Clam and Sausage Arrabbiata

3 links of precooked Italian sausage sliced
1 tablespoon of Olive oil
1cup of white wine
2 cups of pomodoro sauce
3 dozen little neck clams
1 tablespoon basil chopped fine
1 teaspoon of dry oregano
4 tablespoons of unsalted butter
1 whole fresh lemon squeezed
fresh shaved parmesan reggiano
4 cloves of garlic sliced
1/2 cup of sliced onions  

Heat a large sauté pan or sauce pot over medium-high heat add the sliced sausage.  Cooked for about a minute stirring well add the onions and garlic allow them to sweat down for 3-4 minutes.  Deglaze the pan with white wine let reduce by half add in your fresh herbs followed by the clams and cook them covered on medium heat until they have fully opened.  If you find that most have opened and some stay closed, throw them away they are considered not to be eaten.  To finish it off, squeeze the fresh lemon into the mix and grate some of the fresh parmesan reggiano over the dish.  This would go well over fresh pasta serve right away and most of all ENJOY!!! Serves 4

Chef Doug’s  “AHI TUNA POKE”

3/4 lb Raw sushi grade Tuna
1/4 Cup Soy sauce
1 teaspoon rice vinegar
1/2 teaspoon peanut oil
1 teaspoon Sesame oil
1 teaspoon fresh ginger
1 teaspoon garlic chili sauce
Juice of 1 lime
Pinch sugar
3 green onions finely chopped
1/4 cup Asian pear diced small 
garnish with sesame seeds and cilantro on a rice cracker or wonton chip and wakami

Cut the ahi tuna into small dice size and set aside into bowl.  Take the ingredients above and incorporate into bowl and toss together well, feel free to add other ingredients to recipe toasted crumbled Nori sheets would be a nice addition to this recipe.  Wrap the tuna in plastic place in fridge for 1 hour when ready spoon onto cracker or chip and garnish with sesame seeds, cilantro and wakami.  Enjoy!!

Seafood Cozumel and Orchiette Pasta 

8 each extra large gulf shrimp Peeled and deveined tail off
8 each large sea scallops
4 oz lump crab meat
1  cup heavy cream
1/4 cup of julienned sun dried tomatoes
1 lemon jested
1/4 cup of  Spanish manchego cheese grated
2 shallots minced or sweet onion small dice
1/2 cup of white wine
1/2 cup of basil pesto
1/2 lb of dried orchiette pasta
4 tablespoons of butter
2 tablespoons of canola oil

Start off by getting a pot ready with boiling water for 1/2 lb of pasta 3 quarts of water will be enough in addition to 1/4 cup of sea salt added to the water cook the pasta until el dente and set aside do not rinse the pasta.   In a heavy gauge sauté pan place the canola oil in enough to coat the pan and wait for it to shimmer.  When ready dry the peeled and deveined shrimp and scallops so there is no moisture season with salt and pepper and place into the pan seat the shrimp and scallops on one side and turn.  To the pan add your onions and briefly sauté them until translucent and lightly browned when you have achieved that  add your white wine and reduce by half followed by the heavy cream and turn heat down to low to medium. Add in your basil pesto, sun dried tomatoes, and lemon zest followed by the crab and your butter.  Season at the end with salt and pepper if needed and garnish with parsley and the grated manchego cheese, parmesan can also be used.  This would be great with some crusty foccacia or French bread and of course a nice glass of white wine chardonnay or pinot grigio would be fantastic with this ENJOY!!!   Serves 2