Turtle Cove

Toast with Jamon Iberico
Ingredients:
1 lb. onions
8 olive oil spoons
1 sugar spoon
1 glass of dry white wine
4-8 big slices of bread
4-8 duck foie filette
4-8 Slices of Jamon Iberico
salt

Instructions:
Slice the onions and put in a pot with the olive oil and sugar. Cook at low fire for 1 hour (microwave 15 minutes). Cover the pot. Add the wine and cook for another hour without the cover at low fire (if you do this part the day before, flavors will stand out). Toast the bread and spread the mixture on it. Lay one slice of Jamon Iberico on top. Prepare a pan at high fire and when it's very hot cook only for 30 seconds each side of the duck foie. Lay it on top of the Iberian acorn ham and pour some kitchen salt on it.

Original recipe from over [here]

Pringle-Coated Sea Bass
Ingredients:
1 can low fat Pringles
3/4 cup grated Parmesan cheese
2 tablespoons all-purpose flour
1 pinch chili powder
2 tablespoons canola oil
4 (8-ounce) fillets of sea bass
Tuscan Salad, recipe follows

Instructions:
Preheat oven to 400 degrees. In a food processor place the Pringles, Parmesan cheese, flour, chili powder. Pulse until you have a fine grind. Coat the sea bass well with the Pringle mixture, set aside. In a medium-sized saute pan over medium high heat, heat the canola oil until hot. Add the bass and saute on each side until golden brown, about 2 to 3 minutes each side. Remove bass from the saute pan into a baking pan and place in the oven for 4 minutes.

Cherry Bomb
Ingredients:
1. Ping pong ball.
2. Black powder.
3. Fuse, at least 5 in.
4. Nail polish.
5. Any type of tape.

Instructions:
1. Use an ice pick to poke a hole in the ping pong ball, then use a razor
blade to make a big enough hole to put the black powder in.
2. Place the black powder in. Probably 3/4 full is best.
3. Now, insert the fuse into the ice pick hole.
4. Cover the entire ball with nail polish. This is used to make it louder.
5. Finally, cover the whole thing with tape, also used for loudness. When
you do this is makes it so it doesn't blow up as much of space. I don't do
this part.

Thai Chicken Curry with Coconut Milk
Ingredients:
1/2 pound green beans, ends trimmed
2 boneless, skinless chicken breast halves (10 to 12 oz. total)
1 tablespoon salad oil
1 to 1 1/2 tablespoons prepared Thai red curry paste (or 1 tablespoon minced fresh ginger, 1 teaspoon curry powder, 1 teaspoon chili powder, and 1/4 to 1/2 teaspoon cayenne)
1 can (14 oz.) reduced-fat coconut milk
1 teaspoon sugar
1 can (8 oz.) sliced bamboo shoots, rinsed and drained
Fish sauce or salt

Instructions:
1. Slice beans diagonally into 1 1/2-inch lengths. Cut chicken into 1-inch cubes. Place a 10- to 12-inch frying pan over high heat. When pan is hot, add oil and beans; stir-fry 2 minutes.

2. Add chicken and cook, stirring occasionally, until lightly browned, about 4 minutes. Add curry paste, coconut milk, and sugar. Reduce heat to low and stir until curry paste is well blended. Add bamboo shoots; continue cooking until hot, 3 to 4 minutes. Add fish sauce to taste.

Fruit Salad With Ginger Syrup

Ingredients:
For ginger syrup
3 cups water
2 cups sugar
2 cups thinly sliced fresh ginger (1/2 lb; from a 10-inch piece), left unpeeled

For fruit salad
4 cups (1-inch pieces) summer fruit (such as mixed berries, melons, peaches, and/or nectarines)
3 tablespoons small mint leaves

Instructions:
Syrup:
Bring water, sugar, and ginger to a boil in a 2-quart saucepan, then stir until sugar is dissolved. Simmer 10 minutes, stirring occasionally, then remove from heat and let steep 15 minutes. Pour ginger syrup through a sieve into a bowl, discarding ginger. Chill, covered, at least 2 hours.

Fruit salad:
Toss fruit and mint with 1/4 cup syrup, or to taste.

Gazpacho

Ingredients:
1 clove garlic—chopped
½ small red onion—chopped
½ red pepper (capsicum)—deseeded and chopped
½ green pepper (capsicum)—deseeded and chopped
1 cup peeled, deseeded and chopped cucumber
3 cups tomato juice
1 tablespoon extra virgin olive oil
1 teaspoon white wine vinegar
½ teaspoon sea salt
¼ teaspoon ground black pepper

Instructions:
Place all ingredients in a food processor or blender and process until smooth. CHILL in the fridge until you're ready to serve.

Variations: If you like a spicy kick, add a few drops of Tabasco sauce. You could use ripe and flavorful fresh tomatoes instead of tomato juice, but you need to skin and deseed them first (which is why we prefer to use good-quality tomato juice).

Tip: The flavors of gazpacho develop over time, so allow the soup to chill in the fridge for at least 20 minutes, and up to a day ahead.

Recipe taken from MediterrAsian.com

Scallop, Spinach and Orange Salad

Ingredients:
2 oranges, peeled, white pith removed
1 cup orange juice
3 tablespoons balsamic vinegar
2 tablespoons minced shallot
1/4 cup olive oil

Instructions:
12 large sea scallops, each cut horizontally into thirds
2 tablespoons (1/4 stick) butter, melted
1/4 teaspoon paprika

8 cups fresh spinach leaves (about 10 ounces)
2 tablespoons sliced almonds, toasted

1/4 cup (1/2 stick) chilled butter, cut into pieces