RECIPES FROM LOCAL CHEFS

Grilled Tuna Steak with Citrus Onion Sauce

-- Tim Philipps, Jeremiah's

Grill the fresh tuna filet. Saute green and yellow onions in a skillet until soft. Remove from heat and add 1/4 cup of brandy. Carefully light and burn the alcohol off. Add 2 cups of orange juice, on high heat, let the mixture reduce, add a pinch of pepper. When thickened, ladle over tuna. Serves two to four people.

Summer Pasta with Pine Nuts and Baby Spinach

-- From John Wyman, Mollie's Cafe and Bar

1/2 cup clarified butter or olive oil

1 tsp. minced garlic

Salt and pepper to taste

2 large homegrown tomatoes, chopped or quartered

1 dozen large, ripe black olives (pitted)

1 cup chopped mushrooms

4 halved artichoke hearts

2 Tbsp. pine nuts

1/2 cup chicken stock

1/4 cup dry white wine

1 large handful fresh baby spinach

2 fresh sprigs of basil

1 lb. cooked fettucini

In large saute pan, over high heat, saute garlic, tomatoes, olives, mushrooms, artichoke hearts and pine nuts in olive oil or butter. Tossing continuously.

Add chicken stock and wine, reduce by 1/3. Salt and pepper to taste.

While saute mixture is still cooking, add spinach, basil and fettucini, tossing until pasta is coated and spinach has wilted.

Garnish with fresh grated Parmesan cheese and serve immediately. Serves two.

Red Snapper with Ginger Court Bouillon

-- Robert Jackson, The Royal N'Orleans Restaurant

Four eight-ounce red snapper fillets

Two quarts light fish stock (bouillon can be used)

Two Tbsp. butter

2/3 cup dry white wine

1/8 cup white wine vinegar

1 cup sliced onion

1/2 cup jullienned carrots

1/2 cup chopped leeks

1/2 cup chopped celery

1/2 cup chopped, seeded zucchini

1/4 cup chopped red peppers

1 Tbsp. cracked peppercorns

1 garlic clove

1 bay leaf

1 dash cayenne pepper

Salt to taste

Ginger to taste

Juice of 1/2 of lemon

Boil all ingredients (except the snapper) in a deep saute pan or fish poacher for 15 minutes. Let the liquid rest for about 20 minutes, skimming if necessary.

Add the red snapper and bring the liquid to a simmer. (Fillets should be submerged entirely) Cook fish for about 10 minutes (until done).

Remove fish to four shallow bowls. Bring liquid back to boil and reduce by 1/3.

Remove garlic and bay leaf. Ladle completed bouillon and veggies over fish, garnish with fresh lemon grass and serve immediately.

White Corn Salad

-- John Johnston, H.R.H. Dumplin's

2 cans white corn

1 bell pepper, diced

2 small tomatoes, sliced

1 small onion, diced

1 cup mayonnaise

1 tsp. salt

Drain the two cans of corn and mix in a salad bowl with the tomatoes, bell pepper and onion bits. Add the mayonnaise and salt. Toss well. Allow to chill before serving. Four to five servings.

Rice Salad

-- John Johnston, H.R.H. Dumplin's

2 red apples, cubed

1 cup marshmallows

3 cups cooked rice

1 can pineapple, crushed

1 cup cream, whipped

1/2 Tbsp. sugar

1 cup coconut, shredded

1/4 tsp. ginger

1/4 tsp. cinnamon

Combine all ingredients except the cream in a large bowl. Mix together well. Stir in the whipped cream gradually. Gently stir for two minutes. Chill at least one hour.

Asparagus Salad

-- John Johnston, H.R.H. Dumplin's

1 pkg. lime Jello (3 oz.)

1/2 cup boiling water

1/2 cup mayonnaise

1 bunch asparagus, blanched

1/2 cup milk

Dissolve Jello in boiling water. Chop the asparagus. Combine all ingredients. Mold.