Chef Tee’s No Bread Crumb Crab Cakes

T crabServes 2 to 4
Prep time: 15-to-20 minutes; cooking time: 5-to-7 minutes

Ingredients

  • 1 lb. jumbo lump crabmeat
  • 1 Tbsp. fresh parsley, chopped
  • 1 tsp. fresh lemon juice
  • 2 Tbsps. green onion, chopped
  • ¼ cup mayonnaise (or just enough to bind ingredients)
  • Salt & Pepper to taste
  • 6 spring roll skins or egg roll wrappers

Directions

    1. Use paper towel to dry crabmeat carefully; do not break up crabmeat lumps.
    2. In large bowl, add crabmeat, mayonnaise, parsley, onion, Salt & Pepper.
    3. Fold crab mixture with a rubber spatula to combine; do not over mix, so lumps stay in tact.
    4. Line coffee cup with one spring roll skin; fill cup ½ way up with crab mixture.
    5. Fold corners of spring roll skin over, so they enclose crab mixture.
    6. Invert coffee cup on palm of your hand; crab cake should release from the cup; then place crab cake (sealed side down) onto non-stick cookie sheet.
    7. Repeat steps 4 and 5 to finish crab cakes, then refrigerate them for 30-to-40 minutes.
    8. Preheat oven to 400°F.
    9. Take crab cakes out of refrigerator; spray non-stick cooking spray on top of them, then bake for 5-to-7 minutes or until GB&D (golden brown and delicious).

Photo courtesy: KStudios

Chef Tee’s Open-Faced Salmon Burgers

Serves 4 S n p logo
Prep time: 10 -to- 15 minutes; cooking time 5 -to- 10 minutes
Ingredients

  • 4 wild salmon burgers w/lemon thyme (or favorite spice blend; available at your local grocery store)
  • 2 Tbsps. canola or vegetable oil
  • 4 challah bread slices, toasted (can substitute your favorite bread)
  • Mayonnaise sauce (recipe below)
  • Baby arugula salad (recipe below)

Directions

  1. In large skillet, heat oil to medium-high; add burgers; cook 3 to 4 minutes per side.
  2. Spread 1-to-2 Tbsps. mayo sauce on 1 slice of bread.
  3. Put burger on top of slice; put mayo sauce on top of burger; top with salad.
  4. Repeat steps 2 and 3 for rest of burgers.
  5. Serve.

Chef Tee’s Mayonnaise Sauce
Ingredients

  • ½ cup mayonnaise
  • Zest and juice from 1 lemon
  • 1 tsp. chili powder

Directions

  1. In small bowl, combine ingredients.

Chef Tee’s Baby Arugula Salad
Ingredients

  • Juice from 1 lemon
  • 1/3 cup extra virgin olive oil
  • Salt & pepper to taste
  • 1 tsp. basil, chopped
  • 2 cups baby arugula
  • ¼ cup gala apple w/skin, chopped

Directions

  1. In large bowl, combine ingredients until greens are coated.

 

Brian’s Grilled Branzini & Fennel

Serves 2 to 4Grilled Branzini
Prep time: 10 minutes; cooking time: 10- to-15 minutes
Ingredients

  • 2 (1 ½ lbs. each) whole Branzini, cleaned
  • Large pot of salted water
  • 2 fennel bulbs, cut each bulb into 4 quarters (reserve fronds, discard stems)
  • 1 lemon, cut into ¼ – inch slices
  • Olive oil (plus extra for garnish)
  • ¼ cup oregano, chopped (may need more to cover fish)

Salt & Pepper to taste
Directions

  1. Heat water over medium-high heat until it boils; add fennel bulbs; cover; cook until fork tender (about 5-to-10 minutes); remove bulbs from water, pat dry w/paper towel.
  2. Season quarters w/Salt & Pepper, drizzle oil on top; grill over medium heat covered a few minutes until grill marks form; remove; set aside.
  3. Rub outside fish w/oil, oregano; season outside fish w/Salt & Pepper.
  4. Stuff fish cavity w/handful fronds, 3-to-4 lemon slices.
  5. Grill fish over medium heat for a few minutes per side or until done.
  6. Remove cores from grilled fennel; discard cores; cut grilled fennel into ¼ -inch slices; serve fish on bed of fennel slices.
  7. Drizzle a little olive oil on top of fish; serve.

 

Chef Tee’s Grilled Salmon

Serves 2 to 4
Ingredients
Salmon

  • 4 (6 ounce) salmon fillets w/skin
  • ¼ cup mandarin orange, lime and poppy seed vinaigrette (if you can’t find this, use any Asian marinade w/ginger)
  • Salt & Pepper to taste

Salad garnish

  • 1 cup cilantro leaves
  • ¼ cup scallions, chopped
  • 1 small can (about ½ cup) mandarin oranges in their own juice
  • ½ red bell pepper thinly sliced
  • 1 Tbsp. red wine vinegar
  • 1 Tbsp. vegetable oil
  • 1 Tbsp. vinaigrette used in salmon recipe

Directions

  1. Preheat clean grill to high.
  2. In shallow dish, coat salmon fillets w/vinaigrette; set aside.
  3. In medium bowl, add salad garnish ingredients; toss together; set aside.
  4. Rub grill with oiled rag to prevent salmon from sticking.
  5. Season both sides of salmon w/Salt & Pepper.
  6. Place salmon on grill skin side down; cook for about 3 minutes.
  7. Carefully turn salmon over; cook about 5 minutes or until desired doneness.
  8. Transfer salmon to platter; top w/ salad garnish; serve.

 

Brian’s Grilled Cedar-Plank Salmon

Serves 6 to 8
Prep time: 30 minutes; cooking time: 10-to-15 minutes
Ingredients

  • 2 (10-to-12 oz.) salmon fillets
  • Olive oil
  • Salt & Pepper
  • Lemon pepper
  • 1 (6 oz.) can crab claw meat
  • 2 Tbsps. mayonnaise
  • Juice from ½ lemon
  • Old Bay Seasoning to taste
  • 2 (about ¼ -inch thick, 12 inches long) cedar planks; available at most hardware stores)

Directions

  1. Soak cedar planks in water for ½ hour; remove from water; set aside.
  2. Preheat grill to medium heat.
  3. Drizzle little oil on top of fillets; season w/ Salt & Pepper; set aside.
  4. In medium bowl, combine crab, mayonnaise, lemon juice, Old Bay seasoning to taste.
  5. Spoon ½ crab mixture on top of salmon fillet; spread mixture out a little.
  6. Put fillet on top of cedar plank; set aside.
  7. Repeat step 5 and 6.
  8. Put cedar planks on grill; cook for 10-to-15 minutes or until crab mixture is lightly browned on top, salmon starts to flake).

**Note:  You can reuse the cedar planks until they become too charred to use.

Chef Tee’s Salmon Cakes w/Smoked Paprika Mayonnaise

Serves 4 to 6Salmon Cake
Prep time: 5 minutes; cooking time: 10-to-15 minutes

Ingredients

  • 1 lb. salmon trim w/o skin
  • 2 Tbsps. sherry
  • Salt to taste
  • ½ cup celery, chopped
  • ½ cup white onions, chopped
  • ¼ cup green onions
  • ¼ cup parsley
  • Zest from ½ lemon
  • ½ – to – 1 cup Panko bread crumbs
  • ½ – to – 1 cup mayonnaise
  • ¼ cup canola oil
  • Smoked Paprika Mayonnaise
  • Garnish — tomato slices

Directions

  1. In medium pot, poach salmon, sherry, salt in just enough water to cover fish over medium heat; cook until salmon is light pink on outside, still little raw on inside.
  2. Transfer poached salmon to medium bowl; set aside.
    Add celery, white onions, salt to poaching liquid; cook over medium-high heat until most of liquid is gone and celery, onions are moist, not soupy; set aside.
  3. While salmon is still in medium bowl, use tongs or fork to shred fish into medium chunks; add cooked celery, white onions, parsley, lemon zest, salt (if necessary), green onions, ½ cup mayo, ½ cup bread crumbs.
  4. Use rubber spatula to carefully fold together salmon ingredients until ingredients are moist and just hold together — may need more mayo, bread crumbs to achieve this. 
  5. Use hands to form small salmon cakes w/2 Tbsps. – to – ¼ cup salmon mixture.
  6. In large skillet, heat oil over medium-high heat; add salmon cakes (may need to cook in a few batches, so don’t crowd pan); cook 2 minutes per side (or until golden brown).
  7. Transfer browned salmon cakes to preheated 400° F oven; cook 3-to-4 minutes or until done.
  8. Serve salmon w/Smoked Paprika Mayonnaise, tomato slices.

Chef Tee’s Cod w/Spring Vegetables

Serves 4S n p logo
Prep time: 10-to-15 minutes; cooking time: 5-to-10 minutes

Ingredients

  • 4 (5 oz. each) cod fillets
  • 2 cups fiddlehead ferns
  • 1 bunch of asparagus, stems trimmed, cut into thirds
  • 4 or 5 ramps, roughly chopped
  • 4 strips bacon, chopped
  • 1 large russet potato, peeled, diced
  • 1 cup onion, sliced
  • 1 tsp. lemon zest
  • 2 Tbsps. canola oil
  • 1 cup chicken stock
  • ¼ cup heavy cream
  • Salt & Pepper to taste

Directions

  1. Blanch* fiddlehead ferns; drain; set aside.
  2. Blanch* potato in same water fiddleheads were blanched in; drain; set potato aside.
  3. In medium skillet, add bacon; cook over medium-high heat to release fat drippings; cook until bacon is crisp; remove bacon from skillet.
  4. Add onions to hot skillet w/bacon fat drippings; cook a few minutes; add asparagus, blanched fiddleheads, potato, lemon zest, ramps; cook until vegetables are tender; season w/Salt & Pepper; set aside.
  5. In medium skillet, heat canola oil over medium-high heat.
  6. Pat cod dry w/paper towel; season fillets w/Salt & Pepper.
  7. Add fish to hot pan; cook until starts to flake (about 2-to-3 minutes); add stock, cream; bring to a boil; cook until fish flakes apart; add cooked vegetables.
  8. Plate cod, vegetables; top w/1-to-2 Tbsps. bacon.
  9. Serve.

 *Blanch — to boil food in a pot of salted water for a few minutes, then plunge it into a bowl of ice water to preserve its color and crisp texture.

Brian’s Mussels and Linguine

Serves 4 to 6Mussels and Linguine
Prep time: 10 minutes; cooking time: 10-to15 minutes
Ingredients

  • 15-to-20 mussels
  • 1 pkg. (12 to 16 oz.) linguine
  • 4 Tbsps. butter
  • ½ medium onion, diced
  • 3 cloves garlic, chopped
  • 2 cups white wine
  • 1 cup tomatoes, chopped
  • Salt & Pepper
  • 2 Tbsps. basil, chopped (plus extra for garnish)
  • 2 Tbsps. parsley, chopped (plus extra for garnish)

Directions

  1. Rinse and debeard mussels; set aside.
  2. Cook linguine al dente according to package directions; set aside.
  3. In large skillet, melt butter over medium-high heat.
  4. Add onions, garlic; Salt & Pepper to taste; cook until onions are soft, translucent.
  5. Add basil, parsley, wine; bring to boil.
  6. Add mussels; cover; cook 5-to-10 minutes or until shells open (discard mussels that don’t open.)
  7. Add linguine to skillet; carefully toss ingredients together.
  8. Serve in large bowl; garnish w/chopped basil and parsley

 

Chef Tee’s Thai Poached Halibut

Serves 4S n p logo
Prep time: 10-to-15 minutes; cooking time: 5-to-10 minutes

Ingredients

  • ¼ cup canola or vegetable oil
  • 1 lb. halibut, w/o skin
  • Salt & Pepper
  • 1 medium white onion, sliced
  • 2 cloves garlic, diced
  • 1 cup chicken broth
  • ¼ cup Thai coconut milk
  • 1 Tbsp. lemon grass, diced
  • 1 tsp. ginger, chopped
  • ½ tsp. soy sauce
  • Garnishes – chili sesame oil, cilantro
  • Basmati rice (follow cooking directions on pkg.)

Directions

  1. In large skillet, heat oil over medium-high heat.
  2. Cut halibut into 2 (4 oz) fillets; season one side w/Salt & Pepper.
  3. Put fish (seasoned side down) in hot pan; add onions, garlic; cook until fish is brown on seasoned side (about 2 minutes).
  4. Turn fish over; add broth, milk, lemon grass, ginger, soy sauce; carefully stir liquid w/o breaking fish; cook until fish is done (about 2 minutes).
  5. Drizzle sesame oil on top of fish.
  6. Plate fish on top of rice; spoon pan liquid on top.
  7. Enjoy!

Chef Tee’s Asian Tuna Steak with Wasabi Mashed Potatoes and Broccoli

Serves 4S n p logo
Prep time: 5-to-10 minutes; Cooking time: 10 minutes
Ingredients

  • 2 tuna steaks, approx. 1” thick
  • Teriyaki sauce
  • Salt & Pepper
  • Olive oil
  • Cilantro, chopped
  • Wasabi powder
  • Instant mashed potatoes—follow cooking instructions on box then add dried wasabi powder to taste
  • Pickled ginger

Directions

  1. Heat skillet over high heat.
  2. Lightly coat tuna with teriyaki sauce and olive oil; season with Salt & Pepper.
  3. Put tuna in skillet; cook for 4 to 5 minutes
  4. Flip tuna; cook other side for 4 to 5 minutes.
  5. Plate; garnish with chopped cilantro and pickled ginger.
  6. Serve with mashed potatoes and broccoli.

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Broccoli
Ingredients

  • 1-to-2 cups of broccoli florets
  • Salt & Pepper
  • Water
  • Toasted sesame seeds

Directions

  1. Coat bottom of medium pot with water; bring to a boil.
  2. Cut stems from broccoli; discard stems; add florets to pot.
  3. Boil for about 3-to-4 minutes or until desired tenderness.
  4. Salt & Pepper to taste.
  5. Sprinkle toasted sesame seeds on top of the broccoli.