Pork Tenderloin with Thyme and Asparagus

Pork Tenderloin With Thyme and Asparagus

Serves 4

  • 2 pieces pork tenderloin
  • 2 tablespoons fresh thyme
  • 20 stalks asparagus
  • 3 tablespoons grapeseed oil
  • 1 lemon
  • 2 tablespoons sugar
  • Salt and pepper
  1. Remove tendons and fat from the tenderloin and season it with plenty of salt, pepper and thyme. Wrap the seasoned tenderloin in plastic wrap and let it rest in the refrigerator for one hour.
  2. Clean the asparagus thoroughly and season with salt, pepper and sugar. Place them in a shallow dish with the juice from the lemon and oil.
  3. Grill the marinated tenderloin over high heat for 5 to 8 minutes on each side or until it reaches a safe internal temperature of 145°. Remove the tenderloin from the grill and allow it to rest for 5 to 10 minutes.
  4. While the tenderloin is resting, add the asparagus to the grill, cooking just long enough for them to turn a bright green while remaining tender-crisp.
  5. To serve, lay 5 stalks of asparagus on each plate and top with sliced tenderloin.
Best served with a simple green salad and warm bread.

Herbed Whole Fish With Potato-Radish Salad

Herbed Whole Fish With Potato-Radish Salad

Serves 4

  • 4 whole dorade (other oily fish, such as mackerel, can be substituted)
  • 2 bunches fresh parsley
  • 2 bunches fresh dill
  • 1 bunch fresh thyme
  • 1 bunch fresh cilantro
  • 1 bunch radishes
  • 2 pounds new potatoes
  • 1 stick of salted butter
  • 2 lemons
  • 2 tablespoons of course mustard
  • 6 tablespoons olive oil
  • Salt and black pepper
  1. Season the cleaned fish with salt and black pepper and refrigerate for one hour or more.
  2. Boil the potatoes in well-salted water until just tender and let cool.
  3. Place one bunch of parsley, one bunch of dill, thyme and cilantro into a large bowl and cover with water.
  4. Wash the radishes and cut them into fourths. Cut the potatoes into the same sized pieces and mix the radishes and potatoes together in a large bowl.
  5. Pick and chop the last bunch of dill and mix with the oil and mustard in a small bowl. Season the dressing with salt, pepper and the juice from one lemon. Pour the dressing over the radishes and potatoes and mix into the salad.
  6. Melt butter in a small pan on a stovetop until it begins to brown. Pour the browned butter through a sieve into a small bowl and set aside.
  7. Add the wet, but not dripping, herbs to a hot grill. Place the fish on the herbs and immediately close the lid.
  8. Let the fish cook approximately 12 minutes or until the meat feels loose under the skin and liquid from the fish is transparent.
  9. Transfer the fish from the grill to a plate, top with the browned butter and serve with the potato-radish salad and lemon wedges.


Marinated-Veal with Romaine Salad and Lettuce Cream

Marinated Veal with Romaine Salad

and Lemon Cream

Serves 4

  • 1.5 pounds veal filet
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 2 teaspoons sugar
  • 1 teaspoon garlic salt
  • 1 teaspoon cumin
  • 6 tablespoons grapeseed oil
  • 2 cups whipping cream
  • 1 lemon
  • 24 spring onions
  • 2 heads romaine lettuce, outer leaves removed
  • Additional salt and pepper
  1. Slice the veal as thinly as possible and lay the slices in a large, flat-bottomed glass dish.
  2. In a small bowl, mix 1 teaspoon salt, pepper, smoked paprika, 1 teaspoon sugar, garlic salt and cumin with the oil and pour the marinade over the thinly-sliced veal.
  3. In a small bowl, mix the whipping cream, juice from the lemon, 1 teaspoon sugar and a pinch of salt and pepper without whipping it. Let the dressing stand for approximately 20 minutes or until it thickens.
  4. Place the washed spring onions on a very hot grill until they brown and give off a slightly “burnt” aroma.
  5. Remove from the grill and set aside.
  6. Add the veal and flash grill them for approximately 30 seconds on each side.
  7. Top romaine leaves with the dressing and serve with the veal and spring onions.



Grilled Vegetable Salad

Serves 4

  • 2 eggplants
  • 2 yellow squash
  • 2 green squash
  • 2 medium white onions
  • 1 stalk celery
  • 4 medium tomatoes
  • ½ cup olive oil
  • 8-ounce package raw baby spinach
  • 2 sprigs rosemary
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon paprika
  • Salt and black pepper
  1. Slice the eggplant, yellow squash and green squash into one-inch pieces. Cut the onion into one-inch wedges. Transfer the vegetables to a large bowl and salt lightly. Let the salted vegetables rest for approximately 20 minutes.
  2. Cut the celery cross-wise into thin slices and cut the tomatoes into half-inch chunks.
  3. Rinse the salted vegetables and dry them with a clean dishtowel. Return them to the bowl and mix in the olive oil.
  4. Arrange the oiled vegetables on a very hot grill. Once they have browned and become slightly soft, transfer them to a large bowl and mix them with spinach, tomato, celery, rosemary, lemon juice, paprika and black pepper.

Best served with fresh-baked bread.

Whole Chicken with Raw Cauliflower

Whole Chicken With Raw Cauliflower Salad

Serves 4

  • 1 whole organic chicken
  • 2 organic lemons
  • 1 bunch fresh thyme
  • 1 bunch fresh rosemary
  • 1 bunch fresh parsley
  • 1 head of cauliflower
  • 6 tablespoons olive oil
  • Cumin
  • Salt and pepper
  1. Clean the chicken thoroughly and season it inside and out with the rosemary, thyme and the skins of the lemon (use only the yellow part of the skins as the whites are bitter). Save the lemons for the salad.
  2. Place the chicken in a greased, oven-safe dish.
  3. Grill the chicken with the lid on for approximately 45 minutes. The chicken is done when you can easily separate the thigh from the body.
Cauliflower Salad
  1. Chop the flowers of the cauliflower as fine as possible (it should resemble couscous). Discard stems.
  2. Mix the cauliflower with the juice from the lemons, olive oil, salt, pepper and a pinch of cumin. Allow the salad to rest 30 minutes before serving.

Best served with fresh-baked bread and cold slabs of butter.

Brown Sugar Peaches in Butter-Rum Sauce

Brown Sugar Peaches in Butter-Rum Sauce

Serves 4

  • 4 whole peaches
  • 1 16-ounce box brown sugar
  • 8 ounces dark rum
  • 1 vanilla bean cut in half lengthwise
  • 2 sticks unsalted butter
  • Pinch of sea salt
  • 1 cup crème fraishe
  1. Place an aluminum tray onto a warm grill.
  2. Slice the peaches in half and remove the pits. Lay peaches sliced-side down in the warm tray and cook until the peaches turn a bright color, or approximately 2 to 5 minutes.
  3. Poor the brown sugar and rum over the peaches and add the vanilla bean. (Pour the rum carefully and take care not to splash or spill as the alcohol will catch fire!) Add the butter to the pan.
  4. Let the peaches cook an additional 20 minutes or until the peaches are soft.
  5. Remove from heat and serve with a dollop of crème fraiche.

Best served with fresh-baked bread.