Turkey Sliders on Pretzel Buns

Turkey sliders on Pretzel buns

Ingredients:

Beef

• 2 pounds of lean turkey mince (serves 30 sliders)
• 2 large brown onions
• 12 green onions
• one quarter cup of mint
• one quarter cup of basil
• one quarter cup of cilantro
• 2 limes
• half a cup of parsley
• 2x eggs
• one quarter cup of Worcestershire sauce
• one quarter cup of diced sautéed pancetta
• cracked black pepper
• sea salt

Steps:

I sautéed the onions and set aside whilst I sautéed the diced pancetta and set aside.

In a large mixing bowl I beat the eggs and stirred in the ground turkey with a fork. I added the Worcestershire sauce, 2 squeezed limes, sautéed onions, pancetta, chopped parsley, finely sliced mint, finely sliced chopped basil, finely sliced cilantro, finely sliced green onions, cracked black pepper and sea salt. I stirred until all ingredients were combined.

Take handfuls of the turkey mix (a little large than the size of limes) and form patties.

Ingredients:

Aioli

• 3.5 cups of healthy mayonnaise
• 4 garlic cloves
• one cup of basil leaves
• one lemon squeezed
• cracked black pepper

Steps:

This is not true aioli. It's a cheaters version but with a twist. I will get to the real version later in the summer.

Blend all ingredients in the food processor.

Ingredients:

Caramelized Red Onions

• 2 red onions
• half a cup of honey
• one table spoon of extra virgin olive oil
• cracked black pepper

Steps:

Slice the onions and sauté in extra virgin olive oil. Once translucent, add the honey and cracked pepper. The onions become caramelized once the honey has been absorbed into the onions.

Ingredients:

Barbecued Red Bell Peppers

• 3 red bell peppers
• two table spoon of extra virgin olive oil
• cracked black pepper
• sea salt

Steps:

Ruby red bell peppers sit in a bowl in a small amount of extra virgin olive oil. I smear the peppers in the oil and then barbecue. Once they begin to blister, I turn.  Once the blisters begin to blacken, I remove and place in a large Ziploc. Set aside the bell peppers for an hour. Once the bell peppers have cooled, their skin will easily peel off. Slice into fingers and sit in a bowl containing the remaining olive oil. Add cracked black pepper and sea salt.

Other Ingredients:

• butter lettuce lettuce
• pretzel slider buns

Steps:

Barbecue the slider patties for 4 minutes on each side. Cut the buns in half and very briefly barbecue. Smear both sides of the bun with aioli. Add caramelized onions and bell pepper. Then place the patty in the bun and then add a nice size piece of butter lettuce. Done. YUM!!

Portobello Mushroom on Parmesan Tortillas

Portobello Mushroom on Parmesan Tortillas 

Ingredients:

• 4 portobello mushrooms
• a bunch of large basil leaves
• half a cup of extra virgin olive oil
• sea salt and cracked black pepper
• 3 garlic cloves
• 5 Reduced Carb Whole Wheat Flour Tortillas (from Trader Joes)
• one and a quarter cup of grated (not finely) parmesans cheese

Steps:

I used the same mushroom recipe from above but instead of using the basil leaf as the wafer on which to serve the mushrooms on I uses Parmesan infused tortillas. Whilst the mushrooms are barbecuing, I placed each individual tortilla in the oven (not on a baking sheet).  I cooked each until crisp. I then added one quarter of a cup of shredded.

Parmesan on each tortilla and placed 6-7 pieces of mushroom atop the cheese. I then returned the tortillas, on a baking sheet, to the oven, and cooked until the cheese was melted. I cut the tortilla into 6 pieces. And before I could say, "Luvvies", the guests have devoured them all.

Grilled Portobello Mushroom on Basil Leaves

Grilled Portobello Mushroom on Basil Leaves

Ingredients:

• 4 Portobello mushrooms
• a bunch of large basil leaves
• half a cup of extra virgin olive oil
• sea salt and cracked black pepper
• 3 garlic cloves

Steps:

I peeled the portobello mushrooms and removed their storks. In a bowl I soaked the portobello mushrooms in the extra virgin olive oil and massaged every last bit of the oil into each mushroom. I add shredded basil leaves taken from the smaller leaves that are too small to use as the wafer on which I would later serve the grilled portobello mushrooms on. I diced up the garlic cloves and sprinkle over the portobello mushrooms. I add the sea salt and cracked black pepper and then place on a hot grill on the BBQ. I like to cook the mushrooms for at least 2 minutes on either side.

Once removed from the grill I placed the portobello mushrooms onto shallow dish and sliced into pie shapes. I tend to cut approximately 8 pieces per mushroom. With the juices oozing out of the cut mushroom, the pieces marinate in the amazing combination of flavors. I then place each pie piece on an individual basil leaf and serve.

Sliced Pear with Goat's Cheese

Sliced Pear with Goats Cheese

Ingredients:

• one large log of goats cheese
• 6 pears
• 4 green onions
• half a cup of chopped European parsley
• one quarter of a cup of chopped basil
• half a cup of sautéed diced pancetta
• one tablespoon of extra virgin olive oil
• half a cup of pomegranate seeds
• sea salt and cracked black pepper

Steps:

In a wide flat bowl, I squeezed one lemon and rolled in a log of goats cheese into the juice. I the added salt and pepper and kneaded the goats cheese into the accumulating flavors. I then added extra virgin olive oil, thinly sliced green onions, chopped basil and chopped parsley.

I sliced the pears like thick wafers. I smeared the goats cheese on the pear as one would peanut butter onto a sandwich. I then  sprinkled with pancetta and on a separate batch I sprinkled pomegranate seeds (for the vegetarian). Voila lean deliciousness.

Tuna Tartare on Won Ton Crisps

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Tuna Tartare on Won Ton Crisps 

Ingredients:

• one packet of won ton wrappers
• 2 pounds of sushi grade ahi tuna (if you buy diced up Hawaiian poke style it's half the price)
• 1 large bunch of cilantro -- finely sliced
• 3 limes
• one quarter cup of sesame oil
• 3 diced up garlic cloves
• one half of a ginger root diced and sliced
• 12 finely sliced green onions
• 3x firm yet ripe avocados sliced and diced
• a table spoon of finely sliced mint
• a table spoon of wasabi paste
• 2 table spoons of toasted sesame seeds

Steps:

I baked the won ton crisps the night before -- which I recommend as it is allows them to cool and it's a slightly tedious process that you need to stay focused on it (as opposed to doing ten things at once which is my style). I cut the won ton papers in half creating two triangles. I brush them with sesame oil and the sprinkled them with salt, chili powder and Chinese Five Spice. I placed them in a hot oven (400 F) and they cooked within 4-5 minutes.

I diced the tuna into blueberry size pieces. Once it was all diced and sitting in my mixing bowl, I squeezed lime and stirred with a fork. The citric acid is an agent of a chemical process called denaturation. In this process, the citric acid changes the proteins in the fish, unraveling the molecules and altering their chemical and physical properties. This process of denaturation is as though the fish has been cooked with heat. So, I do not over do the limejuice and I do not let it sit in the juice overnight (which would truly bring about the process of denaturation).  3 limes is just enough to give an ever so slightly 'cooked' effect (although technically not cooked).

I like to add the garlic and ginger in next. This allows the tuna to become infused with these flavors. Soon after I stir in the chopped cilantro and the sliced green onions. I then massaged the sesame oil with my very clean hands. Again using a fork I stirred in the small amount of wasabi, mint and sesame seeds. Lastly I added firm diced avocados and made sure not to over stir which would cause the dish to become like guacamole.

I served a full teaspoon of tuna tartare on each won ton crisp. I like to serve this dish on a large tropical leaf with occasional orchards.

Homemade Hummus

Home-made Hummus

Ingredients:

• half a cup of Tahini
• 2 cans of garbanzo beans (chickpeas in UK/ Oz)
• 3 squeezed lemons
• 3 cloves of garlic
• salt & pepper
• 2 table spoons of extra virgin olive oil
• half a cup of mint
• half a cup of basil

Steps:

Put all the ingredients into a food processor and blend into a smooth paste.

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Salmon Tartare

Salmon Tartare

Ingredients:

• 2 limes
• 2 pounds of fresh sushi grade salmon
• 3 Garlic cloves diced
• 1/2 of a ginger root
• 1 tablespoon low sodium soy sauce
• 1 tablespoon of sesame oil
• 10 finely sliced green onions
• 1 bunch of finely sliced cilantro
• 3 firm avocados
• bagel crisps or rice crackers (or both) for guests to use to scoop up a mouthful of salmon tartare

Steps:

I don't add wasabi or sesame seeds. I just squeeze 2 limes over 2 pounds of salmon, stir in 3 diced garlic cloves, half of a ginger root and finely dice, a splash (one quarter of a cup) of low sodium soy sauce, one table spoon of sesame oil, 10 finely sliced green onions, one bunch of finely sliced cilantro, and 3 very firm finely sliced and diced avocados. This can be served upon a crispy base (like a won ton crisp) or, like on this occasion, guests can help themselves to a large bowl of the salmon tartare and scoop it up with a rice cracker or a bagel crisp.

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Ahi Tuna Kissed by Wasabi Cream

Ahi Tuna Kissed by Wasabi Cream

This is super simple and a fab crowd pleaser.

Ingredients:

• 2 pieces of sushi grade tuna steaks
• one quarter of cup of sesame oil
• one quarter of a cup of light soy sauce
• half a cup Wasabi sauce or powder
• half of a cup Whipping cream
• half of a cup Sesame seeds
• Micro greens for garnish

Steps:

I let the tuna sit in sesame oil and soy sauce for about ten minutes before searing and slicing.

As I let it sit I prepare my wasabi cream. It is simply equal amounts of wasabi paste or powder to cream (not whipped.. straight from the carton).

I place the 2 steaks onto a very hot griddle or BBQ (when it is not snowed in) and sear for 60 seconds on either side.

I remove and place on a cutting board and slice into bite size pieces.

I lay the tuna pieces on a bed of micro greens, sprinkle sesame seeds on each piece, and then drizzle the smallest amount of wasabi cream over each piece. I serve just like that. I like to give my guests bamboo skewers to take their piece of tuna (and the next and the next).

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