Dave's Tuna Salad Sammich Extraordinaire

Materials:

Filling

• 1 6 oz. can tuna
• 1 Tbsp. parsley
• 1/4 c. celery
• 1/2 c. mayonaise
• 1/2 tsp lemon juice
• 1/4 c. diced onion
• 1/4 tsp. garlic powder
• 1/8 tsp. salt
• 1/8 tsp. pepper

Toppings

• pickles
• lettuce
• tomatoes

• & Good Hearty Bread!

Methods:

1. Mix filling
2. Stack your sammich (I think you've got this one)
3. Yum.

Beet Orange Fennel & Goat Cheese Salad

Materials:

• 4-6 large beets, roasted* & chopped into small pieces
• 2 oranges, chopped into small pieces
• 4.5 oz. goat cheese (small package)
• 1 bulb fennel, cored** & sliced thin (mandolin!) & roughly chopped
• 1 shallot, minced
• 1/3 c. olive oil
• 2 Tbsp. sherry or rice vinegar
• juice of 1/2 a lemon

* roast beets ahead of time when grilling, or roast in oven, cool, then peel.

** remove tough inner core either before or after using mandolin

Methods:

1. Mix beets, oranges, crumbled goat cheese and fennel.
2. In a separate bowl, combine shallot, olive oil, vinegar and lemon juice.
3. Pour in just enough shallot vinaigrette until combined, to taste.
4. Chill before serving.

Roasted Rhubarb Sauce (Great over ice cream)

Materials:

• 2 c. thinly sliced rhubarb (the red bit)
• 1/4. c. sugar
• 1 Tbsp. butter
• 1/4 c. water (or more if needed)

Methods:

1. Melt butter in a saucepan over medium heat.
2. Add rhubarb and sugar
3. Stew uncovered, stirring frequently, under rhubarb has lost all of its structure.
4. Stir in enough water to thin to sauce-like consistency.
5. Stew a few more minutes.
6. Serve over vanilla ice cream (or even better, strawberry orange cinnamon frozen yoghurt)

Cinnamon Orange Strawberry Frozen Yoghurt (Tastes like a warm summer night)

Materials:

• 3 c. strawberry-flavored greek yogurt (Chobani works well)
• 1/2 c. sugar
• 1 tsp. cinnamon
• zest of one orange
• 1 tsp. vanilla
• 1 c. strawberries, chopped finely

Methods:

1. Mix all ingredients.
2. Cool in refrigerator for ~30 min.
3. Freeze in ice cream maker according to maker instructions (typically 25 min).
4. Amazing served with rhubarb sauce.

Notes:

Brought to Dara & Brian's wonderful barbeque June 20 2010.

Salmon Burgers with Lemon Aioli

Materials:

Salmon cakes

• 2 c. cooked salmon (canned or fresh cooked salmon)
• 1/2 c. dry bread crumbs
• 2-3 green onions, finely chopped
• 1 celery rub, finely chopped
• 1/4 cup mayonnaise
• 1/4 tsp. cayenne pepper (or to taste)
• 1 tsp. fresh dill
• 2. tsp. fresh thyme
• 1 tsp. Worcestershire sauce
• 1 egg, slightly beaten
• salt or seasoning salt (to taste)
• fresh ground pepper (to taste)
• 4 Tbsp. butter
• 2 Tbsp. oil

Lemon Aioli

• 1/2 c. mayonaise
• 2 Tbsp. whipping cream, unwhipped
• 1 lemon, juice and zest of
• 1 Tbsp. prepared horseradish
• 1-2 minced fresh garlic cloves (or to taste)
• 1/2-1 tsp. dried thyme

To serve

• Buns
• Lettuce (boston is great)
• Tomatoes

Methods

1. In a bowl, combine the salmon, dry breadcrumbs, green onions, celery, mayo, cayenne, dill, thyme, Worcestershire sauce and egg; mix well to combined.
2. Season with salt and pepper to taste.
3. Shape into cakes.
4. Melt the butter with the oil in a heavy skillet.
5. Brown salmon cakes on both sides (about 5 minutes per side).
6. To make aioli, mix all ingredients together and adjust to taste.
7. Serve salmon cakes on bulkie rolls, with leon aioli and lettuce and tomato.
8. Delicious!

Orange Ginger Honey Duck

Materials:

• 1 (6 lb) whole duck, rinsed
• 3 tsp. chopped fresh basil leaves
• 2 tsp. chopped fresh rosemary
• 2 tsp. chopped fresh ginger root
• 3 tsp. ground ginger
• 2 tsp. salt
• 1 orange, cut into 8ths
• 3 c. water
• 1/2 c. undiluted, thawed orange juice concentrate
• 1-1/2 c. honey
• 3/4 c. butter
• 1-1/2 tsp. lemon juice
• 3/4 c. undiluted, thawed orange juice concentrate

Methods:

1. Preheat oven to 375F.
2. Wash duck inside and out, remove gibblets, and pat dry.
3. In a small bowl mix together basil, rosemary, ginger root, ground ginger and salt. Sprinkle mixture on inside and outside of duck.
4. Stuff duck with orange pieces and lay in roaster, breast-side up. Add water and 1/2 c. orange juice concentrate.
5. In a saucepan, combine the honey, butter, lemon juice and remaining orange juice concentrate. Simmer together on low heat until syrupy; about 20min. Pour some syrup over the duck, saving the rest for basting & sauce later. Cover roaster.
6. Bake/roast duck covered in preheated oven for 30 minutes.
7. Turn duck breast side down, baste with sauce, re-cover and reduce heat to 300F.
8. Roast covered for another ~2 hours, basting every ~30 minutes.
9. Turn duck back breast side up and leave uncovered. Roast at 350F until skin is nice and golden, about 20 minutes.
10. Serve over rice with sauce overtop. Great with snap-peas sauteed in ginger and soy.

Modified from:

Allrecipes.com ' honey duck'

Notes:

This feeds 4 people well, but not much more!

Super super moist : )

Tabbouleh - yeh

Materials:

• 1 c. bulgur
• 1 2/3 c. boiling water
• 1/3 c. olive oil
• 1/3 c. fresh lemon juice (2-3 lemons)
• 1-1/2 c. chopped fresh green onions
• 1 c. chopped parsley
• 1/4 c. chopped fresh mint
• 3-4 tomatoes (I use 4 on-the-vine), chopped
• 1 cucumber, peeled, seeded and chopped
• 1 tsp. salt + more to taste
• ground black pepper to taste

Methods:

1. Combine bulgur with boiling water in a large bowl. Cover and set aside to soak for 1 hour.
2. Add remaining ingredients. Add salt and pepper to taste.
3. Cover, and refrigerate for at least one hour.