dinner

Teriyaki Glazed Salmon

Total Time: 30 minutes

Servings: 4

This salmon teriyaki is a quickest and easiest meal to make, it’s ready in less than minutes. The simple teriyaki sauce is delicious poured over any protein or rice. This recipe is perfect served over steamed noodles or rice with a side of baby bok choy for a no fuss weeknight dinner, but is fancy enough to serve to your guest. This dish will taste like it came straight out of your favorite tepanyaki restaurant. The toasted sesame seeds and green onion are the perfect finishing touches, you won’t be needing any filters when you post photos on Instagram.

Ingredients

  • 2-3 salmon fillets two inches wide slices preferably skin on (approximately 4-6 ounces each)

  • salt and pepper to taste

  • 1 tablespoon grape seed oil (any neutral flavor oil)

For the teriyaki sauce:

  • 1/4 cup sake

  • 1 tablespoon mirin

  • 2 tablespoons soy sauce

  • 1 tablespoon brown sugar

  • 1 teaspoon of honey

  • 1 teaspoon toasted sesame oil

  • 2 cloves of garlic

  • 1/2 inch nub of fresh minced ginger

  • 1/2 teaspoon cornstarch + 1 tablespoon of cold water

For the garnish:

  • 1 tablespoon toasted sesame seeds

  • 1 tablespoon green onions diced on a bias

Preparation

  1. Make the marinade: In a bowl, mix together sake, mirin (sweet rice wine), soy sauce, brown sugar, honey, and sesame oil. Whisk until the sugar dissolves. With a microplane grater, grate garlic and ginger into the bowl and give it a good mix.

  2. Pour about half of the mixer over the salmon fillets, and set aside.

  3. Pour the rest of the mixture into a sauce pan. Make slurry with mixing the cornstarch with 1 tablespoon of cold water until dissolved. Add the cornstarch slurry mixture to the sauce and boil for 1-2 minutes or until sauce has thickened. Set sauce aside.

  4. Arrange oven rack to the middle and preheat to 400 degrees Fahrenheit. Heat the oil in a large oven safe pan over high heat. Remove salmon from the marinade and wipe off any excess. Season flesh side of the salmon fillets with salt and pepper. Sear the salmon, skin side down in the pan until a nice golden brown crust forms (4-5 minutes). Place the pan with the salmon in the oven and let the fish finish cooking for 10 more minutes .

  5. Remove the salmon from the oven and plate. Pour the teriyaki sauce over the salmon. Sprinkle on the sesame seeds and green onions before serving.

Thai Green Curry Cod

Total Time: 30 minutes

Servings: 4

True cod has a mellow taste with the perfect flake which allows for a variety of preparations. This makes it an ideal fish to be poached in a curry sauce. The firm white flesh of the fish holds up to the thick spicy Thai green curry paste. The mild and sweet flavor of the fish absorbs the delicious aromatics of the gorgeous greenish-yellow-hue of the coconut-base curry. Serve this Thai Green Curry Cod dish over some jasmine rice, and you’ll have a complete meal better than any take-out.

Ingredients

  • 1 can of full fat coconut milk, divided

  • 1-3 tablespoons of green curry paste (adjust for spiciness)

  • ½ cup of chicken or vegetable stock

  • 1 teaspoon of salt

  • 1 small eggplant cut into bite size pieces (Japanese eggplant variety if available)

  • 1-2 tablespoons of of finely chopped palm sugar (regular or coconut sugar can be substituted)

  • 1-2 tablespoons of fish sauce (adjust to taste)

  • 8 oz of can of bamboo shoots, drained

  • 4 True Cod fillets, about 6 ounces each

  • ½ cup of mini sweet peppers cut into strips, seeds removed

  • ½ cup of Thai Basil stems removed and hand torn into smaller pieces (regular basil maybe substituted)

  • 1 sprig of Thai Basil and a few slices of a Fresno chili or red jalapeno for garnish

Preparation

  1. Peel and cut eggplant into bite size pieces. Sprinkle with salt to draw out the bitterness of the eggplant and set aside. If using the Japanese variety, skip the peeling, the skins are thin enough to eat.

  2. In a large dutch oven, reduce ½ the can of coconut milk over medium heat. The coconut milk should bubble up and start thickening.

  3. When the coconut milk breaks and the oil separates from the milk, add the curry paste.

  4. Saute, stirring constantly for a minute until the paste has thickened and becomes very aromatic.

  5. Stir in the eggplant until everything is coated with the curry mixture for a couple minutes.

  6. Add the vegetable stock, remaining coconut milk, palm sugar, bamboo shoots, and 1 tablespoon of fish sauce.

  7. Lower heat to medium-low and simmer for about 5 minutes, carefully scraping the bottom to prevent the curry from burning.

  8. Shimmy each piece of cod fillets into the curry and let the fish poach in the liquid for 5 more minutes on low with the lid on.

  9. Once fish is done poaching, remove the lid, add the mini sweet pepper strips and turn the heat up and let the curry boil for just a minute so the curry sauce thickens back up and the excess moisture evaporates. Careful not to stir to prevent the cod and eggplant from breaking. You can carefully shake the pan gently back and fourth prevent anything from sticking to the bottom of the pan.

  10. Remove from heat and toss in the Thai basil. Garnish with a sprig of Thai basil and Fresno chili. Serve over jasmine rice.

NOTES: MAKE SURE TO TASTE! Adjust final seasoning with more fish sauce or a pinch of sugar before serving. This is very crucial because every curry paste brand is different. Some may be sweeter or saltier than others. Add more fish sauce or sugar, to season to your likeness.

30 Minute Surf 'n Turf

Total Time: 30 minutes

Servings: 2

Did you forget to make dinner reservations for Valentines Day? Skip the hassle of going out, and have a romantic dinner at home instead. You can impress your date with this simple Surf ’n Turf recipe that takes only 30 minutes to make. This fancy feast without the fuss is a sure way to win that special someone’s heart.

Ingredients

Herb Butter with Shallots

  • 1/2 cup (1 stick) unsalted butter, softened

  • 2 Tablespoons flat leaf parsley, finely chopped

  • 1/4 teaspoon tarragon, chopped

  • 1 tablespoon finely minced shallot

  • 1 clove garlic, chopped

  • 1/2 teaspoon grated lemon zest

  • 1/4 teaspoon ground black pepper

  • 1/2 teaspoon flaky sea salt

Surf’n Turf

  • 2 lobster tails (6-8 ounces each)

  • 2 ribeye Steaks (1-1.5” thick 8-12 ounces each)

  • 1/2 pound of asparagus

  • 1/2 teaspoon of smoked paprika

  • 1 tablespoon of extra virgin olive oil, divided

  • 2 tablespoons of melted butter, divided

  • flaky sea salt and pepper to taste

  • lemon wedges for garnish

  • flat leaf parsley for garnish

Preparation

Make ahead: Herb butter with shallots

  1. In a large mixing bowl combine butter, parsley, tarragon, shallot, garlic, lemon zest, salt, and pepper.

  2. Mix until everything is incorporated.

  3. Put butter herb mix in a ramekin, cover and refrigerate for at least an hour (this can be made 3 days in advance).

30 minutes before your guest arrives

  1. Preheat oven to 400ºF.

  2. Season steaks generously with salt and pepper on both sides. Set aside.

  3. Prepare the lobsters. With kitchen shears, cut down the center of the lobster back, leaving the bottom still intact. Pry open the back to expose the flesh and set aside (this can be done the night before and left covered in the refrigerator).

  4. On one side of a rimmed baking tray, lay out asparagus single layer. Drizzle with a tablespoon of extra virgin olive oil and season with salt and pepper.

  5. Place lobster tails on the rimmed baking tray opposite of the asparagus. Spoon 1/2 a tablespoon of butter over each lobster, season with the smoked paprika. Set aside.

  6. Heat up a cast iron grill pan on medium high heat. Once the pan gets hot, drizzle the remaining olive oil over the pan. Place the steaks on the grill pan and turn heat down to medium. Sear for 3-5 minutes depending on thickness of the steaks (reduce heat and searing time if steak is browning too quickly). Flip the ribeye steaks over and spoon melted butter over each steak. Cook for another 3-5 minutes. Holding one steak at a time with tongs, brown the fatty edge of the ribeye.

  7. Transfer skillet to the oven. Roast until the ribeyes until the thickest part of the steaks registers desired doneness on thermometer (between 5-10 minutes). Once steak has finished cooking, transfer to a plate and cover loosely with aluminum foil and let rest for about 10 minutes.

  8. Meanwhile set your oven to broil on high heat.

  9. Place the baking sheet with the lobsters and asparagus in the oven about 4-6 inches from the upper broiling coils. Broil for about 8-10 minutes depending on the size of the lobsters.

  10. Divide the lobster tails, steaks, and asparagus between two plates. Place a generous amount of the herb butter on top of each steak and lobster. Garnish with parsley and lemon wedges. Serve immediately.

Bolognese Spaghetti Squash Boats

Total Time: 1.5 hours; 30 minutes active

Servings: 2

It’s January! That means it’s peak season for spaghetti squash! Most people ask, “what do I do with this strange looking gourd?”. Simple, you top it like any pasta dish. These Bolognese Spaghetti Squash Boats are a simple and healthy low-carb alternative from carb-heavy wheat noodles. When roasted, spaghetti squash is naturally sweet making it perfect for an acidic tomato base sauce. Spaghetti squash also contains lots of nutrients such as folic acid, potassium, vitamin A, and beta carotene. This recipe can easily be made vegetarian by switching out the ground beef for chopped cremini mushrooms. Not only is it healthier than traditional spaghetti, but its a fun and way to get kids to eat their vegetables.

Ingredients

Bolognese Sauce

  • 2 Tablespoons of extra-virgin olive oil

  • 1 medium yellow onion, coarsely chopped

  • 4 cloves of garlic, peeled and coarsely chopped

  • 1 celery stalk, coarsely chopped

  • 1 carrot, coarsely chopped

  • 1/4 of an eggplant cut into small 1/4 inch cubes

  • 1 pound ground organic beef (to make this vegetarian 1 lb of chopped cremini mushrooms may be substituted)

  • One 28-ounce can Cento San Marzano crushed tomatoes

  • 1 teaspoon of dried Italian seasoning

  • a tablespoon flat-leaf Italian parsley, chopped

  • 1/4 cup of chopped fresh basil leaves

  • 1/2 teaspoon of chili flakes

  • 1 bay leaf

  • Salt and freshly ground black pepper to taste

Spaghetti squash boats

  • 1 medium-large spaghetti squash

  • 1 tablespoon of extra-virgin olive oil

  • 1 teaspoon of salt

  • 1/4 cup grated mozzarella cheese

  • 1/4 cup freshly grated Pecorino Romano Parmesan cheese

  • 4-6 fresh basil leaves chopped for garnish

Preparation

Make the Bolognese

  1. Place a medium size sauce pan or dutch oven on the burner and turn the heat on to medium.

  2. Once the pan gets hot, add two the tablespoons of olive oil and saute the onions for 6-8 minutes until the onions becomes translucent (If the onions are browning to quickly, lower the heat to medium-low). Add the garlic, carrots, eggplant and celery and cook for another 5 minutes.

  3. After the vegetables have softens, crank the heat up to medium-high and add ground beef.

  4. Saute the beef and vegetable mixture, stirring frequently and using the back of a wooden spoon to breaking up any large lumps. Saute until meat is no longer pink for about 8-10 minutes.

  5. Add a 28 oz can Cento San Marzano crushed tomatoes, dried Italian seasoning, parsley, basil, chili flakes, and bay leaf and cook partially covered over medium-low heat until the sauce thickens. This will take about one hour.

  6. Season with salt and pepper to taste.

Roast Spaghetti Squash

  1. While Bolognese sauce is thickening, preheat the oven to 400 degrees F.

  2. With a sharp knife, carefully cut the spaghetti squash in half lengthwise.

  3. Scoop out all the seeds, and brush the interior of the squash with the olive oil and season with salt.

  4. Line a rimmed baking sheet with parchment paper, and place the spaghetti squash cut side down on the baking sheet (hot air and steam will get trapped in the dome and cook the squash).

  5. Roast the spaghetti squash for 45 minutes to 1 hour depending on the size. Use a pairing knife to pierce the squash through the skin into the flesh, if the knife goes in easily, it’s ready (The spaghetti squash should retain its shape).

shutterstock_1225013590.jpg

Assemble

  1. Remove the squash from the oven and turn the heat down to 350 degrees F.

  2. Once spaghetti squash is cool enough to handle, flip the squash skin-side down onto a rimmed baking dish.

  3. Sprinkle the grated mozzarella and Pecorino Romano Parmesan cheese inside the cavity of the spaghetti squash.

  4. Spoon in the Bolognese sauce, and return the spaghetti squash boats to the oven and let everything heat up for 15 minutes.

  5. Remove from the oven and garnish with the chopped basil. Let cool for about 10-15 minutes before serving.

To learn more about winter squash, click here! 

Blood Orange, Beet, and Fennel Salad

By: Bon Appétit

Ingredients

  • 2 medium red beets, tops trimmed

  • 2 medium golden beets, tops trimmed

  • 3 blood oranges

  • 1 medium navel orange (preferably Cara Cara)

  • 1 tablespoon fresh lemon juice

  • 1 tablespoons fresh lime juice

  • 1/2 small fennel bulb, very thinly sliced crosswise on a mandoline

  • 1/4 red onion, very thinly sliced on a mandoline (about 1/3 cup)

  • Good-quality extra-virgin olive, pumpkin seed, or walnut oil (for drizzling)

  • Coarse sea salt, such as fleur de sel or Maldon sea salt, and freshly ground black pepper

  • 1/4 cup loosely packed fresh cilantro and/or chervil leavesnions

For the full recipe, check it out on Bon Appetit

To learn more about oranges, click here! 

Fish En Papillote

Total Time: 25 minutes

Servings: 2

Fish en Papillote is a cooking process by enclosing fish fillets in a paper packet. This technique basically steams the fish, locking in all the flavor and moisture. It's an easy way to enjoy steamed fish without the fuss or mess of expensive steaming equipment. The best part is opening the delicious parcel filled with fragrant steam at the table for your guest to enjoy. This dish will be the most flavorful and moist fish you’ve ever eaten, perfect with a side of steamed rice or vegetables.

Ingredients

  • Parchment paper

  • 2 boneless skinless fillets of rockfish about 6-8 ounces each (any firm white fish will do)

  • 2 cloves of garlic shaved or thinly sliced

  • 1 lemon cut into slices

  • 2 shallots cut into quarters

  • 2 tablespoons of dry white wine

  • 2 tablespoons of extra virgin olive oil

  • 1 teaspoon of salt

  • 1/2 teaspoon of fresh cracked pepper

  • 1/2 teaspoon of Old Bay Seasoning

  • 2 pats of butter

  • 2 tablespoons of your favorite herbs such as Italian parsley, dill, or thyme

Preparation

  1. Arrange a rack in the middle and preheat the oven to 400°F.

  2. Cut parchment paper roughly 15 x 10 inches, and crease parchment paper in half.

  3. Arrange both pieces of fish on top of the parchment paper side by side on one side of the crease.

  4. Scatter on the shaved garlic, lemon slices, and quartered shallots over the fillets.

  5. Drizzle with olive oil and season with salt, paper, and Old Bay.

  6. Top each piece of fish with a pat of butter and your favorite herbs.

  7. Fold the parchment paper in half—all the edges and corners should meet up.

  8. From one of the folded corners, start pleating and crimping the two edges shut, working towards the other corners, leaving the last two inches unfolded at the opposite end.

  9. Tilt the bag with the open corner up slightly and pour the white wine in the small opening.

  10. Finish crimping the edges closed, and give the bag a gentile but firm twist at the end, so the bag doesn’t come undone.

  11. Place the packet on a rimmed backing sheet, and bake for 15-20 minutes. The bag will puff up during cooking.

  12. Remove the packet from the oven and plate.

  13. Right before serving, cut open the packet with scissors table side, and serve immediately.

Chicken Piccata with Orange Beer Glaze

By: Killing Thyme Courtesy of: Tasty Kitchen

Total Time: 30 minutes

Servings: 2

This is not your average Chicken Piccata! Though it does the classic justice with an orange and wheat beer glaze.

Ingredients

  • ¼ cups All-purpose Flour

  • ¼ teaspoons Ground Black Pepper

  • 2 Skinless And Boneless Chicken Breasts, Butterflied

  • 1-½ teaspoon Butter

  • 1-½ teaspoon Vegetable Oil

  • ⅓ cups Orange Juice

  • ⅓ cups Wheat Beer (I Used Hoegaarden)

  • 1-½ teaspoon Orange Zest

  • 2 Tablespoons Capers

  • 2 Tablespoons Flat-leaf Parsley, Chopped

For the full recipe, check it out on Tasty Kitchen!

Tri-Tip with Chimichurri

By: bon appétit

Total Time: 60 minutes

Servings: 6

The tri-tip is a tender, triangular cut of beef tucked near the sirloin. There are only two per steer, so if your butcher is out, go with sirloin.

Ingredients

  • 1 tablespoon sesame seeds

  • 1 tablespoon smoked paprika

  • 2 tablespoons plus ½ cup olive oil

  • 2 teaspoons kosher salt, plus more

  • 2 teaspoons freshly ground black pepper, plus more

  • 2 pounds tri-tip steak or two 1-pound sirloin steaks

  • 2 garlic cloves, finely grated

  • 2 cups finely chopped parsley

  • ½ cup finely chopped cilantro

  • ¼ cup red wine vinegar

  • 1 tablespoon agave nectar

For the full recipe, check it out on Bon Appétit