Prep: 30 minRestaurant Marrakesh Chef Lahsen Abrache Vegetable Couscous LOW FAT
Prep: 12 min
Cook: 10 min Stand. 5 min1 1/2 cups water
1/3 cup chopped onion
1/2 tsp. each ground turmeric, salt and pepper
3 medium carrots, cut in 2 in. matchsticks
I each zucchini and yellow summer squash, cut in 1 in. chunks
I cup couscous (from a 10 oz box)
I cup canned chick-peas, rinsed
1/2 pint cherry tomatoes
2 Tbls. each finely chopped cilantro and parsley1. Bring water, onion, turmeric, salt and pepper to boil in a 3- to 4 qt saucepan.
Add carrots, reduce heat, cover and simmer 5 minutes or until carrots are almost tender. Add squashes, cover and simmer 2 to 3 minutes until crisp tender.2. Stir in couscous, chick-peas and toma- toes. Cover, remove from heat and let stand 5 minutes. Stir in cilantro and parsley.
Meatball Kebobs Prep: 1O min Grill/Broil Narcoossee's Restaurant
I lb lean ground beef or lamb
3/4 cup chicken broth
1/2 cup plain dry
bread crumbs
1/2 cup finely
chopped onion
1/3 cup each chopped cilantro and parsley
I Tbs. paprika
I tsp. each ground cumin, salt and pepper
1. Mix ingredients until very well blended. Form into 12 balls. Thread 3 on each of four 12 in. Iong skewers (see Tip).
2. Grill or broil 5 minutes per side or until cooked through and a thermometer inserted in centers registers 160'F.
Chef Anette Grecchi
Shrimp With LinguinePrep: 25 min Cook: 8 min
2 Tbs. extra virgin olive oil
I lb medium shrimp, peeled and deveined
2 tsp. chopped garlic
I tsp. each salt and pepper
I cup chicken broth
1/2 tsp. crushed red pepper optional
I Tsp. freshly grated lemon peel
1/4 CUP fresh lemon juice
1/2 cup chopped Italian parsley
1/3 cup grated Parmesan cheese
Garnish: lemon slices and parsley sprigsI . Cook pasta according to package directions. Drain well.
2. While pasta cooks, heat I Tbs. of the oil in a large skillet over medium high heat. Add shrimp, garlic and 1/2 tsp. each of the salt and pepper. Sauté 2 minutes or until shrimp are barely pink. Add broth and crushed pepper, if using. Increase heat to high and cook I minute or until shrimp are cooked through. Stir in lemon peel and juice.
3. Put pasta in a serving bowl, add remaining Tbs. oil and 1/2 tsp. each salt and pepper; toss to coat. Add shrimp mixture, parsley and cheese. Toss to mix. Garnish with lemon and parsley.
Yachtsman Steakhouse Chef Roger Hill Grilled Pork Chops with Shiitake Mushrooms and Port Wine Sauce Four 3/4 in. thick center cut or loin park chops (about 10 oz each)
1 tsp. each salt and pepper
1 Tbs. butter
12 oz shiitake mushrooms sliced
2 bags (I0 oz each) fresh spinach
PORT WINE SAUCE
1 tsp. plus I Tbs. cold butter
1/4 cup minced sweet onion
1/2 cup each balsamic vinegar and port wine
1. Heat barbecue grill, ridged grill pan or broiler. Season chops with 114 tsp. each of the salt and pepper.
2. Grill or broil chops, 10 to 15 minutes, turning over once, until barely pink when cut near the bone.
3. While chops cook, heat butter in a late skillet over medium high heat. Add mushrooms and sauté about 5 minutes. Add spinach, a handful or two at a time, and stir just until wilted. Season with remaining 3/4 tsp. each salt and pepper. Set aside until chops are done.
4. Port Wine Sauce: Melt the I tsp. butter in a medium saucepan. Add onion and sauté until translucent. Add vinegar and simmer until syrupy, about 6 minutes. Add wine and simmer until reduced by about half. Remove from heat; swirl in remaining I Tbs. butter. Pour into a sauce boat.
Flying Fish Cafe Chef John State Grilled Salmon, Balsamic Onions And Polenta Prep: 15 min
I Tbs. olive oil
1/4 tsp. each salt and freshly ground pepper
BALSAMIC ONIONS
2 large red onions, each cut into
8 wedges with root end and skin attached
3 Tbs. balsamic vinegar
1/4 tsp. each salt and freshly ground
black pepper
2 tsp. honey
2 thyme sprigs
1 roll (24 oz) heat and serve polenta,
sliced in 12 rounds (see Note)
Nonstick cooking spray
1. Heat barbecue grill, ridged grill pan
or broiler. Have ready two 12 in. long pieces
heavy duty foil. Rub salmon with the oil;
sprinkle with salt and pepper.2. Balsamic Onions:
Turn up edges of both pieces foil. Place
ingredients near I end of each sheet. Fold
other half of foil over onion filling
Fold edges over tightly to prevent leaks.
Grill or broil 10 minutes, turn over
and cook 5 to I 0 minutes longer until
onions are tender when packets are
pierced. Open carefully; discard onion
skins and thyme.3. Spray polenta slices with cooking
spray; grill or broil 3 minutes per side.4. Grill or broil salmon (see Tip) 4 to 5
minutes per side until opaque in center.
Serve with the onions and polenta.
NOTE Look for heat and serve sausage-
like cylinders of polenta in the produce
section of your supermarket.
TIP
If you can't fit everything on your
grill at once, grill the onions and
polenta first and keep warm on a
covered serving platter, then grill
the salmon.
Chef Dan Kniola
Mango Chicken
Marinate- At least 2 hr
Bake.- 55 minThehollywood Brown Derby
MARINADE
I cup orange juice
1/2 cup frozen pineapple juice concentrate
2 Tbs. fresh lime juice
I Tbs. coarsely ground black pepper
2 tsp. salt
I tsp. minced garlic
2 broiler fryer chickens (about 3 lb each), quarteredMANGO SAUCE
2 cups fresh mango chunks
3/4 cup ketchup
1/2 cup chopped onion
1/4 cup packed brown sugar
I Tbs. Dijon mustard
1/2 tsp. minced garlic
1/4 tsp. each ground cinnamon and cumin
Garnish - lime wedges
TIP
Serve with French fries and cut-up
fresh fruit such as
mango, kiwi and strawberries.
1. Mix Marinade ingredients in a jumbo
zip lock bag. Add chicken, seal and
refrigerate at least 2 hours or up to 12,
turning over bag 2 or 3 times.2. Heat oven to 375'F. Line a large jelly-
roll pan with aluminum foil (for easy
cleanup). Arrange chicken in pan; discard
the marinade.3. Bake 45 to 55 minutes or until juices run
clear when legs are pierced and a meat
thermometer inserted in thickest part of a
leg not touching bone, registers 170'F.
4. Meanwhile puree Sauce ingredients in a
food processor. Pour into a saucepan and
simmer 30 minutes. Spoon over chicken;
garnish with lime.
Chef Michael La DukeCOBB SALAD
Prep. 35 min..DRESSING
1/2 cup olive oil
1/4 cup each red wine vinegar and fresh lemon juice
1 Tbs. each sugar, prepared hot English mustard
and Worcestershire sauce
2 bags (10 oz. each) European salad mix
(iceberg, romaine, escarole, endive
and radicchio), finely chopped
1 bunch watercress, finely chopped
1 lb cooked turkey breast finely diced
6 slices bacon cooked crisp, drained
and finely chopped
3 hard cooked large eggs, finely chopped
2 large tomatoes, seeded and finely diced
1 avocado, halved, seeded and finely diced
1/2 cup (2 oz) finely crumbled blue cheese
1/4 cup finely chopped chives
1. Process Dressing ingredients in a
blender or food processor until blended.2. Place salad mix and watercress in a
wide, shallow serving bowl. Top with rows
of remaining ingredients except chives.
Arrange chives in a diagonal band across
the top.3. To serve: Toss salad with dressing at the
table. Serve on chilled plates.
The CrystaPalaceChicken Caesar Pasta
Chef Jeff Page
Prep: 20 min.
Cook: 15 min.
1 lb penne pasta1. Cook pasta according to package
1 Tbs. butter
1 1/2 lb skinless, boneless chicken breasts,
cut in 1 in. chunks
1/2 tsp. freshly ground black pepper
1/4 tsp. salt
1 small head romaine lettuce, cut crosswise in strips,
washed and dried (6 cups)
3/4 cup good quality bottled Caesar dressing
1/2 cup grated Parmesan cheese
1/4 cup red wine vinegar
1 large tomato, chopped
Garnish: Parmesan cheese curls,
shaved off a chunk with a vegetable peeler
directions. Drain in a colander.2. While pasta cooks, melt butter in a large skillet over
medium heat. Add chicken, pepper and salt.
Cook, stirring occasionally, 5 minutes, or until
chicken is cooked through. Remove skillet from beat.
3. Return pasta to pasta cooking pot. Add chicken, half the lettuce, the dressing, cheese and vinegar. Toss to mix and coat.
Place in a large serving bowl; sprinkle with remaining lettuce and the tomato. Garnish with Parmesan curls.
