bacon wrapped scallops with maple cream

BACON WRAPPED SCALLOPS WITH MAPLE CREAM
Makes 18 Canapés
1/2 pound (about 9) sea scallops, halved seasoned with salt and white pepper
5 slices thick-sliced bacon cut into strips
1 cup heavy cream
1/2 cup whole milk
1/2 cup apple juice
3 tablespoons pure maple syrup (B grade is possible)
1 small thyme sprig
Salt, nutmeg and cayenne pepper to taste

Prepare scallops:Remove "foot" (small sort of square muscle that appears "stuck on" the scallop--sometimes they are already gone) and cut each in half, top to bottom. Season with salt and white pepper. Slice bacon in half crosswise, then in half lengthwise--one piece will give you four thin strips (1/2 X 3"). Wrap a bacon strip around each scallop and secure it with a toothpick. Make sure both ends of the strip are pierced through. If they are secured, they won't be as likely to come unraveled when broiled. Cover scallops and chill.
Make the sauce:For the sauce, simmer cream, milk, juice, syrup, thyme, and seasonings in a small saucepan over medium heat. Cook until thick and reduced by half, 20-30 minutes. Remove thyme and keep sauce warm (or cool slightly and chill). Rewarm on very low heat to serve.
Broil scallops:When close to serving time, preheat broiler to high with rack at highest position. Spray a baking sheet with nonstick spray; place scallops on pan. Broil 3 minutes, rotating pan often to prevent burning. Turn scallops; broil until bacon is browned and scallops are firm, 2-3 more minutes. (Can also be done on a gas or electric grill)
To Serve:Arrange hot scallops on platter--do not remove toothpicks. Put the sauce in dish for dipping.
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chanterelle and fontina frittata

CHANTERELLE AND FONTINA FRITTATA

Serves 4

8 large eggs, beaten
1 tablespoon chopped tarragon
1/4 cup extra-virgin olive oil
1/2 pound chanterelle mushrooms, sliced if large (Cremini or oyster mushrooms can be substituted)
Salt and freshly ground pepper
2 ounces Fontina or Gruyère cheese, shredded (1/2 cup)

Preheat the oven to 350F. In a medium bowl, beat the eggs with the chopped tarragon. In a large, nonstick ovenproof skillet, heat 2 tablespoons of the olive oil until shimmering. Add the chanterelle mushrooms, season with salt and pepper and cook them over moderately high heat, stirring occasionally, until the mushrooms are browned, about 8 minutes. Add the remaining 2 tablespoons of olive oil to the skillet. Add the beaten eggs and cook until they begin to set at the edges, about 30 seconds. Using a spatula, lift the edge and tilt the pan, allowing the uncooked eggs to seep underneath. Cook until the bottom is set, about 3 minutes. Sprinkle the cheese on top and bake the frittata for about 8 minutes, until fluffy and set. Slide the frittata onto a platter, cut into wedges and serve.

elegant anfd delicious,

proscuitto goat cheese and fig ches

PROSCIUTTO, GOAT CHEESE AND FIG SANDWICHES
Makes 6 sandwiches

6 oz soft mild herbed goat cheese (3/4 cup) at room temperature
1 1/2 teaspoons freshly ground black pepper
3 tablespoons butter, softened
6 (4- to 5-inch) sour dough rolls, split
6 fresh figs, trimmed and sliced lengthwise 1/4 inch thick
1/2 pound paper-thinly sliced prosciutto
bunch watercress
Stir together the goat cheese and pepper with a fork. Spread butter on cut sides of the rolls. Make sandwiches with rolls, peppered goat cheese, figs, prosciutto, and watercress.

chorizo bites

chorizo bites.
1 box mini phyllo shells.
4 ounces cooked chorizo sausage.
1 poblano chili seeded.
3 radishes trimmed.
3 tablespoons extra virgin olive oil.

Instructions:

arrange phyllo shells on serving platter
add remaining infredients to food processor and pluse to mince .
spoon into phyllo shells
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CHIPOLTE SHRIMP PUFFS

12  large shrimp peeled deveined
1 sheet frozen puff pastry
2 tablespoons mayonaisse
2 tablespoons chiplote chilies in adobo sauce minced
smoked paprika
preheat oven to 400F. cut puff pastry into 12 squares.
whisk mayo and chipolte in small bowl. place shrimp on each pastry square brush with chipolte mayo. fold over and seal ito triangle shape. dust with smoked paprika. place on baking sheet and bake for 30 minutes until golden brown and puffed
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proscuitto shrimp w garlic hot sauce

PROSCIUTTO-WRAPPED SHRIMP WITH GARLIC DIPPING SAUCE
6 Servings

18 thin slices Prosciutto
18 fresh basil leaves
18 extra-large shrimp, peeled, deveined
18 bamboo skewers or wooden toothpicks, soaked in water 30 minutes
1/2 cup red wine vinegar
2 tablespoons Dijon mustard
1 teaspoon hot sauce
1 tablespoon minced garlic
3/4 cup  extra virgin olive oil
Placer Prosciutto slice on work surface short end parallel to edge. Place 1 basil leaf at short end of Prosciutto slice. Place 1 shrimp atop basil leaf. Roll up shrimp in Prosciutto. Thread shrimp on skewer. Repeat with remaining Prosciutto basil, shrimp and skewers. (Can be prepared 1 day ahead. Wrap tightly in plastic and refrigerate.) Prepare grill on medium high or preheat broiler. Combine vinegar, mustard,hot sauce and garlic in blender. Gradually add oil and blend well. Transfer to a small bowl. Season with salt and pepper to taste. Grill or broil wrapped shrimp until opaque in center, about 6 minutes, turning often. Serve hot or at room temperature with sauce.
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healthy meatloaf

TOM'S HEALTHY MEATLOAF (TOM'S NATIONAL HEALTHY & GRASS-FED BEEF RECIPE CONTEST WINNER)
Makes 4 Servings

2 pounds grass fed ground round.
2 tablespoons olive oil
1 cup diced onion
1 cup diced red pepper
1 poblano pepper split seeded and minced
1 tablespoons minced fresh oregano
1 tablespoons minced fresh thyme
1 teaspoon salt
1 teaspoon fresh ground black pepper
1/2 cup fire roasted diced tomatoes
6 slices pancetta

Preheat oven to 350. Put meat in a large bowl. In a large skillet cook remaining ingredients except pancetta for 6 minutes, remove from heat and cool. Gently add pan mixture to meat combining with a fork. Place meat mixture in large loaf pan top with pancetta and bake for 45 - 50 minutes.

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