Rack of Lamb

Rack of Lamb

Directions

  1. In a mini food processor, combine the garlic, rosemary and olive oil and process until the garlic is finely chopped.
  2. Season the lamb racks with salt and pepper and rub the garlic-rosemary oil all over them. Set the racks fat side up on a large rimmed baking sheet and let stand for 1 hour.
  3. Preheat the oven to 450°. Roast the lamb in the upper third of the oven for 15 minutes. Turn the racks and roast for 10 minutes longer for medium-rare meat.
  4. Transfer the racks to a carving board, stand them upright and let rest for 10 minutes.
  5. Carve the racks in between the rib bones and transfer to plates. Serve right away.

Ingredients

  • 1 head of garlic, cloves peeled
  • 1/4 cup rosemary leaves
  • 1/4 cup extra virgin olive oil
  • 2 racks of lamb, frenched (2 pounds each)
  • Salt and freshly ground pepper
Leg of Lamb

Leg of Lamb

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Cut slits in the top of the leg of lamb every 3 to 4 inches, deep enough to push slices of garlic down into the meat.
  3. Salt and pepper generously all over the top of lamb, place several sprigs of fresh rosemary under and on top of the lamb. Place lamb on roasting pan.
  4. Roast in preheated oven until the lamb is cooked to your desired doneness, about 1 3/4 to 2 hours.
  5. Do not overcook the lamb, the flavor is best if meat is still slightly pink. Let rest at least 10 minutes before carving.

Ingredients

  • Average 5 pound leg of lamb bone in or boneless
  • 4 cloves garlic, sliced
  • 2 tablespoons fresh rosemary
  • Salt and black pepper to taste
halibut.jpg

Oven Roasted Halibut Piccata

Directions

  1. Preheat the oven to 400 degrees. Place halibut on a well-oiled sheet pan or baking dish and season with desired amount of salt.
  2. Bake in the oven 10-15 minutes or until the fish turns opaque.
  3. While the halibut is roasting make the piccata sauce.
  4. In a small sauce pan over medium high heat, reduce the white wine by 2/3. Add lemon juice and cook 2 minutes, add capers cook 2 more minutes.
  5. Remove from heat, let stand 2-3 minutes and then swirl in the butter until completely melted to finish the sauce.
  6. Serve sauce over fish and garnish with parsley.
  7. Accompany with rice, sautéed spinach, pasta, or quinoa.

Ingredients

  • 2-4 Halibut steaks
  • White Wine
  • 2 Tbsp capers
  • A pinch of salt and pepper
  • 2 Tbsp olive oil
  • 1 cup white wine
  • 4 Tbsp lemon juice
  • 3 Tbsp unsalted butter-chilled
  • 1/4 cup chopped Italian parsley
Ham or Lamb & Greens Quiche

Ham or Lamb & Greens Quiche

Directions

  1. Preheat oven to 400°F and bake pie shell on a baking sheet for 9-10 minutes. Remove from oven and allow to cool. Reduce oven temperature to 375°.
  2. In a medium skillet over medium heat, melt butter. Add shallots and sauté 3-5 minutes. Add chard and stir for several minutes, until most of its water has cooked out.
  3. In a medium mixing bowl, beat eggs, cream, salt, pepper and nutmeg. Place sautéed chard, meat, and about 2/3 of the cheese into the bottom of the pie shell. Pour in egg mixture. Sprinkle with the remaining cheese.
  4. Bake in preheated oven for 25 - 30 minutes. The quiche is done when a knife plunged into the center comes out clean.

Ingredients

  • 2 tablespoons finely minced shallots
  • 2 tablespoons butter
  • 1 + 1/4 cups chopped Swiss chard
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup of diced ham or lamb, depending on preference
  • 4 eggs
  • 1 + 1/4 cups whipping cream
  • 1 generous pinch nutmeg
  • one 9” pie shell
  • 1 cup grated Swiss cheese

Crab Salad Endive Spears

Directions

Makes 24 endive Spears, serves 6 to 8.

  1. In a medium bowl, gently mix together the crab, fennel, mayonnaise, yogurt, shallot, tarragon, chili pepper, lemon zest, breaking up any large claw meat pieces with a fork.
  2. Season to taste with salt and white pepper. (The filling can be made up to 4 hours in advance. Store in an airtight container in the refrigerator until ready to use.)
  3. Immediately before serving, slice about 1/4-inch off the base of each endive and separate the leaves; you will need 20 large leaves; the remaining smaller leaves can be uses in salads.
  4. Fill the concave part of each leaf with a scant tablespoon of the crab mixture and arrange them on a long serving platter.

Ingredients

  • 3/4 cup (4 ounces) Dungeness crab meat, picked over
  • 2 tablespoons finely chopped fennel bulb
  • 2 tablespoons Sir Kensington’s brand mayonnaise
  • 2 tablespoons full fat Greek yogurt
  • 1 tablespoon finely chopped shallot
  • 2 teaspoons chopped fresh tarragon
  • 1/2 to 1 teaspoon finely chopped cherry bomb or red jalapeno chili pepper
  • 1 teaspoon finely grated lemon zest
  • Salt
  • Ground white pepper
  • 2 (5-ounce) endives

Smoked Salmon Scramble

Directions

  1. Melt the ghee or coconut oil in a skillet over medium heat. Add asparagus, spinach and zucchini, and sauté until tender.
  2. In a separate bowl, whisk the eggs and then add to the vegetable mixture. Gently stir the eggs until they are scrambled and cooked through. Add the smoked salmon and avocado and serve immediately.

Dairy-free, gluten-free, paleo-friendly; can be made dairy-free if coconut oil is substituted for ghee.

Ingredients

  • 1 tablespoon ghee or coconut oil
  • 1 cup spinach
  • 4 asparagus stalks, trimmed and chopped
  • 1 small zucchini, diced
  • 4 eggs from pastured hens
  • 4 ounces wild smoked salmon
  • 1 small avocado, cut into cubes
  • 3/4 cup (4 ounces) Dungeness crab meat, picked over
Easy Salmon

Easy Salmon

Directions

  1. Preheat oven to 400° F. Place salmon on a large sheet of tin foil.
  2. Rub salmon with 2 teaspoons of olive oil, a pinch of sea salt, and a pinch of black pepper.
  3. Squeeze half a lemon on top and place 4-5 sliced rings of onion on top of fillet.
  4. Wrap entire piece of salmon in foil- make sure no fillet is showing.
  5. Place the foil packet directly on oven rack and bake for 30-40 minutes or until cooked.

Ingredients

  • 1/2 lb Wild Salmon Fillet
  • 2 teaspoons olive oil
  • sea salt & pepper to taste
  • 1/2 lemon
  • 1 sweet onion, sliced into rings
Luscious Lemon Cod

Luscious Lemon Cod

Directions

  1. Preheat oven to 400°F. Have ready a baking sheet with parchment paper or oil the sheet before placing the fish on it.
  2. Mix parsley and lemon peel in bowl and set aside.
  3. Using two bowls, mix lemon juice and butter in one and mix flour, salt and spices in the other. Bowls should be large enough to dip fish fillets into.
  4. Dip fillet in lemon juice mixture and then into the flour mixture to coat both sides. Shake off extra.
  5. Place on a parchment covered or oiled cookie sheet and bake 12-15 minutes or until fish can be flaked easily with a fork.
  6. Sprinkle parsley and lemon peel over cooked fish, salt and pepper to taste and serve.

Ingredients

  • 4 pieces of cod fillet
  • 3 tablespoons lemon juice
  • 3 tablespoons butter, melted
  • 1/4 cup gluten free flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon paprika
  • 1/4 teaspoon lemon pepper
  • 2-3 tablespoons minced parsley
  • 2 teaspoon grated lemon peel