Grilled Yellow Potatoes with Mustard Sauce

Ingredients

• 3 pounds yellow potatoes, such as Yukon Gold
• ¾ cup extra virgin olive oil, divided
• 1 tablespoon fresh rosemary
• 5 tablespoons fresh Italian flat leaf parsley, divided
• 1 teaspoon kosher salt or sea salt, divided
• ¼ cup champagne vinegar
• 2 tablespoons whole grain mustard
• 1 tablespoon Dijon mustard

Instructions

1. Preheat grill to a medium heat.
2. Bring a large pot of salted water to a boil and drop in the whole skin-on potatoes. Bring back to a boil and cook 8-10 minutes. Remove to room temperature to cool. Discard water. The potatoes will not be fully cooked and will finish on the grill.
3. While the potatoes are cooling, place ½ cup of olive oil, the rosemary, 3 tablespoons of parsley and ½ teaspoon of the salt into a mini food processor and blend until a liquidy paste forms.
4. Once the potatoes are cool enough to handle, slice skin-on into thick ¾ inch slices and place on a sheet pan. Spread the rosemary mixture on both sides of the potatoes using all of the mixture.
5. Gill for 15 minutes turning a few times until fully cooked through and nicely browned. If the oil makes the grill flame up, move them to a higher rack until the flames settle down.
6. While potatoes are cooking, in a small bowl, mix vinegar, remaining ¼ cup of olive oil, remaining ½ teaspoon salt and both mustards until blended. Chop the remaining parsley and set aside.
7. As soon as the potatoes come off the grill, toss lightly with the dressing and sprinkle remaining two tablespoons of parsley over the top.

Pavlovas with Strawberries, Vanilla Cream, and Basil Coulis

Ingredients

For the Meringues

• 4 large egg whites, room temperature
• 1 cup confectioner's sugar, divided into ¾ cup and ¼ cup
• 1½ teaspoons cornstarch
• ½ teaspoon white vinegar

For the Vanilla Cream

• ¾ cup chilled heavy whipping cream
• 1 tablespoon sugar
• ½ vanilla bean, split lengthwise

For the Strawberry Coulis

• ½ pint container strawberries, hulled
• 1 tablespoon sugar

For the Basil Coulis

• ⅓ cup packed fresh basil leaves
• ½ cup light corn syrup or light agave syrup

For Garnish

• 1 pint strawberries, halved, stems and leaves left on
• ⅓ cup crushed raw pistachios

Instructions

To make the Meringues

1. Position rack in the middle of the oven and preheat to 325 F degrees.
2. Trace six 2½-inch diameter circles on parchment paper, spacing apart about 2 inches. Invert paper onto baking sheet.
3. In a large bowl of an electric mixer fitted with a whisk, beat egg whites on medium speed until soft peaks form, about 4 minutes.
4. Gradually add ¾ cup sugar, beating until medium-firm peaks form, about 3 minutes.
5. Mix remaining ¼ cup sugar and cornstarch in a small bowl. Gradually beat sugar-cornstarch mixture into meringue batter, continue beating until very stiff, about 2 minutes. Beat in vinegar for 1 minute. Total beating time should be around 10 minutes.
6. Divide meringues equally among circles, mounding and filling the rounds completely.
7. Bake meringues for 40 minutes.
8. Turn oven off and keep meringues inside with the door closed for another 30 minutes.
9. Open door slightly and let meringues cool in oven until almost completely dry in center, about 30 minutes longer.
10. Can be made up to 3 days ahead. Cool completely and store in an airtight container at room temperature.
11. To make the Vanilla Cream: Combine cream and sugar in medium bowl. Scrape in seeds from vanilla bean. Using electric mixer, beat cream until soft peaks form.

To make the Strawberry Coulis

1. Purée strawberries and sugar in processor until smooth. Heat the purée over medium-low heat until syrup forms, about 3 minutes.

To make the Basil Coulis

1. Blanch basil leaves in a small saucepan of boiling water for 30 seconds.
2. Drain and transfer basil to bowl over ice to stop cooking. Squeeze out excess water from basil.
3. Purée basil with corn or agave syrup in blender. Cover and chill at least 2 hours or overnight to allow flavours to develop.
4. Bring basil coulis to room temperature. Strain syrup through a sieve before serving.

To assemble 

1. Divide the vanilla cream and place in the center of each meringue disc.
2. Top each with halved strawberries.
3. Spoon strawberry coulis and basil coulis around the meringue circle and over the strawberries.
4. Sprinkle with crushed pistachios. Serve immediately, or chill before serving.

Seared Ahi Tuna with Chimichurri Sauce

Ingredients

• 1/3 cup plus 2 tablespoons extra-virgin olive oil
• 1/2 cup chopped cilantro
• 1/2 small red onion, minced
• 1 jalapeño, minced
• 3 tablespoons sherry vinegar
• 2 tablespoons chopped basil
• 2 tablespoons chopped parsley
• 3 garlic cloves, minced
• 1 teaspoon chopped thyme
• 1 teaspoon red pepper flakes
• 1/8 teaspoon cayenne pepper
• kosher salt
• freshly ground black pepper
• 1 1-lb sushi-grade tuna steak
• 6 oz baby arugula
• 2 avocados, pitted, peeled and sliced

Directions

1. In a small bowl, stir 1/3 cup of olive oil with the cilantro, red onion, jalapeño, sherry vinegar, basil, parsley, garlic, thyme, red pepper flakes, and cayenne pepper. Season with salt and pepper, and set aside.
2. Season both sides of the tuna generously with salt and pepper. Heat the remaining 2 tablespoons of olive oil in a non stick pan over high heat. Sear the tuna, about 2 minutes per side. Transfer to a cutting board and cut into thin slices.
3. In a medium bowl, toss the baby arugula with about 1/2 of the chimichurri sauce. Place a handful of arugula on salad plates, and top with the the slices of tuna and avocado. Dress with more chimichurri sauce and serve with any remaining sauce on the side.

Bruschetta with Ricotta and Pesto

Ingredients

• 1 rustic French baguette
• 2-3 tablespoons extra-virgin olive oil, divided
• 1 small shallot, diced
• 1 pint grape or cherry tomatoes, halved
• About 1/2 cup part-skim ricotta cheese
• About 1/3 cup pesto
• Salt and pepper
• Balsamic vinegar

Instructions

1. Pre-heat your oven to 400 degrees. Cut the baguette into 1/2 inch slices. Brush each piece with olive oil on one side. Place the baguette slices on a large rimmed baking sheet, oiled side down. Transfer to your pre-heated oven and bake for 4-5 minutes. Don’t bake them much longer then this or the bread will become to crunchy. Remove the baking sheet from your oven. Using a pair of tongs, flip each baguette slice over so the oiled side is facing up. Set aside.
2. Meanwhile, heat 1 tablespoon of the olive oil in a skillet over medium heat. Add the diced shallot and sauté until it’s just starting to get soft, approximately 2 minutes. Add the cherry tomatoes and a pinch of salt and pepper. Sauté until the tomatoes start to get soft and juicy, but still retain their shape (you don't want them to fully collapse), about 3-4 minutes. Remove from the heat and set aside to cool slightly.
3. Assemble the bruschetta. Spread approximately 1-2 teaspoons of the ricotta onto each toasted baguette slice. Then spread approximately 1 teaspoon of pesto sauce on top of the ricotta. Top with the sautéed tomatoes and a drizzle of balsamic vinegar.

Lamb Rogan Josh

Ingredients

Spice mix

• 1/2 teaspoon cassia bark pieces
• 3 whole green cardamom pods
• 1/2 teaspoon whole cloves
• 1/2 teaspoon whole fennel seeds
• 1/2 teaspoon whole black peppercorns
• 5 whole Kashmiri chilies 
• 1 whole black cardamom pod
• 2 teaspoons ground sweet paprika

Rogan josh

• 2 1/4 pounds boneless lamb shoulder or leg, marbled with fat
• 6 tablespoons neutral oil, divided
• 4 whole green cardamom pods
• 1 whole stick cinnamon
• 4 whole cloves
• 1/4 teaspoon whole black peppercorns
• 1/4 teaspoon whole fennel seeds
• 1/4 cup hot chicken or lamb stock
• 1 tablespoon cornstarch
• 1 cup Greek-style yogurt, at room temperature
• 1 large onion, thinly sliced
• 1 teaspoon sugar, plus more to taste
• 1 teaspoon red wine vinegar, plus more to taste
• Salt to taste
• Large handful fresh cilantro, chopped, to garnish

Method

1. First, make the spice mix. Toast each spice, one by one, for about 30 - 45 seconds in a dry skillet over high heat, and transfer to a bowl. Let cool completely, then blend to a fine powder in a spice grinder.
2. Trim the lamb of excess fat, and then cut into large chunks. Rub the spice mixture into the lamb.
3. Heat 2 tablespoons of the oil in a large Dutch oven, and sear the lamb pieces on all sides, being careful not to burn the spices. Don't crowd the pan; do this in batches, if necessary. I prefer to do this on a medium-low heat. Transfer to a bowl.
4. Add the remaining 2 tablespoons of oil to the pan, and add the whole cardamom, cinnamon stick, cloves, peppercorns and fennel seeds. Sauté for 30 seconds, until the spices are fragrant, then add the hot stock, scraping up any browned bits from the bottom of the pot. Cook for one minute.
5. Return the lamb to the pot. Whisk the cornstarch into the yogurt, then add this to the pot. Stir for a minute, and season with a little salt. Cover the pot and turn the heat down to very low. The sauce should barely be bubbling.
6. Cook for an hour. After an hour, uncover the pot. Taste and add a little more salt. Continue to cook, uncovered, for an additional 2 hours or until the lamb is very tender and the sauce is reduced.
7. Meanwhile, heat the last 2 tablespoons of oil in a heavy pan over low heat. Add the onions and 1 teaspoon of sugar. Caramelize the onions, stirring occasionally, until sweet and brown, about 40 minutes.
8. When the lamb is tender, stir in the onions, if using, and 1 teaspoon of red wine vinegar. Taste and adjust the seasoning by adding more salt, sugar and red wine vinegar, as required to balance the flavors for a deeply spiced, rich sauce.

BACON, SCALLION AND CARAMELIZED ONION DIP

INGREDIENTS

• 1 cup caramelized onions, cooled
• 6 slices bacon, cut into 1/4-inch pieces, cooked crisp
• 3 scallions, green and white parts, minced
• 1 tsp cider vinegar
• 1/8 tsp cayenne pepper
• 1 3/4 cups sour cream or Greek yogurt
• Kosher salt and freshly ground black pepper

INSTRUCTIONS

1. Stir all of the ingredients together in a medium bowl. Season with salt and pepper to taste. Chill for 20 minutes before serving.

WATERMELON BRUSCHETTA WITH WHIPPED FETA, BASIL, AND BALSAMIC DRIZZLE

INGREDIENTS

• 2½ cups of fresh seedless watermelon, chopped
• 1 cup balsamic vinegar
• 2 tablespoons honey
• 1 cup feta cheese crumbles
• ¼ cup part skim ricotta cheese
• 3 tablespoons fresh basil, chopped
• 2 tablespoons fresh chives, chopped
• 1 baguette cut into 1½ thick slices
• Freshly cracked black pepper

DIRECTIONS

1. Place the baguette slices on a baking sheet under the broiler and toast for a few minutes, until slightly crispy.
2. In a medium-sized saucepan, mix the balsamic vinegar and honey and heat over medium-high. Stir regularly and let the mixture reach a simmer, and then reduce heat slightly to keep at simmering point.
3. Stir occasionally and remove from heat once the mixture has reduced by half and the mixture is thickened, about 15 to 20 minutes.
4. Combine the feta and ricotta in a food processor or blender and process until smooth. Add additional ricotta or feta if necessary to reach your desired consistency.
5. Spread the whipped feta on the toasted bread and top with the finely chopped watermelon. Sprinkle with the black pepper, basil, and chives. Drizzle the reduced balsamic over the bruschetta.

Coconut Honey Lime Filipino Chicken Adobo Skewers

Ingredients

• 2 pound skinless chicken thighs or breasts, cut into bite size cubes
• 3/4 cup soy sauce
• 1/3 cup canned coconut milk
• juice of 2 limes
• 1/4 cup rice vinegar
• 1/4 cup honey
• 4 cloves garlic, minced or grated
• 3 bay leaves
• 2 teaspoons fresh ginger, grated
• 1/2 teaspoon black peppercorns
• coconut rice, for serving
• mango, pineapple, or mango strawberry salsa

Instructions

1. Add the chicken to a large bowl or gallon size ziploc bag. In a blender, combine the soy sauce, coconut milk, juice of 2 limes, rice vinegar, honey, garlic, ginger and black peppercorns. Blend until smooth. 
2. Pour the marinade over the chicken and the bay leaves. 
3. Cover the bowl or seal the bag and place in the fridge for at least one hour or overnight.Preheat the grill or a grill pan to medium-high heat and lightly oil the grates. 
4. Thread the chicken onto metal skewers. Place the chicken on the grill until the chicken is golden and no longer pink in the center, about 5-10 minutes each side.
5.  You may also cook the chicken in a skillet if needed. While the chicken is cooking, I like to add the reserved marinade to a small sauce pan, bring it to a bowl and cook about 5 minutes or until reduced to a sauce. Serve the chicken with the sauce and the coconut rice.

RAINBOW VEGETARIAN PAD THAI WITH PEANUTS AND BASIL

INGREDIENTS

Pad Thai

• 4 ounces brown rice noodles
• 1 zucchini
• 1 red pepper
• half a yellow onion
• 2 carrots
• 2 tablespoons oil
• 1 egg, beaten
• ½ cup peanuts, chopped
• ½ cup fresh herbs like cilantro, green onions, and basil, chopped

Sauce

• 3 tablespoons fish sauce or vegan fish sauce substitute
• 3 tablespoons brown sugar
• 3 tablespoons chicken or vegetable broth
• 2 tablespoons white vinegar
• 1 tablespoon soy sauce
• 1 teaspoon chili paste

INSTRUCTIONS

1. Place the uncooked noodles in a bowl of cold water to soak.
2. Spiralize the zucchini, red pepper, and onion into noodle-like shapes. Cut the carrots into very small pieces.
3. Shake up the sauce ingredients in a jar.
4. Heat a tablespoon of oil over medium high heat. Add the veggies - stir fry with tongs for 2-3 minutes or until tender-crisp. Be careful not to overcook them - they'll get soggy and heavy. Transfer to a dish and set aside.
5. Add another tablespoon of oil to the pan. Drain the noodles - they should be softened by now. Add the noodles to the hot pan and stir fry for a minute, using tongs to toss. Add the sauce and stir fry for another minute or two, until the sauce is starting to thicken and stick to the noodles. Push the noodles aside to make a little room for the egg - pour the beaten egg into the pan and let it sit for 30 seconds or so. Toss everything around with the tongs. The egg mixture will stick to the noodles and everything will start getting sticky.
6. Add in the vegetables, toss together, and remove from heat. Stir in the peanuts and herbs and serve immediately.

Roasted Potato Salad

Ingredients

• 2 bags yellow baby potatoes(1 ½ pound), either halved or quartered depending on size
• 4 tablespoons olive oil, divided use, plus a drizzle for the baking sheet
• 1 teapsoon sea salt, plus a pinch, divided use
• ¼ teaspoon cracked black pepper
• 1 large red onion, quartered and sliced thinly
• 1 tablespoon sugar
• 6 strips apple smoked bacon, uncured, chopped into small pieces
• 2 tablespoons flat-leaf parsley, chopped

Directions

1. Preheat the oven to 400 degrees and line a baking sheet with foil. 
2. In a large bowl, add the halved baby potatoes along with 2 tablespoons of the olive oil, the 1 teaspoon of sea salt and the cracked pepper, and toss well to combine; drizzle a little bit of olive oil onto the foil lined baking sheet, and turn the baby potatoes out onto the baking sheet and roast for 35-40, or until golden-brown and tender; while potatoes roast, crisp the bacon and caramelize the red onion. 
3. In a medium-large non-stick pan set over medium heat, add the remaining 2 tablespoons of olive oil; when hot, add the sliced red onion and the tablespoon of sugar, and toss to coat with a pair of tongs; cook/caramelize the red onions on medium for about 12-14 minutes, or until a golden, caramel color, and softened; once onions are caramelized, add the pinch of sea salt to them, stir to incorporate, and remove from heat; set aside and keep warm until ready to add to potato salad. 
4. Next, in a medium, non-stick pan set over medium heat, cook the bacon pieces until brown and crispy, and then remove them with a slotted spoon and onto a paper towel to drain; reserve 3 tablespoons of the bacon drippings, and set aside to use in the vinaigrette; keep the drippings warm. Once the baby potatoes are roasted, remove from oven, and allow them to cool for a few moments while you prepare the warm, bacon vinaigrette, below.

Warm, Bacon Vinaigrette ingredients

• 3 tablespoons apple cider vinegar
• 2 teaspoons sugar
• ½ teaspoon Dijon mustard
• ¼ teaspoon Italian seasoning
• ¼ teaspoon black pepper
• ¼ teaspoon salt
• 3 tablespoons reserved, warm bacon drippings
• 1 tablespoon olive oil

Direction  For Warm, Bacon Vinaigrette

1. In a small bowl, whisk together all of the ingredients beginning with the apple cider vinegar through the salt; slowly drizzle in the bacon drippings while whisking, and then the olive oil; whisk until the vinaigrette is well combined.

Assembling

Add the warm, roasted baby potatoes to a large bowl, and then add the caramelized red onion, the crispy bacon, the chopped flat-leaf parsley and the vinaigrette; toss well to completely combine, making sure that all of the potatoes are well dressed; divide equally among plates, and serve while still warm.

STICKY HONEY JALAPENO ISLAND CHICKEN

INGREDIENTS

• 12-16 drumsticks
• 2 teaspoons cornstarch

Sweet heat sauce/marinate

• 1 10 oz. jar jalapeno jelly
• 1/2 cup low sodium soy sauce
• 1/4 cup pineapple juice
• 1/4 cup honey
• 1/4 cup brown sugar
• 2 tablespoons red wine vinegar
• 1 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/4 teaspoon all spice
• 1/2 teaspoon ground ginger
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/4 -1/2 teaspoon cayenne pepper

INSTRUCTIONS

1. Add jalapeno jelly to a microwave safe bowl and microwave until jelly is slightly liquefied and stirable. Add jelly and remaining marinade ingredients to a large bowl and whisk to combine.
2. Add 1/2 cup marinade and chicken to a large freezer bag, seal and turn until all the chicken is evenly coated. Marinate in the fridge for for 12-24 hours, turning occasionally. Refrigerate the unused reserved marinade/sauce separately.
3. Line a large baking sheet with foil and top with a baking/cooling rack. Lightly spray rack with nonstick cooking spray. Remove chicken from marinade and discard. Squeeze each piece of chicken dry with paper towels and line chicken on the baking rack without pieces touching. Pierce each piece of chicken 3-4 times with a fork. Let set at room temperature for 15 minutes. Meanwhile, preheat oven to 450 degrees.
4. Spray chicken with nonstick cooking spray and bake for 35-40 minutes. If crispier skin is desired, broil to desired crispiness.
5. When chicken is done and cooling, whisk 2 teaspoons cornstarch to the reserved marinade/sauce. Add to a large saucepan and bring to a boil, stirring constantly. Reduce heat to medium high and let simmer for approximately 5 minutes, stirring occasionally, or until sauce has reduced and thickened. Let sit 3-5 minutes to cool slightly then pour over chicken in a large bowl. Toss to evenly combine. Dip chicken in any extra sauce or serve over rice.