Spinach, Bacon, Sun-dried Tomatos and Gruyere Stuffed Chicken by Ashlee Pierce, July 2010

Ingredients: Serves 4

 Instruction:

1. Preheat oven to 400 degrees
2. In a bowl, mix spinach, Gruyere, 1 tablespoon of olive oil, bacon, sun-dried tomato, lemon juice, salt and pepper.
3. Spoon equal portions of mixture on to chicken breasts, closing the breast like a taco with the toothpicks.
4. In a large skillet, saute' the breasts in olive oil and shallot until pink is a golden brown.
5. Transfer skillet to oven for 5-7 minutes, until chicken is done.
6. Deglaze the skillet over medium heat using the wine and butter.
7. Plate the breasts and pour sauce over them.

Enjoy a nice Sauvignon Blanc with this dish!

Seared Tuna with Jasmine Rice and Wasabi Ponzu by Vivan Smith, May 2010

 Ingredients: Yields 2 servings

Instruction:

Combine the soy sauce, lemon juice and olive oil in medium sauce pot and bring to a simmer.  Combine the wasabi paste with the soy sauce mixture and hold in warm spot.

Lightly season tuna with salt & pepper, coat well with black sesame seeds. Heat the vegetable oil in a saute' pan over high heat.  Place tuna in the pan and sear on all sides.  Remove the tuna and drain well on paper towel.

Plate on square white with snow peas fanned on one side, mold rice and place on center of plate on snow pea fan, thinly slice tuna and fan on opposite side of plate, garnish with Ponzu sauce and additional items.

Parmesan Crusted Salmon with Pesto by Adam Carleton February 2010

Ingredients:

Instruction:

Egg Wash: Wisk eggs and water well andplace in shallow bowl.

Breading: Mix all dry ingredients well and place in a seperate bowl.

Preheat oven to 400° F.

1. Rinse salmon steaks in cool water and pat dry with paper towel
2. Dredge steaks in unseasoned flour
3. Submerge salmon in egg wash
4. Place salmon into Panko-Parmesan mixture, coating the top and bottom of the steak
5. Pour olive oil into a large non-stick skillet
6. Turn your burner to a medium high heat, getting your oil almost to the smoking point
7. Put salmon steaks into the skillet, placing them away from you (to avoid splashing oil on yourself)
8. Turn your heat down to medium
9. Turn steaks after about 2 minutes (check for even browning)
10. Cook bottom side for additional 2 minutes
11. Remove skillet form heat, place salmon on sizzle plate or in shallow baking dish, and put into the oven for about 8 minutes (depending on the thickness of the fish)
12. Place and garnish with pesto and cherry tomatoe vinaigrette

Pesto: Combine the first 4 ingredients in a blender.  Blend until a paste forms stopping often to push down basil.  Add cheese and salt; blend until smooth.

Tomato Vinaigrette: Split cherry tomatoes in half, wisk together olive oil, vinegar and sugar in a small bowl.  Stir in basil and tomatoes, add salt and pepper to taste.

Cheese & Scallop Stuffed Roasted Poblanos w/ Red Bell Pepper Sauce by Anthony Villa

Ingredients:                                                                    

Instruction:

Preheat oven to 350 f

Char poblano chilies over flame, until blackened  on all sides.  Let sit in paperbag for 10 minutes, then peel.  Using a small knife, carefully cut chilies open along one side.  Remove seeds, leaving stems attached.

Mix scallopes and remaining ingredients in medium bowl.  Season to taste with salt & pepper.  Fill chiles with scallop mixture.  Pull up sides of chilies and close with a toothpick if necessary.  Place prepared chilies on a baking sheet.

Bake chilies uncovered until heated through and cheese is melted, about 20 minutes. 

Red Bell Pepper Sauce

Ingredients:

Instruction:

Roughly chop the bell peppers and place in a blender, add 1/4 cup of oil and blend until smooth.  Add baking powder until it reaches desired consistency (thickens).

Spoon 3 tablespoons of red bell pepper sauce onto each plate.  Place one stuffed chili atop the sauce, garnish with fresh basil leaves.

Grilled Swordfish with Balsamic Butter by Sharon Gomez

 Ingredients:

 Instruction:

1. Preheat grill/broiler to medium high heat
2. In a sauce pan bring vinegar and honey to a boil whisking often and cook until reduced by half
3. Remove from heat whisk in butter and salt and pepper to tase
4. Cover sauce to keep warm, set it aside
5. Rub olive oil onfish and season with salt and pepper
6. Grill fish and coat with balsamic butter sauce

Israeli Couscous Ingredients:

Instruction:

1. In a sauce pan over medium heat add EVOO and saute' onions till translucent
2. Add couscous stir until coated and and slight golden color
3. Add chicken stock to cover couscous cover and simmer until stock is absorbed
4. Season with salt and pepper to taste
5. Add lemon juice, tomato and parsley

Dilled Cucumber and Red Onion Salad Ingredients:

Instruction:

1. Thinly slice onion and cucumber
2. Add sugar, vinegar, EVOO, dill weed and salt & pepper to taste

Chicken Diane by Christen Oss

Ingredients:

 Preparation:

1. Trim the chicken thigh filets of any excess fat and sinew.  Melt the butter in a heavy-based frying pan over medium heat.  Add garlic and cook for one minute.
2. Add the chicken filets and cook over medium heat for 4 minutes on each side, or until chicken is cooked through.  Remove the chicken filets from the pan and set aside. Keep warm.
3. Add the worchestershire sauce, parsely, sour cream and cream to the frying pan and stir over medium heat for 1 minute.  Season to taste with salt and pepper.  Return the chicken filets to the pan and spoon the sauce over them.  Serve the chicken with the sauce and some steamed greenbeans.

Pork Schntzel St. Moritz with Sauerkraut and Tomato Sauce by Melissa Smith

Ingredidents:

Procedure:

Sauerkraut:

1. In a heavy sauce pan, heat the oil until it is hot
2. Add the bacon and cook, stiring until crisp
3. Add the onion and apple and cook, stirring until the onion is golden
4. Add the saurekraut and apple juice
5. Cover and simmer for 20 minutes

Tomato Sauce:

1. In a small pan, saute the onion and garlic in olive oil until translucent
2. Add tomato sauce and chopped tomato
3. Add seasonings and simmer until reduced to a sacue consistency
4. Season with salt and pepper to taste

Schnitzel:

1. Lightly flatten the pork cutlet with a meat mallet to a thickness of about 1/8 inch
2. Season with salt and pepper
3. Layer the cutlet and with the ham and cheese
4. Fold over the cutlet one time
5. Set up breading ingredients for standard breading: mix the egg and milk in a shallow dish.  Place the flour in a flat dish and place the bread crumbs in a flat dish
6. Bread the cutlet by coating with the flour, then egg and then the bread crumbs
7. Heat about 1/4 inch of oil in a heavy saute pan until it is hot.  Saute the cutlet until golden brown on both sides.

Turkey Polpettone, with Marinara by Jason Lee

Ingredients:

Directions:

Place turkey in a large bowl, add all other ingredients except mozzarella cheese.  Work ingredients together by hand.  Divide into 12 equal pieces, and flatten each piece into a round patty.  Top 6 of the patties with a piece of the mozzarella and then top with another patty, making 6 patties.  By hand, press the edges together to seal them and to make the patties of even thickness.  Sprinkle with salt and pepper.  Heat a large oven proof skillet over moderate heat. Add olive oil to a depth of 1/8 inch, once the oil is hot add the patties.  Cook on 1 side until lightly browned, about 1 1/2 minutes, tune and cook other side until browned 1 to 2 minutes longer.  While patties are cooking heat the marinara sauce.  Once patties are done drain oil from the pan and pour marinara on top of the patties.  Put a few table spoons of the grated mozzarella on top of each patty and simmer in the sauce until cheese is melted, about 4 minutes.

Marinara Sauce

Directions:

Place olive oil in large pot, do not place on heat yet.  Add the minced garlic to the oil, and let it sit for a few minutes to infuse the oil with garlic flavor.  After a few minutes turn on medium heat and cook garlic until little bubbles form around garlic pieces, when you see the bubbles add the onion and cook until translucent.  Pour in the tomatoes, crush or chop before you add them, stir to combine.  Add oregano, basil, rosemary, sugar, salt and pepper, mix well.  Bring to a simmer and cook for 25-30 minutes. Remove from heat and allow sauce to cool for 15 minutes.  If you don't want chunky sauce, puree or pass through a food mill.

Balsamic Pork Chops - by Melissa Caldon

Ingredients:

Mix following ingredients:

1 tsp salt

1 tsp fresh ground black pepper

1 tsp garlic powder

1 tsp onion powder

2-4 TBS flour

Coat pork chops, heat olive oil, sear pork chops on all sides.  Remove from pan.

Sweat onions in same pan, add balsamic vinegar and sugar, reduce to half, return pork chops to pan, add stock (just enough to braise pork chops).

Place pork chops on plate and serve with onion/balsamic mixture over the top.  Balsamic sauce may need to be thickened with corn starch slurry if not reduced enough.

Garlic Mashed Potatoes

Ingredients:

Mix all ingredients except milk, add milk to get appropriate consistency.  Top with chives and bacon.

Asparagus

Ingredients:

Asparagus

Red Pepper Strips

Pepper & Salt

Blanch (in boiling water) and shock (in ice water) asparagus.  Saute' red pepper and asparagus in olive oil and salt,  sprinkle with pepper before plating.  Garnish with tomato rose, spinach leaf or star fruit and raspberry.

Tuna Steaks with Honey Mustard Sauce by Stephanie McElhaney

Ingredients:

Grill tuna steaks, set aside.  In a pan, heat nuts, mustard, half and half, and honey.

Yam Souffle'

Boil yams; drain, mash with milk, butter, salt, pepper, parsley, onion and egg.  Fill buttered ramekins; bake at 375 for 15 minutes.

Herbed Zucchini

In a small sauce pan saute' zucchini with butter for 1-2 minutes, they should be crunchy; remove from heat; add seasoning.

Chipotle Honey Grilled Shrimp by Jennifer Llamas

 Ingredients:

Instruction:

Mince chipotle chiles, garlic and pineapple.  In a large bowl whisk chile mixture, honey, pineapple juice and lemon juice.  Add shrimp and let marinade for 30 minutes.  Grill shrimp until cooked through, occasionally brushing shrimp with marinade.

Roasted Red Pepper Polenta

Ingredients:

Instruction:

Bring lightly salted water and cream to a boil.  Slowly add polenta to boiling liquid and bring to a simmer.  In a seperate pan saute' shallots and garlic until translucent.  The polenta will be done once it has thicked but is not completely stiff.  Add butter, garlic, shallots and roasted red pepper.  Allow polenta to cool before serving.

Lime Cream Sauce

Ingredients;

Grilled Zucchini

Ingredients:

Instruction:

Place all items in a Ziploc bag and shake until all zucchini slices are evenly coated.  Place on preheated grill and cook unitl tender crisp.