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	Crab Martini w/ Mango Salsa Crab Salad 12 oz. Dungeness Crab 4 oz. Home made Mayonnaise 4 Tbl. Toasted Bread Crumb (coarse) 1 Tbl. Tobiko (available at specialty food store) Mango Salsa 2 oz. Mango (fine dice) 2 oz. Red Bell Pepper (fine dice) 1 Tbl. Cilantro (chopped) Guacamole 2 ea. Avocado (mashed) 1 Tbl. Shallots (minced) 1 tsp. Lemon Juice S&P to taste
Procedure: Combine first four ingredients in small bowl keep separate. Combine the next three ingredients and keep separate. Combine last four ingredients and place in the bottom of chilled martini glasses four ways. Place equal proportions of the crab mixture on top of the guacamole. Spoon equal proportions of the Salsa on top of Crab Salad allowing some to spill off top. Garnish with 2 chive points per glass.

Grilled Moroccan Spiced Shrimp with Fresh Herb Salad and Roasted Garlic Sauce Serves Four 16 ea black tiger shrimp, peeled, deveined 1/4 cup lemon juice 1 ea lemon zest 1 Tbsp honey 1 Tbsp cilantro, chopped 1 tsp garlic, minced 1.5 tsp coriander, ground 1.5 tsp cumin, ground 1/4 tsp cinnamon, ground 1/8 tsp cayenne pepper 2 tsp salt, kosher Grate the lemon zest with a fine cheese grater (rind only, no pith). Use the same lemon for the juice. Combine all ingredients in a bowl. Reserve. Season the shrimp with salt and pepper and grill for two minutes on one side. Turn the shrimp on the other side and baste it with the Moroccan spice. Cook for one minute or until done. Herb Salad 3/4 cup parsley, chopped 1/4 cup tomato, 1/4 inch dice 1/8 cup red onion, 1/4 inch dice 1/4 tsp garlic, minced 1/4 cup bulgur wheat 2 tsp lemon juice 1/8 cup extra virgin olive oil Cook bulgur wheat in boiling salted water until tender, drain and cool. Combine remaining ingredients with the bulgur wheat in a bowl. Season with salt and pepper. Roasted Garlic Oil 1/4 cup parsley, chopped 1 tsp shallots, minced 1 tsp roasted garlic 1/4 cup extra virgin olive oil Combine all ingredients in a blender and puree. Use the Roasted Garlic Oil as a garnish by dribbling it across the bottom of each plate. Then arrange a portion of the Herb Salad and the Moroccan Spiced Shrimp adjacent to each other on the decorated dish.

Chilled Asparagus Soup with Crème Fraiche and Osetra Caviar Serves 6 1 pound green asparagus, medium size, ends removed, cut to 1 inch pieces 2 tablespoons olive oil 2 cups yellow onion, sliced 4 cups vegetable stock ¼ cut crème fraiche 2 tablespoons lemon juice 1 tablespoon kosher salt Brioche bread slices, ¼ inch thick 1 ounce osetra caviar Directions -Preheat oven to 300 degrees Fahrenheit. -Remove the crust from the brioche slices and cut into 6 one inch squares. Toast in the oven until golden brown. -Bring two quarts of water to a boil. Place asparagus in the water and boil for one minute. Drain and place in ice water to cool. -In a sauté pan on medium heat, cook the onions in the olive oil until tender. Be careful not to brown the onions. Remove from pan and cool to room temperature. -Place the onions, asparagus, vegetable stock, crème fraiche, lemon juice and salt in a blender. Blend until smooth and strain through a fine mesh strainer. -Chill until ready to serve. -Divide the caviar evenly on the brioche squares and float on top of the soup.

Spring Garlic and Yukon Gold Potato Soup Yield: 48 ounces Servings: 6 1 bacon slice 4 ounces whole butter 5 ounces yellow onion, 1/4" dice 10 ounces spring garlic, white part only, sliced and washed well 8 ounces Yukon Gold Potato 1 quart chicken stock (You may substitute low sodium chicken broth for the chicken stock) 1 Italian Parsley stem 1 spring thyme 1 bay leaf 1 cup heavy cream In a medium size sauce pot on low heat, melt the butter with the slice of bacon. When the butter has melted, add the onions and garlic. Cook gently stirring occasionally until the onions are soft. Add the potatoes, chicken stock and herbs. Bring to a boil. Reduce the heat to a simmer and cook until the potatoes are tender. Add the cream and bring back to a boil and take off the heat. Remove and discard the bacon, herbs and bay leaf. Place the soup in a blender and puree until smooth. Season with salt and pepper. Pass through a fine strainer.

Garlic Parmesan Dressing Yield: 9 ounces Servings: 6 1 large egg yolk 1 tablespoon garlic, minced 1 anchovy fillet, rinsed, dried and chopped 1/4 cup parmesan cheese 2 tablespoons lemon juice 1 tablespoon red wine vinegar 1 1/4 cups olive oil Kosher Salt Black Pepper Place all of the ingredients except the olive oil in a blender. Blend until smooth. With the blender running, slowly add the olive oil. If the dressing appears too thick, you may add a little water to thin. Season with salt and pepper to taste. Serving Suggestion: Use as a salad dressing for heart greens such as Romaine Lettuce or Belgian Endive.

Polenta Crusted Scallops with baby fennel, sweet corn, heirloom tomatoes and truffled red wine vinaigrette - serves 4 4 heads baby fennel, cleaned, 1 tablespoon fronds reserved 3 shallots, 2 chopped + 1 minced 2 cloves garlic, chopped 1 bay leaf 1 sprig thyme 3 large heirloom tomatoes 1 cup sweet yellow corn kernels 1 cup cleaned spinach leaves 2 cups good quality red wine 1 cup olive oil 2 teaspoons fennel seeds (toasted until fragrant) 2 tablespoons truffle oil 1 cup polenta 12 very large scallops, side muscle removed 1 tablespoon chives Method: Place fennel bulbs along with the chopped shallots, garlic, bay leaf and a sprig of thyme in a pot just large enough to contain them. Cover with cold salted water, simmer until fennel is tender, about 20 minutes. Cool in liquid. Bring a large pot of salted water to a boil, and prepare an ice bath. Cut an X into the bottom of the tomatoes and remove the core. Plunge tomatoes into the water until the skins loosen, about 30 seconds, immediately place them into the ice bath. Peel the tomatoes, remove the seeds, and cut them into 1/4" dice. Reduce red wine until 1/4 cup remains. Add minced shallot and fennel seeds. Whisk 1/4 cup of the olive oil, and the truffle oil into the red wine mixture. Season with salt and pepper. Assembly: Saute corn and peeled tomatoes in 1/4 cup of the olive oil. The tomatoes will release their liquid, continue cooking until almost dry. Add spinach, cook thirty seconds or until spinach is wilted. Mix polenta with enough cold water to form a thick paste. Season with salt and pepper. Season the scallops with salt and pepper, and coat them with a 1/8" thick coating of the polenta paste on one side only. Heat a saute pan large enough to hold the scallops with 1/4 cup of the olive oil. Carefully saute the scallops crust side first until golden, about 90 seconds. Flip and continue to cook the scallops until medium rare, about another 60 seconds. Remove to a warm place. Heat the remaining olive oil in a large saute pan. Remove the fennel bulbs, cut them in half lengthwise. Brown the fennel cut side first, flip and continue to cook until hot. Divide the corn-tomato mixture among four plates. Place two pieces of the fennel halves side by side on top. Arrange the scallops on the fennel. Spoon truffled red wine vinaigrette around. Sprinkle chives around, and garnish with the fennel fronds.

Dungeness Crab and Artichoke Gratin Serves 6 10 ounces artichoke hearts packed in water, rinsed, chopped fine 3 each artichokes, fresh, cleaned, cooked and diced 12 ounces Dungeness crab meat, picked clean ½ cup parmesan cheese, grated 1 cup lemon aioli 1 tablespoon lemon zest ½ tablespoon garlic, minced To taste Tabasco To taste kosher salt To taste fresh black pepper, ground 1 cup brioche bread crumbs, toasted 1 tablespoon parsley, chopped Method: Preheat oven to 400 degrees. In a bowl combine artichokes, crab, parmesan cheese, lemon aioli, lemon zest and garlic. Season with kosher salt and black pepper. Fill shallow 8 ounce baking dishes with the mixture. Mix the bread crumbs with the parsley. Cover the artichoke mixture with the herb bread crumbs. Sprinkle with parmesan cheese. Bake at 400 degrees until heated through. Serving Ideas: Serve with sliced toasted baguette that has been seasoned with olive oil, salt, pepper and parmesan cheese. Hollow out a round of sourdough, fill with the mixture, cover with foil and bake until heated through. For home use only: To save time you may substitute store bought mayonnaise seasoned with lemon juice for the aioli and canned artichoke hearts in place of the fresh artichoke hearts.

French Onion Soup Makes 4 servings 2 tablespoons olive oil 1 tablespoon butter 1 ½ pound onions, peeled and sliced 1 teaspoon fresh thyme, chopped ½ teaspoon salt 5 cups beef stock ¼ teaspoon black pepper ¼ cup red wine 4 slices baguette 2 oz. Gruyere cheese, grated Heat olive oil and butter in sauce pot. Add onions, cook over low heat, stirring occasionally until slightly caramelized (this takes at least 20-30 minutes.) Deglaze with red wine, reduce by half. Add beef stock, thyme, salt and pepper. Simmer for 20 minutes, taste to adjust seasoning. Ladle into soup bowl, top with baguette and gruyere cheese. Place under broiler until cheese is melted.

Oven Baked Goat Cheese Appetizer Serves eight persons 1 pound soft goat cheese 1/2 extra virgin olive oil 1/8 cup 25 year old balsamic vinegar 24 each sourdough baguette, toasted Preheat oven to 400 degrees. Shape the goat cheese into a two inch diameter by six inch in length cylinder. Place the goat cheese in a 5x8 oven proof baking dish. Pour the olive oil around the goat cheese in the baking dish. Place the herb mix (see attached recipe) in the olive oil. Bake in the oven for five minutes or until the herbs bubble and become fragrant. Remove from the oven and pour the balsamic vinegar onto the olive oil. Place the olive tapenade (see attached recipe) on the goat cheese. Garnish with the baguette slices. Garden Herb Mix Yield: 3/8 cup 1/4 cup Italian Parsley, picked, leaves only 1/8 cup thyme, picked, leaves only 1 tablespoon lavender, picked, leaves only 1 tablespoon rosemary, picked, leaves only Combine all ingredients and mix well. Olive Tapenade Yield: ½ cup 1/3 cup Nicoise Olives, pitted and chopped fine 1/8 cup Picholine Olives, pitted and chopped fine 1/4 tablespoon shallot, minced 1/8 tablespoon garlic, minced 1/8 tablespoon capers, minced 1/8 teaspoon chile flakes 1/16 teaspoon orange zest, minced 1/16 teaspoon Grand Marnier 1/16 cup Extra Virgin Olive Oil Salt and Black Pepper to taste Combine all ingredients in a bowl and mix well

Sugar Pie Pumpkin Soup Serves six persons 3 ea. Sugar pie Pumpkins (about 10# whole) 2 cups Yellow Onions (rough chop) 1 cup Carrots (rough chop) 1 cup Celery (rough chop) 2 ea. Shallots, medium (sliced) 2 tbl. Ginger, fresh (chopped) 2 ea. Small cloves of garlic (thinly sliced) 1 cup Coconut milk 1 stalk Lemongrass (bottom 5" chopped) 1 ea. Vanilla bean (halved & chopped) 1 tsp Nutmeg 1 tsp Allspice 1 tsp Salt & White Pepper 1 cup Heavy cream Water Procedure: Peel and seed the pumpkins. Then cube the flesh and cover with extra virgin olive oil. Season with nutmeg, allspice, and S&P. Roast until golden brown and tender. Meanwhile sweat the onions, carrots, celery, shallots, ginger, lemongrass, and garlic. Add roasted pumpkin, coconut milk, vanilla and cover with water. Simmer for about 45 minutes to an hour until all vegetables are completely soft. In batches, puree soup in a blender and then pass through a fine sieve. If necessary, either thin with water or thicken with a little cornstarch & water. Finally add cream to the soup, re-heat, and adjust seasoning.


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