Chef Doug's Gazpacho

1 16 oz can of imported Italian roma tomatoes
1 European or English cucumber diced small
1/4 cup of Spanish sweet onions diced small
4 cloves of garlic minced
1/2 cup of red wine vinegar
1/4 cup of Worcestershire
1 tablespoon of hot sauce
1/2 cup of diced celery
2 tablespoons of balsamic
1/4 cup of extra virgin olive oil
salt & pepper to taste

First take your tomatoes from jar or can place into container and pulse until slightly chunky then add garlic wet ingredients and pulse again until incorporated. To finish it add your vegetables and mix together well for a great finish add fresh blue crab meat and toasted foccacia and of course ENJOY!! Serves 4


Market Fish Chowder

1 lb of gulf filleted fish grouper, flounder, snapper, swordfish
3 large potatoes peeled and diced
2 medium stalks of celery3  carrots peeled and diced
1 large Spanish onion diced
1 tablespoon of chopped garlic
1 red pepper diced small
1/4 cup of sherry wine
2 tablespoons of herbs de province
1 quart of fish stock
1 quart of 2% milk
1 stick of unsalted butter
1/2 cup of flour
1 teaspoon of Tabasco
Salt and pepper to taste

To select your Fish for the chowder make sure to find a filet that is not a strong fish flavor for example Tuna and Salmon may not be the best choice.  Grouper, Snapper, Mahi Mahi are great examples to use also shellfish can be added to the chowder. As far as breaking down the fish filet the fish making sure to cut out the bloodline in the fish as this will be too strong to add to the chowder.  Dice the fish into 1/2 inch cuts.  To start place a heavy bottom pot onto the stove top add the unsalted butter to the pot and melt on a medium to high heat add in the onions celery and carrots and garlic and let cook for 10 minutes or until softened when you reached this point add in the flour and stir constantly not leaving it for 3-4 minutes this will help to cook of some of flavor from the flour.  Add the sherry wine reduce by half and the potatoes next and then add the stock and milk bring to a boil this will give you your full thickness of your chowder.  Finish the soup by adding the fish, herbs, Tabasco and the salt and pepper le the chowder simmer for another 10-12 minutes to fully cook the potatoes Serve into a bowl with fresh toasted bread or crackers and Enjoy!  Serves 4


Lightly Blackened North Atlantic Salmon with Apple, Butternut Squash, Pancetta Hash

4- 6 oz filets portioned
1 tablespoon paprika
1 tablespoon oregano
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon cayenne pepper
1 teaspoon granulated sugar
½ stick of unsalted whole butter
1 tablespoon of canola oil

Hash:

1 small butternut squash peeled and diced and blanched in water
2 apples granny smith or gala peeled and diced
¼ lb of pancetta diced
¼ cup of shallots finely julienned
½ cup of carrot peeled and diced
1 tablespoon of fresh thyme
½ teaspoon of fresh sage
¼ cup of brandy or rum
¼  stick of unsalted whole butter
2 tablespoons of canola oil

Place a heavy cast iron pan onto the stove top or onto the grill anywhere there is a well ventilated area, Next mix all the dry spice ingredients together into a small bowl.  Filet the salmon into desired proportions and dredge the fish pretty heavily until coated.   With the cast iron pan or any pan desired heat until very hot when hot add the butter followed by the canola oil and place the fish into the pan allowing it to get blackened onto the one side.  After you have achieved the "Blackening" flip onto the other side and set aside it should finish cooking thoroughly OFF the heat.
 
For the Hash start with butter in the pan and the canola oil when hot place the Pancetta into the pan let sauté until translucent followed by the carrots, shallots and the then the squash when the carrots have softened add the apples and turn the heat down to a light simmer add the fresh herbs at the end followed by the brandy continue to cook for a additional 5 minutes.

To plate place a spoonful of the hash onto the plate followed by the lightly blackened salmon onto the side slightly a garnish of fried sage or fresh parsley would be nice or a wedge of lemon.  Serves 4.