Paprika Tomatoes with Poached Eggs

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Basil and Black Pepper Ice Cream with White Balsamic Strawberries

Basil & White Peppercorn Ice Cream

with Strawberries in White Balsamic

Ice Cream

1 1/2 cups 2% milk

1 1/2 cups half and half

pinch of gray salt

3/4 cups sugar

1 vanilla bean or teas. of vanilla

10 whole white

3 yolks, slightly whisked

2 cups basil leaves chopped

Strawberries

2 cups strawberries cored & sliced

6 T white balsamic

1/4 cup sugar

gray salt

white pepper

Place milk, half and half, salt, sugar, vanilla bean in non reactive saucepan.

Bring to boil over medium heat, stirring from time to time till sugar dissolves.

Slowly temper eggs, whisk in milk and eggs. Slowly add eggs to milk in saucepan. Heat to 180 degrees, stirring constantly, until slightly thickened.

Turn off heat and immediately add basil and pepper. Stir. Allow to sit for 30 minutes in ice bath. Strain mixture. You can add fresh basil and place in blender mix till basil is small specs.

Place in refrigerator overnight. Follow manufactures directions to freeze ice cream.

Strawberries

combine all ingredients. mix well. place in refrigerator for at least 15 minutes.

Adapted from Michael Chiarello - Top Chef Masters

Fore Street - Portland, Maine

Orange Julius

Sunday Morning ----

Orange Julius
4 oz. frozen orange juice concentrate

6 oz. milk

6 oz. water

1 tsp. vanilla extract

1 ½ cups ice

1. Place all ingredients in blender. Blend about 1 minute.

Stuffed Pork Tenderloin

Stuffed Pork Tenderloin
Substitutions in (brackets)
2 Tbs. Olive Oil
4 cloves garlic, finely chopped
½ each, roasted red bell pepper and chopped (can omit or use fresh)
¼ cup dates finely chopped (raisins)
¼ cup dried apricot finely chopped (dried cherries)
¼ cup walnuts finely chopped (pine nuts)
2 sprigs fresh thyme
1 Tbs. Red wine vinegar (red wine)
½ cup goat cheese Chevre
To taste salt and pepper
Pork tenderloin

Heat 1 T olive oil in large skillet, sauté garlic for 2 min. Add roasted red pepper, sauté 1 more minute. Add dates and apricot, sauté until soft. Add walnuts. Add thyme. Add red wine vinegar to pan and deglaze. Remove mix and allow to cool.

Cut two pieces of plastic wrap and lay pork in between. Using mallet, pound out until ¼ “ thick. Try to make it as rectangular as possible. In small bowl mix sautéed items with chevre. Season with S & P. Put chevre mix all the way down the center of pork loin and roll up long way. Tie with butchers twine.
Heat 1 Tbs. Olive oil till pan is HOT. Sear pork on all sides until brown. Put entire pan in 350 degree oven for 10 minutes or until cooked through. Use meat thermometer. Remove let rest for 10 minutes, remove twine, slice and serve

Pineapple Basil Martini

Infuse vodka with pineapple for about a week. No sunlight.

3 oz Pineapple Vodka
1/2 oz Basil Simple Syrup - 1 to 1 ratio of sugar and water, add a handful of chopped basil bring to boil and let sit for 1/2 hour.
1/2 oz. Lemon Juice
1 oz. Pineapple Juice
2-3 leaves of basil chopped

Put all in shaker .... shake... shake... shake.

serves 2

Skinny Dip DIY

Just got the new Sunset magazine. They had a recipe for Tangy Frozen Yogurt like you get at Skinny Dip and Pinkberry.
So Easy! $.50 per serving vs. $2.50 +
4 cups Plain Nonfat Yogurt
3/4 cup Sugar
Mix together until sugar dissolves.
Spoon mixture into ice cream maker. Finish according to ice cream makers directions.
Freeze up to 1 week. If you make ahead let soften to room temperature to soften.
1/2 cup = 121 calories, 5.8 grams protein, 28 grams carbs