Lobster Shrimp and Andouille Chowder

2 live marine lobsters, about 1 1/4 pound each
1 lb andouille sausage diced
1/2 cup unsalted butter
2 cups of chopped leeks
1 1/2 cups of chopped celery
3 cups of chopped mixed bell peppers
1/2 cup green onions
1/2lb rock shrimp raw
2 teaspoons of chopped garlic
2 teaspoons of kosher salt
1 teaspoon fresh ground black pepper
1 tablespoon Creole seasoning
1 cup of all purpose flour
1/3 cup of brandy
2 quarts of seafood stock
1 pound of Idaho potatoes peeled and diced
1 2/3 cups heavy cream
Reserved Lobster meat
1/3 Cup of assorted herbs 

Have your lobster precooked and cleaned and discarded from the shell,  In a large pot, sauté sausage until lightly browned. Add butter, leeks, celery, bell peppers, and 1/4 cup green onions, and cook stirring until soft.   Add the tomatoes, shrimp garlic, salt and pepper and Creole seasoning, and cook stirring for about 5 minutes.   Add the all purpose flour and cook, stirring constantly, until the flour smells slightly toasted, but does not brown, about 3 minutes.  Add the brandy and cook, stirring for about 2 minutes.   Add the stock and stir well to incorporate.  Bring the mix to a boil and stir occasionally for about 30 minutes.  Add the potatoes, stir well and simmer until tender, about 15 minutes.  Add the cream, Lobster remaining 1/4 cup of green onions, and the assorted herbs, and cook, stirring for about 5 minutes.
 
Ladle the mixture in the bowl garnish with a little fresh herb and scallion and crouton of choice if you would like!! Serves 8-10


Grilled - Chilled Swordfish and Cannellini Bean Salad

3 pounds swordfish
1 cup extra-virgin olive oil
1 - 15 ounce can cannellini beans, drained & rinsed
1 - 15 ounce can chick peas, drained & rinsed
1 shallot, minced
1 tablespoon garlic, minced
1 lemon, juiced
2 tablespoons apple cider vinegar
1 tablespoon basil, chopped
2 tablespoons Italian parsley, chopped
1 teaspoon crushed red pepper flakes
1 large ugly tomato, seeded & diced 

Heat a grill pan over high heat; lightly coat the swordfish with some of the extra-virgin olive oil and season with kosher salt and black pepper. Grill the swordfish for about 3-4 minutes on each side or until it has cooked through. Remove from the grill and chill the cooked fish.

In a large bowl, mix the beans, shallots, garlic, lemon juice, vinegar, basil, parsley, pepper flakes, and tomatoes. Drizzle in the remaining extra-virgin olive oil and season the salad to taste with salt and pepper. 

Remove the swordfish from the refrigerator and cut the grilled fish into bite- size pieces, toss the fish into the bean salad. Allow the salad to marinate for at least 30 minutes before serving . Serves 6.


Fish and Chips “Asian Style”

1 whole American red snapper
6 garlic cloves sliced
2 slices of applewood smoked bacon

Marinade:

1/2 cup of orange juice
1/4 cup of olive oil
1 tablespoon of lemongrass
1 tablespoon of chili sauce
1 teaspoon of sesame oil
1 teaspoon of oyster sauce or fish sauce
1 tablespoon cilantro

For fingerling fries:

1/2 lb of fingerling potatoes sliced and julienned
sesame seeds and 2 tablespoons of honey

Hoisson catsup:

1/2 cup hoisson sauce
1 teasopoon of brown sugar
1/2 teaspoon sesame oil
1 teaspoon rice vinegar
1 tablespoon chili sauce

With the red snapper laying on its side score 1/4 inch cuts into the skin about 8 exactly and place each slice of garlic and a slice of bacon into each score do this on both sides of the fish making sure it is in the fish entirely.  When you have done this mix together the marinade and let sit for 2 hours making sure to turn fish after the first hour.   

Meanwhile take your sliced and prepare them to be fried into oil at approximately 350 degrees making sure to use peanut oil and or canola oil.  Then combine all your ingredients to make the hoisson catsup and set aside.  
     
 When the fish is done marinating shake off the excess marinade and prepare the grill and or grill pan to grill the snapper making sure to reserve the marinade to baste on the fish while grilling.  Cook the fish for approximately 8-10 minutes on each side until it reaches a temperature of 165 degrees internally and making sure to baste the fish throughout.
      
 For the fingerling fries deep fry them for until crispy and browned when you have achieved this toss the potatoes with the sesame seeds and the honey and serve right away with hoisson bbq sauce.  For the snapper run a knife along the backbone loosening the meat from the bones making sure to discard the pin bones from the fish.
      
 Serve this with a garnish of lime and of course a cold beer and or Riesling to make it a real hit!