"The Culinary World of Chef Brad"

Ingredients:
1 ea Granny Smith Apple
2 oz Simple Syrup
6 oz bay shrimp
6 oz bay scallops
1 ea celery, small diced
1 ea roma tomatoes, small diced
½ ea red onion, small diced
2 tbsp garlic, mined
1 tbsp tobasco
1 oz cilantro, minced
2 oz mango, small diced
¼ ea green bell pepper, small diced
2 oz lemon juice
TT salt/ pepper

Directions:
- start by slicing the apple on a mandolin or slicer as thin as possible. The thinner the better, next brush each piece with the simple syrup. Place in 250 degree oven for 30 to 45 min. until apples have just began to crisp, remove and while still pliable place the slices into a muffin mold and let stand until apple have cooled, remove from mold and reserve. Next poach the shrimp and scallops until just slightly undercooked, remove and toss with the rest of the ingredients, season to taste and serve on the apple cups.

Very simple and refreshing, this chilled frappe is great for the spring and summer.

PREP TIME 5 Min COOK TIME 0 Min READY IN 15 Min
Servings 5

INGREDIENTS (Nutrition)
2 avocados
1 tablespoon orange zest
1/8 teaspoon ground ginger
1 teaspoon salt
1 pinch ground black pepper
3 cups milk

DIRECTIONS
Peel avocados and remove the pits. Cut flesh into chunks.
Put into blender with orange peel, ginger salt and pepper. Blend, adding milk a little at a time, until mixture is smooth.
Pour into dish, cover and refrigerate. Serve chilled. Garnish with avocado slices if desired.

These are great rolls for non-sushi eaters that allow them to enjoy the style of eating with out the raw fish.

PREP TIME 30 Min
COOK TIME 30 Min
READY IN 2 Hrs
Servings 5

INGREDIENTS (Nutrition)
2 cups uncooked short-grain white rice
2 1/4 cups water
1/4 cup soy sauce
2 teaspoons honey
1 teaspoon minced garlic
3 ounces firm tofu, cut into 1/2 inch strips
2 tablespoons rice vinegar
4 sheets nori seaweed sheets
1/2 cucumber, julienned
1/2 avocado, julienned
1 small carrot, julienned

DIRECTIONS
In a large saucepan cover rice with water and let stand for 30 minutes.
In a shallow dish combine soy sauce, honey and garlic. In this mixture marinate tofu for at least 30 minutes.
Bring water and rice to a boil and then reduce heat; simmer for about 20 minutes, or until thick and sticky. In a large glass bowl combine cooked rice with rice vinegar.
Place a sheet of nori on a bamboo mat. Working with wet hands, spread 1/4 of the rice evenly over the nori; leave about 1/2 inch on the top edge of the nori. Place 2 strips of marinated tofu end to end about 1 inch from the bottom. Place 2 strips of cucumber next to the tofu, then avocado and carrot.
Roll nori tightly from the bottom, using the mat to help make a tight roll. Seal by moistening with water the 1/2 inch at the top. Repeat with remaining ingredients. Slice with a serrated knife into 1 inch thick slices.

This is a very rich dish. It’s best served as a small appetizer rather than an entree because of the meat and cheese filling.

PREP TIME 20 Min
COOK TIME 25 Min
READY IN 45 Min
Servings 6

INGREDIENTS (Nutrition)
1 (8 ounce) package lasagna noodles
2 teaspoons vegetable oil
10 ounces ground lamb
1 teaspoon dried sage
1 teaspoon thyme
1/2 teaspoon salt
1/4 teaspoon pepper
1 (5.5 ounce) package crumbled goat cheese
1 bunch fresh mint
1/4 cup pine nuts
6 tablespoons olive oil

DIRECTIONS
Bring a large pot of lightly-salted water to a rolling boil. Cook the pasta in the boiling water uncovered until cooked through but still firm to the bite, about 12 minutes. Drain well in a colander set in the sink. Cut each sheet in half, width-wise.
Heat the vegetable oil in a skillet over medium heat; cook the lamb in the hot oil until evenly browned, 7 to 10 minutes. Season with the sage, thyme, salt, and pepper. Remove from heat; stir the goat cheese into the cooked lamb. Spoon about 1 tablespoon of the lamb mixture into the center of each of the lasagna sheets and roll into a cylinder; arrange on a plate.
Blend the mint, pine nuts, and olive oil in a blender until finely chopped but not liquefied; drizzle over the rolls to serve.