Laurence Craig Recipes

To supplement what you’ve read in the pages of Monmouth Health & Life, here are additional recipes from New Jersey-based caterer extraordinaire Laurence Craig.

 

More ideas for a garden-fresh dinner party

 

Ahi Tuna Pizza

(serves 12)

2 scallion pancakes whole (purchase cooked from a Chinese restaurant)

1 cup cream cheese softened

1 Tbs. prepared wasabi paste

6 oz. sushi grade tuna loin

1 Tbs. sesame oil

8 whole shallots, peeled

¼ cup flour

2 cups canola oil for deep frying

Salt and pepper

3 scallions sliced thinly

¼ cup pickled ginger chopped

 

1. Mix cream cheese with wasabi paste until well  blended. Season with salt and pepper.

2. Season tuna with salt and pepper. Place oil in a sauté pan. Heat oil, being careful not to burn. Place tuna in hot pan and cook on each side for about 30 seconds until lightly browned. Remove and cool completely.

3. Thinly slice shallots. Dredge in flour. Place in colander to remove excess flour. Fry in canola oil until brown and crispy. Drain and cool on a paper towel. Sprinkle with salt.

4. To assemble: spread ½ of the cream cheese mixture evenly on each pancake, leaving a ½-inch edge uncovered. Slice the tuna very thinly and lay on the cream cheese, leaving about the ½ inch edge uncovered. Sprinkle the ginger and scallions on the tuna. Finally, sprinkle on the crispy shallots.

5. Cut each pancake into 16 equal wedges like a pizza.

 

Nicoise Red Potato Salad

(serves 12)

4 pounds small Nicoise red new potatoes, cut into small wedges

4 cloves garlic, peeled and chopped fine

1 large red onion, peeled and diced into 1-inch squares

1 large red pepper, seeded and diced into 1 inch squares

¼ cup canola oil

½ tsp. smoked paprika

1 tsp. salt

½ cup olive oil

2 Tbs. Dijon mustard

¼ cup red wine vinegar

1 Tbs. chopped fresh tarragon

Salt and pepper to taste

2 tablespoons capers

½ cup pitted Kalamata olives, chopped

 

1. Place the potatoes, peppers, garlic  and onion in a large bowl. Toss with canola oil, smoked paprika and salt

2. Spread mixed vegetables in a single layer on a one or two roasting pans or cookie sheets with sides.

3. Roast uncovered in a 350 degree oven for about 30 minutes stirring occasionally until potatoes are tender and brown. Set aside to cool.

4. In a small bowl, whisk together mustard, olive oil, vinegar, tarragon and salt and pepper to taste.

5. Toss dressing with vegetable mixture and add capers and olives.

6. Serve warm or at room temperature.

 

 

Quinoa Salad

(serves 12)

3 cups prepared quinoa

4 large carrots, peeled and diced into ¼-inch chunks

1 large red onion, peeled and diced into ¼-inch chunks

1 large red pepper, seeded and diced into ¼-inch chunks

2 Tbs. canola oil

¼ cup olive oil

1 tsp. chopped fresh ginger

Juice of 2 lemons

Salt and pepper

4 scallions, chopped

1 pound sugar snap peas sliced into ¼-inch slices and blanched

 

1. Prepare quinoa according to package directions. Set aside to cool thoroughly.

2. Place carrots, onions, and red pepper in a bowl and toss with canola oil and ½ teaspoon of salt. Place mixture in a single layer on a baking sheet or roasting pan. Roast in a 350-degree oven for about 20 minutes, stirring occasionally until lightly browned. Remove from oven and cool thoroughly.

3. Mix olive oil, ginger and lemon juice, and salt and pepper to taste.

4. Place quinoa, vegetables, snap peas, scallions and dressing in a bowl and mix well. Serve chilled.