Bluecoast's Duck Brussels

INGREDIENTS

1 cup quartered brussels sprouts

2 tablespoons duck fat

3 oz lump crab meat

1 tablespoon Old Bay

INSTRUCTIONS

Heat a sauté pan on med high heat till almost smoking

Add brussels into a dry pan until golden on one side

Reduce heat to medium, add fat and continue to cook until brussels are tender.

Add your crab meat

Finish with old bay

 

Bluecoast's Original Oyster Stew

INGREDIENTS

1 tablespoon evoo

4 oz shucked oysters in juice

1 cup heavy cream

1/2 teaspoon celery seed

2 dash of Tabasco

1 oz sherry

1 oz worchestsire 

1/3 cup celery slices

 1/3 cup julienned onion

salt and pepper to taste

INSTRUCTIONS

Heat all ingredients in a shallow sauce pan until comes up to a simmer

Finish with toast point and squeeze of lemon 

Fish On's Maple Glazed Salmon

INGREDIENTS

two 4 oz portion of salmon

4 ounces roasted butternut squash

3 ounces shaved brussels sprouts

1 ounce chopped bacon

3 ounces maple glaze

INSTRUCTIONS

maple glaze: combine 4 tablespoons maple syrup, 2 tablespoons sherry vinegar, 2 tablespoons local honey

heat pan and coat with olive oil

season salmon with salt and pepper

place salmon portion in pan and cook until flesh starts to brown, put in 350 degree oven for 8 minutes until cooked medium

meanwhile, render bacon in a pan until crispy, add shaved brussels spouts and season with salt and pepper

once salmon is cooked to desired temperature remove from oven

remove salmon from pan, deglaze pan with maple gaze, reduce by half

to plate add roasted butternut to plate, sauteed brussels and bacon, stack salmon portion and cover with maple glaze

 

Fish On's Cajun Pasta

INGREDIENTS

4 large shrimp Peeled and deveined

2 ounces lump crab meat

1 ounces sliced aged spanish chorizo

4 ounce heirloom cherry tomato

1 ounce arugula

1 cup heavy cream

1 tablespoon cajun seasoning

2 cups paccherie pasta from lupo

INSTRUCTIONS

add olive oil to coat pan

add chorizo and shrimp put on heat

once chorizo renders and turns oil red

add heavy cream, heirloom cherry tomatoes, cajun seasoning

reduce cream by half

add cooked pasta, crab and arugula to pan

Northeast's Seafood Kitchen's Caramel Apple Crisp

INGREDIENTS

6 pink lady apples

1/2 cup of apple cider

1 cup of brown sugar

1 cinnamon stick

1/3 cup caramel sauce

1/2 cup of water

2 tablespoons of corn starch

INSTRUCTIONS

Seed the apples 

Slice into 1/2 inch thick slices

Put into medium sized sauce pan

Add the sugar, cinnamon, cider

Cook for 5 min until apples are soft

Add caramel

Dissolve the corn starch and stir until it begins to thicken

Serve with ice cream. 

Northeast Seafood Kitchen's Day Boat Scallops

INGREDIENTS

8 oz of U/10 scallops

Handful of spinach

3 oz of dried chorizo

4 oz of mixed mushrooms

Splash of sherry vinegar

Butter

INSTRUCTIONS

1) Preheat a saute pan and add olive oil.

2) Sear scallops for a min and a half each side

3) Remove the scallops

4) Add mushrooms and chorizo and cook for 2 min

5) Add a teaspoon of butter and splash of sherry vinegar

6) Finish by wilting spinach in pan

7) Add scallops back in and plate all food

Northeast Seafood Kitchen's Lobster Mac N Cheese

INGREDIENTS

2 cups heavy cream

2 cups shaved cheddar cheese

1 tablespoon whole grain mustard

1 branch of celery

6 oz of lobster meat 

7 oz of cavatappi pasta

micro celery for garnish 

INSTRUCTIONS

1) In a sauce pan bring heavy cream to a boil. 

2) Lower the flame to simmer.

3) Add in cheddar cheese and stir until melted.

4) Add sliced celery and whole grain mustard.

5) Add lobster meat. 

6) Finish by adding cooked pasta and garnish.

Lupo Italian Kitchen's Linguini and Clams

INGREDIENTS

EXTRA VIRGIN OLIVE OIL TO COAT PAN

24 CLEANED LITTLENECK CLAMS 

8oz GROUND ITALIAN SAUSAGE

1tsp MINCED RAW GARLIC

1 BULB THINLY SHAVED FENNEL 

½ SPANISH ONION THINLY SLICED 

½ CUP WHITE WINE

12oz VEGETABLE STOCK 

2Tbs BUTTER

1Tbs FRESH CHOPPED PARSLEY

KOSHER SALT & PEPPER TO TASTE

1LBS LINGUINI PASTA COOKED AL DENTE

INSTRUCTIONS

1)  Heat the olive oil on high heat.

2)  Add in clams, garlic, and sausage. 

3)  Cook for 2 min and deglaze with white wine.

4)  Add in veg stock, fennel, onion and butter.

5)  Cover with lid and cook until all clams are opened.

6)  Add in parsley and cooked pasta. 

7)  Toss everything together and season to taste. 

Lupo Italian Kitchen's Shrimp Carbonara

INGREDIENTS

EXTRA VIRGIN OLIVE OIL TO COAT PAN

8 LARGE SHRIMP PEELED AND DEVEINED 

4oz DICED PANCETTA

1tsp MINCED RAW GARLIC

½ CUP WHITE WINE

2 CUPS HEAVY CREAM

1 EGG YOLK

2oz GRATED PECORINO CHEESE

½ CUP GREEN PEAS

1 Tbs FRESH CHOPPED HERBS

KOSHER SALT & PEPPER TO TASTE

1LBS ZITI PASTA COOKED AL DENTE

INSTRUCTIONS

1) Heat the olive oil in large skillet on high heat.

2) Add shrimp and pancetta. 

3) Cook through and deglaze with white wine.

4) Add cream once wine is evaporated.

5) Bring the cream to a boil while stirring.

6) Reduce the cream to a simmer and whisk in egg.

7) Add in remaining ingredients and cooked pasta.

8) Simmer to allow sauce to thicken.

9) Season to taste. 

Lupo Italian Kitchen's Rigatoni Bolognese

INGREDIENTS

1 SPANISH ONION DICED SMALL

1 CARROT DICED SMALL

2 STALKS CELERY DICED SMALL

1LBS. GROUND PORK

1LBS.  GROUND VEAL

1tsp MINCED RAW GARLIC

3oz TOMATO PASTE

2 CUPS MILK

½ CUP WHITE WINE

1Tbs FRESH CHOPPED HERBS

KOSHER SALT & PEPPER TO TASTE

1 LB COOKED RIGATONI COOKED AL DENTE

INSTRUCTIONS

Heat the olive oil in a large skillet on high heat.

Add in ground pork and veal and cook through.

Once meat is cooked, add in garlic, onion, carrott

and celery.  Cook for another 3 min.

Stir in tomato paste to evenly coat for 1 min.

Add white wine, milk, and herbs, bring to a boil.

Add in cooked pasta and simmer for 3 min.

Matt's Fish Camp Lewes Lobster Cobb


 

INGREDIENTS

2oz LOBSTER MEAT CHOPPED

1oz FRESH TOMATO

1oz CHOPPED BACON

1oz CREAMY BLUE CHEESE

1 HARD EGG SLICED

1oz PICKLED ONION 

2oz GREEN GODESS DRESSING

4cups CHOPPED ROMAINE

INSTRUCTIONS

1) Place cleaned & chopped romaine in bowl.

2) Toss with green godess dressing. 

3) Place lettuce in the middle of plate. 

4) Assemble rest of the ingredients on top of the lettuce in a straight line.

 

Matt's Fish Camp Lewes S'mores Pie


 

INGREDIENTS

7oz GRAHAM CRACKER CRUMBS

3oz BUTTER (MELTED)

12oz SUGAR

5oz CHOCOLATE CHIPS

10oz PEANUT BUTTER CHIPS

12oz HEAVY CREAM

5oz EGG WHITES

INSTRUCTIONS

(1) Use pan spray to grease pie tin. 

(2) Mix together crumb, melted butter, and 2oz sugar.

(3) Pat down in bottom of pie tin; bake in oven at 325 for 5 min.

(4) Boil heavy cream and add chocolate and peanut butter chips to make a ganache

(5) Drop heat to low flame and stir mixture until smooth.

(6) Cook remaining sugar (10oz) to 420 F in a separate pot until it liquifies. 

(7) In a bowl, whip egg whites until slightly foamy.  Pour in sugar syrup on medium speed, whip until room temperature.

(8) Fold some ganache into the meringue, and meringue back into ganache.

(9) Whip heavy cream to soft peaks, add some ganache to whipped cream and fold into main mixture.  Pour into tin.

(10) Freeze to set. 

 

Matt's Fish Camp Lewes Lobster Fra Diavlo


 

INGREDIENTS

1 LOBSTER TAIL (SPLIT)

3 MUSSELS

3 MIDDLE NECK CLAMS

2oz LOBSTER MEAT (CHOPPED)

4oz SPICY MARINARA

1 GARLIC CLOVE

1tsp CHILI FLAKE 

6 slices SERRANO PEPPER

2tbs FRESH HERBS

1oz EVOO

4oz FRESH PASTA

INSTRUCTIONS

1) Coat pan with olive oil

2) Sweat chili flake, garlic & serrano until garlic edges start to brown.

3) Add clams, mussels & lobster meat.

4) Cook for 1 minute just as the shell fish start to open. 

5) Add marinara, herbs and pasta.

6) Serve hot.