Enjoy Chef Janet's delicious Meat and Fish recipes.

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· Ahi Tuna Seared with White/Black Sesame Seed Coating · Barbequed Beer Chicken · Low Fat Butter Chicken + Gluten Free · Chicken Primerva · Miso Cod · Herbed Seafood Casserole · Balsamic Honey Tenderloin · Pork Pot Stickers · Korean Marinated Beef - Bulgoki · Maple Mustard Pork Tenderloin · Veal (Chicken) Saltimbocca · Broiled Tilapia with Tomato-Caper Salsa · Easy Kielbasa Cassoulet · Roasted Pork Loin in Sour Cherry Sauce · Mango Shrimp Cocktail · Rainy Day "Barbequed" Shrimp · Stuffed Chicken Breasts · Rye and Ginger Butter Flied Leg of Lamb · Grilled Shrimp and Pancetta (or Proscuitto) Skewers · Low Fat Crab Cakes · Chicken with Sundried Tomatoes and Cream · Pineapple Salmon Burgers · Turkey Burgers with Corn Salsa Burger · White Chicken Chili · Caviar Hearts / Caviar Stars · Vietmanese Chicken, Mango and Mint Stir Fry · Maple Orange Chicken

Ahi Tuna Seared with White/Black Sesame Seed Coating

Sesame Seed Pepper Coating
1 teaspoon coarse sea salt
1/2 teaspoon whole black peppercorns, crushed
1 tbsp white sesame seeds
1 tbsp black sesame seeds
400 grams or ½ pound of ahi tuna (a solid 3-in.-square piece) -- well trimmed
1 tbsp vegetable oil

Wasabi Crème Fraiche
½ cup crème Fraiche( or 1/3 cup whipping cream and 2 tablespoons buttermilk)
1 tsp wasabi paste or powder blended in
Use to drizzle over tuna, sliced thinly

Dressing
2 tbsp olive oil
1 tbsp rice vinegar
1 teaspoon sugar or honey

Combine and toss onto greens on plate
2 ounces baby greens
edible flowers as needed for garnish

1. Using a mortar and pestle or a rolling pin, crush the ingredients for the sesame seed&-pepper coating.

2. Lightly oil the tuna with 2 teaspoons of olive oil; coat lightly and evenly with the seed-pepper mixture. Heat the remaining oil in a skillet to just smoking and quickly sear the tuna on all sides. This should not take more than 2 minutes. If you want to serve cold then immediately chill the seared tuna.

3. Mix the ingredients for the wasabi sauce. Set aside.

4. To serve, thinly slice the tuna into 3 or 4 medallions per serving.

Arrange on the plate with baby greens and a small dollop of the Wasabi sauce. Garnish with edible flowers.

Barbequed Beer Chicken

This needs at least 6 hours up to 2 days in marinade. The darker the beer and the longer the marinating time, the darker and richer tasting bird.

2 cups beer, dark is best so Guinness or stout, Xingu black beer, etc.
½ cup vegetable oil
½ Dijon style mustard
1 tablespoon sweet paprika
1 teaspoon black pepper
1 medium onion thinly sliced
12 cloves of garlic (or 1 head) cleaned and sliced
2 bay leaves
2 chickens quartered or 4 to 8 leg quarters
Coarse kosher salt

1. Combine all ingredients in a non reactive bowl so glass or china (or zip lock bag).
2. Rinse chicken under cold water, then drain and blot dry with paper towels. Add to marinade and turn to coat. Cover and place in refrigerator for 6 hours or longer.
3. Pre heat the grill . Oil and blot dry the chicken pieces.
4.Oil the grill and season pieces with salt.
5. Grill skin side down for up to 10 minutes , moving pieces so they do not char (burn).
6. Then brush with marinade several times the next 10 minutes. Total cooking time should be from 20 min to 25 min.

Low Fat Butter Chicken + Gluten Free

Spice Blend:
1 tablespoon garam masala seasoning
2 1/2 teaspoons fresh ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne
1/.2 cup plain yoghurt

Sauce:
3 tablespoons butter
1 large onion, chopped (about 1 cup)
2 teaspoons minced garlic
1 can of tomato paste
1 (15-ounce) can tomato sauce
4 chicken breasts cut into 1 1/2 by 1/2-inch chunks
½ cup ground almonds
1 cup frozen peas
*Reserved yoghurt

To make the spice blend: Stir the ingredients together in a small bowl and rub over chicken breasts and also pour over yoghurt. Let marinade for at least 30 minutes in the fridge.

To make the sauce: Melt the butter in a 12-inch non stick skillet over medium heat. Add the onion and cook, stirring frequently, until the pieces just begin to turn gold, about 5 minutes. Add the garlic, tomato paste and spice blend, and cook for 1 minute, stirring constantly to prevent burning. The spices will be fragrant. Take the chicken out of yoghurt and reserve. Pat chicken dry. Then add the chicken to the pan and brown. Add the tomato sauce and diced tomatoes and stir well and bring to a simmer. Turn the heat to medium low and cook, uncovered, until the chicken is cooked through and the sauce is flavourful, about 10-15 minutes. Stir frequently. Add the peas and reserved yoghurt stir well and heat very thoroughly. Do not boil but heat well for 15 minutes Serve with Basmati rice.

Chicken Primerva

1 cup fat-free, less-sodium chicken broth
1/2 cup dry sherry
1 ounce dried morels
4 (4-ounce) skinless, boneless chicken breast halves, cut into strips
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons cornstarch
1 tablespoon butter
1 cup (1-inch) sliced asparagus
1 cup fresh or frozen petite green peas, thawed

1 cup snow peas, shredded
1/4 cup whipping cream
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh chives
1 teaspoon chopped fresh tarragon
1 package angel hair pasta

1. Bring chicken broth and sherry to a boil in a small saucepan; add morels.
Remove from heat; cover and let stand for 30 minutes. Drain mushrooms in a
cheesecloth-lined sieve over a bowl, reserving soaking liquid. Rinse
mushrooms; drain.

2. Cut each chicken breast half into strips . Sprinkle chicken with salt and
pepper. Combine cornstarch and dried crushed mushrooms in a shallow dish.
Dredge chicken in mixture. Melt butter in large non stick skillet over
medium-high heat. Add chicken; cook 1 minute on each side or until golden.
Remove from pan.

3. Add mushroom soaking liquid and asparagus to pan; cook until liquid is
reduced to 1/4 cup (about 5 minutes). Add chicken, peas, and remaining
ingredients to pan; cook 5 minutes or until sauce thickens. \* to this point
the recipe is Gluten free so if you serve on rice noodles it will remain so
but I like to serve on angel hair pasta.

Miso Cod

½ cup white miso
1/2 Mirin (rice wine or sake)
2 tbsp soy sauce
2 tbsp brown sugar (or maple syrup)
4 (6 oz) filets of cod or any solid white fish like tuna or swordfish
2 tsp fresh grated ginger

1. Put marinade ingredients in small pot and bring to a boil. Cool.
2. Spread over cod and refrigerate overnight.
3. Scrape excess marinade off fish and preheat oven to 450.
4. Place fish onto baking sheet and bake for 5 minutes.
Turn over and bakeanother 5 min.

Serve with Aioli

Aioli:
2 tbsp fresh minced cilantro
3 tbsp low fat mayonnaise
2 tsp wasabi powder or 1 tsp hot horseradish
1 garlic clove minced (optional)

Herbed Seafood Casserole
Servings: 8

1 cup rice, long grain
1 egg, beaten
1/3 cup parsley leaves, chopped
1/3 cup butter
1 onion, chopped
3 cloves garlic, minced
1 carrot, finely chopped
1 1/2 cups fennel bulbs, or celery chopped
1 tablespoon dill, fresh, or 1 1/2 tsp dried dill weed
1 teaspoon salt
1 teaspoon pepper
1 pound scallops
1 pound shrimp
7 ounces crabmeat
1/4 cup flour
1 1/2 cups milk
8 ounces cream cheese
1/4 teaspoon thyme, dried

TOPPING:
1 1/2 cups bread crumbs
2 tablespoons butter, melted
1 sprig dill, fresh

In saucepan, combine rice with 2 cups salted water; bring to boil. Reduce heat to low; cover and simmer for 15 to 20 minutes or until tender and water is absorbed. Stir in egg and 2 tbsp of the parsley. Set aside.

Meanwhile, in large skillet, melt 1 tbsp of butter over medium heat; cook onion, garlic, carrot and fennel, stirring occasionally, for 3 to 5 minutes or until softened.

Stir in 1/2 tsp of the dill and 1/4 tsp each of the salt and pepper; transfer to large bowl.

Wipe skillet clean. Pour in 2 cups water and bring to gentle simmer; poach scallops until just opaque, 1 to 3 minutes.

Using Slotted spoon, add scallops to bowl.

Poach shrimp for about 3 minutes or until just pink. Drain, RESERVING 1 CUP OF LIQUID. Add shrimp to bowl. Chop crabmeat into bite-size chunks; add to bowl.

In same skillet, melt remaining butter over medium heat; whisk in flour and cook, whisking, for 2 minutes without browning.

Gradually whisk in reserved poaching liquid and milk; cook, stirring, for ab9out 5 minutes or until thickened. Whisk in cream cheese, thyme and remaining dill, salt and pepper until cheese is melted. Stir into seafood mixture along with remaining parsley.

Line bottom of greased 13 x 9 inch baking dish with rice mixture; spoon seafood mixture over top. (FREEZE at this point).

TOPPING: (prepare and freeze with dish if frozen)
Mix bread crumbs with butter; sprinkle over casserole. Garnish with dill.

Baking Instructions:
Bake in preheated 325 degree F oven for approximately 40 minutes or until heated through and topping is golden and crunchy.

Balsamic Honey Tenderloin

4T Balsamic Vinegar
4T Dijon Grainy Mustard
4T Honey
2T Extra Virgin Olive Oil
2 large Garlic Clove
1/2t Salt
1/2t Fresh Pepper
1 1/2 pounds Pork Tenderloin

Combine all ingredients (except pork) and mix well. Place tenderloins in Ziploc bags, add marinade. Turn to coat, remove as much air as possible from the bags, seal and freeze.

Cooking Directions: Preheat oven to 400 F. Place tenderloins on greased pan, brushing with marinade from the bag and cook, turning once, brushing again with marinade, until just a hint of pink remains, 18-25 minutes. Transfer to
cutting board, tent with foil and let stand 5 minutes. Cut into 1/2" thick slices and serve. Note: this may be cooked on Med High barbeque too.

Pork Pot Stickers

Ingredients:

1 cup finely chopped cooked pork tenderloin or Ham
1/3 cup finely chopped bok choy or cabbage
1/3 cup finely chopped celery
1/4 cup finely chopped green onion
1 tablespoon soy sauce
1 tablespoon dry sherry
1 teaspoon cooking oil
1 1/2 teaspoons cornstarch
36 (about) won ton wrappers
6 tablespoons cooking oil
1 cup water
Chinese mustard

1. in a mixing bowl combine pork, Bok choy, celery, and green onion; mix well or put into food processor. Combine 1 tablespoon soy sauce, sherry, and 1 teaspoon oil; stir in cornstarch till dissolved. Pour soy mixture over pork mixture; toss to coat. Cover and chill 30 minutes.

2. (Keep won ton wrappers covered with a damp cloth when not working with wrappers.) Spoon about 2 teaspoons filling in center of one wrapper. Bring up sides and seal edges with water. Transfer to a baking sheet and cover with a dry cloth. Repeat with remaining rounds and filling.

3. In a large skillet heat 2 tablespoons of the oil. Carefully place half the pot stickers in skillet (do not let sides of pot stickers touch). Cook over medium heat 1 minute or till bottoms are browned. Carefully add 1/2 cup water to skillet. Reduce heat; cover and simmer 10 minutes.

4. Uncover and cook 3-5 minutes or till water evaporates. Add more oil, if necessary. Cook, uncovered, 1 minute. Transfer pot stickers to a baking sheet. Place in a 250ºF oven to keep warm. Repeat procedure with remaining pot stickers, oil, and water. Serve with Chinese mustard and/or soy sauce.

Korean Marinated Beef - Bulgoki

Ingredients:

¼ cup soy sauce
2 tbsp rice vinegar
1 tbsp brown sugar
2 tsp sesame oil
2 bunches scallions (white and pale green parts) and green parts – ½ cup of each
1 tbsp garlic, minced
1 tbsp fresh ginger, minced
3 tbsp sesame seeds, toasted or black
1 lb steak cut of choice (would be ideal for flank)

Instructions:
-stir together everything above and put into zip lock to use as marinade. At this point I often freeze nd defrost in the fridge.(except green parts of scallions and 1 tbsp toasted sesame seeds for garnish later)

-marinate steak for 1 hour in fridge in above marinade
(for flank – recommend 24 hours minimum)
-allow steak to rest at room temp for 20 minutes prior to cooking

-preheat grill(or barbeque) to high heat

-cook until desired doneness and sprinkle with green parts of scallions and remainder of toasted sesame seeds. I slice thinly and serve either with steamed rice or on top of shredded Chinese cabbage and carrots as Asian Salad.

Maple Mustard Pork Tenderloin

1 large pork tenderloin (about 14 ounces)
3 tablespoons olive oil, divided
2 tablespoons whole grain Dijon mustard
2 tsp fresh thyme chopped
1 large onion, sliced
4 large shallots, minced
1/4 cup maple syrup
2/3 cup fresh apple cider

Preparation:
Preheat oven to 450°F. Season pork with salt and pepper.

Heat 2 tablespoons oil in large non stick ovenproof skillet over medium-high heat. Add pork and sear until all sides are brown, turning occasionally, about 5 minutes. Transfer pork to plate. Cool slightly. Spread mustard over top and sides of pork; . Add remaining 1 tablespoon oil to skillet. Add onion slices and shallots; sauté over medium heat until golden, about 5 minutes. Spread evenly in skillet and sprinkle with salt, pepper and thyme. Place pork atop onion mixture.

Transfer skillet to oven and roast until -onion mixture is soft and brown and meat thermometer inserted into center of pork registers 150°F, about 15 minutes. Transfer pork to platter and tent with foil. Let stand 5 minutes.

Meanwhile, pour cider and maple syrup over onion mixture in skillet. Stir mixture over high heat until slightly reduced, about 5 minutes. Cut pork on diagonal into 1/2-inch-thick slices. Spoon -onion mixture onto plates. Top with pork and serve.

Veal (Chicken) Saltimbocca

Serves 4

4 veal (or chicken breasts) cutlets, about 3/4 pound, pounded VERY thin
4 slices Prosciutto
4 slices provolone
2 tablespoons olive oil
1/2 cup flour
1/2 teaspoon ground sage
salt and pepper
1 clove garlic, minced
1/2 cup white wine (white vermouth)
8 fresh sage leaves

Place the pounded veal (chicken) on a work surface. Season the meat with salt and pepper. Layer with the Prosciutto and then the cheese, plus a couple of fresh sage leaves. Roll up and secure with toothpicks. Repeat with all four pieces. Combine the flour and sage. Dredge the meat rolls in the seasoned flour.

Heat the oil in the pan. Add the meat rolls and brown on all sides. Add the wine. Add garlic and put meat into Pyrex dish with lid.

Bake at 350 for 30 minutes. Remove the toothpicks and serve immediately.

Broiled Tilapia with Tomato-Caper Salsa

The mild tilapia is a perfect foil for the bright, zesty salsa. Serve with couscous to keep cooking time to a minimum.

Ingredients:
1 cup chopped tomato
1/4 cup chopped fresh flat-leaf parsley
1 tablespoon capers, drained
1 tablespoon white wine vinegar
1/2 teaspoon anchovy paste (optional)
2 garlic cloves, minced
1 1/2 tablespoons extra virgin olive oil, divided
1/4 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided
4 (6-ounce) tilapia fillets
Cooking spray

Preparation:
Preheat broiler.

Combine the first 6 ingredients in a medium bowl, and stir in 1 1/2 teaspoons oil, 1/8 teaspoon salt, and 1/8 teaspoon black pepper.

Brush fish with remaining 1 tablespoon oil; sprinkle with remaining 1/8 teaspoon salt and remaining 1/8 teaspoon pepper. Arrange fish in a single layer on a jelly-roll pan coated with cooking spray. Broil 4 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with salsa.

Yield:
4 servings (serving size: 1 fish fillet and 1/4 cup salsa)

Nutritional Information:
CALORIES 206(29% from fat); FAT 6.6g (sat 1.1g,mono 4.3g,poly 0.8g); PROTEIN 32.2g; CHOLESTEROL 124mg; CALCIUM 40mg; SODIUM 392mg; FIBER 0.8g; IRON 2.5mg; CARBOHYDRATE 3g

Easy Kielbasa Cassoulet

This is a unique twist on a traditional French stew called Cassoulet. Cassoulet is a rich, slow-cooked white bean stew, usually featuring goose, duck, pork or even mutton. This version features kielbasa, a staple of Polish cuisine that comes in dozens of varieties, smoked and fresh, but almost always pork but I like to add other meat too, if available.

Ingredients:
1 tablespoon canola oil
1/2 pound kielbasa sausage, cubed
2 lamb leg chops, (or left over leg of Lamb)
2 pork chops
2 chicken legs
2 medium onions, chopped
3 garlic cloves, minced
2 carrots, sliced
2 celery stalks, chopped
1/2 teaspoon dried thyme or 1 tbsp fresh
1/4 teaspoon freshly ground black pepper
pinch cloves
19 ounces canned tomatoes
3/4 cup chicken stock
2 bay leaves
2 19 oz cans canned navy beans, drained and rinsed

Topping:
2 tablespoons butter/olive oil
2 garlic cloves, minced
2 cup fresh bread crumbs
2 tablespoons fresh parsley, chopped

Preparation:

Preheat oven to 350 F.

In large Dutch oven, heat oil over medium heat. Cook kielbasa, all other meats until brown, Remove and sauté onions, garlic, carrots, celery, thyme, pepper and cloves, stirring, for about 5 minutes or until onions are softened.

Add tomatoes, breaking up with fork. Add chicken stock and bay leaf, bring to boil. Add beans, reduce heat and simmer for about 30 minutes or until slightly thickened. Discard bay leaf.

Bake at 350 for one hour. Remove bones from meat if you choose.

Topping:
In a saucepan, melt butter over medium heat. Add garlic; cook for about 2 minutes or until softened. Stir in bread crumbs and chopped parsley. Sprinkle over cassoulet. Bake in preheated oven for about 30 minutes or until crusty and golden on top, bubbly and heated through.

Note: Can be prepared to this point, cooled, covered and refrigerated for up to 1 day. Actually I preferred this the day after.

Roasted Pork Loin in Sour Cherry Sauce

In a saucepan, combine 2 cup sour cherries, with the juice(which should be 1 cup), and 1/2 cup balsamic vinegar. Bring to a boil and reduce to a simmer, and let cook until reduced to a glazey consistency. Add 1 tbsp cornstarch dissolved in 1/4 cup of Port and stir into the sauce. Add salt and pepper to taste. Stir until thickened. Then stir in 2 tbsps of unsalted butter just before plating.

Over high heat, sear pork loin on all sides and place in an oven proof dish in the 375 degree oven until the loin is just pink in the middle (usually about 30 - 45 minutes). Or grill on barbeque on high until seared. Then turn to lower heat, put lid down and cook for 20 min. Test temp to 160. Take off and tent with foil while you complete sauce

Slice the loin on the bias, and place on top of small pool of sauce, then drizzle over a bit of sauce and collect raves!

Mango Shrimp Cocktail - Serves 4

1 cup tomato juice
¼ cup tequila (or ¼ cup wine vinegar)
20 large cilantro sprigs
1 tsp cumin
2 Serrano chillies or jalapeño chillies, cut in half
1 tablespoon Worcestershire sauce
1 tablespoon olive oil
1 -pounds uncooked large shrimp, peeled, de-veined
1 large tomato, chopped
1 large Mango peeled and chopped
2 green onions, chopped
2 tablespoons chopped fresh cilantro
2 teaspoon fresh lime juice
1 teaspoon sugar
Lime wedges

Combine tomato juice, clam juice, ¼ cup tequila (or ¼ cup wine vinegar), cilantro sprigs, chillies and Worcestershire sauce in medium saucepan. Boil until sauce is slightly thickened and reduced to 2/3 cups, about 30 minutes. Strain into medium bowl.

Add shrimp and sauté until just cooked through, about 4 minutes. Cool.

Add shrimp, tomato, green onions, chopped cilantro, lime juice and sugar to sauce. Season with salt and pepper. Chill until cold, at least 3 hours. (Can be made 1 day ahead. Cover and keep chilled.) Garnish with lime wedges.

Rainy Day "Barbequed" Shrimp

This is a short cut recipe based on Creole Style shrimp and you can't light the Barbeque

1/2 cup fat-free Caesar dressing
3 tbsp. Worcestershire sauce
2 tablespoons butter or stick margarine
1 tablespoon dried oregano
1 tablespoon paprika
1 tablespoon dried rosemary
1 tablespoon dried thyme
1 1/2 teaspoons black pepper
1 teaspoon hot pepper sauce
5 bay leaves
3 garlic cloves, minced
2 pounds large shrimp
1/3 cup dry white wine
10 (1-ounce) slices French bread baguette
10 lemon wedges

Combine the first 11 ingredients in a large non stick skillet; bring to a boil. Add shrimp, and cook 7 minutes, stirring occasionally. Add wine, and cook 1 minute or until shrimp are done. Serve with bread and lemon wedges.

Yield: Appetizer 5 servings (Serving Size: 5 ounces shrimp with sauce and 2 bread slices.)

Stuffed Chicken Breasts

4 double skinless and boneless chicken breasts
1/2 teaspoon ground black pepper, divided
1/4 teaspoon salt
1 cup cooked brown rice (cooked in chicken broth) or 1 cup coarse bread crumbs
1 cup toasted nuts or pine nuts
2 large shallots minced
½ cup apples chopped
1/2 cup dried apricots (or dried apple) chopped
1 tablespoon olive oil

Sauté shallots in oil . Take off heat and mix in nuts and fruit, rice or bread. Note you may not need much starch so you can cut down amounts.

Place onto one half of breast and fold over the other half. Lay into roasting pan on top of 2 cups cider. Use real cider (available in vegetable section of store with tofu products.) Bake at 350 for 40 minutes basting frequently.

Rye and Ginger Butter Flied Leg of Lamb

2 tbsp (25 ml) Dijon mustard
2 tbsp (25 ml) honey
1/4-cup (50 ml) rye
½ c. ginger ale
2 tsp (10 ml) ground ginger
2 tsp (10 ml) ground cumin
1/4 tsp (1 ml) cayenne
3 lb (1.5 kg) butter flied lamb leg
Freshly ground pepper to taste

Sauce:
1/4 cup (50 ml) ginger ale
2 tbsp (25 ml) rye
2 tbsp (25 ml) red currant jelly
1 tbsp (15 ml) Dijon Mustard
1 cup (250 ml) chicken or beef stock

1. Combine mustard, honey, rye, ginger ale, ginger, cumin and cayenne in a small bowl. Brush over lamb leg. Season with pepper. Marinate for 1 hour.

2. Preheat oven to 425°F (220°C).

3. Place lamb, fat side up, on rack in a roasting pan and bake for 35 to 45 minutes, basting occasionally or until juices runs slightly pink.

4. Place lamb on a carving board and let rest for 10 minutes. Meanwhile make sauce.

5. Discard all fat from roasting pan. Stir in ginger ale, rye, jelly, mustard and stock. Bring to boil, boil 3 to 5 minutes or until reduced by half. Sauce should be thick enough to coat a spoon. Season with salt and pepper.

6. To serve, carve into thin slices and drizzle sauce over lamb.

Grilled Shrimp and Pancetta (or Proscuitto) Skewers

Wooden skewers soaked or metal
Large cleaned shrimps
10 to 12 slices of pancetta or Proscuitto
Fresh Rosemary and crushed garlic.
Toss shrimps in rosemary, garlic and 2 tbsp olive oil while soaking skewers.

Thread shrimps wrapped in the pancetta onto the skewers. Heat barbeque on high and brush grill with olive oil. Place skewers onto grill and put lid down for 3 minutes. Open lid and turn skewers over. Grill on the side and serve on platter with lots of fresh lemon and morfe fresh rosemary.

Low Fat Crab Cakes

1 pkg. Flaked Crab ("Sea legs")
1 head roasted garlic
2 baked Yukon Gold potatoes (skinned and mashed)
¼ cup minced red onion
2 tbsp. chopped cilantro
2 tbsp. chopped roasted red pepper
1 egg (or egg white)
Salt and pepper to taste
1 cup bread crumbs
¼ cup vegetable oil

1. Squeeze garlic pulp from head. Mix together all ingredients except breadcrumbs. Add enough bread crumbs to bind maybe ¼ c. then make cakes. Heat oil in pan and lightly coat each cake with a dusting of crumbs. Then sauté cakes 2 minutes each side until browned.

2. Serve with Red Pepper Jelly or Chipolte Mayonnaise.

Chicken with Sundried Tomatoes and Cream:

Serving Size: 8

6 boneless skinless chicken breasts (cooked and chopped)
3 sweet peppers (red, orange or yellow) chopped
1 bag sundried tomatoes (chopped) oil packed is fine
20 mushrooms
6-8 shallots chopped
4-5 tbsp. butter
2.5 cups chicken broth
1 cup vodka
1 tbsp. Dill
1 tsp. Thyme
Salt/pepper
Whipping cream 200ml.

Chop all veggies and sauté in 3tbsp. butter
Add sundried tomatoes, chicken and spices. Adjust them to taste. Sauté until flavors are well combined 4 minutes
Add vodka…steam for 1 minute and then add broth.
Simmer for 1 hour. Continue to season to taste. Should have a distinct dill flavor and vodka.
Add whipping cream just before serving. About 2/3 of a small container.
Sauce should still be quite runny!

Pineapple Salmon Burgers:

Serving Size: 4

28 oz piece of Wild Salmon filet, skin removed
2 eggs beaten
1 cup of cornflake crumbs
1 clove of minced garlic
1 tsp grated ginger
1 tbsp fresh chopped cilantro

Grind salmon with other ingredients. This works best if you chop salmon coarsely then put in food processor with blade with the other ingredients. Form 4 large burgers.

Marinade:
½ cup pineapple juice
2 tbsp vegetable oil
1 tbsp fresh lime juice
1 tbsp light soy sauce
*1 small chopped jalapeno-optional

Mix marinade and add burgers turning once in 20 minutes. Heat barbeque to high and wipe grill with some oil or use a fish grill. Place burgers on grill and sear both sides. Turn to low and put lid down. Grill 10 to 15 minutes. Take off and tent with foil or parchment paper. Serve on your choice of bun or pita. If you wish to use marinade as sauce, please bring to a boil and add 1 tsp of dissolved cornstarch to thicken.

Turkey Burgers with Corn Salsa Burger:

1.5 pounds ground turkey
½ cup baked tortilla chips, crushed
2 Tbsp cilantro, chopped
1/3 cup salsa
½ tsp ground cumin
½ tsp salt
¼ tsp pepper

Corn Salsa:
1 cup salsa
2 Tbsp cilantro, chopped 1/3 cup corn kernels In a large bowl, combine burger ingredients. Form into 6 burger patties. Broil or grill burgers 10-12 minutes on medium heat, turning once until no longer pink inside.

In a small bowl, combine salsa ingredients.
Top burgers with salsa.
Makes six servings

White Chicken Chili:

1 tbsp oil
1 red bell pepper, chopped
1 clove of garlic, minced
1 onion, chopped
1 lb white chicken breast meat cooked and cubed
2 cups corn
1 can black beans
1 can diced tomatoes
12 tsp chilli powder
¼ cup chopped fresh cilantro
salt & pepper to taste
2 tsp cumin
1 whole jalapeno
1 large fresh avocado & tomato

* optional 1 cup milk

Sauté onion, red pepper in oil until tender. Add garlic, tomatoes, beans and corn. Cook on medium for 10 minutes. Add the rest of seasonings plus Chicken and jalepeno. Simmer 15 more minutes. Chop avocado and tomato. Place on top as garnish.

Caviar Hearts:

Cut white sliced bread into hearts
Brush with butter and toast
Blend cream cheese and chopped small red radishes together and spread onto rounds
Serve smoked salmon or red salmon roe on top

Roll out puff pastry and using a small star shaped cookie cutter
Cut out small stars
Bake according to package
Cool and top with Crème Fraiche or sour cream , sprig of dill and a small dollop of black caviar

Vietmanese Chicken, Mango and Mint Stir Fry

1 lb. boneless chicken breasts
2 tbsp cornstarch
1 tbsp soy sauce
1/4 tsp pepper
1 mango, peeled and sliced
2 tbsp oil
1/2 cup chopped onion
2 tsp hot pepper, chopped
1/2 red pepper sliced
1 cup chicken stock
4 tsp fish sauce
2 tsp lime juice
1 tsp sugar
1 cup fresh mint

Cut chicken into chunks. Marinate with cornstarch, soy sauce and black pepper in the fridge for at least 20 min.
In wok , heat oil and stir fry onions for about 2 min. Then add chicken and the rest of vegetables. Stir fry for about 3 minutes Then add mango and stock, fish sauce, lime juice, etc. Bring to a boil until thickened. Top with mint and serve with rice.

Makes 4 servings. About 1 g. fat.

Maple Orange Chicken

4 chicken breasts
1/4 tsp each salt and pepper
1/4 cup maple syrup
1 tbsp Noilly Pratt Vermouth
1 tbsp grated orange rind
1 tbsp fresh orange juice

Maple Orange Chicken:
Sprinkle chicken with salt and pepper and place in a resealable freezer bag. Combine maple syrup, Vermouth, orange rind and juice. Pour over chicken in bag and let stand 1 hour in fridge or up to 24 hours. Preheat an indoor or outdoor grill to medium heat. Remove chicken from marinade and grill chicken for 6-7 minutes on each side, covered, giving the chicken a quarter turn three minutes into cooking of each side. When chicken is cooked through, and no pink remains, remove from heat, slice and drizzle with the Mandarin Ketchup, sprinkle with sliced green onions and toasted almonds to garnish if desired.

Mandarin Ketchup:
While chicken is marinating, combine remaining ingredients except garnishes, in a blender and blend until smooth. Pour into a medium saucepan and cook over med-low heat for 40-45 minutes or until reduced by half. (Measures about 1 cup sauce.) Serve warm or cold.