Chef Judi Gallagher Since I come from the old school tradition of French classic, I can never resist something as wonderful as fresh trout almandine. Simple and elegant but do not worry if you cannot find fresh trout, this recipe works just as well with sole or flounder. Ingredients 2 trout fillets- skin on Fresh […]
Chef Judi Gallagher Serves 6 I originally started preparing this dish with sushi-grade ahi tuna loin but found the recipe works for halibut and swordfish just as well. This is a good company dish- although swordfish can be expensive; a 5-ounce piece with this topping is perfect for a dinner selection. Serve with orzo pasta […]
This recipe works wonderfully with fresh trout or you can simply scoop out the inside of tomatoes and stuff the tomatoes with this filling, top with grated asiago cheese and bake in a 350 degree oven for 20 minutes. Ingredients 4 – 6 ounce salmon fillets (wild salmon is always best) 2-3 TBSP Olive Oil […]
Ingredients 1 (1½-pound) whole white-fleshed fish, such as black sea bass, scales removed, gutted, flesh scored (on a bias) in 2-inch intervals down to the bone Salt and black pepper ¼ cup thinly sliced (on a bias) scallion greens 1 heaping tablespoon finely julienned fresh ginger ¼ cup soy sauce 3 tablespoons peanut oil Dash […]
By Eugene Staples Ingredients 4 – 6 oz Fillets Sea Bream or Halibut 2 Whole Fennels 2 Tomatoes 2 Yukon Potatoes 1 Zucchini 1 Yellow Squash 1 zo Chopped Parsley 1 cup Extra Virgin Olive Oil 4 Lemon wedges Directions Peel and cut the potatoes into slices cover the potatoes with half the olive oil […]
This is a wonderful recipe from Annie and Margaret Mondavi. One of my favorite memories of Napa Valley is the incredible five-course lunch that we had out in the Mondavi Vineyards. This is a perfect dish for a nice luncheon or fish course at dinner. Pinot Noir pairs well with the salmon Serves 4 Ingredients […]
Active time: 15 min Start to finish: 25 min Ingredients 6 (6-oz) center-cut pieces of salmon fillet, skinned and halved crosswise 12 very thin slices prosciutto (1/4 lb) 2 tablespoons extra-virgin olive oil Directions Preheat oven to 425°F. Season salmon lightly with salt and wrap each piece in a slice of prosciutto, leaving ends of […]
Created by: Robert Mondavi Winery Chef Sarah Scott Serves: 8 as a main course Ingredients: For the Salmon: 1 1/2 cups pine nuts, finely chopped 1/2 cup chopped fresh basil 2 Tbsp. flour 1 tsp. kosher salt 1/2 tsp. fresh ground pepper 3 lb. salmon fillet, deboned and cut into 8 pieces 1/4 cup olive […]
Chef Judi Gallagher – 2- 6 ounce portions of salmon fillet, cleaned, boned and skin on 2 teaspoons canola oil Kosher salt and fresh ground white pepper to taste 2 Tablespoons pure maples syrup 2 Tablespoon Dijon mustard 2 head fresh fennel cut and sliced thin 4 cups fresh baby spinach 2 granny smith apples […]
This is a simple and elegant Jean-George recipe Ingredients Asparagus with mushroom cream sauce 20 fat asparagus spears 1 TBSP. butter 1 TBSP. extra virgin olive oil 1 Pound fresh mushrooms, trimmed, washed and chopped (ideally shitake and cremini mushrooms are wonderful in this dish) 2 shallots, peeled and minced salt and fresh peeper to […]