Caviar Pie

Makes 2 molds that serve 4 - 6 appetizer servings each

My mom used to make this and serve it in a pie dish for company. And since it's not 1969 anymore - my version is a little different...

Ingredients

• 2 hard boiled eggs, peeled and rough chopped with a fork
• 1 Tbsp mayonnaise
• Freshly ground pepper, to taste
• 1/4 cup green onion, thinly sliced then chopped "confetti" style
• 3 Tbsp cream cheese, softened
• 2 Tbsp sour cream
• Caviar (the inexpensive kind you can find at the grocery store)
• Very thinly sliced baguette or crackers for dipping (try to keep them simple so the flavor of the dish comes out)

Directions

1. Mix the eggs with the mayo and season with freshly ground pepper to taste
2. In a separate bowl mix the cream cheese and sour cream until very smooth
3. Use a mold or a clean empty soup can and spray the inside with Pam (or you could put it onto a plate and layer it free form style)
4. First layer is the egg mixture, then some green onions, top with the sour cream/cream cheese mixture
5. Last add a layer of the caviar on top
6. Unmold carefully onto a platter
7. Top with a sprinkle of green onions and serve with the thinly sliced baguette or your choice of cracker.

OLD SCHOOL SHRIMP SCAMPI

Not sure how you beat this. And considering this is "Super quick dinner week" and it goes from zip to amazing in less than 15 minutes...you gotta make it.

Serves 2

INGREDIENTS

• 1/2 lb fresh large raw shrimp (21-30 size)

• 1/2 pack spaghetti

• 3 tablespoons butter

• 1 tablespoon olive oil

• 2 cloves garlic, crushed

• 1/3 cup Dry Vermouth

• pinch red pepper flakes

• 3 tablespoons curly parsley, finely chopped, (flatleaf will do)

• 1/2 lemon, fresh juice

• lemon wedge for serving

• drizzle of EVOO

• Optional: handful grated Parmesan cheese

DIRECTIONS

1. In large pot boiled salted water add spaghetti, cook al dente

2. While that cooks... In a large skillet, on medium heat, add butter, oil, garlic, cook 30 seconds

3. Add vermouth, red pepper flakes, simmer 4 minutes to reduce liquid

4. Add shrimp, these guys only need 2 minutes, flip cook for 1 more minute

5. Add lemon juice and half parsley

6. Drain pasta, add to skillet coat in sauce

7. Serve garnished with parsley, drizzle of EVOO and a wedge of lemon. Sprinkle of Parmesan if you feel like it.

WATCH ME MAKE THIS

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.

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.

WATCH ME MAKE THIS...

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

WATCH SAM MAKE THIS >>>

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. 

San Diego Fish Tacos

Makes 6 tacos

While they are no hard rules for an authentic SD fish taco - I believe a few things are key. A nicely battered & crispy outside, a moist & tender inside served with a simple white sauce and of course shredded cabbage for crunch. Most any whitefish will do, but we made ours using sculpin from Tommy at Catalina Offshore.

INGREDIENTS

• 1 cup Tempura Flour
• 3/4 soda water
• 1 tablespoon Old Bay Seasoning
• 1 1/4 pounds white fish, skinned, deboned and patted dry - sliced into 1" x 3" pieces
• Vegetable oil for frying
• 3/4 cup sour cream
• 1/3 cup green salsa
• 6 corn tortillas, warmed
• 1 1/2 cups green cabbage, shredded
• Hot sauce & lime wedges  for serving

DIRECTIONS

1. Whisk flour, soda water and Old Bay in a large bowl until smooth
2. Heat a couple inches of oil to 360 degrees in a deep sided pan or pot
3. Combine sour cream & salsa in a small bowl, mix well and set aside.  
4. Dip fish into batter until well coated and gently shake off excess
5. Carefully slide into the oil and cook a couple minutes on each side or until golden brown
6. Remove with a slotted spoon and dry on paper towels
7. Put sour cream sauce on a tortilla, add some cabbage, the fish and top with some hot sauce and a squeeze of lime 
    

Chris' Sand Bass Bacon Tacos

Makes 8

Named for my friend Chris, but not because he cooks - because he can't...or doesn't (same thing really). But he can fish so that partially makes up for it.

Ingredients

• 1/2 cup sour cream
• 1/3 cup green salsa
• 1 lime, cut in half (one half left whole and the other into wedges)
• 1 tablespoon olive oil
• ½ cup yellow onion, diced
• 1 pound Sand Bass fillet, cut into bite-sized pieces
• 8 corn tortillas
• 3/4 cup green cabbage, shredded
• 12 strips bacon, cooked until just crispy & crumbled
• 1 avocado, sliced
• 1 lime, cut into wedges

Directions

1. Mix sour cream, salsa & juice from ½ the lime, set aside
2. Heat non-stick pan to medium high, and add oil, onions and bass
3. Cook until the onion has softened and the bass is just evenly cooked – about 5 minutes
4. While fish cooks, warm tortillas until just starting to get a little crispy
5. Build the tacos: tortilla, salsa cream, cabbage, fish, avocado slices, bacon and finally add a squeeze of fresh lime juice

Crab Dip

You can buy expensive crabmeat at your favorite seafood joint, but as long as you find yourself a really good quality canned version you don't need to.

Ingredients

• 1/2 pound crabmeat
• 1/3 cup shredded Swiss cheese
• 1/3 cup parmesan cheese
• 1/3 cup red onion, finely chopped
• 1 tablespoon hot sauce, I like Cholula
• 1/2 teaspoon Worcestershire sauce

Directions

1. Preheat oven to 350
2. Mix all ingredients well and put in a oven proof serving bowl
3. Bake for 15 minutes, then place under broiler to brown top
4. Serve with crackers or something crunchy like baked won ton chips

Barbequed Shrimp (no bbq required)

Serves maybe 5 as an appetizer

I have always been a proponent of keeping a bag of frozen shell-on & de-veined shrimp in the freezer, and this recipe proves my point beautifully. At the absolute last minute you can have an awesome, delicious and fun meal. But it's a shame to eat these alone - turn them into a party.

Ingredients

• 1 pound 21/25 shrimp raw, shell-on & deveined (and defrosted)
• 1.5 sticks butter
• 1 tablespoon chopped, fresh garlic
• 1 tablespoon Worcestershire sauce
• 1 tsp each: crushed red pepper, cayenne pepper, and fresh ground black pepper.
• Juice of 1/2 lemon
• 1/2 bottle beer

Directions

1. Melt 1 stick of butter with garlic over medium heat.
2. Add spices and mix well then add shrimp - turn over when shrimp are pink on bottom side
3. When shrimp are cooked on both sides, add remainder of butter, beer, Worcestershire sauce and lemon juice - heat through.
4. Serve with lots of cold bottled beer, warm crusty bread and newspaper as placemats.
5. Lots of napkins too.

Cedar Plank Salmon

Serves 6

This is very impressive looking when done, not to mention easy. I know I say that a lot but it really is. You can find the untreated cedar planks at your local lumberyard.

Ingredients

• 1 Cedar plank (dimensions are up to you, but about an inch thick and big enough to fit the salmon with at least an inch of border, but not too big to fit in your barbeque)

• 1 whole salmon fillet

• Olive oil

• Kosher Salt and fresh ground pepper

• 1-2 tablespoons of Sriracha sauce

• 2-3 tablespoons of Kewpie (Japanese mayo, regular mayo will work too) 

• 2 tablespoons brown sugar

• Spray bottle of water, just in case

Directions

1. Soak plank in water 1 to 2 hours.

2. Heat grill to medium

3. Place salmon on plank and rub top lightly with oil

4. Sprinkle well with salt and pepper

5. Spread Sriracha and mayo evenly over salmon

6. Sprinkle brown sugar over the salmon

7. Place board with salmon on heated grill and close lid.

8. For a filet about an inch at its thickest and depending on how good your barbeque is, it will grill for about 10 - 15 minutes.

9. The plank sides may flare up during cooking this is no big deal as long as you keep the salmon about an inch away from the edges.

10. Remove and serve.

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Steamed Mussels

Serves 4

Here's the deal - mussels may look like a bunch of work, but they're really not. This recipe is only about 15 minutes from start to finish. And once you get the hang of them, you'll make 'em again and again. Plus they look totally impressive when served.

Ingredients

• 3 pounds fresh mussels
• 6 pieces of bacon, diced
• 1/2 of one medium onion - diced
• 2 cloves, garlic
• 1/2 teaspoon, dried thyme
• 1 cup vermouth
• 1/4 cup fresh chopped parsley
• 1/4 cup butter
• fresh ground pepper
• Bread for serving, something delicious and crusty

Directions

1. Make sure mussels are cleaned well - that means they've been scrubbed and don't have that little seaweed-like growth - it's called the beard. If they do, just give it a quick, hard little pull. All this handling will cause the mussels to close if they were open. If they don't close - don't use them. Have your fish guy make sure they are in good shape before he bags them.
2. Cook bacon about 3 minutes, then add onion and continue to cook both until onion softened and bacon cooked just starting to get crispy then add garlic and cook another 2 minutes
3. Add mussels, thyme, vermouth and turn heat to high
4. Give the mussels a good stir with a large spoon to mix all together and cover pot
5. Shake the pot occasionally to make sure the mussels cook evenly.
6. In about 5 minutes, check to see if the mussels have opened. If they haven't, give them another couple of minutes, but that's it. If they haven't opened by now - it's too bad for them. Throw away the unopened ones.
7. Take out the mussels, and cover with foil to keep warm.
8. Add the butter and parsley to the liquid that remains - allow butter to melt
9. Serve mussels in individual bowls with some of the liquid.
10. Think I'll go make some right now!

Fresh Red Snapper Tacos

Serves 4

Ingredients

• 1/2 onion, chopped
• 1/2 tablespoon oil
• 1 lb. red snapper, cut into 1 inch pieces
• 1 tablespoon Old Bay Seasoning
• Juice from 1 lime
• Corn tortillas
• Red cabbage, shredded
• Sour cream
• Salsa

Directions

1. Cook onion in oil over medium heat until softened.
2. Add Red Snapper and Old Bay, and saute until cooked - not long, less than 5 minutes
3. Add lime juice, and saute for another minute
4. Bingo - you're done
5. Spread a little sour cream on the warmed tortilla and add a little cabbage then some of the fish - top with salsa - yum

Grilled Lobster Tails

Serves 4

There's this big mystique about lobster being hard to cook. Frankly it's no more difficult than a grilled peanut butter and jelly - it's just more expensive. Try it and see.

Ingredients

• 4 lobster tails
• 1/4 cup Finlandia butter
• 2 tablespoons fresh thyme, chopped
• 2 tablespoons Dijon mustard
• Juice of 1 whole lemon
• 2 cloves garlic, chopped
• 1/3 cup scallions, thinly sliced

Directions

1. Mix all ingredients except tails in small pot over low heat until melted
2. Using kitchen shears or really good scissors - cut right up the middle of the shell to towards the tail, but don't cut through the tail
3. Using the cut as your guide, take a good knife and cut all the way down through the meat but do not cut through the bottom shell
4. Pull back the sides of the shell to expose the meat and brush well with the butter mixture
5. Heat grill to medium high and grill meat-side down for approximately 5-6 minutes, then turn and cook another 3-4 minutes or until done
6. Serve with extra butter sauce

Shrimp Tacos

Makes about 4 or 5

I say it all the time - keep a bag of raw, unpeeled shrimp in the freezer for easy last minute recipes like this. The chipotle/sour cream/lime mix that goes with this is so good. But don't get all freaked out with the chipotles, they're not weird. You just buy them in a little can for about a buck and a half in the supermarket. Actually, buy 2 cans - I also use them in my Chicken Enchiladas.

Ingredients

• 1/2 lb peeled, uncooked shrimp, (31/50's are perfect) cut into smallish pieces
• 2 limes
• 1/2 tablespoon Old Bay seasoning
• corn tortillas
• purple cabbage, shredded
• 1/2 cup sour cream
• 1 small chipotle from a can, pay attention now - not a whole can of them - just one as they're hot, minced fine

Directions

1. Mix well sour cream, chipotle and juice from 1/2 a lime in small bowl - set aside
2. Heat pan well then add oil
3. Add shrimp and stir fry quickly - the shrimp will cook fast
4. When almost cooked, sprinkle with Old Bay then squeeze juice from half a lime on top
5. Give 'em a quick mix and you're done
6. That's it. I like to put everything out and let people make their own. Put some of the chipotle sour cream on a tortilla, add a little cabbage, add the shrimp and squeeze a little more fresh lime juice over the top.
7. Yeeeeeeeeeeeeeeehaaaaaaaaaaaaaaaa!

Smoked Salmon, Dill And Goat Cheese Pizza

Serves 4

Bring on the brunch baby, cuz this is one of my favorite things to serve.

Ingredients

• 1 - 10 oz pre baked pizza crust
• Olive oil
• 1/4 cup fresh chopped fresh dill
• 5 ounces soft goat cheese
• 1/2 small red onion, thinly sliced
• 4 ounces smoked salmon, cut into 1-inch pieces
• 3 tablespoons capers, optional

Directions

1. Preheat oven to 450.
2. Brush crust lightly with olive oil.
3. Spread goatcheese over the crust, sprinkle with 1/2 the dill then top with sliced onions
4. Bake until cheese melts and crust starts getting crispy about 12 minutes.
5. Remove from oven, top with salmon and remaining dill

Tuna Tacos with Mango

Makes 6

I'll be the first to admit that tuna tacos don't really sound very good - but they are. In fact, they're deeelicious.

Ingredients

• 1 ripe mango, diced small
• 2 tablespoons red onion, diced
• 2 tablespoons fresh cilantro, chopped
• 1/4 fresh lime, squeezed
• 3/4 pound yellow fin tuna, uncooked and diced medium
• 2 tablespoons taco seasoning
• corn tortillas
• 1 tablespoon oil

Directions

1. Mix first 4 Ingredients and set aside
2. Heat oil to almost high
3. In medium pan and add tuna
4. Saute quickly & when almost done stir in seasoning
5. Put in a warmed tortilla and add mango salsa
6. That's all - ok, so it wouldn't kill you to add a little extra squeeze of fresh lime

Ginger Scallops

Makes 12

The key to scallops is NOT to overcook them. The easiest way is to make sure your pan is HOT and turn them once they're nicely browned.

Ingredients

• 1 pound large fresh scallops, about 12
• 3 tablespoons butter
• 2 tablespoons ginger, finely chopped
• 2 tablespoons green onion, finely chopped
• Olive oil
• Kosher salt & fresh ground pepper to taste

Directions

1. Mix butter, ginger and green onion together in a small bowl - set aside
2. Put non-stick pan on medium/high heat
3. Lightly oil scallops and season with salt & pepper
4. When the pan is almost smoking, put half the scallops in the pan and sear until golden, 1 to 2 minutes
5. Flip over, put half the ginger butter in the pan and as it melts spoon it over the scallops
6. Remove when bottom is golden
7. Cook remaining scallops the same way, dig?

BBQ Shrimp PO Boy

Serves 3 - maybe 4, but probably 3. Yeah 3 seems right.

A classic New Orleans-type of sandwich. But instead of a pain in the ass deep-fried concoction, it's done on the grill.

Ingredients

• 1/4 cup mayo
• 1/4 cup red onion, finely diced
• 2 tablespoons (not Asian) chili sauce
• 1 tablespoon prepared horseradish
• 2 teaspoons hot sauce
• 1/2 pound shrimp, 21/25's raw shell off and de-veined
• Kosher salt
• Fresh ground pepper
• 1/2 teaspoon cayenne
• 4 French Rolls
• Shredded Iceberg lettuce
• Sliced tomatoes
• Olive oil

Directions

1. Heat grill to medium
2. Combine mayo, onion, chili sauce, horseradish and hot sauce - mix well and set aside
3. Mix shrimp with cayenne, 1 tablespoon of the olive oil and season with salt & pepper
4. Grill shrimp until done � juicy and amazing, not dried out and disgusting
5. Slice rolls lengthwise, drizzle with olive oil and place cut side down on bbq and grill slightly
6. Build PO Boy with shrimp, sauce, lettuce & tomato

SHRIMP AND BOK CHOY

Take a break from your usual weeknight food with this simple, but so delicious Shrimp & Bok Choy recipe. Oh, and it’s healthy too!

Serves 4

INGREDIENTS

• 1 tablespoon soy sauce
• 1 tablespoon Asian chili garlic paste
• 1 tablespoon neutral oil (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
• 1/4 cup Hoisin sauce

DIRECTIONS

1. Mix together Hoisin, soy, and chili sauce and set aside.

2. Heat wok until almost smoking and add oil. 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.