Crème

• Beat crème fraiche and cream cheese with a hand mixer until fluffy. Mix in half of the shallot and dill. Divide in two.

Mousse

• Remove the layer of skin from the salmon and discard. Place salmon in a food processor or blender with lemon juice, remaining shallot and dill, onion, and one half of the crème fraiche mixture. Process salmon until smooth, adding more lemon juice if needed.
• Season mousse to taste with salt and pepper.

Assemble

• Line a loaf pan or mold with plastic wrap. Fill the plastic wrap lined mold with hot water for a few minutes to make the plastic form to the mold. Empty water and allow to air dry. Lightly spray the lined mold with non-stick cooking spray.
• Spread remaining half of crème fraiche mixture evenly in bottom of mold. Place in freezer to firm, about 15 minutes.
• Spread salmon mousse evenly over crème layer. Cover with a layer of plastic wrap pressing the wrap directly on the mousse.
• Hold in the fridge or freezer until ready to serve.

Unmolding

• When ready to serve place mold in the freezer for about 30 minutes. Remove plastic wrap and invert on to a serving platter. Slowly lift the mold and gently peel off the plastic wrap.
• Salmon mousse freezes very well. If mousse was held in the freezer, dip mold in warm water for a few seconds. Invert frozen mousse onto serving plate. Gently remove plastic wrap and allow mousse to thaw before serving.
• Decorate the top with fronds of fresh dill and dollops of caviar.

• In a skillet over medium-high heat bring the stock, herb bundle, and some of the shallots to a slow boil. Reduce to simmer and add the scallops.  Gently poach for just a minute cooking the scallops only about half way.  Remove the scallops and set aside.  Strain the stock to add in the next step.
• Melt 4 tablespoons of the butter in a saucepan over medium heat. When butter foams add the flour and cook for about 5 minutes whisking constantly. Add stock and whisk until sauce is smooth and thick. Add the cream, curry powder, 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Bring the sauce just to a boil, then lower heat and simmer for approximately 10 minutes, stirring occasionally. Set aside.
• Place 3 tablespoons butter in a large sauté pan over medium heat. When butter is melted add the shallots and cook stirring occasionally until they are translucent, about 5 minutes. Add the sliced mushroom caps, and cook for another 8 to 10 minutes or until they have released their liquid and are just starting to brown. Add the brandy or Cognac and cook 1 to 2 minutes to evaporate the alcohol. Add a teaspoon of salt to the mixture and 1/2 teaspoon of pepper, stir to combine. Add mushroom mixture to the cream sauce, and set aside.
• Combine the bread crumbs, and Gruyère in a large bowl and mix well. Add just enough olive oil to moisten the mixture.
• Use last tablespoon of butter to grease 6 1 1/2-cup gratin dishes. Divide the scallops evenly among the dishes. Top the scallops with equal amounts of the cream and mushroom sauce. Finish each gratin dish with a handful or two of the bread-crumb mixture. Place dishes on a sheet pan.
• At this point the gratins are ready to be baked, or you can cover them with plastic wrap and store in the refrigerator for up to a day.
• When ready to cook, preheat the oven to 400. Remove cover from sheet tray, and place in the oven for approximately 20 minutes, or until the tops are lightly browned and bubbling.

Thyme Oil

• Several hours before preparing the fish, place the olive oil in a small heavy-bottom sauce pan.
• Add thyme (I tie it up in a bundle with kitchen string for ease) bay leaves, lemon zest (use a potato peeler to create large pieces), garlic, fennel seed, and red pepper.
• Bring slowly to a boil. Reduce heat and simmer 5 minutes.
• Remove the pan from the heat and allow to stand for 1 hour before straining for use.

Crusted Cod

• Using a mandoline slicer, slice 1 potato as thin as possible (slices should be thin enough to read through). To prevent the potatoes from turning brown, prepare only one filet at a time. Do not rinse the potatoes, the natural starches will help to hold the potatoes together.
• Lay the potato slices out on a piece of parchment paper, overlapping by about half to make a mat that is roughly 4″ x 6″. Brush the potatoes with the infused olive oil. Lightly salt.
• Lightly sprinkle a fillet with salt and pepper on both sides.
• Place the fish in the center of the mat, and using the parchment paper fold the right side over the filet. Use the paper to lightly press the potatoes on to the fish. Carefully peel back the paper and repeat the process with the left side, pressing to seal the potatoes around the fish.
• Lightly brush the outside with the infused oil.
• Transfer on to a piece of plastic wrap and roll just tight enough to hold everything in place. Refrigerate for at least 1 hour before cooking.
• When ready to prepare, heat a large skillet over medium-high heat.
• Add the infused oil so that the bottom of the pan is generously coated. When the oil is shimmering, add the fish and cook for about 3 -4 minutes, carefully turn the fish and cook for another 3 – 4 minutes.
• Use a spoon to “baste” the fish with the infused oil as it cooks. This will help to create the crisp “fish scale” crust.
• When potatoes are golden brown, the fish will be ready.
• Transfer to a plate and serve.

Serve

• I would suggest a side salad with a bit of tang or acid to compliment the fish. Enjoy!

• Rinse the shrimp. Pat dry using a paper towel and place in a large mixing bowl.
• Add cucumber, onion, red pepper and dill. Toss to mix.
• Add mayonnaise and toss until ingredients are evenly coated. Season with salt and pepper (add some Cajun spice or Old Bay for a little kick if you like).
• Thinly slice or shred the lettuce and toss with the green goddess dressing.
• Cut the baguette into 6″ lengths and toast or grill (I like to grill both the inside and outside of the roll).
• Place some of the lettuce in the roll followed by the shrimp salad and serve.

• Combine all ingredients well, cover with plastic wrap and refrigerate for at least two hours to let flavors develop and marry.

Serve

• Place some poke in a martini glass and call it a “poke-‘tini”.
• Cut up won ton skins into triangles and fry in oil until crispy golden brown. Drain on paper bag. Sprinkle with a little sea salt while still hot. Line a serving plate with shredded Napa cabbage, then begin with a layer of chips, spoon some poke on the chips, then repeat layers building up to three layers–depending how high you want to make them. Serve with wasabi and soy sauce. Garnish with cilantro.

• Combine the salmon, scallion, dill, Craisins, and almonds in a mixing bowl.
• Mix with just enough mayonnaise to completely coat the mixture.
• Chill for several hours.

Serve

• Enjoy this delicious treats with slices of toasted baguette or water crackers

Salad

• Cook pasta in lightly salted boiling water until al dente, testing for texture. Drain and cool.
• Prepare all vegetable by cutting and slicing. Blanch the broccoli to bring out the color.
• Rinse the shrimp and pat dry with a paper towel.
• Combine all ingredients in a large mixing bowl and toss well.

Dressing

• Whisk together all ingredients in a small bowl.

Assemble

• Pour over shrimp and pasta mixture and toss well to coat.
• Finish with fresh ground black pepper, and some grated parmesan cheese if desired.

Shrimp

• Begin by deveining and peeling the shrimp. I find that shrimp are easiest to peel while still slightly frozen, but make sure they are completely thawed before grilling.
• Place bacon in a large pan over medium heat. Cook bacon for about 5 minutes per side to cook half way.  This will let the bacon crisp on the grill without over-cooking the shrimp.
• Cut bacon strips on half or in thirds depending on the size of your shrimp. Make sure the bacon strips are long enough to completely wrap around the shrimp, overlapping just to skewer.
• Hold a sliver of jalapeno against the shrimp and wrap with bacon, place on skewer. Slide a piece of onion on to the skewer and then repeat with another shrimp. The onion acts as a shield and helps to keep the shrimp from overcooking while the bacon crisps.
• Once you have filled the skewer with the shrimp, slide a second skewer through parallel to the first. This will keeps the shrimp from spinning on the skewer.

Grill

• Grill over medium heat until shrimp turn white and the bacon is crisp. Be sure to watch the shrimp closely, turning them when needed to avoid overcooking.

Asian Dressing

• Whisk all ingredients together and toss with salad or shrimp.

Serve

• Serve the shrimp over a bed of greens tossed with Asian dressing, or frill pick them for a bite size appetizer.

Salad

• Cook pasta in a pot of salted boiling water until el dente or about 12 minutes. Drain and rinse with cool water to stop the pasta from cooking.
• Prepare all vegetables.
• In a large bowl combine pasta, crab and vegetables.

Dressing

• In a small bowl mix together all ingredients for dressing.

Assemble

• Gently toss crab and pasta mixture with dressing evenly to coat.
• Top with a sprinkle of parmesan cheese, lemon zest, and cracked pepper.

• Soak cedar plank in salt water for at least 2 hours.
• Heat the grill using all burners. Once hot reduce heat to medium low.
• Wash the salmon under cool water and pat dry. Lightly season with salt and pepper. (Season just before cooking to avoid the salt from drying the fish)
• Place the soaked cedar plank in the center of the grill directly over the fire. Allow the plank to heat for about 4 minutes and then turn.
• Place the salmon on the plank skin side down and top with some slices of compound butter. Arrange lemon around the fish and close the grill. This method uses moist heat and smoke to cook the fish so resist opening the grill.
• Cook with the lid closed for 15 to 18 minutes. Fish should be slightly wet but flaky when done. Cooking time will vary depending on size of fish and your grill. This salmon weighed 1.5 pounds and cooked in 15 minutes. It is good to keep a spray bottle of water around in case your cedar plank catches on fire. When properly soaked the plank will smolder and smoke, but not turn to flames.

Making compound butter

• ¹ Compound butter or maître d’ butter is made by blending together softened butter with lemon, wine, herbs, or seasonings. It is served as an accompaniment to fish, poultry, and meat. For this dish I mixed chopped dill with the softened butter and then formed it into a roll on wax paper. By placing this butter in the freezer for about 15 minutes I was able to slice pieces to place on top of the fish.