PROCESS: This recipe is very involved, if you watch the video and study the recipe, you will get good results. Cooking the Lobsters: Cook the lobsters in one gallon of water for about 8 minutes Remove from water and place in a large bowl, allow to cool to room temperature Remove meat from tail and claws, (see video) reserve shells and juice for stock. Cut claw and tail meat into bite sized chunks, cover and reserve in the fridge. Lobster Stock: Heat olive oil and butter in a large heavy stockpot at medium high heat. Add onion, celery, carrot, tomato, the lobster shells and juice, cook for a couple minutes Add the remaining ingredients and stir. Cook for about 5 minutes, do not allow this to brown. Add the water you cooked the lobster in Cover, reduce heat to low and simmer slowly for an hour. Strain stock into a clean sauce pan large enough to hold it, discard shells. Return stock to a boil and reduce to one quart. Lobster Bisque In a clean sauce pan, heat butter, add onions, shallots and garlic, sauté Add flour and stir to form a roux. Add 2 cups lobster stock and stir with a whisk, the mixture should become very thick. Allow this to heat all the way through, add cream. Add additional lobster stock to thin soup to a good thickness Simmer for 15 minutes at low heat so the flour can cook out. Season with sherry, salt and pepper. Add the reserved lobster meat to the bisque. Heat cognac and flame to release alcohol, add to bisque. Finish with soft butter. Serve piping hot. * You may reserve a couple claws or lobster chunks to garnish the top of the soup. * Check out the lobster stock video for a slightly different recipe and technique. INGREDIENTS: Cook the Lobsters: 2 Live Maine Lobsters 1 gallon water Lobster Stock: 2 tablespoons olive oil ½ stick butter 1 cup onion, large dice 1 cup celery, large dice 1 cup carrot, large dice 1 tomato, large chopped lobster shells from two lobsters 4 cloves garlic, rough chopped 1 shallot, large chopped 1 large sprig parsley 2 ounces cognac or brandy 4 sprigs fresh thyme 1 teaspoon kosher salt ½ teaspoon fresh ground black pepper The Lobster Bisque: 1 stick butter 1 cup onion, minced 1 tablespoon shallot, minced 1 teaspoon garlic, minced 1/2 cup all purpose flour 1 quart lobster stock 2 cups heavy cream 2 oz cooking Sherry 1 teaspoon kosher salt 1 teaspoon black pepper 2 tablespoons butter 2 ounces cognac

PROCESS: Melt butter in a heavy gauge sauce pan or stock pot> Add the onions and saute until they are wilted and medium brown. Season with salt and pepper Sift the flour into the onion and butter a little at a time, stirring constantly to form a roux. Allow this to cook for a couple of minutes at low heat to cook the roux. Add the sherry and stir to deglaze the pan and loosen the tasty nuggets of jot that are stuck to the pan. This is called fond, it has lots of big onion flavor Slowly add the beef stock, stirring constantly with a whisk or wooden spoon. Simmer at a very low heat for 30 minutes. Croutons: Place bread on cutting board, cut them into the size of your soup bowl. brush lightly with soft butter, season with Steak Spice or salt and pepper and parmesan cheese. Bake at 400-dgrees until golden brown. To serve: Pour soup into crocks, bowls or coffee cups. Top each with a crouton and two slices of provolone cheese. You may add swiss or any other cheese you like... ( NO not American) Pre-heat the broiler to high. Place the soups on a baking sheet under the broiler. Broil until the cheese melts and turns golden brown. Serve on a plate... be careful, the soup will be really hot! *Food Guru Steak Spice recipe is available in the spice chapter and in the on-line store INGREDIENTS: The Soup: 1/4 cup butter 1 quart onions, sliced 1/3 cup flour, sifted 1 pinch nutmeg (be careful) 1 teaspoon kosher salt 1 teaspoon black pepper 1 cup cooking sherry 1 quart good beef stock provolone cheese to top the soup Croutons: 4 slices wheat bread soft butter sprinkle with Steak Spice grated parmesan cheese 2 slices provolone cheese per bowl of soup.

PROCESS: Heat a sauce pan to medium high, add olive oil, diced onions, chopped garlic and fennel. Season with salt and pepper Cook the vegetables until they begin to soften. Add the tomatoes and allow to simmer at LOW heat for ten minutes with the lid on. Tomatoes may be canned or fresh While waiting for the tomatoes to simmer, heat heavy whipping cream on high in a saucepan. Don't let the cream boil up and out of the pan and all over the stove! When the cream is hot and the tomatoes are bubbling, add the cream to the tomatoes. We need to heat both the cream and tomatoes or the acid in the tomatoes could make the cream curdle. Let the soup simmer for a few minutes and then add fresh basil. Blend the soup together with an immersion blender. You may also use a blender or food processor, be careful the liquid is very hot! Season with a little salt, pepper and a few squirts of your favorite hot sauce. To serve: Top the soup with a fresh basil leaf, some freshly grated parmesan cheese, and a few homemade croutons. * for best results season the soup with The Food Guru's Steak Spice, see recipe spice chapter. INGREDIENTS: 2 1/2 cups of canned whole tomatoes 2 tablespoons olive oil 1 cup onion, diced 1 tablespoon garlic, minced 1 cup fresh fennel, diced 1/2 teaspoon salt 1/2 teaspoon pepper 1/2 cup fresh basil leaves, sliced 1 cup heavy whipping cream hot sauce to taste

PROCESS: Peel the apples and remove the cores and seeds. Cut into chunks and place in a large sauce pan. Add one cup of water and granulated sugar. add sun-dried cherries or you could also use sun-dried cranberries. Cook the apples for about 15-20 minutes over medium heat until the water evaporates and the apples start to resemble apple sauce. The less you stir the apples the chunkier your applesauce will be. Remove from heat and allow to cool to room temp. Store in an air tight storage container. The applesauce will last in the refrigerator up to seven days or it can be frozen or caned. To Freeze: Refrigerate until chilled. Pack chilled applesauce into sturdy freezer-safe containers leaving 1/2-inch from the top and seal. To Can: Pack hot applesauce into clean standard canning jars, leaving 1/2-inch headspace. Seal with 2 piece canning lid and screw band. Process jars for 10 minutes in a boiling water bath. Remove jars, cool, check seals, label and date. Store sealed jars away from sunlight in a cool, dry place for up to one year. Prep time: 15 minutes Cook Time: 15 -20 minutes Difficulty: Easy Servings: 6 INGREDIENTS: 6 large Granny Smith Apples 1 cup water 1/2 cup granulated sugar 1cup sun-dried tart cherries

PROCESS: Mirepoix is rough cut celery, onions and carrots. You may use the whole vegetable, or the peelings and trim from another recipe. Take your chef knife and rough cut the celery, onion, and carrots. You don’t need to peel the vegetables Add some fresh garlic for additional flavor. You may also use leeks which are a type of onion Make sure to wash the leeks carefully after you slice them because they have a lot of places for dirt to hide. Start the stock by heating butter or vegetable oil in a large stock pot, add the vegetables and cook until they soften a little. For the aromatic herbs and spices I’m using fresh thyme and oregano, add it to the pot… Add water to cover the vegetables…. Bouquet Garni: You may use dried herbs instead, and make what is called a bouquet garni, To make a bouquet garni, take a coffee filter and add some dried thyme, oregano and peppercorns. Tie it with a string around the filter to make a pouch… Submerge the pouch in the liquid. Then tie the other end of the string to the handle of the pot. We can remove it later, kinda like a tea bag If you don’t have string you can substitute a twist tie… Mirepoix is the backbone of a great stock whether it’s beef, chicken, pork, veal, lobster, shrimp or seafood INGREDIENTS: Mirepoix: Celery Onion Carrot Garlic Leeks Fresh Oregano Fresh Thyme Black Pepper Corns Bouquet Garni: Thyme, dried Oregano, dried Black pepper corns 1 teaspoon each

PROCESS: Veloute is one of the Mother Sauces, it is basically thickened stock Start by making a stock, either chicken, lobster, pork or veal Today we’ll make chicken veloute Start by sautéing onions and garlic in butter add 2 cups of rich chicken stock and bring to a boil thicken it with roux… Simmer for about 5 minutes … season with salt and pepper Strain… this is Veloute Sauce To make Veloute into Supreme Sauce add white wine - stir add cream - stir Season with salt and pepper… You may add many other ingredients to supreme sauce such as Mushrooms, peppers, carrots, capers, and herbs to create your own sauce variations. INGREDIENTS: 2 tablespoons butter 1 tablespoon garlic, minced 1/2 cup onions, diced 2 cups chicken stock Salt & Pepper

PROCESS: Roux is equal parts of fat and flour – cooked The most commonly used fat is butter To make a basic blonde roux melt ¼ pound of butter in a clean sauce pan Instead of butter we could use vegetable oil or chicken, pork or beef fat to make roux allow the butter to melt and come to a boil add one cup of flour about a ¼ cup at a time and whisk with each addition When the roux becomes thick you may stir it with a spatula or spoon be careful not to get it on your skin because it is very hot! Cook the roux for about 5 minutes stirring constantly… See how the roux is a little shiny… that’s butter seeping out of the flour I’ll add a little extra flour to soak up the butter… Good roux has the consistency of moist playdough This is light or blonde roux… You may use it to thicken soups and sauces… Red or Brown Cajun Roux for recipes such as gumbo I use vegetable oil and heat it until it almost smokes I like to get the fat HOT before adding flour, this reduces cooking time Add mirepoix and seasonings to the roux Think of the darker roux as a thickener and a flavoring agent INGREDIENTS: Equal Parts 1/4 pound Butter 1/4 pound Flour

Place all ingredients in a small bowl and mix together. I use this sauce on flash fried green beans, and as a dip for meats and seafood!  INGREDIENTS: Dim Sum & Den Sum Sauce 1 tablespoon minced garlic  1 tablespoon minced ginger  1 teaspoon sugar  3 tablespoons soy sauce  1 tablespoon rice vinegar  1 tablespoon sesame oil  1 tablespoon cilantro, chopped  1 tablespoon white sesame seeds 1 tablespoon green onions, sliced Stir together all the ingredients.

PROCESS: Place all ingredients in the food processor, puree until smooth.  Refrigerate for an hour so the flavors can marry. This slaw works great on my Big Island Burgers and Grilled Chicken Sandwiches. INGREDIENTS: Mango Mayonnaise 1 can sliced mango in syrup  1 cup mayonnaise  1 tablespoons ginger, minced  1 tablespoon granulated sugar  2 tablespoons fresh squeezed lime juice  1/4 cup sesame oil

This Mango Chutney goes great with Roast Caribbean Pork Loin, Caribbean Grilled Pork Chops, Roast Chicken, Duck and Venison. PROCESS: Place all ingredients in a bowl, mix.   This Mango Chutney goes great with my: Roast Caribbean Pork Loin  Caribbean Grilled Pork Chops Roast Chicken Duck and Venison INGREDIENTS: 1 jar Major Grey's Mango Chutney  1/2 cup fresh pineapple, small diced  1/4 cup green onions, sliced  1/4 cup raisins 1 tablespoon cilantro, chopped  1 teaspoon Caribbean Spice 

I serve this Tropical Fruit Salsa with Shrimp in Orange Tequila Beurre Blanc. It would be excellent with pork or chicken or as a stand alone salad. How about grilled chicken lettuce wraps with Tropical Fruit Salsa? PROCESS: Cut the fruit and vegetables into thin julienne... think match sticks.  Place in a large bowl with the herbs and spices, finish with citrus juice, olive oil, rum and tequila. Refrigerate one hour to allow flavors the fruit to cool and absorb the flavors. I serve this with Shrimp in Orange Tequila Beurre Blanc. This salsa would be excellent on pork or chicken. You could also dice the fruits and vegetables and use it as a dip, with fried plantain and yucca chips. *When using cilantro, remember to use the stems too, the stems actually have more flavor than the leaves   If I had to choose between the two, I'd take the stems.  * Orange zest provides a huge orange punch that you can never get from the orange itself.     It's the OIL in the rind that holds the flavor, avoid the bitter white pith of the orange.  INGREDIENTS: 1 cup fresh papaya  1 cup fresh mango  1 cup fresh honeydew  1 teaspoon minced garlic 1/2 cup red bell pepper, julienne 1/2 cup red onion, julienne 1 tablespoon orange zest 1/2 orange juiced 1/2 lemon, juiced 1/2 lime, juiced 2 tablespoon extra virgin olive oil 1 oz dark rum 1 oz gold tequila 1/2 cup chopped cilantro 1 teaspoon minced jalapeno pepper  Kosher salt and pepper to taste

PROCESS: We make lobster stock by simmering lobster shells with vegetable and aromatic herbs and spices in water… this liquid is called stock. Stock is used to flavor soups and sauces Start with “Mirepoix” which is rough cut celery, onions and carrots. You may use the whole vegetable, or the peelings, and trim from another recipe. Rough cut the celery, onions and carrots. You don’t even need to cut peel them. Add some fresh garlic for additional flavor. For the lobster shells: Cut the meat out of the tail and use the shells only. Use the tail meat for another recipe. The Stock: Heat a stock pot to medium, saute the vegetables in butter until they soften a little. Add the lobster shells and cook until they turn red. Deglaze the pan with some white wine or cooking sherry Cover the shells and vegetables with cold water, turn down the heat to simmer, slowly Aromatic Herbs: Add fresh thyme and oregano along with black peppercorns to the pot. or you may use dried herbs instead, and make what is called a bouquet garni, To make a bouquet garni: Take a coffee filter and add some dried thyme, oregano and peppercorns. Tie it with a string around the filter to make a pouch… Submerge the pouch in the liquid. Tie the other end of the string to the handle of the pot, it can be removed later, kinda like a tea bag Let the stock simmer for about an hour or so Don’t let it boil dry… add more liquid as it cooks off. Strain the stock into a clean sauce pan and discard the shells and vegetables Place the stock back on the stove and bring it to a boil, allow the stock to cook until the liquid reduces to half it’s volume. This stock can be used in seafood dishes, soups and sauces I know this seems like a lot of work, but you can’t duplicate the flavor with anything from a can. INGREDIENTS: Mirepoix: Celery Onion Carrot Garlic Thyme Oregano Black pepper Butter Lobster Shells White Wine

PROCESS: Heat vegetable oil in a skillet add diced onion and garlic, saute, stir. Add spice blend and brown sugar. Allow to heat all the way through. Remove skillet from heat, add Jack Daniels and flame. When flames subside add Coke. * It's OK to use liquid smoke in small doses, it is a natural product * Coke is an awesome tenderizer - when I was a kid, I used coke to remove rust from my bicycle INGREDIENTS: The Sauce: 1/3 cup vegetable oil 1 cup onions, diced 2 tablespoons chopped garlic 4 tablespoons Meat Spice* 1/3 cup brown sugar 2 ounces Jack Daniels 8oz bottle Coke 6 cups BBQ Sauce Liquid Smoke, optional Food Guru's Meat Spice: 1 teaspoon kosher salt 1 teaspoon black Pepper 1/2 teaspoon White pepper 1/3 teaspoon cayenne pepper 2 teaspoons garlic powder 2 teaspoons onion powder 1 teaspoon whole thyme leaves, dried 1 teaspoon oregano leaves, dried 2 teaspoons paprika 1 teaspoon dry mustard 2 teaspoons Cumin 2 teaspoons whole fennel seeds Mix Well. You will have a little spice leftover for another recipe

PROCESS: Wash and dry the tomatoes then remove the core. Cut the tomatoes in half around the equator, squeeze out the seeds and discard. Dice the tomatoes into medium sized chunks. Place the diced tomatoes in a strainer or colander at room temperature for about 30-minutes to allow the excess liquid to drain. Heat a skillet to medium high and add olive oil and butter. When the butter melts, add onion and garlic, toss.  Add Kalamata olives and capers. Add the chopped tomatoes and season with salt and pepper. Cook until the tomatoes are hot.  Add the basil and pour into a serving bowl.  Top with a good drizzle of extra virgin olive oil.  Finish with fresh grated parmesan cheese and a sprig of fresh basil to garnish. Food Guru Tip: If your tomatoes aren't very fresh, add a 1 cup of your favorite tomato sauce. Prep Time: 10 minutes Cook Time: N/A Difficulty: Easy Servings: 2-3 Use as a side sauce for Tomato Pesto Bruschetta, as a dip for parties or as a pasta sauce. INGREDIENTS: 4 large tomatoes  3 tablespoons good olive oil  2 tablespoons butter  1/2 cup onion, diced  1 tablespoon garlic, chopped  12 Kalamata olives, chopped  1 teaspoon capers  1 teaspoon salt  1 teaspoon black pepper 20 fresh basil leaves, chopped  extra virgin olive oil  parmesan cheese to garnish

PROCESS: Peel the ginger and onions, cut into small pieces and place into a food processor. Puree, add remaining ingredients and process until smooth, liquified and sauce like. Store in a tightly covered vessel in the fridge for up to 7 days. Shake well before using.  INGREDIENTS: 1/2 cup peeled fresh ginger 1 medium onion 1/3 cup fresh cilantro 3/4 cup kikoman soy sauce 1/4 cup rice wine vinegar 1/2 cup salad oil

PROCESS: squeeze lime juice in a small bowl Add fish sauce (aka Nam Pla) season with sugar and salt add remaining ingretients, stir serve immediately with grilled meats and or vegetables sauce is amazing with scrambled eggs This sauce is an excellent example of flavor balance, it combines the 4 major flavors sweet, sour, bitter and salt the lime is tart, the nam pla is bitter, the sugar is sweet, and the salt is, salty The 5th major flavor is Umami, which will come from the meat you eat the sauce with. For Fun: Taste the lime juice alone, then taste it again after adding the fish sauce, it's amazing how the fish sauce neutralizes the tartness of the lime. Taste again as you add sugar and salt and see how the flavor is transformed with each addition. This should give you insight into how the sweet, sour, bitter and salt flavors work. *you may add a few dashes of soy sauce instead of the salt INGREDIENTS: 1/2 cup fresh lime juice 1 teaspoon fish sauce 1/2 teaspoon sugar 2 teaspoons minced garlic 2 tablespoons chopped cilantro 1 teaspoon shaved green onion 1/2 teaspoon red chili flakes pinch salt 

Chimi-Churri Sauce is the Latin-American cousin to pesto. It goes great will grilled meats and seafood. Put all ingredients in the food processor. Puree until smooth. Mixture should be bright green. Store Chimi-Churri in an airtight container PROCESS: Put all ingredients in the food processor. Puree until smooth. Mixture should be bright green. See VIDEO under Grilled Provoletta in appetizer collection Store Chimi-Churri in an airtight container for up to 7 days Allow to come to room temperature and mix well before serving as the oil tends to solidify when refrigerated for extended periods. for best results, use chimi-churri immediately after making * the "malt vinegar" makes the flavor of this sauce * curly parsley does not work as well INGREDIENTS: 1 cup fresh flat leaf Italian parsley 3 large cloves garlic 1 cup extra virgin olive oil 1/4 cup malt vinegar 1 teaspoon kosher salt 1 teaspoon black pepper 1/2 teaspoon crushed red pepper flakes

PROCESS: Place basil, garlic, parmesan cheese and pinenuts in the food processor. Pulse processor to chop ingredients. Press the "ON" button and pour the olive oil slowly through the feeder tube with the motor running. Pocess until smooth. Store tightly covered in the fridge for up to one week or freeze for up to 6 months. If you want to use pesto as a marinade, double the amount of olive oil to thin it down. INGREDIENTS: 2 cups fresh basil leaves 1/4 cup fresh peeled garlic 1/2 cup grated parmesan cheese 1/4 cup toasted pine nuts 1/2 cup extra virgin olive oil

PROCESS: Hollandaise Sauce: Start by melting butter in a sauce pan. Pour the butter into a glass container and allow it to separate into 3 parts, the foamy top, the milky bottom the good clarified butter in the middle Skim off and discard the foamy top part. Next, separate egg yolks into a stainless steel bowl. Add lemon juice and water to the eggs Cooking the Egg Yolks: Place the metal bowl containing the egg yolks over a saucepan with simmering water. Whisk with a thin wire whisk until the egg yolks triple in volume and become thick. Be careful not to scramble the eggs. Remove from the heat if eggs become too hot or start to scramble Use a hand towel so you don’t burn your fingers. Be careful not to catch the towel on fire. Place the bowl on a damp cloth so it doesn't slide around on the counter Add butter slowly in a thin stream and stir continuously to incorporate. It takes about 2 ounces of butter per egg yolk. You can add some of the milky bottom, but... Don’t let the sauce get too thin. Season with additional lemon juice, Tabasco, salt and pepper to taste. Choron Sauce: Turn Hollandaise it into Choron by adding tomato puree or your favorite salsa. Add 1/2 cup tomato puree or salsa to every 2 cups Hollandaise. Maltaise Sauce: Turn Hollandaise into Maltaise by adding Maltaise orange juice, aka blood oranges. Add the juice of one blood orange to every 2 cups of Hollandaise. Mousseline: Turn Hollandaise it into Mousseline by folding in un-sweetened whipped cream. Add 1 cups of un-sweetened whipped cream to every 2 cups of Hollandaise. Béarnaise Sauce: 2 tablespoons shallots, chopped 4 ounces white wine vinegar 4 ounces cider vinegar 4 ounces black pepper 1 cup loose packed tarragon leaves Make a reduction of minced shallots, white wine, cider vinegar, black pepper and tarragon leaves. Cook this until it almost boils dry. Add some of the reduction to the hollandaise and you have Bearnaise. INGREDIENTS: 3 sticks of butter 2 egg yolks 1 tablespoon lemon juice 1 tablespoons water Tabasco to taste salt and pepper to taste I cut this recipe the video in half Tarragon Reduction: 1 tablespoons minced shallots 2 ounces white wine 2 ounces cider vinegar 1 teaspoon black pepper 1/2 cup fresh tarragon leaves

PROCESS: In a large skillet, heat the olive oil. Add the onions and garlic, stir or toss, add tequila and flame. Add the orange juice and reduce volume by half. Add the cream and reduce volume by half. Cut the butter into cubes and add one at a time while stirring with a whisk until all the butter is incorporated. Allow the sauce to boil for a few seconds. Pour into a bowl or other container. Do not leave the sauce in the hot skillet because it will continue to cook and may separate. Allow the sauce to cool slightly, add the cilantro, orange zest and orange sections. INGREDIENTS: 2 tablespoons extra virgin olive oil 1 tablespoon garlic, minced 1/2 cup red onion, finely diced 3 ounces gold tequila 1/2 cup fresh squeezed orange juice 1/2 cup heavy whipping cream 1/2 pound unsalted butter 1 teaspoon fresh orange zest, no white pith 4 tablespoons fresh cilantro, chopped 1/2 cup mandarin orange sections