Seared Halibut with Pea and Mint Puree

This was plan B. We had hoped to make a similar dish using scallops but hopes were dashed at my local market. The scallops offered were small and scarce so a plan B was required. They did have some very nice Halibut available, and as an appetizer we didn't need much of the $25 per pound ingredient, so a small cut was acquired. We had already found the fresh peas, lemons, and mint was to be plucked from my herb planter. With all ingredients on hand let the cooking begin.

The recipe is for a the plate as pictured, a nice shared appetizer.

Approx 4oz halibut filet, should be thick. Make sure it is completely free of bones and skin. Cut into two equal cubes.
5-6 oz fresh shelled peas.
1/4 cup mint leaves.
4 cloves garlic.
Olive oil.
Chicken stock.
Dried Chervil.
Salt and pepper.

Pea puree:
Place 2 cloves of garlic in a small sauce pan of cold water, bring to boil.
Place peas in a steamer basket and steam over garlic water until tender.
Place steamed peas, juice from 1/2 lemon, and mint in a  food processor and blend.
Drizzle some broth and oil to emulsify the mixture. Process to a smooth texture. (my processor was inadequate for this)
Taste frequently added salt and pepper as needed.
Transfer puree to small post to keep warm, stir often. Taste it again to make sure the flavor is right.

Halibut.

Add 1.5 tbsp olive oil to a small non stick skillet. Add two cloves of smashed garlic to the cold oil.
Saute until the garlic is brown, remove garlic and discard.
Pat the fish dry, season with salt and pepper.
Place fish in hot, but not smoking pan. Sear to a golden brown about 2 minutes on the first side and 1.5 minutes on the second. Sprinkle the fish with chervil. Remove from pan and serve immediately.

Braised Beef Shank with Carrots and Thyme

This is one of my favorite comfort meals! Beef shanks can be purchased from your local grocery for under $3 per pound. The cut requires slow cooking but is tender and flavorful once properly cooked!

Bone in beef shanks each about 3/4 pound per person.
1 medium onion diced.
2-3 cloves garlic chopped.
2 bay leaves.
3-4 fresh thyme sprigs.
6-8 Fresh Italian parsley sprigs
2-3 ribs of celery chopped into 1 inch pieces.
2-3 large carrots cut into 3/4 inch pieces.
3/4 cup red wine.
3/4 cup beef broth.
1 can diced tomatoes with juices.
1 tbsp butter.
Flour for dredging.
2 tbsps olive oil.
Paprika
Ground Cumin
Preheat oven to 350d

Pat the shanks dry, sprinkle with salt and pepper, dredge in flour. Shake off excess. Heat oil in large dutch oven until hot but not smoking. Brown the shanks on all sides until well browned. Remove and set aside.

Add onion and stir, scraping the dark bits for the bottom and side of the dutch oven. Add celery and stir until softened, add carrots, garlic. Add red wine and allow mixture to simmer and reduce. When reduces by half add broth, tomatoes, bay leaf, parsley and thyme. Place the shank in the simmering mixture and cover. Place the cover pan in the oven for 90 minutes. Removing once to turn the beef shanks. Taste the broth and season with salt and pepper to taste, add paprika and cumin.

After 90 minutes remove the beef shanks and carrots from the dutch oven and set aside. Strain the vegetable and cooking liquids leaving the smooth sauce in the bottom of the pan. Its okay if there some bits left in the sauce. Add some red wine and broth and simmer to reduce. Add a pat of cold butter to thicken.

For plating I spooned the sauce onto the plate and placed the shank on this filling the bone with additional sauce.

Pan Seared Tofu Scallops

This was an unusual one for me. I rarely prepared vegan dishes. Tonight my buddy Michael came over. He's a longtime vegan so I made this for him.

The tofu was and extra firm variety that sliced into large slabs and then used a cutter to make the uniform rounds to mimic a scallop. The tofu was marinated in a teriyaki sauce made with soy sauce, brown sugar, shallot, and shitake mushrooms. After marinating for about an hour I seared the medallions just as you would a scallop. Very hot pan about 2-3 minutes on the first side and 11/2 minutes on the second. The browning in the picture is carmelized teriyaki.

I served this with diced portabella mushrooms, with some red bell pepper, onion, garlic, and scallions. A side of edamame with red Alaea sea salt.

The review from Michael was a rave!

More food and photos! Far behind, recipes will follow!

Italian sausage hash! Italian turkey sausage, baby red potatoes, caramelized Brussels sprouts, bell peppers and onion!

Beef Bourguignon, flavorful but with 75% less fat than Julia Childs.....

Shrimp and mango ceviche!

Roasted beet caprese...red and golden beets, buffalo mozzarella....

Simple and fresh pasta pomodoro!

Simple and fresh thin spaghetti with yellow grape tomatoes, garlic, and basil.

This was a simple and light pasta dish that was about 15 minutes from to stove to table. The tomatoes, some shallots were sauteed' with live oil and butter, two minced cloves of garlic tossed in when the shallots had become soft. I added about half a cup of white wine and drizzle of white balsamic and allowed it all to simmer while the pasta was boiling. The pasta was cooked until still quite firm and then was added to the tomato mixture and tossed to coat and finish cooking. Finished with  some fresh chopped basil, add salt pepper and Parmesan cheese to taste.

The yellow tomatoes were from Lorie's garden, and the basil from my herb planter.  Yum!

Served along side a cod fillet poached in white wine!