Chef Doug's  "Honey Gingered Glazed Salmon"

2 - 6 oz salmon filets
4 oz orange blossom honey
1 nub of ginger peeled and minced
2 cloves garlic minced
1 tablespoons soy sauce
2 scallions diced
sesame seeds

Start with your salmon filets by placing them into a ovenware pan making sure to pat out any excess moisture on the fish, then with all the ingredients above excluding the cilantro and sesame seeds stir together and place on top of each portion of fish. Bake on the top rack at 450 for 5-8 minutes until slightly golden brown and glazed. Serve with rice and garnish with cilantro and sesame seeds.

Warm Stone Crab Spread on Crostini and White Cheddar

1 lb of large stone crab cracked and meat taken out
1/2 cup of mayonnaise
1/2 cup of sour cream
1/4 cup of cream cheese
2 tablespoons horseradish
1 tablespoon of Dijon mustard
2 tablespoons of shallots
1 tablespoon worchestire
1 teaspoon old bay seasoning
1 tablespoon chives minced
1 French baguette sliced 1/4 inch thick
2 cups of white cheddar cheese shredded
salt and pepper
olive oil

Take first 10 ingredients and mix together well and set aside while you are doing this set your oven to 350 degrees on bake.  Slice your baguette to 1/4 inch thickness you should get about 20-25 slices out of a baguette.  Place the crostinis onto the sheet pan drizzle with extra virgin olive oil and salt and pepper place in the oven and cook for 5 minutes until slightly toasted place a spoonful of stone crab mixture onto crostini and top with white cheddar cheese and place back into the oven for another 5-7 minutes until it slightly browns and melts the cheese.

Take out of the oven assemble onto the platter and garnish with fresh chives and serve with a nice chilled white wine to go with you appetizer. The spread can be made ahead of time and set into the refrigerator for up to 2 weeks and you can use as a dip as well ENJOY!!!  Serves 6.

Prosciutto Wrapped Shrimp with Lemon Vinaigrette over Spinach Salad

For the shrimp:

1lb 16/20 count Florida gulf shrimp peeled and deveined
1/2 pound of prosciutto sliced very thin
8 ounces of Sambuca or Pernod liquor

Wrap each shrimp with a half of a slice of prosciutto and place in a dish.  When all the shrimp are wrapped cover with the liquor and let marinate in the refrigerator for 30 minutes to an hour. Before assembling the salad either grill on a hot grill or bake at 400 degrees oven until the shrimp is done.  Approximately 7 to 10 minutes.

For the Vinaigrette:

1 cup of sugar
1 cup apple cider vinegar
2 lemons
Kosher salt for seasoning
8 ounces of virgin olive oil

Zest lemons place into a saucepot with the sugar and vinegar and place on high heat reduce by half.  Transfer to a mixing bowl allow to cool add the juice from the lemons whisk in the olive oil slowly until mixed completely.

For the Spinach Salad:

12 ounces of Organic market Spinach
8 oz of crimini mushrooms sliced
1 whole bulb of fennel sliced thin
1 Spanish onion sliced thin
3 Roma tomatoes seeded and diced
3 garlic cloves sliced thin
1 oz of basil chopped
3 oz of virgin olive oil

In a sauté pan sauté onions and fennel for 10 minutes or until softened and slightly browned then add the mushrooms for an additional 5 minutes followed by the garlic and the spinach season with kosher salt.    To plate the dish place the spinach salad into a wide rim bowl followed by the grilled prosciutto wrapped spinach and a drizzle of the Lemon Cider vinaigrette.  Some nice crusty French bread would be nice to go with the dish and of course a nice glass of wine. ENJOY!!! Serves 6.