Sea Bass with Parsley Cream Sauce

...and horseradish - did I mention that?

Makes 4 servings

INGREDIENTS

• 2 tablespoons butter

• 2 tablespoons flour

• 1 ¼ cup milk

• ⅓ cup chopped curly parsley

• 1 tablespoon prepared horseradish

• 4 -6oz Seabass fillets, at room temperature

• 2 tablespoons olive oil

• Kosher salt and pepper to taste

DIRECTIONS

1. Melt the butter in a heavy-bottomed saucepan on medium heat. Whisk in the flour and cook, stirring constantly, until the paste cooks and bubbles a bit, but don't let it brown - about 2 minutes.

2. Add milk in small amounts, continuing to stir as the sauce thickens. Add pinch of salt and pepper to taste, lower the heat, and cook, stirring for 2 to 3 minutes until smooth. Remove from the heat - stir in parsley and horseradish

3. Drizzle each seabass fillet with olive oil and season with salt & pepper on both sides

4. Place seasoned fish fillets in a hot pan face down and sear for about 3 minutes on each side, until opaque

5. Plate fish and top with 2-3 tablespoons of the horseradish sauce

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Lobster Poutine

Makes 2 servings

INGREDIENTS

• 12 oz frozen tater tots 
• ½  tablespoon oil
• ¼ cup red onion, diced small
• 1 garlic clove, crushed
• 1 tablespoon sake
• 4 tablespoons butter
• 2 tablespoons flour
• ½ cup milk
• ½ cup clam juice
• ¼  cup shredded smoked Gruyere cheese
• ¼  cup shredded Monterey jack cheese
• ¼ teaspoon cayenne pepper
• Salt and pepper to taste
• 2 small lobster tails, cut into bite size pieces
• ¼ cup chopped green onion to garnish

DIRECTIONS

1. Cook tater tots according to package instructions
2. Heat a saucepan on medium high, add oil and sauté the onions until translucent
3. Add the garlic, cook until fragrant and add 1 tablespoon of butter
4. Add the sake, let the alcohol cook off
5. Add 2 tablespoons of butter, until melted then stir in 2 tablespoons of flour
6. Let the flour taste cook out about 2 minutes
7. Add the milk and clam juice and let thicken
8. Add the gruyere and jack cheese, season with salt and cayenne pepper to taste
9. In a small pan, melt 1 tablespoon of butter and sauté the lobster until cooked season with a little salt and pepper
10. Top the cooked tater tots with the cheese sauce, then lobster and garnish with green onions

FEATURED IN THIS SAM THE COOKING GUY TV EPISODE 

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FINLANDIA GINGER SCALLOPS

Butter, scallops & ginger - this is truly a magical combination.

Prep Time: 5 minutes
Cook Time: 4 minutes
Total Time: 9 minutes

INGREDIENTS

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

DIRECTIONS

1. Combine butter, ginger and green onion in a small bowl – mix well and set aside
2. Lightly oil room temperature scallops and season with salt, pepper and put in a hot non-stick pan
3. When scallops are golden brown on bottom – after about a minute and a half, flip over and add the butter
4. While they cook on the second side, baste the scallops with the melting butter – and when done…
5. Plate on top of rice and drizzle with more of the butte.

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*Finlandia Butter can be found at Vons, Albertsons and Safeway. Finlandia Cheeses are also available, in Southern California at Costco and other fine retailers.

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WATCH ME MAKE THIS

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Grilled Steak & Lobster

Serves4

Trust me, no one will be disappointed….

INGREDIENTS

• 4 – 6 ounce steaks
• 1 Tablespoon olive oil
• Kosher salt & fresh ground pepper
• 1/4 cup butter
• 2 Tablespoons fresh thyme, chopped
• 2 Tablespoons Dijon mustard
• Juice of 1 whole lemon
• 2 cloves garlic, chopped
• 4 lobster tails

DIRECTIONS 

1. Remove steaks and tails from fridge 30 minutes before cooking
2. Meanwhile, combine butter, thyme, mustard, lemon juice, garlic & salt in small pot over low heat until melted – keep warm.
3. Using kitchen shears, cut right up the middle of the shell towards the tail, but not through the tail. Using the cut as your guide, use a knife to cut down through the meat but not through the bottom shell. Pull back the sides of the shell to expose the meat and brush well with the butter mixture – set aside.
4. Heat grill to medium/high, rub steaks with olive oil, season with salt & pepper and cook about 5 minutes, flip and cook another 4 minutes or until done to your liking. Remove steaks from grill, cover with foil and let rest about 10 minutes.
5. Place tails meat-side down for approximately 5-6 minutes, then turn and cook another 3-4 minutes or until done – basting of course. Serve steak and lobster with extra butter sauce

BEST CHINESE STIR FRY SAUCE

This is the 'little black dress' of stir fry sauces – good for chicken, beef, pork, veggies and seafood.

Makes about 1 cup

INGREDIENTS

• 2 cloves garlic, minced

• 1 tablespoon fresh ginger, chopped fine

• 1 teaspoon sesame oil

• 2 tablespoons rice vinegar

• 1/4 cup soy sauce

• 1/4 cup chicken broth, vegetable broth or even water

• 1 tablespoon sriracha

• 2 tablespoons sugar

• 1 tablespoon cornstarch

DIRECTIONS

1. Combine all ingredients in a small bowl or Tupperware and mix well

2. Stir fry about 2 cups any combination of diced vegetables and/or seafood, chicken or beef until protein is just cooked through

3. When just done, add 1/2 to 2/3 of sauce, mix and let thicken slightly – about a minute and serve

WATCH ME MAKE THIS

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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.

WATCH SAM MAKE THS... 

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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 >>>

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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Everyday Tomato Sauce

Makes about 2 cups

Whether you use this for pasta, spooning on top of a poached egg or dipping crispy raviolis into - just make it. 

Ingredients

• 2 tablespoons olive oil

• 1 medium yellow onion, diced

• 3 large cloves garlic, minced

• One 28-oz can whole peeled tomatoes

• 2 tablespoons tomato paste

• 2 tablespoons balsamic vinegar

• 1/4 - 1/2 teaspoon red pepper flakes - hey, if you like it hot - make it hot

• 1 tablespoon sugar

• 1 tablespoon dried oregano

• Kosher salt and pepper to taste - and don't be shy about the salt for sure

Directions

1. Heat oil in large saucepan over medium heat and add onion - cook about 5 minutes

2. Add garlic and cook another minute or so - just until fragrant

3. Add tomatoes, squishing each one with your hand to break it up as you add it - if using your hand is an issue break them up with a spoon but hey this is cooking so deal with it junior

4. Next put in tomato paste, balsamic vinegar, red pepper, sugar and oregano

5. Stir really well, combining everything

6. Add salt and pepper to taste

7. Bring sauce to a boil, then turn down heat and let simmer about 30 minutes

8. Serve on everything - pasta (of course) eggs, polenta, pizza, grilled bread, chicken...did I say everything?

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 
    

Ahi Slider

Makes 2 sliders

It's a small burger with giant flavor.

Ingredients

• 2 tablespoons hoisin sauce

• 2 tablespoons Kewpie (Japanese mayo) or Miracle Whip

• 1 tablespoon Chili Paste

• 1/4 cup Jicama, cut into matchsticks

• 3 green onions, white & light green parts shredded lengthwise

• Approx 6 ounces fresh ahi - cut into 2 small fillets

• 2 King's Hawaiian Rolls

• Kosher salt

• Fresh black pepper

• 2 tablespoons olive oil

• Half an avocado, in thin slices

Directions

1. In a medium bowl combine hoisin, mayo & chili paste - mix well and set aside

2. Mix jicama and green onion - set aside

3. Pre-heat a griddle or non-stick pan or fire up the grill outside to medium

4. Lightly oil ahi, season with Kosher salt and pepper, cook or grill until 1/4 of the way done up the side, then flip and repeat – this will keep it rare in the middle

5. While it cooks, slice Hawaiian rolls, lightly oil and grill until brown on both sides

6. Build: grilled bun, hoisin mix, avocado slices, ahi, jicama slaw and top bun, enjoy!

Grilled Pesto Shrimp

Serves 6

2 ingredients - OK, technically 3 if you count the stick. Larger shrimp like at least 31/40's are great. That just means there are between 31 and 40 shrimp per pound.

Ingredients

• 24 large shrimp, de-veined with shell & tail removed
• 2 cups pre-made pesto, store bought is easier
• 24 wooden skewers

Directions

1. Thread 2 shrimp onto 2 skewers - the 2 sticks keep them from spinning around.
2. Coat shrimp well with pesto and let sit about 15 minutes - reserve some pesto for serving.
3. Heat grill or grill pan
4. Cook a couple of minutes on each side and serve with extra pesto for dipping

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?

Fish Stick Tacos

Makes 10

No laughing - I have not lost my mind and these are really good.

Ingredients

• 20 fish sticks, yes those little frozen-in-the-bag kind
• 1/2 cup sour cream
• 1/3 cup green salsa
• 10 corn tortillas
• 1/2 cup green cabbage, shredded
• 1 lime, cut into wedges

Directions

1. Bake sticks according to package directions
2. Mix sour cream and salsa, set aside
3. Warm tortillas until they get a tiny bit brown
4. Take a tortilla, add sauce, cabbage, 2 fish sticks and finally a squeeze of lime

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