Ingredients

• 4 (6 oz.) Red Snapper Fillets ( or any firm white fish)
• 1 cup shredded unsweetened coconut
• 1/2 cup chopped roasted cashews
• 2 eggs beaten w/ 1 tablespoon brown sugar
• 1/2 cup flour seasoned w/salt & peppercoconut-fish
• 1/2 cup vegetable oil for sauteing.
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• Salsa
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• 1 cup ripe mango peeled & diced
• 1 cup ripe papaya peeled and diced
• 1 cup fresh pineapple diced
• 1/4 cup fresh lime juice
• 2 tablespoons honey
• 1 tablespoon chopped cilantro
• 1/4 cup green onions finely sliced
• 1/2 small jalapeno minced (seeds & ribs removed)
• 2 tablespoons chopped red bell pepper
• 2 tablespoons chopped red onion
• salt and pepper to taste

Instructions

1. Pre heat oven to 350. Mix the coconut and cashews together into a shallow pan. Do the same for the eggs and the flour separately.
2. Dredge the fillets in the flour then the egg and finally in the coconut mixture. Reserve crusted fillets on a plate.
3. Mix together all the salsa ingredients and set aside for the flavors to meld. If there is a fruit you do not like substitute it for another or use more of one of the others.
4. In a skillet heat oil on medium high heat until the oil shimmers. Gently add fillets to the pan. Turn fish over when slightly golden brown. Be careful not to burn the coconut. Transfer the fish to a baking pan. When all fillets are browned finish cooking the fish in the oven 10-12 minutes or until done.
5. Remove fish from the oven and let rest 5 minutes. Place fish on serving tray and top with the fresh salsa

Ingredients

• 1 lb. carrots
• 1/2 cup chopped onion
• 1/4 cup chopped leeks (white part only) washed
• 2 Tablespoons. butter + 1 tablespoon olive oil (for sautéing vegetables)
• ¼ cup rice
• 1 quart chicken stock
• ½ cup heavy cream
• 2 Tablespoons. chopped chives

Instructions

1. Peel and chop carrots, onion & Leeks.
2. Heat a pot on medium heat. Add butter & oil, then the carrots, onions & leeks. Cook vegetables until tender but not browned.
3. Add the chicken stock and rice. Season with salt and pepper.
4. Cover pot and cook on low to medium heat until rice is cooked. Stir from time to time so vegetables do not stick to the bottom.
5. When rice is cooked puree soup in a blender and return to pot. Bring cream to a simmer in a separate pot, and then add it to the soup.
6. Stir soup and add chives. Check for seasoning and add a little extra chicken stock if soup is too thick.
7. For extra richness whisk in an additional tablespoon of butter right before serving.

Ingredients

• 2 ½ lbs. Cultivated Mussels (ex. Prince Edward Island). Cleaned
• 4 cloves garlic thinly sliced
• ¼ cup olive oil
• 1 link Spanish chorizo diced
• ½ Cup White Wine
• ¼ cup Chicken Stock
• ¼ cup fresh cilantro (chopped)
• 2 plum tomatoes chopped
• Salt & Pepper to taste

Instructions

1. Clean mussels in cool water and remove any beards that are attached.
2. In a large sauté pan heat oil on med high heat.
3. Add garlic and cook until light brown, then add chorizo.
4. When chorizo has a bit of color add the mussels, wine, stock salt and pepper.
5. Cover and steam mussels until they have popped opened.
6. Discard any mussels that do not open during cooking.
7. Remove mussels to a large serving bowl.
8. Bring pan juices to a boil and add the lime juice, chopped tomato and cilantro.
9. Pour over the mussels and serve.

Ingredients

• 2 Lbs. Ground Beef
• ¼ Cup Oil
• 1 Large Onion thinly sliced
• ¼ Cup Green Olives Sliced
• ¼ Cup Raisins chopped
• ½ Tsp. Pepper (ground black)
• 1 Tsp Salt
• 1/2 tsp Oregano
• ½ Tsp Cumin (ground)
• 1 Tsp Red pepper flake
• 1Tbp. Chopped Parsley
• 4 Hard Boiled Eggs Chopped
• Mashed Potatoes, use 6 large potatoes

Instructions

1. Heat oil in pan and saute onions on medium heat until golden brown.
2. Add beef and brown with onions.
3. Add all other ingredients except eggs and potato.
4. When all the beef is cooked through transfer mix to a baking pan
5. add eggs and top with mashed potato.
6. Baked in oven 350 appx 20-25 minutes until golden brown.