Main Dishes

Fettuccine with Artichokes,
Sun-Dried Tomatoes & Walnuts

8 oz. fettuccine
1/2 c. coarsely chopped walnuts
1 6 oz. jar marinated quartered artichoke hearts, drained, marinade reserved
1/2 c. dry white wine
1/4 c. regular or reduced-fat sour cream
1/2 c. chopped, drained oil-packed sun-dried tomatoes (about 2 oz.)
1/3 c. plus 2 tbsp. finely chopped chives
or green onion tops

Cook fettuccine in medium pot of boiling salted
water until just tender, but still firm to bite.
Drain, reserving 1/4 cup cooking liquid.
Meanwhile, stir walnuts in heavy large skillet
over medium-high heat until lightly toasted,
about 2 minutes. Transfer nuts to small plate.
Pour artichoke marinade and wine into same skillet. Boil until reduced to 3/4 cup, about 2 minutes. Whisk in sour cream and remove from heat (do not boil). Mix in artichokes, tomatoes and 1/3 cup chives. Add pasta to sauce. Toss to blend well, adding reserved pasta cooking liquid by teaspoonfuls if pasta is dry. Season to taste with salt and pepper. Divide pasta between 2 plates. Sprinkle with walnuts and remaining 2 teaspoons chives and serve.

Yield: 2 servings
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Brie, Roquefort & Wild Mushroom Fondue

1 1/2 tsp. olive oil
4 oz. fresh shiitake mushrooms, stemmed,
caps diced
1 shallot, minced
1 tsp. chopped fresh thyme
1 1/2 tbsp. all-purpose flour
12 oz. chilled 60% (double creme) brie cheese
(do not use triple creme)
2 oz. chilled roquefort cheese
1 cup dry white wine
1 13-oz. loaf crust white bread, cut into
1 1/2-in. cubes
vegetables (such as carrot sticks, blanched broccoli, cauliflower & boiled small potatoes)

Heat oil in heavy medium skillet over medium-high heat. Add mushrooms, shallot and thyme; saute until mushrooms just begin to soften, about 2 minutes. Place flour in large bowl. Cut rind from brie; discard rind. Cut brie into cubes; drop into flour. Toss to coat; separate cheese cubes. Crumble roquefort into same bowl; toss to coat. Place wine in heavy medium saucepan and bring to simmer over medium heat. Add cheese by handfuls, stirring until melted after each addition. Continue stirring until smooth. Stir mushroom mixture into fondue. Season with generous amount of pepper. Transfer to fondue pot. Set pot over candle or canned heat burner. Serve with bread and vegetables.

Yield: 6-8 servings
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Chili-Roasted Game Hens
with Jalapeno-Orange Sauce

2 cornish game hens, halved
8 cilantro sprigs
2 tbsp. chopped fresh cilantro
3/4 tsp. chili powder (preferably chipotle)
1/2 c. hot red jalapeno jelly
2 tbsp. orange juice
2 tsp. grated orange peel
1/2 c. bottled red salsa

Preheat oven to 400 degrees. Slide fingertips under game hen skin to loosen from meat. Insert cilantro sprigs under skin. Sprinkle hens with chipotle chili powder; season with salt. Place hens, skin side up,
on rimmed baking sheet. Roast 15 minutes.

Meanwhile, stir jelly, orange juice, and orange peel
in small saucepan over medium heat until jelly melts, about 2 minutes. Brush hens with some jelly mixture. Reduce oven temperature to 300 degrees. Brush once more with mixture. Roast until juices run clear, about 30 minutes longer.

Bring remaining jelly mixture to simmer. Stir in chopped cilantro and salsa. Spoon sauce over hens and serve.

Makes 4 servings
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Tuna Loin with Ginger Soy Sauce

Tuna

24 ox. tuna loin
4 tsp. cracked black pepper, to taste
2 tsp. fresh basil, finely chopped
2 tsp. parsley, washed and finely chopped
2 tsp. olive oil

Have tuna cut into a rectangular shape, approximately 2x2x8. The fish may be somewhat longer, but the side-to-side dimensions are important. Rub the fish with 1/2 of the oil and then coat with the pepper and herbs. More seasoning can be added to taste. Heat a heavy skillet with the rest of the olive oil. When it is hot, but not smoking, add the fish. Cook the fish on that side until it is browned and then rotate it to the next side. Continue browning and turning until the fish has been browned on all four sides. At this point, the fish should be quite rare on the inside to the point of being raw, but browned on the outside. Slice the fish into 1/4 and 1/3 inch slice and serve immediately.

Yield: 8 servings

Ginger Soy Sauce

1 tsp. minced ginger
1 c. clam broth
1/4 c. soy sauce
2 tbsp. rice wine vinegar
2 tbsp. cornstarch slurry

Combine ginger, clam broth, soy sauce, and rice wine vinegar in a small sauce pot. Heat to boiling over medium-high heat and thicken with the cornstarch.

Yield: 1 cup
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