Pepper Crusted Ahi Tuna 6 – 8 oz. Ahi tuna steaks extra virgin olive oil coarsely ground black pepper salt to taste 2 oz. mango salsa (recipe below) 2 lbs. bok choy, cleaned and roughly chopped 1 Tbs. fresh minced garlic 2 Tbs. fresh grated ginger root ¼ cup dry white wine 4 oz. fish stock 2 oz. citrus-ginger soy sauce (recipe below) Using a dry ...

Pork 1 boneless pork shoulder, approximately 6 pounds the juice of two oranges (approximately 2/3 cup) 2 jalapeños, stemmed, seeded, and diced 2 Tbsp. chopped fresh thyme 2 Tbsp. minced garlic 2 Tbsp. kosher salt 2 Tbsp. cracked black pepper 2 Tbsp. olive oil or vegetable oil Preheat oven to 325°F. Rinse the pork shoulder and pat dry. Using a paring ...

To Boil Ham 1 large bone-in ham 1 32-oz. bottle of orange juice 2 8-oz. cans of pineapple juice 2 apples cut in half 2 pears cut in half 2 oranges cut in half 2 lemons cut in half 2 limes cut in half 1 Tbsp. nutmeg 1 Tbsp. allspice 1 tsp. whole cloves 1 Tbsp. whole peppercorns 1 box dark brown sugar Fill a large pot with enough water to cover ham then ...

Grilled Pork Chop Farci with Herbed Creole Cream Cheese, Sautéed Tuscan Kale, and Grilled Local Pumpkin 1/2 tsp. fresh chopped mint 1/2 tsp. fresh chopped basil (We like to use orange basil.) 1/2 tsp. fresh chopped thyme 1/2 tsp. crushed red pepper 1/4 cup olive oil salt & freshly ground pepper 8 thick-cut pork chops 1 small pumpkin, cleaned, cut into ...

Grilled Gulf Catch with Roasted Vegetable Medley 8 oz. fresh grouper 3 oz. fresh green beans (trimmed and blanched) 2 oz. julienne carrots (blanched) 1 oz. julienne red onions 2 oz. champagne butter Creole seasoning salt and pepper to taste canola oil Blanch green beans and carrots just until tender, shock in ice water, and set aside. Make champagne butter ...

First we need to take: 2 cups fresh tuna, diced into ¾-inch squares 2 Tbsp. seaweed salad, chopped fine ½ cup Asian pears, diced into ½-inch squares 1 Tbsp. black sesame seeds 2 ½ Tbsp. kim chi vinaigrette 4 raw quail egg yolks Kim Chi 1 lb. Napa cabbage 3 Tbsp. sea salt, separated 4 cups cold water 1 Tbsp. fresh garlic, chopped fine 1 Tbsp. fresh ...

First we need to take: 1 untreated cedar plank (8 – 10 inches long) olive oil / pastry brush fresh fish (redfish, trout, or salmon work the best) sliced tomatoes pesto balsamic syrup Creole seasoning to taste Soak the cedar planks in water for at least an hour beforehand. Preheat the grill. Brush the plank with olive oil. Season the fish on both sides ...

First we need to take: 4 redfish filets, each weighing 8–10 ounces 
(skin and scales left on) 1-2 tablespoons of Creole seasoning mix olive oil to coat ½ pound jumbo lump crabmeat
 (picked over for shells) 4 or 5 sprigs each of parsley, cilantro, 
tarragon, chervil, mint, and dill 1 tablespoon extra virgin olive oil 1 teaspoon sugar cane vinegar ...

The fish recommended for the combination of two sauces (recipes listed below) is fresh mahi mahi, grilled or sautéed, but you can use any of your favorite fish and vegetables seasoned to taste. At Morel’s, the chef prepares fresh grilled mahi mahi on a bed of layered, roasted new potatoes topped with Louisiana white grapefruit beurre blanc, then a topping ...

First we need to take: 1 Pacific rockfish fillet fresh cherry tomatoes, sliced in half (about 8) 1 garlic clove, minced shiitake mushrooms (about 3, sliced) green onions (1, sliced) dry white wine (3 oz.) chicken stock or fish stock (4 oz.) butter (1 Tbsp.) salt and pepper to taste olive oil. In a medium-size skillet, heat some olive oil and when hot, ...