chicken medallions with orange, wine, garlic and thyme

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Chicken Medallions With Orange, Wine, Garlic and Thyme
Chicken medallions 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. Pound the chicken breasts to 1/4 inch and cut into thirds. Season the chicken on both sides with salt and pepper. Dredge them in the flour. Heat a non-stick skillet over medium heat. Add butter and sauté chicken on both sides, 2 minutes each. Place chicken in a single layer on a parchment paper-lined baking sheet and keep warm in oven.
  2. Meanwhile, add garlic to pan and cook for 30 seconds, then deglaze the bottom of the pan with wine stirring to scrape up the bits of fond on the bottom. increase the heat, and cook until reduced by about half. Add the thyme and cook for another 30 seconds. Stir in orange juice, and zest; Heat through. Drizzle the chicken with the orange sauce.
Recipe Notes

This dish goes great with broccoli and rice. © Galley Chef All Rights Reserved

FRENCH ONION SOUP

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French Onion Soup
A classic French onion soup rich in umami flavor.
Course Soup
Cuisine French
Prep Time 20 minutes
Cook Time 35 minutes
Passive Time 2 days
Servings
Ingredients
Course Soup
Cuisine French
Prep Time 20 minutes
Cook Time 35 minutes
Passive Time 2 days
Servings
Ingredients
Instructions
  1. In a large stockpot on medium-high heat, saute the onions with the butter and bay leaf for 20 minutes, until the onions turn a rich golden brown color. Deglaze the pan with the vermouth and cognac and simmer uncovered for 5 minutes. Add the white wine and simmer uncovered for 15 more minutes. Add the veal stock, salt and pepper. Bring to a boil, then simmer uncovered for 20 minutes. Remove the bay leaf, taste for salt and pepper, and serve hot with a crostini floating on top, grated Parmesan and a slice of provolone. Melt the cheese under the broiler until hot and bubbly.
For the veal stock
  1. Roast the bones slowly over night in a 275 degree oven until the are brown and caramelized. Add the bones to a stock pot and cover with water. Add carrots, onions and celery ,bay leaves, tomato paste and wine. Simmer on low for 48 hours. Continue to add water to cover the bones. Strain through a fine sieve. Refrigerate until ready to use.
Recipe Notes

© Galley Chef All Rights Reserved

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.

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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

HALIBUT VERACRUZ


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Halibut Veracruz

Light and flaky halibut with a flavorful sauce and sweet, creamy avocado mousse.

Course Main Dish
Cuisine Mexican

Servings


Ingredients

Course Main Dish
Cuisine Mexican

Servings


Ingredients


Instructions
  1. Preheat oven to 350 degrees F. Heat oil in a medium skillet over medium heat. Add onion and garlic, and cook until lightly colored, about 3 minutes. Add tomato, jalapeno and white wine. Cook until wine is reduced by 2/3, about 5 to 7 minutes. While sauce is reducing, heat butter in a separate skillet over medium heat. Season fish with salt and pepper. When butter is melted, add halibut to the pan. Cook for 2 minutes, flip over and then transfer pan to preheated oven and bake until cooked through, about 10 minutes. Remove sauce from heat when reduced and stir in capers and caper juice.

For the avocado mousse
  1. Place avocados, cream and salt in the bowl of a food processor. Whip until light and fluffy. To serve, divide sauce equally among 4 dinner plates. Place halibut in the center of each plate on top of the sauce. Put avocado mousse into a pastry bag and pipe it onto the plate, sprinkle with lime juice and garnish lime slices and cilantro.


Recipe Notes

© 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

MINI LOBSTER TARTS FRA DIAVOLO


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Mini Lobster Tarts Fra Diavolo

Sweet,hot and crunchy little bites of lobster that are seriously addictive.

Course Appetizers
Cuisine English

Prep Time 20 minutes
Cook Time 17 minutes

Servings
tarts


Ingredients

Course Appetizers
Cuisine English

Prep Time 20 minutes
Cook Time 17 minutes

Servings
tarts


Ingredients


Instructions
  1. Preheat the oven to 400 degrees F. Add lobster tails to a medium pan with the white wine and poach on low heat for 10 minutes. Turn off the heat and let cook in the wine.

  2. Meanwhile, combine the cream and eggs in a medium sized bowl. Whisk until smooth. Then stir in the rest of the ingredients. Top with about ½ tsp of red pepper jelly on each tart and bake another 5 minutes to melt the jelly. Serve.

  3. Cut the lobster into bite-size chunks. Put one chunk of lobster in each tart shell. Pour the egg mixture into each shell evenly. Place the filled shells on a parchment paper¬lined cookie sheet. Bake until golden brown and set about 12 minutes. Top with about ½ tsp of red pepper jelly on each tart and bake another 5 minutes to melt the jelly. Serve.


Recipe Notes

Bake these tarts in advance, refrigerate or freeze them. When you are ready to serve, top them with the red pepper jelly and heat in a 400 degree oven for 10 minutes. © Galley Chef All Rights Reserved

MUSSELS MARINIÈRE (SAILOR-STYLE)

Many restaurants throughout France and Belgium offer mussels  marinière.  It is the classic combination of mussels with onion, garlic and white wine and a fabulous broth for dipping crusty bread into.

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Mussels Marinière (sailor-style)
This classic french preparation for mussels couldn't be easier. This classic combination of mussels with shallots, garlic and white wine has a fabulous broth for dipping crusty bread into.
Cuisine French
Prep Time 10 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
Cuisine French
Prep Time 10 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
Instructions
  1. Combine all ingredients in a large pot, cover, place on high heat and bring to a boil. Cook for 10 minutes. Twice while they are cooking, shake the kettle in an up and down motion to toss the mussels so they all open. Serve in bowls with the broth and some crusty bread for sopping.
Recipe Notes

Recipe Notes The Pernod is the secret ingredient folks, so don't leave it out! For mussels with cream sauce: 2 T butter 2 T flour 1 cup heavy cream Melt butter in a small sauce pan. Add flour, add broth from cooked mussels and add the cream. Spoon over mussels. © Galley Chef All Rights Reserved

POTATO LEEK SOUP


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Potato Leek Soup

Course Soup
Cuisine American

Prep Time 20 minutes
Cook Time 30 minutes

Servings
people

Course Soup
Cuisine American

Prep Time 20 minutes
Cook Time 30 minutes

Servings
people


Instructions
  1. Heat the oil in a dutch oven over medium heat. Add the potatoes, leeks, shallots, celery and thyme. Salt and pepper. Cook 10 minutes stirring every few minutes. Add the white wine and deglaze the bottom of the pan. Add the chicken stock and cook until the potatoes are tender. (about a half hour) Transfer everything to a food processor and blend until smooth. Add the mixture back to the pan and add the cream to it. Heat through. Salt and pepper to taste. Serve with the parmesan cheese on top.


Recipe Notes

Fried bacon crumbles and sour cream also make a great garnish for this soup. © Galley Chef All Rights Reserved

RAGU BOLOGNESE WITH GROUND LAMB

Ragu bolognese originated in Belogna, Italy.  This variation of the recipe uses ground lamb to really give the sauce a meaty flavor.

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Ragu with ground lamb
Course Main Dish
Cuisine Italian
Servings
Ingredients
Course Main Dish
Cuisine Italian
Servings
Ingredients
Instructions
  1. Heat the oil in a dutch oven over medium heat. Add the onions, celery, carrots, crushed red pepper flakes and garlic. Season with salt. Cook until vegetables are tender, about 5 minutes. Add the beef and lamb and cook on high until brown. Add the tomato paste and cook 5 minutes. Add the tomatoes and half and half and cook for 10 minutes. Add the wine, nutmeg and parmesan cheese rind, reduce the heat to low and cook for 2 hours. Season with salt.
Recipe Notes

This is delicious with any shape pasta, however, traditionally it’s served with Tagliatelle. © Galley Chef All Rights Reserved