Kewpie shrimp

INGREDIENTS

• 30 raw shelled Shrimp (size: 21/25)
• 2-3 tablespoons Kewpie mayonnaise (Japanese mayo) 
• Nanami Togarashi (Japanese Mixed pepper seasoning) *
• 1-2 tablespoons EVOO
• Kosher salt
• Fresh black pepper
• wooden skewers, soaked in water

DIRECTIONS

1. Preheat grill
2. Pinch tails off, skewer each shrimp so it is straight, see photo  
3. Drizzle EVOO, sprinkle with big pinch Kosher salt
4. Grill 2 minutes maximum, each side, remove from grill
5. Brush on Kewpie mayo to one side, sprinkle with Togarashi 
6. Place back on flaming hot grill for 15 seconds, until a little blacked, or if you have one use a gas torch, that's what I use.
7. eat

* If you don't have this seasoning, you can sub, with a mix of fresh Kosher salt, Paprika and  fresh black pepper.

RECIPE FEATURED ON "NEW OUTDOOR KITCHEN DAY" EPISODE OF SAM THE COOKING GUY SHOW

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Filet Topped with Crab & Bernaise Sauce

Serves 2

A super delicious and romantic dinner...unless you're my wife who doesn't like sauces. Bernaise (sort of a non-lemony Hollandaise) goes brilliantly with beef.

Ingredients

• Two 6 oz filet mignon, about 11/2 inches thick
• Olive oil
• Kosher salt
• Fresh ground pepper
• 4 ounces crab meat (notice I spell crab with a C, not a K)
• Package Bernaise sauce

Directions

1. Preheat oven to 500 degrees
2. NOTE: remove filets from fridge 30-45 minutes before cooking
3. Rub filets with oil on all sides and season well with salt & pepper
4. Heat a cast iron (preferably) pan or other oven safe pan on high heat for 5 minutes - with nothing in the pan
5. Sear the filets until brown and crispy, about 3-4 minutes per side. Then put the pan in the oven until the internal temperature reaches 130 to 135 degrees - about 4-5 more minutes
6. Remove from oven, cover loosely with foil and let rest 10 minutes
7. Meanwhile, make sauce according to package directions
8. To serve, top filet with crab and drizzle with Bernaise

Herbed slow-roasted salmon

I know 250 sounds low, but the result is perfectly cooked salmon - not dried out at all.  Plus it's delicious, fresh and healthy - you're gonna love this.

Serves 6-8

INGREDIENTS

1 whole side of salmon, about 3 pounds

Kosher salt & fresh ground black pepper

Approx 1/4 cup Kewpie Japanese mayonnaise, or regular mayo

1-2 tablespoons sriracha

1/3 - 1/2* cup finely diced green onions, white & light green parts only

1/3 - 1/2* cup curly parsley, finely chopped

1/3 - 1/2* cup fresh dill, finely chopped

*depending on how large your salmon is

• Preheat oven to 250° and line a baking sheet with foil

• Put salmon on foil, parchment or a silpat - brush on mayo & sriracha, then season with salt & pepper

• Combine green onion, parsley & dill in a bowl and mix well to combine

• Top salmon with herb mixture and bake 30 minutes

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Blackened 5 Spice Tilapia Sando

Tilapia is cheap and has a great taste – you could also use catfish for this. This is a 10!

Makes 1 sandwich

INGREDIENTS

• 1 tablespoon Chinese 5 Spice 
• 1 teaspoon brown sugar
• pinch Kosher salt
• 3 teaspoons olive oil
• 1 Tilapia fillet, skin removed
• 1 cup mushrooms, sliced
• 1 teaspoon butter
• 1 tablespoon Soy sauce
• 1 teaspoon Sriracha
• 2 tablespoons Japanese mayo (Kewpie brand)
• 1 white bread roll (I used Mexican Torta Roll)
• 1/4 cup shredded icebreg lettuce

DIRECTIONS

1. Mix sauce: soy, Sriracha and mayo
2. Preheat medium skillet on high, add 1 teaspoon oil, cook mushrooms 3 minutes, add butter
3. Mix dry ingredients: 5 spice, sugar, salt
4. Grease both sides Tilapia with teaspoon oil, dust both sides with seasoning
5. Preheat skillet on medium, add 1 teaspoon oil, cook Tilapia each side 1 minute 30 seconds
6. Drizzle 1 teaspoon olive oil on roll, grill until toasted
7. Build: generous layer of sauce, lettuce, mushrooms, tilapia. Slice. Eat.

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Crab Roll (the New England kind, not the sushi kind)

Serves 4

INGREDIENTS

• 1/2 pound crab meat
• 1/4 cup greens onions, finely chopped
• 3 tablespoons curly parsley, finely chopped
• 1/4 cup celery, finely chopped
• 3 tablespoons dill, finely you know what
• 1 teaspoon Old Bay Seasoning
• 3 tablespoons mayo (I like Kewpie) 
• 1  1/2 tablespoons Sriracha
• Juice of 1/2 lemon
• 4 hot dog bun-type things

DIRECTIONS

1. Put all ingredients except buns in a large bowl and mix well to combine
2. Toast buns lightly if you want, add crab mix and serve.

SUMMER SALAD WITH ANCHOVY DRESSING

Before you say no effing way because of the anchovies – try it. It’s ridiculous. 

Serves 2, as main

INGREDIENTS

• 2 boiled eggs, quartered
• handful asparagus spears
• 1/2 romaine lettuce head (the crunchier bottom half), chopped
• 1 large tomato diced (I used a yellow tomato)
• big pinch fresh parsley, finely chopped
• few grinds fresh black pepper

DRESSING

• 3 tablespoons red wine vinegar
• 1/2 cup olive oil
• 1/2 tablespoon Dijion mustard
• 4 anchovies finely chopped, or 2 teaspoons anchovy paste
• 1 clove garlic, crushed
• 1/2 teaspoon worcestershire sauce
• small pinch Kosher salt
• 5 grinds fresh black pepper
• 1 tablespoon fresh lemon juice

DIRECTIONS

1. In microwaveable dish, add asparagus and few tablespoons water, cover cling film microwave 2.5 minutes, place in ice bath to keep them green
2. add all dressing ingredients into a jar, shake well to emulsify
3. cut asparagus into 1'' pieces
4. In a large bowl, throw in asparagus, lettuce, tomato, eggs, parsley – coat with 3-4 tablespoons of the dressing
5. season with pepper, sprinkle over the parsley, eat!

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WARM SCALLOP SALAD

Bacon and scallops, 2 of my favorite things. This salad makes perfect summer evening eating and super impressive looking, but it's really quick and easy. 

Serves 2 as main, 3 as appetizer

INGREDIENTS

• 8 scallops (fresh from Catalina Offshore Products)
• 6 bacon strips, diced
• 8 cherry tomatoes, slice in half (from Specialty Produce) 
• 1/2 bag mixed leaf lettuce

Dressing

• 6 tablespoons EVOO
• 2 tablespoons lemon juice
• pinch Kosher salt
• 6 grinds fresh black pepper
• 1 garlic clove, crushed
• 1 tablespoon Dijion mustard
• 1 teaspoon worcestershire sauce

DIRECTIONS

1. Allow scallops to get to room temperature, pat dry with paper towels
2. Pan fry tomatoes in a little oil for 2 minutes, put to one side
3. Cook bacon until crispy but still soft, put to one side, keep 1 tablespoon fat in pan
4. Heat bacon fat on medium/high, sear scallops 2 minutes each side
5. Mix all vinaigrette dressing ingredients, shake well
6. Dress the lettuce leaves - toss in the vinaigrette
7. Mix bacon, tomatoes, lettuce, top with scallops and drizzle over a few tablespoons of vinaigrette 

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Cannellini Bean & Tuna Salad Panini

Make a mash up (literally & figuratively) of two delicious and high protein ingredients - and then grill for maximum flavor. Get eating!

Makes 2 grilled sandwiches

INGREDIENTS

• 8oz canned Cannellini beans, drained and rinsed
• 1 can tuna in water, drained
• 1/4 red onion, finely diced
• 4 tablespoons Kewpie (Japanese) or normal mayo
• 1 garlic clove, crushed
• pinch Kosher salt
• 4 grinds fresh black pepper
• 1/4 - 1/2 teaspoon red pepper flakes
• 4 slices Munster cheese
• salted butter
• 4 slices ripe tomatoes
• 4 slices Sourdough bread

DIRECTIONS

1. Preheat griddle pan, or a skillet on medium heat
2. In medium bowl smash up tuna and beans roughly, not smooth
3. Mix in garlic, mayo, red onion, red pepper flakes, Kosher salt and pepper
4. Get layering: Bread, cheese, mixture, tomato, cheese, bread, butter the top
5. Place butter side down on griddle/skillet, press down, cook 1 minute, turn same side 90 degrees cook 1 minute (to make it pretty), butter top then flip and repeat.

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CILANTRO AND LIME SAUCE

Muy bueno, and muy simplico (perhaps not a real Spanish word but it's really good).

Serves 4

INGREDIENTS

• 8oz non fat greek yogurt
• 2 cloves garlic
• 2 tablespoons mayonaise
• 1 big handful fresh cilantro leaves, roughly chopped
• 1 lime, zest and half of juice
• good pinch Kosher salt 
• pinch of red chili flakes

DIRECTONS

1. Throw everything in a processor, blitz and serve. Or chill in fridge until you need it.

Serve with anything... chicken, or as a dip for some fresh veg...list is endless. I tried it with a simple fillet of grilled Halibut, awesome!

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Crispy Panko Shrimp Tacos

I never really deep fried much because I thought it was a pain in the ass. Well not only are these simple, but they are so damn good - Kelly has asked for them again - and that's saying a lot.

Serves 3-4

INGREDIENTS

• 6 cups canola or vegetable oil
• 1/2lb  31/40 raw shrimp, deveined and tails removed
• 1/2 cup flour
• 1/2 teaspoon Kosher salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon chipotle or reg chili powder
• 2 eggs, whisked
• 2 cups panko breadcrumbs
• 1 cup non-fat greek yogurt
• 1 tablespoon chipotle adobo sauce
• 2 cups napa cabbage, shredded
• pack small wheat tortillas

DIRECTIONS

1. Preheat oil in wide deep pot to 350 degrees
2. Mix yogurt and chipotle adobo sauce
3. Bread your shrimp individually: dusting of flour, dip in egg, coat with panko 
4. Warm tortillas
5. Gently place shrimp in oil, cook in batches of approx 8 (the temperature goes down the more shrimp goes in. For each batch bring heat back up to 350) cook 1 minute
6. Build taco: tortilla, yogurt sauce, cabbage, shrimp, eat.

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SALMON BURGER

If you are looking for a non-beef burger, this is it. Fresh and light perfect for your summer bbq. Don't let the salmon throw you - this is so damn good I could have eaten five of them.

Serves 2

INGREDIENTS

• 2 tablespoons olive oil
• 1 raw salmon fillet, finely diced
• 1/4 cup sprouts
• 1 red pepper, big chunks
• 1 tablespoon lemon juice
• 1 tablespoon dijon mustard
• 3 teaspoons capers
• 2 tablespoons mayo
• 1/2 cup panko breadcrumbs
• good pinch Kosher salt
• 4 grinds fresh black pepper
• 2 burger buns
• 2 tablespoons butter

Sauce: 

• 1 tablespoon Sriracha
• 2 tablespoons mayo or Japanese mayo

DIRECTIONS

1. In hot skillet, add 1 tablespoon oil, cook peppers, 2 minutes each side until charred and blackened, put to one side
2. Mix in bowl: raw salmon, lemon juice, mustard, capers, mayo, panko, Kosher salt and pepper - form into patties, chill minimum 1 hour, but could do overnight
3. Heat skillet or flat griddle to high, add oil, cook patties 2 minutes each side or until golden and crispy
4. Butter and grill buns until golden
5. Get layering: bun, sauce, red peppers, sprouts, burger, bun top. OMG!

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Black Bean Shrimp & Bok Choy

I have a couple of variations of this duo, Shrimp & Bok Choy, this one calls for Chili Black Bean sauce, so you can forget tak out tonight!

Serves 4

INGREDIENTS

• 1 clove garlic, crushed
• 1 tablespoon Chili Black Bean sauce
• 1 tablespoon neutral oil (peanut, canola, vegetable etc)
• 1 pound shrimp, peel & deveined
• 1 pound baby bok choy, ends removed & leaves separated
• Rice for serving
• 2 green onions, white & light green parts only - diced for garnish

DIRECTIONS

1. Heat wok until almost smoking and add oil, and garlic (don't let it burn), cook 30 seconds
2. Put in shrimp and cook about a minute, then add bok choy. Stir everything until shrimp are just done and bok choy is wilted – 2 to 3 more minutes. Add sauce, mix through well and serve on rice.
3. Garnish with green onion.

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Slow Roasted Salmon

Serves 8-10

This is a great recipe that makes the most luscious, melt in your mouth salmon.

INGREDIENTS

• 1 whole salmon fillet, about 3 pounds
• 1/2 cup apricot jam
• 1/3 cup Asian chili garlic sauce (Sambal)
• Diced green onion and sesame seeds for garnish

DIRECTIONS

1. Preheat oven to 250 degrees
2. Place salmon on foil lined baking sheet
3. Combine jam & garlic sauce and spread evenly over salmon
4. Bake in oven 30 minutes
5. Slice and serve topped with green onion and sesame seeds 

CREOLE CATFISH TACOS

You can't beat a simply cooked catfish taco. Wait... you don’t like catfish? What’s wrong with you?

Serves 2

INGREDIENTS

• 1 catfish fillet, diced
• 4 Wheat or corn tortillas
• 1/2 cup iceberg lettuce, shredded
• 1/4 cups our cream
• 1/2-1 teaspoon Creole seasoning
• 1 avocado, sliced

DIRECTIONS

1. Prep everything, warm the tortillas... the catfish will cook quick
2. Preheat skillet on medium/high, add oil, catfish, creole seasoning, cook 2 minutes
3. Build your tortilla: sour cream, lettuce, catfish, avo, pinch creole seasoning

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SPICY NOODLES WITH CRAB

Noodles are an important part of Chinese New Year because they stand for longevity and we made a delicious and spicy version with crab. So does that mean a spicy & crabby new year?

Serves 2

INGREDIENTS

• 2 tablespoons canola oil
• 2 garlic cloves, diced
• 1 tablespoon ginger, finely diced
• 6 green onions (dark green parts removed. 3 finely diced/3 roughly sliced - garnish)
• noodles
• 1 cup chilled cooked crab meat, flaked
• 2 tablespoons chili sauce

Sauce:

• 2 tablespoons tomato ketchup
• 1 teaspoon sugar
• 3 tablespoons water
• 2 tablespoons soy sauce
• 1 tablespoon corn starch  

DIRECTIONS

1. Prep EVERYTHING first: chop, mix your sauce, get big pot boiling water going, then preheat your wok on high
2. Add noodles to boiling water... while they cook, get cooking in the wok...
3. Add oil to hot wok, add ginger, garlic and crab, chill sauce, cook for 1 minute, then stir in sauce mix - cook 2 minutes to thicken
4. Noodles cook in 4-5 minutes, drain, add to wok ingredients, coat in sauce, cook for 1 more minute. Serve, garnished with chopped spring onions.

SAUSAGE AND SHRIMP JAMBALAYA

Serves 4-6

Remember in Seinfeld when Newman gets his hands on the jambalaya?

• 1 cup each diced celery, onion and green pepper

• 1 pound fully-cooked chorizo or andouille sausage, cut crosswise into 1/4” slices

• 2 large cloves garlic, crushed

• 1 cup white rice

• 1 tablespoon creole or Old Bay seasoning

• 2 1/2 cups chicken broth

• 3 Roma tomatoes, diced

• 1 pound raw, peeled & de-veined shrimp

• 2 tablespoons parsley, chopped

DIRECTIONS

1. Heat a large skillet (that has a lid) on medium high, add about a tablespoon of oil and when hot put in celery, onion and green pepper - cook until softened and just until they get some color, about 5 minutes

2. Add sausage and cook 5 minutes or until it starts to brown

3. Add garlic and when fragrant, add creole or old bay and stir well to mix through

4. Add rice, stirring really well and let toast a couple minutes, then add broth, tomatoes and mix well

5. Bring to a boil, turn down to a simmer, cover and cook 15 minutes

6. Add shrimp, stir well and cover again - and in about 5 minutes the shrimp should be perfect or until all liquid is absorbed and rice is soft

7. Add parsley and serve!

Grilled Shrimp with Horseradish

Serves 4

This was donated by one of our Livecast viewer's, and as my sister-in-law Cheryl would say… this is a "super-duper" party appetizer. Thanks Ben, we love this.

INGREDIENTS

• 1/3 cup sour cream
• 1/2 - 1 tablespoon wasabi paste
• 1 tablespoon lemon juice
• 1 garlic clove, crushed
• 1 tablespoon prepared fresh horseradish (fresh or I got mine from a jar)
• 2 tablespoons fresh cilantro leaves, finely chopped
• Kosher salt & fresh ground pepper to taste
• 12-14 raw large shrimp, 21/25's would be great
• Oil

DIRECTIONS

1. Preheat grill or griddle to high
2. Throw all the ingredients (minus the shrimp) in a bowl and mix well to combine
3. Skewer the shrimp, lightly drizzle with the oil and grill for about 2 minutes each side
4. Dip in the sauce and enjoy

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Curry Mussels

Serves 2

I’m a fan of mussels cuz they’re quick and inexpensive. And now with a little curry & cream thrown in, they’re super delicious too.

INGREDIENTS

• 1lb clean and de-bearded mussels

• 2 tablespoons olive oil

• 1 red onion, diced

• 1 clove garlic, crushed

• 1 tablespoon butter

• 1 tablespoon curry powder

• 1/2 cup vermouth

• 1/4 cup cream

• 1/4 cup cilantro, chopped

DIRECTIONS

• Heat deep large skillet on low/medium, add olive oil and cook onion for 5 minutes, add butter, garlic and curry powder and stir in the vermouth, mix thoroughly & bring to the boil

• Stir in the mussels to the sauce, cover and cook on medium for 4 or 5 minutes maximum

• Scoop out mussels and place in a large serving dish

• With remaining liquid in the pan, add cream (to slightly thicken) and cilantro, stir well, then pour over the mussels and serve.

MINI 101 ON MUSSELS

After giving them a thorough wash, and rinse and removing any beards, if any are open give them a firm tap and if they don't start to close up then they need to be discarded as they're already dead. Also, once cooked, the ones that don't open should also be discarded. 

Tomato Sauce Poached Halibut

Stupidly simple (like me) and so delicious.

Makes 4 servings

INGREDIENTS

• 2 cups Tomato Sauce, see recipe
• 2 tablespoons capers
• Four halibut fillets, about 4 ounces each

DIRECTIONS

1. Put sauce & capers in a small pot (but large enough to hold the fillets) and bring to a low simmer
2. Add fish, cover and cook until just getting firm, 8 to 10 minutes
3. Serve.

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Cullen Skink (hearty Scottish soup)

Serves 6

Cullen is a small town in Scotland and home to this delicious fish chowder.  But it’s traditionally made with smoked haddock that I couldn’t find, so I used smoked salmon and it was fricking delicious. 

Try it mate, I think you’ll love it. 

Recipe donated by a proper British person, Kate (my assistant Georgie's Mum) who lives over the pond, in the smallest city in England, called Wells (see video below).

INGREDIENTS

• 2 ½ cups milk
• 1 small bunch parsley
• 1 bay leaf
• 1lb smoked salmon (or smoked haddock)
• ½ stick/55g butter
• 1 medium yellow onion, cut into a medium dice
• 1 large leek, cleaned, sliced lengthwise and chopped into half rounds
• 1 cup mashed potatoes
• Kosher salt & fresh ground pepper to taste
• 1/3 cup bacon, cooked/crispy/crumbled

DIRECTIONS 

1. Put the milk, half a dozen parsley stems and bay leaf into a small pot and simmer about 5 minutes
2. While it cools, put 1 tablespoon each butter & olive oil in a small pot and with the onion & leek – cook about 5 minutes until nicely softened
3. Break up salmon, add to milk and continue to simmer about 5 more minutes – then strain and add milk and salmon to the onions & leaks
4. Carefully stir in mashed potatoes – you don’t want to break up the salmon too much
5. Add salt and pepper as needed and serve topped with bacon & chopped parsley.

THE BRITISH CULPRITS THAT DONATED THE RECIPE, GEORGIE & KATE, FROM ENGLAND.