PROCESS: Start by making a batch of the Food Guru's Flour tortilla dough. See recipe in Bakery Chapter. Roll out the dough and cook on a 400-degree griddle. Set the tortillas aside to cool. Saute the shrimp in olive oil, season with salt and pepper. Place the tortilla on a baking sheet and top

The ingredients for this dish are simple and straightforward. It's the quality of each ingredient that makes the dish... Simple Ingredients, Fabulous Dish! PROCESS: Heat olive oil in a skillet over medium heat. Add the shrimp and season with Salt & pepper. Cook on the first side for about 1 min

PROCESS: Heat wok or skillet to high. Start with sesame oil and quickly add shrimp and chicken, STIR to create a crust. Add onion, carrot, garlic and STIR. Move the shrimp and chicken up the sides of the wok or out of the way and fry the two eggs. When the eggs are scrambled STIR them into the r

Fata Paper is a hot new thing, you can heat it to 400-degrees in the oven. Fata Paper is a clear film which you can use to create appetizers, entrees and desserts. This recipe is similar to the French papillote. Papillote is when we bake fish in greased parchment, the parchment fills with air a

PROCESS: Set up the outdoor turkey fryer and fill it half way up with water. Turn on the heat and bring water to a boil. Place the potatoes and chicken in strainer basket and lower gently into the boiling water. Add the garlic, onion and lemon for flavor. Cook for ten minutes before we add the

PROCESS: Place tuna filets on a platter. Rub with sesame oil. Coat top evenly with sesame seeds. Sear in a hot non-stick pan 30 seconds on each side. Slice and arrange on a serving plate. Garnish with wasabi, fresh lemon and pickled ginger. Serve with soy sauce. To eat, add wasabi and lemon to

PROCESS: Place the chopped scallops and shredded surimi in a bowl. Add the mayonaise, the sirachi, rice vinegar, salt, pepper and parsley, stir to combine. Add the egg white and gently fold mixture. The egg white acts as a binder to hold the stuffing together. Slice a pocket in the salmon fillet

PROCESS: Place the filet of grouper in a pie pan or casserole dish. Top it with a melted butter and sprinkle with FG's Seafood Spice. Place bread slices, cooked bacon, FG's Seafood Spice and paprika in the food processor. Pulse the food processor until everything is equally chopped. Add melted

PROCESS: Recipe makes two: Unwrap filo dough and lay out on the counter. Cover with a damp cloth to keep it from drying out as you work with it. Remove the top layer and place it on your work surface. Brush it liberally with melted butter and dust the layer lightly with bread crumbs. Top with

PROCESS: Lay a spring roll wrapper on the counter and brush around the edges with egg wash. Peel and butterfly the shrimp. Run a skewer or chopstick into the shrimp, leaving it at one end. Place the shrimp on top of the spring roll wrapper. Top the shrimp with one tablespoon of cream cheese and

PROCESS: Cook the Orzo: Bring two cups water to a boil, add olive oil and orzo. Cook until orzo is al dente, about 12 minutes. Drain and rinse pasta, cool to room temperature. Cook the Shrimp: Place 6 colossal shrimp on a plate, coat with olive oil and Seafood Spice. Heat skillet to medium high

PROCESS: Recipe Serves Two Place sea scallops on a plate and season them with salt and pepper. Heat a saucepan over medium high. Add the white truffle oil. Place the scallops in the oil and sear until they loosen easily from the pan by themselves. This will take a few minutes, resist the tempt

PROCESS: Place saltines in a zip lock bag and crush with a rolling pin or place in a bowl and crush by hand. Spray or grease a 2 quart casserole dish. Drain oysters place reserve oysters and juice. Slice sticks of butter, very thin. We are going to make three layers: Place 1 cup of crushed salt

PROCESS: Lobster Tail Here are 3 simple ways to prepare lobster tail perfectly every time. 1. Full Tail Using a good pair of scissors, cut down the back of the lobster shell and pull out the tail meat. Lay the tail meat back over the shell. Score the tail with a sharp knife so it feathers out

PROCESS: Filet the sea bass into portions and place in a lightly oiled baking pan. Baste with the basil oil and sprinkle with the panko and pack down lightly with your fingers to create a crust. Heat olive oil in a skillet and place the sea bass in crumb side down. Cook for about two minutes t