Archive: 'Oct 2019' :

Lobster Fra Diavolo

Ingredients: 1⁄2 cup extra-virgin olive oil 4 (4 oz.) lobster tails cut in half lengthwise 1⁄4 cup flour 2 tsp. crushed red chile flakes 1 tsp. dried oregano 5 cloves garlic, finely chopped 2 tbsp. tomato paste 1⁄2 cup cognac or brandy 1 cup seafood or fish stock 1 (28-oz.) can whole peeled tomatoes in […]

Lobster Salad Catalan

Ingredients: 1 small onion, peeled and cut into julienne 1/4 cup sherry vinegar Salt to taste 4 ea. 4 oz. lobster tails 1/4 cup best-quality Spanish or Italian extra-virgin olive oil 2 tbsps. freshly squeezed lemon juice 1 tbsp. mayonnaise 1 cup cherry tomatoes, cut in half 1 tbsp. mixed chopped herbs – basil, parsley, […]

Broiled Lobster Tails w/ Cilantro Chile Butter

Ingredients: 4 oz. unsalted butter, softened 3 tbsp. minced cilantro 4 Fresno or Holland chiles, stemmed, seeded, and minced 1 lime, zested and quartered 2 (2-lb.) live lobsters 1⁄4 cup extra-virgin olive oil Kosher salt and freshly ground black pepper, to taste Directions: In a small bowl, stir together butter, cilantro, chiles, and lime zest; […]

Bittman’s Roasted Sockeye Salmon with Butter + Variations Recipe (Perfect Every Time)

Ingredients: 4 tablespoons (½ stick) butter Salt and freshly ground black pepper 2 salmon fillet (8oz. each), optional skin on if you like 2 tablespoons chopped fresh parsley leaves for garnish   Directions: Heat the oven to 500°F. When the oven is hot, put the butter on a rimmed baking sheet and sprinkle with salt […]

The Ultimate Wild Sockeye Salmon Salad aka Salad Niçoise

Ingredients: 8 ounces small potatoes Kosher salt 4 ounces haricots verts, trimmed 6 large eggs, room temperature 2 tablespoons plus 1/3 cup olive oil ¼ cup drained capers, patted dry 1 pound skin-on salmon fillet Freshly ground black pepper 4 anchovy fillets packed in oil 1 tablespoon whole grain Dijon mustard ½ teaspoon sugar 1 […]

Wild Sockeye Salmon Poke Bowl

Ingredients: 1 1/2 cups sushi rice 2 teaspoons white sugar 1/4 cup rice wine vinegar 1/4 cup salt-reduced soy sauce 1.5 teaspoon sriracha sauce or to taste 2 teaspoons honey 1 pound sockeye salmon, cut into 1/2” cubes 2 green onions, thinly sliced 1 tablespoon sesame seeds, toasted 1 large avocado, thinly sliced 1 Lebanese […]

Grilled Tuna with Balsamic Glazed Red Onions

Ingredients: 2 8 ounce tuna steaks 2 tbs. olive oil salt and pepper to taste   Directions: Place tuna steaks, a pinch of salt and olive oil in a large resealable plastic bag. Seal, and allow to sit for 1 hour at room temperature. Preheat the grill for medium heat. When coals are very hot, […]

Seared Tuna Steaks with Basque Pipérade

Ingredients: 5 tbsp. EVO or rendered duck fat (traditional) 7 oz. Spanish ham or prosciutto, cut into 1/4-inch strips 3 cloves garlic, smashed flat 1 1⁄4 lb. green peppers stemmed, seeded, and cut into 1/2-inch-wide strips 3 small yellow onions, finely chopped 1 tbsp. tomato paste 1 12-oz. jar whole fire roasted red peppers, drained […]

White Bean & Olive Oil Poached Tuna with Parsley, Basil and Red Onion Salad

Tuna Ingredients: 4 cups cooked white beans, lightly drained (recipe follows) 1 recipe of Olive Oil Poached Tuna or 2 (6-oz.) cans olive-oil-packed tuna, lightly drained 1 generous tablespoon chopped Italian parsley 1 generous tablespoon chopped basil 1 medium red onion, halved and thinly sliced Fruity extra-virgin olive oil Freshly ground black pepper Lemons Instructions: […]

Roasted Porchetta Salmon with Sauce Vierge

INGREDIENTS 4 Salmon portions 2 tsp fennel seeds, toasted, crushed 2 tbs chopped fennel or dill fronds 2 tbs chopped flat-leaf parsley leaves 2 tsp rosemary leaves, chopped 2 garlic cloves, finely chopped 1/3 cup extra virgin olive oil 1/2 tsp dried chili flakes (optional) Salt and pepper to taste   SAUCE VIERGE 2 tbs […]

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