RECIPES

Strawberry Grand Marnier Crêpes
Recipe by Chef Mike, of Red Roze Catering

These paper-thin, sweetened French pancakes are savory dessert dishes that are perfect for special occasions. The crêpes are doused with Grand Marnier liqueur and ignited, then topped with ripe strawberries and whip cream just before serving.

Ingredients

Strawberries Grand Marnier Liqueur:

• 15 fresh strawberries, quartered
• 6 oz sugar
• 1 shot of Grand Marnier

• 2 cups of flour
• 1/2 cup of sugar
• 1/2 cup of milk
• 1/4 cup of lukewarm water
• 2 eggs

• Butter or non-stick cooking spray

1. Pour sugar over strawberries, mix with Grand Marnier and let sit for 15 minutes.
2. Mix crêpe batter ingredients in a mixing bowl. Batter should be smooth, be sure to remove any lumps.
3. Heat non-stick pan over medium-high heat, use butter to coat pan surface.
4. Pour enough batter to cover the bottom of the pan using a ladle or measuring cup, starting at the center. Cook until golden brown on the bottom and then flip with spatula.
5. Fill crêpe center with some strawberries while the crêpe is cooking.
6. Add Grand Marnier and flambé until liqueur cooks out and there is no longer a flame.
7. Serve crêpes topped with ripe strawberries and whipped cream.

INGREDIENTS

• 3 bacon slices, cut crosswise into 1/4-inch strips
• 1/2 cup chopped onion
• 1 1/2 cups fresh corn kernels
• 1 (10-ounce) packages frozen baby lima beans OR 2 cups shelled fresh limas)
• 2 small yellow squash, sliced (2 cups)
• 1 teaspoon low-sodium chicken bouillon granules
• 1/2 teaspoon ground cumin
• 1/4 teaspoon pepper
• 1 medium-size green bell pepper, cut into strips
• 1/2 cup cherry tomato halves

TO PREPARE

Cook bacon in large saucepan over medium heat until crisp and brown; drain and crumble. SautJ onion in bacon drippings until soft. Drain liquid from canned corn into saucepan. Add lima beans, squash, bouillon granules, cumin and pepper; cover. Stirring occasionally, cook over low heat until limas test done, about 10 minutes. Stir in corn and bell pepper. Cook uncovered until vegetables are tender and most of liquid evaporates, about 5 minutes. Add tomatoes and reserved bacon; cover and let stand 5 minutes.

Makes 6 servings.

INGREDIENTS

• Piece of Aluminum foil (enough to create a pouch around the fish)
• 2 lbs Fresh Alaskan Halibut
• 1 Sweet onion cut into ¼ inch slices
• 1 Red Pepper cut into ¼ inch slices
• 1 Yellow Pepper cut in ¼ inch slices
• 1 lemon - cut into slices
• ½ cup Wild Thyme Meyer Lemon Refresher
• ¼ cup fresh parsley - rough chopped
• 2 tbsp fresh chopped rosemary
• 2 tbsp fresh chopped basil
• 2 tbsp olive oil
• ½ tsp kosher salt
• ½ tsp fresh ground pepper

TO PREPARE

Preheat grill, medium heat. Place the halibut in shallow dish and pour the Wild Thyme Lemon Refresher over the fish. Let marinate for 30 minutes. Place the sheet of aluminum foil on the counter. Remove halibut from dish and discard marinade. Put the halibut piece in the center of foil. On top of the fish, place the fresh basil, rosemary and parsley. On top of herbs, place the sliced onions, peppers and lemon slices. Pour olive oil over fish and vegetables. Sprinkle salt and pepper. Pull top and bottom foil sides towards center and roll to close. Fold right and left sides to completely close. Place pouch on grill. Cook for 20 minutes or until fish is white and flaky. Carefully remove from grill and open pouch. Steam will have built up inside the pouch. Serve.

• 12 ounces dried pasta – long (spaghetti, linguine) or short (penne, rigatoni)
• 4 bulbs green garlic or 1 head regular garlic (or to taste), chopped or about 6 garlic tops, cut into ½ inch lengths
• ¼ lb. pancetta or Canadian bacon, chopped, or sausage, sliced
• 1 lb. summer squash (sliced), fresh green peas, a bunch of arugula (roughly chopped), or whatever looks good at market
• 1 tablespoon olive oil
• Juice of one lemon or lime
• Salt and pepper to taste
• Grated Parmesan or other cheese (ricotta, goat), to taste

Cook pasta in boiling water until al dente. Save ½ cup of the cooking water.

While pasta cooks, heat oil in a large skillet and sauté garlic and meat until meat is crispy. Add greens/vegetables and cook a few minutes; just until greens are wilted or vegetables are barely cooked.

Drain pasta and add to sauté skillet along with lemon or lime juice. Toss until everything is mixed together; pour into serving bowl. Add reserved pasta water to skillet. If using fresh cheese, add it now. Scrape up any browned bits from bottom of pan; pour sauce over pasta. Season to taste. Serve with grated cheese.