1 oz. yellow onion

1 oz. celery

2 oz. anchovy fillets, rinsed

½ cup pasteurized egg

½ cup red wine vinegar

2 oz. grated parmesan cheese

6 turns of a pepper mill

2 dashes Worcestershire sauce

2 dashes Tabasco sauce

1 tbsp. Dijon mustard

1 tbsp. fresh minced garlic

1/3 cup extra virgin olive oil

1 2/3 cups canola oil


Place everything but the oils in a blender and puree for one minute. While blender is running, add oils and blend until thick. Serve over romaine lettuce.



1 tbsp. chopped garlic (more if desired)

1/3 cup chopped onion

¼ cup celery and carrot (if desired)

2 tbsp. chopped fresh basil (packed)

10 turns of a pepper mill

2 pinches crushed red chili pepper flakes

½ cup Chianti

28 oz. can chopped plum tomatoes with juice

1 tsp. lobster or shrimp base (clam juice may be substituted)

2 tbsp. chopped fresh parsley

salt to taste

1 cap saffron

8 large sea scallops

4 extra large shrimp

8 oz. swordfish, tuna, or any firm fish

8 whole, fresh clams

12 green lip mussels

½ cup cooked Arborio rice


1. Saute the garlic, red onion, celery, carrot, basil, black pepper and red chili pepper in a large pan.

2. Deglaze the pan with the Chianti, then add the chopped plum tomatoes, 1 cup of water with 1 tsp. lobster or shrimp base, chopped fresh parsley and salt to taste. Simmer, covered, for 10 minutes.

3. Add the rest of the ingredients and cook covered over medium heat for 15 minutes or until the seafood is cooked through. Thin with extra clam juice if necessary.

4. Serve with crusty Italian bread.

Serves 2.