CRUDITÉS WITH GREEN GODDESS DRESSING

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Crudités with Green Goddess Dressing
Crunchy, cold, and refreshing, this salad is perfect for a summer lunch.
Course Appetizers, Salads
Cuisine English
Prep Time 30 minutes
Servings
Ingredients
For the dressing
For the crudité
Course Appetizers, Salads
Cuisine English
Prep Time 30 minutes
Servings
Ingredients
For the dressing
For the crudité
Instructions
For the dressing
  1. In a food processor, combine all of the ingredients except the olive oil, salt and pepper. Pulse until very finely chopped. With the machine on, drizzle in the olive oil and process until the dressing is nearly smooth. Season with salt and pepper. Scrape the dressing into a bowl, cover and refrigerate until chilled, 30 minutes.
For the crudité
  1. In a large bowl, whisk the lemon zest and juice with the olive oil, chives and parsley. Add the rutabaga, cauliflower, kohlrabi, apple, Pecorino and almonds and toss well. Season with salt and pepper. Serve the crudités in the lettuce cups with the Green Goddess dressing on the side.
Recipe Notes

The Green Goddess dressing can be refrigerated for up to a week. © Galley Chef All Rights Reserved

LOBSTER WITH COUSCOUS AND BRUNOISE VEGETABLE SALAD

This recipe cam from the little town of Villefranche-sur-Mer on the French Riviera.  The beautiful people of this town show their love for tradition and old world style through many of their dishes.  Lobster with couscous and brunoise of vegetables salad is one of them.

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Lobster with Couscous and Brunoise Vegetable Salad
Lobster with couscous and brunoise vegetable salad is an impressive dish bursting with color and flavor from the French Riviera.
Course Main Dish
Cuisine French
Prep Time 1 hour
Cook Time 25 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine French
Prep Time 1 hour
Cook Time 25 minutes
Servings
people
Ingredients
Instructions
For the lobster and couscous
  1. Boil a whole lobster for 15-20 minutes. Drain lobster and allow to come to room temperature. Remove the shells. Slice the tail thinly into medallions Boil chicken stock. Add couscous, cover and let sit for 5 minutes. Fluff with a fork and add the finely dice onion, tarragon, parsley, cilantro and chives and add to couscous in a bowl. . Add the juice of 2 lemons to cereal mixture. Add ½ cup olive oil and salt and pepper to taste.
For the vegetable brunoise
  1. Cut all of the vegetables into 1-2 centimeter squares, all equal in size. Mix all the ingredients in a bowl.
  2. For the garnish
  3. Thin slices of fennel, floured and fried 1 large tarragon leaf Browned butter
For the presentation
  1. Place a ring mold in the center of a plate. Place the couscous mixture into the ring mold and press gently. (about ½ inch thick) Decorate with thin slices of lobster tail medallions shingle-style. Knuckle meat and claws go in the center with a fried sage leaf. Spread the colorful brunoise around the plate to garnish. Remove the ring mold. Drizzle vegetables with lemon and olive oil.
Recipe Notes

© Galley Chef All Rights Reserved

PAN SEARED SEA BASS WITH YELLOW CORN SAUCE

When yachting, most people just naturally lean toward eating fish.  After all, you are on the open sea.  This pan seared sea bass with yellow corn sauce is a delicious dish that is as good-looking as it is tasting. It rivals any you could order in a high-end restaurant.

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Pan Seared Sea Bass with Yellow Corn Sauce
A delicious dish that is as good looking as it is tasting. This pan seared sea bass will rival any you could order in a high-end restaurant.
Course Main Dish
Cuisine French
Prep Time 25 minutes
Cook Time 10 minutes
Servings
people
Ingredients
For the corn sauce
Course Main Dish
Cuisine French
Prep Time 25 minutes
Cook Time 10 minutes
Servings
people
Ingredients
For the corn sauce
Instructions
For the sea bass
  1. Salt and pepper both sides of the sea bass. Set aside and prepare sauce. After sauce is done, Heat a non-stick pan on medium heat. Add olive oil and cook the seabass on all sides until golden brown.
For the corn sauce
  1. Cook corn in boiling water for 10 minutes. Cut the corn off the cob and set aside. Heat oil in a sauté pan over medium heat. Add the garlic, shallots and salt. Sauté for 1 minutes. Add the corn and cook for 2 more minutes. Increase the heat to medium high and add the white wine. Cook until reduced ¾ of the way. Remove from heat. Put the mixture into a food process and add the chives and heavy cream. Process until smooth. Strain through a Foley food mill. Add lemon juice. Season with salt to taste.
Recipe Notes

© Galley Chef All Rights Reserved

Yellow Corn Sauce – Great with fish!

This silky smooth yellow corn sauce melts in your mouth like butter. If you really want your plate to look beautiful and taste delicious, just pour this sauce in the center of the plate and top with your favorite protein. Try it with seafood, pork or chicken. You’ll have a home run!

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Yellow Corn Sauce - Great with fish!
A silky smooth sauce that glides on your pallet like butter. It's perfect for everything from seafood to pork.
Course Sauces
Cuisine French
Prep Time 20 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Course Sauces
Cuisine French
Prep Time 20 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Instructions
  1. Cook corn in boiling water for 10 minutes. Cut the corn off the cob and set aside. Heat oil in a sauté pan over medium heat. Add the garlic, shallots and salt. Sauté for 1 minutes. Add the corn and cook for 2 more minutes. Increase the heat to medium high and add the white wine. Cook until reduced ¾ of the way. Remove from heat. Put the mixture into a food process and add the chives and heavy cream. Process until smooth. Strain through a Foley food mill. Add lemon juice. Season with salt to taste.
Recipe Notes

This sauce is perfect for any fish, shell fish, chicken or pork.