Tuna-Tini

1 lb Ahi tuna – absolutely fresh, dark red, high quality “sushi grade”
Marinade
1 Tbls. Fresh ginger
11/2 Tbls. soy sauce
1 tsp. rice wine vinegar
11/2 Tbls. canola or grapeseed oil
2 Tbls. toasted sesame oil
Pinch Black pepper—several turns from the peppermill works best

2 Tbls. chives

Topping:
Diced avocado
1 tsp. minced garlic
about 1 Tbls. lime juice
salt to taste


Cut the tuna steak into small cubes (¼” or smaller) and coat with the marinade in bowl. Allow to marinate in the refrigerator until ready for assembly – 2-3 hours is best, add chives. Spoon into martini glass (line with greens if you would like) top with diced avocado and serve with tortilla chips.

Classic Cheese Fondue

1 garlic clove, halved
2/3 cup dry white wine
1 tsp. fresh lemon juice
10 oz. Emmentaler cheese, grated
10 oz. Gruyere cheese, grated
1 Tbls. cornstarch
3 Tbls. kirsch
pinch of white pepper
pinch of freshly ground nutmeg
pinch of paprika
1 French bread, cubed

Rub the inside of a 4-quart saucepan with the garlic halves; discard the garlic. Pour the wine and lemon juice into the pan, set over medium heat and bring to a simmer. Gradually add the cheeses, stirring until the cheeses are combined 3-4 minutes.

In a small bowl whisk the cornstarch and kirsch until blended. As soon as the cheese begins to bubble, add the cornstarch mixture. Continue to cook gently, 2 to 3 minutes more, and then stir in the pepper, nutmeg and paprika. Reduce the heat to low and keep the fondue warm, stirring occasionally. Transfer to fondue pot.

Serves 6.


Iceberg Wedge

1 head iceberg lettuce, cut into 4 large wedges
1 cup grape tomatoes split down the middle
2 tablespoons green onion
bacon; crumbled

Blue cheese dressing:
1 1/2 cups mayonnaise
1 1/2 cups sour cream
1tsp. worcestshire
3/4 cup crumbled blue cheese
buttermilk
freshly ground black pepper

Remove outer leaves of lettuce and wash thoroughly in cold water. Drain and pat dry with paper towels then split into wedges and arrange on plates. Scatter grape tomato halves over and around the lettuce.
Make dressing by combining mayonnaise and sour cream in a large mixing bowl. Add worcestshire, fold in blue cheese, thin out with buttermilk and season with salt and pepper. Pour dressing over wedge and grape tomatoes. Top with green onions, bacon and more fresh ground pepper if desired. Serves 4.



Stuffed Pork Tenderloin

1-2 Pork Tenderloin (depending on size)
8-10 strips uncooked bacon
1 large Portobello mushrooms
roasted red pepper
4 slices provolone cheese

Slice the pork tenderloin down the center on a diagonal, cut 2 slices from the center about ½ inch, pound flat. Slice the rest of the pork tenderloin and pound flat so that you have 8 pieces. Pare up the pieces. Lay a piece on the cutting board and place mushroom, then cheese on top, then a couple of roasted red pepper slices, top with pork tenderloin. Wrap a slice of bacon around pork tenderloin, then going the opposite way wrap another piece of bacon, turn over and secure and tie up with butchers twine. Grill on direct heat until bacon is crisp, finish an additional 5 minutes on indirect heat. Serves 4.

Roasted Fingerling Potatoes

2 pints fingerling potatoes
2 sprigs fresh rosemary; chopped
½ tsp. granulated garlic
1 Tbls. good quality aged balsamic vinegar
about ¼ cup extra-virgin olive oil
salt and pepper

Preheat oven to 400 degrees. Add potatoes and rosemary to a medium bowl. Drizzle with olive oil and balsamic, sprinkle garlic and season with salt and pepper. Pour potatoes onto sheet pan. Roast for about 25 minutes, or until crispy on outside and tender on inside.

Creamed Spinach

About 2 ½ pounds fresh cleaned spinach (stems removed)
¼ cup olive oil
s&p

3 Tbls. butter
2 Tbls. diced onion
2 tsp. minced garlic
3 Tbls. flour
1 cup milk
¼ cup grated parmesan
fresh grated nutmeg
white pepper
Lawry’s seasoning salt
4 slices cooked and crumbled bacon (optional)

Heat olive oil in sauté pan, add spinach (season with s&p) and cook, turning frequently until spinach has wilted, remove and place spinach in a colander to drain. Press out as much liquid as you can. Set aside.

Melt butter in a saucepan, add onion and sauté until translucent, add garlic and then flour to make a roux. Whisk in milk, add parmesan cheese in slowly whisking after each addition. Season with white pepper and nutmeg. Toss together spinach and sauce, season with Lawry’s seasoning salt and place in oven safe dish, sprinkle bacon over the top. Serves 6.
(Can be refrigerated at this point) and reheat in 350 degree oven until hot.

Molten Chocolate Lava Cakes

8 ounces bittersweet chocolate
2 sticks of butter
½ cup plus 2 Tbls. sugar
3 eggs
3yolks
1/4 cup flour
Optional: ice cream

Preheat oven to 350 degrees F. Lightly butter four 4-ounce custard cups. In double boiler, melt chocolate and then whisk in butter. Stir in sugar. In a small bowl, lightly beat eggs. Add some chocolate mixture to eggs to temper eggs. Carefully, stir egg mixture into chocolate mixture. Add flour and combine completely. Add batter to custard cups. Place on baking sheet and bake for 14 minutes. Centers should be soft but sides should be done. Let cool slightly, invert cups on individual serving plates. Remove cups after 2 minutes. Serve warm with ice cream.