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Program #165
Guest: Chef Jean Claude Mille


8 oz California organic baby mixed greens (Mesclun)
8 oz (preferably imported) Gorgonzola cheese
1 Bartlett pear, make sure it is ripe. (I buy it 2-3 days before and let it ripen at room temperature)

Cut the gorgonzola in 1/8 inch squares. Set aside. Cut the pear in the middle, take the core out and cut in 16 wedges. Set aside. In a large salad bowl, mix the salad with the dressing. Add 3/4 of the Gorgonzola and 3/4 of the pears. Toss well. Serve on 4 plates adding the rest of the cheese and pear on top to garnish.


1 Tablespoon Heavy Cream
1/2 Heaping cup Walnut pieces
2 Tablespoon packed light brown sugar

Preheat oven at 350 degrees F. In a medium bowl, combine all ingredients. Spread onto a square baking pan which has been sprayed with cooking spray. Bake for about 10 minutes. Stir and bake another 10 minutes or until coating is dry and light brown in color. Remove from oven and cool.

Makes 8 Tablespoons, (2 Tbsp per Serving)

1/2 cup toasted Walnut oil
2 1/2 Tablespoons Champagne Vinegar
1/2 Teaspoon salt
1/3 teaspoon black pepper
1 Tablespoon fresh cilantro
1 teaspoon honey
1 Tablespoon fresh basil

Put all ingredients in food processor and blend.


1 lb fresh baby spinach
4 Tablespoon of good quality extra virgin olive oil
4 medium garlic cloves, minced very thin
1 1/2 teaspoon kosher salt
1 teaspoon fresh ground black pepper

In a very large sauté pan or Dutch oven, heat the olive oil and sauté the garlic over medium heat until a blond color. Don't brown it. Quickly add the baby spinach, salt and pepper and toss 3 or 4 times. Drain in a colander to discard the extra liquid. Serve hot.

Angus Ribeye Steak

4 Each 8 oz Angus Ribeye steak, aged, marbled and trim
2 Tablespoon Butter and
1 Tablespoon Olive oil for sautéing

Season the steak on all sides with salt and fresh ground black pepper. Heat the oil and butter in a large sauté pan over medium-high heat. When hot, add the steaks and sear them on both sides until well browned and until they are cooked to your satisfaction. Remove from heat and let rest for 10 minutes. When ready to serve, cut the steak in very thin slices and top with the salsa. Garnish with scallions and serve.

Key Lime Salsa

2 cups vine ripe tomatoes
1/2 cup red bell pepper
1/2 jalapeno Chile
1 Tablespoon garlic, chopped
1/4 cup red onion
1/2 teaspoon fresh oregano
1 Tablespoon honey
Salt and fresh ground black pepper to taste
1/4 cup good olive oil
1/2 cup fresh cilantro
3 tablespoons fresh squeeze key lime juice
1/3 cup green onions, Minced
1/2 teaspoon chili paste, optional

Dice tomatoes, peppers, Jalapeno, garlic, and red onion. Transfer them to a medium sized bowl. Mince the oregano and cilantro and add to the bowl. Season with salt, pepper, chili paste, honey olive oil and key lime juice. Mix well and refrigerate for two hours.

Chef Jean Claude and Joanne in the kitchen.
Some details in the Bartlett Pear and Gorganzola Salad.
Joanne maintains order in the kitchen.