As seen Channel 12 Television.

Summer Fruit Salad Ingredients 2 quarts (3 pounds) fresh strawberries, hulled and sliced 4 cups (1 1/2 pounds) fresh blueberries 2 cups (3/4 pound) fresh raspberries 2 cups (3/4 pound) fresh blackberries 1 tablespoon finely chopped fresh mint 2 cups Champagne or sparkling wine 1 cup honey 2 tablespoons fresh lemon juice 1 tablespoon lemon zest

Instructions Combine the berries and mint in a large bowl. Combine the Champagne and honey in a medium bowl. Add the lemon juice and zest and stir to combine. Pour the syrup over the berries and toss to combine. Cover and refrigerate for at least 1 hour before serving. Makes about 4 quarts, 16 servings

Spicy Horseradish Coleslaw Ingredients 2 1/2 cups shredded green cabbage 2 1/2 cups shredded red cabbage 1 cup shredded carrots 2 tablespoons finely sliced green onions 1 1/2 cups peeled, seeded and diced cucumber 2 jalapenos, stem and seeds removed, minced 1 teaspoon lemon juice 1/4 cup cider vinegar 2 tablespoons plus 1 1/2 teaspoons sugar 3/4 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/2 cup mayonnaise 2 tablespoons sour cream 3 tablespoons freshly grated horseradish or 1 1/2 tablespoons prepared horseradish 1 1/2 teaspoons Creole mustard or other coarse-grained mustard

Instructions Combine the green and red cabbages, carrots, and green onions in a large mixing bowl. In a small bowl toss the cucumbers with the lemon juice and add to the cabbage mixture. In a small mixing bowl combine the vinegar, sugar, salt, and pepper and whisk until the sugar is dissolved. Pour the seasoned vinegar mixture over the cabbage mixture and toss to thoroughly combine. Cover with plastic wrap and transfer to the refrigerator for 20 to 30 minutes. In a small bowl combine the mayonnaise, sour cream, horseradish and mustard and stir to combine. Add the mayonnaise mixture to the coleslaw and toss to thoroughly combine. Cover and refrigerate for at least 1 hour and up to overnight before serving. Yield: 4 to 6 servings

Grilled Shrimp with Mango Salsa Ingredients 4 (9-in.) bamboo skewers 16 large shrimp (about 1 lb), peeled and deveined, leaving tail shell intact 1/4 cup olive oil 1 Tbsp each chopped fresh rosemary and grated lemon zest 2 tsp minced garlic 1 tsp coarse-cracked black pepper 1/2 tsp each hot-red-pepper flakes and salt MANGO SALSA: 1 (1-lb) ripe mango, pitted, peeled, cut into 1/4-in.-dice 1/4 cup each diced red bell pepper and finely diced red onion 1 jalapeno chile, seeded, minced (1 Tbsp) 2 Tbsp each chopped cilantro and lime juice 1 Tbsp honey 1/4 tsp each salt and freshly ground pepper 1 small lemon, cut into 4 wedges

Instructions Soak bamboo skewers in water for 1/2 hour. Thread 4 shrimp onto each skewer,threading each shrimp through the tail end and then again through the head end; arrange on a large plate. In small bowl, whisk oil, rosemary, lemon zest, garlic, black pepper, pepper flakes and salt until combined; rub over shrimp. Marinate 30 minutes, in refrigerator, turning once. For the Mango Salsa: In medium bowl, combine all salsa ingredients. Let stand at room temperature while shrimp are marinating. Prepare an outdoor grill or preheat stovetop grill pan over medium-high heat. Grill shrimp 2 1/2 to 3 1/2 minutes per side until just cooked through (shrimp will be just barely opaque in thickest part when cut with a knife). Place a lemon wedge on end of each skewer. Serve with salsa.   Makes 4 servings

A Bed of Grilled Vegetables Ingredients For grilled vegetables: 4 long green onions 2 Italian tomatoes, cut in half 4 slices of red onions, 1" thick 4 slices of eggplant, 1" thick 4 slices of zucchini, 1" thick 4 slices of yellow squash, 1" thick 1 red pepper cut into fourths 1 yellow pepper cut into fourths 1/4 cup olive oil

Instructions Preheat the gill. Season the vegetables with the olive oil and Essence. Place on the grill and cook for 1 to 2 minutes on each side. Remove from the grill. Julienne the eggplant, zucchini, squash and peppers. Separate the onions into rings. Leave the green onions and tomatoes whole. Season the vegetables with salt and pepper. Set aside. Yield: 4 servings

Asian Barbecued Beef in a Lettuce Wrapper Ingredients 3/4 cup soy sauce 2 tablespoons minced garlic 1 tablespoon plus 1 teaspoon sesame oil 2 teaspoons mirin 1 teaspoon red pepper flakes 2 pounds sirloin or flank steak, sliced thinly on the bias 1/2 cup julienned green onions (scallions) 2 teaspoons hot red chili powder 2 tablespoons toasted sesame seeds 40 very thin slices garlic 20 large green or Bibb Lettuce

Instructions In a large, non-reactive bowl, combine 1/2 cup soy sauce, the minced garlic, 1 tablespoon of the sesame oil, 1 teaspoon of the mirin, and the red pepper flakes. Add the meat toss to coat. Cover and refrigerate overnight, turning occasionally.   Preheat the grill. Mix the remaining 1/4 cup soy sauce with remaining 1 teaspoon of sesame oil. Add the green onions (scallions), and garlic, and toss to combine. Set aside. In a small bowl, combine the remaining teaspoon of mirin, the chili powder and sesame seeds.   Remove the steak from the marinade and pat dry. Grill for 1 minute on each side for medium-rare.   Lay the lettuce leaves on a flat work surface and rub the mirin mixture on the insides of the leaves. Set aside.   Lay several slices of cooked steak in center of each leaf, drizzle with about 1 tablespoon of the seasoned green onions (scallions), and top with 2 garlic slivers. Fold the lettuce over the steak and wrap tightly. Repeat with the remaining ingredients and serve immediately.   Yield: 4 to 6 servings

Chili Shrimp

Ingredients:

1 teaspoon vegetable oil
* 1 tablespoon minced garlic
* 1 teaspoon minced ginger
* 1 tablespoon minced shallot
* 1 teaspoon chili flakes
* 3/4 pound large uncooked shrimp (about 16), shelled, tails left intact and deveined
* 1 egg, lightly beaten

* FOR THE SAUCE:
* 1/4 cup chicken stock or canned chicken broth
* 1/4 cup ketchup
* 2 tablespoons soy sauce
* 2 tablespoons rice vinegar
* 2 tablespoons sweet chili-garlic sauce

Instructions:

Stir the chicken stock, ketchup, soy sauce, rice vinegar and sweet chili-garlic sauce together in a small bowl.

Heat a wok over high heat until hot. Add the oil and swirl to coat the sides. Add the garlic, ginger, shallot and chili. Stir-fry until fragrant, about 20 seconds. Add the shrimp and stir-fry until they turn pink and curl slightly, 1 to 2 minutes. Pour the sauce mixture into the wok and stir-fry for 1 minute. While stirring in a circular motion, slowly pour in the beaten egg. This will create egg "flowers". Turn off the heat, scoop the contents of the wok onto a platter and serve immediately.

Yield: 4 servings as part of a multi-course meal

Portuguese Dressing

Ingredients:

* 12 to 14 cups 1/2-inch cubes day-old French bread
* 4 cups milk
* 4 tablespoons extra virgin olive oil
* 1/4 pound ground beef
* 1 pound chouriÁo, chaurice, or chorizo sausage, coarsely chopped
* 1 1/2 cups chopped onions
* 1 cup chopped green bell peppers
* 1/2 cup chopped celery
* 1 bay leaf
* 1 teaspoon salt
* 1 teaspoon crushed red pepper
* 1/2 teaspoon freshly ground black pepper
* 1 tablespoon minced garlic
* 2 large eggs, lightly beaten
* 1/4 cup chopped fresh parsley

Instructions:

Preheat the oven to 350?F.

Put the bread into a large mixing bowl and add the milk. Press the bread into the milk and let sit until the milk is absorbed and the bread is soft, about 15 minutes.

Heat 3 tablespoons olive oil in a 12-inch skillet over medium-high heat. Add the ground beef and cook, stirring, until lightly browned, about 1 minute. Add the sausage and cook, stirring until browned, about 3 minutes. Add the onions, bell peppers, celery, and bay leaf. Season with the salt, crushed red pepper, and black pepper. Cook, stirring occasionally, until the vegetables are slightly softened, about 4 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds.

Add the meat mixture to the bread mixture and stir to mix well. Add the eggs and parsley and stir to blend. Remove the bay leaf and discard.

Grease a 9 x 13-inch (3 quart) shallow baking dish with the remaining tablespoon olive oil. Pour the mixture into the prepared pan and spread evenly with a rubber spatula. Bake until bubbly and golden brown, about 1 hour. Remove from the oven and serve warm.

Makes 10 to 12 servings

Risotto Milanese

Ingredients:

* 7 cups simmering beef stock or broth
* 2 generous pinches of saffron threads
* 3 tablespoons extra virgin olive oil
* 1 large onion, minced
* 1 large shallot, minced
* 2 1/2 cups Arborio or Carnaroli rice
* 3/4 cup dry white wine
* Salt and freshly ground black pepper
* 3/4 cup fresh Asparagus
* 2 1/2 tablespoons unsalted butter, cut into small pieces
* 1/4 cup heavy cream
* 3/4 cup grated Parmigiano-Reggiano cheese, plus more for garnishing if desired

Instructions:

In a small, heatproof bowl, pour 1/2 cup of stock over saffron threads and let it stand while you begin the risotto.

In a heavy 3 or 4 quart casserole or Dutch oven, heat olive oil and sauté onion and shallot until soft and golden, about 6 minutes. Add rice and cook, stirring continuously, until it begins to turn opaque, about 2 minutes.

Add the wine and stir until evaporated. Season with salt and pepper. Begin adding hot stock in 1/2 cup increments, stirring continuously, adding stock only when previous addition is completely absorbed. Add asparagus with second stock addition. Add saffron-infused stock about 10 minutes after adding the wine. The risotto is done when al dente but creamy, usually 16 to 20 minutes after adding the wine. You may or may not need all of the stock. When the rice has reached the desired stage of doneness, turn off the heat and quickly stir in the butter, cream and Parmigianno-Reggiano. Check seasoning and serve immediately, garnished with additional cheese if desired.

Yield: 6 servings

 

Sugar and Spice Acorn Squash
Acorn squash baked with butter, maple syrup, brown sugar, and spices is a colorful and yummy addition to any holiday table. Your family will love it!

Ingredients:

* 2 acorn squash (about 1 1/2 pounds each)
* 6 tablespoons unsalted butter, softened at room temperature
* 3 tablespoons maple syrup
* 3 tablespoons light brown sugar
* 3/4 teaspoon ground cinnamon
* 1/2 teaspoon ground allspice
* Pinch ground cloves
* Pinch grated nutmeg
* 1/4 teaspoon plus a pinch salt
* 1/4 teaspoon freshly ground black pepper

Instructions:

Position rack in center of oven and preheat the oven to 375°F.

On a cutting board, cut the squash in half lengthwise. An adult may have to do this, since the squash is both very hard and round. Be very careful!

Scrape the seeds and fibers from the squash with a spoon.

Cut each squash half in two and place the quarters in a baking dish so that they fit in one layer, skin side down.

In a small mixing bowl, combine the butter, maple syrup, brown sugar, cinnamon, allspice, cloves, nutmeg, and a pinch of salt. Mix until smooth with a rubber spatula.

Divide the butter mixture among the squash quarters, about 1 tablespoon each. Season the squash evenly with the remaining 1/4 teaspoon of salt and the black pepper. Butter mixture will melt inside the scooped-out squash wells.

Cover the baking dish tightly with aluminum foil. Bake, covered, until the squash can be easily pierced with a fork, about 45 minutes.

Using oven mitts or pot holders, remove the baking dish from the oven and carefully remove the foil. Watch out for steam!

With a pastry brush, brush the melted butter from the squash wells evenly over the inside of each squash.

With oven mitts or pot holders, return the baking dish to the oven and bake, uncovered, for 20 to 30 minutes, or until the squash is golden brown around the edges.

Using oven mitts or pot holders, remove the dish from the oven.
Using a slotted spoon, carefully transfer the squash to serving plates and serve immediately  YIELD: 8 servings

Herbed Potato Cakes

Ingredients:

* 2 Idaho potatoes (about 1 1/2 pounds), peeled and grated
* 2 large eggs
* 1 tablespoon chopped fresh parsley, leaves
* 1 tablespoon chopped fresh tarragon, leaves
* 1 tablespoon chopped fresh basil, leaves
* 1/2 teaspoon salt
* 1/4 teaspoon freshly ground black pepper
* 6 tablespoons vegetable oil

Instructions:

Rinse the potatoes in a large bowl of water and drain well. Transfer to a dish towel and wring dry. If necessary, wring again in a second towel. Place in a large bowl and add the remaining ingredients. Stir to mix well.

Heat 3 tablespoons of the oil in a medium skillet. Divide the potato mixture into fourths. Form each portion into a 4-inch round cake, about 1/2-inch thick, squeezing out the excess moisture. Place 2 cakes in the hot pan and cook until golden brown, 5 to 6 minutes per side, turning several times. Remove from the pan and drain on paper towels. Wipe the pan clean with a paper towel and repeat with the remaining ingredients.

Yield: 4 cakes

 

Tea Smoked Salmon with Wasabi Cucumber Remoulade with Toast Points

Ingredients:

Brine:
* 5 cups water
* 1 cup sake
* 1/2 cup sugar
* 1/2 cup Kosher salt
* 2 tablespoons minced ginger
* 1 tablespoon toasted whole Szechwan peppercorns
* 1 side skinless salmon fillet, pin bones removed, 5 to 6 pounds

Remoulade:
* 6 tablespoons pommery mustard
* 2 tablespoons wasabi paste
* 1 tablespoon chopped garlic
* 1/3 cup rice wine vinegar
* 2/3 cup canola oil
* 1/3 cup chopped cucumbers, peeled and de-seeded
* 1/3 cup chopped scallions, green parts only
* 2 tablespoons chopped cilantro
* Salt and pepper, to taste

Smoking Mix:
* 2 cups sugar
* 2 cups long grain rice
* 2 cups jasmine tea
* Garnish:
* 1 medium cucumber, peeled, and thinly sliced
* Toast points

Instructions

Brine:
In a medium bowl, combine the water, sake, sugar, salt, ginger, and peppercorns. Stir until the salt and sugar have dissolved; the liquid should taste like sweet seawater. Place the fish in a salmon poacher. Pour the liquid over the salmon, cover, and allow to brine, refrigerated, about 1 hour.

Remoulade:
In a food processor, combine the mustard, wasabi paste, garlic, and vinegar. While the processor is running, slowly drizzle in the canola oil until an emulsion is formed. Remove the mayonnaise-like mixture from the processor and place in a non-reactive stainless steel bowl. Fold in the cucumbers, scallions, and cilantro, season with salt and pepper and refrigerate until ready to use.

Smoking Mix:
Remove the salmon from the poacher and thoroughly clean the poacher. Place 2 over-turned ramekins on either side of the inside of the poacher. Line the interior of the poacher, up to the rim, with foil. Make sure that the foil is placed over the ramekins. Repeat with another piece of foil. Add the sugar, rice and jasmine tea to the foil lined poacher. Cover and heat over medium heat until the rice mixture begins to smoke. Place the salmon on top of poaching rack, lower into the poacher, turn the heat to low, and smoke the salmon, covered, for 10 minutes. Turn off the heat and smoke the salmon for and additional 10 minutes. The salmon will be cooked medium-rare to medium. Keep the salmon warm in the poacher.

Plating:
Line a large Chinese-style platter with the thinly sliced cucumbers. Place the side of smoked salmon on top of the cucumbers. Arrange the toast points around the salmon. Present the remoulade in a small bowl accompanying the platter. If desired, drizzle a small amount of the remoulade on the salmon.