Pan seared Ahi tuna w/mint-basil-nectarine puree'
Pan seared sesame-ginger tuna
Chef Jason's Lobster and Shrimp Corn Chowder
w/recipe'
I've been out of the kitchen for a while due to some major health issues but I'm back and bringing you a look at what I've done over the last couple of weeks during my recovery.
Pan seared Ahi tuna w/mint-basil-nectarine puree'
Pan seared sesame-ginger tuna
Served w/sauteed Bok Choy, zucchini, pepper and onion and a ranch dressing.
Chef Jason's Lobster and Shrimp Corn Chowder
Really thick, rich and delicious!
1 T. Olive oil
1 T. Minced garlic
1 T. Kosher salt
1 T. Black pepper
2 T. Butter
2 Potatoes diced
2 Carrots diced
2 Celery stalks diced (basic mirepoix ingredients)
1 Onion minced
1 Bell pepper minced (any color will do)
1 T. Old Bay seasoning
1 T. Fresh parsley chopped
1/2 cup Flour
1 cup Chicken stock
1 cup Seafood stock
1qt. Vitamin D Milk or Heavy whipping cream
Seafood
1/4 cup Old Bay seasoning
32 oz. frozen corn - thaw out in advance
2 lbs. Uncooked large shrimp
1 lb. Uncooked lobster tail
Add 1/4 cup of old bay to needed amount of water and bring to a boil. Add the shrimp and lobster and cook for 5-7 minutes or until shrimp are floating. Drain retaining 1 cup of the seafood stock. Set aside to cool, remove shells and cut into desired sized pieces.
Rue
Add olive oil, garlic, salt, pepper, butter, potatoes, carrots, celery, onion, bell pepper 1 T. Old Bay seasoning and fresh parsley to a stock pot and saute' 5-10 minutes or until potatoes are tender. Add the flour and cook for 3 minutes stirring "constantly", you might get a cramp in your hand but you won't have burnt rue.
Add chicken stock and stir to blend well. Add shellfish stock and stir to blend well. Add milk and stir to blend well. Let this come to a boil and reduce to a nice hard simmer. Add the shrimp, lobster and corn and let simmer over medium heat for 10 minutes.
Serve and enjoy!
