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Ingredients

Good olive oil

1 cup diced sweet onion, such as Vidalia

2 teaspoons minced garlic (2 cloves) or more if you like garlic

2 cups (1 pint) cherry or grape tomatoes, halved through the stem

Kosher salt and freshly ground black pepper

1 1/2 tablespoons good balsamic vinegar

1-2 splashes of chicken or vegetable stock

1 (2-pound) salmon fillet, cut crosswise into 4 pieces

Directions

1. Preheat the oven to 425 degrees F. or place salmon on a cedar plank (best flavor)
2. Heat 3 tablespoons of the olive oil in a medium (10-inch) saute pan. Add the onion and saute over medium-low heat for 5 minutes, stirring occasionally, until very tender but not browned. Add the garlic and saute for 1 more minute. Stir in the tomatoes, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-low heat for 10 to 15 minutes, stirring occasionally, add stock, until the liquid evaporates and the tomato sauce thickens slightly. Off the heat, stir in the vinegar.
3. Meanwhile, Place the salmon on a cedar plank. Season both sides with salt and pepper. Place on a hot grill, cover and let it cook for 7-10 min. Or place a large (12-inch) cast-iron pan over high heat for 5 minutes. Brush the salmon all over with olive oil, sprinkle liberally with salt and pepper, and place it skin side up in the pan. Cook the fish for 3 to 4 minutes without moving them, until browned. Turn the salmon skin side down with a small metal spatula and transfer the pan to the oven for 8 minutes. (The salmon will not be completely cooked through.) Remove the fish to a serving platter, cover with aluminum foil, and allow to rest for 5 minutes.

4. Reheat the tomatoes, season to taste, and serve hot, warm, or at room temperature along with the salmon.

1. Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F.
2. Spray a 9 by 5-inch loaf pan with cooking spray.
3. In a large bowl, stir together the bread crumbs, parsley, sun-dried tomatoes, onion, bell pepper, garlic, if using, eggs, milk, feta, salt, and pepper and optional ingredients. Add the chicken and gently stir to combine, being careful not to overwork the meat.
4. Carefully pack the meat mixture into the prepared pan and bake until the internal temperature registers 165 degrees F on an instant-read thermometer, about 35-45 minutes. Remove from the oven and let rest for 5 minutes. Transfer to a cutting board and slice. Put on a serving platter and serve.

Balsamic Reduction Place 1 cup of balsamic vinegar in a small pot and cook on high until reduced to a slightly thick consistency. Take off heat before desired thickness as it will continue to get thick.

Shrimp

1 lb 16-20 count shrimp

1 teaspoon old bay

½ lemon juiced

In a bowl put in the peeled and de-veined shrimp. Squeeze lemon and sprinkle old bay. Toss to mix well. Place on baking sheet.

CR Buttery Crab Cakes

1 lb lump or jumbo lump crab meat

½ cup mayo

2 tablespoons ranch dressing

1 teaspoon celery salt

½ lemon juiced

1 teaspoon old bay seasoning

1 tablespoon hot sauce (old bay hot sauce recommended)

1 egg

½ sleeve crushed ritz crackers (garlic butter flavor recommended)

1 tablespoon horseradish

1 tablespoon Dijon mustard

3-4 packets truvia or ½ tablespoon sugar

In a small bowl add mayo, ranch, horseradish, Dijon,  truvia, celery salt, old bay, and hot sauce. Stir until combined. Taste and add any seasoning to get it to where you want and then add the egg. Mix in well and add the crackers. Mix well and then pour over crab, fold in gently, cover, and let set in the fridge for 30-45 min to let the flavors meld. Form into 6-8 cakes on a cookie sheet and put back in the fridge for 30 min. Preheat oven to 375, bake for 25- 30 min. You can have it with CR Coleslaw or on a sandwich as a crab cake sandwich.

For the stuffed Shrimp:

Using a small ice cream scooper or a spoon, place two mounds of crab on each. Bake at 350 for 25 min.

Ingredients:

2 chicken breast split in half long ways

12 slices of prosciutto

1 tablespoon complete seasoning or (1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, 1/2 teaspoon dried thyme/ 1/2 teaspoon dried parsley, 1/2 teaspoon sea salt)

Directions

Split chicken breast in half and season lightly. Let set in fridge for 2-4 hours or over night. Removed from fridge and wrap each chicken breast half with 4 slices of prosciutto covering the whole breast. Sit on a cookie sheet for 45 min. Pre-heat oven to 350 degrees. Bake for 20-25 min.

Ingredients:

2 lbs ground chicken (mix white and dark 1lb of each)

Jamaican Pimento powder (all spice)

3 teaspoons for the ground chicken mixture 3 tablespoons for the broth Jamaican Curry Powder (I use grace brand)

1 tablespoon grace all purpose seasoning

1 of each Red, Yellow, Orange, and Green bell pepper

2 medium onions (sweet)

1 large carrot sliced

1 medium sweet potato small dice

6 gloves of garlic chopped

1 box chicken stock (or 1 quart of homemade stock)

1 can of lite coconut milk

2 eggs beaten

1 cup of breadcrumbs (panko or homemade)

Salt

Pepper

Directions:

Cut the bell peppers and onion into a large dice. Put half in a food processor and pulse until finely chopped. In a large bowl add ground chicken, pulsed bell peppers and onion, eggs, 1/2 teaspoon of the Jamaican pimento powder, 3 teaspoons Jamaican curry powder, breadcrumbs, 1 tablespoon sea salt, 1 tablespoon grace all purpose seasoning. Mix well and let sit for an hour. Form into meat balls and bake in a 350 degree oven for 25-30 min.

In a large pot add olive oil the other half of the bell peppers and onions, carrots. Cook for 2 min then add Jamaican curry powder, 1 teaspoon Jamaican allspice, 1 tablespoon sea salt, grace all purpose seasoning to taste. Saute cooking the curry to get bloom the spices. Add the chicken stock and coconut milk and bring to a boil. Lower the heat and add as many meatballs as you like and reserve the rest for another batch. Cook on low for 15 min, add the diced sweet potato and cook on low for another 30 min.

Ingredients

1pound fresh bay or sea scallops

Kosher salt and freshly ground black pepper

All-purpose flour, for dredging

2 tablespoons butter

2 tablespoons olive oil

1/2 cup chopped shallots (2 large)

1 garlic clove, minced

1/4 cup chopped fresh flat-leaf parsley leaves

1/3 cup dry white wine

1 lemon, cut in 1/2

Directions

1. If you’re using bay scallops, keep them whole. If you’re using sea scallops, cut each 1 in half horizontally. Sprinkle with salt and pepper, toss with flour, and shake off the excess.
2. In a very large saute pan, heat 2 tablespoons of the butter over high heat until sizzling and add the scallops in 1 layer. Lower the heat to medium and allow the scallops to brown lightly on 1 side without moving them, then turn and brown lightly on the other side. This should take 3 to 4 minutes, total. Heat the olive oil in the pan with the scallops, then add the shallots, garlic, and parsley and saute for 2 more minutes, tossing the seasonings with the scallops. Add the wine, cook for 1 minute, and taste for seasoning. Serve hot with a squeeze of lemon juice.

Ingredients

Mojo Marinade:

1 whole chicken (5 to 6 pounds)

1 1/2 cups fresh orange juice (2-3 Oranges)

1/2 cup fresh lime juice (2 -3 limes)

Zest of 1 orange

3 tablespoons chopped fresh oregano

1 cup chopped fresh cilantro

4 tablespoons finely minced garlic

1 small onion chopped

2 teaspoons cumin

2 teaspoons chili powder

1/2 cup olive oil

1 tablespoon Kosher salt and

1 tablespoon sugar

1 teaspoon freshly ground black pepper

Directions

1. For the mojo marinade: Spatchcock the chicken. Make the mojo marinade by combining the citrus juices and zest, oregano, cilantro, garlic, onion, and the cumin in a blender. pour in the olive oil while blending. Rub some of the marinade all over the chicken and place into a resealable plastic bag and pour in the rest of the marinade. Seal while take the air out and massage to make sure it gets all over the chicken. Allow to marinate for 2 to 3 days in the fridge. Take out and let sit for 2 hours to come to room temperature. Once marinated, remove from the bag and wipe away any excess liquid.
2. For the chicken: Preheat oven to 375 degrees. Place the chicken on a wire rack on a cookie sheet. Spay the chicken with olive oil and bake until internal temp reaches 160 degrees.  Remove and cover with foil for 15 minutes.
3. Cut the chicken into pieces.