Easy Grape Tomato Compote
   
Try this easy to prepare compote in place of heavy starch-thickened sauces, over your favorite fish or poultry. With grape tomatoes this good, there is little else needed!
Yields approx 6 servings

Ingredients:
1 pt. Grape Tomatoes
1 ea. Shallot, minced
2 Tb. Extra virgin olive oil
1/4 tsp. Sea Salt
1/4 tsp. Herbs de Provence, dry
1 tsp. Chives, fresh and finely slivered
1 tsp. Basil, fresh and chopped
1 Tb. Red Wine Vinegar or Sherry Vinegar

Directions:
In a heatproof pan, combine the tomatoes with the shallots, oil, sea salt and Herbs de Provence. Toss well to coat and roast in a preheated 325 degree convection oven for approximately 20 minutes or until the tomatoes are just beginning to burst, the shallots are tender and the juices have released from the tomatoes. Remove from oven and add vinegar and fresh herbs. Gently toss to combine and serve.

Presentation:
Try spooning directly over your favorite roasted fish or chicken, just before serving. Toss with pasta for a light sauce.

Lemongrass Beef with Pummelo
   
If you are not familiar with pummelos, then this might be a good place to start to understand their incredible flavor and unique characteristics.
Here, the tropical tasting citrus is sprinkled onto grilled and marinated slices of meat, adding a wonderful pop of flavor, color and texture to each bite.
Yields approx 4 servings

Ingredients:
1 Tb. Peanut Oil
1 Tb. Fish Sauce
4 Tb. Brown Sugar
1 Tb. White Soy Sauce
1 Tb. Chile-Garlic Sauce
1 Tb. Pickled Ginger, drained, chopped
1 tsp. Garlic, fresh, minced
2 tsp. Lemongrass Puree
2 ea. Shallot, minced
1 tsp. Cilantro Puree
1 Tb. Mint, chopped
1 Tb. Chives, minced
ea. Juice of Lime
tsp. Fennel, ground
tsp. Cumin
tsp. Black Pepper

1 lb. Beef, sirloin, cut into 1 x 3 x
pieces, pounded thinly
2 C. Watercress, bite-sized pieces
1 ea. Lemon, cut into seeded wedges
1 ea. Shallot, thinly julienne
1 ea. Pummelo, segmented and separated
into individual kernels

Directions:
In a large mixing bowl, combine the first group of ingredients and mix well.
Remove half of the mixture, cover and refrigerate for later use.

Add the beef slices to the remaining marinade and toss well.
Cover and refrigerate for at least 2 hours to allow flavors to penetrate.

Presentation:
A half hour before serving, pre-heat a grill over high heat. At the same time, remove the reserved marinade to allow it to come to room temperature. Working quickly, grill the slices of beef till they are well marked on both sides yet are still fairly rare on the inside. Remove the meat to a platter or individual plates and brush with the some of the remaining marinade. Top with the watercress, shallots and pummelo kernels. Drizzle any remaining marinade around each plate and garnish with lemon wedges and additional chile-garlic paste if desired. Serve immediately.

Asian Chicken Lettuce Wrap
Courtesy of    

Yields approx 4 servings

Ingredients:
1/2 lb. Ground chicken or turkey
1/2 c. Red bell pepper, finely chopped
1/2 c. Onion, finely chopped
2 ea. Garlic cloves, finely chopped
1-1/2 tsp. Ginger, fresh and finely chopped
2 Tb. Fresh-squeezed Sunkist lemon juice
2 Tb. Hoisin sauce
2 tsp. Brown sugar, packed
1-1/2 tsp. Sesame oil
1 tsp. Low sodium soy sauce
5 to 10 drops Red pepper sauce
2 ea. Sunkist oranges, washed, peeled, seeded and chopped into 1/2 inch pieces
2 Tb. Cilantro or Italian parsley leaves, chopped
1 head Iceberg lettuce, separated into lettuce cups

Directions:
In large skillet sprayed with nonstick cooking spray, saute chicken or turkey over medium heat, separating and cooking the meat until it is no longer pink. Pour into dish and set aside. Rinse out pan and spray with nonstick cooking spray. Saute bell pepper, onion, garlic and ginger for 2 minutes, add meat back into the pan.

In a small bowl, blend lemon juice, hoisin sauce, brown sugar, sesame oil, soy sauce and red pepper sauce. Pour into pan and stir to coat meat. Reduce heat and simmer, stirring until sauce is absorbed, about 4 minutes. Stir in orange pieces and cilantro.

Presentation:
Place lettuce cups on each serving plate. Divide completed chicken or turkey mixture into 4 portions and place on serving plates next to lettuce cups. Accent plate with dipping sauce of choice.

Lobster Bisque
   
Lobster bisque is a soup that can knock them dead when its prepared correctly. This bisque yields a rich, flavorful soup without the need to add a stockpile of lobster shells. I used fragrant jasmine rice to thicken this bisque, as well as lots of aromatic vegetables, including red peppers that give this soup its vibrant color and sweeter flavor.
Yields approx 6 servings

Ingredients:
3 Lobsters, steamed for 8 minutes and cooled, meat removed, shells reserved and chopped into 2-inch pieces
2 Tb. Butter, unsalted
1 Onion, medium-sized, chopped
1 tsp. Garlic, minced
1 Carrot, peeled, rough chopped
1 Red Pepper, de-stemmed & seeded, cut into 1-inch chunks
1 Bay Leaf
3 sprigs Thyme, fresh
1 c. White Wine
1 c. Tomatoes, fresh, ripe, skinned and seeded, diced
6 c. Chicken or Fish Stock
1/2 c. Jasmine Rice
2 c. Heavy Cream
To Taste: Sea Salt & Black Pepper, freshly ground
2 Tb. Chives, fresh, chopped

Directions:
In a large, heavy-bottomed saut pan, melt the butter and add the reserved lobster shells. Brown the shells for roughly 5 minutes. Add the onion, garlic, carrots, peppers and herbs and sweat for 5-8 minutes more, or until the veggies are soft and tender. Add the wine and reduce till almost dry. Add the tomatoes and cook until broken down and browning slightly. Add the stock and bring to a boil. Reduce to a simmer and cook for roughly 20 minutes more. Strain the liquid, pressing on the solids well, in order to get every drop of flavor from the shells and veggies. Return strained stock to a pot and bring to a simmer.
Add the rice and cook for 20 minutes, stirring often, until the rice is thoroughly tender. Puree the mixture using an immersion blender. In a separate saucepan, reduce the heavy cream by 1/3 and add all but a few tablespoons to the soup. Season to taste with salt and pepper. Chop, slice or dice reserved lobster meat and gently warm through in a touch of butter.

Presentation:
Ladle hot soup into warmed bowls and add lobster meat. Sprinkle with chives and drizzle with reserved cream. Serve at once.

Caribbean-Style Black Bean Soup
With Garlic and Lime-Grilled Pork Tenderloin and Lime Sour Cream    

Yields approx 6 servings

Ingredients:
Pork Ingredients:
1 Pork Tenderloin, trimmed of silver skin, cut into 3/4-inch cubes
3 Tb. Olive Oil, Extra Virgin
1/2 Lime, juice of
2 Tb. Recaito, prepared
To Taste: Garlic Seasoning (contains salt, garlic and dried oregano)
12 Sugar Cane or Wooden Skewers, pre-soaked in water if wood
Soup Ingredients:
2 Tb. Butter, unsalted
1 c. Onion, diced
1/2 c. Red Peppers, diced
1/2 c. Orange Peppers, diced
1 Habanero Chile Pepper, seeded and diced (use jalapeno if less heat is desired)
1/4 tsp. Cumin, ground
1/4 tsp. Coriander, ground
1/4 tsp. Allspice
1-1/2 tsp. Jamaican Jerk Seasoning
1 Tb. Tomato Paste
2 tsp. Garlic, roasted, mashed
3 c. Black Bans, rinsed and drained
4 c. Pork Sock (from braising pork shoulder)
1/2 c. Smoked Ham, small diced
1/2 cu. Pork Shoulder, braised, shredded
2 Tb. Cilantro, fresh, chopped
1/2 Lime, juice of (zest before juicing and save zest)
3/4 tsp. Kosher Salt
Black Pepper, freshly ground
Lime Sour Cream Ingredients:
1/2 c. Sour Cream
1/4 Lime, juice of
1/2 tsp. Lime Zest
Salad Ingredients
1 Radish, red, thinly sliced or julienne
1 Cara Cara Red Navel Orange, segmented with a knife into skinless, seedless and pithless supremes
1 Avocado, Florida Green Skin, ripe, diced
2 Tb. Cilantro Leaves
1 Tb. Olive Oil, extra virgin
To Taste: Kosher Salt and Black Pepper, freshly ground
1 Lime, cut into 12 small wedges, for garnish
6 sprigs Cilantro

Directions:
For the Pork Skewers: If including grilled pork skewers, combine first set of ingredients in a non-reactive pan and toss well. Marinade pork at room temperature while preparing soup. Refrigerate if preparing up to two days in advance. Skewer and grill to medium doneness just before serving soup.

For the Soup: In a large, heavy-bottomed pot, start by sweating the onions, peppers and spices in butter until tender. Add the tomato paste and roasted garlic and continue to cook a minute or two longer. Add the beans, including their liquid, and bring to a simmer. Cook for a minute or two, stirring well. Add the stock, meats and cilantro and bring back to a simmer. Cook for 20 minutes in order to marry flavors. Remove half of the soup and blend or process until nearly smooth. Pour back into the pot and stir well. Re-heat, if needed. Add lime juice and season to taste with salt and pepper.

For Lime Sour Cream: Combine sour cream, lime juice and zest and stir well.

For the Salad: Just before serving, gently toss radishes, oranges, avocado, cilantro, olive oil, salt and pepper. Place a small mound of the salad on the hot soup, along with the grilled pork, just as it is served.

Presentation:
Ladle hot soup into wide rimmed bowls. Drizzle on sour cream mixture and top with grilled pork skewers. Garnish with lime wedges and cilantro sprigs and serve immediately.

Cornish Game Hen With Cara Cara Glaze
Courtesy of    

Yields approx 1 servings

Ingredients:
1 box Long grain and wild rice mix (4.3 oz.) with herb seasoning packet
1-3/4 c. Sunkist fresh-squeezed Cara Cara juice
2/3 c. Water
3 Tb. Butter
1/2 c. Mushrooms (canned or fresh) chopped
1/4 c. Sunkist Original Oven Roasted Almond Accents
2 ea. Cornish game hens (1-1/4 Lb.)
2 tsp. Sunkist tangerine peel, finely grated
1/4 tsp. Salt

Directions:
Preheat oven to 350 degrees. Combine the long grain and wild rice mixture with seasoning packet, 1 cup Sunkist fresh-squeezed cara cara juice, water, and 1 Tb. butter in medium saucepan. Bring just to a boil, reduce heat to low, cover and simmer for 25 - 30 minutes until rice is tender and liquid is absorbed. Stir in mushrooms and Sunkist Original Oven Roasted Almond Accents. Cool.

Make the Cara Cara Glaze by melting 2 Tb. butter and adding remaining 3/4 cup fresh-squeezed Cara Cara juice. Simmer over medium heat for about two minutes, remove from heat and set aside.

Rinse hens and pat dry, sprinkle the cavity of each hen with 1/8 tsp. salt and 1 tsp. Sunkist tangerine peel. Stuff each hen loosely with 1/2 of cooled wild rice stuffing mix. Tie legs together and tuck wings behind back. Place hens in roasting pan breast side up. Brush each hen with 2 Tb. of glaze. Cover hens lightly with foil tent to keep them from browning too quickly.

Roast hens for 50 minutes to 1 hour, basting every 15 minutes. Foil can be removed during last 15 minutes of roasting to finish browning. Hens are done when the thickest part of the breast reaches an internal temperature of 170 - 175 degrees. Remove from oven and let hens rest for 10 minutes.

Presentation:
Remove wild rice stuffing from hen and divide into four portions by mounding rice in center of serving plates. Cut each hen in half and place on top of rice, serve immediately.

Stracciatella Florentine
   
This quick and easy way to make this Italian soup that simply consists of spinach, egg and cheese soup is both inexpensive and satisfying. When fresh spinach is in season, this rustic dish allows it to shine.
Yields approx 6 servings

Ingredients:
1 lb. Spinach, fresh, preferably teenage in size
1/4 c. Parmesan Cheese, shredded
4 Eggs, beaten
Pinch of Nutmeg
1 qt. Chicken Stock, reduced sodium
3 Tb. Parsley, fresh, chopped
1 Scallion, thinly sliced
To Taste: Sea Salt and Black Pepper, freshly ground
2 Tbsp. Parmesan Cheese, shredded
To Taste: Crushed Red Pepper Flakes

Directions:
In a large pot of boiling, lightly salted water, quickly blanch the spinach until its bright green and completely wilted. (Approximately 15 seconds is all it takes.) Strain the cooked spinach and shock in ice water immediately to stop the cooking process. Once the spinach is completely cooled, strain and squeeze the spinach of any liquid. Finely chop the spinach. You should have approximately 10 oz. cooked spinach. In a medium mixing bowl, combine the first measure of cheese, beaten eggs and nutmeg. In a large saucepot, bring the chicken broth to boiling. Add the blanched spinach, parsley and scallion and bring back to a simmer. Season with salt and pepper. While stirring continuously, slowly pour in the egg mixture. Remove the pot from the heat and allow the eggs to set. Gently break up the egg with a spoon.

Presentation:
Ladle into hot soup bowls and sprinkle with remaining cheese and pepper flakes.

Beef & Wild Mushroom Stew
With Root Vegetables and Fingerling Potatoes    
Beef stew is rustic any way you cube it; however, when you incorporate a number of exotic mushrooms, hearty root vegetables and fingerling potatoes, the results are truly amazing.
Yields approx 6 servings

Ingredients:
3 Tb. Olive Oil
2-1/2 lb. Beef, shoulder/chuck, cut into 1-inch cubes
1 c. Spanish Onions, or another sweet variety, diced
1 Leek, white and light green parts only, diced
1 Carrot, large, peeled, diced
1 Parsnip, large, peeled, diced
1/2 Celery Root, small, peeled, diced
1/2 tsp. Rosemary, fresh, chopped
1 lb. Mushrooms, assorted varieties, cut into bite-sized pieces
1 clove Garlic, minced
1 Tb. Tomato Paste
1 cup Red Wine, dry
6 c. Beef Stock or Broth
1 Bay Leaf
4 Tb. Flour
1 can (15 oz.) Diced Tomatoes in Juice
1/2 lb. Fingerling Potatoes, sliced 3/8-inch thick
1/2 c. Peas, fresh, blanched or defrosted from frozen
To Taste: Sea Salt & Black Pepper, freshly ground
1/2 bunch Chives, fresh, minced
As Needed: Water

Directions:
Season the beef cubes with salt and pepper. In a heavy-bottomed stock pot, sear the meat in the oil, over medium-high heat, until well browned on all sides. (This may need to be done in batches.) Remove meat to a large bowl. Add the onions and leeks to the pot and cook until they are just beginning to slightly caramelize. Add the carrots, parsnips, celery root and rosemary and cook until the root vegetables begin to brown slightly. Add the mushrooms and garlic and cook until wilted and aromatic. Add the tomato paste and cook, stirring well, until the paste turns russet in color. Add the red wine and bring to a boil. Reduce to a simmer and cook down until most liquid has evaporated. Add the beef stock and bring to a boil. In a small bowl, mix the flour with enough cool water to form a smooth paste. Slowly drizzle in the flour mixture, stirring continuously, until fully incorporated. Bring back to a boil. Add the browned beef to the thickened soup and simmer for roughly 45 minutes. Add the diced tomatoes and sliced potatoes and cook an additional 45 minutes, or until the stew meat, potatoes and veggies are completely tender.
Add a touch of water if needed along the way, to keep all of the ingredients barely covered at all times, for a thick, rich stew. Add more for a soupier consistency. Season to taste with salt and pepper.

Presentation:
Fold in peas just before serving and garnish with freshly chopped chives.

Florida Avocado and Citrus Salad
   
This salad may look exotic but the flavor profile is not.
Similar to a greek-style salad, this dish explodes with vibrant colors, texture and flavors that are found all throughout the Mediterranean. The Florida avocado adds substance and a rich texture that plays well with the high notes of the orange, olives and feta cheese, all while adding fewer calories than a Hass avocado would.
Yields approx 4 servings

Ingredients:
1 ea. Florida Avocado, halved, peeled and sliced into thick, half moon slices
2 ea. Navel Oranges, peeled and sliced in thick slices, seeds removed if any
1 C. Frisee Lettuce, julienne
2 Tb White Onion. Small dice
2 Tb. Feta Cheese, diced
4 ea. Kalamata Olives. Pitted, small dice
4 ea. Grape Tomatoes, finely sliced
1 Tb. Chives, minced
1 tsp. Red Wine Vinegar
2 Tb. Olive Oil, Extra Virgin, plus additional for drizzling on plate
tsp. Smoked Salt
pinch Cloves, ground
C. Cilantro leaves
To Taste Kosher or Sea Salt and Black Pepper, freshly ground

Directions:
On individual serving plates, stack alternating layers of orange and avocado slices in the center of each plate. In a small bowl, combine the frisee, olives, chives, feta cheese, tomato slices, cilantro leaves and a touch of cloves.
Add the red wine vinegar, olive oil and season with salt and pepper.
Place a small ring of the dressed frisee around the stacked fruit.

Presentation:
Season the top orange slice with a touch of the smoked salt and drizzle with olive oil. This salad would be great with garlic grilled shrimp or squid.

Frizzled Parsnips
   
Frizzling is a method of slowly deep frying thinly sliced or julienned vegetables until all of their moisture is cooked off and they become very crisp. In this recipe, thinly shaved strips of parsnips are used which become nutty and brittle, making them an interesting and tasty garnish for all sorts of dishes. Use where you need a sweet touch of crunchiness.
Yields approx 6 servings

Ingredients:
2 ea. Parsnips, peeled
As Needed Canola or Vegetable Oil for frying
To Taste Salt
To Taste Pepper

Directions:
Using a vegetable peeler, shave the parsnips into long, thin strips as far as you can. Heat a large pot filled with only a few inches of oil to roughly 275 degrees Farenheit. Add the parsnip strips and stir well. They should begin to bubble. Cook in the oil until they look like they have just about stopped bubbling and remove to a towel lined plate to absorb any excess oil. As they dry, they will firm up and become crisper. Season the strips with salt and pepper. Keep covered and stored in a low humidity area until you are ready to use. They will keep for up to two days when held like this.

Presentation:
Sprinkle frizzled parsnip on soups, entrees, or side dishes as a garnish.

Wood Roasted Portabella
With Root Vegetables, Polenta and Porcini Broth    
Although this dish is not vegetarian, it certainly could be. Just simply use oil instead of the butter and a rich vegetable stock in place of the chicken stock. I choose to use those ingredients for a slightly richer outcome. Whats nice about it is that a real meat eater will appreciate the beefy characteristics of the dish, and probably not miss the meat.
Yields approx 6 servings

Ingredients:
2 Tb. Butter, unsalted
1/4 C. Spanish Onion, diced
1 ea. Shallot, minced
2 ea. Garlic cloves, minced
2 lb. White mushrooms, button sized
1/2 tsp. Thyme, fresh, chopped
1/2 C. White wine, dry
3 Tb. Sherry, dry
2 C. Chicken Consomme, low sodium
2 C. Beef Stock, Low sodium
1 oz. Porcini Mushrooms, dried
1/2 tsp. salt
1/2 tsp. Black Pepper

6 ea. Portabella Mushrooms, large,cap
only, gills scraped out
3 ea. Russet Potatoes, large, cut into
1 inch parisienne balls, using a
parisienne scoop
6 ea. Garlic cloves, unpeeled
1 ea. Sweet Onions, cut into 3/8 thick
slices
18 ea. Baby Carrots, peeled
1 ea. Celery Root, peeled, cut into
wedges
3 Tb. Butter, unsalted, melted
To Taste Kosher or Sea Salt and Black
Pepper, freshly ground
1 tsp. Thyme, chopped
1 tsp. Rosemary, chopped

12 oz. Chicken Stock
2 oz. Polenta
1 oz. Butter
2 oz. Creme de Brie
To Taste Kosher or Sea Salt and Black
Pepper, freshly ground

2 Tb. Truffle Oil
6 ea. Chervil sprigs

Directions:
To make the broth, start by sweating the onions and shallots until tender. Add the garlic and cook one additional minute. Add the white mushrooms and thyme and cook slowly for 10 minutes. Add the white wine and raise heat to medium-high. Cook until the liquid is reduced by half. Add the sherry and cook one minute. Add the stock and bring to a boil. Reduce to a simmer and reduce by . Add the dried porcini and remove from the heat. Allow to sit for approximately 20 minutes. Strain the liquid into a medium sauce pan and hold warm. Use the strained mushrooms for another use, such as manicotti filling or puree, for use in a soup.

To prepare the polenta, bring the stock and the butter to a boil. Whisk in the dry polenta. Reduce the heat to medium and cook until the polenta starts to thicken. Reduce the heat to low and cook until the individual grains are tender. Stir while cooking with a wooden spoon to prevent burning. Whisk in the crme de brie, cover and remove from the heat. Hold warm till ready to use.

For the wood roasted vegetables, in a roasting pan, combine the baby carrots, potatoes, onion slices, garlic cloves, mushrooms and toss with the melted butter. Season with the chopped herbs, salt and pepper. Cover the pan loosely with foil. Roast in a wood fired oven or covered wood burning grill, stirring occasionally, until all of the veggies are tender.
Remove from the heat and keep warm.
Take the roasted, unpeeled garlic cloves and any juice from the roasted vegetable pan and add them to the porcini broth. Heat the broth to a simmer and cook for 5 minutes.
Remove the garlic cloves.

Presentation:
To serve, spoon some polenta into the center of individual serving bowls. Top with a few slices of onion. Place some baby carrots and potato balls around the polenta. Slice the portabella caps into 3/8 thick slices and place on top of the onions. Spoon the hot broth over the mushrooms. Drizzle the broth with truffle oil and garnish the plate with chervil.

Bouillabaisse
   
The success of this classic Provencal dish relies heavily on using a good variety of the freshest seafood possible. Aromatic vegetables such as anise, leeks and ripe, juicy grape tomatoes provide the underlying backbone, while white wine, orange and saffron are the flavors that permeate the dish.
Yields approx 4 servings

Ingredients:
5 Tb. Olive Oil, extra virgin, separated into two portions
1 hd. Anise, cored & julienne, leaves saved for garnish
1 Leek, white and light green part only, sliced, separated and washed well
1 Onion, medium-sized, julienne
2 cloves Garlic, thinly sliced
1/4 tsp. Saffron threads
Pinch of Cayenne Pepper
1 Bay Leaf
1/4 tsp. Orange Zest
1 c. White Wine, dry
1 pt. Grape Tomatoes
12 oz. can Tomatoes, crushed
1-1/2 cups Chicken Stock
24 Littleneck Clams, scrubbed well
24 Mussels, scrubbed and de-bearded
2 pieces Lane Snapper, whole, gutted, scaled and gilled
1 lb. Mahi Mahi, fresh, cut into large chunks
1 lb. Cod Loin, cut into large medallions
2 Lobsters, claws, arms and tail cut into large pieces, bodies saved for bisque!
2 Dungeness Crabs, clusters, halved, well thawed
1 lb. Shrimp, 16/20 size or larger, peeled and de-veined
1 lb. Sea Scallops, abductor muscle removed
To Taste: Sea Salt & Black Pepper, freshly ground
1 Tbsp. Parsley, chopped

Directions:
In a large frying pan with a tight-fitting lid, start by sweating the anise, leeks, onions and garlic in oil, with the saffron, cayenne, bay leaf and orange zest until tender and translucent. Add the wine, simmer and reduce by 3/4. Add the tomatoes and reduce till almost dry. Add the chicken stock and simmer. Add the clams and mussels and bring to a boil. Cover the pan and cook for a few minutes, until the shellfish begin to open. Using tongs, remove each clam and mussel as they open and place them on a sheet pan to cool. Next, add the snapper, mahi, lobster pieces and cod. Bring to a simmer and cover. Cook for 3 or 4 minutes, spooning the hot liquid over the fish as it cooks. Flip the fish, if necessary. Add the cooked crab clusters, shrimp and scallops. Cover and cook until barely opaque. Add previously cooked clams and mussels within the last few minutes of cooking and to thoroughly reheat. Stir in remaining olive oil at the end.

Presentation:
Garnish with chopped parsley and reserved anise tops. Season and serve. Enjoy with crusty French bread.