RECIPE CARDS GARLIC & HERB TILAPIA ON FOCACCIA Yield: 10 servings Olive oil, as needed 1 c. each, sliced: zucchini, summer squash, red pepper, Vidalia onion and plum tomato 1/4 c. garlic, chopped 10 Fishery Products International Roasted Garlic & Herb Tilapia fillets 10 pieces focaccia (each about 6” long) Pesto Spread (recipe follows) 1/2 c. Parmesan, grated 1 c. fresh basil, julienned Salt and pepper, to taste Pesto Spread 1/4 c. fresh basil leaves, lightly packed 1/4 c. fresh spinach leaves, lightly packed 2 T. lemon juice 2 T. olive oil 1 T. Parmesan, grated 1 T. pine nuts, toasted 1 t. garlic, finely chopped Salt and pepper, to taste 1 1/2 c. mayonnaise Method (1) Heat olive oil in skillet over char broiler; add vegetables and garlic. Toss vegetables over coals to flame-roast, about 5 minutes. (2) Bake Roasted Garlic & Herb Tilapia fillets from thawed state for 8 minutes. (3) Slice focaccia in half, lengthwise. Slather bottom halves with Pesto Spread, and top each with cooked vegetables and a fillet. Sprinkle with Parmesan. (4) Brush outside of bread with olive oil, and cook in panini press for 5 minutes. Garnish with basil, salt and pepper, to taste; serve with side of additional Pesto Spread. Wine pairing: Michael David “Seven Heavenly Chards” 2007 (California) Method (Pesto Spread) (1) In food processor, combine all sauce ingredients except mayonnaise; process until smooth. (2) Transfer resulting mixture to bowl; stir in mayonnaise. Set aside. Recipe and photo credit: Fishery Products International, www.fisheryproducts.com For Chef Magazine’s digital editions, e-newsletters, blog and more ROASTED BONED TURKEY WITH SAGE SAUSAGE STUFFING Yield: 15 servings 1 13-to-14-lbs. whole turkey, fresh or thawed if frozen, deboned Sage Sausage Stuffing (recipe follows) Unsalted butter, as needed Sea salt and cracked black pepper, to taste Fresh sage leaves, for garnish Sage Sausage Stuffing 1 lb. turkey sausage 1/2 lb. ground turkey breast 1/4 c. unsalted butter 1 lb. sweet onion, chopped 2 c. celery, finely chopped 2 T. fresh sage, chopped 3 c. dry bread cubes (each 1/4”) 1 c. fresh parsley, minced 3 large eggs, beaten lightly 2 T. sea salt 1 1/2 T. freshly ground black pepper Method (1) Stuff turkey with Sage Sausage Stuffing. Tuck wings under base; truss with kitchen twine. Generously butter turkey; season with salt and pepper. (2) Place turkey on rack in shallow roasting pan; cook in preheated 425°F oven, 35 minutes. Reduce temperature to 325°F. Loosely tent with aluminum foil; continue to roast for 2 1/2-3 hours, basting every 30 minutes, until internal temperature of turkey/stuffing is 165°F. (3) Let rest 20-30 minutes before carving. Remove twine. Wine pairing: Substance Counoise 2007 (Washington) Method (Sage Sausage Stuffing) (1) Sauté sausage and ground turkey; transfer to large bowl. (2) Add butter to skillet; sauté onions, celery and sage until softened. Mix with turkey; let cool. Gently mix in remaining ingredients, and immediately stuff turkey. Recipe credit: Ken Upton, chef/owner, Ken's Creative Kitchen, Annapolis, Md., www.kenscreativekitchen.com Photo credit: National Turkey Federation, Washington, D.C., www.eatturkey.com GRILLED SZECHUAN TROUT WITH SPINACH Yield: 4 servings 1/4 c. light soy sauce 2 T. seasoned rice vinegar or distilled vinegar 1 T. dark sesame oil 1/2 t. sugar 1/4 t. crushed red pepper flakes or hot pepper sauce 4 6-8-oz. Clear Springs Butterflied Trout Fillets, thawed 1 10-oz. package fresh spinach 2 t. sesame seed, toasted Method (1) Combine soy sauce, vinegar, sesame oil, sugar and pepper flakes; mix well. Transfer 1/4 c. of mixture to sauté pan. Spoon remaining soy sauce mixture evenly over flesh sides of Clear Springs Butterflied Trout Fillets. Let stand 10 minutes. (2) Place fillets skinside down on wood-burning or flat-top grill, and cook for 5 minutes or until trout is cooked through (145°F internal temperature). Split butterflied fillets in half, and layer for presentation. (3) Heat sauté pan with reserved soy sauce mixture over medium heat until hot. Add half of spinach; cook 2 minutes, turning spinach with tongs until just wilted. Add remaining spinach; continue cooking and turning until all spinach is wilted. Transfer to 4 serving plates; top with trout. Sprinkle with sesame seed. (Pictured with rice.) Wine pairing: Helfrich Riesling 2007 (France) Recipe and photo credit: Clear Springs Foods, Buhl, Idaho, www.tommytrout.com 16 | Chef 15_16 Recipe Cards cm_FINAL.indd 16 www.chefmagazine.com www.chefmagazine.com 4/17/09 1:09:00 PM