• 2 cups water
• 1 ounce dried mushrooms
• 1 cup Pinot Noir or other red wine
• ¼ ounce dried porcini mushrooms
• 1 6-ounce salmon filets, skins removed
• 2 tablespoons minced shallots
• 4 ounces cremini mushrooms, sliced (about 2 cups)
• 1 tablespoon balsamic vinegar
• 1 large red jalapeño, chopped
• ½ teaspoon sugar
• ½ teaspoon cornstarch (if needed)
• 2 teaspoons cracked pink peppercorns (optional)

• 1 cup (uncooked amount) Chinese black rise or brown rice, cooked
• 1 teaspoon dark sesame oil
• ¼ cup parsley, chopped

DIRECTIONS:

1. In a 1-quart saucepan, bring water, mushrooms, and wine to a boil.  Reduce to about 1 cup.  Strain through a coffee filter and return to pan to keep warm.

2. Grind porcinis to a fine powder in a spice mill or coffee grinder.  Season salmon fillets with salt and pepper.  Spread mushroom powder on a plate, and coat salmon filets evenly with powder.  Heat a large sauté pan over high heat, then add 1 tablespoon of the olive oil.  Sear salmon in oil to 3 minutes per side, depending on thickness.  Remove to a platter and tent with foil to keep war,.

3. In same pan, heat remaining oil.  Add shallots and cremini mushrooms.  Sauté until soft and beginning to brown.  Add vinegar, jalapeño, and sugar.  Whisk cornstarch into the mushroom-wine reduction, add to sauté pan, and cook, stirring constantly, until thickened.  Add pink peppercorns, if using.

4. Toss the cooked rice with sesame oil, and portion onto plates.  Top rice with cremini mushroom sauce, place a portion of salmon on top, and sprinkle with parsley.

SERVES 4

INGREDIENTS:

• ½ stick butter
• 1 small shallot, minced
• 1 clove garlic, minced
• ½ t. red pepper flakes
• ¼ c. brown sugar, packed
• ¼ c. fresh lime juice
• ¼ c. soy sauce
• 1 t. cornstarch dissolved in 1 t. water
• 4 – 6 oz. skinless Wild Caught Alaskan King Salmon fillets, cut from the thicker end; room temperature
• Slivered scallions or lime wedges for garnish, optional
• Coconut Rice with Scallions and Cilantro for serving, optional

DIRECTIONS:

1. Preheat oven to 400.

2. Place a small saucepan over medium low heat and melt the butter.  Add the shallot, garlic, and red pepper flakes and sauté for a few minutes until the shallot begins to soften.

3. Whisk in the brown sugar, increase the heat a little bit, and cook for about five minutes, until the sugar is completely dissolved and mixture begins to bubble.

4. Add in the lime juice and the soy sauce, and bring up to a boil.  Boil gently until mixture is reduced to about ¾ c.  (this usually takes me about 7 minutes or so).  Stir the cornstarch and water mixture, then add to the soy / lime mixture.

5. Simmer gently until sauce thickens a bit, about three more minutes.  Set sauce to the side and keep warm.

6. Next, place a medium sized, oven proof sauté pan over medium high heat.  Allow the pan to come up to temperature while you pat the salmon fillets dry and season to taste with salt and pepper.  (You’ll know the pan is hot enough when a drop of water evaporates almost immediately.)

7. Add enough neutral cooking oil (canola, etc) to coat the bottom of the pan.  Add the salmon fillets, skinned side up.  Leave them there for a full three minutes without fiddling or scooting them around.  After three minutes, gently turn the salmon with a long spatula.  Spoon a bit of the reserved sauce over the fillets, and place them in the oven for 5 minutes to finish cooking.

8. Remove salmon from the oven.  Place scoops of rice on to four dinner plates, top with salmon fillets and an additional drizzle of sauce (to pass at the table.)  Garnish with slivered scallions or lime wedges if desired.

SERVES 4

INGREDIENTS:

• 6 hard boiled eggs, chopped
• 3-4 stalks of celery, chopped
• 1 cup peas
• 1 small onion, chopped
• 2-3 packages salad shrimp
• 2-3 packages crab meat, chopped
• Salt and pepper
• 2 cups real mayo
• 1 cup milk (to thin out mayo)
• 1/4 cup sugar
• 1/4 cup vinegar

DIRECTIONS:

1. Chop all dry ingredients and mix together.  Add salt and pepper to taste.

2. For salad dressing: mix together mayo, milk, sugar and vinegar together and pour over the dry ingredient mixture.  Toss all items together.

3. Refrigerate till chilled and solid.  Serve.

SERVES 12

• 2/3 cup vegetable or mild olive oil
• 1 cup all-purpose flour
• 1 medium onion, chopped
• 2 small green bell peppers, chopped
• 3 large garlic cloves, chopped
• 2 14.5 ounce cans diced tomatoes, including juice
• 5 cups canned chicken broth and/or water
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 1 bay leaf
• 1 ½ teaspoons cayenne pepper, or to taste
• ½ pound fresh or frozen okra, sliced
• ½ pint shucked oysters (8 ounces), including their liquor
• 1 pound peeled medium shrimp
• ½ pound claw, backfin, or lump crabmeat
• ½ cup chopped fresh parsley

DIRECTIONS:

1. In a large heavy-Bottomed pot over medium-high heat, combine the oil and flour and cook, stirring constantly, until mixture begins to brown and smells like popcorn.  Reduce heat to medium and continue cooking and stirring until roux is the color of milk chocolate, for a total cooking time of 20 to 30 minutes.

2. Stir in onion, green pepper, and garlic and add tomatoes, broth, thyme, basil, bay leaf, black pepper, and cayenne.  Simmer for 20 minutes, stirring occasionally.

3. Add okra and bring to a boil.  Add oysters and shrimp, and simmer for 3 minutes.  Add crab and simmer for 1 minute more.  Serve in bowls, sprinkled with parsley.

SERVES 6 TO 8

Aïoli:

• 1 large garlic clove
• ¼ teaspoon salt
• ½ bottled mayonnaise
• 1/8 teaspoon cayenne pepper
• 1 tablespoon orange juice

Bouillabaisse:

• 3 tablespoons olive oil
• 1 large onion, chopped
• 4 large garlic cloves, finely chopped
• 1 14.5 ounce can stewed tomatoes, including juice
• 2 cups bottled clam juice
• 1 teaspoon fennel seed
• 1 teaspoon dried thyme
• 1 teaspoon dried tarragon
• 1 bay leaf
• 8 small hard-shell clams, scrubbed
• ½ pound mussels, scrubbed
• ½ pound shrimp (medium or larger), shelled and deveined if desired
• ½ pound sea or bay scallops, rinsed
• ½ pound haddock, cod, halibut, sea bass, or other firm-fleshed fish fillet, cut into 2-inch pieces

• 1 baguette, cut into 1-inch slices and lightly toasted
• ½ cup chopped fresh parsley leaves

DIRECTIONS:

1. Make the aïoli: Mash garlic together with salt to form a paste.  In a small bowl, stir together mayonnaise, garlic paste, cayenne, and orange juice.  Set aside.

2. In a large heavy-bottomed pot, heat oil over medium heat.  Add onion and garlic and cook until softened, about 5 minutes.  Add tomatoes, clam juice, fennel seed, thyme, tarragon, and bay leaf and simmer; partially covered, for 20 minutes, stirring occasionally and breaking up tomatoes.

3. Add clams and mussels to simmering soup, and cover pot.  Every minute or so, using tongs, remove any opened clams or mussels, reserving them in a bowl.  After 10 minutes, remove and discard any unopened shells.  Add shrimp, scallops, and fish and simmer, covered, for 5 minutes.

4. Divide clams and mussels among large soup bowls and ladle soup and seafood on top.  Spread toasts generously with aïoli, and float one on each serving. (Serve remaining aïoli and toasts separately.)  Sprinkle each serving with parsley.

SERVES 4 TO 6

• 8 slices bacon
• 2 large heads frisée
• 30 grape tomatoes, halved lengthwise
• 3 large smoked trout halves, about 12 ounces, skin removed
• 1 small red onion
• ¼ cup pure maple syrup
• ¼ cup olive oil
• 3 tablespoons rice vinegar
• 2 teaspoons Dijon mustard
• ½ small clove garlic, minced
• 1 tablespoon finely chopped fresh dill

DIRECTIONS:

1. Cut bacon into ½-inch pieces and put in a large skillet.  Cook over medium-high heat until bacon is just crisp and fat is rendered, about 5 minutes.  Drain bacon on paper towels; set aside 3 tablespoons of the bacon fat.

2. Meanwhile, wash frisée and tear into large pieces.  Dry well.  Divide among 6  large plates.  Scatter halved tomatoes on top.  Cut trout in half, lengthwise, then crosswise into 1-inch strips; scatter on salads.  Cut onion into very thin rings and scatter on top.

3. To a small saucepan, add maple syrup, oil, vinegar, mustard, and garlic.  Stir in reserved bacon fat.  Using a small wire whisk, whisk until emulsified while heating gently over low heat until warm.  Stir in dill and add salt to taste.  Pour dressing over salads and serve immediately.

SERVES 6

INGREDIENTS:

• 6 ounces salt pork, rind trimmed and cut into ½-inch dice
• 1 large onion, chopped
• 1 cup chopped celery
• 3 cups peeled, diced russet or Yukon gold potatoes (about 3 medium)
• 4 cups bottled clam juice
• 1 bay leaf
• 1 teaspoon dried thyme
• 2 dozen medium hard-shell clams, scrubbed well
• 1 cup heavy cream
• ½ cup chopped fresh parsley

DIRECTIONS:

1. In a large heavy-bottomed pot over medium heat, cook the salt pork, stirring often, until brown and crisp. Transfer pork with a slotted spoon to a bowl. Set aside.

2. Pout off all but about 2 tablespoons of fat from the pot. Add onion and celery and cook over medium heat, stirring, until softenedabout 5 minutes. Add potatoes, clam juice, bay leaf, and thyme, and bring to a boil.

3. Add clams to soup, and cover pot. Every minute or so, using tongs, remove any opened clams, transferring them to a bowl. After 15 minutes, remove and discard any unopened clams.

4. Remove and chop clam meat, discarding shells, and add to chowder with any juices. Add cream and pepper to taste, and bring to a simmer. Stir in salt pork and serve chowder sprinkled with parsley.

SERVES 4 TO 6

INGREDIENTS:

• ½ cup vegetable oil
• 2 cups thinly sliced shallots (about 4 large)
• 1 tablespoon peeled and minced fresh ginger
• 3 garlic cloves, minced
• 1 tablespoon curry powder
• 2 14.5 ounce cans zesty diced tomatoes, including juice
• 1 cup bottled clam juice or chicken broth
• ¼ teaspoon hot red pepper flakes, or to taste
• 1 cup canned unsweetened coconut milk
• 1 pound cleaned squid (calamari)
• ½ pound sea scallops, rinsed
• 1 pound mahi mahi, haddock, bass, or other firm fish fillets

• Cooked rice as an accompaniment
• ½ cup chopped fresh cilantro

DIRECTIONS:

1. In a large heavy-bottomed pot, heat oil over medium-high heat. Add shallots in batches and cook until golden. Transfer them to brown paper with a slotted spoon, and sprinkle with salt. Set aside.

2. Remove pot from heat, add ginger, garlic, and curry, and stir 1 minute. Add tomatoes, clam juice, and pepper flakes and simmer for 15 minutes, stirring occasionally. Stir in coconut milk, squid, scallops, and fish and simmer, stirring gently, for 10 minutes or until seafood is cooked through.

3. Ladle curry over some rice in bowls and top with fried shallots and cilantro.

SERVES 4 TO 6

INGREDIENTS:

Kebabs:

• 1 ½ pounds extra large (10 to 15 per pound) raw shrimp, peeled
• 3 tablespoons olive oil
• 3 tablespoons fresh lemon juice
• 1 tablespoon minced garlic
• 1 teaspoon dried oregano
• ½ teaspoon dried oregano
• ½ teaspoon salt
• ¼ teaspoon pepper
• 16 colossal black olives (from a 5 to 6-ounce can)
• 8 whole canned artichoke hearts (about two 14-ounce cans)

Sauce:

• 1 12-ounce jar roasted red peppers, drained
• 2 tablespoons fresh lemon juice
• ¼ cup olive oil
• 5 tablespoons crumbled feta cheese

DIRECTIONS:

1. In a large bowl, stir together shrimp, olive oil, lemon juice, garlic, oregano, salt and pepper. Marinate in refrigerator for 30 minutes to 1 hour.

2. Make the sauce: In a blender, purée the peppers with lemon juice, oil and salt and pepper to taste until light and smooth. Transfer to a bowl.

3. Thread shrimp, olives, and artichoke hearts onto 4 metal skewers, or bamboo skewers that have been soaked in water.

4. Grill kebabs on a preheated grill or broil them on a rack set over a pan) until shrimp is just opaque and springy to the touch, 4 to 5 minutes on each side.

5. Transfer kebabs to a platter and sprinkle them with feta. Serve roasted pepper sauce on the side.

SERVES 4

INGREDIENTS:

• ¼ cup mayonnaise
• 1 tablespoon fresh lemon juice
• 3 tablespoons chopped fresh chives
• 2 large halved croissants or Kaiser rolls
• ½ ripe avocado
• 1 ¼ cups (8 to 10 ounces) chopped, cooked lobster meat
• 4 slices crisp cooked bacon
• 4 slices tomato

DIRECTIONS:

1. In a small bowl, stir together mayonnaise, lemon juice, and chives. Peel and pit the avocado and slice it.

2. Spread mayonnaise mixture on rolls. Divide avocado, lobster, bacon and tomato between them and sprinkle with freshly ground pepper.

SERVES 2 TO 4