RECIPES: Heart healthy French cuisine with Chef Matthew Grunwald

Chef Matthew Grunwald prepares heart healthy French cuisine with southwestern influence.

Goat Cheese Bruschetta with Serrano Aoili


8 slices thick cut focaccia
Kosher salt to taste
Freshly ground black pepper to taste
1/2 cup Crow's Dairy Goat Cheese
4 Roma tomatoes, sliced
1/8 cup extra-virgin olive oil
2 cloves garlic, minced
1/4 shallot, minced
1/4 cup black olives, chopped
8 leaves basil
1. Heat a grill pan to high heat.  Grill each slice of bread on each side for 20-30 seconds.
2. Spread the goat cheese evenly onto each slice of bread.
3. In a small bowl combine the tomatoes, olive oil, garlic, shallot, olives and basil together.  Season with salt and pepper to taste.  Spoon the mixture evenly on top of each slice of bread.
4. Drizzle the Serrano chili aioli onto each Bruschetta (recipe follows).  

Serrano Aoili

½ high-quality mayonnaise
1 Serrano pepper, seeded, chopped
1 clove garlic
2 large lemons, juiced
1 tsp kosher salt
1 tsp freshly ground black pepper

1. In a blender combine the mayonnaise, Serrano pepper garlic and lemon juice together on high speed until smooth.
2. Season with salt and pepper.
Mango and Crab Chicory Canapés
4 Belgium Endive, cut in half and leaves separated
1/2 cup Fregola or couscous  
1 Mango, peeled, seeded and small diced
½ cup Cherry Tomatoes, quartered
½ seedless Cucumber, small diced
1 cup high quality Lump Crab Meat
5 Tbsp Jarred Pimento peppers, minced  
2 Limes, juiced
2 Tbsp Cilantro, minced
1 Tbsp Sherry vinegar
2 Tbsp Mint, chopped
¾ cup Tart Greek Yogurt
2 tsp kosher salt to taste
1 tsp freshly ground black pepper
1. Cover the fregola with 2 cups of water in a small sauce pan and cook until al dente on a simmer, about 8-10 minutes.  Drain and let cool.
2. In a bowl combine the cooled fregola, mango, cherry tomatoes, cucumber, crab meat, pimento peppers, lime juice, cilantro, sherry vinegar, mint and Greek yogurt and gently stir to combine.
3. Season with salt and pepper and evenly spoon the crab and mango mixture into each of the endive leaves.  Chill and serve.
Grilled Romaine Salad with Roasted Poblano Vinaigrette and Cactus Pears

2 Romaine Hearts, quartered lengthwise
1 poblano pepper, roasted, peeled and seeded
1 Tbsp Lemon juice
2 Tbsp Capers
2 Tbsp sherry vinegar
1 tsp whole grain mustard
½ cup olive oil
1 tsp dried Mexican oregano
1 cup Bean sprouts
3 Cactus Pears, quartered
½ cup Corn kernels
½ cup Orange segments
6 oz salami, thinly sliced and julienne
½ cup Cotija cheese crumbled
1. Heat a grill pan to high heat.  Grill each quarter of romaine for 30 seconds to 1 minute until slightly charred and wilted.
2. In a blender combine the roasted poblano pepper, capers, sherry vinegar and mustard together and blend until smooth with a small drop of water to get the sauce going.  On high speed, slowly stream in the olive oil to the blender to create vinaigrette.
3. Evenly spoon the sauce over each piece of romaine and top each salad with the bean sprouts, cactus pear, corn kernels, orange segments, salami and cotija cheese.     

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