Sea Bass Sous-Vide-Placed on a Lime Infused Grilled Corn Red Pepper Medley
Topped with a Mango Avocado Salsa With a Spicy Roasted Garlic Black Bean Puree

Sea Bass Sous-Vide
24 oz Sea Bass
1 carrot ( Fine Julienne)
Half a leek (fine Julienne)
Salt and pepper
Half lime juice
4 stems fresh cilantro

Cut your sea bass into 6oz portions. Season with salt and pepper, Squeeze fresh lime juice over the top. Place sea bass in your cryovac bag add your carrots, leeks and cilantro. Bring a pot of water to a boil. Add your package to the heat adjust your temp till you have 160 F to 180 F poaching temperature.

Lime Infused Grilled Corn Red Pepper Salsa
2 cobs of fresh Corn
Half red pepper (fine dice)
Half red onion (fine dice)
Half lime for rub
Zest of the lime
Salt and pepper to taste
1 oz Butter
Cilantro half cup

Husk Corn and season with salt and pepper gill your corn on your grill. Remove from grill and rub with fresh lime.
Remove corn from the cob.
In your saute pan add your butter onions red peppers corn saute lightly add in your salt pepper cilantro and lime zest.

Portobello Mushroom stuffed with Lamb and Gorgonzola
Topped with a Red Onion Jam

Ingredients

4 Portobello mushrooms
1 pound ground lamb
3 sprigs fresh thyme
1 red onion
8oz gorgonzola cheese
Half cup sugar
1 cup red wine vinegar
1 bunch fresh chives for garnish

Peel and remove outer skin of the mushroom. Remove the gills
of the mushrooms.
Season the mushroom with salt and pepper.

Stuffing
Take half your red onion and do a fine dice. Add your butter, onions to a hot saute pan season with salt pepper and you're your fresh thyme. Remove from your pan and place in a bowl to cool. Once it is cooled mix with your ground lamb. Season with more salt and pepper and mix together. Form round patties. Place l oz of gorgonzola cheese in the middle of the patties cover the cheese with the ground meat and place in the oven at 350 F.

Red Onion Jam
Half red onion fine julienne
Take your red vinegar place it in your small saute pan on med heat. Add your sugar and stir till the sugar has dissolved completely. Add your onions and reduce till the liquid has thickened. Remove and cool and place on top of mushroom.

Poached Pear Stuffed with a Whipped Rum Raisin Goats Cheese Stuffing
Topped with a Cinnamon Sabayon and Drizzled with a Poaching Liquid Reduction

Poached Pears

4 Rose pears
Red wine 500ml
Water 500ml Brown sugar half cup

Sachet Cheese cloth
1 cinnamon stick
3 cloves
2 juniper berries
2 allspice
Peel and core out pears. In a sauce pot pour red wine water and place on med heat add brown sugar and your sachet. Your poaching liquid should be at simmer add your peeled and cored pears. Cook till pears are soft. Making sure you don't have them to soft they should be firm enough to stand up.

Stuffing

250g goats cheese
1 cup of raisins
2oz rum
2oz honey
1 tsp cinnamon
Pinch of nutmeg
35% cream splash

In your mixer place ingredients together mix well and adjust your texture with adding your cream. You want a smooth texture.

Sabayon

2 egg yolks
Half oz sugar
Splash of dark Rum
Pinch of cinnamon

Fill a small sauce pot half full of water bring to a boil. Turn off your heat and place your egg yolks in a med size bowl. Place your bowl on top of your pot and begin to whisk your yolks till they start to thicken, add your sugar and a splash of rum and your pinch of cinnamon and continue to whisk till the volume has doubled in size and you have a nice smooth consistence.

INGREDIENTS

1 can (I5oz) white cannellini, kidney or black beans, rinsed and drained.
1/2 cup skim milk
1 cup liquid egg product
1/4 cup soft margarine, melted
l Tbsp vanilla extract
3/4 cup sugar substitute (ie: Splenda)
1/2cup whole wheat flour cup unsweetened cocoa powder
1 tsp baking powder
Pinch salt
1/2 cup chopped toasted pecans.

METHOD

1.Put the beans in a food processor and pulse until coarsely pureed. Add the milk, liquid egg, margarine, and vanilla and puree until smooth, scraping down the sides of the bowl as needed. Set aside.
2.Preheat the oven to 350F
3.Combine sugar substitute, flour, cocoa powder, baking powder, and salt in a large bowl. Pour the bean mixture over the flour mixture and stir to combine. Scrape the batter into an 8 inch square baking pan lined with parchment paper, smoothing the top. Sprinkle with pecans.
4.Bake about 18 minutes or until a cake tester indicates done. Allow to cool, cut into squares

From Living the Gl Diet book by Rick Gallop, copyright 2004. Recipe found on page 287 of the hardcover edition.

Yields: 6 Servings
Author: Michael Cortese

Ingredients:
2 TbspOlive Oil
3 Cooking Onions
1 Red Pepper
1 Green Pepper
1 lb lean ground Beef
3 Cloves garlic
1 Tbsp Chile Powder
1 tsp Chipotle Powder
1 tsp Cumin
1 tsp Oregano
1 Bay leaf
l/2 tsp Fresh Ground Black Pepper
4 Cups Diced Tomatoes Canned or Fresh
1 Tbsp Red wine vinegar

Procedure:

1. Heat the oil in a deep skillet over medium heat. Add the onions and
green and red peppers and saute until the onions are translucent, about 3 minutes

2. In a bowl add the meat and add the garlic, ground Chile, chipotle, cumin, and oregano.
Stir to blend. Add the meat to the skillet. Break up any lumps with a fork,
stirring occasionally until the meat is evenly browned.

3. Add the bay leaf, black pepper, tomatoes, and vinegar. Bring to a boil, lower the
heat and simmer 1 hour, stirring occasionally.