Spring into High Gear

by LyNETTE L A MERE Pure Joy Catering Executive Chef

Spring is the season when life blooms and love is in the air. With its endless passion and possibilities, nothing so emulates love as cooking. This is the time when we all deserve to live a little and let our senses loose in the kitchen. Whether it’s a full family affair or a spectacular meal for two, this is the time to smell, taste, touch, indulge and share...

The following are a sampling of recipes to help bring that joie de vive from the outside world into the kitchen.

Grilled Vegetables

I use a cast iron grill pan with a lid. They can be made well in advance and held at room temperature.

2 carrots, sliced lengthwise

2 zucchini, sliced lengthwise

1 fat pinch of tarragon

2 T. olive oil juice of 1/4 lemon salt and fresh ground pepper to taste

Place veggies in a bowl and toss with oil and seasoning. heat grill pan over high heat and grill veggies till seared lines appear on both sides, still crisp-tender.

Pheasant with Fresh Mint and Apricot Brandy Sauce

(Serves 2 and doubles easily)

Have all ingredients and the rest of the meal ready to go before you start. It should be the last thing you do before eating.

To saute the pheasant breasts:

2 whole, de-boned pheasant breasts

2 cloves garlic

1 T. ground red chile

2 T. flour

2 T. olive oil

1 tsp. butter

To make the sauce:

3 cloves garlic

1 tsp. butter

1 tsp. ground red chile

1/4 tsp. oregano

1/4 tsp. thyme

2 tsp. sugar

3 sprigs fresh mint, minced

2 tsp. flour

4 ounces apricot brandy

2 dashes worcestershire sauce

2 apricots (fresh or canned) room temperature, sliced

2 sprigs fresh mint, garnish

Saute the breasts. Rub the breasts on both sides with garlic, ground red chile and salt and pepper to taste. dust with flour. heat a heavy skillet to nearly smoking and add the oil and butter. Saute the breasts until barely done, remove and keep warm. (continued)