes
•   Morroccan Roasted Chicken with Preserved Lemons and Olives and Lemon Basil Couscous
•  Apple-stuffed Cognac Glazed Cornish Hens with Butternut Squash Risotto
• Homestyle Chicken Pot Pie in a Puff Pastry Crust
• Chicken Florentine with Creamy Gorgonzola Sauce and Spinach Fettucine
  
• Coq au Vin over Rosemary Roasted Garlic Mashed Potatoes
  
• Chicken Tikka Masala over Basmati Rice
• Turkey meatballs in tomato cumin broth over quinoa
• Sauteed Chicken Breast with Tomato Basil Tapenade Drizzled with a Balsamic Reduction with Orzo tossed with Fresh Herbs
  
• Lemon Herb Roasted Chicken with Savory Rosemary Bread Pudding
  
• Chef Aimee's Famous Dried Cranberry and Pecan Chicken Salad
  
• Italian  Chicken Sausage tossed with Whole Wheat Gnocchi and Asparagus in a White Wine Sauce
  
• Chicken Ravioli with a Texas pesto of cilantro and pecans
  
• Chicken Saltimbocca with Roasted Butternet Squash, Sage, and Brown Butter
  
• Chicken Cacciatore over a bed of Egg Noodles
  
• Classic Chicken Parmigiana over Pasta with Marinara Sauce
  
• Chicken Marsala over Whole Wheat Spaghetti
  

Seafood

 

•   Potato-crusted Halibut drizzled with Scallion Rosemary Olive Oil and Rice Pilaf
•   Grilled Swai with Tomato Bacon Gravy and Candied Jalapeno Corn Bread
•   Fish Tacos with Chipotle Cilantro Lime Sauce and Boracho Beans
• Grilled Shrimp en Brochette with Creamy Jalapeno Cheddar Grits - a Gourmet Twist on a Southern Classic
• Pan-seared Shrimp tossed with Cilantro Pecan Pesto and Penne Pasta
• Seared Sea Scallops with summer vegetables in a sambuco cream sauce
• Roasted Salmon stuffed with shrimp and crabmeat in a champagne lemon sauce
  
• Grilled Orange Roughy with Artichoke Pepper Sauce over Orzo Pasta
  
• Thai Lime Cilantro Soup with Shrimp with Spring Rolls
• Cedar Plank Smoked Salmon with Caper Dill Sauce over Brown Rise Pilaf
• Coconut Panko Crusted Shrimp with Remoulade sauce and Sweet Potato Fries
  
• Pan-seared Rainbow Trout with Salsa Verde and Spicy Black Beans
• Pecan Crusted Tilapia with a Lemon Garlic Butter Sauce with Herb Roasted New Potatoes
  
• White Clam Sauce over Linguine
• Seared Salmon with Citrus Ginger Glaze over Fruit-jeweled Couscous
• Classic Shrimp Scampi tossed with Linguini
  
• Seafood Quiche with crab, shrimp, and scallops
• Seafood Paella
  

 
New Orleans Cuisine

•   Chicken Margaux over Egg Noodles
  
•    Steak Diane with Garlic Mashed Potatoes
• Chicken and Smoked Sausage Jambalaya
• Red Beans and Rice with Andouille Sausage
• Corn Maque Choux over Rice
• Shrimp Creole over Rice
  
• Lousiana Crawfish Pie
• Crawfish Etouffee over Rice
  
• Blackened Tilapia with Remoulade Sauce over Cajun Dirty Rice
• N'awlins Chicken Gumbo served in Sourdough Boulet Bread Bowls
  

Vegetarian

•   Cream of Asparagus Soup with Parmesan Crostinis
•   Pasta Primavera
•   Chilled Zucchini Basil Soup 
•   Black bean Burger on whole wheat with salsa and roasted rustic potatoes
•   Quinoa Tabbouleh in red bell pepper cups
  
• Rainbow Tortellini with Caramelized Onions and Smoked Gouda Cream Sauce
• Roasted Acorn Squash stuffed with Pecan and Cranberry Wild Rice Pilaf
• Herbed-crust Pizza with Grilled Vegetables, Buffalo Mozzarella, and Fresh Basil
• Moroccan Vegetable Stew over Couscous
• Butternut Squash Soup with Multi-grain Rolls
• Cheese Enchiladas with Ranchero Sauce and Spicy Black Beans
  
• Ricotta Spinach Stuffed Manicotti with Roasted Red Bell Pepper Sauce Drizzled with Pesto
  
• Classic Eggplant Parmigiana with Pasta and Marinara Sauce
  
• Hearty Grilled Veggie Lasagna with Garlic Bread
  
• Red Bells Stuffed with Lentils and Quinoa with Savory Tomato Sauce
  
• Asian Vegetable Stir-fry with Ginger Say Sauce over Buckwheat Noodles
• Savory Putanesca Sauce over Fettucine with Shaved Parmesan