SEARED TUNA WITH SPINACH,GARLIC,LEMON,AND WASABI

Ingredients

* 4 sushi-grade tuna steaks (approx.3oz each)
* Fine sea salt and freshly ground black pepper
* Nonstick cooking spray
* 2 bunches of fresh spinach
* Juice and grated zest of 1 large lemon
* 1-4 garlic cloves, minced (I love garlic so I actually use about 6)
* 2 tablespoons of wasabi paste
* 1 shallot, sliced thin
* 3 tablespoons sesame seeds

1. Preheat grill high heat (I love my Emeril cast iron double burner grill/griddle)
2. Season the tuna steaks with salt and freshly ground black pepper to taste, and spray them lightly with cooking spray (preferably 100% Olive Oil). When the grill is hot, add the tuna and cook for 1 1/2 minutes per side for medium-rare. Transfer the tuna to a platter and allow it to rest, uncovered, for 5 minutes.

3. Meanwhile, toss spinach into steamer, lightly drizzle olive oil, salt, pepper, and a pinch or two of the minced garlic and diced shallot. Steam approximately 5-7 minutes.

4. In a medium bowl, whisk together the lemon juice and zest, remaining minced garlic, shallots and wasabi paste. Add the sesame seeds, and salt and pepper to taste.

5. Thinly slice the tuna. Fan each portion onto each of 4 plates. Pile a scoop of the seasoned spinach along side of the tuna and the lemon wasabi dipping sauce. Enjoy!

ALMOND BUTTER AND CHOCOLATE BROWNIES

Makes 9 large or 16 small squares

FOR THE BATTER

* 8 tbls (1 stick) unsalted butter, cut into small pieces, plus more for pan
* 2 ounces good-quality unsweetened chocolate, coarsely chopped
* 4 ounces good-quality semisweet chocolate, coarsely chopped
* 1/3 cup all-purpose flour
* 1/3 cup whole wheat flour
* 1/2 tsp baking powder
* 1/4 tsp fine sea salt
* 5 tbls Truvia or Splenda
* 1/2 cup sugar
* 6 egg whites
* 2 tsp pure vanilla extract

FOR THE FILLING

* 4 tbls unsalted butter, melted
* 1/2 cup confectioners' sugar
* 3/4 cup smooth Almond butter
* 1/4 teaspoon sea salt
* 1/2 teaspoon pure vanilla extract

Directions

1. Preheat oven to 325 degrees. Butter an 8-inch square baking pan and line with parchment, allowing a 2-inch overhang. Butter lining (not overhang).
2. Make batter: Put butter and chocolates in a heatproof medium bowl set over a pan of simmering water; stir until melted. Let cool slightly. Whisk together flours, baking powder, and sea salt in a bowl.
3. Whisk granulated sugar into chocolate mixture. Add egg whites, and whisk until mixture is smooth. Stir in vanilla. Add flour mixture; stir until well combined.
4. Make filling: Stir together butter, confectioners' sugar, almond butter, sea salt, and vanilla in a bowl until smooth.
5. Pour one-third of batter into prepared pan; spread evenly with a rubber spatula. Drop dollops of almond butter filling (about 1 tbls each) on top of batter, spacing about 1 inch apart. Drizzle remaining batter on top, and gently spread to fill pan. Drop dollops of remaining filling on top. Gently swirl almond butter filling into batter with a butter knife, running the knife lengthwise and crosswise through layers.
6. Bake until a cake tester inserted into brownies (avoid center and edges) comes out with a few crumbs but is not wet, about 45 minutes. Let cool slightly in pan, about 15 minutes. Lift out; let cool completely on a wire rack before cutting into squares.

NOTE:To swirl brownies, work quickly so that batter and filling don't set. Use two large spoons to drop dollops of filling on the first layer of batter about one inch apart. Repeat with next layer of batter and remaining filling. Drag a butter knife back and forth through the layers with the tip touching the bottom of the pan.

BLUEBERRY CAKE

Ingredients

* 1/3 cup unsalted butter
* 1 cup granulated sugar
* 1 egg OR 2 egg whites
* 1 cup 2% milk
* 2 1/2 cups flour
* 1/2 teaspoon (fine) sea salt
* 4 teaspoons baking powder
* 1/8 teaspoon cinnamon
* 1/8 teaspoon nutmeg
* 1/8 teaspoon cloves
* 2 cups blueberries
* GLAZE, Step 1:
* 1/2 cup granulated sugar
* 1/2 cup lemon juice
* GLAZE, Step 2:
* 2 cups confectioners sugar
* 3 1/2 Tablespoon lemon juice

Preparation

* Preheat oven to 375°F. Beat butter and sugar together until creamy. Add in the egg and mix well.
* Mix together flour, salt, baking powder and spices. Add the dry ingredients alternately with the 1 cup milk, beating well.
* Coat dry blueberries in about 1/4 cup flour. Add to batter and stir carefully.
* Pour into greased and floured pan - use an Angel Food cake pan or a Bundt pan.

NOTE: The batter will only fill the standard pans about half way, which is fine - do not double this recipe.
* Bake for 45 minutes.
* Allow cake to cool 5 minutes then carefully invert.

Glaze, Step 1
* Combine the 1/2 cup granulated sugar and 1/2 cup lemon juice in a saucepan and cook over medium heat until dissolved. Carefully poke holes in cake and brush glaze over all surfaces of the cake as it cools.

Glaze, Step 2
* For final glaze, whisk the confectioner's sugar and 3 1/2 Tablespoons lemon juice together. Pour over the top just before serving cake and allow it to drizzle down the side.

COCONUT SHRIMP SOUP

* 1 tbls. olive oil
* 1 tbls. grated fresh ginger
* 2 cloves garlic, minced
* 1/4 to 1/2 tsp. red-pepper flakes
* 16 oz. pre-grated carrots
* 1 can (13.5 ounces) coconut milk
* 24 oz.chicken stock if using instead of water
* 1 tbls. cornstarch
* 4 ounces angel-hair pasta or 2 cups jasmine rice, other long-grain white rice can be substituted
* 1 1/2 lbs. large shrimp, peeled, deveined, and tails removed
* 1/4 cup freshly squeezed lime or lemon juice
* 1 can (16oz) stewed tomatoes (optional)
* Coarse salt
* 4 green onions, thinly sliced

Directions

1. Heat oil in a large (3-quart) saucepan over medium-low heat. Add ginger, garlic, and pepper flakes; cook, stirring, until fragrant, about 1 minute. Add carrots, coconut milk, stewed tomatoes(optional), and 3 cups water or chicken stock. In a small bowl, mix cornstarch and 2 tbls.water until smooth; add to pot. Bring to a boil.
2. If using pasta, break pasta in half; add to pot. Return to a boil, reduce heat to medium, and simmer until pasta is al dente, 3 to 4 minutes.
3. Add shrimp; stir until opaque, about 1 minute. Remove pot from heat, and stir in lime or lemon juice; season with salt. Ladle into serving bowls or over rice (optional), and garnish with green onions.

PHILLY CHEESE STEAK

Ingredients

* 2 to 2 1/2 pound strip loin, trimmed
* Olive oil
* Salt and freshly ground black pepper
* Soft hoagie rolls, split 3/4 open
* Provolone Sauce, recipe attached
* Sauteed Mushrooms, recipe attached
* Caramelized Onions, recipe attached
* Sauteed Peppers, recipe attached



* Start with good beef. Preferably sliced rib-eye or USDA choice top round western steer beef.Place steak in freezer for 30 to 45 minutes; this makes it easier to slice the meat.
* Shave the beef very thin so it cooks quickly and remains tender.
* Use a fresh high quality Italian/hoagie roll
* You need to decide on American cheese, provolone,cream cheese, or Philly favorite "cheez whiz." If you prefer to make provolone sauce,SEE BELOW

* PROVOLONE SAUCE:

1 tablespoon unsalted butter

1 tablespoon all-purpose flour

2 cups whole milk, heated

1 cup grated aged provolone cheese

1/4 cup grated Parmigiano-Reggiano

1 teaspoon sea salt

1/4 teaspoon freshly ground black pepper

Melt butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute. Slowly whisk in the warm milk, and cook, whisking constantly until thickened, about 4 to 5 minutes. Remove the mixture from the heat and whisk in the provolone and Parmesan until combined; season with the salt and pepper.

* Any add-ons? Mushrooms, peppers, pizza sauce, tomatoes? You decide. It’s your sandwich.
* Start to cook. Sauté the mushrooms, onions & peppers until soft.(SEE BELOW)

* SAUTEED MUSHROOMS:

2 tablespoons olive oil

1 tablespoon unsalted butter

1 1/2 pounds mushrooms (cremini and shiitake), coarsely chopped

3 tablespoons finely chopped fresh parsley leaves

Salt and freshly ground black pepper

Heat oil and butter in a large saute pan over high heat. Add the mushrooms and cook until the mushrooms are golden brown. Stir in the parsley and season with salt and pepper.

*CARAMELIZED ONIONS:

2 tablespoons unsalted butter

1 tablespoons olive oil

3 large Spanish onions, peeled, halved and thinly sliced

1 teaspoon sea salt

1/4 teaspoon freshly ground black pepper

Heat butter and oil in a large saute pan over medium heat. Add the onions, season with salt and pepper, and cook slowly until golden brown and caramelized, stirring occasionally, approximately 30 to 40 minutes.

*SAUTEED PEPPERS:

2 tablespoons olive oil

2 poblano peppers, thinly sliced

2 Cubano peppers, thinly sliced

Salt and freshly ground black pepper

Heat the oil in medium saute pan over high heat. Add the peppers and cook until soft. Season with salt and pepper.

* Heat griddle or grill pan over high heat. Brush steak slices with oil and season with salt and pepper. Cook for 45 to 60 seconds per side.
* If you elect American cheese or provolone place the cheese on the meat until slightly melted. If you choose cream cheese,Cheez Whiz provolone sauce, just smear it on the roll and/or spoon the cheese sauce over the meat, and top with the mushrooms, onions, and peppers. .
* Garnish your sandwich with pizza sauce, hot or sweet peppers or pickles as you choose.
* Enjoy your Philadelphia cheese steak.

Tips:

1. Using the best beef available is the key.
2. Don't overcook the ingredients.

VERDE CHICKEN ENCHILADAS

Ingredients

·         5-6 Boneless, skinless, chicken breasts

·         2 can (32-ounce) La Palmas green enchilada sauce

·         2 (4.5-ounce) cans chopped Ortega chili’s

·         2 (4.5-ounce)chopped black olives

• 12 corn tortillas
• 8 oz shredded reduced-fat sharp Cheddar
• 12 oz reduced-fat shredded Monterey Jack
• 2 tablespoons low-fat sour cream, for garnish (optional)
• 8 oz Guacamole

Directions

 

Heat grill to med-high

Coat the chicken with a healthy drizzle of olive oil and season with salt and pepper. Grill chicken on each side. When done, shred chicken & add in 1 can green enchilada sauce, chilis, 1 can olives (drained) and 1/2 the cheese mix. Cook over low heat until cheese is melted and it begins to thicken. Turn heat off.

Preheat oven to 350 

In a separate pan heat the other can of green enchilada sauce. When the enchilada sauce is heated take a corn tortilla and dip it in the green enchilada sauce. With tongs move it to a plate or possibly board and spoon in the chicken.  Then roll up and place in a large casserole dish seam side down. Continue until casserole dish is filled or possibly you run out of tortillas. Then pour remaining green enchilada sauce, cheese & remaining can of olives (drained) on top. Bake at 350 for 15 min or until the cheese is melted. Garnish with low-fat sour cream & guacamole.

EGGWHITE OMELETTE W/SPINACH & AVOCADO

2 teaspoons olive oil
5 egg whites
dash sea salt
dash freshly ground pepper
1/2 cup chopped spinach
1/2 cup sharp cheddar cheese, grated
1/2 avocado, sliced
Your favorite salsa (optional)


Heat 2 tsp of oil in a small/medium nonstick skillet over medium heat.

Whisk the egg whites add the chopped spinach as well as a pinch of salt and pepper. Pour in beaten egg whites and cook until the eggs begin to set on the bottom. Using a plastic or wooden utensil, stir almost continuously until the omelette is cooked to your liking. Allow approx.2 minutes for a well-cooked omelette.

Fill the middle of the omelet with the grated cheese, spinach, avocado & salsa. To roll the omelette, flip one side over the middle, repeat w/the other side. Serve immediately

TANDOORI CHICKEN BURGER

• 1 1/2 pounds (4 to 5) boneless, skinless chicken thighs, cut into rough chunks
• 4 scallions, thinly sliced
• 3 tbls chopped fresh ginger (from a peeled 2-inch piece)
• 2 tbls freshly squeezed lemon juice (from 1 lemon)
• 1 tbls paprika
• 2 tsp ground cumin
• 1/4 tsp cayenne pepper
• Coarse sea salt and ground pepper
• 4 (6-inch) whole-wheat pitas
• 1 cucumber (8 ounces), halved lengthwise and thinly sliced on the diagonal
• 1/2 cup fresh cilantro sprigs
• Cumin yogurt sauce (see recipe below)
• Watermelon slices (optional)

1. Heat grill to medium-high. In a medium bowl, place chicken, scallions, ginger, lemon juice, paprika, cumin, , cayenne, 1 1/2 teaspoons coarse sea salt, and 1/2 teaspoon pepper; toss to combine. Set aside to marinate, at least 10 and up to 30 minutes.
2. Transfer chicken mixture to a food processor; pulse until roughly chopped, but not pasty, 10 to 12 times. Gently form mixture into sixteen 3/4-inch-thick patties (about 3 tablespoons each).
3. Season patties with salt and pepper; grill until opaque throughout, 2 to 3 minutes per side.
4. For the Cumin Yogurt Sauce: In a small bowl, combine 1/2 cup plain low-fat yogurt with 1/2 teaspoon ground cumin; season with coarse sea salt and ground pepper.
5. Halve pitas crosswise (toast on grill, if you like). Into each pocket, place 2 chicken patties, cucumber slices, and cilantro sprigs. Serve with Cumin Yogurt Sauce and, if desired, watermelon slices.

ASPARAGUS RISOTTO

Ingredients:

3 to 4 servings

about 4 cups chicken stock or canned low-salt chicken broth
1 large bunch asparagus, about 1 lb.
1/4-cup olive oil
2 cups sliced shiitake mushrooms (1/4-inch thick)
sea salt and freshly ground pepper
1 cup finely chopped onion
1 tbs. minced garlic
1 cup Arborio rice
1/2-cup dry white wine (optional but Sauvignon Blanc is best)
1-1/2 tsp. finely chopped fresh thyme
1 tbs. unsalted butter
1/4-cup coarsely grated Fontina cheese (see note below)
3/4-cup freshly grated Parmesan cheese
1-1/2 Tbs. finely chopped fresh flat-leaf parsley (optional)
1-1/2 tsp. freshly grated lemon zest (optional)

Quick Tip: Give the risotto an extra hit of flavor by adding the asparagus stems to the simmering stock for several minutes.

1. Pour the stock into a saucepan, place over high heat and bring to a boil. Meanwhile, snap off the ends from the asparagus and peel any tough skin from the stalks.
   
2. Add the asparagus ends to the stock, reduce the heat to low and simmer gently until the stems are tender, about 7 minutes.
   
3. Remove and discard the stems.
   
4. Slice the spears 1/4-inch thick on the diagonal. Set aside.
   
5. Heat the olive oil in a heavy medium saucepan over medium-high heat until hot.
   
6. Scatter in the mushrooms and do not move them until they begin to brown, about 1 minute.
   
7. Season with salt and pepper and saute until brown, about 5 minutes.
   
8. Remove to a plate.
   
9. Lower the heat to medium, add the onion, season lightly with salt and cook until soft but not brown, about 2 minutes.
   
10. Add the garlic and cook briefly.
    
11. Add the rice and stir until the grains look pearly white, about 2 minutes.
    
12. Add the wine, if using, and cook until the pan is nearly dry.
    
13. Adjust the heat so the rice cooks at a slow simmer.
    
14. Add 1/2-cup of the stock, stir and cook until the pan is nearly dry again.
    
15. Season lightly with salt and pepper now so the flavor permeates the rice.
    
16. Add another 1/2-cup of the stock and continue to stir and cook, adding stock as necessary, until the rice is three-fourths cooked, about 15 minutes.
    
17. Stir in the thyme, mushrooms, and sliced asparagus tips.
    
18. Continue to cook until the rice is al dente and the asparagus is bright green and just tender, about 4 minutes longer.
    
19. Remove from the heat and stir in the butter, Fontina cheese, 1/2-cup of the Parmesan cheese, the parsley and the lemon zest, if using.
    
20. Taste for seasoning.
    
21. Dust with Parmesan before serving.
    

NOTE:Fontina is a cow's milk semi-soft cheese which comes only from the Valle d'Aosta, Italy. The cheese is aged and pungent, irregular in shape, covered with a dark brown rind. In the U.S. the cheese is typically younger, straw-yellow with a buttery, nutty taste. The texture is semi-soft, rich and creamy with a few very small holes. Look for the orange-brown rind that indicates a true Fontina. It makes a good table cheese and is mild and smooth when melted.

Danish Fontina is pale yellow and semi-soft with a mild slightly sweet flavor. A derivative of its Italian namesake and a great table cheese that goes well with a light wine Fontina is also a good sandwich cheese

Spinach & Blue Cheese Salad w/Caramelized Pecans & Sliced Apples

1 apple, chilled
1 small lemon, juiced
8 ounces spinach, washed, thoroughly dried and stemmed
1 small head (about 3 ounces)purple cabbage, cut into chiffonade
5 ounces blue cheese, crumbled
sea salt and freshly ground white pepper
1/2 cup Dressing (recipe follows)
1-1/2 cups Spiced Caramelized Pecans (recipe follows)

Cut the apple into quarters, remove the stem and the seeds and cut into very thin slices. Sprinkle lemon juice over the slices and set aside.

When ready to serve, in a salad bowl, combine the apple, spinach, purple cabbage and blue cheese. Season lightly with salt and pepper and toss with the dressing. Adjust seasoning, to taste.

To serve, divide the salad among 4 plates and sprinkle the pecans around each salad.

Salad Dressing

2 large shallots, minced (1 heaping tablespoon)
1 tablespoon Dijon mustard
2 tablespoons Zinfandel vinegar
2 tablespoons sherry wine vinegar
1 cup olive oil

Sea Salt
Freshly ground white pepper

In a small bowl, whisk together the shallots and the mustard. Whisk in the vinegars, and then the olive oil. Season with salt and pepper, to taste. Transfer to a covered container and refrigerate until needed.

Spiced Caramelized Pecans

• 3 cups olive oil
  
• 2 cups pecan halves
• 1 teaspoon sea salt
  
• 1/2 teaspoon cayenne pepper
• 1 cup sifted confectioners' sugar

In a deep pot, heat the oil to 350 degrees. (A deep-frying thermometer can be clipped to the side of the pan so that you can tell when the proper temperature has been reached).

Meanwhile, in a large saucepan bring 2 quarts of water to a boil. Add the pecans and boil for 2 minutes. Drain in a large strainer, shaking off all excess water. Sprinkle the salt and cayenne pepper over the nuts and then coat with the confectioners' sugar, a little at a time, allowing the sugar to melt into the pecans. Toss the nuts by shaking the strainer, adding a little more sugar each time, until all the sugar is used and all the nuts are coated. Do not use hands or a spoon to toss. The nuts should have a glaze of sugar.

Carefully add the nuts to the heated oil, keeping the oil at 350 degrees F. Cook until golden brown, about 3 minutes, stirring occasionally. Remove with a slotted spoon to a baking tray to cool.

Love Story Cocktail

Ingredients:

1 1/2 oz. Patron Silver tequila
1/2 oz. Grand Marnier
1/4 oz. cherry or raspberry liquor
2 oz. chilled peach juice
3 maraschino cherries, garnish
Orange spiral, garnish

Preparation:

Fill a cocktail shaker with ice; add tequila (or Absolut Apeach), Grand Marnier, cherry liquor and peach juice. Shake vigorously for 10 seconds and pour into a chilled fluted glass or large martini glass.

Place orange spiral on the lip of the glass so it drapes down the side.

For a fluted glass: drop a cherry into drink.

For a martini glass: skewer three cherries on a swizzle stick and lay across the lip.

Smoked Salmon

Ingredients

• 1 cup sea salt
  
• 1/2 cup sugar
• 1/2 cup dark brown sugar
• 1 tablespoon crushed black peppercorns
• 2 large salmon fillets or sides, pin bones removed

Directions

In a bowl, mix together salt, sugar, brown sugar and peppercorns. Spread extra-wide aluminum foil a little longer than the length of the fish and top with an equally long layer of plastic wrap. Sprinkle 1/3 of the rub onto the plastic. Lay 1 side of the fish skin down onto the rub. Sprinkle 1/3 of the rub onto the flesh of the salmon. Place second side of salmon, flesh down onto the first side. Use the remaining rub to cover the skin on the top piece. Fold plastic over to cover then close edges of foil together and crimp tightly around the fish.

Place wrapped fish onto a plank or sheet pan and top with another plank or pan. Weigh with a heavy phone book or a brick or two and refrigerate for 12 hours. Flip the fish over and refrigerate another 12 hours. Some juice will leak out during the process so make sure there's a place for the runoff to gather.

Unwrap fish and rinse off the cure with cold water. Pat salmon with paper towels then place in a cool, dry place (not the refrigerator) until the surface of the fish is dry and matte-like, 1 to 3 hours depending on humidity. A fan may be used to speed the process.

Smoke fish (see Note) over smoldering hardwood chips or sawdust, keeping the temperature inside the smoker between 150 degrees F and 160 degrees F until the thickest part of the fish registers 150 degrees. Serve immediately or cool to room temperature, wrap tightly and refrigerate for up to 3 days.

Note: Trout, mackerel, and bluefish also smoke well.

Texas Style BBQ Sauce

* 16 oz can tomato sauce
* 1/2 cup (4 oz) water
* 1/4 cup (2 oz) vinegar
* 2 tbs brown sugar
* 1/2 fresh onion - pureed,
* or 2 tbs onion powder 2-4 fresh garlic pods
or 1 tbs minced garlic-pureed,
or 1 tbs garlic powder



* 2 tbs Worcestershire sauce
* 1 tbs coarse black pepper
* 1 tbs Paprika
* 1 tsp Tabasco sauce
* 1 tsp chili powder
* 1 tsp dry mustard
* 1 tsp liquid smoke
* 1 tsp salt or cajun seasoning mix (homemade, Chachere's or Zatarain's)

Mix and Simmer:

* Puree the fresh onion and garlic, if using fresh.
* Add all ingredients to a thick walled pot.
* Simmer for 30 minutes, stirring occasionally.
* Add water or simmer longer to achieve the desired thickness; I do not like it too thick.
* Makes a little over a pint , depending on how much you cook it down.
* Keep refrigerated. The sauce is acid enough to store for several weeks in the refrigerator.