Gwyn’s Kale Salad

Salad Ingredients

6 cups kale, julienned
½ cup red peppers, diced
½ cup red onion, finely diced
¼ cup sunflower seeds, toasted
¼ cup golden raisins
½ cup parmesan, buzzed


3/4 cup lemon juice
1/4 cup champagne vinegar
1 tablespoons black pepper
2 cups olive oil


Chop and toss all salad ingredients. Blend all dressing ingredients until smooth.

Toss dressing with salad ingredients until damp. Reserve extra dressing.

Baja Fish Tacos


2 pounds mahi mahi or other firm white fish
1/4 cup flour
2 teaspoons cumin
Salt and pepper
3 tablespoons olive oil
16 6-inch corn tortillas

Pico de Gallo Ingredients

2 ripe tomatoes, chopped
1 avocado, chopped
1/4 cup red onion, chopped
1 jalapeño, seeded and diced
1 teaspoon fresh lime juice
1/4 cup cilantro, chopped
Salt and pepper to taste


1/2 cup sour cream
1/2 cup cotija cheese, crumbled
1/4 green cabbage, shredded


Cut the fish into 1 to 2 ounce portions. Lightly dust the fish portions in the flour, cumin, salt and pepper.
In a large skillet, bring the olive oil to a medium high temperature, but not smoking.  Fry the fish portions until browned and drain on paper towels.  Keep warm in a 200º oven.  

For the pico de gallo, combine and gently toss all of the ingredients.  Adjust seasonings. 

Microwave four tortillas at a time in a damp paper towel for 20 seconds.  Spoon 3 to 4 ounces of fish onto each tortilla.  Top each tortilla with pico de gallo, sour cream, cotija cheese and shredded cabbage.  Fold in half.

Serves eight.

Elk Medallions with Lingonberry Sauce

Marinade Ingredients

1/2 cup olive oil
2 tablespoons port
1/4 cup fresh basil, chopped
1 teaspoon salt
1/2 teaspoon fresh ground pepper


3 pounds elk tenderloin
1 14.3oz jar lingonberries
1 teaspoon garlic, minced
1/2 large red onion, diced
1 teaspoon demi-glace base or
1 cube beef bouillon
3 tablespoons port
Salt and pepper to taste


Combine all of the marinade ingredients in a large zip lock bag.  Cut the elk tenderloin into eight, 6-ounce servings approximately 1-inch thick.  Marinate for at least 1 hour or as long as overnight.

For the sauce: combine the lingonberries, garlic, red onion, demi-glace base and port in a small sauce pan. Simmer for 15 minutes.  Adjust seasonings.

On a hot grill, grill the elk for 2 minutes approximately per side for rare. Grill for 3 minutes per side for medium rare. Remove from the heat, cover with foil and let rest for 4 to 5 minutes. Serve medallions on a pool of the lingonberry sauce. 

Serves eight.

Chicken Brunswick Stew


1/4 cup butter
2 pounds chicken, boned and chopped
1 cup onions, sliced
1 large potato, chopped 2 carrots, sliced
1 stalk celery, sliced 2 zucchini, sliced
1 1/2 cups mushrooms, sliced
1 tablespoon fresh parsley, chopped
1/2 teaspoon basil
1/2 teaspoon celery salt
1/4 teaspoon marjoram
1/4 teaspoon pepper
1/4 teaspoon thyme
1/8 teaspoon nutmeg
1 tablespoon cider vinegar
2 cups white wine
2 cups creamed corn
1/4 cup butter
1/3 cup flour
3/4 cup half-and-half


In a large stock pot, sauté the chicken in butter and remove. Add the onions, potato, carrots, celery, zucchini, mushrooms, and seasonings. Sauté until just tender. Add the vinegar, wine, corn, and browned chicken.

In a small sauce pan, melt the butter and stir in the flour. Cook for 2 minutes. Slowly whisk in the half-and-half, stirring constantly until thickened. Blend into chicken-vegetable mixture and simmer for 15 minutes.

Serves eight. Suggested wine: Parducci, Chablis.

Jamaican Shrimp & Scallop Soup

Grand Champion of the 2005 Soupskôl!

Soup Ingredients

2 1/2 tablespoons olive oil
1 onion, chopped
1 red bell pepper, chopped
1 cup carrots, chopped
5 cups chicken stock
1 cup half & half
3/4 cup coconut milk
1/2 pound large shrimp
1/2 pound large scallops
1 tablespoon cilantro, chopped
1 teaspoon curry powder
1/8 teaspoon filé gumbo powder
Dash of cayenne
Salt and pepper to taste
2 tablespoons butter
1/4 cup flour

Macaroon Ingredients

1 egg white
3/4 cup shredded coconut
2 teaspoons sugar
Dash of salt and cayenne


Preheat oven to 325º.

In a large stock pot, sauté the onion, red bell pepper and carrots in 2 tablespoons olive oil until tender. Add the chicken stock, half & half and coconut milk. Simmer for 15 minutes.

In a skillet, sauté the shrimp and the scallops in the remaining 1/2 tablespoon of oil, for 3 minutes.  Add to the stock pot.  Season with the cilantro, curry, file gumbo, cayenne and salt and pepper.  Simmer for 10 more minutes.

Melt the butter in the sauté pan and mix in the flour.  Cook for 5 minutes or until the roux resembles coarse sand.  Slowly incorporate 1 cup of the soup into the roux and allow to thicken.  Add back into the stock pot. Adjust the seasonings. 

Beat the egg white until fluffy. Fold in the coconut, sugar, salt and cayenne. Spoon batter into sixteen small balls on a buttered baking sheet.  Bake for 15 minutes or until light brown.  Garnish the soup with the macaroons.

Serves eight. 

Turkey & White Bean Chili


1 pound ground turkey
3 tablespoons olive oil
2 green onions, chopped
2 cloves garlic, chopped
1 green pepper, chopped
2 ribs celery, chopped
1/4 cup cilantro, chopped
3 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon salt
1 teaspoon black pepper
Dash of cayenne
1/2 cup chicken stock
2 4-ounce cans diced green chiles
1 tablespoon canned jalapeños, diced
1 15-ounce can northern beans
1 15-ounce can kidney beans
1 14-ounce can diced tomatoes
1/2 cup grated cheddar
Sour cream for garnish


In a large stock pot, sauté the onions, garlic, green pepper and celery in the olive oil until just tender. Add the turkey and brown.  Add the cilantro, chili powder, cumin, salt, pepper, cayenne, and chicken stock. Simmer 15 minutes.

Mix in the green chiles, jalapeños, beans and tomatoes.  Simmer 40 minutes.

Adjust seasonings. Add more cayenne if you like it hot. Garnish with cheddar cheese and a dollop of sour cream.

Serves eight.

Smoked Turkey, Broccoli & Black Bean Soup


2 tablespoons olive oil
1 cup broccoli stems peeled& chopped
½ cup carrot, chopped
½ cup onion, chopped
½ cup celery, chopped

2 teaspoons each dried thyme, basil, oregano crumbled
¼ cup dry white wine
5 cups chicken stock
2 cups broccoli florets
1 16-ounce can black beans, drained
3/4 pound, smoked turkey, chopped
2 teaspoons Worcestershire sauce
½ teaspoon hot pepper sauce


In a medium stock pot, sauté the broccoli stems, carrot, onion and celery in olive oil over medium heat for 5 minutes. Add thyme, basil and oregano and sauté another 5 minutes. Add the wine and bring to a boil.

Add the stock and cook over medium heat until liquid is reduced by half, stirring occasionally, about 15 minutes. Add broccoli florets, beans, turkey, Worcestershire and hot pepper sauce to soup and simmer 5 minutes, stirring occasionally.

Season it to taste with salt and pepper.

Serves six.

Poppy Seed Torte

Cake Ingredients

1/2 cup poppy seeds
1 1/2 cups milk
1/2 cup butter
7/8 cup sugar
2 cups white flour
1/2 tablespoon baking powder
1/4 teaspoon salt
3 large egg whites

Filling Ingredients

7/8 cup brown sugar
1 cup sour cream
3 egg yolks
1 teaspoon vanilla
1 cup pecans, chopped
1 tablespoon sherry

Frosting Ingredients

1/2 cup butter
1/4 cup cocoa
4 cups powdered sugar 
Strong  coffee


Soak the poppy seeds in the milk for 2 hours.

Cream the butter and sugar together. Combine the flour, baking powder, and salt. Add alternately with the seed mixture to the creamed ingredients. Beat the egg whites until stiff, but not dry. Fold in.

Preheat oven to 350 degrees. Pour the batter into two well-buttered and floured 9-inch spring form pans. Bake 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Cool on a rack.

For the filling, combine the brown sugar, sour cream, and egg yolks in a double boiler. Cook until thick. Beat in the vanilla, pecans, and sherry until smooth. Spread between the cake layers.

For the frosting, beat all the ingredients together. Add coffee to desired spreading consistency. Frost cakes.

Chocolate Gâteau


1/2 teaspoons instant espresso
2 tablespoons hot water

2 tablespoons rum
7 ounces semi-sweet chocolate 1 ounce unsweetened chocolate
3 large eggs
1/4 cup sugar
1/2 cup whip cream
1 1/2 teaspoons vanilla Whipped cream
Chocolate shavings


Preheat oven to 350 degrees.

In a double boiler over low heat, melt the coffee, water, rum and chocolate. Remove from heat.

Beat the eggs and sugar together until they triple in volume. Set aside.

Whip the whipped cream and vanilla together until it forms soft peaks.

Beat the chocolate mixture, fold in the egg mixture and then fold in the whipped cream.

Spoon the batter into 6 individual ramekins.  Set ramekins into a pan filled with water an inch deep. Bake for 30 minutes.

Serve warm and garnish with a dollop of whip cream and chocolate shavings.