FEATURED RECIPE

Chef Danny's Salmon Fettuccine
(Yields 2 Servings)

For over a decade, Daniel Chijate has been an invaluable asset to Hobee's.  In 1997, he won the Hobee's Achievement Award for Outstanding Kitchen Manager.  Currently, Daniel serves as KM at the ever-popular Hobee's Stanford.  Daniel loves creating new specials for his guests to enjoy.  Here is one of his favorites.

INGREDIENTS:

• 1 oz. olive oil
• Pinch of chopped garlic
• Dash of Hobee's Special Seasoning or other seasoning salt
• 2 portions fettuccine, cooked al dente
• 6 oz. salmon, cut into 1 inch pieces
• 1 cup mushrooms, washed and sliced
• 1 sliced green onion
• 4 oz. sundried tomato pesto
• 2 oz. 1/2 and 1/2
• Chopped parsley for garnish
• Garlic bread

1.    Cut salmon into bite-sized pieces (remove all bones and skin)
2.    Cook fettuccine, drain and set aside
3.    Chop green onions and slice mushrooms

METHOD:

1.    Saute salmon for 1-2 minutes with garlic and a dash of Hobee's Special Seasoning or seasoning salt 
       in 1 oz. of olive oil over medium heat.
2.    Add mushrooms and cook until done, about 1 minute.
3.    Add sundried tomato pesto, 1/2 and 1/2, and fettuccine. Toss over heat.
4.    Add green onions and toss again.  Serve in a pasta bowl and top with chopped parsley.
5.    Serve with garlic bread on the side.