Category — Recipes

This is a interesting way to use leftover roasted chicken

2 cups roasted chicken
½ cup mayo
¼ cup onions, chopped
1 tb garlic minced
2 basil leaves chopped
1 ½ tb Madras curry powder
½ ts black pepper
¼ ts salt

1. Dice chicken in to small pieces.
2. Add chicken with all other ingredients mix well.
3. Serve with fresh pineapple, cantaloupe or apples.

This is a nice spring salad, great for afternoons in the park!

2 cups Artichoke hearts
2 cups mushroom (button,portabella or, crimini )
1 cup Roasted Tomatoes
1 Tb minced garlic
½ Ts minced basil and thyme
2/3 cup white vinegar
2 Tb sugar
Salt and Pepper

Toss artichoke leaves, mushrooms, roasted tomatoes, garlic, herbs, vinegar and sugar. Cover and let marinate for 24 hours .

Just in case you ever wanna use some extra teabags

2-12 oz Pork chops
2 teabags organic apple red
2 teabags sweet cinnamon spice
½ cup diced pineapple
½ cup diced Granny Smith apple
½ cup white wine
1 Tb honey
Salt and pepper
Pinch cinnamon

Tea Rub

1. In a medium bowl empty the contents of the teabags, and add ½ Ts salt and pepper. Mix thoroughly.
2. Rub pork chops evenly and generously with the spice blend.
3. lace the chops in the refrigerator for 2 hours to allow the flavors to fully develop.

Pineapple-Apple Sauce

1. Place a small sauce pot on medium heat with a 1 Tb of canola oil. Allow pot to get hot, and then add the pineapple and apples.
2. Caramelize the pineapple and apples until golden brown, and then deglaze with a nice white wine.
3. Add a pinch of cinnamon and let that mixture cook for 10 minuets.
4. Transfer the contents of the pot into a blender, starting on a slow speed gradually advancing to a higher speed until sauce in pureed.

Pork Chop

1. Lightly coat pork chop in canola oil.
2. Place onto hot grill, turning every 3-5 minutes, until desired temperature is reached.
3. Plate with the warm pineapple apple sauce and enjoy!

We all know that it is tough to use all of those giant watermelons!
1 c watermelon, diced
½ c mango, diced
2 tb red onion, minced
1 tb jalapeno, minced
2 leaves mint, chopped

1 Lb Blue Marlin

1. Mix watermelon, mango, red onion, jalapeno and, mint in a bowl, season with salt and pepper
2. Season fish with salt and pepper, drizzle in oil. Sear fish in hot pan, turn over after 3 minutes.
3. Place pan in 350 degree oven for 4 minutes.
4. Serve fish with salsa, drizzle some of the juice from the salsa over the fish.

Even the people who don’t like beets will like this one!

2 large beets (golden or red)
2 cups of field green
1 cup spinach
1/2 cup orange segments
2 oz goat cheese
2 tb roasted walnuts
1 ts olive oil
½ of lemon juice
Salt and pepper

1. Toss the beets in a little oil, season with salt and pepper. Wrap them in foil and place them in a 350 degree oven for about 30 minuets or until tender.
2. Cool Beets and peel.Slice them how ever you like.
3. In a large bowl place the field greens, spinach, oranges, goat cheese and walnuts.
4. Add the olive oil and lemon juice, season with salt and pepper and toss.

If you’re a fan of shellfish this one’s for you!

20 Greenlip mussels (washed and debeared)
½ # Crab meat (claw or lump)
2 tb Red bell pepper, minced
2 tb yellow onion, minced
1 ts garlic, minced
2 fresh basil leaves minced
½ stick butter

Poaching liquid

2 tb tangerine zest(cut the rest in half and put in the pot)
1 tb garlic, chopped
5 c water
1 c white wine

1. In a 2 qt stock pot add tangerine zest, garlic, water and wine.
2. Bring to a boil.
3. Add cleaned mussels and bring liquid back to a boil.
4. Turn off heat.
5. Let mussels poach for about 10 mins.

Crab Mixture

1. Melt butter in large sauté pan.
2. Add garlic, red peppers and, onion.
3. Sauté for 2 minutes, don’t let the butter burn.
4. Add crab and basil, mix everything tougher.
5. Season with salt and pepper.

Assembly

1. Pull mussels apart, leave shell intact.
2. Place 1 teaspoon of crab mixture on top of the mussels and in the shell.
3. Sprinkle fresh chives on top and serve.

This is the best spring time salad ever! If you don’t like strawberries, you can replace them with your favorite berries!

Vinaigrette
1/2 c. champagne vinegar
1 1/2 c. canola oil
1/4 c honey
1 clove garlic
6 fresh strawberry
2 tb cream
Fresh mint leaves
Salt and pepper

1. Place vinegar, honey, garlic and strawberries in to blender.
2. Blend on medium speed, once everything is pureed, slowly incorporate canola.
3. Add cream and season with salt and pepper.
4. Chop mint leaves and fold into dressing.

Halibut

1 # fresh halibut
Canola oil
Salt and pepper

1. Cut halibut in 2 portions.
2. Place a 9” sauté pan on medium heat.
3. Lightly coat fish in canola oil then season it salt and pepper.
4. Place fish in to hot pan.
5. Sear for 3 minutes then turn over, place pan in 350 degree oven for 3 minute

Salad

You can use what ever you want in your salad, Here are some of my favorite thing to put in

1. Spinach
2. Baby salad greens
3. Cucumbers
4. Walnut or pecan
5. Fresh Strawberry
6. Goat cheese

You can make this in to soup or you can pair it with Curried Pumpkin seed crusted Halibut!

½ c sliced shallots
3 cloves garlic, sliced
10 black pepper corns
2 red peppers, roasted and peeled
1 ½ c. white wine
4 c heavy cream
½ c soft brie cheese

1. Heat medium pot and coat with canola oil.
2. Sauté shallots, garlic, and peppercorns until translucent, add roasted red peppers.
3. Deglaze with white wine.
4. Add heavy cream and simmer for 20 minutes.
5. Add brie cheese and blend till smooth.
6. Season with salt and pepper.

Halibut is in season and on sale at most supermarkets. This is one of my favorites!

¼ c. pumpkin seed
¾ tb madras curry
¼ ts Spanish paprika
¼ ts sea salt
¼ ts white pepper
1 lb Halibut

1. Place pumpkin seeds and spices in to spice grinder. Blend until pumpkin seeds are coarsely chopped.
2. Cut halibut into 3 portions.
3. Crust Seed mixture onto halibut.
4. In a well oiled medium heat skillet, place halibut crust side down in the pan. After 3 minuets turn over filet’s. Turn heat to low, cover skillet continue to cook 3 minuets until done.

This is a killer way to make scallops
1 c. coconut milk
1 c. molasses
1 tb. Minced ginger
1 tb. Minced lemongrass
2 tb. Sake
3 tb canola oil
10 large scallops

1.Place 1 tb canola oil in a hot saucepan.

2.Add ginger and lemongrass. Stir and cook until aromatic, about 2 minuets.

3.Deglaze with sake, add coconut milk then add molasses.

4.Reduce heat to a simmer, stirring constantly. Simmer for 5 minutes and strain
5.Place scallop and sauce into pan. Place on Low heat and slowly poach the scallops until firm about 10 minutes

These scallops go great with jasmine rice and stir-fried vegetables.

Also The scallops can be marinaded then grilled on the barbecue