Chef Shawn's Recipes and Sample Menu

Scallop Ceviche on Black Pasta Cakes

Ingredientts

Method

Make ceviche:
Combine onion, juices, jalapeño, and salt in a bowl. Poach scallops in 4 quarts of simmering salted water, stirring occasionally, until just cooked through (scallops should be opaque with centers slightly pink), about 1 minute. Drain scallops and gently toss with marinade. Marinate scallops, covered and chilled, 3 hours.

Make pasta cakes:
Boil pasta in a large pot of boiling salted water until just cooked through, 1 to 2 minutes. Reserve 1 cup cooking water, then drain pasta in a colander. Rinse briefly under cold running water to stop cooking (don’t cool pasta completely) and drain well. Toss pasta with extra-virgin olive oil.
Heat 1/4 inch olive or vegetable oil in a 10-inch nonstick skillet over moderate heat until hot but not smoking. Form cakes by dropping a few strands of loosely squiggled pasta into a 1-tablespoon measure to fill it and inverting tablespoon into oil, flattening cake slightly if necessary. (If strands in bowl become too sticky to handle, stir in a little reserved pasta water, 1 teaspoon at a time. You need some starch from pasta to hold cake together, but you don’t want strands to become wet.) Cook cakes, 4 at a time, until crisp, 45 seconds to 1 minute per side, and drain on paper towels. Season cakes with salt.

Make salsa:
Soak onion in cold water to cover 20 minutes, then drain and rinse well. Stir together onion, cilantro, tomatillos, tomato, jalapeño, and salt and chill, covered, until ready to use. Assemble hors d’oeuvres: Lift scallops out of marinade and put 1 on top of each pasta cake. Top with salsa and serve immediately.

Smoked Salmon Pate

Ingredientts

Method

Puree all ingredients in food processor, to achieve desired consistency add smoke salmon.

Servings: 20

Dungeness Crab Cakes

Ingredientts

Method

In a large bowl mix all ingredients. With your hands mix all ingredients until desired consistency is reached, adding more bread crumbs to tighten. Create a work space and lightly dust area with bread crumbs,form into desired portion, example 3 oz. portions and create a ball. Tools needed will be a 3 to 4 inch circular mold. Place ball into center of mold and press down firmly into mold. To finish creating your cake roll both sides of cake in excess panko crumbs. Heat a large saute pan lightly covered in olive oil to medium high heat. Brown both sides of cake, approxiemetly 1 minute per side, reserve to a sheet pan and bake at 350* for about 6-8 minutes to reach desired temperature in the center of the cake. Serve with fresh lemon wedges and a dill sprig for garnish. Servings:30 (3 oz.) cakes

Dungeness Crab Fettucine

Ingredientts

Method

In a large saute pan heat on medium high heat covered lightly with olive oil. When the oil just starts to smoke add bell peppers and saute for about 1 minute. Deglaze pan with white wine, saute for approxiemetly 1 more minute until wine is evaporated. Add lemon zest, Dungeness crab and seafood stock and reduce by half. Add pasta and cream, reduce the cream by half. Finish with green onions and parmesan. Garnish with 1 inch chopped tomatoes and serve.

Servings: 8

Salmon Saute With Red Onion Marmalade

Ingredientts

Method

1. With a sharp knife cut 2-3 slits diagonally across the skin of each salmon filet. 2. Heat a large saute pan over medium high heat add enough peanut oil to cover the bottom of pan. Just as the oil starts to smoke, add the salmon filets, skin side down. Cook undisturbed for 4 minutes. Reduce the heat to medium and continue cooking for another 6-8 minutes. During the last minute or so spoon some of the peanut oil over top of the filet. Desired temperature with seafood is to cook to medium rare and by the time it reaches the mouth it should be medium. Method is called resting. Most meats will continue to cook another 10 degrees when pulled from direct heat. 3. As soon as the salmon starts cooking, make the sauce. In a stainless steel saute pan over medium heat add 1 T of butter and 1 T olive oil. When the butter is melted, add the onions and cook, stirring all the time until translucent, about5-6 minutes. Season with salt and pepper. Add the balsamic vinegar, red wine and then scrape the bottom of the pan with a wooden spoon getting the composits of the bottom of the saute pan. Add the thyme and cook until the liquid is almost completly evaporated, about 3-4 minutes. Add the cream and stir occasionally until the cream comes to a simmer. Cook until the cream is slightly reduced and starts to thicken about 3-4 minutes more. Be sure the cream does not boil over. Remove the thyme sprigs and season to taste with salt and freshly ground pepper. Stir in the other 1T of butter. Spoon the onion mixture over a plate. Top with salmon filets. Pour excess liquid onto filets.

Servings:4

Hot Dungeness Crab And Jalapeno Dip

Ingredientts

Method

Preheat oven to 375 degrees. Saute red bell pepper in olive oil for 5 minutes over medium heat until tender. In a medium bowl, mix together red bell pepper, artichoke hearts, mayonnaise, Parmeasan cheese, green onions, Worcestershire sauce, jalapenos, celery salt, crab meat and lemon juice. Transfer to a 8 x 8 baking dish, cover and bake about 30 minutes, brown under broiler.

Serve with pita bread triangles.

Serves: 2

Five-Spice Calamari With Dipping Sauce

Ingredientts

Hot Alaskan Crab And Artichoke Dip

Ingredientts

Method

Preheat oven to 350 degrees.In a large saute pan saute red bell peppers in a couple of tablespoons of butter over medium high heat for about 5 minutes then add the artichoke hearts and continue to saute for another 5 minutes until softened. Reserve to a bowl. Add remaining butter and flour to saute pan making a light roux, cooking for about 3-4 minutes. Add heavy cream whisking as you pour into pan, bringing to a boil. Reduce heat and simmer for about 3 minutes whisking consistently. Remove from heat and stir in artichoke mixture green onions 2/3 of the parmesan cheese, lemon juice, jalapenos, salt and pepper. Gently stir in crab. Transfer to a buttered shallow baking dish and sprinkle with remaining parmesan. Bake for about 20-25 minutes until top is golden brown.

Servings: 8 Serve with toasted pita bread points

Horseradish Crusted Salmon

Ingredientts

Method

Preheat oven to 350 degrees. Mix together horseradish, mustard, white pepper, sour cream and mayonnaise. Salt and pepper each salmon filet to taste.Coat each filet with horseradish mixture. Spread bread crumbs on top of the horseradish mixture. Spray each filets bread crumb topping with pan coating-vegetable oil spray. Lightly coat sheet pan with olive oil. Form 8 servings of the garic mashed potatoes the size of the salmon filet on the sheet pan and place each salmon filet on top of the potatoe mixture. Roast in the oven about 8-10 minutes until salmon reaches medium rare. Then run under the broiler for a minute or two to turn crust golden brown. Serve immediately.

Servings: 8

Butter Clam And Smoked Bacon Dip

Ingredientts

Method

In a saute pan cook bacon over medium heat, simmering until golden brown and crisp and then transfer to paper towels with a slotted spoon. Drain clams over a sieve if using canned clams and reserve the juice. In another bowl whisk together cream cheese and sour cream. Whisk in clam juice and clams along with the bacon and remaining ingredients. Chill and then bring back to room temperature before serving. Goes great with toasted pita bread points or chips.

Servings: 4 Cups

Alaskan King Crab Bisque With Red Bell Peppers

Ingredientts

Method

In a large pot over medium high heat saute the bell peppers in the olive oil. Add the green onions, celery, carrots and red onions and saute until vegetables are tender, about 10-12 minutes. Stir in tarragon and cayenne. Mix in tomatoes with juice, crab stock and wine. Bring to a boil. Reduce heat to low and simmer about 30 minutes, stirring occasionally. Add cream and simmer 20 more minutes. Stir in crab meat. Cook about 5 more minutes. Season with salt and whie pepper to taste. Cool, puree with food processor or an emulsifier. Serve hot with crab garnish in center of bisque.

Servings: 12

Dungeness Crab Quiche

Ingredientts

Method

Method for pastry
Blend flour, butter, shortening and salt in a bowl with your finger tips until you attain pea size lumps. Drizzle with water gently and stir with a fork until incorporated. Squeeze a small handful, if it doesnt hold together add more ice water, half a tablespoon at a time.(dont overwork) Turn out on a floured work station. Roll into a 4 inch disc, wrap with plastic and refridgerate for 1 hour. Roll dough out into a 12 inch disc, place in pie pan with a 1/2 inch overhang. Decoratively crimp edges with a fork, prick bottom side of the shell as well with a fork. Chill for 30 minutes. Put oven rack in center of the oven and heat oven to 375 degrees. Line shell with foil and fill with pie weights or beans. Bake shell until golden brown, about 20 minute, cool. Method for filling
Break crab into small pieces, whisk together eggs, cream, herbs, seafood seasoning, salt, pepper and nutmeg. Stir in cheeses and the crab. Pour into prebaked pie shell and bake until filling puffs and is no longer wobbly in the center, about 45 minutes. Cool on rack.

Servings: (1) 12 inch pie

Crab And Shrimp Potstickers

Ingredientts

Method

Mix all ingredients, stuff wontons, egg wash edges, fold and seal. Saute in peanut oil and then finish off in a preheated 350 degree oven about 6 minutes or until golden brown.

Servings: 50 potstickers

Dungeness Crab Frittata

Ingredientts

Method

Preheat oven to 375 degrees. In a large saute pan saute garlic, onions, zuchinni until tender about 2 minutes over medium high heat, add mushrooms and saute for anothe minute. Add beaten eggs, cheese and milk to the vegetables. In a well oiled baking dish add mixture and layering crab as you go. Bake until firm about 20 minutes.

Servings: 12

Alaskan Shrimp, Crab, And Oyster Gumbo

Ingredientts

Method

To Make Stock:

In a large stock pot simmer shellfish stock ingredients for 1/2 hour, uncovered. Then transfer crab legs to a work surface and cool. Pick the meat out of the shells once cooled and reserve to a bowl. Add legs back to stock and continue to cook at a simmer for another 30 minutes, covered. Pour through a fine sieve, reserving the stock. Gumbo Base:

In a large saute pan cook flour and oil at a moderately low heat,stirring with a wooden spoon, making a reddish-brown roux about 45 minutes. Add onions, bell peppers and celery and cook until vegetables are softened. When this is complete add roux and vegetables by large spoonfuls to hot stock. Stirring well after each addition, bringing to a boil. Simmer gumbo for about 15 more minutes once right consistency is reached. Add shrimp and simmer for 2 minutes. Stir in crab meat, oysters and their reserved juices, simmer stirring occasionally until edges of oyster curl about 3 minutes. Stir in green onions, cayenne and salt and pepper to taste. Serve gumbo ladled over rice.

Servings: 10

Alaskan Cioppino

Ingredientts

Method

Heat olive oil in a large saute pan. Saute onions, bell peppers, garlic, raw fish, zuchinni and bay leaf. Season with salt and pepper. Deglaze with white wine. Add clams and mussels and cover, cook until clams and mussels open, discarding any shells that do not open. In a large stock pot add chili sauce, tomatoes, marjoram, garlic salt, parsley and fish stock and bring to a boil then reduce heat. Add ingredients from the saute pan. Add shrimp, squid and crab. Continue to simmer until prawns and squid are cooked throughout, about 10 minutes. Season with cayenne, tabasco, salt and pepper. Ladle into bowls and serve.

Servings: 2 gallons

Oyster Suzette

Ingredientts

Method

Schuck and clean oysters. In a large bowl mix together; bacon, onions, shallots, garlic, Tabasco, bread crumbs, chives, Parmesan and Cajun seasoning. Roll oysters in mix and place back into shells. Line the bottom of a sheet pan or baking dish with rock salt. Place oysters on top of rock salt,bake at 400 degrees for 8-10 minutes until breading is golden brown and top with Hollandaise sauce. Garnish with fresh dill sprig and lemon wedge.

Servings:12 oysters

Halibut Ceviche

Ingredientts

Method

Place the halibut chunks in the zip lock bag and place the limes squezzing the juice out of the into the bag. Place into fridge for 4 hours torning the bag over every hour to mix them up. When halibut is done in a large bowl mix all ingredients and serve.

Servings: 2 lbs.

Alaskan Smoked Salmon Hash With Dill Vinaigrette

Ingredientts

Method

For Vinaigrette:

Place vinegar, lemon, shallots, dill, salt and pepper in a food processor and blend.Slowly add the oil. Transfer to a squeeze bottle.

For Hash:

Mix together potatoes, dill, dry mustard, garlic powder, bell pepper, horseradish, fish stock, salt and pepper. Place in a well oiled baking dish and cover with foil. Cook about 45 minutes at 375 degrees. Remove foil and brown under broiler. Sreve poached egg over the top followed by caviar and sprinkle with dill vinaigrette.

Servings: 4

Alaska Fluffy Louis

Ingredientts

Method

For the Louis dressing; in a medium bowl mix together mayonnaise, chili sauce, green onions, lemon juice, horseradish, tabasco, salt and pepper to taste, fold in cream. Arrange seafood, tomatoes, eggs, cucumber and olives on a Romaine lined salad plate. Garnish with lemon wedge. Serve with Louis dressing on top.

Servings: 4

Smoked Salmon Remoulade

Ingredientts

Method

Lemon Aioli:

Put egg yolks into food processor, whisk until frothy. Add remaining ingredients except for the olive oil and continue to blend. Slowly add oil and emulsify.

Remoulade:

Pulse in a food processor until the right consistency is achieved.

Servings:1/2 gallon

Alaskan Halibut With Mango Chutney

Ingredientts

Method

Halibut:

Season halibut filets with salt and pepper, puree peppers and the honey in a food processor.Place halibut on the grill and baste the chipotle glaze on every couple of minutes until finished. Halibut should be cooked to a medium rare so by the time it reaches the plate it will be medium. This process is called resting as it will continue to cook another 10 degrees, once it is removed from the grill.

Mango Chutney:

Season the mangos with the ginger, garlic, mint and kosher salt and reserve. Combine the vinegar and sugar in a small saucepan and bring to a rapid boil. Add the mango, onion, chili peppers and honey and simmer on medium heat for about 30 minutes. Serve hot on the halibut.

Servings: 4

Cajun Dungeness Crab Stuffed Jalapeno Poppers

Ingredientts

Method

Brush peppers with olive oil and roast in the oven at 375 degrees for 10-12 minutes. Mix remaining ingredients in a large bowl. Stuff peppers and brown at 375 degrees for 6-8 minutes.

Servings: 36 poppers

Sea Scallops With Smoked Bacon & Maple Cream Sauce

Ingredientts

Method

Preheat oven to 425 degrees. Combine maple syrup and heavy cream in a saucepan. Bring to a boil, then simmer and reduce by one half. Stir in mustard, nutmeg, salt and pepper to taste. Simmer 5 more minutes, remove from heat. Wrap each scallop with bacon and place seam side down on a greased baking dish. Bake about 6-7 minutes until bacon is golden brown and scallops are cooked to medium rare. Serve with maple cream sauce, garnish with chopped chives.

Servings: 20 scallops

Alaskan Spot Prawn Egg Rolls

Ingredientts

Method

In a large bowl combine prawns, cabbage, sprouts, carrots, onions, garlic, dry mustard, salt and pepper. Mix well. Place wrapper on a work surface and egg wash all the edges of the wrapper with a pastry brush. Place desired amount of filling in the egg roll wrapper and roll once, fold edges over the first roll and continue to roll out. There are 2 ways to ccok your egg rolls. 1. Place in a 360 degree deep fryer and cook about 6 minutes until the shell of the wrapper is golden brown. 2. Preheat your oven to 400 degrees. In a large saute pan heat peanut oil over medium high heat and place the seam side of the egg roll down. Saute, rolling as you go to achieve a golden brown coat. Place on a sheet pan and finish cooking in the oven for about 8-12 minutes until cooked all the way through. Serve with sweet and sour sauce.

Servings: 8

Pacific Rim Coconut Prawns With Malibu Sauce

Ingredientts

Method

Peel, devaine and rinse shrimp. Egg wash and roll in flour. Then roll in coconut flakes. Place on parchment paper and freeze 1 hour, so coconut sets up. To make sauce place pina colada mix, malibu rum, sugar, pineapple, coconut milk and flakes into a saucepan over medium high heat and boil. Reduce by 1/4. Add cornstarch slurry until you reach the desired consistency.

Servings: 2 skewers with 6 shrimp on each

Alaskan Yellow-Eye Vera Cruz

Ingredientts

Method

Season filets with salt, pepper and lemon juice. Saute over medium high heat with half of the olive oil for 1 minute a side or until filets slightly brown. Cook until filets appear to be cooked about half way through. Set aside. Add remaining oil and saute the garlic, capers, olives, jalapenos, poblanos, onion, cinnamon sticks, cilantro and cumin. Saute until onions become wilted or translucent. Add sherry and the stock, reduce by half on high heat. Carefully return the filets back to the saute pan and add the tomato and the marjoram, and poach over medium heat until finished. Remove fish to serving plate and top with sauce. Garnish with lemon wedge.

Servings:4

Cilantro-Lime Tartar Sauce

Ingredientts

Method

In a food processor combine all ingredients and pulse 3-4 times reaching the desired consistency. Chill before serving.

Servings: 2 Cups

Scalloped Oysters

Ingredientts

Method

Preheat oven to 425 degrees. In a medium size bowl combine bread crumbs, lemon zest, dill, 1 1/2 cups of the parmesan, green onions, bell peppers and salt and pepper to taste, mix well. Grease the bottom of your baking dish and sprinkle enough of the seasoned panko to cover the botton of the dish. In a small mixing bowl whisk together the liquids. Place oysters in your baking dish over the top of the seasoned panko, pour liquid over the oysters. Place remaining panko over the top of the oysters, top with the remainder of the parmesan and bake for about 8-10 minutes until ingredients start to bubble and parmesan is golden brown.

Serves:8

Halibut Tacos With Asian Slaw & Thai Mayonnaise

Ingredientts

Method

Slice halibut into 8 (2 oz.) strips. In a shallow dish, combine lime juice, garlic and cilantro and add fish strips, coating with marinade. Cover and refrigerate 1-15 minutes. Meanwhile pour enough peanut oil in a large saute pan so 1/2 in ch of the oil comes up the side of the pan. Heat to medium high. Dredge halibut in the flour and shake of excess.. Carefully place the halibut in the hot oil and cook on all sides until golden brown on the outside and opaque on the inside, about 3-4 minutes. Transfer fish to a paper towel. Season with salt and pepper. For the mayonnaise: In a small bowl, combine all ingredients. Cover and refrigerate for a few hours. For Asian Slaw and Dressing: In a large bowl, toss together the slaw ingredients. In a medium bowl, combine the dressing ingredients. Pour the dressing over the slaw and toss well. Cover and refrigerate until ready for use. To serve: Warm the tortillas. Place each strip in the middle of the tortilla. Top with about 2 T Thai-Style mayonnaise, Cover with about 1/2 to 3/4 C od Asian Slaw. Garnish with lime wedge. If desired, serve remaining Asian slaw on the side.

Servings: 8 Tacos

Dungeness Crab Fritters

Ingredientts

Method

In a large bowl combine crab meat, eggs, green onions, tomatoes, salt, pepper, parsley and worcestershire sauce. Mix well. Sift flour and baking powder together and add to crab mixture, mix well. Shape with a cookie cutter to desired size. In a large saute pan heat the butter over medium high heat and saute fritters for about 2-3 minutes a side until golden brown. Hold in oven, serve hot.

Serves: 8-12 Fritters

Kicked Up Cocktail Sauce

Ingredientts

Method

In a medium sized bowl combine all and whisk.

Servings: 1 Cup

Oysters Alaskafeller

Ingredientts

Method

In a food processor combine spinach, parsley and onion. Pulse until fine. In a medium saute pan cook bacon until rendered. Add bacon, butter and lemon juice to vegetable mix, add lemon juice. Top each oyster with about 2 T of mixture. Bake at 425 degrees for about 5-6 minutes until sides of oysters curl.

Servings: 36 Oysters

Sea Scallops With Sweet Corn & Tomato Coulis

Ingredientts

Method

In a medium size saute pan saute the garlic and the shallots in the olive oil over medium high heat, about 2-3 minutes. Add corn, basil, salt and pepper. Cook until corn is tender and slightly starting to brown on its edges, about 4-5 more minutes. Add cream and scrape the bottom of the pan to get any remenents sticking to the pan. Reduce by 1/2, cool. Pour mixture into food processor and puree until smooth about 1 minute. Remove and pour through a sieve into a pan forcing ingredients with your hand into the mesh of the sieve. Discard the solids. In a small bowl toss tomatoes with parrsley, salt and pepper. In a medium size saute pan heat olive oil over medium high heat until almost smoking. Season the scallops with salt and pepper. Add scallops to the pan and saute until desired temperature is achieved (medium rare) sugested, turning as needed. Serve with the hot coulis and garnish with the seasoned tomatoes.

Servings: 6

Mac Halibut With Pacific Rim Salsa & Rum Butter

Ingredientts

Method

Roll the halibut filet in the nuts, coating both sides. Preheat oven to 400 degrees. In a large saute pan heat olive oil over medium high heat, just as the oils starts to smoke carefully add halibut filets to the pan. Saute on each side about 30 seconds just enough to give the nuts a little color. Place pan in the oven and cook about 8 minutes depending on the desired temperature wanted and the thickness of the filet (medium-rare to medium)is my favorite and as the resting period occurs it will be medium when plated. For the rum butter; mix the compounds and the butter and whip. For the salsa mix all ingredients in a large bowl. When the halibut is finished reserve to the side. Place the saute pan back on the stove over medium high heat and add the salsa. Saute the salsa until all ingredients are hot and the liquids reduce to the correct consistency, about 2 minutes. To serve: Place 1/4 of the salso in the center of your plate, place the halibut on the top and finish witha generous portion of the rum butter on top of the filet. Garnish with banana leaves if desired.

Servings: 4

Oyster Mt.Redoubt

Ingredientts

Method

Preheat oven to 425 degrees. Schuck and clean oysters. In a small bowl combine panko, paprika, cayenne, salt, lemon rind, pepper and parmesan. Place each oyster back into its shell top with a spoonfull of Bearnaise sauce, then top with 1 oz. of Bristol Bay Red King Crab, then with seasoned panko and then with another spoonfull of Bearnaise. Place into the preheated oven in a rock salt lined baking dish and bake for about 6-8 minutes until sides of oysters start to curl and the breading starts to take on a golden brown color. Serve with lemon wedges.

Serves: 16 Oysters

Creole Mustard Sauce

Ingredientts

Method

Combine the shallots, vinegar, peppercorns, bay leaf and wine. Reduce liquid by half. Add the cream and reduce by half again. Strain the sauce through a sieve, then return to low heat and gradually whisk in the butter, then add the mustards.

Servings: 1 Cup

Creole Remoulade (Cajun Dipping Sauce)

Ingredientts

Method

Place the eggs, paprika, salt and mustard into a mixing bowl. Add the oil slowly as you are whisking. After the mixture is thick add the vinegar. Add the grated lemon rind to the mixture, then squeeze the juice from the lemons in. Fine dice the shallots, celery, garlic and parsley. Add to the mixture. Blend ketchup, bay leafs, horseradish and tabasco. Chill for 5 hours. Great with shrimp or crab.

Servings: 1 Cup

Hot Smoked Oyster Dip

Ingredientts

Method

Mix all ingredients and place into a baking dish. Bake at 375 degrees for 20-30 minutes until desired cosistency is achieved.

Servings: 1 lb.

Pot Sticker Asian Dipping Sauce

Ingredientts

Method

Whisk all ingredients togather

Servings: 1 C

Egg Roll Sweet N Spicy Dipping Sauce

Ingredientts

Method

Combine all ingredients in a medium bowl, stir until sugar dissolves. Cover and let stand at room temperature for 1 hour.

Servings: 1 Cup

Baked Feta Bruschetta

Ingredientts

Method

Mix all ingredients in a medium sized bowl, let stand 10 minutes. Place on sliced baguettes and bake at 400 degrees for 2-3 minutes until cheese melts, or serve chilled. Servings: 20 slices

Alaskan Smoked Salmon Quiche

Ingredientts

Method

In a medium sized bowl combine all ingredients. Pour into pie shell and bake at 400 degrees for 45 minutes.

Servings: 6

Curried Mussels

Ingredientts

Method

Bring heavy cream and the wine to a boil. Add shallots, garlic, curry powder and lemongrass. Add mussels and cover. To serve ladle to a bowl and remove lemongrass.

Servings: 2

Hot Raspberry Prawn Caesar Salad

Ingredientts

Method

Heat oit in a large saute pan over high heat, just as the oil starts to smoke add the vegetable blend. Saute for 1-2 minutes. Add the prawns, season with salt and pepper, saute for about 2 minutes. Deglaze the pan with white wine, add dressing and cook 1 minute, add croutons, toss and serve over the bed of Romaine lettuce. Finish off with freshly grated parmesan.

Servings: 2

Sea Scallops With Hot Hearts And Baby Spinach

Ingredientts

Method

In a medium sized saute pan heat olive oil on high heat. Just as the oil starts to smoke add the red onions, toss for 15 seconds and add the seas scallops, season with salt and pepper. Saute for about 4 minutes until desired temperature is achieved on scallops. Deglaze the pan with white wine add tomatoes and saute for 1 minute. Add ranch dressing, toss, then add the croutons and serve over the baby greens. Finish with fresh grated parmesan.

Servings: 2

Steamer Clams In Cilantro Jus

Ingredientts

Method

In a large saute pan heat the olive oil over medium high heat. Add the shallots, red onions and garlic, saute for 1 minute. Add cilantro and then season with salt and pepper, cooking 1 more minute. Add clams, butter, wine and lemon. Cover and cook about 4-5 minutes until all the clams open. Serve with baguettes or ciabatta bread for mopping up the delicious juice.

Crab Stuffed Mushrooms

Ingredientts

Method

Preheat oven to 400 degrees. In a medium size bowl mix all ingredients together. Stuff mushrooms and bake for approxiametly 6-8 minutes or until filling is golden brown and your desired temperature is achieved.

Servings: 20 mushrooms

Apple & Walnut Smoked Salmon Spread

Ingredientts

Method

In a medium bowl mix all ingredients well.

Servings: 3 cups

Thai Style Mussels

Ingredientts

Method

In a large saute pan over medium high heat add coconut milk, fish sauce, ginger and pepper. Cook until sauce thickens 4-5 minutes. Add Mussels and cook covered for 5-6 minutes until all Mussels open. Sprinkle with cilantro and serve with rice or a bread with heavy crust.

Servings: 2 lbs.

Wild Blueberry BBQ Sauce

Ingredientts

Method

In a medium size stock pot saute onions and jalapenos in the oilve oil for 3 minutes until onions are translucent. Add ketchup, vinegar, sugar, mustard and tabasco and bring to a boil. Add blueberries and simmer for 20 minutes. Cool, then puree in a food processor.

Servings: 1 gallon

Mandarin Orange Sesame Dressing

Ingredientts

Method

Combine all in a food processor, chill.

Servings: 6 Cups

Dungeness Crab Eggs Benedict Diablo

Ingredientts

Method

Prepare your Diablo sauce in a medium size bowl by combining Hollandaise, salsa and lime juice, keep warm. Blend in crab meat and seasononig. For each serving split biscuit in half, place a poached egg on each half of the split biscuits. Ladle sauce over the top, add cheese. Garnish with the chopped cilantro.

Servings: 4

Oregon Shrimp & Rotini Pasta Salad

Ingredientts

Method

In a large bowl combine all and miw well.

Servings: 12

Cedar Planked Salmon Seasoning

Ingredientts

Method

In a medium sized bowl combine all ingredients, mix well.

Servings: 4 Cups

Mussels In Lemon Cream

Ingredientts

Method

In a large saute pan over medium high heat saute the shallots and garlic in the butter for about 1 minute. Add the liquids and bring to a boil. Add cilantro and the Mussels, cover. Cook approxiametly 5-6 minutes until Mussels open. Serve with fresh lemon wedges as garnish.

Servings: 2

Chicken Marsala

Ingredientts

Method

Season your chicken breast with the salt and pepper. Dredge the breast in flour. Heat a large stainless steal saute pan with the olive oil over high heat. Just as the oil starts to smoke add the breast to the pan. Saute approxiametly 1-2 minutes each side just enough to give them a golden brown color. Remove them from the stove and place in a preheated 425 degrees oven while still in the saute pan. Cook about6-7 minutes more until temperature reaches around 155 degrees in the center (resting as the sauce is being made will achieve the 165 degree temperature needed for chicken(. Remove the saute pan from the oven with an oven mit (CAREFULLY HOT!). Remove the chicken from the pan and place on the serving plate (cut in diagonal slices to give them a fan look). Place the saute pan back on top of the stove on high heat and add the mushrooms. Saute the mushrooms for approxiametly 2 minutes. Deglaze the pan with the Marsala wine and cook 30 seconds. Add demi-glace or beef stock and reduce the sauce to desired consistency. Serve over the chicken.

Servings: 4

Mt.Fairweather Halibut & Lemon Caper Buerre Blanc

Ingredientts

Method

Preheat your oven to 425 degrees. Place each filet on a work surface. Stuff 3 oz. of crab meat inside each slit(pocket). In a large stainless steal saute pan add the olive oil and place over medium high heat. As the oil just starts to smoke carefully add the filets, give the saute pan a couple of shakes to keep the halibut from sticking. Place the saute pan in the oven on the middle of the rack and cook for approxiametly 7-8 minutes depending on the thickness of your filets, just reaching medium should be your desired pull temperature. Carefully with an oven mit remove the saute pan from the oven and place back on the stove. Remove filets with a metal spatula to the serving plate. Return the saute pan to high heat over the stove. Add the capers and saute 20 seconds. Deglaze the pan with lemon juice. Deglaze the pan again with the white wine. Add the butter pieces and continue to saute, swirling the pan in circles. After about 30 seconds you should start to see small bubbles forming, keep swirling and now as soon as the bubbles get a little bigger remove the sauce from the heat and fold over the halibut filets. The trick to a correct buerre blanc is to know when to remove the pan from the heat by the bubbles size as to not have the sauce break on you.

Servings: 4

Guidos Chicken Marinara

Ingredientts

Method

Place 4 chicken breast smooth side (what was the skin side) down on a cutting board, season with salt and pepper. Place a slice of cheese, the ham and an even amount of basil inside each portion of the chicken. Roll up as to have the seam side of the breast down. Preheat the oven to 425 degrees. Heat a large stainless steal saute pan with enough olive oil to cover the bottom of the pan on high heat. Just as the oil starts to smoke, add the breast seam side down to seal the seam. Saute about 1 minute on each side to give each side a golden brown glaze. Place the saute pan in the oven and bake for 7-8 minutes until desired temperature is achieved. Carefully remove the pan from the oven with an oven mit and return it to the stove top over medium high heat. Remove the breast to a cutting board. Place marinara into the saute pan and heat until hot. Either place the breast whole on your plate or cut 4-5 slices in the breast making medallions. Pour hot marinara sauce over the top, top with fresh parmesan and serve.

Servings: 4

Oregon Shrimp & Breast Of Chicken Dijonaise

Ingredientts

Method

Place chicken breast on your work surface, place even amounts of shrimp and artichoke hearts in the center of each breast. Roll up so seam is on the botton side. Season with salt and pepper. Preheat oven to 425 degrees. In a stainless steel saute pan over high heat add enough olive oil to cover the bottom of your pan. Just as olive oil starts to smoke place the breast in the pan with seam side down very carefully. Saute 1 minute on each side to give the breast a golden brown color. Remove pan from top of the stove and place into the preheated oven. Bake for about 7-8 minutes until desired temperature is achieved. Remove the pan from the oven and ladle 3 oz. of dijonaise on each breast and top with 2 slices of Havarti cheese and place back in the oven. Bake 1 minute until the cheese has melted. Serve hot.

Servings: 4

Ancho Chili Sauce

Ingredientts

Method

Seed and stem the chilies under cold running water, then break into 1 inch pieces, then place in a medium sized bowl. Add boiling water and soak 1 hour. Strain chilies through a seive, reserving the liquid to the side in another bowl. In a heavy sauce pan add the chilies, tomatoes, galic, salt, turmeric, oregano, cumin and 1 cup of the reserved liquid. Bring to a boil, stirring constantly. Reduce heat and simmer for 10-15 minutes until sauce thickens and coats a spoon. Serve at room temperature.

Servings: 2 Cup

Black Beans And Smoked Corn Salsa

Ingredientts

Method

In a large bowl combine all the ingredients, and chill at least 8 hours.

Servings: 12

Filet Mignon With Chantrelle Vanilla Cabernet Jus

Ingredientts

Method

Preheat oven to 425 degrees. In a large stainless steal saute pan over high heat add the olive oil. As soon as the olive oil starts to smoke carefully add the seasoned tenderloin. Sear both sides for 1 minute and then place the saute pan in the oven. Cook until the desired temperature is achieved. Carefully remove the saute pan from the oven with an oven mit. Place pan back on the stove. Remove the filets to your serving plate. Add the mushrooms and saute for 1 minute or so, then add the vanilla extract. Saute for 30 seconds. Deglaze the pan with the cabernet, saute 30 seconds, then add the demi glace or beef stock and reduce to the desired sauce consistency. Serve over the filets.

Servings: 4

Braised Red Cabbage & McIntosh Apples

Ingredientts

Method

Preheat oven to 350 degrees. Place apples, cabbage, and onion into a baking dish. In a saucepan combine, sugar, salt, pepper, vinegar and chicken stock. Bring to a boil or until sugar dissolves. Pour liquid mixture over cabbage mixture. Cover and bake for 1 hour or until cabbage is soft.

Servings: 8

Carmelized Pecans

Ingredientts

Method

Ina medium pot add pecans to a boiling pot of water in two batches. Boil 2 minutes, drain. Sprinkle salt and cayenne, toss. Coat with the sugar. In a medium saute pan over medium high heat add the peanut oil and saute the nuts for 3 minutes until carmelized. Remove and cool on a sheet pan. Great for salads.

Servings: 1 Cup

Wild Raspberry Vinaigrette

Ingredientts

Method

In a container with a lid mix all ingredients and shake well.

Servings: 2 Cups

Focaccia Bread

Ingredientts

Method

Preheat oven to 400 degrees. Brush sheet pan with olive oil. In a mixer bowl combine yeast, 8 oz. of the water and the honey. Stir until the yeast dissolves. Add 4 oz. of the flour and mix to make a sponge, let it sit until it doubles in size about 6-7 minutes. Gradually add the remaining flour, water, olive oil, and salt. Mix 3 minutes using dough hook on medium speed. Turn off and scrape the sides, let dough relax about 10 minutes. Turn the mixer back on and mix another 5 minutes at the same speed. Transfer to the sheet pan and stretch out to cover all of the pan. Cover with plastic wrap and allow to sit at room temperature for 20 minutes. Uncover and restretch again. With your fingertips make dimples throughout the dough. Brush with olive oil and add your seasonings. Proof for another 15 minutes. Bake for 10 minutes, turn and bake another 6-8 minutes.

Servings: 24 pieces or 1 full sheet pan

Roasted Red Pepper Remoulade

Ingredientts

Method

In a food processor combine the mayonnaise and the red peppers. Puree until smooth. Then add the remaining ingredients and continue to puree until all is smooth. Chill 30 minutes.

Servings: 2 Cups

Caribbean Lime Cilantro Slaw

Ingredientts

Method

Mix all ingredients then add slaw and chill. Great with crab cakes.

Servings: 8

Chicken Alexander With Lemon-Thyme Buerre Blanc

Ingredientts

Method

Preheat oven to 425 degrees. After the breast are pounded out season with salt and pepper and stuff with equal portions of the cheese, pine nuts and pesto. Roll uop the breast so the seam side down. In a large stainless steel saute pan over medium high heat add the olive oil. Just as the oil starts to smoke add carefully add the breast to the saute pan seam side down. Saute for 1 minute on all sides as to give the breast a golden brown color. Place the saute pan in the oven and cook approxiametly 7-8 minutes until chicken is fully cooked through. Carefully remove the pan from the oven with an oven mit and place back on top of the stove under high heat. Remove the breasts to the plates. In the Saute pan add the thyme and lemon juice, saute for 20 seconds and then deglaze the pan with the wine. After 20 more seconds add the butter. As the sauce continues to cook swirl the saute pan in circular motions. After about 45 seconds you will see small bubbles and then you will see bigger bubbles. Once you see the bigger bubbles remove from the heat and pour through a seive over the chicken.

Servings: 4

Smoked Pineapple Salsa

Ingredientts

Method

Place pineapple slices onto a hot and oiled BBQ. Grill 4 minutes each side. Gently toss the onion slices and the jalapenos in olive oil in a medium size bowl. Place these onto the grill for 3-4 minutes per side. Remove from the grill and peel the skin off of the jalapenos. Cube the pineapple, removing the inner core. Cube the onion and mince the jalapenos. Combine all the grilled ingredients with the chopped herbs in a large bowl. Add the lime juice, olive oil, salt and pepper. Great for fish.

Servings: 4

Sweet Red Bell Pepper Sauce

Ingredientts

Method

In a large saute pan melt 6 T of the butter. Saute the pepper, onion, garlic and thyme until the onion is translucent, about 10 minutes over medium high heat. Deglaze the pan with the wine and cook until 6 table spoons remain. Pour in the cream and bring to a boil. Scrape the contents of the saute pan into a blender and puree until smooth. Strain, return to a clean saute pan and reheat. Whisk in remaining butter and lemon juice and season with salt and pepper.

Servings: 12

Alaskan Salmon Tartare On Potato Gaufrettes

Ingredientts

Method

In a mixing bowl, combine the salmon and the green onions. In a small bowl, stir together the ginger, wasabi paste, soy sauce, and the sesame oil until the wasabi dissolves. Add them to the salmon and stir until well blended. Taste and adjust seasoning with lime juice and a little more soy sauce. Cover and let sit in the fridge to keep mixture cold. In a deep fryer, fry the potato slices until they are golden brown, remove to a paper towel. Season with salt. To serve place a generous amount of tartare on the gaufrette, and arrange on a serving platter.

Servings: 48 pieces

King Salmon Cakes

Ingredientts

Method

Saute green onion, bell pepper, and garlic for 1 1/2 minutes in the butter. Remove from heat. In a large bowl combine the basil, cilantro, beaten eggs, half of the bread crumbs, sour cream, cream cheese, salmon, dijon, dill, lemon juice, lemon rind and the sauteed vegetables. Form into desired size through a mold. Combine the rest of the panko and parmeasan cheese. Roll molded salmon cakes in the breading. Chill. Cook in a large saute pan with a few tablespoons of olive oil for 3-4 minutes a side over medium heat. Serve with red pepper sauce or a remoulade.

Servings: 16 cakes

Mussels Provencale

Ingredientts

Method

In a large saute pan over high heat add the olive oil, chopped onions, garlic, thyme, fennel, and tomatoes. Saute for 2 minutes or so. Add saffron threads, wine and mussels. Cover and cook for about 5-6 minutes until all the shells have opened. Serve with a crusty bread.

Servings: 4

Hot & Spicy Seafood Nuggets

Ingredientts

Method

In a food processor pulse shrimp until finely chopped. Transfer shrimp to a large mixing bowl. Add all the remaining ingredients except 2 of the eggs and the bread crumbs, fold together gently but thoroughly. Roll the mixture into 1 1/2 inch balls and dip into the remaining egg and then dredge in the panko. Deep fry until golden brown. Drain on paper towels. Serve with the lemon wedges.

Servings: 24 balls/nuggets

Key Lime Aioli

Ingredientts

Method

Mix all ingredients, cover and chill at least 2 hours. Serve with crab cakes.

Servings: 2 Cups

Asian Vinaigrette

Ingredientts

Method

Whisk all ingredients together.

Servings: 3 cups

Hot Chinese Mustard Sauce

Ingredientts

Method

Mix all ingredients except peanut oil. Slowly whisk peanut oil in until emulsified.

Servings: 3 cups

Beef Satay With Spicy Szechwan Sauce

Ingredientts

Method

Cut the steak into 24 equal strips, each about 4 inches by 1 inch. Thread each strip on to a pre soaked skewer, passing the tip of the skewer back and forth along the length of the stick. Rosemary stems work great if available. Arrange on a platter and chill until useage. In a small bowl prepare the marinade by stirring together the soy sauce, honey, chili flakes, cumin, and the turmeric. Pour the mixture over the skewers, turning them as to coat them for 30 minutes, letting the skewers marinate at room temperature. Preheat your grill. While the grill is preheating, prepare the sauce: In a mudium sized saute pan melt 4 T of the butter over medium high heat. Add the garlic and green onion. Saute until soft, about 2 minutes. Pour in the stock, soy sauce, and the chili flakes and cook about 3 minutes longer. Pour sauce through a fine strainer into another pot and whisk the remaining butter in. Keep warm. Cook the skewers to medium rare and place on a serving platter with the sauce in the center.

Servings: 24 skewers

Pina Colada Salad

Ingredientts

Method

Drain pineapple, reserve juice. In a saucepan, sprinkle gelatin over cold water, let stand 1 minute. Cook and stir over low heat until gelatin is completely dissolved, about 2 minutes. Remove from heat, stir in cream of coconut, sour cream, lemon lime soda, and reserved pineapple juice. Transfer to a large bowl. Cover and refrigerate for 30 minutes or until thickened, stirring occasionally. Fold in flaked coconut, nuts and reserved pineapple. Pour into 6 cup ring mold coated with non stick spray. Cover and refrigerate for 3 hours or until firm. To serve, unmold onto a platter, fill the center wth pineapple chunks and coconut flakes if desired.

Servings: 1 (6 cup mold)

Strawberry Cream Cheese Delight

Ingredientts

Method

Thaw and drain strawberries, set aside. Beat cheese and sugar with mixer until light and fluffy. Fold in strawberries and whipped cream. Turn into 5-cup mold. Freeze at least 8 hours. Let stand at room temperature for 30 minutes, unmold. Garnish with more strawberries.

Servings: 1 (5 cup mold)

Hawaiian Gumdrop Fruit Salad

Ingredientts

Method

Cook dressing until thick. Cool. Mix dressing with whipped cream. Toss with fruits. Let stand 6 hours before serving.

Servings: 8 cups

Mandarin Orange Salad

Ingredientts

Method

Mix yogurt and honey, fold in carrots, apples, celery, mandarin orange sections and peanuts. Served chilled on a bed of lettuce.

Servings: 4-6

Margarita Fruit Salad

Ingredientts

Method

In a large bowl combine all the fruits and the cilantro. In a small bowl combine sugar, lime juice and the tequilla. Stir until the sugar dissolves. Add the liquid to the fruits and gently combine. Serve chilled.

Servings: 4

Cold Wild Rice Salad

Ingredientts

Method

Prepare rice occordinally, except do not add oil or butter. In a large bowl, stir together rice mixture, water chestnuts, celery, green onions, and grapes. In a screw top jar, combine olive oil, lemon juice, and pepper. Cover and shake well. Pour lemon juice mixture over rice mixture, toss to coat. Cover and chill in the refrigerator for at least 4 hours. To serve gently fold in mandarin oranges and pecan halves.

Servings: 8

Caesar Dressing

Ingredientts

Method

In a food processor, combine all ingredients. Mix on low for 30 seconds then on high for another 30 seconds. Chill.

Servings: 3 cups

Ranch Dressing

Ingredientts

Method

In a medium bowl combine and whisk all ingredients. Cover and chill.

Servings: 2 cups

1000 Island Dressing

Ingredientts

Method

Ina a medium sized bowl combine all ingredients and whisk. Cover and chill.

Servings: 2 Cups

Blue Cheese Dressing

Ingredientts

Method

In a medium sized bowl combine all ingredients and whisk. Cover and chill.

Servings: 5 cups

Creamy Italian Dressing

Ingredientts

Method

In a medium bowl mix and blend well. Cover and chill.

Servings: 4 cups

Shrimp Stock

Ingredientts

Method

Saute the shells in the oil for 2 minutes, stirring, constantly. Then add all the mirepoix and saute for 3-4 minutes more. Add cold water, and parsley and satchet. Bring to a rapid boil, reduce heat to medium high and cook for 1 hour or until mixture has reduced by 1/2. Remove from the heat and strain through a seive or a China cap. Cool in a icebath.

Servings: 1 gallon

German Chocolate Cake

Ingredientts

Method

Cake:

Mix packaged chocolate with the boiling water, mix well and is done once chocolate has dissolved. Let cool. Preheat oven to 350 degrees. In a mixing bowl add butter and sugar and mix until fluffy about 2 minutes. Slowly add egg yolks, while still beating, once egg yolks and the yellow streaks are gone the mixing is done. Add chocolate liquid and vanilla in next. Then mix premixed flour, soda and salt at the same time you mix the buttermilk, evenly. Mix until smooth. In a seperate mixture beat egg yolks until frothy and fluffy. Fold egg whites into the main mixture only with a spatula. Cut circular liners for the bottom of the cake pans with parchment paper. Grease the inside of the cake pans and add a little flour to dust the cake pans. Place the parchment paper into the pan and pour cake mix in all three 8 inch cake pans. Bake for 30-40 minutes until you can pull toothpick out cleanly, rotate pans as you bake to get an even bake. Cut cake away from the sides before trying to get out of the cake pans. Cool to a rack

Icing:

Mix the following ingredients for 12 minutes: milk, sugar, yolks, butter, and vanilla. Next add coconut and toasted pecanss. Apply between cakes and the top of the cake.

Servings: 3 (8 inch) cakes

Banana Oatmeal Bread

Ingredientts

Method

Preheat oven to 350 degrees. Beat first 6 ingredients on medium speed until blended. Add milk, flour, oats, baking powder, baking soda, cinnamon, vanilla and the nutmeg. Mix well together with mixer. Pour into 2 greased loaf pans. Bake at 350 for about 30 minutes or until toothpick comes out clean.

Servings: 2 looaves

Pumpkin Bread

Ingredientts

Method

Preheat your oven to 350 degrees. Sift together: flour, salt, sugar and baking soda. In a seperate bowl combine the pumpkin, the oil, eggs, water and spices. Pour into the bowl with the dry ingredients and mix, but dont over mix. Pour into a well greased loaf pan and bake for 50-60 minutes until toothpick comes out clean.

Servings: 1 loaf

Mojo Marinated Pork With Black Beans & Rice

Ingredientts

Method

Pork:

Combine 4 cups of the orange juice and 1 cup of the lime juice and zest in a large saucepan over high heat and reduce to 2 cups. Remove from heat and stir in remaining orange juice and lime juice add a few cloves of the garlic and 1/4 cup of the oregano. Let cool at room temperature. With a paring knife make slits accross the porks entire surface and rub the garlic in. Whisk together the oil and the remaining 1/4 cup of oregano in a large roasting pan. Add the pork and turn to coat, cover and let marinate in the refrigerator for at least 4 hours, and up to 24. Preheat oven to 425 degrees. Remove pork from the fridge 30 minutes before roasting. Season the pork with salt and pepper and cook at 425 for 30 minutes. Reduce heat to 375 degrees and continue roasting, basting the marinade during the last 30 minutes of roasting until golden brown and the center reaches 150 degrees. Remove from the oven, baste with remaining glaze, let rest for 15 minutes before serving.


Mojo Dipping Sauce:
Mash the garlic, serrano, salt and cilanto into a paste. Add the orange juice, lime juice, and the oil. Stir to combine.

Plantains with Rum Sauce:
Heat the butter in a large saute pan over high heat. Add the sugar and cook until melted. Add the plantains and cook until softened and heated through. Remove pan from the heat, add the rum, return to the heat and cook until alcohol had reduced.

Black Beans and Rice:
Soak beans over night in a large bowl of cold water, Drain and transfer to a large sauce pan and cover with cold water by 2 inches. Add the ham hock, bring to a boil over high heat, then reduce to medium heat and simmer until tender. Drain and set aside. For the rice melt the butter and the oil in a saucepan over medium high heat until the butter has melted. Add the onion and cook until soft 3-4 minutes. Add the rice and stir to coat the mixture. Add the 2 3/4 cups of water and 1 T salt stir and bring to a boil over high heat. Reduce the heat to medium, cover the pan and cook until the water is absorbed and the rice is tender, about 15 minutes. Remove from heat and let stand, covered for 5 minutes. Remove the lid and fluff the rice. Transfer beans into the rice, add the pesto, remaining butter and about 1/4 cup of water and cook until water is absorbed. Season with salt and pepper.

Servings: 8

Pesto Sauce

Ingredientts

Method

In a food processor combine the basil, pine nuts and garlic and process until coarsley chopped. With the motor running, slowly add the olive oil and process until combined. Add the cheese, salt and pepper and pulse a few times to incorporate.

Servings: 4 cups

Sugar Cookies

Ingredientts

Method

Cream together butter, shortening, and sugar. Mix in egg and vanilla. Blend well. Mix in flour, baking powder, and salt. Divide enough into two balls and refrigerate. Chilla minum of 1 hour. Roll out dough to 1/8 inch thickness on a lightly floured work surface. Cut into desired shapes. Bake at 375 degrees for 6-8 minutes on ungreased cookie sheets, Decorate with icing after cookies have cooled if wanted, sprinkle with sugar while hot if wanted.

Servings: 4 dozen cookies

Almond Coconut Bars

Ingredientts

Method

Preheat oven to 350 degrees. Spray ccokie sheet with non stick. Combine flour, baking powder and salt and set aside. Melt butter in a large saucepan, stir in brown sugar. Lightly beat in egg and almond extract. Mix coconut with dry ingredients and gradually add to butter-sugar mixture. Spred on pan. Bake 35 minutes or until golden brown. Cool 10 minutes, remove to rack. Cut into 24 bars.

Servings: 24 bars

Applesauce Cookies

Ingredientts

Method

Preheat oven to 350 degrees. Lightly oil cookie sheets. In a large bowl combine oats, flour, sugar, dates, salt, and pecans. Mix thoroughly. Stir in applesauce, oil and vanilla. Portion out and bake for 10 minutes.

Servings: 3 dozen cookies

Apple Honey Oatmeal Cookies

Ingredientts

Method

Preheat oven to 375 degrees. Grease baking sheet. In a mixing bowl combine shortening, brown sugar, egg, milk, honey, and vanilla. Beat at medium speed until well blended. Combine oats, flour, baking soda, salt and cinnamon. Mix into creamed mixture at low speed just until blended. Stir in raisins, walnuts and apples. Portion out and bake for 10-12 minutes, or until lightly browned. Cool on wire rack.

Servings: 3 dozen

Banana Oat Cookies

Ingredientts

Method

Preheat oven to 350 degrees. Beat together the liquid ingredients. Stir in the dry ingredients. Portion and bake for 20 minutes or until golden brown.

Servings: 3 dozen cookies

Chocolate Cherry Bars

Ingredientts

Method

Preheat oven to 350 degrees. Grease cookie sheet. In a large bowl, combine cake mix, almond extract, pie filling and the eggs. Stir by hand until well mixed. Pour into sheet pan. Bake according to cake mix instructions or until a toothpick comes out clean.

Servings: 36 bars

Chocolate Marshmellow Cookie Bars

Ingredientts

Method

Preheat oven to 350 degrees. Grease cookie sheet with shortening. Combine shortening, brown sugar, egg and vanilla in a medium bowl, beat at medium speed until well blended. Combine graham cracker crumbs, flour and salt. Add to creamed mixture. Mix at low speed until just blended. Spread dough evenly over the sheet pan. Bake at 350 for 13-15 minutes. Cool., bring to a simmer. Remove from heat. Place cream in a heavy saucepan and bring to a simmer. Add broken chocolate pieces, stir until well blended and melted. Stir in marshmellows. Spread evenly over cooled crust. Refrigerate until firm, at least 2 hours. Cut into bars.

Servings: 24 bars

Lemon Squares

Ingredientts

Method

Preheat oven to 325 degrees. To make crust: Combine flour and powdered sugar ina bowl with an electic mixer. Using the paddle attachment, add the butter and mix on low speed until mixture is the size of small peas. Press the crust onto the bottom of a half sheet pan. Bake crust for 20-25 minutes, or until golden brown. To make filling: Decrease the oven temperature to 300 degrees. Whisk together the eggs, and sugar in a large bowl until smooth. Stir in the lemon juice and then the flour. Pour the filling on top of the crust. Spread. Bake for 40 minutes, until the filling is set. Allow to cool for 30 minutes, slice into squares and dust with powdered sugar.

Servings: 24 bars

M&M Cookies

Ingredientts

Method

Cream butter and sugar until fluffy. Blend in eggs and vanilla. Add flour, baking sida and salt. Stir in candy. Bake at 350 degrees for 10-12 minutes, on ungreased cookie sheets.

Servings: 24 cookies

Peanut Butter Cookies

Ingredientts

Method

Beat eggs whites until stiff. Fold in sugar, penut butter and extract. Portion and bake at 350 degrees for 15 minutes.

Servings: 12 cookies

Reeses Chewy Chocolate Cookies

Ingredientts

Method

Preheat oven to 350 degrees. Beat butter and sugar until light and fluffy. Add eggs and vanilla, beat well. Stir together, flour, cocoa, baking soda and salt, gradually add to butter mixture beating until well blended. Stir in peanut butter chips, and nuts. Portion onto an ungreased cookie sheet. Bake 8-9 minutes.

Servings: 36 cookies

Strawberry Sugar Cookies

Ingredientts

Method

In a large bowl, mix the butter and sugar together, until fluffy. When fluffy mix in the strawberries. Add egg and beat well. Mix in the vanilla extract. In a seperate bowl mix together the flour, baking soda, and cream of tartar. Add flour mixture to butter mixture, until thoroughly blended. Divide dough into two equal parts, flatten each to a disc. Cover with plastic wrap, and refrigerate for 2 hours, or until dough is firm enough to work with. On a lightly floured work surface roll out dough until about1/3 inch thick. Cut cookies out with a cookie cutter. Bake at 350 degrees for about 8-11 minutes.

Servings: 24

Bearnaise Sauce

Ingredientts

Method

Mix together shallots, vinegar, dried tarragon and peppercorns, reduce by 1/2. Remove from heat and cool slightly. Transfer reduction to a a round bottom stainless steal bowl. Add egg yolks and mix well. Place bowl over hot water bath, barely simmering and continue to whisk until the egg yolks are thickened and creamy. Be careful not to scramble the eggs with to much heat. Remove from heat while still whisking add the clarified butter drop by drop at first. If the sauce is to thick adjust through lemon juice or warm water. Strain sauce through cheesecloth. Season with salt, pepper, cayenne and lemon juice. Add remaining tarragon. Hold warm no longer the 1 1/2 hours.

Servings: 1 pint

Pork Tenderloin With Pears & Mustard Port Sauce

Ingredientts

Method

Melt butter in a large saute pan over medium high heat. Add pears and saute until lightly browned, about 4 minutes. Using a slotted spoon remove pears to a plate. Season pork with salt and pepper. Coat pork with the flour, shake off excess. Add to the same saute pan and cook over medium high heat until they are lightly browned, about 2-3 minutes per side. Using slotted spoon remove pork to same plate as the pears.. Add broth, port and both mustards to the saute pan. Boil until reduced by half, just about 4 minutes over medium high heat. Reduce heat to medium and return pork, pears and any juices on the plate. Simmer until pork is cooked to the desired temperature and the sauce is reduced to a glaze, stirring occasionally, about 4 minutes. Season with salt and pepper and serve.

Servings: 2

Sun Dried Cherries And Port Wine Sauce

Ingredientts

Method

In a large saute pan over high heat, saute the shallots, peppercorns, bay leaf and thyme in the butter until the shallots are translucent. Add port wine, crem and red wine and bring to a boil, reduce by 1/2. Dissolve the demi glace in the hot water and whisk into the sauce, then strain and return to the pan. Add the cherries and whisk into the sauce. Bring to a simmer, season to taste with salt and fresh ground pepper.

Servings: 2 cups

Blueberry Crisp With Streusel Topping

Ingredientts

Method

Crisp:
Stir together first 6 ingredients in a large mixing bowl, toss until berries are coated. Spoon mixture onto a lightly greased cookie sheet. Spoon streusel topping over berries.

Streusel: Mix all. Bake until golden brown at 350 degrees.

Servings: 12

Cucumber Feta Dressing

Ingredientts

Method

Chop enough of the cucumber to measure 2 cups and in a blender puree wth the feta, yogurt and garlic until smooth. Season, then chill.

Servings: 2 cups

Italian Dressing

Ingredientts

Method

In a medium bowl mix all the ingredients and blend well.

Servings: 4 cups

Potato Cakes With Smoked Bacon & Green Scallions

Ingredientts

Method

In a large bowl mix all the ingredients, form in a circular 3 inch mold. In a large saute pan place the olive oil in and saute for 2-3 minutes a side until golden brown.

Servings: 20 cakes

Kentucky Bourbon BBQ Sauce

Ingredientts

Method

In a large saucepan combine all ingredients, bring to a boil, reduce heat and simmer.

Servings: 1 gallon

Shawns House Dressing

Ingredientts

Method

In a medium sized bowl combine all.

Servings: 4 cups

Shallot Citrus Vinaigrette

Ingredientts

Method

In a medium sized bowl combine and mix well.

Servings: 3 Cups

Chilled Raspberry Souffle

Ingredientts

Method

Whip the cream with the sugar. Cut a 2inch wide strip out of the parchment paper and tape it around the edges of the glass with 1 3/4 inches hanging over. Add raspberry mix to glass and with a pastry bag get as much as you can in the glass. Chill for several hours until mix sets up. Remove the paper and top with whip cream. Garnish with fresh raspberries and serve.

Servings: 4

Tzatziki Sauce

Ingredientts

Method

In a bowl place a piece of cheesecloth over the top, empty the yogurt into the cheesecloth and let drain for 2 hours in the refrigerator. After the yogurt has drained place the cucumber in a cheesecloth and squeeze the juices out of the cucumber. Place the chopped cucumber in a medium mixing bowl, combine the drained yogurt, cucumber, salt, garlic, olive oil, vinegar and mint. Mix well, cover and chill.

Servings: 1 1/2 cups

Creme Brulee

Ingredientts

Method

Preheat oven to 325 degrees. Combine the cream, salt and 2/3 c of the sugar in a saucepan over medium heat, add the vanilla bean. Heat stirring occasionally until very hot, but not boiling. Remove from heat and allow the vanilla bean to sit in the cream mixture to infuse the flavor. In a large stainless steel bowl add the egg yolks and 2/3 C of the sugar and whisk together. Place a towel underneath as to keep the bowl from moving around. Remove the vanilla bean from the cream mixture. Temper the hot cream mixture into the egg yolk mixture by adding 1 ladle at a time while whisking like crazy. Once combined place into a fine seive and pour back into the original saucepan. Fill the ramekins about 7/8 of the way full. Place the ramekins in a full size hotel pan and fill it with hot water about 1/3 to 1/2 of the way up the sides of the ramekin. Bake for 35 minute, checking and making sure where you are in the cooking process. If the center still moves, cook another 3-4 minutes. Total baking time should be around 45 minutes. The custards are ready when the centers jiggle like jelly. Allow the custards to cool at room temperature in the water bath. Remove from the hotel pan, wipe bottoms of the ramekins and cover and place in the refrigerator until fully chilled. When ready to serve sprinkle sugar on top and carmelize with a torch. Note: you can substitute the vanilla bean with 1 T of vanilla extract, by adding it to the cream mixture before heating process.

Servings: 12

Montego Bay Jerk Seasoning

Ingredientts

Method

In a food processor combine all ingredients and make a paste. Rub onto your choice of raw meats or seafood.

Servings: 2 cups

Macadamia-Raspberry White Chocolate Chip Cookies

Ingredientts

Method

Preheat oven to 350 degrees. In a small bowl combine the flour, baking soda and salt, sift. In a mixing bowl cream together butter and sugars, add egg and beat well. Add vanilla and jam and mix well. Stir in flour mixture and chocolate chgips. Portion on a cookie sheet and bake for 8-10 minutes.

Servings: 2 dozen cookies

Chocolate Chip Scones

Ingredientts

Method

In a large bowl combineflour, sugar, baking powder and salt. Cut the butter into the flour mixture until it resembles fine crumbs. Stir in egg, chocolate chips and just enough half and half so dough leaves the side of the bowl. Turn dough out onto a lightly floured surface. Knead lightly 10 times. Roll into a 1.2 inch circle, cut into 12 wedges. Place on ungreased cookie sheet. Brush with beaten egg and bake at 450 degrees for 10-12 minutes. Immediately remove from cookie sheet. Serve with butter. Can be frozen.

Servings: 12 scones

Raspberry Scones

Ingredientts

Method

Preheat oven to 350 degrees. Lightly grease a cookie sheet. In a large bowl, stir together, flour, baking soda and baking powder. In a mixing bowl cream together butter and raspberry syrup. Add buttermilk and cream and mix. Fold in raspberries. Form in an oblong loaf and place on the baking sheet. Bake for 12-15 minutes. Remove from oven and cut into 6 wedge shaped pieces. Place pieces back on the baking sheet and continue to bake for 15 minutes more or until golden brown.

Servings: 6 scones

Strawberry Shortcake

Ingredientts

Method

Preheat oven to 425 degrees. Line sheet pan with parchment paper. In a food processor mix together flour, 1/4 C sugar, baking powder and salt. Cut butter into flour mixture 1 T at a time while pulsing so it comes out looking like coarse cornmeal. Do not overmix. In a seperate bowl, whisk 1/3 C heavy cream and egg. Pour cream and egg into the food processor.. Pulse a few times so the dough holds together. Add whipping cream, one T at a time, until dough is soft and slightly sticky. Using a spoon drop 8 portions of the dough onto the parchment paper. Brush extra whipping cream atop of each biscuit and sprinkle with sugar. Bake for 12-15 minutes. While biscuits are baking, in a medium sized bowl combine strawberries and 4 T sugar, toss. Cover with plastic. Remove biscuits and cool for 10 minutes on wire rack. Spoon strawberries and juice over the biscuits and top with whipped cream.

Servings: 8

Alaskan Coconut Cream Pie

Ingredientts

Method

For the Pie Filling:
Combine the milk and 2 C sweetened coconut in a saucepan. Split vanilla bean in half lengthwise and scrape the seeds into milk mixture. Add pod and cook over medium high heat, stirring occasionallyuntil mixture reaches a boil. Whisk together eggs, 1/2 C plus 2 T sugar and the flour in a bowl, blend well. Gradually whisk 1/3 C milk into egg mixture, then pour bach into saucepan. Cook over medium high heat, whisking constantly until mixture thickens. Remove from heat, add butter. Discard pod. Transfer to a medium bowl and place bowl in a large bowl full of ice water. Remove from ice bowl, cover bowl with plastic wrap directly on the surface of the mixture. Chill for 4 hours or until cold. Fill pie crust with pastry cream and smooth the surface. Beat whipping cream, remaining 1/4 C of sugar and the vanilla extract at medium speed with a mixer until soft peaks form. Spoon over the top of the pie. Bake at 350 degrees for 7-8 minutes. Spread coconut on the sheet pan to brown and sprinkle over the top for a garnish.

For the Pie Crust:
Pulse first 5 ingredients in afood processor 6-10 times or until mixture is crumbly. Add water 1 T at a time. Pulse after each drop. Turn dough out on a floured surface, make a disc, wrap and chill for 1 hour. Preheat oven to 400 degrees place foil and weights over the pie shell and cook for 20 minutes. Remove foil and weights return to the oven for 14-17 more minutes until edges are golden brown. Cool on a wire rack.

Servings: 1 Pie

Alaskan Apple Cobbler

Ingredientts

Method

Preheat oven to 375 degrees. Toss the first 4 ingredients together in a 9 inch baking dish. Place in the middle of the oven for 10 minutes. Make batter while that cooks. Combine the rest of the ingredients, flour, sugar, baking powder, salt, butter and egg together with a wooden spoon until smooth. Drop the batter into 9 portions on apples, spacing evenly, batter will spread while baking. Bake for 35-40 minutes until applea are tender and crust is golden brown.

Servings: 9

Snickerdoodles

Ingredientts

Method

Preheat oven to 375 degrees. Grease cookie sheet. In a large bowl, beat together butter, brown sugar, and 3/4 C granulated sugar until light and fluffy. Add eggs, mix well. In a medium bowl, combine flour, oats, 1 t cinnamon, baking soda and salt. Add sugar to mixture, mix well. Drop by rounded teaspoonfuls onto prepared cookie sheet. In a small bowl, combine remaining 1 T of sugar and 1 t of cinnamon, sprinkle lightly over each cookie. Bake for 8-10 minutes. Cool on wire rack.

Servings: 54 doodles

Key Lime Pie

Ingredientts

Method

To Make Crust:
Preheat oven to 350 degrees. In a medium bowl combine the pie crust ingredients and mix thoroughly. Carefully press the mixture into the bottom and sides of a 9 inch pie plate. Bake for 6-8 minutes or until sides lightly brown. Let cool.

To Make Filling:
In a large bowl, whisk together egg yolks and milk. Slowly whisk in lime juice and beat until smooth. Stir in zest, then carefully pour pie filling into the baked crust and bake for 12 minutes, or until filling is set. Remove from oven.

To Make Meringue:
Beat egg whites, cream of tartar and powdered sugar until stiff peaks form. Bake until golden brown.

Servings: (1) 9 inch pie

Raspberry Amaretto Cheesecake

Ingredientts

Method

Crust:
Combine first three ingredients.Press into the bottom aamd 1 1/2 inches up the sides of your spring form pan. Chill 1 hour or until firm.

Raspberry Sauce:
Puree raspberries in a food processor.Press through a seive. Discard seeds. Add water if necessary to measure 1 cup. In a saucepan, combine sugar and cornstarch. Stir in raspberry juice and Amaretto. Bring to a boil. Boil 2 minutes, stirring constantly. Remove from heat. Stir in lemon juice, set aside. In a mixing bowl, beat cream cheese, sugar, flour and vanilla until fluffy. Add egg whites. Beat on low just until blended. Stir in whipping cream. Pour half the mixture into the crust. Top with 3/4 of the raspberry sauce. Cover and refrigerate remaining raspberry sauce. Carefully spoon remaining filling over the sauce. Bake at 375 degrees for 35-40 minutes or until center has set up. Remove from oven and run a knife around pan to loosen crust. Cool on wire rack 1 hour. Refrigerate overnight. Add orang juice to remaining chilled sauce. Gently fold in raspberries. Spoon over cheesecake.

Servings:16

Alaskan Applesauce Cake

Ingredientts

Method

In a medium sized saucepan heat applesauce and sugar. In a medium sized bowl combine the flour, baking soda, raisins, nuts and spices. Add the sugar mixture to the flour mixture. Add the heated butter and beat until soft. Add the eggs and beat until well blended, Bake for 1 hour and 15 minutes at 300 degrees in a 9 inck cake pan.

Servings: (1) 9 inch cake

Alaskan Bread Pudding With Kentucky Bourbon Sauce

Ingredientts

Method

Preheat oven to 350 degrees. Grease (12) 4 inch ramekins.

To Make Bread Pudding:
Combine the sugar, cinnamon, and nutmeg in a large bowl. Beat in the eggs until smooth, then work in the heavy cream. Add the vanilla, then the bread cubes. Massage gently so as the bread cubes soak up the juices. Scatter the raisins in each of the ramekins. Top the raisins with the egg mixture and bake for 25-30 minutes.

To Make the Sauce:
In a medium saucepan bring the heavy cream to a boil. Make a slurry out of the water and the cornstarch. Add the slurry to the boiling cream and return to a boil, then reduce heat and cook stirring for 30 seconds, being careful not to burn the mixture. Add the sugar and the bourbon, and stir. Let cool at room temperature.
To Make the Meringue:

In a mixing bowl mix the egg whites with the cream of tartar until foamy. Gradually add the sugar, and continue whipping until frothy. Place the meringue on top of the bread pudding and bake for 20 minutes until golden brown. When cooled poke hole in center of meringue and pour whiskey sauce in and down the center of the bread pudding.

Servings: 12

Alaskan Pineapple Upside Down Cake

Ingredientts

Method

Start by making the caramel topping. Take brown sugar and butter and melt it in a saucepan over medium heat until sugar dissolves and the mixture is bubbly, this should take several minutes. Pour mixture into a 10 inch diameter stick free cake pan with 2 inch high sides. Arrange pineapple slices in a singular layer ontop of the caramel mixture. Preheat oven to 325 degrees. Whisk the flours, almonds, baking powder, and salt in a large bowl. In a seperate bowl, use an electic mixer to beat together the butter and the sugar until light. Add eggs ono at a time, beating after each addition. Beat in the vanilla. Add the dry ingredients alternately with the sour cream in two additions each, beating well after each addition. Pour cake batter over caramel and pineapple in the pan. Bake cake a little bit longer than an hour. until cake tester comes out clean. Cool cake on a wire rack for 10 minutes. Turn cake out onto a platter. Serve warm at room temperature.

Servings: 12

Oysters Casino

Ingredientts

Method

Saute bacon and remove to paper towels to drain. Saute bell peppers, onion and celery until tender in the bacon drippings in the pan. Stir in lemon juice, worcestershire and tabasco. Mix all ingredients. Spoon mixture into oysters on the half shell. Bake on a rock salt bed at 425 degrees for 6-8 minutes until sides of the oyster curl and the desired temperature is achieved.

Servings: 36 oysters on the half shell

Alaskan Snicker Bar Cheesecake

Ingredientts

Method

Preheat oven to 325 degrees. In a food processor, gring wafers into fine crumbs. Add butter and process until well blended. Press into the bottom of the spring form pan and 1 inch up the sides. In a large bowl beat together cream cheese and sugar on medium speed until smooth, 1-2 minutes. Beat in eggs one at a time, beat in vanill and 1 C of the heavy cream, beat 3-4 minutes. Fold in the snickers. Pour into crumb lined pan. Bake 1 hour and 20 minutes, so as to set up, center should jiggle just slightly. Sprinkle pureed snicker bar pieces for garnish over the top. Let stand at room temperature for 30 minutes and then refrigerate at least 4 hours before serving. Run knife around edges before popping open the springs. Also as serving garnish with fudge topping, whip remaining 1 cup of cream to use as whipping cream, serve with a couple of dallops at serving time.

Servings: 12

Alaskan Salsa Verde

Ingredientts

Method

Roast Anaheim peppers, enclose in zip lock bag. Peel, seed and chop. Combine tomatillos, chicken broth, green onion, serrano chili, and garlic in a medium saucepan. Bring to a boil over medium high heat. Reduce to medium low heat, simmer until mixture is reduced by half, about 20 minutes. Transfer mixture to food processor. Add Anaheim chilies, cilantro and cream. Putree until smooth. Season with salt and pepper. Add lime juice.

Servings: 2 cups

Salsa Ranchera

Ingredientts

Method

Preheat oven to 400 degrees. Arrange 2 onion quarters and 2 lb. tomatoes in a small roasting pan and drizzle with 1/4 C of the olive oil. Arrangr the rest of the tomatoes and onion and place in another roasting pan and drizzle with remaining olive oil. Bake both pans in upper and lower 2/3 of the oven, switching after 45 minutes, until browned about 1 1/2 hours. Remove, cool. Transfer ingredients from the roasting pan to a food processor, discarding liquid from the pan. Processing in two batches until coarsley chopped. Add Serrano, cilantro, and vinegar. Season with salt and pepper, cover and chill, at least 8 hours to blend all flavors. Bring to room temperature before using.

Servings: 4 cups

Alaska Via Boston Cream Pie

Ingredientts

Method

Cake:
Cream together shortening, sugar, eggs, and vanilla until light and fluffy. Combine dry ingredients and then add alternately with milk to creamed mixture. Pour batter into a well greased and floured 9 inch pie pan. Bake at 350 degrees for 30-35 minutes. Cool, then remove from pan.

Filling:
Combine sugar, cornstach, milk and yolks in a medium saucepan. Cook and stir over medium heat until mixture comes to a boil, boil and stir for 1 minute. Remove from heat, blend in butter and vanilla. Cover and chill. Cut cake into 2 equal parts. Filling the bottom layer and glaze on the top.

Glaze:
In a small saucepan, combine the water and butter. Bring to a boil. Remove from heat and stir in cocoa. Beat in the powdered sugar and vanilla until smooth. Cool slightly. Pour onto cake, allowing glaze to drizzle down the side. Chill before serving.

Serving: 1 (9 inch) pie

Alaskan Shrimp Jambalaya

Ingredientts

Method

Cook rice while making Jambalaya. In a large saute pan melt butter over medium high heat, add onions, celery, peppers and garlic. Saute until onions are translucent, about 5 minutes. Add tomato paste, cook, lowering the heat to medium stirring constantly and for 3 minutes. Add water and shellfish stock. Season to taste with cayenne, salt, and pepper. Add prawns and cook until pink about 2 minutes. Make slurry with cornstarch, add to mixture to thicken up. Cook another 2 minutes. Mix in rice, add green onions and parsley. Serve in a deep bowl.

Servings: 4

Alaskan Soy Glazed Halibut With King Crab Risotto

Ingredientts

Method

Alaskan Halibut:
Preheat oven to 425 degrees. Marinate the halibut filets in the glaze for 15 minutes. Remove and season halibut filet with salt and pepper. In a large saute pan over medium high heat, add the enough olive oil to slightly cover the bottom of the pan. Add halibut, sear both sides, deglaze the pan with a little soy marinade, and then place halibut filets in a roasting pan and cook approxiametly 7-8 minutes, basting a few times more. Cook until desired temperature is achieved.

Risotto:
In a large saute pan over medium high heat, saute onion in olive oil until onion is soft and translucent, season with salt and pepper. Add the rice and stir to coat, cook and stir until tthe grains barely carmelize and turn golden. Add the beer and continue stirring for 2 minutes, allowing the alcohol to dissolve. Add enough of the shellfish and chicken stock mixture just covers the rice, stir with a wooden spoon. Continue adding liquid in small increments. When all of the stock has been absorbed, begin adding small increments of water until the risotto reaches the desired consistency. Fold in Alaskan King Crab meat, chopped herbs, butter and parmesan cheese.

Soy Glaze:
Combine and reduce by half.

Serve the halibut along side the risotto and apply remainder of sauce on the side of the halibut.

Servings: 8

Rice And Tomato Croquettes

Ingredientts

Method

Wash and clean rice. Preheat oven to 400 degrees. In a large saute pan saute all your vegetables and seasonings in the butter. Heat chicken stock to a boil. In a hotel pan add rice, saute mixture and hot chicken stock and cook until desired cosistency is achieved, about 30 minutes or until all liquis is absorbed. Remove from oven and spread over sheet pan to cool. In a large bowl add bread crumbs and parmesan and mix. Form your rice into 4 inch round mold to achieve desired shape. Dop rice cake into egg wash then into seasoned bread crumbs then back in egg wash and reserve to a sheet pan lined with parchment paper. When finished forming all croquettes, saute in olive oil until golden brown and serve.

Servings: 12

Dungeness Crab Sushi Rolls

Ingredientts

Method

Cook rice with 1 1/2 C of water to 1 C of rice in a rice cooker. Rinse and drain before cooking. Remove rice from rice cooker, place on a sheet pan or hotel pan and let cool. After about 20 minutes add 1 cup of the cooled vinegar sauce. Mix with your fingertips, lightly. When rice is cooled, spread about 1 inch thick on a sheet od nori to use as a sealing flap. Wet fingers with leftover vinegar sauce to keep from sticking to your hands. Mix wasabi mayonaisse with crab meat. Place crab meat mixture, cucumber, and avocado in a thin line accross the rice. Roll the rice into a cylinder shape, rice side out, with crab meat in the middle. Roll the rice with a bamboo sushi roller, or a acrylic sushi press. Slice and serve with pickled ginger.

Servings: 48 pieces

Sushi Thai Dungeness Crab Rolls

Ingredientts

Method

Making the Sauce:

Combine the sugar and the vinegar in a small saucepan and bring to a boil over medium high heat. Boil until sugar is dissolved. Transfer to a bowl. Add garlic, pepper, and fish sauce. Set aside.

Making the Filing:

Melt the butter in a medium sized saute pan over medium high heat. Add the onion, garlic and wasabi paste. Cook until the onion is translucent, about 2 minutes. Add the celery, carrots, and mushrooms, and saute until vegetables are soft but not browned, about 2 more minutes. Transfer the filling to a small bowl and cool.

Assembling the Rolls:

Stack all the spring roll wrappers and with a sharp knife cut through diagonally, making triangles. Work with one triangle at a time, keeping the remaining wrappers covered with a damp paper towel to prevent them from drying out. Place the triangle smooth side down on a work surface, with the long edge closest to you. Lightly brush wrapper with the flour paste. Place two large spoonfulls of the filling along the lower edge of the wrapper, fold in the points at the side over the filling and then roll up from the bottom to enclose the filling. Place the roll seam side down and cover with a damp paper towel on a lined sheet pan (parchmint paper) keeping them from drying out. Fill and roll the remaining wrappers. Preheat the oven to 250 degrees. Heat 2 inches of olive oil in a large saute pan over medium high heat, add wrappers and cook about 2 minutes or until golden brown, turning as needed. Remove with a slotted spoon to a sheet pan and hold in the preheated oven. Serve the rolls with the diiping sauce.

Servings: 20 Rolls

Alaska Keta Salmon, Cucumber & Avocado Sushi Rolls

Ingredientts

Method

Wash rice three-four times or until water is clear. Fill rice with water 1 inch over the rice. Cook. Remove from cooker and place on a sheet pan to cool, spread out. In a small saucepan, slowly heat vinegar, mirin, and sugar until very hot but not boiling. Fold mixyure into rice and slightly massage into the rice. Let stand 20-30 minutes cooling time. On a sushi mat, place a sheet of nori. Lightly pat rice on the bottom 2/3 of nori. Place pickled ginger, cucumber strips, lox, and avocado on top of the rice. Sprinkle with sesame seeds. Finish with a little wasabi. Roll up sushi tightly, moisten the edges to seal and let rest. Cut sushi into desired sections, place on a serving platter. Serve with the wasabi, pickled ginger and sesame soy oil.

Servings: 48 Rolls

Whole Wheat Honey Bread

Ingredientts

Method

Place the yeast in the mixing bowl, add water and stir. Let stand for about 6-7 minutes until bubbly. Add warm milk, honey, oil, butter, salt and 3 C of the all purpose flour, blend well with dough hook. Stir in whole wheat flour and mix for another minute until well blended. Add the remaining all purpose flour, 1/2 C at a time, until dough is soft and workable and is no longer sticking to the side of the bowl. Turn the dough out onto a slightly floured work station. Knead dough until smooth and elastic, about 6-8 minutes. Place in a lightly pan sprayed bowl, turn the dough once as to lightly grease the dough. Cover the bowl with a slightly damp cloth and let stand in a warm place until doubled for 1 hour. Punch the dough down. Turn dough out on a lightly floured work station and form into 21-22 oz. balls and form into loaf portions. Place in a well greased loaf pan, cover and let double in size in a warm place for 45 minutes. Preheat oven to 375 degrees. Bake for 35-40 minutes or until top is golden brown and the bottom of the loaf sounds hollow when tapped. Remove loaf from the pan and cool on a wire rack.

Servings: 2 loafs

Cinnamon Raisin Bubble Bread

Ingredientts

Method

In a large saucepan pour your milk and water in. Heat liquid over medium high heat and heat just until a boil (scald). Do not boil. Pour liquid into a large bowl. Add in 1/2 C white sugar and stir with a wooden spoon. Now add in 1/4 C of the butter and stir until melted. Now add your yeast and 2 C of the flour. Using a wooden spoon mix the flour and yeast until it becomes smooth. Add in 1 1/2 t of salt and mix. In a small bowl beat the eggs together with a fork. Add to the flour mixture and stir. Add in another cup of flour and mix until smooth. Sprinkle a cup of flour over a flat work surface. Pour dough onto your work surface and add another 1/2 C of flour on top. Using your hands kneqad in the flour. Using the palm of your hands push dough away with a rolling motion. Folf the dough back towards your self, then give the dough a quarter turn and continur the same process. Knead the dough for 6-8 minutes, adding flour as needed. The dough will become elastic. Place dough in a slightly greased stainless steal bowl, cover with bplastic wrap for about an hour in a warm area. Let doublee in size. Using an electric mixer, cream butter and sugars together for about 2 minutes, scrape down the sides of the bowl with a rubber spatula. Add in the corn syrup, add in the cinnamon and salt. Continue to mix for 5 mor minutes. Transfer to another bowl and cover with plastic wrap. After dough has risen for 1 hour, punch down, removing the air bubbles. Turn out on a floured work surface. Cut in half, roll out both halves into 2 foot long rolls. Using a dough knife divide each roll into about 30 pieces. Make each piece into a ball. Once this is achieved place each ball into the cinnamon mixture, coating as you go. Add the raisins and coninue to coat. Place half of the balls into a well greased loaf pan, and do the same with another loaf pa. Prehat the oven to 375 degrees and cook for 30 minutes. Remove from the oven and turn out immediately onto a wire rack to cool.

Servings: 60 rolls

Basic White Bread

Ingredientts

Method

Place water and the yeast in a mixing bowl, stir until yeast is dissolved. Let stand for 7-8 minutes. Add salt, butter, sugar and flour while dough hook is on low speed. Continue to mix until dough comes off of the sides of the mixing bowl. If to wet add more flour, if to dry add a few T of water. Mixing time is about 2 minutes. Remove from mixing bowl to a floured work surface and knead, folding edges underneath, making a big round ball. Grease a stainless steel bowl, place dough ball in the bowl and cover with a towel. Let rise for 1 hour in a warm, dry place, I usually keep it right next to the stove. When bread has doubled in size, punch down. Remove from the stainless steel bowl and place onto a well floured work surface. Weigh each bread loaf out at 21 ounces. Knead to loaf size and place into a well greased loaf pan, cover and let rise 30 minutes in a dry, warm area. Preheat oven to 400 degrees and bake for 40 minutes, egg brush to give your bread a golden crust.

Servings: 4 loafs

Alaska Yukon Gold Potato Salad

Ingredientts

Method

Cook bacon until crisp. Drain, reserving a few T of the grease. Set aside. Place potatoes in a saucepan. Cover with cold water. Add a few T of the reserved bacon grease and some salt. Cook over medium high heat for 15-20 minutes until potatoes are tender. Let cool then cut into small bite sized pieces. In a seperate bowl combine mayonnaise, Dijon, bell peppers, celery, salt and pepper. Toss potatoes, onion and egg in the dressing. Add bacon. Serve chilled.

Servings: 4

Amaretto Raspberry Coulis

Ingredientts

Method

Puree raspberries. Push through a sieve to remove seeds. Stir in Amaretto. Add sugar to taste. Great with cheesecake.

Servings: 3 Cups

Banana Fritters With Tropical Rum Tempura

Ingredientts

Method

Bananas:

Combine the bananas, rum, lime juice, and sugar in a large bowl and stir gently to combine. Let marinate for about 1 hour, stirring occasionally.

Batter:

Combine all the batter ingredients and place in a food processor, blend on high for a few seconds. Turn off and scrape down the sides. Blend again on high speed for 30-40 seconds.

Frying Method:

Drain the banana slices and pat them fry with a paper towel. Dip 4-5 slices at a time into the batter, coating them well, and transfer them carefully with a slotted spoon to the fryer. Fry a few at a time for 3-4 minutes, turning them with a spoon until they are deep brown on both sides. Transfer to paper towels to drain. Mound on a heated platter and serve.

Servings: 8

Caribbean Style Red Snapper With Spiced Couscous

Ingredientts

Method

Grate 1 T from orange peel and cut orange into 1/2 inch segments. In a bowl combine orange segments, pinepple, pepper pieces, 1/4 C of the cilantro, vinegar, 1 t of the olive oil, zest and 4 drops of the Tabasco, set aside. In a small bowl combine chili powder, 1/2 t salt, and remaining oil, brush evenly over filets. Oil grill racks. Place filets, skin side down, on the rack, bake, broil, or barbecue fish for 8-10 minutes until finished. Meanwhile cook couscous with 1 C of water, coriander and remaining salt according to the package directions. Fliff with a fork. Stir in remaining cilantro and remaining Tabasco. Serve immediately with fish and salsa.

Servings: 8

Hickory Smoked Caribbean Rum Shrimp

Ingredientts

Method

Preheat (gas) barbecue grill to 220 degrees. Shell and devain shrimp and place in a covered bowl and set aside. Shrimp must be at room temperature when smoking. In a large bowl combine all ingredients and mix well. Toss shrimp and coat evenly. Place in the marinade for 45 minutes. Sqeeze of the water from the wet chips and place them in the center of a large piece of tin foil. Add the dry chips and mix. Fold the foil into a sealed pouch. With a fork poke holes in both sides of the pouch from wich the smoke will escape. The more holes the more smoke. Keep the burner under the woodchip pouch on medium to high heat and turn the other burners off. Once the grill is smoking, quickly place the shrimp directly above the grills that are off. Smoke shrimp with indirect heat for 10-15 minutes or until shrimp are evenly pink and slightly carmelized. For a traditional charcoal barbecue repeat steps without the foil and place chips to the side and cook with indirect heat as needed.

Servings: 16

Papaya-Pineapple Salsa

Ingredientts

Method

Combine papaya, pineapple, jicama, red onion, chili pepper or serrano, garlic, lime zest, lime juice and cilantro. Cover and refrigerate until ready to serve. For the best flavor only make up to two hours ahead of time. Great for grilled fish just place a small heat on salsa.

Servings: 12 Cups

Prawns Casino With Avery Sauce & Caribbean Salsa

Ingredientts

Method

Casino Filling:

Saute the bacon in a large saute4 pan until brown. Remove half of the grease. Add peppers and onions and saute until warm, do not brown. Deglaze the pan with Garlic Pepper Sauce. Fold in parmesan and bread crumbs. Cool and set aside.

Avery Sauce:

Whip the eggs, then fold in the mayonnaise. Add Tabasco brand Habanero Sauce & the Pepper Sauce, mix together. Cover and place in the refrigerator.

Salsa:

Melt butter in a large saute pan. Add fruits, saute until warm. Deglaze the pan with Green Pepper Sauce. Cover and set aside.

Shrimp:

Peel and clean the shrimp. Butterfly the shrimp aand stuff with the Casino filling. Place shrimp on a greased sheet pan and cook at 350 degrees for 5 minutes. Remove the shrimp from the oven and coat each shrimp with the Avery Sauce. Place under broiler and finish cooking until the Avery Sauce is golden brown.

Servings: 16

Curried Mandarin Orange Rice

Ingredientts

Method

In a large saute pan melt the butter over medium high heat and cook until onion is translucent. Stir in curry powder and turmeric. Add the rice and cook for 2 more minutes, stirring constantly. Add remaining ingredients and stir. Bring mixture to a boil, lower heat, cover and simmer for 15-20 minutes or until tender and liquid has dissolved. Remove the bay leaf before serving.

Servings: 8

South Pacific Jerked Slaw

Ingredientts

Method

In a large bowl mix vegetables first and then all remaining ingredients. Stir thoroughly and adjust seasoning if desired. Place the cabbage mix in a jar, pack it down and refrigerate for several days before serving. Occasionally open the jar and stir. Can be served on fish sandwiches, or served as slaw with halibut tacos.

Servings: 8

Alaska Shrimp Frittata

Ingredientts

Method

Make this in two batches. In a large stainless steel saute pan or a cast iron skillet, stir together, oil, shrimp, pepper, onion, garlic and thyme. Saute until the peppers are tender, about 3-4 minutes. In a large bowl mix together remaining ingredients until well blended, except for your tomatoes. Pour egg mixture into the vegetable mixture and cook over low heat until eggs are almost set up, about 8-10 minutes. Sprinkle with tomatoes and place in the center of your oven with a preheated broiler and broil for 3-4 more minutes, until eggs are set up. Cut into wedges and serve from your pan or a hot platter.

Servings: 8

Tequila Prawns Quesadillas With Tomatillo Salsa

Ingredientts

Method

Quesadillas:

Preheat oven to 375 degrees. Season shrimp with the salt, pepper, cayenne, cumin and garlic. In a large saute pan over medium high heat, heat olive oil and then add seasoned shrimp. Remove from pan and add tequila carefully. Return to the stove and cook for an additional 3 minutes, or until shrimp is cooked. Keep warm. Place tortillas on one large cooki sheet (sheet pan) that has been slightly sprayed with the non stick vegetable spray. On a flat top or large saute pan add 1 tortilla at a time and place an even amount of filling topped with the cheese and cilantro, then topped with another tortilla, and cook until browned (flipping) on each side. Remove to cutting surface ond cut into 6 sections. Garnish with green onions, cilantro leafs,lime wedges and tomatilla salsa.

Tomatilla Salsa:

Pulse tomatillos in a food processor until very coarley chopped. Add peppers, onion, garlic and cilantro. Pulse a few more times. Pour into a serving bowl. Stir in lime juice, oil, salt and pepper until thoroughly blended. Cover and chill at least 1 hour.

Servings: 4

Shrimp And Crab Au Gratin

Ingredientts

Method

In a large saute pan over medium high heat, saute the onion in the butter. Add flour and cook 2 minutes. Stir in milk until sauce thickens. Stir in crab meat, shrimp, dill, salt, pepper, lemon juice, cayenne, tabasco and 1 C of thecheese. Cook until cheese melts. Pour into buttered casserole dish. Sprinkle remainder of the cheese over the top and then sprinkle the bread crumbs over the top of the cheese. Bake at 400 degrees for 20 minutes or until hot and bubbly.

Servings: 8

Shrimp & Crab Enchiladas In Chipotle Cream Sauce

Ingredientts

Method

Chipotle Cream Sauce:

Place the tomatoes, tomatillos, and ancho chilis in a large saucepan and boil for 5 minutes. Place the onion and garlic in a food processor and puree. Add the tomatoes, chilis, tomatillos, cumin salt and 1 C of the reserved water from the saucepan to the food processor and puree until smooth. Strain into a large bowl. In a large saute pan over medium high heat, add the puree and creams. Reduce by 1/3 or until proper consistency is achieved.

Filling:

In a large saute pan saute all the ingredients (except cheese) in the olive oil for about 2-3 minutes just until shrimp are cooked. Add 1 C cheese, mix thoroughly. Place the filling evenly portioned inside each tortilla and roll. Place in a baking dish. Preheat oven to 350 degrees. Spread the remaining cheese over the tortillas and bake for 8-10 minutes or until cheese has melted. Finish with the sauce and serve.

Servings: 8

Shrimp & Proscuitto Fillo Wraps

Ingredientts

Method

In a large mixing bowl, combine oil, ginger, garlic, lemon zest, rosemary, thyme, vodka and pepper. Add shrimp, toss to coat in marinade. Cover and refrigerate for 3 hours. Remove shrimp from marinade and wrap each one with each prosciutto. Butter and layer 3 sheets of fillo per shrimp. Cut width-wise strips. Wrap fillo around the shrimp to form the natural shape of the shrimp. Brush outside with butter and refrigerate for one hour. Place fillo wrapped shrimp on a ungreased sheet pan in a preheated 350 degree oven for 8-10 minutes or until golden brown. Serve hot with southwestern style relish like Papaya-Tomato Relish.

Servings: 24 shrimp

Papaya-Tomato Relish

Ingredientts

Method

In a medium bowl combine papaya, tomato, cilantro, chives, garlic, relish, red peppers and capers. In a small bowl combine the vinegar and oil, whisk together. Pour over papaya mixture, toss, season with salt and pepper.

Servings: 3 C

Thai Halibut Cakes With Cucuber Sauce

Ingredientts

Method

The Sauce:

Peel and thinly slice cucumber,place in a boil. In a saucepan dissolve the sugar in the boiling water.Stir in vinegar and salt. Pour the sauce over the cucumber. Sprinkle with the chopped chilis and shallots. Chill.

For the Fish:

Mince the fish. Combine it with the string beans, onion, lemon grass, cilantro, chilis, fish sauce, slightly beaten eggs, cornstarch and sugar. Blend well. Shape fish mixture into 2 inch patties, 1/2 inch thick. In a large saute pan with the olve oil heated add cakes and saute each side until golden brown. Drain on paper towels. Serve fish cakes warm, with cucumber sauce.

Servings: 8

Spinach-Feta Phyllo Rolls

Ingredientts

Method

Filling:

Place spinach in a saucepan and boil for 5 minutes. Drain and shock with cold water. Squeeze dry, and dice small. In a large saute pan add olive oil and heat to medium high. Add green onions and saute 2-3 minutes until wilted. Transfer to a medium sized bowl and stir in spinach, feta, Parmesan, dill and lemon juice. Season with salt and pepper. Beat egg whites lightly with a fork and stir into the spinach mixture.

Phyllo Rolls:

Set oven rock on the top and preheat oven to 350 degrees. Coat a baking sheet lightly with non stick spray, or line with parchment paper. In a small bowl whisk togetheregg white, oil and salt. Lay one sheet of phyllo dough on a work surface with the short side towards you. Brush lower half of the sheet with the egg white mixture. Repeat with the second sheet and set on top of the first sheet. Tuck in the side edges and roll up, jelly roll fashion. Place on the prepared baking sheet. Repeat with the remaining sheets, making 4 rolls in all. Brush topps of the rolls with remaining egg wash and sprinkle with the sesame seeds, bake for 25-30 minutes. With a serrated knife cut each roll diagonally into 9 pieces and serve hot. The rolls may be prepared, baked and sliced 2 days prior to serving. Reheat in the oven for 10-12 minutes.

Servings: 36 rolls

Orange Scones With Raspberry Filling

Ingredientts

Method

Mix flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Beat eggs, cream and zest. Add flour to mixture, mix until just barely moistened. Shape dough into a ball. Knead 10 times or so on a slightly floured work surface. Divide into two pieces. Roll out each piece into a 12x6 inch rectangle. Spread one rectangle with the jam, top with the remaining triangle. Cut into 8 pieces 3-inch square and cut each in half diagonally. Place on lightly greased sheet pan. Bake in a preheated 375 degrees oven for 12-14 minutes. Sprinkle with sugar.

Servings: (8) 3-inch pieces

Blueberry Gingerbread Pancakes

Ingredientts

Method

Mix first six dry ingredients in a medium bowl and blend well. In a large bowl, whisk molasses, buttermilk, eggs and 3 T vegetable oil. Add dry ingredients and whisk until smooth. Fold in blueberries. Brush non stick skillet with vegetable oil. Form into desired pancake shape, cook about 1 1/2 minute on each side. Keep warm in a 200 degree oven. Serve with maple syrup and butter.

Servings: 8 pancakes

Mandarin Orange Muffins

Ingredientts

Method

Preheat oven to 350 degrees. Drain oranges well and pat dry while mixing batter. Mix flour, baking powder, salt, nutmeg and all spice. Cut in shortening. Add drained orange segments and mix lightly. Combine eggs and milk. Add all at once to flour mixture, and mix until mixture is moistened. Spoon batter into a well greased muffin pan about 3/4 of the way full. Bake 20-25 minutes. Remove from pan. While hot, dip into melted butter, and then roll into cinnamon mixture.

Servings: 24 muffins

Chocolate Chip Muffins

Ingredientts

Method

Preheat oven to 400 degrees. Line your 24 hole muffin pan with cups. In a small saucepan over low heat melt the chocolate and butter together. Let stand until cool, about 10 minutes. Lightly beat in eggs. In a small bowl, stir together the chocolate-butter mixture with the buttermilk, sugar, eggs, and vanilla, until well blended. In a large bowl, stir together flour, soda and salt. Make a hole in the center of the dry ingredients, pour in the chocolate mixture, and stir until just combined. Stir in chocolate chips. Spoon the batter into the lined muffin cups. Bake at 400 degrees for 20-25 minutes or until a toothpick cups out clean. Remove muffins from pan and let stand 5 minutes.

Servings: 24 muffins

Grand Marnier Peach Sauce

Ingredientts

Method

In a food processor combine all and puree. In a double boiler or over low heat in a small saucepan, bring the sauce up to a rolling simmer for 15 minutes.

Servings: 8

Lemon Aspargus

Ingredientts

Method

Place cooked aspargus in a shallow greased casserole dish in a single layer. Melt butter, heat until golden brown. Blend in mayonnaise, seasonings, and lemon juice; pour over aspargus. Sprinkle with the bread crumbs, then the cheese. Bake in a preheated 375 degree oven for 15 minutes, or until browned.

Servings: 8

Green Godess Dressing

Ingredientts

Method

In a medium size bolw combine and blend all.

Servings: 4 C

Broccoli Custard Bake

Ingredientts

Method

Grease a casserole dish.Preheat oven to 350 degrees. In a medium size bowl, toss broccoli, cheese, and mushrooms. In another medium size bowl, combine and beat together the eggs, milk, dressing, flour, and season with salt and pepper. Pour egg mixture over broccoli mix. Bake for 40 minutes.

Servings: 12

Lemon Pudding Custard

Ingredientts

Method

In a medium bowl, beat together, eggs, sugar, lemon juice, a few pinches of lemon zest, vanilla, and salt. Stir in milk. Spray 6 (6oz) ramekins with pan spray, and pour in egg mixture. Bake in a preheated 350 degree oven, in a water bath just under a 1/2 inch from the top of the ramekin. Bake for 25-30 minutes or until toothpick comes out clean. Cool on wire rack at least 10 minutes. Remove and invert custard onto a plate. Garnish with the sliced strawberries, lemon zest, and mint leaves. Finish with a little jam on the top.

Servings: 6

Grilled Oysters With Mango & Red Chili Horseradish

Ingredientts

Method

To make the Pico de Gallo:
Mix together the mango, onion, jalapeno, lime juice, oil, honey and cilantro in a medium bowl. Season with salt and pepper to taste, stir to combine. Let stand at room temperature for 30 minutes before serving.

To make the Red Chili Horseradish:
Mix together the horseradish and ancho chili powder in a small bowl. Season with salt and frsh ground pepper.

To prepare the oysters:
Heat the grill to high. Dip oysters in water, as this will help them steam open on the grill. Place oysters on the grill, close the cover, and grill until the oysters have opened, about 3-4 minutes. Discard any that do not open. Place a tablespoon of the pico de gallo in each oyster and a little bit of the red chili horseradish.

Servings: 20 oysters

Crab & Green Chili Bisque With Toasted Corn Relish

Ingredientts

Method

To make base and bisque:
Heat butter in a large saute pan over medium heat. Add the onions, carrots, celery, and garlic and cook until soft. Do not allow to obtain any color. Split the crab in half. Remove the shell and break into pieces and add to the vegetable mixture. Add 1 C of water and cover the pan for 5 minutes. Remove the lid and allow the water to evaporate, then turn off the heat. Remove the crab pieces from the pan and set aside. Pick the meat and reserve. Chop the shells into smaller pieces and return to the apn. Add the sherry and ignite. When the flames go out add the wine and reduce by half. Add the remaining water, parsley, cilantro, bay leaf, white peppercorns, pablano puree, and salt, to taste cook over low heat for 20 minutes. Remove the shells and pass through a sieve to a medium saucepan, add the reserved crab meat and cook until reduced to 2 C. Blend the soup in batches then strain through seive into a saucepan. Add the cream and molk in a small saucepan and reduce by half. Add the cream and cook until just heated through and season with honey, salt and pepper. Ladle into bowls and garnish with corn relish.

To make Corn Relish:
Preheat oven to 400 degrees. Preheat grill to high. Remove ears from water. Roast corn for 10 minutes. Remove from the oven and grill in the husks for 15-20 minutes. Peel the husks away, and cut corn away from the cobb. Combine the corn kernels in a medium bowl with the red onion, roasted pablano, lime juice, olive oil, and tarragon. Season with salt and pepper to taste.

Servings: 8

Alaskan Dungeness Crab Napoleons

Ingredientts

Method

Thaw pastry sheets at room temperature for 30 minutes. Preheat oven to 400 degrees. Unfold pastry sheet on a slightly floured worksurface. Cot into 12 rounds using a 2 inch cookie cutter. Place 2 inches apart on a baking sheet. In a small bowl mix together cream, horseradish, dash of lemon juice, dill, pepper, dash tabasco, salt, onions and crabmeat. Mix thoroughly. Add an even amount into each puff pastry sheet, pinch up sides, brush with egg wash and bake for 15 minutes or until golden brown.

Servings: 12 Napoleans

Carrot Cake

Ingredientts

Method

To prepare cake:
Preheat oven to 350 degrees. Spray a 9x13 inch baking dish with cooking spray. Toast walnuts in a small sheet pan inthe oven for 8-9 minutes. Whisk flour, baking soda, salt and cinnamon in a medium bowl. Whisk eggs, sugar, buttermilk, oil, vanilla and 1.4 C of the reserved pineapple juice in a large bowl until well blended. Stir in pineapple, carrots, and coconut. Add the dry ingredients and mix with a rubber spatula just until blended. Stir in nuts. Scrape the batter into the prepared cake pan, spread evenly. Bake the cake until the top springs back when touched lightly and a toothpick inserted in the center comes out clean, 40-45 minutes. Let cool completely.

To prepare the icing and finish the cake:
Place coconut in a small pan and toast at 300 degrees, stirring several times, until light and golden, 5-8 minutes. Beat cream cheese, powdered sugar and vanilla in a mixing bowl with an electric mixer until smooth and creamy. Spread the frosting over the cooled cake and sprinkle with the toasted coconut.

Servings: 8

Alaskan Shrimp Cakes

Ingredientts

Method

In a medium bowl, combine the prawns, bread crumbs, onions, jalapenos, bell peppers,dill, parmesan and lemon rind. Mix well. Stir in all the liquids, and season. Fry the patties for 4-5 minutes each side over medium high heat in a non stick saute pan, or until golden brown.

Servings: 16 Cakes

Mustard Jalapeno Sauce

Ingredientts

Method

In a medium sized bowl blend all ingredients.

Servings: 3 C

Alaskan Seafood Risotto

Ingredientts

Method

In a large saute pan, over medium high heat, heat the olive oil. Add the onions. Season with salt and pepper, and cook stirring as you go. Saute the onions until they are soft, about 3 minutes. Add the stock and garlic. Bring this mixture to a boil, reduce heat to medium, and simmer for about 6 minutes. Add the rice and simmer for another 12 minutes, stirring constantly. Clean, trim and dice the shellfish. Season the seafood with salt and pepper. Add the seafood to the simmering stock and continue to cook for an additional 4-5 minutes. Stir in butter, cream, cheese, and green onions. Simmer for 2 more minutes, stirring constantly. Remove from the heat. Garnish with the parsley.

Servings: 8

Alaskan Dungeness Crab Mousse

Ingredientts

Method

With a 3 C mold, spray the inside with non stick pan spray. In a medium saucepan combine the cream of mushroom soup, cream cheese, and softened gelatin, and heat until bubbly, about 5 minutes over medium high heat. Stir well to make sure the gelatin is completely dissolved, and there is no lumps. Add the crab meat, celery, green onions, lemon juice, Worcestershire, and seasonings. Stir gently but thoroughly. Spoon the mixture into your mold and smooth the top with a rubber spatula. Cover with plastic wrap. Transfer to a refrigerator and chill until firm, anywheres from 3-6 hours. When ready to serve, remove the plastic wrap and loosen the edges of the mousse by running a knife around the sides. Invert onto your serving platter, and serve with a medley of crackers.

Servings: 3 C mold

King Salmon With Granny Smith Apple Butter Sauce

Ingredientts

Method

Preheat your oven to 375 degrees. Grease a baking sheet with oil. Season both sides of the salmon filets with salt and pepper and place onto your baking sheet. Place the salmon in the center of the oven and roast for approxiametly 10 minutes, depending on the thickness of your salmon filets, just until about medium in temperature. Meanwhile in a medium sized saute pan over medium high to high heat, combine the diced apples, sugar, and cider. Cook for about 6-7 minutes or until are translucent. Add the cream and cook until all the liquid reduces by half, about 3 minutes. Add the butter a few pieces at a time, whisk constantly to blend, and removing the sauce from the heat periodically to keep the sauce from breaking. Add the remaining salt and white pepper, whisk to blend. Serve hot over the salmon. Serve immediately.

Servings: 4

S.E. Alaskan Red Chowder

Ingredientts

Method

In a large stock pot bring 2 C of water to a boil. Add clams, cover and cook for 5 minutes. Uncover, stir clams with a wooden spoon. Recover and allow clams to cook another 5 minutes, or until clams are opened. Transfer clams to a large bowl and reserve the clam juice by straining through a sieve. You should have approxiametly 6 C of clam broth. If not add enough water to make 6 C. When clam sare cooled remove from shell, chop to desired size. In a large stock pot add bacon over medium high heat and render until golden. Pour off excess fat, with about 4 T remaining. Add onions, celery, bell peppers, and carrots and cook until vegetables are softened, about 10 minutes. Do not color. Add garlic, bay leaves, oregano, thyme and crushed red pepper, and cook an additional 2 minutes. In crease heat to high and add potatoes, reserved clam broth, and chicken or seafood stock. Bring to a boil, covered. Cook for 20 minutes, or until potatoes are tender and the broth has thickened somewhat. Add tomatoes and continue to cook for another 10-15 minutes. Remove the pot from the heat and add the reserved clams, season with salt fresh ground pepper and a few dashes of tabasco sauce.. Add parsley for garnish. Serve.

Servings: 8

Citrus Coconut Topped Custard With Lemon Cream

Ingredientts

Method

Preheat oven to 350 degrees. Arrange 16 ramekins in a hotel pan. In a mixing bowl, blend together melted butter and the sugar, beat together. Add eggs one at time, beat until thick. Add the milk, flour and coconut, blend well. Add the lemon juice, orange juice, and zests. Combine thoroughly. Ladle the mixtures evenly between the ramekins. Add hot water to the hotel pand so it comes up half way on the ramekins. Bake for 20-30 minutes until set up and a crust starts to form. Dust with icing sugar. Pipe lemon scented whipped cream on top and serve.

Servings: 16

Easy Creole Mustard

Ingredientts

Method

In a small bowl combine all and mix. Let stand 30 minutes.

Servings: 2 C

Blackening Seasoning

Ingredientts

Method

In a small bowl, mix all.

Servings: 2 C

Wasabi Halibut

Ingredientts

Method

In a medium size bowl, combine the wasabi powder and ground peanuts, mix well. After rinsing the halibut, dredge each filet in the ground peanuts and wasabi powder mixture , coating both sides of the halibut filet. In a large saute pan over medium high heat, add enough olive oil to cover about 1/4 of an inch of the saute pan and heat. Just before the oil starts to smoke add the halibut, browning on both sides, approxiametly 1 minute per side. Finish off in a preheated 425 degrees oven cooking until desired temperature is achieved. Serve with wasabi aioli piped as a garnish on the top of each filet.

Servings:4

Peanut Chicken With Vegetable Slaw & Rice

Ingredientts

Method

Marinate chicken for 2 hours in the marinade. To make the peanut sauce, combine the first 7 ingredients in a large saucepan, mix well. Cook over medium high heat for 15 minutes, stirring until you reach a heavy cream type of consistency. Cool, then transfer to a food processor and puree. Add the chicken broth and cream, blend until smooth. Cooking to order as follows: In a medium saute pan over medium high heat add enough peanut oil to cover bottom of the pan. Just as the oil starts to smoke add 1/6th of the chicken and saute for approxiametly 1 minute, or until chicken is 3/4 of the way cooked. Add vegetable slaw and continue to cook for another 3-4 minutes until vegetables are tender. Add 1/6th of the peanut sauce and continue to cook while coating all ingredients. When finished serve over white rice and garnish with lime zest and a handful od ground peanuts.

Serves: 6

Curry Sauce

Ingredientts

Method

In a medium saucepan over medium high heat, saute the onion until very brown. Add garlic and ginger and saute for another 2 minutes, cool. Process in a food processor until smooth. Return to the stove and add remaining spices, cook over low heat, adding a little water if needed to mix in spices. Puree tomatoes and peppers in a food processor until smooth. Add everything to onion mixture, stir well. Over low heat add yogurt a little at a time as to avoid curdling, stirring constantly. Add the water and cover with a lid, then increase the heat to high, bringing the sauce to a rolling boil, cooking for 4-5 minutes. Remove from heat.

Yield: 2 Cups

Pad Thai Sauce

Ingredientts

Method

Mix all ingredients, stir well. Soak noodles in cool water for 1 hour.

Yield: 3 Cups

Thai Shrimp Spring Rolls With Peanut Dipping Sauce

Ingredientts

Method

Spring Rolls:

Mix all ingredients, place the desired amount of filling inside the rice paper, roll up and seal by dipping your fingers in warm water.

Dipping Sauce:

Mix all and stir.

Yield: 16 rolls

Thai Crab Cakes With Chili Lime Buerre Blanc

Ingredientts

Method

Crab Cakes:

Mix all ingredients with half of the cracker crumbs. Form into desired size, egg wash, then roll the cakes into the remainder of the cracker crumbs.

Chili-Lime Buerre Blanc:

In a large saute pan over medium high heat add enough olive oil to cover bottom of the saute pan. Saute ginger, shallots, and garlic for 1 minute. Deglaze the pan with the white wine, add red sauce, then reduce by half. Slowly add butter a few pieces at a time while swirling the saute pan as butter melts. The key to a good buerre blanc is knowing when to remove it from the heat which has to with the size of the bubbles. Remove from heat when bubbles start to get big, otherwise the sauce will break. Remove and pour to a room temperature dish.

Yield: 16 crab cakes and 4 C Buerre Blanc

Lemongrass Chicken

Ingredientts

Method

In a large saute pan over medium high heat, add the olive oil and saute the chicken, season, set aside. Then saute the lemongrass, onion, and garlic for about 2 minutes. Add Sake, stir fry sauce, oyster sauce, chile paste, scallions, dried chilis, and jalapeno. Bring to a boil. Add chicken. Serve over steamed Jasmine rice.

Servings: 6

Chicken Cordon Bleu Casserole

Ingredientts

Method

Dip chicken pieces into egg-milk wash, then dredge in panko. In a medium saute pan over medium high heat, add enough olive oil to cover the bottom of the pan. Add breaded chicken pieces and saute until golden brown. Set aside. Cook pasta, rinse and set aside. Place pasta, meats, cheeses, seasonings, and liquids into a 4 inch hotel pan or a 12 qt. casserole dish, top the casserole off with the seasoned bread crumbs, spredding evenly. Insert into a preheated 350 degree oven and cook for 30-35 minutes or until bread crumbs are golden brown.

Servings: 8

Chinese Barbecued Pork Tenderloin With Hot Mustard

Ingredientts

Method

Pork Tenderloin:

Mix all ingredients, marinate for 24 hours, turning after 12 hours, basting as needed. Cook in a preheated 400 degree oven until a internal teperature reaches 145-150 degrees, remove from oven and let rest. Refrigerate, slice and serve with hot mustard sauce.

Hot Mustard Sauce:

Mix all ingredients. Let stand 8 hours refrigerated.

Servings: 8

Saikyo-Miso Black Cod

Ingredientts

Method

In a saucepan bring Sake and Mirin to a boil over high heat, boil for 20 secondes to evaporate the alcohol. Turn heat down to medium and add Miso paste, mixing with a wooden spoon until paste has dissolved completely. Turn the heat back up to medium high and add sugar, stirring constantly so as sugar doesnt stick to the bottom of the pan. Once the sugar has dissolved, about 2 minutes, remove from heat and cool at room temperature. Marinate the black cod for 2-3 days in marinade, refrigerated. Cook black cod in a preheated 400 degree oven for 10-15 minutes depending on the thickness of the filet, or until desired doneness is achieved. Add reserved Nobu to plate as a garnish.

Servings: 8

Shawns Banana Bread

Ingredientts

Method

Preheat oven to 350 degrees. On a sheet pan, roast your choice of nuts for 8-10 minutes, chop coarssley and then let cool. In a large bowl combine flour, sugar, baking soda, baking powder, salt, cinnamon, and nuts, set aside. In a medium bowl combine all wet ingredients, mix well. Add dry ingredients into wet ingredients, mix. Pour batter evenly into 2 well greased loaf pans. Bake for 55-60 minutes in the center of the oven or until a toothpick comes out clean when stuck into the center of the loaf. Remove from loaf pan after 5 minutes to a wire rack to cool properly.

Yield: 2 loaves

Berry Coulis

Ingredientts

Method

Puree in food processor, pour through a sieve, pressing on solids. Place into a squeeze bottle, refrigerate.

Yield: 4 Cups

My Devilish, Deviled Eggs

Ingredientts

Method

Place eggs in a saucepan and cover with cold water. Bring to a boil and remove from heat. Cover and let sit 12 minutes. Remove from hot water, let cool, peel. Cut eggs in half lengthwise. Remove egg yolks from eggs, place into a medium bowl. Combine remainder of ingredients, puree. Pipe filling back into egg white shells. Serve by topping off with sprinkled paparika.

Yield: 12 eggs

Provencal Salmon Saute

Ingredientts

Method

Season salmon filets with salt and pepper. In a large non stick saute pan over medium high heat, add the olive oil. Just before oil starts to smoke add the salmon filets and saute until brown on both sides, about 2 minutes per side. Place in a preheated 425 degree oven and cook until medium, about 4-5 minutes. Remove salmon from saute pan. In the hot saute pan add the olives, tomatoes, Herbs de Provence, capers, and season with salt and freshly ground pepper. Then saute for 1-2 minutes over medium high heat. Top salmon with tomato mixture and serve.

Serves: 4

Oven Roasted Cilantro-Lime Halibut

Ingredientts

Method

Combine all of the pastes ingredients and process in a food processor until a paste consistency is achieved. Rub filets with the olive oil, season with salt and fresh ground pepper. Preheat oven to 425 degrees, place halibut filets on a sheet pan or cookie sheet and rub the top of the filets with equal amounts of the cilanto-lime paste. Bake for approxiametly 12-14 minutes (depending on the thickness of the filet), or until the desired temperature is achieved.

Servings: 4

Citrus Sole With Tahini Sauce

Ingredientts

Method

Salt and pepper each filet, then roll filets into roulades. Combine orange juice, zest, and marinate sole for 1 hour. Whisk together Tahini sauce, garlic, lemon juice, and parsley. Season with salt and pepper. Preheat oven to 425 degrees, then place filets in the oven and cook until golden brown (8-10 minutes), or until the desired temperature is achieved. Sprinkle with the Tahini sauce and serve.

Servings: 4

Cedar Smoked Salmon Corncakes

Ingredientts

Method

In a medium bowl whisk together cornmeal, flour, baking soda, and salt. Set aside. In another medium size bowl whisk together the eggs, buttermilk, and cream cheese. Chop half of the corn coarsley and stir into the buttermilk mixture. Add the remaining corn, green onions, chiles, and salmon into the cornmeal mixture. Next combine both mixtures. In a large non stick saute pan, over medium high heat, add enough olive oil to cover bottom of the pan. Just before oil starts to smoke add enough batter in pan to form 4 inch patties. Cook approxiametly 2-3 minutes per side reaching golden brown in color. Hold in a low heat oven until ready for serving.

Yield: 12 cakes

Alaskan Halibut Pot Pie

Ingredientts

Method

In a medium stock pot, bring the milk, heavy cream, and halibut to a slow simmer. Cooking for 7-8 minutes over medium heat until the halibut flakes. Drain fish into a colander, reserving the milk and cream. Next, in a large saute pan, melt trhe butter over medium high heat, add leeks, and the mushrooms. Cook about 8 minutes until the leeks have wilted. Reduce heat to medium, stir in the flour and bring to a low boil. Add the nutmeg, and the pepper, stirring often. Add the halibut and the milk, cook an additional 8-10 minutes. Cut out 8 round pieces of the pastry with a little overhang on the edges. Place the pastry over the ramekins, make edge, egg wash with brush. In a preheated 375 degree oven cook the pot pies for approxiametly 20-25 minutes or until the crust is golden brown and flaky. Let rest 10-15 minutes before serving.

Servings: 8

Miso-Mirin Glazed Black Cod & Soy Infused Bok Choy

Ingredientts

Method

In a medium size sauce pan, over medium high heat, bring Sake & Mirin to a boil. Turn heat to medium and slowly add white miso until completelt dissolved. Turn heat back up to medium high and add sugar. When sugar is dissolved, remove from heat and cool at room temperature for 1 hour. In a glass, non reactive pan add the Black Cod filets and Miso marinade. Refrigerate for 1-2 days, basting and turning filets every 8 hours. Preheat oven to 400 degrees, wipe off excess glaze from filets and place onto a well oiled sheet pan. Bake for 10 minutes or until desired temperature is achieved. Blanch Bok Choy in boiling water for one minute. In a medium saute pan, over medium high heat add enough peanut oil to cover the bottom of the pan, saute the bok choy and Shitake mushrooms for 1 minute and deglaze the pan with the soy sauce. Remove from heat and serve alongside the fish.

Servings: 4

Blackened Santa Fe Halibut Wraps

Ingredientts

Method

In a large bowl coat the halibut filets in the blackening season. In a large saute pan, add the olive oil, heat over medium high heat, and saute the halibut filets to medium in temperature. In a large bowl combine all ingredients, toss, and roll into the tortilla shell, cut in half at an angle, place frill pick through the center to hold together, turn upright and serve. Goes well with a spiced slaw, and black bean salsa.

Yield: 4 servings

Apple-Cinnamon Cake

Ingredientts

Method

In a large bowl mix sugar and apples, toss well. Then add remaining ingredients, mix well. Preheat oven to 350 degrees. In a 4 inch full hotel pan, spray with non stick vegetable spray, add cake batter. Bake for 1 hour or until toothpick comes out clean. Cool and serve.

Servings: 12

Alaskan Halibut With Sun Dried Tomato Cream Sauce

Ingredientts

Method

Preheat oven to 425 degrees. Season filets with salt and pepper. In a large saute pan add enough olive oil to cover the bottom of the pan, over medium high heat, heat olive oil, just before oil starts to smoke, add halibut filets, brown on both sides, place the saute pan in the oven (if your pan doesnt go into the oven, remove to a cookie sheet) and cook approxiametly 8-10 minutes depending on the thickness ( prefered cooking temperature is medium). Bring the saute pan back to the stove, remove filets to the serving plate,(wearing an oven mit) add garlic, and sun dried tomatoes, saute 1 minute. Add fresh herbs, toss. Deglaze the pan with the wine, add tomato sauce and saute 2 more minutes, just as the tomato sauce starts to boil, add creams and reduce to desired sauce consistency, season with white pepper, serve over salmon filets or halibut as suggested.

Servings: 4

Alaskan Red Salmon With Cucumber-Dill Sauce

Ingredientts

Method

Preheat oven to 425 degrees. In a large stainless steel saute pan, over medium high heat, add enough olive oil to cover the bottom of the pan. Just before oil starts to smoke, add salmon filets skin side up. Saute for 2 minutes, flip, and saute for 1 more minute, flip again, and peel skin off of the filet. Place the saute pan in the oven, cook approxiametly 8-10 minutes, depending on the thickness of the salmon filet. Desired temperature to remove from the oven is medium. With an oven mit, bring the saute pan back to the stove over medium high heat, remove the salmon to the serving plate. Add the garlic and the fresh dill, saute 1 minute, deglaze with the lemon juice, saute 30 seconds, then deglaze again with the wine. Add the cucumber puree, saute 2 minutes until boiling, add the mayonnaise and the sour cream, season, and saute until sauce consistency is achieved, carefully avoiding over heating so the cream does not break. Serve over the filet.

Serves: 4

Roasted Banana Cheesecake

Ingredientts

Method

Preheat the oven to 400 degrees. On a sheet pan, place the bananas, unpeeled in the oven and roast for 15 minutes until they turn black. Take out of the oven and cool. In a food processor, place the nuts and pulse a few times. Add the vanilla wafers and brown sugar. Using short pulses, chop until they are in a consistent texture. Place the mixture in a large bowl. Add the melted butter, using a fork to mix. Then add the wet mixture into the bottom of your springform pan, creating an even layer throughout the bottom. Using a mixer, cream together the cheese and sugar until smooth. Add eggs one at a time, mixing well after each egg is added. Add the roasted bananas, the vanilla, and the rum. Beat until smooth. Pour the filling into your springform pan, smooth the top. Turn oven down to 325 degrees and bake for 1 1/2 hours, cool cheesecake at room temperature for 30 minutes, then place into the refrigerator. Keep the cake in the pan at least 4 hours, preferably overnight. When you are ready to serve, release the spring and cut with a scolding hot knife.

Servings: 12

Creamy Coleslaw

Ingredientts

Method

Combine the shredded cabbages, and the carrots in a large bowl. Whisk together remaining ingredients. Add two together, mix well. Season with salt and pepper to taste, add more sugar if needed. Add pineapple, cranberries, or apples if desired.

Servings: 12

Cedar-Planked Teriyaki Salmon

Ingredientts

Method

Place the soy sauce, mirin, sugar, peanut oil, sesame oil, garlic, ginger, green onions, and wasabi into a food processor and blend on slow for 1 minute. Transfer half of the sauce to a shallow dish, add the salmon filets and marinate in the refrigerator for at least 2 hours, overnight if desired for more flavor, turning to coat on both sides. Cook on oiled cedar planks, basting with the remainder of the sauce, cook on the barbecue with the lid closed until finished, or the desired temperature is achieved.

Servings: 4

Angels On Horseback

Ingredientts

Method

Preheat the broiler. In a small bowl, combine the galic, wine,and hot sauce. Add the oysters and toss to coat. Let marinate for 10 minutes. Place the bacon flat and scrap with the back of a knife, this will help the bacon from shrinking while it cooks. Place 1 oyster on each slice of bacon and roll up to close, then secure with a toothpick, place on a foil lined baking sheet. Place on middle rack of the oven, and broil until the bacon is crisp and the edges of the oysters have curled.

Serings: 24

Smoked Salmon Mousse

Ingredientts

Method

Dissolve the gelatin in the correct amount of water as instructed on package. In a food processor mix all ingredients, mix well. Pour into mold and refrigerate until mold sets up.

Servings: 5 C

Avocado Dungeness Crab Dip

Ingredientts

Method

In a food processor, mix all ingredients, blend well. Serve with crackers, or great as a sandwich filling.

Servings: 8 C

Dungeness Crab Fried Rice

Ingredientts

Method

In a large saute pan, heat the olive oil over medium high heat, add garlic and ginger, saute for 30 seconds. Add onion and saute for 1 more minute. Stir in carrots, ham, green onions, and pepper flakes, saute 1 minute. Remove from heat and bring mixture to room temperature. In a large bowl mix together vegetable-ham mixture, and rice, add oyster sauce, soy sauce, sesame oil, and sugar, toss well. Just before service, reheat desired amount and fold in the crab. Garnish with green onions.

Servings: 12

Alaska Spot Prawn Stuffed Bell Peppers

Ingredientts

Method

Cut off tops of bell peppers and remove seeds from peppers. Cook pepper shells in boiling water for 5 minutes and then (shock) place in cold water, to stop the cooking procedure. In a medium size bowl,combine the prawns, eggs, bread crumbs and milk, toss. Saute the celery, onions, and bell peppers over medium high heat in the butter, for 3 minutes. Add seasonings and stuff into pepper shells, placing a few bread crumbs and a dot of butter on each top. Bake in a preheated 375 degree oven for 35-40 minutes.

Servings: 4

Dungeness Crab Enchiladas

Ingredientts

Method

In a large saute pan over medium high heat, add olive oil, and saute the onions, shallots, and jalapeno until onions are translucent. Add garlic, tomatoes,cumin, crab, and lime juice. Let stand 5 minutes. In another saute pan heat vegetable oil over medium heat, add tortillas, 1 at a time and saute for 10 seconds, covering both sides. Fill each tortilla as needed, roll, and place into a baking dish, continue process until all tortillas are filled. Pour enchilada sauce over the top, then sprinkle the remainder of the cheese over tortillas, garnish with olives and green onions. Bake in a preheated 325 degrees oven for 20 minutes. Garnish again with the fresh cilantro.

Servings: 6

Smoked Bacon And Clam Dip

Ingredientts

Method

Place bacon in a saute pan and cook until crispy, about 5 minutes. Drain the grease, and crumble the bacon. In a food processor, cream together the cream cheese, and Creme Fraiche. Add the remaining ingredients, including the clam juice. Cover and refrigerate overnight. Serve with toasted Pita bread, chips, or pipe onto celery sticks.

Servings: 3 C

Alaskan Salmon Loaf

Ingredientts

Method

Drain salmon, reserving liquid, and break into pieces in a bowl. Stir in bread crumbs, parsley, lemon juice, salt and pepper, celery, onion, and butter and blend well. Place mixture into a well greased loaf pan. Add enough milk to the salmon liquid to make 3/4 C. Combine eggs with the liguid and pour over the salmon mixture. Bake loaf at 350 degrees for 45 minutes or until loaf has set up in the center.

Servings: 6 people or (1) loaf

Devils On Horseback

Ingredientts

Method

Preheat the broiler to low. On a cutting board place 1 scallop into each strip of Proscuitto, roll up and place seam side down on a sheet pan. Continue these steps until finished. Place into the oven on the center rack and cook until Proscuitto is crisp and scallops are cooked. Approxiametly 8-10 minutes.

Servings: 24 Devils

Yukon Potato Soup With Smoked Salmon Relish

Ingredientts

Method

Melt the butter in a large stock pot over medium-high heat. Add the onions and celery. Season with salt, pepper, and cayenne, stirring and cooking about 8 minutes until vegetables are soft and lightly golden. Add the bay leafs and garlic, stirring for 2 more minutes. Add the chicken stock and potatoes and bring the mixture to a boil. Reduce the heat to medium and simmer uncovered, until the potatoes are very soft and the mixture is thick and creamy, about 1 hour. Remove the soup from the heat. Discard the bay leafs. With a hand blender, puree the soup until smooth. Slowly add cream, stir to blend. Reseason the soup. In a small mixing bowl, combine the red onions, salmon, and green onions (chives). Drizzle the relish with enough olive oil to moisten. Season the relish with black pepper. To serve, ladle the soup into individual bowls, and garnish the soup with the relish.

Servings:12

Barbeque Loaf

Ingredientts

Method

Preheat oven to 350 degrees. Mix together the beef, bread crumbs, onion, egg, bell pepper, salt and pepper, and 1/2 C of the tomato sauce. Form into your loaf pan. Stir together the remaining tomato sauce, vinegar, sugar, mustard, Worcestershire and the water if needed. Pour the sauce over the meatloaf. Bake for 1 hour, basting every 15 minutes with the pan juices.

Servings: 1 loaf

Smoked King Salmon & Yukon Gold Potato Casserole

Ingredientts

Method

Preheat oven to 400 degrees. Lightly grease a full 2 inch hotel pan, with 2 T of the melted butter. Spread 6 T of bread crumbs over the bottom of the hotel pan. Place about 1/3 of the potatoes accross the bottom of the hotel pan, overlapping them in a shingle pattern. Season the potato layer with salt and white pepper. Lay 1/3 of the smoked salmon over the seasoned potato slices, then sprinkle with 1/3 of the fresh dill. Repeat 2 more times until all the potatoes and salmon are used. In a large bowl combine the cream, eggs and 4 T of the melted butter, mix well. Pour the egg & cream mixture over the casserole, wrap up with foil. Place on the center rack of the oven, cook 30 minutes. Remove the casserole from the oven, remove the foil, and sprinkle the remaining bread crumbs over the top. Place the casserole back in the oven and bake until the top is golden brown and the potatoes are tender, about 30 minutes more. Remove the casserole from the oven and allow to cool for 15-20 minutes before serving. Sprinkle remaining dill over the casserole. Serve, drizzled with the remaining melted butter, and garnish with a lemon wedge.

Serves: 12

Dungeness Crab & Brie Stuffed Mushrooms

Ingredientts

Method

Preheat oven to 350 degrees. Wash and dry mushrooms, remove stems, dice small. Toss caps with some of the butter and the garlic salt, then I like to cut a slice off of the cap so they rest on a flat surface, place caps on a cookie sheet. In a large saute pan over medium-high heat, using the remaining butter, saute the diced stems, onion, and worcestershire sauce. In a bowl combine, crab meat and the mayonaisse, mix well. Fill the caps with the diced stem and onion mixture. Top with the crab meat mixture. Next top with Brei. Bake for 10 minutes or until mushrooms are tender and the cheese is melted.

Servings: 18

Curried Dungeness Crab Spread On Toasted Baguettes

Ingredientts

Method

Combine first 11 ingredients in a food processor, pulse till smooth, remove to a bowl and gently fold in crab meat. Preheat broiler, place sliced bread on a cookie sheet, brush 1 side of bread with the olive oil. Broil 1 minute or until lightly toasted, serve with the spread.

Servings: 36

Honey Wheat Bread

Ingredientts

Method

Place yeast in mixing bowl, add water, mix. Let stand for 8 minutes while yeast activates. Add remainder of ingredients, while dough hook is on slow speed, mix for about 2 minutes or until dough forms into a ball and comes away from the sides of the bowl, add a dash of warm water if dough is to dry and does not come away from the sides. Remove from the bowl to a floured surface and kneed into a ball, with seem side down. Place the dough into a large, vegetable sprayed, stainless steel bowl, cover with a dry bar towel. Let stand in a warm area of at least 80-90 degrees for 1 1/2 hours. Punch down. Form to loaf size at 22 oz. each. Let rise again in warm place, for 30-45 minutes, covered with bar towel. Bake in a preheated 375 degrees oven for 35-40 minutes.

Servings: 4 loafs

Blackened Salmon With Dijon Buerre Blanc

Ingredientts

Method

Preheat oven to 425 degrees. Combine dry seasonings to make blackening seasoning, dredge both sides of the filets in seasoning. In a large saute pan (oven proof), over high heat, add enough olive oil to cover the bottom of the pan, just as oil starts to smoke add filets to the pan. Sear both sides of the filets and then place in the preheated oven( saute pan and all). Depending on thickness of the filets, cook in the oven approxiametly 6-7 minutes. Remove saute pan with an oven glove, back to the hot burner. Place salmon on your plate or serving platter. Add shallots saute 15 seconds, deglaze pan with the wine, reduce by half. Add cream, reduce by half, add mustard and stir. Slowly add butter a few cubes at a time swirling the saute pan perfusly, until all butter has been added, and melted, and you start to see bubbles, dont over heat and break sauce. Remove immediately, pour over filets and serve.

Servings: 4

Parmesan Crusted Halibut With Pesto Cream Sauce

Ingredientts

Method

Preheat oven to 425 degrees. Rinse halibut, dredge into flour, then soak into egg wash, then rlol and coat into the parmesan-lemon zest-flour mixture. In a large saute pan, over medium-high heat, add enough olive oil to cover the bottom of the pan. Add halibut filets, browning on both sides (carefully not to burn cheese). Place on a vegetable pan sprayed cookie sheet, insert into the oven. Depending on the thickness of the filet, cook approxiametly 8 minutes or until desired temperature is achieved (I prefer medium). Meanwhile in the saute pan, remove any crust chunks, and return pan to stove top at medium high heat. Add olive oil and tomatoes, saute briefly. Add fresh parsley, deglaze with wine. Add lemon and pesto, saute 10 seconds. Add heavy cream, stirring well to incorporate, reduce by half, add butter and cook until you achieve the your desired sauce consistency. You can by store bought Pesto, or make your own, which will enhance the flavor of the sauce.

Servings: 6

Pork Medallions With Wild Huckleberry Sauce

Ingredientts

Method

Preheat oven to 425 degrees. Season both sides of medalions. In a large stainless steel saute pan, over medium-high heat, add enough olive oil to cover bottom of the saute pan. Just as oil starts to smoke, add medallions, sear both sides, remove pan from stove top and place into oven. Depending on thickness of medallions, cook for approxiametly 4-5 minutes, or until temperature reaches medium-rare in center of the medallion. Remove from the oven and return to the stove top. Place medallions on desired serving platter, or plate to rest. Over medium-high heat, add the shallots and garlic, saute for 20 seconds, deglaze with the port wine. Reduce by half, add the berry flavored wine, vinegar, and huckleberries. Slowly add the butter, and reduce to sauce consistency. Remove from heat, force sauce through a fine sieve. Serve over medallions.
,br>Servings: 4

Roasted Red Pepper Sauce

Ingredientts

Method

Roasting red bell peppers as follows:
Over a flame broiler, or a barbecue, place bell peppers on grill, roast by turning peppers as they slightly burn (but not to much). When chared, remove from flame, place into 1 gallon zip lock bags and sweat. After approxiametly 30 minutes remove from bag, peel, seed and chop. In a food processor add all ingredients and puree. Remove and place into a small stock pot and heat until thickened, adding a cornstarch/water slurry to thicken as needed.

Servings: 1 QT.

Grilled Alaskan Halibut With Apricot Sauce

Ingredientts

Method

To make glaze/sauce as follows:
In a food processor puree all ingredients, remove to a small sauce pan and bring to a boil, remove from heat.

To grill halibut as follows:
First, brush your grill to clean, then with pan spray, or a rag that has been moistened with olive oil, rub or clean grill grates, then spray your halibut filets with vegetable spray, place your filet on the flame broiler, or barbecue, using the 10 to 2 barbecue method to create perfect grill marks, cook on both sides, basting with glaze/sauce every minute or so, depending on thickness, cook halibut to medium in temperature. Finish by topping your filets or steak with sauce.

Servings: 4

Miso Yaki Black Cod Marinade

Ingredientts

Method

Combine all ingredients well so that there are no chunks of paste left. Rub both sides of filet, let sit over night. Preheat oven to 350 degrees. Place filets on sheet pan and bake for 20 minutes.

Servings: 4

Traditional Halibut Olympia

Ingredientts

Method

Preheat oven to 375 degrees. Melt butter and pour it into the bottom of a 13x9-inch baking dish. Spread onion over melted butter, and top with your halibut filet. Mix together sour cream, and mayonnaise. Spread over halibut. Top with cracker crumbs. Bake in the oven until cracker crumbs are lightly brown (about 16-20 minutes).

Servings: 4

Spinach And Yukon Gold Potato Souffle

Ingredientts

Method

Preheat oven to 350 degrees. In a large mixing bowl, stir together potatoes, spinach, cottage cheese, sour cream, egg yolks, green onions, 2 T melted butter, garlic, salt, and pepper. Beat with mixer until light and fluffy. Gently fold in egg whites. Carefully spoon into ramekins. Dot with the remaining butter. Bake 1 hour or until puffed and golden. Serve immediately.

Servings: 4

Grilled Ahi Tuna Sandwich With Chipotle Lime Aioli

Ingredientts

Method

Sauce:
In a medium sized bowl, combine all ingredients, mix well.

Tuna:
Grill to medium rare.

Servings: 4

Traditional Halibut Alyeska

Ingredientts

Method

Preheat oven to 425 degrees. Rinse halibut, pat dry. Arrange halibut side by side in a 8x12-inch baking dish. In a small bowl, stir together mayonnaise, sour cream, and the flour. Stir in lemon juice, onion, and pepper. Spoon mixture over fish to coat completely. Bake uncovered for 10 minutes or until fish is opaque in center. Add cheese, bake until melted.

Servings: 4

Sweet Potato And Pecan Casserole

Ingredientts

Method

Place cooked and sliced potatoes in a 13x9-inch baking pan. In a saucepan combine, sugar, cornstarch, salt and cinnamon. Stir in apricaot nectar, water, orange peel. Bring water to a boil, stirring constantly for 2 minutes. Remove from heat, stir in butter, and pecans. Pour over sweat potatoes. Bake, uncovered at 350 degrees for 20-25 minutes.

Servings: 6

Alaskan Halibut Florentine

Ingredientts

Method

In a medium sauce pan, over medium-high heat, melt butter, add flour, making a blonde roux. Add milk and stir until thick, making a white sauce, Add 1/2 C of the Parmesan cheese, stir until melted. Add salt and pepper to taste. Place spinach at the bottom of a 13x9-inch casserole dish. Top with the halibut filet. Cover with the white sauce. Combine remaining Mozzarella, Parmesan, Cheddar, bread crumbs, and the Old Bay seasoning. Sprinkle over the top of the halibut. Bake at 350 degrees for 20-25 minutes.

Servings: 4

Pecan Pie

Ingredientts

Method

Mix all with a mixer, stir in 1 1/2 C broken pecan pieces, pour into pie crust. Bake in a preheated 350 degree oven on the botton shelf. If crust starts to brown, place foil around edges.

Servings: 1 pie

Char Sui Black Cod Marinade

Ingredientts

Method

Mix all ingredients, marinate over cod for 12 hours, flipping once after 6 hours. Remove marinade and let stand 12 more hours, refrigerated. Place cod on sheet pan and bake in a preheated 375 degree oven for 12-14 minutes or just until fish starts to flake.

Alaskan Halibut Spread

Ingredientts

Method

Combine above ingredients. Use as a sandwich filling or as a spread for crackers or canapes. Makes 3 cups.

Servings: 3 Cups

Halibut Supreme

Ingredientts

Method

Mix the fish chunks with the next 11 ingredients. Place in a large, greased baking dish. Cover top with thin slices of sharp Cheddar cheese. Bake for 45 minutes at about 350 degrees. Then add thin slices of green pepper and sliced, stuffed olives to the top and sprinkle all with Parmesan cheese. Bake another half-hour.

Servings: 12

Halibut Fishermans Pie

Ingredientts

Method

Flake fish into greased 2-quart casserole. Add onion and Worcestershire. Melt butter, blend in flour and seasonings and cook until foamy. Gradually add milk, stirring constantly until smooth and thick. Pour over fish. Top with mashed potatoes and sprinkle with cheese. Bake at 375 degrees for 25 minutes.

Servings: 6

Smoked Salmon Bisque

Ingredientts

Method

Melt margarine in saucepan. Stir in flour, salt, and pepper. Add milk and bouillon gradually, stirring constantly, and simmer over low heat until mixture thickens. Add smoked salmon, onions and parsley. Cover and simmer 10 minutes. Remove from heat. Strain, pressing as much of the meat as possible through a sieve. Add cream and reheat.
,br>Servings: 6

Hot Dungeness Crab Souffle

Ingredientts

Method

1. Use some of the butter to grease six ramekins or a 7 cup soufflé dish. Sprinkle in the fine bread crumbs, roll the dishes or dish around to coat the bottom of the sides completely, then pour out the excess bread crumbs. Preheat the oven to 400 degrees. 2. Melt the remaining butter in a sauce pan, add the scallions and Malaysion or mild Madras curry powder and cook over a low heat for about a minute and a half. 3. Gradually add the coconut milk or milk and cream, stirring constantly. Cook until smooth and thick. Turn the heat off, stir in the egg yolks, then the crab. Season with salt, black pepper and Tabasco sauce. 4. In a gresefree bowl, beat the egg whites stiffly with a pinch of salt. Using a metal spoons, stir one third into the mixture to slacken it; fold into the rest. Spoon into the dish or dishes. 5. Bake until well risen and golden brown, and just firm to the touch. The small soufflés will take about 8-10 minutes and the large soufflés will take 15-20 minutes.

Servings: 6

Caper Tartar Sauce

Ingredientts

Method

Stir together all ingredients, cover and chill.

Servings: 2 Cups