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Courtesy of AWS Monterey Chef David R. Bindel Jr.

Crispy Baked Wonton Wrappers


  • 1 Pkg. Square Wonton Wrapper

  • Cooking Spray or Olive Oil Spray


  1. Pre-heat oven to 375’

  2. Line a Baking Pan with Parchment Paper and lightly coat with cooking spray

  3. Cut wrappers into triangles and arrange on prepared baking pan so they don’t touch

  4. Spray tops with cooking spray

  5. Bake 6-8 min. or until golden brown. Keep eye on them not to over cook.

  6. Set out to cool completely.

*OPTION if you have a mini muffin tin: Spray Tin with cooking spray and cut square
wrapper’s corner off ¼” to make octagonal shape (like a stop sign) then nestle each
into prepared tin and spread out tops to form little cups. Lightly spray with cooking
spray and bake for 6-8 min. until golden brown. Set out to cool 5min in tin then take
out Wonton cups and let cool completely.


Courtesy of AWS Monterey Chef David R. Bindel Jr.

Toppers or Filling for Wonton Wrappers

Easy Tuna Poke

  • 1 Raw Ahi Tuna Steak (I’ve bought frozen at Trader Joes, thawed and worked fine) dice to small ¼” dice (* if adverse to raw fish see ceviche recipe below)

  • 2 Tbls Soy Sauce

  • 1 tsp sesame oil

  • 1, 1/2 tsp Brown Sugar

  • ½ tsp red pepper flakes (optional)

  • 2-3 scallion onions cut into strips then fine diced

  • 2-3 Tbl crushed or chopped unsalted nuts (can be unsalted roasted almonds/macadamia nuts or even peanuts)

  • White Sesame Seeds to sprinkle on top last for garnish.

Mix all ingredients except sesame seeds in bowel and taste for seasoning. Add little
salt if needed to taste. Fill Wonton cups or top crispy Wonton “chips” and sprinkle
with sesame seeds or Poke can be served in bowl sprinkled with sesame seeds with
wonton “chips” served on side.

Easy Cooked Shrimp Ceviche

  • ¼-1/2 lbs Cooked Shrimp. Tails removed cut into ½” small pieces

  • Small dice/ripe avocado

  • Small dice/peeled and seeded cucumber

  • Diced red or scallion onion

  • Small dice/firm seeded tomatoes. (Roma tomatoes work well)

  • 1-2 Tables Lime or Lemon juice

  • Small dice/seeded jalapeño (optional)

  • Minced Cilantro (optional)

  • Sea salt to taste


Mix all ingredients in Bowl and fill Wonton Cups or top Won Ton “chips”. Can be
served in bowel with Wonton “chips” served along Side


Courtesy of AWS Monterey Chef David R. Bindel Jr.

Fingerling Potatoes with Caviar & Crème Fraiche


  • Fingerling Potatoes cut in ½ lengthwise

  • Crème Fraiche or good sour cream

  • Chives

  • Jar high quality caviar (doesn’t have to be expensive see note)
    (Note: American paddlefish black caviar is available on-line & in stores like Whole
    Foods and Safeway and is not expensive, also Costco and BevMo usually stock caviar
    this time of year).


Preparation Steps

  1. Preheat oven to 375’

  2. Pour 4-5 Tbl EVOO onto Baking Pan.

  3. Place cut potatoes cut side down onto oiled baking sheet

  4. Roast in oven for 20-30 min checking to see if potatoes are cooked.

  5. Brown on cut side in the last 10 min of cooking.

  6. When done, set out on paper towels to drain and cool completely.

To Serve

Take a basket, large bowl or platter and line (I open up a brown grocery bag
and cut a large square out it and line serving vessel with unprinted side up) place
potatoes on the lined serving vessel, spoon crème fraiche into an appropriate
serving bowl and top with chopped chives and nestle next to potatoes. Then open
caviar and set next to potatoes with lid next to open jar. Place 2 plastic spoons next
to caviar and crème fraiche. First, spoon crème fraiche, then caviar onto potatoes
(never use metal spoons to serve caviar only plastic or seashell spoons classically).


For easier options: lightly salted potato chips or other veggie chips can be
substituted for roasted potatoes, try to find gourmet options. Or bake store bought
tater tots according to direction after first 10 min. flip and use bottom of glass to
smash each tot. Gently turn glass to spread tot out into circle shape. Continue to
cook till golden 10 min more.


Courtesy of AWS Monterey Chef David R. Bindel Jr.

Zucchini Corn Fritters with Avocado Dip (Vegetarian & Gluten Free)

Zucchini Corn Fritters

Ingredients for Fritters

  • 2 cups shredded zucchini (about 2-3 zucchinis, ends removed)

  • 1, ¼ cup corn meal
  • 2Tbl cornstarch

  • 2 tsp cumin

  • 1 tsp chili powder

  • 1tsp garlic powder

  • 1tsp salt

  • 1 cup shredded Monterey jack or pepper jack cheese

  • ½ cup diced scallion onions

  • 1,1/2 cup drained corn kernels (canned or fresh)

  • 2 large eggs

Preparations for Fritters

  1. Run zucchini through food processor with shredder disk attached or shredded by hand on box grater then wrap shredded zucchini in clean kitchen towel and squeeze so as much liquid as possible is removed from zucchini pulp

  2. Preheat oven to 400’ and line a baking sheet pan with parchment paper.

  3. Stir all ingredients together until well combined.

  4. Take one heaping tablespoon of mix and form a ball in hand and place on prepared sheet pan.

  5. Bake for 15 min. then flip over and gently press each ball down to form fritter shape.

  6. Continue baking another 15-18 min till cooked through and slightly browned

  7. Remove and set aside


Avocado Dipping Sauce


  • 1 Ripe Avocado

  • Splash of Lime Juice

  • 1/2 bottle of Ranch Dressing


Simply place a peeled ripe avocado in food processor or blender with a splash of
limejuice and ½ bottle good ranch dressing. Blend until well combined and serve
with fritters.


Courtesy of AWS Monterey Chef David R. Bindel Jr.

Filet Mignon Crostini with Horseradish Cream & Onion Jam

Filet Mignon


  1. 8 oz. Filet Mignon

  2. I’ve purchased the cooked beef tenderloin already sliced at Trader Joes in the fresh meat section its in a small box on top shelf usually and is a good shortcut for this recipe 


  1. Rub filet mignon with EVOO and season with Salt & Pepper

  2. Grill to Medium Rare to Medium then let to rest and cooled to room temp

  3. Sliced into 1/4” slices

Horseradish Cream


  • ½ cup sour cream

  • ½ prepared horseradish

  • 2 Tbl chopped chives

  • Salt & Pepper

  • 1tsp lemon juice


Combine all ingredients in bowl and chill in refrigerator

Onion Jam


  • 1 Tbl EVOO

  • 2 Red Onions diced 

  • ¼ cup balsamic vinegar

  • ¼ cup brown sugar

  • ½ cup water plus little more if necessary

  • Pinch of sea salt


  1. Heat EVOO in saucepan over Med-high heat.

  2. Add onions to pan and sprinkle pinch of salt over them and Sautee onions until soft and caramelized 10-12 min.

  3. Add vinegar & sugar and ½ cup water and continue cooking until sugar is dissolved adding little more water if necessary to keep from drying out in pan make sure to stir to combine well.

  4. Reduce heat to low and cook until thick consistency is achieved about 10-20min more.

  5. Remove from heat and let cool to room temp.

See next page for Crostini and Assembly


Courtesy of AWS Monterey Chef David R. Bindel Jr.

Seasoned Crostini Toasts for Filet Mignon


  1. 1 loaf best quality crusty bread cut into ½” slices

  2. Extra Virgin Olive Oil (EVOO)

  3. Salt & Pepper

  4. Dried Italian seasoning


  1. Preheat oven to 375’

  2. Place sliced bread on baking pan

  3. Brush only one side with EVOO and sprinkle lightly with salt, pepper and Italian seasoning.

  4. Bake for 15 min. until golden brown and crisp 

  5. Set aside to cool completely.



  1. Lay Crostini toasts on serving platter

  2. Spread with horseradish cream

  3. Top with a slice of Filet Mignon

  4. Top with a teaspoon of onion jam and a sprig of flat leaf parsley

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