Marinated Tomatoes
Carrot Pate
Peach Salsa
Butter Lettuce And Spinach Salad
Ancho Chile Honey Glaze
Herbed Vinaigrette

Marinated Tomatoes

3-4 very lg. ripe tomatoes, cut into
1/2 inch slices
1/3 cup olive oil
1/4 cup sherry vinegar
1/4 cup finely chopped onion
2 Tbsp drained capers
2 Tbsp minced fresh parsley
1 lg. clove garlic, minced
1 tsp. salt
1 tsp. dried basil, crumbled
1/4 tsp. pepper
Fresh parsley (optional)

Arrange tomatoes in single layer in shallow dish. Combine oil and next 8
ingredients in medium bowl, stirring to blend well. Spoon dressing over
tomatoes. Cover and marinate in refrigerator 3 hours or overnight. Spoon
dressing over. Garnish with fresh parsley, if desired, and serve. NOTE:
Make sure there are at least 2 slices of tomato per person. If using more
than 3-4 tomatoes, do not increase the marinade. Be sure to spoon marinade
carefully over each tomato slice. This dish can be prepared the day before
and refrigerated. Bring tomatoes to room temperature before serving.



Carrot Pate

2 lb. carrots, peeled
4 lg. garlic cloves
1 1/2 tsp. oregano
3/4 tsp. cumin
1 tsp. dried coriander or cilantro
1/4 tsp. hot red pepper flakes
1/4 tsp. black pepper
1 tsp. salt
1 1/2 Tbsp sherry vinegar
1/2 cup olive oil
2 tsp. chopped fresh parsley

Slice carrots in rounds and boil in salted water until firm tender 8-10
minutes. Drain and put in a glass bowl. In a blender add next 7
ingredients and blend. Slowly add oil and vinegar in a steady stream, then
pour over carrots. Marinate for at least 2 hours or overnight. Put in food
processor and process as much as you like. Can be served chunky or smooth.
Spread on crackers as an appetizer.


Peach Salsa

3 firm peaches (about 1 lb.)
1 Tbsp lemon juice
2 ripe tomatoes (about 1/2 lb.)
6 large green onions
1 Tbsp canned jalapeno peppers, chopped
1 Tbsp cilantro, coarsely chopped (fresh coriander) - (optional)
12 Tbsp good quality olive oil
6 Tbsp sherry vinegar
2 Tbsp honey

Dip peaches into boiling water and then peel the skins. Cut peaches into
thin strips, discarding pits. Toss with lemon juice. Dip tomatoes into
boiling water, then peel and seed them. Cut into medium julienne strips.
Combine peaches and tomatoes. Add onions, peppers and cilantro, if using.
Mix. Whisk together oil, vinegar and honey. Pour over other ingredients.
If using within several hours, no need to refrigerate; otherwise cover and
refrigerate.



Butter Lettuce And Spinach Salad

1 head butter lettuce, washed
1 bunch spinach leaves, washed
2 ruby grapefruit
2 avocados, peeled and sliced
4 tsp. sherry wine vinegar
2 tsp. red wine vinegar
1 shallot, finely minced
Salt and pepper to taste
1/2 cup olive oil
1 tsp. fresh mint, minced
2 tsp. fresh chives, minced

Peel and slice the grapefruit over a bowl to catch juices. Add the
grapefruit to the bowl and reserve. Combine the vinegars, shallots, and
salt and pepper in a bowl. Whisk in the olive oil. Stir in the mint and
chives. Pour off the grapefruit juice and add it to the dressing. Add the
grapefruit to the lettuce and spinach. Toss the salad with the dressing
and
serve.
Makes 4 to 6 salads.



Ancho Chile Honey Glaze

1/4 cup red chile puree (sold frozen in many grocery store)
1/4 cup honey
1 Tbsp maple syrup
1 tsp. sherry vinegar
2 cup veal demi glace
3 Tbsp unsalted butter

Reduce all ingredients together in a sauce pot to 2 cups. Let cool.



Fennel Sauce

3 Tbsp olive oil
1 each fresh fennel bulb, chopped
1/4 cup onion, chopped
1 clove garlic, chopped
1 each shallot, chopped
1/4 cup white wine
1/4 cup Pernod
1/2 cup heavy whipping cream
2 Tbsp unsalted butter
1 each lemon, juice of
Salt and ground black pepper, to taste

Heat a sauce pan with olive oil. Add the fennel, onion, garlic and
shallot. Cook a few minutes stirring frequently until soft. Add wine and
Pernod; flame and reduce liquid slightly. Add cream and reduce by 1/4.
Puree in blender with lemon juice, salt and pepper; strain.




Herbed Vinaigrette

Makes 3 cups. Serves 48; 1 tablespoon per serving.
2 or 3 shallots, minced
2 cloves garlic, minced
1 bunch fresh parsley, lg. stems removed (rinsed and patted dry)
1 Tbsp fresh thyme, leaves removed from stems, or 1 tsp. dried thyme
1/4 cup basil leaves, or 1 tsp. dried sweet basil
1 Tbsp fresh oregano or 1 tsp. dried oregano
1 Tbsp Dijon mustard
1/4 cup red wine vinegar
1/2 cup champagne or sherry vinegar
3/4 cup peanut oil
3/4 cup light olive oil
Freshly ground black pepper to taste

Process shallots and garlic in the work bowl of a food processor fitted
with a metal blade until minced. Or, thoroughly mince shallots and garlic
with a knife and place in a blender. Add parsley, thyme, basil, oregano,
mustard and vinegars. Process just until blended. Transfer to covered
bowl. Slowly whisk in oils. Add pepper, cover and refrigerate. This
dressing keeps several weeks in the refrigerator.



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