Crab Recipes: Crab Legs With Lemon Grass Butter

Crab Legs With Lemon Grass Butter

Ingredients:

• 1 pound frozen King Crab Legs, thawed
• Lemon Grass Butter
• 1/2 cup butter, melted (125ml)
• 2 cloves garlic, chopped
• The juice of 1 lemon
• 3 tablespoons of white wine (45ml)
• 1 teaspoon hot pepper flakes (5ml)
• 1 stalk lemon grass, peeled and chopped
• 1 tablespoon olive oil (15ml)
• Splash of white wine.

Cooking Methods:

• Combine all lemon grass butter ingredients in large sauce pan. Let simmer over medium high heat until flavours are infused.
• Preheat grill to 375°F/190°C or medium high heat.
• Rinse crabs legs well. Place crab legs on grill and cook for 4-6 minutes.
• Remove crabs legs from grill. Serve with lemon grass butter.

Crab Recipes: Crab Risotto

Crab Risotto

Ingredients:

• 2 tbsp Olive oil
• 6 Shallots, finely chopped
• 2 garlic cloves, finely chopped
• 250g Arborio rice
• 250g brown crab meat
• 1 litre warm fish stock
• 250g white crab meat
• 100ml whipped cream
• 50g Parmesan cheese, grated
• 1 tbsp finely chopped Parsley

Cooking Methods:

• Heat the oil inside a big pan and when smoking hot, add the shallots and garlic and cook gently for two minutes.
• Add the rice and cook for five minutes.
• Lower the heat and add the brown crab meat and a quarter from the stock.
• Stir continuously until all the stock is absorbed. Repeat this until all of the stock is incorporated in to the rice.
• Stir within the white crab meat, followed by the whipped cream, Parmesan and parsley and serve instantly.

Crab Recipes: Scorpionfish Farci Braised With A Crab Bouillabaisse

Scorpionfish Farci Braised With A Crab Bouillabaisse

Ingredients:

For the Filling

• 1/2 cup 3/8-inch dice fresh chorizo
• 1 tablespoon chopped garlic
• 1/4 cup minced scallions
• 2 cups 1/4-inch dice white bread croutons
• 1 cup jumbo lump crabmeat, picked over for pieces of shell
• 1/2 cup plum tomatoes, peeled, seeded, and cut into 1/4-inch thick strips
• 1/4 cup roughly chopped Italian parsley
• 1/4 cup black olives, pitted and halved
• 1/3 cup lightly packed julienne basil leaves
• 2 teaspoons finely grated lemon zest
• 1/2 teaspoon cracked coriander seeds
• 1/2 teaspoon fennel pollen or fennel seeds
• 1/2 teaspoon piment d'espelette red chili powder
• 1/2 cup low-sodium chicken stock
• 3 tablespoons extra virgin olive oil
• Fine grind sea salt and freshly ground black pepper, to taste

For the Fish

• One 4 to 5 pounds whole scorpionfish or red snapper
• Fine grind sea salt
• Piment d'espelette red chili pepper
• Crab filling

For braising the Fish

• 2 medium Globe or purple tipped artichokes cleaned of tough outer leaves, stem cut to three inches and trimmed of its fibrous, dark green outer layer
• 2 tablespoons extra virgin olive oil
• 1 fennel bulb, cut into 1/2-inch wedges
• 1 cup spring onions, outer layer removed and cut into 1-inch wedges
• 1 small red bell pepper peeled, cored, seeded, and cut into 1-inch strips
• 2 tablespoons chopped garlic
• 1 teaspoon saffron threads
• 4 fennel stalks
• 3 thyme sprigs
• 1/2 cup plum tomatoes, peeled, seeded, and cut into 1/2-inch wedges
• 1 cup dry white wine
• 1 tablespoon Pernod or other anise-flavoured liqueur
• 2 cups fish stock or low-sodium chicken stock
• Fine grind sea salt
• 1 lemon, cut into 1/8-inch slices
• 1/3 cup lightly packed Italian parsley leaves
• 1/3 cup lightly packed basil leaves

Cooking Methods:

For the Filling:

• Heat a small non-stick skillet over medium heat.
• Add the chorizo and cook until it renders its fat and starts to crisp, about 3 minutes. Pour off and discard the fat.
• Add the garlic and the scallions. Cook with the chorizo, stirring, for about 2 minutes. Transfer to a mixing bowl.
• Add the remaining ingredients and toss to combine. Be sure that the stuffing cools down before stuffing the fish.

To prepare the Fish:

• Cut or trim, with kitchen scissors, the fins, gills, and quills. Using a sharp, thin knife, start from the head and cut along the entire dorsal side along the spine and against the backbone to the tail. Repeat on the other side.
• Cut the backbone at the head and the tail and carefully remove. You will now have a pocket or cavity. Very carefully remove all of the bones and innards from inside the fish making sure the belly does not get pierced.
• Rinse the fish and cavity carefully under cold running water. Pat dry with paper towels.
• Place the fish, belly side down, on the work surface. Season the inside with salt and a little chili powder.
• Carefully fill the cavity with the stuffing. Tie at intervals around the fish to help maintain its shape. The ties should be snug, to help keep it closed during cooking, but not tight enough to cut into the flesh.
• The fish can be prepared and kept refrigerated for a few hours prior to cooking the fish.

To braise the Fish:

• Place an oven rack in the lower third of the oven and preheat to 325°F.
• If refrigerated, remove the fish from the refrigerator while preparing the vegetables and braising liquid. Place the fish, belly side down, in a braising pan large enough to hold it, the vegetables, and the broth.
• Cut the artichokes in half, lengthwise.
• Warm the olive oil in a large skillet over medium-high heat. When the oil is hot, but has not reached its smoking point, carefully add the artichokes and cook, turning from time to time, until lightly browned on all sides, about 3 minutes.
• Add the fennel, spring onions, and bell pepper. Continue to cook for a few minutes carefully turning the vegetables as they cook.
• Add the garlic, saffron, fennel stalks, and thyme, and cook for an additional 2 minutes.
• Add the tomatoes, wine, Pernod, and fish stock and bring to a boil. Remove from the heat and season with salt to taste.
• Place the vegetables and broth around the fish. Place the lemon slices over the stuffing.
• Place in the oven and braise until the fish is firm, but not tough, and flakes when pierced with the tip of a knife, about 1 hour. Periodically, during the cooking, baste the fish with some of the broth.
• Carefully remove the fish from the pan and transfer to a serving platter. Remove the lemon slices and reserve.
• Cut off and discard the twine. Return the lemon slices to the top of the fish.
• Place the braised vegetables around the fish and add some of the broth.
• Garnish with parsley and basil leaves. Serve immediately.

Crab Recipes: Snow Crab

Snow Crab

Ingredients:

• 500 g Greenland potatoes
• 250 g boiled snow crab
• 25 g butter
• 2 tbs crème fraiche 38%
• Salt and pepper
• 1/4 bunch of chives
• A dash of elderberry flower vinegar

Cooking Methods:

• Wash the potatoes and boil them in lightly salted water until tender.
• Pour off the water and steam away the moisture on the potatoes in the pot. Then mash them lightly with a ladle or spoon.
• Gently mix the crab, crème fraiche, butter, salt, pepper and fine-cut chives into the mashed potatoes.
• Add a few drops of vinegar for taste.
• Serve the compote warm with the fried halibut and leek vinaigrette.

Crab Recipes: Shore Crab Bisque

Shore Crab Bisque

Ingredients:

• 1 kg shore crabs
• 1/2 bottle dry apple cider
• 4 tbs oil
• 1 large apple
• 1 carrot
• 1 parsnip/parsley root
• 1 onion
• 3 cloves of garlic
• 10 g ginger
• 1 knife-edge paprika
• 12 peppercorns
• 5 fresh tomatoes
• Herb stems - one or more kinds (thyme, parsley, basil, chervil, dill)

Cooking Methods:

• Place a crab on a cutting board, cut it quickly all the way through lengthwise with a heavy knife. Do the same with all the crabs.
• Cut the apple and the vegetables into pieces. Sauté the crabs for a minute in the oil, add the vegetables and allow them to gain a little color.
• Add the tomatoes, apple, herb stems and spices.
• Sauté a little more. Add the cider and water until they cover the ingredients. Bring the liquid to a boil and skim it. Boil for 45 minutes, if necessary run the shells through a food processor, return them to the bisque and bring back to a boil.
• Drain the bisque, preferably through a colander with large enough holes so you can press some of the crab mixture through.
• Boil the liquid again until you have a suitable intensity and consistence.
• You now have lots of choices. Here are five:
• Thoroughly boil the bisque with tomatoes and garlic. Add to taste - salt, pepper, lemon juice and if you like, some sugar. Serve with aioli.
• Thoroughly boil the bisque with whipping cream. Add to taste - salt, pepper, lemon juice or apple cider vinegar.
• Thoroughly boil the bisque with lemon grass, chili, lime leaves and more ginger. Add to taste - lime juice, cane sugar and fresh coriander.
• Like 3, but add coconut milk before flavoring to taste with the lime juice etc.
• Use the bisque in risotto and as a basis for cream sauce to go with white steamed fish.

Lamb Recipes: Filet Of Lamb With Pan Reduction, Lavender And Rosemary Jus

Filet Of Lamb With Pan Reduction, Lavender And Rosemary Jus

Basic Ingredients:

• 8 lamb filets of approximately 70 grams each (2 1/2 ounces)
• 3 French shallots peeled and finely chopped
• 50 grams of chopped garlic (4 tablespoons)zest of one lime
• 30 millilitres of lime juice (2 tablespoons)
• 100 millilitres of red wine vinegar (3 1/2 fluid ounces)
• 250 millilitres of red wine (1 cup)
• 1 litre of veal stock (1 quart)
• 75 grams of chopped Spanish lavender (5 tablespoons)
• 100 grams of finely chopped rosemary (3 1/2 ounces)
• 30 millilitres of olive oil for cooking (2 tablespoons)
• 30 millilitres of butter for cooking (2 tablespoons)
• 30 millilitres of butter for the sauce (2 tablespoons)

Cooking Methods:

• Preparation time is 10 minutes.
• Cooking times is 10 minutes, plus time for reduction.
• Put the olive oil and the butter in a hot roasting pan. Season the lamb filets with salt and pepper and sear them in the pan.
• Remove the filets, add the shallots, the garlic, the lime zest and the lime juice.
• Deglaze with the red wine vinegar and the red wine.
• Add the veal stock, the lavender and the rosemary. Reduce the sauce in the pan.
• Add the butter and check the seasoning. Pass the pan juice through a fine sieve. Keep warm on a slow burner.
• salt and black pepper

Lamb Recipes: Salad With Boiled Lamb

Salad With Boiled Lamb

Basic Ingredients:

• 500g leg of lamb (in a single piece, e.g. loin, filet end, best end of neck)
• 2 litre of water
• 1 onion
• 1 clove of garlic
• 2 carrots
• 5 bay leaves
• 10 whole black peppercorns
• 1 dl drained sheep yoghurt (or natural unsweetened yoghurt /crème fraiche)
• 50g peeled prawns
• 6 radishes with their tops
• 1/2 loaf of bread
• Salicornia
• Rapeweed oil
• Cider vinegar
• Salt and pepper
• Balsamic vinegar

Cooking Methods:

• Clean the lamb meat and rub it with seasonings salt. Simmer the meat from 1/2 to 12 hours, depending on how much time you've, and how much you want it to be flavoured by salicornia.
• Peel the onion and cut into quarters.
• Boil a pot of water containing the onion, garlic, bay leaves, peppercorns and salt. Lower the lamb in to the water and boil it on low heat for ten minutes. Eliminate the pot from the heat and let the meat soak up the moisture for 10 minutes until it's ready.
• Utilizing a mixer, beat the vegetables using the yoghurt into a smooth puré. Season with salt, pepper along with a dash of cider vinegar.
• Slice the bread very thinly, brush it with rapeweed oil and sprinkle with salt. Toast the slices golden inside a 175°C oven for about four or five minutes.
• Clean and rinse the radishes (saving the tops as a garnish), and slice thinly. Mix them with the prawns and salicornia, and marinate them with rapeweed oil, salt and fresh ground pepper.
• Cut the warm, simmered lamb into thin slices, spooning each with a dab of the purée, arrange the salad for serving and decorate with the finest radish leaves.
• Finally, add a few drops of balsamic vinegar, laying the toast on top.

Lamp Recipes: Roast Leg Of Lamb

Roast Leg Of Lamb

Basic Ingredients:

• 1 organic leg of lamb
• 5 onions
• 3 red onions
• 5 shallots
• 2 heads of garlic
• 1/2 bunch of thyme
• Salt and pepper
• 1 bottle of beer
• 1 dl apple vinegar
• 1/2 litre apple juice

Cooking Methods:

• Lightly brown the leg of lamb and rub it with a little vinegar, salt, pepper and thyme.
• Peel the onions and cut them in thick pieces.
• Place them in a roasting pan and turn them in a mixture of beer, apple vinegar, apple juice, thyme, salt and pepper.
• Place the leg of lamb on the onions and cover with aluminium foil.
• Heat the oven to 130°C.
• Put the roasting pan in the oven and roast the leg of lamb for 10 hours.
• Remove the meat and let it cool for 10 minutes before carving and serving it with the baked onions.

Lamp Recipes: Lamb Sausage

Lamb Sausage

Ingredients:

• 12-14 sausages
• 1kg lamb (rump, shoulder or neck)
• 100g lamb fat
• 2-3 eggs
• 2 cloves of garlic
• 100g boiled potatoes
• 1/2 of fennel stalk
• 5g fennel seeds
• 5g coriander seeds
• 3 dl milk
• Fresh ground pepper
• Lamb casings or meat gauze
• 2 handfuls of savoury herbs (nettles, ground elder, flatleaf parsley)

Cooking Methods:

• Cut the lamb and fat into smaller pieces and grind it with a meat grinder.
• Prepare the garlic, boiled potatoes and fennel and run them through the grinder.
• Mix the ground ingredients with the milk and eggs.
• Chop and blanch the herbs and stir them into the ground meat with the other spices and pepper.
• Fry a small trial piece to ensure that the ground mixture is seasoned to taste.
• Then stuff the casings or roll the mixture into a meat net or gauze.
• Chill the sausages and let them settle 30 to 60 minutes to consolidate the sausage meat before it is fried or grilled.

Salmon Recipes: Campfire Salmon

Campfire Salmon

Ingredients:

• 4 cups of bean sprouts
• 2 onions, sliced
• 1/4 cup of soya sauce
• 2 tablespoons of sesame oil
• limes, juiced and zested
• 1/4 cup of honey
• 3 tablespoons of ground coriander
• 1 two pound piece of salmon, skin removed

Cooking Procedures:

• Build a fire and allow it to burn down to the coals.
• Alternately, preheat your grill or oven to 400 degrees.
• Toss the bean sprouts, onions, soya sauce, sesame oil, lime, honey and coriander together.
• Place two large pieces of aluminum foil onto counter, one on top of the other.
• Fold over one edge half an inch, and then repeat twice.
• Open up the two pieces of foil into one larger piece with a seam through the center.
• Place one half of the sprout mixture onto the centre of the foil.
• Lay salmon on top and then cover with the other half.
• Fold the foil along the top and sides of the salmon to create a package that is well sealed.
• The salad will insulate the salmon from the direct heat of the hot coals.
• Place the salmon package on a rack over the hot coals and bake for 15 to 20 minutes until the package puffs noticeably from internal steam.
• Carefully remove from the fire and place on a serving platter.
• Carefully open the foil and serve immediately!

Salmon Recipes: Salmon With Herbs In Newspaper

Salmon With Herbs In Newspaper

Ingredients:

• 4 large handfuls fresh mixed herbs, (dill, basil, rosemary, flat-leaf parsley, and fennel tops)
• 1 x 3 1/2 lb whole salmon, scaled, and, gutted
• Sea salt
• Freshly ground black pepper
• Olive oil
• 2 lemons, thinly, sliced
• 6 spring onions, thinly, sliced
• 2 tbsp fennel seeds, cracked

Cooking Procedures:

• Open out the paper to the middle page, and scatter half the herbs over it.
• Place the salmon in the middle of the paper and season inside and out and rub with olive oil.
• Scatter over the lemon slices, spring onions, fennel seeds and remaining herbs, tucking some inside the fish.
• Drizzle with a little extra olive oil.
• Wrap the paper around the salmon, securing it well with lots of string.
• Dampen the paper well under the tap.
• Place parcel directly on the top shelf of a pre-heated 245°F(220°C) oven, for 35 minutes, or preferably, cook on the barbeque or on a rack over a campfire for about 25 minutes on each side.

Salmon Recipes: Tray Baked Salmon With Olives

Tray Baked Salmon With Olives

Ingredients:

• 7 oz green beans
• 20 small cherry tomato
• 1 handful black olives
• 2 tbsp extra virgin olive oil
• salt
• freshly ground black pepper
• 4 x 8 oz thick salmon, fillet, steaks, with or without skin, but definitely pin-boned
• 2 lemon
• 1 handful fresh basil
• 12 anchovy, fillets

Aioli

• 1/2 small clove garlic, peeled
• 1 tsp salt
• 1 large egg, yolk
• 1 tsp Dijon mustard
• 1 cup extra virgin olive oil, approximately
• 1 cup olive oil, approximately
• lemon, juice, to taste
• salt
• freshly ground black pepper

Cooking Procedures:

• Tail the green beans, blanch them until tender in salted, boiling water, and drain. Put in a bowl with the cherry tomatoes and the stoned olives.
• Toss in the olive oil and a pinch of salt and pepper.
• Give the salmon fillets a quick wash under the tap and pat dry with kitchen paper towels.
• Squeeze the juice of 1/2 a lemon over the fillets, on both sides, then season both sides with salt and pepper and drizzle a little olive oil over the top.
• Preheat the oven and a roasting tray at the highest temperature. Put your 4 fillets of salmon at 1 end of the roasting tray.
• Toss the basil into the green beans, olives and tomatoes and place this mixture at the other end of the tray. Lay the anchovies over the green beans.
• Roast in the preheated oven for 10 minutes, then remove from the oven and serve with lemon quarters.
• This is very tasty with some homemade mayonnaise or aioli. (See Aioli recipe)

Aioli

• Smash up the garlic with the salt in a mortar and pestle (if you don't have a mortar and pestle you can very finely chop the garlic).
• Place the egg yolk and mustard in a bowl and whisk. Then start to add your olive oil bit by bit. Once you've blended in a half cup of the olive oil you can start to add the rest in larger amounts.
• When you've added it all, you can add the garlic and lemon (to taste) and any extra flavours such as basil, fennel tops, dill, chopped roast nuts.
• To finish just season to taste with salt, freshly ground black pepper and lemon juice.

Salmon Recipes: House Smoked Atlantis Salmon With Cranberry And Citrus Compote Wrapped In Phyllo Pastry

House Smoked Atlantis Salmon With Cranberry And Citrus Compote Wrapped In Phyllo Pastry

Ingredients:

Smoke Pouch

• 1 cup water soaked apple wood chips
• 1 cup dry apple wood chips
• 1 piece aluminum foil (10 X 10)

House Smoked Atlantis Salmon

• 4 x 4 oz Fresh Atlantic Salmon
• salt and pepper to taste
• extra virgin olive oil
• 2 sheets phyllo pastry
• 1/4 cup butter

Cranberry Relish

• 1/4 cup Cranberries
• 1 x Orange zest
• 1 x Orange Juice
• 1 tbsp Grand Marnier
• 3 Tbsps fresh mint

Cooking Procedures:
Smoke Pouch:

• Combine 1-cup of soaked apple wood chips with 1 cup of dried apple wood chips and wrap in aluminum foil to form a small pouch.
• Prick the smoke pouch with a fork on all sides.
• Place the wood chip pouch over medium heat and allow to heat until the wood chips begin to burn and smoke (ensure that the pouch is very hot and a lot of smoke is escaping from the foil pouch).

House Smoked Atlantis Salmon:

• Place the 4 salmon filets onto a small wire baking tray and place into a large roasting pan.
• Place the smoke pouch on the remaining half of the roasting pan and cover the entire roasting pan with a lid.
• Smoke for approx. 10-12 minutes (ensure that you do not open the roasting pan or the smoke will escape and not infuse into the salmon).
• Remove the raw smoked salmon fillets and discard the smoke pouch.
• Pre-heat the extra virgin olive oil in a non-stick sauté pan over medium high heat.
• Season the smoked salmon with salt and pepper and sear the salmon on both sides in the pre-heated pan.
• Remove from heat and allow to cool to room temperature. Once cooled brush each piece of salmon with the maple syrup.
• Brush one large piece of phyllo with the melted butter and layer the second sheet on top.
• Cut the buttered phyllo sheets into quarters and place one piece of the cooled smoked salmon in the center of each quarter.
• Top each salmon fillet with a small spoonful of the cranberry relish (see recipe).
• Scrunch the edges of the phyllo pastry to the center of the salmon fillet to form a loose sachet. Repeat with remaining three salmon pieces.
• Place the wrapped salmon onto a parchment paper lined baking tray and bake in a pre-heated 325-degree oven for 12 minutes.
• Remove from heat when the pastry is golden brown and crispy.
• Serve with a festive salad or on a bed of steamed julienne vegetables.

Cranberry Relish

• To prepare the cranberry relish, combine all of the ingredients over medium heat and cook for approximately 10-12 minutes.
• Remove from heat and cool.

Salmon Recipes: Smoked Salmon With Campari And Lemon Dressing

Smoked Salmon With Campari And Lemon Dressing

Ingredients:

• 250g smoked salmon slices
• 2 oranges, peeled and sliced
• 50 g rocket or watercress
• 1 tbsp Campari
• 1 tbsp lemon juice
• 3 tbsp olive oil
• freshly ground black pepper

Cooking Procedures:

• PREP TIME: 5 minutes
• Arrange the smoked salmon, orange slices and watercress or rocket on side plates.
• Whisk the dressing ingredients together with plenty of ground black pepper and drizzle over just before serving.

Duck Recipes: Duck Confit With Frisee Salad

Duck Confit With Frisee Salad

Ingredients:

For the confit

• 4 duck legs, about 2 pounds total
• 1/4 cup finely ground sea salt
• 2 cups rendered duck fat, about 1 pound
• 3 to 4 large garlic cloves, peeled
• 4 thyme sprigs

For the salad:

• 2 tablespoons minced shallots
• 1 1/2 tablespoons red wine vinegar
• 2 tablespoons extra virgin olive oil
• 4 lightly packed cups washed and trimmed frisee
• Fine sea salt and freshly ground black pepper

Cooking Procedures:
To make the confit:

• It is important to keep the ingredients for this dish free from any contamination, therefore, work on a clean surface and keep the duck and duck fat free from any ingredients other than what you are using for this recipe.
• Rub all sides of the duck legs with a generous amount of sea salt. Place in a shallow dish, cover with plastic wrap and refrigerate overnight.
• Preheat the oven to 350°F.
• Melt the duck fat in a small saucepan over medium heat. Do not let it get too hot. Pat the duck legs dry on absorbent towels and arrange in a single layer in a baking dish.
• Place the garlic and thyme between the duck legs. Pour the melted fat over. There should be enough fat to cover most of the duck.
• Cover with aluminum foil and bake for about 1 1/2 hours or until the meat recedes from the end of the leg and is easily separated from the bone when pierced with the point of a small knife. Let rest until cool.
• In the time it takes to cool, the duck will continue to cook so it is important to account for this when checking the doneness.
• Once cool, cover with plastic wrap. At this point, the duck, sealed in the fat, can remain in the refrigerator for a few weeks.

To make the salad:

• Carefully remove the duck legs from the fat. Pulling too hard may rip the meat, so a safer trick is to slightly melt the fat, then lift it out with a perforated spatula. Don't let it get too hot as the next step requires the duck to be cool.
• To remove some of the bone, place the duck leg, skin side down, on the work surface. Gently hold the meat around the thigh bone to keep it from moving, while at the same time, with the fingers of your other hand, lift the thigh bone from the meat.
• When it is separated from the meat, twist it to release from the leg bone. With the butt end of a heavy, old chef's knife or a cleaver, carefully chop away the knuckle at the end of the leg.
• In a pan large enough to hold the duck in a single layer, heat about 2 tablespoons of the duck fat over medium heat. Carefully place the duck legs, skin side down, in the hot fat.
• Let sizzle to crisp and color the skin, about 4 to 5 minutes. If it sticks to the pan, let it continue to cook. When the skin has crisped it will release. Adjust the heat as necessary to caramelize the skin to a dark and crispy golden brown.
• Carefully transfer the duck to a plate. Pour any residual fat from the pan into a salad or mixing bowl.
• Add the shallots to the pan and stir for 10 to 15 seconds. Take off the heat and add the vinegar.
• Place back on the heat and reduce by half. Swirl in the olive oil, and then pour the finished dressing into the salad bowl. Toss the frisee in the dressing and season to taste with salt and pepper.
• Place a mound of frisee on each of 4 serving plates. Lean the duck, skin side up, against the frisee. Serve immediately.

Shrimp Recipes: Grilled BBQ Shrimp On Flour Tortillas With Mango-Pickled Red Onion Salad

Grilled BBQ Shrimp On Flour Tortillas With Mango-Pickled Red Onion Salad

Ingredients:

• 1 pound shrimp (21 to 25 per pound size), peeled and deveined
• Kosher salt
• 1 tablespoon canola oil
• 1 cup yellow onions cut into 3/8-inch dice
• 1 cup barbecue sauce
• 1/3 cup grated Mexican cotija cheese plus more for finishing
• 3 cups julienne green cabbage
• Pickled red onion (recipe to follow)
• 2 ripe mangoes, peeled and cut into julienne
• 1/2 cup of toasted pecans
• 1 cup small diced jicama
• 1/2 cup Smokey Cumin-Lime Vinaigrette (recipe follows)
• 4 fajita-size flour tortillas, warm
• 1/3 cup toasted and coarsely ground green pumpkin seeds
• 4 sprigs fresh cilantro

Cooking Procedures:

• Heat a grill pan over medium heat.
• Season the shrimp with salt and place on the hot grill pan.
• Cook until opaque, about 5 to 6 minutes, turning once halfway during the cooking.
• Transfer the shrimp to a cutting board, let cool for a minute, then roughly chop. Set aside.
• Heat the oil in a large skillet over medium heat.
• Just before the oil starts to smoke, add the onions.
• Sauté until they are translucent, about 3 minutes.
• Stir in the barbeque sauce, and adjust the heat to keep at a steady simmer.
• Add the shrimp and stir in the sauce. Take off the heat, and add the cheese. Set aside.
• Layer the cabbage, red onion, mango, pecans, and jicama in a medium bowl. Toss with the vinaigrette. Season to taste with salt.
• On warmed tortillas, place a generous spoonful of the shrimp barbeque in the center, spread it out a touch, and then roll the tortilla. Transfer to serving plates.
• Place some of the salad on the center of each rolled tortilla.
• Spoon a little of the salsa on the salad.
• Sprinkle a little more cotija cheese on top, then some pumpkin seeds.
• Place a sprig of cilantro on top of each.
• Serve immediately.

Shrimp Recipes: Paella De Camerones (Shrimp Paella)

Paella De Camerones (Shrimp Paella)

Ingredients:

• Three to four Ñora peppers, reconstituted
• 1/4 cup plus
• 1 tablespoon extra virgin olive oil, plus more for drizzling
• 1 pound large (16 to 20 size) shrimp
• 2 teaspoons sweet pimenton
• 4 cups water
• 1 1/2 teaspoons finely ground sea salt plus more for seasoning
• 1/2 teaspoon saffron threads, plus more for garnishing
• 1 cup tomato puree (about 12 ounces ripe roma tomatoes, peeled, seeded, and, pureed)
• 1 cup Bomba rice
• Freshly ground black pepper
• Endive or butter lettuce hearts, for garnishAioli (optional)

Cooking Procedures:

• Place the peppers in a small bowl. Bring enough water to cover the peppers to a boil, and pour over the peppers.
• Let stand until the peppers have softened, about 15 minutes. Strain.
• Remove the stems and seeds and chop them into a paste. Set aside.
• Peel and devein the shrimp reserving the shells. Refrigerate the peeled shrimp.
• Dry the shells completely before they are added to the oil.
• To make the broth, heat 1 tablespoon of the olive oil in a medium saucepan over medium heat until it starts to smoke.
• Add the shrimp shells and sauté 3 to 4 minutes or until they brighten in color but are not browned.
• Add the pimenton, toss with shells for few seconds, then add the water and 1 1/2 teaspoons of the salt.
• Bring the liquid to boil. Reduce the heat keeping the liquid at a simmer for 30 minutes. Strain the stock into a clean saucepan. Discard the shells. Keep the stock warm.
• Heat 2 tablespoons of the olive oil in the paella pan over medium heat.
• Add the Ñora puree and cook in the oil, stirring, until it starts to brown, about 1 minute. Adjust the heat to low and add the saffron.
• Cook with the pepper paste for a few seconds, then add the tomato puree.
• Cook, stirring from time to time, until the ingredients are almost reduced to a paste, creating what's called a sofrito. Add the rice and cook with the sofrito for 1 to 2 minutes.
• Increase the heat to medium-high and add the stock to the pan stirring to incorporate it with the rice and sofrito.
• Bring to a strong boil for a few minutes. Reduce the heat keeping the mixture at an even, gentle simmer.
• Continue to cook until the rice has absorbed the stock and you can hear the rice start to sizzle at the bottom of the pan, about 12 to 15 minutes.
• Do not stir the rice or break the starchy layer that forms across the top surface.
• Meanwhile, while the rice is cooking, season the shrimp with salt and pepper.
• Heat the remaining 2 tablespoons of the olive oil in a large skillet or sauté pan over medium heat. When the oil is hot, but not smoking, carefully add the shrimp.
• Cook, turning once, until the shrimp are opaque and slightly firm, 12 to 15 seconds on the first side and about 8 seconds on the second.Arrange the shrimp over the rice.
• Place the lettuce leaves around the shrimp.
• Drizzle some olive oil over the paella, top with a few threads of saffron, and serve immediately with aioli if desired.

Shrimp Recipes: Chorizo With Shrimp, Clams And Mussels

Chorizo With Shrimp, Clams And Mussels

Ingredients:

• 1/2 lb. chorizo sausage
• 4 Tbsps olive oil
• 2 cloves garlic, minced
• 1 tbsp shallots, chopped fine
• 6 x shrimp peeled, and deveined- tail on 21/25's
• 6 x fresh mussels, cleaned
• 6 x clams, soaked and washed
• 1/4 cup white wine
• 3 Tbsps chopped Italian parsley
• Salt and pepper to taste
• Basil cress for garnish

Cooking Procedures:

• Preheat a sauté pan with olive oil more than medium heat.
• Remove the meat from the chorizo sausage and add to the hot pan.
• Add the shallots and minced garlic and continue to cook for approx. 5-7 minutes.
• Add the fresh clams and cover for two minutes.
• Add the shrimp, mussels and deglaze the pan with white wine.
• Cover the sauté pan and continue to cook until the clams and mussels open.
• Add the fresh parsley and season with salt and pepper.
• Remove from heat and discard any unopened mussels or clams.
• Divide the sausage and seafood onto two plates and garnish using the fresh basil cress.
• Serve whilst hot with crusty bread.

Shrimp Recipes: Shrimp Sandwiches

Shrimp Sandwiches

Ingredients:

• 300 g hand-peeled shrimp
• 4 slices of bread
• 1/2 bunch of fresh dill
• Mayonnaise:
• 1 egg yolk
• 1 1/2 dl rapeweed oil
• 1 tbs Dijon mustard
• Salt
• Apple vinegar

Cooking Procedures:

• Beat the yolk, salt, mustard and a dash of the vinegar with an electric mixer, until thick and white.
• Beat in the oil, pouring it in a thin trickle - this is essential, take it slow and easy to keep the mayonnaise from separating.
• Season the shrimp with a little salt and pepper and if you like, a knife-point of sugar to accent the taste.
• Arrange the shrimp on the bread slices with chopped dill and mayo.

Chicken Recipes: Fantastic Roasted Chicken

Fantastic Roasted Chicken

Ingredients:

• 2 lb. chicken, preferably organic
• 1 large lemon
• 8 slices prosciutto or bottle parma ham, thinly, sliced
• clove garlic, peeled, and, finely, chopped
• 2 handful fresh thyme, leaves picked, and, finely, chopped
• salt
• freshly ground black pepper
• 4 oz softened butter
• 2 lb. potato, peeled and cut in chunks
• 1 large celeriac, peeled

Cooking Procedures:

• Preheat the oven and an appropriately sized roasting tray to 425
• Wash your chicken inside and out and pat dry with kitchen paper. Using your fingers, part the breast skin from the breast meat.
• It is important to try to push your hand gently down the breast, becoming cautious not to rip the skin.
• Having a peeler, remove and chop the fragrant yellow skin from the lemon, keeping the peeled lemon to 1 side.
• Chop prosciutto and add towards the bowl using the lemon skin, garlic and thyme. Season, with salt and pepper after which mix it all in to the butter.
• Push this in to the space you have produced in between the meat and also the skin - rub and massage any that's left more than in and around the bird.
• Slash the thigh meat to allow the heat to penetrate a bit more, which makes it taste better.
• Cut the peeled lemon in half and push it into the cavity.
• Then place chicken within the hot roasting tray and roast within the preheated oven for 20 minutes.
• While the chicken is cooking, parboil the potatoes in salted water for ten minutes and drain.
• Cut the celeriac into irregular chunks about exactly the same size because the potatoes.
• Eliminate the chicken from the oven, by which the tasty butter will have melted, flavoured and cooked out from the chicken into the bottom of the tray, awaiting your potatoes and celeriac. Normally I put a fork into the cavity from the chicken and lift it off from the tray for 20 seconds while I toss and coat the vegetables within the butter.
• Place the chicken back on leading from the vegetables and cook for about 40 minutes. Leave to stand for ten minutes.
• Once the meat and vegetables have been removed, a bit light gravy can be produced within the tray having a splash of wine and stock, a bit simmering and scraping.