INGREDIENTS
4 Five Ounce Sea Bass Fillets
3/4 Cup of Sake
3/4 Cup of Bottled Clam Juice
4 Teaspoon of Soy Sauce
1 Teaspoon of Sesame Oil
1 Tablespoon of Ginger (Minced)
1 Garlic Clove (Flattened)
2 Large Scallions (Chopped)
3 Tablespoon of Cilantro (Chopped)
2 Teaspoon of Sesame Seed (Toasted)

INGREDIENTS
6 Dungeness Crabs
3/4 Bottle of Dry White Wine (Australian Wine is good)
6 Lemons (Cut in half)
2 Sprigs of Rosemary
6 Garlic Cloves (Crushed)
2 Tablespoon of Sugar
2 White Onions (Chopped Coarse)
1/4 Cup of Water
2 Teaspoon of Old Bay Seasoning
1 Teaspoon of Sea Salt

DIRECTIONS
Start by boiling the water and the wine in a large boiler. Squeeze the lemons and rinds into the larger boiler. Add the spices and garlic then bring to a boil. Boil until it covers the top of the lemon rinds then add crab section. Cover it tight so the steam is pressured to stay in. Every 3 monutes, grab the pot and give it a nice shake so all the flavor gets spread evenly and it positions the crab differently. Steam it for 12 minutes until the crab is a bright orange color. You can add butter, crackers and a bowl for the shells. Bon appetite!

INGREDIENTS
1 1/4 Pounds of Potato (The baking kinds – Idaho Style)
1 1/2 Teaspoon of Dijon Mustard
1 Teaspoon of Sherry Vinegar
1 Garlic Clove (Minced)
3 Tablespoon of Canola Mayo
1 Teaspoon of Parsley (Chopped)
1 Tablespoon of Olive Oil
1/4 Teaspoon of Kosher Salt
Extra: Cooking spray

DIRECTIONS
Start by preheating the oven to 450 degrees then mix the vinegar and garlic to a bowl. Let it sit for 5 minutes then stir in the mayo, dijon mustard and parsley. You want to cut the potatoes in a lengthwise shape about a 1/4″ thick slices then throw it in a bowl and cover it with hot water. Let it sit for about 10 minutes then drain the potatoes. Pat them down with a paper towel so it’s extra dry. Mix the potatoes, oil and salt in the bowl and toss to coat them. Put the potatoes in a single layer on the baking sheet coated with cooking spray. Canola or Vegetable Oil Spray is fine. Bake the shoestring fried for 35 minutes in 450 degree oven heat. Turn them over bake them for another 10 minutes until they are lightly browned and crispy. Don’t forget the sauce and optional some sea salt!

INGREDIENTS
4 Ounces of Gorgonzola Cheese (Crumbled)
1 Package of Penne Pasta (16 Ounce)
1/4 Cup of Olive Oil (Extra Virgin)
2 Onions (Sweet & Thin Sliced)
2 Garlic Cloves (Minced)
2 Tablespoon of Balsamic Vinegar

DIRECTIONS
First we need to make the pasta so bring a large pot of water to a boil. Add some salt and when it’s boiling, cook the penne style pasta according to the directions on the package. It’s usually around 10 minutes or until it’s al dente.

While that’s going, get a pan heated up with some oil and saute the onion until it’s golden brown (5 minutes), add the garlic and cook for another 2 minutes. Remove it from the heat and add the balsamic vinegar.

Take the pasta out and drain it then in a big bowl mix the pasta, onion mix and the Gorgonzola cheese. Yum! Toss until evenly coated and the cheese is melted all over the pasta…im so hungry.

INGREDIENTS
2 Pounds of Flank Steak (Lean Meat)
1/4 Cup of Balsamic Vinegar
1 Tablespoon of Extra Virgin Olive Oil
2 Cloves of Garlic (Minced)
1/2 Teaspoon of Dried Oregano Leaf
1 Teaspoon of Cajun Seasoning
1/2 a Lemon (Juiced)
1 Teaspoon of Worcestershire Sauce
1 Tablespoon of Honey
Fresh Ground Peper
Sea Salt

DIRECTIONS
Start by using a fork to pierce the flank steak and then put it in a plastic bag (food storage bag). Mix the ingredients in the bag and coat the flank steak by turning it several times. Seal it and refrigerate for 3 hours with occasional turning. Heat the grill and position the rack 4″ from the heat. Take the steak out and place it on the broiler pan. Broil for about 5 minutes on each side for medium rare. It also depends on the thickness so if you want medium well, you would have to cook it for a bit longer but medium rare is the way to eat a steak.

INGREDIENTS
3 Cups of All Purpose Flour
2 Tablespoon of Baking Powder
1 Tablespoon of Sugar (White) – Although I don’t like to use white
1/4 Teaspoon of Salt
1/3 Cup of Butter (Melted)
3/4 Cup of Heavy Whipped Cream
1/4 Cup of Milk

DIRECTIONS
Start by preheating the oven to 425 degrees fahrenheit and lightly grease the baking sheet. mix the flour, baking powder, sugar and salt in a bowl then add the butter cream and milk until a dough has formed. Throw some flower on the surface and turn the dough out. Pat them into a rectangle that’s 3/4″ thick with a 6 inch width. Then cut them into 7 triangles and arrange them on the baking sheet. Put them in the oven and bake them until they are lightly browned which is usually around 10 minutes.

INGREDIENTS
1 Cup of Butter
1 Cup of Sugar (White)
1 Cup of Brown Sugar
2 Eggs
2 Teaspoons of Vanilla Extract
3 Cups of All Purpose Flour
1 Teaspoon of Baking Soda
2 Teaspoon of Hot Water
1/2 Teaspoon of Kosher Salt
2 Cups of Sweet Chocolate Chips
1 Cup of Walnuts (Chopped)

DIRECTIONS
Start by preheating the oven to 350 degree farenheit and then mix the butter and both sugars until it’s smooth. Next, crack the eggs and beat it one at a time then stir in the vanilla. Put the baking soda in the hot water so it dissolves. Then add it to the batter with the kosher salt. Stir in the flour with the choco. chips and the chopped walnuts. Put big drops using the spoon onto the pans (not greased). Bake them for 10 minutes the the oven and until the edges are browned. Yum!

INGREDIENTS
4 Cups of Blueberries (Organic & Fresh)
1 Nine Inch Double Crust Pie for Pastry
1 Tablespoon of Butter
3/4 Cups of White Sugar
3 Tablespoon of Cornstarch
1/4 Teaspoon of Salt
1/2 Teaspoon of Ground Cinnamon

DIRECTIONS
Start by preheating the oven to 425 degree fahrenheit and then mix the sugar, salt, cinnamon, cornstarch and blueberries. Pour the blueberry mix into the pie crust and dot it with the butter. Cut the rest of the pasty into 1/2″ wide strips for the lattice top. Flute the edge then bake the pie on the lower shelf of the oven for an hour. The crust should have a nice golden brown color.

INGREDIENTS
1 Cup of Blueberries (Fresh)
2 Cups of Flour
1 Cup of Sugar (White)
1 Tablespoon of Baking Powder
1 Teaspoon of Salt (Kosher)
2 Eggs
1/4 Cup of Canola Oil
1/4 Cup of Melted Butter
3/4 Cups of Milk

DIRECTIONS
Start by mixing all the dry ingredients in a bowl and in a separate bowl mix all the wet ones. Fold the wet into dry trying it not to mix over. Fold in the blueberries then fill the muffin tins that have the paper inserts. Mix the 1/2 cup of sugar with zest of lemon and sprinkle evenly over the muffins. Bake them for 25 minutes in an oven that’s 350 degree heat. The top of the muffins should be firm.