Teriyaki Grilled King Salmon With Green Vegetable Medley & Pineapple Rice

Teriyaki Grilled King Salmon With Green Vegetable Medley & Pineapple Rice

Teriyaki Grilled King Salmon With Green Vegetable Medley & Pineapple Rice

Ingredients

Teriyaki Sauce:
2 cups Soy Sauce
¾ cup Sweet Chili Sauce
3 tbsp Siracha
1 ½ cups Brown Sugar
1 cup Orange Juice
1 tbsp Garlic
1 cup Water
1 tbsp Onion Powder
1 tbsp Ground Ginger
Green Vegetable Medley:
3 oz Asparagus
3 oz Green Beans
3 oz Brussels Sprouts
3 oz White Onion
3 tbsp Sesame Oil
1 tbsp Rice Vinegar
2 tsp Siracha
cup Brown Sugar
½ tsp Chili Flakes
2 tsp Salt
2 tsp Pepper
2 tsp Garlic Powder
2 tsp Ginger Powder
Salmon:
1 6 to 8-ounce salmon fillet
Pineapple
4 oz Pineapple Chunks

Directions

Salmon:

Season salmon with lemon pepper and grill. Glaze with Teriyaki Sauce and finish in oven until fish reaches internal temperature of 145 degrees.

Rice:

Cook rice, set aside. Grill pineapple chucks and cut into small chunks. In a sauté pan, heat and mix rice and pineapple with sweet chili sauce and soy sauce.

Teriyaki Sauce:

Simmer all ingredients in a sauce pan for 20 minutes and thicken with cornstarch slurry if desired.

Fish & Chips with Cajun Tartar Sauce

Fish & Chips with Cajun Tartar Sauce

Fish & Chips with Cajun Tartar Sauce

Ingredients

Fish and Chip Breading:
1 cup All-Purpose Flour
1 tsp Salt
1 tsp Pepper
½ tsp Cayenne Pepper
1 tsp Paprika
1 tsp Garlic Powder
Cajun Tartar Sauce:
1 cup Mayonnaise
1 oz Minced Red Onion
2 oz Minced Dill Pickle (or Dill Relish)
1 oz Minced Pepperoncini
1 oz Lemon Juice
1 tsp Cayenne Pepper
1 tsp Oregano
1 tsp Salt
1 tsp Paprika
2 tsp Chili Powder
1 tsp Garlic Powder
1 tsp Onion Powder

Directions

Fish and Chip Breading:

Dredge fish in seasoned flour then soak and drain in 1 cup of buttermilk. Dredge again in 50/50 mix of All-Purpose flour
and Panko Bread Crumbs. Fry in deep fryer or shallow fry in pan until golden brown with an internal temperature of 155 degrees.

Sweet Potato Fries:

Peel sweet potatoes and slice into strips, fry in deep fryer until crispy and golden brown. Season to taste with salt.

Cajun Tartar Sauce:

Whisk all ingredients together until smooth. Store in the refrigerator until ready to use.

Hazelnut Crusted Ling Cod with Wild Rice Pilaf & Honey Glazed Brussel Sprouts

Hazelnut Crusted Ling Cod with Wild Rice Pilaf & Honey Glazed Brussel Sprouts

Hazelnut Crusted Ling Cod with Wild Rice Pilaf & Honey Glazed Brussel Sprouts

Ingredients

5 oz Ling Cod
Dredge:
5 oz Hazelnuts
2 fl oz Panko Bread Crumbs
1 tsp Lemon Zest
1 pinch Salt
Brussels Sprouts:
5 oz Brussels Sprouts,
2 oz White Onion, julienned
1 tsp Minced Garlic
1 pinch Salt
1 pinch Pepper
1 oz Butter
2 oz Honey
Wild Rice Pilaf:
3 oz Peppers
3 oz Onions
2 oz Mushrooms
Salt, to taste
Pepper, to taste
½ tsp Garlic Powder

Directions

Combine nuts, Panko, lemon zest and salt in food processor, blend
until you reach small crumb size pieces.

Fish:

Coat fish in flour, then submerge in egg wash, drain excess then coat in hazelnut mixture. Brown fish in oiled frying pan then finish in oven until temperature reaches 140 degrees.

Brussels Sprouts:

Quarter sprouts & julienne onions, sauté until el dente. Add butter & coat. Add honey & coat. Plate dish.

Wild Rice Pilaf:

Cook rice, set aside. In frying pan sauté peppers, onions & mushrooms, salt, pepper and garlic powder. Add rice to the veggie mixture, stir to blend, reheat to serve.

Chuck’s Carbonara

Chuck’s Carbonara

Chuck’s Carbonara

Ingredients

Ingredients:
1 lb Pasta of Your Choice
½ lb Beef Bacon
2 tbsp Rendered Fat or Lard
Drizzle of Extra Virgin Olive Oil
Salt
Pepper
5 Egg Yolks
½ lb Shredded Pecorino Romano

Directions

1. Blanch bacon. Put bacon in boiling water for 4-6 minutes to remove smoky flavor. Remove bacon from boiling water and plunge into cold water. Dice.
2. Start heating rendered fat on skillet while blanching. Add ground pepper to skillet.
3. Throw diced bacon into pan of fat. Drizzle with olive oil and liberally sprinkle with salt. Turn to low when starting to crisp.
4. Begin boiling pasta, 4-5 cups water for every pound of pasta.
5. Add dash of salt to boiling water, and then add pasta.
6. While pasta is cooking, whisk together the shredded cheese, eggs, and dash of ground pepper until mixture is smooth.
7. When pasta is al dente – or soft, with just a barely-there, toothsome bite- drain the water and return pasta to pot. Do not put pot back on heat. Save a cup of the pasta water for possible thinning of the sauce later on.
8. Immediately dump egg and cheese mix into pasta and toss. Add warm bacon and fat and toss. Allow egg mixture to cook and thicken; add the starchy pasta water as needed if sauce gets too thick. Do not return to direct heat and do not allow eggs to scramble.
9. Move into serving bowl (Tip; heat serving bowl to keep pasta warm) Garnish with pepper, salt if needed, and grated pecorino romano.
Serve.

Cheese Ravioli Filling

Cheese Ravioli Filling

Cheese Ravioli Filling

Ingredients

8 oz Ricotta Cheese
4 oz Cream Cheese (Room Temperature)
½ cup Mozzarella Cheese
½ cup Provolone Cheese
1 Whole Egg
1 ½ tsp Parsley

Directions

Mix all ingredients in a bowl and refrigerate. When ready fill ravioli dough and cook.

Cheese Ravioli Filling

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