Mouthwatering Recipes for a Really Cool Summer!

CHEF JASON SOBOCINSKI

Toasted Millet & Grilled Steak Salad with Ramped Goat Cheese

Serves 4

Millet is super high in both protein and fiber and has a really nice nutty flavor that satisfies! I use it as a base then add fish and cheese of course to make it a full on one plate meal.

• 1 cup Millet
• 2 ½ cups Water
• Extra Virgin Olive Oil (for cooking drizzling and finishing)
• 1 10-12 oz. Grass fed Strip Loin
• 10-15 large leaves fresh Basil
• 8 oz. Chevre (Fresh Goat Cheese)
• 10-12 Ramps (or Scallions if Ramps aren’t in season)
• 1 Lemon
• Kosher Salt & Fresh Cracked Pepper

Toast the millet in a dry sauté pan until just nutty and lightly brown. Add water and cook for 20 minutes or until tender. Spread the cooked millet out onto a sheet pan to cool. Once cooled season the millet with salt and pepper and a little olive oil, fluffing it lightly. Serve in a large bowl.

Separate the ramps green tops from bottoms and slice the bottoms thinly. In a good amount of olive oil (1 tbsp.) sauté the ramp bottoms until slightly caramelized and lightly golden. Cut the ramp tops into thin ribbons and cook lightly in the same pan. (This can be done for the scallion, green onions or baby leeks as well) Set aside to cool slightly. When cool enough to the touch mix the 8 ounces of Chevre with the sautéed ramps tops and bottoms until nice incorporated. Set aside for finishing the dish.

Grill the Strip Loin steak over a high heat or better yet on a charcoal grill until medium rare. Allow to rest fully. Then slice against the grain into thin slices and top the grain salad.

Dollop the cheese evenly over the grain salad and thin sliced steak. I like to put it over the warm steak so it just begins to melt.

Finish with a drizzle of extra virgin olive oil and a squeeze of fresh lemon juice as well as some torn basil leaves, sea salt and fresh cracked pepper to taste.

Enjoy with a tall glass of minerally white wine.

CHEF CHRISTOPHER GROSS

White Fish with Tomato Mousse and Fresh Herbs

Serves 4

• 1-pound White fish fillet (halibut, cod, etc.)
• 10 large, ripe tomatoes
• 1 clove of garlic
• ½ cup fresh herbs (chervil, tarragon, basil, etc.) finely chopped
• Salt and pepper to taste

Cut the fish into four equal portions of 4 ounces each, season with salt and pepper, keep refrigerated. Cut tomatoes in half and remove seeds but save the juice. Using a blender, puree the tomatoes and garlic.

Place the tomato puree in a saucepan, and simmer over medium heat for about 20 minutes.

After cooking gently remove the red tomato mousse that is forming at the top and reserve draining in a strainer lined with a coffee filter adding the additional liquid to the rest and stain it though a coffee filter as well.

What happens when the puree is cooking it separates and forms a red thick puree on the top and an amber clear broth on the bottom.

Using soupspoons, form quenelles from the red mousse for garnish. Broil the fish under the oven broiler to desired doneness. Place the fish into a shallow bowl and pour tomato broth on top. Garnish with tomato mousse quenelles, and fresh herbs.