2. Place shrimp in the hot pan, and cook until halfway done.
3. Add minced garlic sauté until golden brown. (Be careful not to burn)
4. Add sherry wine, reduce about 20 seconds and finish with whole butter.
5. Season with salt and pepper if need be.
For the King Crab:
- 1 fresh lemon cut in half
- 1 very large pot of boiling water
1. Place the lemon in the pot of boiling water.
2. Once your water is boiling add your crab in 3 to 4 batches at a time.
3. Crab is done when meat is hot.
Enjoy!
Seafood Surfboard
Serves 4 People
INGREDIENTS:
- 8 King Crab Legs
- 4 Large Lobster Tails
- 16 Jumbo shrimp
- 1 Bunch Asparagus
For The Shrimp
- 1 clove garlic (minced)
- Extra Virgin Olive Oil
- 3 tbs Sherry Wine (ONE YOU
WOULD EVEN DRINK )
- Kosher Salt As Needed
- White Pepper As Needed
- 2 tbs Whole Butter
1. Heat the oil in a medium saucepan. Saute the onions, garlic and ginger for 3 to 5
minutes. Add the sherry and reduce by one-third. Add the chopped tomatoes and
simmer for 2 minutes. Add the fish sauce, black beans, and herbs. Taste for
seasonings.
2. Sprinkle some salt and pepper on the salmon fillets to season. Dip the rice paper
rounds into a bowl of hot water. Remove from water and put them on a flat surface
and wait 1 to 2 minutes until the sheets absorb the water.
3. Move the first sheet of rice paper to the center of the work space. Put a couple
cilantro leaves in the middle of the rice paper. Put a salmon fillet top-side down in
the middle of the rice paper covering the cilantro leaves.
4. Fold up the four sides of the rice paper sheet to form a packet. Turn the packet
over and store under a barely dampened towel while you do the remaining three
fillets.
5. Heat the oil in a sauté pan.
6. Sear the top sides of the salmon packets for 2 to 3 minutes until the paper
becomes translucent. Turn the packets over and finish cooking on the stove or in a
350 degree oven for 5 to 8 minutes. If you like your salmon well done, cook 2 to 4
minutes longer.
7. The recipe yields 4 servings.
Enjoy!
Salmon Wrapped in Rice
Paper with Chinese Black
Bean Sauce
Serves 4 People
INGREDIENTS:
-----Black Bean Sauce----
2 tbl canola oil
1 each onion white Finely chopped
2 tsp garlic Finely Chopped
1 tbl fresh ginger Finely chopped
1 cup sherry wine
1 cup Roma Tomato diced
1 tbl fish sauce
½ cup fermented black beans
3 tbl Thai basil
As needed kosher salt
-----Salmon in Rice Paper----
4 each 6 oz salmon fillets
4 pieces rice paper wrappers
4 sprigs fresh cilantro
1 tbl canola oil
1. Saute onions and garlic until soft.
2. Add half and half and bring to a soft boil – careful not to over boil.
3. While you are waiting for your cream to boil, mix together rice flour and oil until
you have a pancake consistency.
4. When the cream comes to a soft boil, slowly wisk in your rice flour oil mixture,
until you have the right consistency.
5. After the cream has been thickened cook for about 8-10 minutes on low heat.
6. Season with salt and pepper and serve.
Enjoy!
Gluten-Free
Alfredo Sauce
INGREDIENTS:
- 1 qt Half and Half
- 2 tbl Extra virgin olive oil
- 1 each Garlic Minced
- ½ each Onion small diced
- ¼ cup Rice Flour
- ¼ cup Vegetable oil
- As needed Kosher salt
- As needed White pepper
1. Saute onions and garlic until soft.
2. Add half and half and bring to a soft boil – careful not to over boil.
3. While you are waiting for your cream to boil, mix together rice flour and oil until
you have a pancake consistency.
4. When the cream comes to a soft boil, slowly wisk in your rice flour oil mixture,
until you have the right consistency.
5. After the cream has been thickened cook for about 8-10 minutes on low heat.
6. Season with salt and pepper and serve.
Enjoy!
Fennel-Crusted Salmon
on White Beans
Yield: 3 servings
INGREDIENTS:
- 5 teaspoons extra virgin olive oil,
divided
- 1 bulb fennel, halved, cored and
thinly sliced
- 2 (15 ounce) cans white beans,
rinsed
- 2 medium tomatoes, diced
- 1/3 cup white wine
- 1 tablespoon Dijon mustard
- 1/2 teaspoon ground white pepper
- 1 tablespoon ground fennel seeds
- 1lb. / 2 (2 ounce) salmon fillet,
skinned
Sauté sausage in oil in a large pot over medium-high heat. When brown, add onion,
pepperoni and garlic; cook 5 minutes. Stir in tomato paste and sauté 1 minute.
Deglaze with wine and vinegar; reduce until nearly evaporated. Add tomatoes and
broth, bring to a simmer and cook 20 minutes. Stir in beans and seasonings, and
simmer until heated through, 5 minutes. Serve chili garnished with sour cream and
basil sprigs.
Enjoy!
Italian Chili
Yield: Makes 12 Cups; Total Time:
50 minutes
INGREDIENTS:
1 lb. Italian Sausage
2 Tablespoons Olive Oil
2 Cups Onion, diced
½ lb. Stick Pepperoni, cubed
1 Tablespoon Garlic, minced
1 Tablespoon Tomato Paste
½ cup Dry Red Wine
2 Tablespoons Balsamic Vinegar
2 Cans Whole Tomatoes (28oz.
each)
1 Cup Chicken Broth
1 Can each Cannellini and Red
Kidney Beans, drained and rinsed
(14oz. each)
1 Tablespoon Dried Italian
Seasonings
Salt and Red Pepper Flakes to
Taste
Sour Cream and Sprigs of Fresh
Basil
1. Heat 2 teaspoons oil in a small saucepan over medium heat. Add onion and
cook, stirring, until soft and translucent, 4 to 6 minutes. Add port wine and reduce
by half. Then Add broth, thyme, bay leaf and fig jam. Bring to a boil and cook until
reduced by half, 10 to 12 minutes. Season with vinegar, 1/4 teaspoon salt and
pepper. Set aside.
2. Sprinkle both sides of pork medallions with the remaining 1/4 teaspoon salt and
pepper and dredge lightly with flour, shaking off the excess.
3. Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high
heat. Add the medallions and cook until browned, 2 to 3 minutes per side. Add the
reserved fig-port sauce; bring to a simmer and cook until the pork is cooked, but still
a little pink in the center, about 2 minutes. The sauce should be syrupy. If not,
remove the medallions with a slotted spoon to a platter and tent with foil to keep
warm. Boil the sauce until it’s reduced and syrupy. Discard the bay leaf. Serve the
sauce over the medallions.
Enjoy!
Pork Medallions with
Fig & Port Wine Sauce
Makes 4 servings
INGREDIENTS:
1 8oz. jar of – Fig Jam
1 cup tawny port
2 tablespoons extra virgin olive oil
1 cup thinly sliced onion
1 cup chicken stock
1 teaspoon chopped fresh thyme
1 bay leaf
1 teaspoon balsamic vinegar, or
more to taste
1/2 teaspoon kosher salt
Ground white pepper to taste
1 ¼ pounds pork tenderloin,
trimmed and sliced into 1-inch-thick
medallions
1/4 cup all-purpose flour seasoned
with salt and white pepper
1. Preheat oven to 400°F. Coat a baking sheet with cooking spray
2. Season cod with 2 teaspoons oil, kosher salt, white pepper and fresh
chopped thyme. Place on sprayed baking sheet in a 400 deg oven and roast
until the fish flakes about 15 to 20 minutes, depending on the thickness of the
fillet.
3. Meanwhile, heat the remaining 1 teaspoon oil in a small skillet over medium
heat. Add shallot and cook, stirring until beginning to soften about 20 seconds.
Add tomatoes and cook stirring, until softened, about 1 1/2 minutes. Add olives
and capers; cook, stirring for 30 seconds more. Stir in fresh oregano; remove
from heat. Spoon the tapenade over the cod and serve.
Enjoy!
Roasted Cod with Warm
Tomato Olive Tapenade
INGREDIENTS:
• 1 pound cod fillet
• 3 teaspoons extra-virgin olive oil
• 1/4 teaspoon ground white pepper
• 1 tablespoon minced shallot
• 1 cup halved cherry tomatoes
• 1/4 cup chopped Kalamata olives
• 1 tablespoon capers, rinsed and
chopped
• 1 1/2 teaspoons fresh oregano
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