PRESENTS THIS WEEK'S RECIPES:
RED BEET GAZPACHO
GOAT CHEESE SORBET [OPTIONAL]
HAWAIIAN LOBSTER ROLL
PAIN D’EPICES

INGREDIENTS

The Gazpacho
• 1 pound red beets, scrubbed
• 1 plum tomato, seeded and diced
• 2-1/2 ounces whole grain bread, crust trimmed, bread cut into cubes
• 1/3 cup shelled raw pistachio nuts
• 1/2 small green bell pepper, seeded, diced
• 1 cup extra-virgin olive oil
• 1/2 cup water
• 1/4 cup aged balsamic vinegar (at least 8 years)
• 3 tablespoons Dijon mustard
• fleur de sel or kosher salt
• freshly ground black pepper

The Accompaniments
• 4 ounces goat cheese
• 2 teaspoons aged balsamic vinegar (at least 8 years)

PROCEDURE

1. Place the beets in a large pot and add enough cold water to cover the beets. Bring to a boil over high heat, then reduce the heat and simmer the beets just until a skewer can glide easily through the center of each beet (approximately 30 minutes).
2. Drain the water and set the beets aside until they are cool enough to handle, then peel the beets and cut each one into 4 pieces.
3. Combine the beets, tomatoes, bread, pistachios, bell pepper, oil, water, vinegar, and mustard in a large bowl. Cover and refrigerate overnight.
4. Transfer the beet mixture to a blender and purée until smooth. (Chef's Note: I prefer using my Vitamix for this. If you need to, work in batches.)
5. Season the gazpacho to taste with salt and pepper.

TO SERVE

• Pour into bowl, sprinkle with a little goat cheese crumble, then garnish with a touch of balsamic vinegar.

INGREDIENTS

• 1 cup goat milk
• 4 ounces soft fresh goat cheese
• 1/4 teaspoon kosher salt
• freshly ground black pepper

PROCEDURE

1. Combine the milk, cheese, and salt in a heavy small saucepan over medium-high heat.
2. Using an immersion blender, purée the mixture until it is smooth and hot. Season to taste with pepper.
3. Transfer the mixture to a bowl then cover and refrigerate it until it's cold. Keep this mixture very cold until you're ready to churn it.
4. About 30 minutes before serving, transfer the chilled goat cheese mixture to an ice cream maker and process until the mixture is smooth, homogenized and icy, like a sorbet.
5. Serve immediately while it's still creamy and icy.

INGREDIENTS

The Lobster
• 4 lobsters (1-1/4 pound each)
• 4 brioche buns, cut sandwich style

The Special Sauce
• 1 cup Heinz ketchup
• 1 cup Kewpie mayonnaise
• 5 tablespoons sweet pickle relish, chopped thin
• 3 tablespoons Worcestershire sauce
• 3 teaspoons finely ground fresh black pepper
• kosher salt

The Fruit Salsa & Herbs
• 1/2 cup diced pineapple
• 1/2 cup diced mango
• 1/2 cup diced papaya
• 1 cup diced celery stick
• 8 very thin sliced green jalapeños
• 4 basil leaves
• 4 mint leaves
• 3 tablespoons cilantro leaves
• 2 tablespoons tarragon
• 2 tablespoons Madras curry
• juice of 2 lemons
• kosher salt
• freshly ground white pepper

PROCEDURE

For the Lobster
1. Fill a large pot with water and bring the water to boil. Add the lobsters and cook for 7 minutes.
2. Remove the tails from the lobsters and transfer to ice water.
3. Return the knuckles and the claws to the water and continue to cook for 7 more minutes, transfer to ice water.
4. When tails, knuckles and claws are completely cool, carefully remove the meat from the shells, and dice the meat. Refrigerate.

For the Special Sauce
1. Mix all ingredients in a small bowl with a whisk and keep in fridge.

For the Lobster
1. In a mixing bowl, add all the diced fruits, celery, jalapeños, curry and lemon juice, stirring all the ingredients. Keep refrigerated.
2. In another mixing bowl, mix all the herbs together. Keep refrigerated.
3. In a mixing bowl mix the lobster meat with the special sauce, keep some special sauce to add to the sandwich if you choose. Season to taste with kosher salt, fresh ground white pepper. Reserve in fridge.

TO SERVE

• Lightly toast the buns with a little butter in a no-stick pan.
• Take the 4 bottom brioche slices, add the lobster meat, then fruit salsa, herbs, and the top brioche.
• Enjoy with a glass of French rosé wine.

INGREDIENTS

• Nonstick cooking spray
• 1-1/2 cups all purpose flour
• 1 tablespoon grated orange peel, minced
• 2 teaspoons grated lemon peel, minced
• 2 teaspoons freshly ground cinnamon
• 2 teaspoons freshly ground star anise
• 1 teaspoon freshly ground nutmeg
• 1/2 teaspoon freshly ground cloves
• 1/2 teaspoon fleur de sel
• 1/4 teaspoon freshly ground cumin
• 2/3 cup sliced almonds, toasted, finely chopped
• 1/3 cup shelled pistachios, toasted, finely chopped
• 1/3 cup hazelnuts, toasted, husked, finely chopped
• 1/3 cup candied fruit, finely chopped
• 1/3 cup raisins, finely chopped
• 1-1/4 cups water
• 3/4 cup honey
• 1/2 cup granulated sugar
• 2 tablespoons dark rum
• 1 tablespoon baking soda

PROCEDURE

1. Preheat the oven to 325°F.
2. Spray an 11-1/2 x 4 x 3-inch loaf pan with nonstick spray.
3. Whisk the flour and the next 8 ingredients in a large bowl to blend. Set the flour mixture aside.
4. Mix all the nuts, candied fruit and raisins together in a small bowl. Set the nut mixture aside.
5. Stir the water, honey, sugar and rum in a heavy medium saucepan over high heat until the sugar dissolves. Bring the syrup to a boil. Immediately whisk the boiling syrup into the flour mixture, stirring just until blended. Whisk in the nut mixture. Whisk in the baking soda.
6. Transfer the batter to the prepared pan. Smooth the top. Bake until a toothpick inserted into the center of the bread comes out clean, about 55 minutes.
7. Cool the bread in the pan for 5 minutes. Invert the bread onto a cooling rack, and cool completely.