"Recipes from the Chef's Kitchen"

For the Citrus Vinaigrette
Ingredients:
1)   1 Orange
2)   1/2 Grapefruit
3)   1/2 Lime
4)   1/4 tsp. Citrus Zest
5)   1/4 tsp. fresh Ginger Juice
6)   1 tbs. Rice Vinegar
7)   1 tsp. Dijon Mustard
8)   1/4 cup Grape Seed Oil
9)   1/2 tsp. Chives
10) 1 tsp. Shallots
11) 1/2 tsp. Cilantro
12) Salt and White Pepper to taste

Preparation:
1)   Peel and section fruit.  Save juice and membrane.
2)   Grate Ginger squeeze out juice.
3)   Mix the dijon mustard, vinegar, shallots and fruit zest.
4)   Add the herbs and spice.
5)   Add the grape seed oil alternating with juice.
6)   Garnish salad with citrus sections.

For the Smithfield Scallops
Ingredients:
1)   20 oz. Sea Scallops
2)   1/2 cup Smithfield Ham
3)   2 tbs. Olive Oil
4)   6 tbs. Dry White Wine
5)   2 tbs. Fine Herbs such as tarragon, chives, chervil and parsley
6)   2 pinches of Paprika
7)   2 pinches of Dry Mustard
8)   2 pinches of Black Pepper
9)   1 Lemon
10) 1/2 cup Roasted Julienned Peppers (both red and yellow)
11) 20 strips of Juliened Peppers for garnish
12) 8-10 stems of Chives for garnish
13) 2 slices of Lemon for garnish
 

Preparation:
1)   Roast the peppers.
2)   Saute ham.
3)   Add oil to dry scallops and cook approximately 2 minutes on each side.
4)   Season and add wine and herbs plus the lemon.  Cook 1 minute more.
5)   Plate up the peppers...ham...scallops and the garnish.  On the other side
       of the plate place the field greens.

The Smithfield Scallops with blanched
Asparagus instead of the Seasonal Greens

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Minted Strawberry Smoothie
(Serves 4)

Ingredients:
1)   16 oz. Strawberries
2)   1/4 fresh Lemon
3)   12 oz. Fat-free Vanilla Yogart
4)   1 tbs. Honey
5)   4 oz. Apple Juice
6)   1 cup Ice
7)   2 sprigs fresh Mint
8)   Mint and Berry for garnish.

Preparation:
1)   Crush ice.
2)   Blend all the ingredients (except the mint) in a blender to consistency.
3)   Add the mint as desired
4)   Garnish

Good Eating!!!

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