New Items, Recipes & Specials

1/4 cup walnut halves
2 cups loosely packed fresh arugula (2oz)
1 cup loosely packed fresh basil (1/2 oz)
3 tablespoons freshly grated parmesan
1 medium garlic clove
5 tablespoons ex-virgin olive oil
kosher salt
4 6-8oz skinless salmon fillets
freshly ground black pepper

-In a small skillet over medium heat toast the walnuts, stirring occasionally, until fragrant and a shade darker (about 5 minutes)
-Let cool slightly on a plate, about 3 minutes, and then transfer to a food processor
-Add the arugula, basil, parmesan, & garlic to the food processor and process until the mixture is finely chopped-about 1 minute
-With the motor running, slowly add 4 tablespoons of the oil until it’s well combined
-If you’d like, add 1 tablespoon of water to thin the pesto
-Transfer the pesto to a bowl & season to taste with salt
-Start with a clean grill & heat to medium high
-Rub the salmon fillets all over with the remaining 1 tablespoon of oil & then 1/2 teaspoon salt and 1/4 teaspoon pepper
-Put the fillets on the grill, skin side up, & cook until well marked-about 5 minutes
-Flip and continue to cook until opaque in the center, about another 5 minutes
-Serve with the pesto
Serves 4

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