Treasure Chest

One-Pot Feast of The Seven+ Fishes (edited) Festa dei sette pesci AKA The Vigil, it is a Catholic Italian-American celebration of the Christmas Eve with several seafood-based dish. Ingredients: 1/2 pound Medium Dry-Packed Scallops 1/2 pound Skinless Salmon fillet 1/2 pound White-fleshed Fish 1 can Small Oysters 1 tablespoon EVOO 1/2 cup White Wine 1/2 cup Water 12 Clams, scrubbed 1 pound Mussels, cleaned 1 ounce/can Canned Anchovy fillets, chopped, oil reserved 1 medium Fennel Bulb, cored and sliced, fronds reserved 4 Garlic cloves, chopped 1 teaspoon Orange Zest 1 (28-oz.) can Tomatoes 1 teaspoon Tomato Paste 1 teaspoon crushed red pepper 1/2 pound Medium Raw Shrimp peeled and deveined  1 loaf Toasted French Bread Method: Let scallops, salmon, and white fish come to room temperature. Heat oil in a 26cm to 30cm LC over medium-high. Seared scallops; cook until they develop a golden-brown crust on one side, about 2 minutes. Remove from pan, and set aside. Optional - Add oil

Stir Fried Swamp Eel 紅燒黃蟮 Ingredients: Swamp Eel 炒黃蟮 2lbs Kosher Salt 5Tsp Garlic 8 cloves minced Ginger 4 slices minced Green Onion 3 bundles Cooking Oil 4Tsp Seasoning 1: Bean Paste  1/2Tsp Dark Soy Sauce 2Tsp Soy Sauce 2 1/2Tsp Hoi Sin Sauce 1 1/2Tsp Seasoning 2: Hot Water 1cup Rock Sugar 1Tsp or 4 small dice Cooking Wine 2Tsp Red Pepper Flakes 1tsp Corn Starch + Water Mixed 1Tsp each Method: Throughly rinse and clean swamp eel until not bloody anymore. Cut eel into approximately 2" long chucks and or into 2" long and skinny strips, if not already done so by fish monger. Drain eel and place them into a plastic bag.  Add up to 5 Tsp of Kosher salt to eel.  Close/seal the bag and rubbed the eel from the outside of the bag.  This will clean the eel's skin. After rubbing and cleaning the eel skin for a couple minutes, rinse and drain the eel.  The cleaned eel should be shinny and not bloody.  Set aside. Minced 8 cloves of garlic and 4 piece

Black Pepper Pork Chop Ingredients: Pork Chops 5 slices thick cut Sweet Yellow Onion 2 sliced Fresh Grounded Black Pepper Garlic 4 cloves minced Shallot 1 minced Oil 3Tsp Oil 1tsp Pork-Chop Marinate: Fresh Grounded Black Pepper ~1tsp Salt 1tsp Five Spice 1/2tsp Black Pepper Sauce Seasoning: Fresh Grounded Pepper 1/4tsp Sugar 1tsp Salt 1/4tsp Oyster Sauce 1Tsp Dark Soy Sauce 1/2tsp (optional) Cooking Wine 1Tsp Corn Starch 2tsp and Water 2tsp Water 200ml Method: Rinse and padded dry the pork chop. Cut slits on the outer edge of pork chop to avoid cutlet to cured up when cooking. Marinate the pork chops with a generous amount of freshly grounded pepper, 1tsp of salt and 1/2 tsp of Five Spice.  Set aside. Add 2 Tsp of oil to frying pan over medium-high heat. Add sliced sweet yellow onion into the pan and stir-fried over medium heat for approximately 7 minutes or until soft in texture. Remove onion onto a plate.  Set aside. In the same pan, add 2 Tsp of oi

Mussels with Saffron and Mustard Moules Au Safran Et A La Moutrade By Bouchon Make 4 servings Ingredients: 12 Tsp (6 oz) Unsalted Butter 1/2 Cup Minced Shallots 24 cloves Garlic Confit 1 Tsp + 1 tsp Minced Thyme 1/2 tsp Kosher Salt 1/4 tsp Fresh Ground White Pepper 1/4 cup Dijon Mustard 2 cups Dry White Wine such as Sauvignon Blanc 4 pinches Saffron Threads 4 lbs Small Mussels 1/4 cup + 2 Tsp Minced Italian Parsley Freshly Grounded Black Pepper Method: Melt 12 Tsp or 6oz of unsalted butter in a large pot over medium heat. Add 1/2 cup of minced shallots, 24 cloves of garlic confit, 1 Tsp of thyme, 1/2tsp of salt and a 1/4tsp of white pepper and reduce the heat to low. Cook gently for 1 to 2 minutes or until fragrant. Add 1/4cup of Dijon Mustard and 2 cups of wine and bring to a boil. Reduce the heat and simmer for 1 to 2 minutes Add 4 pinches of saffron and cover the pot. Remove from heat. Let the broths steep for at least 5 minutes up to few hours in room

Korean Spinach Side Dish (Sigeumchi-namul 시금치나물) Ingredients: Spinach 8oz Oil 1 Tsp Seasoning: Minced Garlic 1 clove Chopped Green Onion 1 bundle Soy Sauce 1 1/2tsp Sesame Oil 1 1/2tsp Sesame Seeds 2tsp Korean Dried Red Pepper (optional) Method: Wash spinach and rinse Bring a pot of water to boil. Prepare the ice bath with cold water and ice to shock cooked spinach later. Add 1 Tsp of oil in boiling water and add the spinach in to blanch for 30 seconds. Do not cover with lid. Remove spinach from the pot and rinse under cold water. Drain spinach and add spinach into the ice bath Squeeze spinach into a ball by hands to remove access water. Cut spinach ball into quarter or bite size. Mix 1 clove of minced garlic, 1 bundle of chopped green Onion, 1 1/2tsp of soy sauce, 1 1/2tsp sesame seed oil, and 2tsp of sesame seeds. Add a dash of Korean dried red pepper to garnish (optional). Ready to serve with rice.

Japanese Soba Cold Noodle and Men-Tsuyu (multipurpose sauce)  Serve 1 Ingredients: Soba Noodle 1 bundle Green Onion 1 bundle chopped Nori 1 piece Men-Tsuyu (multipurpose sauce) for cold noodle or tempura Ingredients: 2:2:1 Soy Sauce: Mirin: Sake 1/2 cup Soy Sauce 1/2 cup Mirin 1/4 cup Sake Handful of Bonito Method to Make Ten-Tsuyu: Mix all ingredients together in a small pot. Bring it to a boil and turn off the heat. Cover the pot and let it cool completely before draining the bonito. Ready to use or store in a container up to a week. Before serving with cold noodle, mix 1 part men-Tsuyu with 2 part water. Method to make Cold Noodle: Follow the soba noodle package instruction to cook 1 bundle of soba. Prepare diluted Men-Tsuyu for dipping use. Add chopped green onion in the dipping sauce. Add shredded nori on top of cold soba. Ready to serve.