Tuna Salad Niçoise

(Serves 6)

Ingredients
6 cups mixed greens
3 roasted red bell peppers, cut into strips
4 anchovy fillets, chopped
1 cup sun dried tomatoes, cut into strips
1 cup artichoke hearts, quartered
½ cup Kalamata olives, quartered
2 tsp. minced garlic
¼ cup shallots, cut into strips
1 Tbsp. fresh herbs chopped (basil, oregano, parsley, etc.)
juice of one lemon
3 Tbsp. olive oil
6 quail eggs
6 slices of feta cheese, sliced thin
¾ pounds of ahi tuna

Directions:

1. In a large bowl combine the mixed greens, two of the roasted peppers, anchovies, artichokes, and olives. Toss together.
2. In a small sauté pan add 1 1/2 tablespoons olive oil.
3. Heat the garlic and turn off the heat.
4. Add the tomato slices and let sit 10 minutes.
5. Drain any excess oil.
6. In a blender combine the other 1 1/2 tablespoons olive oil and the rest of the roasted pepper.
7. Blend till smooth. Set aside.
8. Spray a non-stick pan with pan coating.
9. Crack the quail eggs and be careful not to break the yolk.
10. Cook sunny side up.
11. Add the herbs and lemon juice to the salad mix. Keep warm.
12. Slice the ahi tuna in 12 thin slices.
13. To Plate: Place a slice of feta on the bottom of 6 plates. Place some salad mix on the feta. Then place a slice of ahi on top of the salad. Repeat so you have 2 layers. Place a crouton on top with the quail egg as a garnish. Spoon some of the roasted red bell pepper oil around the plate.

Chef Dale Van Sky's Summer BBQ tips, rub and sauce

Barbeque season is almost here and Chef Dale Van Sky has simple tips for you to make your recipes a little healthier.

1. Trim all fat from meats before barbequing and grilling.
2. Make your own BBQ sauce instead of using pre-made sauces.
3. Brush BBQ sauce on meats just before removing from grill.
4. Try a dry rub instead of a BBQ sauce.
5. Pick leaner meats such as top sirloin, flank steak or pork loin and marinate overnight in unsweetened pineapple sauce or teriyaki sauce. (The acid will breakdown connective tissues and make the meat more tender.)
6. Marinate extra firm tofu as a meat substitute and use a spice rub before grilling.

Cajun Spice Rub

Ingredients:
1 Tbsp. white pepper
1 Tbsp. black pepper
1 ½ tsp. cayenne pepper
1 Tbsp. granulated garlic
1 Tbsp. oregano
1 Tbsp. paprika
½ tsp. salt

Directions:

1. Mix all seasonings together.
2. Sprinkle on chicken, beef, pork, fish, potatoes, eggs or vegetables.

Moroccan BBQ Sauce

Servings: 32
Serving Size: 2 Tbsp.

Ingredients:
2 ½ cup vegetable stock
1 cup vinegar, rice
½ cup soy sauce
1 cup ketchup
2 tsp. Cinnamon, ground
½ tsp. Anise, ground
1 tsp. Cardamom, ground
1 tsp. Coriander, ground
1 Tbsp. Ginger root, minced
1 tsp. Cloves, ground
¼ cup lime juice
¼ cup cilantro, chopped
½ Tbsp. Black pepper
1 ½ cup brown sugar
2 tsp. Garlic, minced
1 tsp. Chili powder

Directions:

1. Combine all ingredients and blend.
2. Heat to simmer to blend flavors. Cool.

Try our Prickly Pear BBQ Pork Loin topped with Leek Straws recipe as shown in the photo above.

Pan Seared Duck with Ancho Chile Mango Salsa

(Serves 12)

Ingredients for the Mango Salsa:

2 cup mango, diced small (2 1/2 lb after peeling and seeding)

1 pepper ancho chili pepper, rehydrated and diced small

3 Tbsp. cilantro, chopped fine

6 Tbsp. kiln dried cherries

1 Tbsp. mint leaves, chopped fine

1/4 cup red onion, diced small

1/2 cup + 2 Tbsp. roma tomato, diced small

½ tsp. garlic, minced

1 Tbsp. sherry vinegar

1 Tbsp. raspberry vinegar

Ingredients for the Prickly Pear Marinade:

1 cup apple juice

1 Tbsp. Apple cider vinegar

4 Tbsp. Prickly pear syrup

2 Tbsp. Olive oil

3 tsp. Canola oil

4 Tbsp. Port wine

2 Tbsp. Soy sauce, low-sodium

¼ tsp. Liquid barbecue smoke

2 tsp. Bay leaves

4 tsp. Cilantro, chopped

⅔ tsp. Garlic, chopped

2 Tbsp. Shallot, chopped

1 Tbsp. Cumin seed, toasted

⅔ tsp. Crushed red pepper

2 pinches dried thyme

2 pinches fresh rosemary, chopped

1 Tbsp. cracked black pepper

Ingredients for the Pan Seared Duck:

4 four-oz portions prickly pear marinated boneless duck breast, trimmed of most fat

1 cup mango salsa (see recipe)

Directions for the Mango Salsa:

1. Soak the ancho chile in hot water to soften.
2. For the chiles, remove stems, split open and dip in water to remove seeds before dicing.
3. Combine with the remaining ingredients in a mixing bowl.

Directions for the Prickly Pear Marinade:

1. Combine all ingredients.
2. Add trimmed duck breasts and marinate for at least 2 hours.

Directions for the Pan Seared Duck:

1. Pre-heat sauté pan over high heat.
2. Add two trigger pulls of olive oil from spray bottle (1/2 tsp. approx).
3. Place duck fat side down in pan and sear until fat begins to brown. Flip over and sear other side.
4. Place in 450 degree oven and cook to desired temp (med rare recommended).
5. Top with mango salsa.

Pan Seared North American Elk with Kiln Dried Cherries, Black Walnuts & Port Wine Jus

(Serves 2)

Ingredients:

Four 3-oz medallions North American elk medallions

2 Tbsp. Kiln-dried cherries

1 ½ Tbsp. Black walnut pieces

1 tsp. shallots, minced

¼ cup port wine

½ cup veal stock

To taste kosher salt

To taste black pepper

4 slices yam, cut into 1/2" slices, blanched until fork tender

8 spears medium asparagus, trimmed to 3-4", blanched to al dente, chilled in ice water

2 strips red bell pepper strips

2 slices yellow squash chips, 1" slices (bias cut)

Directions:

1. In a heavy gauge sauce pan, sauté shallots until translucent; add cherries and walnuts; sauté.
2. Add port wine to the pan to deglaze.
3. Reduce port by 3/4 until thick and syrupy; add veal stock.
4. Reduce until sauce is thick enough to coat the back of a spoon; remove from heat.
5. Using an apple corer, cut center from squash chips; stuff with 4 asparagus spears and 1 red pepper strip each.
6. Heat asparagus bundles by steaming for approx 1 minute in colander or place in microwave safe dish with enough water to create steam, wrap in plastic and nuke for 45 seconds or until the bundles just begin to steam.
7. Preheat sauté pan; coat lightly with olive or canola oil.
8. Season elk with salt & pepper; gently place in span; sauté 30-40 seconds, then flip the meat over-suggested serving temperature is rare to medium rare.
9. Plate elk up on top of two slices of warm yam, and place an asparagus bundle on the plate.

Fire Grilled Beef Sirloin Oscar

(Serves 4)

Ingredients for Beef:
1 lb. beef sirloin, 4 ounces per portion
4 tsp. blue crab meat, backfin
½ cup mock hollandaise (see recipe below)
16 each asparagus spears, index finger length
2 tsp. lemon zest
1 cup mashed potatoes
To taste salt & pepper
2 tsp. olive oil

Ingredients for Mock Hollandaise:
4 oz. soft tofu
1 Tbsp. lemon juice
Pinch crumbled saffron
Pinch kosher salt
Dash Tabasco
1 large egg yolk
To taste butter flavor (liquid)

Directions:

1. Cream egg yolk in small mixing bowl over a double boiler (sauce pot filled with steaming water).
2. Place tofu, lemon juice, saffron, salt, Tabasco and butter flavor into a food processor and puree until smooth. Serve warm.
3. Pre-heat grill on high heat. Lightly season sirloin on both sides with salt & pepper; coat lightly with olive oil.
4. Toss asparagus spears in olive oil and lemon zest, coating lightly.
5. Grill sirloin steaks to desired doneness and lightly grill asparagus spears until they begin to soften slightly.
6. Crisscross asparagus spears on top of the mashed potatoes, then place beef on top of the asparagus, top with crabmeat and ladle hollandaise sauce over the top. Garnish with a pinch of fresh lemon zest.

Recipe Nutrient Analysis (per serving):
Calories: 339
Carbs: 13g
Protein: 27g
Fat: 20g
Fiber: 2g

Chicken Hummus

(Serves 16)

Ingredients:
8 oz. chicken breast, cooked
2 Cups garbanzo beans, cooked
4 garlic segments
2 Tbsp. olive oil
¼ Cup water
¼ Cup fresh cilantro, minced
¼ Cup fresh lemon juice
¼ Cup pine nuts, lightly roasted
Pinch salt

Directions:

1. Place garbanzo beans, salt, garlic, olive oil and lemon juice in food processor.
2. Puree till smooth (add a little water, if necessary, till reaching the consistency of peanut butter).
3. Add pine nuts, cilantro and diced chicken. Mix and chill till ready to serve.

Tip: Serve very cold for optimum flavor.

Recipe Nutrient Analysis, Single Serving: Calories: 89, Net Carbs: 8g, Protein: 6g, Fat: 4g, Fiber: 2g

Brûlée Banana Split

Banana Split Ingredients
½ Banana
1 Tbsp. brown sugar
1 Tbsp. fresh berries
1 Tbsp. vanilla bean ice cream
1 Tbsp. fruit sorbet
1 Tbsp. chocolate sauce
1 Tbsp. agave caramel sauce (recipe below)
1 Tbsp. raspberry-pomegranate coulis (recipe below)

Banana Split Directions

1. Peel and quarter banana lengthwise; coat with brown sugar and caramelize with a torch.

2. Put two banana quarters in bowl; top with vanilla bean ice cream and fruit sorbet.

3. Sprinkle with fresh berries, drizzle with agave caramel, raspberry-pomegranate and chocolate sauces.

Agave Caramel Sauce Ingredients

6 Tbsp. water
6 Tbsp. sugar
3 Tbsp. agave syrup
¼ cup cream
2 Tbsp. butter

Agave Caramel Sauce Directions

1. Combine water, sugar, and agave syrup. Cook to a light caramel.

2. Stand back and add cream, stirring to blend.

3. Stir in butter.

4. Cool.

Raspberry-Pomegranate Coulis Ingredients

6 Tbsp. raspberries, frozen
1 Tbsp. pomegranate juice
1 Tbsp. fructose (or sugar)

Raspberry-Pomegranate Coulis Directions

1. Combine all ingredients in a small sauce pot.

2. Simmer over low medium heat until all the raspberries are broken down.

3. Puree and strain.

Jerk Seasoned Roasted Quail with Agave Pomegranate Glaze

(Serves 4)

Ingredients:
4 Quail, semi-boneless (4 oz. each)
4 Tbsp. goat cheese (1 oz. per serving)
Jerk seasoning (recipe below)
Pomegranate reduction (recipe below)
Basmati wild rice pilaf (recipe below)

Directions:

1. Stuff quail with 1 oz. goat cheese.
2. Dredge stuffed quail in jerk seasoning.
3. Bake at 350 degrees for 20 minutes or until done.
4. Top each cooked quail with 1 Tbsp. Pomegranate reduction.
5. Serve with ½ cup Basmati wild rice pilaf.

Jerk Seasoning Ingredients:
1 Tbsp. onion powder
1 ½ tsp. dried thyme
1 ½ tsp. ground allspice
2 tsp. salt
3 tsp. fructose (can substitute sugar)
1 tsp. black pepper
1 tsp. cayenne pepper
1 ½ tsp. granulated garlic
¼ tsp. ground nutmeg
¼ tsp. ground cinnamon Seasoning

Seasoning Directions:

1. Mix all ingredients well.

Pomegranate Reduction Ingredients:
1 cup pomegranate juice
1 Tbsp. agave syrup

Reduction Directions:

1. Reduce pomegranate juice to 1/4 cup (be sure it has a syrup consistency).
2. Add agave syrup and stir.

Basmati Wild Rice Pilaf Ingredients
1 Tbsp. pure olive oil
2 Tbsp. diced yellow onions
2 Tbsp. diced carrots
2 Tbsp. diced celery
1 cup basmati white rice
1 tsp. tarragon
½ tsp. allspice
½ tsp. salt
1/8 tsp. black pepper, fresh ground
2 cups chicken stock
¼ cup cooked wild rice

Rice Directions:

1. Bring pure olive oil to smoke point.
2. Add diced yellow onions, carrots and celery. Sauté until onion starts to turn clear.
3. Add basmati white rice, stir and sauté on medium heat for 5 minutes
4. Stir in tarragon, allspice, salt and pepper.
5. Add chicken stock.
6. Bring to a boil. Reduce to simmer, cover and cook until done.
7. Mix in cooked wild rice.