Steamed Mussels with Saffron Corn Chowder

16 Ears of Fresh Sweet Corn
1 qt. Chicken Stock
1 qt. Clam juice
1 qt. Milk 2 c. Chopped onion
1 Pinch of saffron
1 tbsp. Garlic Salt & Pepper to taste

  • Start by removing the kernels from the Cobb. Set aside the corn and add the cobbs to pot large enough to cover them with the liquids.
  • Simmer the cobb's until the stock has taken on some of the corn flavor and strain. In a separate pot saut?your onions and garlic in a little whole butter.
  • Add corn stock, Saffron and fresh corn to pot and cook until corn is tender. Save some of the fresh corn for garnish.
  • Season with salt and pepper. Blend all ingredients in blender or a hand beat mixer. If you want a smoother constancy you may choose to strain the soup or leave it as is. Additional heavy cream may be added.
  • Steam the mussels in a little of the chowder broth until opened. Arrange mussels around bowl and Garnish with fresh corn, herbs, Tomatoe. Or whatever you like.

Grilled Basil Pesto Rubbed Swordfish

1 c. Fresh Basil or any Fresh Herbs
1 c. Olive Oil
1/4 c. Toasted Pinenuts
1/4 c. Fresh Grated Parmesan Cheese
S&P to taste
Leek Mashed Potatoes
1 c. Thinnly sliced Leeks white part only
2 lb Idaho Pot. Boiled and mashed
2 c. Heavy Cream
1/2 lb Butter
S&P to taste
1 lb Spinach cleaned stems removed

  • Combine all ingredients in food processor and blend until you reach desired constancy
  • Sauté Leeks in a little butter until tender set aside, heat heavy cream and remaining butter.
  • Add leeks and cream to potatoes and mix in kitchen aid & add seasoning. Gently sauté spinach adding a little chix. Stock or water to prevent sticking, and set aside. Spinach will be used for the base of the ring mold when you go to plate up.
  • Rub fish with Pesto and S&P grill both sides, serve in a bowl , using a ring mold lay spinach then Potatoes then fish.
  • Finish the fish w/ a petite salad of fennel, French green beans and mixed greens tossed in simple citrus vinaigrette.
  • Garnish the dish w/ a grilled scallion. Drizzle a little vinaigrette and Pesto around fish and enjoy!

Salmon Broiled w/ A Natural Juice of Mushrooms

2 lb. Salmon Fillet
6 T. Butter
2 T. Olive Oil
1 c. Cream
1 c. Oyster Mushrooms, sliced
1 c. Shiitake Mushrooms, sliced
1 c. Chanterelle Mushrooms, sliced
1 c. Domestic Mushrooms, sliced
3 c. Fish Stock
12 oz. Butter, unsalted
Salt, Cayenne Pepper, Lemon, White Pepper
2 Tsp. Chive

    SAUCE (10 minutes before broiling salmon):
  • Heat 2 T. Olive Oil and 2 T. Butter in stainless saucepan until butter is bubbling hot.
  • Add assorted mushrooms and sauté until tender, seasoning mushrooms as they sauté.
  • Add 3 c. Fish stock and reduce it to 1. C and whisk in the unsalted butter 1 T. At a time.
  • Season to taste with salt, cayenne and lemon. Add chive. Do not boil.

  • Slice salmon in thin escallops approximately 2 1/2 oz. A piece.
  • Rub each plate with 1 T. Olive oil. Put escallops of salmon on each plate, leaving a 1 inch well between the outside edge of the fish and the rim of the plate.
  • Broil and spoon sauce over entire plate.

Salmon Tartar

3 Tbl. Olive Oil
2 Eqq Yolk
1/4 cup Lemon Juice
2 tsp. Dill
2 tsp. Chives
2 tsp. Dijon
2 Anchovy Filet
2 Tbl. Red Onion
2 tsp. Capers
12 oz. Salmon
6 oz. Caviar
Endive, Red Pepper

  • Mix oil into egg yolk, adding the Lemon Juice, dill, Chives, Dijon, Anchovy Filet, Red Onion, Capers
  • Chop salmon and add to the previous mixture
  • Garnish with caviar, endive and Red pepper