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Pepper Encrusted BBQ Brisket

Serves: 6 – 8

1 Whole Brisket (3 – 5 pounds), uncooked
½ cup Sea Salt
¼ cup Black Pepper
¼ cup Crushed Red Pepper
¼ cup Sugar
20 ounces BBQ Sauce

Directions:

• Rub: Combine all the dry seasonings and rub generously over the entire beef brisket.
• Pre-Grill: Get the grill extremely HOT. Place the brisket on the grill and begin charring, turn the brisket over only after it has been blackened. For best results, char or blacken all 4 sides.
• Wrap and Cook: Remove brisket and wrap in 2 layers of foil with no vent or way for juices to leak out. Place in an oven-safe pan with 2 cups of water in pan, in order to prevent scorching. Place into a pre-heated oven at 350° F for 2½ to 3½ hours, adjusting cook time depending on oven and/or size of the brisket.
• Basting Sauce: Remove brisket from oven; unwrap from foil and save ALL the natural juices in the foil. Add the natural juices to the BBQ sauce, slice the brisket and serve.

Note: For a less spicy BBQ Sauce, add less natural juices.

Honey Walnut Crusted Salmon

Serves: 4

4 (6 ounce) Salmon Fillets
½ cup Walnuts, chopped
1 cup Panko Bread Crumbs
1 tablespoon Honey
1 tablespoon Flat Leaf Parsley, finely chopped
1 tablespoon Lemon Zest
To taste Salt and Pepper

Directions:

• In food processor, process walnuts, panko, lemon zest, parsley, and salt and pepper, using pulsing action until crumbly.
• Brush tops of salmon fillets with honey. Divide crust mixture evenly among fillets; press onto honey.
• Place salmon fillets on baking pan.
• Bake at 350°F for about 15-20 minutes, or until salmon flakes with fork.

Seafood Pasta Salad

Serves: 4 – 6

5 each Uncooked sea scallops
Sea Salt and cracked black pepper to taste
2 Tbsp. Olive oil, divided
4 each Uncooked large shrimp, peeled, deveined
2 cups Baby arugula
2 cups Bow tie pasta, cooked, drained
1/2 cup Creamy Caesar Dressing or Romesco sauce
1/2 cup Grape tomatoes, cut in half
1/2 cup Fresh mozzarella balls, cut in half
1/2 cup Yellow peppers, roasted, cut into thin strips
1/3 cup Sun-dried tomatoes, drained, sliced
1/3 cup Red onions, thinly sliced, lightly sauteed
1/4 cup Pitted kalamata olives, cut in half
1/4 cup Italian parsley, chopped
1/4 cup Fresh basil, chiffonade
1-1/2 Tbsp. Thin garlic chips, lightly pan fried
1/2 cup Shredded Parmesan or Pecorino Cheese

Directions:

• SEASON: scallops with salt and black pepper. Saute in 1/2 Tbsp. of the oil on medium-high heat 2 to 3 min. on each side or until opaque. Remove from skillet; cool. Meanwhile, season shrimp with salt and black pepper. Saute in a separate skillet in remaining 1/2 Tbsp. oil, about 2 to 3 min. on each side or until shrimp turn pink. Remove shrimp from skillet; cool. Use same pan to lightly pan fry garlic and saute onions. Use remaining 1 Tbsp. of oil.
• CUT: scallops into half or quarters, then cut shrimp in half; place in large bowl. Add all remaining ingredients except cheese; toss to coat. Season with salt and black pepper; cover. Refrigerate up to 1 hour.

For each serving:
PLATE 1 cup of the salad; sprinkle with 1 Tbsp. cheese

Note: Cooked scallops and shrimp can be stored in a tightly covered container in the refrigerator for up to 24 hours before being cut up and mixed with remaining ingredients as directed.

Use any pasta or dressing/sauce you like. I often switch these two ingredients up to keep things interesting.

Cioppino

3 oz. Extra Virgin Olive Oil
About 4 oz. Salt Pork or Country Ham, minced
1 Large Yellow Onion, Medium Diced
3 Celery Stalks, Large Diced
6 Small Yellow Potatoes, Cut into 1/4 inch rounds, skin on
1 – 28 oz. can Small Diced Tomatoes
16 oz. Bottle Clam Juice
12 Jumbo Shrimp, Peeled, Deveined
12 Large Sea Scallops
4 – 3 oz. Cod Fillets
1 lb. Mussels
1 Baguette, Sliced
1 Sprig Thyme
1 Sprig Tarragon
Crushed Red Peppers, as desired
Salt & Pepper, to taste
Celery Leaves, picked & washed, as garnish

Directions:

• Preheat your oven to 350 degrees, and bake the baguette slices until golden brown. Set aside
• In a large rondo, add the olive oil and sauté the onions, potatoes, and salt pork until caramelized.
• Add celery, diced tomatoes, Thyme, Tarragon, and clam juice to the pan and bring to a simmer. Cook on low heat until potatoes and celery are fork tender. Season the stew with salt, pepper, and crushed red pepper flakes.
• One at a time, carefully place Cod filets, Mussels, Shrimp, and Scallops on top of the stew and cover with a lid for about 5 minutes, until the mussels have opened up and the fish fillets have begun to flake.
• Serve in a large bowl, making sure every serving gets a little of everything. Serve with toasted baguette and garnish with Celery leaves.

Angel Food Cake

1 3/4 Cup Sugar, X-Fine
1/4 tsp. Salt
1 cup Cake Flour, sifted
12 Egg Whites (room temperature)
1/3 Cup Warm Water
1/2 tsp. Almond Extract
1 tsp Vanilla Extract
1 1/2 tsp. Cream of Tartar

Directions:

• Preheat oven to 350F
• Sift half of the sugar with salt and cake flour.
• In a mixer with a whisk combine egg whites, vanilla and almond extract, and cream of tartar. whisk on medium for 2 minutes.
• Add half of the sugar and whisk until stiff peaks.
• Fold the sifted flour and sugar into the egg whites.
• Gently spoon the mixture into an ungreased tube pan.
• Bake for 35 minutes or until a cake tester comes out clean.
• Cool upside down.

Seared Scallops with Smashed Avocado & Bacon Dust

Serves: 4

3 Bacon Rashers (Canadian Bacon)
1 teaspoon Coriander Seeds, toasted
2 Long Red Chilies, seeds removed
2 Avocados
¼” Red Onion, finely chopped
1 Tomato, seeds removed, chopped
½ bunch Coriander, leaves chopped
1 tablespoon Lime Juice, plus wedges to serve
1 tablespoon Olive Oil
12 Scallops without roe
4 Sourdough Bread Slices, toasted
Small Coriander leaves, to serve

Directions:

• Preheat oven to 375° and line a tray with baking paper.
• Lay bacon on tray and bake for 15-20 minutes until crisp and quite dry.
• Transfer to a paper towel-lined plate and cool. Place bacon and coriander seeds in a small processor and process to a fine dust (alternatively, chop very finely).
• Thinly slice 1 chili and set aside to garnish, then finely chop remaining chili and place in a mortar or large bowl with avocado, onion, tomato, coriander leaves and lime juice.
• Mash with pestle or a fork until you have a coarse paste.
• Heat oil in a pan over high heat. Season scallops, then cook for 30 seconds on each side or until just opaque. Spread avocado mixture on toast. Top each with 3 scallops, then scatter with the bacon dust, sliced chili and herbs.
• Serve with lime wedges.

Chicken Breast in a Maple Lemon Sauce

Serves 4

4 (3-4-ounce) Chicken Breast Fillets
Salt and Pepper to taste
2 teaspoons juice squeezed from Fresh Ginger
Oil for frying
2 small Red Peppers
as needed Starch
1 ½ Lemons
¾ cup Water
3 to 4 tablespoons Maple Syrup
2/3 teaspoon Salt
1 tablespoon Starch
3 tablespoons Water

Directions:

• Cut the chicken breast fillets into bite-size pieces and season with salt, pepper and fresh ginger juice. Pat dry, coat with starch, and deep fry in oil heated to a moderate temperature.
• Cut the red peppers into bite-size pieces and deep fry briefly.
• Squeeze the lemons and set the juice aside. Remove the rind of the lemon and place it in a pan with ¾ cup of water. Simmer until the water has taken on the color and scent of the lemon. Remove the lemon rind.
• Add the lemon juice, maple syrup and salt to the water from (3) and bring to a boil. Dissolve the 1 tablespoon of starch in water and add to the pan. Once it has thickened, add the fried chicken and peppers to heat through. Pour the lemon sauce over the chicken and peppers and garnish with julienned lemon rind or julienned ginger as desired.

Bread Crumbs Pasta with Shrimp & Marinara Sauce

Pasta ingredients
Breadcrumbs 80 g
Eggs 2
Lemon zest crushed 4 grams
Parmesan cheese crushed 10g
Salt- a pinch of (on your taste)
Black pepper -a pinch of  (on your taste)

Pasta sauce ingredients
Chopped Garlic 5 grams
Chopped Shallots 5 grams
Olive oil 15 g
Shrimp peeled tail-on 4
Small tomatoes 2 (half-cut).
Ketchup 80g
White wine
Salt -a pinch of (on your taste)
Black pepper -a pinch of (on your taste)

Directions:

• Mix and knead the pasta ingredients into balls and refrigerate with cling film for half an hour.
• Heat the pan, add olive oil until heat, then add chopped garlic and shallots, stir-fried until aroma come out, add shrimp and small tomatoes fried until the shrimp is color-changing, drizzle with white wine to add flavor.
• Add pre-made traditional Italian pasta sauce, seasoned with salt and black pepper, and add the boiled pasta soup to adjust thick or thin as your desire.
• Divided dough ball to smaller size ant use Manual Noodles Press Machine press the dough to noodle shape. Boiled in pasta pot to cook until it for 30 seconds.
• Take boiled pasta to stir fry pan fry with pasta sauce heated in a finished sauce pan, drizzle

Shredded Filo Wrapped Chicken, stuffed Edam Cheese, Sweet chili fig and Mango salsa, Edible Flora

Chicken Mince                                                80 grams
Eggs                                                                   1 Piece
Oyster sauce                                                    10 Grams
Coriander stem                                               5 Grams
Chopped White Onion                                   5 Grams
Chopped Elephant Garlic                              5 Grams
Chopped Ginger                                              5 Grams
Light soya                                                         6 Grams
Sesame Oil                                                        3 Grams
Edam Cheese cube                                          7 Grams
Chopped purple figs                                       10 Grams
Chopped Mango                                              10 Grams
Chopped Dragon Fruit                                   10 Grams
Sweet Chili Sauce                                            15 Grams
Micro Beet root leaves                                   2 Sprigs
Edible Viola Flower                                        1 Flower

Directions
In a mixing bowl add minced chicken
Mix salt and sugar.
Add chopped onion, garlic and ginger.
Add chopped coriander stem and mix well.
Add light soy, oyster sauce and sesame oil.
Mix the ingredients well.
Rest the mix in a chiller for 5 minutes
Roll the mixture into a small sausage.
Stuff it with edam cheese cubes.
Dip the above in an egg batter.
Coat the above with shredded filo
Rest the above in a chiller.
In a bowl mix the chopped fruits.
Add sweet chili sauce to the above
Fry the filo rolled chicken
Plate the fried chicken roll.
Garnish with micro beet and viola flower