Pan Fried Petrale Sole in Basil Lemon Butter Sauce
Ingredients
12oz Petrale Sole
1/2 teaspoon garlic salt
¼ cup flour
2 tbsp olive oil
2 cloves minced garlic
Pinch of red pepper flakes
1/2 cup chicken stock low sodium
2 tablespoons cold butter cut into 8 cubes
2 tablespoons lemon juice freshly squeezed
2 tablespoons basil chopped for finishing the sauce
Instructions
SEASON: To get the best crisp on the fish, pat both sides of the fish with paper towels until dry. Season the fish with a small pinch of salt, making sure to flip and salt both sides. Place the flour in a shallow dish and season with garlic salt. Whisk to combine. Dredge the fish in the flour, making sure to coat both sides. Make sure to shake off excess flour.
FRY: Add the olive oil to the pan over medium heat and allow for it to heat through. When hot, fry the fish for 2-3 minutes flipping halfway. Remove the fish to a plate and set aside.
SAUCE: Add the garlic into the skillet and fry in the oil for just 15 seconds. Add in a pinch of red pepper flakes, chicken stock, and lemon. Kick the heat to the highest setting, allow the sauce to reach simmer then reduce the sauce for 2 minutes. Lower the heat to the lowest setting, then add in two small cubes of butter and allow it to melt into the sauce slowly while you stir or swirl the pan with the handle. Continue adding two small cubes of butter at a time until all the butter is used up. Take your time here, don’t rush this. Add in chopped basil and stir to combine. Plate the fish with cooked rice or roasted vegetables and top with basil lemon butter sauce!
From https://www.littlespicejar.com
Jumbo Scallops with Garlic Scapes
Ingredients
12 oz garlic scapes
12 oz. jumbo scallops
2 tablespoon butter
salt and pepper to taste
4 sprigs of basil
Lemon
Instructions
Rinse and pat dry the scallops to remove excess moisture.
Trim the garlic scapes and chop them into small pieces.
Heat butter in a skillet over medium-high heat.
Sear the scallops for about 1-2 minutes on each side until golden brown.
Add the chopped garlic scapes to the skillet and sauté for 1-2 minutes.
Season with salt, pepper, and a squeeze of lemon juice before serving. For a final touch, garnish with a sprig of fresh basil. Serve immediately.
Beef and Baby Broccoli Stir-Fry
Ingredients
1 pound ground beef
2 cups baby broccoli
1 tablespoon vegetable oil
3 cloves garlic minced
1 tablespoon grated ginger
3 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon brown sugar
1 teaspoon sesame oil
1 tablespoon cornstarch
1⁄4 cup water
Instructions
In a small bowl whisk together cornstarch and water until smooth and set aside.
Heat vegetable oil in a large skillet or wok over medium-high heat.
Add ground beef and cook, breaking it apart with a spatula, until browned and cooked through.
Add garlic and ginger and cook for 30 seconds until fragrant.
Add broccoli and 2 tablespoons of water, then cover and steam for about 3 minutes until tender-crisp.
Stir in soy sauce, oyster sauce, brown sugar, and the cornstarch slurry; cook until the sauce thickens.
Drizzle sesame oil over the stir-fry and toss to coat evenly.
Remove from heat and serve immediately over steamed rice or noodles.
From https://classicyummy.com
Cherry and Burrata Salad
Ingredients
2 large balls of burrata, quartered
1 cup cherries, pitted and halved
¼ cup fresh basil, torn into pieces
2 tablespoon honey
Instructions
Add the burrata to a serving bowl.
Top with cherries and torn basil.
Drizzle hot honey over the top of the salad.
Serve immediately.
From https://www.frontrangefed.com/
Baked King Salmon with Leeks
Ingredients
Ingredients Salmon
4 salmon fillets, skin on and pin bones removed
3 tablespoon unsalted butter
¼ cup parsley, chopped
salt
black pepper
Ingredients Leeks:
1 large leek, halved, rinsed, and sliced
1 ½ tablespoon unsalted butter
¼ teaspoon salt
Instructions
Preheat oven to 475F.
Directions Leeks:
Trim the root end of the leek and cut off the dark green leaves (keep the pale green part of the leek).
Cut leek in half lengthwise and run under water to get rid of any dirt in the layers. Slice leeks.
Bring a small pan to medium heat and add 1 ½ Tbsp butter.
Add sliced leeks and salt. Cover and cook ~ 4 -6 minutes (stirring occasionally), or until leeks are starting to get translucent but still retain some color. Reduce heat if butter or leeks starts to brown.
Remove leeks from heat and set aside.
Directions Salmon:
Salt and pepper salmon.
Add butter and parsley evenly to a large oven safe pan that will fit all four pieces of salmon. Place pan in oven (without salmon) for a couple minutes until you hear or see the butter is starting to sizzle.
Remove pan (and remember that this pan is HOT) and place salmon skin side up in the pan.
Bake uncovered 4-5 minutes or until the skin easily peels off.
Peel off skin, flip salmon and cook an additional 2-4 minutes or until salmon is done to your preference.
Top with buttery leeks and add salt to taste.
From https://eatsimplefood.com/
Grilled Green Beans
Ingredients
1 pound fresh green beans
1 tablespoon olive oil
½ teaspoon kosher salt
Fresh ground black pepper
Lemon wedges, for serving
Instructions
Preheat a grill to medium-high heat (375 to 450°F).
Wash and trim the green beans. Pat them dry with a towel. In a bowl, mix the green beans with the olive oil, kosher salt and plenty of fresh ground black pepper.
Place the green beans directly on the grill grates and grill for about 4 to 5 minutes per side (8 to 10 minutes total), until charred and tender. (For a less charred result, you can cook them in grill basket for 12 to 14 minutes until tender.)
Remove the beans from the grill and spritz them with lemon juice from wedges. Taste and add a few more pinches of kosher salt, if needed.
From https://www.acouplecooks.com/
Cherry Tomato Salad
Ingredients
1 pint cherry tomatoes halved
2 tbsp cup canola oil
1 1/2 tablespoons white vinegar
1/4 teaspoon salt
1/4 teaspoon sugar
1/4 cup minced fresh parsley
Instructions
Place tomatoes in a shallow bowl.
In a small bowl, whisk oil, vinegar, salt and sugar until blended; stir in parsley.
Pour over tomatoes; gently toss to coat.
Refrigerate, covered, overnight.
Herby Oven Baked Ribs
Ingredients
2 1/2 lbs. pork spare ribs - bone in
1 1/2 tsp. whole peppercorns
1/2 head of garlic
1 1/2 tsp. sugar
1 tsp. salt
3 tbs. of fresh parsley
1 tbs. olive oil
1/2 cup Barbecue Sauce
Instructions
Place the parsley in a mortar and pestle and mash until fine. Remove and place in a small bowl. Set aside. Crush the garlic cloves in the mortar and pestle then add to parsley. Next, crush the peppercorns with the mortar and pestle. Add to the parsley garlic mixture and add olive oil, sugar, and salt. Mix until everything is combined.
Rub the paste on the ribs and refrigerate for at least one hour or up to overnight.
Preheat oven 300 degrees F.
Place the ribs in a cast iron pan and cover with tin foil. Bake for 90 minutes.
Drain excess liquid from pan and brush with BBQ Sauce.
Raise the oven temperature to 350 degrees F:
Cover again with tin foil and place back in the oven for 35-40 minutes.
Remove from oven and brush once more with Barbecue Sauce, then place back in oven for 10-12 minutes; uncovered.
Remove the ribs and let rest for 10-15 minutes.
If you like, brush with BBQ sauce and garnish with spring onions and parsley before serving. Enjoy!
From https://livingthegourmet.com/
Soy Butter Black Cod with Sugar Snap Peas
Ingredients
12oz wild black cod
Salt and freshly ground black pepper
2 tbsp cup unsalted butter
1 ½ tablespoons soy sauce
1 ½ tablespoons unseasoned rice vinegar
1(1-inch) piece (unpeeled) ginger, thinly sliced into rounds
1 ½ cups snap peas
Instructions
Season the fish on all sides with salt and set aside.
Melt the butter in a large, deep skillet over medium-high heat. Once the butter is melted, stir in the soy sauce, vinegar and ginger. Season with about ¼ tsp black pepper.
Using tongs, gently lay the pieces of fish in the pan. Cover the skillet and steam until the fish is almost fully opaque, 3 to 5 minutes.
Uncover and sprinkle the snow peas over the fish. Cover the skillet again and continue to steam until the fish is fully opaque and cooked through and the peas are bright green, 1 to 2 minutes.
Serve directly from the pan or transfer to a platter.
Adapted from https://cooking.nytimes.com
Strawberry and Steak Salad with Balsamic Vinaigrette
Ingredients
2 7oz hanger steaks thin cut, for tender bites.
1 tablespoon high temperature cooking oil such as avocado or canola oil
1 teaspoon Garlic salt
1 teaspoon Black pepper Freshly cracked.
1 teaspoon Herbs de Provence
1/4 cup Olive oil
2 tablespoons Balsamic vinegar
1 clove Garlic Minced.
1 tablespoon Honey
1 teaspoon Dijon mustard
to taste Salt
to taste Pepper
4 cups romaine lettuce
1 cup Strawberries Fresh, quartered.
Instructions
Chill your steaks in the refrigerator until just before cooking. Heat a skillet over high heat and add your preferred high-temperature cooking fat.
Season your steaks generously with garlic salt, black pepper, and Herbs de Provence. Sear the steaks for 1 minute and 30 seconds on each side, flipping only once. Transfer to a plate and let them rest for a few minutes.
Whisk together the balsamic vinaigrette in a small bowl by combining olive oil, balsamic vinegar, minced garlic, honey, Dijon mustard, salt, and pepper. Allow the mixture to sit.
Place your romaine lettuce on a serving plate or bowl. Add the quartered strawberries. Arrange the steak slices over the salad.
Drizzle the balsamic vinaigrette over the salad just before serving.
Adapted from https://recipesbyalicia.com