Chesapeake Bay Almond Crusted Halibut
Almond Crusted Halibut
Ingredients:
1/3 cup dry white wine
2 tablespoons cider vinegar
2 tablespoons minced shallots
1 sprig fresh thyme
1 bay leaf
1/3 cup heavy cream
10 tablespoons unsalted butter
3 tablespoons chopped fresh chives
2 teaspoons fresh lemon juice
salt and pepper to taste
6 fillets halibut
2 tablespoons vegetable oil
1 tablespoon unsalted butter
1/4 cup fresh bread crumbs
2/3 cup minced blanched almonds
1 tablespoon unsalted butter, melted
1 egg, lightly beaten
Directions:
Make beurre blanc: In a small saucepan over medium heat, combine wine, vinegar, shallots, thyme and bay leaf. Boil until liquid has evaporated. Stir in cream, and boil until liquid is reduced by half; decrease heat to low. Whisk in butter, 1 piece at a time, adding each new piece before previous one has melted completely. Do not allow sauce to simmer, or it may separate.
Strain sauce through a fine sieve into a heatproof bowl. Stir in chives, lemon juice, salt and pepper. Keep warm by setting bowl in a larger container of hot water.Preheat oven on broiler setting. Pat fillets dry, and season with salt and pepper.Heat oil and 1 tablespoon butter in a large skillet over medium-high heat. Saute halibut fillets for 2 to 3 minutes on each side, or until lightly browned, and just cooked through. Transfer to a baking sheet, and cool 5 minutes. In a small bowl, stir together bread crumbs, almonds and 1 tablespoon melted butter. Brush tops of fillets with egg, and spread with almond mixture.
Broil fillets 1 to 2 minutes, or until browned. Place fillets on individual plates, and spoon beurre blanc around it.
Crockpot Clam Chowder Recipe
Crockpot Clam Chowder
Another great take on an old favorite. This Clam Chowder recipe is very easy to make and very tasty.
Recipe Ingredients:
2 pounds clam, juice reserved
12 ounces salt pork
1 large onion, diced
4 stalks celery, diced
8 large potatoes, peeled and cubed
32 ounces half and half
3 tablespoons flour
2 bay leaves
2 tablespoons dried parsley
Directions:
Cook salt pork until all fat is rendered, scoop out salt pork when done leaving fat. Save or discard salt pork. Cook onion and celery in rendered fat until translucent, add flour and stir to make a roux.
Prepare Crockpot with the Reynolds liner, transfer roux to Crockpot, add clam juice and potatoes, add water to top of potatoes. Add bay leaves. Slow cook on High for 4 hours or until potatoes are done, remove bay leaves, add half and half, cook another 30 minutes. Add clams and parsley. Add pieces of salt pork if desired.
