Curried New England Shellfish Salad with Raisins and Mint
1 ½ cups large grain couscous, cooked and cooled
2 teaspoons cooking oil
½ white onion, minced
1 tablespoon curry powder
1/4 cup lemon juice
1 teaspoon Dijon mustard
½ cup olive oil
salt and pepper
1 tablespoon chopped mint plus mint leaves for decorating
4 tablespoons, golden raisins, softened in hot water and drained
3 sea scallops, cooked and cut into bite sized pieces
1 - 1 ½ pound lobster, boiled and meat taken out of the shell and meat
cut into bite sized pieces
6 mussels, steamed and meat taken out of the shell
6 shrimp, shelled and boiled and cut into bite sized pieces
1 squid, cleaned, boiled and chopped into rings

Heat 2 teaspoons of cooking oil in a sauté pan and heat. Add the onion and cook over medium heat for about 3 minutes until softened. Add the curry powder and cook for one minute more. Let cool. And transfer to a small bowl.

Add the lemon juice and mustard. Stir to combine. Whisk in the olive oil in a slow steady stream. Add salt and pepper to taste. Reserve.

In a bowl combine the cooked couscous, raisins and mint with the dressing.

Add the shellfish and fold into the salad and allow the flavors to develop for about 5-15 minutes.

To serve. Spoon the salad onto salad plates and decorate with whole mint leaves.

Pan Roasted Sea Scallop in Brown Butter and Foie Gras
Yellow cauliflower purée, sautéed sweetbreads and chanterelle cream, port macerated cherries

Ingredients: (Serves Two)
6 Large sea scallops
2 slices grade A foie gras
2 tblsp whole butter
3-4 oz cleaned sweetbreads (Your butcher can prepare these for you)
4-6 medium chanterelle mushrooms roughly chopped
½ tsp minced garlic
½ tsp minced shallots
1-2 oz dry white wine
3 oz demi glaze (Available at most specialty foods stores)
2 oz heavy cream
Course sea salt and black pepper to taste

Yellow (Orange) Cauliflower, boiled and prepared in the same fashion as mashed potatoes

Dried black cherries, macerated in port and sugar

Preparation:
Generously season the scallops with salt and pepper. Add whole butter to a pre-heated skillet and sear the scallops. Let the butter brown as the scallops are searing being sure to baste the scallops with the brown butter. As the scallops are halfway cooked add the foie gras and the chopped sweetbreads, turning the foie gras once. Remove everything except a small amount of the butter from the pan. Sautee the mushrooms adding the garlic shallots after one minute in the same pan with some of the butter, and de-glaze the pan with white wine. Reduce the wine for one minute then add the demi glaze and reduce an additional minute or two before adding the cream. Reduce the mixture to desired consistency and lightly season with salt and pepper. In small ceramic bowls place a small amount of the cauliflower puree. Arrange three scallops around the puree and the foie gras and sweetbreads on top. Spoon a good amount of the sauce over top being sure to cover the whole dish. Top this with a few of the macerated cherries along with some of the port liquid, and serve immediately. Boston Cooking School Brownies

Ingredients:
1 stick butter, plus more for greasing
4 oz. Taza Stone ground 80% dark chocolate
2 cups sugar
2 large eggs
1 ½ tsp. pure Madagascar vanilla extract
1 cup roughly chopped walnuts
1 cup flour

Preparation:
Pre-heat oven to 325°. Prepare an 8" x 8" baking pan by brushing with butter, and lining with parchment paper. Melt butter and chocolate together in large saucepan over low heat, and continually stir with a wooden spoon until the chocolate has completely melted. Stir in sugar and remove from the heat. Add the eggs and pure vanilla, and stir until the smooth. Add walnuts and flour and stir until just incorporated. Pour the batter into baking pan and spread evenly. Bake for about 50 minutes or until a toothpick inserted into the center comes out clean.

Cooks Note:
It is very important to let the brownies cool for at least 2 hours before serving for best flavor and texture results.

ALOO (POTATO) AND CRANBERRY TIKKI WITH GREEN APPLE SALAD
 
Ingredients: FOR 10 TIKKIS
4 large boiled potatoes
1 tsp salt or as per taste
1/4th tsp ground black pepper
1 tbsp Chopped ginger
¼ cup Chopped cilantro
For the salad:
2 ea Green apples
1 tsp Lemon juice
1tsp Chopped mint
1 tbsp Olive oil
For Stuffing:
2/3rd cup cranberries dried
1/2 tbsp scrapped and minced ginger
1/4th tsp garam masala
1/4th tsp salt or to taste
Red chili powder to taste (optional)
1tsp coarsely ground dry-roasted cumin seeds
Oil for pan-frying.

METHOD

• Take the cranberries and mix up all the stuffing . Divide the mixture into 10 equal portions and keep aside.
•  Peel the potatoes and mash them very finely into smooth mashed potatoes. Add ginger , cilantro ,salt and pepper and knead until properly mixed.
•  Divide it into 10 equal portions.
•  Now wash and dry your hands and rub them with little oil.
• Take each portion of potato mixture and make a ball.
•  Taking one at a time, gently flatten each ball into a round patty of about 1/2-inch thick and place a portion of stuffing in the center and fold the edges together very finely so that mixture does not come out.
•  Now very gently flatten it into a 2-inch patty. Repeat the procedure for all pieces.
•  Heat 1 tsp. oil in a non-stick pan over a low heat. Slip in the patties, not too many at a time, and pan-fry on both sides till crisp golden brown, adding oil if required, on a very low heat.
•  Julienne the green apples and mix all the salad ingredients together
•  Serve aloo tikki hot on top of the salad , garnish with cilantro sprigs

Note : Boil potatoes until fork-tender. Preferably, potatoes should be boiled well in advance before use. It would be better if they can be refrigerated for a short time.

Burnt Caramel Truffles
1 ½ c. caramel (see recipe below)
18 oz bittersweet chocolate, chopped
2 T. butter, soft

1. Make the caramel
2. pour the hot caramel over chopped chocolate
3. cover with foil and let sit 5 minutes
4. remove foil and whisk to blend
5. whisk in butter
6. Leave overnight at room temperature until solid enough to roll into truffles, alternatively you can place in the refrigerator until solid enough to roll into truffles.

Caramel
1 cup sugar
¼ c. water
¾ c. heavy cream

1. place sugar and water in a non-reactive pot
2. let mixture cook, untouched, until dark amber in color
3. remove from heat and whisk in heavy cream a little at a time (mixture will boil up to the top of the pan while mixing the heavy cream, it’s important to mix in a slow stream so as not to boil over.

Cava's Chicken and Chorizo Paella
1qt. chicken stock
1c. calaspara rice
8 oz. Spicy chorizo
8 oz. Chicken thigh (boneless skinless)
4 Tablespoons Sofrito
2 Tablespoons Olive oil
1 pinch Saffron
1 Tablespoon Hot Paprika
1 Teaspoon Sweet paprika
1 cup spinach
chopped
parsley
chopped chives
1 each lemon (zest only)
Extra Virgin Olive Oil

method: *You need a paella pan
1.start chorizo and chicken saute in olive oil in paella pan. 2 minutes
2. add sofrito, paprika and saffron. continue to saute on medium low heat.
3. bring chicken stock to simmer separately along side the paella pan.
4. add the calaspara rice to the paella pan and saute with chorizo and chicken 2 minutes.
5. Add stock to cover the rice. bring to a light simmer.
6. **do not stir the rice
7. add stock as it cooks into the rice. keeping a simmer going in the paella pan.
8. approx 20-25 minutes
9. Add spinach, parley and chive when the rice is starting to soften.
10. rice should be slightly al-dente and should be "dry" (cooked with out excess stock in the pan)
11. allow to rest for 5-to 7 minutes
12. serve with lemon zest and olive oil over the rice.