Petit Manseng with Clams and Garlic
Ingredients
50 small clams in shell, scrubbed
2 Tablespoons extra virgin olive oil
6 cloves of garlic, minced
1 cup of Prince MIchel Petit Manseng
2 Tablespoons of butter
½ cup chopped, fresh parsley
Directions
Wash clams to remove any dirt or sand
In a large pot heat oil over medium heat. Add garlic and sauté for 1 minute or until tender. Pour in wine and boil until the wine has reduced to half its original volume.
Add clams, cover, and steam until clams start to open. Add butter, cover again, and cook until most or all of the clams have opened. Discard any clams which did not open. Transfer clams and juice to 2 large bowls and sprinkle with parsley.
Vegetarian Nori Rolls
Ingredients
2 cups uncooked short-grain white rice
2 ¼ cups water
¼ cup soy sauce
2 t honey
1 t minced garlic
3 ounces firm tofu, cut into ½ inch strips
2 T rice vinegar
4 sheets nori seaweed sheets
½ cucumber, julienned
½ avocado, julienned
1 small carrot, julienned
Directions
In a large saucepan cover rice with water and let stand for 30 minutes.
In a shallow dish combine soy sauce, honey, and garlic. In this mixture marinate tofu for at least 30 minutes.
Bring water and rice to a boil and then reduce heat; simmer for about 20 minutes, or until thick and sticky. In a large glass bowl combine cooked rice with rice vinegar.
Place sheets of nori on bamboo mat. Working with wet hands, spread ¼ of rice evenly over the nori; leave about ½ inch on top edge of nori. Place 2 strips of marinated tofu end to end about 1 inch from bottom. Place 2 strips of cucumber next to tofu, then avocado and carrot.
Roll nori tightly from bottom using the mat to help make a tight roll. Seal by moistening with water ½ inch at top. Repeat with remaining ingredients. Since with a serrated knife into 1 inch thick slices.
Mango Salsa on Tilapia Fillets
Ingredients
½ fresh pineapple, peeled, cored, and chopped
½ lb. strawberries, quartered
3 kiwi, peeled and diced
1 large mango, peeled, seeded, and diced
½ cup grapes tomatoes
2 T finely chopped fresh cilantro
1 T balsamic vinegar
1 ½ lb. tilapia fillets
½ t pepper
Directions
In a bowl, toss together the fruit, tomatoes, cilantro and balsamic vinegar.
Spray a skillet with cooking spray and heat to medium high. Sprinkle fillets with pepper and pan fry until fillets are white and opaque—about 2-3 minutes per side. Serve fillets topped with salsa.
