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.
Instructions
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.)
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
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.
Instructions
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
This pasta salad has all the flavors of puttanesca sauce.
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Pasta Salad Putenesca
This salad has the salty bite of feta cheese and kalamata olives with the briny flavor of capers and lemon resulting in a delicious puttanesca - ish taste.
Instructions
Cook the pasta according to the package directions and drain. While pasta is cooking, combine all the dressing ingredients in a food processor and process until smooth. When pasta is done and drained and still warm, add dressing and tomatoes, olives, cheese and parsley. Season to taste with salt and pepper.
Recipe Notes
Recipe Notes Add cooked and cooled shrimp for a more substantial salad. © Galley Chef All Rights Reserved
Shepherd’s Pie is the perfect way to use leftover roasted meat of any kind and leftover potatoes of any kind. A St. Stephen’s Day pie is made using leftover turkey or ham. A Cumberland pie is a version using breadcrumbs on top instead of potatoes. The English also make a similar dish with fish known as fish pie.
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Shepherd's Pie
This is a savory dish of meat and vegetables topped with a cloud of whipped potatoes that will satisfy the manliest of appetites!
Instructions
Preheat oven to 400 degrees F. Place oil into a sauté pan and set over medium high heat. Add onion and sauté 5 minutes. Add the garlic and stir to combine. Grind the lamb in a food processor and add the lamb to the onion mixture. Salt and pepper to taste. Cook 2 minutes thten add the flour and stir. Add the tomato paste or ketchup, beer, Worcestershire, rosemary, lima beans and stir. Bring the mixture to a boil, reduce heat to low, cover and simmer 10 minutes. Spread mixture into a glass baking dish. Mix potatoes, carrots and half and half in a food processor. Top with potatoes, sealing the edges. Bake for 25 minutes or until the potatoes begin to brown. Cool for 20 minutes before serving.
For the potato topping
Put the potatoes, carrot puree and half and half in a food processor or blender and whip until combined.
Recipe Notes
© Galley Chef All Rights Reserved
This delicious standing rib roast is encrusted with seasoned flour for a juicier roast with a nice crust around it.
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Standing Rib Roast Mom's Way!
Instructions
Preheat oven to 425 degrees Insert garlic throughout the roast. In a small bowl, combine flour, salt, pepper and paprika. Rub flour mixture over entire roast. Roast fat side up standing on ribs at 425 degrees for 30 minutes. Reduce heat to 325 degrees. Roast for 18 minutes per pound for medium-rare. Transfer to cutting board and cover with foil to rest 30 minutes. Slice and pour carving juices over slices, serve. Divide the number of people who will be eating by 2 and that's the number of ribs you'll need.
Recipe Notes
© Galley Chef All Rights Reserved
Bruschetta, correctly pronounced in Italian as bruˈsketta, is an antipasto consisting of grilled or toasted peasant bread with a topping. In this case, we are using tomatoes or pomodoro.
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Bruschetta Pomodoro
Bruschetta pomodoro is an antipasto consisting of grilled peasant bread rubbed with garlic and topped with tomatoes, basil, olive oil, salt and pepper.
Instructions
Place the slices of bread in a single layer on a parchment-lined cookie sheet. Drizzle with 3 T olive oil and toast in a 400 degree oven until golden, 8 to 10 minutes to make crostini.
Meanwhile, cut the tomatoes in half, remove the seeds by squeezing them over the sink.
Finely chop tomatoes and put them in a bowl with basil and 1/4 Cup of olive oil. (See "how to Chiffonade" for instructions.
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Immediately after removing crostini from oven, sprinkle with salt then rub each slice on one side, with a garlic clove. Top with tomato mixture and serve.
Recipe Notes
The key to this being a really delicious bite is to make sure the tomatoes are home grown, really ripe and that they have never been refrigerated. In addition, keep it simple. The Italians like few ingredients in their dishes so the main attraction shines vibrantly, in this case, the tomato. Skip the onion, balsamic vinegar and added garlic that many recipes have. © Galley Chef All Rights Reserved
There’s no comfort food that brings back childhood memories like stuffed cabbage rolls. These Italian style stuffed cabbage rolls are moist, tender and packed with flavor!
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Stuffed Cabbage Rolls Italian Style
These Italian style stuffed cabbage rolls are moist, tender and packed with flavor!
Instructions
Preheat oven to 350°F. Bring a large pot of water to a rolling boil and season with Salt to taste like the sea. Blanch the Cabbage until tender and bright green, about 5 minutes. Shock in ice water and set aside to dry. Remove leaves.
For the sauce
In a large sauté pan, add a few tablespoons of Olive Oil over medium-high heat. Add Pancetta and cook until the fat renders out and the Pancetta Crisps. Add the Onion, Garlic, Crushed Red Pepper Flakes and cook until fragrant. Add a teaspoon of Dried Thyme and Dried Basil. Add the Tomatoes and a generous pinch of Salt. Simmer until it comes together, about 5 minutes, and then set aside.
For the filling
In a large bowl, combine the Ground Beef, Sausage, Pecorino, Parsley, Currants, a teaspoon of Dried Basil and Thyme, Breadcrumbs, and Egg. Season generously with Salt and Freshly Ground Pepper. Using your hands, mix until just combined.
In a baking dish lightly greased with Olive Oil, ladle a thin layer of sauce. Spoon some of the filling into each of the leaves of Cabbage, and roll up. Arrange over the Arrabiata sauce in the baking dish. Once full, ladle more of the Arrabiata sauce over the stuffed Cabbage and sprinkle with more Pecorino-Romano. Transfer to oven and bake for an hour to an hour and a half, until the filling is completely cooked through. Serve.
Recipe Notes
For big dinner parties, prepare these a day in advance and simply pop them in the oven an hour before ready to serve. © Galley Chef All Rights Reserved
