Champagne and Strawberry Bisque
Ingredients:
Directions:
Steamed Clams With Orange-Chorizo Mojo
Ingredients:
Directions
Chilled Summer Berry Soup
Serves 8
Ingredients:
Directions:
Chocolate Cherry Tart w/ Hazelnuts
Ingredients:
Directions:
Roast Pork Tenderloin with Balsamic Sauce, Figs and Goat Cheese
Serves 4-6
· 2 Pork tenderloins, trimmed of silver skin
· 1 teaspoon ground rosemary
· Kosher salt and Fresh ground pepper
· 2 teaspoons extra-virgin olive oil
· 4 Tablespoons unsalted butter
· 1 pint fresh figs, cut in half lengthwise
· 1/2 cup balsamic vinegar
· 8 sprigs of fresh thyme
· 1 bunch of watercress
· 4 oz of your favorite goat cheese, crumbled/broken apart
Preheat oven to 425.
Combine rosemary, 1 teaspoon of salt and ? teaspoon of pepper in a small bowl and mix. Rub the tenderloins with the spice mixture.
Heat the oil and a tablespoon of butter in a large oven-proof skillet over medium-high heat. Add tenderloins and cook until brown on all sides, turning every 60-90 seconds. Transfer the skillet to the oven and cook until the internal temperature reaches 140-145 degrees, approx 17-20 minutes. Remove the skillet from the oven and transfer the tenderloins to a cutting board to rest, and tent with foil.
Put empty skillet back on the stove over medium heat. Add 1 Tablespoon of butter. Sprinkle the cut side of the figs with a little salt, and place in skillet, cut side down. Don't move them for 90 seconds. Remove from the pan and transfer, cut side up to the cutting board and tent with foil.
Add the balsamic vinegar and thyme to the skillet, scraping up brown bits in the pan. Simmer uncovered until reduced to approx 2 Tablespoons. Remove the thyme from the sauce and stir in 2 Tablespoons of butter.
Arrange watercress on a platter. Cut the tenderloin into ? inch slices. Drizzle sauce over the pork. Attractively arrange the figs on the platter. Scatter goat cheese on top of everything. Serve and enjoy!
Puerto Rican Style Fried Rice
| INGREDIENTS: | YIELD: 1 SERVING |
| Olive Oil...................................................................... | 1 Tbsp. |
| Garlic - minced............................................................ | 1 tsp. |
| Ginger - minced........................................................... | 1 tsp. |
| Carrots - peeled and diced ¼"..................................... | 1 Tbsp. |
| 31-40 prawns - peeled and cut in half.......................... | 4 each |
| Jasmine Rice - day old, oiled to separate the grains.... | 1 cup |
| Roasted corn -cut off the cob...................................... | 2 oz. |
| Plantain Tostones - fried and chopped 1/3"................. | 1 Tbsp. |
| Cilantro - chopped....................................................... | 1 tsp. |
| Soy Sauce.................................................................... | 1 Tbsp. |
| Avocado - diced 1/3".................................................... | 1 Tbsp. |
| Diagonal Green Onions................................................ | 1 Tbsp. |
WHEN ORDERED:
1. Heat the oil over medium heat and add the garlic, ginger, carrots and shrimp and saut? for one minute, until the aromatics are releasing their oils and the shrimp begins to cook.
2. Add the rice and toss. Add in the corn salsa, tostones and stir-fry until warmed through and the prawns are nearly done. Add the cilantro and soy sauce and stir until well combined.
3. Place the fried rice on the plate. Top with the avocado and the diagonal onions and serve.
Pan Seared Halibut with Mango Salsa & Spice Oil
SERVES 4
Spice Oil
| Cumin................................................... | 1 Tablespoon |
| Paprika................................................. | 1 Tablespoon |
| Black Pepper........................................ | ½ Tablespoon |
| Salt....................................................... | ¼ Tablespoon |
| Olive Oil................................................ | ¾ cup |
Add ¼ of the olive oil to a sauté pan with all of the spices.
Cook until oil begins to froth, cook while stirring 1 minute.
Add remaining olive oil and whisk together. Remove from heat and allow oil to cool to room temperature.
Mango Salsa
| Mango, peeled, diced small.................. | 1 |
| Red Onion, diced small........................ | 2 Tablespoons |
| Red Bell Pepper, diced small................ | 1 Tablespoon |
| Sweetened Lime Juice.......................... | 2 Tablespoons |
| Cilantro, chopped................................. | 2 teaspoons |
| Salt....................................................... | To Taste |
| Jalapeno Pepper, minced..................... | To Taste |
Combine all ingredients in a mixing bowl and toss to combine. Refrigerate for 4 hours to marry flavors
The Dish
· 4 Halibut Filet, thick cut
· Vegetable Oil
· Kosher Salt
· Black Pepper
· Lime Wedges
Season 1 side of each halibut filet with kosher salt & black pepper.
Add vegetable oil to sauté pan enough to cover the bottom of the pan. Heat oil just to the smoke point and add halibut filets, seasoned side down, to the pan. Reduce heat to medium and cook halibut 2-3 minutes on each side. Drizzle plate with spice oil, serve halibut on mango salsa with a squeeze of lime
Fresh Northwest Berry & Hazelnut Crisp
Serves 6
Crisp Topping
| Flour................................................. | ½ Cup |
| Oats................................................. | ¼ Cup |
| Brown Sugar..................................... | ½ Cup |
| Cinnamon.......................................... | 1 teaspoon |
| Butter, diced...................................... | ½ Cup |
| Hazelnuts, chopped............................ | 1 Tablespoon |
Combine all ingredients in a bowl and work together with clean hands until mixture is completely combined and has a moist, darkened appearance. The mixture will be soft so place it in the refrigerator to allow mixture to chill and get firm so it can be crumbled.
Berry Filling
| Sugar................................................. | 1 Cup |
| Cornstarch......................................... | ¼ Cup |
| Cinnamonr......................................... | ½ teaspoon |
| Nutmeg.............................................. | ½ teaspoon |
| Water................................................. | 1 Cup |
| Strawberries....................................... | 1 Cup |
| Blackberries....................................... | 1 Cup |
| Raspberries....................................... | 1 Cup |
| Huckleberries..................................... | 1 Cup |
Combine sugar, cornstarch, cinnamon, nutmeg and water in a heavy sauce pot and mix well. Bring mixture to a boil over medium-low heat, stirring frequently. Allow to boil for a few minutes until the mixture is very thick, the cornstarch has completely cleared and the mixture has darkened totally. Remove from heat. Add berries and gently fold together (to not break up berries) until completely mixed.
Berry Crisps
Spoon Berry Filling into 4 oz baking dishes and top with crumbled Crisp Topping. Bake at 475? for about 3-5 minutes or until topping is golden brown and crisp.
Top with a scoop of Vanilla ice cream or whipped cream if desired. Serve Warm.