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Coq Au Vin (Chicken in Red Wine Sauce)

INGREDIENTS
¼ cup grape seed oil
1 cup pearl onions (cleaned)
½ pound mushrooms, cleaned and quartered
1 ½ pounds of chicken (pieces)
1 large shallot, finely chopped
2 medium carrots, diced
¼ cup cognac
1 ½ cup red table wine
½ cup chicken stock
1 t. dried thyme
Sea salt and pepper to taste
1 T. unsalted butter, room temp.
1 T. flour
1 T. Italian flat leaf parsley

PROCEDURE
In a large deep oven or skillet over medium heat, heat the oil and brown the onions and mushrooms. Remove from pan. Brown the chicken pieces in the same pan, adding butter if needed, then add shallot and carrots and sauté briefly. Add the cognac to deglaze the pan, and then add the wine, stock and thyme along with the reserved onions and mushrooms. Add salt and pepper and bring to a boil. Then, reduce heat and allow to simmer covered for one hour, turning the chicken pieces once after 30 minutes. 

Knead together the butter and flour to form a paste (beurre manie). After the chicken has cooked for an hour, whisk in the beurre and simmer until thickened. Taste for seasonings, sprinkle with parsley and serve.

Avocado with Grapefruit and Shrimp … and Roquefort

Makes: 2 servings

INGREDIENTS
1 large pink grapefruit
1 medium avocado
2 tablespoons mayonnaise
1 teaspoon lemon juice
1 teaspoon chopped shallots
Dash brandy
Sea salt and pepper
6 large shrimp, peeled, deveined, poached in crab boil until just pink, and cooled

Garnish: 2 tablespoons toasted pecans… ¼ cup Roquefort cheese; crumbled… 1 tablespoon chopped Italian parsley

PROCEDURE
Remove the skin and pith from the grapefruit and cut into 6 slices.

Half the avocado and remove the pit. Using a spoon remove each half from the skin. Cut each half into a fan, leaving the top section intact.

In a bowl mix together the mayonnaise, lemon juice, shallots, and brandy. Season with salt and pepper to taste.

Arrange 3 slices of grapefruit, slightly shingled on a salad plate. Place the avocado at the base of the grapefruit. Position the shrimp around the plate. Drizzle with the dressing. Garnish with toasted pecans, Roquefort and chopped parsley.

Asian Tuna Salad

INGREDIENTS
2 teaspoons wasabi paste
1 tablespoon honey
1/4 cup rice wine vinegar
1/2 cup vegetable oil
1/2 cup sesame oil
1 tablespoon chopped fresh cilantro leaves
Sea salt and pepper
2 tablespoons olive oil
1/2 cup julienne red bell peppers
1/2 cup julienne yellow bell peppers
1/2 cup chopped red onions
1/2 cup julienne carrots
2 cups julienne Chinese cabbage
1 teaspoon chopped garlic
1/2 pound angel hair pasta, cooked until tender and tossed in 1 tablespoon olive oil
1/4 cup chopped roasted peanuts
4 (6-ounce) Ahi tuna steaks
Creole seasoning
16 large wonton wrappers, thinly sliced

PROCEDURE
In a mixing bowl, combine the wasabi, honey and vinegar. Whisk well. Slowly drizzle the oils into the bowl, whisking until the dressing emulsifies. Season with salt and pepper. Stir in the cilantro. Heat the olive oil in a medium-size sauté pan over medium heat. Add the peppers and onions and season with salt and pepper. Cook, stirring for 2 minutes. Add the carrots and cabbage and cook, stirring, for 2 minutes. Season again with salt and pepper. Remove from the heat and stir in the garlic. Pour the mixture into a medium-size mixing bowl and let cool. Add the pasta, 3/4 of the dressing and peanuts. Toss well. Season with salt and pepper. Season both sides of the tuna with Creole seasoning. In a large sauté pan, over medium heat, add the remaining tablespoon of oil. When the oil is hot, sear the tuna for 2 to 3 minutes on each side. Remove from the pan and set aside. Fry the wontons until golden brown. To serve, mound the salad in the center of each plate. Slice the tuna in half, diagonally and lay against the salad. Garnish each plate with a pile of fried wontons. Garnish with parsley.