LOW CARB SUPER BOWL RECIPES PROVIDED BY KFMB-TV/RADIO IN SAN DIEGO

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SUPER BOWL: LOW-CARB RECIPES

(01-23-2004) - The chefs at the The French Gourmet have provided the following

recipes to show us how to put together an entire party using low-carb foods:

Tomatillo Salsa (or Salsa Verde) – serves 4-6

1-pound tomatillos, rinsed and chopped

1/2-cup cilantro leaves

2 cloves garlic, chopped

2 tablespoons diced red onion

Salt to taste

Place tomatillos in a saucepan and barely cover with water.

Bring to a boil, and then simmer until soft - about 10 minutes.

Place half of the tomatillos in a blender and add cilantro, garlic, and onion.

Blend until smooth. Add the remaining tomatillos, and pulse a few times,

just enough to break

up any larger pieces. Serve with low carb chips.

Vegetable Crudite with Herbed Dip – serves 4-6

1 Yellow Bell Pepper, cut in 1” slices

4 baby yellow sunburst squash, tops removed, cut in 1” slices

4 baby green zucchini, tops removed, cut in 1” slices

1- cup cauliflower florets

1-cup broccoli florets

Arrange baby vegetables on a platter.

1-cup sour cream

½ cup mayonnaise

1 teaspoon minced garlic

1 tablespoon chopped fresh dill

1-teaspoon paprika

Salt and fresh ground black pepper to taste

Combine all of the above and serve with vegetables.

Lollipop Lamb Chops - serves 4-6

2 racks of lamb

1 tablespoon olive oil

1 tablespoon fresh minced garlic

4 stalks of rosemary, chopped

4 stalks of fresh thyme, chopped

Salt and cracked pepper to taste

Combine garlic, rosemary, parsley, thyme and mix well.

Season racks on all sides with salt and pepper.

Coat the outside of the racks with mixture,

pressing firmly to coat. Refrigerate for at least 1 hour or overnight.

Preheat grill to medium-high. Place racks on grill and cook, turning

occasionally

30 minutes, to 1 hour, depending on cooking preference.

Serve with fresh raspberry Coulis.

Spicy Shrimp Taco or Lettuce Wrap

1-packet whole-wheat tortillas

1 head of Boston lettuce

1-cup sour cream

1 cup diced green onions

1 cup shredded cheddar cheese

2 cups shredded romaine lettuce

1-pound shrimp

½ lime juice

Cajun spice mix

3 cloves garlic, minced

Salt and pepper to taste

Marinate shrimp with lime juice, garlic, spice mix salt and pepper to taste.

To serve- fill wheat tortilla with shredded lettuce, grated cheddar cheese,

Diced chives and shrimp or as a lettuce wrap.

Jicama Slaw - serves 4-6

1 Jicama, peeled, sliced and julienne

Juice of 1 lemon

2 tablespoons balsamic vinegar

2 teaspoon diced red bell pepper

1 teaspoon diced red onion

Salt and pepper to taste

Pinch of sugar

In a bowl combine all of the above and serve.

Chocolate mousse mix, low carb bread, purchased at your local grocery store.

For information call The French Gourmet at 858.488.1725

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