Automatics’ Boston Lobster Cakes
1 pound claw and knuckle lobster meat
3 chopped scallions
2 tablespoons mayo
1 tablespoon mustard
1 teaspoon dried tarragon
1 teaspoon coriander
Blast of Funky Fennel Pollen
Approx: 1/4 cup pankow/bread crumb mix
Chopped fresh Italian Parsley
Mix all ingredients in a bowl. Do not break up lobster meat too fine, leave small chunks. Add bread crumbs slowly to get a firm, not too moist texture. Lightly sauté in olive oil on a low-medium flame for approx: 3-5 minutes on each side, depending on size. Drizzle on a vinegar reduction or create an easy mustard/marmalade sauce.
Skunk Baxter’s California Style Spedini
6-8 thinly sliced chicken breasts
1/4 cup Plain Bread Crumbs
1/2 cup fresh Spinach (finely chopped)
1/8 cup chopped walnuts
Blast of dried dill or Parsley
Grated Cheese (parmesan/reggiano)
Minced Black Truffle (optional)
Mix all of the above ingredients in a mixing bowl until pasty/not wet. If wet add more bread crumbs. If too dry, add another egg. Place chicken breasts on wax paper. Spread mixture on chicken, then roll. Put toothpicks on both sides so that mixture is held in. Transfer to a baking pan, drizzle olive oil on top with a blast of tomato puree, salt, pepper and a bit of water. Bake at 350 degrees for 20 or 30 minutes. Cut into 1/2 slices. Serve as an appetizer or serve entire breast as an entree.
1 large fresh salmon filet
2 cloves minced garlic
1 chopped shallot
1 tablespoon crystallized ginger
1 teaspoon salted or any type of capers
Chopped fresh basil
1 cup Chopped tomatoes
Splash of wine or champagne
Blast of Funky Fennel Pollen
Sauté all ingredients except fish for about 15 minutes. Lower flame and place salmon on top of mixture skin down for about 5-7 minutes, then carefully turn with a spatula and remove skin. Let it simmer for another 5 or so minutes. Break up fish and pour over pasta. Awesome flavor-Healthy-Organic!
PROFESSOR LOUIE’S SHRIMP FAGIOLI
Colavita Olive Oil
Tablespoon chopped Ginger
1 minced Shallot
1 chopped Red Bell Pepper
1/2 minced Jalapeno
1 cup of Seafood Stock
1 teaspoon dried Tarragon
1- 8 oz. can of Cannelini beans- pureed
1/2 cup pureed tomatoes- canned
1/2 teaspoon dried cardamom or 2 pods
1-1/2 pounds shrimp- cleaned and deveined and cut in thirds
Fresh Chopped Basil
Place olive oil in a large skillet. On a medium flame add ginger, shallot and jalapeno–cook until translucent. Add bell pepper–cook for another 3 minutes.
Add seafood stock, water and dried spices.
Cook for about 5 minutes–while stirring regularly. Add canellini beans, tomatoes and cardamom. Cover and cook for 10 minutes on low flame-stirring occasionally.
Stir in shrimp and basil, then turn off and let it sit for 10 minutes. Enjoy a hearty meal.
COMMANDER CODY’S STEAK PIZZAOLA
Dash of Extra Virgin olive oil
2 cloves of minced garlic
3 minced gaeta olives
4 large salted capers- chopped
1 teaspoon oregano
1/2 cup of tomato puree
Chopped fresh parsley
1 Large 16-ounce porterhouse steak
1 tablespoon Romano cheese
Sauté and cook all ingredients except steak for 15 minutes. Add Steak, cook on low flame for about 4-5 minutes on each side. Pour sauce over spaghetti and Mangia!
Seafood Biker Bouillabaisse
1/8 cup extra virgin olive oil
2 minced cloves garlic
2 chopped shallots
2 soaked cardamom pods (whole) or (ground)
1 cup tomato puree
2 Bay Leaves
1 teaspoon of Cumin
1 tablespoon Crystallized Ginger
1/4 cup Chardonnay
Cook up all of the above ingredients on a low flame for about 20 minutes. The add the lobster and crab, cook on a low to medium flame for 15 minutes, then add mussels and shrimp and cook on a
low flame for another 10 minutes.
1 Cleaned/Uncooked Maine Lobster
1 Cleaned/Uncooked Dungeness Crab
1 pound Mussels
1 Pound Medium/Large Shrimp
Pour over pasta or rice. and kick into HIGH GEAR!