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Pan Seared Wild-Caught Salmon with Toasted Almonds Atop Mixed Greens with Fresh Fruit and Citrus Vinaigrette

Posted on June 12, 2014 by Fred Bollaci

Pan Seared Wild-Caught Salmon with Toasted Almonds atop Mixed Greens with Fresh Fruit and Citrus Vinaigrette
Inspired by a recent meal at The Turtle Club at Vanderbilt Beach in Naples, Florida
(Serves 4)

4 4-ounce wild-caught salmon fillets, season with salt and pepper
4 cups spring mix or mixed greens of choice
1 cup blueberries
1 cup raspberries
1 cup strawberries
1 avocado, diced
1 cup diced pineapple
2 tablespoons dried Michigan cherries or craisins
salt and pepper to taste

1 lemon, cut into wedges for garnish

Citrus Vinaigrette:

2 tablespoons orange marmalade

4 tablespoons honey

Juice 1 orange (preferably freshly squeezed or 1/4 cup orange juice)

Juice 1/2 lemon

1 teaspoon orange zest

1 teaspoon lemon zest

1/2 cup champagne vinegar or apple cider vinegar

1 tablespoon extra virgin olive oil

1 tablespoon canola oil

(pulse together in a food processor)

Heat a large sauté pan over medium-high heat, drizzle 2 tablespoons canola oil, sear the salmon fillets, several minutes per side (approx. 4-6 minutes total) for medium rare (cook to your desired temperature). Arrange the greens on individual salad plates, plate the salmon atop the greens, season with salt and pepper, top with fruit and avocado, add the dried cherries or craisins, dress with citrus vinaigrette and serve.

Posted in Soups|Salads | Tagged berries, raspberry vinaigrette, salmon, summer salad | Comments Off

Grilled Shrimp with Warm Brie, Mixed Berries, and Spinach Salad

Posted on June 12, 2014 by Fred Bollaci

Grilled Shrimp with Warm Brie, Mixed Berries, and Spinach Salad
Inspired by a recent lunch at The Turtle Club at Vanderbilt Beach in Naples, Florida
(Serves 4)

16 (U8) (8 per pound) shrimp, cleaned, deveined (leave tails on)
(rub for shrimp: mix Chef Paul Prudhomme’s Blackening Seasoning, salt, pepper, paprika, and garlic powder in a bowl with 2 tablespoons extra virgin olive oil, coat the shrimp before grilling).

1- 13.2 ounce wheel of Ile de France Brie (or brand of your choice)
4 cups spinach leaves
1 cup raspberries
1 cup blueberries
1 cup strawberries
1 cup diced pineapple
1 avocado, diced

1 lemon cut into wedges (for garnish)

Raspberry Vinaigrette
1 tablespoon raspberry preserves
1/2 cup fresh raspberries
2 tablespoons honey
1/2 cup red wine or apple cider vinegar
1 tablespoon extra virgin olive oil
1 tablespoon canola oil

1 tsp. fresh lime juice
(pulse together in a food processor)

salt and pepper to taste
drizzle of honey

Heat grill to 500 degrees
Rinse, dry, and arrange the spinach leaves on individual salad plates or one large salad platter.

Bake the brie in a toaster or oven at 350 degrees inside the wooden shell it comes with for about 3 minutes just to soften it (remove the lid before baking and place baking sheet or pan lined with aluminum foil underneath to catch any drips). Remove brie and set aside. Grill the shrimp about 2 minutes (you just want to sear them, shrimp cook very fast, they are better off
being less cooked than overdone)

Remove shrimp, arrange on plate, place brie in center (remove from the wooden case), arrange the fruit and avocado, dress with the vinaigrette, salt and pepper, and drizzle with honey. Serve with serving utensils as well as cheese knife to cut the brie. Some crackers of choice
may be nice to enjoy the brie.

Posted in Soups|Salads | Tagged berries, cheeses, shrimp, spinach, summer salad | Comments Off

Summer Mixed Berry and Feta Salad

Posted on June 12, 2014 by Fred Bollaci

Summer Mixed Berry and Feta Salad

Inspired by my cousin, Sandra Shackelford
(Serves 4-6)

1 Head Romaine lettuce (or 4 cups salad mix of your choice), rinsed, dried, and chopped
1 cup blueberries
1 cup raspberries
2 cups strawberries
1/2 cup feta cheese (crumbled)
4 tablespoons lightly toasted pine nuts (may substitute with almonds or walnuts, if you prefer)
salt and pepper to taste

1 tsp. fresh lime juice
(pulse together in a food processor)

Construct the salad in a large serving bowl or on individual salad plates,
arrange the lettuce, then top with the berries, crumbled cheese, toasted nuts, salt and pepper
to taste, and drizzle the dressing over the salad.

To make this a meal, you may want to add grilled chicken, shrimp, salmon, or seared ahi tuna (4 ounces
of protein is recommended addition to make this an entree). This makes a lovely, light, fruity summer salad.
To enhance further, I sometimes add 1 diced avocado, 1 diced mango, and 1 cup mandarin oranges.

Posted in Soups|Salads | Tagged berries, cheeses, summer salad | Comments Off

SD26 Restaurant and Wine Bar In NYC Partners with Fred Bollaci Enterprises

Posted on June 11, 2014 by Fred Bollaci

SD26 Restaurant & Wine Bar, is Fred’s inaugural signature Restaurant Partner.
Located at Madison Square Park in New York City and co-owned by venerable
father-daughter restaurateur duo Tony May and Marisa May, SD26 exemplifies healthy gourmet authentic Italian fare. SD26 Executive Chef, Matteo Bergamini, one of New York City’s most promising up-and-coming Italian chefs, uses only the finest and highest quality ingredients available, and offers a lighter fare lunch option ‘Il Quadrifoglio’ designed for on-the-go executives who expect the best – outstanding taste and exquisite presentation – without the calories!

SD26 serves several of the exquisite dishes that are featured in Fred’s soon to be published memoir, Your Life. Your Way. Gourmet!™ depending on seasonal availability. Fred’s memoir features delicious and healthy gourmet recipes from an exclusive list of 75 of the nation’s top restaurants of which SD26 is a part.

Fred Bollaci, CEO and President of Fred Bollaci Enterprises, is an international authority on living the gourmet lifestyle. His dedication and attention to detail is evident in everything that he does. He exemplifies ‘La Dolce Vita’ or The Sweet Life and is delighted to share his journey and personal triumph of losing 150 pounds enjoying a healthy gourmet lifestyle in some of the finest restaurants in the nation and around the world.

Posted in Restaurant Partners | Tagged healthy gourmet, NY restaurants, nyc dining, SD26 | Comments Off

Sicilian “Ammoghiu” Tomato, Garlic, Herb Dip/Pesto

Posted on June 9, 2014 by Fred Bollaci

Sicilian Ammoghiu Tomato Garlic Herb Dip/Pesto

2 cups chopped fresh or canned tomatoes
2 cloves garlic
2 tablespoons extra virgin olive oil
1/4 cup fresh Italian Parsley
1/4 cup fresh basil leaves
pinch dried oregano
sea salt and freshly ground pepper to taste
optional pinch red pepper flakes
Cut up tomatoes in a bowl with scissors, mince garlic, parsley, and basil. Add the oil, salt, pepper, oregano, and optional red pepper flakes.

This is a personal favorite, light, simple, and flavorful, besides loaded with nutrition. You may choose to do only basil or only parsley, if you prefer one to the other. Ideally, this should be macerated with a mortar and pestle, though it can also be done in a bowl with a spoon or fork. The ultimate consistency should be slightly chunky, it should not be done in a food processor. This is great as a dip, or sauce for grilled chicken, beef, seafood, bread (use as a bruschetta topping), corn chips (like a salsa), crudités, and
tossed with pasta for a summery raw tomato “salsa” or sauce.