North Atlantic lobster meat, organic, whole wheat macaroni, aged Vermont white and cloth-bound cheddar, fresh cream, chives and pimente d’Espelette..
Lobster Mac and Cheese
1/2 pound organic, whole wheat macaroni
1 cup heavy cream
1 cup shell stock
blond roux as needed
1-1/2 tablespoons good sherry (not cooking sherry!)
1/2 pound aged white cheddar cheese, grated
1/2 pound extra-sharp Cheddar, grated
1/4 teaspoon freshly-grated nutmeg
1-1/2 tablespoons pimente d’Espelette
3 tablespoons fresh chives or slivered green onion tops
3/4 pound lobster meat, poached
1/2 cup organic panko
sea salt and freshly-ground black pepper
Prepare macaroni according to package instructions, but reduce cooking time by 2 minutes. Drain pasta (don’t rinse) and set aside.
Lightly poach lobster meat until a little underdone in simmering water with a little fresh lemon juice,a tablespoon of butter and some fresh parsley. Remove from heat, drain and transfer the lobster meat to a bowl of ice water to stop the cooking process. Set aside.
Add cream, stock, sherry and nutmeg together in a heavy saucepan. Heat just until tiny bubbles come to the surface, but do not let it boil. Whisk in just enough roux so that the sauce coats and clings to the back of a wood spoon. Remove from heat.
Fold in cheeses, chives, pasta, pimente d’Espelette and lobster. Adjust seasoning with sea salt and freshly-ground black pepper.
Turn mixture out into a small skillet or individual gratin dishes. Sprinkle lightly with panko and place into a 375 degree oven until bubbly and cooked through, about 20-25 minutes.
Sprinkle lightly with additional chives/green onions and chopped parsley and serve immediately.
Locally-pastured chicken breast halves (off-the-bone, skin removed) are marinated overnight in a mixture of mango juice, fresh ginger, sea salt & cracked black pepper, then dredged in coconut flour, dipped in egg wash and breaded with toasted panko. While the chicken is baking (about 30 minutes at 350 degrees), a gastrique of fresh mango, cultured butter, chicken stock and champagne vinegar is reduced and blended for the accompanying sauce. The finished plate is dressed with toasted coconut and slivered scallions..
A densely nutritious, healing meal of panko and almond-crusted fresh Idaho rainbow trout, sautéed in coconut oil with scallions, coconut flakes and wild dulse, with gingered forbidden rice and bunapi mushrooms..
Prepare forbidden rice using a ratio of about 1 cup rice to 1 3/4 cup filtered water and/or vegetable stock. Add a teaspoon of raw coconut butter and another of fresh minced ginger at the end. Cover and keep warm.
Rinse, trim and pat dry fresh rainbow trout fillets. Coat in a mixture of crushed almonds, parsley and panko crumbs and sauté in coconut oil over medium-low heat until golden brown, about 3 minutes per side.
Meanwhile, sauté bunapi-shimeji mushrooms, coconut flakes, scallions and rinsed dulse until fragrant, about 3-4 minutes. Season to taste with black sea salt and Szechuan pepper.
Dulse is high in protein and contains all of the trace elements needed by humans.
To serve, dress salmon with vegetables and sriracha accompanied with rice and mushrooms.
Alaskan Cod with skin and bones removed, wild rice, exotic mushrooms, mustard seed, caraway seed, green beans and panko crumbs with black sesame seeds, hemp seeds, basil, chili powder, cilantro, and coriander.
Rinse rice and cook according to package instructions. About 15 minutes before the rice is ready, put the fish into a 400 degree oven, then sautee the mushrooms and add to the rice, cover and set aside.
Cook the beans in the same skillet, adding some butter and the just-ground mustard and caraway seeds. When slightly browned and tender, de-glaze the pan with a little lemon or orange juice.