Ingredients

Filling

• 2 large or 4 small lobster tails, chopped
• 1/2 lb ricotta cheese
• 3-4 Tbsp Parmigiano-Reggiano, grated
• salt and pepper (to taste)
• 1-2 cloves of garlic

Pasta Dough

• 3 cups all purpose flour 
•  3 eggs

Sauce

• olive oil, extra virgin
• 1 garlic clove
• 2 cans crushed tomato

Lobster Ravioli

Dough

1.  Put 2-2/3 cups of flour on clean hard surface in the shape of a mountain. Make a hole in the top like a volcano! (Save the last 1/3 cup for later)
2. Add eggs to the little hole we made for them.
3. Using your hands, mix the dough together. Keep going, it will start out dry and slowly become more moist the more you knead it.
4. Take a small glass of warm water and sprinkle it on the dough to get it more moist if need be. (Take your time with it, don't put extra water on too soon, trust the process)
5. Knead the dough for about 5-8 mins or until its all sticking together and starting to get smooth. (Add some of the flour we set aside if the dough becomes too moist.)
6. Cover with cling wrap and put in the fridge for no less than 30 mins and no more than a couple of hours. 

Filling

1. Warm up a pot for steaming. Once the water in the pot boils and starts to steam, place the lobster tails in and cover. Depending on the size, large tails 8-12 mins, smaller 6-8 mins. Keep an eye on them, we want them to cook through but not be over cooked.

2. Remove tails from pot and immediately place in ice, this will stop them from cooking any more. (Do not add water. Ice only.) 

3. Let tails rest on ice for about 4-5mins. 

4. Remove tails from ice and remove the shell. Finely cut up the meat and put in a bowl.

5. Finely chop up one to two cloves of garlic depending on your garlic preference.

6. Heat up a pinch of butter in a pan and saute garlic lightly. Don't let it burn.

7. Pour garlic and butter mixture into the bowl with the lobster meat

5. Add the rest of the filling ingredients and mix.

Sauce

1. Add olive oil to a hot pan.

2. Add in chopped garlic

3. Saute until garlic had softened up. About 2 mins.

4. Pour in crushed tomato, stir, then cover and simmer on low or warm (lowest setting).

Ravioli

1. Roll out dough into very thin sheets. (Thinner the better, this is where a pasta roller comes in handy to get it really thin!)

2. Place about a table spoon of filling on a sheet that you've rolled out evenly spaced.

3. Place second pasta sheet on top.

4. Trim with a knife or ravioli roller and then make sure edges are pressed down firm and sealed!

5. Add ravioli to a pot of salted boiling water for approx 4-6 mins or until they rise to the top. (Make sure to salt your water. This is very very VERY important with homemade pasta. It will make a huge difference to your pasta!)

6. Remove ravioli when done and set aside.

7. Get a pan hot with a dash of olive oil. Add in serving of ravioli and quickly saute about 30 seconds to a min (preference). Add in a spoonful of sauce or two and a dash of cream and stir until the sauce had lightened up.

6. Put in a bowl and add some sauce and fresh parm grated ontop and you're done!

Ingredients

• 3 Russet Potato's
• Oil for frying
• Salt and pepper (optional)

How to make the Fries

1. Pre-heat Fryer or stovetop fryer to 350F (Everyone's fryer is different so keep an eye the first time you use it so you get your temps and times down)
2. Cut potatoes into fries (with a mandolin or by hand)
3. Place into cold water for about 30 mins or until the water runs clear.
4. Make sure to move them around in the water every so often while they sit.
5. Remove and pat dry. (IMPORTANT!!)
6. Carefully place fries into oil. Let them fry until they get very lightly browned. (in my fryer its about 8-10 mins) 
7. Remove and place onto paper towels. 
8. Turn heat up on fryer to 360F.
9. Let them rest for 8-10 mins.
10. Put back into fryer and fry to your preference!
11. I usually go for a medium golden brown.
12. Remove and immediately add salt or any other seasoning! (If you like truffle fries, lightly drizzle some truffle oil into a bowl and toss the fries straight out of the fryer with some salt.) A-MAZE-ING!!

Ingredients

Trigger

• Trigger Fish Filet
•  3 cups of Flour
•  6 packets Sazon Goya seasoning 
• Vegetable Oil (or your fav frying oil)

Homemade Corn Tacos

• 2 cups Corn Flour
• 1 1/2 cups Warm Water
• 1/2 teaspoon Salt

Homemade Corn Tortillas 

1. Combine corn flour, salt, and warm water.
2. Mix well and form into a ball.
3. Wrap with plastic and let it rest for at least 15 mins.
4. Start with about half of a golf ball size of dough.
5. Press with a taco press or, cut a zip-lock in half and place the ball of dough inside and press down with the bottom of a heavy pan.
6. Press all of the dough into tacos to your preferred size and thickness.
7. Warm up a skillet on med-high heat.
8. Make sure there is a small amount of oil on the bottom of the skillet. I use a paper towel and just brush it all over carefully. (lightly)
9. Add tacos (as many as you can fit in your skillet as long as they are all flat). Once in the pan flip after 10 seconds and then cook until they get some color. Make one or two and find the balance that works for you! This is a preference thing.
10. Remove and place in a taco container or just loosely cover with paper towels and foil.

How to make the Trigger

1.  Cut up Trigger into taco length strips. (about 3-4 inches long)
2.  Mix together 3 cups of flour and 6 packets of Sazon. 
3.  Toss fish straight into the mix. Coat evenly.
4.  Add to fryer (or stove top fryer) on 360F for 1-3 mins depending on preference and fryer design. (Lightly fry, but make sure its cooked)
5. Assemble Taco - Fish, Avocado, Cheese.. or feel free to mix it up! Put your fav toppings on!
6. Most importantly.... enjoy!

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**As always the thickness of your filets will determine the overall cook time. Always cook your food to a safe temperature. There's nothing wrong with using a thermometer the first go round to ensure a safe food temperature for consumption.**

Ingredients

• 2 - 4 Grouper Filets
• Mozzarella (whole)
• Mozzarella (shredded)
• Flour
• 2-4 Eggs
• Bread Crumbs w/ Italian seasoning (or plain)
• Grape tomatoes
• Dried basil (seasoning)
• 3tbs Olive Oil
• 1tbs Butter
• Salt & Pepper
• Lemon (optional)

How to make!

1. Pre-heat oven to 370F.
2. Prepare 3 bowls with one each of the following. Eggs (beaten), flour, bread crumbs.
3. Heat up a sauté pan on med heat.
4. Add oil to coat half the pan and add butter. (make sure the pan is at least warm before adding)
5. When the pan is hot add the filets and brown. (2-4 mins max) We just want that golden brown color.
6. Once they're golden brown, remove and place on baking sheet.
7. Slice mozzarella and put on top of filets.
8. Bake on the middle rack of the oven for 8 mins.
9. While that's baking, slice tomato's in half and toss in salt, pepper, and basil to lightly coat.
10. After 8 mins, open oven top with tomato and shredded mozzarella.
11. Let is bake for another 4 - 6 mins (depending on the thickness).
12. Set oven to broil, move to top rack and brown the cheese.
13. Remove from oven and prepare to serve.
14. Once plated squeeze lemon on the outside around the fish but not on top of the mozzarella. (adds a really nice zest to the fish) *optional

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**As always the thickness of your filets will determine the overall cook time. Always cook your food to a safe temperature. There's nothing wrong with using a thermometer the first go round to ensure a safe food temperature for consumption.**

Ingredients

• 2 - 4 Swordfish steaks (cut to 1/2 - 3/4 inch, no skin)
• 2 x 21 oz. "Veri Veri Teriyaki" Sauce (found in the international isle)
• 2-4 tbs. Olive Oil

How to make Swordfish Steaks

1. Pre-heat oven to 400F.
2. Heat up a skillet or any thick bottom deep sauté pan on med heat.
3. Add enough oil to coat the bottom of the pan.
4. When the pan is hot add steaks and cook on med heat for two minutes.
5. Flip and pour the sauce over the steaks. (Do not fill the pan all the way with sauce. Bring sauce halfway to three-quarters up the side of your fish.
6. Cover and put in the oven for 6-8 mins or until completely cooked through.
7. Remove from the oven and let rest uncovered for at least 2 mins.
8. Cover steaks with sauce from pan when served.

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**As always the thickness of your filets will determine the overall cook time. Always cook your food to a safe temperature. There's nothing wrong with using a thermometer the first go round to ensure a safe food temperature for consumption.**

Ingredients

• 4-6 Hog Fish filets
• Panko Break Crumbs
• Olive Oil
• 1/2 cup of Butter
• 2 Cups of heavy whipping cream
• 4 oz Cream cheese
• 1-2 cloves garlic, minced
• Italian seasoning (to taste)
• Grated Parmesan cheese (to taste)
• Salt and pepper (to taste)

Alfredo Sauce

1. Combine the butter, whipping cream, and cream cheese together in a saucepan or pot. Let it warm up slowly, careful not to let the pan or pot get too hot.
2. Saute the garlic in a small pan with a pinch of butter until soft and fragrant. (Approx 1 - 2 mins) Careful not to burn it.
3. Add garlic butter mix, Italian seasoning, salt and pepper (to taste) to the pot.
4. Grate the Parmesan cheese into the pot!
5. Stir all those ingredients and let them come together in the pot for about 10 mins. (Remember, low heat here, just enough to keep it hot but not boil)
6. Serve over pasta!

Hog Fish

1. Preheat oven to 350' F.
2. Place Hog Fish on a baking sheet. (I use tinfoil under it for easy cleanup)
3. Rub a light amount of olive oil onto hog fish (both sides)
4. Add salt and pepper to taste.
5. Sprinkle panko crumbs ontop of Hog Fish
6. Put pan into the oven and cook for approx 8-10 mins.
7. Serve over Fettuccine Alfredo!

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**As always the thickness of your filets will determine the overall cook time. Always cook your food to a safe temperature. There's nothing wrong with using a thermometer the first go round to ensure a safe food temperature for consumption.**