SEARED TUNA

SEARED TUNA

INGREDIENTS: 1 pound raw ahi tuna, 1/2 tsp cayenne pepper (or black if you don't like things spicy), 2 tbs black sesame seeds, 2 tbs white sesame seeds, 2 tbs sesame oil 

Rub oil on both sides of tuna, rub 1/4 tsp of cayenne on each side, put 1 tbs black and white sesame seeds on one side and press down firmly. Repeat on other side. Sear on high heat for 1-2 minutes each side depending on how rare you like it.  

In this pic, I served it over arugula with purple onion, purple cabbage, artichoke hearts, radishes, tomatoes, pickled ginger, shaved carrots, pistachio nuts and my ginger garlic dressing. 

GREEN BEAN SALAD

GREEN BEAN SALAD

INGREDIENTS: 2 pounds french green beans, 1 can unmarinated & quartered artichoke hearts, small purple onion sliced thin, dozen sweet cherry tomatoes cut in half, handful of fresh basil leaves shredded, handful of shaved parmesan cheese, lemon balsamic dressing  (can be found on my blog!)

Steam the green beans for 4 minutes, drain and put in fridge to chill. When you're ready to eat, mix all the ingredients and serve cold!

GLUTEN FREE CLAMS CASINO

GLUTEN FREE CLAMS CASINO

INGREDIENTS: 2 dozen clam shells, 1 tbs butter, 2 celery stalks, 1 cup cabbage, 1 carrot, 1 onion, 1 jalapeño, 1 small hot red pepper, 1 tbs crushed garlic, 1 tbs basil, 1 tbs chili garlic paste, 1 10 oz can whole baby clams and liquid, 4 tbs grated parmesan cheese. Garnish: parmesan cheese, parsley & chili powder

Chop all the veggies small and sauté in butter for 10 minutes, add everything else and mix well. Fill shells, add garnish and bake 350 for 1/2 hour and then broil for 5 minutes. Serve with fresh lemon wedges. 

LEMON BALSAMIC DRESSING

LEMON BASLAMIC DRESSING

INGREDIENTS: 2 oz extra virgin olive oil, 1 oz balsamic vinegar, juice of 1 large lemon, 1/2 tsp salt, 1/2 tsp pepper, 3 crushed garlic cloves

Mix everything in a jar and let sit for a few hours!

GINGER GARLIC DRESSING

GINGER GARLIC DRESSING

INGREDIENTS: 1/2 cup extra virgin olive oil, 1/2 cup seasoned rice vinegar, 4 cloves crushed garlic, 2 tbs fresh grated ginger, 1/2 tsp salt, 1/2 tsp pepper, 1 tbs agave.

Mix everything in a glass container and let it sit on the counter for a few hours before serving. ENJOY!!

CLAMS CASINO

CLAMS CASINO

INGREDIENTS: 2 dozen clams. 2 tbs butter, 2 celery stalks, 5 small sweet peppers (red, orange & yellow), 2 scallions, 1/2 red onion, 1 tbs crushed garlic, 2/3 cup Italian bread crumbs, 1/3 cup grated parmesan cheese, 1 tsp black pepper, 2 tbs parsley, 1/4 cup lemon juice, 1 cup clam stock (or fish or chicken) Garnish with cayenne, taco seasoning and/or paprika and extra lemons.

Wash the clams well. Steam them in water and preserve at least one cup of the liquid for the mix. Use a whole clam in each shell if you want to make 24 clams. Cut the clam in half and put half in each shell if you want to yield 48.

Chop all the veggies small and sauté them in the butter until soft (about 10 minutes) Add everything else and mix well. Taste it. Do you want it spicier (add more pepper), wetter (add more stock) or saltier (add a little more parmesan cheese)???   If not, put the mix in the shell on top of the clam in the shell & garnish with a red spice.

Bake 30 minutes uncovered on 350 (unless clams are small, it may take less time) Broil for 5 minutes to get crunchy on top. Squeeze a little lemon juice on each one and enjoy!

LOBSTER BISQUE

LOBSTER BISQUE

INGREDIENTS:  2 tbs butter, 1 diced zucchini, 2 diced scallions, 1 diced carrot, 1 diced onion, 1 cup diced fennel, 6 cups chicken stock, 1 cup white wine, 3 oz tomato paste, 2 tbs chili paste, 1 cup whole milk, 1/2 cup cognac, 1 tbs thyme & pepper, 1 pound langoustines, 1/4 cup chives

Sauté all the veggies in butter until soft (about 10 minutes) add everything else but the lobsters and chives and simmer for 20 minutes, add the lobster & chives and cook on low another 20 minutes.