issue 007: a new beginning

Quite a bit has happened in the last year for me. Relationships dissolved; hearts were broken; dreams were sacrificed. But, not all was bad: I became a father (a canine son is the greatest); I finally lost the weight I needed to and am in the best shape of my life; and best of all--I have a new job that has so much potential for launching my career!!!!

Four and a half years ago, I moved to a new company full of determination and shimmer of hope in my eye. This was a business of high service and renowned quality. The hope faded; the determination all but disappeared. Enter January 2012. Out of the blue, an opportunity to move up in the business was presented and I went for it. The determination returned. The shimmer of hope is now a full-bursting beam! After 4 years of putting my career to the side, focusing on other aspects, letting others change me...my eyes have been reset (oh yeah, I have the glasses now, too) and my career is back in the forefront. I will no longer put my desire to get what I want be pushed aside.

I digress. Enough about me...you want the goodies.

While I won't give you everything up front (that would ruin your appetite), I will whet your pallet with some delicious first course choices. Over the past year, I have been blessed with having three menu items featured on our menus in the restaurant. Summer saw our ginger-grapefruit salad (inspired wholly by Shiner's Ginger Grapefruit beer); fall featured a Cherry-Pecan Spinach salad; and winter rolled in with a Gorgonzola and walnut spinach salad with a Brandy-Orange dressing.

Here is your first course for 2012: Salads

Summer Grapefruit - Ginger Dressing

Yield: 25 portions

Grapefruit Juice 12 oz.

Grapefruit Segments 10 each

Shallots, julienne 1 oz.

Ginger, peeled and chopped 2 oz.

Cactus Jelly 5 oz.

Sugar 2 oz.

Canola Oil 16 oz.

Salt and Pepper to taste

Combine first 6 ingredients in stand blender and puree. Slowly add oil and season to taste.

Fall Cherry - Pecan Dressing

yield: 2 pints

2 cups dried cherries

½ cup orange juice

½ cup water

½ cup whole pecans (unseasoned)

5 Tbs. sherry vinegar

1 Tbs. orange juice

Canola oil

Salt/pepper

Combine cherries, orange juice and water in medium sauce pan. Slowly simmer to rehydrate cherries. Remove from heat and cool. Place pecans in fryer until plump and floating. Remove and pat dry. Pulse cherry mixture (liquid included) in food processor; add sherry and orange juice. Combine pecans and puree completely. Slowly add canola oil to desired consistency. Adjust flavor with salt/pepper. Chill before serving.

Winter Gorgonzola and Walnut Spinach Salad

Brandy - Orange Dressing

Cinnamon Stick 2 each

Oranges, peeled and quartered 2 each

Orange Juice 12 oz.

Brandy 6 oz.

Orange Marmalade 13 oz.

Dijon Mustard 1 Tbs.

Canola Oil 32 oz.

Salt to taste

In a medium saucepan, over medium heat, combine first 3 ingredients. Reduce by half. In a separate pan, flame off Brandy and combine with orange reduction. Remove from heat and cool. Remove cinnamon sticks and place liquid in a stand mixer with marmalade and Dijon. Puree. Slowly add oil and season with salt. Water may be added to adjust consistency.

Toss spinach with 2 ounces of dressing. Plate. Dress with candied walnuts, crumbled Gorgonzola cheese, dried Mission figs and orange segments.