Great Taste Magazine

This healthy recipe of shrimp, cactus leaves and cactus pears comes alive with blood orange vinaigrette. Chef Marco Zapien runs the family restaurant, Zapien’s Salsa Grill and Taqueria with his father. He is also Corporate Chef in charge of Sports & Entertainment venues at Melissa’s. His daily duties include acting as a liaison to Executive Chefs in sports and entertainment venues as well as the Melissa’s staff.

Recipe courtesy Melissa’s Produce www.melissas.com Read more »

Pan seared chardonnay & thyme marinated Florida black grouper with white truffle scented Cream of Wheat & citrus grilled asparagus

Serves 2

Grouper
1 lb Florida black grouper – skin removed
2 C oaky California chardonnay
10 sprigs fresh thyme
Kosher salt, ground pepper – to taste
2 T unsalted butter Read more »

Serves 4

1 lb sushi grade ahi tuna, center cut – diced in ½ inch cubes
1 t olive oil
1 T chives – chopped
2 T capers
Squeeze of a ¼ lemon
Salt and freshly ground pepper, to taste Read more »

Chef Michael Stebner prepared this savory, succulent salmon in his cooking class at True Food Kitchen.
Seeing is believing, and watching Chef Michael Stebner put this dish together so quickly validates his claim that the recipe is easy to make. This dish is an ideal example of good fats at his class on Good Fats vs. Bad Fats, also held at True Food Kitchen. Salmon is tops in flavor and omega 3s and expeller press canola oil is monounsaturated, the healthiest category. The “wok’d” vegetables still had a satisfying Read more »

Poached seabass

Poached Santa Barbara Seabass in Chile Broth with Lime and Mint Courgette Salad by Chef Jeff Platt, Arroyo Trabuco Golf Club

Serves 2

Chile Broth

1   Yellow onion – sliced

4    Garlic cloves – sliced

3   Dried Pasilla chiles – no seeds

28 oz   Low sodium chicken broth

2 sprigs   Fresh thyme

5 branches   Cilantro

Filet of Local Seabass

2   7 oz portions

Method

Add oil to a medium hot 4 qt pot. Tan the garlic slices, then turn the heat to medium-low and add the onions and dried chile. Sweat the onions and chile for about 3 minutes, then add the chicken broth, thyme, and cilantro. Bring to a simmer, cover, and cook for 20 minutes. Strain out all the ingredients so you have a clear broth. Season fish with kosher salt then set directly into hot broth and poach for 8 minutes or until just cooked through.

Zucchini Salad

1   Green zucchini

1   Yellow straight neck squash

1    Lime

2 T   Virgin olive oil

1 T   Mint – chopped

Kosher salt and black pepper

Method

With a vegetable peeler, shave long pasta-like strips from the zucchini and squash into a mixing bowl. Juice the lime over the top, add the other ingredients and stir together.

Garnish

Mix fried vermicelli noodles with cilantro leaves, red jalapeño slices, and mixed nasturtium flowers and or chive flowers (for color) together and set over top of fish.

To Plate

Pour broth into a bowl, followed by the zucchini salad, then the fish on top and garnish.

Grilled Octopus 3-5 pounds frozen, wild-caught baby octopus 1 bottle of cabernet sauvignon ¼ cup whole black peppercorn 2 bay leaves 5 garlic cloves Put all ingredients in a pot, and add enough cabernet sauvignon to cover. Bring to a boil. Reduce heat to a simmer for 1½ hours. Turn off heat, and move octopus directly into the marinade below. Marinade 1 pint extra virgin olive oil 4 lemons, zested & juiced 4 garlic cloves, smashed 2 sprigs of fresh oregano 3 tablespoons whole black peppercorn Combine all ingredients in a large bowl, and whisk together. Add octopus, refrigerate, and allow to cool completely in the marinade. This can be done up to a day ahead of time. Grilling Remove octopus from the marinade, and drain completely. Be sure that there are no peppercorns clinging to the octopus. Preheat your grill to medium. Use a cooling rack or similar grilling utensil to keep the octopus from falling between the grates. Grill the octopus, turning them over to slightly char or blacken them. This should be done quickly, as to avoid burning. Garnish 4 roma tomatoes, diced 1 cup pitted kalamata olives, roughly chopped 1 cup feta cheese, crumbled ¼ cup picked fresh oregano leaves Add desired amount of each garnish to your tacos and enjoy!

Executive Chef Greg Daniels

taco asylum Costa Mesa, CA

Humitas Chilenas are a Chilean version of tamales made with fresh field corn, milk and sugar. Chef Walter has enhanced the dish with the addition of tiger shrimp in a creamy sauce for Alegria Cocina Latina's menu. Tamale souffle (Serves 5) 2 tablespoons melted unsalted butter 1 pinch of salt 2 tablespoons granulated sugar ¼ teaspoon baking powder 7.5 tablespoons all purpose flour 2 eggs 1/3 cup evaporated milk One 14-ounce can creamed sweet corn 3 tablespoons yellow corn meal 4 tablespoons extra virgin olive oil 10 large corn husks In a small mixing bowl pour melted butter, salt and sugar. Mix together and set aside. In a big mixing bowl mix the rest of the ingredients except the oil until well incorporated. Add butter mixture. In a medium sized pan over medium heat, add olive oil and heat for 1 minute. Add in the mixed ingredients and cook for 10 minutes stirring constantly. Tamales Place corn husks in hot water for at least 15 minutes, drain and set aside. Pull 10 strings off the corn husk. Divide the tamale souffle mixture into 5 parts. Overlap two husks and fill, wrapping tightly making sure all the mixture is contained. Tie each end of corn husks. Steam the tamales for 30 minutes. Sauce 2 tablespoons chopped shallots 3 tablespoons of salted butter 2 pounds black tiger shrimp, chopped 1 cup chopped scallions ¼ cup dry white wine 1 can (14 ounces) creamed sweet corn ¼ gallon heavy cream ½ tablespoon cayenne pepper Salt and white pepper to taste 10 chives, to garnish In a medium pan over medium heat, melt shallots in butter. Add chopped shrimp and scallion, sauté for one minute. Add white wine and sauté for another minute. Add rest of ingredients and cook for five more minutes. To assemble Place one tamale on a plate. Open husk half way from one end (see photo) and drizzle shrimp sauce on top. Garnish with chives. Executive Chef Walter Cotta Alegria Cocina Latina Long Beach, CA

Here is a super quick and easy summer recipe utilizing the season’s bounty of tomatoes.

Be sure not to overcook the squid or your salad will be tough.

Recipe provided by Chef Miriam Ramirez – Quattro Caffé, South Coast Plaza Serves 1 Fettuccine alla Pescatora 7 oz     Fettuccine 4          Alaskan Sea Scallops U10 2 oz     Olive Oil 3          Mexican white shrimp 16/20 1 t        Garlic - minced 1/2 t    Thyme – chopped 1/2 t    Oregano – chopped 1/2 t    Rosemary - chopped 2 oz     White wine 3 oz     Clam Juice 3 oz     Tomato - chopped 1 oz     Basil - chiffonade 1 oz     Butter Salt and pepper Bring a large pot of salted water to boil. Once the water is to a rolling boil add pasta and cook for 6-7 minutes. The pasta should be al dente. Dust each side of the scallops with salt and pepper. Heat a sauté pan, when hot add olive oil then place scallops in pan, cook for approximately 2 minutes on each side. Add shrimp, garlic, thyme, oregano, rosemary, salt and pepper, white wine and clam juice. Let simmer for 5 minutes. Add tomatoes, basil and butter and stir. Serve over the Fettuccine and garnish with basil.

Hapa J's Yelp fans adore Hapa J's food-"Crazy-good," "Tastes like a day at the beach," and "Broke da mout." These recipes will transport you to island paradise faster than a jet. Shrimp Truck (1 serving) 6 U13 to U15, (medium large-size) shrimp Oil, as needed Salt, peppers, and pinch of togarashi (seven-spiced chili powder), all to taste 1 1/2 tablespoon of minced garlic 1 tablespoon butter 1/4-1/2 cup white wine 2 scoops steamed white rice 1 scoop Hawaiian macaroni salad Saute shrimp in small amount of oil with seasonings until color has changed. Add garlic, butter and white wine. Once done, plate shrimp with rice and macaroni salad as shown, and drizzle sauce from pan over top of shrimp. Chef Aaron Lee Hapa J's San Clemente, Calif. In Hawaii they tend to like it saltier, as locals will eat it with poi (Hawaiian staple food make from taro). The seaweed salad you just serve because its so yummy and good for you, much aloha. Justin Hose-Shea

Copyright Chef Jacques Haeringer, L’Auberge Chez Francois

Serves 2

FOR THE SEA BASS:
2 pound  sea bass
sea salt and freshly ground pepper to taste
1  bulb fennel, trimmed and chopped
3  branches dried fennel stalks
1  bunch tarragon, chopped
1 T  olive oil
¼ cup  dry white vermouth

FOR THE SAUCE:
¾ cup  dry white vermouth
1 bunch  tarragon, chopped
1 T  freshly ground pepper
¼ cup  heavy cream, warmed
8 oz  butter, diced and chilled
juice of 2 lemons
sea salt and cayenne pepper to taste

TO PREPARE THE SEA BASS:
Preheat the oven to 400 degrees. Lay a large sheet of parchment paper on a sheet pan.

Rinse the cavity of the sea bass under cold, running water and pat dry. Season the inside of the fish with salt and pepper, stuff with fresh and dried fennel and tarragon, and coat the outside with oil.

Place the sea bass in the center of the parchment paper. Gather the edges, partially close, and pour the vermouth over the fish. Seal the edges of the parchment paper, place in the oven, and roast for 18 minutes or to desired doneness. Remove from the heat and set aside, keeping warm.

TO PREPARE THE SAUCE:
In a medium sauté pan, bring the vermouth, tarragon, and pepper to a boil, reduce the heat, and simmer until reduced to one tablespoon. Remove from the heat, strain, and return to low heat.

Whisk in half of the cream. Gradually whisk in the butter to form an emulsion. Add the remaining cream to desired consistency. Remove from the heat, add the lemon juice, and season.

Zov’s Café Plate Assembly: Chinaware: Entrée Bowl Seared Salmon Ingredients: Moroccan Spices: ½ t      Paprika 1/8 t    Ground Ginger 1/8 t    Nutmeg ¼ t      Fresh Chopped Parsley 1/8 t    Ground Black Pepper 1/8 t    Dried Thyme 1/8 t    Cumin 1/8 t    Allspice 1/8 t    Cayenne Pepper pinch Ground Cinnamon Combine all ingredients together in a metal bowl, mix well. Charmoula Sauce: 1 T        Olive Oil 1 T        Shallots, minced ½ cup Roma Tomatoes, diced ¼” 1 t         Moroccan Spice mix 1 t         Fresh Lemon Juice ¼ t       Salt & Pepper 1 T        Cilantro, chopped Combine all ingredients together, mix well. Seared Salmon: 6 oz      Atlantic Salmon 1½ t     Moroccan Spice 2 t         Olive Oil, 10/90 blend ½ t       Fresh Garlic, minced 2 oz      Fresh Spinach, cleaned pinch  Salt & Pepper ½ cup Tomato Charmoula Relish, prepared Season salmon with Moroccan spices, place on hot griddle and cook each side for 3 minutes. Add oil to the sauté pan with garlic; slightly brownand season with salt and pepper. Add spinach, cook for 2 minutes. Plate spinach onto the bowl, place the salmon on top. Put the tomato relish on hot sauté pan and cook for one minute then spoon tomato on top of salmon.

Zov’s Bistro Plate Assembly: Chinaware: 12” Bowl Tomato Herb Sauce: Ingredients: 2 T         Olive Oil 1 T          Fresh Garlic, chopped 1 T          Fresh Shallots, chopped 1½ cup Whole Peeled Tomato 2 T         Fresh Basil, chopped ½ t        Salt & Pepper Pre-heat medium sauce pan with olive oil. Add garlic and shallots and cook for 1 minute. Add tomato, basil and simmer for 10 minutes. Season with salt and pepper. Blend mixture into a puree. CousCous: 4 oz         Pearl Couscous Boiling Water Add couscous to a small pot of boiling salted water and cook for 5 minutes. Drain well, keep aside. Seafood Tagine: 2 T         Olive Oil 2 t          Fresh Garlic, minced 2 t          Fresh Shallots, minced 4 each  Jumbo Shrimp, peeled and devein 3 oz       Sea Bass, cut into 1” cubes 4 each  Manila Clams 4 each  Green Mussels ½ t        Chile Flakes ¼ cup  White Wine 4 oz       Couscous ¾ cup   Tomato Herb Sauce ½ cup   Clam Juice 1 T          Unsalted Butter ¼ t         Salt & Pepper 2 T         Fresh Chopped Parsley Pre-heat medium sauté pan over high heat. Add oil, garlic, shallots and chile flake; sauté for 20 seconds. Add the shrimp and sauté until almost cooked through, about 2 minutes. Using tongs, transfer the shrimp to a bowl and set aside. Add clams and mussels to the sauté pan and toss to coat with the garlic and shallots. Add wine, reduce to half. Add tomato sauce and cook until most of the mussels and clams have opened, about 3 minutes. Add the sea bass, cooked shrimp and couscous to the sauce and cook until the fish is just cooked through and all the clams and mussels open, about 2 minutes. Stir in the butter. Pour the seafood in large pasta bowl and garnish with parsley.

By Chef Reynaldo Tovar – The Madison Restaurant 2 oz    Vegetable oil 4         Scallops – (6-10's) 3 oz    Shitake mushrooms – sliced 3 oz    Oyster mushrooms – sliced 2 oz    Butter 2 oz    Meyer lemon juice 1 t       Shallots – minced 1/2 t   Fresh thyme 1 oz    White wine 6 oz    Unsalted butter – cubed 1 oz    Chives – chopped (for garnish) In a pan, add the lemon juice, thyme, shallots and wine and cook on medium-low heat until half of the liquid is reduced. Whisk in the 6 oz of cubed unsalted butter until it’s all combined. Add salt and pepper to taste and set aside. In another pan over medium-high heat, add the vegetable oil. Season the scallops with salt and pepper and add to the pan to cook for 2 1/2 minutes on each side. Remove scallops and set aside. In the same pan, add the 2 oz of butter, mushrooms, salt and pepper and sauté. Place the sauce on the bottom of the plate, then the mushrooms followed by the scallops. Garnish with chopped chives.

By: Chef Joseph Youkhan – Savannah Chop House Bourbon BBQ Sauce 2 T Canola oil 2 Shallots – finely chopped 1 Garlic clove – finely chopped 2 C Bourbon 1 1/2 C Ketchup 3/4 C Water 1 T Paprika 1 T Dijon mustard 1 T Red wine vinegar 1 T Worcestershire sauce 1 Canned chopped chipotle chile in adobo 2 T Dark brown sugar 1 T Honey 1 T Molasses Cedar Plank Salmon 4 Salmon fillets – 6 oz 4 Cedar planks, 4" x 6" Salt and freshly ground black pepper Canola oil Directions For the Barbecue sauce: Heat the oil in a medium saucepan over medium heat. Add the shallots and garlic and cook until soft, about 4 minutes. Add the Bourbon, increase the heat to high and cook until reduced to about 1/2 cup. Add the ketchup and the remaining ingredients and cook until thickened and slightly reduced, stirring occasionally, about 20 minutes. Transfer to a bowl and let cool slightly. For the salmon: Preheat oven to 400 degrees Brush salmon on both sides with canola oil and season with salt and pepper. Place on top of Cedar plank and place in oven for approximately 12 minutes or until reaches desired doneness (medium rare is preferred). Brush with BBQ sauce and place back in oven for 1 additional minute. Served with a scoop of Jalapeño Cheddar Potatoes. Recipe by Chef Joseph Youkhan at Savannah Chophouse

By: Chef Gabe Caliendo – Lazy Dog Cafe

Cast Iron Idaho Trout Roasted Summer Vegetables Sea Salt Roasted Marble Potatoes Citrus-Walnut Brown Butter Sustainably farmed boneless skin-on Idaho Trout Veggies & Potatoes Citrus-Walnut Sauce 1 T  Tomatoes, small diced 1 t  Italian Parsley, chopped fine 1/2  Lemon, seeds removed. Seasoned and charred "a la plancha" Veggies & Potatoes 1 oz  Zucchini – cubed 1 oz  Goldbar squash – cubed 1 oz  Roasted red bell peppers – strips 1 oz  Mushrooms – assorted sliced 1 t  Fresh thyme – chopped 1 t  Sea salt 1 t  Black pepper – freshly ground 1 t  Garlic – freshly chopped 1 oz  Olive oil 2 oz  Tri-colored marble size potatoes 1. Pre-heat oven to 500 degrees. 2. Toss veggies in half of the thyme, salt, pepper, garlic and olive oil. 3. Toss tri-colored potatoes in other half of same ingredients. 4. Place on separate sheet pans. 5. Roast until veggies are charred lightly and still firm to touch. 6. Roast potatoes until tender in middle. 7. Toss potatoes with veggies and adjust seasonings. Citrus-Walnut Butter 3 oz  Butter 1 oz  Walnuts – chopped 1/2 oz  Lemon juice 1/2 oz  Lime juice 3/4 oz  Orange juice 1/4 t  Sea salt 1/4 t  Black pepper 1 t  Red bell pepper brunoise 1. Heat sauté pan with butter and walnuts in pan. 2. Toast walnuts lightly and wait until butter is brown but not black. 3. Deglaze with citrus juices and reduce slightly. 4. Season and finish with salt, pepper and bell pepper brunoise. To finish the dish: 1. Season trout with salt and pepper. 2. Place veggies and potatoes on skillet. 3. Lean raw trout up against veggies and potatoes. 4. Roast in oven until trout is cooked and veggies/potatoes are hot. 5. Pour citrus-walnut butter over the top. 6. Garnish with fresh tomatoes, charred lemon and parsley. Recipe by Chef Gabe Caliendo at Lazy Dog Cafe

By Chef Don Schoenburg 8 stalks  Lemongrass – cleaned 4  8oz Grouper Filets -cleaned 2  Limes – juiced 1. Cut lemongrass stalks into thin circles and spread over the fish 2. Squeeze lime juice over fish 3. Turn fish over and repeat 4. Marinate for 15 minutes 5. Heat pan with olive oil 6. Sear fish to give nice color 7. Turn fish and place in 450 degree oven for 5 minutes till opaque 8. Do not overcook Vegetable Stew: 1/4 C Olive Oil 1/4 C Red Onion – diced 1 C White Corn Kernels – Fresh 1 Large Green Bell Pepper – medium dice (to match size of corn) 1 lb Fresh Haricot Vert 1 C Coconut Milk 3 Large Tomatoes – peeled, seeded and diced Salt & Pepper – to taste 1. Add oil to medium sauce pan over medium heat 2. Add onions and cook for 1 minute. Add kernels and cook for 30 sec. 3. Add bell pepper and 2 tbsp of coconut milk. Cook for 1 minute 4. Add haricot vert and the rest of the coconut milk. Cook for 1 minute 5. Season with salt and pepper 6. Stir in tomatoes and take off heat 1 Large Plantain – (brown) 2 T Olive Oil 1. Peel the plantain and cut on a bias 2. Heat oil in small sauté pan 3. Cook plantains till golden brown 4. Season with salt and pepper 12  Tarragon Flowers 1. Place stew in center of plate 2. Place fish on top 3. Garnish with plantains and tarragon flowers

Omega Salmon "Garden Salad"  8-4oz       Wild Salmon 1 C           Olive – dehydrated soil 1 C           Black beluga lentils – cooked 1/2 C       Champagne dill vinaigrette 1              Corn ear – shucked, blanched and sliced off cobb 1/2 lb      Haricot vert – stemmed & blanched 8 ea         Beets – quartered 1              Asparagus bunch -  blanch and cut 1              Assortment of Baby Squash 1              Radish – sliced thin 1              Avocado –  diced, sliced, quenell 3              Tomatoes – each a different type 1 ea         Capers. olives .artichokes 1              Red onion – sliced very thin 1              Bunch baby lettuce 8              Bunches hydro mache 1              Bunche hydro Watercress 8              Sprigs fresh basil 8              Seasonal flower blossoms 8              Herb Blossoms Champagne Dill Vinaigrette (Yields 1 quart= 32 1oz servings) 4oz           Dill – freshly chopped 1/2 C         Champagne vinegar 2                Shallots – finely minced 1/4 C         Dijon mustard 11/4 C       Olive oil 2 C             Canola oil Place first four ingredients in medium mixing bowl. Slowly whisk in oils and emulsify. Season to taste. For service. Or Place both in blender and blend for 20 seconds. Place in plastic bottle. Make every other day.   Olive Soil 2 C          Black Olives – minced Place minced olives on nonstick silpat and place in oven lowest setting over night Assemble In center of plate place two tablespoons lentil and spread evenly. Sprinkle 2 tablespoons dehydrated olive around lentils inside border of plates. In small bowls combine vegetables. In more small bowls place baby lettuce etc.  Season vegetable and lettuce lightly with fine Sea Salt, Several drops Oil and then several drops Vinegar. Mix Lightly and place abstractly in middle of square plates. Place freshly grilled. poached or seared salmon on top, garnish with sea salt, fresh herbs, blossums,flowers etc. Drizzle drops of Vinaigrette over the top and enjoy.

By: Chef Victor Avila – Spaghettini Grill & Jazz Club 1 C Chicken stock 1 C Fregula 1 Bay leaf 5 T Extra virgin olive oil – plus more for drizzling 2 pinch Sea salt 2 Green onions – chopped 1 Shallot – chopped 1 pinch Saffron 1 stalk Celery – diced 1 Zucchini – diced 1 Yellow squash – diced 1 Roma tomato- seeded and diced 3 Diver scallops – fresh 1 bunch Wild arugula 1 T Balsamic syrup – for drizzling In a medium sauce pan, bring 1C chicken stock to a boil. Add fregula, bay leaf, saffron, 1 T of olive oil, and a pinch of sea salt. Cook covered for 8-10 minutes. All liquid should be absorbed by the fregula. Heat 2 T olive oil in a medium skillet over medium heat. Sautee green onions, shallots, and celery for 2 to 3 minutes, add zucchini, squash, and tomatoes and cook for 2 to 3 minutes. Combine fregula and vegetables and coo on low heat for another minute. Add additional stock or hot water if mixture is dry. In a medium nonstick skillet heat remaining 2 tbsp. olive oil, cook scallops until golden and sprinkle with a pinch of sea salt. Turn and brown other side. Divide fregula mixture among four plates and top with finely chopped arugula. Top each with three scallops. Finish with a drizzle of warm balsamic syrup.

Grilled Salmon Salad 4-6 oz      2 pieces salmon fillet 8                large spears asparagus Sweet Red Onions 1/2 C        cut off cobb, Grilled Corn 100          Sweet  cherry tomatoes Lettuce – clean , torn size of hand 1/2C        Candied Pecans 1/2C        butter 3/4C        brown sugar 3/4C        honey Dijon Horseradish Dressing 4 T       Dijon Mustard 4 T       Horseradish 2 T       Honey 4 T       White Wine Vinegar 2 t        Dill 1 C       Olive Oil Salt & Pepper- to taste DIRECTIONS Dressing Whisk together dijon, horseradish, honey, white wine vinegar and dill in a mixing bowl and season lightly with kosher salt and fresh ground pepper. Slowly drizzle in olive oil and mixture should emulsify and thicken. Taste and finish seasoning with more kosher salt and fresh ground pepper. Candied Pecans Toast ½ cup pecans Blend ingredients over a double boiler whisking and blend together as mixture thickens Mix pecans into thickened brown sugar, honey mix and place on sheet pan with parchment paper and continue roasting in oven at 350 degrees until mixture bubbles. Remove from oven, let cool and break apart. Salad Season salmon filet with kosher salt and fresh ground pepper and put on side Slice sweet onions in rings, sprinkle with olive oil, salt and fresh ground pepper and grill until soft Grill some corn (about one medium ear), rinse cherry tomatoes and soak, rinse and cut lettuce into desired size Take asparagus and sprinkle with olive oil, salt and fresh ground pepper and grill until tender. Drizzle a small amount of vinaigrette on salmon filets and rub dressing all over the fish. Cook salmon on grill to desired doneness Meanwhile, toss lettuce with grilled corn and sweet onions (to taste) and a small amount of dressing. Remember, you can always add more but you can't subtract. Place asparagus on a platter, plate with lettuce mix arranging asparagus around lettuce. Place salmon filets on lettuce. Sprinkle with cherry tomatoes and candied pecans. Drizzle fish with tiny amount of dressing as garnish.

Crab Pot Stickers with Nuoc Cham Dipping Sauce Yield: about 32Nuoc Cham: 1/4 C    sugar 1/4 C    hot water 1/3 C    fresh lime juice 1/4 C    fish sauce 1-2 T    finely shredded carrots Asian hot sauce, to taste Pot stickers: 2 1/2    T Sesame seeds, divided use 1            Large egg white 2 t         Minced fresh ginger 2            Finely chopped green onions, include green stalks 8 oz       Dungeness crab meat (to remove any shell or cartilage, break up) 24          Won ton or gyoza wrappers, thawed if frozen 1            Egg white for brushing wrappers Cornstarch for baking sheet or pan 1T         Vegetable oil 1/2 C  Chicken broth or vegetable broth Optional garnish: chopped cilantro or micro-greens To make Nuoc Cham (dipping sauce): In bowl stir sugar, hot water, lime juice and fish sauce until sugar dissolves. Add hot sauce and stir to combine; add carrots and stir to combine. Taste and make adjustments, as necessary. To create pot stickers: In a dry small heavy skillet toast sesame seeds until golden, about 2 minutes, shaking handle of pan to rotate seeds. Watch carefully because they burn easily. Transfer seeds to a medium bowl and cool slightly (set 1/2 tablespoon aside for garnish). Add egg white and ginger to seeds and lightly beat. Gently stir in crab, green onion and season with salt and pepper. Put 6 wrappers on a dry surface, keeping remaining wrappers in package, and lightly brush ½ of edges with egg white. Mound about 1 tablespoon filling in center of each wrapper. Gather and pinch edge of wrapper against opposite side. Lightly dust pan or sheet with cornstarch and arrange pot stickers in one layer. Make more pot stickers in same manner. In a large nonstick skillet heat vegetable oil over moderately high heat until hot (but not smoking) and fry pot stickers, flat sides down, until undersides are golden brown, about 1 minute (if bottom of pot sticker has a lot of cornstarch on it, brush it off). Add 1/4 cup broth: cover skillet and steam pot stickers over medium heat until cooked through, about 2 minutes. Remove lid and cook pot stickers until broth evaporates. Remove and place each pot sticker in an Asian-style soup spoon. Place on serving tray and top each with generous amount of Nuoc Cham. Sprinkle with reserved sesame seeds and chopped cilantro (if desired). Cook's notes: For an alternative Chinese-like dipping sauce, combine the following: 2 tablespoons soy sauce, 1 tablespoon Dijon mustard, 1 tablespoon honey, 1/4 teaspoon Asian sesame oil, 1/4 teaspoon grated fresh ginger, 2 1/2 teaspoons water

1                      Butternut squash - small 4 T                   Butter 2                      Cloves garlic - finely chopped 1                      Shallot -  finely chopped 1  1/2 C           Italian Arborio rice 1 C                   White wine 3 C                  Chicken stock 3                      Diver scallops wrapped in Prosciutto 1 T                   Parmesan cheese - grated             To prepare the butternut squash slice it in half, remove seeds and place both halves on

a baking sheet. Bake at 400 degrees in the oven for 20-25 minutes until inside of the squash is

soft. Spoon out the flesh into a bowl.

            Heat 3 T butter in a medium saucepan.  Sauté garlic and shallots for 1-2 minutes. Add

the Arborio rice and sauté 1-2 minutes. Add white wine and 1 C chicken stock, bring to a boil

and then simmer stirring frequently. As liquid is absorbed slowly add remaining chicken stock

and continue stirring until rice is soft and mixture thickens. Once most of the liquid is absorbed

add 6 T. of butternut squash, stirring in to mix well.

            In a separate sauté pan add 2 T of olive oil till hot, add the Prosciutto wrapped scallops.

Sear until golden brown, about 1 minute on each side. Place them on top of the risotto, and

sprinkle grated parmesan cheese on top.

Spicy Fish Stew With Vegetable Salad Chef Ryan Adams Culinary Adventures,

Now Chef/owner Three Seventy Common Kitchen + Drink in Laguna

1 Lobster Claw and Knuckle in Shell

2 U-15 Shrimp-peeled and de-veined

5 Mussels-cleaned 5 ea Manila Clams

6 oz Fresh Fish (Ahi and Seabass)-cut in 2 oz pieces 2 ea U-10/20 Scallops

12 oz Spicy Lobster Broth

1 T Garlic-minced

1 T Lemon Grass-Sliced

1/4” 1 T Ginger–Sliced 1/8”

2 ea Fresno Chiles-Slice 1/8” thick

2 T Cilantro Leaves

1/2 C Vegetable Salad prepared (see below)

1 oz Lime Vinaigrette prepared (see below)

1 T Oil Olive/Canola

Blend.

Heat a medium sauté pan over high heat, when hot add the oil, mussels, clams, shrimp, lobster, and garlic. Sauté 1 minute and then add the broth, lemongrass, ginger, chilies and cook 2 minutes. Add fish scrap and scallops, and bring to a boil. Cover, reduce heat to simmer. Cook 4 minutes more. Then add the cilantro and toss. Pour contents of pan into a large deep bowl. Arrange mussels and clams around evenly spaced, with other garnish in center of bowl. Next combine the lime vinaigrette and Vegetable Salad in a small metal bowl and toss to coat evenly, when complete pile the salad atop the stew and serve.

Spicy Lobster Broth

Yield: 1.5 Gallons

1 1/2 gals Lobster Stock-prepared (cold) (see below)

1 C Orange Juice-fresh squeezed

3 T Thai Red Curry Paste

3 oz Ginger-Sliced 1/4”

1 t Corriander Seeds

6 Fresno Chiles-Sliced 1/4”

2 Serrano Chiles-Sliced 1/4”

1/4 C Kaffir Lime Leaves

1/4 C Lemon Grass-Sliced 1/4”

1/2 t Kosher Salt

1 T Fish Sauce

In a large stainless steel stock pot combine all of the ingredients and bring to a boil over high heat. Once boiled, reduce heat to low and simmer for 20 minutes. Strain through a medium strainer into a large plastic bucket and chill rapidly. When cooled cover, label and refrigerate. Note: Can be frozen up to 1 month.

Lime Vinaigrette

Yield: 3 1/2 cups

1/4 C Shallot-minced

2 C Fresh Lime Juice

1/4 C Rice Wine Vinegar

2 C Olive Oil, 10/90 Blend

1/2 t Fresh Cracked Black pepper

1 t Salt 1/2 T Light Brown Sugar

Place the lime juice into a small stainless pot and simmer over low heat until reduced by half. In a medium metal mixing bowl combine the lime juice, rice vinegar, shallots, oil, pepper, salt and sugar, and whisk to combine evenly. Once complete transfer to a plastic container, cover, label and store until needed.

Vegetable Salad

1 Red Onions-peeled & julienne 1/8”

1 C Carrots-Peeled and julienne 1/8”X3”

1 C Leeks-julienne 1/8”X3”

1 C Celery Hearts-shaved with a peeler

1 C Green Onions-Sliced

2 ea Red Bell Pepper-julienne 1/8”X3” 3 ea Heart of Palm-julienne 1/8”X3” In a medium metal mixing bowl combine all of the above ingredients and toss to combine evenly. Once complete, transfer contents into a plastic container, cover, label and store until use.

Recipe By Chef Yvon Goetz, The Winery Restaurant and Wine Bar

Serves 4

4      6-7 oz Halibut fillet 6 oz Fingerling potatoes – boiled 2 T   Shallots – chopped 20    Fresh Manilla Clams 1/2 C Butter 1/2 C Fava Beans – peeled 1/2 C Green asparagus – boiled and cut into 4 pieces 1 oz   Micro greens 1 C    Chardonnay 20     Kalamata Olives – pitted and cut in half 20     Cherry Tomatoes – halved 3 T    Olive Oil In a high heat sauté pan, sear both sides of the halibut in olive oil, transfer to a sizzle platter & finish cooking in a 350F oven for 4-5 minutes. In the same sauté pan add butter & Manilla clams, & deglaze pan with chardonnay. Reduce liquid by half & add remaining ingredients. Season with salt and pepper. Cook for another 2 minutes or until clams are open and cooked. Transfer everything into a large bowl. Arrange clams on the outside with veggies in the middle and place halibut on top. Season the micro greens with a little olive oil & salt & place on top of the halibut. BON APPETIT