Pan-Seared Halibut with Clam & Potato Broth

Pan-Seared Halibut with Clam & Potato Broth (Serves 4) 3 small new red potatoes, cut into ½ cubes 2 tablespoons of vegetable oil Kosher salt Ground black pepper 2 tablespoons of butter ½ medium onion, chopped 2 stalks of celery, chopped 2 cloves of garlic, finely minced 1 bay leaf ¼ cup of chicken broth, homemade or storebought ½ cup of heavy cream 1 pound of small manila clams 4 quarter-pound pieces of halibut, air-dried uncovered in fridge overnight 3 tablespoons of vegetable oil 1 tablespoon of butter Microgreens and chives, for garnish Instructions: Preheat oven to 450 degrees F. Toss the potatoes in canola oil and 5-finger pinches of salt and ground black pepper. Spread the potatoes in

Roasted Broccoli Caesar with Jalapenos & Panko

Roasted Broccoli Caesar with Jalapenos & Panko 1 pound of broccoli crowns, cut into bite-size pieces 3 jalapenos, deseeded and quartered lengthwise Extra virgin olive oil Salt Ground black pepper ¼ cup of panko breadcrumbs 2-ounce tin (or 10 fillets) of anchovies Juice of 1 lemon 1 hard-boiled egg 2 tablespoons of extra virgin olive oil 2 tablespoons of red wine vinegar 1 teaspoon of whole grain mustard ½ teaspoon of garlic powder 2 tablespoon of grated Parmigiano-Reggiano cheese, plus more for serving Salt Ground black pepper Red bell pepper, thinly sliced Instructions: Preheat oven to 425 degrees F. Toss the broccoli and jalapenos with 2 tablespoons of olive oil and 4-finger pinches of sal



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