Recipes from the Chef

Sesame Crusted Tuna Carpaccio | Crab, Avocado & Fennel Salad | Maple Butternut Bisque | Pan-Seared Salmon with Wasabi Teriyaki | Oven Roasted Rack of Lamb with Peach Mint Chutney

Sesame Crusted Tuna Carpaccio

8 oz. Tuna Steak
Sesame Seeds
Salt & White Pepper

Season Tuna with Salt & White Pepper and coat with Sesame Seeds (press onto fish for better adhesion).  Heat sauté pan to very hot and add a small amount of Vegetable Oil.  Sear both sides of Tuna for about 30 seconds on each side.  Remove from pan, cool and refrigerate.

Vegetable Slaw:
Julienne Carrots, Celery, Red Pepper and Red Onion. Salt vegetables, let sit for 1 hour. Squeeze out excess water. In separate bowl, mix 2 oz. Rice Vinegar, 1 teaspoon Sesame Seeds, 1/4 teaspoon White Pepper. Add vegetables and mix well.  Add 1 tablespoon Vegetable Oil and 1/2 teaspoon Sesame Oil and toss.
Lemon Ginger Sauce:
Mix together well 4 oz. Mayonnaise (homemade or store bought), 1 teaspoon Lemon Zest chopped small, 1 teaspoon Sushi Ginger chopped small.  Serve with Tuna.

Crab, Avocado & Fennel Salad

Ruby Red Vinaigrette
1/2 cup Ruby Red Grapefruit Juice
1/4 cup Red Vinegar
1/2 cup Olive Oil
1 tsp chopped Shallots
1 Tbs chopped Cilantro
Salt & Pepper to taste

Slice Fennel thinly and toss with Vinaigrette.
Slice ripe Avocado, place on plate, top with Fennel / Vinaigrette mixture, then top with fresh Jumbo Lump Crab Meat.

Maple Butternut Bisque

2 Large Butternut Squash, peeled, seeded and diced
1 Onion, diced
2 Tbs. Vegetable Oil
2 Qts. Chicken Stock
1 Bay Leaf
1/2 Tsp. Thyme
Salt and Pepper
1/2 Cup Maple Syrup

Saute Onion and Butternut Squash in Vegetable Oil until Onion is clear. Add remaining ingredients and simmer for 30 minutes. Puree and serve.

Pan-Seared Salmon with Wasabi Teriyaki

Saute Salmon to desired doneness.
1 Cup Japanese Soy Sauce
1 Cup Orange Juice
2 oz. Sherry
½ Tsp. Garlic
½ Tsp. Ginger
1 oz. Sugar
White or Black Pepper
Scallion for garnish

Cook Sherry, Garlic and Ginger until alcohol cooks out. Add remaining ingredients and bring just to boiling. Thicken with Corn Starch, garnish with Scallions and serve over favorite rice.

Oven Roasted Rack of Lamb with Peach Mint Chutney

Roasted Rack of Lamb (to desired doneness)
2 Cups of peeled, large diced Peaches
2 oz. chopped fresh Mint
2 oz. Sherry Vinegar (or white)
1 oz. Sugar
Pinch of Garlic
Salt and Pepper

Combine all ingredients and simmer for 30 minutes. Serve hot or cold.

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Stone Bridge Inn & Restaurant
306 Sugar Hill Rd., Union Dale, PA 18470
Restaurant: (570) 679-9500
Inn: (570) 679-9200