Ingredients

• 4 pork chops
• 1 large onion (mined)
• 1 head garlic (minced)
• 2 stalk scallion (chopped)
• 1 piece ginger
• 1 tbsp pimento (minced)
• 2 sliced scotch bonnet pepper (minced)
• 1 tbsp salt
• 1/2 tsp rosemary
• 1 tsp brown sugar
• 2 tbsp soy sauce
• 2 tbsp browning sauce
• 1 sprig of thyme
For sauce:
• Sherry cooking wine
• Barbecue Sauce
• Pickapeppa Sauce

Steps

1. Rub in all ingredients (not the sauce) and let marinate for 2 hours or overnight in the refrigerator.
2. Preheat oven to 400 degrees.
3. Mix the sauce ingredients in stovetop pan to desired flavor.
4. Meanwhile, sear the pork chops for 2-3 minutes on each side in a little bit of oil.
5. Pour sauce over pork chops.
6. Place pork chops in oven for 6-10 minutes, depending on thickness (internal temperature should register 145 degrees).
7. Remove and let pork chops rest for at least 5 minutes.
8. Serve and enjoy.

Ingredients

For the Scallops:
• Olive oil
• 6 large scallops, cleaned
• Sea salt and freshly ground black pepper
• Juice of 1/2 lemon
For the Salad:
• 1 sharp apple, such as Granny Smith
• 2 handfuls of mache
• Sea salt and freshly ground black pepper
• Juice and zest of 1/2 lemon
• Olive oil

Steps

1. First make the salad. Peel, core, and cut the apple into julienne strips. Mix with the mache and season with salt and pepper. Add some of the lemon zest (keeping a little back to garnish) and squeeze over the juice. Drizzle the salad with olive oil and mix well.
2. Heat a large nonstick frying pan over high heat until smoking hot, then add 1 tbsp of olive oil. Lay the scallops out on a cutting board, pat dry with paper towels, and season one side with salt and pepper.
3. Think of the frying pan as a clock face and add the scallops, one by one, seasoned side down, in a clockwise order, then sear for 1-2 minutes until golden brown. Season the unseasoned side of the scallops, then flip them over in the same order you placed them in the pan and repeat the process. Squeeze the lemon juice over the scallops and give the pan a good shake.
4. When the scallops are cooked, tip the contents of the pan onto a plate lined with paper towels. This will instantly stop the cooking process, while the paper towels will absorb any excess oil.
5. Divide the salad between 2 serving plates and arrange the scallops around each pile. Garnish with the remaining lemon zest and serve immediately.

Ingredients

Pan-Roasted Salmon:
• 1 (8 ounce) salmon fillet, skinless
• 1/4 tsp kosher salt
• 1/9 tsp black pepper
• 1 oz olive oil
Ginger Crust for Salmon:
• 2 cups bread crumbs, dry (I used panko)
• 1/4 cup fresh ginger, chopped fine
• 2 tbsp fresh cilantro, chopped fine
• 1/4 cup soft butter
Soy Creme Sauce for Salmon:
• 1/2 cup soy sauce
• 1 tbsp fresh ginger, chopped fine
• 1/4 cup white wine (dry)
• 1 quart heavy creme
• 1 tbsp soft, unsalted butter

Steps

1. Season both sides of the salmon fillet with salt and pepper. Place skillet over high heat. After skillet is very hot, add the olive oil. Heat oil until almost smoking.
2. Place salmon fillet in skillet top side down. Sear the fillet until golden brown, about 1 minute. Turn fillet and sear the other side. Remove from heat.
3. Lightly press ginger bread crumb mixture on to the salmon fillet until the top is completely covered.
4. Place skillet in 350 degree oven until cooked to your desired doneness (about 5 minutes).
5. Line dinner plate with 2 ounces of soy creme sauce. Place salmon fillet in center of plate, crusted side up. Garnish with toasted sesame seeds sprinkled over the sauce and a sprig of fresh cilantro on the fillet. (I would also highly recommended serving with sautéd chopped bok choy in garlic, ginger, soy sauce, and white wine.)
Ginger Crust for Salmon:
6. Mix bread crumbs, ginger and cilantro well. Add soft butter and knead well until crust holds its shape when squeezed together.
7. Keep at cool room temperature. Do not refrigerate.
Soy Creme Sauce for Salmon:
8. Melt butter in saucepan. Add ginger and cook 10 seconds.
9. Add white wine and simmer until wine is nearly evaporated.
10. Add creme. Reduce creme until thick.
11. Add soy sauce and mix well.
12. Label container with date and store in refrigerator (Trust me, you will want to use this sauce for other dishes, and you might want to go overboard with it on your salmon...who knows...)