INGREDIENTS

INSTRUCTIONS

In a sauce, reduce demi-glace (or broth) by half. In a separate pan, saute
peppers and ginger with the brown sugar. Unglaze with the marsala wine and
reduce until almost all liquid is gone. Add the broth. Reduce by half. Add
soy sauce and lemon juice. KIWI PUREE-Peel
and chop kiwi. Cook kiwi and sugar over a low flame until the sugar starts
to break down. Deglaze with white wine. Reduce and add water. Reduce again
by half. Puree and strain. PASTA PANCAKES-Cook cappellini until just a
little past done. Drain pasta. In a mixing bowl, mix all ingredients
thoroughly. Mixture should bind together; if not, add more bread crumbs.
Press mixture into a lightly oiled 9" pie pan. Freeze until firm. Remove
and cut into 4 wedges. TO SERVE-Saute pancakes until golden brown on one
side. Flip pancakes and bake in a 350~ oven for 5 minutes. One hour before
serving, marinate scallops and shrimp in a marinade of 1/2 C white wine and
1/4 C lemon juice. Poach mussels and clams in white wine until done. Grill
or saute shrimp and scallops until done. Cover 1/2 of each plate with 2 oz
of the ginger-pepper sauce. Garnish 1/2 of each plate with a pasta pancake
TIME:    05/31  3:23 PM
TO:      SCOTT MEHL   (CFFM46C) FROM: C MINEAH (HCPM52C) SUBJECT: R-MM
VEGETABLE MEDLE
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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