Place Salmon Filet skin side down in oven proof pan with ¼ inch of water.

Place Panco in mixing bowl, add lemon juice, Parmesan cheese, parsley, salt, pepper, and butter mix until combined.

Press Panco mixture onto the flesh of the salmon. Bake at 350 degrees for 15-20 minutes

In a separate pot bring 2 cups of water to a boil, add sundried tomatoes. Slice 6 cherry tomatoes , add to boiling water. Add butter, Parmesan cheese and Couscous. Bring water back to a simmer, cover and remove from heat. Let rest for 5 minutes.

Remove salmon from pan with a spatula leaving the skin in the pan. Lightly fluff Couscous, and serve.

Heat olive oil in pan until hot. Season Scallops with salt and pepper. Sear scallops for 1 minute on each side or until desired temperature is achieved. Remove Scallops from pan. Shave Truffle thinly over Scallops and serve.

Dredge lamb chops in seasoned flour. Preheat saute pan and add butter or oil. Once pan is heated up add 2 lamb chops to the saute pan and brown meat. Turn lamb chops over and add about ½ cup mint jus to the pan. Place the pan of meat in pre heated oven 375 and bake for 5 – 6 minutes. Remove pan from oven and add ¼ cup mint jus to the pan of lamb chops. Finish off with 1 tbl. Butter - then plate.

Combine steak, onion, green sweet pepper, cilantro, chili powder, cumin, coriander, garlic, and salt in sauté pan.

To serve, use a slotted spoon to spoon steak mixture onto warm tortillas.

Top with cheese, guacamole, sour cream, and salsa.

In a large sauté pan, heat the butter. When melted, add the onions, peppers, celery, shallots, garlic, salt, cayenne, & black pepper. Sauté for about 8 min, or until vegetables are golden & wilted. Add the tomatoes & cook for 6 min. Add the crawfish tails & parsley. Stirring occasionally, cook about 4 min. Dissolve the flour in the water & add to the pan. Stir about 2 min, or until mixture thickens. Remove from heat. Cool for at least 30 min. Pour the cooling filling into the pie crust. Top the filling with the remaining crust & crimp the edges. Place the pie in the center of a sheet pan & brush with egg wash. Bake 45min, or until the edges of the crust are golden brown. Cool 10 min before slicing. Place a slice in the middle of a plate and garnish with chives, red peppers & cheese.

Brown a pork tenderloin about 8 oz in olive oil, deglaze with French apple brandy, add the juice of two apples and veal stock and rosemary, put the pork in a 350 oven while the sauce is finished. Reduce by 1/3 add Crème Fraiche and sliced apples and reduce by half. Finish with rosemary for aroma. Slice pork and lay on plate with an apple section between each piece and top with sauce and love.

For the Caramel:
1 C Sugar
½ C Water
½ C Heavy Cream
¼ C Wasabi paste

Step 1:
Place 1 Cup of granulated sugar and ½ Cup Water in a small sauce pot or sauté pan. Put on burner at medium heat. Cook the sugar-water mixture until the water cooks off and the sugar takes on a caramel color.

Step 2:
Add the ½ cup of heavy cream and turn the burner on to low heat. When the cream is added the mixture will bubble as the relatively cold cream meets the hot sugar. It is important that the heat is turned down to low so as the caramel does not boil over and out of your pan. Allow the caramel and cream to incorporate naturally on the low heat for 8-10 minutes and then stir with a wooden spoon or high temp. spatula to combine fully. Place caramel in a small mixing bowl and after cooling stir in the wasabi paste until combined thoroughly. Store in food safe container in refrigerator until needed.

For the Marsala-Soy Syrup:
2 C Marsala Wine
1 C Soy
¼ C Sugar

Place all ingredients in small sauce pot on medium heat. Reduce the liquid by three quarters. The quantity of finished product should be between ½ and ¾ Cups. Set aside syrup for service.

For the Mushroom Duxelle
½ lb. of Medium mushrooms,
4 Tbs. Whole unsalted butter

Step 1:
Place mushrooms in food processor
and machine until fine. The mushrooms
will turn into fine particulates and
become wet. This is good.

Step 2:
Melt butter in a non-stick pan that is large enough to accept the quantity of mushrooms. Add the mushrooms and cook on med.-high heat, stirring frequently. Cook the duxelle until all of the water is cooked out (until the mixture stops producing steam). The mixture should cook to a dark brown and become very aromatic. It is important for our preparation that the duxelle is cooked thoroughly dry in order to produce the “mushroom crumb” that is to be used to dredge the ahi. The non-stick pan is very good for this and allows us to stir effectively. When the duxelle/crumb is ready, place the quantity on a plate lined with a paper towel to cool.
Note: The mushroom crumb will last for a good amount of time in the fridge, so just use what you need each time to dredge your portion of fish for a particular meal. The duxelle serves as a wonderful sprinkled garnish for pasta and can be used as a dredge for most proteins.

For the seared Ahi:
1 10-12 oz. “brick” of Ahi (this can vary in size depending on number of guests, your budget, etc.)
Wasabi Caramel & Marsala Soy-Syrup (recipes provided above)
1 oz. vegetable oil.

Step 1:
Dredge the ahi in the mushroom duxelle, coating thoroughly. Set aside.

Step 2:
Heat vegetable oil on high heat in a sauté pan on stove top until it runs quickly across the bottom of the pan when tilted slightly. Place dredged ahi “brick” in sauté pan and cook for approximately 1 ½ minutes on each side (this could vary for smaller or bigger pieces of fish). We are cooking the ahi to a rare doneness. If your guest prefer a more thoroughly cooked piece of fish, so be it. Set the seared ahi aside for a couple of minutes to make it easy to handle for slicing.

Step 3:
Using a sharp knife slice the ahi thin. “Paint” or drizzle the plate you are using for service with some of the wasabi caramel and marsala-soy syrup. Lay the seared ahi on the plate in an attractive manner and serve.

Step 1:
Pre-heat oven to 350 degrees F.

Step 2:
Tie prime rib as instructed on COTV Cooking Central Oregon Style.
Chef’s Note: One can always ask your butcher to tie the prime rib at the time of purchase. The method used on CCOS is a fun and versatile one to use on not only rib roast, but works equally well for other beef and pork roasts. In addition, a “standing rib roast” or bone-in roast is a wonderful alternative to the boneless version that we produced on the show. There are many different types and grades of beef available varying from USDA “prime grade” down to USDA “select” and everything from local Oregon organic beef to Midwest grain fed “commodity“ beef. I have cooked nearly all of the different types that are available on the market and have known chefs that prefer one or another. You should choose a roast that is within your price range that does not offend your sensibilities or that of your guests. Talk to your butcher to learn more about what is available to you.

Step 3:
Prepare Red Meat Rub:

You will need:
½ C Kosher Salt
1/8 C Chopped Parsley
Optional rosemary, thyme etc.
2 T granulated garlic
2 T ground black pepper
2 T Paprika
1 T dry mustard
2 oz vegetable or olive oil.

Mix all ingredients thoroughly. You will end up with a paste that is easily applied (rubbed) to the roast. Coat the entire roast with the rub in an even layer.

Step 4:
Put seasoned prime rib on roasting pan and place in oven. Cook roast until internal (dead center) temperature reaches 125 degrees F (for rare-medium rare), approximately 12-15 min per pound.

Preheat oven to 425 degrees. Combine sugar, salt, black pepper, and white pepper. Rub pork with spice mixture and put in oven for 10-12 minutes per pound at 425. Once pork is nicely browned, pull it out and spoon the rendered fat over the top. Pork should glisten. Turn oven down to 225 degrees and put the pork back in for another 10-12 minutes per pound. Once finished, let pork rest until cool. Dice.

Bring a pot of water to a boil. Add cabbage, carrots, and greens to boiling water. Once water boils again, strain veggies.

In large bowl, combine diced pork, cooked veggies, green onions, cilantro, garlic, ginger, sesame oil, rice vinegar and soy sauce. Allow to cool in refrigerator before rolling into dumplings.

Combine all ingredients except flour in mixing bowl. Add flour, turn mixer on low with a dough hook for approx. 8 minutes, or until dough is solid ball on hook.