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Gorgonzola/Pear on French bread

2 Pears sliced

1 Large yellow onion

4 Tbs butter

1/2 Tbs salt

1/2 Tbs sugar

1/2 cup gorgonzola cheese crumbled

1 loaf french bread-sliced

Cut and cook onion and pear until tender in pan with 1 stick butter. Then add topan ½ tablespoon sugar to caramelize. While onion/pear are cooking. Slice breaddrizzle with olive oil and lightly toast in oven.

When onion/pear mixture is ready scoop on top of toasted bread, add cheese ontop and broil 3 min just too slightly melt cheese.

Vegetable Spring Rolls

1 tablespoons oil

2 teaspoons grated ginger

2 cloves garlic, minced

1/2 carrot, shredded

6 large shiitake mushrooms, sliced thin

5 Water chestnuts for crunch

1 cup finely chopped green cabbage

3 scallions, thinly sliced on the diagonal

2 tablespoons mirin

1 tablespoons soy sauce

Kosher salt and freshly ground black pepper

1/2 cup bean sprouts

1/2 teaspoon toasted sesame oil

For the spring rolls:

Heat a large skillet or wok over medium-high heat. Add theoil, ginger and garlic, and cook, stirring constantly, until aromatic, about 30seconds. Add the mushrooms, water chestnuts and carrots, and cook, stirring.Add scallions, cabbage, mirin, soy sauce, 1/4 teaspoons salt and a few cracks ofblack pepper, and cook, stirring. Remove from the heat, and stir in the sesame oil.Let the mixture cool for 15 minutes. Fold in the bean sprouts. When completelycool, roughly chop the mixture and set aside.Put 1 spring roll wrapper on a work surface with a point facing you (it should be adiamond shape).

Put about 1 tablespoon of the shrimp mixture in the center ofthe wrapper, and spread to make a 1-inch log. Fold the bottom of the wrapperover the filling, rolling tightly to keep the spring rolls firm. Fold the sides of thewrapper over the filling. Brush the top edge of the wrapper with egg. Roll uptightly, pressing to seal the edge. Put finished rolls, seam-side down, on a plate orbaking sheet until ready to fry. Repeat with the remaining wrappers and filling.


6 or 7 ripe plum tomatoes (about 1 1/2 lbs)

2 cloves garlic, minced

1 Tbsp extra virgin olive oil

1 teaspoon balsamic vinegar

6-8 fresh basil leaves, chopped.

Salt and freshly ground black pepper to taste

1 baguette French bread or similar Italian bread

1/4 cup olive oil


Cut the tomatoes in half, remove the seeds and juice from their centers and dice.Why use plum tomatoes instead of regular tomatoes? The skins are much thickerand there are fewer seeds and less juice.

Make sure there is a top rack in place in your oven. Turn on the oven to 450°F topreheat.

While the oven is heating, chop up the tomatoes finely. Put tomatoes, garlic, 1Tbsp vinegar in a bowl and mix. Add the chopped basil. Add salt and pepper totaste.

Slice the baguette on a diagonal about 1/2 inch thick slices. Coat one side of eachslice with olive oil using a pastry brush. Place on a cooking sheet, olive oil side up.You will want to toast them in the top rack in your oven, so you may need to dothese in batches depending on the size of your oven. Once the oven has reached450°F, place a tray of bread slices in the oven on the top rack. Toast for 5-6minutes, until the bread just begins to turn golden brown.

Spoon mixture on top of bread and drizzle balsamic vinegar. Arrange on a platterand serve

Tequila / Mango Shrimp


1 Mango chopped

½ Red Onion chopped

½ Jalapeño1 Lime

2 Tbs butter

1 ½ lb Peeled raw shrimp

½ cup tequila

½ cup fresh cilantro

Salt & pepper to taste

1 box Philo dough


Melt butter in a large skillet over medium heat. Sauté garlic until light brown.Place shrimp in the pan, and cook for 3 minutes.

Pour in tequila, and season with cilantro, salt, and pepper. Cook for 2 moreminutes.

Add fresh ingredient/serve in baked phyllo cups


2 Lbs chicken breasts sliced

1/4 tsp paprika

1 Tbs salt

1/2 Tbs pepper

1 Tbs olive oil

Skewer the chicken cook in a grill pan for 3 min on each side.

Peanut sauce

1 cup smooth peanut butter

1/4 cup low-sodium soy sauce

2 teaspoons red chili paste, such as sambal

2 tablespoons dark brown sugar2 limes, juiced

1/2 cup hot water

1/4 cup chopped peanuts, for garnish

Thread the chicken pieces onto the soaked skewers working the skewer in andout of the meat, down the middle of the piece, so that it stays in place duringgrilling. Place a grill pan over medium heat and brush it with oil to prevent themeat from sticking. Grill the chicken satays for 3 to 5 minutes on each side, untilnicely seared and cooked through. Serve the satays on a platter lined with lettuceleaves and cilantro; accompanied by a small bowl of peanut sauce on the side.

Peanut Sauce:

Combine the peanut butter, soy sauce, red chili paste brown sugar, and lime juicein a food processor or blender. Puree to combine. While the motor is running,drizzle in the hot water to thin out the sauce, you may not need all of it. Pour thesauce into a nice serving bowl and garnish with the chopped peanuts. Serve withchicken satay.