| | TOMATO/CHIPOTLE SAUCE |
| 1/8 | c | Virgin Olive Oil; plus |
| 1 | tb | Virgin Olive Oil |
| 2 | ts | Roasted Garlic; peeled and minced |
| 1 | lb | Roma Tomatoes; blackened over open grill or in oven |
| 1/4 | c | Fresh Cilantro Leaves; chopped |
| 2 | | Chipotle Chiles En Adobo; chopped |
| 1/8 | c | Red Wine Vinegar |
| 1 1/2 | ts | Salt |
| 1/2 | ts | Granulated Sugar |
| 1 | | Bottle Red Rhone Wine (Eh?..Wino I Ain't) |
| | CHILE-CRUSTED SEA BASS |
| 2 | tb | Caribe Chile Flakes (Or Sub. Yer Own) |
| 1 | tb | Dried Oregano Leaves |
| 1/4 | c | New Mexican Chile Powder (Or Sub) |
| 1 | tb | Salt |
| 2 | lb | Sea Bass; cut into 8 oz. fillets |
| | RISOTTO |
| 1/4 | c | Olive Oil; plus |
| 6 | tb | Olive Oil |
| 1/2 | c | White Onions; chopped |
| 2 | | Garlic Cloves; sliced |
| 2 | | Bay Leaves |
| 1 | tb | Fresh Thyme; chopped |
| 1 | lb | Clams, Manila, In Shell |
| 1 | lb | Mussels, In Shell; scrubbed and beards removed |
| 1/2 | c | Dry White Wine |
| 2 | c | Fish Stock; or Unsalted Clam Juice |
| 1 | md | Shallot; finely minced |
| 1/2 | c | Arborio Rice; raw |
| 1/4 | c | Parmesan Cheese; grated (Up To 1/2 Cup) |
| 1 | lb | Calamari; cleaned and sliced into rounds |
| 1 | tb | Fresh Chives; snipped |
| 1 | tb | Fresh Marjoram Leaves; chopped |
