Lemon Pepper Scallop Toasts with Pancetta and Hollandaise Sauce


  • 1 package lemon pepper scallops
  • 8-10 ea. brioche toast points, cut ½” thick
  • 2 tbsp butter, unsalted
  • 8-10 ea. pancetta Slices, 1/8” thick (may substitute bacon or prosciutto)
  • 2 ea. egg yolks
  • 2 tbsp lemon Juice
  • 4 tbsp butter, unsalted and melted
  • 2 tbsp fresh chives, minced


In a large sauté pan melted the 2 tablespoons of butter. Once foaming add the reserved toast points and cook until golden brown before turning over and repeating on both sides. Reserve the toast points. Meanwhile, bring a cup of water to a simmer in a small pot. Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl until the mixture is thickened and doubled in volume. Place the bowl over the saucepan without touching the simmering water and continue to whisk rapidly being careful not to let the eggs get too hot. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from the heat and season to taste with salt. Prepare the scallops as per the instructions on the package. Lastly, preheat a large sauté pan on a medium-high setting. Add the sliced pancetta and cook for approximately 2 minutes on each side until crispy. To assemble; place one slice of pancetta and one fully cooked scallop upon each piece of toast. Drizzle with reserved hollandaise sauce and garnish with minced chives.

Pairing Suggestions:

Serve along brown rice to create a more hearty meal or a fresh side salad to keep things light.

Beer Battered Pollock Tacos


  • 24 ea. 3 oz. beer battered pollock portions
  • 24 ea. flour tortillas
  • 4 ea. heads of romaine lettuce, cleaned and sliced thin
  • 4 cups red cabbage, core out outer leaves removed, sliced thin
  • 12 oz. shredded cheddar or Mexican cheese blend
  • 1 ½ cups sour cream
  • 1 ½ cups salsa, preferred brands

*Yield: 12 Servings


  1. Clean and thinly slice both the red cabbage and romaine lettuce.
  2. Prepare the battered Pollock per the package instructions.
  3. Assemble individual tacos each with one piece of Pollock, approximately 1/3 cup sliced romaine and 1/3 cup sliced red cabbage.
  4. Top tacos with ½ ounce of reserved shredded cheese, 1 tbsp. of preferred brand salsa and 1 tbsp. of sour cream.

Pairing Suggestions:

Beef up this offering with hearty lentils or grilled fruits. Complement the battering with a nice amber ale. 

Blackened Shrimp Po' Boy with Fried Jalapenos & Remoulade


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  • 6 ea  large Hoagie Rolls
  • 2 lbs large Shrimp, P&D
  • 3 tbsp blackening Spice
  • 3 tbsp olive Oil
  • 2 tbsp lemon Juice
  • 3 cups shredded Romaine
  • 3 ea tomatoes, sliced thin
  • 1 cup red Onion, sliced thin
  • 2 cups fried Jalapenos
  • 1 ½ cups mayonnaise
  • 2 tbsp chili Powder
  • 3 tbsp  ground Mustard
  • 2 tbsp lemon Juice

*Yield: 6 Servings


Preheat your grill to high heat. Toss the shrimp with the blackening spice, olive oil and lemon juice. Make the remoulade by combining the mayonnaise, chili powder, ground mustard and lemon juice. Once preheated, grill shrimp for approximately 2 minutes on each side until fully cooked. Assemble sandwiches starting with shredded romaine, tomatoes and then red onion. Top with shrimp, fried jalapenos and approximately ¼ cup of remoulade per sandwich.

Pairing Suggestions:

Pair this with a side like sweet potato fries to balance the flavors, and serve the remoulade as a dipping sauce.

Pan Sear Teriyaki Sesame Salmon with Bacon and Vegetable Fried Brown Rice


  • 2 cups brown rice, cooked
  • 6 slices bacon, sliced thinly
  • ½ cup white onion, minced
  • ½ cup carrot, minced
  • ½ cup  celery, minced
  • 4 each green onion, sliced thin
  • 1 tbsp garlic, minced
  • 2 tbsp ginger, minced
  • 1 cup  frozen Peas
  • 2 each eggs, beaten
  • 2 tbsp vegetable oil
  • 2 tbsp soy sauce


Cook bacon in a large nonstick skillet or wok over medium-high heat until crispy. Drain excess fat from the pan and push bacon to sides. Add onion, carrots and celery and cook until softened about 2 minutes. Stir in green onions, garlic and ginger and cook 3 minutes, taking care not to let the garlic brown. Stir in peas and cook 2 minutes. Transfer mixture to a medium bowl.  Reduce heat to medium, add eggs, and scramble until fully cooked, 2 or 3 minutes. Add eggs to bacon mixture. Wipe out skillet, add vegetable oil, and return to medium-high heat. When oil is hot add cooked rice in a thin even layer. Cook until rice is heated and slightly crispy. Stir in bacon-egg mixture. Add soy sauce and top with green onions. Meanwhile, follow the package instructions for the salmon. Serve fully cooked salmon atop portions of bacon and vegetable fried brown rice.

Pairing Suggestions:

Pair with a light sparkling wine or sake.

Grilled Alaska Sockeye Salmon with Compound Butter

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Alaska Sockeye Salmon:

  • 1-1/2 pounds Alaska Sockeye Salmon, fresh or thawed
  • Heavy-duty aluminum foil
  • Cooking spray
  • 1-1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly-ground black pepper

Remove Alaska Sockeye salmon from refrigerator 15 minutes before cooking.  Heat grill to 375°F.  

Cut 2 pieces of wide, heavy-duty aluminum foil about 6-inches longer than the salmon side.  Stack the foil pieces (shiny side down) on a baking sheet and spray generously with cooking spray.  Place the salmon, skin side down, in the middle of the foil.  Fold the foil sides and ends up (1 to 2-inches) to make a shallow pan around the salmon, leaving at least a 1-inch margin around the fish.  Season salmon with salt and pepper.  

Carefully transfer the foil pan to the center of the preheated grill.  Do not cover the salmon with foil or close the foil over the salmon.  Close grill cover and cook for 10 to 13 minutes, cooking just until fish is lightly translucent in the center – it will finish cooking from retained heat.  Remove from the grill and let rest a few minutes before serving.

Cook’s Tip: Check salmon for doneness at 10 minutes.

Variation: Roast in an oven preheated to 375°F, cooking 12 to 15 minutes, until lightly translucent in the center.  Be sure to let the salmon rest a few minutes before serving.


  1. Fresh Herb, Shallot and Lemon Butter:

  2. 1-1/2 cups finely chopped shallots or green onions

  3. 1 pound unsalted butter, divided

  4. 1/4 cup Chateau Ste. Michelle Chardonnay

  5. 1/4 cup chopped mixed fresh leafy herbs, such as thyme, tarragon, dill, parsley, or basil

  6. 1 Tablespoon finely grated lemon zest

  7. 2 Tablespoons fresh lemon juice

  8. Salt and freshly ground pepper

  9. Sauté the shallots in 3 tablespoons of the butter until soft but not brown.  Add the wine and continue to cook until all of the liquid is evaporated.  Cool completely.

  10. Soften the remaining butter with an electric mixer or by hand and stir in the shallot mixture, herbs, lemon zest and juice.  Season to taste with salt and pepper.  Cover and refrigerate for up to 3 days or roll into logs, wrap tightly in aluminum foil and freeze for later use.

  11. To serve, cut and place thick coin-sized pieces on top of hot fish and let it melt.  If using frozen butters, soften them just a bit before placing them on top of your grilled foods so that they can begin to melt as you bring them to the table.

Recommended wine pairing: Chateau Ste Michelle, Columbia Valley Chardonnay / Riesling

Coctel de Mariscos Avos





  • Fresh lime juice as needed
  • Kosher Salt as needed
  • 12 cups Ceviche recipe follows
  • 24 Avocado Rings 1/4-inch thick from 6 avocados
  • 24 Shrimp grilled and chilled
  • 24 Lime wedges
  • 24 Cilantro sprigs


  • 3 lbs White fish (such as cod, sole, rockfish, tilapia, pollock, or a combination), diced small
  • 2 cups Fresh lime juice
  • 3 cups Seeded and chopped tomato
  • 1 1/2 cups Cucumber peeled, seeded, finely diced
  • 1 1/2 cups Red onions finely chopped
  • 3/4 cup Fresh cilantro chopped
  • 1 tsp Jalapeno minced
  • 1 tbsp Ground cumin


1. For each serving, dip rim of martini glass into lime juice. Dip rim of glass in salt, as for a margarita. Place ½ cup ceviche in glass. Top with 1 Avocado Ring, tuck shrimp into the center of the ring. Garnish with lime wedge and cilantro sprig.

2. Combine fish and lime juice in bowl, toss well, cover and chill for at least 30 minutes or until fish is white throughout. Remove from refrigeration, place in strainer and drain off lime juice, then press gently on fish to squeeze out any additional lime juice. Place drained fish in bowl, add all other ingredients and fold to incorporate and mix well. Cover and hold under refrigeration until needed. Best used the day the ceviche is made. Discard after 2 days.

Gnocchi with Mussels and Clams


This recipe is made with Certified Idaho Potatoes.

This recipe is made with Certified Idaho Potatoes.


  • 3 each Tomatoes, halved
  • 2 each Lemons, quartered
  • 1/4 C Olive oil
  • 4 cloves Garlic, finely chopped
  • 2 each Shallots, chopped
  • 1/2 Lb Clams, rinsed and scrubbed
  • 1/2 tsp Salt
  • 1/2 Lb Mussels, blue, fresh, rinsed and scrubbed
  • 1/2 C White wine
  • 2 14-Oz cans Mussels, canned
  • 4 servings Gnocchi
  • 2 TBS Parsley, chopped
  • 2 TBS Basil, chopped
  • Gnocchi
  • 1 C Sea salt
  • 2 each Idaho® potatoes
  • 2 cloves Garlic, unpeeled
  • 2 each Egg yolks
  • 2 tsp Salt
  • Nutmeg to taste
  • 1 C All-purpose flour
  • 2 TBS Olive oil
  • 1 clove Garlic, peeled, thinly sliced
  • 3 tsp Chives, chopped
  • Salt and freshly ground black pepper as needed


  1. Heat grill pan over high heat.
  2. Brush tomatoes and lemons with 1 tablespoon olive oil.
  3. Place on grill and cook until softened, about 4 minutes; turn and grill for another 4 minutes. Remove from grill and cut tomato into quarters. Set aside.
  4. Heat 2 tablespoons olive oil in large pot over medium heat. Add garlic and shallots and sauté until softened, about 3 minutes.
  5. Add clams and salt and sauté for 5 minutes, then add blue mussels and wine and cover pot. Simmer until clams and mussels open, about 4 minutes. Remove from heat and stir in canned mussels.
  6. In large sauté pan, heat 1 tablespoon of olive oil over medium heat. Add gnocchi and sauté until heated through, about 3 minutes. Fold in grilled tomatoes, parsley and basil.
  7. To serve, divide gnocchi between 6 bowls. Top with even amount of clams and mussels. Garnish with grilled lemon quarters.


  1. Preheat oven to 350 degrees F. Spread sea salt on sheet pan. Arrange potatoes and garlic on salt and roast in oven for 30 minutes. Remove garlic from pan and continue to roast potatoes until very tender, about another 30 minutes.
  2. Remove potatoes from oven and let cool slightly, then peel potatoes and garlic and put through ricer into medium bowl. Add egg yolk, salt and nutmeg to potatoes and mix well. Add flour and knead until dough forms. Try not to overwork dough; it will result in a heavier dumpling. Wrap dough in plastic wrap and let rest for 20 minutes.
  3. Divide dough in half and roll each half into 1/2-inch thick ropes on a floured work surface. Cut each rope into 1/2-inch long pieces and press tines of fork into each piece to make grooves in surface. Place gnocchi on parchment-lined sheet tray lightly sprinkled with flour. (At this point, gnocchi can be covered with plastic wrap and frozen).
  4. Bring large pot of salted water to boil. Working in batches, drop dumplings into water and simmer until they float to top, about 3 minutes. Remove with slotted spoon and place in ice bath for 30 seconds. Remove gnocchi from ice bath and reserve, refrigerated.
  5. To reheat potato dumplings, heat 2 tablespoons of olive oil over high heat in large sauté pan. Add dumplings and sliced garlic and sauté for about 1 minute. Season with salt and pepper. Toss with chives.
  6. Note: This recipe is adapted from "The New American Table" by Marcus Samuelsson, (John Wiley & Sons, Inc., 2009).


Yield: 6 servings, 4 Gnocchi servings