http://youtu.be/NUMOvS1qriM

Ingredients

• Kosher salt
• 1 pound linguine
• 12 jumbo shrimp, peeled and deveined
• 12 large sea scallops, tough foot muscles removed
• Freshly ground pepper
• 3 1/2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 2 tablespoons fresh lemon juice, plus lemon wedges for garnish
• 1/2 cup dry white wine
• 1/4 cup torn fresh basil
• 2 tablespoons chopped fresh parsley

Directions

Bring a large pot of salted water to a boil. Add the linguine and cook as the label directs.

Meanwhile, heat a large skillet over medium-high heat. Pat the shrimp and scallops dry, then season with salt and pepper. Add 1 1/2 tablespoons butter to the pan and cook the shrimp until golden on one side, about 3 minutes. Turn the shrimp and add half of the garlic; cook until the garlic is fragrant but the shrimp are still translucent, 1 to 2 more minutes. Transfer the shrimp to a plate.

Add the scallops to the skillet and cook until golden on one side, about 3 minutes. Turn the scallops, add the remaining garlic and cook 1 to 2 more minutes. Add the lemon juice and wine and bring to a boil, scraping up any browned bits with a wooden spoon. Cook until the sauce is reduced by half, about 3 minutes. Return the shrimp to the pan, then add the basil and the remaining 2 tablespoons butter; season with salt and pepper.

Drain the pasta and transfer to a large serving bowl. Toss with the shrimp, scallops and sauce; garnish with parsley and lemon.

Ingredients

• 1 (4-pound) beef brisket, trimmed
• 2 tablespoons dark brown sugar
• 2 tablespoons chili powder
• 2 tablespoons paprika
• 2 tablespoons salt
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon black pepper
• 1 tablespoon cayenne
• 2 teaspoons dry mustard
• 2 teaspoons ground cumin
• Mesquite wood chips
• Barbecue Sauce, recipe follows

Directions

Set the brisket on a large sheet of plastic wrap. In a medium bowl combine the dark brown sugar, chili power, paprika, salt, garlic powder, onion powder, black pepper, cayenne, dry mustard, and cumin thoroughly. Rub the mixture onto the brisket and wrap tightly in the plastic wrap. Place on a baking sheet and let marinate refrigerated at least 6 hours or overnight. Remove the meat from the refrigerator and let come to room temperature.

Soak mesquite wood chips in a large bowl of water for 1 to 2 hours. Remove, drain and set aside.

Remove the meat from the refrigerator and let come to room temperature.

Prepare a smoker with charcoal and the wood chips to 180 to 200 degrees F. Place the water pan in the smoker and add water to the fill line, about 2/3 full. Place the unwrapped brisket on the lower rack off the direct heat, close the lid, and cook, regularly stoking the fire and adding additional chips, until an instant-read thermometer registers an internal temperature of 140 to 145 degrees F., about 4 to 5 hours. Remove the meat from the grill and let rest for 20 minutes before carving the meat against the grain.

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2 (6 Ounce) Salmon Filets

4 Large (U10) Scallops

1 Bunch of Asparagus (Peeled)

1 ½ Cups of Balsamic Vinegar

¼ Cup of Brown Sugar

For the balsamic  reduction, bring vinegar to a boil, turn down the heat and let it simmer. When it reduces halfway, add brown sugar. Simmer some more until it becomes syrupy and sticks to the back of a wooden spoon. Once cooled put in squeeze bottle to apply to fish.

For asparagus, brush with olive oil and bake in the oven for 10 minutes at 350 degrees.

Heat two skillets over medium-high heat with two tablespoons of oil each until smoking. Season the salmon and scallops to taste with kosher salt. Sear salmon fillets, meat-side down, until golden and crispy, about 5 minutes. Flip over, and cook on the skin-side 5 minutes to desired doneness. Place seared salmon onto serving plates, then sear the scallops until golden brown, 2 to 3 minutes per side.

Ingredients:

• 1 pound large mushrooms
• 6 tablespoons butter
• 3 green onions, minced
• 3 to 4 tablespoons minced red bell pepper
• 4 ounces crab meat
• 1 cup fresh fine bread crumbs
• 1/4 teaspoon salt
• 1/4 teaspoon Cajun or Creole seasoning blend
• 1/8 teaspoon pepper
• 2 tablespoons Parmesan cheese

Preparation:

Ingredients

• 1 ½ cups dried red kidney beans, soaked overnight and drained
• 2 cloves of garlic, minced or smashed
• ½  cup unsweetened coconut milk
• 3 green onions, thinly sliced
• 1 Habanero pepper, minced
• 3 teaspoons of dried thyme
• 1 ½  cups long grain rice
• Salt and freshly ground pepper
• 2 ½ cups of water

Directions

Place beans and garlic in a medium saucepand and cover with cold water. Bring to a simmer and cook until the beans are tender, about 1 to 1 1/2 hours. When the beans are tender, stir in the coconut milk, green onions, habanero, and thyme, and increase the heat to a boil. Stir in the rice, cover the pot, and cook until the rice is tender and has absorbed most of the liquid. Transfer to a large serving bowl and garnish with sliced green onions.