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Recipes Archive Section
August Recipe 2
Seared Sea Scallop with a Chilled Tomato-Herb Gazpacho
Serves 2 People
Items You Will Need
2Each Large Sea Scallops
2 TBSP Pure Olive Oil
1tsp Salt & Black Pepper Mix (3 parts Kosher Salt / 1 part Black Pepper)
1 TBSP Extra Virgin Olive Oil
1 tsp Chives (Chopped)
¼ tsp Flakey Sea Salt (Fleur du Sel)
Accompaniments
¼ Cup Herb Salad (Dill, Parsley, Chives & Tarragon with Olive Oil, Salt & Lemon)
½ Cup Cucumbers and Red Onion Mix (2 parts Diced Cucumber / 1 part Diced Red Onion)
1 ½ Cup Chilled Tomato-Herb Gazpacho (Vine-Ripe Tomatoes, Olive Oil, Sea Salt, Fresh Basil, Shallots, Garlic and Black
Pepper marinated warm for 4-6 hours, pureed until smooth and chilled)
Directions To Make
- Clean the scallops by removing the ‘foot’ and drying them off thoroughly.
- Season the Scallops with Salt & Pepper Mix.
- Drizzle the Olive Oil over the Scallops to completely coat.
- Allowing the Scallops to marinate with this mixture, prepare other ingredients to complete your dish.
- Heat a heavy duty skillet on a medium flame. (Using a non-stick pan will not allow the scallops to caramelize, reducing the flavor)
- Coat the Scallop in the oil thoroughly and place into the pan on the largest side. (Presentation side first)
- Allow to cook until a brown crust forms around the edges. (Approximately 1 Minutes)
- Turn the Scallop over and allow to cook for an additional 1-2 minutes. (If the scallop is large, reduce the heat slightly, so as to finish cooking without burning the Scallop.)
- Remove from the pan and allow to rest while arranging the plate.
Steps to Plating
- Prepare the Gazpacho or other accompaniment.
- Pour 6oz of Gazpacho into the bottom of the bowl.
- Spoon the Cucumber/Red Onion Mixture into the middle of the bowl creating a base for the Scallop.
- Arrange the Herb Salad on top and serve.
- Drizzle some Extra Virgin Olive Oil around the Gazpacho.
- Finish the dish with a sprinkle Chopped Chives around the Gazpacho and a pinch of Flakey Sea Salt (Fleur du Sel) over the Herb Salad/Scallop.
September Recipe 2
Seared Salmon with Summer Succotash
Serves 2 People
Items You Will Need
2 Pieces 6-7oz Salmon Filets
¼Cup Pure Olive Oil
1tsp Salt & Black Pepper Mix (3 parts Kosher Salt / 1 part Black Pepper)
1TBSP Extra Virgin Olive Oil
¼tsp Flakey Sea Salt (Fleur du Sel)
Accompaniments
¼Cup Herb Salad (Dill, Parsley, Chives & Tarragon with Olive Oil, Salt & Lemon)
1Cup Summer Succotash (Fresh Corn, Haricot Vert and Marinated Cherry Tomatoes)
Directions To Make
- Season the Salmon Filets with Salt & Pepper Mix.
- Drizzle the Olive Oil over the Salmon to completely coat the filets.
- Allowing the Salmon to marinate with this mixture, prepare other ingredients to complete your dish.
- Pre-heat your oven to 350°F. Heat a heavy duty skillet on a medium flame.
- Coat the Salmon in the oil thoroughly and place the Salmon Filet into the pan with the meat side down first.
- Allow to cook until a brown crust forms around the edges. (Approximately 2 Minutes)
- Turn the Salmon over and allow to cook for 1-2 minutes until the skin begins to crisp. (NOTE: If you are cooking Skinless Salmon, look for the same brown crusted edges as before)
- Place the skillet into the pre-heated oven for an additional 5-7 minutes depending on the thickness of the filets.
- Remove from the pan and allow to rest while arranging the plate.
Steps to Plating
- Prepare the Summer Succotash or other vegetable preparation.
- Spoon this mixture into the bottom of the bowl.
- Lay the Seared Salmon Filet on top of the Summer Succotash.
- Drizzle some Extra Virgin Olive Oil over the Salmon Filet.
- Arrange the Herb Salad on top and serve.
- Finish the dish with a sprinkle of Flakey Sea Salt. (Fleur du Sel)
August Recipe
Kona Kampachi with Baby Shiitakes and Bok Choy
Serves 2 People
Items You Will Need
1 Filet 12oz Kona Kampachi Filet
2 TBSP Sesame Oil / Vegetable Oil Blend (1part Sesame Oil / 2 parts Vegetable Oil)
¼ tsp Salt & Black Pepper Mix (3 parts Kosher Salt / 1 part Black Pepper)
1 TBSP Sesame Oil / Vegetable Oil Blend (1part Sesame Oil / 2 parts Vegetable Oil)
1 tsp Fresh Ginger (Minced)
1 tsp Chives (Chopped)
Accompaniments
1 portion Sautéed Shiitake Mushrooms
1 portion Baby Bok Choy
Directions To Make
- Season the Kampachi Filets with Salt & Pepper Mix.
- Drizzle the Sesame Oil mixture over the Kampachi to coat the filet.
- Allowing the Kampachi to marinate with this mixture, prepare other ingredients to complete your dish.
- Heat a heavy duty skillet on a medium flame.
- Insure the Kampachi is thoroughly coated in the marinating oil and place the Filet into the pan with the meat side down first.
- Allow to cook until a brown crust forms around the edges. (Approximately 3-4 Minutes)
- Gently turn the Kampachi Filet over and allow to cook for an additional 4-5 minutes until the skin begins to crisp. (NOTE: If you are cooking Skinless Kampachi, look for the same brown crusted edges as before)
- Remove from the pan and allow to rest while arranging the plate.
- In a separate pan, heat the remaining Sesame Oil mixture until it begins to ripple (not too hot that it starts to smoke, as this will cause bitterness) and add the minced Ginger and quickly toss.
Steps to Plating
- Prepare the accompaniments as desired.
- Lay the Kampachi Filet down the center of the platter.
- Arrange the Shiitake Mushrooms and Sautéed Bok Choy around the Kampachi.Drizzle the
- Ginger Oil over the filet and finish with the Chopped Chives.
September Recipe
Grilled Swordfish with Watercress Salad
Serves 2 People
Items You Will Need
2Pieces 6-7oz Swordfish Filets
¼Cup Pure Olive Oil
1tsp Salt & Black Pepper Mix (3 parts Kosher Salt / 1 part Black Pepper)
1TBSP Fresh Basil (Julienne)
1TBSP Lemon Oil
1tsp Lemon Zest
Accompaniments
1 Cup Watercress Salad (Lightly dressed with Olive Oil, Lemon Juice, Salt & Pepper
8 oz Sautéed Baby Rainbow Carrots
Directions To Make
- Season the Swordfish Filets with Salt & Pepper Mix.
- Drizzle the Olive Oil over the Swordfish to completely coat the filets.
- Allowing the Swordfish to marinate with this mixture, prepare other ingredients to complete your dish.
- Pre-heat your grill on high.
- Once the Grill is ready, reduce to medium flame and lay the Swordfish on the grill. Allow to sear for 2 Minutes and gently turn the Swordfish Filet 90°.
- Allow to cook for an additional 2 Minutes and gently turn the Filets over. Follow the same procedure as above for a total cook time of 8 Minutes.
- While the Swordfish is in the final stages of cooking, prepare the other ingredients to complete your dish.
- Remove the Swordfish from the grill and prepare the plate.
Steps to Plating
- Prepare the Watercress Salad or other light accompaniment.
- Lay the Salad on the plate and set the Swordfish on the edge.
- Place the prepared vegetables next to the Swordfish.
- Sprinkle the Fresh Basil around each piece of Swordfish and drizzle with the Lemon Oil.
- Finish the Swordfish Filets with a sprinkle of Freshly Grated Lemon Zest.
October Recipe
Broiled Lobster with Warm Butter and Lemon
Serves 2 People
Items You Will Need
2 Pieces 8oz Lobster Tail
2 TBSP Melted Butter
1/4 tsp Salt & Black Pepper Mix (3 parts Kosher Salt / 1 part Black Pepper)
1 tsp Chopped Parsley
Accompaniments
1/2 Cup Drawn (Melted) Butter
1 each Grilled Lemon (Cut in ½)
2 sprig Parley
Directions To Make
- Using kitchen sheers, split the shell from the large end to the tail.
- Gently pull the meat from the shell, leaving the tail end attached. Set the lobster atop the shell so it rests on top. (Piggy Back)
- Pre-heat your oven to 350°F.
- Baste the Lobster Tails with the Melted Butter and sprinkle with the Salt & Pepper Mix.
- Place in a pan or on a small sheet pan and place in the pre-heated oven for 8-10 minutes until the Lobster Meat turns opaque in color and has a firm but slight bounce to touch.
- Remove and sprinkle with fresh parsley, allowing to rest while preparing the plate.
Steps to Plating
- Prepare the plate with Warm Butter and a Grilled Lemon.
- Place the Broiled Lobster Tail on the platter.
- Finish with a sprig of Fresh Parsley.
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