Citrus Ginger Cured Atlantic Salmon

                       1 side     Atlantic Salmon with skin, pin bones removed

                    6 each     Oranges, sliced

                    6 each     Lemons, sliced

                    6 each     Limes, sliced

                      3 lbs.     Fresh Ginger, crushed

               8 bunches     Fresh Dill, roughly chopped

               8 bunches     Fresh Cilantro, roughly chopped

                    2 cups     Salt

                    2 cups     Sugar

                      1 cup     Red Chili Flakes, crushed

 

Mix salt and sugar together and massage it into the flesh, and skin sides gently but thoroughly.  Mix all other ingredients together.  Put 1/2 in a pan large enough to hold the salmon and spread it onto the bottom.  Place the salmon, skin side down, atop the mixture.  Place the rest on top of the salmon.  Wrap tightly and check after five days. 

Pistachio Crusted Seabass with Lemon Grass Sauce

Chef Jim Strausbaugh, Trilogy Restaurant

Seabass

               1lb    Chilean Seabass

          ½ cup    Dijon Mustard

           1 cup    Ground Pistachios

           1 cup    Panko (Japanese style bread crumbs)

             2 Tb    Herb Mixture, fresh and chopped 

 

Lemon Grass Sauce

                  2    Shallots, minced

         1 stalk    Lemon Grass, chopped

1Garlic Clove, chopped

              1 lb    Butter, softened

1Bay Leaf     

             1 Tb    Whole White Pepperconrs

         2 cups    White Wine

          ½ cup    Cream    

 

Place shallots, garlic, wine, peppercorns, lemon grass and bay leaf in pot. Reduce slowly to a syrup.  Add cream and reduce again.  Whisk in butter a little at a time over low heat until all the butter is used.  Sauce should be creamy.  Strain through fine sieve.

In a bowl mix panko, pistachios and herbs.  Brush fish with Dijon mustard and coat with panko-pistachio-herb mixture,

Bake at 375° for 10-12 minutes.

 
Serves 2.

Steamed Clams

              2 lb    Manilla Clams

             ½ lb    Butter

       3 cloves    Garlic, minced

                  3    Large Shallots, minced

            1 tsp    Red Chile Flakes (optional)

            2 tsp    Fresh Parsley, chopped (or other herb of your choice)

         2 cups    White Wine, dry

                        Ground Pepper

 

Soak clams in water, scrub shells with stiff brush if necessary.

 

Meanwhile in 6 quart sauce pan with tight-fitting lid, sauté garlic, shallots and red chili flakes in butter until translucent.  Add drained clams, white wine, parsley and pepper.  Cover with lid.  

 

Stirring frequently, steam until clams are open.

Serve in juice with melted butter on the side and crusty bread.

 

Ahi Tuna Tartare

To this day I still tell people that I married my husband because of his Tuna Tartare, We met at Trilogy Restaurant in Irvine. This was one of the items he added to the menu just after he started there… it just may be true…. How could you not fall in love with a man that creates this…
   
1 lb    Fresh Ahi, diced 1/8" cubes
2    Shallots, mince
1 tsp    Whole Grain Mustard

Sea Salt, to taste
White Pepper, to taste
3 Tb    Extra Virgin Olive Oil
½    Lemon, juice
2 Tb    Fresh Chives, chopped
1 cup    Crème Fraiche
2 Tb    Wasabi Cured Tobika Caviar
Salt & Pepper to taste
Toast Points


Mix Ahi, shallots, mustard, sea salt, white pepper, olive oil, lemon juice and chives
Mix Crème Fraiche, wasabi caviar, salt & pepper to taste
Serve tartare with a scopp of the crème fraiche mixture and toast points on the side.

Oysters, Information

Not sure where I got this informative chart, but in our family it can come in very, very handy!

Oysters	Region	Character	Salt	Flavor
Annas Bay	East Coast	Medium, Firm	Med Salt	Clean, Fruity
Blue Point	East Coast	Firm	Salty	Clean, Fresh
Chiloe	Chile	Full Bodied	Salty	Metallic
Coromandel	New Zealand	Sweet	Salty	Watermelon
Dabob Bay	Washington	Delicate, Mild	Salty	Fruity
Denman Island	British Columbia	Delicate	Salty	Watermelon
Discovery Bay	Washington	Full, Sweet, Plumb	Salty	Rich
Dungeness Bay	Washington	Sweet, Plump, Mild	Mild Salt	Clean
Eagle Creek	Washington	Sweet, Crunchy	Fairly Salty	Fruity
Evening Cove	British Columbia	Light, Crunchy	Salty	Lettuce Like
Fanny Bay	British Columbia	Very Sweet	Very Salty	Cucumber
Fulton Creek	Washington	Sweet, Plump	Salty	Rich
Golden Mantle	British Columbia	Sweet, Plump, Juicy	Med Salt	Clean, Strong Flavor
Goose Point	Washington	Delicate, Mild	Mild Salt	Clean
Hama Hama	Washington	Delicate, Mild	Mild Salt	Fruity
Hammersley Inlet	Washington	Sweet, Plump	Salty	Rich
Hog Island	California	Smoky-Sweet, Plump	Salty	Rich
Hood Canal	Washington	Sweet, Plump	Salty	Cucumber
Indian Island	Washington	Sweet, Plump	Salty	Cucumber
Jorstead Creek	Washington	Sweet, Plump, Mild	Salty	Fruity
Kumamoto	Oregon	Sweet, Buttery	Mild Salt	Rich, Fruity
Malaspina	British Columbia	Firm	Very Salty	Strong Cucumber
Malpeque	Pei Canada	Mild, Delicate	Very Salty	Lettuce Like
Olympia	Washington	Sweet, Firm	Very Salty	Metallic
Pearl Bay	British Columbia	Sweet, Plump	Mild Salt	Melon -like
Pearl Point	Oregon	Mild	Salty	Clean
Pine Island	East Coast	Sweet, Plump	Salty	Crisp
Quilcene	Washington	Sweet, Firm	Med Salt	Cucumber
Rilan Bay	Chile	Full-Bodied	Salty	Metallic
Royal Miagi	British Columbia	Delicate	Fairly Salty	Watermelon
Samish Bay	Washington	Crisp, Full, Firm	Mild Salt	Strong Oyster Flavor
Shoalwater Bay	Washington	Mild, Full Bodied	Salty
Sister Point	Washington	Sweet, Delicate	Salty	Cucumber
Skokomish	Washington	Mild, Crunchy	Salty	Fruity
Skookum Inlet	Washington	Firm, Crisp, Mild, Sweet	Mild Salt	Metallic
Snow Creek	Washington	Sweet, Plump	Salty	Clean
Steamboat Island	Washington	Smoky-Sweet, Plump	Salty	Strong Oyster Flavor
Thorndyke Bay	Washington	Sweet, Plump	Mild Salt
Totten Inlet	Washington	Smoky-Sweet, Plump	Very Salty	Intensely Strong
Trails End	Washington	Very Mild	Mild Salt	Clean
Wescott Bay	Washington	Sweet, Plump	Salty	Metallic