Energy Park 2013

SENSATIONAL SERVINGS

Energy Park 2013Energy Park 2013

SENSATIONAL SERVINGS

Energy Park 2013

notesnotes

Contents

thursday, August 1Mango, Radicchio and Arugula Caprese with Basil Vinaigrette . . . . . . . . . . . . . . . . . . . . . . . . . 1Pistachio-Encrusted Chicken with Maras Pepper Yogurt . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2

Friday, August 2Curried Crab and Pear Napoleons . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3Salmon Bulgogi with Baby Bok Choy and Wild Mushrooms . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4

saturday, August 3 - JUnIoR CHeF DAYGranola Bars . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5Drumstick Ice Cream Cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6

sunday, August 4Breakfast Bacon and Hash Brown Tostada . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7New Glarus Double Beer Lamb Sirloin with Swiss Chard Succotash . . . . . . . . . . . . . . . . . . . .8-9

Monday, August 5Sonoma Valley Benedict . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .9-10Grilled Firey Lemongrass Sambal Chicken . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .10-11

tuesday, August 6Roast Turkey Sandwich with Jalapeno-Cranberry Jam and Blue Cheese Butter . . . . . . . . .11-12Snow Crab Won Tons with Edamame Guacamole . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .12-13

Wednesday, August 7Vegetarian Paella . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14Himalayan Salt Block Beef Sirloin Sashimi . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15

thursday, August 8Millet Saganaki with Goat Cheese and Shrimp . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16Maple-Lacquered Duck Breast with Blue Cheese-Stuffed Pears . . . . . . . . . . . . . . . . . . . . . . . . 17

Friday, August 9Korean Ceviche Shrimp Tacos . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18Cedar-Planked Wisconsin Walleye with Maple Glaze and Mustard Seed Smashed Golden Potatoes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19

saturday, August 10Breakfast Pork Tortillas . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20Coffee Braised Short Ribs with Jack Mac and Cheese . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21

sunday, August 11Sausage Crust Quiche . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22Oven-Roasted Ratatouille over Blue Cheese Polenta . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23

Glossary . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24

notes

PIstACHIo-enCRUsteD CHICKen WItH MARAs PePPeR YoGURtServes 4

4 6-ounce boneless, skinless chicken breasts1 cup whole milk1/2 cup shelled pistachios, toasted and finely chopped3 tablespoons Panko bread crumbs1 teaspoon salt1/2 teaspoon ground black pepper2 eggs, beaten with 1 teaspoon water1/4 cup olive oil1-1/2 cups orzo pasta, cooked and reheated4 fresh dill sprigs

Place chicken and milk in resealable plastic bag; allow to marinate refrigerated for 30 minutes . In separate bowl, combine pistachios, bread crumbs, salt and pepper . Heat oil in heavy-bottomed sauté pan . Remove chicken from milk, allowing excess to drip back into bag . Discard milk . Dredge chicken in egg; coat evenly with breading mixture . Place skin side down into hot oil and brown on both sides . Place in 350-degree oven and bake until chicken reaches an internal temperature of 165 degrees . Set aside and keep warm . Place portion of orzo on serving plate; lay chicken breast over top . Place generous dollop of Maras Pepper Yogurt next to chicken . Garnish with fresh dill sprig .

Maras Pepper Yogurt1 cup thick Greek yogurt1/2 cucumber, peeled, seeded and finely diced1 tablespoon finely minced onion1 tablespoon lemon juice, freshly squeezed1/2 tablespoon lemon zest2 tablespoons chopped fresh dill2 teaspoons dried Maras pepper (hotter, crushed red pepper may be substituted)Salt and freshly ground black pepper to taste

Combine and gently stir yogurt, cucumber, onion and lemon juice in nonreactive bowl . Add lemon zest, dill, Maras pepper, salt and pepper . Stir well; set aside at room temperature .

2

MAnGo, RADICCHIo AnD ARUGULA CAPRese WItH BAsIL VInAIGRetteServes 4

salad8 radicchio leaves, cores and thick ends trimmed8 whole large basil leaves2 cups arugula, picked 1 large mango, peeled, halved and thinly sliced8 1/4-inch-thick slices fresh mozzarella cheese1/4 cup shaved Parmesan cheese Freshly ground black pepper

Arrange radicchio, basil and arugula in middle of chilled salad plates . Layer mango and mozzarella partially over leaves; drizzle Basil Vinaigrette around perimeter of salad . Garnish with shaved Parmesan and ground black pepper .

Basil Vinaigrette1/3 cup chopped fresh basil leaves4 tablespoons extra-virgin olive oil2 tablespoons white balsamic vinegarSalt and pepper to taste

Blend chopped basil, oil and vinegar in mini food processor until most of basil is pureed . Season with salt and pepper .

Thursday, August 1

1

PIstACHIo-enCRUsteD CHICKen WItH MARAs PePPeR YoGURtServes 4

4 6-ounce boneless, skinless chicken breasts1 cup whole milk1/2 cup shelled pistachios, toasted and finely chopped3 tablespoons Panko bread crumbs1 teaspoon salt1/2 teaspoon ground black pepper2 eggs, beaten with 1 teaspoon water1/4 cup olive oil1-1/2 cups orzo pasta, cooked and reheated4 fresh dill sprigs

Place chicken and milk in resealable plastic bag; allow to marinate refrigerated for 30 minutes . In separate bowl, combine pistachios, bread crumbs, salt and pepper . Heat oil in heavy-bottomed sauté pan . Remove chicken from milk, allowing excess to drip back into bag . Discard milk . Dredge chicken in egg; coat evenly with breading mixture . Place skin side down into hot oil and brown on both sides . Place in 350-degree oven and bake until chicken reaches an internal temperature of 165 degrees . Set aside and keep warm . Place portion of orzo on serving plate; lay chicken breast over top . Place generous dollop of Maras Pepper Yogurt next to chicken . Garnish with fresh dill sprig .

Maras Pepper Yogurt1 cup thick Greek yogurt1/2 cucumber, peeled, seeded and finely diced1 tablespoon finely minced onion1 tablespoon lemon juice, freshly squeezed1/2 tablespoon lemon zest2 tablespoons chopped fresh dill2 teaspoons dried Maras pepper (hotter, crushed red pepper may be substituted)Salt and freshly ground black pepper to taste

Combine and gently stir yogurt, cucumber, onion and lemon juice in nonreactive bowl . Add lemon zest, dill, Maras pepper, salt and pepper . Stir well; set aside at room temperature .

2

MAnGo, RADICCHIo AnD ARUGULA CAPRese WItH BAsIL VInAIGRetteServes 4

salad8 radicchio leaves, cores and thick ends trimmed8 whole large basil leaves2 cups arugula, picked 1 large mango, peeled, halved and thinly sliced8 1/4-inch-thick slices fresh mozzarella cheese1/4 cup shaved Parmesan cheese Freshly ground black pepper

Arrange radicchio, basil and arugula in middle of chilled salad plates . Layer mango and mozzarella partially over leaves; drizzle Basil Vinaigrette around perimeter of salad . Garnish with shaved Parmesan and ground black pepper .

Basil Vinaigrette1/3 cup chopped fresh basil leaves4 tablespoons extra-virgin olive oil2 tablespoons white balsamic vinegarSalt and pepper to taste

Blend chopped basil, oil and vinegar in mini food processor until most of basil is pureed . Season with salt and pepper .

Thursday, August 1

1

43

sALMon BULGoGI WItH BABY BoK CHoY AnD WILD MUsHRooMsServes 4

salmon Bulgogi4 6-ounce center-cut boneless, skinless salmon fillets2 oven-roasted garlic cloves1/3 cup sliced green onions1/3 cup low-sodium soy sauce1 tablespoon dry sherry1 tablespoon freshly grated ginger1 tablespoon brown sugar1 tablespoon sesame oil1 teaspoon chili-garlic sauceCooking spray

In food processor, puree all ingredients, except salmon, until smooth . Place salmon fillets in resealable plastic bag and cover with marinade . Seal bag and allow to marinate 10 to 15 minutes .

Heat grill to smoking hot . Remove salmon from marinade; set aside . Simmer marinade in heavy-bottomed sauce pan until slightly thickened; set aside and keep warm . Lightly coat nonskin side of salmon with cooking spray . Lightly spray hot grill . Place salmon onto grill grates; cook approximately 3 to 5 minurtes . Turn fillets 90 degrees and grill an additional 3 to 5 minutes . Flip fish to other side and repeat process . Inside of fish should remain slightly orange .

Make small bed of rice in center of dinner plate; place 1/4 of vegetable mixture on plate . Lay salmon fillet partially over vegetables; glaze with reserved glaze . Garnish with sesame seeds .

Bok Choy and Mushrooms1 tablespoon olive oil1/4 cup sliced red onion1/4 cup sliced red pepper1-1/2 cups fresh shiitake mushrooms, stemmed and sliced2 baby bok choy, halved lengthwiseSalt and pepper to taste2 cups cooked jasmine rice1 teaspoon sesame seeds, toasted

Heat oil in heavy-bottomed sauté pan; add onions, cooking until translucent . Add peppers and mushrooms; sauté until tender . Add bok choy and toss until all vegetables are tender, 4 to 5 minutes .

CURRIeD CRAB AnD PeAR nAPoLeonsServes 4

tuile Batter1/2 cup rice flour1 tablespoon all-purpose flour1-1/2 teaspoons white sugar1/8 teaspoon freshly ground pepper3 egg whites1/4 cup heavy cream1/4 cup melted butter, warm but not hot1 ripe pear, cored and thinly sliced

Preheat oven to 375 degrees F . In bowl, blend together flours, sugar, salt and pepper; whisk in egg whites until just combined . Whisk in cream until just combined . Whisk in butter until smooth . On baking sheet lined with a silicone baking mat or parchment paper, spread 2 teaspoons of batter in an arc shape about 4 inches long and 1/2-inch wide . Make 3 more identical arcs in the same manner, spacing them about 1 inch apart . Bake tuiles on middle rack of oven until bubbly, crisp and golden, 3 to 5 minutes . Carefully transfer tuiles with thin spatula to cooling rack; make more tuiles . Spoon 2 tablespoons Crab Filling onto plate; top with tuile . Make 3 more napoleons in same manner .

Crab Filling1/4 cup sour cream2 tablespoons mayonnaise1/2 tablespoon grainy mustard1 tablespoon curry powderFreshly squeezed lemon juice to tasteSalt and pepper to taste12 ounces jumbo lump crab meat, picked to remove shells and crumbled1 fire-roasted tomato concassé, juice drained1 tablespoon fresh chives, sliced diagonally

Combine sour cream, mayonnaise, mustard and curry powder . Blend until smooth; season with lemon juice, salt and pepper . Fold in crabmeat, tomato and chives . Keep refrigerated until serving .

Friday, August 2

43

sALMon BULGoGI WItH BABY BoK CHoY AnD WILD MUsHRooMsServes 4

salmon Bulgogi4 6-ounce center-cut boneless, skinless salmon fillets2 oven-roasted garlic cloves1/3 cup sliced green onions1/3 cup low-sodium soy sauce1 tablespoon dry sherry1 tablespoon freshly grated ginger1 tablespoon brown sugar1 tablespoon sesame oil1 teaspoon chili-garlic sauceCooking spray

In food processor, puree all ingredients, except salmon, until smooth . Place salmon fillets in resealable plastic bag and cover with marinade . Seal bag and allow to marinate 10 to 15 minutes .

Heat grill to smoking hot . Remove salmon from marinade; set aside . Simmer marinade in heavy-bottomed sauce pan until slightly thickened; set aside and keep warm . Lightly coat nonskin side of salmon with cooking spray . Lightly spray hot grill . Place salmon onto grill grates; cook approximately 3 to 5 minurtes . Turn fillets 90 degrees and grill an additional 3 to 5 minutes . Flip fish to other side and repeat process . Inside of fish should remain slightly orange .

Make small bed of rice in center of dinner plate; place 1/4 of vegetable mixture on plate . Lay salmon fillet partially over vegetables; glaze with reserved glaze . Garnish with sesame seeds .

Bok Choy and Mushrooms1 tablespoon olive oil1/4 cup sliced red onion1/4 cup sliced red pepper1-1/2 cups fresh shiitake mushrooms, stemmed and sliced2 baby bok choy, halved lengthwiseSalt and pepper to taste2 cups cooked jasmine rice1 teaspoon sesame seeds, toasted

Heat oil in heavy-bottomed sauté pan; add onions, cooking until translucent . Add peppers and mushrooms; sauté until tender . Add bok choy and toss until all vegetables are tender, 4 to 5 minutes .

CURRIeD CRAB AnD PeAR nAPoLeonsServes 4

tuile Batter1/2 cup rice flour1 tablespoon all-purpose flour1-1/2 teaspoons white sugar1/8 teaspoon freshly ground pepper3 egg whites1/4 cup heavy cream1/4 cup melted butter, warm but not hot1 ripe pear, cored and thinly sliced

Preheat oven to 375 degrees F . In bowl, blend together flours, sugar, salt and pepper; whisk in egg whites until just combined . Whisk in cream until just combined . Whisk in butter until smooth . On baking sheet lined with a silicone baking mat or parchment paper, spread 2 teaspoons of batter in an arc shape about 4 inches long and 1/2-inch wide . Make 3 more identical arcs in the same manner, spacing them about 1 inch apart . Bake tuiles on middle rack of oven until bubbly, crisp and golden, 3 to 5 minutes . Carefully transfer tuiles with thin spatula to cooling rack; make more tuiles . Spoon 2 tablespoons Crab Filling onto plate; top with tuile . Make 3 more napoleons in same manner .

Crab Filling1/4 cup sour cream2 tablespoons mayonnaise1/2 tablespoon grainy mustard1 tablespoon curry powderFreshly squeezed lemon juice to tasteSalt and pepper to taste12 ounces jumbo lump crab meat, picked to remove shells and crumbled1 fire-roasted tomato concassé, juice drained1 tablespoon fresh chives, sliced diagonally

Combine sour cream, mayonnaise, mustard and curry powder . Blend until smooth; season with lemon juice, salt and pepper . Fold in crabmeat, tomato and chives . Keep refrigerated until serving .

Friday, August 2

65

DRUMstICK ICe CReAM CAKeServes 8

1/2 cup melted butter2 cups crushed sugar cones 1/3 cup crushed peanuts1 quart vanilla ice cream, somewhat softenedCaramel sauce Chocolate sauce

Filling8 ounces cream cheese, softened1/2 cup sugar1/2 cup creamy peanut butter2 teaspoons vanilla extract1 8-ounce tub nondairy whipped topping

Combine butter, crushed cones and peanuts; reserve 1/4 of mixture . Press remainder of mixture evenly into 9-inch spring form or 9x9x2-inch cake pan and set aside . In mixer, combine cream cheese, sugar, peanut butter and vanilla; mix until smooth . Fold in whipped topping and refrigerate . Cut ice cream into workable pieces and place on crust; freeze just until firm; spread filling over ice cream layer . Sprinkle reserved crust mixture over top of cake . Drizzle with caramel and chocolate sauces . Wrap with plastic wrap and freeze . With warm knife, slice cake into 8 equal pieces . Decorate serving plate with caramel and chocolate sauces and place cake on top . Serve immediately .

GRAnoLA BARsServes 9

Cooking spray2 cups old-fashioned rolled oats1/2 cup unsalted sunflower seeds1 cup sliced almonds, toasted1/2 cup wheat germ1/4 cup flax seeds1/4 cup unsalted soy nuts1/2 cup honey1/4 cup pure maple syrup1/4 cup dark brown sugar, packed1 tablespoon butter2 teaspoons pure vanilla extract 2 pinches of salt 1/2 cup diced dried cranberries1/2 cup dried blueberries1/2 cup semi-sweet chocolate chips, melted

Preheat oven to 350 degrees F . Lightly spray 9x9-inch stainless steel or glass baking dish with spray . Spread oats, sunflower seeds, almonds, wheat germ, flax seeds and soy nuts onto baking sheet with sides; toast for 15 minutes, stirring occasionally . Remove from oven . Reduce heat to 300 degrees . Combine honey, maple syrup, brown sugar, butter, vanilla and salt in medium, heavy-bottomed saucepan; cook over low heat until brown sugar is completely dissolved . Quickly add toasted mixture to liquid mixture, stirring gently until coated . Add dried fruit and stir to combine . Pour mixture into prepared baking dish and press down, evenly distributing mixture . Bake 25 minutes; remove from oven and cool completely . Cut into desired shapes; drizzle with chocolate, if desired . Store up to one week in airtight container, or freeze for up to 6 months .

Saturday, August 3

65

DRUMstICK ICe CReAM CAKeServes 8

1/2 cup melted butter2 cups crushed sugar cones 1/3 cup crushed peanuts1 quart vanilla ice cream, somewhat softenedCaramel sauce Chocolate sauce

Filling8 ounces cream cheese, softened1/2 cup sugar1/2 cup creamy peanut butter2 teaspoons vanilla extract1 8-ounce tub nondairy whipped topping

Combine butter, crushed cones and peanuts; reserve 1/4 of mixture . Press remainder of mixture evenly into 9-inch spring form or 9x9x2-inch cake pan and set aside . In mixer, combine cream cheese, sugar, peanut butter and vanilla; mix until smooth . Fold in whipped topping and refrigerate . Cut ice cream into workable pieces and place on crust; freeze just until firm; spread filling over ice cream layer . Sprinkle reserved crust mixture over top of cake . Drizzle with caramel and chocolate sauces . Wrap with plastic wrap and freeze . With warm knife, slice cake into 8 equal pieces . Decorate serving plate with caramel and chocolate sauces and place cake on top . Serve immediately .

GRAnoLA BARsServes 9

Cooking spray2 cups old-fashioned rolled oats1/2 cup unsalted sunflower seeds1 cup sliced almonds, toasted1/2 cup wheat germ1/4 cup flax seeds1/4 cup unsalted soy nuts1/2 cup honey1/4 cup pure maple syrup1/4 cup dark brown sugar, packed1 tablespoon butter2 teaspoons pure vanilla extract 2 pinches of salt 1/2 cup diced dried cranberries1/2 cup dried blueberries1/2 cup semi-sweet chocolate chips, melted

Preheat oven to 350 degrees F . Lightly spray 9x9-inch stainless steel or glass baking dish with spray . Spread oats, sunflower seeds, almonds, wheat germ, flax seeds and soy nuts onto baking sheet with sides; toast for 15 minutes, stirring occasionally . Remove from oven . Reduce heat to 300 degrees . Combine honey, maple syrup, brown sugar, butter, vanilla and salt in medium, heavy-bottomed saucepan; cook over low heat until brown sugar is completely dissolved . Quickly add toasted mixture to liquid mixture, stirring gently until coated . Add dried fruit and stir to combine . Pour mixture into prepared baking dish and press down, evenly distributing mixture . Bake 25 minutes; remove from oven and cool completely . Cut into desired shapes; drizzle with chocolate, if desired . Store up to one week in airtight container, or freeze for up to 6 months .

Saturday, August 3

7 8

neW GLARUs DoUBLe-BeeR LAMB sIRLoIn WItH sWIss CHARD sUCCotAsHServes 4

1 bottle New Glarus Black Top IPA beer1 tablespoon sea salt1/4 cup brown sugar1 cup beef stock3 tablespoons cajun seasoning, divided4 8-ounce boneless lamb sirloin steaksOlive oil cooking spray 1-1/2 cups Sauce

Combine beer, salt, sugar, beef stock and 2 tablespoons seasoning in 1-gallon resealable bag . Place lamb in bag and seal; refrigerate 2 to 4 hours . Remove lamb from brine; pat dry . Discard brine . Coat lamb with oil and season with remaining seasoning . Set aside for 10 minutes . Grill steaks 4 to 5 minutes per side for medium-rare (120 degrees F on an instant-read thermometer) . Baste generously with sauce during last minute of grilling . Place portion of Swiss Chard Succotash in center of serving plate; cut steak in half diagonally and place over mixture . Drizzle additional sauce around steak .

sauce1 tablespoon clarified butter 1/2 cup finely diced onion1 bottle New Glarus Black Top IPA beer1 shot anisette liqueur1 cup reduced-sugar ketchup1/4 cup grainy Dijon mustard1/3 cup honey2 tablespoons hot pepper sauceSalt and pepper to taste

Sauté onion in butter until lightly caramelized; flambé with anisette . Add beer; simmer until reduced by about half . Add remaining ingredients; simmer 5 minutes, or until thick . Cool . Refrigerate in tightly closed container up to 1 week .

swiss Chard succotash2 tablespoons olive oil2 Yukon Gold potatoes, cut into 1/2-inch chunks and par-cookedCorn kernels cut from 2 cobs1/2 cup finely diced celery1 oven-roasted garlic clove, mashed1/2 cup cooked or canned black-eyed peas, drained and rinsed

BReAKFAst BACon AnD HAsH BRoWn tostADAServes 2

8 slices Nueske’s baconClarified butter as needed2 cups russet potatoes, pared, cooked and shreddedSalt and pepper to taste1 cup shredded pepper jack cheese2 whole eggs, basted2 tablespoons sour cream2 tablespoons black olive slices1 green onion, sliced diagonally2 tablespoons Pico de Gallo

In large sauté pan, cook bacon over medium heat until crisp . Remove bacon from pan and set aside, reserving fat in pan . Make four 5-inch diameter potato patties and add to pan, adding clarified butter to brown, if needed . Season with salt and pepper . Turn patties and brown other side . Coat top of patties with cheese; cook until cheese melts . Remove patties from pan . Drain oil and scrape bits from pan . Place two eggs in pan and cook to desired doneness . Add small amount of water to baste and cook eggs . Place one potato patty in center of serving plate . Criss-cross two bacon slices over patty; top with cooked egg . Place second patty on top of egg . Criss-cross another two bacon slices over patty . Garnish with sour cream, black olives, green onion and Pico de Gallo .

Pico de Gallo1 cup roasted tomato concassé 2 tablespoons minced red onion 1 tablespoon minced jalapeño pepper 1 teaspoon minced garlic Juice from 2 limes 2 tablespoons cilantro, roughly chopped Salt and pepper to taste

Gently combine all ingredients in nonreactive bowl . This relish is best when prepared about 4 hours before serving . Do not refrigerate; serve at room temperature .

Sunday, August 4

jalapeño

7 8

neW GLARUs DoUBLe-BeeR LAMB sIRLoIn WItH sWIss CHARD sUCCotAsHServes 4

1 bottle New Glarus Black Top IPA beer1 tablespoon sea salt1/4 cup brown sugar1 cup beef stock3 tablespoons cajun seasoning, divided4 8-ounce boneless lamb sirloin steaksOlive oil cooking spray 1-1/2 cups Sauce

Combine beer, salt, sugar, beef stock and 2 tablespoons seasoning in 1-gallon resealable bag . Place lamb in bag and seal; refrigerate 2 to 4 hours . Remove lamb from brine; pat dry . Discard brine . Coat lamb with oil and season with remaining seasoning . Set aside for 10 minutes . Grill steaks 4 to 5 minutes per side for medium-rare (120 degrees F on an instant-read thermometer) . Baste generously with sauce during last minute of grilling . Place portion of Swiss Chard Succotash in center of serving plate; cut steak in half diagonally and place over mixture . Drizzle additional sauce around steak .

sauce1 tablespoon clarified butter 1/2 cup finely diced onion1 bottle New Glarus Black Top IPA beer1 shot anisette liqueur1 cup reduced-sugar ketchup1/4 cup grainy Dijon mustard1/3 cup honey2 tablespoons hot pepper sauceSalt and pepper to taste

Sauté onion in butter until lightly caramelized; flambé with anisette . Add beer; simmer until reduced by about half . Add remaining ingredients; simmer 5 minutes, or until thick . Cool . Refrigerate in tightly closed container up to 1 week .

swiss Chard succotash2 tablespoons olive oil2 Yukon Gold potatoes, cut into 1/2-inch chunks and par-cookedCorn kernels cut from 2 cobs1/2 cup finely diced celery1 oven-roasted garlic clove, mashed1/2 cup cooked or canned black-eyed peas, drained and rinsed

BReAKFAst BACon AnD HAsH BRoWn tostADAServes 2

8 slices Nueske’s baconClarified butter as needed2 cups russet potatoes, pared, cooked and shreddedSalt and pepper to taste1 cup shredded pepper jack cheese2 whole eggs, basted2 tablespoons sour cream2 tablespoons black olive slices1 green onion, sliced diagonally2 tablespoons Pico de Gallo

In large sauté pan, cook bacon over medium heat until crisp . Remove bacon from pan and set aside, reserving fat in pan . Make four 5-inch diameter potato patties and add to pan, adding clarified butter to brown, if needed . Season with salt and pepper . Turn patties and brown other side . Coat top of patties with cheese; cook until cheese melts . Remove patties from pan . Drain oil and scrape bits from pan . Place two eggs in pan and cook to desired doneness . Add small amount of water to baste and cook eggs . Place one potato patty in center of serving plate . Criss-cross two bacon slices over patty; top with cooked egg . Place second patty on top of egg . Criss-cross another two bacon slices over patty . Garnish with sour cream, black olives, green onion and Pico de Gallo .

Pico de Gallo1 cup roasted tomato concassé 2 tablespoons minced red onion 1 tablespoon minced jalapeño pepper 1 teaspoon minced garlic Juice from 2 limes 2 tablespoons cilantro, roughly chopped Salt and pepper to taste

Gently combine all ingredients in nonreactive bowl . This relish is best when prepared about 4 hours before serving . Do not refrigerate; serve at room temperature .

Sunday, August 4

jalapeño

109

Basil Pesto1 cup packed fresh basil leaves 1 clove garlic 2 tablespoons pine nuts, toasted 1/3 cup extra-virgin olive oil, divided Salt and freshly ground black pepper to taste 1/2 cup freshly grated Parmesan cheese

In bowl of food processor, pulse together basil, garlic and pine nuts until coarsely chopped . Add 1/2 of the oil; process until fully incorporated . Season with salt and pepper . Add remaining oil and pulse until smooth; stir in grated cheese . Store in airtight container for up to 1 week .

sun-dried tomato Hollandaise1/4 cup red Zinfandel wine8 ounces clarified butter, warmed3 egg yolksSalt and pepper to taste1/4 cup sun-dried tomatoes, drained and finely chopped

In saucepan, boil wine until reduced to 1 tablespoon; cool slightly . Place eggs and reduced wine in stainless steel bowl; cook over hot water bath . Slowly drizzle in clarified butter until mixture thickens . If mixture becomes too thick, thin with drop or two of warm water . Season with salt and pepper and stir in tomatoes .

GRILLeD FIReY LeMonGRAss sAMBAL CHICKenServes 4

Marinade and Chicken1/4 cup freshly sqeezed lime juice1/4 cup vegetable oil1/4 cup Sambal, divided1 whole chicken, cut up

In large bowl, whisk together lime juice, vegetable oil and 2 tablespoons Sambal . Place chicken pieces in bowl; marinate in refrigerator for at least 1 hour . Preheat grill; brush grill rack with oil . Grill chicken until well browned and internal temperature reaches 165 degrees . If this is not possible on your grill without burning, finish chicken in 350-degree oven . Place portion of hot Jasmine rice in center of large dinner plate . Place two pieces of chicken alongside rice; drizzle entire plate with Sambal .

1/2 cup dry white wine1 cup vegetable broth1-1/2 quarts chopped Swiss chard leaves and stems1/4 cup loosely packed fresh flat-leaf parsleySalt and pepper to taste

Heat oil in heavy-bottomed pan; add par-cooked potatoes and sauté until beginning to brown . Add corn and celery; continue to sauté until tender . Add garlic, peas, wine and broth; bring to a simmer and cook until most of the liquid is evaporated, 3 to 5 minutes . Place Swiss chard in pan, toss and cook until wilted; season with parsley, salt and pepper .

sonoMA VALLeY BeneDICtServes 4

Beef tenderloin1 12-ounce beef tenderloin, trimmed1 cup red Zinfandel wine1/4 cup Worcestershire sauceGarlic salt and freshly ground black pepper to tasteRed onion, thinly sliced into rings1/4 cup light sour cream1 tablespoon Basil Pesto4 medium eggs, poached2 English muffins, split and lightly toasted

Combine tenderloin, wine and Worcestershire sauce in resealable plastic bag . Marinate for up to 1 hour . Remove meat from marinade; place in lightly oiled baking pan . Sprinkle with garlic salt and pepper; roast in preheated 500 degree oven until seared and brown . Reduce oven temperature to 275 degrees . Add onion rings to pan; continue roasting to internal temperature of 115 degrees, about 10 to 30 minutes . Remove from oven and let rest 10 minutes . Combine sour cream and pesto; spread on toasted muffin halves and top with slices of cooked onion . Slice tenderloin into 4 equal portons and place one on each muffin half . Top with poached egg; glaze with desired amount of Sun-dried Tomato Hollandaise sauce .

Monday, August 5

109

Basil Pesto1 cup packed fresh basil leaves 1 clove garlic 2 tablespoons pine nuts, toasted 1/3 cup extra-virgin olive oil, divided Salt and freshly ground black pepper to taste 1/2 cup freshly grated Parmesan cheese

In bowl of food processor, pulse together basil, garlic and pine nuts until coarsely chopped . Add 1/2 of the oil; process until fully incorporated . Season with salt and pepper . Add remaining oil and pulse until smooth; stir in grated cheese . Store in airtight container for up to 1 week .

sun-dried tomato Hollandaise1/4 cup red Zinfandel wine8 ounces clarified butter, warmed3 egg yolksSalt and pepper to taste1/4 cup sun-dried tomatoes, drained and finely chopped

In saucepan, boil wine until reduced to 1 tablespoon; cool slightly . Place eggs and reduced wine in stainless steel bowl; cook over hot water bath . Slowly drizzle in clarified butter until mixture thickens . If mixture becomes too thick, thin with drop or two of warm water . Season with salt and pepper and stir in tomatoes .

GRILLeD FIReY LeMonGRAss sAMBAL CHICKenServes 4

Marinade and Chicken1/4 cup freshly sqeezed lime juice1/4 cup vegetable oil1/4 cup Sambal, divided1 whole chicken, cut up

In large bowl, whisk together lime juice, vegetable oil and 2 tablespoons Sambal . Place chicken pieces in bowl; marinate in refrigerator for at least 1 hour . Preheat grill; brush grill rack with oil . Grill chicken until well browned and internal temperature reaches 165 degrees . If this is not possible on your grill without burning, finish chicken in 350-degree oven . Place portion of hot Jasmine rice in center of large dinner plate . Place two pieces of chicken alongside rice; drizzle entire plate with Sambal .

1/2 cup dry white wine1 cup vegetable broth1-1/2 quarts chopped Swiss chard leaves and stems1/4 cup loosely packed fresh flat-leaf parsleySalt and pepper to taste

Heat oil in heavy-bottomed pan; add par-cooked potatoes and sauté until beginning to brown . Add corn and celery; continue to sauté until tender . Add garlic, peas, wine and broth; bring to a simmer and cook until most of the liquid is evaporated, 3 to 5 minutes . Place Swiss chard in pan, toss and cook until wilted; season with parsley, salt and pepper .

sonoMA VALLeY BeneDICtServes 4

Beef tenderloin1 12-ounce beef tenderloin, trimmed1 cup red Zinfandel wine1/4 cup Worcestershire sauceGarlic salt and freshly ground black pepper to tasteRed onion, thinly sliced into rings1/4 cup light sour cream1 tablespoon Basil Pesto4 medium eggs, poached2 English muffins, split and lightly toasted

Combine tenderloin, wine and Worcestershire sauce in resealable plastic bag . Marinate for up to 1 hour . Remove meat from marinade; place in lightly oiled baking pan . Sprinkle with garlic salt and pepper; roast in preheated 500 degree oven until seared and brown . Reduce oven temperature to 275 degrees . Add onion rings to pan; continue roasting to internal temperature of 115 degrees, about 10 to 30 minutes . Remove from oven and let rest 10 minutes . Combine sour cream and pesto; spread on toasted muffin halves and top with slices of cooked onion . Slice tenderloin into 4 equal portons and place one on each muffin half . Top with poached egg; glaze with desired amount of Sun-dried Tomato Hollandaise sauce .

Monday, August 5

1211

Spread 4 slices of bread with desired amount of Buttermilk Blue Cheese Butter . Place 3 ounces of turkey on buttered bread; top with arugula . Spread desired amount of Jalapeño-Cranberry Jam on remaining 4 slices of bread; place on top of arugula to make sandwich . Cut in half to serve .

Jalapeño-Cranberry Jam2 red bell peppers, roasted and finely chopped2 red jalapeño peppers, roasted and finely chopped1 cup dried cranberries 3/4 cup sugar1 teaspoon red pepper flakes1/2 teaspoon kosher salt1/4 cup liquid pectin1 tablespoon freshly squeezed orange juice2 cups fresh or frozen whole cranberries

Combine peppers, dried cranberries, sugar, red pepper flakes and salt in a heavy-bottomed pot over medium heat; bring to simmer, stirring to dissolve sugar . Stir in pectin and orange juice; reduce heat and simmer gently for 6 to 8 minutes . Add whole cranberries; simmer gently until berries burst and juices thicken, about 10 minutes . Cool . Jam may be stored refrigerated up to 3 weeks .

Buttermilk Blue Cheese Butter1/2 cup buttermilk blue cheese, room temperature1 tablespoon butter, softened2 pinches freshly ground black pepper1/2 tablespoon chopped fresh parsley

Blend blue cheese, butter and pepper until smooth; stir in parsley .

snoW CRAB Won tons WItH eDAMAMe GUACAMoLeServes 4

edamame Guacamole1 cup frozen edamame soybeans, thawed1 cup fresh broccoli florets2 avocados, peeled, pitted and chopped, pits reserved1 tablespoon freshly squeezed lime juice1 oven-roasted garlic clove, pasted1 fire-roasted jalapeño pepper, minced1/4 cup tomato concassé1 tablespoon minced red onion2 tablespoons fresh cilantro, roughly choppedSalt and freshly ground black pepper to taste

sambal6 jalapeño chilis (preferably red), seeded and coarsely chopped1 cup coarsely chopped shallots1/4 cup chopped fresh ginger1/4 cup chopped lemongrass, white and yellow parts10 macadamia nuts, roasted4 garlic cloves, coarsely chopped1 tablespoon brown sugar2 teaspoons turmeric1-1/2 teaspoons salt1 teaspoon ground coriander1 teaspoon paprika1/2 teaspoon freshly ground black pepper2 to 3 tablespoons vegetable oil1 cup waterCooked jasmine rice

Combine all ingredients except vegetable oil and water in food processor; pulse to paste . If spicier Sambal is desired, add additional chopped chilis to taste . Heat 2 tablespoons oil in heavy-bottomed saucepan over medium-high heat . Add Sambal; cook, stirring constantly until fragrant and lightly browned, about 5 minutes . Add additional oil, one tablespoon at a time, if mixture is too dry . Add water; reduce heat to medium and simmer, stirring often, until most of the water is absorbed and mixture is creamy . Transfer to small bowl . Cool .

RoAst tURKeY sAnDWICH WItH JALAPeÑo-CRAnBeRRY JAM AnD BLUe CHeese BUtteRServes 4

12 ounces thinly sliced turkey breast8 slices hearty whole-grain breadButtermilk Blue Cheese Butter to tasteJalapeño-Cranberry Jam to taste2 cups arugulaSweet potato or vegetable chips, optional

Tuesday, August 6

1211

Spread 4 slices of bread with desired amount of Buttermilk Blue Cheese Butter . Place 3 ounces of turkey on buttered bread; top with arugula . Spread desired amount of Jalapeño-Cranberry Jam on remaining 4 slices of bread; place on top of arugula to make sandwich . Cut in half to serve .

Jalapeño-Cranberry Jam2 red bell peppers, roasted and finely chopped2 red jalapeño peppers, roasted and finely chopped1 cup dried cranberries 3/4 cup sugar1 teaspoon red pepper flakes1/2 teaspoon kosher salt1/4 cup liquid pectin1 tablespoon freshly squeezed orange juice2 cups fresh or frozen whole cranberries

Combine peppers, dried cranberries, sugar, red pepper flakes and salt in a heavy-bottomed pot over medium heat; bring to simmer, stirring to dissolve sugar . Stir in pectin and orange juice; reduce heat and simmer gently for 6 to 8 minutes . Add whole cranberries; simmer gently until berries burst and juices thicken, about 10 minutes . Cool . Jam may be stored refrigerated up to 3 weeks .

Buttermilk Blue Cheese Butter1/2 cup buttermilk blue cheese, room temperature1 tablespoon butter, softened2 pinches freshly ground black pepper1/2 tablespoon chopped fresh parsley

Blend blue cheese, butter and pepper until smooth; stir in parsley .

snoW CRAB Won tons WItH eDAMAMe GUACAMoLeServes 4

edamame Guacamole1 cup frozen edamame soybeans, thawed1 cup fresh broccoli florets2 avocados, peeled, pitted and chopped, pits reserved1 tablespoon freshly squeezed lime juice1 oven-roasted garlic clove, pasted1 fire-roasted jalapeño pepper, minced1/4 cup tomato concassé1 tablespoon minced red onion2 tablespoons fresh cilantro, roughly choppedSalt and freshly ground black pepper to taste

sambal6 jalapeño chilis (preferably red), seeded and coarsely chopped1 cup coarsely chopped shallots1/4 cup chopped fresh ginger1/4 cup chopped lemongrass, white and yellow parts10 macadamia nuts, roasted4 garlic cloves, coarsely chopped1 tablespoon brown sugar2 teaspoons turmeric1-1/2 teaspoons salt1 teaspoon ground coriander1 teaspoon paprika1/2 teaspoon freshly ground black pepper2 to 3 tablespoons vegetable oil1 cup waterCooked jasmine rice

Combine all ingredients except vegetable oil and water in food processor; pulse to paste . If spicier Sambal is desired, add additional chopped chilis to taste . Heat 2 tablespoons oil in heavy-bottomed saucepan over medium-high heat . Add Sambal; cook, stirring constantly until fragrant and lightly browned, about 5 minutes . Add additional oil, one tablespoon at a time, if mixture is too dry . Add water; reduce heat to medium and simmer, stirring often, until most of the water is absorbed and mixture is creamy . Transfer to small bowl . Cool .

RoAst tURKeY sAnDWICH WItH JALAPeÑo-CRAnBeRRY JAM AnD BLUe CHeese BUtteRServes 4

12 ounces thinly sliced turkey breast8 slices hearty whole-grain breadButtermilk Blue Cheese Butter to tasteJalapeño-Cranberry Jam to taste2 cups arugulaSweet potato or vegetable chips, optional

Tuesday, August 6

1413

VeGetARIAn PAeLLAServes 4

4 ripe Roma tomatoes, cored and cut into wedgesSalt and black pepper to taste1/4 cup extra-virgin olive oil, plus more for drizzling 1/2 cup onion, medium diced3 garlic cloves, finely diced 1 teaspoon paprika 1/4 teaspoon cayenne pepper 2 pinches saffron threads 1 large fennel bulb, cut into 8 wedges 8 baby artichokes, trimmed and quartered 1 large Japanese eggplant, cut into 2-inch pieces 4 ounces shiitake mushrooms, stemmed and quartered 1 cup dry white wine 2 cups short-grain rice2 cups vegetable stock 2 ounces haricots verts or string beans, halved1 tablespoon capers, drained 1 roasted red pepper, cut into strips1/2 cup shredded vegetarian Parmesan or Romano cheese Chopped fresh parsley and basil for garnish

Preheat oven to 450 degrees F . Place tomato wedges in medium-sized bowl; season with salt and pepper . Drizzle with bit of olive oil and toss . Set aside . Heat remaining olive oil in 12-inch oven-proof skillet or paella pan over medium-high heat . Add onion, garlic, paprika, cayenne pepper and saffron; cook, stirring occasionally, until onion softens, about 5 minutes . Add fennel wedges; cook until lightly browned on one side, about 5 minutes . Turn fennel to other side . Add artichokes and eggplant to skillet; cook until slightly tender, about 4 minutes . Add mushrooms and cook for 1 to 2 minutes . Add wine and simmer until reduced about a third . Stir in rice and vegetable stock; increase heat to high; boil for 2 to 3 minutes . Scatter beans over rice . Remove pan from heat and arrange tomatoes on top; drizzle with tomato juices . Transfer paella to oven; bake covered 20 minutes . Scatter capers and peppers over paella . Turn oven off and leave paella in oven to continue cooking until rice is tender, 15 to 20 minutes . Remove pan from oven; sprinkle with cheese . Garnish with herbs just before serving .

Bring 1/2 gallon of lightly salted water to boil . Add edamame to water; cook for 5 minutes . Add broccoli; simmer until soft . Drain beans and broccoli; shock in ice water . When cold, drain and pat dry . In food processor, puree beans and broccoli until smooth . Place in glass or stainless steel bowl; add avocado, lime juice and garlic; hand blend until slightly chunky . Fold in jalapeño, tomato concassé, onion and cilantro; season with salt and pepper . Place in sealed container with avocado pits . Refrigerate until serving . Divide Edamame Guacamole evenly among Won Ton Cups . Top with crabmeat; garnish with dollops of wasabi mayonnaise and pickled ginger . Serve immediately .

Won ton Cups12 won ton wrappers, each 3 to 4 inches 1 tablespoon vegetable oil, dividedSalt to taste12 ounces large lump crabmeat, picked to remove shells2 tablespoons mayonnaiseWasabi paste to taste1 tablespoon minced pickled ginger

Preheat oven to 375 degrees F . Lightly oil a 12-cup muffin pan . Place wrappers on cutting board; brush one side lightly with oil . Press gently into tins to form cup; sprinkle with salt . Bake on middle rack of oven until crisp and golden brown, about 7 to 10 minutes . Transfer to wire racks to cool . Mix mayonnaise with wasabi paste for garnish .

Wednesday, August 7

1413

VeGetARIAn PAeLLAServes 4

4 ripe Roma tomatoes, cored and cut into wedgesSalt and black pepper to taste1/4 cup extra-virgin olive oil, plus more for drizzling 1/2 cup onion, medium diced3 garlic cloves, finely diced 1 teaspoon paprika 1/4 teaspoon cayenne pepper 2 pinches saffron threads 1 large fennel bulb, cut into 8 wedges 8 baby artichokes, trimmed and quartered 1 large Japanese eggplant, cut into 2-inch pieces 4 ounces shiitake mushrooms, stemmed and quartered 1 cup dry white wine 2 cups short-grain rice2 cups vegetable stock 2 ounces haricots verts or string beans, halved1 tablespoon capers, drained 1 roasted red pepper, cut into strips1/2 cup shredded vegetarian Parmesan or Romano cheese Chopped fresh parsley and basil for garnish

Preheat oven to 450 degrees F . Place tomato wedges in medium-sized bowl; season with salt and pepper . Drizzle with bit of olive oil and toss . Set aside . Heat remaining olive oil in 12-inch oven-proof skillet or paella pan over medium-high heat . Add onion, garlic, paprika, cayenne pepper and saffron; cook, stirring occasionally, until onion softens, about 5 minutes . Add fennel wedges; cook until lightly browned on one side, about 5 minutes . Turn fennel to other side . Add artichokes and eggplant to skillet; cook until slightly tender, about 4 minutes . Add mushrooms and cook for 1 to 2 minutes . Add wine and simmer until reduced about a third . Stir in rice and vegetable stock; increase heat to high; boil for 2 to 3 minutes . Scatter beans over rice . Remove pan from heat and arrange tomatoes on top; drizzle with tomato juices . Transfer paella to oven; bake covered 20 minutes . Scatter capers and peppers over paella . Turn oven off and leave paella in oven to continue cooking until rice is tender, 15 to 20 minutes . Remove pan from oven; sprinkle with cheese . Garnish with herbs just before serving .

Bring 1/2 gallon of lightly salted water to boil . Add edamame to water; cook for 5 minutes . Add broccoli; simmer until soft . Drain beans and broccoli; shock in ice water . When cold, drain and pat dry . In food processor, puree beans and broccoli until smooth . Place in glass or stainless steel bowl; add avocado, lime juice and garlic; hand blend until slightly chunky . Fold in jalapeño, tomato concassé, onion and cilantro; season with salt and pepper . Place in sealed container with avocado pits . Refrigerate until serving . Divide Edamame Guacamole evenly among Won Ton Cups . Top with crabmeat; garnish with dollops of wasabi mayonnaise and pickled ginger . Serve immediately .

Won ton Cups12 won ton wrappers, each 3 to 4 inches 1 tablespoon vegetable oil, dividedSalt to taste12 ounces large lump crabmeat, picked to remove shells2 tablespoons mayonnaiseWasabi paste to taste1 tablespoon minced pickled ginger

Preheat oven to 375 degrees F . Lightly oil a 12-cup muffin pan . Place wrappers on cutting board; brush one side lightly with oil . Press gently into tins to form cup; sprinkle with salt . Bake on middle rack of oven until crisp and golden brown, about 7 to 10 minutes . Transfer to wire racks to cool . Mix mayonnaise with wasabi paste for garnish .

Wednesday, August 7

1615

MILLet sAGAnAKI WItH GoAt CHeese AnD sHRIMPServes 6

shrimp18 pieces large shrimp, peeled and deveinedSalt and freshly ground black pepper to taste2 tablespoons extra-virgin olive oil1/3 cup anisette liqueur2 tablespoons chopped fresh flat-leaf parsley

Season shrimp with salt and pepper; sauté over high heat until they turn orange . Remove pan from stove; add liqueur, wait 3 seconds, return pan to stove and flambé . Cook until syrupy . Divide millet equally on center of soup plate . Place 3 shrimp onto millet in circular shape . Drizzle with pan syrup; garnish with chopped parsley .

Millet1-1/4 cups low-sodium chicken stock3/4 cup millet1 bay leaf

Bring stock and bay leaf to a boil; add millet . Cook covered over medium-low heat until all liquid is absorbed . Remove from heat and keep warm .

saganaki1 tablespoon olive oil1 cup minced yellow onion 2 cloves roasted garlic, pureed1 jalapeño pepper, diced small2 tablespoons tomato paste4 tomatoes, roasted, peeled, seeded and dicedSalt and pepper to taste 3/4 cup green pimiento-stuffed olives, halved 6 ounces crumbled goat cheese

In a heavy-bottomed sauté pan, lightly caramelize onion, garlic and jalapeño pepper . Add tomato paste and cook, stirring, until it darkens slightly, about 1 minute . Add tomatoes with juices; simmer over medium-high heat about 3 minutes . Stir in reserved warm millet and green olives; top with goat cheese . Cover and keep warm .

HIMALAYAn sALt BLoCK BeeF sIRLoIn sAsHIMIServes 4

2 celery stalks, cut diagonally1/4 cup celery leaves4 cups watercress or baby spinach3 red radishes, thinly sliced into coins1/4 cup slivered red onion 1 12-ounce center-cut beef strip steakOlive oil to coat steaksHimalayan salt block

In large bowl, combine celery, celery leaves, watercress or spinach, radishes and onions . Drizzle desired amount of Vinaigrette over salad ingredients; toss gently . Garnish with orange segments . Heat salt block to medium-high heat . Brush steaks lightly with olive oil . Place steak on salt block; cook no more than 2 minutes on each side . Remove steak and let rest 3 to 4 minutes . Divide tossed salad onto four chilled plates . Slice steak across grain into 12 equal portions . Lay portions on salad . Serve immediately .

Vinaigrette1 naval orange, zested, sectioned and juice saved1 blood orange, zested and sectioned1 jalapeño pepper, roasted and diced small1 tablespoon white balsamic vinegar 3 tablespoons extra-virgin olive oilSalt and pepper to taste

Combine orange juice, pepper and balsamic vinegar in a nonreactive bowl; whisk in olive oil until blended . Season with salt and pepper .

Thursday, August 8

1615

MILLet sAGAnAKI WItH GoAt CHeese AnD sHRIMPServes 6

shrimp18 pieces large shrimp, peeled and deveinedSalt and freshly ground black pepper to taste2 tablespoons extra-virgin olive oil1/3 cup anisette liqueur2 tablespoons chopped fresh flat-leaf parsley

Season shrimp with salt and pepper; sauté over high heat until they turn orange . Remove pan from stove; add liqueur, wait 3 seconds, return pan to stove and flambé . Cook until syrupy . Divide millet equally on center of soup plate . Place 3 shrimp onto millet in circular shape . Drizzle with pan syrup; garnish with chopped parsley .

Millet1-1/4 cups low-sodium chicken stock3/4 cup millet1 bay leaf

Bring stock and bay leaf to a boil; add millet . Cook covered over medium-low heat until all liquid is absorbed . Remove from heat and keep warm .

saganaki1 tablespoon olive oil1 cup minced yellow onion 2 cloves roasted garlic, pureed1 jalapeño pepper, diced small2 tablespoons tomato paste4 tomatoes, roasted, peeled, seeded and dicedSalt and pepper to taste 3/4 cup green pimiento-stuffed olives, halved 6 ounces crumbled goat cheese

In a heavy-bottomed sauté pan, lightly caramelize onion, garlic and jalapeño pepper . Add tomato paste and cook, stirring, until it darkens slightly, about 1 minute . Add tomatoes with juices; simmer over medium-high heat about 3 minutes . Stir in reserved warm millet and green olives; top with goat cheese . Cover and keep warm .

HIMALAYAn sALt BLoCK BeeF sIRLoIn sAsHIMIServes 4

2 celery stalks, cut diagonally1/4 cup celery leaves4 cups watercress or baby spinach3 red radishes, thinly sliced into coins1/4 cup slivered red onion 1 12-ounce center-cut beef strip steakOlive oil to coat steaksHimalayan salt block

In large bowl, combine celery, celery leaves, watercress or spinach, radishes and onions . Drizzle desired amount of Vinaigrette over salad ingredients; toss gently . Garnish with orange segments . Heat salt block to medium-high heat . Brush steaks lightly with olive oil . Place steak on salt block; cook no more than 2 minutes on each side . Remove steak and let rest 3 to 4 minutes . Divide tossed salad onto four chilled plates . Slice steak across grain into 12 equal portions . Lay portions on salad . Serve immediately .

Vinaigrette1 naval orange, zested, sectioned and juice saved1 blood orange, zested and sectioned1 jalapeño pepper, roasted and diced small1 tablespoon white balsamic vinegar 3 tablespoons extra-virgin olive oilSalt and pepper to taste

Combine orange juice, pepper and balsamic vinegar in a nonreactive bowl; whisk in olive oil until blended . Season with salt and pepper .

Thursday, August 8

1817

KoReAn CeVICHe sHRIMP tACosServes 8

8 yellow corn tortillas, soft or hard1/2 cup sour cream

Divide Korean Slaw evenly among tortilla shells . Top with even amounts of drained Shrimp Ceviche; garnish with sour cream .

Korean slaw3 cups Napa cabbage, finely shredded1 cup bok choy, finely shredded 1/4 cup red onion, julienned1/4 cup red pepper, julienned1/4 cup carrot, julienned2 tablespoons sesame oil1 tablespoon soy sauce2 tablespoons white or black sesame seeds, toasted

Combine cabbage, bok choy, onion, pepper and carrot in glass or stainless steel bowl . Drizzle with sesame oil and soy sauce; toss gently . Garnish with sesame seeds . Cover and allow flavors to blend for at least 1/2 hour .

shrimp Ceviche1 shrimp, peeled, deveined and cut into 1/4-inch pieces1/4 cup freshly squeezed lemon juice1/4 cup freshly squeezed lime juice1/4 cup red onion, finely diced1/2 cup roasted tomato concassé1 Thai bird chili, seeded and finely diced Salt to tasteDash of Sriracha sauceZest of 1 lemonZest of 1 lime1/2 tablespoon chopped fresh cilantro1/2 teaspoon chopped fresh oregano

In nonreactive dish, combine shrimp, juices, onion, tomatoes, chili, salt and Sriracha; cover and marinate refrigerated for 1 hour . Gently stir shrimp; recover and allow to marinate an additional 2 to 3 hours . Strain juices; stir in lemon and lime zest, cilantro and oregano . Refrigerate until serving

MAPLe-LACQUeReD DUCK BReAst WItH BLUe CHeese-stUFFeD PeARsServes 4

Duck Breast4 6-ounce duck breasts, cross-hatch scored1 teaspoon salt1/2 teaspoon ground black pepper1 tablespoon minced shallot1/2 cup pure maple syrup3 tablespoons balsamic vinegar1/4 cup very coarsely chopped walnuts, toasted

Season duck breasts with salt and pepper; lay skin side down in an iron skillet on very low heat to slowly render fat, about 20 minutes . When skin is crisp, turn duck over and cook for 1 minute . Remove duck from pan; drain all but 2 tablespoons of fat . Raise heat to medium and sweat shallot until translucent . Add syrup and vinegar . Return heat to low; cook sauce until slightly thickened . Add walnuts; stir . Return duck to pan; roll in pan sauce to create lacquered appearance .

Pears2 ripe pears, peeled, cored and halved6 ounces blue cheese crumbles2 cups spring mix lettuce2 tablespoons extra-virgin olive oil, or to tasteSalt and ground black pepper to tasteZest of one orange

Preheat oven to 350 degrees F . Place pears flat side down in oven-proof baking pan; bake 7 to 10 minutes, or until just starting to soften . Turn pears cored side up; divide cheese evenly among pears . Place pan in oven; cook approximately 4 to 5 minutes, or until cheese melts . Toss lettuce with olive oil, salt and pepper . Divide mixture evenly on 4 dinner plates; top with warm pear . Slice duck breast into 5 diagonal slices; fan around pear . Drizzle sauce with walnuts around duck in decorative fashion . Garnish with orange zest .

Friday, August 9

1817

KoReAn CeVICHe sHRIMP tACosServes 8

8 yellow corn tortillas, soft or hard1/2 cup sour cream

Divide Korean Slaw evenly among tortilla shells . Top with even amounts of drained Shrimp Ceviche; garnish with sour cream .

Korean slaw3 cups Napa cabbage, finely shredded1 cup bok choy, finely shredded 1/4 cup red onion, julienned1/4 cup red pepper, julienned1/4 cup carrot, julienned2 tablespoons sesame oil1 tablespoon soy sauce2 tablespoons white or black sesame seeds, toasted

Combine cabbage, bok choy, onion, pepper and carrot in glass or stainless steel bowl . Drizzle with sesame oil and soy sauce; toss gently . Garnish with sesame seeds . Cover and allow flavors to blend for at least 1/2 hour .

shrimp Ceviche1 shrimp, peeled, deveined and cut into 1/4-inch pieces1/4 cup freshly squeezed lemon juice1/4 cup freshly squeezed lime juice1/4 cup red onion, finely diced1/2 cup roasted tomato concassé1 Thai bird chili, seeded and finely diced Salt to tasteDash of Sriracha sauceZest of 1 lemonZest of 1 lime1/2 tablespoon chopped fresh cilantro1/2 teaspoon chopped fresh oregano

In nonreactive dish, combine shrimp, juices, onion, tomatoes, chili, salt and Sriracha; cover and marinate refrigerated for 1 hour . Gently stir shrimp; recover and allow to marinate an additional 2 to 3 hours . Strain juices; stir in lemon and lime zest, cilantro and oregano . Refrigerate until serving

MAPLe-LACQUeReD DUCK BReAst WItH BLUe CHeese-stUFFeD PeARsServes 4

Duck Breast4 6-ounce duck breasts, cross-hatch scored1 teaspoon salt1/2 teaspoon ground black pepper1 tablespoon minced shallot1/2 cup pure maple syrup3 tablespoons balsamic vinegar1/4 cup very coarsely chopped walnuts, toasted

Season duck breasts with salt and pepper; lay skin side down in an iron skillet on very low heat to slowly render fat, about 20 minutes . When skin is crisp, turn duck over and cook for 1 minute . Remove duck from pan; drain all but 2 tablespoons of fat . Raise heat to medium and sweat shallot until translucent . Add syrup and vinegar . Return heat to low; cook sauce until slightly thickened . Add walnuts; stir . Return duck to pan; roll in pan sauce to create lacquered appearance .

Pears2 ripe pears, peeled, cored and halved6 ounces blue cheese crumbles2 cups spring mix lettuce2 tablespoons extra-virgin olive oil, or to tasteSalt and ground black pepper to tasteZest of one orange

Preheat oven to 350 degrees F . Place pears flat side down in oven-proof baking pan; bake 7 to 10 minutes, or until just starting to soften . Turn pears cored side up; divide cheese evenly among pears . Place pan in oven; cook approximately 4 to 5 minutes, or until cheese melts . Toss lettuce with olive oil, salt and pepper . Divide mixture evenly on 4 dinner plates; top with warm pear . Slice duck breast into 5 diagonal slices; fan around pear . Drizzle sauce with walnuts around duck in decorative fashion . Garnish with orange zest .

Friday, August 9

2019

BReAKFAst PoRK toRtILLAsServes 4

Pork and toppings2 tablespoons olive oil2 pounds boneless pork shoulder1/4 cup pure maple syrup1 tablespoon garlic powder1 tablespoon onion powder2 cups beef broth1 teaspoon salt6 strips of Nueske’s bacon, diced and cooked crisp1 6-ounce can of green chiles1/4 cup sliced Kalamata olives2 green onions, chopped, green section onlyHot sauce to taste

Preheat oven to 350 degrees F . Brown pork shoulder in hot oil in heavy oven-proof pan . Glaze pork with maple syrup; season with garlic and onion powders and salt . Pour beef broth into pan, cover tightly and braise for approximately 3 hours, or until pork is very tender . Check occasionally to be sure there is ample liquid in pan, adding additional broth as necessary . When done, allow meat to cool; shred and keep moist with braising liquid .

tortillas3 eggs, whisked1/2 cup coconut milk2 tablespoons coconut flourPinch of salt and pepper

In medium bowl, whisk together eggs, coconut milk, flour and salt until smooth . Place large nonstick skillet over medium-high heat . Ladle approximately 2 tablespoons batter into pan; swirl pan so batter forms 6-inch circle . Turn tortilla over and cook other side . Remove from pan; cover to keep warm and soft . Repeat process to produce as many tortillas as desired .

Build breakfast tortillas by placing a portion of pork in a tortilla . Top with chiles, olives, green onions and hot sauce to taste .

CeDAR-PLAnKeD WIsConsIn WALLeYe WItH MAPLe GLAZe AnD MUstARD seeD sMAsHeD GoLDen PotAtoesServes 4

2 untreated cedar planks1 cup pure maple syrup2 tablespoons finely grated fresh gingerroot1/4 cup freshly squeezed lime juice1/4 cup low-sodium soy sauce2 teaspoons minced garlicOlive oil cooking spray4 6-ounce boneless skin-on walleye fillets, scaledSalt and pepper to taste1/4 cup toasted walnut pieces

Soak cedar plans in warm water for at least 1 hour . Meanwhile, in small saucepan, simmer maple syrup, ginger, lime juice, soy sauce and garlic until reduced to about 1 cup . Remove from heat and keep warm . Lightly oil 2 cedar planks . Place 2 walleye fillets, skin side down, on planks; season with salt and pepper . Heat grill to medium and roast fish about 5 to 7 minutes . Gently brush tops of fish with maple glaze; continue to cook another 5 to 7 minutes, or until flesh is firm . Glaze one more time when fish is done . Place 1/4 of potato mixture in center of serving plate . Place small pool of glaze next to potatoes . Lay walleye fillet over potatoes; sprinkle with toasted walnuts .

Potatoes1 pound Yukon Gold potatoes1/2 cup milk2 tablespoons butter1 tablespoon whole-grain mustardSalt and pepper to taste1/4 cup mascarpone cheese1 tablespoon minced chives

Place potatoes in stock pot and cover with cold, lightly salted, water; simmer until tender, about 35 to 45 minutes . While potatoes are simmering, heat milk and butter in small saucepan over moderate heat until butter is melted . Drain potatoes and allow to dry in colander for 3 to 4 minutes . Mash potatoes by hand or blend in small mixer until smooth . Stir in mustard, salt, pepper and 3/4 of hot milk mixture; reserve remaining milk mixture, if necessary, to make potatoes creamier . Stir in mascarpone cheese and chives just before serving .

Saturday, August 10

2019

BReAKFAst PoRK toRtILLAsServes 4

Pork and toppings2 tablespoons olive oil2 pounds boneless pork shoulder1/4 cup pure maple syrup1 tablespoon garlic powder1 tablespoon onion powder2 cups beef broth1 teaspoon salt6 strips of Nueske’s bacon, diced and cooked crisp1 6-ounce can of green chiles1/4 cup sliced Kalamata olives2 green onions, chopped, green section onlyHot sauce to taste

Preheat oven to 350 degrees F . Brown pork shoulder in hot oil in heavy oven-proof pan . Glaze pork with maple syrup; season with garlic and onion powders and salt . Pour beef broth into pan, cover tightly and braise for approximately 3 hours, or until pork is very tender . Check occasionally to be sure there is ample liquid in pan, adding additional broth as necessary . When done, allow meat to cool; shred and keep moist with braising liquid .

tortillas3 eggs, whisked1/2 cup coconut milk2 tablespoons coconut flourPinch of salt and pepper

In medium bowl, whisk together eggs, coconut milk, flour and salt until smooth . Place large nonstick skillet over medium-high heat . Ladle approximately 2 tablespoons batter into pan; swirl pan so batter forms 6-inch circle . Turn tortilla over and cook other side . Remove from pan; cover to keep warm and soft . Repeat process to produce as many tortillas as desired .

Build breakfast tortillas by placing a portion of pork in a tortilla . Top with chiles, olives, green onions and hot sauce to taste .

CeDAR-PLAnKeD WIsConsIn WALLeYe WItH MAPLe GLAZe AnD MUstARD seeD sMAsHeD GoLDen PotAtoesServes 4

2 untreated cedar planks1 cup pure maple syrup2 tablespoons finely grated fresh gingerroot1/4 cup freshly squeezed lime juice1/4 cup low-sodium soy sauce2 teaspoons minced garlicOlive oil cooking spray4 6-ounce boneless skin-on walleye fillets, scaledSalt and pepper to taste1/4 cup toasted walnut pieces

Soak cedar plans in warm water for at least 1 hour . Meanwhile, in small saucepan, simmer maple syrup, ginger, lime juice, soy sauce and garlic until reduced to about 1 cup . Remove from heat and keep warm . Lightly oil 2 cedar planks . Place 2 walleye fillets, skin side down, on planks; season with salt and pepper . Heat grill to medium and roast fish about 5 to 7 minutes . Gently brush tops of fish with maple glaze; continue to cook another 5 to 7 minutes, or until flesh is firm . Glaze one more time when fish is done . Place 1/4 of potato mixture in center of serving plate . Place small pool of glaze next to potatoes . Lay walleye fillet over potatoes; sprinkle with toasted walnuts .

Potatoes1 pound Yukon Gold potatoes1/2 cup milk2 tablespoons butter1 tablespoon whole-grain mustardSalt and pepper to taste1/4 cup mascarpone cheese1 tablespoon minced chives

Place potatoes in stock pot and cover with cold, lightly salted, water; simmer until tender, about 35 to 45 minutes . While potatoes are simmering, heat milk and butter in small saucepan over moderate heat until butter is melted . Drain potatoes and allow to dry in colander for 3 to 4 minutes . Mash potatoes by hand or blend in small mixer until smooth . Stir in mustard, salt, pepper and 3/4 of hot milk mixture; reserve remaining milk mixture, if necessary, to make potatoes creamier . Stir in mascarpone cheese and chives just before serving .

Saturday, August 10

2221

CoFFee-BRAIseD BeeF sHoRt RIBs WItH JACK MAC AnD CHeeseServes 4

4 dried ancho chiles, stemmed, seeded, ribs removed2 cups boiling water1 medium onion, quartered3 garlic cloves, halved2 tablespoons finely chopped canned chipotle chiles in adobo sauce2 teaspoons adobo sauce1/4 cup pure maple syrup1 tablespoon freshly squeezed lime juice1 tablespoon salt, divided6 pounds beef short ribs 1 teaspoon black pepper1 tablespoon vegetable oil1 cup brewed coffee2 cups beef stock

Preheat oven to 350 degrees F . Soak ancho chiles in boiling water until softened, about 20 minutes; drain in colander set over a bowl . Transfer ancho chiles to blender; purée with onion, garlic, chipotles, adobo sauce, maple syrup, lime juice and 1 teaspoon salt . Pat ribs dry; sprinkle with pepper and remaining 2 teaspoons salt . Heat oil in 12-inch oven-proof pan over moderately high heat until hot but not smoking . Brown ribs, turning occasionally . Very carefully add chile purée to pan; cook over moderately low heat, stirring frequently, about 5 minutes . Add beef stock and coffee; bring to a boil (liquid should come about halfway up sides of meat) . Cover pan tightly with foil and braise ribs in middle of oven until very tender, about 3 to 3-1/2 hours . Place a portion of Jack Mac and Cheese onto serving plate . Place a rib portion on top of pasta; glaze with sauce .

Jack Mac and Cheese1 tablespoon olive oil1 tablespoon minced shallot1 tablespoon minced garlic8 ounces sliced oyster mushrooms3 cups heavy cream6 ounces mascarpone cheese1 pound shredded pepper jack cheese1 quart pasta (rotini, penne, mostaccioli), cooked al denteSalt and pepper to tasteShredded Parmesan cheese to taste

Cook pasta according to package directions . Heat oil and sweat shallot and garlic until fragrant but not browned . Add mushrooms; sauté until tender . Add cream . Allow to reduce over medium heat until cream begins to thicken . Reduce heat to low, and stir in mascarpone and jack cheeses (do not allow sauce to boil) . Add cooked pasta and simmer 2 to 3 minutes . Adjust seasonings and blend in Parmesan cheese .

sAUsAGe CRUst QUICHeServes 6

1 pound freshly ground mild Italian sausage1/2 cup onion, diced small2 tablespoons olive oil1 oven-roasted garlic clove, pasted1 cup sweet potato, diced small2 cups fresh spinach leaves1 cup asparagus pieces, blanched and cut 1-inch long4 whole eggs, beatenSalt and pepper to taste1 avocado peeled, pitted, and cut into 12 slices3 cherry tomatoes, halved lengthwise

Preheat oven to 375 degrees F . Press meat evenly onto bottom and up sides of 9-inch pie pan . Place pan on baking sheet; bake 18 to 20 minutes until meat is firm to the touch . While meat is baking, heat olive oil in saucepan over medium heat . Add garlic paste, onions and sweet potatoes; sauté until tender but not overly brown, about 4 to 5 minutes . Add spinach and asparagus; cover and cook 1 to 2 minutes until spinach is wilted . Remove mixture from pan and spread on baking sheet to cool . When cool, blend with eggs; season with salt and pepper . When meat is done baking, remove excess oil from pan; pour egg mixture over top . Place pan back in oven and bake for 23 to 25 minutes . Quiche is done when center is no longer liquid . Remove from oven; cool to room temperature or just slightly warmer . Slice into 6 wedges .

Place one piece of quiche in center of serving plate . Place two pieces of avocado over quiche; garnish with tomato half .

Sunday, August 11

2221

CoFFee-BRAIseD BeeF sHoRt RIBs WItH JACK MAC AnD CHeeseServes 4

4 dried ancho chiles, stemmed, seeded, ribs removed2 cups boiling water1 medium onion, quartered3 garlic cloves, halved2 tablespoons finely chopped canned chipotle chiles in adobo sauce2 teaspoons adobo sauce1/4 cup pure maple syrup1 tablespoon freshly squeezed lime juice1 tablespoon salt, divided6 pounds beef short ribs 1 teaspoon black pepper1 tablespoon vegetable oil1 cup brewed coffee2 cups beef stock

Preheat oven to 350 degrees F . Soak ancho chiles in boiling water until softened, about 20 minutes; drain in colander set over a bowl . Transfer ancho chiles to blender; purée with onion, garlic, chipotles, adobo sauce, maple syrup, lime juice and 1 teaspoon salt . Pat ribs dry; sprinkle with pepper and remaining 2 teaspoons salt . Heat oil in 12-inch oven-proof pan over moderately high heat until hot but not smoking . Brown ribs, turning occasionally . Very carefully add chile purée to pan; cook over moderately low heat, stirring frequently, about 5 minutes . Add beef stock and coffee; bring to a boil (liquid should come about halfway up sides of meat) . Cover pan tightly with foil and braise ribs in middle of oven until very tender, about 3 to 3-1/2 hours . Place a portion of Jack Mac and Cheese onto serving plate . Place a rib portion on top of pasta; glaze with sauce .

Jack Mac and Cheese1 tablespoon olive oil1 tablespoon minced shallot1 tablespoon minced garlic8 ounces sliced oyster mushrooms3 cups heavy cream6 ounces mascarpone cheese1 pound shredded pepper jack cheese1 quart pasta (rotini, penne, mostaccioli), cooked al denteSalt and pepper to tasteShredded Parmesan cheese to taste

Cook pasta according to package directions . Heat oil and sweat shallot and garlic until fragrant but not browned . Add mushrooms; sauté until tender . Add cream . Allow to reduce over medium heat until cream begins to thicken . Reduce heat to low, and stir in mascarpone and jack cheeses (do not allow sauce to boil) . Add cooked pasta and simmer 2 to 3 minutes . Adjust seasonings and blend in Parmesan cheese .

sAUsAGe CRUst QUICHeServes 6

1 pound freshly ground mild Italian sausage1/2 cup onion, diced small2 tablespoons olive oil1 oven-roasted garlic clove, pasted1 cup sweet potato, diced small2 cups fresh spinach leaves1 cup asparagus pieces, blanched and cut 1-inch long4 whole eggs, beatenSalt and pepper to taste1 avocado peeled, pitted, and cut into 12 slices3 cherry tomatoes, halved lengthwise

Preheat oven to 375 degrees F . Press meat evenly onto bottom and up sides of 9-inch pie pan . Place pan on baking sheet; bake 18 to 20 minutes until meat is firm to the touch . While meat is baking, heat olive oil in saucepan over medium heat . Add garlic paste, onions and sweet potatoes; sauté until tender but not overly brown, about 4 to 5 minutes . Add spinach and asparagus; cover and cook 1 to 2 minutes until spinach is wilted . Remove mixture from pan and spread on baking sheet to cool . When cool, blend with eggs; season with salt and pepper . When meat is done baking, remove excess oil from pan; pour egg mixture over top . Place pan back in oven and bake for 23 to 25 minutes . Quiche is done when center is no longer liquid . Remove from oven; cool to room temperature or just slightly warmer . Slice into 6 wedges .

Place one piece of quiche in center of serving plate . Place two pieces of avocado over quiche; garnish with tomato half .

Sunday, August 11

23 24

oVen-RoAsteD RAtAtoUILLe oVeR BLUe CHeese PoLentAServes 6

RatatouilleOlive oil cooking spray3 Japanese eggplants, peeled and cut into 1-inch dice1 medium zucchini, cut into 1-inch dice1 medium yellow summer squash, cut into 1-inch dice 2 tablespoons coarse salt2 tablespoons olive oil1 medium red onion, cut into 1/2-inch dice1 red bell peppers, cut into 1/2-inch dice 1 poblano pepper, cut into 1/2-inch dice6 garlic cloves, halved lengthwise3 tablespoons tomato paste4 large ripe tomatoes, peeled, seeded and diced1 teaspoon chopped fresh thyme leaves1 teaspoon chopped fresh oregano leavesSalt and freshly ground black pepper to taste

Preheat oven to 400 degrees F . Place eggplant and zucchini in large colander; toss well with 2 tablespoons salt and let sit for about 45 minutes . Rinse well to remove salt, then dry well, gently squeezing out excess water with kitchen towel . Combine eggplant, squashes, onions, peppers and garlic in bowl and toss . Place on sheet pan in oven; roast 20 minutes . Stir in tomato paste and return to oven for 10 minutes . Stir in tomatoes, thyme, oregano, salt and pepper . Roast an additional 10 minutes, making sure all vegetables are tender . Set aside and keep warm .

Polenta (should be made when ratatouille is about half-way done)4 cups low-sodium vegetable or chicken stock1 cup polenta or coarse-ground cornmeal 4 ounces butter6 ounces crumbled blue cheesePepper to taste1/2 cup packed freshly grated Parmesan cheese (about 1/4 pound)8 large basil leaves, thinly sliced

Bring stock to boil over medium-high heat in heavy-bottomed sauce pan . Very slowly, pour in cornmeal, first whisking then stirring as cornmeal thickens . Reduce heat to low; cook, stirring every 3 minutes, until creamy and thickened as desired, about 15 to 25 minutes . Remove from heat; stir in butter, cheese and pepper . Place portion of polenta on center of dinner plate . Scoop one portion of ratatouille alongside polenta; sprinkle with Parmesan cheese . Garnish with basil .

sensAtIonAL seRVInGs GLossARY

Anisette: A clear, very sweet liqueur made with anise seeds and tasting of licorice .

Bok choy: A mild, versatile vegetable with crunchy white stalks and tender, dark green leaves . It resembles a bunch of wide-stalked celery with long, full leaves . Available year-round in most supermarkets . It is related to but not the same as Chinese cabbage .

Clarified butter: Also called drawn butter . It is unsalted butter that has been slowly melted, evaporating most of the water and separating the milk solids from the golden liquid on the surface .

Coconut flour: Coconut flour is ground from dried, defatted coconut meat, is unsweetened and does not contain sulfites . Coconut flour also is gluten free . Available in some major grocery chains and health food stores .

Concassé: A mixture that is coarsely chopped or ground . Classic concassé is comprised of tomatoes that have been peeled, seeded and chopped .

edamame: Japanese name for green soybeans, which are picked before they ripen . Often sold in bags in the frozen food section of the grocery store .

Garlic paste: Made from fresh garlic cloves, salt and olive oil . Salt is added to sliced garlic cloves, then crushed until salt dissolves . Olive oil is then added and stirred until it disappears . Garlic paste also is available commercially .

Haricot vert: French for green string bean, haricot meaning “bean” and vert meaning “green .”

Himalayan salt block: A dense slab of pink mineral mined in Pakistan for use in cooking and healing . Available in specialty stores .

Maras pepper: A medium-hot red pepper, fruity and acidic, with musty, earth-like undertones . After drying, the peppers are crushed or ground . Use in recipes calling for red or black pepper . Can be found in specialty spice houses .

Millet: Has a bland flavor, lending itself well with other seasonings . Prepared like rice by boiling in water . Many varieties of millet can be found in Asian markets and natural food stores .

napa cabbage: Also called Chinese cabbage . These are thin, crisp and delicately mild .

orzo: Italian for barley . A type of pasta made from semolina white or whole wheat flour and shaped like wheat or rice grains . Often used instead of rice . Readily available on most grocery shelves .

Radicchio: A red-leafed Italian chicory, most often used as a salad green . It grows in small, loose heads similar to butterhead lettuce . Has tender, firm leaves with a slightly bitter flavor .

shallot: A member of the onion family but formed more like garlic than onions . Fresh green shallots are available in spring, but dried, freeze-dried and dehydrated forms are readily available . Favored for their mild onion flavor and can be used in the same manner as onions .

sriracha sauce: A bright red mixture of sun-ripened chiles, garlic, sugar, salt and vinegar . Consistency is similar to American ketchup .

23 24

oVen-RoAsteD RAtAtoUILLe oVeR BLUe CHeese PoLentAServes 6

RatatouilleOlive oil cooking spray3 Japanese eggplants, peeled and cut into 1-inch dice1 medium zucchini, cut into 1-inch dice1 medium yellow summer squash, cut into 1-inch dice 2 tablespoons coarse salt2 tablespoons olive oil1 medium red onion, cut into 1/2-inch dice1 red bell peppers, cut into 1/2-inch dice 1 poblano pepper, cut into 1/2-inch dice6 garlic cloves, halved lengthwise3 tablespoons tomato paste4 large ripe tomatoes, peeled, seeded and diced1 teaspoon chopped fresh thyme leaves1 teaspoon chopped fresh oregano leavesSalt and freshly ground black pepper to taste

Preheat oven to 400 degrees F . Place eggplant and zucchini in large colander; toss well with 2 tablespoons salt and let sit for about 45 minutes . Rinse well to remove salt, then dry well, gently squeezing out excess water with kitchen towel . Combine eggplant, squashes, onions, peppers and garlic in bowl and toss . Place on sheet pan in oven; roast 20 minutes . Stir in tomato paste and return to oven for 10 minutes . Stir in tomatoes, thyme, oregano, salt and pepper . Roast an additional 10 minutes, making sure all vegetables are tender . Set aside and keep warm .

Polenta (should be made when ratatouille is about half-way done)4 cups low-sodium vegetable or chicken stock1 cup polenta or coarse-ground cornmeal 4 ounces butter6 ounces crumbled blue cheesePepper to taste1/2 cup packed freshly grated Parmesan cheese (about 1/4 pound)8 large basil leaves, thinly sliced

Bring stock to boil over medium-high heat in heavy-bottomed sauce pan . Very slowly, pour in cornmeal, first whisking then stirring as cornmeal thickens . Reduce heat to low; cook, stirring every 3 minutes, until creamy and thickened as desired, about 15 to 25 minutes . Remove from heat; stir in butter, cheese and pepper . Place portion of polenta on center of dinner plate . Scoop one portion of ratatouille alongside polenta; sprinkle with Parmesan cheese . Garnish with basil .

sensAtIonAL seRVInGs GLossARY

Anisette: A clear, very sweet liqueur made with anise seeds and tasting of licorice .

Bok choy: A mild, versatile vegetable with crunchy white stalks and tender, dark green leaves . It resembles a bunch of wide-stalked celery with long, full leaves . Available year-round in most supermarkets . It is related to but not the same as Chinese cabbage .

Clarified butter: Also called drawn butter . It is unsalted butter that has been slowly melted, evaporating most of the water and separating the milk solids from the golden liquid on the surface .

Coconut flour: Coconut flour is ground from dried, defatted coconut meat, is unsweetened and does not contain sulfites . Coconut flour also is gluten free . Available in some major grocery chains and health food stores .

Concassé: A mixture that is coarsely chopped or ground . Classic concassé is comprised of tomatoes that have been peeled, seeded and chopped .

edamame: Japanese name for green soybeans, which are picked before they ripen . Often sold in bags in the frozen food section of the grocery store .

Garlic paste: Made from fresh garlic cloves, salt and olive oil . Salt is added to sliced garlic cloves, then crushed until salt dissolves . Olive oil is then added and stirred until it disappears . Garlic paste also is available commercially .

Haricot vert: French for green string bean, haricot meaning “bean” and vert meaning “green .”

Himalayan salt block: A dense slab of pink mineral mined in Pakistan for use in cooking and healing . Available in specialty stores .

Maras pepper: A medium-hot red pepper, fruity and acidic, with musty, earth-like undertones . After drying, the peppers are crushed or ground . Use in recipes calling for red or black pepper . Can be found in specialty spice houses .

Millet: Has a bland flavor, lending itself well with other seasonings . Prepared like rice by boiling in water . Many varieties of millet can be found in Asian markets and natural food stores .

napa cabbage: Also called Chinese cabbage . These are thin, crisp and delicately mild .

orzo: Italian for barley . A type of pasta made from semolina white or whole wheat flour and shaped like wheat or rice grains . Often used instead of rice . Readily available on most grocery shelves .

Radicchio: A red-leafed Italian chicory, most often used as a salad green . It grows in small, loose heads similar to butterhead lettuce . Has tender, firm leaves with a slightly bitter flavor .

shallot: A member of the onion family but formed more like garlic than onions . Fresh green shallots are available in spring, but dried, freeze-dried and dehydrated forms are readily available . Favored for their mild onion flavor and can be used in the same manner as onions .

sriracha sauce: A bright red mixture of sun-ripened chiles, garlic, sugar, salt and vinegar . Consistency is similar to American ketchup .

notesnotes

Contents

thursday, August 1Mango, Radicchio and Arugula Caprese with Basil Vinaigrette . . . . . . . . . . . . . . . . . . . . . . . . . 1Pistachio-Encrusted Chicken with Maras Pepper Yogurt . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2

Friday, August 2Curried Crab and Pear Napoleons . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3Salmon Bulgogi with Baby Bok Choy and Wild Mushrooms . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4

saturday, August 3 - JUnIoR CHeF DAYGranola Bars . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5Drumstick Ice Cream Cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6

sunday, August 4Breakfast Bacon and Hash Brown Tostada . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7New Glarus Double Beer Lamb Sirloin with Swiss Chard Succotash . . . . . . . . . . . . . . . . . . . .8-9

Monday, August 5Sonoma Valley Benedict . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .9-10Grilled Firey Lemongrass Sambal Chicken . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .10-11

tuesday, August 6Roast Turkey Sandwich with Jalapeno-Cranberry Jam and Blue Cheese Butter . . . . . . . . .11-12Snow Crab Won Tons with Edamame Guacamole . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .12-13

Wednesday, August 7Vegetarian Paella . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14Himalayan Salt Block Beef Sirloin Sashimi . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15

thursday, August 8Millet Saganaki with Goat Cheese and Shrimp . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16Maple-Lacquered Duck Breast with Blue Cheese-Stuffed Pears . . . . . . . . . . . . . . . . . . . . . . . . 17

Friday, August 9Korean Ceviche Shrimp Tacos . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18Cedar-Planked Wisconsin Walleye with Maple Glaze and Mustard Seed Smashed Golden Potatoes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19

saturday, August 10Breakfast Pork Tortillas . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20Coffee Braised Short Ribs with Jack Mac and Cheese . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21

sunday, August 11Sausage Crust Quiche . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22Oven-Roasted Ratatouille over Blue Cheese Polenta . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23

Glossary . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24

notes

Mark J. Olson, C.E.C., is a Hartland, Wis., native and a 1987 graduate of the Culinary Institute of America in Hyde Park, N.Y. He has held positions at the American Club’s Immigrant Room and Winery, Grenadier’s, The Abbey Resort, Interlaken Resort and Spa, Janesville Country Club and Country Club of Beloit. He currently is an instructor at Blackhawk Technical College in Janesville, Wis. We Energies welcomes Chef Mark back to Energy Park for his eighth year of cooking, baking and grilling demonstrations.

Energy Park 2013

SENSATIONAL SERVINGS

Energy Park 2013Energy Park 2013

SENSATIONAL SERVINGS

Energy Park 2013