Recipes

Buttered Rosemary Smashed Potatoes

Garlic & Shallot

      The perfect side dish that goes with pretty much every meal. You can even eat them as a main dish because they are that good.  What you'll need -One bag of Baby Potatoes  - Olive Oil -Salt, Pepper & Garlic Powder  -Garlic & Shallot Butter - Fresh Rosemary   Steps:1) Preheat oven to 450. Place potatoes in a large pot and fill with cold water. Bring water to a boil, once at a boil, simmer the potatoes until they are just barely fork tender. Strain potatoes and let them cool slightly.2) Place parchment paper on a baking...

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Swordfish & Blistered Tomatoes

Garlic & Shallot

Swordfish with a blistered tomato, caper, white wine, and garlic & shallot butter sauce. This dish is very light, savory, and incredibly delicious! What you'll need -Swordfish -Garlic & Shallot Butter -Baby Tomatoes -White Wine -Lemon -Capers -Pink Salt/Pepper Steps: 1) Season swordfish with salt and pepper. 2) Heat oil (a high heat oil, like avocado oil, works great) in medium size skillet over medium-high heat and sear swordfish until browned on each side and cooked through. Cook time depends on how big and thick your fish is, but total time here was roughly 3-4 minutes each side.  3) In a separate pan,...

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Honey Mustard Dill Salmon with Garlic and Shallot Butter

Garlic & Shallot

Easy honey mustard and dill salmon with Churn Garlic and Shallot butter.

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Dover Sole Meuniere with Garlic & Shallot butter

Garlic & Shallot

This is a simple, straight forward dish that the whole family will love. It's a french classic, and it should take you no more than 30 minutes! All you need is... 1) Sole (any thin, tender, flaky whitefish can be substituted if sole isn't an option) 2) Flour (GF options: gluten free flour mix, almond flour, corn starch, rice flour, tapioca flour) 3) salt and fresh ground black pepper 4) Garlic & Shallot butter 5) lemon juice 6) White wine *optional* - french purists will hate me, but I like to add some for additional acidity and sweetness, and to...

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How to make a pan sauce

Garlic & Shallot

    This is a classic french technique that can be at the foundation of your cooking endeavors. The beauty of the pan sauce is that it comes together quickly, it utilizes all of that leftover flavor (the fond) from that protein or vegetable you just cooked in the pan, and, once you learn the basics, you can apply the technique to so many cuisines and flavors. Basically, a pan sauce consists of... 1) sauteed aromatics (garlic,shallots, etc) 2) reduction of an alcohol (most often, red or white wine) 3) Addition of stock (chicken, beef, vegetable, etc.) 4) Addition of butter and/or...

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grilled ribeye caps with Garlic & Shallot butter

Garlic & Shallot

When making steak, the Ribeye cut is usually my top choice. It has the perfect fat to lean muscle ratio, and the most melt in your mouth marbling. If you look at a ribeye, you can actually see two parts of the cut. There's the large eye of meat (this is the center of the cut), and then there is the outer layer, called the "cap" of the ribeye, that has the most amount of marbling. If you're a Costco shopper, and you love Ribeye, look for the Ribeye caps. They remove the caps  from the center cut Ribeyes, and...

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