Wednesday, December 26, 2012

Red Lobster Grilled Salmon with Vinaigrette & Asparagus

Main Ingredients:
4 eight- to ten-ounce pieces of fresh salmon fillets, skinless
1/2 cup canola oil
McCormick's Season All
1 lb. fresh asparagus spears, medium size
Sun-dried tomato basil vinaigrette (recipe below)
4 portions of your favorite savory rice recipe 
(Red Lobster suggests a wild/white rice blend)

Grilled Salmon:

Lightly brush both sides of fillets with oil and season with McCormick's Season All.

Pre-heat grill to medium-high heat and grill fish for 4-5 minutes until well marked.

Turn fish over and continue grilling another 5-6 minutes or until your fresh fish preference is reached.

Grilled Asparagus:

Measuring from the tip, cut stems off about 5 inches down. Discard stems.

Toss asparagus in 3 tbsp. oil; add salt and pepper to taste.

Grill asparagus for about 1 minute, then roll and grill another minute or until tender.

Serving Procedures:

Place a heaping portion of rice on the center on a large dinner plate. Place fish leaning on half of the rice. Place asparagus next to fish and rice. Pick two pieces of asparagus and criss-cross over fish. Spoon two ounces of warm vinaigrette over fish. Serve with a lemon wedge.


Sun-Dried Tomato Basil Vinaigrette: (Yield: 8 ounces)

6 ounces canola oil
2 ounces red wine vinegar
2 ounces sun-dried tomatoes in oil, finely chopped
1/2 cup chopped fresh basil
2 tbsp. red onion, diced
1 tsp. fresh garlic, minced
Salt and pepper to taste

In a large bowl, mix canola oil, red wine vinegar, sun-dried tomatoes, fresh basil, red onions and garlic.

Using a wire whip, mix ingredients until incorporated.

Whip in salt and pepper to taste and warm slightly.

Makes 4 Servings

Miranda Chipotle Braised Chicken (Tinga de Pollo)

1 whole free-range chicken (approx 3lbs., cut into quarters)
2 onions, yellow or Vidalia (divided usage)
8 garlic cloves
1/4 cup olive oil
4 plum tomatoes (peeled and seeded)
3-5 chipotles chiles in adobo sauce
Salt and pepper, to taste

Cut whole chicken into quarters, remove the skin, if desired and cut 1 of the two onions into 4 pieces as well. Add to a large pot and cover with cold water, add a teaspoon of salt and bring to a boil. 

Simmer until cooked about 30-40 minutes, remove from heat and pull the chicken out of the pot, reserve the broth.

As the chicken is simmering, chop the remaining onion into 1" pieces, and sauté until golden brown. Cut each garlic clove into 4 pieces and place in a small sauce pot with the olive oil, simmer on low heat until the garlic is fragrant but do not allow it to brown.

Peel the tomatoes by dropping them into boiling water for a minute and then shocking them in ice water so the peel can be easily removed and then scrape out the seeds (nice plum tomatoes in a can, such as San Marzano, could also be used).

Add the peeled and seeded tomatoes, sautéed onion and the garlic along with the chipotle chiles to a blender along with 1 cup of the reserved chicken broth. Shred the cooked and now cooled chicken by hand by pulling it off the bone.

Simmer the blended sauce and add in the chicken, add more broth to completely coat the chicken with sauce. Cook 10 minutes and season with salt and pepper.

Serve with handmade gnocchi or even pasta and finish with grated cheese.

Makes 8 portions

The Loews Madison Hotel Seafood Salad

Lemon Anise Dressing:

1 lemon
1 tablespoon honey
1 tablespoon Pernod
3 tablespoons minced shallots
1 teaspoon Dijon mustard
1/2 cup oil (vegetable, canola or grape seed)
Salt and pepper

Zest and juice the lemon, combining both in a measuring cup. Measure out 1 ounce, discarding the rest or reserving it for another use.

To the combined lemon zest and juice, add the honey, Pernod, shallots and mustard, whisking together. Slowly whisk in the oil until emulsified. Season to taste with salt and pepper. This makes about three-fourths cup dressing, more than is needed for the remainder of the recipe; cover and refrigerate the leftover dressing up to 3 days.

Salad and Assembly:

6 cups combined lettuces (watercress, frisée and mesclun)
1 cup shaved fennel, divided
Lemon anise dressing, to taste
6 cooked shrimp (16 to 20 count per pound), peeled and deveined
1/3 cup (2 ounces) jumbo lump crab meat
1/3 cup (2 ounces) smoked trout
10 Belgian endive leaves
Cracked black pepper
Fleur de sel

In a large bowl, combine mixed lettuce and two-thirds cup shaved fennel. Toss with a very light coating of dressing (enough to coat the leaves, 4 to 5 tablespoons).

Divide the salad between 2 plates or bowls, and top each portion with equal amounts of arranged shrimp, crab, trout, endive and remaining shaved fennel. Drizzle a little more dressing over the seafood on each salad and sprinkle over fresh cracked black pepper and fleur de sel to taste. Serve immediately.

Servings: 2

Wednesday, September 05, 2012

Toasted Almond Truffles

1/2 cup Evaporated Milk
1/4 cup granulated sugar
1 (11.5 ounce) package Milk Chocolate Morsels
1/2 teaspoon almond extract
1 cup sliced almonds, finely chopped, toasted

Combine evaporated milk and sugar in small, heavy-duty saucepan. Bring to a full rolling boil over medium-low heat, stirring constantly. Boil, stirring constantly, for 3 minutes. Remove from heat.

Stir in morsels. Stir vigorously until mixture is smooth. Stir in almond extract.

Refrigerate for 1 1/2 to 2 hours. Shape into 1-inch balls; roll in nuts. Cover; refrigerate until ready to serve.

Olive Garden Chicken & Sausage Mixed Grill

2 tsp red pepper oil
2 Tbsp fresh rosemary, chopped
1/2 cup fresh lemon juice
1 tsp salt
3 bay leaves, broken into pieces
2 large garlic cloves, pressed
1/4 cup extra virgin olive oil

2 lbs skinless, boneless chicken breasts (4 oz each)
1 lb Italian sausage links, mild
1 pt cherry tomatoes
1 bag bamboo skewers
3 lemons, cut in half
Rosemary sprigs (2)

Mix olive oil, pepper oil, rosemary, lemon juice, salt, bay leaves and pressed garlic in a large baking dish.

Cut each piece of chicken in half length-wise. Thread each chicken piece onto a skewer; add a cherry tomato to the end of each skewer. Place chicken skewers in the marinade and marinate for at least 3 hours.

Bake sausage at 350°F for 20 minutes. Cut each link into three pieces and set aside.

Grill chicken until juices run clear and pieces are completely cooked.

Thread sausage pieces on skewer. Grill until sizzling and juices are running.

Place cooked skewers on large platter. Garnish with rosemary sprigs, lemon halves and any remaining cherry tomatoes.

Julienne's Double-Chocolate Espresso Walnut Cookies

1 pound semisweet chocolate, chopped
1/2 cup (1 stick) butter
3/4 cup (3 ounces) unbleached flour
1/2 teaspoon baking powder
1/2 teaspoon salt
4 extra-large eggs
1 1/2 cups sugar
2 tablespoons instant espresso powder
1 tablespoon vanilla extract
2 cups fine-quality bittersweet (56% to 60% cacao) chips or 1/4-inch chunks
2 cups coarsely chopped walnuts (about 8 ounces)

Position the oven racks in the center and upper third of the oven and heat the oven to 325 degrees. Line 4 large baking sheets with parchment paper.

In a large, heavy-bottomed saucepan, melt the semi-sweet chocolate and butter over medium-low heat until smooth, 5 to 7 minutes, stirring occasionally.

In a medium bowl, whisk together the flour, baking powder and salt.

In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a hand mixer, beat together the eggs, sugar, espresso powder and vanilla until blended and slightly foamy, 1 to 2 minutes. Beat in the melted chocolate mixture, then the flour mixture. Stir in the bittersweet chocolate and walnuts.

Using about 3 tablespoons of dough for each cookie, spoon the dough onto two of the prepared baking sheets, forming about 6 cookies per sheet. Bake until the cookies are cracked on top and moist in the center, about 14 minutes (do not over bake so as to keep the center of the cookies moist and fudgy). Transfer the baking sheets to a rack and cool the cookies completely before removing. Remove the cookies gently using a metal spatula.

Makes about 2 dozen cookies.

Tuesday, September 04, 2012

Green Goodness Smoothie

1/2 cup blueberries
1/2 cup apple, chopped
1 banana, peeled and chopped
1 cup low-fat milk
1 tablespoon ground flax seed
1 tablespoon spirulina

Put all ingredients in a blender and blend for approximately one minute or until smooth.

Serves 1

El Torito's Deep-Fried Ice Cream

20 ounces chocolate chip ice cream
2 cups 4-grain flake cereal, crushed
1 1/2 tablespoons sugar
3 1/2 teaspoons ground cinnamon
2 eggs
1 teaspoon water
4 (8-inch) flour tortillas
Oil for deep-frying
Whipped cream
4 maraschino cherries

Form ice cream into 4 balls. Place in baking pan and freeze solid, 2 hours or longer. Mix cereal, sugar and cinnamon. Divide equallybetween 2 pie plates or other shallow containers. Beat eggs with water.

Roll each ice cream ball in cereal mixture and press coating into ice cream. Dip coated ball in egg wash, then roll in second container of cereal mixture. Again press coating onto ice cream. Freeze coated ice cream balls solid, 4 to 6 hours.

To make each hourglass-shaped tortilla container, cut off curved slice from 2 opposite sides of each end with narrow waist. One end will serve as base for ice cream. Other end will be decorative fan.

Heat oil. Place tortilla between 2 ladles or large spoons of different sizes (smaller ladle on top). Place tortilla so that base end is cupped in larger ladle to form basket, with back of upper fan supported by handle of larger ladle. Deep fry until crisp. Drain and sprinkle with cinnamon-sugar.

Deep fry frozen coated ice cream balls 30 to 45 seconds. Place each fried tortilla in large-stemmed glass with fan part of tortilla standing vertically above glass. Set fried ice cream ball in base of tortilla. Top with dollop of whipped cream and decorate with cherry. Makes 4 servings.

Taix's Split Pea Soup

1 onion, chopped
3 carrots, peeled and chopped
2 ribs celery, chopped
1/4 head cabbage (1/2 pound), chopped
2 cloves garlic, chopped
1/2 teaspoon dry oregano
3 quarts vegetable broth
2 1/2 cups dried green or yellow split peas
2 teaspoons kosher salt, or to taste
1/2 teaspoon ground white pepper, or to taste
1 teaspoon Worcestershire sauce, or to taste

In a 6-quart heavy-bottomed pot, combine the onion, carrots, celery, cabbage, garlic, oregano and vegetable broth. Bring to a boil over high heat, then reduce the heat, loosely cover and simmer until the vegetables are tender, 45 minutes to an hour.

Stir in the split peas and bring back to a simmer. Cover loosely and continue to cook, stirring occasionally, until the peas have softened and started to break down, about 1 1/2 hours, thickening the soup. Add additional water if needed to thin the soup (we added 2 additional cups after 1 hour). This makes about 3 quarts of soup.

Season with the salt, white pepper and Worcestershire sauce, and let the soup simmer for a few more minutes to marry the flavors. Taste and season again as desired.

Friday, August 31, 2012

Lucca Cafe's Brownies


1/2 pound bittersweet chocolate, chopped
1/2 pound salted butter
5 eggs
1 tablespoon vanilla extract
2 teaspoons almond extract
1 1/2 tablespoons instant coffee
3 3/4 cups sugar
1 1/2 cups plus 2 1/2 tablespoons (7 ounces) flour
1 cup chopped walnut pieces

Line 2 (9-inch) square baking pans with foil, and grease the foil. Heat the oven to 350 degrees.

In a bowl set over a pot of simmering water, combine the bittersweet chocolate and butter, stirring frequently until melted and combined. Remove from heat and set aside.

In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl using a hand mixer, beat the eggs, vanilla and almond extracts, coffee and sugar over high speed until combined and the mixture increases in volume (it will look almost like softened ice cream), 5 to 10 minutes, depending on the mixer.

Beat in the melted chocolate and butter over low speed just until combined. Add the flour and nuts and stir just until incorporated.

Pour the batter into the pans, dividing evenly between the 2 pans. Bake the brownies until barely set: A crust will form on top, and a toothpick inserted will be very gooey (though not wet like the batter), 20 to 25 minutes.

Remove the brownies and cool to room temperature, then refrigerate the brownies (still in the pans) for at least 6 hours to chill and fully set.
Ganache and Assembly:

6 ounces bittersweet chocolate, chopped
3/4 cup heavy cream
2 tablespoons milk
7 1/2 tablespoons salted butter
Prepared brownies
4 ounces white chocolate

Place the bittersweet chocolate in a large bowl.

In a large saucepan, combine the cream, milk and butter and bring to a boil over high heat. Remove from heat. Pour the mixture over the chocolate and stir until the chocolate is melted and combined with the cream mixture, forming a ganache.

Remove the chilled brownies from the refrigerator, and invert the pans over a cooling rack set over a large rimmed baking sheet (the sheet will catch the excess ganache when it is poured over the brownies). Peel the foil liner away from the brownies.

Pour the ganache over the brownies, making sure it covers the tops of both batches (do not worry about the sides, as these will be trimmed when the brownies are cut).

Set the brownies aside to allow the ganache to cool and set.

Melt the white chocolate (place it in a glass container and heat it in the microwave, stirring every 30 seconds or so, until completely melted). Place the white chocolate in a piping bag, coronet or a sealable plastic bag (after the chocolate is added to the bag, trim one of the tips to the desired size to make a makeshift piping bag).

Streak the brownies with the white chocolate, then set them aside to give the white chocolate time to harden.

Trim the edges from the brownies, then cut the brownies into squares; each pan makes about 9 (3-inch) squares.

Servings: 18 brownies

Cheesecake Factory White Chicken Chili

1/2 cup Canola Oil
4 pounds Diced chicken breast, uncooked
1 Tbsp Cumin
1 Tbsp Chili Powder
1 Tbsp Salt
2 tsp Ground Black Pepper
2 fl oz Canola oil
2 oz Butter
12 oz Yellow onions, 1/4 inch dice
2 Tbsp Chopped garlic
2 oz Roasted poblanos chilis, 1/4 inch dice
1 oz Green chili, 1/4 inch dice
3 oz Flour
8 cups Chicken Stock
1/4 cup Salsa verde
1 Tbsp Chili garlic paste
1 Tbsp Chipotle tobasco
1 cup Heavy cream
2 cups White beans, cooked
Pico de gallo garnish
White Rice garnish
Green onions garnish

Heat canola oil in large sauté or braising pan.

Combine chicken and spices in mixing bowl.

Lightly brown the chicken cooking until about 3/4 done. Remove chicken and set aside.

Heat additional oil and butter in pan. Sauté onions until translucent.

Add the garlic and cook for 30 seconds.

Add the poblanos and green chilis.

Add the flour, stir to incorporate, and cook for 2 minutes.

Add the chicken stock a little at a time, and slowly whip out the lumps.

Add the salsa verde, chili garlic paste, and chipotle tabasco.

Allow to come back to a simmer and add the chicken back into the pan.

Simmer for 5 minutes and add the cream and white beans stir to incorporate.

Serve and garnish with rice and with pico de gallo and green onions.

Serves 4

Lunch's Green Apple Chicken Salad

1/3 cup mayonnaise
2 tablespoons cider vinegar
1 tablespoon Dijon mustard
2 cooked boneless and skinless chicken breasts,  diced (a generous 2 cups)
2 small celery stalks, cut into small dice
1/2 red onion, cut into very small dice
1/2 green apple, cored and cut into medium dice
1/3 cup currants (raisins may be substituted)
Salt and pepper, if desired

In a large bowl, whisk together the mayonnaise, cider vinegar and Dijon mustard to form a dressing.

To the bowl, add the chicken, celery, onion, apple and currants. Toss everything together, taste and adjust the seasoning if desired. Chill before serving. This makes about 1 quart chicken salad.

Serves 4 to 6

Tuesday, August 28, 2012

LongHorn Steakhouse Grilled Lime Shrimp With Guacamole Ranch Dipping Sauce

Ingredients (Main):
20 Large easy-peel shrimp, peeled with tails intact
3 Limes (2 for juice, 1 for wedges)
4 Bamboo Skewers

1/4 cup salad oil
Juice from 1 lime
1/4 tsp. each salt and chili powder
2 Tbsp. chopped cilantro
1/2 tsp. cumin

Guacamole Ranch Dipping Sauce:
1/2 cup ranch dressing
1 ripe avocado
Juice from 1 lime
1/4 cup chopped cilantro
1/2 tsp. cumin
1/2 tsp. salt

Soak bamboo skewers in water for 30 minutes, cut lime into 6 wedges.

Take each skewer and put a lime wedge on first, followed by 5 shrimp in a U-shape; repeat for next 3 skewers.

Whisk together the ingredients for the marinade in a bowl. Reserve half marinade.Brush both sides of the shrimp skewers with the
remaining marinade.

Blend together the ingredients for the guacamole ranch dipping sauce in a blender or food processor and refrigerate.

Place the shrimp skewers on a medium heat grill. Grill 3 minutes on each side till the shrimp are firm and pink.

Transfer shrimp to platter, pour some reserved marinade and squeeze the grilled limes on the skewers. Serve with dipping sauce.

Lavo Milk Shake

7 oz vanilla ice cream
1 oz milk
1 oz heavy cream

Put all ingredients in a high-speed blender and whip on high speed for 20 seconds. Pour into sundae cup and garnish with an Oreo cookie.

Serves 1

To be served with Lavo Fried Oreo Zeppole

Lavo Fried Oreo Zeppole

20 oz all purpose flour
4 oz granulated sugar
1 tbsp baking powder
Dash of salt
3 whole eggs
3 cups of club soda
6 Oreo cookies

Mix all dry ingredients in mixing bowl. Whisk eggs and club soda together, then whisk into dry ingredients until well blended. Chill in refrigerator.

Dip Oreo cookies into batter and fry until golden brown in 350 degree F oil. When cooked, place on paper towel.

Arrange on long narrow plate, sprinkle with confectionery sugar and chocolate syrup.

Serve with Lavo Milk Shake

Panda Express Sweet Fire Chicken

1/2 lb Frozen Chicken Nugget pieces
1/3 cup Diced Red Bell Peppers (1/2" x 1/2")
1/3 cup Diced Onions (1/2" x 1/2")
1 cup Pineapple Chunks
1 Tbsp Cooking Oil
1/3 cup Thai Sweet Chili Sauce

Bake chicken nuggets according to package instructions.

Heat clean cooking pan and add 1 tbsp. of cooking oil.

Add red bell peppers, onions, and pineapple chunks into the pan. Cook for about 2 minutes.

Stir in sweet chili sauce and bring to a boil. Add chicken nugget pieces into pan.

Mix until all ingredients are well covered.

Serves: 2-3

Friday, August 24, 2012

Marinated Beef Kabobs

1 1/2 lbs lean sirloin steak, cut 1 1/2" cubes
1 large red onion, cut 1" cubes
1 large green and red bell peppers, cut 1" squares
1/2 lb mushrooms, stems removed
1/2 cup low-calorie Italian salad dressing
1/4 cup burgundy wine

Place cubed meat and prepared vegetables together in a shallow dish.

In a small bowl, combine the salad dressing and the wine; blend well. Pour the marinade over the meat and vegetables. Cover,refrigerate, and let marinate for at least 8 hours, stirring occasionally.

Alternate the meat and vegetables on 6 skewers. Grill kabobs over medium heat, turning often, for 15 to 20 minutes or until desired degree of doneness. Arrange on a platter and serve.

Serves 6

Mortons The Steakhouse Peppercorn Sauce

1 Tablespoon unsalted butter
1 1/2 Tablespoons chopped shallots
2 Tablespoons cracked red, green, white and black peppercorns
1/2 cup Cognac
3 Tablespoons undiluted store-bought veal demi-glace
3/4 Cup heavy cream

In a sauté pan, melt the butter over low heat. Add the shallots and peppercorns and sauté for about 5 minutes or until the shallots soften.

Add the Cognac, raise the heat to medium, and cook until the Cognac evaporates almost completely. Add 3/4 cup of water and the demi-glace. Bring to a boil, stirring until the demi-glace dissolves.

Add the cream and bring to a simmer. Cook for about 5 minutes or until thickened. Season to taste with salt. Set aside to cool. When cool, cover and refrigerate for up to 3 days.

Makes about 2 cups

BLD's Fresh Vegetable Salad

Salad dressing:

1 1/2 teaspoons grated fresh ginger
1 1/2 teaspoons coarsely chopped shallot
1 1/2 teaspoons coarsely chopped fresh rosemary
2 tablespoons soy sauce
2 tablespoons honey
3 tablespoons sweet rice vinegar
1 1/2 tablespoons fresh lemon juice
1/2 cup canola oil

In a blender, grind the ginger, shallots and rosemary to a paste.

Add the soy sauce, honey, vinegar, lemon juice to the ginger mixture and blend until fairly smooth.

With the blender running, slowly add the oil. This makes about three-fourths cup dressing, more than is needed for the remainder of the recipe. The dressing will keep, up to 3 days, covered and refrigerated.

Fresh vegetable salad:

2 cups shelled edamame beans
1 cup raw fresh yellow corn
2/3 cup diced avocado
2/3 cup toasted and salted cashews
1/2 cup sliced or diced roasted and peeled red bell peppers
1 1/2 cups French green beans (haricot vert), blanched, shocked and chopped
2 cups diced jicama
1/2 cup salad dressing, more as desired
1 cup daikon sprouts
1/4 cup plus 2 tablespoons hemp seeds

In a large bowl, combine the edamame, corn, avocado, cashews, peppers, green beans and jicama. Add one-half cup of the dressing and toss to coat. Taste, and add additional dressing if desired. Divide the salad among 4 plates and garnish with the daikon sprouts and hemp seeds. This makes about 8 cups of salad. Serve immediately.

Servings: 4 to 6

Thursday, August 23, 2012

Ciopinot's 'No Work' Cioppino

2 tablespoons olive oil
1 onion, thinly sliced
1/2 pound (about 1 1/2) leeks, ends trimmed, halved lengthwise and sliced diagonally 1/2-inch thick
1 small clove garlic, pressed or minced
1 tablespoon chopped parsley
1 dried bay leaf
1/8 teaspoon dried oregano
1/8 teaspoon dried thyme
1/8 teaspoon black pepper
1/4 teaspoon saffron threads
1 1/2 cups peeled and diced tomatoes, cut into 3/4-inch dice
8 ounces tomato sauce
1 cup dry white or red wine
1/2 to 1 cup clam juice
Hot sauce
4 to 6 ounces large shrimp (16 to 20 count per pound), shelled and deveined
1/2 pound large scallops
6 ounces firm, light-flesh fish steaks (such as swordfish), cut into 1 1/2-inch pieces
2 tablespoons cold butter, chopped
Freshly chopped basil and oregano, for garnish

In a medium, heavy-bottom pot heated over medium-high heat, add the oil, then stir in the onions, leeks, garlic, parsley, bay leaf, oregano, thyme, pepper and saffron. Cook, stirring frequently, until the onion is translucent and the herbs are fragrant, 6 to 8 minutes.

Stir in the tomatoes, tomato sauce and wine. Cover and simmer gently to develop the flavors, 30 to 45 minutes. Thin if desired with 1/2 cup to 1 cup clam juice. Season with 2 teaspoons salt and 1 tablespoon hot sauce, or to taste. The cioppino base can be made ahead of time to this point; remove from heat, cover and refrigerate up to one day (reheat before continuing).

To the pot, add the shrimp, scallops and fish. Cover and simmer gently just until the fish and shellfish are firm and opaque, about 10 minutes. Uncover the pot and remove from heat. Stir in the chopped cold butter, stirring just until the butter melts to add a little richness to the broth. This makes about 5 cups cioppino.
Ladle the cioppino into wide bowls, garnishing each serving with freshly chopped basil and oregano. Serve immediately.

Servings: 4

Note: Cioppino is San Francisco's fish stew.

Orange Rosemary Roasted Chicken

3 chicken breast halves
3 chicken legs with thigh pieces
2 garlic cloves, chopped
1 1/2 teaspoons olive oil
3 teaspoon rosemary
1/3 cup orange juice
fresh ground black pepper, to taste
salt, to taste

Preheat oven to 450 degrees F.

Remove skin from chicken.  Rub each piece of chicken with a little olive oil and then with the chopped garlic.  Top with rosemary.

Place into a baking dish.  Pour orange juice over.  Cover and cook for 30 minutes.

Turn chicken over and cook uncovered for another 10-15 minutes or until browned.

Serves 6

Novo's Thai Green Chicken Curry

Thai green curry paste:

2 Serrano chiles, seeded
1/2 onion
1/4 bunch cilantro
Rind of 1/4 lemon
1 teaspoon black pepper
1 tablespoon chopped garlic
3/4 teaspoon salt
Scant 2 teaspoons ground coriander
Heaping 1 teaspoon ground cumin
Heaping 1 teaspoon Laos powder (aka ground galangal)
Heaping 1 teaspoon turmeric
1/4 cup canola oil

Coarsely chop the chiles, onion, cilantro and lemon rind, and place them in a blender. Add the black pepper, garlic, salt, coriander, cumin, Laos powder and with the blender running, slowly add the canola oil to make a paste. This makes a generous cup of curry paste, more than is needed for the remainder of the recipe. The paste can be frozen, then thawed as needed to be used in recipes.


Thai green chicken curry:

2 (14-ounce) cans coconut milk
1/2 cup Thai green curry paste, more if desired
2 stalks lemon grass, cut into about 2-inch pieces and smashed
(with a mallet or the heel of a knife)
2 tablespoons fish sauce
1 1/2 teaspoons salt
2 1/2 pounds chicken thigh meat (from 4 to 5 pounds whole thighs)
2 jalapeños, seeded and chopped
1/2 bunch fresh cilantro, chopped

In a large, heavy-bottomed pot, whisk together the coconut milk, curry paste, lemon grass, fish sauce and salt. Add the chicken and bring to a simmer over medium heat. Cook, gently simmering, until the chicken is tender, 30 to 45 minutes.

Taste, adding additional curry paste if desired, and adjusting the seasonings and flavorings if needed. Remove the lemon grass pieces (or ask your guests to refrain from eating them). Stir in the jalapeños and cilantro before serving. This makes about 8 cups of curry. Ladle the curry into bowls.

Serves 6-8

Wednesday, August 22, 2012

Carrabba's Chicken Bryan

1 boneless, skinless chicken breast
Salt, ground pepper and olive oil to taste
2 ounces goat cheese
2 ounces lemon butter sauce (recipe below)
10 to 12 pieces sun-dried tomatoes
1 to 2 tablespoons freshly chopped basil

Season chicken on both sides with salt and pepper. Dab with oil.

Grill chicken until cooked to a minimum internal temperature of 165F. Place cheese slice on each side of the breast and continue to cook until warm.

To sauté pan add lemon butter sauce, tomatoes and basil. Place on medium flame until hot. Do not overheat or sauce will break. When done, place chicken on a hot plate with grill spatula and spoon sauce over.
Lemon Butter Sauce:

Sauté 2 teaspoons chopped onions and 2 teaspoons chopped garlic in 1 tablespoon butter, until onions are soft. Add 3 tablespoons white wine and 4 tablespoons lemon juice; simmer 10 minutes on medium-low to reduce. Add 3 tablespoons butter, a little at a time, until butter melts and mixture emulsifies.

Carpe Diem's Mexican Chocolate Pot de Crème

Pot de crème:

1 1/2 cups whole milk
1/2 cup heavy cream
6 egg yolks
6 ounces Mexican chocolate (preferably Abuelita), finely chopped
6 ounces bittersweet chocolate, finely chopped

In a medium, heavy-bottomed saucepan, combine the milk and cream and bring to a simmer over medium-high heat, then reduce the heat to medium.

Meanwhile, in a small bowl, beat the egg yolks to combine. Slowly whisk about one-fourth cup of the milk mixture into the eggs to temper them, then transfer the eggs to the saucepan, whisking to combine.

Cook the custard, stirring frequently, until it is slightly thickened. Immediately add the chopped Mexican and bittersweet chocolates to the pan. Remove the pan from heat. Stir until the chocolate is melted and incorporated into the custard.

Strain the mixture into a large glass measuring cup or bowl. Ladle the chocolate into small bowls. Refrigerate the custards until set and chilled, at least 6 hours but preferably overnight.
Candied pumpkin seeds:

1/2 cup toasted pumpkin seeds
1 tablespoon sugar

In a medium, nonstick pan, combine the pumpkin seeds and sugar over medium-low heat. Cook, stirring frequently with a heat-resistant spatula, until the sugar is melted and coats the pumpkin seeds. Remove from heat and spread the seeds on a greased or parchment-lined baking sheet so the seeds do not stick together as they cool.
Whipped cream and assembly:

1 cup heavy cream
1 teaspoon vanilla extract
2 tablespoons sugar
Pots de crème
Candied pumpkin seeds
Maldon salt or another coarse sea salt

In a large bowl using a whisk or hand mixer, beat together the cream with the vanilla extract and sugar to form stiff peaks.

Serve the pots de crème with a dollop of whipped cream, a sprinkling of candied pumpkin seeds and a pinch of salt.

Serves 4-6

LeBron James Blueberry Super-fruit Smoothie Recipe

2 cups frozen blueberries
1 each banana
1/4 cup dried goji berries (softened in warm water)
1 tablespoon salba seeds
1/2 cup acai juice
1 cup pomegranate juice
1/4 cup 0% greek yogurt
1 tsp agave nectar
1/4 tsp fresh ground cardamom
1 cup ice

Fruit can be bought fresh or frozen. Just add all the ingredients together and blend in blender (I use a Vitamix) till smooth. If youprefer your smoothies to be thicker, try adding more ice until you have reached your desired consistency.

Sunday, August 19, 2012

Cheese Steak Pizza Recipe

1 (12-inch) prepared pizza crust
1/2 cup barbecue sauce or pizza sauce
(6 oz.) Grilled Beef Steak Strips
2 cups Shredded Cheese
Sliced green pepper and onion

Spread pizza crust with sauce.

Top with beef steak strips, cheese, green pepper and onion. Place on cookie sheet.

Bake at 450 degrees F for 8 to 10 minutes or until cheese is melted.
Makes 1 Pizza

Marble Lane's Crackling Bobo Chicken

1 Chicken Breast and Thigh, marinated and salted (see recipe below)
2 oz extra virgin olive oil
1 oz baby artichokes, peeled
1 oz baby zucchini
1 oz sunchokes, peeled
1 oz lemon juice
0.5 oz olive oil
0.2 oz tarragon leaves
0.2 oz parsley leaves
0.2 oz chive
0.2 oz kosher salt
1 oz arugula
1 oz Tarragon Butter (see recipe below)
1 slice sourdough bread

For the salad, slice artichokes, zucchini and sunchokes on a mandolin. Season with salt and lemon juice and refrigerate for 1 hour.

Add herbs and arugula to the vegetables and toss with olive oil. Check and adjust seasoning.

Spread half the Tarragon Butter (see recipe below) on the sourdough bread and grill on both sides.

Plating Information: Place the bread on a plate. Place the chicken opposite. Place the salad on top of the bread. Slice remaining Tarragon Butter and top chicken with 2 slices of butter.

Chicken Breast and Thigh

1 whole chicken
0.5 oz parsley
1 oz lemon peels
0.2 oz garlic cloves, crushed
1 oz olive oil
0.5 oz thyme
0.5 oz oregano
0.2 oz baking powder
0.3 oz salt

Split the chicken into 2 halves removing the backbone first and
cutting through the keel (breast bone).

Remove the rib cage, leg, wing and thing bone, leaving the meat of
the thigh intact.

Place chicken in a bag with the herbs, garlic and oil, seal and let
marinate in the refrigerator overnight.

Cook chicken in a hot cast iron pan with olive oil, skin side down
all the way in a 375 degree oven for about 18 minutes.


Tarragon Butter

1 oz parsley, finely chopped
1 oz tarragon, chopped
1.5 oz lemon juice
Fresh black pepper
1 lb butter

Blend all ingredients well and roll into 2-inch logs.

Yield: 2 portions

Red Lobster Peppercorn Crusted Salmon With Wasabi Soy Drizzle

24 oz (4 each 6oz portions) fresh salmon
1/4 cup cracked black pepper
2 tsp sea or kosher salt
2 tbsp pure olive oil or canola oil
2 cups prepared wild rice
4 portions cleaned asparagus spears (fresh)
2 tbsp wasabi soy drizzle (recipe below)

Prepare your favorite version or variety of wild rice, and hold warm for service.

Add oil to heavy bottom pan over medium high heat.

Dust top of salmon with a mix of the peppercorns and salt.

Place salmon, pepper side down in hot oil. Cook approximately 2 minutes then flip to other side.

Cook salmon another 3 minutes.

Place asparagus in pan with salmon, and allow both to cook another 3-4 minutes depending on thickness of salmon.

Place rice on plate, top with asparagus, then salmon.

Drizzle with wasabi soy.

Wasabi Soy:

1 cup low sodium soy sauce
1 tsp reconstituted wasabi powder or wasabi paste
1 tbsp dry sherry (optional)
1 tbsp sugar
1 tsp corn starch
1 tsp water

Combine sugar and salt.

Add 1/2 of mixture to food processor.

Add dried pineapple, and begin to blend. It may be necessary to start and stop processor so pineapple can mix well.

Add remainder of sugar and salt mixture, and continue to blend until desired consistency.

Store in cool, dry place

Serves 4

Saturday, August 18, 2012

Peanut Butter Fudge

4 1/2 cups white sugar
1 (7 ounce) jar marshmallow creme
1 1/2 cups evaporated milk
1/4 cup butter
2 cups peanut butter chips

Butter one 7"x11" or 9"x13" inch pan.

In a 4 quart saucepan combine the sugar, marshmallow creme, evaporated milk and butter. Cook over medium heat, stirring constantly, until mixture comes to a rolling boil.

Boil and stir for 5 minutes. (It will burn easily so watch it carefully.)

Remove from the heat and stir in the peanut butter chips. Beat until chips are melted.

Spread mixture into pan and let cool then cut into small squares.

Yield 8 dozen squares

Palomino's Tomato and Feta Relish

1 (14-ounce) can whole tomatoes in juice, crushed by hand with juice
1/4 cup extra-virgin olive oil
1/2 teaspoon minced garlic
Pinch kosher salt
1 tablespoon julienned fresh basil
2 tablespoons pitted and coarsely chopped Kalamata olives (several olives)
1 tablespoon finely diced red onion
2 tablespoons crumbled feta cheese
2 tablespoons red wine vinegar
Sliced ciabatta, for serving

In a large bowl, stir together the crushed tomatoes, olive oil, garlic, salt, basil, chopped olives, onion, feta and red wine vinegar. Cover and refrigerate overnight to give the flavors time to marry.

Stir again and taste, adjusting the seasonings and flavorings, if desired, before serving. Serve with sliced ciabatta bread.

Servings: Makes about 3 cups relish

Olive Garden Caprese Flatbread

8 Roma or plum tomatoes, diced
1 garlic clove
3 garlic cloves, chopped
1 1/2 cup mayonnaise
1 tsp salt
1 tsp garlic powder
1/2 tsp black pepper
4 cups shredded mozzarella cheese
20 medium fresh basil leaves, stemmed and chopped (about 1/2 cup)
1/2 cup Parmesan cheese, grated
14 Tbsp extra virgin olive oil, divided
11 oz container of refrigerated thin crust pizza dough

Preheat oven to 350ºF. 

Dice tomatoes into small pieces. Transfer to a mixing bowl. 

Add chopped garlic, salt, pepper, 1/2 of chopped basil (about 1/4 cup), and 4 Tbsp olive oil. 

Set aside and allow mixture to marinate for 10 minutes. 

Flatten pizza dough into rectangle pan as indicated on package, reaching to pan edges. 

Drizzle dough with olive oil and brush it over dough. 

Bake dough at 350ºF for 10 minutes on center rack. 

Remove from oven and allow to cool slightly, about 2 minutes. 

Cut garlic clove in half and rub, cut side down, onto the surface of the bread. The slight warmth of the bread will help extract the garlic flavor. 

Allow bread to cool completely, about 10 more minutes. Increase oven temperature to 450ºF. 

Combine mayonnaise and garlic powder in a mixing bowl. Evenly spread onto the bread's surface. 

Top with shredded mozzarella to evenly cover surface. 

Drain tomato mixture and spread evenly over the bread. 

Sprinkle with grated Parmesan cheese. 

Return flatbread to oven for 5-7 more minutes or until golden, crisp and bubbly. 

Garnish with remaining chopped basil and serve. 

Wednesday, August 15, 2012

5-Alarm Chili

2 tablespoons olive oil
2 cups onions, chopped
salt, to taste
Cayenne pepper, to taste
1 1/2 lbs. stew meat, cut into cubes
1 lbs lean chop meat
1 large red bell pepper, chopped
1 large hot pepper, chopped
1 tablespoon chili powder
2 teaspoons ground cumin
crushed red pepper, to taste
2 teaspoons dried oregano
4 cloves garlic, chopped
3 cups crushed tomato
1/4 cup tomato paste
6 cups beef or vegetable stock
1 (15-oz.) can red kidney beans
1 (15-oz.) can dark red kidney beans
1 (15-oz.) can white kidney beans
1 (15-oz.) can Great Northern beans

In a large skillet, heat the olive oil. Add the onions and saute for 3-4 minutes. Season with salt and cayenne pepper.

Add the stew meat, ground beef, chili powder, cumin, crushed red pepper and oregano. Brown the meat for 5-7 minutes.

Stir in the garlic and chopped peppers. Cook for another 2-3 minutes.

Meanwhile, in your slow cooker, add the stock, crushed tomato, tomato paste and the beans. Put the slow cooker on hot and cover.

Once you have browned the meat, add it to the slow cooker and stir well.

Put the slow cooker on low and cover. Cook for 4-6 hours, stir occasionally.

Serves 8-10

Milk (L.A) Molasses Cookies

1 cup (2 sticks) butter
2 cups sugar
2 eggs
1/2 cup molasses
3 1/3 cups plus 1 tablespoon (14.5 ounces) flour
1 tablespoon baking soda
1 1/2 teaspoons cinnamon
1 1/2 teaspoons ground ginger
1 teaspoon salt
1/2 teaspoon ground cloves

Heat the oven to 325 degrees F.

In the bowl of a stand mixer, or in a large bowl using a hand mixer, cream together the butter and sugar until light and fluffy, 3 to 5 minutes. Add the eggs, one at a time, to the mixture until thoroughly incorporated. Beat in the molasses.

In a separate bowl, whisk together the flour, baking soda, cinnamon, ground ginger, salt and ground cloves. With the mixer
running, slowly add the dry ingredients to the mixture until completely incorporated.

Spoon the batter into mounds (about 2 tablespoons each) and place on a parchment-lined cookie sheet (space the cookies at least
3 to 4 inches apart, as they will spread). Bake the cookies until set, about 18 minutes, rotating halfway through for even coloring.

The sugar glaze can be made with 3 tablespoons water heated with 1 1/2 tablespoons each corn syrup and fondant in a saucepan until
combined, then beaten with 2 cups plus 3 tablespoons powdered sugar until smooth.

Makes 2 Dozen Cookies

The Melting Pot Traditional Swiss Fondue

3 and 1/2 cups (14 oz.) shredded Swiss cheese
2 tbsp. all-purpose flour
1 cup white wine
2 tbsp. fresh lemon juice
2 tsp. finely chopped garlic
1 oz. cherry-flavored liqueur (Kirschwasser recommended)
1/2 tsp. freshly ground pepper
Dash of grated nutmeg

Toss the cheese with the flour in a bowl. Place a metal bowl over a saucepan filled with two inches of water. You may also use a conventional double boiler. Bring the water to a boil over high heat. Reduce the heat to medium and pour the wine into the bowl. Stir in the lemon juice and garlic using a fork. Cook for 30 seconds stirring constantly.

Add half of the cheese, and stir constantly until the cheese is melted. Add the remaining cheese a small amount at a time stirring constantly. Pour the liqueur slowly around the edge of the bowl. Pull the cheese mixture away from the edge of the bowl and cook for about one minute or until the alcohol cooks off. Stir the liqueur into the cheese. Stir the pepper in gently. Pour into a warm fondue pot and keep warm over low heat. Garnish with a dash of nutmeg.

Saturday, June 23, 2012

Beef with Spicy Black Bean Sauce

3/4 pound beef
1 celery stalk
1 green onion
1/2 carrot
1 tablespoon fermented black beans
1 tablespoon chili paste
2 garlic cloves
2 ginger slices
1/2 teaspoon sesame oil


1 tablespoon soy sauce
1 tablespoon wine
1 teaspoon cornstarch
dash of pepper

1/4 cup water
1 tablespoon soy sauce
1 tablespoon sugar
1 teaspoon cornstarch

Cut beef across the grain into thin, bite-sized pieces. Mix marinade ingredients. Marinate beef for twenty minutes.

While marinating beef, prepare vegetables and sauce. Mix sauce ingredients and set aside.

Slice celery and carrots into thin slices. Peel and mince garlic cloves and ginger. Wash black beans and let sit for a few minutes to soften. Mince.

Heat wok and add 1 teaspoon of oil. When oil is ready, stir-fry celery, carrot, and green onion until tender and crisp. Remove vegetables from the wok and set aside.

Reheat the wok and add 2 tablespoons of oil. Stir-fry the ginger, garlic, and black beans until fragrant. Add the chili paste and the marinated beef. Stir-fry until there is no redness in the beef. Give the sauce mixture a quick stir and add to the beef. When the sauce is boiling add the cooked vegetables. Mix well.

Remove from wok, sprinkle with sesame oil and serve.

Mexican Corn Bread

1 cup cornmeal
1 cup flour
2 tablespoons sugar
4 teaspoons baking powder
1/2 teaspoon chili powder
2 eggs -- beaten
1/2 cup milk
1/2 cup butter -- melted
1 tablespoon jalapeno pepper -- chopped
1/2 cup sweet red peppers -- chopped
1/2 cup onion -- chopped
1 can creamed corn
1 cup Monterey jack cheese -- shredded

Sift dry ingredients together into a bowl.  In another bowl, beat together milk and eggs. Then beat in melted butter.

Add wet mixture into dry ingredients. Stir in remaining ingredients. Mix thoroughly.

Pour into a greased 8" or 9" square pan. Bake in a preheated oven for 30 minutes at 400 degrees F.

North Peak Brewing Co. Veggie Burgers

Pico de gallo:

3/4 cup finely diced tomatoes, from about 2 tomatoes
1/4 cup finely diced onion
2 packed tablespoons (from 1/8 bunch) roughly chopped cilantro
2 tablespoons finely chopped canned jalapenos with juice
1 tablespoon minced garlic
Juice of 1/2 lime
1 tablespoon vegetable oil
1/8 teaspoon Tabasco, or other vinegar-based hot sauce
1/4 teaspoon salt, plus more to taste

In a large bowl, combine the tomatoes, onion, cilantro, jalapenos, garlic, lime juice, vegetable oil and Tabasco. Stir in one-fourth teaspoon salt. Taste, and adjust seasonings and flavorings as desired. This makes 1 generous cup of pico de gallo.

Veggie burgers and assembly:

4 cups cooked black beans, from about 2 1/2 (15-ounce) cans (drained)
1/4 cup honey
1/4 cup molasses
2 teaspoons salt, more to taste
1 tablespoon cumin, more to taste
1/4 cup plus 1 tablespoon olive oil, plus more for sautéing the burgers
1/2 cup finely diced onion
9 ounces portobello mushrooms, cut into 1/4-inch pieces (about 4 cups)
1 cup pico de gallo
3 cups panko bread crumbs
Semolina flour for dusting
Sliced cheese, if desired
Sliced toasted ciabatta rolls

Heat the oven to 350 degrees F. In a food processor, lightly pulse the black beans, honey, molasses, salt and cumin. Remove the bean mixture to a large bowl.

Heat a large sauté pan over medium-high heat until hot. Add the one-fourth cup plus 1 tablespoon oil, then stir in the onion and diced portobello mushrooms. Cook until the onion is softened and caramelized and the mushrooms have rendered their juice and are darkened, about 15 minutes, stirring frequently.

Stir in the pico de gallo, scraping any flavoring from the base of the pan. Remove from heat and cool, then add to the large bowl with the black bean mixture, stirring to fully incorporate.

Stir in the bread crumbs, kneading to form a cohesive mixture. Taste, and adjust the seasonings as desired. Divide the mixture into eighths, forming each into a patty. Lightly dust each patty
with semolina flour.

Place the patties on a greased baking sheet. Bake the patties for 15 minutes to warm and set the filling, then remove from heat. (The patties can be made up to this point and frozen: Cool the patties,
then individually wrap and freeze. Thaw before continuing.)

Before serving, heat a skillet over medium-high heat until hot. Add a thin film of oil, then add 1 to 2 patties (do not crowd the pan). Sear on each side until the patties are crisp on both sides and
warmed throughout, 4 to 6 minutes total. If desired, melt cheese on top of each patty.

Garnish as desired and serve on the toasted ciabatta rolls.

Serves 8

Monday, June 11, 2012

Longhorn Steakhouse Coffee Rubbed Rib-eye

Main Ingredients:
4 - 1" thick 12 oz. rib-eyes

Coffee Rub:
1/4 cup each finely ground espresso and chili powder
2 Tbsp. paprika
2 Tbsp. brown sugar
1 Tbsp. dry mustard
1 Tbsp. kosher salt
1 Tbsp. black pepper
1 Tbsp. coriander
1 Tbsp. oregano

Caramelized Shallot Butter:
1 - 4 oz. stick softened unsalted butter
2 oz. of caramelized shallots (instructions below)
1 tsp. kosher salt
1 tsp. Worcestershire sauce
1/2 tsp. black pepper

Mix together all the ingredients for the coffee rub. Set aside till needed.

Prepare the Caramelized Shallot butter:

To caramelize shallots, take approx. 5 oz. raw diced shallots; sauté in 2 Tbsp. butter and 1/4 tsp. kosher salt for approximately 20 minutes until they are soft and brown.

Using a spatula, mix together all the ingredients for the caramelized shallot butter. Cover and refrigerate.

Season the rib-eyes with salt and pepper and coat rib-eyes with 1 Tbsp. of coffee rub on each side.

Grill rib-eyes to desired doneness (note: the rub will get very dark on the steak).

Plate the rib-eyes and place a heaping Tbsp. of caramelized shallot butter on each steak.

Garnish with fresh chopped parsley. Serve with your favorite side like baked potato and/or grilled vegetables.

Serves 4

Mixed Rice Pilaf

1 cup chopped onion
2 tsp minced garlic
1/3 cup minced red bell pepper
1/2 cup minced celery
1/2 cup dry sherry or white wine
2 cups long-grain brown rice
1/2 cup wild rice
1/2 cup basmati rice
4 cups defatted chicken stock
1/2 tsp dried thyme
1/4 tsp dried sage
1 Tbs low-sodium soy or tamari sauce

In a heavy pot over medium-high heat, saute onion, garlic, red bell pepper, and celery in sherry until vegetables are soft (5 to 10 minutes).

Add brown, wild, and basmati rices. Cook, stirring, for 3 minutes. Add stock, thyme, and sage, and bring to a boil. Lower heat to medium and cook, uncovered, for 15 minutes.

Lower heat to low, cover pot, and let pilaf steam until rice is tender (about 25 minutes). Stir in soy sauce.

Servings: 6

Basix Cafe Salmon Burgers

1 1/2 pounds boned and skinned salmon, cut into 1-inch cubes
1 tablespoon drained capers, chopped
2/3 cup panko (Japanese) bread crumbs
1 tablespoon lemon juice
1/2 teaspoon pepper
1/2 teaspoon salt
1 egg, beaten
1 tablespoon butter, more as needed
4 brioche buns, toasted (hamburger buns)
tartar sauce
Prepared coleslaw

In the bowl of a food processor, pulse the salmon cubes several times until coarsely ground (there will still be flakes of salmon). Remove the ground salmon to a large bowl, and stir in the capers, bread crumbs, lemon juice, pepper, salt and egg until the mixture is uniform and fully combined. Divide the mixture into 4 patties.

In a large sauté pan, melt the butter over medium-high heat. Add the burgers (do not crowd, they can be cooked in batches) and sauté, adjusting the heat as needed, until the burgers are golden on the outside and cooked throughout, 2 to 2 1/2 minutes per side.

Prepare the burgers: Brush the insides of each toasted bun with tartar sauce, and spoon a little coleslaw on the base of the bun. Place a burger on the slaw, then the bun top. Serve immediately.

Serves 4

Tuesday, May 29, 2012

LeBron James Grilled Mahi Mahi Mango Salad

3 lbs fresh Mahi Fillets skinned and portioned into 6-8 oz pieces.
1 T salt
1/2 t cayenne pepper
1 t Cracked black pepper
Fresh chopped cilantro
2 cloves minced garlic
3 T lemon juice

Preheat grill medium to high heat, clean grates and oil with towel.

Let fish stand in seasoning for at least 20 min before grilling.

Spray fish lightly with natural vegetable spray. Grill fish 2-3 minutes each side being delicate when turning. Reserve in pan for service.

Salad Ingredients:

1 bunch fresh spinach
1 head Romain lettuce
1 bunch watercress
1 ea mango peeled sliced thin
1 yellow bell pepper julienne cut
1 cup mung bean sprouts
1 cup chopped roasted almonds

Dressing Ingredients:

1/2 C champagne vinegar
1/2 C grape seed oil
1 C canola oil

1 peeled shallot
1 clove garlic
1 T sugar
1 t cracked black pepper
1/2 t salt
1 T lime juice
few sprigs fresh parsley

Dressing Prep Instructions:

Blend together with hand mixer or blender.

To serve:

Toss together the salad ingredients with the dressing.  Divide among 6 plates.  Place the grilled mahi mahi on top and serve.

Serves 6

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