Ingredients

1 pound of Sand Dabs or other firm white fish
1 cup Flour
1 TBSP Seasoned Salt
3 Beaten eggs
2 TBSP Chili powder
1 tsp Cayenne powder
1 cup Panko crumbs
Non-stick spray

Directions:

Heat oven to 350F.  Spray a large sheet tray with non-stick spray and set aside. In a large bowl mix all the dry ingredients together, excluding the Panko crumbs. In a separate bowl beat the egg until well blended. Dip the fish in the egg, then in the flour and then in the egg mixture again. Do a final dip in the Panko crumbs and place on the sheet tray. Bake for about 10 minutes. Serve immediately.

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Ingredients

2 cups flour
1 TBSP baking powder
1 tsp kosher salt or ½ tsp sea salt
cayenne pepper
Cajun Seasoning
1 bottle of your favorite larger or pale ale, cold
1-2 pounds of Sand Dabs or other firm white fish
cornstarch
2 quarts vegetable oil

Directions:

Heat oil in pan until it reaches 375F.  In a large bowl mix together all the dry ingredients and whisk in the cold beer. Mix well. Dredge the fish in the cornstarch and then in the beer batter. Drop into the oil and cook until a golden color. Remove fish from the oil and drain on a paper towel. Serve immediately.

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Ingredients

1 pound of Sand Dabs or your favorite white fish
lemon juice or Yuzu
Good quality pesto sauce
Salt and Pepper to taste

Directions

Heat oven to 350F.  Spray a large sheet tray with non-stick spray and set aside. Rinse fish in cool water and pat dry. Place on sheet tray and gently squeeze approximately 2 tablespoons of lemon juice on each filet. Season with sea salt. Take a small spoon and spread a thin layer of pesto on the each filet. Bake for approximately 10 minutes or until done. Serve immediately.

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Makes about 20 tacos.

2 tablespoons olive oil
2 pounds large shrimp — cleaned, shelled and cut into large pieces
1 pound tomatillos
1 large (3-inches) white onion
6 cloves garlic
1 or 2 fresh green jalapeño or serrano chiles
1 large, ripe Hass avocado
1/2 cup coarsely chopped cilantro
1 tablespoon agave syrup
1/2 teaspoon sea or kosher salt 

1. Heat olive oil in a large skillet. Cook shrimp until almost, but not quite, done. Remove to a plate.
2. Peel off the papery husks from the tomatillos. Place the tomatillos on a hot griddle and toast until black spots appear all over. Quarter the onion and toast. Toast the garlic and whole chiles.
3. Stem one chile and coarsely chop (include seeds). Peel the onion and cut off the root end. Put the onion and chile in a blender or processor and blend about 15 seconds with a little water, if necessary. Add the tomatillos and blend again.
4. Cut the avocado open, remove pit and spoon the flesh into the blender. Add the cilantro, agave syrup and salt. Purée about 10 seconds. Taste, and adjust seasoning. Add more finely chopped chile if desired you like spice.
5. Stir in the cooked shrimp, heat through, and pile onto warm corn tortillas (click through to Nancy’s recipe for corn tortillas).

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Serves 4

Main Ingredients:                            
8 each – Rice Paper Wrappers   
8 oz. – Snow Crab Meat 
3 bunches – Frisee, cleaned  �
1 each – Carrot, peeled, julienne�
1 Stalk – Celery, julienne�
1 each – Cucumber, seeded, julienne�
Toasted Black and White Sesame Seed
Garnish – Daikon Sprout
1 oz. – Whitefish Caviar
1 Recipe – Vietnamese Dipping Sauce
8 oz. – Mae Ploy Sweet Chili Sauce

Vietnamese Dipping Sauce
Fish Sauce – 3 fl oz.
Water – 3 fl oz.
Sugar – 4 oz.
Cilantro, chopped – 2 Tbls
Peanuts, toasted, chopped – 4 Tbls
Limes, juiced – 2 each
Soy Sauce – 1 fl oz.
 
To assemble the spring rolls:
Soak the rice paper wraps in warm water one at a time. You will have to assemble these rolls one at a time. Once the rice paper is re-hydrated, transfer onto a clean food prep surface. Blot off excess moisture on top. To assemble, start layering ingredients on wrapper in one thin line. The items should be in the middle of the wrapper running from left to right. Start with the snow crab, carrots, celery, cucumber, frisee and Daikon sprout. Drizzle with a little of the Vietnamese Dipping Sauce and toasted sesame seed. Then, roll everything; start with the end closest to you. Try and make the roll as tight as possible, this will hold all inside ingredients in place and make cutting in pieces must easier.

To finish the plate:
Two spring rolls make one order. Cut into 1” length pieces and display in row. Place a small amount of the caviar on top of each cut piece. Serve the two dipping sauce on the side. ENJOY!

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From the demo: Jonathan Wood- Summer Recipes.

Serves 4

Main Ingredients:     
4 pieces – Halibut, 8 oz.
1 recipe – Minted Couscous�
3 oz. – Wild Baby Arugula �
4 oz. – Sun-Dried Tomatoes   
½ each – Avocado �
4 oz. – Crab meat   
1 recipe – Grain Mustard Tarragon Vinaigrette    �
1 recipe – Harissa Oil    

Minted Couscous:
Moroccan Couscous – 1 cup
Chicken Stock – 1 ½+ Cups
Mint Spring – 1 each
Mint, chopped – 1 Tbls
Cilantro, chopped – 1 Tbls
Lemon, juiced – 1 each
Extra Virgin Olive Oil – 1 Tbls
Salt and Pepper – to taste
In mixing bowl, put in dry couscous. In a pot, bring the chicken stock and mint sprig up to a boil. Season chicken stock with salt and pepper. Once to a boil, pour over couscous until it just covers the top. Cover bowl with plastic wrap and let steam for 15 minutes. Uncover, then fluff with a table fork to remove any clumps. Add remaining ingredients and adjust seasoning with salt and pepper. Reserve warm on the side.

Grain Mustard Tarragon Vinaigrette:
Whole Grain Mustard – 1 Tbls
Red Wine Vinegar – ¼ Cup
Garlic, chopped – 1 each
Shallot, chopped – 1 each
Tarragon, chopped – 2 tsp
Salt and Pepper – to taste

Combine mustard, vinegar, garlic, shallots. Season a bit with salt and pepper. Slowly drizzle in oil while whisking to emulsify. To finish, adjust seasoning as needed and mix in tarragon.

Harissa Oil:
Extra Virgin Olive Oil – ¼ Cup
Harissa Paste – ½ Tbls
Paprika – ½ Tbls

Place all ingredients in saucepan. Bring to a boil. Remove from heat and strain through coffee filter or cheesecloth. Cool and reserve.

To finish the plate:
Season halibut with salt and pepper on both sides. In a hot sauté pan, add 1 Tbls of extra virgin olive oil. Place fish in pan and cook on one side until golden brown. Turn over and finish in oven until done. To assemble the plate, mold couscous into a container of your choice and place in the middle of the plate. Place cooked fish on top of couscous. In a mixing, add arugula and sun-dried tomato and toss with a little vinaigrette. Divide into quartered and place a small amount on top of each piece of fish. Spread the crab meat and avocado around the plate. Finish with mustard vinaigrette and harissa oil around the plate.

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For 4 servings

4 sheets of « Brick », each sheet cut into 4 parts
12 large scallops, washed and patted dry with a paper towel�
3 tablespoons butter
3 leeks, white parts diced and green parts discarded �
fleur de sel
freshly cracked pepper
1/8 cup crème fraîche
1 tablespoon melted butter

1.  Heat a heavy skillet over high heat, swirl in 1 tablespoon of butter, when melted sear the scallops in the pan for one minute on each side. Do not crowd the pan. The scallop should have a nice brown crust on both sides but still be raw in the middle, it will finish cooking in the oven. Set aside.
2.  In the same pan swirl in another 2 tablespoons of butter and sauté the leeks over medium heat until they are a little brown around the edges. Add the cream and cook until combined and slightly thickened. Put aside in a shallow bowl to slightly cool.
3.  Heat the oven to 375°.�
4.  Line a baking sheet with wax paper or a Silpat mat.
5.  Brush a quarter of brick with the melted butter, place 1 scallop in the middle and then a tablespoon of the leek mixture on top. Fold the edges of the brick around the scallop and leek mixture. Butter the folded side and place that side down on the baking sheet. Continue with the rest of the ingredients.
6.  Bake until golden, around 8 minutes (check after 5). 

Bon Appétit!

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Serves 6 to 8

3 pounds assorted fish or seafood cut into 2-inch chunks – shrimp, sand dabs, scallops
6 tablespoons olive oil
6 garlic cloves, chopped
1 fennel bulb, chopped
1 onion, chopped
1 bouquet garni – 2 sprigs fresh thyme, a small bunch of parsley and a bay leaf tied with a string
1-2 inch strip of orange zest
2 medium leeks, white parts only, finely chopped
8 ripe tomatoes, chopped
2 cups canned plum tomatoes
8 cups fish stock, or water mixed with clam juice or chicken broth
½ teaspoon saffron threads, soaked in 1 tablespoon water
1 cup white wine
1 cup parsley, chopped
salt and pepper
                      �
1. Heat the olive oil in heavy large pot over medium heat.
2. Add onion, garlic, fennel, leeks, orange zest and bouquet garni. Cook, stirring occasionally, for about 10 minutes. Add salt and pepper to taste.
3. Add the tomatoes, white wine, fish stock and saffron and simmer until slightly thickened, about 30 minutes.
4. Add seafood and simmer about 3 minutes.  Remove the orange zest and bouquet garni.  Taste, adjust seasoning, add chopped parsley and serve with a mixed green salad and French baguette.  

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From the demo: Spring Fine Dining
Courtesy of Chef Vincent Cachot

Serves 4

Main Ingredients:
12 each – U10 Diver Scallops
12 each – White Asparagus, peeled, blanched
1 recipe – Chorizo Ratatouille (See Below)
1 recipe – Roasted Hazelnut Vinaigrette (See Below)
 
Chorizo Ratatouille:
½ each – Red Onion, small dice
1 tsp – Garlic, chopped
½ each – Yellow Squash, small dice
½ each – Zucchini, small dice
¼ each – Carrot, small dice
6 each – Mushroom heads, dice
½ each – Eggplant, small dice
3 oz. – Spanish Dry Chorizo, small dice
4 each – Basil Leaves, chopped
To taste – Salt and Pepper

Preparation: Add 1 tablespoon of extra virgin olive oil to a hot sauté pan. Over medium heat, first add the onion and cook until translucent. Add garlic and chorizo and sauté for 2 minutes. Add yellow squash, zucchini and eggplant to the pan and cook for 3-5 minutes or until vegetables are tender. Adjust seasoning with salt and pepper. Remove pan from heat and stir in basil. Keep warm and reserve for plating.

Roasted Hazelnut Vinaigrette:
¼ cup – Champagne Vinegar
¾ cup – Extra Virgin Olive Oil
2 oz. – Hazelnuts, toasted, rough chopped
2 each – White Asparagus, peeled, blanched, small dice
1 each – Tomato, seeded, small dice
4 each – Basil Leaves, chiffonade
To taste – Salt and Pepper

Preparation: In a mixing bowl, add vinegar. Slowly whisk in olive oil until all is incorporated. Add remaining ingredients and adjust seasoning with salt and pepper.

To finish the dish:
In a large sauté pan over high heat, add a little olive oil. Season scallops with salt and pepper then add to hot sauté pan. Cook over high heat until scallops are caramelized and golden brown. Flip over and cook a remaining 1-2 minutes or until medium rare. Once the scallops are turned over, add the 12 spears of white asparagus to the pan to warm up. Remove scallops from pan and transfer to paper towels to drain excess moisture. Plate the dish.

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Ingredients:
10 oz Ahi Tuna Sashimi Grade cut into ¼” dice
2 oz Light Soy Sauce
2 oz Rice Wine Vinegar
½ oz Pickled Ginger Juice
1 Teaspoon Sesame Oil
¼ oz Wasabi Powder
Salt and Pepper to Taste

Preparation Method:
Add all ingredients (except Tuna) to a blender and process at high speed. Toss tuna in marinade just prior to plating.

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