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Grilled Puppy Drum with Orange & Tarragon Chimichurri

Category: Main Courses
Serving Size: 1

Puppy Drum

  • 2 3 ounce drum filets
  • 1 teaspoon olive oil
  • 1/8 teaspoon salt and pepper

Brush each filet with one teaspoon of olive oil, and season with salt and pepper.

Grill on medium high heat for 2-3 minutes per side depending on the thickness of the fish.

 

Quinoa Salad

  • 4 cups quinoa
  • 1 cup port wine
  • 1 cup dried cherries
  • 2 ounces chives, chopped fine
  • 1/2 cup Champagne wine vinegar
  • 1 each, juice of large orange
  • 5 ounces feta cheese, crumbled
  • 1 cup pumpkin seeds
  • 4 tablespoon 80/20 blended oil
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 2 ounces red onion, diced fine
  • 5 cups water
  • 1 each onion, diced fine
  • 1 sprig thyme

Sauté the onion and thyme with 1 tablespoon of oil, add water and 1 teaspoon salt, bring to a boil. Add quinoa, cover tightly and simmer on low for 15 minutes. Fluff with fork and cool on a sheet pan. Combine port and cherries in a saucepan and simmer until about all the liquid is reduced, let cool.

Combine all ingredients together except for pumpkin seeds. Add salt and pepper, to taste. Garnish with pumpkin seeds.

 

Orange-Tarragon Chimichuri

  • 3 each oranges, juice and zest
  • 2 bunches parsley
  • 1 1/4 ounces tarragon
  • 1 clove garlic
  • 1 cup extra virgin olive oil
  • 1 cup 80/20 blended oil
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper

Finely chop the parsley and tarragon, smash and rub salt and garlic together. Combine all ingredients together for 2 hours for flavors.

 


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