Batter
2 cup Milk
2 eggs
2 cup flour
1 ts baking powder
½ ts salt
½ ts Vanilla extract
¼ ts cinnamon

3 Granny smith apples, Cored and cut into wedges

Mix dry ingredients in large bowl. Mix liquid ingredients on small bowl. Whisk liquid ingredients into dry ingredients until fully incorporated. Dredge apples in batter and place in 375 degree oil. Fry for about 3-4 minuets remove and serve with dusted powder sugar.

5 pieces roasted tomato
2 chicken sausage links (sliced)
2 oz fresh mozzarella
3 eggs
1 tb cream

Roasted Tomato
2 tb olive oil
1 tb chopped basil
1 clove garlic chopped
2  roma tomatoes

Cut tomato into quarters.  Toss with other ingredients, place on oven tray. Roast in over at 275 degrees for 1 ½ hours or until roasted.

Whisk eggs and cream in small bowl.

In small sauté pan place chicken sausage and brown. Add Roasted tomatoes. Heat a small non-stick pan with 1 tb oil coating the pan. Pour egg mixture in to pan. Using a rubber spatula move the outer part of the eggs toward middle of pan after about 1 minute of cooking. Carefully flip the egg over, continue cooking for about 2 minuets. Fill half of omelet with sausage mixture, top with mozzarella cheese and fold over.

Avocado salsa
1 avocado-diced
4 Tomatoes-diced
1 tb fresh cilantro –minced
1 lime-juiced
¼ medium white onion-diced
Mix all ingredients in small bowl. Season with salt and pepper to taste

Barbeque Vinaigrette
½ cup barbeque sauce
2 tb apple cider vinegar
1 tb canola oil
Whisk vinegar with barbeque. Slowly whisk in oil until emulsified.

Salad
6 oz seared steak- sliced
½ cup sweet field greens

Place greens on plate with steak, top with Avocado salsa and drizzle with vinaigrette. Serve with a few crispy tortilla chips.

1 lb Black mussels
1 tb Minced garlic
1 lemon
½ cup white wine
½ cup clam juice
1 ts minced Cilantro
1 tb butter
1 ts sesame oil

Heat pan with 1 ts sesame oil. Add Mussels. Cook for about 1 minute. Add garlic, lemon juice, white wine and clam juice. Cook until all mussels have opened about 3 minutes. Add minced cilantro and butter. Serve with toasted bread.

Blackened chicken salad with cilantro lime vinaigrette
1 cup baby lettuce
½ carrot
½ cucumber
¼ onion
2 pieces bacon
1 chicken breast blackened

Dressing
Juice of 1 lime
1 Clove minced garlic
½ ts minced cilantro
2 ts rice vinegar
2 drops Tabasco
2 tb oil
In a small bowl add all ingredients except oil. Whisk everything tougher, Still whisking slowly add oil until an emulsion has formed.

Toss all salad components with dressing and enjoy!

Dry ingredients
6 cups all purpose flour, Sifted
2 ts Salt
2 Tb Yeast

Wet Ingredients
2 ½ cups Warm Water
4 Tb Honey or Sugar
2 Tb Oil

Method:

1. In medium bowl mix water, yeast and, honey. Allow mixture to set for five minuets so the yeast can bloom.
2. In large bowl mix flour and salt.
3. After the yeast has bloomed, It will start to foam when it is ready.Add water in to the flour bowl and mix until a ball of dough is formed.
4. Knead 2 Tb oil in to dough, continue kneading dough for five minuets. Roll in to 4 oz balls, use a rolling pin to make dough in to an shape.
5. Place on buttered Sheet Pan, cover with damp warm cloth and place in a warm area.  Allow Dough to rise for about 30 minuets.
6. Bake in 350 degree over till golden brown.

If using for Pizza dough, no need to let it rise, Just bake for 3 minutes then add your topping and finish baking.

Crab crusted Mahi, steamed broccoli with a citrus burre blanc

Crab mix
2 oz crab
1 ts mayo
1 ts minced red pepper
1 ts minced onion
1 leaf basil minced
2 ts panko
1 lb Mahi- 2 oz portions
1 head of broccoli(cut up)
1 Recipe Citrus Burre Blanc
Method:
Crab mix- Mix all ingredients together, season with salt and pepper.

Fish- in a medium sauté pan, coat with oil and heat. Crust fish with crab mix, place the crusted side in the hot pan, sear for 3-4 minutes. Flip the fish over reduce the heat to low, cover and allow bake for 4 minutes.

Veggies- Boil a pot of water. Season with salt, Drop in the cut broccoli and cauliflower, boil for 3 minutes and remove.

Blue crab grilled asparagus Lettuce wraps

4 oz picked blue crab meat
10 grilled asparagus spears
1 sliced red pepper
½ crunchy lo mein noodles
2 oz candied walnuts
2 oz jalapeno orange marmalade
2 oz Honey mustard
8 Big Ice Burg lettuce leaves
3 fresh basil leaves

Mix blue crab, grilled asparagus, red peppers and basil in a medium bowl. Season with salt and pepper. Arrange all ingredients on plate to however you like! Enjoy with your closest friends!

This is quickly becoming one of my favorite dishes to make for Sunday brunch!

Bacon Risotto with Eggs Sunny side up

1 ½ cup partially cooked risotto
3 pieces chopped cooked bacon
1 oz water
1 ½ oz heavy cream
2 large eggs
salt and pepper

Place Bacon in medium sauté pan, sauté until bacon in crispy. Add partially cooked risotto, water and cream. Cook over low heat until all liquid is absorbed. Season with salt and pepper.

In a non stick sauté pan. Place 1 tb of cooking oil and coat pan well. Place the eggs carefully in the hot pan, making sure not to break the yolks. Cover with lid or extra saute pan and cook over medium heat for 2 minutes. Serve on top of risotto!

Just like when butchering anything else, make sure you have a sharp knife. Its really easy to do but at the same time you just ask your local butcher to take it off when you buy it.

These fillets are Saugeye from a fun day of fishing on Bear Creek Lake in Lakewood, Co.

First lay the fillet skin down on the cutting board, the first cut you make is on the tail. You want to make a little tab so you can get a hold of it.

Making sure that you knife at a slight angle, Start to pull the skin and slide the knife forward.

Continue until you get to the end of the filet.

The best result will yield a perfectly clean skin free of any flesh

If you need a recipe for your fresh fish fillets, Check out this  for Basil Seared Walleye