Recipes:  ENTREE

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Graved Lax with Honey Mustard sauce

In ENTREE On April 14, 2014 Comments Off on Graved Lax with Honey Mustard sauce

Method: Trim the salmon fillet, cutting away any thin uneven edges and the thin end of the tail Make sure all the pinbones are removed–run your fingers up… Read More »

Salmon Tartar

In ENTREE On April 1, 2014 Comments Off on Salmon Tartar

Method: Place the salmon in the freezer for about 15 minutes while you prep the rest of the ingredients. The fish will be much easier to cut if… Read More »

Candied Jalapeños

In ENTREE On February 6, 2014 Comments Off on Candied Jalapeños

Method: Wash and remove the stems from the jalapeños. Slice each pepper into 1 cm thick rounds. You may want to wear gloves, as the capsaicin, (the chilli… Read More »

Butter Poached Lobster With Tomatoes

In ENTREE On October 8, 2013 Comments Off on Butter Poached Lobster With Tomatoes

Method: 1.In a sauce pan, bring 1 tablespoon of water to simmer over medium-low heat. Whisk in 1 piece of butter. When butter had melted, add another piece…. Read More »

Halibut with Eggplant Caponata

In ENTREE On October 8, 2013 Comments Off on Halibut with Eggplant Caponata

Method: 1. Heat a large cast iron pan over medium-high heat, add oil to coat the bottom of the pan.  Combine the fennel seeds and kucho karu in… Read More »

Peppercorn Crusted Beef with Gremolata

In ENTREE On September 25, 2013 Comments Off on Peppercorn Crusted Beef with Gremolata

Method: Coat each steak with cooking spray; sprinkle evenly with pepper and 1/4 teaspoon salt. Heat a large ovenproof skillet over medium-high heat. Add 1 teaspoon oil; swirl… Read More »

Original Coleslaw Salad

In ENTREE On May 28, 2013 Comments Off on Original Coleslaw Salad

Method: Whisk mayonnaise, sugar, rice wine vinegar, lemon juice, horseradish, onion powder, dry mustard, celery salt, salt, and black pepper in a large mixing bowl, stirring to dissolve… Read More »

Basil-Ricotta Stuffed Chicken Breast

In ENTREE On May 4, 2013 Comments Off on Basil-Ricotta Stuffed Chicken Breast

Preheat oven to 180 Degrees Celsius. Combine flour and seasonings. Separately mix pesto, ricotta, panko and lemon juice; set aside. Lay one breast on a clean cutting board…. Read More »

Potato Crab Salad

In ENTREE On March 15, 2013 Comments Off on Potato Crab Salad

Method:Heat olive oil in a large sauce pan. Add the boiled, peeled, New Potatoes to the olive oil and cook briefly to lightly heat the potatoes. Remove from… Read More »

Beer Steamed Atlantic Mussels

In ENTREE On March 4, 2013 Comments Off on Beer Steamed Atlantic Mussels

Mussels: Dice carrots, celery, onions and garlic and gently sautee in butter, add beer and mussels. Cover and steam 8 minutes. Serving: Serve only opened mussels, as mussels… Read More »