Roasted Beet Salad With Oranges, Walnuts And Whipped Goat Cheese

Roasted Beet Salad With Oranges, 

Walnuts, And Whipped Goat Cheese

Earthy beets, sweet oranges and peppery arugula are served atop a rich, creamy goat cheese spread for a sensational salad. If you don’t want to use all the spread, hold some back to smear on toasts. Everything can be prepped the day before, and then the salad can be quickly assembled right before serving.

Ingredients:
Whipped Goat Cheese
5 oz (140 g) goat cheese
1/2 cup (125 mL) full-fat sour cream (14%)
1/4 cup (60 mL) heavy cream (35%)
1 tbsp (15 mL) extra virgin olive oil
Salt to taste
Dressing
3 tbsp (45 mL) extra virgin olive oil
1 tbsp (15 mL) white wine vinegar
1/2 tsp (2 mL) Dijon mustard
Salt to taste
Salad
1 lb (455 g) beets, about 3 medium-size
2 tbsp (30 mL) olive oil
Salt and freshly ground pepper to taste
2 large navel oranges
3 cups (750 mL) packed baby arugula
1/4 cup (60 mL) roughly chopped toasted walnuts
1/4 cup (60 mL) loosely packed basil leaves

Directions:
For the whipped goat cheese, place ingredients in a large bowl. Using a hand mixer, blend on high until smooth, light and fluffy, 1 to 2 minutes. Cover and refrigerate until ready to use.

For the dressing, whisk ingredients in a small bowl until emulsified. Set aside.

For the salad, preheat oven to 425°F (218°C).

Place beets on a large piece of foil, drizzle with olive oil and season with salt. Fold foil around beets tightly and create a tight seal. Place on baking pan and bake until tender when pierced with a knife, 45 to 60 minutes.

When cool enough to handle, trim, peel and cut into wedges. Place in a large bowl. Season with salt and pepper. Add half the dressing. Mix to combine.

To segment oranges, cut off a slice from the tops and bottoms. Using a sharp knife, cut off rinds and any white membrane. Cut between inner membranes to release orange segments.

To assemble salad, spread whipped goat cheese over a serving platter. Place arugula in a large mixing bowl and toss with remaining half of dressing. Arrange over goat cheese. Scatter beets and orange segments over arugula. Top with toasted walnuts and basil leaves. Drizzle with any extra dressing left in bowls.
Serves 4 to 6

Cacio e Pepe Rolls

 

Cacio e Pepe Rolls

The popular cheesy, peppery pasta provides inspiration for these flaky, savoury rolls. For the best results, use a scale to measure flour, and ensure everything is chilled (except the cream cheese). The rolls can be frozen and baked straight from the freezer for an impromptu cinq à sept celebration.   Makes 12 rolls.  

Ingredients:

Toasted Pepper Cream

1 tbsp (15 mL) unsalted butter

1 tsp (5 mL) freshly ground pepper

1/4 cup (60 mL) soft cream cheese, at room temperature

Dough
3 cups (750 mL) all-purpose flour (390 g), plus more for dusting surface
1 tbsp (15 mL) baking powder
1/4 tsp (1 mL) baking soda
2 tsp (10 mL) granulated sugar
2 tsp (10 mL) Diamond Crystal kosher salt or 1 tsp (5 mL) fine sea salt
1/4 tsp (1 mL) freshly ground pepper
8 oz (225 g) unsalted butter, cold, cut into 1/2-inch (1-cm) pieces
1 cup (250 mL) chilled buttermilk, plus more as needed for dough and brushing
1 1/4 cups (310 mL) finely grated Pecorino Romano, chilled

Directions:
For the toasted pepper cream, melt butter in a small saucepan over medium-low heat. Add pepper and stir until fragrant, about 15 
seconds. Remove from heat and set aside for a few minutes to cool.

Place cream cheese in a medium bowl. Stir until a smooth paste forms. Stir in butter mixture until well combined. Set aside.

To make dough, in a large bowl, whisk flour, baking powder, baking soda, sugar, salt and pepper. Scatter in butter. Using a pastry blender or your fingers, work butter into flour until no piece of butter is bigger than a pea. Pour in buttermilk and stir with a fork to combine. When dough is close to coming together, use your hands to mix in the final bits of flour. If the mixture still seems a bit dry, add 1 tsp (5 mL) buttermilk at a time, just until the dough comes together.

Transfer to a lightly floured surface and gently pat into a rectangle. Fold into thirds, as you would a letter. Rotate so long side is facing you. Cut in half crosswise and stack the two pieces on top of each other.

Using a rolling pin, gently roll dough into a rectangle and repeat process above.

Roll into a 9 x 12-inch (23 x 30-cm) rectangle with long side facing you. Spread toasted pepper cream to edges of dough. Sprinkle Pecorino Romano evenly overtop. Roll dough onto itself, lengthwise, into a tight coil. Cut log into 12 even rounds. Place on a parchment-lined baking sheet at least 2 inches (5 cm) apart, tucking tail of each 
roll underneath. Freeze for 15 minutes.

Place rack in centre of oven and preheat to 400°F (204°C).

Brush biscuit tops with buttermilk. Bake until golden brown, 20 to 22 minutes. Cool a few minutes before serving. (Rolls are best served on the day they are baked. The unbaked rolls can be frozen fully on the tray then transferred to a freezer bag and stored in freezer for up to 1 month. 

Bake from frozen and add a few minutes to the baking time.)

Grilled Kiwi Parfait ~ Coconut-Cashew Granola

Grilled Kiwi Parfait

When it comes to grilling fruit, kiwi is often not considered. This recipe should change that. When grilled, kiwi’s bright green flesh caramelizes and becomes dense with flavour. Paired with thick yogurt and a tropical take on granola, this parfait is parfait for any time. Serving the kiwi warm is optional. You could grill the fruit and assemble the parfaits up to an hour before they are served. Keep them in the fridge until you are ready to serve them.    Serves 6

Ingredients:
3 kiwis, peeled and halved lengthwise
2 tsp (10 mL) vegetable oil
1 tsp (5 mL) lime zest
3 cups (750 mL) thick greek yogurt or skyr
2 cups (500 mL) Coconut-Cashew Granola (recipe below)
2 tbsp (30 mL) honey

Directions:
Preheat grill to medium-high heat.

In a bowl, mix kiwis and oil until evenly coated. Place on grill, cut-side down, until charred and tender, about 2 minutes. Flip and repeat. Remove kiwis from grill and let cool slightly, about 5 minutes.

Cut each kiwi half into ½-inch (1-cm) slices widthwise so that the slices are shaped like half moons.

Mix lime zest with yogurt then divide into 6 jars or glasses. Divide granola on top of yogurt, then arrange kiwi slices on top of granola. Drizzle honey over each parfait and serve.
Serves 6

Coconut-Cashew Granola
There is something extremely satisfying about the crunch of granola. Coconut, cashews and black sesame seeds give a tropical flair to this recipe. Use it in the Grilled Kiwi Parfait or sprinkle it onto your yogurt or fruit salad in the morning. It will keep well on your shelf for a few weeks.

Ingredients:
1 cup (250 mL) large flaked oats
½ cup (125 mL) raw unsalted cashews, roughly chopped
½ cup (125 mL) sweetened desiccated coconut
2 tbsp (30 mL) black sesame seeds
¼ cup (60 mL) coconut oil (at room temperature)
½ tsp (2 mL) cinnamon
½ tsp (2 mL) kosher salt
1 tbsp (15 mL) honey

Directions:
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

In a bowl, mix all the ingredients until well combined. Pour mixture onto prepared baking sheet and bake until golden brown, about 15 minutes. Remove from oven and let cool completely.
Makes 2 cups (500 mL)

Red Shrimp Curry

Red Curry Shrimp*****

The left photo is a commercial photo but the photo on the right is the recipe my daughter cooked and served.  It was soooo good!

Ingredients:

Recipe adapted from One Pan, One Family
1 onion
1 red bell pepper 
2 cloves garlic
1  lb. broccoli florets 
2 limes
1 14oz. can unsweetened coconut milk
1/2 cup vegetable broth
2 tablespoons Thai Red Curry paste, plus more if needed
1 1/2 tablespoons brown sugar 
1 1/2 tablespoons fish sauce
kosher salt and fresh cracked pepper
1 tablespoon vegetable oil
1 1lb. shrimp, peeled and deveined
1/2 cup fresh cilantro, roughly chopped

Directions:
On a large cutting board, thinly slice the onion and bell pepper and mince garlic. Transfer to a medium bowl.
Cut broccoli florets into bite-sized pieces and set aside.
Juice one lime into a small bowl and cut the other lime into wedges; set aside. 
In a medium bowl or large measuring cup, combine coconut milk, broth, curry paste, sugar, fish sauce, and 1/2 teaspoon of salt. 
Heat 12-inch skillet over medium-high heat and add the vegetable oil. When the oil shimmers, add the onion mixture and saute vegetables, stirring every now and then, until they begin to soften, about 2 minutes. Stir in the coconut milk mixture, bring it to a boil, then reduce the heat to low and cook, stirring every now and then, until it reduces and thickens, about 5 minutes. Stir in the broccoli and shrimp and increase the heat so that it comes to a boil. Reduce the heat again to low, cover and cook gently until the shrimp are cooked through, the broccoli is tender and the flavors have blended, about 5 minutes. 
Stir the lime juice and half of the cilantro into the curry. Adjust to taste with salt, pepper, or more red curry paste if needed.  Serve over bowls of rice, sprinkle with remaining cilantro. Serve with lime wedges on the side for more zing.  Serves four   adapted from:  OnePan, Whole Family

Spiced Molasses Cookies 5*

Spiced Molasses Cookies  5*

Ingredients:
1/2 cup softened butter
3/4 cup packed light brown sugar
1/4 cup light molasses
1 teaspoon vanilla extract
1 large egg
2 cups all purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon black pepper
1/2 cup sanding or sparkling sugar

Directions:
Preheat oven to 375°F with oven racks in top third and bottom third of oven. 

Beat butter and brown sugar with an electric mixer on medium speed until light and fluffy, about 2 minutes. Add molasses and vanilla, and beat on low speed just until combined. Add egg, and beat on medium speed until mixture thickens slightly, about 30 seconds. 

Whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and pepper in a medium bowl. Gradually add to butter mixture, and beat on low speed just until combined after each addition.

Place sanding sugar in a shallow dish or bowl, and drop dough by heaping tablespoonfuls into sugar, rolling to coat. Place half of coated dough balls about 2 inches apart on parchment paper-lined baking sheets.

Bake in preheated oven until cookies are just set, 8 to 9 minutes, switching pans top rack to bottom rack halfway through baking. Cool on pans 5 minutes; remove cookies to wire racks, and cool completely, about 30 minutes. Repeat with remaining cookie dough.

Creamed Spinach Stuffed Salmon

Creamed Spinach Stuffed Salmon

Ingredients:
4 (6-oz.) salmon fillets
Kosher salt
Freshly ground black pepper
1/2 (8-oz.) block cream cheese, softened
1/2 c. shredded mozzarella
1/2 c. frozen spinach, defrosted
1/4 tsp. garlic powder
Pinch of red pepper flakes
2 tbsp. extra-virgin olive oil
2 tbsp. butter
Juice of 1/2 lemon

Directions:
Season salmon all over with salt and pepper. In a large bowl, mix together cream cheese, mozzarella, spinach, garlic powder, and red pepper flakes.

Using a paring knife, slice a slit in each salmon to create a pocket. Stuff pockets with cream cheese mixture.

In a large skillet over medium heat, heat oil. Add salmon skin side down and cook until seared, about 6 minutes, then flip salmon. Add butter and squeeze lemon juice all over. Cook until skin is crispy, another 6 minutes.    Serve warm.

Asparagus and Leek Bisque

Asparagus And Leek Bisque

Ingredients:

Serves 6 to 8

4 tablespoons butter

1 cup leeks

3 lbs fresh asparagus, tough ends removed and 1" 

   cut pieces

1/4 teaspoon white pepper

3 tablespoons all purpose flour

1 quart chicken stock

1/2 cup sherry

2 cups heavy cream

1 pound lump crab

1 teaspoon salt, to taste (optional)

Directions:

In a heavy saucepan, melt butter over medium heat.  Add leeks and sauté until softened, about 4 minutes.  Add asparagus and pepper.  Sauté another 4 minutes.  Add flour.   Saute until mixture begins to bubble and just begins to toast lightly.  Gradually stir in chicken stock into the flour mixture for a smooth consistency.  Add sherry.  Simmer until asparagus is tender about 20 to 25 minutes.

Remove pan from heat.  Transfer soup in small batches to blender and blend until smooth.  Return pan to heat.  Add cream and crab and stir just until heated through.  Do not boil.  Serve immediately.

Irish Soda Bread

Irish Soda Bread

Ina Garten

Ingredients:

4 cups all-purpose flour, plus extra for currants
4 tablespoons sugar
1 teaspoon baking soda
1 1/2 teaspoons kosher salt
4 tablespoons (1/2 stick) cold unsalted butter, cut  into 1/2-inch dice
1 3/4 cups cold buttermilk, shaken
1 extra-large egg, lightly beaten
1 teaspoon grated orange zest
1 cup dried currants

Directions:

1. Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper.
2. Combine the flour, sugar, baking soda, and salt in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is mixed into the flour.
3. With a fork, lightly beat the buttermilk, egg, and orange zest together in a measuring cup. With the mixer on low speed, slowly add the buttermilk mixture to the flour mixture. Combine the currants with 1 tablespoon of flour and mix into the dough. It will be very wet.
4. Dump the dough onto a well-floured board and knead it a few times into a round loaf. Place the loaf on the prepared sheet pan and lightly cut an X into the top of the bread with a serrated knife. Bake for 45 to 55 minutes, or until a cake tester comes out clean. When you tap the loaf, it will have a hollow sound.
5. Cool on a baking rack. Serve warm or at room temperature.

Chickpea Coconut Curry ~ Vegan

Chickpea Coconut Curry 

(Instant Pot or Saucepan)

Prep Time

10 mins

Cook Time

45 mins

Soak time

1 hr

Total Time

55 mins

Vegan Chickpea Coconut Curry - Instant Pot or Saucepan. This one  Pot Coconut Chickpea Curry uses dried chickpeas and coconut milk. Add other veggies like sweet potato, squash. Vegan Glutenfree Nutfree Soyfree Recipe

Course: Main Course 

Cuisine: Gluten-free, Indian Fusion, Vegan 

Keyword: chickpea curry coconut milk, coconut chickpea curry, instant pot chickpea coconut curry, vegan coconut curry 

Servings: 4

Calories: 286 kcal

Author: Vegan Richa

Ingredients

1/4 cup water or broth or use 1 tsp oil
1/2 onion chopped
4 garlic cloves finely chopped
1 hot green chili ,chopped (such as serrano, jalapeno) or use mild chili or omit
1 tsp each ground cumin 
1 tsp. ground coriander
1 tsp turmeric
1/4 tsp each cinnamon  
1/4 tsp ground cardamom
1/3 tsp cayenne or to taste
1/4 tsp grouond sage or dried oregano
1 red bell pepper ,chopped or sliced 
1 tbsp minced ginger
3/4 tsp salt
1 cup dry uncooked chickpeas ,soaked for atleast 30 mins in boiling hot water (4 hours to overnight soaking works best)
13.5 oz can coconut milk , reserve 2 tbsp for garnishing
1 to 1.5 cups water ,depends on curry consistency preference.
lemon/lime juice , cilantro, pepper flakes for garnish

US Customary - Metric

Instructions
Press saute on the Instant Pot. Add onion, garlic, chili and a good pinch of salt. Cook for 3 to 4 mins until translucent. Deglaze with more broth if needed.

Add the spices and mix in. (You can add spice blends of choice here such as curry powder, garam masala, berbere or jamaican curry powder, or curry pastes instead of listed spices).

Add the bell pepper and ginger and mix in. Drain the chickpeas and add to the pot. Add salt, coconut milk and water and give it a good mix to pick up any stuck bits

Cancel saute, Close the lid to sealing. Pressure cook at high pressure for 40 to 45 mins (30 mins for overnight soak)**. Let the pressure release naturally then open the lid.

Taste and adjust salt and flavor, add more spices if needed. If the mixture is thin, Mash some of the chickpeas to thicken or blend half cup of the curry and mix in, saute for a few mins if needed. (Fold in some baby spinach at this point while the chickpeas are still hot). Garnish with lemon, pepper flakes, remaining coconut milk and cilantro and serve over rice or grains.

Recipe Notes

Saucepan (dried chickpeas): Soak the chickpeas overnight. Follow steps 1,2,3 in a saucepan over medium heat. Add only half the salt, add 2 cups water. Cook partially covered for 50 minutes.Then check the chickpeas for doneness. Add more salt, more water if needed and continue to cook for another 10-15 mins. 

Saucepan(canned/pre-cooked) chickpeas: Follow steps 1,2,3 in a saucepan over medium heat. Add only 1/4 cup water and 2.5 cups cooked chickpeas. Partially cover and cook for 20 mins. Taste and adjust flavor, mash some chickpeas to thicken and serve. 

Instant Pot (Canned Chickpeas): Follow steps 1,2.3. Use just 1/4 cup water, 2.5 to 3 cups cooked chickpeas and pressure cook for 5 mins. 

Variations: Use other beans such as brown chickpeas (pressure cook 50 mins), black eyed peas(pressure cook 30 mins), kidney beans or white beans(pressure cook for 45 mins). 

Add a cup of chopped tomatoes with the chickpeas.

** times are for creamy curry with soft chickpeas. Chickpeas that are just done have a bite and clash with the creamy profile i am going for. Adjust the times based on preference if needed.

Pork Tenderloin With Passion-Fruit Glaze

Passion Fruit Glaze

Pork Tenderloin

A perfect sauce to bring out the sweetness of the pork. It is also good with veal chops and chicken. Fresh passion-fruit is available at many grocery stores.

Ingredients:

1 tsp ground fennel

1 tsp ground coriander

¼ tsp cinnamon

Salt and freshly ground pepper

1 lb pork tenderloin

2 tbsp olive oil

Pulp of 1 passion-fruit

⅓ cup late harvest Vidal (Sweet white wine)

1 cup chicken stock

Pinch red pepper flakes

2 tbsp balsamic vinegar

1 tbsp brown sugar

Garnish:

2 tsp (10 mL) chopped fresh parsley

Directions:

1 Combine fennel, coriander and cinnamon. Season with salt and pepper. Sprinkle spice mixture over pork.

2 Heat oil over medium-high heat in a skillet large enough to hold pork, or cut the meat into large sections to fit into the pan. Sear pork on all sides until browned, about 2 minutes a side. Remove pork to a plate.

3 Add passion-fruit pulp, late harvest Vidal, stock, pepper flakes, vinegar and sugar. Bring to a boil and return pork to pan. Reduce heat to medium-low. Cover skillet and cook tenderloin for 10 to 12 minutes, or until a touch of pink is left in the centre.

4 Remove pork and let rest 5 minutes.

5 Bring liquid in pan to a boil, then reduce heat to low and simmer for 5 to 7 minutes, or until thickened.

6 Slice pork and drizzle with sauce. Garnish with chopped parsley. Serve with rice and beans or wild rice.

Serves 4

Pasta Carbonara

Authentic Pasta Carbonara

Prep time

5 mins

Cook Time

15 mins

Time to Make It

20 mins

Authentic Pasta Carbonara is easy to make, full of bacon flavor, and smothered in a cheesy egg sauce that will make you crave more.

Author: Rachel Farnsworth

Yield: Serves 4 to 6

Ingredients:

1 pound spaghetti pasta
1 tablespoon salt
1 pound thick cut bacon or pancetta, diced
4 egg yolks
2 whole eggs
1½ cups grated pecorino romano cheese, divided
½ teaspoon freshly ground pepper
2 tablespoons freshly chopped parsley, to garnish

Directions:

Bring a large pot of water to a boil and season with salt. Cook pasta according to package directions. 

Reserve 1½ cups of the pasta water before draining.
In a large saucepan, cook bacon (or pancetta) over medium heat until crisp, about 7 to 10 minutes. 

Drain fat from bacon, reserving just 2 tablespoons of the grease.

In a mixing bowl, whisk together egg yolks, eggs, and 1 cup pecorino romano cheese.

Toss drained pasta with cooked bacon, and 2 tablespoons of bacon grease. Pour egg mixture in, along with reserved pasta water and toss together with pasta 2 minutes.

Serve hot topped with remaining cheese, freshly ground pepper, and parsley to garnish.

Pappardelle With Shrimp, Artichokes, And Lemon-Herb Emulsion

Pappardelle With Shrimp, Artichokes, 

And Lemon-Herb Emulsion

Serving Size 10 

Ingredients:

10 cups pappardelle pasta

2 cups bay shrimp

10 artichoke hearts

1 tablespoon garlic, minced

Lemon-Herb emulsion (recipe follows)

Lemon-Herb Emulsion:

1 cup white wine

2 tablespoons lemon zest

1 tablespoon shallots, minced

1 bay leaf

2 cups heavy cream

Flour as needed

1 cup butter, softened and cut in cubes

Salt and pepper to taste

1 tablespoon tarragon, finely chopped

1 tablespoon parsley, finely chopped

To garnish:

1/2 cup parmesan cheese, grated

1 tablespoon basil, chiffonade

Directions:

To make Lemon-Herb Emulsion, reduce white wine with juice and zest of lemon, shallots, and shallots and bay leaf.  

Add cream and whisking flour (making sure there are no lumps by sprinkling flour in as little at a time while whisking.  Reduce by half.  

Make sure  to stir occasionally so it does not burn on the bottom.  

Take off heat and slowly add in pieces of cubed soft butter.  Season with salt and pepper to taste.  Strain through the fine mesh strainer and garnish with chopped tarragon and parsley.  Set aside.

Saute shrimp with artichoke hearts and garlic.  Season with salt and pepper.  Add cooked and hot pappardelle pasta.  Sauce and toss together with Lemon-Herb emulsion.  Garnish with grated parmesan and basil chiffonade.

Salmon Wellington

Salmon And Spinach In Puff Pastry

2 Servings:

Ingredients:
2 tablespoons butter
2 cloves garlic, chopped
½ medium onion, chopped
5 oz (140 g) spinach
1 teaspoon salt, for spinach
1 teaspoon pepper, for spinach
⅓ cup (40 g) breadcrumb
4 oz (110 g) cream cheese
¼ cup (30 g) shredded parmesan cheese
2 tablespoons fresh dill, chopped
1 sheet puff pastry, softened to room temperature
1 salmon fillet
1 teaspoon salt, for salmon
1 teaspoon pepper, for salmon
1 egg, beaten

Directions:

Preheat oven to 425°F (220°C).

In a pan over medium heat, melt butter. Add the garlic and onions, cooking until translucent.

Add the spinach, salt, and pepper, cooking until spinach is wilted.

Add the breadcrumbs, cream cheese, parmesan, and dill, stirring until mixture is evenly combined. Remove from heat and set aside.

On a cutting board, smooth out the sheet of puff pastry. Place the salmon in the middle of the pastry and season both sides with salt and pepper.

Place several spoonfuls of the spinach mixture on top of the salmon, smoothing it out so that it does not spill over the sides.

Fold the edges of the puff pastry over the salmon and spinach, starting with the longer sides and then the shorter ends. Trim any excess pastry from the ends, then fold the ends on top. Flip the puff pastry-wrapped salmon over and transfer for a baking sheet 

lined with parchment paper.

Brush the beaten egg on the top and sides of the pastry. Score the top of the pastry with a knife, cutting shallow diagonal lines to create a crosshatch pattern.

Brush the top again with the egg wash.
Bake for 20-25 minutes, until pastry is golden brown.

Slice, then serve!
Enjoy!

Cedar Planked Halibut With Shrimp Scampi

Cedar Planked Halibut With Shrimp Scampi

Serves 5

Ingredients:

5 8oz. halibut filets

10 jumbo shrimp

1/2 pound garlic butter

1 tablespoon cilantro

For the Halibut Marinade

2/3 cup lemon juice

1/2 teaspoon Worcestershire sauce

1 tablespoon Extra Virgin Olive Oil

For the Shrimp Marinade

1 garlic bulb

1 teaspoon Italian parsley

1 tablespoon Extra Virgin Olive Oil

Kosher salt and pepper to taste

Directions:

Season the halibut filet with marinade, sear until golden brown in olive oil hot pan.  Turn and repeat.  Cook to an internal temperature of 130 F.  Heat the cedar plank in the oven and brush it with olive oil.  Just prior to service, place the halibut onto the olive oil brushed cedar plank skin side down.  Bake in the oven 3-4 minutes until the internal temperature is 135F.

Sear the shrimps in a thick bottom pan.  Lightly season with shrimp marinade.  When almost cooked, add the garlic butter and bring it to a bubbling consistency.  Spread with chopped cilantro.

Place the halibut on a serving plate and arrange the shrimp over the halibut.  Carefully spoon the cilantro butter over the dish.

Tuscan Butter Salmon

Tuscan Butter Salmon

Ingredients:

2 tbsp. extra-virgin olive oil 

4  (6-oz) salmon fillets, patted dry with paper towels

kosher salt

Freshly ground black pepper

3 tbsp. unsalted butter

3  cloves garlic, minced

1 1/2 c. halved cherry tomatoes

2 c. baby spinach

1/2 c. heavy cream

1/4 c. Parmesan

1/4 c. chopped herbs (such as basil and parsley), plus more for garnish

Lemon wedges, for serving (optional)

Directions

1. In a large skillet over medium-high heat, heat oil. Season salmon all over with salt and pepper. When oil is shimmering but not smoking, add salmon skin-side up and cook until deeply golden, about 6 minutes. Flip over and cook 2 minutes more. Transfer to a plate.
2. Reduce heat to medium and add butter. When butter has melted, stir in garlic and cook until fragrant, about 1 minute. Add cherry tomatoes and season with salt and pepper. Cook until tomatoes are beginning to burst then add spinach and cook until spinach is beginning to wilt. 
3. Stir in heavy cream, parmesan and herbs and bring mixture to a simmer. Reduce heat to low and simmer until sauce is slightly reduced, about 3 minutes. 
4. Return salmon back to skillet and spoon over sauce. Simmer until salmon is cooked through, about 3 minutes more. 
5. Garnish with more herbs and squeeze lemon on top before serving.
6. Serves 4