Shrimp and Crab Casserole

1½ lb shrimp (cut up into bite- sized pieces)1 lb backfin crabmeat (use jumbo lump crabmeat if you can find) 1 cup rice (cooked) 1 cup mayonnaise 3/4 cup light cream or Half & Half 2 1/2 tsp worchestershire sauce 1 cup celery (chopped fine) 1/2 cup green pepper (chopped fine) 1/2 cup onion (chopped fine) 8 oz sliced mushrooms (sautéed) 1 tsp salt 1/2 tsp pepper

Mix together all the ingredients except the crabmeat - fold the crabmeat in last. Top lightly with bread crumbs. Bake in a 9x13 pan at 350 for 35 mins

Spiced Rubbed Seared Tuna with Gingered Plum’s and Bok Choy

Seared Tuna 2 1/2 pound center-cut Ahi tuna fillet

1 1/2 tsp kosher salt

2 Tbl olive oil

Japanese Seven Spice (Shichimi Togarashi) (See Note)

Plum Ragout

1/4 cup granulated sugar

6 to 8 large black or dark red plums, cut into 1/8's

1/8 cup good-quality Balsamic Vinegar

3 to 4 tablespoons grated fresh ginger (more or less to taste)

1/2 cup red wine

Salt and pepper to taste

Bok Choy

9 Baby Bok Choy (halved lengthwise)

1 Tbl olive oil

Salt

Pepper

For plum ragout heat a skillet over medium high heat until hot, sprinkle sugar (it should start to caramelize at once). Add plums, balsamic vinegar, and ginger; stir until coated. Add the red wine; bring to a boil and simmer until plums are just done and everything comes together. Season to taste with salt and pepper. Set aside the sauce will thicken slightly as it cools.

Slice the tuna fillet into 6 equal size rectangular steaks. Lay the tuna steaks out on a plate, and sprinkle the salt and the seven spice powder evenly on all sides.

Place a thick-bottomed frying pan, or cast iron skillet over medium-high heat. Add the oil to the pan. When hot, add the tuna to the pan and sear the steaks for about 1 minute per side, or until desired doneness is reached. Remove to a cutting board.

*Note: Seared Ahi tuna is best cooked rare to achieve its wonderfully meaty flavor and buttery texture. Overcooking will make it dry .

While the tuna is cooking finish the bok choy add olive oil to pan and heat over medium –high heat until hot.  Place the bok choy in the pan cut side down and cook until deep brown, 3-4 minutes.  Turn the bok choy over and cook 1 minute.  Remove from pan and set aside.

For presentation, cut each steak into 4-5 slices. Serve sitting on top of the plum ragout and sautéed bok choy and drizzle some of leftover sauce from the plums.

*Note If you are not able to find Japanese Seven Spice below is spice mix you can use instead

3 Tbl kosher salt

2 tea ground coriander

2 tea cayenne pepper

3 Tbl coarse black pepper, freshly ground

In a small bowl, combine the salt, coriander, paprika, cayenne pepper, and black pepper.

Key Lime Cheesecake with Shortbread Crust

Shortbread crust 1/2 cup unsalted butter (room temperature)

1/4 cup granulated sugar

1/2 cup flour

1/2 cup finely ground shortbread cookies

Lime custard

6 large egg yolks

3/4 cup sugar

6 tablespoons fresh Key lime juice or regular lime juice

1 teaspoon grated Key lime peel or regular lime peel

Filling

2 (8-ounce) packages cream cheese, room temperature

2/3 cup plus 3 tablespoons sugar

2 large eggs

3 tablespoons fresh Key lime juice or regular lime juice

1 tablespoon grated Key lime peel or regular lime peel

Make crust:

Using an electric mixer, cream the butter and sugar together on medium high speed for 3-4 minutes. Add flour and ground shortbread cookies to the mixture and blend for 3-4 seconds until fully incorporated. Press the mixture evenly into the bottom of a 9-inch springform pan. Bake the crust at 350° F for 20-25 minutes, or until golden brown. Allow the crust to cool completely.

For lime custard:

Whisk all ingredients in heavy small saucepan over medium heat until custard thickens and boils for 30 seconds, about 8 minutes. Cool to room temperature, stirring occasionally (mixture will thicken).

For filling:

Place cream cheese, 2/3 cup sugar, eggs, lime juice, and lime peel in processor; blend well.

Spoon custard into crust; smooth top. Carefully spoon filling over. Set cheesecake in large baking pan. Add enough hot water to baking pan to come 1 inch up sides of cheesecake pan. Bake until almost set but not puffed and center moves slightly when pan is gently shaken, about 45 minutes.  Cool 10 minutes. Run knife around sides of pan to loosen. Cool cheesecake completely. Cover and refrigerate overnight.  Once cool release pan sides from cheesecake.

Grilled Pork Tenderloin with Mango Salsa

1/2 cup coarsely chopped fresh cilantro, divided 1/4 cup minced shallots, divided

4 tablespoons fresh lime juice, divided

1/4 cup vegetable oil

2 pork tenderloins, about 2 1/2 pounds total

Kosher salt and freshly ground black pepper

Mango Salsa

Prepare a grill to medium-high heat. Combine 1/2 cup cilantro, 1/4 cup minced shallots, tablespoons lime juice, and vegetable oil in a resealable plastic bag. Add pork; seal bag and turn to coat. Marinate at room temperature for 15 minutes, turning occasionally.

Meanwhile you can make the Mango Salsa while the tenderloin is marinating

Remove tenderloins from marinade and season generously with salt and pepper.

Grill tenderloins, turning frequently, until a thermometer inserted into meat registers 145°F, about 15 minutes. Let rest 10 minutes. Cut into thin slices and serve with salsa.

Mango Salsa

1 1/2 cups (1/2-inch) diced mango

1/2 cup small diced red bell pepper

1/3 cup finely chopped red onion

2 tablespoons rice wine vinegar

1 tablespoon lime juice

1 tablespoon minced jalapeno, Fresno chile, or Holland chile

1 tablespoon chopped fresh cilantro leaves

2 teaspoons minced ginger

1 teaspoon minced garlic

Salt and freshly ground black pepper

Place all the ingredients in a medium bowl and stir to blend. Cover the bowl with plastic wrap and allow the salsa to macerate at room temperature for 30 to 45 minutes.

Chicken Alfredo

4 boneless, skinless chicken breasts

2 tablespoons extra-virgin olive oil

3 tablespoons minced garlic

3 cups heavy cream

3/4 cup grated Parmesan

1 teaspoon sea salt

1 teaspoon freshly ground black pepper

1 pound cooked fettuccine

Directions

Preheat the oven to 350 degrees F.

Season chicken breasts with salt and pepper place in skillet with olive oil over medium-high heat.  Sear both sides and place in the oven for 10 minutes, or until internal temperature of chicken reaches 165 degrees F on an instant-read thermometer. Slice in strips on the bias and set aside.

In a saute pan over medium heat, add 2 tablespoons of extra-virgin olive oil. Add garlic and lightly caramelize. Add the chicken slices. Add the heavy cream, increase the heat to a simmer, and reduce the cream sauce by half.

When the cream sauce is to desired consistency, stir in 1/2 cup Parmesan, salt, pepper, and pasta. Garnish with the remaining 1/4 cup Parmesan.