Bacon Wrapped Shrimp w/Pineapple Chutney - From Reilley's Steak & Seafood
(Serves 4)

Ingredients:
8 ea Shrimp, extra large, peeled and deveined with the tail on
4 oz. Cream Cheese
4 ea Garlic Cloves, chopped
2 oz. Basil, chopped
8 ea. Bacon, thin slices
Salt and pepper to taste

Cream Cheese Method:
In a Kitchen-aid mix cream cheese, garlic, basil and salt and pepper and paddle until smooth.
Place in a plastic piping bag.

Shrimp Method:
Butterfly the shrimp and pipe in a thin strip of cream cheese. Wrap with bacon starting from head end of the shrimp. When cooking the shrimp place the open flap down in the sauté pan to sear and seal the wrap. Place some salad greens
on each of 4 salad plates, top with two shrimp on each plate and put a dollop of jarred Pineapple
Chutney on each plate.


Spring Salad Rolls w/Chicken & Thai Dipping Sauce - From Spa Magazine (Serves 6)

Potato Crusted Crab Cakes - from Longhi's (Serves 4) w/Dijon Mustard Sauce & Red Pepper Coulis
		Ingredients: 4 russet potatoes Vegetable oil (such as canola) for frying 1 shallot, finely diced 1 tsp. salted butter 1 egg 1 tsp. Worcestershire sauce 1 Tbsp. lemon juice 2 tsp. Colmans dry mustard 2 Tbsp. mayonnaise 1/4 tsp. cayenne pepper 1/4 tsp. salt 1/4 tsp. pepper 1 Tbsp. fresh dill 1 pound Maryland lump crabmeat 3/4 cup bread crumbs 4 egg whites Red Pepper Coulis (recipe follows) Dijon Mustard Sauce (recipe follows) Red Pepper Coulis Ingredients: 2 shallots, diced 2 Tbsp. olive oil 1 clove garlic, chopped 1 jalapeno or serrano chile, chopped 3 red bell peppers, seeded and cut into medium dice 1/2 cup white wine 1 cup heavy cream 2 Tbsp. lemon juice Salt and pepper Red Pepper Coulis Method: Sauté shallots in olive oil for 2 minutes. Add the garlic and sauté 1 minute. Add the chile and red peppers; sauté about 6 minutes until the peppers are soft. Add the white wine and reduce by two-thirds. Add the cream and let cook 3 minutes. Remove from heat and purée in a blender. Add lemon juice; season with salt and pepper. Dijon Mustard Sauce Method: * Add white wine, lime juice, garlic, shallot, and bay leaf to pan; simmer until reduced by three-fourths. * Add cream and simmer until it thickens, about 5 minutes. * Turn off heat, stir in mustards, and season with salt and pepper. Remove bay leaf. * Purée sauce in blender and add fresh dill.		Method: * Peel potatoes. Grate to a fine julienne with a mandoline or food processor; julienne should be 2 inches long and thickness of a matchstick. Cover potatoes with water to prevent browning. * Drain potatoes and dry thoroughly. Heat oil in a deep, heavy pan to a depth of 3 inches. Add potatoes and blanch 1 minute. Remove potatoes before they color and drain on paper towels. Let oil cool. * Sauté the shallot in butter until translucent; set aside. In a bowl, combine egg with Worcestershire sauce, lemon juice, dry mustard, mayonnaise, cayenne pepper, salt, and pepper; mix well. Add the shallot, dill, crabmeat, and bread crumbs and gently fold into wet ingredients until just combined. Do not over mix. The crabmeat should stay lumpy. * Shape crab mixture into eight 1.5 ounce round but slightly flat patties. Set on a baking sheet and refrigerate 2 hours. * While crab cakes refrigerate, make the Red Pepper Coulis and the Dijon Mustard Sauce. * Beat 4 egg whites lightly. Dip crab cakes into egg whites, then roll in potatoes until coated. * Heat oil to 375 degrees. Fry the crab cakes in oil until golden brown. * Cover each plate with half Dijon Mustard Sauce and half Red Pepper Coulis. Place two crab cakes in the center of each plate. Dijon Mustard Sauce Ingredients: 1/2 cup white wine Juice of 1 lime 1 clove garlic, minced 1 shallot, chopped 1 bay leaf 2 cups heavy cream 2 Tbsp. Dijon mustard 1 Tbsp. Colmans dry mustard Salt and pepper 1 Tbsp. fresh dill

	Pan-Fried Oysters (Serves 2) from Maalaea Waterfront Restaurant
	Ingredients: 5 Shucked Oysters 1 cup flour Salt & Pepper to taste ¼ cup Vegetable Oil Asian-Style Aioli Dressing Ingredients:: 1 tsp. Minced Garlic 1 tsp. Sesame Oil 1 tsp. Minced Ginger 1 Whole Egg Juice of 1 Lemon 2 oz. Red Wine Vinegar ½ cup Hoisin Sauce ½ cup Ketchup 1 tsp. Chili Paste 1 cup Vegetable Oil	Method:   Mix flour with salt & pepper Lightly dust oysters in flour mixture Sauté in oil over medium heat to brown on both Method: Sweat ginger and garlic in sesame oil. Add to the remaining ingredients in a container except for the oil. Slowly emulsify in a container with a hand blender (this is when you drizzle in the oil). Drizzle dressing over the pan-fried oysters and serve

	Ahi Carpaccio (Serves 4) from Longhi's Restaurants
	Ingredients: 1 tomato, cut in small dice 1/2 cup plus 6 Tbsp. extra virgin olive oil 1/2 cup basil leaves Salt and pepper 1 clove garlic, chopped 1 sprig rosemary, chopped 1/2 tsp. fresh oregano 1 long loaf Italian bread, cut in i inch slices (yields 8 to 12 slices) h pound sushi-grade ahi 3 cups baby salad greens 1 Tbsp. lemon juice 2 lemons, halved 4 tsp. capers	Method: In a bowl, toss the tomato with 1/2 cup olive oil, the basil, and salt and pepper. Make the bruschetta. Combine 1/2 cup extra virgin olive oil with garlic, rosemary, and oregano in a bowl. Brush both sides of each bread slice with the olive oil and herb mixture. Grill (or bake) the slices until golden brown, then turn slices over and grill the other side until golden brown. Slice the ahi - which should be very fresh and a deep ruby-red color, firm to the touch and almost translucent - about 1/8 of an inch thick. It should be so thin you can read through it. Place 2 tablespoons of the tomato-basil mixture on each slice of grilled bread. Lay the slices of ahi over the tomatoes to cover each slice. Toss the salad greens with 2 tablespoons extra virgin olive oil and 1 tablespoon lemon juice, and salt and pepper. Place the greens on 4 plates and top with 2 to 3 pieces of bruschetta per plate. Squeeze juice from the lemon halves over the ahi, then drizzle with 1 tablespoon extra virgin olive oil per plate. Finally, sprinkle the top of the fish with capers, about 1 teaspoon per plate

Shrimp and Piquillo Peppers
Prep: 15 minutes; Cook: 12 minutes. Piquillo peppers are sweet, delicate Spanish peppers found jarred in the specialty section of the supermarket. Sautéed with shrimp and sherry, they make a sauce perfect for mopping up with crusty, toasted bread.

2 tablespoons extra-virgin olive oil, divided
4 (3/4-inch-thick) slices crusty bread
6 large garlic cloves, minced
1 bay leaf
1 pound frozen peeled deveined medium shrimp, thawed
1 cup jarred piquillo peppers, cut into thin strips, rinsed, and drained
1/3 cup sherry (such as a fino)
1/3 cup fat-free, less-sodium chicken broth
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon chopped fresh parsley

1. Preheat broiler. Lightly brush olive oil on one side of each slice of bread, using 1 tablespoon of the oil. Broil until slices are browned on both sides, about 3 minutes per side. Set aside and keep warm.

2. In a large skillet, heat the remaining tablespoon olive oil over medium-high heat. Add the garlic and bay leaf, and cook just until garlic turns golden, about 2 minutes. Add shrimp, peppers, sherry, and broth; cook until shrimp are cooked through, stirring frequently, about 4 minutes. Season with salt and pepper, and divide among 4 dishes. Sprinkle with parsley and serve with the bread slices.

Yield: 4 servings (serving size: 3/4 cup shrimp mixture and 1 slice bread)

NUTRITION PER SERVING
CALORIES 351; FAT 9g (sat 1g,mono 6g,poly 1g); PROTEIN 30g; CHOLESTEROL 221mg; CALCIUM 76mg; SODIUM 877mg; FIBER 2g; IRON 6mg; CARBOHYDRATE 33g

Jean Galton
Health,

Salmon Salad w/Dill Vinaigrette (from Health Magazine)
Prep: 10 minutes

2  tablespoons chopped fresh dill
1  tablespoon honey
1/4  cup fresh lemon juice
1/8  teaspoon salt
1/8  teaspoon black pepper
1  tablespoon olive oil
2  (6 ounce) cans boneless skinless pink salmon
1  cup chopped red bell pepper
1  cup chopped cucumber
1/2  cup chopped red onion
1/4  cup chopped pitted kalamata olives
1/4  teaspoon salt
1/4  teaspoon black pepper
4  (1-ounce) slices French bread

1. For the vinaigrette, combine first 5 vinaigrette ingredients (through black pepper) in a medium bowl. Add oil and stir well with a whisk. Set aside.

2. For the salad, flake salmon with a fork into a large bowl. Add the next 6 ingredients (through black pepper) and stir gently to combine.

Toss salad with the vinaigrette immediately before serving. Use a slotted spoon to serve.

Yield: 4 servings (serving size: 1 cup salad and 1 slice bread.)

NUTRITION PER SERVING
CALORIES 303; FAT 13g (sat 2g,mono 6g,poly 3g); PROTEIN 18g; CHOLESTEROL 20mg; CALCIUM 221mg; SODIUM 525mg; FIBER 2g; IRON 2mg; CARBOHYDRATE 28g

Martha Condra
Health,

Cod With Brown Butter and Garlicky Spinach
Prep: 10 minutes; Cook: 11 minutes. Browning the nuts in a small amount of butter adds a rich flavor to this quick dish.

1  tablespoon butter
3  tablespoons pine nuts
3  tablespoons fresh lemon juice, divided
4  cod or sole fillets (about 5 ounces each)
1/2  teaspoon salt
1/4  teaspoon freshly ground black pepper
3  teaspoons olive oil, divided
2  garlic cloves, minced
2  (10-ounce) packages fresh spinach, washed and trimmed
Lemon wedges

1. Melt butter in large, heavy nonstick skillet over medium heat. Add nuts and 2 tablespoons lemon juice, and stir; cook 1 minute or until nuts are golden brown. Remove from pan and set aside.

2. Season fish with salt and pepper. Add 2 teaspoons oil to skillet over medium-high heat. Add fish; cook 2 minutes per side, until it flakes. Transfer to platter; place nuts on top of fish. Tent with foil to keep warm.

3. Wipe skillet clean with a paper towel. Warm remaining 1 teaspoon oil over medium heat. Add garlic and spinach; cook 5 minutes, stirring until spinach wilts. Add remaining lemon juice; cook 1 minute to blend flavors. Place spinach on serving platter; top with fillets. Serve with lemon wedges.

Yield: 4 servings (serving size: 1 fillet and 1/3 cup spinach)

NUTRITION PER SERVING
CALORIES 239; FAT 12g (sat 3g,mono 5g,poly 3g); PROTEIN 27g; CHOLESTEROL 61mg; CALCIUM 160mg; SODIUM 329mg; FIBER 3g; IRON 5mg; CARBOHYDRATE 8g

Susie Ott
Health,

Ginger-Chile Tofu With Red Peppers
Prep: 15 minutes; Cook: 16 minutes; Other: 30 minutes.

1 (14-ounce) package reduced-fat firm or extra-firm tofu
1 1/2  tablespoons peanut oil
2  red bell peppers, cored, seeded, and cut into strips
2  large garlic cloves, minced (about 1 tablespoon)
1  tablespoon peeled fresh ginger, minced
4  small dried hot chile peppers, or to taste
2  tablespoons water
2  scallions, trimmed and roughly chopped
1  tablespoon low-sodium soy sauce
1  tablespoon sesame oil
Chopped fresh cilantro sprigs for garnish

1. Cut the block of tofu in half lengthwise. Put the halves on 4 sheets of paper towels, and cover with another 4 sheets. Cover with a heavy cutting board, or a plate weighted with cans. Change the towels if they become saturated. Weight the tofu for a total of 30 minutes. (Or buy "pressed tofu" and skip this step.)

2. Cut the tofu into 1/2-inch cubes and set aside.

3. Heat the peanut oil in a large nonstick skillet over medium-high heat. Add the bell peppers and cook, stirring occasionally, until browned and tender, about 10 minutes.

4. Add the garlic, ginger, and chile peppers, and cook, stirring, for about 30 seconds. Add the tofu and 2 tablespoons water. Cook, stirring occasionally, until the tofu is hot, about 5 minutes. Add the scallions; stir for about 30 seconds.

5. Turn off the heat, then stir in the soy sauce and sesame oil; garnish with cilantro and serve.

Yield: 4 servings (serving size: about 3/4 cup)

NUTRITION PER SERVING
CALORIES 335; FAT 14g (sat 2g,mono 5g,poly 6g); PROTEIN 14g; CHOLESTEROL 0.0mg; CALCIUM 67mg; SODIUM 148mg; FIBER 9g; IRON 4mg; CARBOHYDRATE 40g

Mark Bittman
Health,

Soft Tacos With Spicy Chicken
Prep: 5 minutes; Cook: 32 minutes; Marinate: 1 hour.

3  chicken breast halves, skinned
1/4  teaspoon salt
1/8  teaspoon freshly ground black pepper
1  bay leaf
1/2  teaspoon chopped fresh oregano
2  canned chipotle chiles in adobo sauce, seeded and finely chopped
1  finely chopped red onion
1/4  cup white wine vinegar
2  tablespoons olive oil
1  cup dark beer, preferably Mexican
12  soft corn tortillas
1/4  cup chopped fresh cilantro
1 1/2  cups salsa

1. Preheat oven to 300°.

2. Season the chicken breasts with salt and pepper. In a small bowl, combine the bay leaf, oregano, chipotle chiles (or another mildly hot fresh chile, seeded and finely chopped), onion, and vinegar. Allow to marinate for at least an hour or overnight.

3. Heat olive oil in a large heavy skillet over medium-high heat. Sauté chicken for about 10 minutes, or until brown. Turn the chicken and cook for another 20 minutes or until tender and cooked through.

4. Splash in 3/4 cup beer, a little at a time. As the chicken cooks, add more beer as needed to keep chicken from drying out. Test for doneness by making an incision with a knife; no pinkness means the chicken is done. (Or test with a meat thermometer; internal temperature should be 170°.) Remove chicken from skillet and allow to cool slightly.

5. When the chicken is nearly done, wrap 6 tortillas at a time in aluminum foil. Place on a baking sheet and bake in a 300° oven for about 5 minutes or until warm. Repeat with remaining tortillas. Line a basket with a napkin, and place warmed tortillas in basket.

6. Deglaze the pan with remaining 1/4 cup of beer. Cook for 2 minutes. Pull the chicken off the bone into bite-size strips. Toss with the pan juices and scatter the chopped cilantro over the top.

Yield: Makes 6 servings (serving size: 2 tacos, each with 1/4 cup chicken)

NUTRITION PER SERVING
CALORIES 225; FAT 7g (sat 1g,mono 4g,poly 1g); PROTEIN 11g; CHOLESTEROL 18mg; CALCIUM 66mg; SODIUM 528mg; FIBER 5g; IRON 1mg; CARBOHYDRATE 30g

Peggy Knickerbocker
Health,

Orange-Ginger Salmon with Sautèed Greens (From Health Magazine - Sept 2002)

3 tablespoons low-sodium soy sauce
2 teaspoons grated peeled fresh ginger
1 1/2 teaspoons brown sugar
1 teaspoon finely grated fresh orange zest
4 (4-ounce) skinless salmon fillets (about 1 inch thick)
2 teaspoons vegetable oil
3 cups coarsely chopped fresh basil
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 garlic cloves, minced
1 pound fresh spinach, stems trimmed (about 16 cups)
1 teaspoon dark sesame oil

Combine the soy sauce, ginger, brown sugar, and orange zest in a zip-top plastic bag. Add the fish and marinate 20 minutes (or longer in refrigerator). Remove the fish; reserve marinade.
Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the fish and cook 3 minutes, without turning. Reduce heat to medium, turn the fish, and cover. Cook 3 minutes or until just cooked through. Transfer to a plate, cover with foil, and keep warm.

Return the skillet to the heat. To make glaze, pour the marinade into the skillet and bring to a boil. Simmer 1 minute. Transfer to a bowl and cover with foil. Wipe out skillet with a paper towel.

Return the skillet to medium-high heat. Add half the basil, salt, pepper, garlic, spinach, and 3 tablespoons water. Cover and cook 2 minutes, or until the spinach is wilted. Transfer to a bowl and repeat with remaining basil, salt, pepper, garlic, spinach, and water. Combine with other spinach and toss with sesame oil.

Divide the greens among 4 plates. Top with the salmon, drizzle with glaze, and serve.

Yield: Serves 4 (serving size: 1 salmon filet, 2/3 cup spinach mixture, and 1 1/2 teaspoons glaze)

NUTRITION PER SERVING
CALORIES 287; FAT 16g (sat 3g,mono 5g,poly 7g); PROTEIN 27g; CHOLESTEROL 67mg; SODIUM 705mg; FIBER 5g; IRON 5mg


Rosemary Garlic Roast Chicken With Pecan Cranberry Chutney (From Health Magazine)
Prep: 10 minutes; Cook: 80 minutes

2 (3 1/2- to 4-pound) whole chickens, raw with skin
1/2  cup stone-ground mustard
2  large garlic cloves, minced
3  tablespoons chopped fresh or 1 tablespoon dried rosemary
1  cup bottled cranberry chutney (such as Crosse & Blackwell, www.crosseandblackwell.com) or cranberry relish
1/4  cup chopped pecans, toasted

1. Preheat oven to 375°.

2. Rinse chickens with cold water; pat dry with paper towels. Place chickens, breast sides up, on a rack in a large shallow foil-lined roasting pan or broiler pan. Starting at neck cavity of chicken, loosen skin from breast and drumsticks by inserting fingers between skin and meat and pushing gently. Combine the mustard, garlic, and rosemary; rub evenly under loosened skin, and rub over breast and drumsticks of each chicken.

3. Bake at 375° for 1 hour and 20 minutes or until internal temperature of thigh is 175°. Transfer chickens to a carving board; let stand 5-10 minutes (temperature will rise to 180°).

4. Combine chutney and pecans in a small bowl. Carve the chickens; transfer to serving plates. Serve with chutney mixture.

Yield: 8 servings (serving size: one-quarter chicken, skin removed, and 2 tablespoons chutney)

Karen Levin (Health, DECEMBER 2005)


Caramelized Onion & Roasted Pepper Frittata (From Health Magazine)

Prep: 8 minutes; Cook: 33 minutes

1  tablespoon olive oil
1  thinly sliced sweet or white onion
4  large eggs
6  large egg whites
1/2  cup grated Parmesan cheese
2  tablespoons fat-free milk
1/2  teaspoon salt
1/4  teaspoon black pepper
3/4  cup sliced bottled roasted yellow and red bell peppers

1. Preheat oven to 350°.

2. Heat oil in a large nonstick skillet over medium heat. Add onion; cook 15 minutes or until golden, stirring frequently. Set aside.

3. Combine eggs, egg whites, cheese, milk, salt, and black pepper in a medium bowl, stirring with a whisk.

4. Pour egg mixture into skillet with onion; stir to evenly distribute eggs. Top with bell pepper in a bicycle-spoke pattern. Cook 2 minutes or until edges begin to set. Wrap handle of skillet with foil; transfer to oven.

5. Bake, uncovered, at 350° for 15 minutes or until frittata is set. Cut into 6 wedges.

Note: Nutritional analysis includes Sugars 3g.

Yield: 6 servings (serving size: 1 wedge)

NUTRITION PER SERVING
CALORIES 133; FAT 8g (sat 3g,mono 4g,poly 1g); PROTEIN 10g; CHOLESTEROL 147mg; CALCIUM 106mg; SODIUM 332mg; FIBER 0.0g; IRON 1mg; CARBOHYDRATE 6g

Avocado-Basil Grilled Halibut (Health Magazine -June 2005)
If you don’t have a grill, broil the fish 4–5 inches from heat for 6–8 minutes (without turning) or until opaque in center.

Ingredients:
1/4 cup reduced-fat vinaigrette or Italian salad dressing
3 tablespoons chopped fresh basil
4 (6-ounce) skinless halibut, red snapper, or sea bass fillets
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup diced yellow tomato or cherry tomatoes, halved
1 cup diced ripe avocado

Instructions:
Prep: 8 minutes Cook: 8 minutes

1. Preheat grill to medium-high.

2. Combine dressing and basil in a medium bowl. Remove 2 tablespoons of dressing mixture; spoon over fish. Grill fish 8 minutes or until opaque in center, turning after 4 minutes. Sprinkle with salt and pepper.

3. While fish cooks, add tomato and avocado to dressing mixture in bowl; toss well. Spoon mixture over grilled fish. Yield: 4 servings (serving size: 1 fish fillet and 1/3 cup tomato mixture).


Grilled Salmon & Spinach Salad (Health Magazine - Michael Chiarello)

Roasted Salmon with Saffron-Scented Tomato, Orange, and Basil Relish (Spa Magazine)

Grilled Mahi Mahi w/Avocado-Chile Salsa (Health, March 2006)
Salsa:
1 ripe avocado, cut into 1/2″ chunks
2 plum tomatoes, cut into 1/2″chunks
1 cup minced red onion
1 jalapeno pepper, seeded and minced
1/2 cup minced fresh cilantro
1 lime, juiced
1/2 tsp. salt

Combine all ingredients in a glass (or stainless steel or glazed ceramic) dish, and mix gently. Set aside. (Can be made hours ahead, if desired, and stored, covered, in refrig.)

Mahi Mahi:
1-1/2 lb. mahi mahi, cut into 4 pcs.
1 Tbsp. extra-virgin olive oil
1 lime, juiced
1/2 tsp. salt
1/2 tsp. black pepper

In a deep glass dish marinate the fish with the other ingredients for 20-30 minutes before grilling.
Grill over coals or under a broiler for 6-8 min. per side.
Serve fish with the salsa on top.

Grilled Wild Salmon w/Heirloom Tomatoes, Haricot Verts, & Champagne Vinaigrette

Fire-Roasted Halibut with Polenta and Pomegranate Glaze

Filet Mignon with Foie Gras (WM The Restaurant)
Ingredients:
8 oz. Tenderloin Beef, trimmed of fat
6 oz. Fingerling Potatoes, roasted and salted
6 oz. Haricots Verts, blanched and salted
3 oz. Foie Gras, seared
Bordelaise Ingredients:
1 cup low sodium Beef Broth
2 oz. Beef Bone Marrow, from 4 2-inch thick beef crosscut shank bones
6 Tbsp. chilled Unsalted Butter
1 large Shallot, finely chopped
1 cup Dry Red Wine

Method:
Bring broth to simmer in heavy small saucepan over medium-high heat. Add marrow; reduce heat to low and poach gently until marrow looks translucent and gray, about 2 minutes. Using slotted spoon, transfer marrow to small plate. Refrigerate marrow
poaching liquid. Refrigerate marrow until cold and firm, about 45 minutes. Dice marrow finely, cover and chill. (Can be made up to 1 day ahead. Keep marrow and poaching liquid chilled.) Melt 1 tablespoon butter in heavy medium skillet over mediumhigh heat. Add shallot and sauté until translucent, about 3 minutes. Add wine and boil until reduced to scant 1/2 cup, about 5 minutes. Transfer reduction to small bowl.
Melt 2 tablespoons butter in heavy large skillet over high heat. Sprinkle steaks lightly with salt and pepper. Add to skillet and sear until cooked to desired doneness, about 3 minutes per side for medium-rare. Transfer steaks to plates. Add wine reduction to skillet and bring to boil, scraping up browned bits. Reduce heat to medium. Whisk in remaining 3 tablespoons butter, 1 tablespoon at a time. Add 1/4 cup reserved marrow poaching liquid and diced marrow. Cook until marrow melts and sauce is smooth, whisking constantly, about 2 minutes. Thin the sauce with more poaching liquid by tablespoonfuls, if desired. Season the sauce with salt and pepper. Spoon the sauce over steaks. Sprinkle with parsley. Top with Foie Gras and add sides of
Fingerling Potatoes and Haricots Verts.


Rack of Lamb (Reilley's Steaks & Seafood)
Ingredients:
4 ea Colorado rack of lamb
4 cups Honey Mustard
2 cups Horseradish crust
Salt and pepper
Port demi glaze
Honey Mustard Ingredients & Method:
1 cup Dijon Mustard
1 cup Whole Grain Mustard
2 cups Honey
Mix all ingredients with a whisk until incorporated.
Horseradish Crust Ingredients & Method:
2 Tbsp. Horseradish
2 cups Bread crumbs
Rub horseradish into bread crumbs. Lightly toast in a 350 degree oven.
Method:
In a sauté pan sear both sides of the lamb. Roast in a pre-heated 400 degree oven until desired doneness. Remove crust and allow to sit warm for 8 minutes. Cut into chops and serve.


Taro Crusted Sea-Bass (Sea House Restaurant)
Ingredients:
Four 6oz. Sea Bass fillets
1 cup flour
1/2 cup egg, whipped
1 bag taro chips
1 cup Panko flakes

Lightly dust bass in flour, then egg, then Taro crust. Heat sauté pan, sear bass in canola oil, and then bake until cooked through.Miso Vinaigrette:
1/2 cup Miso paste
1/4 cup peanut butter
1 tablespoon ginger, diced
1 teaspoon sambal olek
1 teaspoon cilantro
1/4 cup honey
1/4 cup Sushi vinegar
1/2 cup canola oil

Blend all ingredients, except oil, until smooth. Slowly add oil to reach desired consistency.


Fresh Opakapaka - Maalaea Waterfront Restaurant

Pineapple Salsa Ingredients:
½ Pineapple, diced
1 Small Onion, diced
1 Jalapeno, diced
½ Red Bell Pepper, diced
½ Green Bell Pepper, diced
¼ cup Cilantro, chopped
2 oz. Mango Purée
Julienne Zest of 1 Lime
Juice of 1 Lime
2 Tbsp. Sugar
1 Tbsp. Cracked Black Pepper

Method:
Combine all ingredients in a bowl and refrigerate.
Fresh Fish Ingredients:
2-5 oz. Fresh Opakapaka Fillets
Salt and Pepper to Taste
Method:
Season with salt and pepper and broil on char broiler for 3 minutes on each side. Put in a 350-degree oven. Take out refrigerated salsa and toss in a bowl. Put one fillet on each plate, top with salsa and serve.


Sautéed Mahimahi with Crispy Parmesan Potatoes and Baby Spinach -- Tomato-Caper Salsa from Plantation House Restaurant

Ingredients:
4 ea 6-8 oz Portions Mahimahi
3 oz Olive Oil (for sautéing)
1 lb Small Boiling Potatoes (cooked but not mushy, quartered)
1 lb Baby Spinach (cleaned and dried)
2 to 3 oz Grated Parmesan Cheese
2 Cloves Garlic, finely minced
Salt and Pepper to Taste
3 Large, Ripe Tomatoes, sliced

Crispy Parmesan Potatoes and Baby Spinach Method
In 2 oz olive oil (not extra virgin) sauté to crispy the potatoes, place in a bowl with cheese, spinach, and garlic, season with salt and pepper, and set aside.Fish Method
Season and sauté your fish in the remaining 1 oz olive oil to medium rare, remove and make your salsa.

Tomato-Caper Salsa
3 Large, Ripe Tomatoes, diced
2 Tbsp Capers, rinsed
1 Small Maui Onion, diced
Juice from 3 Lemons
1/2 cup Calamata Olives, diced
1 Tbsp Hawaiian Salt
1/4 cup Chopped Italian Parsley
1/4 cup Of Your Finest Extra Virgin Olive OilTomato-Caper Salsa Method
Combine the diced tomatoes, capers, onion, lemon juice, olives, Hawaiian salt, parsley, and (extra virgin olive oil) in a bowl and toss.Presentation
Place 1/4 of the sliced tomatoes on each plate, then 1/4 of the spinach-potato salad (wilted nicely now), on each plate and your 4 portions of fish on each plate. Top each with 1/4 of the salsa and drizzle a bit more of the extra virgin olive oil around each plate. Serve with a light white wine, or with a chilled Rosé. Enjoy.Yields four (4) servings.

Meatless Shrimp Pasta Scampi
2 tablespoons olive oil
sweet onion
asparagus, chopped
meatless shrimp
crimini mushrooms, sliced
garlic pepper, to taste
salt, to taste
dried herbs to taste (oregano, basil, thyme)
fresh basil, chopped
scampi sauce
pasta of your choice, cooked

Heat the olive oil in a skillet over medium heat, and saute the onions until just beginning to get brown. Add the asparagus and the meatless shrimp. Season everything with the dried herbs, salt, and garlic pepper to your taste. Let the mixture cook for a few minutes until the asparagus turns bright green and the meatless shrimp gets soft. Next, add the crimini mushrooms but do not overcook them since you want them to retain their flavor and shape. Then add the scampi sauce, as much as you like. Be generous with the scampi sauce since this is the main flavoring of the dish. Mix everything well. Lastly, add the fresh basil. Add the mixture to the cooked pasta and mix again to coat the pasta with the sauce. Serve hot, with garlic bread and a fresh green salad!

Scampi Sauce:
butter or olive oil
garlic, chopped in large chunksLet the butter sit out at room temperature for about half an hour or until soft. Add the chopped garlic to the butter, as much as you like, and mix well. If you want to make a dairy-free and cholesterol free version of this sauce, use a good quality olive oil instead of butter.

Grilled Vegetables with Lime Truffle Vinaigrette
Chef: James McDonald - Pacific'O's and I'O

Grilled Vegetables
3 lb. Sliced Assorted Seasonal Vegetables (Zucchini, Yellow Squash, Bell Pepper, Eggplant, Onion, Carrot, etc.)
1/2 C. Olive Oil
1 T. Garlic (chopped)
Salt and Pepper (to taste)Method:
Mix vegetables with oil, garlic, and seasoning, grill until tender. Remove and chill.
Lime Truffle Vinaigrette
1T. Truffle (minced)
1T. Shallot (minced)
1C. Lime Juice
1/4 C. Honey
1/2 C. Canola Oil
Tabasco (to taste) & Salt (to taste)Method: Mix all ingredients and chill.
Assembly: Arrange vegetables on a platter and drizzle with vinaigrette.

Bread Stuffed Red Peppers
4 red bell peppers
1 loaf stale bread or packaged stuffing cubes
1 can vegetable broth
4 cloves garlic,
1 tablespoon fresh basil, chopped
1 tablespoon fresh parsley, chopped
1 small sweet onion, chopped
1/2 cup Kalamata olives, sliced
1/4 cup sun dried tomatoes
1/4 cup oil from the sun dried tomatoes
Black pepper, to taste
1/4 cup Parmesan cheese
2 tablespoons olive oil

To make the stuffing, cut the stale bread in to cubes or use a packaged bread stuffing mix. Pour 3/4 of the can of vegetable broth over the bread cubes and blend with your fingers. Make sure the broth soaks into the bread. Add the garlic, fresh basil, parsley, and the sweet onion and mix well. Next, add the olives, the sun-dried tomatoes, and the oil from the sun-dried tomatoes. Blend everything together and let the oil soak in to the bread cubes. Season with black pepper and the Parmesan cheese. There is no need to add salt since the Parmesan cheese is salty.

Stand the red peppers up on a cutting board and slice them in half, lengthwise, from the core to the bottom. Remove the core, white rib on the sides, and the seeds. Stuff each half of a red pepper with a handful of stuffing and place into a baking dish. Drizzle a little olive oil over the tops of the stuffed peppers to keep them from drying out, and sprinkle with more Parmesan cheese. Bake at *350 for 30 minutes, until the flesh of the peppers gets soft and the skin crinkles.

	Taro-Crusted Sea Bass (Serves 4) from Sea House Restaurant
	Ingredients:: Four 6oz. Sea Bass fillets 1 cup flour 1/2 cup egg, whipped 1 bag taro chips 1 cup Panko flakes Lightly dust bass in flour, then egg, then Taro crust. Heat sauté pan, sear bass in canola oil, and then bake until cooked through.	Miso Vinaigrette: 1/2 cup Miso paste 1/4 cup peanut butter 1 tablespoon ginger, diced 1 teaspoon sambal olek 1 teaspoon cilantro 1/4 cup honey 1/4 cup Sushi vinegar 1/2 cup canola oil Blend all ingredients, except oil, until smooth. Slowly add oil to reach desired consistency.

	Kona Coffee Crusted Lack of Lamb (Serves 4) David Paul's Lahaina Grill
	Ingredients: 2 large (8-rib) Racks of Lamb, trimmed of all excess fat 1/4 cup Kona Coffee Beans 1 Tbsp. Black Peppercorns 3/4 cup Strong, Kona Coffee 1/4 cup Cabernet Sauvignon 1/4 cup Brandy 1/2 Tbsp. Herbes de Provence 3 Tbsp. Brown Sugar 1/4 cup Salad Oil 1-1/2 tsp. Salt Lamb Method: In a skillet over medium high heat, sear both sides of the lamb. After searing both sides, roast in a 400 degree oven for 8 to 10 minutes until firm. Remove and keep warm for about 10 minutes. Cut lamb into chops and serve with grilled vegetables and garlic mashed potatoes.	Marinade Method: In a heavy-bottom sauce pan, lightly toast coffee beans and black pepper. Remove from pan and with heavy object, crack beans and pepper together. Combine all dry ingredients in a mixing bowl. Add liquid ingredients except oil. Continue mixing and add oil in a slow, steady stream. Cover lamb racks with marinade and refrigerate until you are ready to cook them. For best results, marinate lamb overnight. Notes: For the sauce, it is best to roast some coarsely cut carrots, celery, onions, and a clove of garlic in the bottom of the roasting pan along with the meat. After the meat is cooked, remove meat and cooking fat and deglaze the pan and veggies with some red wine, let it reduce to the point where everything has almost evaporated, then add more red wine and a splash of balsamic vinegar along with some water and fresh thyme. Let simmer and reduce again, repeat 2-3 times, strain, season with salt and pepper and stir in some cubes of cold butter.

	Blackened Ahi with Soy-Mustard Sauce (Serves 4) from Roy's
	Soy-Mustard Sauce:: 1/4 cup Coleman’s mustard powder 2 tablespoons hot water 2 tablespoons unseasoned rice vinegar 1/4 cup soy sauce (See recipe for Beurre Blanc below) Blackening Spice: 1 Ahi tuna fillet, about 2 inches thick and 5 inches long (about 8 ounces) 11/2 tablespoons paprika 1/4 tablespoon cayenne powder 1/4 tablespoon pure red chile powder 1/2 teaspoon freshly ground white pepper 1/2 tablespoon ground sandalwood (optional) Garnish: 2 or 3 tablespoons red pickled ginger 1/2 teaspoon black sesame seeds 1 ounce Japanese spice sprouts or sunflower sprouts (top 2 inches only) 1 tablespoon seeded and diced yellow bell pepper (optional) 1 tablespoon cucumber, cut into matchsticks (optional)	To prepare the Soy-Mustard Sauce, mix the mustard powder and hot water together to form a paste. Let sit for a few minutes to allow the flavor and heat to develop. Add the vinegar and soy sauce, mix together, and strain through a fine sieve. Chill in the refrigerator.Warm the Beurre Blanc in a double boiler (see below for recipe).Mix all the blackening spices together on a plate, and dredge the Ahi covering all sides. Heat a lightly oiled cast-iron skillet and sear the Ahi over high heat to the desired doneness (about 15 seconds per side for rare to 1 minute per side for medium-rare). Cut into 16 thin slices. For each serving, arrange 4 slices of the Ahi in a pinwheel or cross shape on the plate. Ladle a little of the Soy-Mustard Sauce in two opposing quadrants between the tuna, and ladle the Beurre Blanc in the other two quadrants. To garnish, put a small mound of the red pickled ginger on the Beurre Blanc on either side, and sprinkle the sesame seeds over the Soy-Mustard Sauce. Arrange the spice sprouts, bell pepper, and cucumber at the very center of this pinwheel.

Green-and-White Pasta Salad

Prep: 10 minutes; Cook: 12 minutes

1/3 cup fat-free cottage cheese
1/3 cup fat-free sour cream
3 tablespoons commercial pesto
3 tablespoons hot water
2 teaspoons lemon juice
1/4 teaspoon kosher salt
1/4 teaspoon coarsely ground black pepper
1 cup snow peas, trimmed and thinly cut crosswise (4 cuts per pod)
1 1/2 cups (4 ounces) uncooked farfalle (bow tie pasta)
3/4 cup frozen peas, thawed
1 1/2 tablespoons chopped fresh flat-leaf parsley

1. Place the first 7 ingredients (through pepper) in a food processor; process until smooth.
2. Place snow peas in a colander, and set colander in sink. Cook pasta according to package directions, omitting salt and fat (about 12 minutes). Drain over snow peas; rinse under cold water, and drain well. Combine pasta, snow peas, frozen peas, and pesto mixture in a large bowl, and toss to coat. Sprinkle with parsley.

Yield: 4 servings (serving size: about 1 1/4 cups)

NUTRITION PER SERVING
CALORIES 203; FAT 5g (sat 1g,mono 1g,poly 2g); PROTEIN 9g; CHOLESTEROL 3mg; CALCIUM 84mg; SODIUM 305mg; FIBER 3g; IRON 2mg; CARBOHYDRATE 31g

Jean Kressy
Health, OCTOBER 2005

Skirt Steak Salad with Poblano-Avocado Dressing (Natural Health Magazine)
 
Warm, seasoned beef complements a crisp green salad drizzled with a creamy, poblano-spiked dressing. For a delicious lunch to go, spread a whole-wheat tortilla with dressing, layer the remaining ingredients, and roll.
 
Ingredients
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1 pound skirt steak, trimmed of all visible fat cooking spray
1 tablespoon extra-virgin olive oil
1 medium red onion, halved and sliced long and thin
1 cup frozen corn kernels
1 head romaine lettuce, cleaned and torn
6 ounces yellow or red radishes
1 pint grape tomatoes, halved
6 tablespoons crumbled blue cheese

Poblano-Avocado Dressing
2 small poblano chilies
3 tablespoons fresh lime juice
1 small avocado, pitted and peeled
1 small garlic clove
1/4 cup water
1 tablespoon extra-virgin olive oil
3/4 teaspoon kosher salt

Directions
1. To make the dressing, place chilies in a foil-lined baking pan; broil on high for 5 minutes on each side or until browned and blistered all over. Allow chilies to cool slightly, then transfer to a zip-top plastic bag; seal and let stand for 10 minutes. Using plastic gloves, stem, peel, and seed chilies.
2. Place chilies, lime juice, avocado, garlic, water, 1 tablespoon oil, and 3/4 teaspoon salt in a blender or food processor. Process until smooth; add more water if dressing is too thick. Cover and chill until ready to serve.
3. In a bowl, combine 1 teaspoon salt with pepper, cumin, and cinnamon. Rub spice mix into both sides of steak.
4. Coat a large skillet with cooking spray over medium-high heat. Add steak, and cook for 5 minutes on each side or to desired doneness. Remove from pan, let stand for 10 minutes, then slice thin.
5. Heat 1 tablespoon oil in the skillet over medium-high heat. Add onion; saute until tender, about 7 minutes. Add corn; saute for 2 minutes. Add sliced beef, saute for 1 minute, then remove pan from heat.
6. To serve, divide lettuce, radishes, tomatoes, beef mixture, and cheese evenly on 6 plates. Drizzle 3 tablespoons of dressing over each salad. Serve immediately.


Pappardelle Pasta with Asparagus and Salmon (Health Magazine)
Prep: 15 minutes; Cook: 15 minutes. Andrea's wine pick: Look for an Italian white vermentino, which has the earthiness and acidity to stand up to the herbaceous taste of asparagus (a challenge with wine), as well as the plush, juicy body to complement the salmon. Antinori Vermentino from Tuscany ($20) has a luscious pear flavor to boot.

3/4  pound salmon fillets
3/4  teaspoon salt, divided
1/2  teaspoon black pepper, divided
1  tablespoon olive oil, plus extra for mister
1/2  pound pappardelle (wide-ribbon pasta)
1  minced shallot
1  pound asparagus, cut diagonally into 1/2-inch pieces
1/2  cup vegetable broth
2  cups frozen peas, thawed
1/2  cup reduced-fat sour cream
1/4  cup sliced green onions
1  tablespoon chopped fresh mint
2  tablespoons chopped fresh dill
4  lemon wedges, for serving

1. Season salmon with 1/4 teaspoon salt and pepper. Using a mister, spray fish with olive oil. Heat a pan over medium-high heat; sear fish, flesh side down, for 8 minutes or until nearly cooked through. Remove to a plate, skin side down, and cover with foil.

2. Cook pasta; drain, return to pot, keep warm.

3. Heat oil in pan; sauté shallot and asparagus 2 minutes, until beginning to brighten. Add broth; lower heat to medium, cover, and cook 3 minutes. Add peas, cover, and cook 2 minutes. Stir in sour cream, onions, mint, and dill; lower heat to simmer. Add remaining salt and pepper.

4. Add sauce to pasta; toss. Remove skin and flake salmon into large chunks; add to pasta and toss gently. Divide among 4 bowls.

5. Garnish with additional herbs and lemon wedges.

Yield: Makes 4 servings (serving size: about 2 cups)

NUTRITION PER SERVING
CALORIES 504; FAT 15g (sat 4g,mono 6g,poly 4g); PROTEIN 34g; CHOLESTEROL 65mg; CALCIUM 103mg; SODIUM 343mg; FIBER 7g; IRON 5mg; CARBOHYDRATE 59g

Lia Mack Huber - Health, MARCH 2006

Mixed Greens w/Roasted Figs & Pistachios (Health Magazine)
Prep: 10 minutes; Cook: 10 minutes.

9  fresh (or dried) figs
1/2  tablespoon olive oil
1/4  cup extra-virgin olive oil
2  tablespoons sherry vinegar
1  minced shallot
1/4  teaspoon salt
1/4  teaspoon freshly ground black pepper
10  cup (1 1/2 14-ounce bags) mixed salad greens
1/2  cup shelled dry-roasted pistachios

1. Preheat oven to 350°.

2. Toss figs with olive oil and place on a baking sheet.

3. Roast until figs are tender, about 10 minutes. Cool. Cut the figs in half lengthwise.

4. In a small bowl, whisk the extra-virgin olive oil, vinegar, shallot, salt, and pepper together. Set aside.

5. In a large bowl, combine salad greens, figs, pistachios, and dressing.

Yield: 6 servings (serving size: about 1 cup; each person should get 3 fig halves)

NUTRITION PER SERVING
CALORIES 244; FAT 16g (sat 2g,mono 11g,poly 3g); PROTEIN 5g; CHOLESTEROL 0.0mg; CALCIUM 97mg; SODIUM 72mg; FIBER 6g; IRON 2mg; CARBOHYDRATE 25g

Frances Largeman
Health, SEPTEMBER 2005

Melon Salad With Prosciutto and Goat Cheese (Health Magazine - Jun 2006)
Prep: 20 minutes, Cook: 3 minutes.

1  ounce prosciutto, thinly sliced and cut into thin strips
1  tablespoon extra-virgin olive oil
3  tablespoons balsamic vinegar
2  tablespoons minced shallots
1  tablespoon honey
1  teaspoon Dijon mustard
8  cups melon balls (combination of watermelon, honeydew, and cantaloupe)
1/2  thinly sliced red onion
1  tablespoon pine nuts, toasted
1/4  cup thinly sliced fresh basil
4  cups arugula leaves, cleaned and dried
2  ounces goat cheese
1/2  teaspoon freshly ground black pepper
1/4  teaspoon salt (preferably sea salt)

1. Heat prosciutto strips in a non-stick pan over medium heat; cook 3-5 minutes, until crisp. Drain on paper towels.

2. Whisk together the oil, vinegar, shallots, honey, and mustard. Gently toss melon balls, onion, pine nuts, and basil with the dressing. Mound the arugula onto 6 plates and top with melon mixture.

3. Crumble the goat cheese and scatter the prosciutto on top. Finish with pepper and salt.

Yield: Makes 6 servings (serving size: 2 cups)

NUTRITION PER SERVING
CALORIES 168; FAT 7g (sat 2g,mono 2g,poly 1g); PROTEIN 6g; CHOLESTEROL 8mg; CALCIUM 68mg; SODIUM 307mg; FIBER 2g; IRON 1mg; CARBOHYDRATE 25g

Lia Huber
Health, JUNE 2006


Maui Onions and Kula Tomatoes with Pancetta and Basil Balsamic Vinaigrette
From Roy's Restaurant - Serves 6

Maui Onion Salad:
1/4 cup extra virgin olive oil
1 ounce pancetta, diced
1/4 teaspoon finely minced garlic
1/4 teaspoon finely minced shallot
1/4 cup balsamic vinegar
6 large fresh basil leaves, julienned
3 Maui onions, julienned
6 large ripe Kula beefsteak tomatoes
6 cups washed and torn baby mixed greens, such as arugula, mizuna, spinach, and red leaf lettuce, (about 5 ounces)
6 sprigs fresh basil, for garnish

To prepare the vinaigrette, heat the olive oil in a large sauté pan and sauté the pancetta, garlic, and shallot over medium-high hear for 1 minute. Remove from the heat and stir in the vinegar and half of the basil. Add the onions and return to the heat for about 30 seconds. Remove from the heat and stir in the remaining basil.

Core the tomatoes; cut a slice off the tops and bottoms and discard. Cut each tomato into 3 thick slices. Putting the salad together involves reassembling the tomatoes, so try to keep the slices in order.

To assemble, place a bottom tomato slice on each serving plate. Place a layer of the greens on top of the tomato, using up about half the greens. Place a layer of onions and a little vinaigrette over the greens, and then the center tomato slice. Add another layer of greens (use them all up), onions (save some for garnish), and top with the last slice of tomato. Garnish with a little more onion salad and a basil sprig. Pour a little of the remaining vinaigrette around the salad.

	Crunchy Chinese Salad w/Glazed Tofu from Tasty & Meatless
	Glazed Tofu: 1 block of firm tofu 1/3 cup soy sauce 1 tablespoon ginger, grated 2 cloves garlic, chopped 2 tablespoons brown sugar 1 tablespoon sesame oil 1 tablespoon ketchup 1 tablespoon sesame seeds 1 teaspoon cornstarch 1/4 cup water Crunchy wonton skins wrappers rice noodles 3/4 cup vegetable oil	Salad Dressing 1/4 cup of soy sauce 1/4 cup of rice wine vinegar 3 tablespoons brown sugar 2 tablespoons grated ginger 1 stalk green onion, chopped 2 tablespoons cilantro, chopped 1 tablespoon sesame seeds 1/2 head of green leaf lettuce, sliced thin 1 cup bean sprouts 1/4 head purple cabbage, sliced thin 1/2 cup edamame soybeans, cooked (optional)3 whole green leaf lettuce leaves for garnish 1/4 cup chopped cilantro 2 stalks green onion, chopped 1 tablespoon sesame seeds
First make the glaze for the tofu. In a saucepan, heat and bring to a simmer all the ingredients except the cornstarch and the water. In a separate bowl, mix the cornstarch in the water using a whisk until completely dissolved. When the glaze starts to simmer (you should see bubbles in the saucepan) slowly add the cornstarch and water mixture (also called a slurry), a little at a time, stirring all the while, until the glaze thickens.Squeeze the tofu between two paper towels to remove as much water as possible. You can change the paper towels once they get saturated. Then slice the tofu into 1/2 inch thick slabs. Coat both sides of the tofu slabs with the glaze and bake on a cookie sheet at 350º for 25 minutes. Remove the tofu from the oven, and coat the top of the slices with the glaze once more. Return to the oven, and change the temperature to broil for about 5 to 10 more minutes, or to your desired darkness. Remember, once you put the oven to broil, check the tofu often! It can broil fast and burn your tofu if you don’t keep an eye on it!In a wok or large skillet, heat the vegetable oil u