INGREDIENTS

For the prawn marinade:

• 4 tablespoons tomato paste
• 3 tablespoons honey
• 1 tablespoon lemon juice
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon hot sauce
• ½ teaspoon garlic powder
• Sea salt
• 1 pound large, peeled, and
  deveined prawns

For the polenta:

• 1 cup polenta
• 1 ¼ cups (10 ounces) corn kernels, fresh or frozen
• ¼ cup currants
• 1 tablespoon honey
• 1 tablespoon butter
• 1 teaspoon fresh thyme, or ½ teaspoon dried
• Sea salt
• Black pepper

For the topping:

• 1/3 cup feta cheese, crumbled
• 2 to 3 tablespoons fresh parsley, finely chopped
• 2 tablespoons capers
• Hot sauce (optional)

INSTRUCTIONS

1. Preheat the oven to 400°F. Butter an 8×10-inch baking dish. Oil a rimmed baking sheet with olive oil. Set the pans aside.
2. To make the marinade: Combine the tomato paste, honey, lemon juice, olive oil, hot sauce, garlic powder, and a pinch or two of salt in a medium bowl. Toss the prawns with the marinade. Set the bowl aside, giving it a stir every few minutes.
3. For the polenta: Bring 3 cups cold water to a boil in a medium stainless-steel pot. Add the polenta. Cook seven minutes, stirring often. Remove the pot from the heat, cover, and let sit for 10 minutes.
4. In a large bowl, mix the corn (completely thawed if frozen), currants, honey, butter, and thyme. Stir in the polenta, and season with salt and pepper to taste.
5. Add polenta mixture to the buttered baking dish. Spread evenly with a spatula, and place in the oven to bake for 35 minutes.
6. Spread the prawn mixture evenly onto the oiled baking sheet. After the polenta has baked for 25 minutes, add the prawns to the oven, alongside the polenta. Place both pans on same rack if possible; otherwise, place the baking sheet on the lower rack.
7. Bake the prawns for five minutes. Remove the baking sheet from the oven, and flip all of the prawns over. Return to the oven and bake an additional five minutes, until the polenta is slightly browned and the prawns are pink and firm.
8. Remove the prawns and the polenta from the oven. To serve, scoop individual servings of the polenta onto plates. Lay a few prawns over each serving, then top with crumbled feta, fresh parsley, and capers. Drizzle with a few lashings of hot sauce, if desired.

INGREDIENTS

• 2 teaspoons grated tangerine peel
• 1/3 cup tangerine juice
• 3 tablespoons rice vinegar
• 1 fresh red jalapeño chili (about ½ oz.), rinsed, stemmed, seeded, and minced
• 1 tablespoon minced shallot
• 1/8 teaspoon pepper
• 2 dozen shucked oysters on the half-shell

INSTRUCTIONS

You can make the mignonette up to 3 days ahead; cover airtight and chill. Have the oysters shucked at the market up to 1 day ahead; set, cup side up, on a rimmed tray; cover and chill.

1. In a small bowl, mix tangerine peel and juice, rice vinegar, chili, shallot, and pepper.
2. Nest the oysters in crushed ice on a rimmed tray. Place bowl of tangerine-chili mignonette with oysters on the tray. To eat, spoon a little sauce onto each oyster.

SAUCE INGREDIENTS

• 1 cup sour cream
• ½ tspn. red chili powder
• ½ tspn. cumin
• 1 tspn. capers
• Juice from 1 lime
• 1 tspn. dried dill
• ½ tspn. oregano

INSTRUCTIONS

Season the marlin steaks with salt, pepper, and lemon juice, and grill the marlin steaks to your liking. Prepare the sauce by mixing all the sauce ingredients together and refrigerate until ready for use. Assemble the tacos. Using a fork, shred the fish, so that it’s flaky. In each tortilla place the fish, cabbage, tomatoes, green onions, sauce and garnish with cilantro.

INGREDIENTS

• ½ cup butter; softened
• ½ cup granulated sugar
• 1 cup all-purpose flour
• ½ tspn. vanilla extract
• 8 oz. cream cheese; softened
• 1, 14 oz. can sweetened condensed milk
• 1 egg
• 2 Tbs. lemon zest
• 6 Tbs. lemon juice
• 5 Tbs. fine granulated sugar; for brulee-ing

INSTRUCTIONS

Preheat oven to 350°F. Line an 8 x 8 glass dish with parchment paper and lightly spray with nonstick cooking spray. Set aside. In large bowl, combine butter, sugar, flour and vanilla until dough forms. Press evenly into the bottom of the prepared dish. Set aside. In another bowl, whip cream cheese. Stir in sweetened condensed milk. Scrape sides and mix again. Pour in egg, lemon zest and juice. Mix until mixture starts to thicken, 20-30 seconds. Scrape sides and mix again briefly. Pour overtop cookie bottom and smooth the top. Bake 20-25 minutes or until cheesecake is set completely. Cool, then refrigerate. Cut into 16 squares and separate. Sprinkle the tops of each square with 1 teaspoon of sugar and spread around with finger to evenly distribute sugar. Torch the tops until the sugar melts and turns an amber color. {If you don’t have a torch, place under the broiler}. Return squares to fridge until ready to serve.

INGREDIENTS

• 20 garlic cloves; peeled
• ½ cup olive oil
• 3 Tbs. fresh thyme; roughly chopped
• 3 Tbs. dijon mustard
• 3, 2-2½ inch thick rib eye steaks
• Salt & black pepper
• Olive oil; for drizzling
• 2 cups fresh parmesan cheese; finely grated

INSTRUCTIONS

In a preheated sauté pan over medium-low heat, pan roast the garlic in olive oil, tossing only once. Allow to brown for about 5-10 minutes. Drain the cloves through a strainer and allow to cool before mashing roughly with a fork. Add thyme to garlic paste and mash that in as well. When they are pasty but still chunky, mix in the dijon mustard. Preheat oven to 450°F. Preheat a grill to high. Season steaks well with salt and pepper. Pound the seasonings in well. Drizzle steaks on both sides with olive oil. Place meat on grill to brown, for about 5 minutes each side. Remove steaks from grill, place on a large cookie tray. Cover top generously with mustard parmesan coating and top with large piles of parmesan, spreading out to edges carefully with fingers. Place steaks in oven for 8-9 minutes.

INGREDIENTS

• 1 Tbs. olive oil; + extra
• 2 shallots; thinly sliced
• Small handful fresh cilantro; chopped
• 3 garlic cloves; minced
• 1 Tbs. + 2 tspn. freshly grated ginger; divided
• ½ tspn. crushed red pepper
• ½ cup chicken stock
• ¼ cup hoisin sauce
• 3 Tbs. soy sauce
• 2 Tbs. honey
• 1 English cucumber; cut into ¼-inch cubes
• ¼ cup seasoned rice vinegar
• 2 NY strip steaks
• 2 onions; thickly sliced
• Salt & pepper; to taste

INSTRUCTIONS

To make the steak sauce, heat 1 Tbs. olive oil in a saucepan under medium-high heat. Add the shallots, cilantro, garlic, 1 Tbs. of the ginger, and crushed red pepper. Sauté for about 5 minutes. Add the chicken stock, hoisin sauce, soy sauce and bring to a boil and cook for 5 more minutes. Turn heat off and stir in honey. Set sauce aside. To make a quick relish side, mix cucumber, remaining ginger, and rice vinegar in a medium bowl. Season with salt and pepper. Set aside. Place oven broiler on high. For the steaks, simply rub both sides of steaks with olive oil. Gently brush on some of the steak sauce on both sides of the steaks as well. Broil steaks on top rack of oven for about 4-5 minutes per side for a nice medium-rare. Transfer to a cutting board and let rest. Meanwhile, brush the onion rounds with olive oil. Broil the onions for about 4-5 minutes, until they’re soft and charred. Thinly slice the steak and serve with remaining steak sauce, onion rings, and relish.