Clams au Pisto
  8-10 littleneck clams
  1 tbs extra virgin olive oil
  1 shallot (diced)

 
Seafood Tapas
  3 slices smoked salmon
  1 tbs horseradish dill cream cheese
  3 jumbo shrimp, boiled and chilled
  6 oz calamari
  4 oz crabmeat cocktail (lump crabmeat, mayo, Dijon mustard, red pepper, red onion, spinach, artichoke hearts)
  1 oz tapanade (pureed olives, anchovies, prunes, olive, garlic, red onions)
  1 oz caponata (stewed eggplant, olives, zucchini, squash and tomatoes, tomato paste, pine nuts) 
  1 oz tomato garlic bruschetta (tomato, fresh basil, garlic, olive oil)
  3 slices crusty bread

  1/4 cup cocktail sauce

 

      coat calamari in flour, salt, pepper and cornmeal; deep fry until crispy and golden brown      

      place calamari, crabmeat, cocktail shrimp, smoked salmon and cream cheese on plate

      drizzle olive oil on bread and grill or place in broiler until browned; top one each with tapanade, caponata and bruschetta; arrange on plate

Asian Seafood Combo
  2 cloves garlic (minced)
  1/2 tsp ginger
  1 tbs soy sauce
   juice of 1 lime
  1/2 cup mushrooms (sliced)
  1/2 red bell pepper (julienned)
  1/2 green bell pepper (julienned)
  1/4 carrot (julienned)
  1 leek (julienned)
  1/2 tsp miso paste
  1/2 tsp wasabi paste
  1 tbs chili sauce      
  1/2 cup each black and white sesame seeds
  1 tbs hoisin
  2 oz soba noodles
  4 oz tilapia
  4 oz cod
  4 oz tuna       Directions:

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