From the demo: Jonathan Wood- Summer Recipes.

Serves 4

Main Ingredients:     
4 pieces – Halibut, 8 oz.
1 recipe – Minted Couscous�
3 oz. – Wild Baby Arugula �
4 oz. – Sun-Dried Tomatoes   
½ each – Avocado �
4 oz. – Crab meat   
1 recipe – Grain Mustard Tarragon Vinaigrette    �
1 recipe – Harissa Oil    

Minted Couscous:
Moroccan Couscous – 1 cup
Chicken Stock – 1 ½+ Cups
Mint Spring – 1 each
Mint, chopped – 1 Tbls
Cilantro, chopped – 1 Tbls
Lemon, juiced – 1 each
Extra Virgin Olive Oil – 1 Tbls
Salt and Pepper – to taste
In mixing bowl, put in dry couscous. In a pot, bring the chicken stock and mint sprig up to a boil. Season chicken stock with salt and pepper. Once to a boil, pour over couscous until it just covers the top. Cover bowl with plastic wrap and let steam for 15 minutes. Uncover, then fluff with a table fork to remove any clumps. Add remaining ingredients and adjust seasoning with salt and pepper. Reserve warm on the side.

Grain Mustard Tarragon Vinaigrette:
Whole Grain Mustard – 1 Tbls
Red Wine Vinegar – ¼ Cup
Garlic, chopped – 1 each
Shallot, chopped – 1 each
Tarragon, chopped – 2 tsp
Salt and Pepper – to taste

Combine mustard, vinegar, garlic, shallots. Season a bit with salt and pepper. Slowly drizzle in oil while whisking to emulsify. To finish, adjust seasoning as needed and mix in tarragon.

Harissa Oil:
Extra Virgin Olive Oil – ¼ Cup
Harissa Paste – ½ Tbls
Paprika – ½ Tbls

Place all ingredients in saucepan. Bring to a boil. Remove from heat and strain through coffee filter or cheesecloth. Cool and reserve.

To finish the plate:
Season halibut with salt and pepper on both sides. In a hot sauté pan, add 1 Tbls of extra virgin olive oil. Place fish in pan and cook on one side until golden brown. Turn over and finish in oven until done. To assemble the plate, mold couscous into a container of your choice and place in the middle of the plate. Place cooked fish on top of couscous. In a mixing, add arugula and sun-dried tomato and toss with a little vinaigrette. Divide into quartered and place a small amount on top of each piece of fish. Spread the crab meat and avocado around the plate. Finish with mustard vinaigrette and harissa oil around the plate.

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For 4 servings

4 sheets of « Brick », cut into 4 x 3 inch circles from each sheet, keep the scraps
1 basket raspberries, cleaned and dried
8 oz mascarpone 
1/4 cup sugar   
1 1/2 tablespoons vanilla bean paste 
1/4 cup heavy cream  
4 tablespoons good quality, melted butter
1/8 cup demerrara sugar 
whipped cream, raspberry coulis, and thinly sliced mint for garnish 

1.  Heat the oven to 375°.
2.  Whip the cream, starting on low speed. When frothy, add 1 tablespoon of sugar, increase speed, then add another tablespoon of sugar and beat until the cream forms stiff peaks.�
3.  Beat the mascarpone with the rest of the sugar and the vanilla paste using either the paddle attachment of a stand mixer or a wooden spoon until smooth.
4.  Gently fold the whip cream into the mascarpone mixture. Put the mixture in a piping bag and let the flavors meld in the refrigerator for at least an hour. �
5.  Line a baking sheet with wax paper or a Silpat mat.
7.  Brush each circle of brick and the scraps with the butter. Sprinkle the sugar on top of 1/3 of the circles and the scraps.
8.  Bake until golden, around 8 minutes (check after 5). 

To assemble —
Place a dollop of cream in the middle of the plate and place a non-sugared brick circle on top. Pipe the cream onto the brick leaving a 1/4 inch boarder. Put 5 raspberries on top of the cream and then a touch of cream on top of the raspberries to hold the next circle of brick. Repeat to have a total of three layers. Use the sugared brick as the top of the napoleon. Add a dollop of whip cream on top, drizzle some raspberry coulis, sprinkle with mint, and nestle a couple of brick scraps in the whip cream.   Bon Appétit!

Purchase items in BOLD in-store at Surfas or online at Culinary District!

 Makes 4 – 5 drinks

1 Large bottle of sparkling mineral water, chilled
4 Fresh Organic Peaches
2 Tsp Honey (or more to taste)
4 Sprigs of Fresh Mint

1.  Pit and slice peaches and put in a blender with a splash or two of the mineral water and honey.  Blend well.
2.  Strain juice from blender and chill.
3.  In a large pitcher, add mineral water, peach mixture and mint leaves.
4.  Add honey to taste and pour over ice into individual glasses.
5.  Garnish with Mint sprigs and/or peach slices.  Serve.

Purchase items in BOLD in-store at Surfas or online at Culinary District!