1) Brush tuna steak with olive oil and season with fish salt...then
grill to rare (or whatever preferred).
2) Toss all remaining ingredients with dressing in bowl - toss well.
3) Plate salad and top with tuna slices and drizzle tuna with 1 tsp. of
4) Garnish with lemon wrap.
Large Dinner Plate
1) Grill Pork Chops to order.
2) Season meat with salt and black pepper.
3) Drizzle plate with Balsamic Honey Glaze in a zig zap pattern.
4) Place apple and onion relish in the center of the plate and rest the
pork chop, bone up, on the relish.
5) Garnish with chopped parsley and serve.
Large Dinner Round
Balsamic and Honey Glaze
1) Bring vinegar to a boil in sauce pan.
2) Mix corn starch with water and add the vinegar...then bring
back to a boil.
3) Remove from heat and add honey. Blend well, then cool.
1) Preheat the oven to 300 degrees. In a heavy medium
saucepan, combine the cream, vanilla and salt. Warm
over moderate heat until the surface begins to simmer,
about 5 minutes.
2) In a large bowl, stir the egg yolks and sugar with a wooden
spoon until blended. Pour in the hot creme and stir gently to
avoid forming air bubbles...until the sugar dissolves. Strain
the custard into a large measuring cup or pitcher and skim off
any surface bubbles.
3) Place four 3/4-cup ramekins in a roasting pan. Pour the custard
into the ramekins, filling them to the rim. Place the roasting
pan in the oven and pour in enough warm water to reach
halfway up the sides of the ramekins. Cover loosely with foil
and bake for 1 hour and 15 minutes...or until the custard is firm
around the edges. (It may still be wobbly at the center; it will
firm up as it chills.)
4) Remove the ramekins from the water bath and let cool. Cover
and refrigerate until cold, at least 3 hours. (The custards can
be prepared to this point up to 2 days ahead. If small pools
of liquid develop on the surface, blot with a paper towel before
5) Preheat the broiler. Set the ramekins on a baking sheet. Pour
2 packets of "sugar in the raw"' over the top of each custard in
a thin layer. Using a metal spatula or sharp knife, spread the
sugar evenly. Broil the custards as close to the heat as possible
until the sugar is caramelized (from 30 seconds to 2 minutes...watch
carefully). Let cool and serve immediately, refrigerate for up to