Curried Chicken Salad

Curried Chicken Salad

(Serves 6, ½ Cup servings)

Ingredients
1 pound Diced Chicken Meat
¼ Cup Diced Celery
¼ Cup Diced Red Onions
2 Tbsp. Toasted Coconut
½ Cup Pineapple (optional)

Dressing
(Makes ½ Cup)
¼ Cup Lite Mayonnaise
¼ Cup Plain Yogurt
1 ½ tsp. Yellow Curry Powder
1 tsp. Table Grind Black Pepper
1 tsp. Fructose (equal amount sugar can be used)
¼ tsp. Kosher Salt

Directions

1. Add all dressing ingredients and let set for at least one hour.
2. Mix with chicken, celery, onions and coconut.

Vegetarian Chili

Vegetarian Chili

Servings: 12

Ingredients:
1/2 eggplant, peeled and diced
1/4 tsp. olive oil
½ onion, diced
1 1/3 tsp. garlic, minced
¾ green bell pepper, diced
14 oz. canned tomatoes
10 oz. red ripe tomatoes
2 1/2 tsp. chili powder
1 1/3 tsp. cumin powder
1 1/3 tsp. oregano powder
1 1/3 tsp. basil powder
2/3 tsp. black pepper
1/2 tsp. kosher salt
2/3 tsp. fennel seed
3 1/2 tbsp. fresh parsley, chopped fine
1/2 cup pinto or anasazi beans, cooked
1/2 cup garbanzo beans, cooked
1 3/4 tbsp. dill, fresh chopped
2 1/2 tsp. lemon juice

Directions:

1. Peel and dice eggplant.
2. Place in a perforated pan and sprinkle with kosher salt.
3. Let stand for 1 hour and pat dry.
4. Preheat a soup pot or tilt skillet; add enough olive oil to coat the bottom of the pot.
5. Saute the eggplant, onions, garlic and green pepper until tender.
6. Add remaining ingredients and cook over medium heat for 25-30 minutes, stirring frequently.

Grilled Ahi Tuna with Caramelized Pineapple Salsa

Grilled Ahi Tuna with Caramelized Pineapple Salsa

(4 Servings)

Ingredients for the Tuna:
4 -four oz. pieces of Ahi tuna
Cajun spice (see recipe)
1 cup pineapple, diced small
1/4 cup pineapple juice
2 Tbsp. red bell pepper, diced small
1 Tbsp. red onion, diced small
1 Tbsp. fresh basil, minced
2 medium roma tomatoes, seeded & diced

Cajun Seasoning Ingredients:
1 Tbsp. white pepper
1 Tbsp. black pepper
1 Tbsp. cayenne pepper
1 Tbsp. granulated garlic
1 Tbsp. oregano
2 Tbsp. paprika
1 Tbsp. salt

Directions:

1. Pre-heat a heavy gauge (thick bottomed) sauté pan for about 1-2 minutes.
2. Pre-heat a grill. (A cast iron skillet can be substituted if you don't have a grill.)
3. Add diced pineapple to the sauté pan. It should shriek a little when it hits the pan.
4. Let the pineapple caramelize on one side before stirring (about 30-45 seconds).
5. Continue sautéing until the pineapple is charred on the outside.
6. Add the pineapple juice to deglaze the bottom of the pan, and reduce.
7. In a small mixing bowl, combine the pineapple, diced red bell peppers, diced red onion, basil and tomatoes. Reserve for service.
8. Lightly coat the Ahi tuna with Cajun spice. Place on a hot grill (or in a cast iron skillet) and cook until aroma from the Cajun spice is released - about 60 seconds per side, depending on heat. The suggested serving temperature for Ahi is rare to medium rare.
9. Remove the Ahi from the grill, plate up with your favorite rice dish, and top with pineapple salsa.

Tuna Salad Niçoise

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

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

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

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.

Chicken Hummus

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