New Items, Recipes & Specials

1/4 cup orange juice
1 garlic clove, minced
1/4 cup soy sauce
1/2 teaspoon chopped fresh oregano
2 tablespoons olive oil
1/2 teaspoon ground black pepper
1 tablespoon lemon juice
2 tablespoons chopped fresh parsley
4-4oz tuna steaks

-In a large dish mix toegther all of the ingredients, except the tuna steaks
-Place the tuna steaks in the marinade & turn to coat
-Cover & refridgerate for at least 30 minutes, but not over 90 minutes
-Preheat the grill for high heat
-Remove the steaks from the marinade & allow them to come to room temperature
-Save the marinade to baste the tuna, while grilling
-Lightly oil the grill grate
-Cook the tuna steaks for 5-6 minutes, then turn & baste with the marinade. Cook for an additional 5 minutes, or to desired doneness

1 1/2 pounds of sea scallops
salt & ground black pepper
2 tablespoons of vegetable oil
2 tablespoons unsalted butter
lemon wedges or sauce for serving

-Thaw scallops in the fridge & then allow them to come to room temperature
-Place the scallops on a rimmed baking sheet that is lined with a clean kitchen towel. Place a 2nd clean kitchen towel on top of the scallops & press gently on the towel to blot the liquid. Let the scallops sit at room temperature for 10 minutes, while the towel continues to absorb more moisture.
-Sprinkle both sides of the scallops with salt & pepper
-Heat 1 tablespoon of oil in a large nonstick skillet, over high heat, until just smoking
-Add a single layer of scallops, flat side down, and cook without moving until well browned (about 1 1/2-2 minutes)
-Add 1 tablespoon of butter to skillet
-Flip scallops & continue to cook while basting the scallops with the butter until the sides are firm and the centers are opaque (30-90 seconds)
-Place the cooked scallops on a serving plate with foil tented over the top, to keep them warm
-Repeat the cooking process for the remaining scallops
-Serve immediately with lemon wedges or sauce

1 clove of minced garlic
2 tablespoons Dijon mustard
3 tablespoons soy sauce
6 tablespoons extra virgin olive oil
4 6oz Salmon fillets, skinned

-Mix all items, except the Salmon, & refrigerate
-20 minutes prior to cooking the Salmon, pour 1/2-3/4 of the sauce on the Salmon and rub it in with your hands. Let the Salmon come to room temperature, and put the remaining sauce aside for later.
-Pan sear the Salmon to desired doneness. Salmon is done when it flakes easily with a fork
-Pour the remainder of the sauce over the cooked Salmon, as desired
Serves 4

*This intensely flavored, garlic infused scampi is best over angel hair pasta or spaghetti
1 1/2 tablespoons olive oil
1 1/2 tablespoons of minced garlic
1 1/2 pounds of peeled & deveined jumbo shrimp
1/4 cup finely chopped flat leaf parsley
1 1/2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/8 teaspoon ground red pepper

-Heat oil in a large nonstick skillet over medium-low heat
-Add garlic & cook for 1 minute
-Add shrimp, cook for 5 minutes or until shrimp are done, stirring occasionally
-Remove pan from heat & stir in the remaining ingredients
Serves 4

1 tablespoon vegetable oil
1/8 teaspoon powder or 1 garlic clove, minced
1 large onion, chopped
1 can (10 3/4 oz) condensed cream of celery soup, undiluted
1 can (10 3/4 oz) condensed cream of potato soup, undiluted
1 1/2 soup cans of milk
1/4 teaspoon dill weed
1/2 pound raw shrimp, peeled and deveined
1/2 pound cod or halibut, cut into 1 inch pieces
chopped parsley

Heat oil in a saucepan over medium heat. Add onion & garlic and cook until tender. Add soups, milk, & dill. Bring to a boil. Add shrimp and fish. Cook 4 minutes over low heat or until done. Sprinkle with parsley.