Corporate Chef/Director of Deli Operations
Daniel Strongin's more than 20 years experience as a chef includes work at the Boston Ritz-Carlton, the Bay Tower Room and the Claremont; Resort Hotel in Oakland. Daniel is founding president of the Greater East Bay Chapter of the American Culinary Federation, was Chef of the Year of the ACF Greater East Bay Chapter in 1989 and has been a member of the Board of the American Cheese Society since 1992. This year he will serve as program chair for the American Cheese society Conference in Sonoma County, California.
For the Marinade: In a medium bowl combine jerk seasoning, oil and lemon juice. Add shrimp. Marinate shrimp 1 hour at room temperature. Grill shrimp over medium heat about 2-1/2 minutes each side. Chill until serving.
For the Dressing: In blender container add garlic, parsley, basil and half the olive oil. purée. Add remaining oil in thin stream. Finish with vinegar, lemon juice, salt and pepper.
To Serve: Toss mesclun with dressing. Divide among chilled salad plates. Arrange prawns, tomatoes and shaved Parmesan over salad.
For the Marinade: In large bowl combine oil, garlic, rosemary, lemon, salt and pepper. Add quail. Marinate quail 1 hour in refrigerator. Grill quail over medium heat, 3-1/2 minutes each side.
For the Polenta: In large pan over medium heat, bring water to boil. Add salt. Drizzle cornmeal into water stirring constantly. Cook 20 minutes, until polenta is custard-like and pulls away from side of pan while stirring. Remove from heat. Stir in butter and Parmesan and Blue cheeses. Keep warm.
Toss asparagus with oil, lemon juice and vinegar. Grill about 5-7 minutes.
To Serve: On heated plates, arrange asparagus and polenta. Top polenta with 2 quail.
For the Pears: In large pan over medium heat add water, wine, sugar and orange zest. Bring to a boil. Reduce heat. Add pears. Poach pears until just tender. Cool in syrup. Core pears. Set aside.
For the Ganache: In medium-size pan over medium heat, bring cream to a boil. Remove pan from heat immediately. Add chocolate. Soften several minutes. Stir until smooth. Stir in butter. When cooled, pipe ganache into pears. Set aside.
For the Sauce and Raspberry Mascarpone: purée raspberries in blender. Add sugar, lemon juice and water. Stir half the purée carefully into Mascarpone.
To Serve: Spoon generous amount of raspberry Mascarpone on chilled dessert plates. Arrange pear on Mascarpone. Garnish with remaining raspberry sauce and mint.
Provided by Wisconsin Milk Marketing Board
This page originally published as a FoodDay article in 1997.
Copyright © 2007, Forkmedia LLC. All rights reserved.
This page modified January 2007
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