Seafood Medley with Roasted Garlic & Bell Pepper Broth w/ Basil Pesto

This is a very simple dish... I love dishes like this, it's light, simple, fresh and healthy.

Made a red pepper broth from fish stock, red bell peppers, shallots & roasted garlic and pureed it then strained it.

Seared the fish pieces added shallots and mussels. Hit with white wine ans steam with tomatoes and asparagus.

Garnish it with micro greens and basil oil.

Prosciutto Wrapped Scallops with Baby Arugula Salad and Fig Port Reduction Vinaigrette

Fresh huge Sweet Scallops, wrapped in prosciutto and drizzle with a sweet acidic Fig Port reduction vinaigrette, garnished with pinenutes and served with a simple arugula salad.

Temple Orange Sepcial:Dijon Crusted Lamb with Pasta and Cream Sauce

Temple Orange Special: Flounder over Baby Greens, Beets, Citrus & Pomegrante

Fresh flounder with citrus fruit and garnished with pomegrante seeds and reduction sauce.

Temple Orange Sepcial: Grilled Filet with Mushroom Ragu & Bacon Chive Mash

Temple Orange Special: P.S. Tuna With Love!

At work we always have to do a special... this time it was with tuna...of course we only get about an hour to come up with one, and plate it up.

This is a Spiced Sesame Tuna with Cooling Cucumber Sauce and Baby Greens.

Basically I did a spice blend of White Sesame Seeds, Paprika, Turmeric, Cumin, Cayenne, White Ground Pepper & Coriander to give a spicy and nutty crust.

Served it with a bed of Baby Greens and Red Lentils Tossed in a light vinaigrette of Lemon Juice and Extra Virgin Olive Oil. Complimented with sliced citrus fruits, tomatoes and steamed asparagus for a light dish and drizzled with a Port Wine Reduction for a little bit of sweetness to go along with the spicy tuna.

I'm all about the asian rule...balancing out all flavors of sweet, spicy, bitter, salty..etc.