12 slices Mako shark,(@ 4 oz each) skin removed
Salt
Pepper, coarsely crushed
1/2 c clarified butter
3 T Shallots, finely chopped
1/3 c Cognac, plus more as needed
2 c Whipping cream
2 T Veal glaze OR 1/3 c Veal stock

1/2 c Bulgur, fine
1/2 small Onion, cut in half
Salt (to taste)
Pepper (to taste)

1/2 lb Flounder fillets, OR 1/2 lb Cod fillets
1 T Cilantro, chopped
2 T Butter
1 t Cumin
1 medium Onion, chopped
Salt (to taste)
2 Scallions, trimmed, chopped
Pepper (to taste)

1/2 c Tahini (sesame seed paste)
Salt (to taste)
1/2 c Water (approximately)
Pepper (to taste)
2 T Red wine vinegar
2 T Parsley, chopped
1 Garlic clove, minced
Vegetable oil (for frying)

1 pint fume
2 T cornstarch, to thicken the fume
6 oz halibut, boned for mousse
1 t lemon juice
salt and pepper, to taste
6 T white wine
2/3 c heavy cream
3 lb halibut fillets, split, cut in 6 oz. pieces
1 c carrots, julienned
1 c zucchini, julienned
4 green onions, julienned
1 lb crabmeat, picked clean

4 oz virgin olive oil
6 large onions,sliced
salt,to taste
black pepper,to taste
4 oz golden seedless raisins
12 oz red wine vinegar
4 oz balsamic vinegar
24 oz grouper fillets, cut in 6-oz portions
salt and pepper, to taste
virgin olive oil, to sauté the fish
2 oz pine nuts, toasted (garnish)
1 T fresh chives, chopped (garnish)
2 oz additional virgin olive oil (garnish)

3 T shallots, finely chopped
3/4 c dry white wine
1 T Champagne wine vinegar
3 T heavy cream
1/4 lb butter, chilled
3 T rich chicken stock
3 T fresh lemon juice
1/3 c honey-roasted pecans
28 oz fresh yellowfin grouper fillets, cut in 7-oz portions

6 oz salmon fillets, brushed with oil
2 T honey
2 pinch Dry Coleman's Mustard
2 T water,warm
2 t soy sauce
salt, to taste
black pepper, to taste

1 lb fresh red snapper
3 egg whites
2 T green onions, chopped
1 T white Worcestershire sauce
1 T Thai fish sauce
1/4 c Mango ketchup
1/4 lb spinach
1/2 c bread crumbs
1 t dill, chopped
1 loaf French bread

1 c red lentils
1 head of Frisee lettuce
1 oz shallots, minced
8 oz butter
6 oz white wine
8 T fresh lemon juice
24 oz heavy cream
salt, to taste
black pepper, to taste
1 c oyster mushrooms
1 c shiitake mushroom, sliced
1/2 c morels, sliced rounds
1 c Kennet Square mushrooms, sliced
2 oz clarified butter
1/4 c fresh thyme, minced
1/4 c fresh oregano, minced
42 oz grouper fillet, thick, cut-on bias, into 7-oz portions

1 c chili sauce
1/2 c ketchup
1 t garlic powder
1 t onion powder
1 large jalapeno pepper, seeded, chopped fine
1/4 bunch cilantro, chopped
1 large avocado, 1/4-inch dice
1/2 bunch green onions, sliced thin
1 fresh tomatoes, 1/4-inch dice
1 1/2 c hot water
6 oz crab, cooked
9 scallops ,poached & sliced
6 md shrimp (16 to 20 perpound), Poached ,sliced lengthwise

1/4 c Unsalted butter
1 medium Onion, coarsely chopped
1 1/2 Carrots
3 Celery stalks
2 small Leeks
6 Parsley stems
2 Garlic cloves, crushed
2 Bay leaves
1/2 t Juniper berries
1 large Tomato, cut into wedges
3 lb Fish bones and trimmings
1 c Dry white wine
6 c Cold water
1/4 t Salt
4 Clams
8 Oysters, shucked, peeled
1 oz Mung bean threads (also called cellophane noodles)
8 Radicchio leaves
1/4 t Saffron threads

2 lb sole fillets, cut in 4 oz. pieces
8 raw jumbo shrimp, peeled
8 oysters, shucked
12 mushroom caps
2 c fish stock
1 c dry white wine
3 shallots, chopped fine
1/4 c fresh lemon juice
1 dash salt,to taste
1 dash black pepper,to taste
4 oz butter
1/2 c flour
2 c Locke-Ober cream sauce, See Recipe
2 egg yolks, beaten
1/2 c unsweetened whipped cream

1 lb Salmon fillets, trimmed, skin removed, cut into 2 ounce pieces on a diagonal
All purpose flour
1/4 c Clarified butter
1/4 c Dry white wine
1/2 c Whipping cream
3 Anchovy fillets, chopped
1/2 medium Tomato, cored, seeded, peeled and diced
3 T Unsalted butter, chilled and cut into pieces
2 T Fresh chives, chopped
Salt (to taste)
Pepper (to taste)
4 small Broccoli florets

1 c flour
2 large eggs
1 c whole milk
1 t fresh thyme, chopped
1 scallion, minced
1 T fresh parsley, chopped
1 dash Tabasco sauce
16 oz dungeness crab meat, cooked
1 pinch salt, to taste
1 pinch black pepper, to taste
2 t double-acting baking powder
7 oz clarified butter
1 c beurre blanc, (See Later Recipe)
1/4 c red, yellow, and green bell peppers, julienned to 2" long
1 T fresh chives, minced
4 t capers

1 lb dungeness crab, squeeze dried
3/4 c bread crumbs
1 pinch salt,to taste
1 pinch black pepper,to taste
1/4 c celery, minced
1/4 onion, minced
2 t curry powder
2 eggs
Juice of 1/2 lemon
1 dash Worcestershire sauce
1 dash Tabasco sauce

1 1/2 T olive oil
1 clove garlic
1/2 c mayonnaise
1/2 c sour cream
1 T Frozen orange juice concentrate
1 T sugar
1 T lemon juice
1 T chutney

2 T olive oil
1 clove garlic, minced
1/2 onion, diced small
1 green pepper, diced small
1 red pepper, diced small
1 T Creole seasoning
6 green onions, sliced
3 corn on the cob, boiled in crab boil
1 1/2 lb lump crabmeat, picked clean
2 2/3 c all-purpose flour
1 c very cold butter, cut into 1" pieces
3 t salt
1/2 c ice water
1 pint heavy cream
1 t white pepper
1/2 t garlic powder
parchment paper, to line pastry pans

2 oz butter
2 c mushrooms; sliced
1 c bell peppers; diced
1 T Spanish paprika
1 1/2 c sherry
1 dash salt; to taste
1 dash black pepper; to taste
4 c Locke-Ober Cream Sauce; See Later Recipe
1/2 c pimientos; diced
4 3-pound lobsters; boiled and cooled
4 t Parmesan cheese

12 large shrimp
2 lemons; zested and juiced
2 lime; zested and juiced
1 jalapeno pepper; diced
1 tb white peppercorns; crushed
1 tb coarse salt
2 tb brown sugar
1 tb olive oil
1 ts sliced ginger root
2 starfruit; sliced crosswise
2 oz rum

1 ruby red grapefruit, peeled & sectioned
2 oranges, peeled & sectioned
2 limes, peeled & sectioned
1 lemons, peeled & sectioned
1 c red, green, and yellow bell peppers, cut in fine strips
1 medium red onion, finely diced
1 T cilantro, chopped
1 T mint, chopped
1 oz Tequila
4 5-ounce swordfish steaks (center cut)
1 T corn oil
1 dash salt
1 dash black pepper

2 fluid ounces Cajun barbecue butter,See Recipe
7 large shrimp, peeled & deveined
1 fluid ounce beer
1 fluid ounce chicken bouillon
1 oz Unsalted butter

2 oz Butter
2 c Mushrooms, sliced
1 c Bell peppers, diced
1 T Spanish paprika
1 1/2 c Sherry
1 dash Salt, to taste
1 dash Black pepper, to taste
4 c Locke-Ober Cream Sauce (recipe later)
1/2 c Pimientos, diced
4 3-pound Whole lobsters, boiled and cooled
4 t Parmesan cheese, grated

1 c bread crumbs
1 dash cumin
1 dash yellow mustard seed
2 cloves garlic,minced
1 dash fresh thyme
1 dash cayenne pepper
1 dash salt
1 dash black pepper
16 oz sushi-quality tuna, cut in -8-oz slices
4 oz Dijon mustard