Oyster Thomas

Ingredients: 

16 large Oysters, fresh 

1/4 cup dry Bread Crumbs

1/3 cup shredded asiago cheese

Sea Salt 

2 tbs. Paprika

2 Lemon quarters

1 lb lump Crab Meat

2 tbs. Parsley, finely chopped

1/3 cup anise liquor 

Cream Sauce (béchamel)

Béarnaise Sauce

Directions:

Combine béarnaise sauce, cream sauce, crab with anise liquor together and spoon on top of haft shell ouster. Sprinkle with bread crumbs and paprika. Bake at 400F degrees for 8-10 minutes or until sauce starts to brown. Serve with lemon and parsley. Makes 4 servings or 16 appetizers.

The love for food

I'm a hopeless romantic, a chef who lives in love with food. Everyone who know me knows that I'm passionate when it comes to food, as a chef I pour my heat and soul and the outcome is nourishment, the pleasure of satisfying the diner.

Dungeness Crab Meat Salad in Puff Pastry

Orange zest and crisp green onions give and lend a delicate flavor and texture to this great crab salad. Served in the puff pastry , this makes the perfect appetizer for every event

PREP: 20minutes
SERVES: 6

INGREDIENTS
1/4 cup mayonnaise
1 tbsp. Dijon-style mustard
1lb. dungeness ceab meat, coarsely chopped
1 tbsp. old bay seasoning
1 orange, zest and juice
2 stems green onions, thinly sliced
1 red pepper, small diced
Sal and pepper to taste
1sheet of puff pastry, cut in to rounds

DIRECTIONS
Stir the mayonnaise, mustard, crabmeat, green onions, red pepper and old bay in a medium bowl and mix well.
Scoop the shrimp mixture into the pastry shells. Garnish with slice avocado and dice tomatoes.
Serve immediately.

Alaskan Beer-brined Pork Chops

Ingredients:
4 pork chops 2" thick
2-12 oz bottles of Alaskan Winter Ale
2 bay leaves
1 cinnamon stick
1tbs ginger, minced
1 small onion, sliced thinly
15 black peppercorns
10 allspice berries
1tbs rosemary,finely chopped
1 tsp whole fennel sees
3 T dark brown sugar
3 T kosher salt
1 T butter

Methods:
1. except the slice onions, Combine the rest of ingredients in a small saucepan. Heat until just boiling, and brown sugar and kosher salt until are dissolved. Add another bottle of Alaskan Winter Ale. Let cool to room temperature. .
2. Place chops in a 1/2-4" hotel pan. Cover the chops with layers of the thinly sliced onion. Pour in the brine solution, wrapped and refrigerate for 4 to 6 hours. If so, be sure to turn the pork chops every couple of hours.
3. Prepare take paper towel dry the chop. Then pre heat griddle or flat-top at 400° F. And seared both sides for 2 minutes or until golden brown, pour a beer over the chops and place in a preheated oven 350° F. for 20 minutes or until internal temperature is 165 ° F. Serve

Pancetta-Leeks Stuffed Poussin Chicken with Herb Rice Pilaf and Supreme Sauce

Ingredients:
Poussin-seasoning
1 poussin, cut in 1/2
2 tsp smoked paprika
1tsp garlic salt
1 tsp freshly ground black pepper
1 tsp sea salt
2 tsp olive oil
1 tsp lemon juice
1 tsp rosemary, finely chopped
1/3 cup sherry wine

Stuffing-
1tsp olive oil
1/2 cup leeks, small diced
1/4 cup pancetta, small diced
1 tbs garlic, minced
2 tbs sherry wine

Method:
To cut in 1/2 the poussins, place each poussin on a cutting board, breast-side down. With a large, heavy knife, remove the central backbone of the bird with a firm vertical 'chop'. Once removed, then do a vertical cut in between each breast. Turn the chicken over and push it flat. Remove the rib bones. You should now have one flattened piece of chicken, skin side down.
In a small bowl, combine all ingredients, of poussin seasoning, and use to rub all over each poussin.
Place a griddle pan over a medium heat and pour over a little olive oil. When the pan is hot, add the chicken skin side down and fry until the nice and golden or about 8. Minutes, then stuff the bird, then turnover and place in a preheated oven at 350F for 8-10 minutes or until internal temp is 165F...

Stuffing:
Directions
In a fry pan over medium-high heat, warm the olive oil add the pancetta and render, stirring occasionally, until crispy. Add the leeks an cook, then add garlic and cook, for 30 seconds. Then deglaze pan with sherry. Transfer the pancetta mixture to a small bowl. And stuff the the 1/2 of poussin.

Ingredients
5 tbs butter
3 tbs flour
2 cups roasted chicken stock
Salt
1/2 tsp ground white pepper

Directions:
In a saucepan, over medium heat, melt 3 of butter. Stir in the flour and cook for 2 minutes. Whisk in the stock. Whisk until smooth. Season with salt and pepper. Bring the liquid to a boil and reduce the heat to low and cook for 15 minutes.

Seafood Fritter with Mango Aioli

Ingredients:

8 ounces crab meat
8 scallops, chopped
8 ounces lobster meat, chopped
8 ounces crawfish
2 tablespoon fresh squeezed lemon juice
1/4 cup finely minced onion
1/4 cup finely chopped red bell pepper
1 finely minced clove garlic
1 teaspoon fresh tarragon, chopped
salt & pepper to taste
1/4 teaspoon cayenne
8 lightly beaten egg
2 cup buttermilk
2 cup all-purpose
1/2 corn starch
2 teaspoon baking powder
Oil for deep frying canola
Preparation:

Place the seafood, lemon juice, onion, red bell pepper, garlic and egg in a food processor bowl. Pulse several times to thoroughly combine, but do not over-process the mixture it should be chunky,Transfer to a large mixing bowl.

Place tarragon, salt, cayenne, baking powder and all-purpose flour in a medium bowl and whisk to thoroughly combine.

Stir the dry ingredients into the seafood mixture to combine. Gradually add milk and stir to combine. Cover and refrigerate for at least 30 minutes.

To fry fritters, pour oil into a large, heavy frying pan, until the oil is about 1-inch deep. Use a thermometer to heat the oil to 325° F / 165° C.

Use a small ice cream scoop, to form fritters, carefully dropping each fritter in the hot oil as you form them.

Turn the fritters occasionally and fry until golden brown or about 3 to 5 minutes. Place cooked fritters in a 350 oven for 3 to 5 minutes to finish cooking then, ready to serve.

Seared Sturgeon with Eels Sauce and Roasted Corn and Cucumber Relish

Ingredients

2 tbsps olive oil
2 garlic cloves (minced)
2 oz baby eels (cleaned)
1/2 cup mirin (Japanese sweet wine)
1/4 cup sugar
1/4 cup soy sauce
1tsp white pepper
dried chile (crushed, pepper flakes)

Method:
take oil and garlic in a small saucepan over medium heat cook until garlic is golden brown. Then add the rest of ingredients, Cook and stir until liquid is reduced to about 1/2 cup.

Seared 3-7oz. Filet of sturgeon
Season to taste salt

Get to know eels sauce:

Eels or nitsume is used in Japanese cuisine. they grilled eel or in eel sushi rolls. I also use the eels sauce over fresh grilled vegetable, seared fish and over rice as a quick flavor booster. you can also add dashi to create a richer, more authentic flavor. (Dashi is a fish stock that must be made at home)