Vegetable Medley Tempura with Celery Dip

Veggie Ingredients:
1-2 cups peanut oil (or canola oil)
1 whole head Celery (with wide bottom), washed
1 large red onion, sliced in 1/2 inch rings
4 jalapeno peppers, sliced lengthwise
4 large portobello mushroom, wiped clean and sliced in half
1 sweet corn on cob, sliced into 1 inch rings

Tempura Batter:
2 cups flour ( I use my own blend of gluten free)
2 TBS baking powder
2 TBS sesame oil
1 cup cold seltzer
1 egg
1/8 tsp salt

Celery Veggie Dip:
2 garlic cloves
2 cups celery
1 cup bell pepper  ( I like half red and half yellow)
1/2 cup red onion
1 cup parsley
1/2 jalapeno
8 ozs cream cheese, room temperature
1 cup cottage cheese
1/8 tsp salt
1/8 tsp coarse pepper



Directions:
1.  Heat 1 cup oil in large cast iron skillet on medium/high heat.  Additional oil will be added as veggies cook.
2.  Make sure all veggies are washed and wiped dry before dipping into batter.  Start with celery.  Trim off tops with knife about 4 inches down.  Cut off bottom of celery head, approx. 4 inches from the bottom.  Cut remaining celery ribs into 3 - 4 inch pieces.  Prep remaining veggies.
3. In large mixing bowl add ingredients of batter, whisk. Dip veggies into batter, completely covering.  Add to hot oil and saute for approx. 1-2 mins, depending of the thickness of veggie.  Flip and saute the other side until brown.  Place on paper towel to drain excess oil.  Repeat process for remaining veggies, reserving celery leaves for last.
4.  Dip: In medium size bowl add garlic, celery, peppers, onions, parsley and 1/2 of a jalapeno (or less, according to likeness).  Pulse in medium size food processor to chop, but not puree.  Add cream cheese and pulse a few times to incorporate.  Add contents to small bowl.  Fold in cottage cheese.  Season with salt and pepper.  Refrigerate until ready to use.
5.  Trim out inside of celery stalk to create a bowl.  Add dip to the inside.  Serve in center of platter with tempura around it.  Place the celery tempura leaves on top

Serves 4-6

Celery Crab Cakes with Celery Mango Salsa

Ingredients:
4 TBS olive oil
2 TBS butter
2 1/2 cups celery, chopped fine
1 cup onions, chopped
3/4 cup red bell pepper
3 cups seasoned stuffing cubes ( I use gluten free)
1 cup chicken broth, low sodium
1 tsp garlic
3 TBS capers
1 egg, beaten
12 ozs lump crab meat
1/4 cup cilantro leaves
4 TBS lemon juice
1/8 tsp salt
1/8 tsp coarse pepper
8 - 8 x 8 sheets of parchment paper

Salsa:
1 cup celery, sliced fine
2 cups mango, cubed
1/4 cup red onion, diced
1/4 cup red bell pepper, diced
1/4 cup cilantro leaves
2 TBS lemon juice
1/8 tsp salt

Directions:
1.  In large skillet heat oil and butter on med/high heat
2.  Add celery, onions and peppers.  Stir.  Cover and cook for approx. 15 mins or until celery is soft.  Add capers and garlic.  Stir and cook for an additional 5 mins. Remove from heat and cool.
3.  Add stuffing to bowl.  Add chicken broth.  Let soak up liquid.  Squeeze out excess liquid.  Discard.
4.  To bowl with stuffing mix add egg, crab meat, cilantro, lemon juice and contents of skillet.  Toss well.  Season with salt and pepper to liking.  Mold into 8 cakes.
5.  Place one cake in the center of a sheet of parchment paper.  Fold over the two sides, tucking under the ends.  Place on top rack of gas grill only using 1 burner.  Cook for 10-13 mins with lid closed.
6.  Remove from grill and let sit for a few minutes.  Open by cutting across the top with scissors.  Serve in parchment paper or on plates.  Serve with celery mango salsa.
7.  To make salsa:  Mix all ingredients in medium size bowl.  Refrigerate until ready to eat.
Makes 8 crab cakes

Duck Quinoa Stuffed Cabbage Rolls and Tomato Soup

Filling:
12 Savoy Cabbage leaves
1 lb ground duck
2 cups quinoa, cooked
1 egg, beaten
1/8 tsp salt
1/8 tsp coarse pepper

Soup:
4 TBS duck fat
2 TBS butter
1 cup shallots
2 cups celery
2 garlic cloves, chopped
2 cups fresh ripe tomatoes
3 TBS sugar
1/4 cup basil, chopped
4 ozs cream cheese
6 cups chicken broth
2 TBS tomato paste
1/8 tsp salt
1/8 tsp coarse pepper

Directions:
1.  Break off leaves of Savoy cabbage.  Fill large pot with water.  Place leaves in pot and boil until cabbage becomes soft, but not all the way cooked. Remove and put aside 12 unbroken leaves, cool.
2.  To make filling:  In large mixing bowl mixture together ground duck, quinoa and egg.  Season with salt and pepper, to taste.
3.  Divide and roll 12 meatball shaped sizes.  Place in center of cabbage and fold to enclose.  Place seal side down to hold.
4.  To make soup:  In large skillet add duck fat and butter.  Heat on med/high until butter melts.  Add shallots and celery.  Cover and cook for approx 10-12 mins or until celery is soft.  Add garlic and cook for 1 min.  Add tomatoes, sugar, basil, cream cheese, broth, paste, salt and pepper.  Stir.  Let simmer until all ingredients are well incorporated, approx 10 mins.  Puree soup in blender.  Return soup to skillet.
5.  Carefully place cabbage rolls into soup, sealed side down to hold.  Cover and cook cabbage rolls for approx 20-25 mins.  Baste rolls with soup every few mins.
Serves 6

Sharp Cooper Chicken

4 large chicken breasts, cut in half lengthwise (seasoned with salt and pepper)
1/2 cup fry oil
2 eggs, beaten
2 cups seasoned breadcrumbs
2 garlic cloves
2 (28 oz) cans crushed tomatoes
1/4 cup fresh basil, chopped
1/4 cup fresh parsley, chopped
2 TBS fresh oregano, chopped
1/2 cup grated parmesan cheese, divided
1/4 tsp red crushed pepper flakes, optional
8 slices Cooper Sharp White American Cheese

Directions:
1.  Trim and slice chicken breasts.  Season with salt and pepper.
2.  Heat oil in large cast iron pan (or oven safe skillet) on med/high heat.
3.  Add breadcrumbs to medium size bowl.  Add eggs to separate medium size bowl. Beat well.
4.  Dredge each piece of chicken in egg, completely covering.  Now dredge into breadcrumbs, completely coated.  Add chicken to skillet and cook for approx. 4-5 mins, flip and brown other side (approx. additional 4-5 mins).  Remove chicken from skillet and place in dish.  Cover to keep warm.
5.  Reduce heat to med/low.  Add garlic to skillet and sauté for approx. 1-2 mins.  Add tomatoes, herbs, 1/4 cup parmesan and red pepper flakes.  Stir and simmer for 10 mins.
6.  Preheat oven to 350 degree.  Place chicken in skillet.  Bake for 12-15 mins.  Remove from oven.  Add cheese slices and place back in oven to melt cheese, approx. 1-2 mins.  Note:  Watch carefully that cheese does not burn, just melt.  Remove from oven and garnish with remaining parmesan cheese and fresh herbs.
Serves 4-6

Duck Meatloaf with Duck Bacon Chutney

Ingredients for Bacon Tomato Chutney:
8 strips duck bacon, cooked (reserve grease)
2 TBS butter
1 pint cherry tomatoes, slice on half
1/2 cup shallots, chopped
2 cloves garlic
3 TBS brown sugar
2 TBS balsamic vinegar
1 lemon, Large, juiced
1/2 tsp red crushed pepper flakes
1 TBS basil, chopped
salt and course black pepper, to taste



Meatloaf Mixture:
1 lb ground duck
1 egg, beaten
1 cup seasoned bread crumbs ( I use gluten free)
2 garlic cloves, chopped
1/3 cup shallots, chopped
1/3 cup red bell pepper, diced
1/4 cup parmesan cheese
4 TBS grease from duck bacon
1/4 cup fresh parsley, chopped
1/4 cup fresh basil, chopped
1/8 tsp salt
1/8 tsp coarse pepper


Sauteed Broccoli Rabe:
3 TBS duck fat
1 heat broccoli rabe, washed, ends trimmed off, chopped
1 large garlic clove, chopped
1/8 tsp salt
1/8 tsp pepper

Directions:
1.  Fry bacon in non stick skillet until starts to brown (approx. 3-4 mins).  Flip and cook other side for additional 2-3 mins or until crispy brown.  Remove from skillet and place flat on dish.  Reserve grease.
2.  In a big mixing bowl add ingredients of meatloaf mixture.  Mix well.  Add to greased loaf pan.  Bake in 350 degree preheated oven for 35-40 mins or until completely cooked in center.
3.  In same skillet used to cook bacon add butter, tomatoes and shallots.  Saute for approx. 10-12 mins.  Add garlic, saute for addition 2 mins.  Add chopped bacon, brown sugar, balsamic vinegar, lemon juice, red crushed pepper flakes and basil.  Stir and cook down until thickens, approx. 5 mins.
4.  To make Broccoli Rabe:  In skillet add duck fat.  Heat on med/high heat.  Add chopped broccoli rabe, saute for approx 10 mins.  Stir.  Add garlic and season with salt and pepper, to liking.

Wilted Butter Lettuce with Pancetta

Ingredients:
2 TBS olive oil
2 TBS butter
1/4 lb pancetta, diced
1/2 cup leeks, sliced
1 tsp garlic
1/4 tsp red pepper flakes
1/4 cup fresh parsley leaves, unpacked
2 heads butter lettuce, chopped
1 tsp fresh lemon juice
1/8 tsp salt

Directions:
1.  In large skillet add oil and butter.  Heat on med/high heat for approx 1 min or until butter melts.  Stir.
2.  Add diced pancetta and leeks.  Saute until pancetta becomes browned.  Add garlic, red crushed pepper and parsley.  Stir and saute for additional 1-2 mins.
3.  Add chopped butter lettuce.  Saute for just about 1 min or until it becomes wilted.  Stir.  Add lemon juice.  Season with salt.  Toss and serve

Stuffed Chicken with Brie Waldorf Salad

This is my Waldorf Stuffed Brie Chicken Salad with wilted Spinach.  I created this recipe with a twist, from the famous "Waldorf" Salad using California Walnuts. The nutty crusted walnut exterior is surrounding a creamy brie sweet raisin and fresh cilantro herb interior, served on a "warm" spinach bed and side of an apple/celery/raisin "chilled" crunch salad.  It is the perfect combination, even for the most elite crowd.  #WaldorfSaladRefresh  @CAWalnuts


8 chicken cutlets
1 egg, beaten
5 ozs creamed brie cheese

Breading:
1 cup seasoned bread crumbs
1 cup walnuts
salt and pepper

Filling:
1 cup cilantro, unpacked
1/4 cup walntus
1/2 cup raisins
zest from 1 lemon

Salad:
2 stalk celery
1 red skin apple, cubed
1/4 cup whole walnuts
1/2 cup cilantro, unpacked
1/2 cup raisins

Dressing:
5 TBS mayo
2 TBS sugar
2 TBS vinegar
juice from 1 lemon
1/8 tsp coarse pepper

Spinach:
16 ozs fresh spinach
1 clove garlic, crushed
2 TBS butter
salt and pepper