Cilantro

Ingredients: 1 (2-3 pound) Flat Iron Steak 1 ½ cups Tequila ¾ cup Lime Juice (approximately 3 limes) Zest from 1-2 limes 3-4 cloves fresh garlic, minced 1 tsp cayenne pepper 1 tsp ground cumin 2-3 tbsp liquid smoke 2 tbsp Honey (Brown Sugar may be substituted) ¾ cup chopped fresh cilantro Salt and Pepper Procedure: Trim excess fat from the steak and lightly score it with a knife in two directions to create a cross hatch pattern, repeat on both sides.

by Chef Al Levinsohn Wednesday, July 1, 2009 Ingredients: For lime butter: 1 stick unsalted butter (8 tablespoons), brought to room temperature 1 teaspoon finely minced lime zest (about 1 lime) 1 tablespoon freshly squeezed lime juice (about 1 lime) 2 teaspoons chopped fresh cilantro Salt and freshly ground black pepper, to taste For fish: 4 (4-ounce) salmon fillets 2 tablespoons minced green peppercorns (packed in brine)

by Chef Al Levinsohn Wednesday, May 23, 2007 Serves 4 Ingredients 4 each 5-to7 ounce halibut filets 3/4 cup diced papaya 1/4 cup diced pineapple 1/4 cup diced tomato 1/4 cup diced red onions 2 tablespoons chopped cilantro 2 tablespoons minced red chili 1 tablespoon lime juice Salt and pepper to taste Directions 1. Prepare salsa. Combine all ingredients and set aside. 2. Heat saut– pan over high heat with oil until a light haze forms.

8 ounces of bacon - small dice 1/4 cup of minced yellow onions 1/4 cup of minced celery 1/2 cup of unsalted butter 3/4 cup of all-purpose flour 3 cups of creamed corn 6 cups of chicken stock - heated 2 cups of diced cooked potatoes 1/2 cup of roasted red pepper diced 1 teaspoon of ground cumin 1 teaspoon of granulated garlic 1 teaspoon of ground white pepper 1. Cook bacon until crisp. Add onions and celery to bacon fat and saut– until tender.

Corn Chowder by Chef Al Levinson Ingredients 8 oz                                Bacon, small dice 1/4  cup                          Yellow onions, minced 1/4  cup                          Celery, minced 1/2  cup                          Unsalted butter 3/4  cup                          All-purpose...

by Alaskan Brewing Company Brewmaster Geoff Larson Wednesday, May 12, 2009 Ingredients: 2-3 pounds wild Alaska king or coho salmon fillets 6 ounces Alaskan Amber beer 6 ounces soy sauce 8 cloves of pressed garlic 2-3 inch piece of ginger, finely grated – cup...

Lemon-herbed Game Hen with fresh fruit salsa 4 portions           Lemon-herbed Cornish Game hen Ingredients 2 whole Cornish game hens 2 teaspoons lemon zest and juice 2 teaspoons chopped fresh herbs (oregano, thyme, rosemary) Olive oil Salt and pepper to taste Procedure 1. Pre-heat oven to 375 degrees. 2. Lightly loosen skin from game hen by running your finger between the skin and meat to form a pocket. 3. Combine herbs and lemon zest and divide evenly under skin of all birds.

by Chef Al Levinsohn Wednesday, May 6, 2009 Ingredients: For cabbage salad: 2 cups finely shredded green cabbage – medium white or yellow onion, thinly sliced 3 tablespoons lime juice (about 2 to 3 limes) – teaspoon dried oregano – teaspoon sea salt, or to taste For tacos: 4 (4-ounce)

4 portions 4 black cod fillets (5oz each) Stir-Fry 2 tablespoons of peanut oil 1 tablespoon of minced ginger 2 cloves of fresh garlic - sliced thin 4 baby bok choy, split in fourths - blanched 2 ounces of carrot julienne or flowers - blanched             2 ounces of snow pea - julienne 2 ounces of onion - julienne                    To taste, salt and pepper ...

Kimchi or tomatillo salsa clams (More recipes follow) Ingredients: 1 recipe Kimchi, or double recipe of Tomatillo Salsa (see recipes below), or 2 cups store-bought kimchi or salsa 1 large onion 2 tablespoons extra virgin olive oil 48 small cherrystone clams 1 loaf crusty bread Procedure: 1. Prepare the Kimchi or tomatillo salsa 2. Finely chop the onion (about 2 cups). Heat the olive oil in a large sauce pan over medium heat until hot. Reduce the heat to medium-low; add the onion and cook for 5 minutes, or until it has softened.