Spicy Tuna Sashimi Avocado Bites

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Tuna Sashimi Avocado Spicy Mayo Bites

Spicy Tuna Sashimi Avocado Bites

Check out your local fresh fish market for sushi-grade tuna.  If you’re in Chicago, I recommend Isaacson & Stein Fish Co on Lake Street in West Town.  They have a great selection of fresh and quality seafood at very reasonable prices.

Prep:

  • Chop Fresh Tuna (1/2 -1 lb)
  • Slice Avocado (1-2 at your preference)
  • Chop Cilantro (to your liking)

Spicy Mayo Sauce

  • Add 2 Tablespoons of Light Mayo to Siracha Sauce (to your liking)
  • Add a splash of Lemon Juice, Soy Sauce, and Chili Oil to the mayo.

Mix all ingredients together and serve on a decorative spoon (like shown above) and Serve on a fun spoon!

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Garlic Mojo and Apple Cider Marinated Smoked Whole Hog

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Garlic Mojo Apple Cider Smoked Whole Hog

Garlic Mojo Apple Cider Smoked Whole Hog

(serves up to 70)

Before you start, you’ll need:

  1.  Clean Bathtub
  2. New shower curtain or sheet
  3. (20) 5 lb Bags of Ice

Marinade Recipe:  

  • 5 lbs of Peeled Garlic
  • 5 lbs of Grated Yellow Onion
  • 2 Bunches of Cilantro and Parsley
  • 2 Cups Kosher Salt
  • 1 Cup Black Pepper
  • 2 gallons of Orange Juice
  • 2 gallons of Apple Cider
  • 1/2 gallon Lemon Juice
  • 2 Quarts Olive Oil

Place 120 lb hog on new plastic sheet in bathtub.

Cover in marinade for 24 hours making sure there is always ice over the hog. Flip twice.

Smoke at 215 to 225 degrees for 16 hours. Chop and Serve with Apple Cider BBQ Sauce.

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Garlic Mussels in Tomato Cream and White Wine Sauce

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Garlic Mussels Tomato Cream White Wine Herbs

Garlic Mussels in Tomato Cream and White Wine Sauce

  • Saute garlic in olive oil *
  • Add mussels, white wine, tomato sauce, clam juice, heavy cream and cover in saucepan.
  • Finish with basil and parsley.

*TIP:     Hot Pan, Cold Oil

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Roasted Octopus Salad

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Roasted Octopus Salad

Roasted Octopus Salad

  • Boil whole Octopus in salt water
  • Chop Octopus
  • Roast in broiler on high
  • Finish in saute pan with olive oil, roasted garlic, lemon juice, balsamic vinegar, salt and pepper to taste.

Serve with a parsley garnish.

Roasted Sea Bass Over wilted Bok Choy, Couscous in a miso glaze

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Roasted Sea Bass Over wilted Bok Choy, Couscous in a miso glaze

Pan sear miso covered sea bass, oven finish. Use miso to create a thick miso soup with a splash of mirin. Couscous made with chicken stock. Wilt bok choy. Plate and drizzle miso glaze over sea bass and around plate.