Cod and Corn Chowder


Servings: 4-6


  • 1½ tablespoons unsalted butter
  • ½ medium-sized yellow onion, chopped
  • 2 scallions, thinly sliced, white and green parts separated
  • 4 cups low-sodium chicken broth or vegetable broth
  • 2 cups potatoes, washed well and diced (keep peel on)
  • 1½ pounds cod, cut into 1-inch pieces
  • 2 cups frozen sweet corn, thawed
  • ½ cup half-and-half
  • ½ cup skim milk
  • Dash of turmeric
  • ¼ teaspoon red pepper flakes
  • Salt and ground black pepper, to taste


  1. In a large Dutch oven or pot, melt butter over medium high heat.
  2. Add onions and scallion whites. Sauté until softened, about 2 minutes.
  3. Add broth, potatoes and cod. Cover and bring to a boil. Reduce heat and simmer until potatoes are tender, about 8 to 10 minutes.
  4. Add corn, half-and-half, skim milk, red pepper flakes and turmeric. Cover and bring to a light simmer.
  5. Add salt and pepper, as desired. Garnish with scallion greens.


Spiced Seared Scallops

scallops1With restaurant trends showing an ever-increasing demand for pumpkin and more and more consumers trying to be healthful when they dine out, a seafood and pumpkin meal can catch the eye of patrons this fall.

2 lbs large Sea Scallops
1/2 tsp black pepper, ground
1/4 tsp cinnamon, ground
1/4 tsp cloves, ground
1/4 tsp cumin, ground
1/4 tsp coriander, ground
1 Tbsp kosher salt
2 Tbsp canola oil
1 tsp butter


  1. Place scallops on a paper towel and gently press to remove surface moisture.
  2. Combine all spices in a small bowl and mix well. Sprinkle spice mixture over scallops.
  3. Heat oil in a saute pan over high heat for 1 minute. As oil begins to smoke, gently place scallops in hot pan and cook for about 2 minutes. When scallops begin to brown around the edges, use a pair of tongs to turn them over. Continue to cook for 2 minutes.
  4. Add butter to the pan and using a spoon, baste scallops with butter for 1 minute then remove from pan.
  5. Serve immediately with Pumpkin Risotto.

Pumpkin Risotto

4 c vegetable broth, room temperature
1 c white wine
2 Tbsp olive oil
2 c Aborio or Carnaroli rice
1 1/2 c canned pumpkin puree
1/2 c butternut squash, peeled, seeded, and small diced
1 medium yellow onion, chopped
3 cloves garlic, chopped
1/2 c Parmesan cheese, grated
1/2 tsp ground white pepper
1 tsp ground ginger
1/4 tsp ground nutmeg


  1. Saute the onion and garlic in olive oil over medium heat for 3 to 5 minutes, or until soft. Add the rice. Toast rice, stirring, for a minute or two.
  2. Add in spices and slowly add the wine. Then begin adding the vegetable broth, 1/2 cup at a time. Allow the moisture to cook off before adding the next 1/2 cup. Stir frequently.
  3. Add remaining ingredients, stirring well, and cook for just a few minutes, until heated through. Finish with chopped parsley before serving.
  4. Yield: Spiced Seared Scallops and Pumpkin Risotto serves 4 as an entree or 8 to 10 as an appetizer.


Fall Flavors in a Pinch

Untitled design (71).jpgDon’t have pumpkin? A mixture of the following spices you most likely have in your kitchen creates a similar effect.

2 tsp ground cinnamon
2 tsp brown sugar
1 tsp nutmeg, ground
1 tsp cloves, ground
1 tsp vanilla extract



Cod Taco with Chipotle Sour Cream


  • 10 Cod Loins (4-5 oz each)
  • 5 ripe avocadoes, sliced
  • 10 flour or corn 6” tortillas
  • 1 pint sour cream
  • 4 cups lettuce, shredded
  • 3 Tbsp chipotle peppers, chopped
  • 3 medium tomatoes, sliced 1 Tbsp fresh lime juice
  • 2 mild chile peppers, sliced


  1. Assemble Chipotle Sour Cream by combining sour cream,
    chipotle peppers and lime juice in a non-reactive bowl and
  2. Cook Cod Loins as instructed on the package to an internal
    temperature of 160 degrees.
  3. Assemble taco by placing shredded lettuce in the center of a
    tortilla, top with cooked Cod Loin and garnish with tomato, a
    slice of avocado and chile slices.
  4. Serves 10


Poblano & Zucchini BUCATINI with Shrimp

bucatini1Bucatini is a thick spaghetti-like pasta with a hole in the center. Ziti would also work well. The veggies and olive oil in this recipe meld together to create a comforting, almost creamy sauce. An unexpected hit of lime keeps the flavors bright.




  • 1 lb Bucatini
  • ⅓ cup Olive oil
  • 2 Poblano chile peppers, seeded and diced
  • 4 Cloves garlic, thinly sliced
  • 2 Small zucchini squash, diced
  • 1 lb Medium shrimp
  • Juice of 1 fresh lime
  • Salt & pepper to taste


  1. Boil a large pot of salted water. Cook pasta until al
    dente. Drain.
  2. While the pasta is cooking, warm olive oil in a large
    skillet over medium heat. Add the poblano and garlic
    and cook until beginning to soften, about 10 minutes.
    Stir regularly.
  3. Add the zucchini to the skillet and cook until
    beginning to brown, about 5 minutes. Cover with a
    lid and allow to soften further, another 10 minutes.
    Stir regularly.
  4. Uncover skillet and add the shrimp and cook until
    firm and pink, no more than 3 minutes.
    Remove from heat and stir in juice of 1 fresh lime.
  5. Season with salt and pepper

Seared Salmon BAHN MI


Makes 4 Sandwiches

  • 1 each:  french style baguette – cut into 4 equal sandwich sized lengths
  • 2 tbsps butter, unsalted, room temperature
  • 4 each salmon portions (thawed) – 4-6 oz.
  • 3 tbsps E.V.O.O.
  • 8 each slices of Country pork paté, preferred brand
  • 2 cups mixed pickled vegetables, preferred brand (containing shredded carrots, cucumbers, bell peppers)
  • 2 tbsps Sambal Oelek chili sauce
  • 1 cup aioli
  • ½ bunch fresh cilantro leaves picked
  • 2 each limes, halved
  • Salt & pepper to taste


  1. Preheat oven to broil setting.
  2. Place large sauté pan on high heat and let warm for 3-5 minutes. While it is heating up, season salmon filets with salt and pepper.
  3. Add E.V.O.O. to the hot sauté pan, and wait for the oil to come up to the smoke point.
  4. Add the seasoned salmon filets to the hot pan skin side up. Do not touch the fish for 5-7 minutes to create a sear on the serving side. Note: you may need to drop the heat on the pan to medium-high to avoid burning, but not too low that you will not get a good sear.
  5. After the 5-7 minutes, once a nice golden brown crust has formed, flip the fish over and add half of the room temperature butter to the pan. Baste the filets with the now melted butter using a spoon.
  6. Place the whole sauté pan with the basted salmon in the preheated oven to finish. Recommended about 3-4 minutes for a medium finish to the fish.
  7. While fish is cooking, in a mixing bowl, add the Sambal Oelek chili sauce, and aioli. Whisk together, and season with salt and pepper as needed.
  8. Butterfly open the 4 Baguette portions and smear the remaining butter on the inside of the baguette. Season lightly with salt and pepper. Place bread on a baking tray and place in the oven for 2-3 minutes until toasted golden brown.
  9. When sauce is made, fish is cooked, and bread is toasted, start assembling the sandwich by smearing the spicy aioli on the bottom bun. Then lay 2 slices of the country paté on top of that.
  10. Strain off the pickled vegetables and layer a thin lay of them on top of the paté. Top that with the now cooked salmon. Top the salmon with the fresh cilantro leaves and a squeeze of the halved lime over that. Serve.


Creamy Shrimp and Corn Soup

corn soupGrab your soup spoon and cozy up to a creamy bowl of goodness!


  • 1 1/4 lbs. Russet potatoes, peeled & chopped
  • 1 garlic clove, crushed & finely chopped
  • 2 onions, chopped
  • 1 large red bell pepper, seeded & chopped
  • 4 c. Shrimp stock
  • 1 lb. shrimp thawed, uncooked, medium to large, peeled & deveined
  • 1 (16 1/2 – 17 oz) can cream style corn
  • 1 (16 1/2 – 17 oz) can whole kernel corn, drained
  • 1 c. heavy cream
  • 1 c. whole milk
  • salt and pepper, to taste
  • fresh chives, chopped


  1. Place first 4 ingredients in heavy large Dutch oven.
  2. Pour stock over and bring to a boil.
  3. Reduce heat and simmer until potatoes are tender, about 20 minutes. Stir in both cans of corn, cream and milk. Season with salt and pepper. Simmer 20 minutes.
  4. Add shrimp and cook until opaque about 8 to 10 minutes.
  5. Garnish soup with chives.
  6. Yield: 15 servings.


Tilapia and Pineapple Salsa Spoons


  • 2 Tilapia fillets, prepared
  • 1 golden pineapple
  • 1 red onion
  • 1 jalapeno
  • 1 red bell pepper
  • 2 limes
  • 1/4 cup olive oil
  • 1/4 bunch cilantro, rough chopped
  • salt & pepper, to taste
  • 4-5 large leaves of Shiso or another leafy green
  • 2 dozen decorative teaspoons


  1. Peel and core pineapple and mince extra fine. Place in mixing bowl.
  2. Fine mince red onion, jalapeno and red bell pepper, then fold into pineapple.
  3. Squeeze the juice of the limes over the pineapple mixture. Add olive oil and cilantro. Season with salt and pepper, mix well.
  4. Arrange Shiso leaves or leafy greens flat on a platter. Place empty spoons on top of the leaves face up. The leaves will act as a grip for the spoons so they do not slide on the plate.
  5. Cut prepared Tilapia down the middle lengthways and then twice the short way to make six even bite-size pieces.
  6. Fill each spoon with a small amount of pineapple salsa, top with Tilapia and serve.

Yield: 2 dozen spoons
This salsa also pairs well with pita or tortilla chips or as a cracker or bruschetta topping.


Brazilian Seafood Stew MOQUECA DE PEIXE

Makes 15 Portions


  • 2.5 lbs. Loligo Squid-rings and tents, thawed
  • 2.5 lbs. Black Tiger raw tail off shrimp
  • 2 lbs. Blue Mussels
  • 15 each 4 oz. Dinner Cut Cod Fillets, Thawed
  • ½ lb. Unsalted Butter
  • 4 cups White onion, small diced
  • 2 cups Celery, Small diced
  • 2 cups Carrot, Small diced
  • 2 tbsp Garlic, Minced
  • 1/4 cups Jalapeño, Minced
  • 3 each Fennel, sliced
  • 1 lbs Linguica Sausage, cut into ¼” wheels
  • 4 cups Dry White cooking wine
  • 1 Gal Diced tomatoes, canned
  • 3 each Bay leaf
  • ¼ cup E.V.O.O.
  • 4 cups Coconut milk
  • 8 each Limes, halved
  • Salt & pepper to taste


  1. In a large rondo on med-high heat, add the butter. Once butter has melted, add onion, celery, carrots, fennel, Jalapeño, and garlic. Lightly sweat the aromatic vegetables until onions are translucent, about 10 minutes, stirring occasionally.
  2. Once the vegetables are soft, add the calamari, and the linguica. Let this cook for another 10 minutes, stirring occasionally.
  3. Deglaze the pan with the white wine, and let the wine reduce by half. This will take about 10 minutes.
  4. Once the wine is reduced turn the heat down to med-low and stir in the diced tomatoes. Season to taste with salt and pepper. Cover the pot and let simmer for 2.5-3 hours, or until the calamari is tender.
  5. Once the squid is tender, add the shrimp, mussels, and coconut milk. Let this simmer for another 6-10 minutes or until the shrimp is cooked. Adjust seasoning.
  6. Place 2 large sauté pans on high heat. While the pans are heating up, season the thawed cod filets with salt and pepper.
  7. Once the pans are very hot add the E.V.O.O. and then add the cod fillets one at a time carefully as to not splash the hot oil on you. Sear the fillets for about 4-5 minutes on each side and temp them out at about 140°-145°.
  8. Scoop about 8 oz. of the stew based into a serving bowl. Place the now cooked cod fillet on top of the stew base.
  9. Squeeze half a lime onto each dish and serve.


Grilled Salmon Skewers with Garlic & Dijon

Prep Time: 20 minutes
Cook Time: 8 minutes
Total Time: 28 minutes
Servings: 4 servings (8 skewers)

salmon kabob

For the skewers:
• 1.5 lb. salmon fillets, cut into 1-inch squares

• 2 large lemons, thinly sliced
• 16 (10-inch) bamboo skewers

For the marinade:
• 2 tbsp. parsley, freshly chopped
• 2 large or 3 small garlic cloves, pressed
• ½ tbsp. Dijon mustard
• ½ tsp. salt
• ⅛ tsp. ground black pepper
• 2 tbsp. light olive oil (not extra virgin, pick something with
a higher smoke point)
• 2 tbsp. of fresh lemon juice from ½ large lemon or
• 1 small lemon

1. Prep: Soak bamboo skewers at least 1 hour to keep
them from catching fire. Preheat grill to medium heat
(about 375˚F).
2. In a medium bowl, stir together all of the
marinade ingredients.
3. Double skewer the salmon and lemon slices folded in half
intermittently onto two skewers at a time. (The double
skewer aids in turning the salmon kabobs on the grill.)
Brush both sides of skewered salmon with marinade.
4. Oil the grates, then carefully place salmon skewers onto
the hot BBQ. Grill kabobs for 3-4 minutes per side, or
until salmon is cooked through and opaque.


Santa Cruz Salmon Burger

Salmonburger1Salmon burger topped with Monterey Jack cheese, sliced avocado, roasted
bell pepper and bean sprouts on a whole wheat bun.

1 each: Salmon Burger, cooked per instructions

1 each: Monterey Jack cheese slice
½ each: Avocado, halved & skinned
1/8 cup Roasted red peppers, sliced
1/8 cup Bean sprouts, fresh
1 each Whole wheat bun, sliced
1 tsp Butter
Salt & pepper to taste


  1. Place butter on flat top of large sauté pan to melt. Toast bun in butter. While bun is toasting, lay cheese slice on to top of well rested, cooked salmon burger and melt in salamander, or oven.
  2. Once bun is toasted, spread bottoms of the bun on work surface and top with bean sprouts. Place the burger with melted cheese on top of the bean sprouts.
  3. Place the avocado halves onto a cutting board, flat side down, slice on extreme biased, and season with salt and pepper. Fan one seasoned half out to the size of the burger and place on top for the burger.
  4. Drape an appropriate sized piece of roasted red pepper over the avocado. Top all of this with toasted bun top and serve.