Directions

Prepare the wasabi mayo. Mix the wasabi and maynaisse together in a small bowl. Set aside. Prep the salmon rolls. Using a very sharp knife, slice each fillet open to creat one piece approximately 2-inches by 8-inches, and about 1/2-inch thick. To accomplish this start at the thinnest side of the fillet and slice horizantally through the flesh taking care to leave one end intact, this is butterflying. Spread fillet open, and turn it over. Season it with with salt and pepper. Then spread about 1/2 teaspoon wasabi mayo all along it's length. Tightly roll the fillet starting at thinnest end. Secure the roll closed with 1 or 2 wooden toothpicks. Repeat with remaining fillets. Heat a non-stick or cast iron pan over medium heat until hot, if you are worried about sticking add the tiniest amount of olive oil to the pan. Pour sesame seeds onto a small plate. Place a salmon roll in the pile of seeds thoroughly coat bottom, add a few shakes of shichimi-togarashi, if using. Repeat the process on the other side. Moving each roll to the hot pan as it get coated. Cook the salmon rolls until opaque almost halfway through, 4 or 5 minutes. Turn them over and cook until another 4 or 5 minutes. Remove them from the pan and let them rest a few moments while you prepare the sauce. In a small bowl mix the soy sauce and rice vinegar together. Divide this mixture evenly on the bottom of 4 shallow bowls or rimmed plate. Place one salmon roll in the center and put a dollop of the remaining wasabi mayo next to each salmon roll. Serve warm.

Directions

Pre-heat the grill to medium high heat. 4 or 5 seconds of hand holding above the grate before pain ensues is perfect. Brush chicken breasts with about 1/2 of the canola oil, then sprinkle with salt and pepper. Cook the chicken 4 to 5 minutes per side. It should be cooked through, but barely. Remove them from heat and let rest 3 or 4 minutes. Slice the cooked chicken on the diagonal into about 1/4-inch thick slices. Keep the grill hot. Brush the Aneheim chilis with the remaining oil and place them on the grill, covered. Cook for 3 or 4 minutes per side. Once you quesadilla making 4remove them from the grill, they should be quite charred. Put them in a paper bag and allow them to steam for 10 or 12 minutes. Then remove them from the bag, and slice them in half, lengthwise. Peel off all the skin, and slice them into 1-inch slices. Set aside. In a small bowl, stir together the minced chipotle, sour cream, mayonaisse, lime juice, and cilantro. Spread 1 scant tablespoon of the chipotle sauce onto each of the 8 tortillas. Working one at a time, top 4 ofthe tortillas with about 1/2 cup of the cheese mixture. Then about 1/4 of the chicken slices. Top this with about 1/4 of the Anaheim chili slices and then cover with the remaining chipotle sauced tortillas, suaced side facing inwards. Again, working 1 at a time, slide each quesadilla onto a rimless plate. Then slide each quesadilla onto the grates. You may need to work in quesadilla making 5batches. These need your attention. Grill them, turning once, until the cheese has melted and the grill marks are gorgeous! About 2 minutes per side. If you are working in batches, and you probably are, you may keep the finished quesadillas in a 200 degree F oven until ready to serve. Slice each quesadilla into 4 wedges and serve them while still warm, with the home-made pico de gallo on the side.

Directions

Mix together cream cheese, dill, and mayonnaise until well-blended. Taste the spread to determine if you think it needs a little brightening. Depending on your tastes and the dill you are using you may find the addition of the lemon juice is just the right hit of acidity to marry all the flavors together.