Recipe caRds Lobster Crusted Cod Loin Yield: 10 servings 4 c. panko-style breadcrumbs 1 c. traditional-style breadcrumbs (fine) 1/4 c. fresh parsley, chopped 8 oz. CKL lobster meat 1 c. butter, melted salt and pepper, to taste 10 5-oz. FPi simpleserv cod loins Method (1) Combine breadcrumbs, parsley, lobster and butter, then season with salt and pepper. (2) Place loins on lined sheet pan. top each loin with approximately 1/3 c. crumb mixture, and bake at 375°F for 20-25 minutes or until cod is cooked to an internal temperature of 160°F. serve with steamed asparagus and hollandaise sauce. Wine pairing: trefethen Chardonnay “double t” 2008 (California) Recipe and photo credit: Fishery Products International (FPI), Danvers, Mass., www.fisheryproducts.com strawberry CaPrese saLad Yield: 24 servings 2 c. balsamic vinegar 24 c. fresh California strawberries, stemmed and halved 24 c. mozzarella bocconcini 1 1/2 c. extra virgin olive oil salt and black pepper, as needed 1/2 c. basil, chiffonade 1/2 c. mint, chiffonade Method (1) to make balsamic syrup, in nonreactive pot, simmer vinegar over low heat until reduced to 1/2 its original volume. (2) For each serving, toss 1 c. strawberries and 1 c. bocconcini with 1 t. olive oil. season with salt and pepper. add 1 t. basil and 1 t. mint; toss again. Mound on plate; drizzle 2 t. balsamic syrup over and around salad. Grind more pepper on top. Wine pairing: La Cappucina soave 2008 (italy) Recipe and photo credit: California Strawberry Commission, Watsonville, Calif., www.calstrawberry.com Green GarLiC PurÉe with roasted GarLiC Miso saLMon Yield: 4 servings 4 green garlic bulbs with stems 1 t. extra virgin olive oil salt and pepper, as needed 3 t. white miso (fermented soy paste) 2 t. butter 2 large yukon Gold potatoes 2 oz. milk, scalded 4 8-oz. salmon fillets Method (1) separate garlic bulbs from stems. toss garlic bulbs whole in olive oil, season with salt and pepper, wrap in foil and bake at 350°F until soft and gold. Pass roasted garlic through a sieve, and mix with white miso; reserve. (2) blanch green garlic stems, and shock in ice water. Purée garlic stems in blender with butter until smooth; reserve. (3) Peel and chop potatoes into large dice. simmer in salted water until tender. Pass through a food mill, and add hot milk and green garlic butter. season with salt and pepper. (4) spread a thin layer of roasted garlic miso on the salmon. bake salmon on a roasting rack until just warm throughout. broil salmon until crust is golden brown. (5) to present, spread a little of the purée on the plate, and top with piece of broiled salmon. Wine pairing: biltmore Pinot noir reserve 2008 (California) Recipe credit: Bruno Chemel, principal/chef, Baumé, Palo Alto, Calif., www.baumerestaurant.com Photo credit: Christopher Ranch Garlic, Gilroy, Calif., www.christopherranch.com www.chefmagazine.com June 2010 | 9