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Halibut in Hazelnut Romesco with Potatoes

Halibut in Hazelnut Romesco with Potatoes

Ingredients

  • 1 large tomato (about 9 ounces)
  • 1/2 cup husked toasted hazelnuts (about 2 1/2 ounces)
  • 1/2 cup coarsely chopped drained piquillo peppers from jar or can
  • 4 tablespoons extra-virgin olive oil, divided
  • 1 1/2 teaspoons smoked paprika
  • 1 teaspoon Sherry wine vinegar or red wine vinegar
  • 1/4 teaspoon cayenne pepper
  • 1 tablespoon unsalted butter
  • 4 6-ounce halibut fillets
  • 1/2 cup low-salt chicken broth
  • 12 baby Yukon Gold potatoes, halved, steamed until tendert
  • Chopped fresh parsley (optional)

Recipe Preparation

  • Preheat broiler. Place tomato on rimmed baking sheet and broil until skin is blistered and slipping off, turning once with tongs, about 3 minutes. When cool enough to handle, peel skin off tomato, then cut in half and squeeze out seeds.

  • Chop nuts in processor; add tomato, piquillo peppers, 2 tablespoons olive oil, garlic, paprika, vinegar, salt, and cayenne, then puree. Transfer romesco sauce to bowl. DO AHEAD Can be made 1 day ahead. Cover and refrigerate.

  • Melt butter with remaining 2 tablespoons oil in heavy large skillet over medium-high heat. Add halibut and cook until golden brown, about 2 minutes per side (fish will not be cooked through). Transfer halibut to plate.

  • Add broth to same skillet and bring to boil; stir in romesco sauce. Add halibut; reduce heat to medium-low, cover, and simmer until halibut is opaque in center, about 2 minutes. Transfer halibut to plates. Place steamed potatoes alongside. Spoon romesco sauce over; sprinkle with parsley, if desired, and serve.

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Celebrate the solstice with a Provencal-style seasonal feast

1 of 11 Food for summer entertaining, cherry tomatoes with herbed goat cheese, in San Francisco, Calif., on June 10, 2008. Food styled by Maryann Smitt. Photo by Craig Lee / The Chronicle Ran on: 06-18-2008 Photo by Craig Lee/SFC Show More Show Less

2 of 11 Food for summer entertaining, potato and arugula salad with black olives, in San Francisco, Calif., on June 10, 2008. Food styled by Gaby Camacho.Photo by Craig Lee / The Chronicle Photo by Craig Lee/SFC Show More Show Less

4 of 11 Food for summer entertaining, fresh peach tiramisu, in San Francisco, Calif., on June 10, 2008. Food styled by Cindy Lee. Photo by Craig Lee / The Chronicle Photo by Craig Lee/SFC Show More Show Less

5 of 11 Food for summer entertaining, grilled halibut kebobs with romesco sauce, in San Francisco, Calif., on June 10, 2008. Food styled by Cindy Lee.Photo by Craig Lee / The Chronicle Photo by Craig Lee/SFC Show More Show Less

7 of 11 Food for summer entertaining, golden beets with mozzarella and basil on crackers, in San Francisco, Calif., on June 10, 2008. Food styled by Maryann Smitt.Photo by Craig Lee / The Chronicle Photo by Craig Lee/SFC Show More Show Less

8 of 11 Food for summer entertaining (clockwise from top), grilled halibut kebobs with romesco sauce, golden beets with mozzarella and basil on crackers, cherry tomatoes with herbed goat cheese, and potato and arugula salad with black olives, in San Francisco, Calif., on June 10, 2008. Food styled by Maryann Smitt, Gaby Camacho and Cindy Lee.Photo by Craig Lee / The Chronicle Photo by Craig Lee/SFC Show More Show Less

10 of 11 Food for summer entertaining (clockwise from upper right), potato and arugula salad with black olives, golden beets with mozzarella and basil on crackers, cherry tomatoes with herbed goat cheese, and grilled halibut kebobs with romesco sauce, in San Francisco, Calif., on June 10, 2008. Food styled by Maryann Smitt, Gaby Camacho and Cindy Lee.Photo by Craig Lee / The Chronicle Photo by Craig Lee/SFC Show More Show Less

It's two days before the summer solstice, and my friends in Provence are getting ready for their annual summer solstice party, participating in the age-old ritual marking the longest day of the year.

I can just picture it: Thick lamb chops and spicy merguez sausages sizzle on the grill as they're brushed with branches of wild rosemary dipped in olive oil. Long, brightly covered tables are set out on the grass terrace overlooking the fields. Pastis and rosé are poured liberally, and platters of tapenade toasts and bowls of olives are passed around the crowd.

At 10 p.m., when it's time to sit down to dinner, the sky is still lavender with the waning light. The traditional bonfire is stacked waist high with wood gathered from the nearby forest and will be lit at midnight, with much fanfare and dancing. In the old days, the village boys would jump over the fire, showing off for admiring girls.

I won't be there this time, so I'm having a solstice celebration here, where I'll raise a glass of my husband's rosé to our friends in the Old World, toasting the long days of summer.

In Provence, the summer solstice is called the Feast of St. Jean, and is celebrated all over the region with special meals and with pilgrimages to local churches and holy spots. Oily firewood and dried shrubs that will burn most brilliantly - juniper, olive and rosemary - are stacked in town squares. The bonfires offer the same sense of community as our fireworks displays do on the Fourth of July. The food on this occasion varies from a dramatic centerpiece, like a roasted wild boar or lamb stuffed with rice, herbs and vegetables to more simple fare like grilled sausages and chops, the French equivalent of hot dogs and hamburgers.

The open markets and gardens are full of zucchini, eggplant and basil, which are turned into appetizers, salads and side dishes. It's the beginning of the summer vegetable season, which means there are tomatoes for salads, appetizers and sauces. Dessert will be something with the season's fresh fruit - peaches, nectarines, apricots or cherries.

For my own summer solstice party - one that anyone can easily do - I'm keeping things simple. Eschewing my natural inclination to roast a whole beast, I'll offer skewers of grilled halibut - equally good and far less work to prepare. Cherry tomatoes from the garden, stuffed with herbed goat cheese, make an easy appetizer, and can be made a day ahead. Tender golden beets, sliced and topped with fresh mozzarella and basil, are also easy to prepare, and the beets can be cooked in advance.

For a first course, I decided on new potatoes, since I have lots of those, freshly dug from the garden, mixed with some young arugula. To accompany the halibut, a luscious romesco sauce and some baby zucchini, all served with crusty loaves of bread.

My dessert is a departure from my usual fruit tart - a fresh peach tiramisu, with ladyfingers well-drenched in hazelnut liqueur, made a day in advance. A simple summer meal like this one can be served any time in the next few months, during the long warm days and evenings, cooking outside, and celebrating the abundance of the season's fruits and vegetables.


Spanish Roasted Halibut

Are you like me? Always pulling, tearing, and downloading recipes out of newspapers, magazines, and the net? You know you are. I have folders and manila files filled with recipes from various sources, things I saw and thought "Man, I have to make this immediately!" Then my wandering food eye kicks in, and about five other recipes end up piled on top.

Such was the case with last night's dinner. I was looking through one of my recipes files the other day searching for a copy of the Good Eats Meatloaf I posted a couple of days ago. As I was fruitlessly searching for that recipe, this one kind of jumped out at me. I printed it off the NYT website in 2005!! I know, I know. food A.D.D. is a terrible thing! But since we're always looking for new things to do with fish, and on a cold, wet PDX evening something warm and sunny from Spain sounded perfect, this had me salivating. It was worth waiting for, and I'm kicking myself I waited 2-1/2 years to make it. Richly flavored for halibut, the warm flavors of garlic, dried chili, and olive oil with the piquant sherry vinegar soaking into the bed of potatoes were delicious! Another easy to prepare recipe that totally rewards the minimal effort. One of our highest accolades for any new recipe is "Is it dinner party worthy?" I'd throw this down for my friends any day!
********************

Spanish Roasted Halibut on a Bed of Potatoes
adapted from "The New Spanish Table," by Anya von Bremzen
Time: 1 hour

ingredients:
4 skinless halibut fillets, about 2 pounds
Coarse salt and freshly ground black pepper
1-1.4 pound medium-size Yukon Gold potatoes, peeled
1/2 cup fragrant extra virgin olive oil
8 large garlic cloves, sliced thin
1 small dried red chili, like arbol, crumbled
2 tablespoons sherry vinegar
1 tablespoon minced flat-leaf parsley.

method:
1. Rub halibut with salt and pepper and set aside. Place potatoes in a saucepan, cover with salted water and simmer until tender, about 25 minutes. Drain, allow to cool briefly, then slice about 1/4-inch thick with an oiled knife.

2. Heat oven to 500 degrees. Generously coat a 10-inch cast-iron skillet or oven-proof baking dish with 2 tablespoons olive oil. Arrange potatoes in a slightly overlapping layer in pan. Season with salt.

3. Place garlic and remaining olive oil in a small skillet. Heat on medium-low until garlic begins to color, about a minute. Add chili and cook for 15 seconds. Use a slotted spoon to transfer chili and garlic to a bowl. Add vinegar to skillet and cover immediately. Cook 2 minutes, or until oil stops popping.

4. Pour some of the oil mixture over potatoes, add some of the garlic and chili, then top with fish. Drizzle with remaining oil, garlic and chili. Bake about 10 minutes, until fish is done. Scatter parsley on top and serve.


Recipe Summary

  • 6 roma (plum) tomatoes, halved
  • 1 large red bell pepper, quartered
  • 12 cloves garlic
  • ⅔ cup olive oil
  • kosher salt to taste
  • 1 slice bread
  • ½ cup toasted whole almonds
  • ½ cup red wine vinegar
  • ½ teaspoon Spanish paprika
  • 1 pinch crushed red pepper flakes, or to taste

Preheat an oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.

Place the tomatoes, bell pepper, and garlic cloves onto the prepared baking sheet. Brush the vegetables with some of the olive oil, then sprinkle with kosher salt. Bake in the preheated oven until the garlic has turned golden brown, 15 to 20 minutes. Remove from the oven, and allow to cool for 10 minutes. While the vegetables are cooling, bake the bread slice on one of the oven racks until golden brown. Remove and allow to cool.

Scrape the vegetables and any juices from the pan into a food processor or blender. Break the bread into pieces, and add to the food processor along with the toasted almonds, vinegar, paprika, and red pepper flakes. Puree until finely ground, then drizzle in the remaining olive oil with the machine running. Season to taste with additional salt if necessary.


Halibut in Hazelnut Romesco with Potatoes - Recipes

We are excited to be back and offering full service dining indoors and on our covered patio!

Happy hour is available from 4 – 5:30pm daily.

Our Story

RockCreek Seafood & Spirits is a full service restaurant and bar located in the Fremont neighborhood of Seattle, WA. We’re open daily serving dinner from 4pm to 10pm, and brunch from 9am until 2pm on Saturdays and Sundays.

Our menu centers around globally sourced seafood from well managed fisheries with offerings of local Northwest familiars like crab, oysters and mussels, to more tropical fish like Kona Kampachi or Hawaiian Ono, and East Coast staples like Striped Bass.

Our preparations emphasize fresh ingredients that arrive daily, and pronounced flavors from around the world. Our urban-industrial two-story ‘fishing lodge’ was built with local and reclaimed resources by Dovetail Construction and Marian Built. Our tables were crafted from bark-beetle pine, and we even found a home for our favorite repurposed farm equipment! Our space includes the main dining area, a large modern patio and an upstairs loft and private dining room.


Red Cow

Wednesday - Sunday
$35 per person

FIRST COURSE (choose one per guest)

Pate de Campagne Crostini, Cornichons, Mustard

Cheese Plate Humboldt Fog, Roquefort, Petit Basque

Salad Lyonnaise Frisee, Bacon Lardons, Croutons, Fried Egg Vinaigrette

Salad Verte Little Gem, Haricot Vert, Radish, Creamy Vinaigrette

Entree COURSE (choose one per guest)

Red Cow Burger Applewood Bacon, Caramelized Onions, Beecher's Cheddar, Tomato, Spicy Aioli, Potato Bun

Duck Cassoulet Confit Duck Leg, Duck Sausage, White Beans, Bread crumbs

6oz Hanger and frites Horseradish Cream, Rosemary Frites

6oz Pan Seared Halibut English Peas, Wild Mushrooms, Lemon, Olive Oil

DESSERT

Macaroon and Ice Cream

Macaroon and Sorbet


175 best air fryer recipes by Camilla Saulsbury features recipes ranging from appetizers all the way to desserts. Camilla Saulsbury has written over 20 cookbooks in her writing career. I love her style of cooking, which reminds me of quick healthy meals. Camilla Saulsbury is not only a cookbook author but also a fitness instructor, runner, and also holds a Ph.D. in sociology with specializations in food studies, health, and medicine so you know her air fryer recipes will take full advantage of the healthy cooking benefits of using less oil.

Camilla brings her extensive recipe development skills to this cookbook and has created recipes exclusively designed and guaranteed to perform in an air fryer. There are recipes for every meal of the day and she hasn’t forgotten to devote an entire chapter to all-time fried favorites.

Outline of 175 Best Air Fryer Recipes :


Halibut in Hazelnut Romesco with Potatoes - Recipes

Who wants to get up at 5 a.m. to stuff a big bird then wrestle it into the oven? Who wants to spend all day in the kitchen then face a mountain of dirty dishes? If you're not jumping up and down saying, "ME! ME! ME!," then Thanksgiving at Coho Restaurant is just what you need. Why not enjoy the tradition without the hassle? No shopping or preparing dishes that take days of work. Forget the mountains of dirty dishes and glasses. Bring the whole family!

AMUSE

FINGERLING POTATO CHIP
sage whipped goat cheese

WINE: Monte Tondo Garganega Frizzante Verona IGT, Italy

APPETIZER

MUSHROOM TARTINE
mushroom conserva, ricotta-goat cheese mousse, arugula

DUNGENESS CRAB CAKES
kohlrabi and carrot slaw, romesco

WINE: Orcas Project Pinot Noir Rose 2018, Oregon

SOUP & SALAD & BREAD

BUTTERNET SQUASH SOUP
crème fraîche, pumpkin seed crumble, sage

BEET SALAD
goat cheese, beet vinaigrette, baby greens, toasted walnuts

HERBED BABKA

WINE: Achilée Alsatian Blend, 2018, France

ENTRÉE

ROASTED TURKEY

PAN ROASTED HALIBUT
sun dried tomato pesto

served with cornbread stuffing, mashed potatoes, vegetable medley, cranberry relish

WINE: Ken Wright Chardonnay 2013, Washington or Domaine des Pothiers Côte Roannaise La Colline en Flamme (Gamay) 2018, Franc


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Total time: 45 minutes, plus 1 1/2 to 2 hours cooking time for the beans Note: Pimentón de la vera, smoked Spanish paprika, is available at select gourmet markets and cooking stores.

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Total time: 1 hour, 20 minutes Servings: 6 Note: Adapted from “Barefoot Contessa Back to Basics” by Ina Garten 2 cups diced butternut squash, cut into 1/2 -inch cubes (from about half of a peeled and seeded squash) 2 cups peeled and diced Yukon Gold potatoes, cut into 1/2 -inch cubes (about 2 potatoes) 2 cups peeled and diced parsnips, cut into 1/2 -inch cubes (about 3 large parsnips) 2 cups peeled and diced carrots, cut into 1/2 -inch cubes (about 3 large) Olive oil Kosher salt Freshly ground black pepper 1 tablespoon minced garlic 6 (8-ounce) skinless fish fillets, such as striped bass or halibut 6 thin slices prosciutto di Parma 8 tablespoons (1 stick) butter 6 sprigs fresh rosemary 3 tablespoons lemon juice (from 1 large lemon) 8 lemon wedges 1.

Canned tuna is so commonplace you might think it’s crazy to make your own.

Tuna, potato and green bean salad Total time: 50 minutes Servings: 4 to 6 1 pound conserved tuna, plus some of its oil, at room temperature 1/4 cup finely diced red onion, divided Salt 1 1/2 pounds small boiling potatoes, unpeeled Freshly ground black pepper Sherry vinegar 1 tablespoon capers 3/4 pound green beans, stem ends removed 1 tablespoon olive oil 4 anchovy fillets, preferably salted 2 jarred roasted red peppers, such as piquillo, cut into strips 2 teaspoons chopped parsley 1.

Total time: 25 minutes, plus cooling time Servings: Makes about 1 pound, or 2 cups flaked 1 pound fresh tuna (albacore or yellowfin), cut 1 to 2 inches thick 1 teaspoon salt 1/2 teaspoon crushed red pepper flakes 2 tablespoons sliced garlic Freshly ground black pepper 1 bay leaf 1 piece lemon peel (about 3/4 inch by 2 inches) 1 cup olive oil, plus more if necessary 1.

Total time: 20 minutes, plus chilling time Servings: 8 to 10 1 quart of oysters in their liquor 1/2 cup cider vinegar 1 teaspoon salt 1/8 teaspoon mace 10 cloves 10 peppercorns 10 allspice berries 1/8 teaspoon cayenne pepper 1.

Total time: 30 minutes plus chilling time Servings: 10 Note: Adapted from a recipe by Josef Centeno.

Total time: 45 minutes Is romesco becoming the new pesto?

Total time: 25 minutes, plus 1 to 2 hours marinating time Servings: 2 Note: Adapted from a recipe by George Laguerre of TiGeorges’ Chicken 3 cloves garlic, chopped 2 teaspoons salt 1/4 teaspoon pepper 1 teaspoon paprika 1/4 teaspoon oregano 1/4 teaspoon parsley 3 teaspoons fresh Key lime juice 1/4 cup olive oil 1 (2-pound) red snapper, cleaned Canola oil for frying 1/2 cup flour 1.

Total time: 40 minutes Servings: 6 to 8 Note: Rice vermicelli and rice paper wrappers are available in well-stocked Asian sections of most supermarkets.

Subtler than smoked salmon, gravlax has a velvety texture and a delicate taste, particularly when it’s scented with notes of anise and licorice the way Amy Scattergood prepared it for a story on brunches.

Total time: 40 minutes, plus heating time for the coals Servings: 6 1/2 cup flour 1/2 cup cornmeal Salt Freshly ground black pepper 6 (10 to 12 ounces each) trout, scaled and cleaned 2 lemons, cut into 1/8-inch-thick slices 2 tablespoons capers 12 sprigs parsley Bacon grease, butter or shortening for frying 1.

Total time: 50 minutes Servings: 4 Note: Serve with rice. 8 small banana leaves, or 8 (10-by-12-inch) sections of larger leaves, thick ribs removed 2 jalapeños, stemmed (seeded, if desired, for less heat) 2 garlic cloves 2 cups parsley leaves 2 cups cilantro leaves Finely grated zest and juice of 2 limes 1/2 teaspoon sea salt 1/2 cup best-quality olive oil 4 (6-ounce) fillets of Pacific halibut, skin off 1.

Total time: 30 minutes Servings: 4 Note: This dish is inspired by the classic pulpo a la gallega, which is boiled octopus sprinkled with pimentón, olive oil and sea salt.

Total time: 40 minutes Servings: 4 to 8 Note: Adapted from “What’s Cooking, Alaska?”

Total time: 15 minutes, plus marinating time Servings: 2 to 4 Note: This recipe calls for bamboo skewers. 1 pound cleaned, tail-on jumbo shrimp (12 to 16) Charmoula (see recipe), divided 1 large lemon, sliced crosswise into 1/8 -inch slices Oil for the grill 1.

Total time: 30 minutes Servings: 4 Note: Moroccan olives are available at Whole Foods and specialty markets.

Some exotic mushrooms may be becoming commonplace.

Total time: 45 minutes, plus 1 hour marinating time Servings: 8 as an appetizer, 4 as a main course Note: From test kitchen manager Noelle Carter.

Canele’s pan-seared snapper

Dear SOS: I hope you can obtain the recipe for the great crab cakes I had at Traxx in Union Station.

READER Phyllis Stewart wrote requesting the recipe for the baked fillet of sole from Café des Artistes in Hollywood.

Total time: About 25 minutes Servings: 4 1 cup mayonnaise 1 tablespoon each finely chopped tarragon, flat-leaf parsley and chervil 2 tablespoons chopped chives 1 tablespoon drained and rinsed capers 2 teaspoons minced shallot 2 teaspoons lemon juice, or to taste Salt Freshly ground white pepper Freshly ground black pepper 4 thick fillets (5 to 6 ounces each) flounder, sole or other mild fish, skinless 3/4 cup flour 2 large eggs, beaten with 3 tablespoons milk 1 1/2 cups panko (Japanese bread crumbs) Vegetable or canola oil for frying 1.

Garlic shrimp with grilled tomatillo sauce Total time: 25 minutes Servings: 2 to 4 1/2 pound cleaned, peeled large tail-on shrimp Olive oil 1 small clove garlic, pressed through a garlic press Salt, pepper 3/4 pound tomatillos, each cut into six wedges (eight if the tomatillos are large) 4 green onions 1 small serrano chile 1/8 teaspoon freshly ground cumin 1 teaspoon chopped fresh oregano leaves Tortillas 1.

Total time: 45 minutes, plus 1 to 2 hours for marination Servings: 6 Note: Adapted from “Doña Tomás” by Thomas Schnetz and Dona Savitsky 1 tablespoon olive oil 1 clove garlic, thinly sliced 1/4 cup plus 1 tablespoon apple cider vinegar, divided Kosher salt Pinch dried oregano Pinch ground cumin Pinch ground allspice 1 red onion, sliced paper thin and submerged in cold water for 1 hour 4 chiles de árbol 2 teaspoons canola oil 1/4 cup hulled pepitas (pumpkin seeds) 1/4 cup sesame seeds 1 clove garlic 4 (6-ounce) albacore tuna steaks, 1 1/2 inches thick Freshly ground pepper 3 tablespoons canola oil 2 teaspoons unsalted butter, at room temperature 1/4 bunch cilantro, stemmed, washed, dried and coarsely chopped, for garnish ( 1/4 cup) 1.

Total time: 40 minutes Servings: 6 VIDEO: Watch this recipe being made in the L.A.

Total time: 1 hour Servings: 6 to 8 3 tablespoons butter 1 large bulb fennel, finely diced, stalks and fronds reserved separately 3 tablespoons dry white wine 1 cup whipping cream 2 teaspoons minced shallot 1 tablespoon Pernod 4 cups rock salt 3 tablespoons fennel seed 2 tablespoons whole black peppercorns 2 dozen oysters 1.

Total time: 35 minutes Servings: 6 to 8 6 tablespoons butter 3 teaspoons coarsely chopped garlic 2 to 5 canned chipotle peppers plus 1 1/2 tablespoons adobo (liquid reserved from the can) 4 cups rock salt 2 dozen oysters 1.

Total time: 35 minutes Servings: 4 Note: Adapted from a recipe in “The Country Cooking of France” by Anne Willan 1 (1 1/4 - to 1 1/2 -pound) center-cut salmon fillet 1 leek, green part only, cut in thin strips (a few inches long and 1/8 -inch thick) 1 carrot, cut into julienne strips Medium bunch fresh tarragon Salt and pepper 1 tablespoon butter 3/4 cup heavy cream 1 1/2 teaspoons Dijon mustard, more to taste 1.

Total time: About 45 minutes Servings: Makes 2 sandwiches Notes: Adapted from “Cooking the Gullah Way: Morning, Noon, & Night” by Sallie Ann Robinson. 1 dozen large or jumbo shrimp, peeled and deveined 1 teaspoon salt 1 teaspoon black pepper 1 heaping teaspoon garlic powder 1 teaspoon paprika 1 1/2 cups vegetable or canola oil 1 medium onion, sliced crosswise into 1/2 -inch rings 1 egg 1/2 cup milk 1 cup flour 2 teaspoons mayonnaise 1 teaspoon mustard 4 slices good-quality French or country white bread 4 pieces lettuce 4 slices tomato 1.

Total time: 1 hour, 25 minutes Servings: 4 Note: From Maze restaurant chef de cuisine Josh Emett in New York 1 cauliflower head 2 cups heavy cream Sea salt Finely ground black pepper 1/2 teaspoon pink peppercorns 1/2 teaspoon Sarawak peppercorns 1/2 teaspoon white peppercorns 1/2 teaspoon Sichuan peppercorns 2 cups golden raisins 3 tablespoons olive oil, plus more for deep-frying, divided 3/4 cup semolina flour 1/4 cup cornstarch 1/2 teaspoon curry powder 5 ounces ( 1/2 cup plus 2 tablespoons) beer 5 ounces ( 1/2 cup plus 2 tablespoons) Perrier Flour for dredging the cauliflower beignets 12 scallops 1.

Total time: 1 hour Servings: 8 (makes 32 dumplings) 1/2 pound peeled, cleaned medium Pacific shrimp 1/2 pound sea scallops 1/2 pound fresh Dungeness crab meat 1/4 cup chopped garlic or regular chives 1 tablespoon minced ginger 1 tablespoon rice wine or dry sherry 2 teaspoons tamari or soy sauce 1 teaspoon sugar Pinch freshly ground white pepper 1 egg white About 32 round dumpling wrappers Peanut oil if frying, or oil for greasing the steamer rack 1.

Total time: 1 hour, 10 minutes Servings: 6 to 8 Note: Adapted from “The Soul of a New Cuisine: A Discovery of the Foods and Flavors of Africa” by Marcus Samuelsson.

Total time: 50 minutes plus 30 minutes marinating time Servings: 4 Note: This recipe is an adaption and combining of two recipes from Marcus Samuelsson’s “The Soul of a New Cuisine.”

Total time: 30 minutes Servings: 4 Note: Adapted from “Piri Piri Starfish.” 1/2 cup olive oil (more as needed), divided 2 garlic cloves, peeled and slightly crushed 4 ripe tomatoes, peeled and chopped Salt, pepper 4 onions, thinly sliced 1/4 cup plus 2 tablespoons white wine vinegar 2 (1-pound each) tuna steaks, about 1 1/2 inches thick, halved crosswise 1 1/2 cups dry breadcrumbs 2 tablespoons chopped parsley 1.

Total time: 55 minutes, plus chilling time Servings: 12 canapes Note: Adapted from “The French Laundry Cookbook” by Thomas Keller Avocado salsa 3 tablespoons very finely diced red onion 3 tablespoons peeled, seeded and very finely diced cucumber 1/4 cup plus 2 tablespoons very finely diced avocado 1 teaspoon olive oil Squeeze of lemon juice Salt Freshly ground black pepper 1.

Total time: 15 minutes Servings: 6 Note: Find live spot prawns at Pearson’s Port in Newport Harbor, Los Angeles Fish Co., Fish King in Glendale, Santa Monica Seafood, selected 99 Ranch markets and other Asian markets. 2 (15-ounce) cans garbanzo beans 2 teaspoons minced garlic, divided Pinch dried red pepper flakes 1/2 teaspoon ground cumin 1 1/2 teaspoons salt, divided 1/2 cup olive oil, divided 2 tablespoons lemon juice 3/4 pound grape or cherry tomatoes, halved 2 pounds spot prawns 4 cups torn arugula leaves 1.

Total time: 20 minutes, plus pickling time for the vegetables.

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Councilman Mike Bonin says he’s angry about the suffering he sees. So let’s get going on solutions.


Watch the video: Adam Handlings Halibut with Mussels, Potatoes and Lettuce (October 2021).