ok everyone i just want to say thanks for all the feed back its awsome. i guess ill take some time to introduce myself and my cooking beliefs before i continue to modify my recipe. Names luke ( and no its not short for lucas), im 25 and have been in the culinary bussiness for 3 years. My love for food came from a home where food was always the main event at holidays or family gatherings. my mom is sicilian and a wonderful cook who i am in constant competition to be better than, though in baking she has me beat by a mile and always will. Any talent i have i probably owe to her. My culinary career started 3 years ago when i started the culinary program at Le Cordon Bleu- dover nh. Myfirst job was half way thourgh the school year at a country club, where i think i learned more then i learned at school ( it was real life situation learning- like what to do when u spilt 3 gallons of clam chowder when are suppose to serve it in three hours.) My second job was at a breakfast joint where we would have an hour waiting line all morning . This job taught me speed and cordanation. It also taught me that i didnt have to be making 20-30$ plates to be happy cooking. It was the quality of the food and making the custermer happy by giving him something cooked to perfection wether it was eggs or a fillet. My third job was a step up to fine dinning at a fish cafe in portsmouth nh. this job broadend my horizon with- sauces, presentation, preping, cooking actual products, and of course speed- i was named the weed master for a while .Unfortanately my wife got accepted to Indiana state univ. for grad school so i found myself moving out to terre haute in. Let me tell u fine dining does not exist out here and that is where this recipe comes in. I am now working at frogs bistro which i would describe as an american family dining restraunt. The only good thing i can say about working here is that im in charge of daily special, which gives me a chance to up the ante on the food. I basicly have a free range as long as i watch the food cost. What i try to do with my specials is give the dinner a chance to experience something that he or she has not had a chance to experience- something that is visually exciting and that also excites the palate. Do i create all my specials no i search the web and magizines and spend hours in book stores. Some recipies i follow to a tee but some i twist or change(like this creation, or the time i made tornado rossini and not being able to aford the foi gras or truffles served it with a duck moussiline and portabella mushrooms) So am i a food authorithy, hell no just a young guy having fun cooking. this little recipe progect is turning out to be quite a learning project thanks everyone!!!! Now Thomas Keller he is a food god!!!!