Frangista's

Salt and pepper tuna steaks. Press sesame seeds and course ground pepper into tuna. Grill until desired doneness. Soy Reduction: 12 oz. sugar 8 oz. water 2 qts. soy sauce 3 bay leaves 1 tsp. crushed red chilies Measure and combine all ingredients in a saucepan. Over medium heat, reduce mixture by half til' syrup consistency.
Drizzle over tuna.
Makes 1 quart.

Wasabe Aioli:

• 4 egg yolks
• 2 Tbs. squeezed roasted garlic
• 1/2 cup rice vinegar
• 2 tsp. salt and pepper mix
• 1/2 cup wasabe
• 1/2 cup water
• 4 cups canola oil

In a bowl of food processor, combine all ingredients, except canola oil. Puree until smooth. When the mixture is smooth, drizzle the canola oil in very slowly until the aioli is emulsified.
Drizzle over tuna.
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Caramelized Onions:

• 15 lb. yellow onions, peeled and minced
• 2 Tbs. fresh rosemary, chopped
• 2 Tbs. fresh garlic, chopped
• 2 oz. butter
• 2 Tbs. salt and pepper mixture
• 1 cup olive oil
• 1 cup sherry
• 1 qt. water

Use the large rondeau and place on medium heat. Add the oil and butter. Add the onions and let caramelize slowly. Stir frequently. Deglaze with sherry. Add the garlic and rosemary. Add water frequently to prevent burning. Onions are finished when they turn light brown.
Yields 8 3/4 lbs.
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Brown Butter Port Vinaigrette:

• 1 Tbs. chopped shallot
• 1 Tbs. chopped garlic
• 1/2 cup balsamic vinegar
• 1 tsp. chopped rosemary
• 1 tsp. salt and pepper mix
• 1 cup brown butter
• 1/2 cup olive oil
• 2 oz. tawny port wine

In a saute pan, brown 1/2 lb. butter and set aside. In a stainless mixing bowl add the first 5 ingredients and whisk to blend the flavors. While whisking, drizzle the brown butter into the bowl. When the butter is incorporated, slowly drizzle the oil into the bowl and finish the vinaigrette with the port.
Toss with salad greens.
Surround with caramelized onions and grilled Granny Smith apple slices.
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• Lamb Chops
• Garlic Rub

Combine roasted garlic, rosemary, olive oil, and salt and pepper. Lightly flour lamb chops. Brown in butter in saute pan. Place roasted garlic rub on top. Bake in 400 degree oven until done.
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• 1/2 cup caramelized rosemary onions
• 1/2 cup stilton cheese
• 1/2 cup white vinegar
• 1 Tbs. lemon juice
• 2 Tbs. salt and pepper mix
• 2 cups herb oil

In a food processor, blend the onions, stilton cheese, vinegar and salt and pepper. Slowly drizzle the oil into the vinegar and cheese mixture while the food processor is running.
Toss with salad greens.
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