Shula's Hotel & Golf Club
Miami Lakes
www.DonShulaHotel.com

Chef John Piombo

IRISH OATMEAL BRULEE (Serves 4)

Ingredients:

• 1 cup Irish Steel Cut Oatmeal
• 4 cup milk, soy
• 1 pinch salt, kosher
• 2 ea oranges, bested
• 1 ea stick, cinnamon
• 1 cup chopped bananas
• 2 tbsp toasted almonds
• 6 tbsp flaxseed, ground
• 4 tbsp sugar, raw granulated

1. Cook oatmeal in soymilk with salt and ground flaxseed over medium heat for about 30 minutes with orange zest, and cinnamon stick.

2. Meanwhile toast almonds either in oven or over medium heat in a skillet and set aside.

3. When desired texture is achieved, remove cinnamon stick, fold in the bananas and divide the mixture into 4 heatproof ramekins.

4. Sprinkle each ramekin with sugar and torch to melt the sugar for a brittle burnt sugar crust.

Be creative in adding your own fruits fresh or dried, nuts and accompaniments.

This recipe covers 4 of the 10 prescribed steps for lowering cholesterol with 1.Oatmeal, 2.Soy Milk, 3.Flaxseed, and 4.Almonds.

Healthy Breakfast Alternative for Children: Using additional Irish Oatmeal Brule, spread out oatmeal and allow it to cool so that it becomes stiff.Cut into sticks, coat with sugar and cinnamon and lightly sauté using a touch of canola oil, serve with maple syrup and you have a twist on French toast sticks.

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ALMOND POUND CAKE WITH SEASONAL BERRIES

Ingredients:

• 1 cup Take Control Light Margarine
• 2 cup sugar, granulated
• 4 eggs (use egg beaters)
• 1 tsp. vanilla extract, pure
• 1 tsp. lemon zest
• 3 cup cake flour
• 1⁄2 tsp. baking soda
• 1⁄2 tsp. baking powder
• 3⁄4 tsp. dalt
• 1 cup Soy Milk

1. Combine margarine, sugar, egg beaters, vanilla extract, and lemon zest, beat until creamy at high speed.

2. Fold in 3 cups of cake flour, baking powder, baking soda, salt and Soy Milk.

3. Grease and flour ramekins.

4. Bake 1 hour at 350 degrees.

Seasonal Berries

Ingredients:

• 1 T Take Control Light margarine
• 1 T sugar, granulated
• 1⁄2 cup apple juice
• Assorted seasonal berries

1. In a saucepan melt margarine and bring to a sizzle. Add berries, sugar, apple juice and reduce.

2. Drizzle over pound cake. Add a dollop of fat-free whipped cream, if desired.

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GREMOLATA RUBBED AHI
(Serves 4)

• (4) 6 oz tuna steaks
• 3 oz olive oil
• 4 cups baby arugula
• 1 large head radicchio julienne
• 1 large bulb of fennel julienne
• 1 red onion julienne
• 12 oz Cannellini Beans, drained and rinsed
• 1cup Edamame
• 8 oz roasted garlic vinaigrette
• Shaved Manchego garnish
• Gremolata for Rub (4 lemons zested, 1 bunch parsley chopped)

1. Season Ahi with Kosher Salt and fresh ground Pepper.

2. Place Ahi in a bowl with Olive Oil and Gremolata.

3. Bring a skillet to smoking point and quickly sear Ahi on all sides. Rare is recommended

4. Set Ahi aside.

5. In a bowl combine Arugula, Radicchio, fennel, onion, Cannelloni Beans and Edamame.

6. Toss with roasted garlic vinaigrette.

7. Cut Ahi on the bias, garnish with shaved Manchego and crisp Edamame.

Roasted Garlic Vinaigrette

• 12 cloves, garlic, roasted
• 1⁄4 cup red wine vinegar
• 1 T honey
• 1 Lime, juiced
• 1⁄2 cup Olive Oil
• 1 t salt, kosher
• 1⁄2 t pepper, ground black

Combine the garlic, vinegar, honey and lime juice in a blender and puree until smooth. With the motor running, slowly add the oil until emulsified. Adjust seasoning.

To roast garlic: Preheat oven to 350 degrees. Drizzle a tiny bit of olive oil over unpeeled garlic cloves, and wrap in aluminum foil. Place on a cookie sheet and bake about 1 hour, or until soft throughout.

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