Chef Curated Recipes

Restaurant quality seafood dish recipes you can make

• 

  Salmon with Leek Cream Sauce
  Serves 6

  Ingredients
  • 6-8 oz salmon filets
  • 1 tsp. sea salt
  • 1 tsp. ground black pepper
  • 4 tbsp. olive oil
  • 12 oz. leek and goat cheese cream (recipe follows)
  Instructions
  1. In a saute pan over medium-high heat, add olive oil.
  2. Season both sides of salmon with salt and pepper.
  3. Cook for 2-3 minutes per side then plate and top with leek and goat cheese cream.

  ---

  Leek Cream Sauce
  Yields 1 pint

  Ingredients
  • 4 tbsp. leeks, cleaned and sliced thin
  • 1/2 cup goat cheese
  • 1/2 cup white wine
  • 1 tsp. minced garlic
  • 2 tsp. olive oil
  • 1 1/2 cups heavy whipping cream
  • 1/8 tsp. sea salt
  • 1/8 tsp. ground black pepper
  Instructions
  1. To a saucepan add olive oil, leeks and garlic. Cook 1-2 minutes.
  2. Add white wine, salt and pepper and reduce by half.
  3. Pour in heavy cream and whisk in goat cheese.
  4. Allow this to simmer until thick, about 2-3 minutes, then serve.
• 

  Filet with Lobster Beurre Blanc
  Serves 4

  Ingredients
  • 4-8 oz. center cut beef tenderloin filets
  • 2 cups lobster claw and knuckle meat
  • 4 Tbsp. garlic, minced
  • 4 shallots, minced
  • 1 cup green onion, chopped
  • 2 cups white wine
  • 2 cups heavy cream
  • 12 Tbsp. unsalted butter, diced
  • 4 Tbsp. olive oil, divided
  • 1 tsp. sea salt, divided
  • 1 tsp. ground black pepper, divided
  Instructions
  1. Rub filets with half of olive oil and season them with half of salt and ground black pepper.
  2. Cook filet on pre-heated grill until desired doneness. For medium-rare the internal temperature should be 140-145 degrees. Allow steak to rest for 2 minutes before serving.
  3. While filets are resting, heat a saute pan over medium-high heat and add remaining olive oil.
  4. Add green onion, garlic and shallot to the pan. Season with remaining sea salt and ground black pepper. Cook for 1-2 minutes.
  5. Pour white wine into the pan and allow to reduce by half.
  6. Pour heavy cream into pan and allow to reduce by half.
  7. Reduce heat to low and in small amounts to whisk in cubes of unsalted butter.
  8. Add lobster claw and knuckle meat to sauce.
  9. Top each filet and serve.
• 

  Jumbo Lump Crabcakes
  Yields 16 crab cakes

  Ingredients
  • 1 lb. lump crabmeat
  • 1 lemon, juiced
  • 1/2 tsp. prepared horseradish
  • 1 tsp. fresh parsley, minced
  • 1/8 tsp. Kosher salt
  • 1/4 tsp. black pepper
  • 1/4 cups mayonnaise
  • 1/2 cups Italian seasoned breadcrumbs
  Instructions
  1. Mix all ingredients together in a bowl. If necessary, add more breadcrumbs until mixture is easy to form into cakes.
  2. Form 16 cakes by hand and refrigerate 30 minutes.
  3. Add oil to saute pan and brown about 40 seconds per side. Serve.
• 

  Tuna Almondine
  Serves 6

  Ingredients
  • 6-8 oz tuna filets
  • 3 oz. lemon juice
  • 1/2 cup demi-glace
  • 1 tsp. salt
  • 1 tsp. pepper
  • 1 tsp. garlic, minced
  • 1 stick butter, diced and brought to room temperature
  • 3 tbsp. almonds, sliced and toasted
  Instructions
  1. Place lemon juice and garlic in saute pan on medium-high heat, and reduce by half.
  2. Add demi-glace, salt, pepper, and almonds to pan and reduce heat to medium. Simmer for 3 minutes.
  3. Remove from heat and slowly whisk butter into pan.
  4. Grill tuna on each side for 2 minutes. Ladle 1/4 cup of sauce over each filet of tuna and serve.

Chefs know that a well balanced sauce can make a seafood dish sing. From fish to shrimp and even crab cakes, these easy to prepare sauces can pair with virtually any seafood dish.

• 

  White Remoulade Sauce
  Yields 2 cups

  • 1 cups mayonnaise
  • 1/4 cup Creole mustard
  • 1/2 lemon, juiced
  • 1 tsp. prepared horseradish
  • 1/8 tsp. salt
  • 1/8 tsp. black pepper
  • 1 T. onion, minced
  • 1 T. of celery, minced
  • 1/2 tsp. garlic, minced
  • 1 T. fresh parsley, minced

  Combine all ingredience in a bowl and mix.
  Note: Add ketchup to this recipe to make a red remoulade sauce.

• 

  Pink Remoulade Sauce
  Yields 2 cups

  • 1 cups mayonnaise
  • 1 shallot, minced
  • 1/2 tsp. garlic, minced
  • 1/2 T. paprika
  • 1 T. celery, finely chopped
  • 1 1/2 tsp. lemon juice
  • 3 T. ketchup
  • 1 tsp. prepared horseradish

  Place all ingredients in a bowl and mix. Check the seasoning.

• 

  Lemon Cream Sauce
  Yields 2 cups

  • 1 1/2 cups Alfredo sauce
  • 2 T. lemon juice
  • 1 T. minced garlic
  • 2 T. diced white onion
  • 2 T. parsley, minced
  • 2 T. olive oil
  1. In a sauce pan over medium heat add oil to pan.
  2. Add garlic and onion and cook for 2-3 minutes.
  3. Add Alfredo sauce and lemon juice. Cook for 5-6 minutes, then add parsley and serve.

  Note: Product will keep for one week in the refrigerator.

• 

  Cajun Mustard Aioli
  Yields 2 cups

  • 2 egg yolks
  • 2 oz. Creole mustard
  • 1 T. Dijon mustard
  • 1 T. white wine vinegar
  • 1 clove garlic, minced
  • 1 T. lemon juice
  • 1 1/4 cups olive oil
  • 2 T. vegetable oil
  1. In a blender or food processor add eggs, both mustards, garlic and lemon juice. Puree all ingredients.
  2. Slowly add oil until emulsified. Salt and pepper to taste.

  Note: Consuming raw or undercooked eggs may increase your risk of foodborne illness.

• 

  Lemon Beurre Blanc
  Yields 2 cups

  • 1/2 cup heavy cream
  • 1 lemon, juiced
  • 1/4 cup white wine
  • 1/2 tsp. minced garlic
  • 1 T. olive oil
  • 2 sticks unsalted butter, diced, room temp
  • 1 T. minced parsley
  • 1/8 tsp. salt
  • 1/8 tsp. black pepper
  1. Heat olive oil in a saute pan over medium heat.
  2. Add garlic and cook for 1-2 minutes, until fragrant.
  3. Turn heat up to medium-high, add white wine and cook for 1-2 minutes.
  4. Add lemon juice and heavy cream and cook for 2-3 minutes.
  5. Remove pan from heat and whisk in butter until incorporated.
  6. Add salt, pepper and parsley, then serve.
• 

  Roasted Red Pepper Aioli
  Yields 2 cups

  • 1/2 roasted red pepper, diced/li>
  • 1 egg yolk
  • 1 tsp. Dijon mustard
  • 1/2 tsp. lemon juice
  • 1/4 cup olive oil
  • 2 T. vegetable oil
  • 1/8 tsp. salt
  • 1 dash Tabasco
  1. In a blender or food processor puree peppers, eggs, mustard and lemon juice.
  2. Slowly add all oil until emulsified.
  3. While blender or food processor is on add salt, Tabasco and pepper to taste.
  4. Remove roasted red pepper aioli from blender or food processor and refrigerate.

  Note: One large egg has the ability to emulsify up to 7 oz. of oil. Adding more oil may cause the aioli to break. Consuming raw or undercooked eggs may increase your risk of foodborne illness.

Steakhouses have perfected their rubs for years, and now you can tap into these chef-approved rubs to use at home for virtually any cut of meat. For each recipe, combine the ingredients in a bowl, then store in an air-tight container.

• 

  Basic Rub

  • 1/3 cup paprika
  • 1 Tbsp. cumin
  • 2 Tbsp. dry mustard
  • 3 Tbsp. onion powder
  • 3 Tbsp. garlic powder
  • 2 Tbsp. dry basil
  • 1 Tbsp. chili flakes red
  • 1 Tbsp. black pepper
  • 1 Tbsp. salt
• 

  Bayou Rub

  • 1/4 cup brown sugar
  • 2 Tbsp. paprika
  • 1 Tbsp. onion powder
  • 2 Tbsp. celery seed
  • 1/2 Tbsp. garlic powder
  • 1/2 Tbsp. chili powder
  • 1/2 Tbsp. lemon pepper
  • 1 Tbsp. dry sage
  • 1/2 tsp. dry basil
  • 1 Tbsp. dry rosemary
  • 1/4 tsp. cayenne pepper
  • 1 Tbsp. kosher salt
• 

  Carolina Rub

  • 2 Tbsp. salt
  • 2 Tbsp. sugar white
  • 2 Tbsp. brown sugar
  • 2 Tbsp. cumin
  • 2 Tbsp. chili powder
  • 2 Tbsp. black pepper
  • 1 tsp. cayenne pepper
  • 1/4 cup paprika
• 

  Kansas Rub

  • 1/2 cup brown sugar
  • 1/4 cup paprika
  • 1 Tbsp. black pepper
  • 1 Tbsp. kosher salt
  • 1 Tbsp. chili powder
  • 1 Tbsp. garlic powder
  • 1 Tbsp. onion powder
  • 1 tsp. cayenne

Round out your restaurant-grade home dinner with some veggie sides taken to the next level.

• 

  Creamed Spinach
  Serves 6–10

  • 2 lbs. fresh spinach
  • 2 cups heavy cream
  • ½ cup cream cheese
  • 1 tbsp. minced garlic
  • 2 tsp. olive oil
  • ½ cup diced red onion
  • ½ cup white wine
  • ¼ tsp. sea salt
  • ¼ tsp. black pepper
  1. Heat olive oil in pan over medium heat and add onion, garlic and spinach.
  2. Season with salt and pepper then add white wine and reduce by half.
  3. Pour in heavy cream and allow to reduce by ¾ then serve.
• 

  Crispy Brussel Sprouts
  Serves 6-10

  • 2 lbs. Brussels sprouts, quartered
  • 2 gallons water
  • 4 cups ice cubes
  • ¼ cup extra virgin olive oil
  • ¼ tsp. sea salt
  • ¼ tsp. black pepper
  • ¼ cup balsamic glaze
  1. Bring one gallon of water to a boil. Add Brussels sprouts and cook for 1 minute.
  2. Add ice in a bowl with the other gallon of water to create a shock bath.
  3. Remove Brussel sprouts from water with slotted spoon and into ice bath to stop the cooking process.
  4. Toss Burssels sprouts with olive oil, salt and pepper.
  5. Preheat oven to 380ºF and place Brussels sprouts on a baking pan, then into the oven.
  6. Cook for 15 minutes then remove and drizzle with balsamic glaze, then serve.
• 

  Corn Maque Choux
  serves 4-6

  • 1 qt. corn kernels
  • 4 cups diced tomatoes (canned)
  • 3 cups diced green bell pepper
  • 3 cups diced onion
  • 2 tbsp. minced garlic
  • 2 cups chopped green onion
  • 3 cups V8® juice
  • 1 ½ tsp. salt
  • 2 tsp. black pepper
  • ¼ lb. butter (diced)
  • 4 tbsp. oil
  1. In a large pot heat oil and butter over medium high heat.
  2. Add onion, bell pepper, salt, pepper and garlic. Cook for 5-6 minutes.
  3. Add corn, tomato and green onion. Cook for another 5 minutes.
  4. Add V8 juice and simmer for 3-4 minutes then transfer to serving dish and enjoy!
• 

  Green Bean Casserole
  Yields 1 Pound

  • ¾ lb. haricot vert green beans, stems removed and blanched
  • 1 cup sliced shitake mushrooms
  • ½ cup sliced red onion
  • 1 tbsp. olive oil
  • 1/8 tsp. sea salt
  • ¼ tsp. black pepper
  • ½ cup mozzarella cheese
  • 1 cup Alfredo sauce
  • ¼ cup fried onion straws
  1. Saute mushrooms, red onions and green beans in oil and season with salt and pepper.
  2. Toss with Alfredo sauce and top with cheese and fried onion straws, then serve.
• 

  Roasted Carrot & Acorn Squash
  Serves 4–6

  • 3 lbs. baby carrots, peeled and blanched till fork tender
  • 3 lbs. diced acorn squash, blanched till fork tender
  • 2 cups flat leaf parsley, chopped
  • 2 cups green onion, chopped
  • 1 tbsp. sea salt
  • 2 tbsp. black pepper
  • 1 cup olive oil
  • ½ cup extra virgin olive oil
  1. Preheat oven to 375ºF
  2. Toss squash and carrots in a bowl with 1 cup of olive oil, parsley, salt and pepper.
  3. Transfer to a roasting pan and cook in oven for 15-20 minutes.
  4. Remove from oven and drizzle with extra virgin olive oil, then serve.
• 

  Roasted Broccoli
  Serves 4–6

  • 5 lbs. broccoli florets, blanched
  • 1 cup lemon juice
  • 1 ½ cup extra virgin olive oil e
  • 2 lbs. shallots, sliced and caramelized
  • 2 lbs. shredded Gouda cheese salt and pepper to taste
  1. Preheat oven to 350ºF.
  2. Toss broccoli with shallots, extra virgin olive oil, salt, and pepper.
  3. Place on roasting pan and bake for 12-14 min., or until broccoli is nicely charred.
  4. Remove from oven and sprinkle with lemon juice and gouda.