Blackened chicken: https://www.allrecipes.com/recipe/8571/blackened-chicken/
- 3 tablespoons unsalted butter, softened
- 4 anchovy fillets, minced
- 1 fat garlic clove, minced (or 2 small ones)
- ½ teaspoon coarse kosher salt
- Freshly ground black pepper
- 4 (6- to 8-ounce) skin-on salmonfillets
- 2 tablespoons drained capers, patted dry
- ½ lemon
- Fresh chopped parsley, for serving
- Heat oven to 400 degrees. In a small bowl, mash together butter, anchovies, garlic, salt and pepper.
- In a large ovenproof skillet, melt about half the anchovy butter. Add fish, skin side down. Cook for 3 minutes over high heat to brown the skin, spooning some pan drippings over the top of the fish as it cooks. Add capers to bottom of pan and transfer to oven. Roast until fish is just cooked through, 8 to 10 minutes.
- Remove pan from oven and add remaining anchovy butter to pan to melt. Place salmon on plates and spoon buttery pan sauce over the top. Squeeze the lemon half over the salmon and garnish with chopped parsley. Serve.
- 4 peppercorns
- 1 bay leaf
- 1 lemon, cut into eighths
- 1 pound cod fillets, or other white flaky fish
- 2 tablespoons unsalted butter
- 2 ribs celery, trimmed, peeled and diced
- 1 medium-size yellow onion, peeled and diced
- 2 cloves garlic, peeled and minced
- 1 heaping tablespoon mayonnaise, homemade or store-bought
- 2 teaspoons Dijon mustard
- 2 eggs
- 1 ½ teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- 2 teaspoons Old Bay seasoning, Lawry’s Seasoned Salt or 1 teaspoon paprika and 1 teaspoon red-pepper flakes, or to taste
- 1 ‘‘sleeve’’ unsalted saltine crackers, crushed, or 1 heaping cup panko bread crumbs
- ½ bunch parsley, roughly chopped
- ¼ cup neutral oil, like canola
- Fill a shallow, wide pan with high sides with about an inch of water, and set it over high heat. Add the peppercorns, bay leaf and 1 section of the lemon to the water, and allow it to come to a bare simmer. Place the fish into this poaching liquid, and cook, barely simmering, until the flesh has just begun to whiten all the way through, approximately 6 to 8 minutes. Using a wide spatula, carefully remove the fish from the water, and set aside to cool.
- Empty the pan, and return it to the stove, over medium-high heat. Add the butter, and allow it to melt, swirling it around the pan. When the butter foams, add the celery, onions and garlic, and sauté, stirring often, until the vegetables soften and the onions turn translucent, then transfer them to a large bowl.
- In a small bowl, mix together the mayonnaise, mustard, eggs, salt, pepper and seasoning salt (or paprika and hot-pepper flakes), then add this mixture to the bowl with the sautéed vegetables, pour the crushed saltines or bread crumbs over them and stir to combine. Add the parsley, and stir again.
- Flake the cooked fish into the binding sauce carefully, keeping the flakes as whole as you can manage, then gather them into small balls, and form them into patties, 4-6 for a main course, 6-8 for an appetizer. Place them on a sheet pan or platter, cover loosely with plastic wrap and transfer them to the refrigerator for at least 30 minutes to set.
- Set a large sauté pan over high heat, and add to it the neutral oil. When the oil is shimmering, remove the fish cakes from the refrigerator, and carefully sauté the patties until they are golden brown, approximately 4 to 5 minutes a side. Work in batches if necessary. (A small smear of mayonnaise on the exterior of the patties will give them a crisp crust.) Serve them alone, or with greens dressed in a lemony vinaigrette, with the remaining wedges of lemon.
- 1 tablespoon olive oil
- 1/2 pound red beets
- 8 ounces whole wheat fettuccine pasta (store bought or homemade)
- 1/4 cup heavy cream
- 3 tablespoons lemon juice
- 1/4 cup pasta water
- 2 tablespoons fresh dill, plus extra for topping
- 1/4 teaspoon salt
- Toasted walnuts, for topping
- Feta, for topping
- Preheat oven to 375˚. In a roasting pan, toss beets with olive oil and sea salt. Cover the pan with foil and place in the oven. Roast for around one hour- until beets are tender. Remove from the oven and let cool enough to handle beets. Peel the beets and cut into chunks.
- While beets are cooling, cook pasta according to directions. Drain and place in a bowl.
- In a blender, combine beets with heavy cream, lemon juice, 1/4 cup pasta water, dill, and salt. Puree until mostly smooth. Taste and add more salt if desired.
- Add the beet puree to the pasta and toss until the pasta is well coated, adding more pasta water if desired to thin out the puree. Top the pasta with crushed toasted walnuts, feta, and dill if desired.
Can use filet mignons for a smaller qty
Serve with demi glace
Puff pastry needs 2-3 hours to thaw
Cook to med rare before chilling
For the Beets
- 1 bunch medium beets (about 3)
- 1 tablespoon extra virgin olive oil
For the Salad
- 10 ounces mixed greens (I like a blend of frisée, radicchio and mesclun)
- 3 ounces goat cheese
- 1/2 cup walnuts, coarsely chopped
For the Vinaigrette
- 2 tablespoons honey
- 1-1/2 tablespoons Dijon mustard
- 3 tablespoons red wine vinegar, best quality such as Pompeian Gourmet
- 1-1/2 tablespoons minced shallots
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 6 tablespoons vegetable oil
For the Beets
- Preheat oven to 425°F. Wipe or scrub beets clean then trim stems down to one-inch (leave “tails” on). Place beets on a large piece of foil; drizzle with olive oil, then wrap foil around them to form a neat packet. Roast directly on rack in middle of oven until tender, about 1 hour. Test for doneness by piercing the largest beet with a knife. If it enters easily, it’s done. Unwrap beets and let sit until cool enough to handle. Use your hands or a paring knife to peel skin, then cut into ½-inch dice (I usually do this right on the aluminum foil but you can also use a stain-proof cutting board or plate). Set aside.
For the Vinaigrette
- In a small bowl, whisk together the honey, Dijon mustard, red wine vinegar, shallots, salt and pepper. Whisking constantly, slowly add the oil in a steady stream. (Alternatively, add all your ingredients to a jar, cover with lid, and shake vigorously to blend.) Taste and adjust seasoning if necessary.
For the Salad
- Place the greens in a large bowl, drizzle with about half of the vinaigrette and toss to combine. Add as much of the remaining vinaigrette as desired and toss again. Divide greens onto plates, then sprinkle with beets, walnuts and goat cheese. (The reason you don’t just mix it all together in a salad bowl is that the beets would cause the whole salad to turn pink.) Serve immediately.