Duane Boslet - Chef

Pan Roasted Halibut With Almond Tarator And Tomato Basil Pasta

pasta, grape tomatoes, basil, almonds
tahini, lemons, garlic
olive oil, parsley, salt, pepper, cayenne, halibut, butter


Tarator Sauce

2 C toasted almonds
½ t garlic cloves minced
2 ½ T tahini
5 T lemon juice
½ C olive oil
2 C water
¼ t cayenne pepper
1 t parsley
  • mince garlic in food processor
  • add tahini and lemon juice, puree
  • add almonds and oil, puree
  • add enough water to bring to consistency
  • season with cayenne, salt, pepper, and parsley, mix thoroughly

Tomato Basil Pasta

cooked pasta
grape tomatoes
basil, chiffonade
butter, salt and pepper
  • toss the cooked pasta with melted butter in a warm sauté pan and season with salt and pepper
  • add basil and tomatoes, toss with pasta to distribute evenly and heat briefly to bring out flavors


Duane Boslet - Chef

Jerk Rubbed Prawns With Grilled Pineapple And Purple Potato Hash

purple potatoes, pineapple, tequila, honey, chili powder
cayenne, garlic powder, ground allspice, ground clove
ground nutmeg, salt, pepper, olive oil


Tequila-Honey Glaze:
1:1 Tequila to honey

Jerk Rub

allspice, clove, nutmeg, cayenne
salt, pepper, chili powder, garlic powder
  • combine all the spices mixing thoroughly
  • season prawns liberally and grill or sauté in oil

Purple Potato Hash

purple potatoes, peeled
diced and roasted pineapple, grilled then diced
  • after roasting the potatoes and grilling the pineapple, toss the pineapple and potatoes in the warmed sauté pan with some oil, seasoning with salt and pepper.
  • when the pan becomes hot and starts to carmelize, add some honey glaze (be careful, the pan will flair up!!)


Duane Boslet - Chef

Seared Monkfish With Buerre Blanc And Wild Grain Salad

butter, white wine, cream, shallots
garlic, bulgur, kamut, wild rice
celery, parsley, thyme, oregano
salt, pepper, sherry vinegar, watercress
carrots, onions


Burre Blanc

2T shallots minced
1T garlic minced
½ C white wine
½ C cream
½ lb butter cut into 1 T chunks, at room temperature
salt and pepper
  • sauté garlic and shallots in wide bottom pot over medium heat until tender (preferably Windsor style pan)
  • add wine and reduce until almost dry
  • add cream and reduce by half
  • remove from heat and add butter, slowly whisking constantly until smooth

Wild Grain Salad

1 C cooked bulgur
1 C cooked kamut
1 C cooked wild rice
½ C carrots, small diced
½ C onions, small diced
½ C celery, small diced
1 t garlic, minced
1 t parsley, chopped finely
1 t oregano, chopped finely
1 t thyme, chopped finely
2 T sherry wine
salt and pepper
  • sauté carrots, onions, celery, and garlic until tender
  • add sherry vinegar and reduce slightly
  • add bulgur, kamut, rice, and herbs, toss to combine and season with salt and pepper