Serves 4 

Ingredients:

1/2 cup finely chopped macadamia nuts

1/2 cup unsweetened shredded coconut

1 lb raw shrimp, thawed, peeled, deveined, tail removed

1 egg

1/2 cup panko bread crumbs 

 To cook cakes:

3 Tablespoons vegetable oil 

Instructions:

Mix all ingredients together in a food processor.   Make patties about 1 inch thick from the mixture.  Size the patties for whether you are serving it for an appetizer (8 cakes) or main meal (6 cakes).  Heat 3 Tablespoons of vegetable oil in a large sauté pan with high sides (this protects you somewhat from spitting shrimp cakes).  Place shrimp cakes (up to four at a time) in the oil.  Allow to fry 2-3 minutes on one side before carefully turning to cook an additional 2-3 minutes on the other side.  Remove from oil and place on a paper towel lined plate for 30 seconds to soak any excess oil. 

 Serve immediately with chilled pineapple salsa.  

Pineapple Salsa: 

 2 cups pineapple pieces (fresh or canned)

¼ cup red onion, diced

2 tsp. Fresh cilantro, minced  

Mix all ingredients together and allow to chill in refrigerator. Serve with cakes.

Chicken with Artichokes, Lemons, and Capers

Ingredients:

2 lemons, Extra Virgin Olive Oil, Sea Salt
4 skinless boneless chicken breast scaloppini
1/3 cup All purpose flour
4 tablespoons extra virgin olive oil
4 whole garlic cloves
1 tablespoon drained capers
1 cup frozen artichoke hearts
¼ cup dry white wine
1/2 cup chicken stock
2 bay leaves
1/4 cup (1/2 stick) butter, cut into 4 pieces
1 tablespoon chopped fresh parsley

Instructions

Preheat oven to 350°F.

Cut lemons in half.  Brush lemon with olive oil; sprinkle lightly with salt. Roast 25 minutes. Remove from the oven and reserve. 

Rinse the chicken and pat dry. Pound the chicken between two sheets of plastic wrap or slice chicken breasts in half.

Sprinkle chicken with salt and pepper. Dredge chicken in flour to coat both sides; shake off excess.

Heat olive oil in heavy large skillet over high heat. Add chicken and garlic cook until golden brown, about 5 minutes per side. Stir in artichokes and capers.

 Add wine, bay leaves and stock and bring to boil, scraping up browned bits from bottom of skillet. Cook until liquid is reduced.

Add butter, the juice of roasted lemon and parsley; simmer until butter melts and chicken is cooked through. Remove bay leaves and garlic before serving. 

Homemade Hamburger Bun

Yields 12

2 Tbsp. dry active yeast

2 cups milk

1 Tbsp. sugar

2 Tbsp. honey

5 cups bread flour

1 Tbsp. salt

2 Tbsp. olive oil

Topping:

Sesame seeds

Egg wash

Heat milk to between 90-100° F.  Dissolve yeast and sugar in milk.  Allow to rest 10 minutes.

In a large mixing bowl or kitchen mixer with dough hook, mix 4 cups of flour, honey, yeast mixture and oil.  Allow dough to proof in a warm draft-free environment for 30 minutes.

Punch down dough and mix in salt.  Add additional cup of flour if needed. Allow dough to rest again 30 minutes. 

With a bench scraper cut dough into 12 equal pieces and roll into balls.  Allow balls to rise, 15 minutes. 

Brush balls with egg wash and sprinkle tops with sesame seeds.  Bake in oven for 15-20 minutes or until golden brown.

Serve sliced open in middle with burgers. 

Italian Hamburger

Serves 4 

1 1/2 lbs. ground beef (80/20)

1 Tbsp. grated Parmigiano Reggiano

3 Tbsp. Italian seasoned breadcrumbs

1 Tbsp. tomato paste

1 clove garlic, minced

1 tsp. extra virgin olive oil

1 tsp. salt 

Topping:4 thin slices of pancetta, baked crisp 

Mix all ingredients together in a bowl.  Make four patties out of mixture and either grill or pan fry until internal temperature reaches 155° F.

Serves 8 

2 cups fresh Arugula, washed & dried
6 cups fresh mixed greens, washed & dried
3 free stone peaches, grilled & sliced
1/2 cup Parmesan cheese flakes
1/4 cup slivered almonds, toasted
2 Tbsp. candied ginger, minced
 

Toss all ingredients together in large bowl with

Balsamic Vinaigrette

1/4 cup Balsamic vinegar
2 Tablespoons Dijon Mustard

½ cup extra-virgin olive oil
Salt and Pepper to taste

In a food processor blend together vinegar, mustard, salt and pepper.
Slowly add oil to create an emulsion.  Toss with salad.  

Serves 8

Ingredients: 

Dressing:

6 Tablespoons olive oil

2 Tablespoons lemon juice
½ cup sun-dried tomatoes
¼ cup balsamic vinegar
1 Tablespoon drained capers
1 garlic clove, minced

Salt and Pepper to taste 

Pasta Salad:

1 pound orecchiette pasta

6 grilled chicken breast, sliced on a diagonal

½ cup roasted red pepper, sliced

½ cup roasted yellow pepper, sliced

½ cup oil packed artichoke hearts, drained and diced

¼ cup caper berries
¾ cup Roma tomatoes, chopped
1 cup fresh mozzarella, diced
1 cup fresh basil leaves, chiffonade
1 cup freshly grated Parmigiano-Reggiano cheese
½ cup Kalamata olives 

Instructions: 1.      In a food processor blend together dressing ingredients.  Adjust to taste.  Set aside.  

2.      Cook pasta al dente in large pot of boiling salted water. Drain and place in a large mixing bowl. Mix in dressing right away and allow to cool.  

3.      Once cooled add remainder of ingredients to pasta and mix together.  

4 Tablespoons golden raisins

Ingredients 

3 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon sugar
1 teaspoon salt
3 Tablespoons finely chopped fresh rosemary
1 ½ cups extra-sharp Cheddar, coarsely grated (about 5 ounces)
2 ¼ cups heavy cream

3 Tablespoons course salt

Butter for service 

Instructions 

1. Preheat oven to 400°F.
2. In a bowl stir together flour, baking powder, sugar, and salt.
3. Add rosemary and Cheddar and stir to combine.
4. Mix in 2 cups cream with a fork just until a sticky dough forms.
5. Turn dough out onto a lightly floured surface and knead into a pliable ball.
6. Halve dough and form each half into a round. Brush tops of rounds with ¼ cup cream and cut each into 8 wedges. Sprinkle tops with coarse salt.
7. Arrange wedges about 1/2 inch apart on  parchment paper lined baking sheet
8.  Bake until golden brown, about 20 minutes.
9. Serve with butter.

Ingredients

Curried Chicken Salad
Ingredients:

¾ Cup mayonnaise
6 Tablespoons plain yogurt
2 ½ teaspoons red curry powder
1 Cup Sultanas (golden raisins)
3 Cups finely diced grilled chicken breast
½ Cup diced red onion
½ Cup diced cucumber
½ Cup slivered Almonds
Salt and pepper

Fennel Salad
Ingredients:

1 large head of romaine lettuce, thoroughly washed, dried, and torn into bite sized pieces
1 large head of fennel thoroughly washed and thinly sliced.
5 Tablespoons rice wine vinegar
6 Tablespoons of Olive oil
Salt and Pepper

Instructions

Curried Chicken Salad Instructions:

1. Whisk together mayonnaise, curry, and yogurt in a large bowl. Mix in all other ingredients. Season with salt and pepper to taste.

2. Serve with savory pooris bread or on a bed of fennel salad.

Fennel Salad Instructions:

1. Whisk together oil and vinegar, season with salt and pepper.

2. Toss together lettuce and fennel. Mix together lettuce, fennel and dressing.

3. Place on a plate and top with curried chicken salad.

Butterfly Pasta Primavera

Serves 6 

Bowtie pasta in Italy is called Farfalle pasta named after the Farfalla which means butterfly in Italian.  What better way to say good riddance to winter and hello to spring than with a pasta dish that celebrate all the new vegetables.  

Ingredients: 

¼ cup extra-virgin olive oil

½ cup green onions, chopped finely

2 sweet red or yellow peppers, core, trim & sliced thin

2 zucchini, peeled and sliced thin2 carrots, peeled & chopped

6 asparagus stalks, chopped

1/4 cup fresh or frozen peas

1/4 cup dry white wine

1/4 cup vegetable broth

1 teaspoon fresh basil, minced

1 teaspoon fresh oregano, minced

Salt and pepper to taste

½ pound bowtie pasta

1 teaspoon Italian parsley, minced

1/2 cup freshly grated Parmigiano-Reggiano cheese 

Instructions: 

Heat 1/4 cup olive oil in a 12-inch sauté pan.   

Add all vegetables to the sauté pan. Cook over medium heat for 7 minutes.  

Add wine and broth.  Cook at high heat for 10-15 minutes to reduce sauce. Add basil, oregano, and half the parmesan cheese.  Add salt and pepper to taste.    

Bring a 12-quart pot of water to a boil.  Add salt, then pasta and cook until “al dente”.   

Drain pasta and toss with sauce.   

Sprinkle with parsley and remaining cheese, and serve.