2 oz. Olive Oil

1 lb. Boneless/Skinless Chicken Breasts, cut into 1″ pieces
1 Tbl. Cajun Spice Blend
1 Tbl. All-Purpose Flour*

6 oz. Red, Yellow, Green Peppers, cut into thin strips
6 oz. Red Onions, cut into thin strips

1/2 lb. Large Shrimp (shells, tails, and veins removed)
1 tsp. Cajun Spice Blend
1 tsp. All-Purpose Flour

2 oz. Tasso, minced

1 Tbl. Blanched Garlic, minced
1/2 tsp. Kosher Salt
1/4 tsp Ground Black Pepper

1-1/2 Cups Chicken Broth
1 tsp. Cajun Spice Blend
1 Tbl. Butter, unsalted

White Rice, steamed
Chopped Parsley

1. Heat the olive oil in a large sauté pan.  Place the chicken into a clean mixing bowl.  Sprinkle the Cajun Spice Blend and all-purpose flour over the chicken and into the bowl.  Gently toss the chicken until each piece is evenly coated with the spices and flour
2. Add the chicken into the sauté pan and cook until it is about half done.
3. While the chicken is cooking, place the shrimp into a clean mixing bowl.  Sprinkle the Cajun Spice Blend and all-purpose flour over the shrimp and into the bowl.  Gently toss the shrimp until each piece is evenly coated with the spices and flour.
4. Add the peppers, onions, and shrimp into the pan.  Cook until the shrimp are about half done.  Add the garlic into the pan.  Season all of the ingredients with kosher salt, and ground black pepper.
5. Add the chicken broth into the sauté pan.  Season with a little more Cajun Spice Blend.  Gently stir the ingredients together.  Continue to cook until the chicken and shrimp are done, and the vegetables are tender.  Swirl in a little butter just before serving.
6. Place the steamed rice into serving bowls.  Spoon the jambalaya into the bowl (around the rice).  Garnish with a sprinkle of freshly chopped parsley.

Serves: 2

*  Various recipes are available in regional cookbooks.  Prepared spice blends are also sold in major supermarkets and specialty food stores

1 ea. Cedar Plank*
(approx. 5″x6″ or any size larger than the fish will work)

10-12 oz. Salmon Filet, bones and skin removed
1/4 tsp. Kosher Salt
1/8 tsp. Ground Black Pepper

1/2 Cup Chipotle-Honey BBQ Sauce**

1 Tbl. Butter, unsalted
1/4 Cup Zucchini, 1/2″ diced

1/4 Cup Red, Yellow Peppers, 1/2″ diced

1 Cup Fresh Corn Kernels
Pinch Kosher Salt
Pinch Ground Black Pepper

6-8 Rings Yellow Onions, sliced 1/2″ thick
1/2 Cup Tempura Batter**
1/8 tsp. Kosher Salt

1-2 Cups Mashed Potatoes**

1. Soak the cedar planks in water for a minimum of 30 minutes before using.
2. Preheat the grill to medium high heat (approximately 400°F or grey coals if using charcoal).    Place the cedar plank onto the grill for 2-3 minutes or until it begins to smoke and becomes slightly darker in color.  Remove the plank from the grill.
3. Spread 2Tbls. of the BBQ sauce on the center of the cedar plank.
4. Season both sides of the fish with salt and pepper. Place the salmon onto the cedar plank and set it onto the grill.  Place a lid over the fish or close the cover over the grill and allow the fish to cook for 2 minutes.
5. Lift the lid and baste the salmon with a little BBQ sauce.  Cover the fish and cook for  2 more minutes. Lift the lid again and baste the fish a second time with BBQ sauce. Cover the fish and continue to cook for another 2 minutes. Lift the lid and baste one last time with the remaining BBQ sauce. Cover the fish and continue to cook for another 2 minutes or until the fish is done. When cooked correctly, the fish will be extremely moist, with a deep, rich sheen across the surface. The exposed wood around the fish may become darker, with a slight blackening along the edges.
6. Melt the butter in a sauté pan. Add the zucchini into the sauté pan. Cook the zucchini until it has become tender and hot throughout.  Add the red/yellow peppers into the pan and continue to cook the vegetables until the peppers are tender. Toss the vegetables together several times while cooking to avoid burning.
7. Add the corn into the sauté pan. Season the vegetables with salt and pepper. Continue to cook until all of the vegetables are tender and thoroughly heated through.
8. Dip the raw onion rings into the tempura batter.  Carefully place the battered onion rings into a deep fryer set at 350ºF and cook for 2 – 3 minutes or until golden brown and crispy. When the onion rings are done season them with a little salt.
9. Set the cedar planked salmon onto the center of a large serving platter.  Place the corn succotash onto the left side of the platter and the onion rings onto the right side of the platter. Place equal portions of mashed potatoes along the sides of the fish covering the exposed areas of the wood.

Serves: 2

*Available at specialty kitchen supply stores.

**Many quality recipes are available on the internet and in cookbooks.

For the Cheddar Cheese Sauce
2 Tbls. Butter
2 Tbls. All-Purpose Flour
1 cup Whole Milk
¼ cup Heavy Cream
2 cups Medium Sharp Cheddar Cheese, grated
¼ tsp. Kosher Salt

For the Butter-Breadcrumb Mix
2 Tbl. Panko Breadcrumbs
2 Tbl. Butter, melted

For the Macaroni and Cheese
8 oz. Macaroni Pasta, Dry/Uncooked (Or try Gemelli Pasta, which is what we use in our restaurants!)
1/2 cup Medium Sharp Cheddar Cheese, grated
1/2 cup Monterey Jack Cheese, grated

Serves: about 2

*Notes: Cheddar cheese sauce can be made ahead of time and reheated.

1. In a mixing tin, combine the Mango, Citrus Vodka and Orange Liqueur.
2. Muddle the Mango until it is well broken down – this will help infuse the flavor into the liquors.
3. Add the Simple Syrup and Fresh Lemon Juice to the shaker tin along with enough ice to fill the tin.
4. Cap the tin and shake the cocktail quickly, 6-8 times to fully chill all the ingredients.
5. Add the Ginger Beer to the tin and then pour the drink into a Mule Mug or pint glass.

1 oz. Plantation Pineapple Rum
1 oz. Vodka (your choice)
1 ½ oz. Pineapple Juice
¾ oz. Turbinado Syrup
½ oz. Fresh Squeezed Lime Juice
¼ oz. Simple Syrup

1. Add ingredients to a cocktail shaker without ice.
2. Add ice to cocktail shaker and shake hard 20-25 times.
3. Strain contents of the cocktail shaker into chilled martini glass.
4. Garnish with two Pineapple Leaves from the Crown laid on the rim.

Turbinado Syrup

1. Mix equal parts Turbinado Sugar and Boiling Water. Stir until thoroughly incorporated. Chill in refrigerator (for at least 1 hour) until ready to use.

Simple Syrup

1. Mix equal parts Sugar and Boiling Water. Stir until thoroughly incorporated. Chill in refrigerator (for at least 1 hour) until ready to use.