BAD AND GOOD DIETS

And now, let’s talk about America’s favorite subject: How to lose weight – NOW! HOW?

Open any magazine to find five foot ten inch models and movie stars who weigh 95 pounds almost wearing clothing. On the next page there’s an advertisement for “Lose 10 pounds in 10 days”. Keep turning the page to find the centerfold with recipes for cupcakes, pies and cakes, complete with tempting color photos.

We Americans are, without competition, the most overweight, diet conscious people on the planet. We are also the most impatient, looking for instant satisfaction and gratification from not only food, but our physical images, job descriptions, and material possessions. Most of us are not even taking the time to enjoy any of the aforementioned because we have gulped it all down too quickly without time to actually taste the flavors.

Through the years there have been almost 200 “successfully-proven” diets guaranteed to produce instant results. High Fat, Low Fat, Low Carb, High Carb, Low Fat, and a truck load of ridiculous and ineffective popular diets. “Overkill” diets, such as the popular Atkins, cuts out healthy foods like fruit and adopts a limited list of foods often high in fat. Although it is quite effective for some people, its extreme restrictions are incredibly difficult for most people to stick with. Most Low Fat Diets usually aren’t healthier because they trade fat for more sugar, sodium, or calories. Then there are “yo-yo” diets like the South Beach Diet that was created by a cardiologist. Although it is based on the glycemic index (effects of food on blood sugar levels) of nutritionally-balanced foods, it Studies have linked such low carbohydrate diets to low levels of serotonin, causing depression, sadness, and even anger and rage. It also takes you from high restriction to low restriction. You lose pounds; you gain them back, making it not only frustrating but actually dangerous to your heart and overall health. Of course, there’s always the Cabbage Soup Diet that claims to lose 10 pounds within a week, if you can tolerate this high sodium, low protein regime that can cause feelings of weakness and increased flatulence. And, we all know about the quick fix Detox Diets, such as Martha’s Vineyard Diet and Hollywood Diet where you spend your days drinking vegetable juice and other liquids. You lose weight in the short term and gain every pound back once you begin to eat real food again.

The Low Carb fad reached the height of absurdity in 1964 with The Drinking Man’s Diet. No more calorie counting because most of the things you liked best didn’t have to be counted at all: steak and whisky, chicken and gin, ham, caviar, pâté de foie gras, rum and roast pheasant, veal cutlets and vodka, frogs legs and lobster claws--they all counted as zero. No wonder the little pamphlet sold millions! Here was a diet Dean Martin could love. The book, written by Robert Cameron, sold for $1.00 and included this poem:

“With every Manhattan, Your stomach will flatten, If pounds you would burn off, Then turn on your Smirnoff.” It gave those who needed an excuse to slur their words and crash their cars a logical explanation for an unhealthy lifestyle

Then there are, what this Foodie labels, The Entrepreneur Diets that require you to purchase only their products from the store or mail order. Now, that’s good business.

So, you want to be thin or, at least, thinner. But, before you begin one of these crash diets, remember the satirist, Erma Bombeck, who wrote, “When you think of dieting, remember all those women on the ‘Titanic’ who waved off the dessert cart”. It’s ok to have a few extra pounds, if you are eating healthy. And, unless you have health issues, you should enjoy a hot roll and that piece of cake, although no one needs a French fried potato. Kudos to McDonald’s new Happy Meal that cuts back on the fries and adds carrots and fruit. Keep your eye on the overweight kid trading his carrots for fries with the nutritionist’s skinny daughter!

So, is there any diet that really works for the long term and is also healthy? Weight Watchers and Mayo Clinic Diets continue to be the most successful because they are based on helping people adopt healthy lifestyle habits of food and exercise while eliminating negative ones. Both are based on the food pyramid, giving choices for a balanced intake of the four basic food groups. There is a bogus crash diet labeled Mayo Diet that is based around grapefruit, lots of salad and protein, and little carbohydrates. Weight loss was supposed to be in the region of 50-55 pounds in 10 weeks. Mayo Clinic never endorsed it.

And, if you do not follow any particular diet but want to shed some pounds, just cut back on what you eat – even the healthy choices. Stop eating when your hunger is satisfied. And, remember that the best exercise is pushing yourself away from the table.

PENNE PASTA WITH CHERRY TOMATOES, ASPARAGUS AND GOAT CHEESE

Yield: 2 servings

Although this recipe calls for penne — a smooth, diagonally cut tube pasta — you can substitute any type of pasta, including farfalle, mostaccioli, rotelle or ziti.

1 cup uncooked whole-wheat penne pasta

2 tablespoons extra virgin olive oil

1/2 cup asparagus, chopped into 1-inch pieces

1 tablespoon water

1/2 cup cherry tomatoes, halved

1/4 cup fresh basil, chopped, plus whole leaves for garnish

1 tablespoon minced garlic

1/8 teaspoon freshly ground black pepper

2 ounces soft goat cheese

Optional: Chopped walnut pieces

1. Fill a large pot 3/4 full with water and bring to boil. Add the pasta and cook al dente (tender), 10 to 12 minutes, or according to the package directions. Drain the pasta thoroughly, but do not rinse. Toss with the olive oil and add a bit of salt to taste.

2. While the pasta is cooking, put the asparagus and water in a microwave-safe bowl. Heat the asparagus on high power until tender-crisp, about 3 minutes.

3. In a bowl, combine the cherry tomatoes, basil, garlic and pepper. Add the asparagus, pasta and goat cheese and toss until well mixed.

4. Divide the pasta into 2 servings. Toss the pasta with the tomato mixture, or cover the top.

5. Divide the pasta between the plates. Sprinkle with walnuts. Garnish with fresh basil leaves and serve.

CAESAR SALAD WITH GRILLED CHICKEN

Yield: 2 servings

2 boneless, skinless chicken breasts, each 3 ounces
3 tablespoons fat-free Italian dressing

For the dressing:
1 ½ tablespoons fat-free mayonnaise
¼ teaspoon extra-virgin olive oil
½ teaspoon red wine vinegar
¼ teaspoon Worcestershire sauce
1 teaspoon fresh lemon juice
½ clove garlic, minced
1 ½ teaspoons water
Freshly ground black pepper, to taste

4 cups romaine lettuce
1/2 ounce (about 3 tablespoons) Parmesan cheese, freshly grated
1/2 cup whole-wheat croutons

1. In a sealable plastic bag, add the chicken and Italian dressing. Put in the refrigerator for 30 minutes, turning the chicken over after 15 minutes.

2. Prepare a hot fire in a charcoal grill or heat a gas grill or broiler. Away from the heat source, lightly coat the grill rack or broiler pan with cooking spray. Position the cooking rack 4 to 6 inches from the heat source.

3. Grill or broil the chicken breasts until browned and cooked through, about 5 minutes on each side (internal temperature should be 165 F for 15 seconds). Transfer the chicken to a cutting board and let rest 5 minutes before slicing into strips.

To make the Caesar dressing:

1. Combine mayonnaise, olive oil, red wine vinegar, Worcestershire sauce, lemon juice, garlic and water. Whip together until smooth. Season to taste with freshly ground black pepper.

2. In a large bowl, combine the lettuce, croutons with the Caesar dressing. Toss thoroughly until the lettuce is coated with the dressing. Transfer the salad to individual plates. Top each salad with the grilled chicken and Parmesan cheese. Serve immediately.

SALMON BURGERS WITH PEACH SALSA

Yield: 4 servings

SALSA: Yields approximately 2 cups

	2 large ripe peaches, peeled and diced
	1 small jalapeño pepper, cored, seeded and finely chopped (do not touch seeds with your bare hands) (or bottled jalapeño peppers, to taste)
	1 tsp fresh lemon juice
	2 individual packets Splenda® or 1or 2 teaspoons granulated sugar
	⅛ teaspoon salt
	2 tablespoons finely minced cilantro leaves BURGERS: Yield: 4
	1 pound fresh salmon or 14 ¾ ounce can of salmon, drained and flaked into small pieces
	1or 2 scallions, finely chopped
	2 ½ teaspoons lemon zest
	1 large egg, beaten or separated, white beaten separately until thick
	¼ teaspoon black pepper
	3 ½ tablespoons dried whole wheat bread crumbs

To prepare salsa:

1. Combine peaches, jalapeño and lemon juice in a medium bowl; add Splenda® (sugar) and mix well. Stir in salt and cilantro and toss gently to mix. Set aside.

To prepare burgers: Preheat the grill.

1. Place salmon in a medium bowl. If canned, mash the bones with the back of a fork.

2. Add the scallion, lemon zest, egg, pepper and bread crumbs. Mix well. Shape salmon mixture into four 1-inch-thick patties.

3. Spray a grill with vegetable spray. Set burgers in a grill basket or on the grill directly and grill at medium-high heat for 3 to 5 minutes. Flip burgers and grill until golden brown on both sides, about 3 minutes more. Serve salmon burgers with peach salsa on the side. Yields 1 burger and about 1/2 cup of salsa per serving.

The burgers can be broiled instead of grilled: Coat a broiler rack with cooking spray, preheat broiler and broil 4 inches from the heat for 2 to 3 minutes per side, or until done to your liking.

LOW-FAT CHOCOLATE CAKE

Read more about it at www.cooks.com/rec/view/0,176,158178-240195,00.html
Content Copyright © 2011 Cooks.com - All rights reserved.

1 cup Hershey's unsweetened cocoa
1 teaspoon baking soda
2 teaspoons baking powder
2 cups sifted flour

2 cups granulated sugar
2 extra large eggs (substitute Egg Beaters, if desired)

1 ½ cup hot water
1 cup canola oil

2 teaspoons vanilla 2 tablespoons concentrated frozen orange juice

13X9X2 inch pan

1. Preheat oven to 350 F.
2. Spray a 13"x9"x2" pan with vegetable spray.
3. Sift together the cocoa, soda, baking powder and flour. Combine with the sugar in a bowl.
   
4. Beat in the eggs and oil.
5. Add the vanilla and orange juice.
6. Spread in the pan.
   
7. Bake 40 to 45 minutes.
8. Cool completely before icing the top.
9. Cut into squares.

ICING:

½ cup Hershey's cocoa, sifted
2 ⅔ cup 10X confectioners’ sugar

6 tbsp. softened butter substitute (Fleischmann's or Weight Watchers)

1 teaspoon vanilla

⅓ cup fat free half and half

1.Sift the cocoa and sugar together into a bowl.

2.Add the butter and beat until thick and creamy

3.Add the vanilla.

4.Beat in the half and half in a slow steady stream until mixture is smooth.
5.Cover the top of the cake.

Tune in Comcast channel 22 & BrightHouse 199 to watch host, Valerie Hart, interview chefs in their kitchens "The Back of the House", or watch it live on your computer at www.lakefronttv.com. Follow her food page on Wednesdays in The Daily Commercial.

TILAPIA

One of the oldest edible fish known to mankind is Tilapia. This mild little freshwater fish with white, firm flesh is said to have been “St Peter’s Fish” of the Bible. It is widely believed to have been the fish in the Sea of Galilee that, with a few loaves of bread, was multiplied by Jesus to feed the masses of hungry people – a miracle that taught the apostles to have faith.

The common name, Tilapia, refers to several species of fish belonging to the Cichlid family native to Africa and the Middle East. Raised by the Egyptians over 4,500 years ago for food, it is the second most widely cultured fish in the world next to the Carp. Reportedly more than one billion pounds of Tilapia were raised last year in ponds, cages and rice fields.

There are two explanations for their entry into the lakes of south and central Florida. The first comes from conjecture that, after the fish was imported into South America, it was smuggled into south Florida for breeding in private ponds, but somehow wound up in the canals of Dade County. Documented facts, however, show that Auburn University imported them in 1959 for aquaculture research to study their spawning behavior and early life history, food habits and lower lethal temperature. During the sixties, they were imported into Florida by the Florida Game and Freshwater Fish Commission as a biological control agent of nuisance aquatic plants and as a sport fish like the bass. Phosphate pits at the Pleasant Grove Research Station near Tampa were stocked. The experiment was a failure, but the Tilapia had already been promoted as a “superfish”. Before the study was completed, the public gained access to the fish and began spreading it into the lakes, canals and private ponds throughout the state. It was so adaptable to fresh, saline and brackish waters, reproducing in abundance approximately every six months, that researchers feared it would harm some Florida ecosystems. The trade-off was that it created commercial and sport fishing in some lakes that would have been ecosystems with low yields. Surpassing bass in their ability to fight, they usually are brought in by nets, just as stated in the Bible. And, when it seemed as though its prolific breeding habits were going to threaten our eco-system, nature stepped in with a hard winter freeze that killed the little warriors by the thousands, leaving them to wash up on shore for a massive clean-up by residents and nature’s own garbage disposer, the snowbird from Ontario, known as the turkey vulture.

Although China and Egypt are the largest producers of Tilapia, Taiwan, Thailand, and Indonesia supply a greater portion of the world with frozen fillets. Most of our tilapia is imported from Latin America and Southeast Asia where management and farming practices are less environmentally friendly. Since tilapia is not native to these areas, severe environmental damage can occur if they escape to the wild. These little fish are so hardy that they can be transported live to Oriental markets and restaurants, where they have become a favorite selection.

Tilapia has absolutely no “fishy” odor or taste. It is so mild and sweet with such a lovely texture that it lends itself to a creativity all its own. It is equally fabulous sautéed in butter, creamed, curried, prepared with Oriental seasonings or spiced-up under a variety of sauces. The recipes below are some of those featured in my book, The Bounty of Central Florida. The book does not identify brands that are suggested in these recipes.

SAUTÉED TILAPIA

Yield: N/A

Tilapia fillets

Salt and pepper

Mixture of ¾ seasoned breadcrumbs with ¼ all-purpose flour

Equal amount unsalted butter and vegetable oil to cover the bottom of a pan

Lemon or lime wedges to serve on the side

1. This fish is so mild – so tender – so wonderful, it really needs no embellishments. Lightly salt and pepper the fillets and dip them into seasoned breadcrumbs or flour. Heat butter and oil in a non-stick skillet. Cook the fish, uncovered, until browned on both sides. Serve with lemon wedges on the side. Accompany with quickly steamed fresh broccoli, spinach or cauliflower (Melt sharp Cheddar cheese, Mozzarella or Gorgonzola over the cauliflower for extra flavor). Serve freshly-baked French bread on the side.

BLACKENED TILAPIA WITH SPICY SAUCE

!!!!SPICE AND MORE SPICE!!!!

Yield: 2 Servings

Grilled in a cast iron skillet

2 Tilapia fillets

Juice of ½ lemon

1 tablespoon unsalted butter, melted

Paul Prudhomme’s MAGIC Seasoning Blends, Blackened Redfish Magic®

Cast iron skillet

1 teaspoon chopped fresh oregano, or ½ teaspoon dried

1/8 teaspoon cumin powder

1 small onion, chopped fine

Optional fro Garlic aficionados: Crushed or minced fresh garlic

14 ½ ounce can spicy Stewed Tomatoes with herbs

Red Bliss or white boiling potatoes

1. Squeeze lemon over fillets. Melt butter. Brush or dip the fillets into the melted butter. Sprinkle Paul Prudhomme’s seasoning all over.

2. Heat the skillet over an outside grill. The hotter the grill, the better the results. Do not cook this recipe inside. This is very important because this cooking method produces intense smoke.

3. Cook over high heat for a short time on one side. Turn fillets and cook on the other side. Be careful not to burn. Serve with sauce on the side.

4. SAUCE: May be made in advance: Combine oregano, cumin, chopped onion and canned stewed tomatoes in a saucepan. Bring to a boil, stirring. Reduce heat to simmer and cook 15 minutes, or longer. Or, combine ingredients in a covered microwavable container. Microwave 1 minute on high. Stir. Microwave 1 minute longer for crunchy onions, 2 minutes for soft.

5. Boil small potatoes to accompany.

TILAPIA IN TURMERIC SAUCE WITH FENNEL

Yield: 4 Servings

4 Tilapia fillets

¼ teaspoon salt

2 tablespoons unsalted butter

1 teaspoon flour

½ teaspoon turmeric*

1 cup concentrated chicken broth

1 small fennel bulb, julienne into fine strips

1/3 cup heavy cream

Note: *Turmeric is a delicious member of the ginger family and an excellent substitute for saffron. It is one of the major components of curry. Use it sparingly because it is stronger than saffron.

1. Sprinkle the fillets with salt. Melt the butter in a skillet. Sauté quickly on both sides until brown but not overcooked. Remove the fillets from the pan to a warm platter.

2. Over low heat in the same skillet that the fish was cooked, stir in the flour. Add turmeric. Add the chicken broth, a little at a time, stirring. Add the fennel strips and continue to cook until the sauce has thickened. Stir in the heavy cream. Spoon the sauce over the fillets and serve immediately.

NUTSY BUDS TILAPIA

Yield: 2 Servings

Quick, easy, crunchy and delicious!

2 Tilapia fillets

Salt to sprinkle

1 medium egg yolk

2 medium egg whites

½ cup Betty Crocker® Potato Buds*

¼ cup sliced almonds, slightly crushed

1/8 teaspoon white pepper

1/8 teaspoon salt

1 tablespoon unsalted butter

1 tablespoon vegetable oil

1. Sprinkle fillets lightly with salt.

2. Beat the egg yolk and whites together. Dip the fillets in until very moist.

3. Place almonds in a small plastic bag and hit them to slightly crush. Combine them with the potato buds. Add white pepper and salt. Cover the fillets lavishly with the mixture.

4. Sauté the fillets over medium heat, covered until brown on one side. Remove cover. Turn fillets over and brown the other side, tossing in extra almond slices to brown.

5. Note:* Do not question why, but only Betty Crocker® Potato Buds work with this recipe.

ORIENTAL TILAPIA OVER REFRIED BEANS

Yield: 4 Servings

4 Tilapia fillets, sliced across into 1” rectangles

2 tablespoons Lawry’s®: Sesame Ginger Stir Fry Seasoning

1 tablespoon olive oil

½ sweet onion, minced

½ orange or yellow bell pepper, cut into thin strips

½ teaspoon minced fresh ginger

1 tablespoon sesame seeds, placed under the broiler until golden

1 pound can refried beans

1 teaspoon sesame oil

1 teaspoon Oyster sauce

½ sweet onion, minced

1 teaspoon minced ginger

1 clove garlic, minced

1 teaspoon Lawry’s® Sesame Ginger Stir Fry Seasoning sauce (bottle)

1. Slice fish into strips. Cover with Lawry’s sauce.

2. Cook onion, pepper and ginger over low heat until soft. Add fish and sauce. Cook quickly on both sides. Do not overcook. Sprinkle with toasted sesame seeds. Set on top of beans serve. Accompany with a green vegetable.

3. BEANS: Cook onion and ginger in sesame oil and oyster sauce until soft. Add garlic and cook over low heat 1 minute only. Stir in Lawry’s sauce. Stir in refried beans and cook, stirring, until very hot.

Tune in Comcast channel 22 & BrightHouse 199 to watch host, Valerie Hart, interview chefs in their kitchens "The Back of the House", or watch it live on your computer at www.lakefronttv.com. Follow her food page on Wednesdays in The Daily Commercial.

ARTICHOKES FILLED WITH CRAB

Using a lump crab meat will insure success of this recipe. A more economical recipe will call for imitation crab, or Surimi, which should be chopped quite fine to achieve similar results. It will also require additional mayonnaise, Worcestershire sauce, mustard, dill, and cilantro.

Artichokes filled with Crab Meat

Yield: 4 servings

4 small artichokes

1 ½ cup crab meat

1 tablespoon lemon juice

3 drops Worcestershire sauce

½ cup mayonnaise

⅛ teaspoon dry mustard

1 teaspoon dill

2 tablespoons minced fresh cilantro

1. With a sharp, serrated edge knife, slice ⅓ off from the tops of the artichokes. Set them in boiling water to cover. Cover the pot and cook until a leaf can be removed easily with tongs. Do not overcook. Remove the artichokes from the pot and invert on a platter. When they have cooled, remove the inside down to the bottom, being careful not to cut into the bottom.

2. Mix together the lemon juice, Worcestershire sauce, mayonnaise, mustard, dill, and parsley. Carefully fold in the crab meat. Spoon the mixture into the artichokes.

3. These may be placed on a baking sheet and set under the broiler to serve hot or set into the refrigerator to become cold. Accompany both with mayonnaise seasoned with Worcestershire, mustard, and dill. Top the artichokes with minced cilantro.

Tune in Comcast channel 22 & BrightHouse 199 to watch host, Valerie Hart, interview chefs in their kitchens "The Back of the House", or watch it live on your computer at www.lakefronttv.com. Follow her food page on Wednesdays in The Daily Commercial.

STONE CRAB FLORIDA'S DELICACY

October 15^th marks the beginning of stone crab season in Florida. Natives have enjoyed these succulent cousins of the Blue Crab since the days of the Glades Indians. Every bay-front house set traps for these wonderful creatures to crawl into, and, if the crabs didn’t enter the traps, we could scoop them up in nets. We adhered to the rules to protect the species: Claw lengths had to measure a minimum of 2.75 inches to protect the smaller-clawed female. We carefully broke off only one claw, returning the crab to the bay for the other to grow back. Those who had boats set traps into deeper waters and waited for them to fill up with these wonderful creatures that existed solely for our feast. Occasionally, we would find a lone, fat octopus within their midst and knew the little monster had sucked all the jelly substance from their claws all by himself, leaving them empty and our feast thwarted. History, by the way, seems to reflect that the octopus has been most prevalent during the years the crab also bred in its greatest number. It would seem that nature kept track of its natural predator. When we were rewarded for our trapping efforts, we quickly hauled the crabs back to land where we boiled them immediately. It was important not to place the claws on ice before cooking or the jelly within would stick to the shells, making them difficult to crack and ruining the texture.

The supply so exceeded the demand that, during the 1960’s, twenty-four small claws could be purchased from fishermen for thirty cents and the jumbo claws went for $1.00 each. Then, sadness struck our waters. We began to ship our delicacy outside Florida. As the rest of the world became savvy about our native specialty during the seventies, Florida began its merciless purge for export. As a result, the species dwindled and the price zoomed out of control. By 1985, these claws were selling at retail fish markets for $10 dollars a pound. By 2010, the large claws fetched anywhere between $20-$30 dollars.

Stone crabs (Menippe mercenaria) are usually best and less expensive at the beginning of each season. Although smaller claws can be purchased in some supermarkets, private fish markets sell larger claws and, in this writer’s opinion, handle and store them with better care to insure quality. It is easier to have the fishmonger crack the claws, but, to insure peak quality, they should not be cracked until directly before serving. It takes practice to crack instead of smashing them. Place 3-4 claws flat side up in a plastic bag and whack each with a medium sized hammer at the center of the claw. One hard hit – just enough to crack but not smash it; a second hit on the large joint, and a third at the knobbed joint. The third one is most important because the shell is softer and will smash easily.

True stone crab aficionados would never consider creating a recipe. All they require is lemon and butter or mustard sauce. If you would like a little variety or wish to cut back on the price, try the recipes I have created below. And, don’t forget Key Lime Pie for dessert. Whether you make them into patties and serve with a spicy sauce or invent your own sauces to serve over pasta or rice, or decide to stir-fry with vegetables, don’t forget the coleslaw and the Key Lime Pie.

MUSTARD SAUCE

Yield: 2 cups

1 cup mayonnaise

1 cup strong mustard (Dijon is best)

1 tablespoon white horseradish

1 teaspoon lemon juice

Optional: Pinch of cayenne pepper

Mix together and refrigerate one hour or longer.

BAKED CRAB

Yield: 4 servings

2 ½ cups meat (or more) from crab claws

1/3 cup mayonnaise

1 teaspoon Worcestershire sauce

1 tablespoon white horseradish

1/2 cup plain bread or cornflake crumbs

3 tablespoons butter

1. Remove meat from the claws and legs.

2. Combine mayonnaise, Worcestershire and horseradish. Carefully fold in crab and spoon into a shallow baking dish or individual ramekins.

3. Melt butter and toss in crumbs. Sprinkle over the crab mixture and bake in a preheated 350° oven approximately 6-8 minutes, or until brown on top.

TROPICAL CRAB SALAD

Yield: 4 servings

2 ½ cups meat (or more) from crab claws

½ red, yellow, or orange bell pepper (yellow and orange are mild)

1 tablespoon chopped dill

1 tablespoon chopped fresh tarragon

1 rib celery, chopped

1 tablespoon strong mustard

Juice from 2 lemons

1 cup mayonnaise

Black olives, sliced

Chopped iceberg lettuce

Seedless grapes, melon and fresh pineapple cut into cubes

1. Cut the crab meat into fairly large pieces and set aside.

2. Place the pepper, skin side up, on a piece of foil under the broiler. When it turns black, remove it and close the foil around it. Let stand 10 minutes and peel off the skin. Slice the pepper into thin strips.

3. Combine the dill, tarragon, celery, mustard, lemon juice, and mayonnaise. Taste for salt and pepper.

4. Chop the lettuce and toss it with one-quarter cup of the dressing. Set the crab chunks on top with a spoonful of dressing on top. Set strips of broiled red pepper over. Surround with the grapes, melon, and pineapple cubes.

Note: The grapes, melon, and pineapple may be exchanged for grapefruit sections and sliced avocado.

CRAB FLORENTINE

Yield: 4 servings

1½ pounds fresh salad spinach

3 cups coarsely- chopped crab

4 tablespoons butter

4 tablespoons olive oil

1 clove crushed garlic

1/2 pound white mushrooms, cut into small chunks

¼ cup white wine

Salt and pepper to taste

2 tablespoons chopped cilantro

½ cup chopped scallion greens

Tiny tomatoes, cherry or ‘grape’, sliced into halves

1. Slit the top of the bag of spinach. Microwave on high exactly 2 minutes. Allow to cool before removing the leaves to a bowl. Toss with salt. Set into a strainer to drain any excess water.

2. Chop the crab and set aside.

3. Warm the butter, oil and garlic in a pan. Add the mushrooms and cook until the mushrooms become soft. Add the wine and bring to a boil. Taste for salt and pepper. Add the cilantro and scallions.

4. Add the spinach and toss until all is very hot. Divide onto 4 plates. Top with the crab and surround with tiny tomatoes. Serve with lemon wedges on the side.

Tune in Comcast channel 22 & BrightHouse 199 to watch host, Valerie Hart, interview chefs in their kitchens "The Back of the House", or watch it live on your computer at www.lakefronttv.com. Follow her food page on Wednesdays in The Daily Commercial.