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Crab Cakes
Place the garlic and onion into the bowl of a food processor and blend until finely chopped. Add the crab meat, wasabi, rice vinegar, tamari or soy sauce and the rice flour to the bowl. Blend the mixture again until it has combined to form a rough paste. In a large frying pan add enough oil to fill the pan to a depth of 1/4-inch. Roll teaspoonfuls of crab mixture into balls with your hands. Flatten the balls slightly and carefully place them into the hot oil. Fry the crab cakes until they turn golden-brown on both sides and are cooked through. Drain the crab cakes on paper towel. Serves 4 as a main course, 12 as an appetizer, or 16 as an hors d’oevre. This is wonderful with a white Rhone, but most whites will do just fine.Seafood Medley with Cherry Tomatoes
This may sound complicated, but it goes quickly. Cook pasta in salted water to al denté. Save 1/4 cup of the pasta water. Drain pasta, rinse with cold water. Drain again. Put into a large serving bowl and mix with 1 Tbl. oil and some pasta water if it seems dry. Set aside. Meanwhile, dice white and green parts of the scallion separately. Pat scallops and salmon dry. Cut salmon into 8 pieces. Sprinkle both with salt and pepper. Cut peppers into slices. Heat 3 Tbl. oil to medium high in a large sauté pan with a lid. When oil is hot, add scallops, then salmon to pan, and sauté no more than two minutes on each side. Scallops should be brown on the outside, translucent in the middle. Transfer scallops and salmon pieces to a bowl and cover. Turn down heat and add 1 Tbl. oil to pan if necessary. Sauté white part of scallions and garlic for one minute. Add tomatoes. Stir gently one minute. Add peppers, broccoli, the green part of the scallions, half the parsley, lemon juice, and paprika to the pan. Cover and cook 6-7 minutes (less if canned), stirring gently a few times, or until tomatoes start to burst and give up some juice. Add scallops and salmon with accumulated juices to pan and heat one minute. Adjust seasonings. Add remaining parsley. Serve over pasta with a dry Italian white wine. Serves 4 Salmon with Fruit Salsa
Remove salmon from refrigerator. Put up a grill to medium heat. In a medium bowl, mix pineapple, onion, garlic, jalapeño, tomato, pineapple juice, and bell peppers. Cover and refrigerate. Brush steaks lightly with oil. Sprinkle with lemon juice, rosemary, salt, and pepper. Grill fish at most 5 min. per side for 1-inch thick steaks, less if thinner. Top fish with salsa to serve. Serve with a dry but fruity white wine such as Estampa Viognier/Chardonnay. Serves 4 Raspberry Shrimp Salad
In a blender or food processor, process the first six ingredients until smooth. Chill vinaigrette. Remove tips and strings from pea pods. In a small saucepan, cook covered in a small amount of boiling water for 3 minutes or until crisp-tender. Drain, run cold water over, drain again. Chill. Peel and devein the shrimp. Butterfly by making a deeper slit along the back, but do not cut all the way through. Lay shrimp flat so the sides open. Loosely thread shrimp on metal skewers with two punctures per shrimp, leaving 1/4h between pieces. If using a charcoal grill, arrange preheated coals around a drip pan. Test for medium heat. Place skewers on the grill rack over the drip pan. Cover and grill 8-9 minutes or until shrimp turn opaque. If using a gas grill, set to medium and grill uncovered 6-7 minutes or until shrimp turn opaque, turning once. Arrange lettuce and pea pods on 4 dinner plates. Divide grilled shrimp among the plates. Top with raspberries. Serve with vinaigrette and crusty bread. Serve with a white Bordeaux or a good Sauvignon Blanc. Serves 4Prosciutto-Wrapped Salmon
Melt butter and olive oil in a large skillet over medium heat. Add the onions and sauté until translucent. Lower heat and continue to cook until they begin to turn golden. Stir occasionally. Remove onions from the heat and set aside, leaving them in the skillet. Meanwhile, preheat oven to 400 F. Wrap each salmon filet with a slice of prosciutto. Put filets seam side down in an ovenproof glass dish. Cook 15 – 20 minutes until salmon is done. Reheat the onions adding the cherry tomatoes to the skillet. Add balsamic vinegar to onions and tomatoes. Continue to cook until vinegar is reduced and some of the tomatoes have burst open. Serve the onion and tomatoes on top of the salmon with warm polenta. This flavorful dish will stand up to a nice Chianti. Serves 6
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