Seared Salmon with Tzatziki Sauce and TriColor Cheese Tortellini with Roasted Vegetable
3/4 lb tortellini
½ cup red bell pepper (diced)
½ cup zucchini (diced)
½ cup yellow squash (diced)
½ cup eggplant (diced)
½ lb asparagus (diced)
¼ cup extra virgin olive oil
6 ea small garlic clove
TT salt and pepper
6 basil leaves (chiffonade)
Slice zucchini, squash and eggplant lengthwise. Rub sliced vegetables, peppers and asparagus in oil and grill. Chill
all vegetables then dice. Blanch tortellini in boiling water then strain and toss in oil and diced vegetables. Garnish with
“It is believed that Tricolor pasta was invented to celebrate Italian explorer Christopher Columbus who discovered
North America on behalf of Europe. The colors used signify the same color palate as the Italian flag.”
Norwegian Skinless Salmon Kuna
Beef Teres Major with Porcini Tortelloni in a Wild Mushroom Sauce
2 each – 3 oz beef teres major
8 each – porcini mushroom tortelloni
2 tbsp – unsalted butter
½ cup – chopped wild mushrooms
½ cup – red wine
1 tbsp – olive oil
1 each – shallots, thinly sliced
1 tbsp - thyme, chopped
In frying pan melt 2 tbsp of butter, add mushrooms and shallots and sprinkle of salt and sauté until brown and tender, about 7 minutes and set aside. In large pot boil water add a pinch of salt. In cast iron pan heated to very hot add olive oil and then the steak; sear for about 4 minutes on one side and turn and sear for another 2 minutes, remove from heat and let rest for 5 minutes. While steaks are resting, blanch the tortelloni for about 2 minutes, return the the pan with the mushroom mixture to the stovetop, add red wine and simmer until reduced by half, add remaining butter and drained tortelloni and toss. Place tortelloni and wild mushroom mixture in bowl and top with 2 teres majors, garnish with thyme.
Boneless Pork chops and Butternut Squash Ravioli served with a Honey Whiskey Sage Butter Sauce.
Serving for 1
2 4oz Boneless Pork loin Chop (commodity or PFP) -Kuna # SC1622
8 Louisa Butternut Squash Ravioli -Kuna # 44075
1 slice bacon diced
ó Tbs Shallot minced
1 oz Honey Whiskey
ó Crisp Red Apple diced or sliced, skin on
3 Fresh Sage Leaves- 1 julienned
2 Tbs Butter
Season and grill chops.
In skillet cook diced bacon, add shallots and cook until tender. Drain off any excessive grease.
Add Honey Whiskey to deglaze. Add brown sugar and apples, heat but still slightly firm.
Add julienned sage and butter. Blanch ravioli, toss with sauce.
Plate pork chops and ravioli. Drizzle remaining sauce over chops and garnish with remaining fresh sage leaves.