CHEFS SPECIALS
(continued from page 56)
Authenticity and Elegance
A HANDCRAFTED FURNITURE SHOW
Meet The Artist-TERESA SWAYNE of Taos, New Mexico
THURSDAY, JUNE 9 10-7
FRIDAY, JUNE 10 10-7
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32800 FRANKLIN RD., FRANKLIN, MI
(313) 851-9949
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3001 West Big Beaver Rd • Kite 105 • Troy, Mi
Corner Of Coolidge • Across From The Somerset Collection
58 • SUMMER 1994 • STYLE
basil. Bring the ingredients to a boil
and whisk in the butter. Add salt and
pepper to taste.
Lightly oil each piece of sword-
fish and place on the heated grill.
Turning the fish to grill each side,
cook until the fish is medium rare or
desired doneness. Remove fish from
the grill and place on each of the four
plates with the tomato/garlic sauce
over the fillet.
WA1 ERMELON AND
ONION SALAD
1 small ripe watermelon, cut into
1" cubes
2 medium sweet red onions,
sliced 1/8" thick
1/2 cup raspberries
Pinch salt
1/4 cup olive oil
3 Tbsp lemon juice
1/4 cup walnut oil
As needed salt/pepper
As needed watercress
Cut the melon into cubes. Cut
around the line between the white
and red part of the melon and discard
all but the red. Remove seeds. Cut
the onions crosswise into 1/8" thick
slices.
Puree the raspberries and push
through a sieve into a bowl to remove
the seeds. Stir the salt into the puree.
Mix the raspberry puree and olive
oil. Season with salt and pepper. Put
the melon and onions in a bowl and
pour the raspberry sauce over them.
Mix thoroughly but gently. Let sit for
at least one hour. Mix the lemon
juice with some salt and pep-
per and whip in the walnut oil.
Toss watercress with the dress-
ing, arrange on a cold plate and
put the melon/onions on top.
Spoon some raspberry sauce
over the top of the melon.
Chef Gary Sussman, Sweet Lor-
raine's Cafe, Southfield
VEGETABLE PAELLA SALAD
2 cups of long grain rice
4 cups of mushroom stock
2 pinches of saffron
1/2 cup of blanched asparagus or
broccoli
3 plum tomatoes sliced
1/2 cup julienned yellow bell pep-
pers
1/2 cup of julienned sweet red
onions
1/2 cup of cremini (California
brown) mushrooms quartered
Spinach for garnish
Toss in your favorite dressings or
try one of the following
SUN-DRIED TOMATO
VINAIGRETTE
4 sun-dried tomatoes
3 Tbsp of balsamic vinegar
3 Tbsp of red wine vinegar
1 garlic clove
2/3 cup of olive oil
2 Tbsp of fresh herbs
Combine the ingredients in a food
processor, except the oil. Slowly add
the oil while processing. Yields one
cup.
ROASTED GARLIC
VINAIGRETTE
6 cloves of roasted garlic
1/2 cup and 2 tbsp of cream
1 Tbsp Dijon mustard
1/4 cup of lemon juice
2 Tbsp of olive oil
Combine ingredients in a food
processor.
RIO DE JANEIRO CHICKEN
1 1/2 Lbs skinless chicken breast,
julienned
1 Lb fresh asparagus, trimmed
and blanched
1/2 cremini mushrooms, quar-
tered and sauteed
1 yellow bell pepper, finely juli-
enned and sauteed lightly
2 cups julienned spinach
Puff Pastry, cut into squares and
formed into boxes.
Red and green apple slices for
garnish.
BRAZILIAN
COFFEE
VANILLA SAUCE
3/8 cup Tuaca Liqueur
1/4 cup Creme De Cacao
18 oz. chicken stock
1/2 Tsp cinnamon
1/8 Tsp white pepper
3/4 Tsp instant expresso
1/2 fresh hot chili pepper
Zest of 1/4 orange
1/4 c arrowroot
1/4 cup water
1/8 cup dried Michigan cherries
1/2 cup heavy whipping cram
Combine both liqueurs in a large
saucepan and heat to a boil. Add
stock, cinnamon, pepper, expresso,
zest, chili pepper and continue to boil
on high heat for approx. 10 minutes.
Combine arrowroot and water and