• 4 tablespoons butter
• 4 tablespoons flour
• 2 cups light cream
• 1/4 tablespoon cayenne pepper
• 1 tablespoon Dijon mustard
• 1 cup Carnaroli or Arborio rice
• Salt and freshly ground black pepper
• 2 tablespoons minced flat-leaf (Italian) parsley
Preparation Instructions
1. Sauté the mushrooms and 2 tablespoons of butter in a skillet over medium-high heat until tender and lightly browned, 5 to 7 minutes. Transfer the mushrooms to a bowl and set aside.
2. Add the white wine to the skillet and stir just to draw up any remaining cooking juices and flavors from the mushrooms, then pour the wine into a medium saucepan.
3. Add the chicken stock to the saucepan with the wine and bring just to a boil over medium-high heat. Immediately reduce the heat to low and keep warm..
4. Melt the remaining 2 tablespoons butter in a medium, heavy saucepan over medium heat, add the onion, and stir until tender and aromatic, about 3 minutes. The onion should soften but not brown.
5. Add the rice and stir gently until it is evenly blended with the onion.
6. Scoop about 1 cup of the warm chicken stock into the rice and cook, stirring constantly, until the rice has absorbed most of the liquid, 3 to 5 minutes.
7. Repeat the process once more, adding another cup of liquid. Continue adding the stock, 1/2 cup at a time, stirring the rice constantly until most of the liquid is absorbed before adding the next, until the risotto is thick and creamy and the rice tender but not too soft - there should still be a bit of resistance at the center of each grain. You may not need every drop of the stock; total cooking time will be 30 to 40 minutes.
8. Pick over the crabmeat to remove any bits of shell or cartilage; if using king crab meat, cut the shelled leg portions into 1/4 inch pieces.
9. Add the crab to the risotto along with the sautéed mushrooms and stir just to warm them through.
10. Season the risotto to taste with salt and pepper, spoon it into warmed shallow bowls, and sprinkle the parsley over it. Serve immediately.
• 1/2 pound Dungeness crab meat, picked through for shells and broken into flakes
• 2 tbsp chopped green onion
• 1 tbsp chopped parsley
• 2 eggs, slightly beaten
• 1 tsp Worcestershire sauce
• 1/4 cup unbleached flour
• 2 tsp baking powder
• 1/8 tsp salt
• 3 tbsp butter or olive oil (or a mixture of both)
• Lemon wedges for serving
Preparation Instructions
1. Mix together crab, green onions, parsley, red pepper, eggs and Worcestershire.
2. Sift together the flour, baking powder and salt and stir into the crab mixture just until blended.
3. Heat the butter or oil in a heavy skillet over medium-high heat until very hot, but not smoking.
4. Drop the crab mixture into the oil by spoonfuls to make your desired size fritters, being careful not to crowd them.
5. Cook for about 2 minutes on each side, or until golden brown. With a spatula, turn them and cook on the other side.
6. Remove to paper towels and place in a low oven until all the fritters are cooked and you are ready to serve them.
• 2 Cups crab meat
• 2 Cups lettuce leaves, shredded
• 1 Celery stalk, sliced
• 6 Radishes, sliced
• 1/4 Cup green onion, sliced
• 2 Hard-cooked egg whites, sliced
• 1/4 Cup low-fat Thousand Island salad dressing
• 1 Tomato, cut in wedges
• 1 Lemon, cut in wedges
Preparation Instructions
1. Place shredded lettuce in four small salad bowls.
2. Add celery, radishes, onions, and crab. Place egg white slices on top of salad. Drizzle with salad dressing.
3. Garnish with tomato and lemon wedges.
• 1 lb Alaskan Spot Shrimp, peeled and deveined
• 1/2 tablespoon olive oil
• 1/2 cup mushrooms, thinly sliced
• 1/4 cup green onion, minced
• 1 clove garlic, minced
• 1/4 teaspoon pepper
• 1/4 teaspoon salt
• 1/4 cup dry sherry
• 1/4 cup parsley, chopped
Preparation Instructions
1. Heat oil in a large frying pan. Sauté mushrooms, onion, garlic, pepper and salt until mushrooms are tender.
2 Add shrimp and sherry; Cook over very high heat until sherry is reduced by half. When finished, there should be only a very light brown sauce glazing the shrimp.
3. Sprinkle with parsley.
• 12 oz King or Dungeness crab meat
• 4 tablespoons unsalted butter
• 8 to 12 chanterelle mushrooms, wiped clean, trimmed, and thinly sliced
• 3 cups chicken stock, preferably homemade
• 1/2 cup finely chopped onion
• 1 cup Carnaroli or Arborio rice
• Salt and freshly ground black pepper
• 2 tablespoons minced flat-leaf (Italian) parsley
Preparation Instructions
1. Sauté the mushrooms and 2 tablespoons of butter in a skillet over medium-high heat until tender and lightly browned, 5 to 7 minutes. Transfer the mushrooms to a bowl and set aside.
2. Add the white wine to the skillet and stir just to draw up any remaining cooking juices and flavors from the mushrooms, then pour the wine into a medium saucepan.
3. Add the chicken stock to the saucepan with the wine and bring just to a boil over medium-high heat. Immediately reduce the heat to low and keep warm.
4. Melt the remaining 2 tablespoons butter in a medium, heavy saucepan over medium heat, add the onion, and stir until tender and aromatic, about 3 minutes. The onion should soften but not brown.
5. Add the rice and stir gently until it is evenly blended with the onion
6. Scoop about 1 cup of the warm chicken stock into the rice and cook, stirring constantly, until the rice has absorbed most of the liquid, 3 to 5 minutes.
7. Repeat the process once more, adding another cup of liquid. Continue adding the stock, 1/2 cup at a time, stirring the rice constantly until most of the liquid is absorbed before adding the next, until the risotto is thick and creamy and the rice tender but not too soft - there should still be a bit of resistance at the center of each grain. You may not need every drop of the stock; total cooking time will be 30 to 40 minutes.
8. Pick over the crabmeat to remove any bits of shell or cartilage; if using king crab meat, cut the shelled leg portions into 1/4 inch pieces.
9. Add the crab to the risotto along with the sautéed mushrooms and stir just to warm them through.
10. Season the risotto to taste with salt and pepper, spoon it into warmed shallow bowls, and sprinkle the parsley over it. Serve immediately.
• 1 1/2 pound Alaskan halibut
• 1 pound onions, chopped
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1/2 to 1 whole jalapeno or Serrano pepper, seeded and minced
• 1 tablespoon fresh chopped oregano or 1 tablespoon dried oregano
• 8 large Spanish or Italian green olives, pitted and chopped
• 1/8 teaspoon cinnamon
• 2 tablespoons capers, chopped
• 2 1/2 cups peeled canned tomatoes
• 1 bay leaf
• Juice of 1 lime
Preparation Instructions
1. Sauté Onions in hot oil until they begin to soften and color. Add garlic and jalapeno and cook for 30 seconds.
2. Add oregano, olives, cinnamon, and capers to the onion mixture. Stir. Squeeze tomatoes.
3. Add to mixture, along with bay leaf. Simmer for 10 minutes. Refrigerate.
4. To serve, wash fish and squeeze lime juice over it. Refrigerate for no more than 1 hour.
5. Reheat sauce slowly. Arrange fish in a large skillet, spoon the sauce over it, and cook.
6. Remove bay leaf and serve the fish with its sauce over boiled potatoes or rice.
• 1 1/2 lbs Alaskan scallops
• 2 tablespoons finely diced red onion
• 1 1/2 cups balsamic vinegar
• 1/3 cup sugar
• Wooden skewers, soaked in water
• olive oil
Preparation Instructions
1. Combine all of the above listed Tomato Salsa ingredients in a large bowl, season with salt and pepper to taste and set aside.
2. Simmer the 1 1/2 cups balsamic vinegar and the sugar in a small saucepan until reduced by a third. Cool at room temperature.
3. Preheat the grill until very hot. Skewer the scallops so that they are easier to handle on the grill.
4. Brush the scallops with olive oil and season with 2 teaspoons salt and 1/4 teaspoon pepper. Grill the scallops for 1 to 2 minutes on each side, or sauté the scallops in olive oil.
5. Arrange the scallops on warm plates and drizzle with balsamic glaze. Garnish with tomato salsa.
• 1 pound of Alaskan halibut fillets, cut into cubes
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup bread crumbs
• 2 tablespoon butter
• 1/2 cup slivered almonds
• 2 tablespoon parsley, chopped
Preparation Instructions
1. Sprinkle halibut with salt and pepper. Roll in bread crumbs.
2. Melt butter in skillet. Add halibut and sauté over med heat, browning them well on both sides. Total cooking time is approximately 4 minutes. Garnish with almonds and parsley. Serve immediately.
• 1 pound sea scallops
• 1/2 tablespoon olive oil
• 1/2 cup mushrooms, thinly sliced
• 1/4 cup green onion, minced
• 1 clove garlic, minced
• 1/4 teaspoon pepper
• 1/4 teaspoon salt
• 1/4 cup dry sherry
• 1/4 cup parsley, chopped
Preparation Instructions
1. Heat oil in a large frying pan. Sauté mushrooms, onion, garlic, pepper and salt until mushrooms are tender.
2 Add scallops and sherry. Cook over very high heat until sherry is reduced by half. When finished, there should be only a very light brown sauce glazing the scallops.
3. Sprinkle with parsley.
• 1 pound Alaskan Halibut fillets,
• 1/2 tbsp olive oil
• 1/2 cup mushrooms, thinly sliced
• 1/4 cup green onion, minced
• 1 clove garlic, minced
• 1/4 tsp pepper
• 1/4 tsp salt
• 1/4 cup dry sherry
• 1/4 cup parsley, chopped
Preparation Instructions
1. Heat oil in a large frying pan. Sauté mushrooms, onion, garlic, pepper and salt until mushrooms are tender.
2 Add halibut and sherry. Cook over very high heat until sherry is reduced by half. When finished, there should be only a very light brown sauce glazing the halibut.
3. Sprinkle with parsley.
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