I love this recipe… and it’s author for that matter. Eric Ripert is a master of all things seafood. His handling and respect for fish is unparalleled. Some of my best fish recipes come from him.
I am not a halibut fan, so I used salmon. His recipe is …… here.
This recipe is so easy to make, and so delicious to eat. It’s a simple poach in a water, flour, vermouth, lemon & orange juice poaching liquid. The recipe calls for 5 seconds… but my fish isn’t as fresh as his, so my poach was more like 8 minutes.
I love the simple sherry vinegar / dijon mustard vinaigrette that acts as a glaze and sauce over the top. It provides such wonderful balance. Definitely a repertoire recipe. Enjoy.
I have made spaghetti pie in the past… but I had a bunch of zucchini and summer squash in our refrigerator, so I decided to make a zucchini pie. It was a beautiful presentation and made a really nice dinner… and an even better lunch the next day.
I sautéed bulk sausage to cook, and set aside.
In the same pan, I sautéed chopped onion, garlic, red/yellow mini bell peppers, and spinach. Then I added spiralized zucchini. Since zucchini has a lot of liquid, I added about 2T flour to the sauté. I added the cooked sausage, and 3 whisked eggs (off heat), + 1/2 c. milk, 1 c. grated cheddar cheese, salt, and red pepper. I put mixture in a greased sauté pan and baked for 10 – 15 minutes until set.
I would definitely make again.
For us, cheesey polenta and meat sauce is comfort food. It’s soothing, warm, and yummy. Add butterfly garlic shrimp and it’s even better.
I made up a simple batch of polenta with 4 parts liquid (water or chicken broth) to 1 part polenta. Once the liquid came to a simmer, I poured in the polenta and stirred until it started to come away from the side, about 10 minutes, then added the good stuff – butter, cream, and cheese.
Tomato – meat sauce over top…. pan seared garlic shrimp… and it’s what’s for dinner. Gooey oohey deliciousness.
Years ago I had a friend that introduced me to this old appetizer. I haven’t made it in forever, but it was at the time a go-to appetizer. He started with a quick filling of pre-cooked bay shrimp (the small ones), mayonnaise, and chili sauce. He put the filling in a halved avocado. The avocado was pre-scored and easy to eat and went very well with the shrimp filling.
It’s peach season, and I have lots of really nice peaches, so i resurrected this old appetizer, using yogurt instead of mayonnaise… and a peach that I enlarged the pit hole for the receptacle. I dressed it with a bit of cilantro and sprinkling of oregano. It was fresh, juicy, and delicious. Definitely an easy make again. Yum.