Recipes

INGREDIENTS

• 2 salmon fillets
• 4 dill sprigs
• 5–6 sage leaves
• 1 Tbs. butter
• 2 Tbs. ginger; chopped
• 2 Tbs. garlic; chopped
• 1 Tbs. whole black peppercorns
• 1½ cups white wine
• 1 cup barbecue sauce
• 2 Tbs. dijon mustard
• Salt & pepper; to taste

INSTRUCTIONS

Start by patting your salmon fillets with salt and pepper. In a large skillet, melt the better over medium heat. Once the bubbles disappear from the butter, add in the garlic, ginger and cook until fragrant. Add in the wine, ½ cup of the barbecue sauce, 2 sprigs of the dill, sage leaves, and the peppercorns. Stir everything together and bring it to a boil. Then add the salmon fillets. If the liquid is too low, add a bit more wine. Return to a boil, then cover the skillet with the lid slightly ajar, and simmer for about 15 minutes until the salmon is nice and cooked through, it should be slightly flaky and firm throughout. Remove the salmon from the poaching liquid, and use a slotted spoon to remove the dill, sage, and most of the other chunks. Chop your remaining dill to about 1 Tbs. and add it to the skillet. Add in the dijon mustard, the remaining barbecue sauce, and a good grinding of pepper. Then bring it up to a boil and reduce until about half of the liquid is evaporated. Serve the salmon with your veggie side and spoon the sauce generously over it.

INGREDIENTS

• 2 Tbs. olive oil
• 1 Tbs. smoked paprika
• 4-5 sprigs of fresh thyme
• 2 tspn. garlic powder
• 1 tspn. kosher salt
• 1 tspn. black pepper
• 4, 6 oz. halibut fillets

• 1⁄2 cup pecans
• 2/3 cup sugar
• 1/3 cup water
• Pinch of coarse salt
• 1 Tbs. unsalted butter; room temp.
• 1 Tbs. whiskey

INSTRUCTIONS

Preheat the oven to 375 ̊F. Toast the pecans in a small saucepan over medium heat, stirring occasionally, until golden and fragrant, about 3-4 minutes. Coarsely chop the pecans, transfer to a plate and set aside. Return the pan to medium heat. Combine the sugar and water, bring to a simmer, lower the heat and cook until reduced by about half, about 5 minutes. Stir in the toasted pecans and salt, and cook 1-2 minutes more. Remove from the heat and whisk in the butter and whiskey until smooth. Use immediately. The sauce will thicken upon standing, but can be rewarmed over low heat.

To prepare the fish, combine the oil, paprika, garlic powder, salt and pepper in a bowl and whisk to blend. Pat the mixture over both sides of the fish. Lay the sprigs of thyme across the top of the fish. Wrap the halibut in parchment paper and place on a cookie sheet. Bake for 15-20 minutes depending on the thickness of the fillet. Serve over rice and top with the warm praline sauce.

INGREDIENTS

• 2 radicchio heads
• ½ cup flour
• 1½ cup panko breadcrumbs
• 2 eggs; whisked
• Olive oil; for frying
• Salt & pepper; to taste
• ½ cup honey/agave

INSTRUCTIONS

Preheat oven to 350°F. Remove and discard the outer leaves of the radicchio and rinse the heads, dab them dry and cut each in half from top to bottom. Mix the flour and breadcrumbs together and place in a shallow bowl. Whisk the eggs in another shallow bowl. Coat the radicchio halves in the egg, then in the flour and panko mixture. In a deep saucepan, heat the oil and fry the radicchios until they are golden brown on all sides. Drain on paper towels. When all are fried, put them in a baking dish and season with salt and pepper. Bake them in the preheated oven for 6 minutes. Pour honey/agave in a microwave safe bowl and microwave on medium for 30 seconds. Serve radicchio warm with a drizzle of honey on top.

INGREDIENTS

• 1½ lb. yellow potatoes
• 1½ cup butter
• 2 tspn. garlic; minced
• 1 tspn. salt
• 1 lemon; juiced
• 1 Tbs. parmesan cheese; grated

INSTRUCTIONS

Preheat oven to 350°F. Place potatoes in an 8″x8″ baking dish. In a small bowl, combine melted butter, garlic, salt, and lemon juice; pour over potatoes and stir to coat. Sprinkle parmesan cheese over potatoes. Bake covered, in a preheated oven for 30 minutes. Uncover and bake an additional 10 minutes or until golden brown.

INGREDIENTS

• 3 blood oranges
• ½ grapefruit
• 1 tangerine
• 1 jalapeño; seeded & chopped
• 2 Tbs. cilantro; chopped
• 1 shallot; finely chopped
• 4 endive leaves; chopped
• ½ a lime; juiced
• 1 cup shelled pistachios
• ½ cup Panko bread crumbs
• 1 Tbs. Dijon mustard
• 4 tilapia fillets
• Salt & pepper; to taste
• 1-2 Tbs. olive oil

INSTRUCTIONS

Zest the blood oranges. Set zest aside in a small bowl and peel and segment the oranges, grapefruit, and tangerine. Collect extra juice from the citrus and add to the zest. Mix together the citrus segments with jalapeño, shallot, cilantro, endive, and lime juice. Season to taste with salt. Refrigerate until ready to serve. Combine nuts and panko in a food processor and buzz until finely chopped and well blended. Combine zest, juice, and 1 Tbs. Dijon mustard in a shallow dish. Put nut mixture in a second dish. Season each piece of tilapia with salt and pepper. Dip in the citrus/mustard mixture and then dredge in the nut mixture. Refrigerate for 10 minutes or until ready to cook. Pre-heat oven to 400°F. Heat olive oil in a large fry pan (preferably oven safe). Fry each piece of fish for 2–3 minutes on each side (until nuts start to brown) and transfer to oven. Cook 5–10 minutes longer, or until fish easily flakes with a fork. Top with citrus salsa.

INGREDIENTS

• 12 mini sweet peppers
• 3 slices bacon
• ½ cup onion; diced
• 4 oz. cream cheese; room temp.
• 4 oz. goat cheese; room temp.
• 1 tspn. garlic
• 2 Tbs. green onion; sliced thin
• 1 lemon; juiced & zested
• 1/8 tspn. red pepper flakes
• ¼ tspn. oregano
• ¼ tspn. salt
• 3 Tbs. butter; melted
• ¾ cup panko breadcrumbs
• 3 Tbs. parsley; minced

INSTRUCTIONS

Preheat oven to 375°F. Slice each pepper in half lengthwise then use a spoon to scoop out any seeds and white membrane. Cut the bacon into ¼-inch-thick strips then add the bacon to a saucepan over medium-heat and cook until golden. Remove the bacon from the pan and drain on a paper towel. Add onions to the pan used to cook the bacon. Cook the onions, stirring occasionally until translucent. Add the garlic and cook for about 30 seconds. Remove the garlic and onions, set aside. Combine goat and cream cheese. Add the bacon, onions, garlic, sliced green onions, lemon juice, lemon zest, red pepper flakes, dry oregano and salt. Stir to combine. In another bowl, combine breadcrumbs and parsley with the melted butter. Spoon the cheese mixture into each pepper half, place filling side down into the buttery breadcrumbs then place filling side up onto a baking sheet. Bake the stuffed peppers for about 20 minutes or until peppers are softened and the breadcrumbs are golden brown.