Halibut stir-fry Cod, pollack and albacore tuna are examples of other lean fish that would
be delicious substitutes for the halibut.
Heat oil in 10-inch nonstick skillet over medium-high heat. Add fish,
onion, garlic, gingerroot and asparagus. Stir-fry 2 to 3
Sauteed rainbow trout with green tomato and blackberry sauce 1. Preheat oven to 450 degrees F.
1. Put the tomato and lemon juice in a food processor or blender and puree it.
2. Transfer the tomato puree to a medium saucepan and heat over medium heat, bringing it to a low boil.
3. Add the celery, lemon zest, sugar,
Deb's hot artichoke dip 1) Combine cream cheese, mayonnaise, mustard and salt(opt) in top of double boiler over simmering water. Stir until smooth and well blended.
2) Add wine gradually.
3) Drain and slice artichoke hearts.
4) Add to mixture and check seasonings.
5) Transfer to
Potato salad with smoked turkey & artichoke 1. Place the potatoes in a steamer basket, set over boiling water,
cover and steam 20 to 25 minutes, or until tender. Cool, peel and
slice the potatoes; place in a large bowl. 2. Place the garlic in a
food processor and chop finely. Add the le
Sauteed mussels with garlic Scrub the mussels, discarding any damaged ones that do not close when tapped with a
knife. Put the mussels in a large pan with 1 cup of water and the slice of lemon.
Bring to the boil for 3-4 minutes and remove the mussels as they open. Discard any
Halibut with capers, tomatoes, and olives Serve the fish and sauce over couscous.
Sprinkle fish with salt and pepper. Dredge in flour. Heat 2 tablespoons oil
in heavy large skillet over medium-high heat. Add fish and saut until
lightly browned and just opaque in center, about 4 minutes per side.
"sauteed scallops in wine sauce" How To Prepare: First, pour some olive oil into one of the skillets on the
range top. Then, add the red pepper flakes, garlic and white wine. Add all
of the sea scallops to the skillet. Cover the pan and let the scallops cook
over med/high heat un
Garlic grilled halibut Combine garlic, oil, basil, salt, pepper, lemon juice, and parsley. Add
fish and marinate for at least 2 hours. Remove from marinade and reserve
liquid. Lightly oil broiler pan or grill. Broil for about 5 minutes on
each side. Brush with remaining
Artichoke squares Saute the onion and garlic in marinade from 1 jar of artichoke
hearts. Beat the eggs and add bread crumbs, artichoke hearts,
oregano, salt and pepper, Tabasco sauce, onion and garlic mix,
and cheddar cheese. Pour into a 9 x 13 inch or 7 x 11 inch
Oven-poached halibut
Grilled halibut marinade
Fish w/artichoke sauce Sprinkle fish fillets with kosher salt and refrigerate until needed. Trim the artichokes of all leaves and pare them down to the hearts. Scoop out the choke with a sharp spoon and cut the hearts in 1/4-inch thick slices; cut them into wedges if they are v
Sauteed turkey with citrus currant sauce In a large skillet, heat the oil, half a teaspoon at a time and cook the
turkey in 4 batches over medium high heat for about 2 minutes on each side
or until cooked. Sprinkle with about half the salt and pepper. Remove from
the pan and hold in a warm oven
Oyster-artichoke pan roast In a small pan, cover the artichoke hearts with water and bring
to a low simmer. Meanwhile, in a medium skillet heat 4 tablespoons
of the butter and saute the green onions, onion and garlic until
tender, about 3 minutes. Sprinkle on the flour and
Artichoke sunflower Put the artichoke in a saucepan and cover with water. Add the vinegar,
oil, bay leaf, and 1 teaspoon salt. Bring to a boil, cover and simmer
until a leaf pulls away easily and the base is tender, 30-45 minutes.
Drain and let cool. Remove all the l
Artichoke tart in walnut pastry WALNUT PASTRY 1/2 c walnuts, toasted, cooled. Preheat oven to 375 degrees for 10 minutes.
1.Saute scallions and garlic in butter until softened. Cut artichoke
2.Combine cream,eggs, salt and pepper in medium bowl.
3.Sprinkle grated cheese over the botto
Artichoke and spinach stuffed shells 1. Recipe by: cooking light 1994, p.
2. 143 cook spinach and artichoke hearts according to package directions, omitting salt; drain well.
3. Chop artichoke hearts, and set aside.
4. Cook shells according to package and set separately on a piece of wax pap
Shrimp and grapefruit salad with hearts of palm and curry oi Curry oil:
Combine oil and curry powder in a small saucepan or skillet. Cook over low
heat for 1 hour. Strain through a coffee filter and let cool. With a
sharp knife, cut peel from grapefruit, including all white pith, and cut
sections free from membr
Oysters and artichoke casserole Cook artichoke hearts as directed on package. Place in a flat, buttered
casserole. Cover with sauteed mushrooms. Cook oysters in their liquid
until edges begin to curl. Drain thoroughly in colander, reserving
liquid. Melt butter and sautee onion until ten
Artichoke dip - pam grimes Mix above ingredients. Place in casserole dish and sprinkle with paprika. Bake @ 375 for 30 minutes until brown and bubbly.
Turkey sauteed with pears & pecans * - pink or black
====================================================================== ===
Heat oil in 12
"
skillet over medium-high heat until oil sizzles, about 1
minute. Place turkey breast slices and garlic in skillet. Cook about 1-2
minutes on
Broiled halibut with gingerlime butter First make the butter. Using an electric beater, if available, and a warm
bowl, beat the butter for a couple of minutes to make it fluffy. Gradually
add the chives, lime juice, lime rind, ginger, and thyme. Season with
salt and pepper and mix w
Baked halibut with tomato, capers and olive vinaigrette Preheat oven to 400 degrees
Cut halibut steaks into 4 pieces
Whisk together lemon juice and mustard. Add oil in a slow stream, whisking until emulsified. Stir in tomatoes, olives, capers and salt and pepper, to taste.
Arrange the fish steaks in a ceramic
Artichoke chicken 1. Preheat oven to 375 degrees F (190 degrees C).
2. In a medium bowl, mix together the artichoke hearts, Parmesan cheese, mayonnaise, and garlic pepper. Place chicken in a greased baking dish, and cover evenly with artichoke mixture.
3. Bake, uncovered
Sauteed balsamic chicken with fettuccine Remove skin and bones from chicken breast halves. Soak mushrooms in hot
water to cover until soft (about 20 minutes); drain, reserving 1/2 cup of
the liquid. Cut off and discard tough mushroom stems.
Rinse chicken; pat dry. Sprinkle with pepper; d
Sauteed sliced zucchini Cut ends off zucchini and slice, lengthwise, in very thin slices.
Put in colander and sprinkle with salt. Stand for 15 minutes to
allow zucchini to disgorge juices. Taste zucchini and if it is too
salty, rinse well under cold water.
Artichoke-rice salad Combine oil, lemon peel, lemon juice, salt, pepper, and garlic. set aside.
Cook rice according to package directions.
Mix rice, green onions, parsley, bell pepper, and artichoke hearts. Toss
with vinaigrette. cover and refrigerate at least 3 hours
Italian-style artichoke dip Place artichokes in fine mesh strainer. Drain, pressing out excess water. Finely chop in food processor or by hand.
Place artichokes, oil, anchovies, garlic, cream and cayenne pepper in small saucepan. Bring to a simmer over low heat; cook 5 minutes, s
Sauteed spinach 1) In a large skillet, saute minced garlic in the olive oil.
2) Add half of the fresh spinach.
3) Cover the skillet and saute the spinach.
4) When the first spinach has reduced in size enough, add the remainder.
5) Add the garlic salt and continue to saut
Barbequed lamb chops with citrus and fire-roasted artichoke Barbecue should be lit and artichokes started when this dish is begun. If not, light barbecue. Clean and trim racks of lamb and cut into 8 double chops. Sprinkle chops with rosemary and brush with 2 tablespoons olive oil and set aside. In a 2 to 3 quart s
Artichoke salad In a wooden salad bowl, mash garlic and salt with a strong fork.
Add fresh artichoke hearts, and mash with the garlic and salt.
Add olive oil, stir, add lemon juice, stir, add wine vinegar,
stir, stir, add hot sauce, stir, add Lea
&
Perrins Worcesters
Walt's wharf oak grilled artichoke Cut artichokes into quarters and steam, boil or microwave until they are tender and/or the leaves are easy to pull from the flower.
Grill over any type of barbecue.
Baste with garlic butter and grill until the artichokes are hot.
Shrimp sauteed with pernod Melt the butter in a frying pan over high heat. Add the shrimp and shallots and cook briefly, stirring, until the shrimp turn pink, about 2 minutes. Add the Pernod and stir in quickly. Remove the shrimp from the pan with a slotted spoon to a warm servi
Spicy artichoke dip Preheat oven to 350F degrees. Mix mayonnaise, Parmesan cheese, artichoke
hearts, chilies, and garlic. Spoon into a 9-inch pie plate or quiche dish;
sprinkle with olives and tomatoes. Bake 20 minutes or until lightly
browned. Serve with tortilla ch
Double mushroom soup w/ sauteed shitakes 1) Heat 1 teaspoon of oul in non-reactine pan. Add shallots and cook over
moderate heat till slightly soft but not browned. Add marsala and cook till
just evaporated but no more. Add white mushrooms shitake stems, thyme 1/2
teaspoon salt and pepper
Sauteed potatoes with spring onion In a pan heat the olive oil to medium-low heat. Add the spring onions and cook until translucent, about 5 minutes. Add the yellow potatoes and cook another five minutes. Add the purple potatoes and season with salt and pepper.
Allow potatoes to cook, c
Fiesta artichoke dip In food processor, combine first 4 ingredients; blend until creamy. Add artichoke hearts and pulse to roughly chop. Stir in green chilies and 1/3 cup of green onions. Place in ovenproof serving dish and bake uncovered at 305 degrees until heated throug
Wild morels sauteed with chicken breast To clean morels: Cut off tough bottom of stem. Wash in 3 soaks of cold water. To first soak add 2 tablespoons salt and remove any wildlife that is drawn out. Season chicken with salt and pepper. In a saute pan heat olive oil and add chicken breasts. To av
Oven-braised halibut provencale Preheat oven to 425F. Sprinkle fish with salt and pepper. Set aside. Heat
oil in heavy medium oven-proof skillet over medium-high heat. Add garlic
and red pepper. Saut until fragrant, about 2 minutes. Add shallots and
fennel. Saut until shallots are tende
Sauteed mushrooms with thyme Heat oil in a large nonstick skillet over medium-high heat. Add onion and thyme, reduce heat to medium, and cook until softened and lightly brown, about 2 minutes.
Add mushrooms and cook, stirring occasionally, until tender and lightly browned, about 8 m
Hot artichoke cheese dip Drain and chop the water-packed and marinated artichoke hearts. Spread them
in a well-greased shallow 2-quart baking dish. Scatter chiles on top, then carefully
spread mayonnaise over all. Sprinkle evenly with cheese; then cover pan with
foil and
Grilled halibut with lemon-basil vinaigrette Whisk lemon juice, olive oil, crushed garlic cloves and gra
ted lemon peel in small bowl to blend. Stir in 2 tablespoons fresh basil and capers. Season
vinaigrette to taste with salt and pepper. (Can be prepared 1 hour ahead. Let stand at room temperature
Artichoke & goat cheese tartlets lightly oil a mini muffing pan. Press a wonton skin into each hole. Mix the remaining ingredients together in a bowl. Place mixture into each wonton and bake for 10 minutes. Tent with foil and bake for another 5 minutes.
Spinach artichoke party cups Preheat oven to 300 F. Spray mini muffin pan lightly with nonstick cooking spray. Press one wonton wrapper into each cup; spray lightly with cooking spray. Bake about 9 minutes or until light golden brown. Remove shells from muffin pan and set aside to co
Halibut with blackberry butter To make blackberry butter: In a medium saucepan, place the shallot,
garlic, vinegar, and berries. Over high heat, reduce the liquid to about 1
tablespoon, being careful not to let it scorch. Add the white wine and
reduce again to about 1 tablespoo
Roasted artichoke and toasted pine nut ragout Poach the artichokes in water with lemon and salt. Drain and cool. Cut the
artichoke hearts into quarters. Preheat the oven to 350 degrees. Roast the
artichokes in a pan with 1 tablespoon butter and salt and pepper.
Saute the garlic and shallots in 1 1/2
Baked halibut (steiktar heilagfiski) Rince halibut and dry on paper towels. Remove skin. Place in a
buttered baking dish and sprinkle with salt and pepper. Brush with
remaining melted butter. Crush tomatoes, add sugar, and spread over
fish. Cover with thinly sliced onion and bake
Spicy artichoke sauce Cook garlic in oil for about 2 minutes, stirring often. Stir in remaining ingredients (except artichokes and parsley) and bring to a boil, then simmer about 15 minutes, stirring often. Add artichokes and their marinade and the parsley and simmer about 5 m
Vine cooked halibut with capers and pernod First you need 4 squares of tin foil, measuring about 10 inches square;
place them flat on a work top. Place the halibut steaks in the middle on
the tin fioil and drizzle each fillet with the Pernod. Rip up the fresh
herbs on the top and sprinkle ea
Savory spinach and artichoke stuffing Preheat the oven to 350 degrees F. Grease a 9 by 13-inch baking dish with 1 tablespoon olive oil.
Bring a medium pot of water to a boil. Add the spinach and cook until just wilted, about 30 seconds. Drain and rinse with cold water. Once cool, squeeze as m
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