My Menu Blog

6 halibut filets (2 lbs.), about 2 in. thick
Salt and freshly ground black pepper
6 slices thinly sliced prosciutto (about 3 oz.)
1½ lbs. yellow and red grape tomatoes
6 basil leaves, thinly sliced
1½ tbs. olive oil
1 tsp. red wine vinegar

1. Cut the fillets into equal-size pieces about as wide as a slice of prosciutto. Because of the size of the halibut, you will probably end up cutting across the fillet, making pieces that are roughly square.
2. Lightly salt and pepper the fish. Lay a prosciutto slice on the work surface and put a piece of halibut in the middle of it. Fold the ends around the halibut. Refrigerate the halibut until ready to cook.
3. Cut the tomatoes in half and place them in a bowl. Add ¾ tsp. salt and toss to coat well. Set aside to let the salt draw out some of the tomato juice. Toss the tomatoes with the basil, olive oil and vinegar.
4. Spray a grill basket with nonstick cooking spray or rub lightly with oil. Place the halibut packages in the basket and place over the fire.
5. Cook, uncovered, on one side until the prosciutto has lightly crisped, 4-5 min. Turn and cook until a knife inserts easily into an uncovered part of the halibut, another 4-5 min. Don’t overcook the halibut; even with the prosciutto wrapping, it will dry out pretty quickly. Total cooking time should be about 10 min.
6. Carefully open the grill basket, making sure the prosciutto doesn’t stick to it. Place the halibut packages on a large platter with the neatest side facing up. Spoon the tomato salad around the outside of the platter, sprinkle with black pepper and serve immediately.

3 skinless, boneless chicken breasts
Cooking oil
½ lb. (½ package) won-ton wrappers
2 tbs. sesame seeds
½ cup slivered almonds
½ cup vinegar
½ cup granulated sugar
2 tsp. salt
1 tsp. pepper
¼ cup salad oil or sesame oil
½ head iceberg lettuce, torn
4 green onions, chopped

1. Coat the bottom of a large saucepan with cooking spray. Place over med.-high heat; add chicken breast halves. Cook 3-4 min. on each side, then add enough water to cover bottom of pan. Cover pot, reduce heat to med.-low and cook until chicken is tender, about 20 min. Remove breasts and let cool to room temp. Cut into bite-size pieces.
2. While chicken breasts cook, heat 1 in. oil in fryer or deep pot. Slice won-ton wrappers into ½-inch-wide strips. Drop a small quantity at a time into the hot oil. Cook until lightly brown, just a few seconds. Drain on paper towels.
3. Place a small heavy frying pan over med.-high heat. Do not add any oil. Add sesame seeds and cook, stirring until lightly toasted, about 5 min. Transfer sesame seeds to a bowl, and then add almonds to the same pan. Cook, stirring until lightly toasted, about 5 min. Remove from heat and set aside.
4. In a small saucepan, heat the vinegar and sugar, stirring occasionally, until sugar is dissolved. Remove from heat; whisk in salt, pepper and oil. To assemble the salad, place torn lettuce leaves in a bowl. Top with chicken, friend won-ton strips and almonds. Drizzle with dressing, and garnish with sesame seeds and green onions.

For the Lemon-Ginger Vinaigrette…

1 tbs. raspberry vinegar or rice vinegar
2 tbs. fresh lemon juice
1 tbs. soy sauce
1 tsp. finely minced fresh ginger
4 tsp. maple syrup or honey
3 tbs. canola oil
1 tbs. toasted sesame oil

1. In a bowl, whisk together vinegar, lemon juice, soy sauce, ginger, maple syrup and canola and sesame oils.

For the slaw…

4 cups thinly sliced red cabbage (about ½ head)
1 red bell pepper, cored and cut into very long thin strips
1 large carrot, shredded or cut into matchsticks
1 cup snow peas, strings removed
2 tbs. sesame seeds, toasted

1. In a serving bowl, combine cabbage, bell pepper and carrots. Blanch snow peas in boiling water for 1 min. and then run them under cold water. Pat dry and slice each snow pea lengthwise into 3 thin strips and add to a bowl.
2. Mix a bit of dressing wit a spooful of the slaw and taste. The dressing should be pleasantly balanced between sweet and sour. If it isn’t, adjust accordingly. Just before serving, toss the slaw with vinaigrette and garnish with sesame seeds.

4 cups

1½ oz. roasted bell peppers, peeled and seeded
6 tbs. pure olive oil (not EVOO)
3 tbs. honey
5 tbs. Zinfandel vinegar
Salt and pepper to taste
8-10 cups baby mixed greens
16 to 20 basil leaves, torn
4 oz. Marcona almonds, toasted
6 oz. strawberries, sliced thick
2 oz. feta cheese
1 tbs. aged balsamic vinegar

1. In a blender, puree red pepper, olive oil, honey and vinegar until smooth. Season with salt and ppepper.Pour through a chinois, or fine-mesh strainer and then set aside.
2. Place greens, torn basil,almonds and strawberries in a bowl. Season with salt and pepper.
3. Drizzle with desired amount of dressing (¼ cup is sufficient) ans toss to coat. You wil have some dressing left over.
4. Divide salad mixture among 4 chilled plates, and arrange some berries and almonds around the outside of each salad. Top each salad with ½ oz. of crumbled feta cheese. Finish with a drizzle of aged balsamic.

1/8 tsp. sea salt, plus more as needed
¼ tsp. ground cumin
6 large uncooked shrimp, peeled and deveined
1½ tbs. EVOO
1 champagne mango, cut into thin slices (about ¾ cup)
½ to 1 Haas avocado, cut into ¾-in. dice or slices
¼ small red onion, cut into 5 or 6 very thin slices
¼ small red onion, cut into 5 or 6 very thin slices
1 tbs. cilantro leaves, coarsely chopped
1 tsp. freshly squeezed lime juice

1. Combine the sea salt and cumin in a small bowl. Use the mixture to lightly dust the shrimp.
2.  Heat ½ tbs. of the olive oil in a med. skillet over high heat; swirl to coat the pan evenly. Add the shrimp and cook for 1-2 min. until they are just opaque, then turn them over and cook for 30 seconds or so. Remove from the heat.
3. Fan the mango slices on a diner plate. Arrange the shrimp, avocado and red onion on top. Sprinkle with the chopped cilantro, then drizzle with remaining tbs. of olive oil and the lime juice. Sprinkle with sea salt to taste. Serve immediately.

For the vinaigrette…

½ cup EVOO
Juice of 1-2 med. lemons (about ¼ cup)
2 oz. finely grated Parmigiano-Reggiano cheese
¼ tsp. sea salt
½ tsp. freshly ground black pepper

1. Place oil in small bowl. Whisk in the lemon juice and cheese; season with salt and pepper.

For the salad…

1 tbs. EVOO
4 oz. porcini or cremini mushroom (or a combo), stemmed and cut into thick slices
Juice of ½ a med. lemon (about 2 tbs.)
Sea salt and fresh ground black pepper
6 thin asparagus spears, tough ends trimmed
2 oz. mache (about 4 cups; may sub. baby spinach or arugala)
2 oz. goat cheese

1.  Position the top oven rack 4-5 in. from the broiler elemen. Preheat the broiler.
2. Heat 1 tbs. oil in med. sauté pan or skillet over med. heat. Add the mushrooms and do not move or shake the pan for 2 min.; that will allowthem to take on some color.
3. Cook for about 7 min. total, turning them so they brown on all sides. Transfer the mushrooms to a bowl and squeeze the lemon juice over them. Sprinkle with salt and pepper.
4. Meanwhile, place the asparagus on a baking sheet or dish and drizzle with oil and a sprinkle of salt. Broil for 6-7 min., turning once or twice. Transfer to a cutting board to cool, then cut into 2-in. pieces.
5. Toss the mushrooms with 1-2 tbs. of the vinaigrette in a small bowl. In a separate med. bowl, toss the mache with 1 tbs. of the vinaigrette.
6. To serve, place the greens on a large plate. Top with the mushrooms and asparagus; crumble the goat cheese on top. Season with sea salt and pepper to taste.

5 oz. spring salad mix
1 cup fresh blueberries
¼ cup chopped walnuts
3 tbs. crumbled blue cheese
1 cup fresh strawberries
¼ cup raspberry vinaigrette

1. Place salad blend, blueberries, walnuts and blue cheese in salad bowl. Cut strawberries into bite-size pieces and add to salad.
2. Toss with dressing and serve.

2 Jennie-O Lemon Garlic Turkey Breast tenderloins
1 tbs. EVOO
1 cup fresh blueberries (rinsed)
1/3 cup water
¼ cup Crosse & Blackwell Mango Chutney
1 tbs. Grey Poupon Dijon Mustard
1 tbs. jalapeño pepper jelly

1. Preheat grill to med.-high. Cut tenderloins diagonally, across lenght, into about 8 1-inch-thick slices (medallion cut). Drizzle oil over both sides of slices. Wash hands.
2. Grill 5-6 min. each side or until internal temp. reaches 170°F.
3. While turkey grills, palce remaining ingredients in small saucepan on med.-high. Cook 8-10 min., whisking often, until blueberries break up and flavors are well blended. Serve sauce over turkey.

2 qts. cold water
1 tbs. jasmine tea
1 tbs. green tea
½ cup fresh, peeled, roughly chopped ginger
2 stalks lemon grass, peeled and roughly chopped
12 sprigs fresh mint, roughly broken apart by hand
1/3 cup granulated sugar
Lemon or lime slices, for garnish (optional)
Candied ginger, for garnish (optional)

1. In pot with lid, bring water to boil over high heat. Immediately after it begins to boil, add jasmine tea, green tea, ginger, lemon grass and mint.
2. Remove from heat and stir briefly. Add sugar and stir until granules dissolve. Allow to steep 10 to 15 min.
3. Pour solution through a fine-mes-sieve. Bring to room temp. before storing in reefer. Chill until cold.
4. Pour into glasses with ice and garnish with lemon or lime slices, and candied ginger, if desired.

1 qt. brewed, sweetened black tea
2 cups pomegranate juice
1 lemon, sliced into rings
1 lime, sliced into rings
1 orange, sliced into rings
1 apple, sliced into strips

1. Mix tea, juice and lemon, lime, orange and apple slices ina  3-qt. pitcher, stirring well.
2. Chill until very cold and serve.