Herb Crusted Salmon with Citrus Cream
Salmon Herb Crust
Olive Oil 1 oz
Dry Parsley 4 oz
Dry Basil 4 oz
Dry Oregano 1 oz
Dry Thyme 1 oz
French Dijon Mustard 4 oz
Salmon 2 Each 6-8 oz
Mix all herbs thoroughly in large mixing bowl. Coat top side of Salmon with Dijon mustard. Dredge in herb mix and place in hot skillet with 1 oz of oil. Cook for two minutes per side. Additional if you like it cooked thoroughly. Top with citrus cream 3 oz.
Citrus Cream Sauce
Lemon 1 whole lemon heat 1 minute in microwave
Lime 1 whole lime heat 1 minute in microwave
Cream 8 oz
Lemon Zest Zest of the one lemon
Lime Zest Zest of the one lime
Heat skillet and place the juice of the lemon and lime. Allow to bubble till brown and no juice is left. Add cream and reduce in half. (Look at the line of cream from when you start and you will see the reduction on the side of the pan) Add the zest and you are finished. Any fresh herb can be added at this point if you like. Versatile sauce!
Tomato Basil Cream
Butter 4 oz
Garlic 4 oz
Flour 4 oz
Tomato Paste 4 oz
Cream 1 Quart
Canned Valarosa Tomatoes 1 Quart
Basil fresh 1 Cup
White Pepper to taste
Salt to taste
Heat butter in sauce pan. Add garlic and lightly brown. Add flour and stir till smooth. Add paste and mix well. Pour in cream, basil and tomatoes and allow to simmer for 10 minutes at a very low boil. Do not allow the tomatoes to sit and burn on the bottom Add salt and pepper to taste and remove from heat.
Amberjack Supreme Sauce
Olive Oil 3oz
Garlic 4 oz
Andouille Sausage 4 oz
Shrimp peeled 4 oz
Crawfish tails 4 oz
Portabella Mushrooms chopped 4 oz
Crushed Red Pepper 2 pinch
Cream 8 oz
Parmesan Cheese grated 4 oz
Heat skillet till hot. Add oil and brown garlic. Add sausage, shrimp, crawfish,
portabella and crushed red pepper. Cook till shrimp are pink. Add cream and
reduce. Finish with parmesan and top over the grilled fish of your choice.
Aloha Ribeye or Chicken
Aloha Marinade
Teriyaki 8 oz
Brown Sugar 4 oz
Honey 4 oz
Ginger grated 1 oz
Pineapple Juice 3 oz
Lemon Juice 3 oz
Heat a sauce pan with the teriyaki. Add the ginger and let reduce.
Add honey, brown sugar, pineapple and lemon juice Let cool.
Ingredients:
Ribeye 2 12oz
Dole Golden Pineapple 2 Slices ½” thick
Florida Juice Orange 2 slices ½” thick
Rice 2 cups cooked
Grill steak on flat grill with aloha sauce Grill pineapple and orange
on separate grill. Place on rice, pineapple, ribeye, orange and sauce.
If sauce needs to be thicker add 1 tspn of corn starch to cold water.
Amberjack Bordelaise
Amberjack Filets 2 filets 5-8 oz
Olive Oil 3 oz
Garlic 4 oz
White Wine 1 oz
Margarine (melted) 3 oz
Parsley 3 oz
Lump Crabmeat 8 oz
Lemon 1/2 squeezed
Pepper To Taste
Place Amberjack filets on a flat grill with 1 tspn of oil (skillet must be hot) and cook 2-3 minutes per side (We marinate our amberjack in a light vinaigrette dressing for 1-2 hours before grilling. Just place in refridgerator and use when you are ready). In separate skillet place the remaining oil and add garlic to brown lightly. Deglaze with wine and add margarine, parsley, lump crabmeat and pepper. Toss lightly in pan and squeeze lemon to finish. Place on top of grilled Amberjack for a delicious healthy alternative.
Salmon Sardou
Salmon Fillets 2
Biscuits 2
Spinach & Artichoke Mix ½ cup
Tomato Aioli 2 tbspn
Green Onion Slivers 1 tbspn sliced on bias
Grill Salmon on top of stove or on grill if you can. Heat spinach mix in microwave for 1 minute till hot to touch. Place spinach mix on top of biscuit and Salmon on top of this. Finish with the tomato aioli and garnish with green onion slivers
Salmon Dijon
Dijon Glaze
Eggs 1 whole, 2 yolks
Olive Oil 1/2 cup
Honey 4 oz
Cayenne Pepper ½ tspn
Salt To taste
Pepper To taste
Lemon ½ squeeze
Dijon (French) Mustard 4 oz
Place egg and yolks in mixing bowl and whisk till frothy. Add cayenne, salt, pepper. Slowly incorporate the oil into the bowl. Add honey, lemon and Dijon. Can be held in refrigerator for 2 days.
Spinach Base for Salmon
Olive Oil 2 oz
Spinach ¼ lb of spinach leaves
Salt To taste
Pepper To taste
White Wine 2 oz to deglaze
Lemon ½ lemon squeeze
In very hot skillet place oil. Toss in spinach, salt, pepper and then deglaze with wine. Squeeze lemon and plate under fish
Salmon Preparation
Salmon Filets 2-each 5-9oz
Olive Oil 3 oz
Place oil on hot flat grill (should smoke at this point) Place Salmon on grill and cook 2-3 minutes per side depending on thickness of fish. Ladle 3 oz of glaze over each filet. Turn over and repeat basting fish evenly and completely. Remove and place on bed of spinach. Great!
Sesame Soy Seared Tuna with Asian Glaze
Asian Glaze
Oil 3 oz
Garlic 4 oz
Crushed Red Pepper ½ oz
Brown Sugar 6 oz
Sesame Oil 4 oz
Soy Sauce 6 oz
Honey 4 oz
Tomato Ketchup 12 oz
Rice Wine Vinegar 2 oz
Red Wine Vinegar 2 oz
Sesame Seeds 3 oz
Heat oil in 2 quart pan. Add garlic and crush red pepper and lightly brown. Add all other ingredients and whisk while heating. Heat on medium heat till bubbling consistently. Cool and use when needed.
Tuna
Sesame Oil 2 oz
Soy Sauce 4 oz
Tuna 2 pieces 5-10 oz each
Blend oil together with soy sauce. Heat a skillet till it is smoking on your stove. Place 3 oz of oil blend in skillet (It should smoke profusely) Add Tuna and sear on each side 30 –60 seconds depending how rare you like your tuna. Remove and slice in thin strips. Top with 4 oz of asian glaze.
New Orleans BBQ Shrimp
Olive Oil 2 oz
Garlic minced 4 oz
Rosemary 1 tbspn
Bay Leaves 8/10
Worcestershire 4 oz
Butter ½ pound
Black Pepper 1 tspn
White Pepper ½ tspn
Cayenne Pepper 2 Pinch
Crab Boil 1/2 tspn
Beer 6 oz
White Wine 6 oz
Basil 1 tspn
Oregano 1 tspn
Green Onion 2 oz
Parsley 2 oz
Lemon 1 cut in half
Shrimp 1 pound peeled shimp
Heat oil in pan, add garlic and lightly brown. Add rosemary and bay leaves. Put Worcestershire in pan and add butter to melt. Add all other ingredients and heat till bubbling. Reduce heat and simmer for ½ hour. Place shrimp in sauté pan and cook till pink. Enjoy!
Amberjack Breau Bridge
Amberjack Filets 2 ea
Breau Bridge Sauce
Oil 2 oz
Garlic minced 2 oz
Roasted Peppers 4 oz
Portabella Mushrooms 4 oz
Tabasco 2 dashes
Crushed Red Pepper 2 pinch
Cayenne Pepper 1 pinch
Butter 2 oz
Place oil in pan and sauté garlic till golden brown. Add peppers, mushrooms, Tabasco Red Pepper and Cayenne Pepper. Add butter and place on top of grilled fish. Fish should grill 3 minutes per side unless very thick.
Long Beach Lookout Lobster Au Gratin
Oil 3 oz
Garlic 4 oz
Red Bell Pepper minced 4 oz
Green Bell Pepper minced 4 oz
Onion minced 4 oz
Celery minced 4 oz
Bay Seasoning 1 tspn
Cayenne Pepper ½ tspn or to taste
Cream Cheese 8 oz
Parmesan Cheese grated 8 oz
Cheddar Cheese shredded 8 oz
Cream 8 oz
Lobster tail meat (Maine) 1 pound
Heat oil in pan and lightly brown garlic. Add all other vegetables and cook till onions are translucent. Add Bay and Cayenne and then toss till mixed thoroughly. Add cream cheese and melt with vegetables and then add cream.Whisk till all cream cheese is melted. Add parmesan and cheddar. Place lobster in baking pan and then cover with Au Gratin sauce. Sprinkle Italian bread crumbs on top if you are not watching your Carbs. Bake until brown and bubbly. Serve with your favorite bread for dipping!
Crabmeat Stuffing
Garlic 4 oz
Oil 2 oz
Butter 4 oz
Red Bell Pepper 1/4" dice 2 oz
Yellow Pepper 1/4" dice 2 oz
Green Pepper 1/4" dice 2 oz
Onion, yellow 1/4" dice 2 oz
Celery 1/4" dice 2 oz
Crabmeat 1 lb
Italian Bread Crumbs 8 oz
Shrimp Stock 6 oz
Cayenne Pepper pinch
Bay Seasoning 1/4 tspn
Heat pan and add oil and garlic. Add peppers, onion, celery and cook till onions are translucent. Add crabmeat, bread crumbs, stock cayenne and bay seasoning. Pull off heat and cool. Place patties of crabmeat on grill or bread and fry. Lots of uses for this crabmeat.
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Stuffed Portabella
Portabella Mushroom Cap (3-4") 2 each
Italian Dressing 1 cup
Crabmeat Stuffing 2 4oz patties
Marinara Sauce 4 oz
Basil 2 leaves
Clean the gills out of the portabella mushrooms. Place on griddle or bbq grill. Cook until the edges of mushroom are soft and brown. Place in Italian dressing (whatever brand you like) We make our own marinades but do not give out our recipes for them. Let cool and store over night. Place marinated mushroom on flat grill or griddle along with the crabmeat stuffing. Brown both on both sides and stack together on plate with marinara sauce. Garnish with basil
Black & Blue Filet
Filet 8 oz center cut 2
Blue Cheese 6 oz
Olive Oil 4 oz
Blackened Seasoning 2 oz
Garlic minced 2 tbspn
Butter melted 4 oz
Parsley chopped 4 oz
Veal Stock 4 oz
Salt to taste
Pepper to taste
Portabella Cap Large 2
Place 2 oz oil in hot skillet. Clean and grill portabella caps till tender (6-8 minutes). Slice pocket in each filet 1 inch in length and cut to edge of filet without breaking outside cover. Place approximately 2oz of blue cheese in each filet. Lightly dust filet with blackened seasoning on both sides. Place filets on grill and start to cook. In separate pan, place remaining oil and lightly brown garlic. Add parsley, butter and veal stock. Remove from heat. Place each cooked filet in mushroom cap on plate. Top with blue cheese and pour the bordelaise on top of blue cheese to melt. Serve and Enjoy!
Savannah Shrimp & Grits
Grits 1 small box
Water 2 cups
Butter ¼ cup
Make grit recipe according to box. Pour hot grits into a greased cake pan 9 X 12. Let cool in fridge till firm and easy to cut. These cakes can be colored withpuree spinach and red bell peppers to make them holiday colored if you like. Place grit cakes(cold) on heated skillet and brown in butter on both sides till warm inside
Oil 2 tbspn
Garlic 4 oz
Shrimp 8 oz
Portabella Mushrooms 4 oz
Andouille Sausage 4 oz
Italian Seasoning 1 tspn
Wine 2 oz
Cream 8oz
Parmesan 2 oz
Tomato chopped 2 oz
Green Onion chopped 1 oz
Heat oil in saute pan. Add garlic and lightly brown. Add shrimp, mushrooms and sausage. Deglaze with wine and add Italian seasoning and cream. Let
reduce and add parmesan. Ladle over grit cake in a bowl. Garnish with
fresh chopped tomato and green onion.
Lobster and Shrimp Basilico Pasta
Extra Virgin Oil 2 oz
Lobster 4 oz
Shrimp 4 oz
Garlic 3 oz
Cherry Tomatoes (1/2s) 4 oz
Basil Julienne 2 oz
Wine 3 oz
Salt & Pepper to taste
Parmigiana Reggiano Slivers on top for flavor and garnish
Basil whole 3 or 4 leaves
Linguine 8 oz
Heat oil in saute pan. Add garlic and lightly brown. Add lobster, shrimp, tomatoes, julienne basil and cook till shrimp are pink and lobster firms on edges. Deglaze with wine. Add salt and pepper. Place pasta in bowl and toss till hot. Pull pasta from saute pan and then place in bowl. Put lobster and shrimp in sauce on top. Garnish with parmigiana and whole basil.
Chocolate "La Bombe"
Butter 4 oz
Chocolate Semi Sweet Chips 4 oz
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Powder Sugar 1 cup
Flour 4 tbspn
Eggs 4
Egg Yolks 4
In double boiler melt butter and chocolate. Heat until chocolate lightly coats a spoon. In separate bowl mix sugar, flour, egg and egg yolks with a whisk till smooth. Pour chocolate into bowl with sugar and egg mix and blend well. Pour into bowls and bake for 10-15 minutes for 5 liquid ounces. You will need to test one cup to determine the exact time to keep the crust hard and the inside creamy and warm. Top with whip cream and whatever light fruit sauce you like. We like raspberry!
Jim Tabor`s Jack Daniels Shrimp
Oil 2oz
Garlic 4 oz
Butter 8 oz
Brown Sugar 8 oz
Cayenne Pepper pinch
Shrimp 1 lb
Lemon Zest 1/2 tspn
Orange Zest 1/2 tspn
Lime Zest 1/2 tspn
Jack Daniels 2 oz
Heat oil and garlic in saute pan and lightly brown. Add shrimp and cook till slightly pink. We skewer the shrimp to evenly cook. Add zest and lower heat. Cream butter and sugar till caramel brown over low heat. Raise heat till sugar and butter froth and pour Jack Daniels around the edge of the pan. If you have gas flame simply tilt the skillet. If electric take a lighter and lite the pan. Remove shrimp and spoon butter mix over the shrimp. We serve them on mixed greens although rice is great!
Blueberry Cream Stuffed French Toast
Cream Cheese 1 cup
Blueberries (fresh or frozen) 1/2 cup
Powder Sugar 1/4 cup
Texas Toast (thick cut toast) 2 each
Eggs 2
Milk 1 cup
Oil 2 oz
Warm cream cheese in microwave for 1 minute. Blend cream cheese, blueberries and powder sugar in mixing bowl. Place 2 tbspn of mix on one piece of bread. Place another piece of bread on top. Blend eggs and milk in bowl. Dip bread/stuffing/bread in the egg wash. Place on hot oiled griddle (medium heat) and lightly brown on both sides. We slice bread on a bias and top with homemade raspberry syrup and powder sugar for garnish. It is INCREDIBLE!
Asparagus Shrimp Salad (2 Salads)
Asparagus 1 bunch
Garlic 4 oz
Sundried Tomatoes 4 oz
Portabella Mushrooms 4 oz
Spring Mix 2 bowls
Shrimp 8 oz
White Wine 2 oz
Balsamic Vinegar Dash
Extra Virgin Olive Oil 4 oz
Salt & Pepper to taste
Crushed Red Pepper pinch
Lemon Wheel 2 each
Feta Cheese 4 oz
Romaine Heart Leaves 8
Plate 4 romaine leaves in center of salad bowl and fill middle with spring mix. Heat 1/2 oil in saute pan. Add garlic and shrimp and cook till shrimp are pink. Add sundried and portabella. Deglaze with white wine. Add balsamic, salt, pepper and crushed red pepper. Place over spring mix and garnish with feta and top with lemon wheel. Great Healthy Summer Salad!!!
Brandy Peppercorn Ribeye
Ingredients:
Ribeye 2 12oz
Garlic 4 oz
Oil 2 oz
Creole Mustard 4 oz
Green Peppercorns 2 oz
Green Onions 2 oz
Worchestershire 1 oz
Cream 8 oz
Salt & Pepper to taste
Place seasoned ribeye on grill and cook to temperature desired. In saute pan place oil and brown garlic. Add creole mustard, peppercorns, onions and worchestershire. Add cream and let reduce. Season with salt and pepper. Place ribeye in saute pan and coat, remove and top with extra sauce. Great!!
Caesar Dressing (Old School Tableside Recipe)
Garlic (minced) 4 oz
Anchovies (canned fillet) 4-6 each
Worchestershire 2 oz
Tabasco 4 dashes
Dry Mustard 1 tspn
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Coddled Egg (boiled exactly 40 seconds)
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Extra Virgin Olive Oil 5 oz
Balsamic Vinegar 1 oz
Lemon 1/2 squeezed
Parmesan Cheese (grated) 4 oz
Croutons 4 oz
Romaine 2 heads
Place garlic and anchovies in salad bowl and mince with spoons, wisk, forks or whatever you have. Stir vigorously and add worchestershire, tabasco and mustard. Place egg in bowl and wisk till frothy. Slowly add oil and wisk till consistent. Toss with romaine and place in bowl. Add parmesan and croutons. Garnish with parsley if you like. Ciao!
Balsamic Dressing
Garlic
1 tbspn
Honey 1 tbspn
Brown Sugar 1 tbspn
Egg 1 coddled
Salt Pinch
Pepper Pinch
Balsamic Vinegar 1/4 cup
Directions:
Saute garlic with 1 tbspn oil till light brown. Cool.
In large mixing bowl place garlic, honey, sugar and
mix well. Coddle an egg (cook exactly 40 seconds in
boiling water) the egg will have a little white and
serves as the glue to adhere the dressing while
killing bacteria. Whisk this till frothy. Slowly add
the remaining oil till it thickens the dressing. Add
salt and pepper and last ingredient balsamic
vinegar. The color should be a nice brown and
this can be adjusted to your taste- a little less
or more will only change the overall flavor.
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