Ingredients for Chorizo Oil
           
2 Tbs. Vegetable Oil
2 Cup Chopped Chorizo

Method:
Add the 2 Tbs. of oil in a medium size pot on moderately low heat and cook the chorizo for about 6-8 minutes until the oil has turned to a deep orange color. Strain the oil and reserve for the vinaigrette.

Ingredients for Smoked Paprika Vinaigrette

1 Tbs. Garlic (chopped)
1 Tbs. Paprika
1 Tbs. Smoked Paprika
5 Ea. Whole Shallots (rough chopped)
1 Cup Green Olives (rough chopped)
Orange Juice to Cover
1 Cup Blended Oil
Sherry Vinegar to taste 

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Method:
Sweat (remove moisture) out the chopped garlic in the chorizo oil on medium heat. Add both types of paprika and toast for about 1-2 minutes. Add chopped shallots and olives then place in a blender with enough orange juice to cover them. Blend until smooth, then slowly add the paprika/chorizo oil mixture. Add the 1 cup blended oil and season with salt, pepper and sherry vinegar.

Ingredients for Red Snapper

5, 6 Oz. Filets of Red Snapper
Salt
Pepper
¼ Lb. Unsalted Butter
5 Ea. garlic cloves
6 Ea. Sprigs of Thyme
2 Oz. Extra Virgin Olive Oil

Method:
Use a non stick pan and warm the 2 oz. of olive oil on medium heat. Liberally season both sides of the filets. Once your pan is warm enough, place the garlic cloves and thyme sprigs in the pan to infuse the oil (20 seconds). Throw the thyme/garlic away and reserve the oil in the pan. Place the fish skin side down and put the butter in the pan as well. Cook skin side down for about 4 minutes. Flip fish, the skin should be caramelized and crunchy; if not, then using a tablespoon baste the fish with the butter in the pan. Cook for another 3 minutes until internal temperature is 145° and then let rest on a cutting board for 1 minute.

Ingredients for Heirloom Tomatoes and Arugula Salad

5 Ea. Heirloom Tomatoes (small dice)
2 Ea. Shallots, minced
¼ Cup Minced Chives
Extra Virgin Olive Oil
Salt
Pepper
Arugula

Method:
Make the marinade by combing the olive oil, chives, shallot and seasonings. Cut tomatoes and add to the marinade, allow it to marinate for at least 30 minutes. When ready to plate the food, toss the marinated tomatoes with arugula and the vinaigrette.

Ingredients for Saffron Tagliatelle

3 ½ Cups (16 ounces) All Purpose Flour
12 Large egg yolks
2 Large eggs
1 Tbs. Olive Oil
2 Tsp. Milk
½ Tsp. Saffron Threads
8 Qt. water
1 Cup salt

Method:
Infuse the saffron threads in the milk and oil, set aside and let cool to room temperature. Mound the flour on a board or counter and create a well in the center, push the flour to all sides creating a 1in wide ring. Make sure the well is wide enough to hold all the eggs without spilling. Strain the milk/saffron/oil into the egg yolk and the whole eggs so there is no saffron threads in your pasta mixture. Pour the egg yolk mixture into the well. Use your fingers to break up the eggs, begin turning the eggs in a circular motion while keeping them within thee walls of the well. Do not incorporate the flour too rapidly because it will cause your dough to be lumpy. Using a pastry scraper, occasionally push the flour towards the egg; the mixture will eventually get too tight to keep turning with your fingers.

When the dough begins to thicken and start lifting itself from the board, begin incorporating the remaining flour. Using the pastry scraper lift the flour up and over the dough that’s beginning to form and cutting it into the dough. When the remaining flour from the sides of the well has been cut into the dough, bring the dough together with your palms and form it into a ball. Knead the dough by pressing it in a forward motion with the heels of your hands. Reform the dough into a ball and repeat the process several times. The dough should feel moist but not sticky, let the dough rest for a few minutes.

Clean the board surface, dust the cleaned surface with a little flour and knead the dough by pushing it in a forward motion with the heels of your hands. Form the dough into a ball and repeat the process until the dough becomes smooth. The dough is ready when you can pull your fingers through it and it wants to snap back in place. Wrap the dough in plastic to ensure that it does not dry out. Let the dough rest for at least 30 minutes to an hour before running through a pasta machine. The dough can be made a day ahead, wrapped and refrigerated but make sure it comes up to room temperature before proceeding.  

Use ½ the pasta dough ball and divide that into 2-3 pieces. Run the dough through the pasta machine as for ravioli but make them slightly wider. Make sure the pasta sheets are thin. Keep the pasta sheets covered or they will dry out. Cut the sheets 5 inches wide and using the pasta cutter attachment on the machine cut the sheet in ¼ inch noodles. If you don’t have a pasta attachment then using a pizza cutter, cut ¼ inch noodles. Continue until all pasta has been made, cook pasta in large pot with salted water. Toss cooked pasta with melted butter and season with salt and pepper.

Using a flat round, place the fish on one side of the plate. Then on the opposite side, place cooked pasta with salad on top. Drizzle some remaining vinaigrette on the top of the fish.

Serves 5

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