Karl Kerwood of the Spinnerstown Hotel joined our morning shot to cook up some delicious dishes to be paired with beer.

Ahi Tuna Salad with Wasabi Citrus Vinaigrette (yields 2 large salads)

Ingredients: 8 oz fresh yellow fin tuna steak ¼ c mandarin orange segments 1 tsp sesame seeds pinch salt pinch pepper 1 tbl sesame oil ¼ lb Mesclun greens ½ c julienned vegetables (carrots, bell peppers, red onion, snow peas) ½ pita bread cut into strips, baked or fried

Dressing: 1 lemon 1 orange zest fruit and squeeze out the juice ¼ c rice wine vinegar ½ tsp dry mustard 1 tsp wasabi powder 2 tbl brown sugar 1 tsp sesame seeds 2 c olive oil ¼ c soy sauce 1 tsp dry ginger

Sprinkle tuna with sesame seeds and salt and pepper. Place sesame oil in Teflon pan and heat until smoking. Gently sear tuna in pan for eight seconds on each side. Set tuna aside in refrigerator.

For the dressing: In a large cylinder add citrus zest, juice, vinegar, mustard, wasabi, sugar, sesame seeds, salt and pepper, ginger and soy sauce. Puree with stick blender. Once smooth, drizzle olive oil and dressing will thicken.

In large bowl toss greens, mandarin oranges, vegetables and dressing. Place in serving dish. Gently slice tuna steak into thin strips and lay atop salad. Finish with toasted pita chips around the outside.

Bavarian Pastry (yields three pastries)

1 puff pastry sheet 3 links cooked bratwurst ? cut into thin slices 1 cup weinsauerkraut ? strained (regular sauerkraut will also work) 3 thick slices on Muenster cheese 1 egg (beaten)

Sauce: 2 tbl brown mustard ½ c heavy cream ¼ c white wine pinch salt pinch pepper

Thaw pastry sheet, until pliable. Cut into three even rectangles. Brush entire sheet with an egg wash. On half of the rectangles, divide bratwurst, sauerkraut, and cheese. Fold other half of pastry down over the ingredients stretching with fingers to cover. Seal edges with tines of fork or pastry knife. Baked at 350 degrees for 15 minutes, or until golden brown.

For the sauce: In sauté pan blend ingredients with whip, simmer until thickened. Pour sauce onto plate and pastry on top.

Hunter?s Pork Served with Sweet Mashed Potatoes (yields two dinner portions)

1 pound pork loin (cooked weight) ½ c domestic mushrooms ? washed and sliced 1 Granny Smith apple ? sliced ½ c toasted walnut pieces 1 oz French Brandy or Cognac ¼ c stock (beef, chicken, or pork) ¼ c heavy cream 1 tbl dried thyme

Place pork in roasting pan and sprinkle with thyme, salt, and pepper. Baked at 350 degrees for 1 hour (until pork reaches 165 degrees). After meat has cooled, slice thin, dredge in flour and sauté at medium heat adding apples and mushrooms and walnuts. When meat is caramelized, flambé with brandy, adding stock and cream. Reduce until thickened and serve alongside mashed sweet potatoes.

Sweet Potatoes: Peel desired amount of potatoes and steam or boil until tender. Whip in blender with whole butter, brown sugar, cinnamon and allspice to taste.