Oyster's Claudia

24 freshly shucked oysters

1 slice of sugar cured ham finely diced

1 red pepper finely diced

1 shallot finely diced

1 habanero pepper finely diced

1 cup of heavy cream

1/2 cup grated Parmesan

2 Tablespoon of Oil

Fry ham in oil until crispy and lightly browned then add shallots and peppers and saute until soft. Turn heat to high add cream boil over medium high heat until thickened. Set aside
Place oysters on top of a broiler pan, cover each oyster with a spoonful of cream mixture and dust with grated Parmesan.
Broil for several minutes and serve immediately

Thai Coconut Milk Curry Sauce w/ Shrimp

For a special meal, combine two seafoods such as salmon and shrimp. An ideal accompaniment to this aromatic dish would be fresh mango or papaya slices squeezed with lime juice.

Ingredients:
1/2 cup shredded sweetened coconut
12 ouces bow tie, gnocchi or shell pasta
1 cup unsweetened coconut milk
2Tbsp fish sauce, oyster sauce or soy sauce
2Tbsp brown sugar
2tsp cornstarch
2/3 cup slivered fresh basil leaves
1/3 cup slivered fresh mint leaves
2 green onions, thinly sliced
2 tsp vegetable oil
2Tbsp minced fresh ginger
1/2-1 tsp Thai red curry paste or Asian chili paste
1 pound medium shrimp, peeled and deveined
1/2 cup roasted peanuts or diced red bell pepper
2 Tbsp fresh lime juice

Cooking Instructions:
If using the coconut, scatter it in a pie tin or baking pan and bake in a 350 degree oven, stirring often, until golden, 6 to 8 minutes. Pour into a small bowl and set aside.
Bring 4 quarts of water to a boil in a large pan. Stir in the pasta with 1 tspn of salt, if desired. Boil uncovered until tender, about 12 minutes. Drain.
In a small bowl combine the coconut milk, fish sauce, brown sugar and cornstarch; set aside. In another bowl combine the basil, mint and green onion; set aside.

Heat the oil in a wok or large frying pan over high heat. Add the ginger and curry paste and stir until gragrant, about 30 seconds. Add the coconut milk mixture and bring to a boil. Add the shrimp and peanuts and simmer until the shrimp is opaque in the center, about 3 minutes. Set aside 3 tabelspoons of the basil mixture, gently stir the rest into the sauce along with the lime juice. Put the past in a large serving bowl. Pour the seafood and sauce over the pasta and gently toss to coat with the sauce. Sprinkle with the toasted coconut and reserved basil mixture and serve.

Servings per recipe 4-6.

George's Manhattan

1 Rock's Glass:

A cherry
Coat bottom of glass with cherry juice
Double dash of bitters
3 caps full of sweet vermouth
Fill glass with good ice
Then top off glass with Seagrams VO

Then enjoy the perfect begining to your dining experience. Follow with Oyster's Claudia!

Red Chile Encrusted Wahoo

10 oz piece of Wahoo

Red chili mix:
1tsp cayenne pepper
1tsp ancho peppers
1tsp chili powder
1tspn paprika

Grind all the spices in a small coffee grinder.

Potato Salad:
3/4lb red bliss potatoes, quartered
3/4 cup mayonnaise
1/2 cup sour cream
1 tablespoon heavy cream
1/4 cup Dijon mustard
2 tablespoon whole grain mustard
1/4 cup toasted and crushed macadamia nuts
1 rib celery, diced
1/2 red onion, diced
1 hard boiled egg, chopped
1 tablespoon chopped fresh cilantro
1/4 tsp kosher salt
1/4 tsp ground black pepper

Steam or boil potatoes until just tender. Refrigerate potatoes until cold.Whisk together mayo, heavy cream, sour cream and mustard's in mixing bowl. Then add remaining ingredients and potatoes. Refrigerate.

Mango Malibu relish:
1/2 fresh mango, diced
2 tablespoon confectioners' sugar
2 tablespoon scallions, chopped on bias
1/2 ounce Malibu Rum
1 tablespoon finely diced red bell pepper

Mix all ingredients well. Press Wahoo into chili mixture coating it on one side well. Sear both sides of the Wahoo in a very hot skillet in a well ventilated area. Remove from the skillet and place in a preheated 400 degree oven for 6 to 10 minutes until cooked to medium stage. Then place the redskin potato salad on the middle of the plate, the Wahoo on top of the salad and the relish on top of the Wahoo.

Jamaican Jerk Seasoning

Ingredients:
1/3 cup Olive Oil
1/3 cup White Vinegar;
1/3 cup Lime Juice
2 Scotch Bonnet Peppers/Harbenaro, cleaned
6 Scallions, white and green parts
2 Cloves Garlic
1/2 cup Dark Brown Sugar
1 Tablespoon Allspice
1/2 Teaspoon Nutmeg
1 Teaspoon cinnamon
1 Tablespoon Dried Thyme
3 Tablespoons Ground Bay Leaf
2 Teaspoons Ground Cumin
1 Teaspoon Celery Seed
1 Teaspoon Turmeric
Salt and Pepper to taste

Method:
Place all ingredients into a food processor and pulse it until smooth. Rub meat thoroughly with the seasoning. For best resluts, marinate overnight.

This seasoning can be used with beef, lamb, goat (my favorite) pork, chicken shell of any firm-fleshed fish and grilled vegetables.

Refrigerate, this sauce will just about keep forever!

Swordfish Au Poivre

Ingredients
2 lbs Swordfish - Cut into 8oz steaks
4 oz cracked black peppercorns
1 oz olive oil

Method
Evenly coat fish steak with ppercorns. Preheat cast iron skillet over high heat, add olive oil, place fish into skillet and cook evenly. Approx three minutes per side.

Sauce
6 oz heavy cream
4 oz green peppercorns
2 oz olive oil
1 stick salted butter
1 oz brandy
1 med onion chopped
1 clove garlic crushed

Heat olive oil over med/high heat. Add onion and garlic and cook until carmalized. Remove from heat and quickly deglaze pan by adding brandy. When flame dies, return to medium heat, add cream and peppercorns while being careful not to scorch the cream. Add butter and salt to taste and simmer on low for 5 minutes.

Pour sauce onto serving dish, place fish over sauce. Pour remainder of sauce over fish and serve. Balance the spice and richness of this dish with your favorite Sauvignon Blanc or a Kabinett Riesling. Created by Chef Joe Cassico, Joe's Riverside Grill.