'WICKY-WACKY' WEDNESDAY ~ 'TULIP MANIA' / TULIP TUNA

"Not one of flora's brilliant race

A form more perfect can display;

Art could not feign more simple grace

Nor nature take a line away."

From "On Planting a Tulip-Root"

James Montgomery 1771-1854

TULIP TUNA

~ from Edible Flowers (Cathy Wilkinson Barash)

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12 brightly colored 'pesticide free' tulips (reds, yellows, oranges or multicolored are preferable)

2 drained cans albacore tuna packed in water

4 chopped stalks of celery

1 tsp. curry powder

1/3 cup mayonnaise

lettuce

• Remove petals from 8 of the tulips, cutting off 1/4 inch where petal was attached (this can be bitter).
• Julienne petals. In a large bowl, mix tuna, celery, curry and mayonnaise. Add julienned petals and gently toss.
• Cut off stems and remove the pistils and stamens from the 4 preserved tulips. Lay each tulip on a bed of lettuce. Gently spoon tuna mixture into the tulips. (This is also good with your favorite chopped chicken salad recipe.)

NOTE: Though 'pecticide-free' tulip petals are edible (never eat the bulb), some people have allergic reactions, which vary from species to species, producing a rash or numbness. Unless highly allergic, a few petals should be harmless. Stuffed tulips make a beautiful presentation. Do not eat flowers from the side of the road, florists or garden centers.

April garden tulips

FRIDAY NIGHT FISH FEAST ~ BOURBON SALMON & REMBRANDT PEPPERS

MORE 'TULIPMANIA' INFO (never enough) ...

"You may be surprised to learn that many of the same elegant flowers that inspired 'Tulipmania' in the 1600s, and appeared in paintings of the Dutch Masters at that time, are still available to plant in gardens today. "

Read more about 'Time Traveling Tulips' ~

http://www.uvm.edu/pss/ppp/articles/tulips.html

~ Rembrandt tulip

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BOURBON SALMON

~ Guests proclaiming they don't like salmon, love this! Give it a try ...

(great for a buffet brunch or dinner ... Kentucky Derby, perhaps?)

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For each 1 1/2 lb. of salmon fillets (skin or skinless)

1/4 cup packed brown sugar

3 Tbsp. Bourbon

2 Tbsp. soy sauce

2 Tbsp. extra-virgin olive oil

3 Tbsp. chopped green onions

additional green onions

• Combine brown sugar, bourbon, soy sauce, olive oil and chopped green onions. Pour over rinsed and patted dry salmon fillet. Marinate several hours.
• Remove salmon and reserve marinade. Grill salmon over hot coals until opaque or until oil breaks through surface ( 9-15 minutes depending on thickness and outdoor temperature).
• While salmon is cooking, bring marinade to boil. Reduce heat and simmer 5 minutes (sauce should be thick and coat spoon). Add reserved green onions to sauce or pour sauce over salmon and garnish with green onions. Delicious surrounded with tri-colored julienne sliced peppers (red, orange & yellow) sauteed in a touch of extra-virgin olive oil seasoned with a pinch of coarse salt & freshly cracked pepper.

SPRING BRUNCH ~ VIDALIA BREAKFAST SOUFFLE & SPRING SALAD

STILL CRAZED ~ TULIP FEVER

VIDALIA BREAKFAST SOUFFLE

~ adapted from Georgia On My Menu

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8 oz. day old French bread

1/2 cup unsalted butter

4 large thinly sliced Vidalia onions

2 heaping cups grated Swiss cheese

4 large organic eggs

1 1/2 cups half & half

1 Tbsp. fresh thyme

1 tsp. Hungarian paprika

pinch of coarse salt & cracked pepper

• Preheat oven to 350-degrees. Cube bread and place in buttered souffle dish.
• Melt butter in large skillet and saute onions until translucent. Scatter over bread and cover with cheese.
• Beat eggs with half & half. Season with thyme, paprika, salt & pepper. Pour over bread, onions and cheese, pressing down to soak bread. Sprinkle top with additional paprika.
• Cover and refrigerate or bake 45 minutes or until set and knife inserted in middle comes out clean. (6-8 servings)

SPRING SALAD

~ tasty blend of fruit & vegetables

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4 cups Spring mix greens

2 cups broccoli flowerets

1 cup sliced strawberries

fresh pineapple to taste

DRESSING:

1/4 cup honey

1/4 cup cider vinegar

1 Tbsp. poppy seeds

3 Tbsp. fresh lemon juice

1 Tbsp. Dijon mustard

1 Tbsp. minced onion

pinch coarse salt

2/3 cup vegetable oil

1 Tbsp. toasted sunflower seeds or toasted slivered almonds

• Combine honey, vinegar, poppy seed, lemon juice, mustard, onion and salt. Gradually whisk oil.
• Toss lettuce, broccoli, strawberries and pineapple in glass salad bowl. Dress lightly and toss. Top with toasted sunflower seeds or toasted slivered almonds.

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.

'TULIPOMANIA' FEVER ~ SPRING RAINBOW PASTA

~ Kaleidoscope tulip

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SPRING RAINBOW PASTA

~ a myriad of lovely colors and delicious flavors

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1 lb. linguine or fettucini

2-3 Tbsp. extra-virgin olive oil

1 tsp. Lawry's Seasoned pepper

2 thick sliced red onions in strips

3 cloves minced garlic

1 julienne sliced red pepper

1 julienne sliced orange pepper

1 julienne sliced yellow pepper

1 lb. diagonally sliced trimmed asparagus

6 plump seeded and diced plum tomatoes.

1 Tbsp. chopped fresh green basil

freshly ground black pepper

sea salt

3 additional Tbsp. extra-virgin olive oil

additional slivers of fresh green basil for garnish

freshly grated Parmesan cheese

• While pasta water is coming to a rolling boil, saute onions in olive oil. Add Lawry's Seasoned pepper that will help caramelize the onions. When turning brown, add garlic, and cook 1 minute.
• Add peppers and asparagus and cook until crisp tender. Add tomatoes and cook until heated through. Add basil and cracked pepper.
• Heavily salt the pasta water, like the sea, and cook pasta al dente. Drain, coat with olive oil and serve in large heated pasta bowl. Top with additional slivers of fresh basil and plenty of freshly grated Parmesan cheese. (4 servings)

SOUP OF THE WEEK ~ ASPARAGUS RISOTTO SOUP

Gardening Note: Has 'tulipomania' seized you as a gardener? Need a brief escape? Toss aside your gardening gloves and grab Deborah Moggach's lusty book Tulip Fever about Amsterdam in the 1630s, where tulip fever is ablaze. If you haven't caught the contagious disease by the time you finish the seductive book, in time you will.

~ Seductive tulip

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ASPARAGUS RISOTTO SOUP

~ a perfect spring combo ... asparagus, spinach & lemon risotto

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1 bunch well-cleaned sliced leeks

2 cloves minced garlic

2 Tbsp. extra-virgin olive oil

zest of 1 lemon and juice

1 1/2 cup Arborio rice

3 quarts organic chicken broth

1 pound diagonally sliced asparagus (reserve tips)

12 oz. baby spinach leaves

pinch of salt & cracked pepper to taste

1 cup freshly grated Parmesan cheese

• In heavy stockpot, saute leeks and garlic in olive oil until limp. Add lemon zest and rice and saute 3 minutes.
• Carefully add chicken broth and bring to boil. Add asparagus, again bring to boil, then reduce heat, cover, and simmer 10 minutes. Add lemon juice and asparagus tips. Simmer 2 minutes. Add spinach, at bit at a time, cooking only until spinach is slightly wilted. Season with salt & pepper.
• Ladle into big bowls and garnish with plenty of freshly grated Parmesan cheese. (8 servings)