RECIPE CARDS CHERRY CHILI Yield: 8 servings (or 2 qt.) 2 c. fat-free, low-sodium chicken broth, divided 4 oz. (3/4 c.) dried tart cherries, chopped 1 T. olive oil 1 c. onion, chopped 1 T. fresh garlic, chopped 1 lb. lean ground turkey (7 percent fat Jennie O) 1 roasted red bell pepper, cut into 1/4” cubes 1 T. + 1 t. chili powder 1 1/2 t. ground cumin 1 t. ground coriander 1 t. dried mustard powder 1/2 t. dried oregano 4 c. fire-roasted tomatoes, chopped 1 1/2 c. cooked black beans (or 1 16-ounce can, rinsed and drained) 1/4 c. cilantro, chopped Method (1) Heat 1 c. broth. Place cherries in small mixing bowl; add hot broth, and set aside. (2) Heat olive oil in 4-qt. saucepan over medium heat. Add onion, and sauté for 5 minutes or until onion is soft. Add garlic, and cook 1 minute longer, without browning garlic. Add turkey and cook until it is no longer pink. (3) Add roasted bell pepper, chili powder, cumin, coriander, mustard powder and oregano. Cook mixture over medium-high heat, stirring occassionally for about 2 minutes. Add tomatoes and remaining broth; bring to boil. Reduce heat, and simmer uncovered for about 5 minutes. (4) Stir in beans, cherries and cilantro. Continue cooking for an additional 2 minutes or until mixture is just heated through. Season with additional, salt if desired. Wine pairing: Eola Hills Zinfandel 2007 (California) Recipe and photo credit: Cherry Marketing Institute, Lansing, Mich., www.choosecherries.com TANGY LAMB AND ASPAR AGUS LETTUCE CUPS Yield: 4 servings 2 T. sesame oil, divided 1 lb. ground American lamb Salt and pepper, to taste 1 lb. Fresh California Asparagus, trimmed and cut on diagonal into 1” pieces 1 small red bell pepper, diced Dressing (recipe follows) 12 iceberg or butter lettuce leaves Dressing 1/4 c. ginger, peeled and sliced 1/4 c. lemon grass, sliced 1/4 c. lime juice 2 T. fish sauce 3 T. sweet chile sauce Method (1) Heat 1 T. sesame oil in large skillet over medium heat. Add ground lamb; season with salt and pepper. Sauté until cooked through; drain off fat. Remove from pan, and transfer to mixing bowl. (2) Add remaining oil to sauté pan; sauté asparagus and red pepper until tender. Add to lamb. Reserve 1/4 c. Dressing; use remaining Dressing to coat lamb mixture. (3) Arrange lettuce cups on platter, trimming edges of oversized leaves. Spoon in approximately 2 heaping T. lamb-asparagus mixture. Serve with remaining Dressing. Wine pairing: Helix Syrah 2006 (Washington) Method (Dressing) (1) Purée first 4 ingredients in blender. Let stand 15 minutes to 1 hour. Strain mixture into a small bowl. Squeeze liquid from solids; discard solids. Add sweet chili sauce. Set aside. Recipe and photo credit: California Asparagus Commission, Holtville, Calif., www.calasparagus.com ALASKA HALIBUT BRUSCHETTA Yield: 12 servings 12 4-oz. Alaska Halibut fillets 6 oz. vegetable oil Kosher salt, as needed Fine black pepper, as needed 4 1/2 oz. panko breadcrumbs, 1 1/2 oz. pine nuts, toasted, finely chopped 12 1”-thick slices Italian bread, grilled Olive oil, as needed Ratatouille (recipe follows) 24 Italian parsley sprigs 12 t. lemon zest Ratatouille 8 oz. white onion, diced 2 T. garlic, minced 20 oz. zucchini, diced 2 8 8 8 4 2 2 1 oz. olive oil oz. red bell pepper, diced oz. artichoke hearts, diced oz. sundried tomatoes, minced oz. Kalamata olives, pitted t. salt t. parsley, dried t. oregano, dried Method (1) Brush both sides of each fillet with 1 T. oil. Season with salt and pepper. (2) Space fillets apart on a sheet pan. Combine breadcrumbs, pine nuts and 1 t. kosher salt; top each fillet with 1 T. breadcrumbs. (3) Roast halibut for 6-8 minutes in hot oven (or until internal temperature of 145°F). (4) Brush both sides of bread with olive oil; season with salt and pepper. Place bread on a hot grill for 30 seconds on each side. (5) Top bread slices with 1 roasted halibut. Spoon 4 oz. Ratatouille, and garnish with 2 parsley sprigs and 1 t. lemon zest. Wine pairing: Vina Robles Viognier 2008 (California) Method (Ratatouille) (1) Sauté onion, garlic and zucchini in olive oil until soft. (2) Add remaining ingredients. Continue cooking over low heat, 10 minutes. (3) Cool, store in container, and refrigerate. Recipe and photo credit: Alaska Seafood Marketing Association, Juneau, Alaska, www.alaskaseafood.org www.chefmagazine.com September/October 2009 | 13