Author: Collaboration Kitchen

The “collars” of a fish are most often thrown away with the carcass of your catch, but you’re missing out on an amazing treat. The “throat area” of the fish including the pectoral fins is a plump, meaty part, and here is a recipe from Chef Jenn Felmley.

With all of the tuna being caught, here is a great recipe for making spicy tuna rolls from your fresh fish.  It’s a simple recipe brought to us from Collaboration Kitchen.

Collaboration Kitchen’s Chef Jenn Felmley shares this Spice Crusted Seared Tuna, which I thought would be fitting since they are biting. Give it a try. Spice Crusted Tuna with Seaweed Salad Recipe Serves 4 to 6 Ingredients 1 (14-ounce) tuna loin ¼ cup grapeseed oil 2 Tbsp. peeled and micro planed ginger 4 Tbsp. coriander seeds ¼ Tsp. red pepper flakes 1½ Tsp. black peppercorn 1 Tsp. garlic powder 2 Star anise, smashed Salt to taste 2 to 3 cups Wakame seaweed salad Directions Trim the bloodline off of the tuna and cut the loins into rectangles 4-5 inches long; trimming off…

Seared Sea Scallops Here is a great scallop recipe shared by Chef Brandon Parry at a Collaboration Kitchen event in San Diego, California. Give it a try next time your craving seafood. Ingredients Serves 4 1-pound sea scallops 1 Tsp. curry powder 1 1/2 to 2 Tbsp. vegetable oil 1 Tsp. finely grated peeled fresh ginger 1 Garlic clove, minced 2 Medium zucchini (3/4 lb total), halved lengthwise and cut diagonally into 1/2-inch-thick slices Garnish: Cilantro Micro greens or fresh cilantro sprigs and lime wedges Directions Remove tough muscle from side of each scallop if necessary. Pat scallops dry and…

Chef Hanis Cavin a native San Diego owns the Carnitas Snack Shack and shares this simple yet delicious reciper for crab meatballs. This recipe makes four dinner-sized portions or eight appetizer-size ones. Crab Meatballs Recipe Ingredients 1/2-pound crab, finely chopped 1/2-pound ground white fish 1 Whole egg 1/2 cup panko bread crumbs 1 Tsp. fresh tarragon, chopped fine 1 Tsp. fresh shallot, chopped fine 1/4 cup diced onion 2 Strips extra thick bacon cut in 1/8-inch pieces 2 Medium Yukon Gold potatoes, diced 1 Stalk celery, diced 2 cups clam juice 2 cups cream 1/4 cup flour 1 Tbsp. canola Salt Pepper Directions…

Since the tuna are going off again, I thought you might need a new way to prep it. Chef Jen Felmley has a simple spicy tuna roll that will wow your taste buds and your friends. Ingredients Makes 4 rolls (24 pieces) Spicy Tuna Roll 4 cups Sushi rice 4 sheets Nori (dried seaweed) ½ pound Fresh tuna ¼ tsp Rayo (hot sesame oil) 1 Japanese cucumber, cut into thin sticks 2 Burdock root, cut in half lengthwise 1 Avocado, peeled and sliced lengthwise into thin slices 1 oz (1/4 cup) Masago 2 oz Micro wasabi Pickled ginger and Soy…

Ingredients – Shrimp Guajillo Salsa Serves 4 TO MAKE SAUCE: Yields 5 cups Salsa 2 ounces guajillo chiles , stemmed, seeded 2 pounds tomatillos, cleaned 1 White onion, sliced 8 Garlic cloves 1 1/4 cup water 2 1/2 tsp. salt 3 tsp. sugar TO FINISH SHRIMP: 1/4 cup unsalted butter 3 cloves garlic, minced 4 Whole chiles de arbol 2 Key limes 1 pound cleaned white Mexican shrimp 1-2 cups Guajillo Salsa Directions TO MAKE SAUCE: Fry the chiles in oil 15-20 sec, drain and cool. Roast the tomatillos under the broiler until browned on both sides. Roast the onions and garlic in…

Chef Sara Polczynski of the Blind Burro shares this amazing way to enhance fresh oysters via Collaboration Kitchen. Oysters With Tomatillo Granita Ingredients 1 pound tomatillos, peeled and clean 3 Limes, juiced 1 Tbsp. black pepper, coarse ground 1 Tbsp. sugar Salt can be optional when using oysters high in salinity Directions Puree all ingredients in food processor blender until liquefied, strain through a fine wire mesh. Pour into a shallow pan and freeze until it begins to set. Scrape with a fork to break up the chunks. Refreeze and repeat with the scraping until completely frozen. Spoon onto the…

Nick Brune of Local Habit shares this wonderful recipe for fresh yellowtail during a Collaboration Kitchen event in San Diego, CA. Ingredients 1-pound 6-ounce fresh Catalina offshore yellowtail 5 Habanero peppers 1 Large shallot 2 Tbsp. organic cane sugar 2 Tbsp. agave 1 cup + 3Tbsp. water 1 tsp. salt ½Tbsp. gelatin 2Tbsp. high heat oil or clarified butter (do not use olive oil, it will burn) Salt and Pepper Directions To prepare Jelly: First, when dealing peppers as hot as habanero make sure you have latex or nylon gloves on. It will burn your skin or you have a great…

We owe this recipe to Chef Flor Franco the chef and owner of Indulge Contemporary Catering and Collaboration Kitchen who share their amazing recipes and talented chefs with us. Ingredients 12 Raw shell-on Mexican white shrimp, size 21/25 2 Dry Pasilla Chili’s 2 Dry Guaguillo chilli’s (Optional 1 dry seedless chipotle pepper) 4  Roasted garlic cloves 1  Medium roasted onion, chopped 12  cups water or chicken broth, divided use 1 ½  cup diced chayote squash 6   Epazote leaves 6    Quail eggs 2    Lemons ½  cup masa 1  Tbsp. oil Salt and pepper to taste GARNISH OPTIONS: Micro epazote, epazote infused…

Crab Salad Here is a refreshing seafood salad from Chef Sara Polczynski of the Blind Burro via Collaboration Kitchen. Ingredients  Salad 1/2 cup cooked quinoa 1/2 pound cooked crab meat 1/2 cup sliced hearts of palm 1/2 cup orange segments 3 cup watercress leaves, torn Toasted pepitas Candied jalapeños, diced Pepita-Orange Vinaigrette 1/2/ cup orange juice 11/2 Tsp. orange zest 1/2 cup lime juice 3/4 cup toasted pepitas 1 Tbsp. cilantro 1 Tsp. habanero, stemmed and seeded 1 Tbsp. minced shallot 1/2 cup extra virgin olive oil Directions  Salad Toss together the watercress with the quinoa, oranges, hearts of palm,…

Here is a great way to add some variety to your fish recipes. The yellowtail are chewing, so give it a try with your next catch. Collaboration Kitchen shares this yellowtail recipe of Chef Sara Polczynski of the Blind Burro. Ingredients Serves 4 CURED YELLOWTAIL 1 Small side of fresh yellowtail, skinned with the blood line completely removed ¼ cup sugar 1/8 cup salt 2 Tbsp. ground chile powder CORN MOLE 3 ounce extra virgin olive oil 3 ounce white onion, thinly sliced 10 ounce corn kernels 4 ounce corn stock (cover your spent cobs in water, add a sprig of basil and…

Grilled Yellowtail Green Curry Sauce Yellowtail is one of our delicious local treats, caught all over Southern California and Baja California. This particular preparation is done with Thai style ingredients that are readily available at most Asian markets and increasingly at your local supermarket. Ingredients Serves 4-6 4-6 6-ounce pieces of yellowtail fillet 1 Small can coconut milk (unsweetened) 3 Tbsp. green curry paste 1 Tbsp. minced ginger 1 Tbsp. minced garlic Juice from 2-3 Limes Thai fish sauce or Soy Sauce 1-2 Green papayas (make sure it is a green papaya, very different form the ripe sweet papaya we…

Chef Hernandez-Velasco Baquedano, who is the chef/partner at Corazon de Tierra in Ensenada, Baja California, Mexico shares this simple yet delicious recipe for Oyster Potato Soup. Ingredients 8 Medium potatoes 36 Raw oysters with liquor 1 Head garlic (roasted and pureed) 3 green onions (sliced) ½ cup unsalted butter 2 cups heavy whipping cream As needed hot water Sea salt Directions Place potatoes in cold water and bring to a boil, reduce heat to a simmer and cook through potatoes until cooked. Peel the skin off and mash the potatoes. Heat butter over medium heat and cook the green onion…

Here is a delicious way to dress up those clams from Chef Sara Polczynski of The Blind Burro in San Diego, CA. Ingredients CLAMS 2 1/2 pounds of Clams, cleaned and soaked 2 cups Clam Stock 1 pound cleaned Nopales 1/2 pound Pork Chorizo, fresh 1/4 each Vanilla Bean 1 each Lemon, Juice and Zest Extra Virgin Olive Oil to taste Salt and Black Pepper CLAM STOCK 1 pound Clams, cleaned and soaked 3 oz. fresh Chorizo 2 T roasted Onion 2 strips Lemon Rind (use a peeler) 1 each Thyme sprig 1qt cold Water Directions CHORIZO OIL Preheat a…

Baja Scallop Ceviche Chef Mitch of Mitch’s Seafood shares this fresh and tasty appetizer or light meal. Ceviche is served throughout Latin America, and variations under different names are served around the world. This particular version is made in the Mexican Style with fresh Baja bay scallops and served with plantain chips, but could very easily be made with just about any fish or shellfish and served with tortilla chips, crackers or simply eaten by itself. Ingredients 1 pound fresh Bay Scallops 1 cup fresh squeezed Lime Juice ½ cup finely minced Red Onion 1 cup chopped Roma Tomato ¼…

Corvina Grilled Sea Bass Recipe Here is a cool recipe for any delicate fish from Chef Mitch of Mitch’s Seafood. This is a dish reminiscent of an Oaxacan style of fish preparation where whole fish are steamed in banana leaves on an open fire. The banana leaves are a great cooking medium, allowing you to grill a very delicate and flaky fish without it sticking to the grill. Ingredients Serves 4-6 4-6 6-ounce pieces of Mexican Corvina 4-6 Banana Leaf pieces for wrapping fish 3 Dried Ancho Chilies 3 Cloves Garlic ½ Yellow Onion cut into rings 1 cup Orange…

Super Easy Bacon Wrapped Octopus Chef Hanis Cavin of Carnitas’ Snack Shack shares his Bacon Wrapped Octopus appetizers via Collaboration Kitchen in San Diego. Everything is better with bacon! Ingredients 1 Medium octopus 8 Strips thin bacon 1 Pig Foot 1 Cup Kewpie mayonnaise 1 Bulb kohlrabi 10 Swiss chard leaves Juice of one lemon Directions Octopus Boil octopus on high heat for 2 hours. Carefully take out of water, strain liquid, and place onto a sheet pan. Refrigerate until chilled. Cut tentacles off the octopus and wrap each leg in a slice of raw bacon. Add bacon-wrapped octopus into…

Chef Brandon Parry shares this recipe via Collaboration Kitchen. The ultimate in comfort food, these White Cheddar Grits and Crawfish with Popcorn Dust will knock your socks off. Ingredients 1 cup corn juice 1 cup chicken stock 1/2 cup quick-cooking grits 1/2 cup white cheddar 8 pre-cooked crawfish tails 1/2 cup butter 1 bag microwave popcorn, any savory brand 2 Tbsp. parsley leaves, chopped Directions Combine corn and chicken stock in a medium sauce pot and bring to a simmer. Add grits and cook, stirring constantly, until cooked through and liquid is absorbed. Fold in white cheddar and stir until…

Collaboration Kitchen in San Diego, CA is a unique experience underground meets fine dining. Guest chefs work theri magic for those who sign up and all of the proceeds go to help kids in the city. Great food and great cause is an unbeatable combination. This recipe was shared by Sara Polczynski of The Blind Burro Ingredients Serves 8 1 1/4 cups fresh limejuice 1 to 2 fresh Serrano chiles, stemmed ½ tsp. salt, to taste 1-pound moon scallops 1 each Persian cucumber, sliced thin 1 each avocado, smashed with salt and lime 8 each tostadas ¼ cup pickled onions 1…