Appetizers
recipe 10-1: Scallop and Shrimp Rolls in Rice Paper
Category: AppetizerYield: 15 portions
Ingredients
1 large carrot
1 large daikon
2 large zucchini
4 tablespoons Ginger Lime Dressing (Recipe 9-8)
1 pound tofu
3 cups bean sprouts
2 whole red peppers, julienne
2 cups spinach leaves
1⁄2 cup snow peas, julienne
1⁄2 small head of white cabbage, shredded
1⁄4 cup Ginger Lime Dressing (Recipe 9-8)
22 ounces sea scallops (30 scallops), sliced in half
15 sheets rice paper
2 tablespoons cilantro, whole leaves
2 ounces Hot-and-Sour Sauce (Recipe 9-16)
Steps
1.Make carrot and daikon spaghetti with oriental spaghetti machine.
2.Make zucchini noodles with mandoline.
3.Toss vegetable spaghetti and noodles with 2 tablespoons Ginger Lime Dressing.
4.Grill tofu and marinate with 2 tablespoons Ginger Lime Dressing. Dice and reserve for service.
5.Marinate bean sprouts, red pepper, spinach leaves, snow peas, and white cabbage in 1⁄4 cup Ginger Lime Dressing while you do the next step.
6.Grill scallops on one side for color.
7.Soak sheets of rice paper in warm water one at a time for next step.
8.Layer scallops, vegetable noodles, and cilantro leaves on moistened rice paper and fold like an eggroll. Reserve a small amount for presentation. Steam about 3 minutes in a bamboo steamer.
9.In a soup bowl, rest the rice paper roll against the marinated vegetable noodles. Sprinkle tofu around the vegetable noodles. Pour Hot-and-Sour Sauce over mixture.
Nutritional Analysis
KcaloriesProtein (g)Fat (g)Carbo (g)Sodium (mg)Chol (mg)
1071031123713
recipe 10-2: Eggplant Rollatini with Spinach and Ricotta
Category: AppetizerYield: 20 servings
Ingredients
3 pounds fresh spinach
11⁄2 pounds eggplant, peeled and cut lengthwise
1⁄4 cup balsamic vinegar
Olive oil spray
Vegetable oil cooking spray
4 ounces onions, finely chopped
2 teaspoons garlic, chopped
1 teaspoon cracked black pepper
1 teaspoon garlic herb seasoning (salt free)
1⁄4 cup Italian parsley, chopped
2 tablespoons fresh basil, chopped
2 ounces feta cheese, crumbled
16 ounces skim milk ricotta
2 tablespoons grated Parmesan cheese
3⁄4 cup whole-wheat bread crumbs
1 egg
1 egg white, slightly beaten
1 quart tomato sauce
1 teaspoon chives, chopped
Steps
1.Steam spinach. Drain well and rough chop. Reserve.
2.Paint eggplant with balsamic vinegar on both sides and spray with olive oil. Place on sheet pan sprayed with vegetable oil cooking spray.
3.Bake in 4008F oven for 10 minutes. Remove and flip over. Finish baking until tender. Reserve.
4.Spray nonstick skillet with vegetable oil cooking spray. Quickly sauté onions and garlic. Add drained spinach. Remove from heat and let cool. Add black pepper, herb seasoning, fresh herbs, cheeses, and bread crumbs. Mix in egg and beaten egg white. Chill mixture.
5.Place two heaping tablespoons of spinach mixture on each eggplant slice. Roll up and place open end down in casserole dish. Cover with tomato sauce. Bake in 3508F oven for 30 minutes.
6.To serve, place 1 rollatini on plate. Top with tomato sauce and sprinkle with chives.
Nutritional Analysis
KcaloriesProtein (g)Fat (g)Carbo (g)Sodium (mg)Chol (mg)
121731815421
recipe 10-3: Mussels Steamed in Saffron and White Wine
Category: AppetizerYield: 10 servings
Ingredients
Broth
1 tablespoon garlic, chopped
1 teaspoon olive oil
7 ounces white wine
1 gram saffron
1 ounce fresh lemon juice
2 ounces chicken stock
1⁄2 teaspoon black pepper, fresh ground
1 teaspoon fresh thyme, chopped
Mussels
80 fresh New Zealand mussels
Garlic Rouille
2 teaspoons roasted garlic
1 cup Yukon Gold potatoes, cooked and riced
1 tablespoon chicken stock
1⁄2 teaspoon fresh lemon juice
1 teaspoon red chili paste
1 teaspoon chives
10 slices of whole-wheat bread, cut into 21⁄2-inch rounds
1 cup carrots, blanched, julienne
1 cup celery, blanched, julienne
2 tablespoons chives
Steps
1.For the broth, sauté garlic in olive oil. Add wine and saffron. Let reduce for 2 minutes.
2.Add lemon juice, stock, black pepper, and fresh thyme. Cook over low heat for 1 minute. Cool and store for service.
3.Scrub mussels and remove beard.
4.Make garlic rouille by pureeing garlic and mixing with potatoes, chicken stock, lemon juice, and red chili paste. Fold in chives, spread on toasted whole-wheat rounds, and toast.
5.At service, steam carrots, celery, and mussels in saffron broth. Place mussels in a large bowl. Finish with chives and broth. Garnish with warm whole-wheat crouton spread with garlic rouille.
Nutritional Analysis
KcaloriesProtein (g)Fat (g)Carbo (g)Sodium (mg)Chol (mg)
13952224483
recipe 10-4: Roast Chicken and Shredded Mozzarella Tortellonis
Category: Appetizers Yield: 6 servings (3 dumplings each)
Ingredients
4 ounces chicken breast
1⁄2 teaspoon canola oil
Pinch fresh oregano, chopped
Pinch fresh basil, chopped
Pinch paprika
1⁄2 cup reduced-fat shredded mozzarella
1⁄2 cup skim-milk ricotta
1⁄4 teaspoon fresh garlic, chopped
2 pinches freshly ground black pepper
1 teaspoon fresh basil, chopped
1⁄2 teaspoon fresh parsley, chopped
18 wonton skins
1 cup water
1 tomato, chopped
Freshly ground black pepper
18 arugula leaves
1 recipe Red Pepper Coulis
Steps
- Preheat oven to 350°F.
- Coat chicken breast with oil, herbs, and paprika. Roast about 5- 10 minutes, or grill over hardwood for 5 minute. Until an internal temperature of 165F. Let cool and fine-julienne. Reserve.
- In bowl, mix cheeses, garlic, pepper, and herbs. Add chicken and mix well.
- Lay out wonton skins and paint with water.
- Place 1 full teaspoon of chicken mixture in each skin or more to use up all the filling.
- Fold skin to make a triangle, then connect ends in opposite direction to make tortelloni shape.
- Prepare chopped tomato garnish and toss with black pepper. Let juice accumulate. Paint leaves of arugula lightly with juice of tomato for flavor.
- Poach tortellonis for 3 minutes in lightly boiling water.
- Arrange each plate with 3 arugula leaves facing out like spokes of a wheel, with a tortelloni between each 2 leaves. Place Red Pepper Coulis and a spoonful of chopped tomato in the middle.
Nutritional Analysis
KcaloriesProtein (g)Fat (g)Carbo (g)Sodium (mg)Chol (mg)
151 114 17 233 25
recipe 10-5: Crab Cakes
Category: Appetizers Yield: 5 servings
Ingredients
11⁄4 pounds jumbo lump crabmeat
11⁄2 teaspoons chives, chopped fine
11⁄2 teaspoons parsley, chopped fine
1 tablespoon Old Bay Seasoning
3⁄4 teaspoon Dijon mustard
3⁄4 teaspoon fresh thyme, chopped
5 ounces Yukon gold potatoes, cooked and riced
11⁄2 egg whites
3⁄4 teaspoon lemon juice
11⁄2 teaspoons white wine
1⁄2 egg white
Japanese bread crumbs, as needed
3⁄4 teaspoon chives, chopped fine
Vegetable oil cooking spray
Steps
- Pick crabmeat to remove bits of shell. Place crabmeat in a bowl.
- In another bowl, mix together chives, parsley, Old Bay Seasoning, mustard, thyme, and riced potatoes. Add crab meat and fold together gently, not breaking up crabmeat.
- In a stainless-steel bowl, place 11⁄2 egg whites, lemon juice, and white wine. Whip to form stiff peaks.
- Fold whipped egg whites into crab mixture and mold into 3-ounce crab cakes.
- In a deep dish pan, place 1⁄2 egg white (whipped slightly to break up). Dip the crab cakes in the egg white, then in the crumbs mixed with chives.
- In a nonstick pan sprayed with vegetable spray, sauté the crab cakes to a crisp golden brown. Serve with a fresh salsa or mojo of your choice with some spicy greens, tomato confit, fennel salad, or a crisp baked potato garnish.
Nutritional Analysis
KcaloriesProtein (g)Fat (g)Carbo (g)Sodium (mg)Chol (mg)
150 241 10 607 48
recipe 10-6: Mahi-Mahi Eggroll
Category: Appetizers Yield: 4 servings
Ingredients
4-6 ounce pieces mahi-mahi
1 tablespoon ginger lime dressing
1 head bok choy leaves
4-2 ounce portions tofu, grilled,
1 tablespoon ginger lime dressing
¼ cup carrots, julienne
¼ cup summer squash, julienne
¼ cup bok choy stems, julienne
¼ cup napa cabbage, shredded
¼ cup bean sprouts
1 tablespoon ginger lime dressing
4-4 ounce portions buckwheat noodles
¼ cup snow peas, blanched and julienne
¼ cup fresh scallions, cut ½” bias
3 ounces hot and sour sauce
Steps
- In hot pan or on grill, sear off mahi-mahi with a painting of ginger lime dressing.
- Cut bok choy end off. Save all large leaves for blanching. Julienne stems for filling. Blanch leaves and dry on towel.
- Paint tofu with 1 tablespoon of ginger lime dressing. Pan sear to golden color and dice medium. Set aside.
- Place all cut vegetables in mixing bowl and toss with 1 tablespoon of ginger lime dressing.
- Lay out bok choy leaves. Place down marinated vegetables, then mahi-mahi. Fold like a blintz. Steam for about 10 minutes or check for internal temperature of 145°F.
- In center of plate, place a bed of buckwheat noodles with grilled tofu, fresh scallions, and blanched julienne of snow peas.
- Cut mahi-mahi eggroll in half on the bias and place atop of noodles. Pour 3 ounces of Hot and Sour sauce around plate.
recipe 10-7: Eggplant and Sun-Dried Tomato Dip
Category: AppetizerYield: 12-3 ounce servings
Ingredients
4 ounces chicken stock, defatted
1 cup marinated and grilled eggplant, diced
1 teaspoon fresh basil
1 teaspoon cracked black pepper
½ cup sun-dried tomatoes, low sodium
¼ cup scallions, sliced
1-1/2 teaspoon Mrs. Dash extra spicy
½ tablespoon Mrs. Dash garlic herb seasoning
2 teaspoons garlic, minced
1-1/2 teaspoons Worcestershire sauce
1 teaspoon lemon juice
1 cup fat-free ricotta
½ cup plain, fat-free yogurt
Tabasco sauce – to taste
2 whole tomatoes, seeded and chopped
1 radicchio leaf
Raw vegetable crudité – broccoli, peppers, cucumbers, celery
Steps
- Heat chicken stock in a large saucepan over medium heat. Add eggplant, basil, pepper, sun-dried tomatoes and scallions. Cover and simmer until tomatoes are tender, about 5 minutes. Add more stock if necessary to prevent sticking. Let mixture cool 5 minutes.
- Place eggplant and tomato mixture, remaining seasonings, ricotta, yogurt and Tabasco in food processor and blend until smooth.
- Add chopped tomato and mix in bowl.
- Serve in radicchio leaf with raw vegetable crudité.