-3 cup heavy cream

-2 tbl half and half

-3 tbl sugar

-1/2 cup rinsed cleaned raspberries

-2 tbl sour cream

-1 sheet gelatin

Place heavy cream raspberries, and half and half in a blender and puree.  Strain the raspberry cream through a chinoise or fine mesh siv then put directly into a small saucepot with your sour cream.  In separate dish bloom your gelatin with a little cold water and set to the side.  When your gelatin sheet has become pliable and soft you can add to you hot cream mixture.  The cream should not come to a boil it should just be warm enough to melt the gelatin.  Finally just place in the dishes you wish to serve in and refrigerate.  This will set up in a few hours but is always better to let stand overnight.  Now when ready to serve just top with marcona almond tuile and mange!! (see recipe on blog for pine nut tuile and substitute marcona almonds for pine nuts)

-1 lb Sushi grade Ahi Tuna

-Togarashi spice blend (Japanese chili blend)

-1 tbl minced garlic

-1 tbl minced shallot

-3 cups diced sourdough (made into croutons)

-3 cups heirloom tomato (diced)

-1/2 cup pitted, halved, kalamata olives

-1 cup diced cucumber

-1 cup basil (chopped)

-1/2 cup lemon vinaigrette(see recipe below)

First preheat oven to 350 degrees and start heating up a large saute pan on the stove.  In a large mixing bowl toss your diced bread with the garlic, shallot, and enough olive oil to coat.  Place on a cookie sheet and bake until nice n crusty(about 12-15 minutes).  You can take the crusty croutons now and put back in the mixing bowl with your tomatoes, cucumber, basil, olives, and vinaigrette.  Toss well to coat and let stand.  Liberally season your tuna with the Togarashi and salt.  When pans are smoking hot add some olive oil and sear tuna  on each side as to leaving the center a rare temperature.  That way when you slice the tuna you'll have a ring of beautifully seared tuna on the outside and a center of rare tuna in the middle.    Now you can start plating with the Panzanella being topped with the slices of tuna and garnish with the saffron aioli around the perimeter of the plate.  Mange!!

Saffron Aioli

-3 cloves garlic

-1 tsp saffron

-1/4 cup white wine

-2 tbl water

-1 egg yolk

-juice of 1 lemon

-1/4 tsp cayenne pepper

-1 tsp chili garlic sauce

place in saucepot first three ingredients and reduce by 2/3 and cool.  In blender add your reduction and the rest of the ingredients.  On high speed drizzle in 1 cup of light olive oil until emulsified.  Place in squeeze bottle and refrigerate.

Lemon Vinaigrette

-1 cup lemon juice

-1 cup champagne vinegar

-1 tbl dijon mustard

-1 tsp lemon zest

-1 tbl minced garlic

-1/2 cup minced shallot

-2 1/2 cup light olive oil

- salt n pepper to taste

Blend all ingredients in blender except for oil and slowly drizzle in oil to emulsify.  Place in container and refrigerate.

-1 lb manilla clams

-1.5 cups white wine

-2 lg heirloom tomatoes (diced)

-1 cup green bell pepper (small dice)

-1/2 cup dry spanish chorizo (Diced)

-2 tsp saffron

-1/2 cup red onion (diced)

-3 lg garlic cloves (slivered)

-1/2 bulb fennel (sliced thin

Get a large saucepot nice and hot and with some olive oil start caramelizing your onions and peppers together.  Next add in your garlic, fennel, and chorizo and cook out until garlic gets a little color.  Deglaze the pan with your wine and add saffron.  Cook out for a few minute then add clams and cover until all clams have opened(4-6 minutes).  Finally serve in bowls and accompany with a little bread of your choice.

Lemoncello Sorbetto - SERVES 4

-2 cups lemoncello

-1/2 cup water

-1 1/4 cup granulated sugar

- 2 tsp grated lemon zest

Heat mixture in a saucepot until sugar is completely dissolved then chill in fridge overnight.  On day 2 you can spin in ice cream machine until soft serve ice cream consistency is achieved.  Finally place in container and in freezer until completely set.

Pine Nut Caramel Tuile

-1/4 lb butter

-10.5 tbl granulated sugar

-12 tbl flour

-2 tbl gran marnier

-8 tbl corn syrup

In stand mixer with a paddle, whip butter until light and fluffy.  Next add your sugar and whip for another 5 minutes on high speed.  Now, add your corn syrup and gran marnier and whip until incorporated.  Finally add flour and mix for a minute.  Using a silpat on a cookie sheet, spread out small circles or rectangles of batter and sprinkled crushed pine nuts atop.    This will cook for about 7-8 minutes.  Check halfway during the cooking and rotate a full turn.  When they are finished they should look the color of caramel.  Let cool then remove and use as your garnish.

Cumin and Panko Encrusted Wild Salmon with Bell Pepper Saffron Risotto and Smoked Paprika Drizzle - SERVES 4

-1.5 lb Wild King Salmon

-2 cups Arborio rice

-2 cups White Wine

-6 cups chicken or veggie stock

-1 green bell pepper (med dice)

-1 red bell pepper (med dice)

-1 large yellow onion (med dice)

-1.5 tsp saffron

-2 cup panko

-2 tbl ground cumin

-salt and pepper to taste

-2 eggs

First mix together the panko and cumin and place in a small pan and put aside.  Next mix the eggs with 2 tbl of water and place in shallow pan(this is your eggwash).  In a saute pot start the risotto by adding onions, risotto, saffron,  and 3 tbl of olive oil.  While constantly stirring when the grains of rice start turning from translucent to opaque you can start adding first some of your wine. By parts, I mean, as many as you can.  This is the key to making the creamiest risotto possible!! Constantly stirring!!  After you've incorporated all the wine you can continue with the stock. When you've added half of the liquid you can add your bell peppers.  I do this so the peppers arent broken down to mush and still have some consistency to them. Your going to keep adding the liquid as your going to start the salmon.  Multitask people!!Get some sautee pans(or cast iron if you have them) on the stove and smoking hot as well as your oven preheated to 375.  Dredge your salmon portions in the eggwash first(only one side) and then in your panko/cumin mix.  When your pans are ready add some olive oil and sear the salmon crust side down until nice light brown and crispy.  Flip them on the other side for a minute then transfer to a sheet pan and finish in the oven for 3-5 minutes.  This is going to depend on how thick your portions are so use your best judgement.  By the time your salmon is ready your risotto should be ready to go so start plating.  Risotto first then top with your salmon and finish with the drizzle around the perimeter of the plate.  Get it done!! Mange!!

Smoked Paprika Drizzle

-1 cup light olive oil

-1/2 cup smoked paprika

Mix the two ingredients together in blender, place in a dish, and let stand 24 hours or until paprika settles.  Then just pour off the oil from the top and place in a squeeze bottle.

Yellowfin crudo - SERVES 4

-1/2 lb sushi grade ahi tuna (sliced in 2in. by 2in. squares)

-2 lg heirloom tomatoes (sliced in discs)

-1 small pkg kaiware sprout 

Orange Basil Vinaigrette

-2 c fresh squeezed orange juice (reduced in half and cooled)

-1 red jalapeno (rough chopped)

-juice of 1 lemon and 1 lime

-1 tsp minced garlic

-1.5 tsp minced shallot

-1 cup canola oil(or blended oil)

-1/2 cup rough chopped basil

-salt n pepper to taste

Blackberry Shortcake

- 2 3/4 c cake flour

-1/4 c sugar

-1 tbl 1 tsp baking soda

-1/2 tsp salt

-6 oz cold butter(small dice)

-1 cup heavy cream

-2 pkg (6oz) blackberries (sliced n half)

- juice n zest of 2 lemon

-1 tsp corn starch(diluted in 1 tbl water)

-8 tbl sugar

First preheat oven to 350.  Take first 5 ingredients and pulse in food processor until butter is completely cut into the flour and mix resembles cornmeal.  Place mixture in a bowl and fold in cream.  Knead dough just until it pulls together and roll out on lightly floured surface.  Cut out in the size you desire.  Take 1 basket of blackberries, 8 tbl sugar, and juice n zest of 1 lemon and cook out for 15-20 minutes.  Add diluted corn starch and cook out for another 2 minutes then cool.  This is your jam and what you'll be mixing the rest of the sliced berries with for your filling.  Egg wash the tops of the shortcakes, sprinkle w some raw sugar, and cook in oven for 20-25 minutes.  When finished let cool, slice in half and construct your shortcakes with some whipped cream.  Mange!!

Shrimp Gambas with Jasmine Rice Black Bean Pilaf, Tomatillo Avocado Salsa

-1 cup jasmine rice

-1 can cooked black beans (rinsed)

-1 tsp saffron

-2 tbl chopped cilantro

-1/2 bu sliced scallion

-4 lg tomatillos (quartered)

-1 avocado (orugh chop)

-1/2 bu cilantro (rough chopped)

-1/2 - 1 serrano chile (sliced)depending on how spicy

-juice of 4 limes

-1/2 clove garlic

-1 tbl minced red onion

-6-8 oz u-15 shrimp(cleaned and shelled)

-1/2 red onion (sliced)

-2 Tbl Sweet Paprika

-1 tsp chili flakes

-1 tbl minced garlic

-juice of 2 lemons

-1/4 cup white wine

-1 tbl butter

In sauce pot rinse jasmine rice lightly and discard excess water.  Cover with 1 1/2 cups water and add saffron.  Bring to a boil the turn to low for approx 12-15 minutes(just until all water is absorbed).  Leave covered.  Place black beans in another saucepot and put just enough water in to steam them lightly.  Cover them and turn to low.   In Blender, place tomatillos, avocado, 1/2 bu cilantro, serrano chili, juice of 4 limes, 1/2 clove garlic, and 1 tbl minced red onion and puree smooth(Tomatillo avocado salsa).  Get a large saute pan on the stove on high heat and when hot add 1 1/2 tbl olive oil and onions to caramelize.  Once you get some nice color on onions, add shrimp and garlic.  When garlic gets some color add wine, lemon juice, paprika, and chili flakes and cook out for 5-6 minutes.  When cooked thoroughly add the butter and take off stove.  Mix together rice, black beans, 2 tbl chopped cilantro, and scallion in bowl and place to the side.  Now you can start plating the shrimp atop the rice pilaf and top with salsa.  Drizzle some of the pan sauce around the plate for garnish and Mange!!

Halibut Ceviche Lettuce Cups with Leche De Tigre Habanero Guacamole

-1/2 c orange juice

-1/2 c coconut milk

-1/2 c lime juice

-1/2 yellow bell pepper (thin julienne)

-1/2 red bell pepper (thin julienne)

-3 tbl chopped cilantro

-1/2 serrano chile (sliced)

-1/2 cup red onion (sliced)

-6 oz alaskan Halibut (small dice)

-2 avocados (crushed)

-1-2 tsp habanero (minced)"depends on how spicy"

-1 tbl Minced red onion

-2 tbl lime juice

-2 bunches red butter lettuce heads

First combine first 9 ingredients in mixing bowl and let sit for 45 minutes to an hour.  Next in a separate bowl mix together next four ingredients (habanero guacamole).  When ceviche is ready, place a dallop of guac in bottom of lettuce leaf and top with ceviche.  You can garnish these with a little bit of chopped cilantro to finish.  Mange!!

Pineapple Upside Down Cake

-1 cup cake flour

-1/4 cup corn meal

-2 tsp baking powder

-1/4 tsp baking soda

-1/4 tsp salt

-1 cup buttermilk

-2 tbl melted butter

-8 tbl sugar

-2 tsp vanilla extract

-1 scraped vanilla bean

-zest of 1 orange and 1 lemon

Combine first five and next six ingredients in separate bowls and fold wet into dry ingredients.  Do not over mix!! Preheat oven to 350 degrees.  Liberally butter a small baking tray and cover butter with brown sugar.  This makes your syrup for the pineapple to cook into the cake with.  The more brown sugar and butter you use, the more moist the cake will be.  The less you use the more health conscious the cake will be.  Place pineapple on rows atop sugar and then pour batter on top.  Remember the cake is going to rise quite a bit, so do not pour too much batter on top.  This all depends on how large of a pan you use.  This recipe will work best using a 9 1/2 inch cake pan.  Place in oven and cook for 20-25 minutes.  When done remove from oven and allow to cool for a few minutes however, it will flip out of the pan easiest if its still warm or hot.  Mange!!!

Mustard Seed Crusted Pork Tenderloin  with Chili braised Chard, Feta smashed Yukon, Apple Slaw 

-1-2 pork tenderloins(1 1/2 lbs)

-1/2 bu parsley

-1/2 bu rosemary

-1/2 c yellow mustard seeds

-1 lb baby yukon potatoes

-1/2 cup feta cheese

-2 bu red chard

-2 cups water

-4 ancho and 4 new mexico chilis

-3 cloves garlic (slivered)

-2 shallots(sliced)

-1/2 cup olive oil

-1 bunch chives(sliced)

-1 granny smith apple(cored and sliced thin on mandolin)

-juice of 1 lemon

-1/2 red bell pepper(julienne)

First, in sauce pot, cover potatoes with water and salt and preheat oven to 350 degrees.  In a bowl, pour hot water over chili's and allow to sit for 15 minutes to rehydrate.  Next place chili's with water into blender on high and puree smooth.  In a separate bowl mix apple, lemon juice, and bell peppers and place to the side.  In a large, cold, saute pan, start cooking out the slivered garlic and shallot until caramelized nicely.  Then add chili sauce and cleaned chard and cook on medium/high heat until most of liquid has evaporated.(reserving a little for plating of the dish) Season with salt and pepper to taste.  On a large plate  mix parsley, rosemary and mustard seeds together.  Season tenderloins liberally with salt n pepper and roll in mixture.Get a large saute pan screaming hot and with a little olive oil start searing loins.  Once you have achieved a nice sear all round, place loins on cold cookie sheet and into the oven.(approx 6-8 minutes)  When potatoes are fork tender they are done and can be strained in a colander, placed back in pot, and turned on low heat with a partial cover.  When loins are ready let rest for a few minutes meanwhile smashing your potatoes with olive oil, feta, chives, and salt and pepper.  Slice up your pork loins and start plating.  Garnish the pork with your apple slaw and a drizzle of the reserved braising liquid.  Mange!!!

Heirloom Tomato Cucumber Salad with Fresh Mozzarella, Orange Basil Vinaigrette

-4 lg heirloom Tomatoes (sliced discs)

-1/2 english cucumber (thin slices on mandolin)

-2 pcs fresh mozzarella

-1 bu Thai basil( rough chopped)

-1/2 red onion (thin julienne)

-1/2 c fresh squeezed orange juice

-1 1/2 c canola oil

-2 tbl minced shallot

-1 tsp minced garlic

-juice of 2 lemons

In a small bowl place your red onion and 1/2 lemon juice, toss, and put to the side.  In a blender, or using immersion blender, start your vinaigrette by adding orange juice, garlic, shallot, and rest of lemon juice together and at high speed start slowly drizzling in oil. When done adding oil, add half of the chopped basil n pulse until incorporated but don't over blend or you'll get a weird tint to your vinaigrette.  In a mixing bowl, toss tomatoes, chopped basil, and vinaigrette with salt n pepper.  Finally you can layer your start plating by alternating layers of tomatoes, cucumber, mozzarella and garnish with pickled onions.  Mange!!!

White Peach Pocket Pies

Seared Dayboat Sea Scallops with White Bean Puree, Jalapeno Pesto, Living Watercress Salad

Ahi Tuna Tartare with Wasabi Yogurt, cucumber chip, Yuzu Tobiko

-1/2 lb Ahi Tuna (ground through grinder or chopped well)

-1/2 english cucumber (cut into 1/8 in. disks)

-2 Tbl wasabi (prepared)

-1 cup greek yogurt

-juice of 1/2 lime

-1 Tbl chopped fine bonito flakes

-1.5 Tbl Siracha chili sauce

-6 Tbl Cherry Tomato Chili Vinaigrette(see recipe Below)

-2 Tbl cilantro( chopped)

-2 Tbl Scallions (chopped)

-salt n pepper to taste

-1 Tbl yuzu tobiko(or any tobiko you can find)

First blend together lime juice, yogurt, wasabi, and salt n pepper together with blender or immersion blender.  Next (in mixing bowl) mix tuna, bonito flakes, siracha, vinaigrette, cilantro, scallions, and salt n pepper together. Thats it!! Now just serve tuna atop your cucumber chips and top with wasabi yogurt and tobiko and Mange!

Chocolate Souffle

-10 oz 70% Chocolate

-3 oz butter (6 Tbl)

-1 oz espresso (2 Tbl)

-1 tsp vanilla extract

-1 tsp salt

-7.5 egg yolk

-8 Tbl sugar

-10 egg whites

-1/4 tsp cream of tartar

-4 tbl sugar

First preheat your oven to 350.  On a double broiler place chocolate, butter, espresso, vanilla, and salt all together and melt.  When the chocolate mixture comes together, remove from heat and put to the side.  In a electric mixer, place your yolks and 8 Tbl of sugar and whip until doubled in volume and ribboning.  Start Folding in your yolk mixture into the chocolate little by little.  When this is finished you can clean mixing bowl and dry thoroughly.  Next you can whipo your egg whites with the cream of tartar and 4 Tbl of sugar until medium firm peaks.  Finally you can slowly fold in your whites to the rest of the mixture.  When this is done you can spray n flour your molds and fill them 3/4 of the way up.  Now on a cookie sheet put your souffles in the oven and cook for 15- 25 minutes(depending on how deep the molds are).  These need to be served immediately so they do not fall.  Drop a spoonful of espresso gelato oin the molten middle and mange!

Grilled Wild King Salmon with Sweet corn Sugar Snap Pea Succotash, Tomato Basil Relish

-1.5 lb wild king salmon fillet (portioned into 4 pieces)

-2 ears corn (cut off cob)

-1/2 lb sugar snap peas (cleaned and sliced on bias)

-1/2 lb Haricot vert (baby green beans, cleaned andcut in half)

-1/2 red bell pepper (small dice)

-1/2 cup veggie stock (you can also use water or chicken stock)

-1/2 cup red onion (small dice)

-1 bu basil (half rough chopped, half chiffonade)

-3 lg tomatoes (small dice)

-salt n pepper to taste

First get your grill really hot, oven on 350, and a large saute pan hot on burner.  In a small bowl place tomatoes, 1/2 of your onions, chiffonade basil, salt, pepper, and olive oil.  Toss and place to the side.  Season your salmon liberally with olive oil, salt, and pepper.  When pan is nice and hot add the rest of your onions, red peppers, and some olive oil.  When you get some nice color on these you can then add in the snap peas, corn, and green beans to saute.  In a few minutes you should start to see some color on your corn and you can add in your stock.  Cook this out until veggies are tender and take off burner and toss in your chopped basil.  Make sure your hot grill is cleaned and oiled for your fish.....otherwise youll have it all stick onto the grill.  Place salmon on grill and get some grill marks to char on the fish (this should take 2-4 minutes depending on how hot your grill is).  Flip on other side and mark for a few minutes as well.  Depending on how thick the fillets are and what temperature you want to cook the fish to, you may not even need to finish in the oven.  Check the salmon and make the call.  It should be cooked medium with a slightly translucent center.  Now you can plate your dish and Mange!!!!   

Watermelon Gazpacho with Avocado Mousse

-1/2 seedless watermelon(rind off and rough chopped)

-4 lg Whole Tomatoes (Rough Chop)

-1/2 lg cucumber (peeled, seeded, rough chopped)

-1/4 cup sliced red onion

-1/2 serrano chili (sliced)

-1/4 c parsley leaves

-1/4 c basil leaves

-1 avocado

-1/4 c sour cream

-1/2 lemon juice

-salt n pepper to taste

Take first five ingredients and puree smooth in a blender.  Next add basil n parsley leaves and gently pulse in blender.  If you put these in at the beginning then your soup will get a greenish tint to it.  Not pretty!!  Take your avocado and either by hand or in mixer whip with sour cream, lemon juice, and salt and pepper.  Finito!!  Serve and Mange!!

Bing Cherry Cobbler

Filling
-1 lb bing cherries(pitted)

-1/4 cup zinfandel

-1 cup sugar

-zest and juice of 1 orange

-zest of 1 lemon

-2 Tbl corn starch

Topping
-1 cup cake flour

-1/4 cup cornmeal

-2 tsp baking powder

-1/4 tsp baking soda

-small pinch salt

-2/3 cup sugar

-1 cup buttermilk

-1 tsp vanilla extract

-1 scraped vanilla bean

-1 oz melted butter

-zest of 1 orange

First preheat oven to 350 degrees and mix all filling ingredients together and put to the side.  Next mix first 5 ingredients together in 1 bowl, mix the rest of the ingredients together in separate bown and then mix the wet ingredients into the dry ingredients with a whisk.  Dont over mix!!  Now you can fill your pie dish or ramekins with the filling and top with a dallop of the topping. Place in oven and cook for 20 minutes.  Very important to, when cooking pastries and desserts, turn the dessert around halfway through the cooking process to cook evenly.  When finished take out and let cool a little.  Top with some vanilla ice cream and Mange!

Pan Seared Chicken Breast with Wilted Arugula Salad, Raita, Red Curry Glaze

-3 lg chicken breasts(skin on)

-2 lg bunches arugula

-1/2 cup hazelnuts (rough chopped)

-2 lg shallot(sliced thin)

-1 cup greek yogurt

-1/2 cup cucumber (brunoise/small dice)

-1/2 cup red onoion (brunoise/small dice)

-1 tsp cumin

-1/4 tsp cayenne

-1/4 tsp paprika

-2 Tbl mint(fine chop)

-juice 1 lemon

-2 cups carrot juice

-3 Tbl red curry paste

First preheat oven to 350 degrees and place curry paste and carrot juice in small saucepot to start reducing.  Next mix onion and cucumber together and salt with 1 Tbl salt, set to the side.  Now get a large saute pan on the burner and get smoking hot.  Season breasts with salt and pepper and when pan is hot start searing chicken skin side down.  After nice and brown on skin (about 3-4 minutes), flip over and let cook for 2 minutes on this side then return back to skin side down and place chicken in oven for 10-12 minutes.  Next squeeze all the juice out of cucumber and onion and in bowl add yogurt, lemon juice, cumin, cayenne, mint, cucumber, and onion.  In a new saute pan start cooking shallots and hazelnuts until caramelized.  then add arugula, salt pepper, and toss for a few minutes until wilted but not mush.  Finally slice your chicken and start plating.  Mange!