Featured Recipe from Walt Churchill's Market

Mexican Tuna Jalapeño with Pineapple Salsa

By: Miguel Casafont

Preparation time: 20-30 minutes

Difficulty: EASY

Servings: 4 as a starter plate

Ingredients:

4 large Martini type glasses
1 jar of Tonnino Tuna Fillets with Jalapeño

For the pineapple salsa:

1 cup canned pineapple drained and chopped
1 small tomato without the seeds, chopped
2 cloves of garlic, minced
3 spoons of chopped coriander leaves
1 fresh jalapeño, seeded and minced or a dash of Tabasco sauce
the juice of half a lime
a pinch of salt and pepper to taste
Optional: a dash of Tequila

For garnish: Coriander twigs and fried toasted tortilla chips

Instructions: In a large bowl mix and combine all the ingredients for the Pineapple Salsa, chill for at least one hour in the fridge. To prepare, arrange in the Martini type glasses some of the Pineapple Salsa, sprinkle a few drops of Tequila, and top with the Tonnino Tuna Fillets with Jalapeño, garnish with coriander twigs and serve with tortilla chips.

Suggested beverage recommendation: Mexican beer or a Margarita Cocktail

Balsamic Glazed Grilled Plums With Vanilla Ice Cream

SERVES 4

Ingredients

* 4 ripe plums, halved and pitted (California red or dark skinned)
* extra-virgin olive oil (for drizzling)
* 1/2 cup balsamic vinegar
* 1 tablespoon brown sugar
* 1 teaspoon vanilla extract
* 1 tablespoon lemon juice
* 1/4 teaspoon ground black pepper
* 1 pint vanilla ice cream or soy ice cream

Directions

Preheat a grill pan to high heat. Drizzle fruit with oil to keep it from sticking and grill plums 3 minutes on each side.
While fruit is grilling, pour balsamic vinegar into a small pot and place pot over medium high heat. When vinegar heats to a boil, reduce vinegar by half, 1 to 2 minutes.
Combine sugar, vanilla and lemon juice and pepper in a small bowl. Whisk in warm balsamic vinegar.
Place hot, grilled fruit on dessert plates. Top with a scoop of ice cream, if desired. Drizzle with balsamic glaze and serve.

Halloumi Barbecue

Cut 1 pkg. of Halloumi Cheese into one inch cubes; thread cubes onto skewers with peppers, onions, mushrooms between each cube. Cook over charcoal or gas grill for approx. 10 minutes, turning frequently, until Halloumi is golden brown. Sprinkle with dried oregano, and other seasoning to taste.

Grilled Halibut

SERVES 4

4 halibut fillets (6 oz each)
Extra Virgin Olive Oil
Salt and pepper

Preheat grill

Clean grill with wire brush. Using soft cloth, coat grill grate lightly with Extra Virgin Olive Oil. Drizzle both sides of halibut with Extra Viring Olive oil. (Too much oil will cause flare-ups on the grill.) Season halibut with salt and pepper.
Sear halibut on grill until halibut has changed color one-quarter way up. Turn and sear; brush seared side. Turn; close lid. Grill halibut 1-inch thick or less 4-5 min/side on MEDIUM. Grill halibut thicker than 1-inch 6-7 min per side on LOW.
Cook halibut to 130 degrees internal temp, check by inserting thermometer halfway into thickest part of fish. Transfer to clean platter; let rest at least 2 min.

Vidalia Onion® Panzanella

Ingredients

1 clove garlic, peeled
1 baguette, torn in 1-inch pieces, lightly toasted, about 4 cups
6 yellow or red Roma tomatoes, diced Salt, pepper and sugar
8 canned artichoke hearts, quartered
1 Vidalia onion, peeled and sliced in 1/4-inch rings
2 tablespoons chopped fresh chervil or 1 tablespoon dried
1 tablespoon whole tarragon leaves
1 tablespoon chives, snipped into 1/2-inch lengths Vinaigrette (recipe follows)

Instructions

Thoroughly rub inside of large wooden salad bowl with garlic clove. Discard garlic. Add toasted bread. Top bread with tomatoes. Season with salt, pepper and a pinch of sugar. Add artichokes and onion. Add chervil, tarragon and chives; toss lightly. Add vinaigrette and let sit at least 15 minutes before serving, tossing occasionally. Serves 8.

Vinaigrette

2 tablespoons sherry vinegar
2 teaspoons honey
1 teaspoon Dijon mustard
1/2 teaspoon salt
Freshly ground black pepper to taste
1/2 cup extra virgin olive oil

In small bowl, whisk together vinegar, honey, mustard, salt and pepper. Whisk in oil. Makes 2/3 cup.

Vidalia® Onion, Lump Blue Crabmeat & Tomato Salad

Ingredients

1/2 cup white wine vinegar
1/4 cup sugar
Pinch salt
Pinch pepper
1 medium Vidalia Onion, peeled and thinly sliced
1 small cucumber, peeled and thinly sliced
1 medium vine-ripe red tomato, diced
1 medium vine-ripe yellow tomato, diced
12 ounces fresh blue lump crabmeat, picked over to remove shell fragments
1/4 cup virgin olive oil
4 scallions, thinly sliced
4 basil leaves, julienned

Instructions

In a large bowl combine vinegar, sugar, salt and pepper. Add Vidalia Onion and cucumber slices to vinegar mixture, toss to coat. Marinate for 1 to 2 hours. Add tomatoes, crabmeat, olive oil, scallions and basil. Toss gently and adjust seasoning. To serve, divide salad among four chilled plates. Makes 4 servings.

Vidalia® Onion and Ricotta Stuffed Grilled Chicken

Ingredients

4 chicken breasts
1 sliced and grilled Vidalia Onion
1 cup ricotta cheese
4 tablespoons sharp cheddar cheese, grated
3 tablespoons flour
2 tablespoon fresh basil, minced
1 large egg

Instructions

Preheat grill until it reaches 350°F.
Cut the Vidalia Onion into long thin slices and grill until tender and caramelized. Caramelizing the onion will bring out its sweet flavor even more.
In a medium sized bowl mix the caramelized Vidalia Onion with ricotta cheese and grated sharp cheddar cheese, flour, minced basil and egg. Mix ingredients well and season with salt and pepper. Place the bowl in the refrigerator to chill the mixture.
Wash and pat the chicken breasts dry and cut a 2-inch horizontal slit in thickest part of each chicken breast. Stuff an equal amount of the Vidalia Onion and cheese mixture into each of the four chicken breasts. Season with salt and pepper. Secure the chicken breasts with a toothpick.
Place the stuffed chicken breasts in refrigerator until ready to grill.
Spray chicken with olive oil spray and place on grill and cover. Grill for approximately 5 minutes per side (The cooking time depends on the size and thickness of the chicken breasts). When chicken is pierced with a fork and juices run clear, it is done.
I love to serve this simple yet delicious meal with extra onion on top of the chicken breast for presentation. There is certainly good reason why Vidalia Onions are America's original sweet onion.
Makes 4 servings.
* Make sure onion is grilled until tender. The cooking process caramelizes the Vidalia Onion, bringing out its sweet quality.

TENDERLOIN STEAKS WITH HORSERADISH CREAM – 30 minutes

4 beef tenderloin steaks, cut 1" thick
1 Tbsp minced garlic
1/2 tsp dried thyme
1/2 tsp cracked pepper

Horseradish Cream:
1/4 cup sour cream
1 Tbsp prepared horseradish
1 Tbsp minced green onion

1. Combine garlic, thyme and pepper; press onto beef steaks. Place steaks on grid over medium, ash-covered coals or If using gas grill place on the rack over the burners. Grill, uncovered, 13 to 15 minutes for medium rare to medium doneness, turning occasionally. Season with salt.
2. Mix horseradish cream ingredients. Serve with steaks.

4 servings

To Broil: Place steaks on rack in broiler pan so surface of beef is 2" to 3" from heat. Broil 13 to 16 minutes for medium rare to medium doneness, turning once.

Teriyaki Pork Lettuce Wraps

1/2 cup Teriyaki Stir-Fry Sauce
1 pound pork tenderloin, cut into 1/4-inch thick strips
1 tablespoon vegetable oil
4 large iceberg lettuce leaves
1 large carrot, peeled and shredded
1 can (8 ounces) Sliced Water Chestnuts, drained
1 can (14 ounces) Bean Sprouts, rinsed and drained
Rice Noodles (optional)

Cooking Directions
Combine sauce and pork in resealable plastic bag; seal bag. Marinate for 20 to 30 minutes at room temperature.

Heat oil in large skillet or wok over medium-high heat. Remove pork; discard bag and marinade. Sauté pork over medium-high heat for 3 to 4 minutes or until slightly pink in center and browned on both sides.

Fill lettuce leaves with equal amounts of carrot, water chestnuts, bean sprouts, pork and rice noodles, if desired. Drizzle with extra sauce if desired. Roll up tightly and serve.

4 servings

Teriyaki Pork Medallions with Papaya Salsa

2 navel oranges
3/4 cup chopped papaya or mango
1/4 cup slivered green bell pepper
2 tablespoons finely slivered red onion
2 tablespoons chopped fresh cilantro
1 teaspoon finely shredded lime or lemon peel
2 teaspoons lime or lemon juice
1 tablespoon finely chopped jalapeño pepper*
1 tablespoon vegetable oil
1 t tenderloin, about 1-pound
1 cup of teriyaki sauce.

Cooking Directions
Marinate tenderloin overnight. Peel oranges, remove seeds and coarsely chop oranges. In medium bowl combine oranges, papaya or mango, bell pepper, onion, cilantro, lime or lemon peel, lime or lemon juice, and jalapeño pepper. Cover and chill at least 1 hour. Cut pork tenderloin crosswise into 12 slices. Place between plastic wrap; press with heel of hand to 1/2-inch thickness. In large skillet sauté pork, half at a time, in hot oil for about 3 minutes on each side. Serve with salsa.

Serves 4

*Always wear rubber gloves when handling hot chiles.

Serving Suggestions
A fusion dish of Asian and Latin tastes create this colorful meal. Serve with Spanish potatoes, buttered sugar snap peas, hot cooked noodles, and finish with brownies topped with chocolate chunk ice cream.

Orange-Glazed Roasted Chicken with Oven-Roasted Potatoes

Prep time: 15 minutes, plus occasional basting time
Total time: 2 hours

This will become a favorite holiday meal for your family. It is so easy and so good, you'll make it for other days, too!

Ingredients (for 2 to 4 servings):
1    Chicken (or favorite pieces)
3    Tbsp. Char Crust®Roto Roast
1    tsp. garlic powder
1/2    cup honey
12 oz.    concentrated orange juice, thawed
1    med. can of mandarin oranges
20   small new potatoes, cut in quarters

Preheat oven to 350°. Spray all chicken with no-stick cooking spray (or drizzle with cooking oil), liberally sprinkle with Roto Roastâ„¢ and garlic powder, then place in oven-safe baking dish.

Drain syrup from can of mandarin oranges into bowl with the concentrated orange juice. Blend the juice and syrup and pour juice mixture all over chicken. Bake uncovered for half an hour.

After half an hour, add potatoes, baste everything, and then scatter orange sections over the chicken. Cover and bake another half an hour. Then baste again and drizzle with honey. Bake uncovered for 15 minutes or until golden brown and chicken juices run clear. Use meat thermometer for safety. If you wish, broil for a few minutes for crispier skin.

Transfer chicken onto serving platter, and potatoes into a bowl. Then drain pan juices into another bowl and serve.