· 1/2 cup shallots, minced
· 1/4 cup white wine vinegar
· 1/4 cup seasoned rice vinegar
· 1 1/4 tsp crushed white peppercorns
· 1 tbsp fresh parsley, minced
Great recipes for those looking to eat healthy and still have fun with food and flavors!
I've seen many dishes feature some combination of tomatoes & olives and have even shared a few from other folks. Finally I decided to create my own blend, and let me tell you... this topping is OMG good! My first use was over a simple baked salmon, which proved to be absolutely delicious, but seriously... I think this topping will also pair well with a white fish or even chicken breast. :-) Enjoy!
Making pizza at home is not only fairly easy, but also a lot of fun. Methodology in constructing the pie will vary from chef to chef, of course. Some start by making their own dough, but I prefer to just grab fresh made dough at my local grocer. The sauce, however, is something far more personal... Many will say it's all in the toppings, but in reality it's the sauce that is what provides the foundation for those toppings. To that end, here is the recipe for my pizza sauce. Enjoy! :-)
Ingredients:
Preparation:
In a medium saucepan over medium heat, warm the olive oil. Add garlic and saute until JUST turning brown. Add onion and sautee further until onions are translucent.
Put tomatoes thru blender on low speed until chunks are gone. Add to pot along with salt, sugar and oregano.
Simmer for 10 minutes and let cool before making pizza.
Note: Sauce can be refrigerated for up to 1 week or frozen
for up to 3 months.
Yields 2 ¼ cups of sauce or enough for 3 pizzas. Divide into
3 equal portions and freeze in ziplock baggies for future use.
Sauce shown here as part of my personal favorite pie... black olive & raw onion.
Full credit for this amazing dish goes to Monica Haim-Kallenberg
Co-owner of Wild Alaskan Company
Monica: "Since my husband Arron is a pescatarian, I’m always on the lookout for meals that satisfy the way a meat-forward alternative might. The creamy peppercorn sauce in this dish is inspired by a classic French bistro dish called steak au poivre. But in this pescatarian version, the sauce is made with light miso paste as its base, giving it an umami-rich flavor profile."
Ingredients:
Preparation:
Heat a large skillet over medium-high heat. Pat the fish dry with paper towels. Season both sides with salt and black pepper.
Add enough high-heat cooking oil to cover the bottom of hot pan. When oil is sizzling hot, lower fish into the skillet. Sear until first side is golden brown, then flip when it releases easily from the skillet with a fish spatula, about 3 minutes. Reduce heat to medium. Sear for about 3 to 4 more minutes depending on the thickness of the fillet. Pacific halibut is medium-done when the thickest part of the fillet registers at 130°F on an instant-read thermometer, or when flaked easily with a fork. Add a minute or two of cook time as desired. Transfer to a serving plate and set aside.
Drain excess oil from skillet, then lower the heat to medium. Remove from the heat to allow it to cool off if needed. Meanwhile, in a small mixing bowl, whisk together water and miso paste. Set aside.
Make the sauce: Return the skillet to the hot burner, then add butter to the pan. When butter starts bubbling, carefully add white wine/stock/brandy and bring to a simmer. (If cooking over a flame, you may want to move the pan from the heat while adding alcohol to avoid flare-ups.) Use a wooden spoon to scrape up any browned bits from bottom of the pan. Cook for 1 minute to allow alcohol to evaporate.
Add the miso mixture to the pan, bringing to a rapid simmer. Cook for 2 to 3 minutes or until sauce reduces by half.
Whisk in the heavy cream and peppercorns and simmer for another 2 minutes or until sauce is thick enough to coat the back of a spoon. Taste to adjust seasoning, adding more peppercorns and/or salt if desired.
Divide the portions between two plates. Spoon the sauce over the fish while still warm. Serve with roasted potatoes (pearl barley for us diabetics) and asparagus.
Blessed be… and happy cooking!
Credit for this wonderful version of Tzatziki goes to Cookie and Kate. Visit their site for many more great recipes!
Tzatziki! Tsaht-ZEE-kee! Otherwise known as that yogurt
and cucumber sauce you love at Greek restaurants but worry about mispronouncing.
Tzatziki is made simply with yogurt, drained cucumber, olive oil, fresh herbs
(usually mint or dill), garlic, lemon juice and salt. It’s a refreshing chilled
sauce, dip or spread. Enjoy!
Ingredients:
Preparation:
Working with one big handful at a time, lightly squeeze the grated cucumber between your palms over the sink to remove excess moisture. Transfer the squeezed cucumber to a serving bowl, and repeat with the remaining cucumber.
Add the yogurt, olive oil, herbs, lemon juice, garlic, and
salt to the bowl, and stir to blend. Let the mixture rest for 5 minutes to
allow the flavors to meld. Taste and add additional chopped fresh herbs, lemon
juice, and/or salt, if necessary (I thought this batch was just right as-is).
Serve tzatziki immediately or chill for later. Leftover tzatziki keeps well, chilled, for about 4 days in your refrigerator.
Blessed be… and happy cooking!
Experimenting with salmon is always fun. My shrimp alfredo is a wonderful sauce, but it can be a tad heavy depending on the mood of the day. I saw Cream of Shrimp condensed soup at the grocer one day and thought... Hey... worth a shot! :-) Combined with fresh tomato and some sherry etc., this turned into yet another winner. Enjoy!
Ingredients:
Preparation:
Season the salmon filets with olive oil, salt and pepper and bake or air fry at 390 for 8-9 minutes.
![]() |
Defrost shrimp and cut into thirds. Set aside.
Add tomato, basil and garlic to a blender and liquefy. Maybe add a splash of sherry so the stuff is just pourable. Empty Cream of Shrimp into sauce pan and blend with the tomato mix. Warm this while stirring with a whisk and add just enough sherry to make it a gravy that sticks and isn't too runny. Add fresh ground black pepper to taste.
Finally add the cut shrimp, simmer 1-2 minutes to cook the shrimp and serve over your favorite plain baked or steamed fish. We love this sauce with baked salmon, and it pairs really well with green beans or asparagus.
Blessed be... and happy cooking!
This sauce will work on just about any fish, but we really enjoy it with a simple baked salmon. Enjoy!
Ingredients:
Preparation:
Defrost shrimp and cut into thirds. Set aside.
Add tomato, basil and garlic to blender and liquefy. Maybe add a splash of sherry so the stuff is just pourable. Empty Cream of Shrimp into sauce pan and blend with the tomato mix. Warm this while stirring with a whisk and add just enough sherry to make it a gravy that sticks and isn't too runny. Add fresh ground black pepper to taste. Simmer until alcohol is cooked off.
Finally add the cut shrimp, simmer 1-2 minutes to cook the shrimp and serve over your favorite plain baked or steamed fish.
Blessed be... and happy cooking!
Here's a neat little gravy that's been tested with both chicken and pork. You'll note the respective wines for each meat - foodie that you are, you know the wine makes the difference.
Belonging to the Facebook group Wild Alaskan Company Community: What's Cooking Tonight? often introduces me to recipes, coatings and sauces that are so good that I request the privilege of adding them to my blog. Fellow group member Jody Lynn's Lemon Dijon Aioli was just such a find. In her original post she served it over sable fish. The day I first tried it I decided on cod. Both fishes pair really, really well with this simple but flavorful aioli. Enjoy!