"Recipes from the Chef's Kitchen"

Ingredients:
1)  2 oz. extra virgin olive oil
2)  1 lb. monkfish
3)  16 slices bacon/pancetta (thin)
4)  6 oz. crab meat cleaned
5)  1 tbs. diced pepper
6)  1 tbs. diced tomato
7)  salt and pepper to taste
8)  1 tsp. mayonnaise
9)  1 tbs. chopped chive fresh
10) 1 tbs. chopped shallots

Preparation:
1)  Clean the monkfish and cut into 4 sections.
2)  Cut the "loins" to the center long-ways in order to create a
      "pocket" to be stuffed. Set aside.
3)  Saute the shallots, with 1 oz. of oil, until soft and caramelized.
      Let cool in a mixing bowl.
4)  Add crab, chive, diced pepper, tomato, mayonnaise, salt and
      pepper, mix well.
5)  Divide the mixture into 4 parts and fill each piece of monkfish.
6)  Wrap the filled monkfish with the pancetta and coat it with
      the remaining oil.
7)  Season and sear the monkfish at medium heat, finish cooking
      in preheated oven at 375 degrees for 12 minutes.
8)  Let stand 2 minutes then serve.

Ingredients:
1)  4 red bell peppers
2)  1 leek chopped
3)  1 small onion chopped
4)  3 oz. extra virgin olive oil
5)  salt and pepper to taste
6)  10 basil leaves
7)  1 tsp. sugar
8)  1/2 cup chicken stock

Preparation:
1)  Using 1/2 of the olive oil, roast all the ingredients in a sauce pan
     for 3 minutes, at high heat.
2)  At this point, add the stock and cover the casserole, then let cook
      for 8 minutes.
3)  Adjust seasoning.
4)  In a blender puree the peppers with the rest of the oil.
5)  Pass the sauce through a fine mesh colander and serve.

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