Pan Seared Halibut with Sautéed Spanish Chorizo, Snowcap Beans and Oven Roasted Peperonata

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Halibut and Spanish Chorizo are a classic duo! This is an easy summer time dish that really doesn't need a recipe, since all the ingredients are just cooked and plated together.  I made a nice pot of snowcap beans I bought through https://elegantbeans.com They have a wonderful selection of dried beans and they taste amazing. I simmered them along with 2 bay leaves, thyme sprigs and … [Read more...]

LOBSTER SKEWERS BASTED WITH “MARGARITA BUTTER” LIME PEEL ORZO, GRILLED ASPARAGUS, AND RADISH SPROUTS WITH LIME VINAIGRETTE

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The other day I was taking a break from my work day by relaxing on the patio, and I was thinking it would be a nice time for a margarita!! Margaritas are like the perfect drink. They're tangy, salty, and sweet with a citrus kick! And I wondered how it would taste poured over grilled meat or fish.  For obvious reasons, pouring a margarita over an open flame is probably not the best idea, but I … [Read more...]

Dukkah Spice Crusted Wild Striper Fillets with a Date Caper Brown Butter Emulsion or “Sauce Proposal”

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Dukkah/Duqqa/Du’ah (dook-ah) is an Egyptian spice mixture containing a variety of spices and ground nuts. In Egypt, it’s usually used along with bread and oil. A piece of bread is first dipped in oil, then in a bowl of dukkah. It’s also used to crust meat and fish. Spice markets sell small paper cones of dukkah, and it varies from vendor to vendor. Typical mixes contain cumin, caraway seed, and … [Read more...]

Salt Baked Whole Striper with Orange Meyer Lemon Hollandaise

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Salt Baked Wild Whole Wild Caught Striper with Orange Meyer Lemon Hollandaise Creating a “salt oven” is so easy and bakes/steams the fish to create one of the most flavorful, moist pieces of fish I’ve ever created… and the best part, “it’s so simple!” Start by seasoning the fish with black pepper and herbs of your choice (I used thyme). Then stuff with your choice of fruit slices, onions or … [Read more...]

Sous Vide Frogs Legs with Carrot Pea Risotto

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If you're going gigging, and want to try frog as a main dish but have no other ideas besides deep frying, then this recipe is for you! Tough chewy frogs legs are tenderized and garlicky after being poached for hours in a water bath. The meat falls off the bone, and that's just fine with me since I'm adding it to a carrot/pea risotto!! And I just love the beautiful orange risotto which reminds me … [Read more...]

Coriander Agave Syrup Glazed Bacon Wrapped Scallops

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Course ground toasted coriander and agave syrup make a slightly spicy sweet glaze brushed over bacon wrapped scallops! The salty bacon tempers the sweet agave, and the plump juicy scallops make a great skewer. I served them along with a warm potato salad of fingerling potatoes and fresh crisp green beans with a bacon apple cider dijon mustard vinaigrette, but you could serve them with any side you … [Read more...]

Prosciutto Wrapped Shrimp Skewers with Grilled Pineapple, Forbidden Rice with Mango and Captain Morgan Spiced Rum Sauce

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Succulent jumbo shrimp are wrapped in prosciutto then skewered along with sweet pineapple and grilled for just a few minutes.  Then they are laid atop chewy, nutty black rice with mango with a spicy rum butter sauce!! Talk about a tropical delight on a stick!!    … [Read more...]

Vanilla Butter Poached Lobster Tail

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No need for oily drawn butter when you could have lobster cooked in a warm vanilla scented butter bath! I created this dish for a client, who wanted lobster with butter, but not the messy traditional drawn butter. I used a technique created by Chef Thomas Keller, but put a twist on the recipe by incorporating vanilla flavor into the butter sauce.  Vanilla and lobster go great together! … [Read more...]