- 5 tbsp extra-virgin olive oil (divided)
- 2 tbsp fresh lemon juice
- 1 1/2 tsp water
- 1 tbsp minced garlic
- 1 tbsp minced shallot
- 1/2 tsp crushed red pepper
- Kosher salt or sea salt
- Freshly ground black pepper
- 1/3 cup chopped flat-leaf parsley
- 2 (6 to 8 oz each) Chilean sea bass fillets (about 1 inch thick)
1. Preheat oven to 450°F and place rack in the middle of the oven.
2. Whisk together 3 tbsp olive oil, lemon juice, water, garlic, shallot, crushed red pepper, and 1/4 tsp each of salt and pepper until salt has been incorporated. Stir in parsley. Let chimichurri sauce stand for 20 minutes.
3. Pat fish dry, then sprinkle each fillet with some salt and freshly ground pepper.
4. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Place both fillets in the skillet and pan-sear for 5 minutes. Flip the fillets over and place in the oven. Bake for 6 minutes or until fillet is fully cooked through.
5. Serve fish drizzled with some of the chimichurri; serve remainder on the side.
- 1 cup Polenta
- 6 cups chicken stock or chicken broth (can use water instead)
- 2/3 cup grated Parmesan cheese
- Salt to taste
1. Start by bringing 3 cups of the broth or stock to a boil.
2. Gradually pour in the polenta, whisking continuously
3. The liquid will absorb very quickly. Add another cup of stock, then reduce heat to a low simmer
4. Cook for about three minutes, continuing to add another 1 to 2 cups of liquid as it is absorbed.
5. Add the grated Parmesan cheese and whisk thoroughly
6. When desired firmness has been reached remove and serve immediately.
Simply dressed with a few spoonfuls of the cooking liquid, the pears are incredibly tender with delicate aromas of the cooking wine, honey and thyme.
Serves: 4 servings
- 750ml (25 fluid ounces) sweet white wine
- 3 tbsp honey
- 3 sprigs of thyme
- 4 pears
1. Pour the wine in a small saucepan and add the honey and thyme. Bring to the boil.
2. Peel the pears carefully, keeping them whole. Add to the saucepan. Simmer on a gentle heat for about 15min, until the pears are really tender. Take off the heat and serve.
- 3 large chicken breasts
- 1 bunch of fresh spinach, sauted in olive oil and garlic ahead of time
- 1 cup of whole milk mozzarella, diced into cubes
- 2 cups of shitake mushrooms, finely diced and sauteed with olive oil and garlic ahead of time (and seasoned with salt and pepper)
- ¼ cup chicken stock
- Extra virgin olive oil for searing chicken
- ¼ cup white wine
- ½ cup of flour Kosher salt and freshly cracked black pepper
- Finely chopped parsley
1. Slice each chicken breast the long way, ending up with 9 thin pieces. Pound each slice with a mallet and set aside (note: using plastic wrap will help keep your cutting board clean)
2. Mix the mushrooms, mozzarella, and spinach in a seperate bowl and add a bit of mixture over the top of each chicken slice. Roll each of the chicken pieces and pierce with a toothpick.
3. Heat a large fry pan and add olive oil. Season each involtini with black pepper and salt and dredge the pieces in flour (making sure to remove excess flour). Sear each piece of chicken until golden brown and remove to a seperate dish.
4. Deglaze pan with wine and chicken stock; add the chicken back to the pan and set flame to low. Simmer chicken for 10-20 minutes depending on the size of the chicken breast slices.
5. Remove chicken from pan and add parsley and reduce sauce (depending on how loose or thick you like your sauce).
- 2 skinless and boneless chicken breasts, butterflied and then cut in half
- Sea salt and freshly ground black pepper
- All-purpose flour, for dredging
- 6 tablespoons unsalted butter
- 5 tablespoons extra-virgin olive oil
- 1/3 cup fresh lemon juice
- 1/2 cup chicken stock
- 1/4 cup brined capers, rinsed
- 1/3 cup fresh parsley, chopped
Season chicken with salt and pepper. Dredge chicken in flour and shake off excess. In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.
Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.
- 8 large egg yolks, at room temperature
- 3/4 cup dry marsala
- 1/2 cup sugar
- 1 pint strawberries, sliced
Put the egg yolks, the marsala, and then the sugar into a large stainless-steel bowl. Set the bowl over a large saucepan filled with 1 inch of barely simmering water. Using a hand-held electric mixer on low speed or a whisk, beat the egg-yolk mixture until it is hot and the mixture forms a ribbon when the beaters are lifted, 5 to 8 minutes. Don't cook the zabaglione for too long, or it will curdle.
Put the strawberries in stemmed glasses or in bowls. Top with the hot zabaglione and either serve the dessert immediately or refrigerate it for up to an hour.
For a zabaglione that will last up to six hours in the refrigerator, add whipped cream. Beat half a cup of heavy cream just until it holds firm peaks. When the zabaglione is done, remove the bowl from the heat and continue beating until it's cool. Fold the cooled zabaglione into the whipped cream. Put the strawberries in bowls, top with the zabaglione, and refrigerate.
Substitute blueberries, raspberries, or sliced peaches for the strawberries.
- 1 tablespoon olive oil
- 1 cup chopped onions
- Salt and white pepper
- 6 cups vegetable stock
- 2 teaspoons chopped garlic
- 1 pound Arborio rice
- 1 tablespoon butter
- 1/4 cup heavy cream
- 1/4 cup grated Parmigiano-Reggiano cheese
- 1/4 cup grated Raclette cheese (Imported Swiss Style Cheese)
- 1/4 cup grated Gorgonzola cheese
- ¼ cup grated White Cheddar
- 2 tablespoons chopped chives
In a large saute pan, over medium heat, add the olive oil. When the oil is hot, add the onion and season with salt and pepper. Saute for 3 minutes, or until the onions are slightly soft. Add the stock and garlic. Bring the liquid to a boil and reduce to a simmer. Cook for 6 minutes. Add the rice and simmer for 18 minutes, stirring constantly, or until the mixture is creamy and bubbly. Add the butter, cream, cheese and chives. Reseason with salt and pepper. Simmer for 2 minutes and serve immediately.
- 2 cups Peas (Fresh or Frozen)
- 2 Eggs
- ½ cup Panko Bread Crumbs ( may need more if mixture is too wet)
- 2 Tbls Chopped Garlic
- 2 Tbl Lemon Juice
- Salt and Pepper
Roughly chop the peas in a food processor or by hand;
Fold in remaining ingredients;
Form into small patties;
Saute in olive oil for 2-3 minutes per side until golden brown
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