TROUT WITH LEMON AND THYME

TROUT WITH LEMON AND THYME 8 oz trout filets (2 per person) 2 tsp powdered chicken bouillon 3 Tbsp white wine 5 minced shallots 1 tsp lemon zest juice of 1 lemon ½ tsp thyme pepper, to taste In a small bowl,Read More

TERIYAKI SALMON

TERIYAKI SALMON 1lb salmon filets, skin removed 2 tbsp soya sauce 2 tbsp ketchup 1 tsp rice vinegar 1 tbsp brown rice 1 clove garlic, crushed 4 tbsp peanut oil 4 leeks, sliced in rounds red pepper flakes, to garnish Cut salmonRead More

SOYA-GINGER GLAZED TILAPIA

SOYA-GINGER GLAZED TILAPIA 4 tsp rice vinegar 3 tsp soya sauce 1” piece ginger, peeled and grated 2 cloves garlic, crushed 1 lb tilapia fillets 1 Tbsp canola oil 12 baby bok choy, halved In a small bowl, mix together vinegar, soyaRead More

SHRIMP ÉTOUFÉE

SHRIMP ÉTOUFÉE ½ cup butter ½ cup flour 1 large onion, chopped ½ green pepper, chopped 2-3 branches celery, chopped 3 cloves garlic, crushed ½ tsp black pepper ½ tsp cayenne pepper 1 tsp cajun seasoning 6 sliced green onions (or chives)Read More

SHRIMP AND GRITS

SHRIMP AND GRITS Serves ??? Grits: 1 ½ cups milk ¼ cup unsalted butter 1 ½ cups uncooked quick-cooking grits 1 Tbsp unsalted butter 4 garlic cloves, minced 5 shallots, minced ¾ cup dry white wine ½ cup grated Parmesan 2 TbspRead More

SAN FRANCISCO SEAFOOD QUICHE

SAN FRANCISCO SEAFOOD QUICHE 1 unbaked deep-dish pie shell 1 can crab meat, drained 1 can cocktail shrimp, rinsed and drained chunk of swiss cheese, grated 1 rib celery, finely diced 2-3 green onions, thinly sliced, including green part ½ cup mayonnaiseRead More

QUINOA STIR FRY

QUINOA STIR FRY Serves ??? 2 cups quinoa cooked in 4 cups water 1 bunch broccoli, chopped 1 cup snow peas 6 scallions, cut in 1” pieces 5 garlic cloves, chopped 1 Tbsp grated ginger 4 Tbsp sesame oil 2 cups cookedRead More

POLO-GRECO FISH

POLO-GRECO FISH 3 Tbsp butter 1 large onion, diced half a turnip, peeled and grated 3 carrots, peeled and grated 1 parsnip, peeled and grated 1 can tomato paste garlic, paprika, curry powder and hot sauce, to taste 1 box beer-battered frozenRead More

Moules à la Provençale

Moules à la Provençale 3 lb mussels 2 Tbsp olive oil 1 onion, chopped 3 garlic cloves, minced 1 ½ tsp herbes de Provence 1 ½ tsp dried basil 1 can diced tomatoes 2 Tbsp tomato paste 2 Tbsp chopped fresh parsleyRead More

MARK BITTMAN’S SIMPLEST SHRIMP DISH

MARK BITTMAN’S SIMPLEST SHRIMP DISH Serves 4 tapas-style, or 2 main dish Olive oil 3-4 cloves garlic, cut into slivers 1 ½ lbs shrimp, 20-30 per pound, peeled, rinsed, & dried Salt, freshly ground black pepper 1 tsp ground cumin 1 ½Read More