LINGUINE WITH CLAM SAUCE This is a light, clear sauce with fresh tomato pieces. Use littleneck or manila clams, or opt for chopped frozen clams if fresh ones aren't available. LINGUINE WITH CLAM SAUCE - Recipe (serves 4) Cook 1 pound of imported linguine until al dente, keeping 1 cup of the pasta cooking water aside, and let the linguine sit at room temperature. SAUCE 4 tablespoons butter 1/2 cup diced yellow onion 3 tablespoons minced garlic 1.5 tablespoons flour 1 cup of wh

CEVICHE TOSTAD Ceviche is a favored dish in warm climates, akin to sushi but easier to prepare. In this recipe, I'm utilizing bay scallops, although snapper, salmon, or cooked shrimp can be equally effective. The vibrant red sauce on top is a Mexican sauce known as chamoy; it's mild and versatile, and you can substitute with chili sauce. CEVICHE TOSTADA - Recipe (serves 4) 4 corn tostada shells or 16 corn tortilla chips 1 pound of bay scallops rinsed well. juice and zest of

SALT COD & SERRANO CAKES Salt cod is readily available in most grocery stores and makes a great cake with an amazing texture. When I was growing up, we often had salt cod cakes for breakfast with scrambled eggs. Here, I'm serving them with a simple cheddar cheese omelette, and the sauce is tonkatsu—see Koji's recipes. BON APPETIT - Mike & Koji SALT COD & SERRANO CAKES 1 pound salt cod 2 russet potatoes, peeled and cubed 2 serrano chiles, seeded and finely chopped 1 cup slice

BLACKENED AHI & WASABI AVO Use sushi-grade ahi for this dish; it's very elegant, and a small portion is enough. I'm pairing it with simply seared boiled potatoes and shishito peppers, both cooked in butter. The red sauce is tonkatsu—refer to Koji Cooks' recipe. BLACKENED AHI & WASABI AVOCADO - Recipe (serves 4) 1 pound of sushi-grade ahi, cut into 4 bars - see photo 1.5 tablespoons blackening seasoning = (1 tablespoon paprika + 1/2 teaspoon kosher salt + 1/4 teaspoon each dr

KEY WEST PINKS & MELON CARPACCIO Key West pink shrimp are undoubtedly the finest, known for their sweet, crisp, and clean taste. You can substitute with any shrimp if needed. I've used a mandoline to slice the melon, but careful hand slicing works as well. Mayonnaise pairs wonderfully with shrimp and any variety of melon. This recipe is both elegant and incredibly simple - Bon Appetit, Mike & Koji KEY WEST PINKS & MELON CARPACCIO - Recipe (serves 4) 1 pound of cleaned, cooked

FENNELLY'S CORNED BEEF HASH The secret is the corned beef. My recipe, classic and not all jazzed up, follows, as well as how to poach an egg perfectly. FENNELLY'S CORNED BEEF DINNER 1 corned beef 4-5 pounds the seasoning pack a couple bay leaves 1 beer 3 tablespoons light brown sugar 2-3 russet potatoes, peeled and quartered 2 peeled onions, root attached quarterted 3 carrots peeled cand quartered 1/2 a small green cabbage quartered METHOD Put the corned beef in a large Dutc

MAYAN SHRIMP COCKTAIL Many years ago, I made my first of many visits to Playa Del Carmen. This was before it was known as the Mayan Riviera, and it was a very quiet place. I stayed at the Blue Parrot, where my room, which even included a live scorpion in the shower, cost $10 a night. Here is my version of the traditional Yucatan shrimp cocktail. Use any size shrimp you want; small ones require no cutting when eating. MAYAN SHRIMP COCKTAIL - (serves 4) Note: When I cook shrimp

WAGYU BEEF EMPANADAS After relocating to Florida, I've been cooking a lot of Cuban and Mexican dishes, as they seem perfect for this area. I purchase Goya premade empanada wraps, but puff pastry would also work well. I used Wagyu beef, but any ground beef or pork would be suitable. BEEF EMPANADA - Recipe (makes about 10-12) 10-12 empanada wrappers at room temperature EMPANADA BASE & SAUCE BASE 3 tablespoons vegetable oil 3 tablespoons minced garlic 2 cups diced onion 1 teaspo

BEEF WITH BLACK BEAN SAUCE This might be Koji and Steve's new favorite; they both lapped it up! Chinese black bean sauce has always been one of my top Chinese favorites. Clams or dancing crabs are both exceptional applications for Chinese fermented black beans, available for next to nothing. A little goes a long way, and they keep forever. Serve over steamy rice. BEEF WITH BLACK BEAN SAUCE - Recipe (serves 4) 1 pound sliced stir fry beek, flank or chuck 1 teaspoon baking soda

JAPANESE CRAB CAKE In this recipe, you can substitute the crab with 1 pound of cooked salmon, rinsed salt cod, or cooked cod. These cakes freeze well. I've paired the cake with broccoli and basic fried rice (see recipes). The Tonkatsu sauce recipe is provided next. TONKATSU - This is an all-purpose sauce used as you would use ketchup. 1/2 cup ketchup 2 tablespoons brown sugar 1 teaspoon Worcestershire sauce 1 tablespoon oyster sauce 1 tablespoon soy sauce METHOD - Whisk toget

WAGYU BEEF DUMPLINGS A have literally made tens of thousands of dumplings over the decades, they have always been a signature dish at all of my restaurants, usually made with shrimp, this one uses Wagyu Beef. I make my wrappers from scratch but you can use store bought, potsticker or gyoza wrappers from your local grocery or Asian market. I'm serving these over shredded iceberg, with soy, balsamic, chili mayo, hot sesame oil and mint. WRAPPERS 2 cups AP flour 2/3 cup warm

SWEET & SOUR SHRIMP WITH PINEAPPLE There are times when we crave Chinese American cuisine, as it reminds us of beloved childhood Chinese joints, even if some might not openly admit it! This is one such recipe. I'm using velveted shrimp, a Chinese tenderizing technique, with the recipe provided below. The sweet and sour sauce is simple to make and freezes well; try it with chicken or even rotisserie chicken. Serve it over a bed of steaming rice with soy sauce and Chinese musta

SAKE STEAMED CLAMS with Ginger Butter Sauce If someone were to ask me about my top 5 favorite foods, clams would definitely top the list. I enjoy clams prepared in every possible way, ranked by preference: raw on the half shell, grilled until they pop open, steamed, stuffed, and in countless pasta dishes. Growing up in Northport, NY, we would grill clams until they opened, accompanied by my dad's butter sauce, almost every week by the bushel. This is a steamed clam recipe, th

SEARED AHI + RUSSIAN SALAD After finishing school at Parsons in Manhattan and working a brief stint at Simon & Schuster (the only part of that job I enjoyed was ice skating during my lunch break at Rockefeller Center), I decided to go to Sevilla, Spain, for a few months. It was my first trip abroad on a shoestring, I might add. Regardless, I had a wonderful trip. Russian salad, a combo of canned tuna and potato salad, was served as a tapa everywhere. Here is my version of the

MOJO TUNA TACOS This recipe is an adaption of a very popular dish I created for Mike's on the Ave. back in the day, it was called Blackened Tuna Napolean and still remains a fave. This version is a bit more Miami, Cuban in fact, easy and super! MOJO TUNA TACOS - Recipe (serves 4) TUNA 1 - 8 ounce bar of raw tuna 2 teaspoons spice blend = mix together 1/4 teaspoon kosher salt + 1/4 teaspoon cumin + 1/4 teaspoon paprika + 1/4 teaspoon hot or medium chili powder + dry oregano +

FETTUCCINE ALFREDO For Koji's birthday, I always make him Fettuccine Alfredo. He loves a long piece of fettuccine with cream and butter, of course. This is a simple Alfredo sauce that comes together in minutes. Use imported fettuccine made with eggs or make your own pasta. I often add small cubes of cooked ham, peas, and mushrooms, as this one uses. Other great choices would be shrimp, cooked chicken, or clams (my favorite). FETTUCCINE ALFREDO - Recipe (serves 4) 12 ounces fe

I've been making quiche since my days at Parsons in Manhattan, feeding my boyfriends starving actor friends from La Mama in the East Village, I would make 5 or 6 at a time along with a big salad. Quiche is incredably easy, fancyish and very satisfying. This is a bit more involved then my quiche back in the day! It freezes well, crab would also be a great choice - BON APPETIT! SMOKED SALMON QUICHE SMOKED SALMON QUICHE - (makes 1 - 10 inch quiche) Crust 1 1/4 cups self risin

GREEK STYLE SQUID/CALAMARI Everyone loves crispy breaded calamari, which I always order when dining out. At home I often opt for a pan seared version as this is, frying squid is messy and uses a lot of oil. Searing the calamari is a healthier alternative, easier and just as flavorful. Use frozen squid, already sliced, rings and tenticles. This is a So. Florida Greek recipe as there lots of Greek markets and Greek inspired recipes on many menus. I'm using the creamiest fr

OLD SCHOOL BAY SCALLOPS This is a weekly diinner at our house, Bay Scallops are easy to find frozen and very affordable. The key isto rinse them well, pat dry and saute quickly over a pretty high flame. BAY SCALLOPS - Recipe (serves 2). 12 ounces, defrosted bay scallops rinsed and dried with paper towels 1/4 cup fine bread crumps mixed with a 1/2 teaspoon of kosher salt or Old Bay seasoning. 2 tablespoons of extra virgin olive oil METHOD Shake the scallops with the seasoned

FRENCHY LEEKS This a take on a classic french leek recipe, it is easy, decadent and very tasty. Use slender leeks about 1 inch in diameter. The cooked leeks will last several days refrigerated and reheat very well FRENCHY LEEKS - Recipe (serves 4) 4-6 leeks, cut in 1 inch lengths, using all the white part and 1 inch of the lighter green and soak in cold water for 1 hour to to remove any sand, then drain. 2 tablespoons duck fat or sweet butter or a combo of butter and olive o