Scallop Ceviche

6 oz. Fresh Local Sea Scallops (thinly sliced)
½ Tbsp Red Chili Peppers (minced)
¼ cup Poblano Chili Peppers (thinly sliced)
¼ cup Vine Ripe Plum Tomato (de-seeded, diced)
¼ cup Red Onion (thinly sliced)
2-3 ea. Fresh Lime (juice of)(reserve one for finish)
½ ea.  Fresh Orange (juice of)
1 tsp Fresh Cilantro (chopped)
1 tsp Sea Salt
1 tsp Yuzu Tobiko (available at most Asian grocers)

Method of Preparation:
This one is easy, do all your prep and combine the ingredients to your taste except, save the yuzu tobiko for the topping. Arrange artfully, adjust to your taste with salt and lime.

Serve immediately.

Wild Rockfish Tiradito

6 oz. Local Wild Rockfish (thinly sliced)
2 oz. Aji Amarillo (this purée form can be easily sourced)
2 ea. Fresh Lime (juice of) (reserve one for the fish)
1/2 ea. Fresh Orange (juice of)
1 ea. Vine ripe Plum Tomato (de-seeded, diced)
¼ cup Red Onion (thinly sliced)
2 cup Basil
1 Tbsp Moroccan Spice Blend (recipe to follow)
4 oz. Olive Oil
1 tsp Seasonal Leafy Herbs and lettuces
1 tsp Sea Salt

Method of preparation:
Prepare in advance the Blue basil oil by adding the oil then the basil and spice into a blender, blend and refrigerate for service. Mix the aji Amarillo puree with the lime and orange, a touch of sea salt and reserve for service.
At the last moment, slice and toss the Rockfish with a touch of lime and sea salt.

”Tiradito“ translates into “a little throw”, these ingredients as such are scattered around the plate in a colorful and delicious preparation

Pan Seared Red Reef Drum Fish Moroccan spiced eggplant, green chili coulis, marinated tomatoes, sweet and spicy fried almonds.

14 oz. Fresh Red Reef Drum (can substitute any firm flesh fish)
16 oz. Olive oil (for pan searing and roasting the eggplant, etc.)
1 ea. Eggplant (Black beauty)
½ cup Onion (small dice)
2 Tbsp Light Brown Sugar
2 Tbsp Moroccan Spice (recipe to follow)
1 Tbsp Turmeric
4 ea.  Jalapeño Peppers (for the green chili coulis)
1 tsp EVOO (for coulis and marinated tomatoes)
1 cup Grape Tomatoes (cut cross ways into rounds)
1 cup Slivered Almonds
½ cup Sugar water (for the sweet & spicy fried almonds)
1 cup Oil (for flash frying the almonds)
½ Tbsp Cayenne pepper (for spicing the almonds)
1 tsp Kosher Salt (for general seasoning)
2 ea. Lemons (for general seasoning and finishing)

Moroccan Spice:
¼ cup Cumin
¼ cup Coriander
¼ cup Paprika
2 Tbsp Cayenne Pepper
2 Tbsp Cinnamon
½ Tbsp Kosher Salt
½ Tbsp Black Pepper

Method of Preparation:
Prepare in advance the green chili coulis by simply de-seeding the jalapenos, quickly boiling in salted water, drain the water and puree in small food processor or blender with a touch of EVOO, refrigerate for final plating.

Moroccan Spice:
Prepare in advance by combining spices (I’ve increased the amounts of these spices so that you can keep some in your pantry, it’s delicious)

Pre-heat the oven to 400.
Cut eggplant lengthwise and score the flesh, season with oil, salt and pepper. Place on a baking pan flat side down and roast until completely soft (about 20 minutes) and mushy. Remove from the oven and let stand at room temperature. Meanwhile sauté the onion in oil, add brown sugar, Moroccan spice and turmeric and allow to aromatize. Using a spoon, scrape the eggplant away from the skin and add it to the onion and spice mixture. Stir well to create a soft purée.

Sweet and Spicy Fried Almonds:
Prepare in advance by quickly boiling the almonds in sugar water comprising of ¼ cup water and ¼ cup sugar. Drain the almonds and quickly fry them in a little oil, drain them again and sprinkle with cayenne pepper. Lay out on paper towel and let stand at room temperature.

Each portion of fish is approximately 7 ounces, and cook through very quickly. Using a sauté pan over high heat and a little oil, sear the flesh side first then turn the skin side down and continue until crispy (about 2 minutes on each side to get the fish cooked through)

While the fish is cooking and all of the other components of this set are ready, mix the grape tomatoes with some EVOO and salt and lemon juice. This creates a very bright and refreshing finish to the dish.

Arrange the eggplant, fish, green chili coulis, tomatoes and almonds artfully on the serving dish, enjoy these bold flavors.

Pan Roasted Faroe Island Salmon & Saffron Cream, sugar snaps and summer squash.

14 oz. Fresh Salmon Filet (Faroe Island or Scottish are generally always available at specialty markets)
1 oz. Whole Butter
2 Tbsp Shallots (minced)
2 tsp Saffron Threads (available online these days)
2 oz. Dry Vermouth
5 oz. Heavy cream
1 ea. Fresh Lemon
Pinch Salt and Pepper
½ cup Zucchini (green portion, sliced on a bias)
½ cup Sugar Snap Peas (split lengthwise)
¼ cup Seasonal Micro Salad (your choice of fresh)
1 tsp EVOO         

Method of Preparation:
Select two each 7 oz. portions of fresh salmon; note each of those portions will be cut in half lengthwise for this very simple and fast preparation. All the flavors marry so well together in this pan roasting technique.I prepare a little salad green and herb mixture to accent the presentation and I might blanch and shock my summer squash depending on the texture and size. Also, I mince my saffron threads a little to release the flavor and color.

Using a sauté pan over medium heat add the whole butter and shallots, aromatize but don’t let them brown. Add the Salmon, season lightly with salt and pepper, add the saffron and deglaze with the vermouth. Turn the Salmon over while it is still fairly pliable and then add the heavy cream. Do not turn the fish again or it may break.

Increase the heat allowing the cream to reduce to a velvety consistency. Squeeze in some lemon, add the zucchini and sugar snap peas.

The fish should be perfectly cooked within the time it takes the cream to reduce, you may need a splash of vermouth to finish; I like that touch.

Arrange on the serving plate and garnish with the micro herb salad, drizzle with the EVOO and serve.

Maine Lobster Salad and Lobster Roll

4 lb Fresh Poached Whole Maine Lobster
4 Tbsp Onion (small dice)
4 Tbsp Celery (small dice)
2 Tbsp Fresh Cilantro (chopped)
2 ea. Fresh Lemon (juice of)
½ c  Mayonnaise
Kosher or Sea Salt (to taste)
White Pepper (to taste)

Method of Preparation:
Poach Whole Maine Lobster (lightly simmer, do not boil hard) takes about 10 minutes after the water is simmering. Cool and de-shell the lobster, cut into bite size pieces. Place the lobster meat into a mixing bowl, add all ingredients, fold together and adjust the flavor to your taste Chill the salad for final preparation of salad and Lobster roll.

For the Salad
use Bibb Lettuce, Avocado, Tomato and a little squeeze of lemon.
For the Lobster Roll use a New England Style Bun that has been buttered and toasted.

Banks’ Famous Jumbo Lump Crabcakes Tomato Fondue, Roasted Garlic Aioli, Arugula and Asparagus salad

Jumbo Lump Crab Cake
1# Jumbo Lump Crabmeat
1# Colossal Lump Crabmeat
4 Tbsp Onion (small dice)
2 ea. Whole Egg (beaten)
1 cup Mayonnaise
3 cup Fresh Breadcrumbs (reserve 1 cup)
1 Tbsp Old Bay Seasoning
1 Tbsp Dry Mustard
2 oz. Clarified Butter
2 ea. Fresh Lemon (juice of)
2 tsp L&P Worcestershire sauce
1 tsp Kosher Salt
1 tsp  White Pepper

Tomato Fondue:
2 cup Whole Plum Tomatoes (canned)
½ cup Onion (diced)
1 tsp Fresh Basil
1 tsp Kosher Salt
1 tsp Black Pepper
4 oz. Whole Butter

Roasted Garlic Aioli:
1 cup Whole Peeled Garlic (available at most grocery stores)
2 cup Blended Olive Oil (or enough to cover the garlic)
2 Tbsp Dijon Mustard
2 Tbsp Champagne Vinegar (available at most gourmet shops)
2 ea. Egg Yolks
1 tsp Salt and Pepper

The Arugula and Asparagus salad should be tossed just before service. Use fresh green and white asparagus (if available) to enhance this salad. Blanch and cool the asparagus before combining with the Arugula, splash a little balsamic vinegar and olive oil to the salad and a pinch of salt.

Method of Preparation:
Jumbo Lump Crab cake:
Combine, onion, mayonnaise, spices, egg and butter in a mixing bowl. Add 2 cups of fresh breadcrumbs and mix into a paste. Place this mixture on a baking sheet pan and add the Jumbo Lump Crabmeat. Mix this by hand completely; this is your binder for the other pound of crabmeat.

Add the other pound of crabmeat and gently fold together. Adjust seasoning to your taste and form the mixture into crabcakes. Refrigerate for service.

Pan Fry or oven broil the crabcakes with clarified butter.

Tomato Fondue:
Simmer the tomatoes, basil add salt and pepper to taste, let it cook until most of the liquid has evaporated. Remove from the heat and let stand for 10 minutes. Add the whole butter and stir until melted. Blend with a emersion(stick) blender until smooth. Reserve for service.

Roasted Garlic Aioli:
In a saucepan cook the garlic in the oilover medium high heat until the garlic turns light brown.

Strain the oil from the garlic and refrigerate the oil until slightly cool, this makes it easier to emulsify without separating.

Using a mixing bowl and an emersion (stick) blender: combine the garlic, dijon mustard, egg yolks, blend to pureethe garlic and slowly drizzle in the cooled oil. Puree until very smooth, reserve for service.

Arrange the sauces and the salad on the plate, top with the crab cake and serve.

Cauliflower Soup with Glazed Granny Smith Apples

Unsalted butter
2 White onion
10 cloves of garlic
White Pepper
Granny Smith Apples
Olive Oil

Method of Preparation

Slice the tops off of the Granny Smith apples and peel and dice.

Add butter into a cold pot. Turn the stove on and let the butter start to melt.  Julianne white onions and add into pot. Add salt to season onions. Add cloves of garlic and rosemary into the pot and stir.  Remove the root off of the cauliflower and slice and add into the pot.  Add two part salt and one part white pepper. After the cauliflower is soft add heavy cream into the pot and bring it up into a simmer.

Add butter into a separate pan and let it melt. Add the diced apples into pan. Let them cook until they are a little browned.

Pour the soup into a blender; strain the soup. Add salt and white pepper and stir. Pour into a serving bowl, add the apples, and drizzle olive oil on top.