GRILLED HALIBUT WITH MUSTARD DILL SAUCE

Grilled Halibut is delicious because the technique of grilling brings out the sweetness of the fish.  It is a highly regarded food fish, which is causing it to rapidly become depleted.   The name is derived from haly (holy) and butt (flat fish), for its popularity on Catholic holy days.

Methods of Preparing Halibut

Grilled – Usually marinated first because of it’s low fat content.

Broiled – Usually marinated first because of it’s low fat content.

Seviche – When it’s freshly caught, there’s nothing better then make seviche using lot of fresh lime juice, some sweet and hot peppers and a little onion.

Print Recipe
Grilled Halibut with Mustard Dill Sauce
This Halibut recipes results in a moist, tender and flaky fish with a sauce that is out of this world!
Course Main Dish
Cuisine American
Prep Time 20 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine American
Prep Time 20 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Instructions
For the marinade
  1. Whisk together the wine, lemon juice, olive oil and rosemary in a small shallow baking dish. Add the halibut and turn to coat. Marinate in the refrigerator for 1 hour, turning once. Preheat grill. Remove fish from marinade and season with salt and pepper to taste. Grill the steaks for 3 to 4 minutes on each side or to desired doneness.
For the Mustard Dill Sauce
  1. In a small bowl, combine the yogurt, mayonnaise, dill and mustard; cover and refrigerate. Sprinkle halibut with salt and pepper. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill halibut, over medium heat or broil 4 in. from the heat for 4-6 minutes on each side or until fish flakes easily with a fork.
Recipe Notes

© Galley Chef All Rights Reserved

HOW TO COOK SHRIMP FOR SHRIMP COCKTAIL


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How to cook shrimp for shrimp cocktail

Sweet and firm shrimp served cold with a tangy-hot sauce.

Course Appetizers
Cuisine American

Prep Time 10 minutes
Cook Time 3 minutes

Servings
people

Course Appetizers
Cuisine American

Prep Time 10 minutes
Cook Time 3 minutes

Servings
people


Instructions
  1. Peel and devein shrimp. (see "how to" page) Bring 2 quarts of water to a vigorous boil. Drop the shrimp into the water. Bring back to a boil and shrimp will be done if they are small. cook for 1 minute for medium shrimp, 2 minutes for large shrimp and 2 1/2 minutes for colossal shrimp.

  2. Immediately plunge shrimp into an ice water bath to stop the cooking and give them the perfect texture. Drain and chill.


Recipe Notes

Recipe Notes Traditionally, these shrimp are served with a red cocktail sauce made with ketchup, horseradish and lemon, however, it is equally good with a sauce made from mayonnaise, dijon mustard and lemon. © Galley Chef All Rights Reserved

KEY LIME CHOCOLATE PIE

How can you go wrong with a crunchy chocolate cookie crust, a layer of dark chocolate and a bright and tart lime filling?  This Key Lime Chocolate Pie is everything you would want in a dessert.  It’s like having a chocolate cream filled cookie together with a lime mousse!

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Key Lime Chocolate Pie
This pie has a crunchy chocolate cookie crust, a layer of dark chocolate over the crust and a bright, tart lime filling.
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 18 minutes
Servings
slices
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 18 minutes
Servings
slices
Instructions
For the crust
  1. Preheat the oven to 350 degrees F. Butter a 9-inch pie pan. place chocolate wafers in a food processor and process to crumbs Add the melted butter and sugar and pulse or stir until combined. Press the mixture into the bottom and sides of the pie pan. Bake the crust until set, 8 minutes. Set aside on a wire rack; leave the oven on.
For the filling
  1. Meanwhile, in a double boiler, melt the chocolate. Pour it over the cooled pie crust. In a food processor, beat the egg yolks and lime zest until very fluffy, about 5 minutes. Gradually add the condensed milk and continue to beat until thick, 3 or 4 minutes longer. Lower the mixer speed and slowly add the lime juice, mixing just until combined, no longer. Pour the mixture into the crust. Bake for 10 minutes or until the filling has set. Cool on a wire rack, then refrigerate. For the topping:
For the whipped cream
  1. Whip the cream and the confectioners' sugar together. Put the whipped cream into a pastry bag with a decorative tip and decorate the pie with it.
Recipe Notes

© Galley Chef All Rights Reserved

KEY LIME RASPBERRY PIE


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Key Lime Raspberry Pie

This pie has a crunchy buttery crust, and a layer of raspberry coulis over the crust with a bright, tart lime filling.

Course Dessert
Cuisine American

Prep Time 30 minutes
Cook Time 18 minutes

Servings
slices


Ingredients
For the crust

Course Dessert
Cuisine American

Prep Time 30 minutes
Cook Time 18 minutes

Servings
slices


Ingredients
For the crust


Instructions
For the crust
  1. Preheat the oven to 350 degrees F. Butter a 9-inch pie pan. place graham crackers in a food processor and process to crumbs Add the melted butter and sugar and pulse or stir until combined. Press the mixture into the bottom and sides of the pie pan. Bake the crust until set, 8 minutes. Set aside on a wire rack; leave the oven on.

For the filling
  1. Meanwhile, in a small pan over low heat, cook raspberries with the sugar for 10 minutes then strain. Pour raspberries over the cooled pie crust. In a food processor, beat the egg yolks and lime zest until very fluffy, about 5 minutes. Gradually add the condensed milk and continue to beat until thick, 3 or 4 minutes longer. Lower the mixer speed and slowly add the lime juice, mixing just until combined, no longer. Pour the mixture into the crust. Bake for 10 minutes or until the filling has set. Cool on a wire rack, then refrigerate. For the topping:

For the whipped cream
  1. Whip the cream and the confectioners' sugar together. Put the whipped cream into a pastry bag with a decorative tip and decorate the pie with it.


Recipe Notes

© Galley Chef All Rights Reserved

KRINGLE

Don’t let the word “Kringle” full you into thinking that this is going to  be a difficult recipe to prepare.  It is easier then making donuts and much more delicious.  This recipe is chock full of walnuts and brown sugar but you can also use a variety  of other ingredients such as cream cheese and jam or pecans and cinnamon.

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Kringle
Course Breakfast, Dessert
Cuisine American
Prep Time 25 minutes
Cook Time 30 minutes
Passive Time 8 hours
Servings
Ingredients
For the dough
For the filling
For the frosting
Course Breakfast, Dessert
Cuisine American
Prep Time 25 minutes
Cook Time 30 minutes
Passive Time 8 hours
Servings
Ingredients
For the dough
For the filling
For the frosting
Instructions
For the crust
  1. In a large bowl, cut the butter into the flour until the butter is the size of peas. Stir in the sour cream, form into a ball. Cover with saran wrap and refrigerate 8 hours or over night.
For the filling
  1. Combine 1 cup soft butter, brown sugar, 1/2 cup regular walnuts and 1/2 cup of black walnuts
To prepare
  1. Preheat the oven to 375 degrees. Prepare a cookie sheet by lining it with parchment paper. Roll the dough out as thin as you can get it on the parchment paper into a long rectangle about 24 inches by 12 inches. Cut slices about 4 inches long into the sides of the rectangle at 1/2 inch intervals. Add the filling all the way down the center. Fold each 1/2 inch wide strip towards the center, crisscrossing the filling in a braid-like fashion. Sprinkle with the remaining walnuts. Twist the entire Kringle into a circular shape. Place onto the cookie sheet and bake for 30 minutes. It will come out all gooey and bubbly with sugar running out of it everywhere and you will think you have a disaster on your hands, but it's not, to be sure. Transfer onto a clean plate and let cool for 30 minutes
For the frosting
  1. While the Kringle is cooling, mix together the confectioner's sugar and water and drizzle over the top of the warm danish.
Recipe Notes

© Galley Chef All Rights Reserved

LOBSTER DIP

Alton Brown suggests that a dip is defined based on its ability to “maintain contact with its transport mechanism over three feet of white carpet”.

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Lobster Dip
Creamy with chunks of lobster and a kick of cayenne, this seafood dip is great with a variety of crackers or bread. Use crab or lobster in this dip, or use a combination.
Course Appetizers
Cuisine American
Prep Time 5 minutes
Servings
Ingredients
Course Appetizers
Cuisine American
Prep Time 5 minutes
Servings
Ingredients
Instructions
  1. Put milk, butter, cream cheese, lemon zest, lemon juice, onion, salt, paprika, and cayenne in a bowl. Blend until smooth; Use a rubber spatula to fold in the seafood. Chill until ready to use. Let sit at room temp for ½ hour before using.
Recipe Notes

Recipe Notes Crab can be substituted for the lobster or you can use a combinatioin of the two. © Galley Chef All Rights Reserved

MAHI MAHI WITH ORANGE, WINE, GARLIC AND THYME

Mahi mahi with orange, wine, garlic and thyme is a delicious and healthy meal that is as good looking as it is tasting.

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Mahi Mahi with orange, wine, garlic and thyme
Mahi mahi with orange, wine, garlic and thyme is a delicious and healthy meal that is as good looking as it is tasting.
Course Main Dish
Cuisine American
Prep Time 20 minutes
Cook Time 12 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine American
Prep Time 20 minutes
Cook Time 12 minutes
Servings
people
Ingredients
Instructions
  1. Preheat oven to 300 degrees. Season the fish on both sides with salt and pepper. Heat a non-stick skillet over medium heat. Add butter and sauté fish for 5 minutes on both sides or until golden brown. Place the fish in a single layer on a parchment paper-lined baking sheet and keep warm in oven. (The general rule of thumb for cooking fish in a 400 degree oven is 10 minutes for each inch of thickness.)
  2. Meanwhile, deglaze the bottom of the pan with wine stirring to scrape up the bits of fond on the bottom. Increase the heat to medium high and add the garlic and thyme. Cook until reduced by about half. Stir in orange juice, and zest; Add the butter and stir until melted. Remove from heat immediately. Season with salt and pepper. Drizzle the fish with the orange sauce.
Recipe Notes

This dish goes great with roasted fennel and saffron rice. You can also substitute chicken breasts for the fish. See "saffron rice" recipe on this website. © Galley Chef All Rights Reserved

MASHED POTATOES AND GRAVY


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Mashed Potatoes and Gravy

Course Side Dish
Cuisine American

Prep Time 20 minutes
Cook Time 20 minutes

Servings
people


Ingredients

Course Side Dish
Cuisine American

Prep Time 20 minutes
Cook Time 20 minutes

Servings
people


Ingredients


Instructions
  1. Fill a large bowl with cold water. Peel the potatoes and plunge them into the water as you finish peeling them. Fill a large saucepan half way with water. Cut the potatoes into ½ inch pieces. Add them to the saucepan as you cut to keep them from oxidating and turning brown. Bring the potatoes to a boil over medium heat. Lower the heat and cook for 20 minutes or until they are fork-tender. Drain the potatoes in a colander. Use a Foley Food Mill for a light and silky consistency. Add the butter, cream and salt.

For the Gravy
  1. Melt 3 tablespoons of butter in a saucepan. Add 3 tablespoons of flour to the melted butter and cook it for a couple of minutes until it’s a light golden brown. Add 2 cups of chicken or turkey stock to the pan. Continue to cook and stir until the gravy thickens. Salt and pepper to taste. (if you are cooking a turkey or chicken, use the drippings from the bottom of the pan in your gravy.


Recipe Notes

© Galley Chef All Rights Reserved

MOM’S FAMOUS POTATO SALAD

Growing up, Mom would make her famous potato salad all summer long starting with Memorial Day and continuing into the summer for the fourth of July and family picnics.  This is one comfort food that brings back some great memories.

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Mom's Famous Potato Salad
A creamy, rich potato salad with a secret ingredient that causes an explosion of flavor.
Course Side Dish
Cuisine American
Prep Time 20 minutes
Cook Time 35 minutes
Servings
Course Side Dish
Cuisine American
Prep Time 20 minutes
Cook Time 35 minutes
Servings
Instructions
  1. Cover the potatoes with water and cook on medium until just tender - 35-40 minutes. Do not peel the potatoes and do not over-cook or they get watery. Drain right away and let cool.
  2. Meanwhile, cover the eggs with water, add the vinegar and cook on medium heat until they come to a boil. Low heat to medium-low and continue cooking 7 minutes. Plunge into cold water, cool, peel and finely chop in a food processor and put them into a large bowl.
  3. Finely chop the onion and celery in a food processor and add to eggs. Peel and chop potatoes into 1/2 inch pieces and add to the eggs, celery and onion mixture. Add the mayonnaise, celery seed, parsley, salt and pepper. Stir and refrigerate.
Recipe Notes

If you don't use Hellman's mayonnaise it won't taste the same. Adding vinegar to the water you cook the eggs in, changes the PH of the water so that the shells come off easier. © Galley Chef All Rights Reserved

MUSTARD SAUCE FOR FISH


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Mustard sauce for fish


Instructions
  1. Combine the sour cream, heavy cream, 2 mustards, shallots, capers, 1 teaspoon salt, dill and 1/2 teaspoon pepper in a small bowl. Spoon the sauce evenly over the fish fillets, making sure the fish is completely covered. Bake for 10 to 15 minutes, depending on the thickness of the fish, until it's barely done. (The fish will flake easily at the thickest part when it's done.)


Recipe Notes

Use any type of fish including red snapper, halibut, salmon, etc. Preheat the oven to 425 degrees F. Line a sheet pan with parchment paper. (You can also use an ovenproof baking dish.) Place the fish fillets skin side down on the sheet pan. Sprinkle generously with salt and pepper. Top with the sauce and bake until done. (about 10 minutes per inch of thickness) © Galley Chef All Rights Reserved