Sauteed Shrimp over Guacamole on a Corn Chip

Ingredients:

• 20 shrimp peeled and de-veined
• 2 tbsp olive oil
• 1 bag Tostitos scoops

Guacamole:

• 3 avocados mashed
• 3 cloves garlic minced
• 3 roma tomatoes small dice
• 3 limes juice of

Method:

Shrimp:

1. Slice shrimp in half lengthwise.
2. Heat oil in a large saute pan and add shrimp, cook through and season with salt and pepper.
3. Cool shrimp and hold for later use.

Guacamole:

1. In a large bowl add all ingredients mix well and season with salt.

Set up:

1. Lay out 40 Tostitos scoops on a serving tray top with guacamole and shrimp serve immediately

Seared Ahi Tuna with Wasabi on Watermelon

Ingredients

• 1 watermelon
• 1 lb fresh ahi tune
• 2 tbsp wasabi paste

Method:

Watermelon

1. Cut the watermelon into bite size pieces and set aside

Tuna

1. Season with salt and pepper and sear in a hot saute pan on both sides for about 30 seconds.
2. Leave the center of the tuna un-cooked and rare.
3. Slice tuna into pieces just smaller than your watermelon.

Set up:

1. Lay the watermelon pieces on a serving tray and place the tuna on top.
2. Finish with a dab of wasabi paste.
3. Be very careful not to put on to much wasabi it is very spicy and can be overwhelming.

Smoked Salmon on Toast with Sour Cream and Dill

Ingredients:

• 1/2 lb smoked salmon
• 1 French baguette
• 1/4 cup sour cream
• fresh dill for garnish

Method:

Salmon:

1. Cut Salmon into 1/2 inch pieces and roll into little logs set aside

Baguette:

1. Slice baguette into thin slices and toast in a 350-degree oven until golden brown and crispy.

Set up:

1. Place baguette on a serving tray and spoon a small amount of sour cream onto cracker.
2. Top with salmon and garnish with fresh dill.

Seared Crab Cakes with Spicy Mayonnaise

Ingredients:

Crab cakes:

• 1 lb canned claw crabmeat
• 1 red bell pepper small dice
• 1 yellow onion small dice
• 1 cup breadcrumbs
• 1 cup mayonnaise
• 2 eggs

Mayonnaise:

• 1 cup mayonnaise
• cayenne pepper to taste
• Old Bay seasoning to taste
• paprika to taste

Method:

Crab cakes:

1. Saute onion and red bell pepper until tender and translucent about 10 minutes over medium heat, let cool.
2. In a large bowl mix together all ingredients and mold into small circles about the size of quarters 1/2 of an inch high.
3. Place a non-stick pan over medium heat coat pan with vegetable oil and sear the crab cakes until golden brown on each side.
4. Remove from pan and set aside.

Spicy mayonnaise:

1. In a small bowl mix mayonnaise with other ingredients tasting often.
2. For a spicier taste use more cayenne pepper.
3. For more seasoned flavor use more old bay.
4. Adjust seasoning to your liking.

Set up:

1. Place crab cakes on a serving platter and top with a touch of spicy mayonnaise serve immediately.

Podcast Video [ 9:12 ] Download

Sauteed Shrimp over Guacamole on a Corn Chip

Ingredients:

• 20 shrimp peeled and de-veined
• 2 tbsp olive oil
• 1 bag Tostitos scoops

Guacamole:

• 3 avocados mashed
• 3 cloves garlic minced
• 3 roma tomatoes small dice
• 3 limes juice of

Method:

Shrimp:

1. Slice shrimp in half lengthwise.
2. Heat oil in a large saute pan and add shrimp, cook through and season with salt and pepper.
3. Cool shrimp and hold for later use.

Guacamole:

1. In a large bowl add all ingredients mix well and season with salt.

Set up:

1. Lay out 40 Tostitos scoops on a serving tray top with guacamole and shrimp serve immediately

Seared Ahi Tuna with Wasabi on Watermelon

Ingredients

• 1 watermelon
• 1 lb fresh ahi tune
• 2 tbsp wasabi paste

Method:

Watermelon

1. Cut the watermelon into bite size pieces and set aside

Tuna

1. Season with salt and pepper and sear in a hot saute pan on both sides for about 30 seconds.
2. Leave the center of the tuna un-cooked and rare.
3. Slice tuna into pieces just smaller than your watermelon.

Set up:

1. Lay the watermelon pieces on a serving tray and place the tuna on top.
2. Finish with a dab of wasabi paste.
3. Be very careful not to put on to much wasabi it is very spicy and can be overwhelming.

Smoked Salmon on Toast with Sour Cream and Dill

Ingredients:

• 1/2 lb smoked salmon
• 1 French baguette
• 1/4 cup sour cream
• fresh dill for garnish

Method:

Salmon:

1. Cut Salmon into 1/2 inch pieces and roll into little logs set aside

Baguette:

1. Slice baguette into thin slices and toast in a 350-degree oven until golden brown and crispy.

Set up:

1. Place baguette on a serving tray and spoon a small amount of sour cream onto cracker.
2. Top with salmon and garnish with fresh dill.

Seared Crab Cakes with Spicy Mayonnaise

Ingredients:

Crab cakes:

• 1 lb canned claw crabmeat
• 1 red bell pepper small dice
• 1 yellow onion small dice
• 1 cup breadcrumbs
• 1 cup mayonnaise
• 2 eggs

Mayonnaise:

• 1 cup mayonnaise
• cayenne pepper to taste
• Old Bay seasoning to taste
• paprika to taste

Method:

Crab cakes:

1. Saute onion and red bell pepper until tender and translucent about 10 minutes over medium heat, let cool.
2. In a large bowl mix together all ingredients and mold into small circles about the size of quarters 1/2 of an inch high.
3. Place a non-stick pan over medium heat coat pan with vegetable oil and sear the crab cakes until golden brown on each side.
4. Remove from pan and set aside.

Spicy mayonnaise:

1. In a small bowl mix mayonnaise with other ingredients tasting often.
2. For a spicier taste use more cayenne pepper.
3. For more seasoned flavor use more old bay.
4. Adjust seasoning to your liking.

Set up:

1. Place crab cakes on a serving platter and top with a touch of spicy mayonnaise serve immediately.

Podcast Video [ 8:56 ] Download

Today we’re making an all time classic, Fettucini Alfredo. This deliciously famous dish really is very simple to make at home. Watch as Chef Barry shows you how easy it can be to impress your dinner guests with this amazing Fettucini Alfredo.

Ingredients:

• 8-16 shrimp depending on size
• 1 large portobello mushroom sliced
• 1 package of fresh fettucini pasta
• 1-pint cherry tomatoes sliced in half
• 1/2 cup parmesan cheese
• 1 cup white wine
• 1 cup heavy cream
• 2 cloves garlic minced
• 1 tbsp butter
• 1 tbsp olive oil

Method:

1. Bring a large pot of water to a boil, place pasta in boiling water and cook for about 4-5 minutes.
2. In a large sauce pan heat oil and add shrimp.
3. Sear shrimp on both sides for about 30 seconds.
4. Add butter and garlic cook for another 30 seconds then add the white wine.
5. Let wine cook down till almost dry, add the mushrooms and heavy cream bring to a boil and add the tomatoes.
6. Let the cream boil for a few minutes to thicken up the sauce.
7. Add the cheese and serve over the pasta.

Podcast Video [ 7:11 ] Download

Ingredients:

• 2 each 6-8oz salmon filets
• 1/2 lb green beans
• 1 yellow squash
• 1 green zucchini
• 1 leek
• 1 carrot
• 2 tbsp butter
• 1/2 cup white wine
• 1 lemon
• 2 pieces parchment paper

Method:

1. Pre-heat oven to 350 degrees and bring a large pot of water to a boil.
2. Julienne all vegetables except for the green beans.
3. Blanch all vegetables separately (boil in water for just a minute then place in ice water to stop cooking).
4. Lay down the two pieces of parchment paper and place one salmon per paper near the bottom of the paper.
5. Season with salt and pepper then lay all vegetables on top of salmon and season the vegetables.
6. Place one tablespoon of butter and one slice of lemon on top of each salmon.
7. Fold parchment into a pouch leaving a hole to pour in the wine.
8. Pour in wine and seal of the hole.
9. Place on cookie sheet in oven and cook for 10-15 minutes or until salmon is cooked through.

Podcast Video [ 9:30 ] Download

Ingredients:

• 4 pork chops
• 8 slices of prosciutto
• 8 slices swiss cheese
• 1 cup polenta
• 3-4 cups chicken stock
• 2 cups milk
• ¼ cup parmesan cheese
• 4 cups sliced shitake mushrooms
• 2 tbsp butter
• 2 cloves garlic minced
• 2 tbsp olive oil

Method:

Polenta:

1. Bring milk and 2 cups of chicken stock to a boil and whisk in polenta.
2. Turn down to a simmer and whisk continuously to prevent burning.
3. Cook about 30 minutes stirring constantly, add water if the polenta gets dry.
4. When polenta is finished add cheese and season with salt and pepper.

Pork chop:

1. Pre-heat oven to 350 degrees.
2. Slice pork chop down the side making a pocket for the filling.
3. Stuff each pork chop with 2 slices of prosciutto and swiss cheese.
4. Season pork chop with salt and pepper and sear in a sauté pan over high heat on both side and place in oven for 5-10 minutes or until cooked through.

Podcast Video [ 7:31 ] Download