Salmon with Vodka & Lemon Sauce
To prepare the salmon: Make a spice mixture with the salt, pepper, onion powder and paprika. Sprinkle gently over both sides of the salmon fillets. In a nonstick sauté pan, bring the olive oil to a sizzle over medium-high heat. Reduce the heat to
Hot Chili Grilled Alaskan Sockeye with Fresh Summer Mango Salsa
Sockeye salmon, also known as red salmon for their brilliant red flesh color, average about 5 to 8 pounds. The sockeye’s deep red meat has only moderate oil content and is firmer-textured and breaks into smaller flakes, making it a
Veal Milanese with Tomato Pesto, Salad & Shaved Parmesan
To prepare the tomato pesto: Mix all the ingredients in a bowl and let them sit undisturbed for at least an hour. All the flavors will come together as the ingredients marinate together. To prepare the veal Milanese: In a bowl, whisk together
Garlic-Roasted Whole Dungeness Crab & Arugula-Fennel Salad
Preheat the oven to 425 degrees. Hold the crab firmly with one hand and pull the shell off with your other hand. Rinse the crab under cold water into a strainer to catch the guts. Keep rinsing until you have removed
Andy’s First Place BBQ Glaze(d) Pork Tenderloin with Bacon-Corn Relish & Cheddar Grits
To prepare Andy’s First Place BBQ Glaze (yields about 4 cups):Combine all of the ingredients in a small, heavy-bottomed 2-quart saucepan over low heat. Whisk until entirely incorporated and simmer for 30 minutes, stirringoccasionally. Use hot or cold.To prepare the
Steak & Salad with a Balsamic-Parmesan Dressing
To prepare the steaks: Season each side of each steak abundantly with salt and pepper, and moisten with the olive oil. Let the steaks rest for about 10 minutes. Preheat the grill, and once it is hot, cook the steaks to medium-rare
Lime & Curry-Marinated Grass-Fed Rib-Eye Steaks with Cucumber & Honeydew Melon Chutney & Spiced Basmati Rice
To prepare the chutney: Stir together the honeydew, cucumber, onion, lime juice, cilantro, mint, jalapeño and ¼ teaspoon salt. Season with the coriander and cumin, and let the chutney stand while grilling the steak. To prepare the steak: Prepare a gas grill for
Eggplant Ratatouille with Lemon-Marinated Chicken Breasts
In a small bowl, whisk together the lemon juice, olive oil, salt and pepper, and garlic. Place the chicken breasts in a small baking dish or a large zipper bag. Add the lemon mixture and coat the chicken thoroughly. Set
Cajun Roasted Chicken Breasts with ‘Shrimp Jambalaya Hash’
To prepare the Cajun roasted chicken breasts: Marinate the chicken breasts in ¼ cup of olive oil and the garlic, jalapeño, Creole seasoning, cracked black pepper, kosher salt and lemon juice for at least 1 hour. In a large, hot, ovenproof sauté
Pork Chops with ‘Zenzero’ Sauce
Place the pork chops in a re-sealable plastic bag. Place the water, sugar and salt for the marinade in a small bowl, stir well to incorporate, and pour over the pork chops in the bag. Seal the bag shut and