Main Course

Ingredients
16 oz. Tuna Steak
¼ tsp. Cumin
¼ tsp. Coriander
¼ tsp. Salt
¼ tsp. Pepper
2 tsp. Jerk Seasoning
Salsa:
1 ½ cups chopped Pineapple
2 tsp. minced Jalapeno
4 Tbsp. diced Red Onion
2 Tbsp. dice Red Pepper
½ Lime Juiced
2 Tbsp. Cilantro chopped

Street Taco size Flour Tortillas
Kraft Chipotle Aioli

❃❃Makes 10 – 12 Tacos❃❃

Preparation
Chop pineapple, jalapeno, red onion, red pepper and cilantro.
In a small bowl combine cumin, coriander, ¼ tsp. salt, pepper and jerk seasoning.

Tuna
Generously coat each side of the tuna steak with the seasoning mix.  Preheat a cast iron skillet or outdoor grill.  If grilling, grill for about 2 minutes on each side or until tuna reaches desired doneness level.  If cooking in a cast iron skillet cook on each side for about 2-3 minutes or until tuna reaches desired doneness level.  (I prefer medium, but others like rare tuna)
Once tuna is cooked remove and let cool for about 10 minutes before slicing.

Salsa
In a bowl combine pineapple, jalapeno, red onion, red pepper, cilantro, lime juice and a pinch of salt.

 Assembly
On a tortilla add desired amount of aioli, top with tuna and finally with pineapple salsa.

The pineapple salsa is good served over any fish and does not have to be used in a taco.  The tuna can also be substituted with tilapia, shrimp or any other available or preferred fish.

Ingredients
8 Fingerling Potatoes
4 Boneless, Skinless Chicken Breasts
4 Tbsp. Lemon Juice
1/3 cup Honey
1/2 tsp. Pepper
1 tsp. Salt
3/4 tsp. dried Lavender
3/4 tsp. Herbs de Provence
1/8 tsp. Red Pepper Flakes
1/2 cup Chicken Stock
2 Tbsp. Olive Oil

❃❃ Serves 4❃❃

Marinade
Mix honey, lemon juice, salt, pepper, lavender, Herbs de Provence and red pepper flakes together in a large sealable bag.  Add chicken breasts and marinade for 1 – 2 hours.

Preparation
Preheat oven to 425.
Cut potatoes into 1-inch pieces.

Potatoes
In a large heavy bottomed, oven safe skillet, or caste iron pan add 1 Tbsp. olive oil and heat on high.  Once oil is hot add potatoes, pinch of salt and a pinch of pepper stirring occasionally until browned on the outside and slightly crispy.  Remove potatoes from pan onto a plate.

Chicken
Remove chicken from marinade and dry slightly.  Save marinade.  Add remaining 1 Tbsp. olive oil to the skillet and add chicken breasts.  Cook on the first side until browned and then turn over.
Add potatoes back into the pan with chicken, in a single layer, and then add chicken stock.  Put chicken and potatoes in the oven to finish cooking for about 12 minutes.

Assemble & Make Sauce
After chicken is cooked remove chicken and potatoes to a platter covering with foil.
Return skillet or caste iron to high heat with the chicken stock and add the bag of marinade into the pan.  Boil on high until the sauce reduces by half and thickens slightly or about 5 – 10 minutes.  Once sauce is done spoon over chicken and serve.

Ingredients
4 – 2 oz. Halibut Fillets
13 oz. bag frozen Spring Peas
1 ½ cup Chicken Stock
½ cup diced Onion or 1 sliced Shallot
4 Tbsp. Butter
2 Carrots
1 cup chopped Purple Broccoli
2 tsp. Olive Oil
Salt
Pepper

❃❃Serves 4❃❃

Preparation
Preheat oven to 450, line a baking sheet with foil and spray with non-stick cooking spray.
Dice onion or slice shallot, cut carrots and cut cauliflower.
Salt and pepper both sides of Halibut

Vegetables
Add carrots and cauliflower to the sheet pan, cover with 2 tsp. olive oil, pinch of salt and a pinch of pepper.  Coat all vegetables and roast for 20 – 30 minutes or until carrots are slightly caramelized and soft in the middle.  Remove from oven and cover with foil to keep warm.

 Pea Puree
Over medium high heat add 2 Tbsp. butter to a sauce pan and cook onion or shallot with a pinch of salt and pepper until it begins to soften.  Add peas and chicken stock.  Cook over medium to medium-high heat for 10 – 15 minutes.
When peas finish cooking, add peas to a blender and puree until smooth.
Return to low heat to keep warm and add salt and pepper to taste.

Halibut
Reduce oven to 400 and as peas are cooking add 2 Tbsp. butter to an oven safe skillet over medium-high heat.  When pan is hot add halibut and sear for a couple minutes until fish has no pull on the pan and can easily be turned to the other side.  Turn fish to other side and put into the oven to cook for 12 – 15 minutes or until cooked through.

 Assemble
Cover bottom of a plate with pea puree, top with a piece of the Halibut and add some roasted carrots and cauliflower.  Serve immediately.

Ingredients
Chicken:
2 Chicken Breast
1 cup Chicken Stock
2 tsp. Salt
1 tsp. Pepper
1 tsp. Cumin
1 tsp. Coriander
1 tsp. Thyme
1/2 tsp. Red Pepper Flakes
2 Tbsp. Minced Dry Onion
1 10 oz. can Fire Roasted Tomatoes with Chilis
Pico de Gallo:
2 large or 3 small Roma Tomatoes
1/2 Onion or about 2/3 cups chopped
1 small Jalapeno or about 2 tsp. chopped
1/3 cup loosely packed Cilantro
1 Lime
Pinch of Salt and Pepper
Other:
Shredded Iceberg lettuce
4 – 6 small Soft Flour Tortillas

❃❃Makes 4 – 6 tacos❃❃

Preparation
Chop tomato, onion, jalapeno and cilantro.

Chicken
Add chicken to cold slow cooker with chicken stock, tomatoes, salt, pepper, cumin, coriander, red pepper, thyme and dried onion.  Set on high for 4 hours.  After chicken has cooked shred with two forks and place chicken back into cooking liquid.

Pico de Gallo
Mix tomato, onion, jalapeno, cilantro, lime juice salt and pepper together and set aside.

Assemble
Put a layer of shredded chicken in middle of tortilla and top with Pico and lettuce.

Ingredients
1 lb. ground Turkey Breast
4 English Muffins
8 oz. Brie Cheese or 4 slices Swiss Cheese
Alfalfa Sprouts
Salt
Pepper
Cherry Sauce:
15 Cherries
¼ cup Sugar
¼ cup Water

❃❃Serves 4❃❃

Preparation
Remove seeds from cherries and preheat outdoor grill or grill pan.  If using brie cheese slice cheese into slices.
Lightly toast English muffins either on outdoor grill, grill pan, in toaster or in the oven.  Set aside.

Cherry Sauce
In a small saucepan combine the cherries, ¼ cup sugar and ¼ cup water.  On medium high heat cook for 10-15 minutes.  Remove from heat and transfer to a blender.  Blend but leave some texture in the sauce.  Set aside to top burgers with after burgers have cooked.

Burgers
Form four equal size burgers and sprinkle each side with salt and pepper.  Grill on outdoor grill or grill pan for approximately 4 – 5 minutes on each side.
When burgers are done cooking top with about 1 Tbsp. of cherry sauce, then cheese and allow cheese to melt.  Transfer burgers to the English muffin bottoms, top each burger with desired amount of alfalfa sprouts and serve.

Ingredients
1 ½ tsp. Cinnamon
1 ½ tsp. Ground Cumin
1 ½ tsp. Ground Coriander
2 lb. Flank Steak

 

❃❃Serves 4❃❃

Preparation
Preheat outdoor grill or grill pan and mix spices.

Steak
Evenly rub spices all over steak a couple hours before or up to the night before and refrigerate.  Remove steak one hour before grilling to bring to room temperature.
Grill on each side for 5 – 7 minutes, remove from grill to rest for 10 minutes under foil and then slice on the biased against the grain.