Crab Stuffed Portobello Mushroom

5 small Portobello mushroom caps-grilled
1/2 lb lump of crabmeat
1 box of Haute Cuisine Basil & Sweet Pepper Cracker crumbs
1/4 cup shrimp stock
3/4 tsp. fresh garlic (minced)
1 tbsp. fresh parsley (minced)
1/4 tsp. oregano leavees
1/8 tsp. black pepper
4 tbsp. salted butter (softened)
2 tbsp. extra virgin olive oil

Grill mushroom caps until tender. Allow to cool, then stuff with crabmeat. Crush crackers into pieces no larger than 1/8". Combine with shrimp stock and mix to absorb the liquid. Blend in the remaining ingredients. Top each stuffed mushroom with the cracker mix and broil until golden brown and crisp.

Edamame With Nori Salt

Time: 15 minutes

Sea salt
20 sheets of nori
1 lb edamame, fresh/frozen (defrosted)

1. In large pot, combine 4 quarts of water and 1 tablespoon salt. Place over high heat to bring to a boil. Meanwhile, quickly pass nori sheets over open flame, one by one, to toast and dry them. Tear into small pieces. Using a spice grinder or a small food processor, grind to fine powder.

2. When water has reached a rapid boil, add edamame and cook until just tender, about 2 minutes. Drain well (do not cool) and quickly transfer to large mixing bowl. Add generous dusting of nori powder, and sea salt to taste. Serve immediately.

Yield: 4 servings

Halibut With Nori Jam

Time: 20 minutes

For Nori Jam:

2 tbs light soy sauce
2 tbs mirin
2 tbs rice vinegar
1 1/2 sheets nori, torn into small pieces

For Halibut:
4 6-ounce skinless halibut fillets
salt, ground black pepper
2 tbs olive oil
4 tsp nori jam
1 to 2 tbs fresh lemon juice
2 tbs sliced chives

Phase 1: Nori Jam
In small saucepan, combine soy sauce, mirin, vinegar and 1 tablespoon of water. Bring to boil and add nori, stirring until nori is soft, about 30 seconds. Transfer to blender and purée until smooth. Return to pan and cook over medium heat until thickened and jamlike, 2 to 3 minutes.

Phase 2: Halibut
1. Preheat oven to 350 degrees. Season halibut with salt and pepper to taste. Place large ovenproof skillet over medium-high heat and add oil. When oil is very hot but not smoking, add fillets skinned side down and let them sit until browned on underside, about 3 minutes.

2. Transfer pan to oven and bake until cooked through, about 3 minutes. Transfer fillets to warm platter and spread each fillet with about 1 teaspoon of nori jam. Sprinkle with lemon juice, and garnish with chives. Serve immediately.

Yield: 4 servings

Clementine Clafoutis (cla-FOO-tee)

Time: About 1 hour

butter as needed
1/2 cup flour, more for dusting pan
3 eggs
1/2 cup granulated sugar
pinch salt
3/4 heavy cream
3/4 cup milk
5 to 15 clementines, peeled and sectioned, about 3 cups
powdered sugar

1. Heat oven to 350 degrees.
Prepare a gratin dish, about 9x5x2 inches, or a 10-inch round deep pie plate/porcelain dish by smearing it with butter (roughly a teaspoon's worth). Dust it with flour, rotating pan so flour sticks to all the butter; invert dish to get rid of excess.

2. In a large bowl, whisk eggs until frothy. Add granulated sugar and salt and whick until combined. Add cream and milk and whisk until smooth. Add 1/2 cup flour and stir just to combine.

3. Layer clementine sections in dish; they should come about to the top. Pour batter over fruit to as close to top of dish. Bake for about 40 minutes, or until clafoutis is nicely browned on top and a knife inserted into it comes out clean. Sift some powdered sugar over it and serve warm or at room temperature. Clafoutis does not keep; serve within a couple of hours of making it.

Yield: At least 6 servings.