Grilled Scallops with Ginger Lime Sauce

•Seafood Fettuccine Alfredo
 by: Richard Massey Seafood Fettuccine is always a top seller in our restaurants. Any pasta alfredo recipe is easy to prepare making it a great choice for family and friends. The alfredo sauce can be made several days in advance, so when it comes time to make the meal it’s a breeze. Once you master the sauce, you can use any type of protein, vegetable or pasta you desire. Giving you and endless variety of meals for the future. Serves 4-6 16 ea Prawns (31-35 count) 8 oz. Bay scallops 1...

•Spinach Salad with Mango and Papaya
 by: Richard Massey This is a great summer salad, leaving you refreshed even on the hottest days. For those who like to have a little protein with there salad, both grilled chicken or shrimp go well with this dish. Don’t let the number of items scare you, this is a simple recipe and well worth the extra time. Great for the family or summer parties. Spinach Salad Makes 1 salad 4 oz. Spinach – cleaned and stem removed 2 oz. Mango – peeled, seeded and diced into ¾” pieces 2 oz. Papaya –...

•Crab Stuffed Salmon with Lobster Sauce
 by: Richard Massey I served this dish at an event I catered and people are still talking about it a year later. The lobster base used in the sauce can be found at stores offering specialty foods or you can order it off the internet. If you’re really ambitious, you could also make your own lobster stock and reduce it. Using it in place of the clam juice. Then chop up the lobster and use it in the sauce and stuffing. I hope you enjoy this recipe. Serves 6 6 cuts Salmon (5-6oz fillet cut)...

•What s the Thick on Roux Thickening Soups and Sauces
What’s the Thick on Roux? Thickening Soups and Sauces  by: Richard Massey Soups and sauces can be thickened in a variety of ways. A sauce must the thick enough to cling to the food, but not so thick it stands up on its own. Starches are by far the most common thickening agent. Cornstarch, arrowroot, waxy maize and the ever popular, roux (roo). But what is a roux and how does it work? Roux is a cooked mixture of equal parts by weight of fat and flour. If you mix a starch with water, such as...

•Parmesan Crusted Sole with Lemon Beurre Blanc
 by: Richard Massey Sole/flounder is a refreshing sweet and mild flavored fish which allows it to be used in a variety of ways. With its long thin flesh, sole is often stuffed or used in other extravagant plate presentations. Because this fish is very thin it’s a great choice to pan fry for a quick meal. Parmesan crusted sole is the best of both worlds, it’s eloquent and fast. You can make it look even better with some fresh chives, tarragon or basil. Even if you don’t like fish, you’ll...

•Rib Eye Steak with Mushrooms and Bleu Cheese
 by: Richard Massey This is a mouth watering steak. Every time I serve this in the restaurant the customers rave. The best part, it’s so simple you can make it at home for the family. Serves 2 2 ea. Rib-eye steaks (each about 1 inch thick) ½ tsp. Kosher salt ½ tsp. Pepper 1 Tbsp. Olive oil 3 Tbsp. Unsalted butter 1 ea Onion - thinly sliced 1/2 lb Mushrooms - thickly sliced 2 Tbsp. Garlic - chopped 3/4 cup Beef broth 1/4 cup Brandy 1/4 tsp. Fresh rosemary - minced ½...