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Blackened Mini Crab & Shrimp Cakes with Grilled Pineapple Salsa

Serves 6
 
Ingredients:
1 lb. fresh or canned crabmeat
8 oz. cooked shrimp, chopped (16/20 or 21/25 ct.)
2 tablespoons chopped fresh basil, plus small amt. for garnish
2 tablespoons chopped fresh flat-leaf parsley
2 teaspoons seafood seasoning, such as Old Bay
1/4 cup Cajun seasoning, for dredging
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
1 large egg
3 tablespoons mayonnaise
1 tablespoon lemon juice
2 teaspoons Dijon mustard
1/3 cup unseasoned dry breadcrumbs
4 teaspoons extra-virgin olive oil, divided
Lemon wedges, for garnish

Preparation:
1). Mix crabmeat and cooked, chopped shrimp in a large bowl.  Add basil, parsley, seafood seasoning, breadcrumbs, salt and pepper; lightly toss to mix well.
2). Whisk egg, mayonnaise, lemon juice and mustard in a small bowl until smooth.  Drizzle over the crab mixture and stir well.  Using your hands, form the mixture into six 1/2- to 3/4-inch-thick patties.
3). Heat 2 teaspoons oil in a large nonstick skillet over medium heat.  Add 3 of the crab cakes and cook until the undersides are golden, approx. 2 to 3 minutes.  Using a wide spatula, turn cakes over onto a prepared baking sheet.  Add the remaining 2 teaspoons oil to the pan and repeat with the remaining 3 crab cakes.  Bake the crab cakes until golden on the second side and heated through, 15 to 20 minutes.  Garnish with lemon wedges and chopped basil.

Salsa

Ingredients:
1 Pineapple, peeled and sliced
1/4 cup Red onion, minced
2 ea. Green onion, chopped
1/4 cup rice wine vinegar
To Taste: salt & black pepper
Extra-virgin olive oil

Preparation:
1). Peel and slice the pineapple.  Lightly oil the pineapple with extra-virgin olive oil and season with salt and pepper.
2). Char the pineapple on a pre-heated grill then allow to cool.
3). When cooled, dice the pineapple and combine with all the remaining ingredients.
4). Spoon over the Blackened Mini Crab Cakes and enjoy!!

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Cedar Plank Salmon 

Ingredients:
4 ea  Salmon Filets (6-7 oz ea)
4 ea Cedar Planks
3 cups Horseradish Marinade (recipe follows)
2 cups Wasabi Mashed Potatoes (recipe follows)
½ cup  Pomegranate Syrup
Seasonal Vegetable of Choice

Preparation:
1. Marinate salmon in horseradish marinade at least 30 minutes.
2. Pre-heat oven to 400º.
3. Prepare wasabi-mashed potatoes as follows and hold hot.
4. Remove salmon from marinade and place one portion on each cedar plank.
5. Bake salmon on plank in 400º oven for 8-10 minutes until desired doneness is achieved.
6. Place ½ cup wasabi-mashed potatoes on plate along with vegetable prepared to your liking.
7. Place the cedar plank with the salmon on it on the wasabi potatoes.
8. Drizzle about 1 ounce of pomegranate syrup over salmon and enjoy.

Makes 4 servings.

Horseradish Marinade

Ingredients:
½ cup  Honey
¼ cup Maple Syrup
4 ea Limes (juice only)
3 TBSP Horseradish
4 TBSP Soy Sauce
Salt and Pepper TT

Preparation:
1. Whisk all ingredients together in large bowl until well combined.
2. Refrigerate until needed.

Makes 1½ cup.

Wasabi-Mashed Potatoes

Ingredients:
2 cups Potatoes (Russet or Idaho)
¼ cup Butter
½ cup Cream
2 TBSP Wasabi (Powder or Paste) ***
Salt and Pepper TT

Preparation:
1. Boil or steam potatoes until tender.
2. Beat potatoes in mixer until smashed together.
3. Slowly add cream and butter until fully incorporated.
4. Add wasabi and season with salt and pepper. Hold hot until service.

***Wasabi amount can be adjusted to your taste add more for stronger flavor***

Makes 4 cups.

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Oneida Corn Chowder

Prep Time: 45 minutes Cook Time: 90 minutes Yields: 8 generous bowls

Ingredients
1⁄4C uncooked wild rice
1lb frozen corn kernels
1/2t dry basil leaf
1/2t dried oregano leaf
1/2T dried thyme leaf
1/2T onion powder
1/2T garlic powder
1oz unsalted butter
1/4C diced celery
1/4C diced red onions
1/4C diced green bell peppers
1/4C diced red bell peppers
1/4C diced yellow bell peppers
1lb diced venison top round
1T Worcestershire sauce
1 1/2qt chicken stock
1 1/2qt beef stock
Sachet of spices (see instructions)
Salt and pepper to taste

Preparation:
Soak wild rice overnight making sure water covers the rice by
2 to 3 inches. When ready to begin the following day, preheat
oven to 425°F.

Combine corn, sugar, basil, oregano, thyme, onion powder
and garlic powder and spread on baking sheet. Roast for 15
to 20 minutes, stirring frequently until corn is light brown.
Remove from oven and set aside.

Heat butter in a Dutch oven over medium heat. When butter
is hot, add celery, carrot, onion and bell peppers. Sweat for
2-3 minutes. Add diced venison and cook until brown. Add
roasted corn and remaining ingredients, including the sachet,
and simmer over medium – low heat for 1 to 1.5 hours or
until rice is tender (rice will curl and split when done). Remove
from heat and season to taste.

For the sachet of spices:
10 parsley stems
2 dried bay leaves
1 1/2T whole black peppercorns
2 cloves crushed garlic
Tie all ingredients into a sachet of cheesecloth.

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Spinach Artichoke Dip

Ingredients:
1 1/2 cups mayonnaise
1 cup grated parmesan cheese
1 10oz can artichokes bottoms (rough chopped and strained)
8 oz. frozen spinach (defrosted and strained)
2.5 oz. zesty Italian dressing
1 cup shredded mozzarella cheese

Preparation:
1). Mix all ingredients (except mozzarella) in a large mixing bowl.
2). Pour into an oven safe pan.
3). Top with mozzarella.
4). Serve with corn chips, crackers or toast points.

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Baby Beet Carpaccio with Duel Roasted Potato Salad, Roasted Garlic Coulis

 4ea   Baby Beets
1ea   Large Red Potato
1ea   Sweet Potato
¼ c    Red Onion
1ea   Apple
1T      Fresh Thyme
½ t     Fresh Rosemary
1c     Organic Olive Oil
Roasted Garlic
Salt and Pepper
 
Roast Baby Beets, let cool, peel, slice on a mandolin very thin, reserve
Peel the potatoes and dice ¼”, coat a pan with some olive oil and brown the diced potatoes separately. Chop the fresh herbs lightly preserving their colors and reserve.  Peel the apples and dice ¼ “.  Place some olive oil in a pan and sauté the red onions until translucent, add the apples until they lightly color, add herbs, season to taste and reserve.  In a mixing bowl add the apple mixture and the potatoes together in a bowl season with salt and pepper and reserve.
 
Place whole garlic heads in foil, wrap and roast at 350 for 45 minutes, let cool, squeeze the garlic bulbs out of the skins and mash in a bowl with ½ c olive oil and a small amount of lemon juice until it becomes a smooth paste
 
To plate, place the beets in a circle leaving the center open, using a ring mold place the potato salad inside the beets.  Garnish with some fresh herbs and drizzles of the garlic puree
 

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Filet and Oscar

INGREDIENTS
1 each    Filet
1 tbsp     Steak Rub
1 tbsp     Steak Butter
½ cup     Jumbo Lump Crabmeat
8 each    Asparagus
1/8 cup   Béarnaise Sauce

PREPARATION / SPECIAL INSTRUCTIONS
1. Season the steak with the steak rub
2. When the steak is cooked to order rub with the steak butter
3. For the plate presentation; add the béarnaise sauce on the plate
4. Place the filet over the sauce
5. Top the filet with jumbo lump crab meat
6. Add 8 pieces of asparagus around the filet

Steak Rub

Ingredients:
4 ½ cups     Paprika
2 ¼ cups     Ground Chipolata Flakes
9 cups         Kosher Salt
½ cup         Black Pepper
¾ cup         Black Pepper
6 tbsp         Rosemary
6 tbsp         Garlic Powder
6 tbsp         Thyme

PREPARATION / SPECIAL INSTRUCTIONS
8. Mix all ingredients together until well blended
9. Eat and enjoy

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Pan Seared Pacific Black Cod with Lobster Risotto, Tomato Fondue and Saffron Beurre Blanc
Serves: 1

Ingredients:
6 oz Black Cod
1 portion of Asparagus
1 portion of Risotto
1 ounce Olive Tomato Fondue
2 ounces of Saffron Cream Sauce 

Preparation:  
1) Season the fish on both sides with salt & fresh ground black pepper.   
2) Sear the fish on both sides until golden brown, finish in a 375 F oven to desired doneness.   
2) Heat & finish the risotto, place a dollop in the centre of the plate, top with the vegetables, then the fish over the vegetables 
3) Place a TBLSP of the tomato fondue on the fish.  Drizzle the saffron sauce around the plate, and a little over the fish.