1/8 pound (60 g) sun-dried tomatoes in oil,drained 1 garlic clove,peeled and chopped 1/2 oz (15 g) grated Parmesan cheese 8 fresh basil leaves,washed and chopped 1 oz (30 g) pine nuts 2 tablespoons olive oil 2 tablespoons freshly squeezed lemon juice 4 halibut steaks 2 tablespoons vegetable oil 2 tablespoons freshly squeezed lemon juice scallions,shredded,to garnish salt and freshly ground black pepper Step 1 Combine dried tomatoes, garlic, cheese, basil, pine nuts and olive

2 1/2 tablespoons vegetable oil 1 (4-inch-long) fresh hot red chile, thinly sliced crosswise 3 scallions, white and green parts thinly sliced separately 1 lb sea scallops, tough muscle removed from side of each if necessary 3/4 lb large shrimp, shelled and deveined 1 (14-oz) can unsweetened coconut milk 1 tablespoon Thai green curry paste 1/4 cup chicken broth or water 1 tablespoon packed light brown sugar 1 1/2 tablespoons Asian fish sauce 1 tablespoon fresh lime juice 12 oz

3 tablespoons butter 1 shallot minced ¾ cup Pinot Noir Melt butter in a saucepan over medium heat. Add shallot and cook for 2-3 minutes. Add wine and bring to a boil. Reduce for 15 minutes, scraping the sides until slightly syrupy. Serve on top of steak. Prep Time: 2 mins Cook Time: 18 mins Total Time: 20 mins www.julieblanner.com

5 tbsp unsalted butter divided 1/2 cup finely chopped onion 1/2 cup finely chopped green pepper 1/4 cup chopped celery 2 bacon strips chopped 1 andouille sausage link thinly sliced 1 tbsp minced garlic 3 tbsp all-purpose flour 2 cups seafood stock 18 oz canned clams in juice 1 cup Whole milk 1 lb Idaho potatoes cut into half inch small cubes 1 tsp hot sauce 3/4 tsp creole seasoning pinch of cayenne pepper optional salt and pepper to taste Instructions Heat 2 tbsp of butter in

⅓ cup olive oil ¼ cup sesame oil ¼ cup chopped fresh parsley 2 tablespoons hot sauce 2 tablespoons minced garlic 1 tablespoon ketchup 1 tablespoon Asian chile paste 1 teaspoon salt 1 teaspoon black pepper 3 tablespoons lemon juice 2 pounds large shrimp, peeled and deveined 12 wooden skewers, soaked in water Whisk together the olive oil, sesame oil, parsley, hot sauce, minced garlic, ketchup, chile sauce, salt, pepper, and lemon juice in a mixing bowl. Set aside about 1/3 of t

2 ounces fresh horseradish, peeled and coarsely grated (about ⅔ cup) 1½ cups sour cream 1 tablespoon Dijon mustard 2 tablespoons finely chopped chives 2 tablespoons chopped fresh dill, plus more for garnish 2 to 3 tablespoons freshly squeezed lemon juice, plus wedges for garnish Salt 4 (6-ounce) arctic char fillets (or use salmon) Olive oil Make the horseradish crema: Peel horseradish with a vegetable peeler and coarsely grate. Combine grated horseradish with sour cream, Dijo

2 tablespoons pine nuts 1 pound tuna steak, cut into 1/2-inch dice 1/2 cup dry white wine 1/2 teaspoon finely grated lemon zest 1/2 pound cherry tomatoes, coarsely chopped 1/4 cup extra-virgin olive oil 1/4 cup coarsely chopped fennel fronds (Dill is a good substitute, it looks very similar and has a similar aroma) 1/2 teaspoon crushed red pepper 1 pound linguine Salt and freshly ground pepper Directions In a small skillet, toast the pine nuts over moderate heat until lightly

1 cup thinly sliced red onion (from 1 small onion) 1/2 teaspoon flaky sea salt, divided 1/3 pound skin-on salmon fillet (about 1 inch thick) 1/2 teaspoon sesame seeds Directions Preheat oven to 375°F. Line a quarter sheet pan with parchment paper. Whisk together hoisin sauce, lime juice, 1 1/2 tablespoons oil, ginger, garlic, and cayenne in a small bowl; set aside. Toss together brussels sprouts, bell pepper, onion, 1/4 teaspoon salt, and remaining 1 1/2 tablespoons oil. Plac

Vinaigrette: 1 tablespoon red wine vinegar 1 garlic clove minced 1 teaspoon Dijon mustard ¼ teaspoon Diamond Crystal kosher salt ¼ teaspoon black pepper 3 tablespoons extra-virgin olive oil Salad: 4 cups mixed salad greens ½ cup cherry tomatoes halved Steak: 1 teaspoon Diamond Crystal kosher salt or ½ teaspoon fine salt ½ teaspoon black pepper 1 tablespoon paprika 1 teaspoon garlic powder 1 teaspoon onion powder ½ teaspoon dried thyme 2 tablespoons olive oil 1 lb. NY Strip, R

3 pounds halibut fillets 1/2 teaspoon salt 1/8 teaspoon pepper 1/8 teaspoon cayenne pepper tap here 1 medium onion, finely chopped 1 medium green pepper, finely chopped 1 tablespoon canola oil 2 garlic cloves, minced 1 can (10 ounces) hot enchilada sauce 1 can (10 ounces) green enchilada sauce 1 cup sour cream 1 cup mayonnaise 2 cans (4 ounces each) chopped green chiles 2 cans (10 ounces each) mild enchilada sauce 4 cups shredded Colby-Monterey Jack cheese 24 flour tortillas