Skewers & Tuna

CHILDREN’S RECIPE: Parmesan Cauliflower Skewers with Celery Root and Cauliflower Velouté

2 oz Parmesan Cheese, grated
2 oz Bread Crumbs
½ tsp Garlic Powder
1 cup Bread Crumbs
1 cup Olive Oil
9 Cherry Tomatoes
8 oz Mozzarella, cut in to ½ oz dice

Method of Preparation:
In a hot pan put the olive oil let get hot place the cauliflower in the pan. Let it get crispy then strain the olive oil. Put the cauliflower in a bowl and sprinkle the parmesan, bread crumbs, garlic powder and mix together. Take the skewers and put a cauliflower, mozzarella and the cherry tomato every other one three of each.

Celery Root and Cauliflower Velouté

1 cup Celery Root
1 cup Cauliflower Stems
2 Cloves Garlic
1 Leek
1 qt Water
Salt, to taste

Method of Preparation:
Put in a pot and cook until soft and puree. On a plate spread the velouté on the plate and place the skewer on top.

FAMILY RECIPE: Seared Yellow Fin Tuna, Cauliflower and Celery Root Velouté, Wild Ramps and Peatops

6 oz Yellow Fin Tuna
6 Wild Ramps
1 oz Peatops
4 oz Olive Oil
1 Lemon
Salt, to taste

Method of Preparation:
Prep the ramps separate the bulb from the greens. Wash very well. Season the Tuna with salt. I like the tuna to be rare the tuna should be two inches thick. Then in a hot pan add the olive oil and place the tuna in and cook each side until all the sides are seared. Remove the tuna in the same pan toss the ramps in the pan cook for just a minute.

Place the cauliflower/celery root velouté on the plate and the ramps and peatops on top. Slice the tuna and place on top. Squeeze the lemon.