Grilled Chicken and Lentil Soup (serves 4-6)
Ingredients
3 Grilled chicken breasts (about 5 oz each) chopped in small pieces
6 cups cooked lentil beans, drained
3 cups chicken or vegetable stock
1 yellow onion chopped finely
2 oz fresh thyme
2 oz fresh oregano
1 cup canned tomato
1/2 cup shredded carrot
1/2 cup roasted garlic
3 oz olive oil
Method
Heat olive oil in a medium size pot, then add all ingredients except the beans. When the liquid comes to a boil you can add the beans and reduce to simmer. Let cook, uncovered, for approximately 20 minutes. (Add water if necessary. Should remain at a soupy consistency).
One option is to garish with toasted walnuts or I have even used warm goat cheese.
Always Cook with Love
If have any questions feel free to ask at nancyandsean@gmail.com!
Chef Sean
PS. If you want to make this vegetarian, use firm tofu, diced. If you are going to use the tofu I would saute or grill it before adding it to the soup, which should be added to each portion right before serving. This will keep a caramelized flavor to the tofu. A nice garnish for the vegetarian option would be raw bean sprouts.
Thursday, November 13, 2008
Soups and Stocks
Black Bean Soup (serves 6-8)
Ingredients
3 cans black beans with juice
1 yellow onion (chopped finely)
2 green bell peppers (chopped finely)
3 cloves garlic (chopped)
1 hand full cilantro ( chopped)
2 cups diced tomato
3 cups chicken stock or vegetable stock
Sour Cream for garnish
You may also want to have some corn chips on the side.
This soup can also be used as a sauce for filling for burritos, topping for enchiladas, or as a dip for the half time of the big game. (Go Notre Dame).
One suggestion is that you can add a variety of chilies to change the flavor of this dish. One would be Chipoltle chilies, I would recommend that you add approximately 3 oz for this recipe.
If using this for an appetizer, simply heat soup and pour over chips and add your favorite cheese and top with green onion.
Method
In a medium size pot add all ingredients except the beans. Let cook for about 5 minutes. remember to stir often. Add the beans and turn down the heat. Let simmer, uncovered, for 20 minutes on low and serve.
Top the sour cream with a squeeze of lime for a refreshing flavor!
Always Cook With Love,
Chef Sean
Ingredients
3 cans black beans with juice
1 yellow onion (chopped finely)
2 green bell peppers (chopped finely)
3 cloves garlic (chopped)
1 hand full cilantro ( chopped)
2 cups diced tomato
3 cups chicken stock or vegetable stock
Sour Cream for garnish
You may also want to have some corn chips on the side.
This soup can also be used as a sauce for filling for burritos, topping for enchiladas, or as a dip for the half time of the big game. (Go Notre Dame).
One suggestion is that you can add a variety of chilies to change the flavor of this dish. One would be Chipoltle chilies, I would recommend that you add approximately 3 oz for this recipe.
If using this for an appetizer, simply heat soup and pour over chips and add your favorite cheese and top with green onion.
Method
In a medium size pot add all ingredients except the beans. Let cook for about 5 minutes. remember to stir often. Add the beans and turn down the heat. Let simmer, uncovered, for 20 minutes on low and serve.
Top the sour cream with a squeeze of lime for a refreshing flavor!
Always Cook With Love,
Chef Sean
Thursday, October 23, 2008
Stuffed Roasted Eggplant (serves 4)
Ingredients
1 large eggplant (sliced in 2 inch pieces) you should get 4 slices, you can discard the top and bottom
1/2 cup lentil beans (boil in water until tender about 20 minutes)
1/2 yellow onion chopped fine
1 cup broccoli tops chopped
4 Roma tomatoes diced
1/4 cup olive oil
3 tablespoons garlic
1/2 cup Parmesan(grated)
1/2 cup sour cream
1/2 cup goat cheese
1/4 cup fresh chives
Method
After slicing the eggplant, use a melon baller to scoop out the center, be careful not to go all the way through. Next, place the eggplant on a baking sheet and roast for 15 minutes or until slightly soft. Set aside to cool. When the beans are finished cooking you need to strain the water, set aside.
Now drizzle the eggplant with half the oil. Take your beans and all of your other veggies and mix them in a mixing bowl. Next you need a large saute pan and use the remaining oil and get it hot but not smoking. Saute the veggies and the beans for about 3 minutes (Add the garlic to the pan after about 1 minute. You don't want it to burn). Take this mixture, with a large spoon and fill the eggplant and place on a baking sheet. Mix the goat cheese, sour cream and chives in a small bowl. After you have filled your eggplant top them with your cheese mixture. Bake for 10 minutes at 350 degrees.
Presentation
This can be used as an entree or as appetizer. One suggestion would be to use a light tomato sauce (which is in a previous blog) and drizzle over empty plate. Then place the eggplant in middle of the plate. Thank you for your suggestions and there will be more later today about vegetarian cooking.
Always Cook with Love
Chef Sean
Please E-Mail with any questions nancyandsean@gmail.com
PS Chef suggests a warm crusty bread and a dry red wine, such as a Cabernet, to compliment this dish.
Ingredients
1 large eggplant (sliced in 2 inch pieces) you should get 4 slices, you can discard the top and bottom
1/2 cup lentil beans (boil in water until tender about 20 minutes)
1/2 yellow onion chopped fine
1 cup broccoli tops chopped
4 Roma tomatoes diced
1/4 cup olive oil
3 tablespoons garlic
1/2 cup Parmesan(grated)
1/2 cup sour cream
1/2 cup goat cheese
1/4 cup fresh chives
Method
After slicing the eggplant, use a melon baller to scoop out the center, be careful not to go all the way through. Next, place the eggplant on a baking sheet and roast for 15 minutes or until slightly soft. Set aside to cool. When the beans are finished cooking you need to strain the water, set aside.
Now drizzle the eggplant with half the oil. Take your beans and all of your other veggies and mix them in a mixing bowl. Next you need a large saute pan and use the remaining oil and get it hot but not smoking. Saute the veggies and the beans for about 3 minutes (Add the garlic to the pan after about 1 minute. You don't want it to burn). Take this mixture, with a large spoon and fill the eggplant and place on a baking sheet. Mix the goat cheese, sour cream and chives in a small bowl. After you have filled your eggplant top them with your cheese mixture. Bake for 10 minutes at 350 degrees.
Presentation
This can be used as an entree or as appetizer. One suggestion would be to use a light tomato sauce (which is in a previous blog) and drizzle over empty plate. Then place the eggplant in middle of the plate. Thank you for your suggestions and there will be more later today about vegetarian cooking.
Always Cook with Love
Chef Sean
Please E-Mail with any questions nancyandsean@gmail.com
PS Chef suggests a warm crusty bread and a dry red wine, such as a Cabernet, to compliment this dish.
Thursday, October 9, 2008
Wednesday, October 8, 2008
Roasted Garlic and Artichoke Vinaigrette
Roasted Garlic and Artichoke Vinaigrette (Serves 4)
Ingredients
1 can artichoke hearts
10 garlic cloves (peeled)
1 cup olive oil
4 oz Parmesan (Use fresh and grate by hand before adding the mixture)
1/4 pound fresh spinach (chopped)
4 oz red wine vinegar
1/2 oz dry thyme
Salt and Pepper to taste
Method
Drain the artichokes, then roast the garlic cloves on the stove top in a pan with your olive oil, set aside, this will only take about five minutes on medium heat. Once the garlic is roasted take the remaining ingredients and place them in a mixer (including the garlic and the olive oil) and blend for approximately 30 to 40 seconds (you want the artichokes to still be chunky). The best application for the dressing is to top chicken or even a fish entree.
Chef Sean
Ingredients
1 can artichoke hearts
10 garlic cloves (peeled)
1 cup olive oil
4 oz Parmesan (Use fresh and grate by hand before adding the mixture)
1/4 pound fresh spinach (chopped)
4 oz red wine vinegar
1/2 oz dry thyme
Salt and Pepper to taste
Method
Drain the artichokes, then roast the garlic cloves on the stove top in a pan with your olive oil, set aside, this will only take about five minutes on medium heat. Once the garlic is roasted take the remaining ingredients and place them in a mixer (including the garlic and the olive oil) and blend for approximately 30 to 40 seconds (you want the artichokes to still be chunky). The best application for the dressing is to top chicken or even a fish entree.
Hint: When you roast garlic in olive oil, keep the olive oil and use in place of butter for bread.
Always Cook with LoveChef Sean
Mixed Herb Vinaigrette
Mixed Herb Vinaigrette (Serves 4)
Ingredients
1/2 cup of each fresh basil, thyme, and oregano (loosely packed in your measuring cup)
1 oz dry mustard
1 medium shallot chopped
5 oz olive oil
3 oz champagne vinegar
1 teaspoon sugar or sugar substitute
Salt and Pepper to taste
Method
Place all ingredients in a mixer, excluding the salt and pepper. Mix until smooth. If you want to leave out the sugar, Splenda seems to work the best. I suggest for this dressing a light mixed green salad with possibly some albacore tuna on top for a light lunch.
Always Cook with Love
Chef Sean
Ingredients
1/2 cup of each fresh basil, thyme, and oregano (loosely packed in your measuring cup)
1 oz dry mustard
1 medium shallot chopped
5 oz olive oil
3 oz champagne vinegar
1 teaspoon sugar or sugar substitute
Salt and Pepper to taste
Method
Place all ingredients in a mixer, excluding the salt and pepper. Mix until smooth. If you want to leave out the sugar, Splenda seems to work the best. I suggest for this dressing a light mixed green salad with possibly some albacore tuna on top for a light lunch.
Always Cook with Love
Chef Sean
Irish Stew
Irish Beef (or Lamb) Stew (Serves 4-8 depending on who's there)
2 large white onions (chopped in 1 inch pieces)
3 large carrots peeled and sliced in 1 inch pieces
8 strips lardons (bacon thick cut)
1 cup of the Garfunkel herbs (Parsley, Sage, Rosemary and Thyme equal parts)
3 tablespoons tomato paste
5 cloves garlic chopped
2 pints dark beer for the chef... just kidding it is for the broth
1 cup all purpose flour
2 sticks butter
Canola oil
4 potatoes or turnips it's your choice (Hint the turnip will add some spice. If you want, you can use both)
4 cans beef or chicken broth (I do not recommend bullion). The cans should be about 12oz each
Salt and Pepper to taste
Method
Begin by lightly seasoning your meat of choice with salt and pepper and let rest at room temperature, while you prepare the vegetables. Once you have cut all your vegetables and chopped all your herbs you can start cooking the meat. In a thick bottom pan at high temperature, put about 1 oz canola oil once the pan is hot. Place the meat in the pan (make sure the oil is not smokey) and brown on all sides. After you have browned the meat remove from the pan and set aside (the reason for this is later on in this process you will need to cut the meat into smaller pieces). In the same pan place all the vegetables and turn the heat down to low. Let the vegetables cook for about 15 minutes. In a separate pan melt your butter, when melted add your flour to the butter, stir with a wooden spoon until it mixes completely, set aside. Now cut your meat into 1 inch pieces and return them to the pan with vegetables, let them saute for 5 minutes. Next add the tomato paste and beer. Let simmer for 15 minutes. All of the above is uncovered.
Now it is time to add your stock to the meat and vegetable pan. After you add the stock cover and let simmer for about one hour. Check the thickness of your stew, it should stick to the back of spoon. Depending on how thick you want it that's how much of your flour and butter mixture you will add (also called roux). Whisk slowly while you add your roux as it takes time to fully thicken (about five minutes). Cover on low heat and check every 30 minutes.
Chef's suggests a good pint, some hole grain bread and a long nap after the game "Erin-go-bragh"!
Long Live Ireland!!
Always cook with Love
Chef Sean
Ingredients
3 pounds top butt of beef or a leg of lamb2 large white onions (chopped in 1 inch pieces)
3 large carrots peeled and sliced in 1 inch pieces
8 strips lardons (bacon thick cut)
1 cup of the Garfunkel herbs (Parsley, Sage, Rosemary and Thyme equal parts)
3 tablespoons tomato paste
5 cloves garlic chopped
2 pints dark beer for the chef... just kidding it is for the broth
1 cup all purpose flour
2 sticks butter
Canola oil
4 potatoes or turnips it's your choice (Hint the turnip will add some spice. If you want, you can use both)
4 cans beef or chicken broth (I do not recommend bullion). The cans should be about 12oz each
Salt and Pepper to taste
Method
Begin by lightly seasoning your meat of choice with salt and pepper and let rest at room temperature, while you prepare the vegetables. Once you have cut all your vegetables and chopped all your herbs you can start cooking the meat. In a thick bottom pan at high temperature, put about 1 oz canola oil once the pan is hot. Place the meat in the pan (make sure the oil is not smokey) and brown on all sides. After you have browned the meat remove from the pan and set aside (the reason for this is later on in this process you will need to cut the meat into smaller pieces). In the same pan place all the vegetables and turn the heat down to low. Let the vegetables cook for about 15 minutes. In a separate pan melt your butter, when melted add your flour to the butter, stir with a wooden spoon until it mixes completely, set aside. Now cut your meat into 1 inch pieces and return them to the pan with vegetables, let them saute for 5 minutes. Next add the tomato paste and beer. Let simmer for 15 minutes. All of the above is uncovered.
Now it is time to add your stock to the meat and vegetable pan. After you add the stock cover and let simmer for about one hour. Check the thickness of your stew, it should stick to the back of spoon. Depending on how thick you want it that's how much of your flour and butter mixture you will add (also called roux). Whisk slowly while you add your roux as it takes time to fully thicken (about five minutes). Cover on low heat and check every 30 minutes.
Chef's suggests a good pint, some hole grain bread and a long nap after the game "Erin-go-bragh"!
Long Live Ireland!!
Always cook with Love
Chef Sean
Tuesday, October 7, 2008
Salad Dressings
Caesar (serves 4)
This recipe is the original from Tijuana. The first chef to make this worked in a seafood restaurant just outside the city. This dressing is traditionally made to order.
Ingredients
2 anchovy fillets
1 clove garlic
Juice of two limes
2 egg yolks
1/2 cup olive oil
1/3 cup red wine vinegar.
salt and pepper to taste
Garnish with grated Parmesan
Method
In a wooden bowl grind the anchovy, garlic, and lime juice into a paste. Next add the two egg yolks. Then you need too whisk or stir vigorously for about 3 minutes. The next step is to continue whisking while adding the oil. It is very important to add the oil slowly so that the eggs can absorb the oil. This should take about 5 minutes. Start to whisk slowly and add the red wine vinegar (you may not need the full amount. The way to tell is the eggs will turn from a yellow to a beige. When beige, you have enough vinegar. If the dressing seems a bit thick just add a touch of cold water (maybe 1/2oz). Season to taste with salt and pepper.
This salad is served traditionally over romaine lettuce. (Other firm lettuce may be substituted). Top with grated Parmesan. You may also top with grilled meats and seafood. (Hint, the Halibut Cakes go nicely with this salad dressing). If using romaine I would suggest hearts of romaine and for 4 people use three hearts cut in 1 inch pieces.
Raspberry Peppercorn (serves 4)
Ingredients
1 pint fresh raspberries
1/2 oz grated fresh ginger
1 oz fresh garlic (chopped finely)
1 shallot (chopped finely)
1 Tablespoon fresh green peppercorns (These can be found in your local market. Get the ones in brine).
1 cup olive oil
1/3 cup champagne vinegar
1 hand full fresh basil leaves torn into small pieces
1 oz dry thyme
1 teaspoon dry mustard
Method
Combine all but raspberries in a bowl and whisk for about 5 minutes. Just before serving, add the fruit. I suggest either a nice Gorgonzola or perhaps Goat cheese to top or toss the salad with. This dressing could also be very easily used to garnish a fish or seafood dish. For those longing for the tropics, try using mango's or papayas instead of raspberries. In which case, I would suggest complimenting grilled shrimp, or possibly mahi-mahi, with the tropical dressing.
More dressings and cooking ides coming your way soon!!!!
Tomorrow Irish stew and some ideas to make you feel better when your team loses. GO CUB'S! My wife Nanc says a Cub fan says "Well get them next year"! Hope that you all enjoy these recipes and please feel free to e-mail or comment with any questions, I would be more than happy to help. Also, if you are looking for a particular recipe, post a comment and ask!
Always Cook with Love,
Chef Sean
This recipe is the original from Tijuana. The first chef to make this worked in a seafood restaurant just outside the city. This dressing is traditionally made to order.
Ingredients
2 anchovy fillets
1 clove garlic
Juice of two limes
2 egg yolks
1/2 cup olive oil
1/3 cup red wine vinegar.
salt and pepper to taste
Garnish with grated Parmesan
Method
In a wooden bowl grind the anchovy, garlic, and lime juice into a paste. Next add the two egg yolks. Then you need too whisk or stir vigorously for about 3 minutes. The next step is to continue whisking while adding the oil. It is very important to add the oil slowly so that the eggs can absorb the oil. This should take about 5 minutes. Start to whisk slowly and add the red wine vinegar (you may not need the full amount. The way to tell is the eggs will turn from a yellow to a beige. When beige, you have enough vinegar. If the dressing seems a bit thick just add a touch of cold water (maybe 1/2oz). Season to taste with salt and pepper.
This salad is served traditionally over romaine lettuce. (Other firm lettuce may be substituted). Top with grated Parmesan. You may also top with grilled meats and seafood. (Hint, the Halibut Cakes go nicely with this salad dressing). If using romaine I would suggest hearts of romaine and for 4 people use three hearts cut in 1 inch pieces.
Raspberry Peppercorn (serves 4)
Ingredients
1 pint fresh raspberries
1/2 oz grated fresh ginger
1 oz fresh garlic (chopped finely)
1 shallot (chopped finely)
1 Tablespoon fresh green peppercorns (These can be found in your local market. Get the ones in brine).
1 cup olive oil
1/3 cup champagne vinegar
1 hand full fresh basil leaves torn into small pieces
1 oz dry thyme
1 teaspoon dry mustard
Method
Combine all but raspberries in a bowl and whisk for about 5 minutes. Just before serving, add the fruit. I suggest either a nice Gorgonzola or perhaps Goat cheese to top or toss the salad with. This dressing could also be very easily used to garnish a fish or seafood dish. For those longing for the tropics, try using mango's or papayas instead of raspberries. In which case, I would suggest complimenting grilled shrimp, or possibly mahi-mahi, with the tropical dressing.
More dressings and cooking ides coming your way soon!!!!
Tomorrow Irish stew and some ideas to make you feel better when your team loses. GO CUB'S! My wife Nanc says a Cub fan says "Well get them next year"! Hope that you all enjoy these recipes and please feel free to e-mail or comment with any questions, I would be more than happy to help. Also, if you are looking for a particular recipe, post a comment and ask!
Always Cook with Love,
Chef Sean
Monday, October 6, 2008
Baja Tacos
This is one of my favorite recipes. It brings back memories of traveling the peninsula of Baja California and enjoying the fresh cuisine, and that is what I would like to pass on to you.
You can use a number of different proteins, such as fish, beef, chicken, etc. for the tacos, each has a different cooking method that are explained below.
Following the principles of Baja cuisine, these recipes are low in fat and high in flavor. As you read below there will varying degrees of spice and/or heat.
Grilled Fish Tacos
For this particular dish you will need to choose a firm white fish, such as halibut, Mahi Mahi or fresh tuna (if your choice is tuna this fish can be cooked rare and then diced. All other options should be cut before grilling).
Fish Taco Marinade (serves 4)
4 oz garlic chopped finely
1 Tablespoon dry cilantro
4 fresh limes (juice of two reserve the rest for garnish)
1 oz concentrated orange juice
Pepper approximately 3-4 twists of the pepper mill
Note: If you want to jazz up the spice a little add one half of a jalapeno. (If seeds are left in, the heat will get hot. If you want a smokey flavor, use smoked jalapeno).
In a bowl, mix all above ingredients for marinade.
Tuna Taco: Place 4 - 4 ounce steaks in marinade for no longer than 30 minutes. No need to flip the steaks. Grill for 4 1/2 minutes on each side for medium. Adjust to your guests preference. 3 minutes on each side for rare and if you want it cooked more, don't bother with this recipe. My recommendation is to cook to a medium rare, where the middle is reddish in color. Once grilling is done, dice the tuna steaks.
White Fish Taco: Use 4 - 4 ounce steaks of frozen white fish of your choice. (frozen enables you to cut it). Cut in 1/2 inch strips and place into marinade and let sit in your refrigerator for 30 minutes. Place in aluminum foil and squeeze the juice of one lime over the fish. Place on the grill for about 10 minutes. (No need to turn). Let rest for 5-6 minutes on a platter.
Tortilla Preparation:
My suggestion is to serve flour tortillas. For Soft Shell Tacos use a 6 inch tortilla. You can warm
up to 6 tortillas at a time in the microwave for 30 seconds. To keep warm, wrap them in a towel. For crisp tortillas, heat them directly on the gas burner for 5 seconds on each side. To keep warm, wrap them in a towel.
You can use a number of different proteins, such as fish, beef, chicken, etc. for the tacos, each has a different cooking method that are explained below.
Following the principles of Baja cuisine, these recipes are low in fat and high in flavor. As you read below there will varying degrees of spice and/or heat.
Grilled Fish Tacos
For this particular dish you will need to choose a firm white fish, such as halibut, Mahi Mahi or fresh tuna (if your choice is tuna this fish can be cooked rare and then diced. All other options should be cut before grilling).
Fish Taco Marinade (serves 4)
4 oz garlic chopped finely
1 Tablespoon dry cilantro
4 fresh limes (juice of two reserve the rest for garnish)
1 oz concentrated orange juice
Pepper approximately 3-4 twists of the pepper mill
Note: If you want to jazz up the spice a little add one half of a jalapeno. (If seeds are left in, the heat will get hot. If you want a smokey flavor, use smoked jalapeno).
In a bowl, mix all above ingredients for marinade.
Tuna Taco: Place 4 - 4 ounce steaks in marinade for no longer than 30 minutes. No need to flip the steaks. Grill for 4 1/2 minutes on each side for medium. Adjust to your guests preference. 3 minutes on each side for rare and if you want it cooked more, don't bother with this recipe. My recommendation is to cook to a medium rare, where the middle is reddish in color. Once grilling is done, dice the tuna steaks.
White Fish Taco: Use 4 - 4 ounce steaks of frozen white fish of your choice. (frozen enables you to cut it). Cut in 1/2 inch strips and place into marinade and let sit in your refrigerator for 30 minutes. Place in aluminum foil and squeeze the juice of one lime over the fish. Place on the grill for about 10 minutes. (No need to turn). Let rest for 5-6 minutes on a platter.
Tortilla Preparation:
My suggestion is to serve flour tortillas. For Soft Shell Tacos use a 6 inch tortilla. You can warm
up to 6 tortillas at a time in the microwave for 30 seconds. To keep warm, wrap them in a towel. For crisp tortillas, heat them directly on the gas burner for 5 seconds on each side. To keep warm, wrap them in a towel.
If your choice is corn tortillas, we suggest store bought hard shells. You can email the Chef Sean at nancyandsean@gmail.com and he will explain to you how to cook fresh corn tortillas.
Serve Family Style
Suggested Toppings: Our Fire Roasted Salsa, Pico de Gallo, guacamole, sour cream, onions, and cilantro. Place all toppings and fish in serving bowls. Tortillas will still be in the towels. Your guests can build their own tacos to their culinary delight!
Low Carb: Build your taco in a bowl, without the shell!
Suggested Sides
Make sure you have our guacamole, pinto beans, and a side lettuce salad.
Beer suggestion: Light Corona and Miller Lite.
Monday, September 22, 2008
Green Chili
Green Chili (serves 4)
Ingredients
2 lbs Anaheim chilies (wrapped in foil and roasted in the oven)
2 white onions
3 green bell peppers
1 bunch cilantro
5 cloves garlic
1 oz dry oregano
2 cans diced green chilies (2 small cans or 1 large)
3 cans chicken broth (8 ounces each can)
10 tomatillo (peeled) To peel easily, soak in cold water
Method:
Roast Anaheim peppers for about 20 minutes at 350 degrees. Remove peppers from oven and place in a covered bowl. Then roughly chop onion, bell peppers, garlic, tamtilloes and saute' in 4 quart pot for about 20 minutes. Then add canned chilies and broth. Cook until reaches a boil. Remove from heat and puree in a blender. Now you need to dice the roasted peppers. You can leave the seeds if you like spicy. After dicing the peppers add them to the blended mixture in a separate bowl. Now you add your chopped fresh herbs. This sauce can be used for a number of different things one of my favorites is chicken enchiladas.
Here is a hint for your corn enchiladas. In a hot pan heat some corn oil, using tongs, lightly fry the tortillas, then place them on a kitchen towel to absorb some of the oil. Then put your favorite filling (pulled chicken, pork or veggie). I would suggest that if you choose veggie that you cut them very small so it doesn't rip the tortilla.
To prepare the enchiladas, mix the filling (The meat or veggies with your selection of cheese: jack, mozzarella or goat cheese are good choices). Then roll your tortillas into enchiladas and place in a casserole dish and cover with sauce and bake for 15 minutes covered. Serve with black beans and rice.
There will be more recipes about how to cook different meats to put in your enchiladas or tacos and for that matter burritos.
Please post a comment with any questions.
Always cook with Love
Chef Sean
Ingredients
2 lbs Anaheim chilies (wrapped in foil and roasted in the oven)
2 white onions
3 green bell peppers
1 bunch cilantro
5 cloves garlic
1 oz dry oregano
2 cans diced green chilies (2 small cans or 1 large)
3 cans chicken broth (8 ounces each can)
10 tomatillo (peeled) To peel easily, soak in cold water
Method:
Roast Anaheim peppers for about 20 minutes at 350 degrees. Remove peppers from oven and place in a covered bowl. Then roughly chop onion, bell peppers, garlic, tamtilloes and saute' in 4 quart pot for about 20 minutes. Then add canned chilies and broth. Cook until reaches a boil. Remove from heat and puree in a blender. Now you need to dice the roasted peppers. You can leave the seeds if you like spicy. After dicing the peppers add them to the blended mixture in a separate bowl. Now you add your chopped fresh herbs. This sauce can be used for a number of different things one of my favorites is chicken enchiladas.
Here is a hint for your corn enchiladas. In a hot pan heat some corn oil, using tongs, lightly fry the tortillas, then place them on a kitchen towel to absorb some of the oil. Then put your favorite filling (pulled chicken, pork or veggie). I would suggest that if you choose veggie that you cut them very small so it doesn't rip the tortilla.
To prepare the enchiladas, mix the filling (The meat or veggies with your selection of cheese: jack, mozzarella or goat cheese are good choices). Then roll your tortillas into enchiladas and place in a casserole dish and cover with sauce and bake for 15 minutes covered. Serve with black beans and rice.
There will be more recipes about how to cook different meats to put in your enchiladas or tacos and for that matter burritos.
Please post a comment with any questions.
Always cook with Love
Chef Sean
Fire Roasted Salsa
Fire Roasted Salsa (makes 1 pint)
10 Roma tomatoes
4 jalapenos
1 white onion
1bunch cilantro(copped)
1 light beer (12 ounces)
1 teaspoon oregano (dry)
3 limes
3 teaspoon tomato paste
1 teaspoon Cayenne pepper
1/4 cup canola oil
Method:
Halve the Roma tomatoes and jalapeno and place in a mixing bowl. Next peel the onion and cut into quarters. Add the juice of the limes and 1/2 of the oil. Now add the remaining ingredients except the beer and paste. You can cook this in your kitchen but if you have a grill I would suggest using a pan on an outside grill. Put all ingredients in a hot pan and cook until onions are soft (don't worry if some of the other stuff in the pan gets browned, that's what you want). This should take about 6 min. Now take half of a 12oz beer and pour it into the pan then drink the rest. (Now you are a chef)! Remove the pan from the heat. Next it's to the blender. Put the all the remaining ingredients into the blender and using the pulse mode, blend for about 30 seconds. The sauce will still be hot so you can use it for a hot dish or chill it for a dip or even use for taco's. Last but not least, my favorite is to make a burrito and put this sauce over the top and bake in oven and it doubles as an enchilada sauce.
Keep reading as there will be recipes to use all of these sauces with.
PS. Please tell me if you want to concentrate on one type of food!!!!
Always Cook With Love
10 Roma tomatoes
4 jalapenos
1 white onion
1bunch cilantro(copped)
1 light beer (12 ounces)
1 teaspoon oregano (dry)
3 limes
3 teaspoon tomato paste
1 teaspoon Cayenne pepper
1/4 cup canola oil
Method:
Halve the Roma tomatoes and jalapeno and place in a mixing bowl. Next peel the onion and cut into quarters. Add the juice of the limes and 1/2 of the oil. Now add the remaining ingredients except the beer and paste. You can cook this in your kitchen but if you have a grill I would suggest using a pan on an outside grill. Put all ingredients in a hot pan and cook until onions are soft (don't worry if some of the other stuff in the pan gets browned, that's what you want). This should take about 6 min. Now take half of a 12oz beer and pour it into the pan then drink the rest. (Now you are a chef)! Remove the pan from the heat. Next it's to the blender. Put the all the remaining ingredients into the blender and using the pulse mode, blend for about 30 seconds. The sauce will still be hot so you can use it for a hot dish or chill it for a dip or even use for taco's. Last but not least, my favorite is to make a burrito and put this sauce over the top and bake in oven and it doubles as an enchilada sauce.
Keep reading as there will be recipes to use all of these sauces with.
PS. Please tell me if you want to concentrate on one type of food!!!!
Always Cook With Love
Guacamole
Guacamole (serves 4)
4 Avocado (Haas is the best, slightly soft)
1/2 red onion diced
juice of two limes
5 dashes Tabasco
3 Tablespoons sour cream
1 jalapeno finely chopped
1/3 bunch chopped cilantro
4 Roma tomato chopped (optional, but suggested)
Method:
To begin, cut the avocado in half with a large knife (chef knife) and twist the avocado apart. Then set aside. Squeeze the juice of one lime over the avocados. If you want to make this quick, you can place the onion and the jalapeno in a mixer and pulse for about thirty seconds. The next step is to remove the pit from the avocado. Using your chef knife gently tap and turn the knife in the pit and it should come out . Then with spoon you can scoop out the flesh. Place all ingredients in mixing bowl and lightly mash with a whisk. Chill covered for one hour and serve with either chips or for a cool, low fat alternative serve with sliced cucumber. This version will keep well over night if covered but not much longer.
Myth:
Some people say to leave the pit in the guacamole to keep it fresh, but this does not work.
Always Cook with love
Chef Sean
4 Avocado (Haas is the best, slightly soft)
1/2 red onion diced
juice of two limes
5 dashes Tabasco
3 Tablespoons sour cream
1 jalapeno finely chopped
1/3 bunch chopped cilantro
4 Roma tomato chopped (optional, but suggested)
Method:
To begin, cut the avocado in half with a large knife (chef knife) and twist the avocado apart. Then set aside. Squeeze the juice of one lime over the avocados. If you want to make this quick, you can place the onion and the jalapeno in a mixer and pulse for about thirty seconds. The next step is to remove the pit from the avocado. Using your chef knife gently tap and turn the knife in the pit and it should come out . Then with spoon you can scoop out the flesh. Place all ingredients in mixing bowl and lightly mash with a whisk. Chill covered for one hour and serve with either chips or for a cool, low fat alternative serve with sliced cucumber. This version will keep well over night if covered but not much longer.
Myth:
Some people say to leave the pit in the guacamole to keep it fresh, but this does not work.
Always Cook with love
Chef Sean
Thursday, September 4, 2008
Halibut Cakes Appetizer
Halibut cakes (serves 4)
2 7 oz frozen halibut steaks
4 oz roasted garlic (5 cloves) roast in olive oil on low heat until golden brown save oil to saute the cakes
2 Tablespoons ginger grated
1\2 cup chopped cilantro
1\2 chopped jalapeno, seeded
juice of one lime
1 4 oz pkg oriental black beans (be sure to rinse before use)
2 cups Panko Japanese bread crumbs
2 ripe oranges
2 oz orange juice concentrate
2 oz olive oil
Method
2 7 oz frozen halibut steaks
4 oz roasted garlic (5 cloves) roast in olive oil on low heat until golden brown save oil to saute the cakes
2 Tablespoons ginger grated
1\2 cup chopped cilantro
1\2 chopped jalapeno, seeded
juice of one lime
1 4 oz pkg oriental black beans (be sure to rinse before use)
2 cups Panko Japanese bread crumbs
2 ripe oranges
2 oz orange juice concentrate
2 oz olive oil
Method
In a mixer place your frozen Halibut (by the way you can use any fish that you like as long as it is a semi firm fish) and pulse for a few seconds until the fish is in small pieces. Remove from mixer and place in a bowl. Add all of the above ingredients, excluding the last four ingredients, mix by hand for about five min.
Preparation
After you have mixed then you you need to get set up. You will need one medium saute pan, a dash of oil and a spatula.
Using a 2 ounce ice cream scooper, form the mix into small rounds and set aside. In a large bowl place your Panko bread crumbs and roll the rounds to coat them. Set aside.
Sauce
Quarter the oranges and remove any seeds. In a hot saute pan, use roasted garlic olive oil and saute oranges until soft. Add the orange juice concentrate and reduce on a medium heat for approximately 8 minutes. (uncovered). Remove fresh oranges and discard. Set aside the sauce.
Preparation of Cakes
Use remaining olive oil, on medium high heat in saute pan, place cakes in pan and using spatula, gently press down to make the cakes flatter, about 1/2 inch tall. Saute for 3 minutes each side, only turning once. These are to be served immediately.
Presentation
Place cakes in the center of a round plate (2 cakes per plate). Drizzle sauce around the cakes, not on them. (You want the cakes to remain crispy on the outside). Suggestion: Use an herb such as basil or parsley and sprinkle around the plate after the sauce is drizzled.
Wine Suggestion:
Chardonnay
Make an entree instead of appetizer:
To make this an entree, simply add herb roasted potatoes and sauteed spinach.
Wednesday, August 27, 2008
Provincial Grilled Chicken
Provincial Grilled chicken (serves 4)
Ingredients
1 whole chicken (de-boned)
3 large Yukon gold potato, sliced length wise 1/4 inch and set aside
2 white onion
2 bunches baby carrots
4 oz olive oil
2 Tablespoon sugar
4 oz herbs DE Provence (store bought)
6 cloves garlic
1 oz paprika
a dash dry ginger
2 Tablespoons kosher salt
Method
First to de-bone the chicken, place the chicken on a well secured cutting board, breast side down. Cut on either side of the the back bone and discard. At this point you score the meat along the legs and remove the the bone at the knuckle. Then for the breast meat gently slide the knife under the meat away from the bone. Your option is to ask your local butcher if he or she will do this for you. It takes some practice and I would not want to see you cut yourself. Also, you can leave the bone in but you still need halve chicken.
Marinade (For best result, marinade over night or at least 2 hrs)
Rub chicken with 3 oz of dry herb mixture, 2 oz olive oil and 3 cloves chopped garlic. Cover with plastic wrap and refrigerate. Next, take the remaining dry herbs and olive oil and brush on potato slices, you either saute or grill them, I would suggest that you grill. You may also make large slices of onion and marinade those with the potato.
For the carrots
First peel the carrots leaving about 1/2 inch. Then you want to boil them for about 3 min. Set aside
Cooking the Chicken
On hot grill lay the chicken skin side down, turn the chicken clockwise after 4 min and then turn chicken over and cook for about 6-8 min. Remove from grill and place on a platter. Sprinkle the chicken with the paprika and cover with foil.
In a saute pan on medium, place the sugar the carrots and cook until golden brown. Set aside.
For the potato and onion you can grill them while your cooking the chicken or you can simply place them in 350 degree oven - takes about 20 min.
The great about this recipe is that it is low in fat and if you are only cooking for 2 then you have food for the next day. For example, you could take from of my previous recipes and make a sandwich with olive tapenade and chicken and possibly some arugula or maybe even a pizza with tomato fondue topped with grilled chicken and your favorite cheese. The possibilities are endless.
Chef Sean.
Always cook with Love
Ingredients
1 whole chicken (de-boned)
3 large Yukon gold potato, sliced length wise 1/4 inch and set aside
2 white onion
2 bunches baby carrots
4 oz olive oil
2 Tablespoon sugar
4 oz herbs DE Provence (store bought)
6 cloves garlic
1 oz paprika
a dash dry ginger
2 Tablespoons kosher salt
Method
First to de-bone the chicken, place the chicken on a well secured cutting board, breast side down. Cut on either side of the the back bone and discard. At this point you score the meat along the legs and remove the the bone at the knuckle. Then for the breast meat gently slide the knife under the meat away from the bone. Your option is to ask your local butcher if he or she will do this for you. It takes some practice and I would not want to see you cut yourself. Also, you can leave the bone in but you still need halve chicken.
Marinade (For best result, marinade over night or at least 2 hrs)
Rub chicken with 3 oz of dry herb mixture, 2 oz olive oil and 3 cloves chopped garlic. Cover with plastic wrap and refrigerate. Next, take the remaining dry herbs and olive oil and brush on potato slices, you either saute or grill them, I would suggest that you grill. You may also make large slices of onion and marinade those with the potato.
For the carrots
First peel the carrots leaving about 1/2 inch. Then you want to boil them for about 3 min. Set aside
Cooking the Chicken
On hot grill lay the chicken skin side down, turn the chicken clockwise after 4 min and then turn chicken over and cook for about 6-8 min. Remove from grill and place on a platter. Sprinkle the chicken with the paprika and cover with foil.
In a saute pan on medium, place the sugar the carrots and cook until golden brown. Set aside.
For the potato and onion you can grill them while your cooking the chicken or you can simply place them in 350 degree oven - takes about 20 min.
The great about this recipe is that it is low in fat and if you are only cooking for 2 then you have food for the next day. For example, you could take from of my previous recipes and make a sandwich with olive tapenade and chicken and possibly some arugula or maybe even a pizza with tomato fondue topped with grilled chicken and your favorite cheese. The possibilities are endless.
Chef Sean.
Always cook with Love
Saturday, August 23, 2008
Ruby's Buffalo Steak
Black and Blue Buffalo Steak (serves 4)
4 6 ounce buffalo tenderloin steaks (should be no problem for you Montanans!)
salt and pepper to taste
2 ounces olive oil
1 pint blueberries (if frozen, thaw and drain)
1 ounce fresh ginger, grated
1 pint veal or beef stock
2 shallots, chopped
1 clove garlic, chopped
5 sprigs of mint
1 Tablespoon sugar
4 ounces dry red wine
Onion Rings as Garnish
1 red onion, sliced thinly
1/2 cup flour
4 Tablespoons Old Bay Seasoning
1 Tablespoon paprika
1 Tablespoon garlic salt
1 teaspoon baking powder
1 cup whole milk
1 egg
2 cups Canola oil
Cooking the steak and sauce (This recipe is designed for the meat to be cooked rare. See directions for a medium wellness instruction.)
Season steaks with salt and pepper and let sit at room temperature for 15 minutes. Heat oil in a heavy bottom skillet on high heat. Sear all sides of steaks on high heat and remove from skillet. Add red wine to skillet and reduce for 5 minutes. Then reduce heat to medium and add sugar and continue to cook another 5 minutes. Now add all remaining ingredients (but not the onion ring ingredients) to the skillet. Cook on low heat for 15 minutes.
Onion Rings
Mix all dry ingredients together. Beat egg and milk together. Dip onion slices in the wet mixture and then dip in the dry mixture. Heat the Canola oil on high heat in a skillet. Put dipped onion slices in the hot oil. When they float, they are done (usually 3 minutes). Place on paper towels and let rest.
The steak sauce should still be warm in skillet. Place steaks back in sauce and bring to a simmer for approximately 6 minutes. If more liquid is needed, add a little water. (If you wish for your steak to be cooked longer, add water and cover and cook an additional 5 minutes).
Presentation:
Remove steaks from skillet. Place on center of plate. Top with steak sauce and place onions on top of the steak.
Chef's Suggestion: Serve with either saute spinach or steamed broccoli.
4 6 ounce buffalo tenderloin steaks (should be no problem for you Montanans!)
salt and pepper to taste
2 ounces olive oil
1 pint blueberries (if frozen, thaw and drain)
1 ounce fresh ginger, grated
1 pint veal or beef stock
2 shallots, chopped
1 clove garlic, chopped
5 sprigs of mint
1 Tablespoon sugar
4 ounces dry red wine
Onion Rings as Garnish
1 red onion, sliced thinly
1/2 cup flour
4 Tablespoons Old Bay Seasoning
1 Tablespoon paprika
1 Tablespoon garlic salt
1 teaspoon baking powder
1 cup whole milk
1 egg
2 cups Canola oil
Cooking the steak and sauce (This recipe is designed for the meat to be cooked rare. See directions for a medium wellness instruction.)
Season steaks with salt and pepper and let sit at room temperature for 15 minutes. Heat oil in a heavy bottom skillet on high heat. Sear all sides of steaks on high heat and remove from skillet. Add red wine to skillet and reduce for 5 minutes. Then reduce heat to medium and add sugar and continue to cook another 5 minutes. Now add all remaining ingredients (but not the onion ring ingredients) to the skillet. Cook on low heat for 15 minutes.
Onion Rings
Mix all dry ingredients together. Beat egg and milk together. Dip onion slices in the wet mixture and then dip in the dry mixture. Heat the Canola oil on high heat in a skillet. Put dipped onion slices in the hot oil. When they float, they are done (usually 3 minutes). Place on paper towels and let rest.
The steak sauce should still be warm in skillet. Place steaks back in sauce and bring to a simmer for approximately 6 minutes. If more liquid is needed, add a little water. (If you wish for your steak to be cooked longer, add water and cover and cook an additional 5 minutes).
Presentation:
Remove steaks from skillet. Place on center of plate. Top with steak sauce and place onions on top of the steak.
Chef's Suggestion: Serve with either saute spinach or steamed broccoli.
Michael's Alaskan Halibut Recipe
Potato Crusted Halibut Genovese (serves 4)
4 6 ounce halibut steaks
Dash of lemon pepper
3 Yukon Gold potatoes (sliced paper thin)
2 ounces caper berries, stems removed
1/2 pound butter, softened
4 total ounces fresh chopped parsley, sage, rosemary, and thyme
2 ounces of All Purpose Flour
2 ounces olive oil
Combine all fresh herbs with softened butter and set aside. Season halibut steaks with lemon pepper. Arrange the potato slices on one side of the halibut steaks, should resemble fish scales. Sprinkle with flour on the potato side. Saute, on medium heat, potato side down in olive oil for 5 minutes in a non stick pan. Remove fish from pan and place on a cookie sheet (potato side up). Put in a 350 degree oven for 6 minutes or until firm. Remove fish and place caper berries on top of potato side. (Optional, top caper berries with a spoon of butter, which will melt). Choose vegetable of choice to serve with halibut. Chef's suggestion would be peeled steamed asparagus. Another nice compliment to this meal would be halved Brussels sprouts. (This is not the chef's wife's preference!)
For dessert, the chef suggests a nice bowl of wild berries topped with a vanilla lemon cream. Serve with a dessert wine.
Vanilla Lemon Cream
4 ounces heavy whipping cream
Zest of half a lemon
1 teaspoon vanilla extract
1 teaspoon sugar or honey
Whip all ingredients together until soft peak. Top berries with this cream. If you have extra, save and use for topping to your morning pancakes or waffles. Also will make a nice topping for some cocktails in the summer or in hot chocolate in the winter!
4 6 ounce halibut steaks
Dash of lemon pepper
3 Yukon Gold potatoes (sliced paper thin)
2 ounces caper berries, stems removed
1/2 pound butter, softened
4 total ounces fresh chopped parsley, sage, rosemary, and thyme
2 ounces of All Purpose Flour
2 ounces olive oil
Combine all fresh herbs with softened butter and set aside. Season halibut steaks with lemon pepper. Arrange the potato slices on one side of the halibut steaks, should resemble fish scales. Sprinkle with flour on the potato side. Saute, on medium heat, potato side down in olive oil for 5 minutes in a non stick pan. Remove fish from pan and place on a cookie sheet (potato side up). Put in a 350 degree oven for 6 minutes or until firm. Remove fish and place caper berries on top of potato side. (Optional, top caper berries with a spoon of butter, which will melt). Choose vegetable of choice to serve with halibut. Chef's suggestion would be peeled steamed asparagus. Another nice compliment to this meal would be halved Brussels sprouts. (This is not the chef's wife's preference!)
For dessert, the chef suggests a nice bowl of wild berries topped with a vanilla lemon cream. Serve with a dessert wine.
Vanilla Lemon Cream
4 ounces heavy whipping cream
Zest of half a lemon
1 teaspoon vanilla extract
1 teaspoon sugar or honey
Whip all ingredients together until soft peak. Top berries with this cream. If you have extra, save and use for topping to your morning pancakes or waffles. Also will make a nice topping for some cocktails in the summer or in hot chocolate in the winter!
Saturday, August 16, 2008
Flavors of Provence
For the Flavors of Provence using no cream or butter, here are a couple ideas for you to try.
Grilled Salmon Served Over Marinated Eggplant With Tomato Fondue and Olive Tapenade (Serves 4)
Tomato Fondue*
8 Roma tomato (blanched) seeded
1/4 cup olive oil
3 shallots minced
2 Tablespoons tomato paste
2 cups dry white wine
5 basil leaves
Zest and juice of 1 lemon
Combine all ingredients and simmer on low heat for 1/2 hour, stirring occasionally. You may use this right away, but if you don't, it will keep in the refrigerator 3-4 days.
*The Tomato Fondue can also be used for a lighter version of marinara.
Olive Tapenade
4 ounces nicoise olive or California black, pitted
1 filet anchovy
1 clove garlic
4 ounces olive oil, first press
1 shallot
1 ounce fresh parsley
Puree all ingredients. If consistency is not a paste, add more olives. Tip: use nicoise olives for best flavor! This will keep in the refrigerator 2-3 weeks. Other application, spread on toasted french bread for bruschetta.
Grilled Salmon
4 six ounce salmon filets
pinch of Kosher salt
Fresh cracked pepper
1 ounce olive oil
1 ounce fresh thyme
Combine olive oil with all dry ingredients. Rub over salmon filets and refrigerate 1/2 hour. You can grill or bake the salmon. (Preferably, grilled)!
If grilled, bring salmon to room temperature before grilling. For best result, 6 minutes on one side and 3 minutes on the skin side.
If baking, preheat oven to 350 degrees and bake for 15 minutes. Test to make sure thoroughly cooked. If not, bake an additional 5 minutes.
Marinated Eggplant
1 eggplant, sliced 1/2 inch thickness (you should have 10 slices)
2 Tablespoons Kosher salt
10 teaspoons pesto (store bought is fine)
Place eggplant slices on a cookie sheet and sprinkle a light amount of Kosher salt over them. Place in refrigerator for 1/2 hour. Rinse salt off of eggplant, pat dry with paper towel. Then rub on pesto with the back of a spoon. Lightly grill and set aside. Cut slices in half, should resemble a half moon. The eggplant can stay out at room temperature while the rest of the meal is prepared.
Chef's Suggestion: Place fresh arugula salad in the center of plate and place the salmon on top of salad. Top the salmon with Tomato Fondue. Arrange the eggplant in a flower pattern. Drizzle the Olive Tapenade over entree. Optional, but nice, fresh basil.
Grilled Salmon Served Over Marinated Eggplant With Tomato Fondue and Olive Tapenade (Serves 4)
Tomato Fondue*
8 Roma tomato (blanched) seeded
1/4 cup olive oil
3 shallots minced
2 Tablespoons tomato paste
2 cups dry white wine
5 basil leaves
Zest and juice of 1 lemon
Combine all ingredients and simmer on low heat for 1/2 hour, stirring occasionally. You may use this right away, but if you don't, it will keep in the refrigerator 3-4 days.
*The Tomato Fondue can also be used for a lighter version of marinara.
Olive Tapenade
4 ounces nicoise olive or California black, pitted
1 filet anchovy
1 clove garlic
4 ounces olive oil, first press
1 shallot
1 ounce fresh parsley
Puree all ingredients. If consistency is not a paste, add more olives. Tip: use nicoise olives for best flavor! This will keep in the refrigerator 2-3 weeks. Other application, spread on toasted french bread for bruschetta.
Grilled Salmon
4 six ounce salmon filets
pinch of Kosher salt
Fresh cracked pepper
1 ounce olive oil
1 ounce fresh thyme
Combine olive oil with all dry ingredients. Rub over salmon filets and refrigerate 1/2 hour. You can grill or bake the salmon. (Preferably, grilled)!
If grilled, bring salmon to room temperature before grilling. For best result, 6 minutes on one side and 3 minutes on the skin side.
If baking, preheat oven to 350 degrees and bake for 15 minutes. Test to make sure thoroughly cooked. If not, bake an additional 5 minutes.
Marinated Eggplant
1 eggplant, sliced 1/2 inch thickness (you should have 10 slices)
2 Tablespoons Kosher salt
10 teaspoons pesto (store bought is fine)
Place eggplant slices on a cookie sheet and sprinkle a light amount of Kosher salt over them. Place in refrigerator for 1/2 hour. Rinse salt off of eggplant, pat dry with paper towel. Then rub on pesto with the back of a spoon. Lightly grill and set aside. Cut slices in half, should resemble a half moon. The eggplant can stay out at room temperature while the rest of the meal is prepared.
Chef's Suggestion: Place fresh arugula salad in the center of plate and place the salmon on top of salad. Top the salmon with Tomato Fondue. Arrange the eggplant in a flower pattern. Drizzle the Olive Tapenade over entree. Optional, but nice, fresh basil.
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