Ocean Blvd Tribute Martini Recipes

Steps:

• Rosemary sugar syrup:.
• (This is listed first due to the chilling time).
• In a food processor or blender combine rosemary and 2 tablespoons of the Splenda. Process for a 20-30 seconds to only bruise the rosemary (it's OK if it isn't chopped). Smell the wonderful aroma.
• In a medium saucepan combine the remaining Splenda, water, and rosemary mixture. Heat just to boiling, stirring to dissolve the Splenda. Simmer on low for 5 minutes. Remove from heat, cover, and let stand for 30 minutes. Strain once then strain again through a coffee filter, discard solids, and thoroughly chill the syrup (about an hour). It is not a thick syrup. It IS flavorful though.
• The Martini:.
• *The glass was not rimmed, to my recollection, with sugar or salt at the restaurant. I did not call for rimming the glass in this recipe due to not wanting to detract from the wonderful flavors IN the glass.*.
• Pour the vodka, rosemary sugar syrup and lemon juice into a shaker 3/4 full of ice. Shake well.
• Retrieve your martini glass and strain. Get a little crazy and garnish with a rosemary sprig if you choose. Feel the love and listen for waves.
• *I looked for "lemon nectar" in the grocery store. Aside from all the other nectars available, this one wasn't. I looked up the definition of nectar which states (Webster's New World Dictionary of Culinary Arts), refers to nectar in the United States as "undiluted fruit juice or a mixture of fruit juices," So I took two lemons, cut down the sides, removed the peel and the white pith, cut and separated the sections out, removed the seeds, and blended in the blender. I then strained (one time) the juice and waahlaah. Nectar. I'm assuming. It's worth the trouble. Make extra because the drink tastes better with it instead of just juice when whipping up this drink.

Steps:

• Spray a stock pot with non-stick cooking spray. Saute' celery with salt until tender. Reduce heat to low and add garlic, ginger, and pepper. Cook until aromas are released, stirring constantly, about 2 minutes. Add lentils and cook an additional 3 minutes, constantly stirring so the beans are evenly cooked.
• Add stock, tomato paste and spinach, bring to a boil, reduce to a simmer, and cook, uncovered, about 1 hour 15 minutes. Stir soup regularly to ensure even cooking so the beans do not burn. When done, beans should be soft inside, with no chalkiness. Puree with stick blender to desired consistancey.

Steps:

• mix flour and paprika and place in pie plate.
• pound chicken breasts flat to approximately 1/2" thickness and season on both sides with salt& pepper.
• dredge chicken breast on both sides in flour mixture.
• thinly slice scallions.
• deseed and dice tomatoes.
• heat olive oil and 3 tbs butter in skillet large enough to hold chicken breasts.
• in a small skillet melt remaining butter and sautee scallions and tomatoes in it until just softened brown prepaired chicken breasts in olive oil and butter mixture.
• add olives, tarragon and white wine to butter,scallions and tomatoes and bring to a simmer.
• crumble feta cheese (large pieces) into vegetables and add parsley.
• Allow feta to partially melt and thicken sauce.
• Plate the browned chicken breasts and spoon equall portions of the sauce over each.
• I serve this with either lightly buttered steamed broccoli or green beans.

Steps:

• Ice the glass.
• Put first 2 ingredients in shaker.
• Pour into glass.
• dress with blackberry.
• Enjoy.

Steps:

• Place all ingredients into a cocktail shaker. Strain into a martini glass and serve with the vanilla bean folded into it. (so both ends peek out).