Great Taste Magazine

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

Recipe by Chef Theo Ioannou, Waterfalls at the Atrium Hotel

Salad 1 Mango- peeled & evenly small diced 1 Papaya- peeled & evenly small diced 1 Avocado- peeled & evenly small diced 1/2 Red chile- pipped & finely diced 2 T Cilantro- finely chopped 1 T Chives- chopped 1/2 t Garlic- chopped 2 T Virgin olive oil Juice of half a lime Salt & cracked pepper

2 oz Fresh baby water cress in a petite bundle for garnish Mix the mango, papaya and avocado in a bowl then add the garlic, chives, cilantro and chile. Season with salt and pepper, add the lime juice and olive oil. Mix the salad gently as not to bruise the mixture. Dressing 1/2 C Olive oil 1/2 t Garlic- crushed 1 t Italian parsley- chopped 1 t Cilantro- chopped 1 t Chives- chopped Juice from one lemon Salt & cracked black pepper Whisk the olive oil with the lemon juice. Season well and then add the fresh herbs. 7 oz Mahi Mahi filet Sear the Mahi Mahi for about 3 minutes on each side Place on top of lightly tossed salad and top with Watercress bundle.

Recipe by Chef Nick Phelps, Commonwealth Lounge 1 lb Prince Edward Island mussels 1 ea large shallot (sliced) 3 ea large crimini mushrooms (sliced) 1 ea medium clove garlic (minced) 1 T chopped chives 4 oz chardonnay 1 oz lemon juice 2 oz cold butter 2 oz olive oil salt and pepper taste In medium saute pan, heat olive oil. Add shallots, mushrooms, and garlic-cook for 30 seconds. Add mussels lemon juice and chardonnay. Cover with another saute pan and steam for three min or until mussels have just opened. Uncover and add cold butter and chopped chives. Let butter melt and serve immediately. For a dining bonus serve with warm brioche or french loaf!