1) 1 bunch fresh Mezzuna trimmed of tough stems and washed
2) 2 ruby red grapefruits
3) 2 tablespoons Dihon style mustard
4) 2 tablespoons white wine vinegar
5) 6 tablespoons olive oil
6) Salt and pepper to taste
1) Place the greens in aa bowl or on a chilled platter.
2) Slice the tops and bottoms off each grapefruit to make
a flat surface.
3) Trim the zest and pith away from the flesh of the fruit
maintaining the roundness of the fruit. It will still look
like a grapefruit but will have no skin.
4) Cut between the membranes of pith removing each
section. Transfer to the platter with the greens.
5) Put the mustard and vinegar in a mixing bowl.
6) Whisk to combine well.
7) Slowly add the oil a little at a time whisking constantly.
8) Season with salt and pepper.
9) Dress the salad. Or chill the salad and dress just before
1) In a heavy bottomed saute pan put the teaspoon of
olive oil and heat over medium high heat.
2) When hot, add the sausages and cook browning on
3) Add the water and continue cooking until the sausages
4) Remove from the heat and cool.
5) Slice the sausages on a bias and reserve.
6) Gently rinse out the grease from the saute pan.
7) Add the olive oil and the onion.
8) Cook over medium heat until soft.
9) Add the garlic and cook another couple of minutes.
10) Add the wine and cook until the wine has reduced to dry.
11) Add the peppers and cook until slightly softened,
about ten minutes.
12) Add the herbs and stock. Reduce the liquid by about half.
13) Add the cooked pasta and toss well. Bring to a boil.
14) Add the Parmesan cheese and parsley.
15) Toss and serve piping hot.
1) Preheat oven to 450 degrees.
2) Trim the top and bottom off the pineapple.
3) Cut away the sides of the fruit going deep enough to
remove the brown burrs.
4) Cut the fruit in half. Then cut each half in half again.
5) Cut each quarter in half to leave you with eight slices.
6) Put the slices on a cookie sheet covered with parchment
paper, (or lightly spray a cookie sheet.)
7) Place the pineapple slices on the sheet and sprinkle
with brown sugar.
8) Roast the pineapple for ten to fifteen minutes until it
is softened and the sugar has slightly caramelized.
Watch it, do not let it burn.
9) Meanwhile, whip the cream and when almost stiff,
add the sugar and ginger juice.
10) Serve with the pineapple.
11) Garnish with mint if desired.