Tried and true favorite Mild marinate, bread-crumb coating makes succulent halibut fillets every time
Summertime is not only for salmon . It's an abundant time for many varieties of fish, and halibut is but one of them.
Restaurant reviews
Angelo's Pizza and Pasta , 13760 Millard Ave. A menu of Italian staples and delicious thin-crust pizza is the draw at Angelo's. Specialty pizzas include veggie, taco and a "Big Red" pizza featuring ground beef, pepperoni and extra cheese. On Fridays and Saturdays there is live music, no cover charge.
You don t need a yacht to have success in the ocean
WORTH A CLICK! It may often lack the opportunity of catching a really big salmon , halibut or tuna, but there is nothing quite like spending some time fishing in the ocean surf, from the rocks of a jetty, or even from a pier that extends well out into the sea.
Fast summer inspirations
11 Punchy Fruit Salad. To punch up a summer fruit salad, toss in some minced ginger and fresh mint from the garden. The flavors immediately start to mingle.
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* Cook in steamer far 10 to 12 minutes, or until tender. Cool and reserve.
Hazelnut Vinaigrette:
4 oz Soy sauce
4 oz Balsamic vinegar
1 tbsp Mustard
6 oz Grape seed oil
1 oz Hazelnut oil
1 oz Lime juice
* Combine soy and balsamic in heavy, medium-size saucepan; slowly reduce to 1/3 original volume. Remove to medium mixing bowl and allow to cool.
* Add mustard and whisk in grape seed oil to form an emulsion. Finish with hazelnut oil and lime juice. Reserve.
To Plate:
4 Salmon fillets (8 oz each) Grape seed oil
1/4 cup Hazelnuts (rough chop) Coarse sea salt
2 tbsp Chopped chives Coarse black pepper
4 tbsp Butter
* Place salmon in buttered baking dish, not allowing fillets to touch. Bake at 280 for 13 minutes.
* Saute endive cut-side down in non-stick pan with grape seed oil until golden brown on cut side.
* Place 2 pieces of endive in center of plate.
* Spoon some melted butter over fillets which will be medium rare after 13 minutes. Bake two additional minutes for medium.
* Sprinkle with salt, pepper, and chopped chives. Place on top of endive.
* Drizzle with vinaigrette; sprinkle with chopped nuts.
Wine recommendation
A dry, crisp, young Sauvignon Blanc
THE CENTURY PLAZA HOTEL & SPA
2025 AVENUE OF THE STARS, CENTURY CITY, CA (310) 277-2000
Chef Profile: With his straightforward philosophy to cooking, Executive Chef Andreas Nieto, magically transforms ordinary ingredients into extraordinary creations without losing the individuality of each flavor. Breeze features California grill cuisine showcasing the finest local produce and seafood, flavored with herbs grown in the hotel's on-site organic garden.
Featured Recipe:
Rack of Domestic Meadow
Lamb Wild Mushroom Tart
(Serves 4)
Marinated Lamb:
8 each Double lamb chops
3 cloves Clove garlic, minced fine
1 each Shallot, minced fine
2 oz Red wine sauce or demi-glace
2 oz Red wine
1 tsp Olive oil
Mushroom Tart:
4 each Tart shells (prebaked)
2 tsp Extra virgin olive oil
1 each Good-size onion
3 strips Bacon, diced
4 oz Porcini mushrooms, diced
2 oz Grated parmesan cheese
4 each Sprig Italian parsley
* Marinate the lamb with olive oil, garlic, and shallots and set aside to absorb the flavors.
* In a saute pan, sweat the onion with the diced bacon and after three minutes add the porcini mushrooms and cook for three more minutes. Remove any resulting liquid and place the ingredients in a mixing bawl.
* Add the Parmesan cheese, mix well, and place in the tart shells.
* Preheat oven for tart to 325[degrees]. Place tart in oven for 20 minutes to allow to cook throughout.
* Place the lamb in a saute pan and cook until desired temperature, rare, medium rare, etc. to your preference. Remove from pan and keep warm.
* Deglaze the pan with the red wine and add the demi-glace. Reduce by half and hold.
* After lamb is cooked remove tart from oven and place on preheated plate for serving.
* Place tart in center of plate and lamb chops over the tart.
* Finish the presentation by drizzling sauce over the lamb and garnish with sprig of parsley
Wine Recommendation
Byron Neilson Pinot Noir
Opulent aromas of cherry, blackberry, blueberry and plum with hints of toasted almond, mulled spices and vanilla
HOTEL BEL-AIR
701 STONE CANYON ROAD, LOS ANGELES, CA 90077, (310) 472-1211
Chef Profile: Hotel Bel-Air Chef Douglas Dodd combines fresh indigenous products with herbs and unique sauces, creating flavorful and innovative cuisine in a "French California" style. However, as Hotel Bel-Air is truly abs Angeles classic, the restaurant's most-loved signature items remain on the menu. Chef Dodd's culinary background includes training in New York and Switzerland, a seven year tenure at The Little Nell in Aspen, and most recently, two years as the Executive Chef at The Phoenician in Scottsdale. Hotel Bel-Air offers several environments for enjoying the chef's cuisine, with seating on The Terrace overlooking lush gardens and Swan Lake, inside the elegant dining room, or at the private, in-kitchen chef's table known as "Table One."
Featured Recipe:
Herb Rubbed Colorado Rack of
Lamb, Grilled Eggplant and
Tomatoes, Purple Potatoes,
Rosemary Jus (Serves 4)
2 each Racks of lamb
2 each Eggplant
3 each Large tomatoes
2 each Zucchini
1/4 cup Chopped parsley and thyme
8 sprigs Rosemary
2 cups Beef stock
8 each Purple potatoes
8 each Baby beets, or other baby vegetables
* Thinly slice the zucchini about 1/4 inch thick lengthwise.
* Peel the eggplant cut 20 slices 1/3 inch thick.
* Cut 12 slices of tomato 1/3 inch thick.
* Toss the eggplant, tomatoes and zucchini with oil, salt and pepper. Grill them for about eight minutes or until they are cooked.
* Make four "stacks" of eggplant and tomatoes by layering the grilled eggplant and tomatoes, starting with eggplant and alternating with tomatoes, using four eggplant and three tomato slices for each "stack."
* Wrap the stacks with the cooked zucchini.
* Season the lamb with salt and pepper. Place the lamb rack in a hot saute pan with a little bit of oil. Cook for about five minutes on each side. Put the lamb in a 350[degrees] oven and cook for approximately 20 minutes.
* Remove the lamb from the oven and rub the chopped herbs on the cooked meat.
* Finely chop four of the rosemary sprigs. In a small saucepan, reduce the beef stock with the chopped rosemary to about 1/4 cup.
* Peel and cut the potatoes and baby vegetables into a desired shape. Cook lightly in salted water. Strain the water. Toss the vegetables with some melted butter; season with salt and pepper.
* Cut each lamb rack into four pieces. Place the eggplant and tomatoes in the middle of the dish. Lean the lamb up against the eggplant and tomatoes. Spoon the sauce around the lamb. Garnish with the vegetables and remaining rosemary sprigs.
Wine recommendation
Joseph Phelps Pastiche, California Rhone-Style Table Wine, Monterey, 2000 50% Grenache, 25% Mourvedre, and 25% Syrah
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