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I spent several years living and working in Boston, and one of our favorite dishes was baked stuffed lobster. It’s always a crowd-pleaser.
Author: Chef Steve Black
Chef Steve Black
Chef Steve Black attended Johnson & Wales University in Providence, Rhode Island, and graduated Magna Cum Laude in 1986. His hotel career began at the Sheraton Boston Hotel & Towers in 1984, where he developed his culinary skills working in the five restaurants and catering the private banquets. In 1990, Chef Black traveled abroad to Strasbourg, France, where he had the opportunity to work with several 5-Star Michelin Chefs. Returning to the U.S. in 1992, Chef Black moved to San Diego and joined the culinary teams at the La Costa Resort & Spa and at the Hyatt La Jolla Aventine. In 1993 he became the Executive Chef at the Sheraton Hotel & Marina on Harbor Island. During his culinary career, Chef Black has been recognized as one of the leading chefs in San Diego. In 2002, he received the Gold Medallion Award as Chef of the Year from the California Restaurant Association. At the 2008 Gold Key Awards, he was nominated for the Food & Beverage Person of the Year by the San Diego Hotel & Motel Association. He has been awarded with “Best Recipe” from Maple Leaf Duck Farms and Contessa Shrimp. For more than 17 years, Chef Black has catered the annual events for The Old Globe Gala, the RITZ, Jewel Ball and Patrons of The Prado. He has participated in major fundraisers for Meals on Wheels, Mama's Kitchen and the Shiley Eye Institute. During the 2007 devastating fires, he personally drove donated food from the Sheraton Hotel to the Valley Center High School to feed the many people that were displaced from their homes. Chef Black has had the opportunity to cater to celebrities such as Richard Dreyfuss, Hal Holbrook & Dixie Carter, John Kerry, Arnold Schwarzenegger, Bob Dole and Mayor Jerry Sanders. In 2000, he had the privilege of meeting Julia Child as she was honored at the UCSD Cancer Center event. He's also an avid angler and you'll find him fishing the local islands as well as Mexico waters.
Grilled Swordfish Steak, Warm Kale/Spinach & Cannellini Bean Salad with Creamy Chipotle-Cilantro Lime Dressing. Check out the recipe from Chef Steve Black.
Squid goes extremely well with either sweet or spicy Italian sausage. In this recipe, you stuff the hollow body of the squid with the sausage meat and serve it up with some red sauce. Ingredients Serves four 12 Calamari tubes (the mantle portion of the squid) cleaned with cartilage removed ¼ cup olive oil 2 Cloves chopped garlic 1 Shallot, chopped 1 15-ounce can of your favorite tomato sauce 8 Fresh basil leaves, chopped ¼ cup grated parmesan cheese ½ cup Italian breadcrumbs 4 ounces raw Italian sausage link, skin removed 1 Tbsp. flat-leaf parsley, chopped 2 Large eggs Sea…
This recipe is easy to do except the preparation takes some time, however, it is a great combination of mildly spicy shishito peppers, sweet grilled pineapple, creamy avocadoes, and albacore tuna.
Recipes Duck Berries Steve Black Chef Steve Black creates an amazing way to prepare your ducks this year. Ingredients Serves 4 FOR THE DUCK 2 Each boneless, Magret duck breast 1 Tbsp. seasoning salt 2 cups mixed berries 2 Oranges, peeled, segments removed ORANGE GASTRIQUE SAUCE 1 cup sugar ½ cup rice wine vinegar ½ cup sherry vinegar 2 cups orange juice 1 ½ cups brown demi glace (you can make this from a Knorr powder mix and follow their instructions so your basic Brown Sauce is ready to go) Kosher salt and fresh ground black pepper Directions FRESH BERRIES…
Fresh Seared Grouper Chef Shaun Hinson of the Aqua Star Restaurant in Savannah, Georgia is a friend of Chef Steve Black and shares this recipe for fresh, locally caught grouper. It is a great recipe for any white, firm fish and the balance of sour and sweet is amazing. Ingredients 2 5-ounce grouper fillets 1 Pound celery root 1/4 cup chicken broth 2 cups heavy cream 2 cups fingerling potato 5 Tbsp. chopped flat leaf parsley 14 Pieces haricot vert 1 pint raspberries 1/3 cup sugar 1/3 cup red wine vinegar Directions Cut fingerling potato into medallions and blanch in…
Scallops Slab Bacon Potatoes Recipe Scallops Slab wrapped in a bacon is always a popular appetizer, but why not take these two ingredients to the next level? That’s what I did in this recipe that combines sea scallops with slab bacon, Yukon gold potatoes and Dijon green beans. So good! Scallops With Slab Bacon Recipe Ingredients 12 large (U-10) Dry-Pack Sea Scallops 4 slices Thick Slab Bacon 1 pound Fresh Green Beans, blanched 2 Yukon Gold Potatoes, sliced half-inch thick 2 Tbsp. Dijon Mustard 4 ounces Sweet Butter 2 ounces Canola Oil Kosher Salt, Fresh Black Pepper to taste Directions…
Served cold, this shrimp ceviche cocktail recipe makes a great snack when fishing, or you can take Chef Steve’s tips and wow your guests with this presentation in a martini glass. INGREDIENTS Serves six 1 Pound of 21- to 25-count shrimp, peeled and deveined with the tail removed Half of a red onion, diced 1 Bunch chopped cilantro ½ cup fresh lime juice ½ cup V-8 juice 1 Tbsp. chipotle adobo puree 1 Sliced Serrano chili pepper 2 Tbsp. olive oil 1 cup peeled, pitted and diced cucumber Sea salt to taste Garnish Diced avocado Micro cilantro Fried corn tortilla strips or…
Try one of these fish wraps served on a crunchy bed of lettuce with blue cheese dressing and buffalo sauce. They go great with an ice cold beer after a long day on the water. INGREDIENTS Serves six 3 pounds rock cod fillets (or substitute another fish with white flesh) 1 Whole egg ¼ cup whole milk 4 Tbsp. all-purpose flour Kosher salt to taste Fresh-ground black pepper 2 cups panko breadcrumbs or whatever you have in the cupboard 4 cups vegetable oil 2 Whole romaine hearts, use the larger, outer leaves 2 cups creamy blue-cheese dressing 2 Cups Frank’s…
We use this marinade on our fresh pole-caught Albacore Tuna Loins that we use in all of our restaurants here at the Sheraton San Diego Hotel & Marina. Once the marinade is prepared, the key is in properly cooking/steaming the Tuna Loin. The trick is to cook the tuna to 135 degrees in the center so that the meat is still a bit raw & that the “carry over” cooking will give you a loin that is flaky and moist. Nobody likes a dry Tuna Salad. You can also grill the Tuna to medium and then flake the meat to…
Frying up an entire fish or large fillet is an easy way to cook up a crispy and delicious piece of fish. If you make the proper preparations and use the right tools, frying up a whole fish is actually a simple way to cook your catch, and everyone loves a fish fry! Ingredients Batter: 50 percent all-purpose flour 50 percent cornstarch Your favorite brand of seasoned salt such as Lawry’s or Old Bay Instructions Take your full fish or fillet and scale it well. Then thoroughly clean the fish out and give it a good rinse in the sink…
A revival of the swordfish stocks in Florida has given way to a vibrant fishery effort for broadbill, both at night and now during the daytime. Chef Steve Black brings us this new recipe to bring to greats together: Swordfish and Shrimp. Ingredients Serves 6 Roux 1st Stage ½ cup sweet butter ½ cup AP flour 2nd Stage 1 Each: Medium diced onion ½ cup diced celery 1 Diced yellow bell pepper 1 Bay leaf 1 Diced green bell pepper 1 cup sliced frozen okra 1 tsp. Tony’s Creole Seasoning Mix (Or whatever you prefer, even S&P) 3rd Stage 2…
Ingredients 4 each-6 ounce white seabass fillets 1 Tbsp.Goya Adobo all purpose seasoning mix 2 Tbsp.extra virgin olive oil 2 Tbsp.unsalted butter 2 Large eggplants, peeled & medium diced 1 Large red Onion, peeled and diced 2 Garlic cloves, minced ¼ cup Italian parsley, chopped 1 can 14 Ounce diced tomatoes 2 Tbsp.capers ¼ cup pitted Green & Black Olives, halved 2 Tbsp. Red Wine Vinegar 2 cups Blanched Israeli Cous Cous Kosher Salt & freshly ground black pepper Season the fish fillets with some olive oil and Goya Adobo seasoning mix. Hold on side. Heat remaining olive oil in…
This is an extremely easy way to cook fish and was great with sides of roasted potatoes and salad. Ingredients Serves up to 8 1 each 5-pound vermillion rock cod, gills and guts removed, scaled & scored 4 times ½ cup extra virgin olive oil 1 Lemon, sliced 1 Onion, peeled, sliced 1 Orange, sliced Fresh thyme, rinsed free from dirt Fresh rosemary, rinsed free from dirt 4 Cloves garlic, peeled & smashed 1 cup white wine 2 Tbsp. your favorite seasoning mix-I used a predominantly fresh cracked pepper mix Directions Pre heat your oven to 400F. Scale and prepare…
I went hooping for lobsters last night with some pros and I learned quite a bit. Hopefully the experience will help me personally score better results in the future. While we ended up with 8 lobsters, it was more action than I am used to. Curry and lobster are always a great combination and in this recipe I used Red Curry, which already has shrimp paste in it. This lends itself to a great curry dish for lobster and with all of the yellowtail around this year; I threw some of that in as well. This a very easy dish…
Striped Bass Tomato Tart – Best Striped Bass Recipe This summer has been a pretty tough one here in Southern California as the albacore never really showed up; however, I am confident of a good fall season. With that in mind, you can always create delicious seafood dishes with fresh sea bass or striped bass. I loved the summertime when I lived back in Boston during the 1980s. There was nothing like running into a frenzy of bluefish or striped bass decimating a school of bunker. Chasing bass came to mind as we prepared this lunch entrée for a fashion…
I have yet to make a long run down South for pelagics on the Whaler, but I spent last weekend at the Coronado’s looking for yellowtail without any success, however we did manage some impressive calico bass with one 5 pounder topping the score sheet, which was used for this recipe and photo. We also had live squid leftover which is what inspired this recipe. You can use any kind of Asian flavored sauce and simply add some Vietnamese Chili Sauce to finish off the squid at the end of the recipe. Ingredients Serves 4 4 Calico Bass Fillets, butterflied…
We use this marinade on our fresh, pole-caught Albacore tuna loins that we use in all of our restaurants here at the Sheraton San Diego Hotel & Marina. Once the marinade is prepared, the key is in properly cooking or steaming the tuna loin. The trick is to cook the tuna to 135 in the center so that the meat is still a bit raw and the “carry over” cooking will give you a loin that is flaky and moist. Nobody likes a dry tuna salad. You can also grill the tuna to medium and then flake the meat to…
Halibut Recipe With An Italian Avelinno Twist This is a great recipe for any kind of white flesh fish. My favorite will always be either Atlantic or Alaskan cod fillets, but I figured why not make this recipe with halibut, one of our local, showcase fish? So here is a recipe that is easy, but it does require some work to gather and prepare all of the ingredients. You can change anything you’d like to fit your own style. Add in zucchini or squash and garlic etc. I love to fish for our local halibut and there is nothing nicer…
If you’ve heard people say that fish doesn’t fill them up, then you should really try this hearty dish. While the recipe is a bit longer than some of our others, it’s really not hard, it just takes some time. In this recipe, I like to use salmon, but any kind of fish would work fine and believe it or not, all fish goes very well with a red wine sauce. The mushroom duxelle is a perfect partner for all types of fish as well. A mushroom duxelle consists of regular domestic mushrooms with some diced shallots that are pureed…
This dish combines two favorites — scallops and mahimahi — into a real crowd pleaser. The lemon-chili butter adds tons of flavor to any fish and Chef Steve shares a few tips to help you cook fish on the grill like a pro. INGREDIENTS: Grilled Mahi & Sea Scallops Recipe 4 Mahimahi fillets, six ounces each 12 10/20-count sea scallops 2 Tbsp. olive oil ¼ Cup Cajun seafood blackening mix Drizzle olive oil on the fish and scallops then dust well with the blackening seasoning mix. Lemon-Chili Butter 1 Large shallot, diced fine ½-pound sweet butter 2 Lemons, juiced, discard lemons…
When the Humboldt Squid show up off of the West Coast, a bunch of people always ask me how to clean the squid and prepare it. With the squid biting right now, I figured it’d be a good time to go through the process and show our readers the steps needed to clean the humboldt squid for cooking. Todd and Mike Mora, two local Southern California brothers, brought five squid by the kitchen and these humboldts were perfect for me to explain how anyone can prepare these squid for cooking. The photos I took of the process will help to…
I have used this marinade since the 1990s with great success. The recipe is similar to a basic vinaigrette dressing that requires a high-speed blender to emulsify all of the ingredients when you drizzle the olive oil into it. What I like most about this marinade is its balance of saltiness, sweetness and heat from the chili sauce. I like my blend on the hot side which really flavors whatever seafood you decide to use it on. Use a spicy marinade and your fish will go very well with a fruit-based salsa. For the dish pictured with this recipe, I…
Surf-and-turf combines two of the best ingredients known to man — usually top-shelf shellfish and a delectable slice of beef. In this recipe, we pair lobster with beef tenderloin, but the lobster isn’t just served in a tail. The recipe blends the lobster meat with several other ingredients to form a lobster stuffing cake. The entire dish is served with a lobster béarnaise sauce, and you can get extra fancy with the plating if you place some whipped potatoes in a piping bag to create a potato “pool” around the plate. INGREDIENTS: Lobster Cake and Beef Tenderloin Recipe Serves 4 FOR…