1. First thaw the fish, then marinate the fish for a least 10 mins. While it marinates prep mushrooms, onions and ingredients for the sauce. (If you do not have an air fryer you can either pan sear the fish or cook in the oven which is good to preheat now to 375F.)
2. Add fish in Air-Fry and set settings to place fish skin up. Keep an eye on it and cook at 375 for 10mins. (If using an oven add to sheet pan. I highly recommend using parchment or foil) (If cooking pan seared heat pan add some ghee, add fish to pan skinless side first. Using a fish spatula flip after 2-5 mins then finish on the skin side 5- 8 mins till cooked.)
3. To start on the sauce, heat your sauce pan and add ghee. Let heat then add your onions and mushroom, sauté until softened. Now season with herbs, salt and pepper.
4. Add capers then add cornstarch and stir constantly until toasted, then deglaze with liquor. Let cook 2 mins to cook off the alcohol then add coconut milk.
5. Let simmer for about 2 mins to thicken and adjust seasoning. Finish with fresh lemon juice (I recommend squeezing a quarter wedge at a time and to adjust to taste.
Now Serve with your favorite sides such as rice. I served mine with sautéed zucchini and onions.

1) in a hot saute pan, place corn kernels and cook until corn starts to brown. Place roasted corn kernels in a bowl and set in refrigerator to cool. About 5 minutes
2) after corn is cooled, combine strawberries, jalapenos, cucumber, rice vinegar kiwi juice and lime juice and stir till well mixed. Taste, add a little salt as desired. Set aside or in refriegerator to keep cold until ready to plate.
3) Trim each piece of the Serrano Ham into even rectangle strips and wrap each strip around the side of each scallop, using a toothpick to secure the ham.
4) in a hot saute pan. Place each scallop and add the butter to baste and brown the scallops. Cook about 90 seconds on each side. When scallops are seared on each side, lay flat and allow the serrano to cook just slightly. When done, remove from pan and place on a rack or towel lined plate to remove some of the grease.
5) Place Scallops on serving plate and surround with some of the cold relish to serve.

NOTE: The key to this dish is timing; you want everything to basically be done at the same time. My suggestion is to once you add the lobsters to their boil, begin the boil for the potatoes. Once the lobsters are cooked and drained, add the potatoes to their boil. By the time you’re done cleaning the lobsters and finishing the Dublin Lawyer sauté, you can begin to make the Champ. By the time the Champ is mixed, the sauté should be ready and you can begin to plate.

Dublin Lawyer:
-Bring water to a boil in a large pot. Once boiling, add lobsters and cook for 7 – 10 minutes until lobsters are bright red. Drain and cool under cold water.
-Deconstruct the lobsters, saving the claw and tail meat. There is some meat in the smaller legs, but removing the meat can be time-consuming, and time is of the essence in this recipe. Feel free to save them for meat removal at a later time.
-Cut the meat into medium-size chunks.
-In a large saucepan, cook the butter over medium heat until slightly foaming. Add the lobster and cook until just slightly done.
-Pour the whiskey over the lobster and light it on fire, preferably with a long necked lighter. The whiskey will ignite quickly and suddenly so be very careful.
-Once the flames have died down, add the cream, lemon juice and mustard and combine. Stir in the salt and black pepper and reduce heat to low while plating.

Champ:
-Bring a large pot of water to a boil, adding the salt. Add potatoes and cook for 15-20 minutes until tender. Drain and rinse.
-Set aside 2 tbsps of the scallions for plating.
-In a large mixing bowl, add potatoes, cream, butter, scallions and salt and mash together until consistent.

Plating:
-Put out four clean plates.
-Take a plastic pint container and cut off the bottom. You can also use a round cookie cutter, but will have to stack the molds two or three times to get the right height. Lightly grease the inside of the mold.
-Wearing disposable rubber gloves, tightly pack the Champ into mold. On each serving plate, place the mold and gently remove, leaving a tower of Champ.
-With a large serving spoon, spoon the Dublin Lawyer over the Champ, starting in the center and working out. Garnish with remaining scallions.

1. In a medium pan add 1 Tbsp. butter.
2. Add 1 garlic clove, sauté for about a minute on medium to low heat.
3. Add lobster meat to the pan, set aside when done.
4. In a medium saucepan combine water and V8 juice and bring it to a simmer and set aside.
5. In a large heavy pot, melt the rest of the butter over medium heat.
6. Add onions and cook for about 2 minutes.
7. Add the rest of the garlic and cook for another minute
8. Add the Arborio rice an stir to coat with the melted butter.
9. Add tomato pasted and stir.
10. Add white wine and continue to stir until it is almost all absorbed, about 2 – 3 minutes.
11. Add 1/2 C of simmering V8 juice and water mixture to the rice and stir until absorbed.
12. Repeat step 11 until mixture has been used in it’s entirety and rice is creamy and tender, but still firm and not mushy, about 20 minutes.
13. Remove from heat and add Parmesan cheese, stir until combined and melted.
1. Chop lobster into bite sized pieces and gently stir into rice.

For the lobster

If you’re cooking the lobster yourself place the lemon juice, wine, bay leaves, and pepper corns large pot and fill about 3/4 with water and bring it to a boil. Using the tip of a sharp chef’s knife pierce the head of the lobster through to the cutting board to kill it humanely. Place the lobster in the pot and put the lid on tightly. Cook for about 15 minutes until the shell is bright red. Remove and immediately submerge it ice water to stop the cooking. Once cooled allow it to drain well and remove all the meat from the claws, legs, and tail and chop it up. While it is cooling make the fondue.

For the fondue

Filet the tomatoes – quarter them and remove the seeds and flesh and discard. Cut the tomatoes into a fine dice. Remove the seeds and ribs from the jalapeños if using and dice them the same size as the tomatoes. Mince the shallots and garlic and chop the chives – I use a pair of kitchen scissors to cut chives it works quickly and perfectly.

Heat the olive oil in a medium sauce pan and sauté the shallot and garlic with a little salt and pepper for 2-3 minutes until softened slightly. Add the jalapeños and tomatoes and sauté another 2 minutes. Add the white wine and reduce to about 1/3 cup. Stir in the cream cheese and goat cheese and allow them to melt completely. Stir in the pepper jack and allow it to melt. Add the chopped lobster meat and chives stirring to combine. Add the heavy cream one tablespoon at a time to loosen if needed. Taste and adjust seasoning to your liking.

Pour the fondue into a slow cooker set on low or into a fondue pot and keep it warm. Garnish with more chopped chives and serve with assorted toast and bread – I even like it with hard Bavarian type pretzels. Or place it in individual ramekins with toast on the side.

The fondue can be made a day or two in advance and refrigerated until you plan to serve it. Allow it to cool completely before covering and refrigerating. Reheat it on the stove top and portion – or put it into a casserole dish and bake for 20 minutes at 350 – to serve family style if you don’t have a fondue pot or slow cooker.

1. Bring a small pot of water to a boil over medium heat and heat a grill or grill pan to about 500ºF

2. Toss the corn with 2 tbs of canola oil, coating completely. Then sprinkle the paprika, some salt, and pepper over the corn, once again coating completely. Once the grill is hot enough, place the corn on the grill and rotate every 2-3 minutes, allowing a hefty char to form.

3. Meanwhile, when the water in the pot comes to a boil, add 2 tbs of salt and bring back up to a boil, dropping in the frozen edamame.

4. After about 5-7 minutes, when the edamame still has a slight bite to it, remove 3 oz of the edamame and set aside for later use. Continue to cook the remaining 4oz of edamame for 4-5 more minutes, then remove from the water—do not discard the water. Use the 4oz of longer cooked edamame to create a pureé.

5. To make the pureé, blend together the butter, 2-3 tbs of the blanching water, and the 4oz of edamame until smooth

6. In the same water as the edamame was cooked in, blanch the cubed sweet potato, cooking until tender.

7. While the sweet potato cooks, render the cubed pancetta, starting with a nonheated medium satué pan, until nice and crispy. Then remove from the pan and discard the liquid fat—do not clean the pan, the residue of the pancetta on the bottom of the pan will enhance the flavor of the succotash.

8. Once the corn is done, cut the kernels from the cob and place into the pan used to cook the pancetta. Also add back in the pancetta, 3oz of edamame, and sweet potato. Stir to combine only applying enough heat to warm the mixture.

9. While the succotash is being finished, heat a large non-stick pan on very high heat. Once the pureé and succotash are ready, add about 2 tbs of canola oil into the pan and let the oil heat until almost smoking. Season the scallops, on each side, with a pinch of salt and place into the pan. Cook for about 1 minutes and then flip each scallop, making sure there is a nice sear before flipping. Cook for about 1 minute more and remove the scallops from the pan.

10. To plate, place the scallops on a bed of succotash with a smear of the pureé next to it. Finally, enjoy!

Begin by preparing the pineapple salsa – bowl, cutting bored, knife.
– First cut the skin off the pineapple then cut three 1/2in thick slabs, next small dice the slabs, you can use rest of pineapple for an appetizer.
– Clean your bored off, mince the cilantro place in bowl with pineapple , small dice red pepper, place in bowl , small dice or mince onion and jalapeño depending on your style . Allow flavors to marry in fridge while preparing Mahi Mahi .

Blackening Seasoning – bowl, measuring spoon
– Place garlic powder, onion powder, smoked paprika, dried thyme, adobo, black pepper and cayenne pepper in bowl stir place to side.

Mahi Mahi – knife, clean cutting bored, hot skillet.
– You can buy your Mahi skinned but I didn’t so I skin the Mahi Mahi then gently rub on the blackening, next cut the filet to make “finger looking shapes.” Go back with the rest of the rub and fill in the sides that are not seasoned. Allow to rest while pan is heating.

In a hot skillet with a little bit of olive oil (1tbs) place the Mahi Mahi, wait until they are golden brown then flip to the next side. When its done the end you can see will be white. Serve hot !

Assembly: 1 small taco shell ( I like to warm mine up), place Mahi Mahi on top then a little bit of pineapple salsa and enjoy!

Cut the bell peppers in half and remove the seeds, then place peppers in a dish and bake for 15 minutes at 350°F.

Heat a skillet over medium heat and add olive oil. Then add onion and saute over medium heat until softened, add corn and spinach and cook until the spinach is wilted. Remove from heat.

Melt butter in a skillet over medium heat and add garlic and red pepper flakes, until fragrant. Then add the shrimp and season with salt and Italian seasoning. Cook until shrimp is done, approximately 3 minutes then remove from heat.

Then, spoon spinach mixture into the pepper until 3/4 full and add a generous sprinkling of Monterey jack cheese. Finally, top the peppers with the shrimp and drizzle the shrimp cooking sauce over peppers. Cook for 15 minutes at 350°F until warmed through.

1. Make a roux. Heat bacon drippings/lard in a large cast iron skillet or dutch oven. Slowly stir in almond flour until a smooth paste forms. Whisk until it turns into a dark amber color.
2. Make the trinity. Combine the chopped celery, onion, and bell pepper. Once mixed, stir in garlic.
3. When the roux is ready, add the trinity and sliced sausage. Slowly add water to this until desired consistency (not too thick, but not too thin). Bring mixture to a slow simmer until the vegetables have softened.
4. Bring the bone broth to a boil in a medium sized pot. Pour the bone broth into the roux mix. Add the coconut aminos, garlic salt, hot sauce, bay leaves, and cajun seasoning.
5. Using the same pot to heat the chicken broth, season the pot with the olive oil and cook the okra until slightly sticky. Stir into gumbo with shrimp and crabmeat.
6. Cook for 45 minutes over low heat.
7. Serve with cauliflower rice (optional).
8. Let the good times roll!