Mussels Fricassee

48 mussels (12 per person)
3 shopped medium tomatoes
truffle oil to taste
1/2 cup fresh herbs of your choice (recommended; thyme, basil, oregano)
1 1/2 cups fresh white wine (remember, if you won't drink it then don't cook with it!)
8 cloves garlic
4 large shallot
hearty bread, sliced

  • Steam mussles or quickly saute them in butter until they open. Let cool and remove the meat from the shell, (use an empty shell as a tool and "pinch" out the meat). In a good saute pan start with a little oil and butter and quickly saute the garlic and shallots to lightly brown them. Add tomatoes herbs and wine, season with salt and pepper to taste finish with a little more butter, and stir.
  • Lightly toast or grill bread (this will help to absorb sauce). Place the bread in a bowl or pasta plate, add mussels on top. Pour sauce over mussels. Finish with a drizzle of truffle oil.

Grilled Nairagi (serves 4)

5 oz. nairagi (striped marlin) per person
3 large potatoes, chopped into evenly sized chunks. (skin on or off…we prefer on!)
1/2 to 1 cup cream or milk
1/2 - 1/2 cup butter
1-4 tbsp chipotle paste, or any spicy chili paste
1 vine ripe tomatoes
salt and pepper

  • Begin by making mashed potatoes. Boil chopped potatoes until soft, drain. Gradually mix in cram, butter and chipotle to desired consistency. (If you have your own mashed potato recipe, remember to add a little less butter than normal, as the chipotle will help smooth them out.) BE CAREFUL WITH CHIPOTLE OR CHILI SAUCE! Add it in to taste, depending on how spicy you want the potatoes. Set potatoes aside where they will keep warm, but don't overheat.
  • Brush the fish with a little vegetable oil and season with salt and pepper on all sides. Lay on a hot grill presentation side down first. Grill 3 minutes and flip to another side, (there might be as many as four sides, depending on cut, so watch the time and decrease the time on later sides…if the rill is hot other sides will cook quickly.
  • Lightly brush slices of tomato with oil and place them on the grill, no more than 2 minutes.
  • To arrange, pile potatoes in center of plate, then lay a tomato slice on top and finish with placing than fish on top. For garnish I recommend sprinkling with fresh herbs or a little splash of balsamic vinegar.

Lobster Club (serves 4)

one lobster. Cooked, cleaned, and chilled, including lobster roe
4 slices pancetta or thick cut bacon
2 egg yolks
10-12 leaves fresh arugula
2 medium tomatoes
12 slices bread (3 per sandwich)
up to 1 cup oil

  • The hardest part to making the lobster club is making the lobster Mayo. In a blender put eggs yolks, salt, pepper, lobster roe (cooked, from lobster), and 3 tablespoons of oil. Blend at high speed, while slowly drizzling in oil until it has the texture of thin mayonnaise. Any type of may can be made this way, flavor or plain, and depending on the oil used its far better for you than store-bought, processed mayonnaise. If you use canola or olive oil it actually good for you.
  • Next, sauté pancetta the way you would bacon, (which is an excellent alternative.) Spread lobster mayo on bread slices, and assemble sandwich alternating slices of lobster, panacea, arugula and tomato and bread with lobster mayo in between. Garnish with olive on a toothpick.