Pan Roasted Baby Potatoes

Makes enough for 4 sides

1 1/2 lb baby potatoes, (red, fingerling, etc), washed and cut in half or into quarters
depending on their size
1 1/4 cup chicken stock

3 cloves garlic, chopped very small or minced

1 1/2 TBSP olive oil
1 medium onion, medium chop
1 TBSP smoked paprika, not hot
1/4 tsp cumin
1 TBSP tomato paste
Salt and freshly ground black pepper
Green herb, whatever you have on hand, chopped for garnish

In a small sauce pot, heat the chicken stock with the garlic on med-low heat until just
lightly simmering.

Heat the olive oil in large cast iron skillet or large pan over med-high heat. Add onions
and season with salt and pepper. Cook for 3 minutes until the onions begin to soften.
Add the paprika and cumin. Continue to cook for 2 minutes to let the flavor from the
spices develop. Add the tomato paste, mix well and cook for another 2 minutes.

Add the stock and garlic to the onion mixture and mix well until incorporated. Add the
potatoes making sure they cover the bottom of the pan in one layer. The stock should
almost cover the potatoes completely. Turn the heat up to high until boiling then reduce
heat to low and cover tightly. I use aluminum foil with my cast iron.

Cook on low for 15 minutes covered. Uncover, turn the heat up to med-high and boil off
any excess liquid until it becomes more pasty. This could take any where between 5-10
minutes. The potatoes should be fork tender.

Garnish with your favorite chopped green herb and enjoy.

Apple & Sweet Potato Cakes with Sweet Mustard Dressing

The Goods:
 1 small sweet potato, peeled and grated
 1/2 sweet onion, peeled and grated
 1 large green apple, peeled and cored and grated
 1 large egg, beaten
 1 tbsp. flour
 1 tsp. baking powder
 1 tsp. cinnamon
 sea salt and cracked pepper to taste
 1/4 cup of oil
 2 tsp. Dijon mustard (dressing)
 1 tbsp. white wine vinegar (dressing)
 1 tsp. lemon juice
 1 tsp. granulated sugar (dressing)
 pinch of salt (dressing)
Prep:
1. To make the cakes: grate the onion first (the acidity helps
prevent the apple from changing colour) and then the apple and
sweet potato. Place the three ingredients in a bowl and season
with salt. Wait for a minute to allow some of the moisture to be
drawn out. Squeeze out as much liquid as you can.
2. Once squeezed, pat dry with a tea towel and put in a small
mixing bowl. Add the egg, flour, baking powder and cinnamon and
stir to combine. Season.
3. Using a non-stick pan over medium to medium-high heat, add
the oil and allow it to heat up. Place a 1/4 cup mixture into the
pan and press down and shape into a circle with a spoon. Leave it
to cook. It's fragile. Cook for 3-4 minutes, or until golden
brown, and then flip over and repeat. 
4. Meanwhile, add the dressing ingredients to a small bowl and
whisk until fully combined. 
5. Make your poached eggs in another pot and drain when
finished.
6. To serve, stack two cakes on top of one another and place
the poached egg on top. Finish with a drizzle of your mustard
dressing.

GRILLED FISH WITH GREEN MANGO PICO DE GALLO

In tropical climes from India to Mexico, green mangoes are peeled and eaten like a vegetable. Dipped in
hot sauce and salt, most people would have trouble identifying the crunchy yellow sticks as the unripe
version of the sweet orange tropical fruit adored around the world. For the uninitiated, it may sound like an
odd way to eat this fruit, but it’s a delicious combo that’s both refreshing and filling.

Green mango’s have the texture of raw carrots and a tart assertive flavor somewhere between pine trees
and carrots. They’re great in salads and slaws, which started me thinking about other ways I could use
them. For this dish, I’ve cut up a green mango into small cubes and replaced the tomatoes that would
normally go into a pico de gallo. Along with bell peppers, onions, cilantro and chilis, this makes a great
contrast in both flavour and texture for a piece of grilled fish.

I made this with swordfish because it was on sale at the market, but this would work with just about any
kind of seafood. For a creamy tropical side dish, cook polenta with a 50/50 mixture of coconut milk and
water along with some green curry paste.

Grilled Fish with Green Mango Pico de Gallo

1 Mexican firm green mango cut into brunoise (1/8″ cubes)

1/4 C red bell peppper cut into brunoise (1/8″ cubes)
1/4 C red onion cut into brunoise (1/8″ cubes)
1 Tbs minced cilantro
1/2 tsp kosher salt (less if you use regular salt)
1 Tbs lime juice
1 serrano chili minced with seeds (optional)
1 tsp your favourite hot sauce (optional)
2 fillets of fish (salmon, swordfish and halibut are all good choices)

Put the green mango, bel pepper, onion, cilantro, salt, lime juice, chili and hot sauce in a bowl and toss to
combine.

Use a paper towel to dry the surface of the fish and salt and pepper. Grill over charcoal, broil or pan-fry.

To serve, just top the cooked fillet with a dollop of green mango pico de gallo.

Grilled Salmon with Spicy Plum Salsa

1 small spring onion, diced
2-3 finely chopped scallions
3 tablespoons lemon juice, or more to taste
1 1/2 cups firm plums, chopped into 1/2 inch chunks
2-3 tablespoons finely chopped cilantro
1 small jalapeño, seeded and minced
5 tablespoons extra virgin olive oil
1/2 teaspoon kosher salt
pinch of sugar, to taste
Finely dice spring onion bulb and scallions. Place scallions and 3 tablespoons diced onion in a small
bowl and pour lemon juice over them. Set aside for 10 minutes (the lemon will take the edge off the
onion).

Place scallions, onions and all remaining ingredients in a medium-size bowl and stir to combine.
Adjust salt, sugar and lemon juice to taste (depending on the sweetness of the fruit).

Let the salsa sit at room temperature for at least 10 minutes to meld flavors. Spoon over flaky fish or
roast duck.

Lemon-Thyme Grilled Fish with Cucumbers and Arugula

Serves 4-6
6 Halibut fillets, about 5 oz each
Finely grated zest of 1 large lemon
2 tablespoons thyme leaves
1 tablespoon chopped parsley leaves, use a sharp knife or scissors

3-4 medium-size cucumbers (about 1 pound in total)

1/2 teaspoon whole cumin
3/4 cup Greek yogurt (if you can’t find any, use a very thick yogurt that has been hung in a
cheesecloth for an hour)
1/2 teaspoon minced garlic
4 teaspoons lemon juice
1 teaspoon chopped dill
1/2 teaspoon coriander powder
A pinch of cayenne pepper
1 tablespoon chopped mint
Salt and freshly ground pepper, to taste
2 tablespoons olive oil

5 ounces baby arugula

Drizzle of olive oil and fresh lemon juice to serve

1. Season the fish with the grated lemon zest, thyme and parsley. Cover and refrigerate for 3-4
hours.
Remove the fish 30 minutes before you start cooking to bring it to room temperature.
2. Peel the cucumber, cut into 1-inch long sections and then cut into julienne strips. (De-seed the
cucumbers if you prefer.) Toss with 1 teaspoon salt and let sit in a colander for 30 minutes.
3. Toast the cumin seeds in a small pan over medium heat until they change change color, 2-3
mins.
4. Mix the cumin, garlic, lemon juice, dill, coriander powder and cayenne pepper into the yogurt.
5. Pat the cucumbers dry with a dish towel and toss with the yogurt mixture. Season with salt and
pepper and stir in the chopped mint.
6. Prepare the grill (medium heat). Brush the fish with olive oil and season well with salt and
pepper. Grill fish, turning once, until the fish is just cooked through, 6-8 minutes in total.
7. Scatter the baby arugula leaves on the plate/s. Spoon the cucumbers over the leaves and
arrange the fish on the top. Season with a generous amount of lemon juice and a drizzle of good
olive oil. Serve immediately.

Do-ahead: You can prepare the yogurt mixture minus the cucumbers and mint ahead of time.
Add the cucumbers and mint and season with salt and pepper just before serving.

Caramelized Scallops with White Wine

Sweet, caramelized scallops topped with a lemony pan sauce.

Ingredients
o 2 fish
o Pinch of kosher salt
o Freshly cracked black pepper
o 4 Tbsp clarified butter
o 3/4 cup white sugar
o 1/2 cup dry white wine
o 1 lemon, zested and squeezed
o 1 Tbsp parsley, finely chopped
o 8 chives, chopped
Instructions
1. Heat butter on medium high.
2. Pat scallops dry. Season both sides with salt and pepper. Spread sugar on a plate and dip
one side of each scallop into the sugar before placing it into the saute pan.
3. Cook for 2-3 minutes on each side, until the scallops are nicely seared. Flip and cook for
another two minutes. Add wine and lemon juice and reduce the sauce by half.
4. Serve scallops topped with pan sauce, lemon zest, parsley, and chives.

Ina Garten's Lemon Chicken Breasts 

(adapted from "Ina Garten")
(Printable Recipe)

Ingredients:

1/4 cup good olive oil

3 tablespoons minced garlic (9 cloves)
1/3 cup dry white wine (I used a Chardonnay)
1 tablespoon grated lemon zest (2 lemons)
2 tablespoons freshly squeezed lemon juice
1 1/2 teaspoons dried oregano
1 teaspoon minced fresh thyme eaves
Kosher salt and freshly ground black pepper
4 boneless chicken breasts, skin on (6 to 8 ounces each)
1 lemon

Preparation:

Preheat the oven to 400 degrees F.

Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1
minute but don't allow the garlic to brown. Remove pan from stove, and off the heat, add the
white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 by 13-
inch baking dish.

Pat the chicken breast dry and place them skin side up over the sauce. Brush the chicken breasts
with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and
tuck it among the pieces of chicken.

Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done
and the skin is lightly browned. If the chicken isn't browned enough, put it under the broiler for
about 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Serve
hot with the pan juices.