"Recipes from the Chef's Kitchen"

The Salad
Ingredients:
1)   5 oz. Fresh Yellowfin Tuna (Boneless)
2)   1 1/2 tbs. Blackened Spice Rub
3)   2 leaves of Romaine Hearts
4)   2 oz. of Baby Greens
5)   3 oz. of Sesame Chili Vinaigrette (see recipe below)
6)   1/2 Cucumber
7)   1/4 Medium Red Onion
8)   1 pinch toasted Sesame Seeds

Preparation:
1)   Cut tuna into 5 oz. log.
2)   Roll tuna in oil then in the blackening spice rub.
3)   Heat a cast iron pan over high heat.
4)   Place tuna in pan and quickly turn searing it on all sides.
5)   Remove from pan and allow to rest for 2 to 3 minutes.
6)   Peel and clean cucumber then season with salt and pepper.
7)   Julienne red onion.
8)   Toss baby greens and Romaine Hearts with cucumber, red onion and
       sesame chili vinaigrette.
9)   Slice tuna into approximately 6 pieces (slices no larger than 1/8 inch
       thick).
10) Place salad ingredients in the center of a bowl-mounded high in the
       center.
11) Shingle the tuna slices around the bottom and mid-section of the
       salad.
12) Garnish with sesame seeds.

The Sesame Vinaigrette
Ingredients:
1)   1/2 tbs. chopped Ginger
2)   4 oz. Rice Wine Vinegar
3)   1 1/2 oz. White Vinegar
4)   1 tbs. Chili Garlic Paste
5)   2 oz. Soy Sauce
6)   1 oz. Oyster Sauce
7)   1/2 tbs. Sugar - granulated extra fine
8)   1/2 tsp. Fish Sauce (Squid)
9)   1 oz. Sesame Oil (Kadoya)
10) 6 oz. Vegetable Oil

Preparation:
1)   Marinate ginger in the vinegar.
2)   Add all the other ingredients "excluding oils" and mix well.
3)   Whisk oils into the mixture creating an emulsion.
4)   Note...This can also be accomplished by mixing all the ingredients in a
       blender.

Ingredients:
1)   1 Lobster (1 1/4# to 1 1/2#)
2)   1 Chorizo Sausage
3)   12 each Littlenecks
4)   1 # Mussels - cleaned
5)   1 each Corn - steamed
6)   2 1/2 oz. drawn Butter

Preparation:
1)   Steam lobster and cook chorizo sausage for about 6 to 7 minutes.
2)   After the lobster has cooked for 3 minutes, add littlenecks and mussels
       and continue to cook for the remaining 4 minutes.
3)   Remove lobster from steamer.
4)   Place the lobster on a cutting board stomach side down.
5)   Cut tail down the back.  Crack all three sections of both claws.
6)   Pour hot broth into a bouillon cup.  Cover with foil.
7)   Place cooked littlenecks and mussels onto an extra large oval.
8)   Place cooked lobster on top of littlenecks and mussels.
9)   Brush lobster lightly with drawn butter and cover with foil shiny side out.
10) Garnish with lemon, parsley, chorizo and steamed corn.
11) On a small oval...serve drawn butter, broth, cocktail fork, lobster crackers
       and 2 paper boats.

The Main Item
Ingredients:
1)   4 oz. fresh Swordfish
2)   3 16/20 count large Shrimp
3)   1 piece of Red and Green Pepper
4)   1 piece of Red Onion
5)   1 each Cherry Tomato
6)   1 medium Mushroom
7)   1 cup Rice Pilaf
8)   Spicy Cilantro BBQ sauce (see recipe below)
9)   Southwestern Relish (see recipe below)

Preparation:
1)   Make sure grill is hot and clean.
2)   Season grill with vegetable oil and check for proper temperature.
3)   Cut swordfish into cubes one inch square and 1/2 inch thick.
4)   Cut red onions, green peppers and mushrooms into 1 inch pieces.
5)   Using a six inch skewer...alternate swordfish and vegetables (i.e. tomato,
       sword, green pepper, sword, red onion, sword, mushroom).
6)   Place kebab onto hot grill.
7)   Brush with spicy Cilantro BBQ sauce.
8)   Flip gently and brush again with sauce.
9)   Serve on top of heated rice.
10) Top with relish.
11) Garnish with Cilantro and one lime wedge.

The Spicy Cilantro Sauce
Ingredients:
1)   1 cup Cattleman's BBQ sauce
2)   1 tbs. Cilantro Puree
3)   2 drops Tabasco Sauce
4)   1 tbs. Vegetable Oil

Preparation:
1)   Puree cilantro leaves with 1 tablespoon of vegetable oil.
2)   Mix well with BBQ sauce and Tabasco.  Set aside.

The Southwestern Relish
Ingredients:
1)   1 lb. Plum Tomatoes - seeded and diced
2)   1/2 cup diced Red Onions
3)   1/2 cup Black Beans
4)   1/4 cup chopped Cilantro
5)   2 each Jalapeno - seeded and diced
6)   2 tbs. Fresh Lime Juice
7)   1 drop Tabasco Sauce
8)   1/4 cup Vegetable Oil
9)   Salt, pepper and garlic salt to taste

Preparation:
1)   Combine first 5 ingredients in a bowl.
2)   Squeeze lime juice, and add the tabasco sauce and vegetable oil.
3)   Season to taste.

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