FRIDAY NIGHT FEAST ~ GRILLED LEMON PEPPERED HALIBUT / GREEN BEANS with TOASTED ALMONDS / HERB SAUTEED REDSKINS

TULIPOMANIA

~ Tulip throat

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GRILLED PEPPERED HALIBUT STEAKS

~ enjoy halibut, high in omega-3 fatty acids and low in environmental contaminants.

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4 (6-oz) Alaskan halibut steaks

1 Tbsp. coarsely ground black pepper

1 Tbsp. fresh lemon juice & zest

1 1/2 tsp. extra-virgin olive oil

3/4 tsp. sea salt

lemon wedges

• Combine pepper, lemon juice , zest and olive oil and rub over halibut. Allow to come to room temperature before grilling.
• Sprinkle fish with salt. Grill 4 minutes on each side over medium-high coals or until fish flakes easily.
• Serve with lemon wedges, Green Beans with Toasted Amonds and Herb Sauteed Redskins.

Wine Note: Pair with an award-winning Michigan Chardonnay.

(www.michiganwines.com)

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GREEN BEANS with TOASTED ALMONDS

1 lb. trimmed fresh green beans

3 Tbsp. melted unsalted butter

zest of 1 lemon

1/2 tsp. onion salt

freshly ground black pepper

1/4 cup toasted slivered almonds

• Bring pot of water to boil. Drop in green beans, reduce heat and cook 20 minutes until done or crisp tender.
• While beans are cooking, melt butter with salt & pepper.
• Drain cooked beans. Pour melted butter over and serve topped with toasted almonds. (serves 4)

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HERB SAUTEED REDSKINS

1 lb. scrubbed quartered redskins

2 Tbsp. extra-virgin olive oil

2 Tbsp. unsalted butter

1/2 cup minced green onions

2 Tbsp. minced fresh chives

1/2 tsp. dried thyme

coarse salt & freshly cracked pepper to taste

• Plunge potatoes into pot of boiling water. Reduce heat and cook about 10 minutes. Drain.
• Heat butter & oil in heavy skillet. Saute potatoes about 8-10 minutes. Add green onions, chives and thyme. Season with salt & pepper. Cook an addition 1 to 2 minutes.

BREAKING GOOD FRIDAY FAST ~ MUSSELS PROVENCALE & SPICY TOMATO LEMON BISQUE

~ Dogwood in May

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MUSSELS PROVENCALE

~ This is peak season for mussels. Not only are they inexpensive but the richest of all shell fish in the 'miracle' fatty acid, Omega-3. Figure at least a pound of mussels per person for this delicious recipe.

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2 lbs. scrubbed & debearded mussels

4 Tbsp. extra-virgin olive oil

3 cloves minced garlic

1/4 tsp crushed red pepper

1 cup either Sauvignon Blanc or Pinot Noir

1/4 tsp. dried thyme

3 cups chopped seeded tomato

(halved grape tomatoes work well also)

pinch sea salt

1/2 tsp. fresh ground black pepper

3 Tbsp. chopped parsley

2 Tbsp. chopped fresh basil

• Heat olive oil in large skillet over medium heat. Add garlic and crushed red pepper; cook 1 minute, stirring constantly. Add wine & thyme; bring to boil and simmer 3 minutes. Add tomato, salt & pepper and again bring to boil. Reduce heat and cook 1 minute.
• Add mussels and bring to boil. Cover, reduce heat slightly and cook until shells open, about 4 minutes. Toss with parsley & fresh basil. Serve a crusty baguette for slurping in sauce. (Discard any unopened shells)

Note: For more facts on mussels visit Chef De Cuisine:

http://www.chefdecuisine.com/seafood/mussels/musselmain.asp

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SPICY TOMATO BISQUE

~ a savory, satisfying soup while waiting for seasonal ripe tomatoes to reach peak flavor

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2 (14 1/2 oz.) cans Italian stewed tomatoes

1 large can spicy V-8

4 Tbsp. large chopped green onions

juice of a large lemon & zest

3 dashes Worcestershire sauce

5 dashes Tabasco

2 Tbsp. chopped fresh basil

1 tsp. Lawry's Seasoned pepper

• Combine all ingredients. In 2 batches, process 1/2 at a time. Can refrigerate until ready to serve.
• Gently heat in saucepan on low heat until piping hot. Adjust seasoning. Serve topped with chopped basil & garlic croutons.