Fruitti DiMare
From Episode 1


  • 8 littleneck clams
  • 12 mussels
  • 6-10 jumbo prawns
  • 1 8oz lobster tail Remove shell, save
  • 1/2 lb Chilean sea bass cut into 1/2 inch cubes
  • 1 tbsp minced garlic
  • 12 fresh basil leaves julienned
  • 1 lb. cooked pasta of your choice
  • 3 tbsp olive oil
  • 1 16oz can plum tomatoes crushed
  • 1 8oz can diced tomato
  • 1 8oz can tomato sauce
  • 1/2 cup tomato puree
  • 3/4 cup white wine
  • Salt and pepper to taste
  • 12 fresh basil leaves julienned for garnish
Fruitti Dimare


  1. In a large saucepan, poach mussels, clams, lobster shell and shrimp shells in 1 qt of water. Once clams open, remove shellfish and set aside. Reserve broth.
  2. Make sauce by heating a large saute pan, add olive oil and lightly brown garlic. Deglaze pan with wine then add all of the tomato product and fresh basil. Simmer for 30 minutes. Set aside.
  3. In a large saute pan, add olive oil and when hot, add shrimp and scallops and sear. Add sea bass and lobster and when seafood is halfway cooked, add your prepared tomato sauce. Add clams and mussels. Cover for 6 minutes and toss in your hot cooked pasta. Allow pasta to absorb sauce and serve by arranging shellfish on rim of your pasta bowl and seafood in center.
  4. Garnish with fresh basil
Damn good chicken

Episode 2's
Country Chicken-fried Steak

Chicken-fried Steak

  • 1 16 oz ribeye steak, boneless cut into 4 1/2in slices, pounded thin
  • 2 cups buttermilk
  • 2 cups seasoned flour
  • 2 whole eggs
  1. In a large saucepan, heat canola oil to 375 degrees
  2. Crack eggs into buttermilk and mix thoroughly
  3. Dip steak slices into flour, then into buttermilk then back into flour
  4. Place batterd steak slices into hot oil and cook for 4 minutes til nicely golden brown
  5. Remove from oil and dry off oil on paper towels

Garlic Mashed Potatoes

  1. Wash and cut into quarters 3 lbs. redskin potatoes
  2. In a large sauce pan, add potatoes to 3/4 gallon salted water
  3. Add 1 bay leaf
  4. Add 6 cloves of whole garlic and bring to a boil
  5. Cook 'til potoes are soft
  6. Drain, remove bay leaf. Whip potatoes with 1 cup warm milk and 4oz melted butter. Season to taste

Brussel Sprouts

  1. Cut 4 strips of thick-sliced bacon 1/4in cubes. Saute until crispy, then set aside
  2. Cut of stems and julienne 2 lbs of brussel sprouts
  3. Steam brussels sprouts til lightly cooked, still retaining crispyness
  4. In a saute pan, stir fry Brussel sprouts with bacon and bacon fay , slightly brown, season w ith salt n pepper


  • 8 oz ground sausage of your choice
  • 1/4 cup minced Vidalia onion
  • 2 tsp chipotle powder
  • 3 oz melted butter blended with 3 oz flour, make roux
  • 2 cups whole milk
  1. In a saute pan, cook sausage til cooked, in small pieces, add onions and suate til softened
  2. Add milk and heat through, slowly add roux to thicken gravy
  3. Season w salt and pepper to taste

Chipotle BBQ Spare Ribs
w/ Crispy Asian Salad


  • 1 slab pork spareribs, skinned and cut down
  • 1 gallon cold water
  • 1 stalk lemongrass, smashed
  • 1 bouquet spring onion, chopped
  • 4 oz fresh ginger..peeled, cut into coins
  • 8 cloves crushed garli1 cup soy sauce
  • 1 cupe sake
  • 1/2 cup mirin
  • 1/2 cup rice wine vinegar
  • 1/2 cup sugar
  1. Add all ingredients into large stockpot, add ribs, bring to a boil
  2. Lower heat and cook for 70 minute.
  3. Remove ribs and cool
Finger-Lickin' Ribs


  • 4 cups thin sliced nappa cabbage
  • 2 cups sliced bok choi
  • 1/2 cup tffe cashew nuts
  • 1 cup tricolored peppers, seeded and cut into triangles
  • 1 english cucumber, sliced
  • 1/4 cup sliced scallions
  • 1 small head raddichicho
  1. Place in a large salad bowl and mix with dressing

Salad dressing

  • 1/2 cup rice wine vinager
  • 2 tbsp mirin
  • 1 tsp sesame oil
  • 1 tbsp sugar
  • 2 tbsp minced ginger
  • 1 tbsp minced garlic
  • 2 tbsp sake
  • 1 tbsp sliced scallion
  • 1 tbsp chopped cilantro
  1. Place all ingredients into a blender and slowly add 1.5 cups of canola oil slowly until dressing is emulsified.. season w salt and pepper to taste

Puttin' it all together

  • 10oz. Blackwoods chiopotle BBQ sauce
  1. To cook ribs, deep fry ribs in 375 degree oil for 3 minutes until crispy. Remove and drain oil.
  2. In a hot saute pan, add 1 tbsp oil and heat bbq sauce until bubbling
  3. Add ribs and toss in sauce until well coated and glazed
  4. Serve with crispy Asian salad

Fluke Fries
w/ rice and baby bok choy

  1. 2 qt canola oil in a large saucepan heat to 375 degrees for deep frying
  2. 3 flounder filets, cut into 4inch x1/2 inch strips
  3. 2 80z boxes prepared beer batter mix
  4. Batter fish pieces individually til crispy and golden brown, drain on paper towels

Ginger and lemongrass-scented jasmine rice

  • 2 12 oz bags prepared jasmine rice {microwavable} heated
  • 2 tbsp canola oil heated in saute pan
  • 1 tbsb prepared lemongrass
  • 1 tbsp prepared ginger
  • 1 serrano chili, minced
  • 1 red jalapeno minced
  • 2 tbsp scallions, sliced thinly
  • 1/2 cup diced mire poix (equal parts small diced celery, carrot and onions)
  • 1/2 cup prepared seafood stock
  • 6 shitake mushrooms, sliced thinly
  1. Saute all ingredients til softened, add rice, stir, add stock and stir til heated through

Bok Choy

  1. 5 each baby bok choy, steamed and lightly steamed, in a saute pan add 1 tbspk canola oil and add
  2. 4 thinly sliced garlic cloves, brown
  3. Add steamed bok choy and drizzle
  4. 2 tsp sesame oil
  5. Season with salt and pepper

Dipping Sauce

  • 1 cup Japanese kewpie mayo
  • 1/3 cup blackwo0ods garlic parmesan hot sauce
  • 1 tsp minced garlic
  • 1 tsp red jalapeno, minced
  1. Stir ingredients in bowl with whisk