Red pepper & tomato bisque

Ingredients

2 1/2 lbs red bell peppers
3 tbsp olive oil
1 lg onion
3 lbs tomatoes, peeled, diced
2 tsp sugar
1 1/2 cups stock (veg., Beef, chicken)
2 bay leaves

1/2 tsp salt
1/4 tsp pepper
2 tbsp dry sherry
1 tbsp vinegar or wine
1/4 tsp hot pepper sauce
croutons or crostini
1/4 tsp liquid smoke (optional)

How to prepare

Roast and peel bell peppers. Puree in processor or blender. Heat oil in heavy pan over medium-high heat. Add chopped onion and saut

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Majudra – wheat, lentil & onion dish

Ingredients

1/2 cup lentils
2 cups burghul wheat (coarse)
1 lg onion, chopped
1/4 cup olive oil
1/4 cup salad oil
salt to taste

How to prepare

1) in a 3 qt sauce pan add 1 1/2 cups water and lentils
2) bring to a boil, then reduce heat to simmer and cook 15 min
3) add 4 more cups water, then add wheat and salt, cook 25 min
4) saut

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Pasta with tomatoes, pine nuts & artichoke hearts

Ingredients

1/4 cups olive oil
1/2 cup pine nuts
4 garlic cloves, minced
2 large tomatoes, seeded and chopped
2 6-oz jars marinated artichoke hearts, drained
1/4 cup chopped fresh basil

2 tsp chopped fresh oregano or 1/2 tsp dried, crumbled
salt and pepper
9 oz angel hair pasta, freshly cooked
grated parmesan

How to prepare

Heat oil in heavy medium skillet over medium-high heat. Add pine nuts and garlic and saut

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Asian chicken salad

Ingredients

4 boned, skinned, chicken breast halves
1/2 cups teriyaki sauce
1/4 cup hoisin sauce
1/4 cup sesame seeds, toasted
6 tbsp sesame oil
2 tbsp dry mustard
1/2 cup rice vinegar
2 cups vegetable oil (for deep frying)
1/2 package wonton skins, cut into 1/4″ strips
1 lb thin rice-stick noodles (mai fun)
8 cups sliced iceberg lettuce
2 cups chopped fresh cilantro

6 1/2-oz package japanese fish cake, cut into strips (optional)
1/2 cup sliced cucumbers
5 green onions, sliced

How to prepare

Preheat oven to 375

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Gazpacho topped with crabmeat

Ingredients

3 lb ripe plum tomatoes, peeled, seeded, chopped
1 onion, red, chopped
1 red bell pepper, chopped
1 garlic clove, chopped
1 jalapeno, seeded and chopped
1/4 cup cilantro, chopped
4 tbsp olive oil, extra virgin
3 tbsp vinegar, red wine
3 tbsp fresh lime juice
salt & pepper to taste
1/4 lb crab meat
1/4 cup cucumbers, peeled, seeded, chopped

How to prepare

Combine 1st 9 ingredients in food processor and chop to desired consistency with steel knife. Allow to sit over night in ‘fridge for flavors to blend. Garnish with cucumber and crabmeat and serve in chilled bowls.

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Tequila hamma hamma oysters

Ingredients

24 freshly shucked hamma hamma oysters
1/3 cup finely diced seedless cucumbers
2 tbsp finely diced red bell pepper
2 tbsp finely diced poblano chile
1/2 tbsp finely chopped serrano chile
2 tbsp fresh lime juice
1 tbsp fresh chopped cilantro
black pepper
sea salt
frozen jose cuervo traditional tequila

How to prepare

Combine the cucumber, peppers, chilies, lime juice, cilantro and black pepper to taste. Cover and refrigerate one hour. Arrange the oysters on a platter with crushed ice. Spoon about 1/2 tbsp of the relish over each oyster. Just before serving sprinkle each with a pinch of salt and a drizzle of tequila.

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Shrimp in Champagne Sauce with Pasta

Ingredients

1 cup sliced mushrooms
1 tbsp olive oil
3/4 lb med shrimp, shelled
1 1/2 cup champagne (asti)
1/2 tsp corning garlic pepper seas.
2 tbsp minced shallots or scallions
1 lg tomato, diced
1 cup heavy cream
1/2 lb dried thin spaghetti
3 tbsp chopped parsley
grated parmesan cheese

How to prepare

Saute mushrooms in med saucepan in hot olive oil over med-high heat. Cook just long enough to release mushroom juices and let them evaporate. Remove mushrooms and set aside. In same saucepan, combine shrimp, Champagne and garlic pepper seasoning.
Over high heat, heat to simmer. When liquid JUST boils, shrimp are done. Remove shrimp from cooking liquid with a slotted spoon immediately. Set shrimp aside. Add chopped shallots and tomatoes to cooking liquid. Boil over high heat until liquid is reduced to about 1/2 cup, approximately 8 min.. When liquid is reduced, add 3/4 cup heavy cream and boil 1 to 2 min., till slightly thickened and reduced. Add shrimp and mushrooms to sauce; heat through. Taste and add more seasoning if needed. Meanwhile cook pasta according to directions on package. Drain thoroughly and return to cooking pot.
Toss with remaining 1/4 cup cream and parsley. To serve, divide pasta between two plates. Spoon shrimp and sauce over pasta. Garnish with parmesan to taste. Makes 2 servings.

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Grapefruit scallop ceviche

Ingredients

1 lb bay scallops
4 scallions, chopped, white part only
1/2 cup fresh grapefruit juice
1 tbsp grated grapefruit zest
1/3 cup fresh lime juice
2 tbsp grated lime zest
6 to 8 tbsp extra-virgin olive oil
1/4 cup finely chopped red onion
1/4 cup finely chopped red bell pepper
1 tbsp finely chopped cilantro leaves
1/4 cup finely chopped parsley
1 tsp dried oregano
Kosher salt and freshly ground black pepper to taste
crushed red pepper, to taste

How to prepare

Combine all the ingredients except the scallops in a non-reactive mixing bowl, preferably glass. Mix well to blend. Then add the scallops and refrigerate, covered, overnight. Before serving, drain well and discard the marinade. Serve on salad greens. Makes 6 to 8 appetizer servings

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Pasta salad with smoked salmon

Ingredients

Marinade
1 cup balsamic vinegar
1 tbsp fresh lemon juice
3 tbsp grainy mustard
1/2 tsp hot pepper sauce
salt and freshly cracked pepper
1 lb small pasta shells, cooked
1 cup fresh parsley, finely minced
1 cup green onions, sliced 1/4″ long
1/4 cup fresh baby dill, finely chopped
1/2 lb smoked salmon, sliced very thin and into strips
1 small cucumber, sliced paper-thin

How to prepare

In a large bowl, whisk together marinade ingredients. Add pasta and toss. Cover and set aside at room temperature for about 30 minutes. Toss in parsley, onions and dill. Carefully add salmon, being careful not to break up the julienne strips. Garnish six or eight serving dishes with cucumber slices by making a circle around outer edge of dish. Place salad on a mound in center of dish. Makes 6 to 8 servings

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Pork tenderloin with pear sauce

Ingredients

2 tsp dijon mustard
1 shallot, chopped
1/2 tsp ground nutmeg
1/2 tsp dried thyme leaves
1/2 tsp salt
1/4 tsp cinnamon
1/8 tsp pepper
1 lb pork tenderloin
2 tbsp butter
1 pear, cored, unpeeled, thinly sliced
3/4 cup marsala wine
2 tsp cornstarch
1/4 tsp nutmeg

How to prepare

In a food processor, combine mustard, shallot, nutmeg, thyme, salt, cinnamon and pepper; process until creamy. Rub over pork. Place tenderloin in roasting pan and roast in a 375 degree oven for 25 to 35 minutes.
To make sauce, melt butter in saucepan. Add pear slices and saut

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