Recipes

Bisque

1. In a pot, sauté the butter, shallots and garlic over low-medium heat until soft and almost transparent. Add heavy cream, basil and gorgonzola cheese. Cook over medium heat whisking until the cheese disappears and comes to a mild simmer.
2. Add the tomato sauce and whisk until completely blended.
3. Return to low-medium heat and let cook 10 more minutes, stirring occasionally. Turn to low heat if it starts to simmer.

Tilapia

1. Preheat the oven to 425°F.
2. Mix the breadcrumbs, parmesan cheese, garlic salt and chipotle powder together in a large Ziploc bag. Place the filets in the bag one at a time, and press the mixture on to the filets.
3. Place the filets on a non-stick baking sheet, and cook for 10-15 minutes or until fish is done and outside is golden brown.

Sandwich

1. Put cream cheese, blue cheese and basil in a mini food processor blending until completely mixed. Take out of the processor, and set this “inside spread” mixture aside.
2. Put the butter, olive oil, garlic and onion in a mini food processor blending until completely mixed. Take out of the processor, and set this “outside spread” mixture aside.
3. Turn griddle on medium-high heat. Take the “outside spread”, and smear it on one side of the bread. Place it on the griddle, spread side down. Place one of each of the following ingredients on top of the sandwich: one slice of each of the 3 sliced cheeses, half a tilapia filet, avocado slices and tomato slices.
4. Take another slice of bread, and smear the “inside spread” on it. Place it face down on the sandwich. Spread the “outside spread” on top of the sandwich. When cheeses start to melt and bottom of the sandwich is golden brown, flip over and continue cooking until the other slice of bread is golden brown.

Serving Instructions: Place one cup of the bisque in a bowl, and garnish with chopped basil. Place the bowl on a plate. Slice the sandwich diagonally, and place next to the bowl of bisque (same plate).