For Starters…

Mango Peach Cheese on French Bread Rounds

1/2 Ripe mango, finely diced
1/2 Ripe peach, finely diced
2 Small plum tomatoes, finely diced
1/2 Cup minced purple onion
1 Jalapeno chile, finely diced
1 Tbsp olive oil
1 Tbsp lime juice
2 Tbsp fresh cilantro leaves, finely chopped
2 tsp honey
1/4 tsp kosher salt
1/4 tsp fresh ground pepper
4oz cream cheese
1 Loaf of French bread

Combine above ingredients to make a relish chutney mixture.
Slice French bread into 12-18 rounds about 1/2 inch thick and toast on both sides.
Top rounds with cream cream and then with chutney.

I suggest picking up a bottle Crios Susana de Balba Rose, Argentinian Malbec. This wine is a premium wine getting wonderful ratings. A food freindly wine with a great bouquet of strawberry and cherry. It is a medium-bodied wine, smooth on the palate, dry in style and a lengthy finish. Cost is a bargain at $10.

The Entree…
Mascarpone and Capicola Stuffed Chicken Breast Stuffed with Basil Bechamel Sauce

1 Large chicken breast
1 Tbsp olive oil
1/4 Cup mascarpone cheese
2 Tbsp stilton cheese, shredded
1 tsp parsley, minced
1/2 Tbsp minced garlic
1/4 tsp kosher salt and black pepper
3 Slices of capicola ham

Preheat oven to 425F
Pound breast for a thin surface area and sprinkle with a little salt and pepper
Heat olive oil in saute pan over medium high heat
Add breast to brown on both sides for 1 minute Remove from heat and cool
Combine cheeses, parsley garlic and remaining salt and pepper.
Place breast on clean surface area adding capicola on top
In the center of the capicola place cheese mixture in an elongated strip
Roll chicken around capicola/cheese mixture similar to a ‘buche de noel’
Secure chicken breast with toothpics or cooking string to keep wrapped
Cook for 15 minutes if starting from room temperature
If you prep this ahead and regrigerate add a few minutes to the cook time.
Remove chicken breast from oven and let sit for 10 minutes
Slice chicken breast to make 1inch round discs
Layer on a bed of Basil Rositto then drizzle Bechamel Sauce… well, over everything!
Serve with fresh steamed broccoli

Basil Bechamel Sauce

1.5 Tbsp butter
2 Tbsp shallots, minced
1 tsp minced garlic
1 Basil/olive oil cube
1 Tbsp flour
1/4 cup chicken broth
1/4 Cup light cream
1 Tbsp lemon juice

Heat butter in saute pan over medium heat add shallots and cook for 2 minutes
Add garlic and whisk in flour to make a roux
Add stock and basil cube [pull from the freezer from last year's harvest]
Simmer to reduce liquid over low heat
Add cream and continue to simmer until sauce reaches desired thickness
Remove from heat and whisk in lemon
Sauce will be light and delicious

The Best is Always Last…

Chocolate Lave Cake with Lavender Sugar
This recipe actually serves four, I use large 6oz ramekins

8oz bittersweet or semisweet chocolate
10 Tbsp butter
1/2 tsp cardamon
1 tsp cinnamon
1/2 tsp ground clove
3 Large eggs and 3 large egg yolks
2 tsp vanilla
1.5 Cups powdered sugar
1/2 Cup flour

Preheat oven to 425F
Grease ramekins generously
In medium sauce pan heat chocolate, butter and spices over low heat until smooth
Remove chocolate sauce from heat cooling slightly
Whisk together eggs, yolks and vanilla
Add cooled chocolate mixture and blend
Slowly add sugar and then flour until well blended
Fill each ramekin evenly almost to the top
Cook for 15 minutes and remove from oven
Run a knife around the edges of each ramekin
Let sit for 5 minutes, then invert dish on top of ramekin and flip
Tap the bottom of the r’kin, remove and watch the volcanic eruption!
Sprinkle with lavender sugar

2LB pork loin cut into 1/2 inch strips

olive oil

1/2 pineapple cut into 1/2 inch rings

1/2 large purple onion

1/2 cup orange juice

1/3 cup cider vinegar

1/8 cup chili powder

2 Tbsp minced garlic

1 tsp sea salt

1/2 tsp dried oregano

2 tsp cumin

1tsp cinnamon

1/4 cup fresh cilantro, chopped

Flour tortillas

Chopped tomatoes

Sour cream

Chop two pineapple rounds and purple onion. Combine in small bowl adding orange juice, vinegar, spices but keep fresh cilantro for later. Whisk liquid vigorously. Add pork strips. Transfer to one gallon zip lock bag. Place in refrigerator for at least 4 hours, possibly overnight.

In saute pan grill 4 pineapple round over medium-high heat with small amount of olive oil until charred. Remove from pan. Cut rounds into desired sections.

Add pork with small amount of marinade to saute pan grilling over medium-high heat for 3-4 minutes per side. Remove from heat and combine with pineapple sections. Toss with fresh chopped cilantro.

Heat flour tortilla in saute pan over medium high heat for 1 minute per side.

Add pork filling to Tortilla, top with fresh cilantro, chopped tomatoes and sour cream.

Optional: add avocado, lettuce or your favorite shedded cheese.

1 LB ground turkey

1/3 cup of chunky salsa

1/4 cup chopped shallots

1/3 cup chopped fresh cilantro

2 Tbsp olive oil, divided

1 Tbsp A1 steak sauce

2 tsp cumin

1 tsp cinnamon

1 tsp sea salt

1/2 tsp ground pepper

Mix ground turkey with salsa, shallots, cilantro, 1 Tbsp oil, A1 sauce, cumin, cinnamon, salt and pepper in bowl, refrigerate for one hour. Form into 4 patties and place in hot saute pan with remain 1 Tbsp of olive oil. Brown both sides [because the turkey is very lean be extra careful flipping these patties to keep their form].

Transfer patties to a oven proof pan and cook for additional 15 minutes in 350F preheated oven.

Serve on a roll garnish with sliced tomato.

1/2 stick or 1/4 cup of butter

2 cups chopped onions

2 Tbsp minced garlic

1 Tbsp fresh chopped peeled ginger

4 Tbsp curry powder

1 tsp salt

2 tsp cumin

1/4 tsp cayenne pepper

2 large boneless chicken breast, cut into 1inch pieces

Flour

1 can [14.5oz] diced tomatoes

1/3 cup fresh cilantro

1 cup sour cream

Cooked linguine or other pasta

Heat butter in saute pan over low heat. Add onions, garlic and ginger for about 5 minutes until mixture has softened. Add curry, salt, cumin and cayenne pepper for additional 2 minutes. Add chicken to brown and spinkled with a small amount of flour making a loose paste.

Add diced tomatoes with juice and cilantro. Simmer for about 35 minutes until chicken is cooked. Remove from heat and add sour cream. Serve over your favorite pasta.

Enjoy!

2 Tbsp olive oil

Lime juice

1/2 Lb fresh bay scallops

Jamaican jerk spice

1/2 cup plain yogurt

1/4 cup sour cream

2 Tbsp fresh chopped jalapeno [no seeds]

1/2 cup fresh cilantro

1 Tb lime juice

2 Tbsp minced garlic

Dash sea salt & ground pepper

Sprinkle Jamaican jerk spice on scallops, lightly.

Add olive oil to your saute pan getting pan very hot.

Add scallops to saute pan browning on both sides then add small amount of lime juice to slightly cover bottom of saute pan. Cook scallops for 3-4 minutes on each side depending on size.

To make Dipping Sauce blend yogurt, sour cream. Add jalapenos, cilantro, lime juice, garlic, salt & pepper. Refrigerate sauce for at least 2 hours.

Serve hot scallops with cold dipping sauce.

Note: adding lime juice once you brown the scallops will cut back the amount of oil needed and serve as a poaching method of cooking. Picture is one serving.

Bon Appétit!

3 medium tomatoes [local is best],
1 medium vildalia onion [preferred]
1 small jalapeno pepper
1 large green pepper
8 oz can of black beans, rinsed
8 oz can of mixed yellow and shoepeg corn, rinsed
Two limes
1 tsp minced garlic
1/2 tsp Jamaican jerk spice
3 Tbsp fresh cilantro
1 tsp sugar
sea salt and black pepper to taste

Dice by hand all fresh vegetables to bite size where a good mix will fit on a chip.

Add rinsed beans and corn. Mix in chopped cilantro and minced garlic. Sprinkle in sugar.

Cut limes in 1/2 after rolling with your hand and then squeeze into your salsa. Add sea salt and back pepper to taste.

Toss, toss, toss… then taste, taste, taste.

There is a splendid burst of flavor when balancing heat with sweetness so don’t be afraid to try these other additions like mangos, melons, pineapple and even diced English cukes.