"Recipes from the Chef's Kitchen"

The Salsa Verde
Ingredients:
1)    4 cloves Garlic
2)    1/4 cup loosely packed of each of the following herbs...
        a)  Basil
        b)  Chervil
        c)  Chives
        d)  Cilantro
        e)  Parsley
        f)  Arugula
        g)  Mint
3)   8 Fillets of Marinated White Anchovies
4)   1/4-1/2 cup of Extra Virgin, unfiltered Organic Olive Oil
5)   1 tbs. Capers
6)   Salt and Pepper to taste

Preparation:
1)   Place herbs, garlic, anchovies, capers and half of the olive oil in a powerful
       blender.  Blend until smooth...adding the rest of the olive oil as needed to
       form a sauce that has the consistency of Dijon Mustard.
2)   Alternately...you could use a mortar and pestle (the herbs will not be as vibrant)
       or you could chop all the intredients by hand and mix the oil in to make a
       chunkier sauce.
3)   This recipe makes more sauce than necessary, but the leftovers are great on
       chicken salad, roast beef or just about anything.

The Ahi Tuna
Ingredients:
1)   A six ounce Ahi Tuna steak per person.
2)   1 1/2 tsp. of Grapeseed Oil
3)   Salt and White Pepper to taste

Preparation:
1)   Season the tuna with salt and white pepper.
2)   Heat a heavy bottomed sautee pan until smoking hot.
3)   Add the grapeseed oil and place the tuna steaks in the pan.  Do not overcrowd
       the pan as you will not get a good sear on the tuna.  Indeed it may cool down the
       pan too much and you will steam rather than sear your fish.
4)   Cook the first side 30 seconds to 1 minute depending on how fast the tuna
       develops a crust.  Flip the tuna and repeat.  The tuna should be rare to medium
       rare.  If you desire it more well done, place the fish in a preheated 350 degree
       oven and allow to cook until desired temperature is reached.  Alternately...you
       could grill the tuna.

The Asparagus
Ingredients:
1)   Asparagus
2)   Olive Oil
3)   Champagne Vinegar
4)   Garlic
5)   Shallots
6)   Salt and Pepper
7)   Lemon

Preparation:
1)   Peel the asparagus and allow it to break naturally.
2)   Marinate the asparagus briefly with olive oil, champagne vinegar, garlic and
       shallots.
3)   Season with salt and pepper and place on a hot grill and cook until done.  The
       asparagus should still retain some crispness in the center.
4)   Finish with a fresh squeeze of lemon and season with salt and pepper.
5)   You could also roast the asparagus in a 400 degree oven for 8 to 12 minutes.

Good Eating!!!

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