Blue Cheese and Onion Chive Pan Sauce

• 1 tbsp Butter
• 1 Shallot, chopped
• 4 oz White Wine
• 6 oz Heavy Cream
• � cup Blue Cheese
• 2 tbsp Onion Chive, chopped
• Salt and pepper to taste

Place roasting pan over burner on medium heat and add shallot to drippings. Cook shallot for 1 minute and add wine. Scrape up bits from the roast and add rest of ingredients except salt and pepper. Reduce cream until coats the back of spoon (about 4 minutes) stirring occasionally. Season the sauce with salt and pepper.

Onion Chive Ceviche

• 2 lbs Red Snapper fillets, cut into 1/2inch pieces, fresh and deboned
• 1/2 cup Lime juice
• 1/2 cup Lemon juice
• � cup Onion Chives
• 1 cup Tomatoes, chopped and seeded
• 1 Jalapeno chili, finely diced and seeded
• 2 teaspoons of salt

In a large glass dish, place fish, chives, tomatoes, jalapeno and salt. Cover with lemon and lime juices and stir to combine. Place into refrigerator and stir every hour for 3 to 4 hours. Serve with tortilla chips and avocado slices.