Homemade Pasta W/Andoulle Sausage,Shrimp & Scallops!

I love homemade pasta and it is so easy to make. For every cup I use roughly 3/4 cup all purpose flour(King Arthers) and 1/4 cup semolina flour. When I am forming the dough I dust the table with semolina.The basic pasta recipe I use is 3 1/2 to 4 cups of flour to 5 large eggs.I use a Kitchen Aid to start the dough but finish it on the table.Kitchen Aids are awesome,if you don't have one you should really invest in one.I have the pasta attachments for mine and it totally makes the process easier and faster.

Pan-Seared Sea Scallops W/Israeli Couscous!

I love Scallops and I love Couscous.This is a dish with wonderful flavor and texture.Israeli Couscous also known as maftoul or pearl couscous,is a larger version of couscous and used in slightly different ways.In western cooking it is often used as a bed for salmon or chicken dishes,or put into salads.Israeli couscous is a version of North African Berkukes,introduced by immigrants from various parts of North Africa in the early 1950s,common in Palestine,Jordan,Syria and Lebanon.Couscous was meant to provide a rice substitute for those immigrants from eastern Arab countries and from Persia,where rice was the staple grain.Unlike North African couscous,Palestinian couscous (Maftoul) is not semolina at all,but rather a toasted mixture of bulgur and flour.

INGREDIENTS!

Sea Scallops

Israeli Couscous

Spanish Onion

Red,Orange or Yellow Pepper

Smoked Bacon

Flat Leaf Parsley

Sazon Seasoning

Black Pepper

Kosher or Sea Salt

Cook 1/2 cup of couscous in boiling water until tender,strain and rinse in colander and set aside.In a saute pan add 1 strip of chopped smoked bacon and render the fat.When the bacon is cooked and slightly crispy add a few strips of sliced Spanish onion and sliced red,orange or yellow pepper.Saute about a minute or so.When the onions are soft add the couscous and acouple pinches of the sazon seasoning and give it a few tosses.Next add about 3-4oz. of chicken stock and let reduce to about 1/2.After it reduces add the parsley and toss.

In a non-stick pan cook the scallops with alittle salt and pepper.Make sure the pan is plenty hot.When turning the scallops you should have no resistance,You want nice caramalization on both sides.To plate this dish put the couscous down first and arrange the scallops in the center of the plate.I hope you enjoy this dish,I sure do.Make sure that you use a really good smoked bacon,it makes a huge difference.

Seafood Chowder On WNYT News Channel 13 With Benita Zahn!

I really enjoy doing cooking demonstrations with Benita Zahn.

She has great energy.

Pan-Seared Sea Bass W/Grilled Polenta On WNYT News Channel 13

This is one of my favorite dishes. You cant go wrong with Sea Bass or Polenta! When I designed the menu for The Midtown Tap & Tea Room I new it would become a signature dish.

Hang Drum TheArtOfFusion - Inner Voice

What an amazing instrument!

Crab Cakes W/Smoked Pepper Sauce!

I love a good crab cake! My recipe is pretty simple and is all about freshness and texture. A problem I have found with some restaurants is that they use to much breading in there crab cakes and not enough crab meat. If you are going to skimp on the crab meat please don't put them on the menu. Another issue I have is that some restaurant's will make huge batches of crab cakes then freeze them. For me this is a no-no! Prepare what you need for that evening or for two days of service,never freeze.

INGREDIENTS

For the crab cakes

-red onion

-celery

-red,orange or yellow pepper

-cilantro

-salt and pepper

-cream cheese

-lime juice and zest

-egg

-bread crumbs

INGREDIENTS

For the smoked pepper sauce

-flour

-butter

-heavy cream

-canned chipolte peppers

-roasted pablano pepper

I personally like to use lump crab meat. Try not to break the crab meat up to much,you want nice big lumps of meat. Place the crab meat in a mixing bowl. Its important that the veggies are finely diced or minced,place them in the mixing bowl with the crab meat. You are looking for an even distribution of veggies to crab meat. You don't want the veggies to over power the crab meat You want them to compliment. You could saute the veggies fist but I like the texture of them raw. Next put the cream cheese in a mixing bowl with the lime juice and zest and blend with a fork.When this is fully incorporated add to the crab meat and veggie mixture.At this point add one beaten egg, chopped cilantro and a lite coating of bread crumbs. Season with salt and pepper and mix all ingredients litely trying not to break up the crab meat to much. Taste and adjust seasoning as needed. You might need alittle more salt or pepper or if you like a bit more lime juice. The cream cheese, egg and bread crumbs are acting as a binder. When you form the cakes you want them to hold together but not to firm. I like 3-4 oz. cakes. To form the cakes roll in your hand into a ball then push down into a disc-like shape. Pan-fry in a none stick pan with couple of tablespoons of olive oil until golden brown on both sides.

PREPARING THE SMOKED PEPPER SAUCE!

In a sauce pan melt 2 tablespoons of butter. When the butter has melted add 2 tablespoons of flour and cook for a few minutes till lite brown. At this point add 1-2 tablespoons of chopped chipolte a bit more or less depending on how spicy you like it. Now add 4-5 oz. of heavy cream and let reduce to almost 1/2. Keep whisking and it will thicken up nicely. To plate I start buy putting the smoked pepper sauce down on the plate. Then place two crab cakes and on top of them I like to put slivers of roasted pablano chili pepper. Garnish with slivers of orange, red or yellow pepper and parsley. I love the combination of the crispy exterior of the crab cake and its creamy gooyness inside with the spicy-smokyness that comes with the pepper sauce.