Last week I had the pleasure of attending the preview of the “Cooking with Dash Tour” in Stamford, CT with Chef Jon Ashton (  Chef Jon showed us numerous wonderful recipes – from appetizers to a DELICIOUS sea bass recipe, then a great fudge recipe for dessert.  We had a blast with the Dash team.

For more information about this amazing opportunity & recipes, please visit:



2 pounds very fresh tuna steak (sushi grade)

1/2 cup olive oil

3 limes, zest grated

3 tablespoons freshly squeezed lime juice

3 tablespoons freshly squeezed orange juice

3 tablespoons freshly squeezed lemon juice

2 teaspoons wasabi powder

1 1/2 tablespoons light soy sauce

1 tablespoons hot red pepper sauce

2 tablespoons kosher salt

3/4 tablespoons freshly ground white pepper

6 scallions minced scallions, white and green parts

11/2 tablespoons finely minced fresh jalapeno pepper, seeds removed

3 ripe Hass avocados, 1/4 inch dice

2 tablespoons toasted sesame seeds

Nori seaweed, shredded hair thin


Cut the tuna into 1/4-inch dice and place it in a very large bowl. In a separate bowl, combine the olive oil, lime zest, lime juice, wasabi, soy sauce, hot red pepper sauce, salt, and pepper.

Pour over the tuna, add the scallions and jalapeno, and mix well. Cut the avocados in half, remove the seed, and peel.

Carefully mix the avocado into the tuna mixture. Allow the mixture to sit in the refrigerator for at least 1 hour for the flavors to blend.

Spoon onto serving spoons and garnish with toasted sesame seeds and nori.

Makes 30 serving spoons



1/3 cup coconut milk

2 tablespoons cilantro

3 tablespoons sugar

1 tablespoon sugar

1/3 cup fish sauce

1 tablespoon peanut oil

2 chicken breast


Cut chicken into thin strips and place in a bowl.

Place all marinade ingredients in a food processor or chopper. Process well.

Pour the marinade over the meat and stir well to combine. Allow at least 1 hour for marinating, or longer (up to 24 hours).

When ready to cook, thread meat onto the skewers. Tip: Fill up to 3/4 of the skewer, leaving the lower half empty so that the person grilling has a “handle” to easily turn the satay during cooking.

Grill the satay on your BBQ, OR on an indoor grill, basting the first time you time it with a little of the leftover marinade from the bottom of the bowl. Cook for about 3 minutes per side.

Makes 8 skewers 



1 can coconut milk

1 tablespoon Thai red curry paste

3 tablespoons fish sauce

3 tablespoon sugar

1 cup ground (UNSALTED) roasted peanuts

2 minced garlic cloves


Combine all ingredients in a medium saucepan and simmer for 15 minutes, stirring constantly.

Makes enough for 18 skewers 



8 tablespoons

1 cup chopped onion

2 garlic cloves finely chopped

2 tablespoons chopped ginger

1 teaspoon ground cumin

1/2 teaspoon ground turmeric

1 cup chopped tomato

2 cups crushed Ritz crackers

3 tablespoons lime juice

6 tablespoons chopped fresh cilantro

1/4 teaspoon cayenne pepper

1 pound fresh crabmeat

4 large egg whites

4 large eggs

6 cups bread crumbs


Heat butter in heavy small skillet over medium heat. Add onions, ginger, and garlic; sauté 5-10 minutes. Add cumin and turmeric, then tomato; sauté 1 minute. Transfer to medium bowl and cool. Add crab, crackers, cilantro, lime juice, and cayenne pepper to onion mixture. Season with salt and pepper.

Beat egg whites until stiff. Fold into crab mixture Form into four 3- to 3 1/2-inch-diameter patties. Place on a tray and freeze until firm.

Whip eggs and then , Place 3 cup panko on plate. Coat crab cakes with egg mixture and then dip in crumbs pressing to adhere. Transfer to another plate.

Heat oil to 350 in heavy large non-stick skillet over medium-high heat. Add crab cakes; cook until brown, about 3 minutes per side. Serve with sauce.

Makes 10 servings 



10 oz. tomato puree

2 lbs. tomatoes, chopped

2 tablespoons ginger, minced

6 garlic,minced

2 green chili minced

1 tablespoons. red chili powder

2 teaspoons cloves

8 green cardamoms

salt to taste

3 T. butter

2/3 cup cream

1 teaspoon ground fenugreek

2 tablespoons fresh ginger, julienned honey to taste


Deseed and chop green chilies. Put tomatoes and tomato puree in a pot and add approximately 4-1/4 cups of chicken stock. Add ginger, garlic, green chilies, red chili powder, cloves, cardamoms, and salt. Cook over low heat until reduced to a thick sauce. Strain through a strainer and bring to a boil. Add butter and cream. Stir. If the sauce tastes sour



8 cups white bread flour

2 packages rapid-rise active dry yeast

4 teaspoons salt

3 1/4 cups lukewarm water (about 112 degrees)

Butter room temperature


In a large bowl mix all ingredients, mixing until there are no dry patches. Dough will be quite sticky. place dough onto a floured surface and stretch dough with palm of hand, fold over itself and keep doing processes for 7 minutes Cover with a towel. Let dough rise at room temperature 2 hours.

Preheat oven to 450 F.

Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.

Punch dough down. Knead for a few minutes, and divide in half. Shape into two round loaves, and place on to a sheet pan. Allow to rise for 30 minutes.

Leave the loaf to bake for ten minutes, then turn the heat down to 425 F. After 25 or 30 minutes you can check the loaf for doneness. It should sound hollow when you tap its bottom. Let the loaf cool on a wire rack. Try not to cut into for 15 minutes.



2 pounds butternut squash, peeled and cut into chunks (about 3 cups cubed) or 2 tins pumpkin puree

4 cups reduced-sodium chicken broth

1 cup low-fat sour cream  (which I personally would leave out)

1 tablespoon butter

1/4 teaspoon ground cayenne

1/2 teaspoon kosher salt

White pepper

1 tablespoon sugar (optional)

Chopped fresh chives for garnish


Combine squash and broth in a large saucepan; bring to boil over high heat. Reduce heat to medium, cover and simmer until squash is tender, about 20 minutes. Uncover and cool.

Purée squash in blender or food processor.

Return purée to saucepan and place over medium-low heat. Stir in sour cream, butter and cayenne. Add salt and white pepper. If squash lacks sweetness, add sugar.

Cook soup just until thoroughly heated but not boiling. Ladle into bowls and garnish with chives.



4 pieces Chilean sea bass fillet, about 4 ounces each and 1 to 1-1/2 inches thick


About 3/4 pound peeled yellow-fleshed potatoes, preferably yellow Finnish, Bintje, or German Butterballs, cut into irregular bite-sized chunks

1-1/2 cups diced or thinly sliced leeks (including a little bit of the green part)

A few sprigs of fresh thyme

3 cups chicken stock

A splash of so of dry white vermouth

6 table spoons unsalted butter sliced and chilled

A trickle of Champagne vinegar or white wine vinegar, if needed


Seasoning the fish: 

Season the fish lightly and evenly with salt. Cover loosely and refrigerate.

Cooking the fish: 

Preheat the broiler. Position the rack so it is about 6 in from the element.

Place the potatoes in a saucepan, add cold water to cover, and set over medium heat. Season liberally with salt, stir and taste. The water should taste as seasoned as you would like the potatoes to be. Cook the potatoes at a gentle simmer until quite tender and soft on the edges, about 5 min.

Drain the potatoes well and place them, still steaming, in a 12 or 14in ovenproof skillet. Add the leeks, thyme, about 1 cup of the chicken stock, and a splash of vermouth. Set over medium heat and swirl as the broth comes to a simmer. Add about 4 T of the butter, and swirl until it melts. Taste for salt. Reduce the heat to low and add the fish. Swirl and tilt the pan to baste the surface of the fish with the buttery broth. The liquid level should rise as the bass releases moisture into the broth. If it doesn’t, add a little more chicken stock.

Make sure no bits of leeks are stuck to the sides of the pan, or marooned on top of the fish, and place the pan under the broiler. Cook until the surface of the fish and potatoes is lightly gratineed, about 5-6 min. The liquid should be bubbling. Riduce the oven temperature to 500. Cook until the fish is medium-rare, another 1-5 min.

Transfer the fish pan to the stovetop. Using a spatula and tongs, lift the fish, tilt to drain slightly, then place on the platter.

Swirl the pan gently over medium heat to encourage the potatoes to thicken the sauce as it simmers. Add the remaining butter and adjust the salt. Tilt the platter of fish over the pan and carefully drain any liquid. Continue simmering to reduce the sauce as needed, until it has a little body, then taste again. If it seems flat, add a splash of vermouth or a few drops of vinegar. Transfer the fish to the plates and spoon the sauce and potatoes over all.



12 oz bittersweet or semisweet chocolate, finely chopped

2 cups toasted walnut, pecan, macadamia, or other nuts, chopped, optional

10 tbsps unsalted butter, at room temperature

1 tbsp pure vanilla extract

20 large marshmallows

4 cups sugar

2 5-oz cans evaporated milk


Combine the chocolate pieces, nuts (if using), butter, and vanilla in a large heatproof bowl. Set aside.

Place the marshmallows, sugar, and evaporated milk in a heavy-bottomed saucepan over medium heat. Stirring constantly, bring to a boil. Continuing to stir, boil for exactly 6 minutes.

Remove from the heat and immediately pour the marshmallow mixture into the chocolate mixture; beat constantly until creamy. Quickly pour into the prepared pan or platter, pushing slightly with the back of a wooden spoon to spread the fudge evenly.

Cool for at least 1 hour before cutting into pieces. Serve at room temperature.

Thanks Dash & Chef Jon Ashton for these great recipes!