Bluewater Bistro at the Links at Bodega Harbour

As seen on "California Living"

Mark A. Dierkhising - Executive Chef

CRAB CAKES with Five-Citrus Sauce

Range-Fed Chicken with Sautéed Field Mushrooms And Deep Fried Leeks

Grilled Salmon with spaghetti Squash And spinach

CRAB CAKES With Five-Citrus Sauce

Ingredients:

8oz Fresh Dungeness Crab                                           1- Lemon
2 tbs. Chopped leeks                                                     1-Lime
2 tbs. Chopped Italian Parsley                                      1-Grapefruit
¼ cup Panco breadcrumbs                                            1-Orange
¼ cup Mayonnaise                                                        1- Blood Orange
1 tbs Dijon Mustard                                                       1- Tbs. Red Wine Vinegar
Salt& pepper to taste                                                     2- Tbs. Olive Oil
2 tbs Melted sweet Butter                                               Salt & pepper

Method:

Mix crab, parsley, breadcrumbs, and leeks together in a bowl. In another bowl mix together mayonnaise, Dijon mustard and fold in to the crab mixture. Season with salt and pepper and remix crab. Form patties into desired sizes and place onto a plate and keep refrigerated until needed.

Peel the citrus and section each of the citrus into a stainless steel bowl. Squeeze juice from each citrus into the bowl along with the sections. Mix in the olive oil and salt and pepper. Set aside until needed.

In a sauté pan melt butter over medium heat. Place the crab cakes into the pan and brown on each side. Hold cakes in a warm oven until needed. Spoon the citrus sauce on to plates and arrange cakes on the sauce. Serve 

Range-Fed Chicken with Sautéed Field Mushrooms And Deep Fried Leeks

Ingredients:
1 whole chicken (cut into six pieces)
4 ounces Sweet Butter
2 Shallots, Chopped
2 Cloves Chopped Garlic
4 tbsp. chopped Parsley
4 tbsp. chopped Sage
1 lb Wild Mushrooms
1 Pint Chicken Stock
1 Cup Heavy Cream
4 tsp Dijon Mustard2 Leeks
Cup all purpose Flour
1 Quart Vegetable Oil
Salt and Pepper

Preparation:
Salt and pepper the chicken pieces and then flour lightly and place into a large hot fry pan over medium high heat and cook on all sides until golden brown. Place chicken into 425 degree oven and finish cooking about 40 to 45 minutes.

 While the chicken is cooking make the deep fried leeks and mushrooms.
Julienne leeks and place in a bowel of cold water to clean.  Pull leaks out of water using your fingers; remove from water leaving all the dirt in the water.  Dry in paper towels and sprinkle with flour.  Heat oil to 350 degrees in a large pot.  Fry leeks in oil.  Remove when brown and drain on paper towels.  Set aside.

Clean and slice mushrooms.  In large sauté pan add butter, shallots, garlic and herbs.  Sauté until shallots are transparent.  Add mushrooms and continue to cook for one minute.  Add stock, cream and mustard.  Reduce by half or more.  Add salt and pepper to taste.  Divide the chicken mixture onto the four plates and top with the leeks. 

ENJOY!!

Grilled Salmon with spaghetti Squash And spinach

Ingredients;
4-6oz. filets of Salmon
1-Spaghetti =Squash
½ lb. organic baby Spinach
4-tbsp. unsalted butter
4-tbsp of good olive oil
2-tbsp. chopped Italian parsley
2- tsp. chopped fresh thyme leaves
1-cup chicken stock
Salt & Pepper

Method
Per-heat an oven to 375 degrees. Place the spaghetti squash on to a sheet pan leaving it whole. Put the squash into the oven and bake for 45 minute until it is soft. To test use a pairing knife to pierce the squash and if the knife slides in and out easily it should be done. Remove squash from oven and let cool for half hour or until needed.
Take the salmon filets and season with some of the thyme and parsley and salt and pepper, set aside until needed.
Place one tablespoon of butter into a sauté pan that will hold the ½ pound of spinach and set on the stove until needed.
Take the squash and cut it in half, remove the seed and disgard the seeds. Remove the pulp and place into a pan with one tablespoon of butter and the rest of the chopped herbs. Sauté for a few minutes then add the chicken stock, salt and pepper to the pan and continue to cook until the stock is reduced in half. Keep the mixture warm until needed.
Grilled the salmon to the desired doneness, but on to a plate and keep warm.
Place the spinach over high heat and sauté until just cooked but still some what crispy looking. Season with salt and pepper.
 Place squash on to the plates and spread out a little. Now put the spinach divide equally on top of squash. Then put the four pieces of salmon on top of each. If any liquid is left from the squash or spinach pour over the top of the fish. Finish each dish with the olive oil. Serve