Dungeness Crab Louis
Suggested Wine: Chardonnay

Ingredients:  
½ cup mâche (or other baby organic lettuce)
½ cup frisée
½ red endive, sliced
½ cup goat cheese, crumbled
½ cup crabmeat
6 strips bacon, fried and crumbled
Smoked onion vinaigrette
Sauce rouille

Directions:
Mix the lettuce and dress with the smoked onion vinaigrette. Season to taste with salt and pepper. Pack the greens into 6 2-inch diameter, 2-inch high, metal rings. Divide the goat cheese among the rings and pack. Divide the crab meat among the rings and pack. Carefully remove the rings. Using a squirt bottle, circle the rouille around the salad. Garnish the salad with the cooked bacon.

Smoked Onion Vinaigrette

Ingredients:  
1 cup extra virgin olive oil
¼ cup balsamic vinegar
¼ cup minced smoked onions

Directions:
Whisk oil, vinegar and onions together. Season with salt and black pepper to taste.

Smoked Onion

Ingredients:  
1 yellow onion, peeled and sliced ¼ inch thick

Directions:
To smoke the onions, use a home-style smoker, place the onion slices on the smoker rack and smoke for 2 hours. Wrap the smoked onions in aluminum foil and bake for about 45 minutes or until the onions are tender in a pre-heated 350 degrees oven. Chop the onions and refrigerate.

Sauce Rouille

Ingredients:  
1 large red bell pepper
2 egg yolks
Juice of 1 lemon
1 cup good olive oil
1 pinch cayenne pepper
1 teaspoon paprika
Salt and pepper to taste

Directions:
Over a gas flame or under the broiler, blacken the pepper all over. Place in a bowl and cover tightly with plastic wrap a few minutes. Under running water, peel the pepper. Remove the seeds and chop. Place the pepper in a blender, add the lemon juice and egg yolks and, while the blender is running, slowly add the olive oil. Add water if the rouille become too thick to add all the oil. Add the cayenne and paprika and season to taste with the salt. Strain through a fine sieve and transfer to a squirt bottle.
The crisp acidity and tropical flavors of the Chardonnay match these rich crab towers well. Serves 6

Thai Red Curry Mussels
Suggested Wine: Chardonnay

Ingredients:  
1 pound mussels
1 13.5-ounce can unsweetened coconut milk
2 teaspoons red curry paste
1 green onion, sliced
½ ounce sliced ginger
1 teaspoon minced garlic
1 tablespoon sugar
1 tablespoon Wsh sauce
1 lemongrass, tender portion sliced in rings
¼ cup fresh chopped basil
¼ cup chopped cilantro

Directions:
Remove the mussels’ beards and scrub if necessary. Discard any opened mussels. In a large soup pot with a lid, bring all the ingredients to simmer, except the mussels, cilantro and basil. Add the mussels, cover and turn up the flame to high. Cook until the mussels open, about 5-10 minutes. Divide the mussels and broth between two soup plates and garnish with the chopped basil and cilantro. Serves 2

Halibut with Olive Crust
Suggested Wine: Merlot

Halibut with Olive Crust

Ingredients:  
6 4-ounce pieces halibut
¼ cup pitted Kalamata olives
¼ cup breadcrumbs
1 egg
Salt and pepper to taste
Olive oil for sautéing

Directions:
Season the halibut with salt and pepper. In a food processor, finely chop the olives. Add the breadcrumbs and egg and chop to make a paste. Spread about 1 tablespoon of the paste over each piece of halibut. Heat the olive oil in a large sauté pan. Sear the halibut, olive crust side down for about 3 minutes or until light golden brown. Sear the other side the same way. Place a piece of fish on a bed of the white beans and drizzle with the red pepper purée.

Tuscan White Beans

Ingredients:  
2 cups white beans, soaked in water for 4 hours or overnight
¼ cup olive oil
1 sprig rosemary
1 tablespoon garlic chopped
1/2 tablespoon black pepper
Salt to taste

Directions:
Place the soaked beans in a heavy bottom pot. Cover with water and add oil, garlic, salt and pepper. Simmer the beans for about 1 hour or until they are tender. Add water as needed while cooking, there should be very little water left when the beans are tender. Remove the rosemary sprig.

Red Pepper Purée

Ingredients:  
1 red pepper
½ cup olive oil
1 teaspoon garlic
Salt to taste

Directions:
Place the pepper over an open flame or under a broiler to blacken the skin all over. Place the blackened pepper in a covered container to steam a few minutes. Under running water, remove the skin. Open the pepper and remove the seeds. Place the seeded and peeled pepper in a food processor or blender and purée with the garlic. Slowly add the olive oil. Season to taste with salt.

Grilled Ahi Tuna with Tuscan White Beans
Suggested Wine: Merlot

Tuscan White Beans

Ingredients:  
1 cup cannellini beans
1 sprig rosemary
¼ cup olive oil
2 tablespoons minced garlic
2 teaspoons salt
1 tablespoon black pepper

Directions:
Soak beans in 4 cups cold water overnight or for at least 6 hours. Drain. Place beans in a 2-quart saucepot. Add just enough water to cover the beans. Add the remaining ingredients. Bring water to a simmer and cook the beans about ½ hour or until tender. You may need to add water while the beans are cooking; however, try not to have any extra liquid when the beans are done.

Red Pepper Salsa

Ingredients:  
1 red bell pepper
½ red onion, minced
2 tablespoons olive oil
½ teaspoon minced garlic
1 tablespoon capers
1 tablespoon chopped kalamata olives
1 tablespoon finely chopped parsley
¼ cup extra virgin olive oil
Salt and pepper to taste

Directions:
Char the pepper over an open flame or under the broiler until the pepper is blackened and the skin blisters. Place the pepper in a bowl and cover with plastic wrap to catch the steam. Allow the pepper to rest several minutes which will help the skin to come off easier. Place the pepper on a cutting board, cut in half, and remove the stem and seeds. Using a knife, scrape off the blackened skin, then chop. In a mixing bowl combine the chopped pepper with the remaining ingredients, mix thoroughly, and season to taste with salt and pepper.

Tuna

Ingredients:  
4 tablespoons olive oil
1 teaspoon minced garlic
1 teaspoon minced rosemary
Salt and pepper
4 3-ounce Ahi tuna steaks

Directions:
Mix together the oil, garlic and rosemary. Rub mixture on the tuna. Let stand for ½ hour. Season the steaks generously with salt and pepper, and grill the tuna over a medium-high flame. Grilling time depends on the thickness of the tuna steaks. Place the grilled tuna on a bed of the Tuscan white beans and spoon a dollop of the red pepper salsa on top.