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How to re-create this recipe:

Ingredients:

Serves 2

• 1 Avocado
• 1 – 8 ounce bag of chunk surimi
• 1 large hothouse tomato
• 1 very small white onion
• 2 Persian cucumbers
• good quality Olive Oil
• 1 tsp of pomegranate molasses
• 2 tsp’s of freshly squeezed lemon juice
• Salt and black pepper to taste
• Snipped herbs for garnish (optional)

Putting it together:

1. Score the flesh of the avocado and scoop it out into a medium bowl. Chop up your tomato, finely dice your onion and small dice your cucumbers. Add all those ingredients to the bowl.
2. Add in your olive oil (about a tablespoon and a half), the pomegranate molasses, lemon juice and stir everything together well.
3. Place salad on plates, garnish with your salt, black pepper, surimi chunks and snipped herbs. Enjoy!

Nourishment for your body: Surimi is low in fat and calories. It contains phosphorus which is essential in maintaining healthy teeth and bones (people who are gluten sensitive or with celiac disease should be cautious, as surimi contains starch). It is also high in vitamin B-12 and Selenium. Avocados are renowned to provide your body with healthy fats. They are loaded with vitamins K, C, E, and B  ,folate and potassium. They do not contain sodium, cholesterol and are low in saturated fat and high in fiber. 

Tips when cooking: I garnished this salad with fennel fronds. You can use chives, parsley, dill , or mint if you don’t have fennel fronds. I absolutely love having surimi in my fridge . It is so versatile and has a long shelf life. I like to snack on it. You can throw it in a soup, stir-fry, casserole. This is one of my favorite go to salads. It is simple, refreshing with bright flavors.

 

How to re-create this recipe:

Ingredients:

(Serves 4-6)

• 1 – 2 Pound bag (16/20) of Frozen Wild Caught Argentine Red Shrimp
• 8 ounces of Mayonnaise
• 1 Lemon plus 2 Tsp’s of fresh Squeezed Lemon Juice
• 1 finely grated garlic clove
• 1/2 Tsp of Chili Sauce
• 1 small shallot, finely minced
• 1 Tsp of prepared horseradish with beets
• 3/4th of a Tsp of Worcestershire Sauce
• salt as needed

How to re-create this recipe:

1. Bring a medium stockpot with water up to a boil. Squeeze the juice of 1 lemon into the pot.
2. De-frost your shrimp by placing them in a bowl filled with cold water for about 10 minutes. Afterwards devein them by making a shallow slit down the middle of the back to expose the black intestine. Lift the black vein out with a pairing knife onto a paper towel.  Place all the shrimp into a bowl and give them a good rinse to make sure all the impurities are rinsed away.
3. When the water is boiled, reduce the heat a little, drop the shrimp in and cook for no more then 5 minutes. Do not overcook the shrimp. You can place them in an icebath to prevent this from happening.
4. To make the dressing add  1 cup of mayonnaise to a bowl. To that bowl add the garlic, 2 tsp’s of lemon juice, worcestershire sauce, horseradish, shallots, and chili sauce. Stir all ingredients together well until they are all well incorporated.
5. Serve the shrimp with the dressing as a dipping sauce and enjoy!

Nourishment for you body:  These Shrimp are very high in potassium, calcium, and protein. It is best to avoid consuming them frequently however due to higher sodium and cholesterol levels then other types of seafood.

Tips when cooking: These shrimp are caught off the coast of Argentina, in the deep waters of the South Atlantic. They are also a sustainable species. They cook fast and they taste very sweet. This dressing is frequently compared to thousand island dressing, except it’s less sweeter and spicier. If you don’t have chili sauce, you can substitute ketchup for it. This dressing also goes great with a Reuben sandwich which is comprised of thinly sliced corned beef, sauerkraut, butter toasted rye bread and Emmentaler cheese.

 

 

 

 

 

 

 

 

 

How to re-create this recipe:

Ingredients:

(Serves 4)

• 2 Whole Porgies (scaled and gutted)
• 1 pound of Campari tomatoes
• 3.5 Fluid Ounces of Sherry Vinegar
• 5.5 Ounces of brown sugar
• 1/2 a teaspoon of ground fennel seeds
• 1/2 a teaspoon of ground coriander seeds
• 1/2 a teaspoon of black pepper
• 1/2 a teaspoon of smoked paprika
• 2 and 1/2 Tbsp’s of Worcestershire sauce
• 2 Star Anise pods
• Olive Oil or vegetable oil as needed
• Micro herbs for garnish (optional)

Putting it together:

To make the barbecue marinade:

1. Slice your tomatoes in half, drizzle olive oil (or vegetable oil) on them and blister them in a hot cast iron skillet.
2. Add your tomatoes, sherry vinegar, brown sugar, the ground fennel, coriander, black pepper, paprika and worcestershire to a blender or a food processor and blitz all the ingredients to a puree consistency.
3. Pour the puree into a large saucepan, add your Star Anise Pods and cook over medium heat for about 35-40 minutes until the sauce reduces and becomes thick and fragrant. Remove your Star Anise pods and pour the puree back into your blender. Puree on high until completely smooth and afterwards cool to room temperature.
4. Score the flesh of your fish on both sides  (4 score marks, evenly spaced apart), place in a dish large enough to accomodate the fish and pour your marinade all over your fish, making sure to coat both sides and inside the score marks. Cover the dish with plastic wrap, place it in the fridge and let it marinade for 3 hours.
5. Line a sheet tray with parchment paper and set your oven to the broil mode. Transfer the fish to your sheet tray and broil for 6 minutes on each side. Garnish with micro herbs and enjoy!

Nourishment for your body: Porgy is a lean protein that is low in fat and sodium. It is high in vitamins B-6 and B-12 as well as Selenium, niacin and phosphorus.

Tips when cooking: The Porgy fish (a.k.a. Scup) has a mild, delicate and sweet tasting flesh. The best way to cook it is whole roasting, grilling or pan frying. Scoring the flesh is recommended because the skin of Porgies is prone to curling when cooked. Due to having more bones then other types of fish varieties, cutting the fish into Fillets is not recommended (needless to say, use caution while eating these lovely fish). Porgies are also a highly sustainable fish and are abundant from Long Island to Massachusetts. I was inspired to make this dish while reading the book “The Whole Fish” by Josh Niland. In the book he had a recipe for BBQ Glazed Bar Cod Ribs and this BBQ marinade is similiar to the BBQ Sauce he used for his recipe. I had to tweek the recipe a little because I had Porgies in my fridge waiting to be cooked and I had to substitute the Malt Vinegar for Sherry Vinegar and omit the Vegemite because I did not have either of them. This BBQ marinade had a really intense, zesty, acidic and spicy flavor profile. I would imagine that it would make a great marinade or glaze for any type of protein that you choose to grill.

How to re-create this recipe:

Ingredients:

(Serves 4)

• 1/2 a Daikon Radish
• 3 Persian Cucumbers
• 1 Avocado
• 2 Tbsp’s of fresh squeezed Lemon Juice
• 1/2 a cup of good quality Olive Oil
• Salt and Pepper to taste

Putting it together:

1. Using a vegetable peeler, Peel the outside of the Daikon. Using a mandoline, slice the Daikon into 1/4th inch rounds. Stack up the rounds (about 5 at a time) and cut them into matchsticks. Add to a medium bowl.
2. Rinse your cucumbers, cut the tips off both ends and then cut the cucumbers in half and slice them into uniform pieces. Add to the same bowl.
3. Cut an avocado in half, score the flesh and scoop out the flesh into the same bowl.
4. To that bowl add your olive oil, lemon juice, salt and black pepper and toss well so that all the ingredients get coated.

Nourishment for your body:  Daikon Radishes are high in vitamin C, potassium, magnesium , copper and phosphorus. And because they are a cruciferous vegetable, they have the potential to protect your body against several medical problems such as cardiovascular problems and reducing your risk of certain types of cancer.

Tips when cooking: Daikon Radishes are native to Asia but also cultivated in European countries. They are incredibly versatile in cooking, as they can be pickled, sauteed , and added to soups or stews. I love eating them raw because of how crispy they are with a refreshing subtle sweet flavor. They are not as overpowering and spicy as other radish varieties.

How to re-create this recipe:

Ingredients:

(Yields 12 truffles)

• 6 Ounces of Ghirardelli Bittersweet chocolate chips
• 1/4 of a cup of Heavy Cream
• 3.5 ounce Marzipan dough (You can find the odense Marzipan in most big chain grocery stores)
• 1/2 a tsp of Godiva Liquor
• 1/4 of a cup of finely chopped pistachio
• 1/4th of a cup of dark Cocoa Powder
• 1/4th of a cup of Cinnamon sugar

Putting it together:

1. Grate the Marzipan
2. Create a double boiler by placing 1 inch of water in a pot and placing a metal bowl on top. On medium heat (don’t let the boiling water come in contact with the bowl), add the chocolate, heavy cream and Marzipan. Stir the mixture constantly with a rubber spatula or wooden spoon.
3. After 10 minutes the mixture should be melted, smooth and glossy looking. Remove from the heat and whisk in the Godiva Liquor. Let the bowl cool down for 10 minutes, cover it with plastic wrap and place in the fridge to cool for 2 hours until it firms up.
4. Scoop out a heaping teaspoon at a time and roll the ball in the topping of your choice. Enjoy!

Nourishment for your body: Dark Chocolate contains antioxidants, fiber, iron, magnesium, copper, and manganese.

Tips when cooking: Marzipan is a candy-like mixture that is made with ground almonds, sugar and egg whites. If you prefer not to use the double boiler method, you can get away with making it on the stove top, melting everything in a small pot. Just make sure to heat up the heavy cream first before you add the rest of your ingredients. This was a fun activity to do with my son and it didn’t take much for him to get engaged quickly with the fudgy chocolate. What is nice about this dessert is that the sky’s the limit with whatever toppings you like. You can get creative and use some other type of nut, cocoa nibs, sprinkles, coconut flakes, Matcha green tea powder. You can spice them up by adding a dash of chili powder to your cocoa powder for some heat and surprise.