Salmon with a Capers and Honey Sauce

On June 20, 2018 By Isobar ExpeditionsIn Recipes5 Comments

Salmon is a wonderful fish to have throughout the year. It is strong enough to hold up to a variety of flavors, so we decided to do a variation of a sauce that we saw on a cooking show. We had so many similar style dishes when visiting the Mediterranean regions, we only wish that we could have been sitting on a beach while we ate. It is a combination of sweet and savory and can be used on a variety of proteins from chicken to other types of fish. Having salmon with a light and refreshing sauce such as this makes for a wonderful weeknight dinner or it can be dressed up for a special occasion. We decided to bake the salmon, but you could just as easily pan fry it if you would like to create a crispy skin. It certainly made for a wonderful meal and is something that we will likely make again and again. This recipe is for two, but can easily be adjusted to serve more.

INGREDIENTS

1/2 lb Salmon – cut into 4 oz filets
1/4 cup White Wine Vinegar
2 tbsp Capers – rinsed
2 tbsp Honey
2 tbsp Dried Dill
2 tbsp Dried Tarragon
1 tsp Garlic Powder
2/3 cup Extra-Virgin Olive Oil
Salt and Pepper to taste

INSTRUCTIONS

Brush the flesh side of the salmon with olive oil and then sprinkle them with salt, pepper, the garlic powder, and a pinch of the dill and tarragon. Place skin side down on a pan that has been covered with foil and sprayed with cooking spray. Bake in a preheated oven at 350 degrees for 25 minutes for medium-well or cook to your desired temperature. In a blender, add the vinegar, honey, capers, and remaining dill and tarragon. Blend while slowly adding olive oil until it reaches the desired thickness (you may not use all of the olive oil). Remove the salmon from the oven and drizzle with the desired amount of sauce, about 2 to 3 tablespoons per filet.

Enjoy the Salmon with the Capers and Honey Sauce

Prime Rib with Yorkshire Pudding

On December 30, 2015 By Isobar ExpeditionsIn Recipes4 Comments

For every holiday, we have a food tradition that we are adamant about doing every year. Don’t ask us why, but we are very superstitious about our holiday meals. We’ve been very fortunate over the years and, although we know it has nothing to do with the meals that we’ve eaten, we just don’t want to jinx ourselves. Our Christmas tradition is to have prime rib (or standing rib roast) with Yorkshire pudding. It isn’t a complicated meal, but it is certainly delicious. We flew home on Christmas Eve so that we could be home for Christmas and cook our traditional dinner on Christmas Day. It was the perfect complement to being home. You don’t need to have a holiday or a superstition to give this meal a try 😉

Ingredients

6 – 8 lb Prime Rib (3 or 4 ribs)
5 Garlic Cloves – minced
1/4 cup Prepared Horseradish
4 tbsp Fresh Rosemary – roughly chopped
1 tbsp + 1 tsp Thyme
1/4 cup Sea Salt
1/8 cup Fresh Ground Black Pepper
1/3 cup Extra Virgin Olive Oil
3/4 cup All Purpose Flour
1/2 tsp Salt
3 Eggs
3/4 cup Whole Milk
1/2 cup Pan Drippings from the Prime Rib

Instructions

Stir together the flour and salt into a bowl. In another bowl, beat together the eggs and milk. Stir the dry ingredients into the wet ingredients until fully incorporated. Stir in 1 tablespoon of Rosemary and 1 teaspoon of thyme. Cover and refrigerate for at least 4 hours or overnight. Preheat the oven to 350 degrees.

Place the prime rib, bone side down, into a large roasting pan that has been sprayed with cooking spray. In a small bowl, combine the garlic, horseradish, 3 tablespoons of the rosemary, 1 tablespoon of the thyme, sea salt, pepper, and olive oil. Whisk the ingredients until it forms a paste (whisking instead of stirring allows the ingredients to bind together). Generously rub the paste over the top (the fat cap) of the prime rib. Roast the prime rib in the oven for 2 – 2 1/2 hours (approximately 20 minutes per pound) until it reaches an internal temperature of 125 degrees.

Pull the roast from the oven and set it aside, tented, for 20 to 30 minutes to rest (cutting into the roast without letting it rest will cause the juices to run out and the prime rib to be dry). Increase the oven temperature to 450 degrees. Pour the pan drippings into a 9 inch square baking dish. Place the baking dish into the oven for 5 minutes to get the drippings smoking hot. Take the baking dish out of the oven, pull the batter out of the refrigerator, and add the cold batter to the pan drippings. Place the pudding back into the oven and cook until puffed and dry, about 15 to 20 minutes.

Herb Roasted Game Hens with Pancetta

On November 25, 2015 By Isobar ExpeditionsIn RecipesLeave a comment

When entertaining, we will often serve game hens so that everyone can have their own hen. For this recipe, we served them whole, but when having guests over, we will usually cut the hens in half so that it is easier to eat and is a smaller portion. This recipe is really easy and the flavor of the hens was sensational. It would even be good as a holiday meal and works great for a special occasion. The vegetables soak up the flavor from the hens and the pancetta, making them decadently delicious. Rice Pilaf or stuffing would make a great accompaniment or you could add potatoes to the vegetables for a simple one pot dinner. We only cooked two hens since it was just the two of us, but we’ve provided the recipe for six people.

Herb Roasted Cornish Game Hen with Pancetta

Ingredients

6 Cornish Game Hens (approximate 24 oz each)
1 Onion – roughly diced
6 Stocks of Celery – roughly diced
36 Baby Carrots (or 6 Large Carrots – roughly diced)
2 Large Red Peppers – roughly diced
3 tsp Extra Virgin Olive Oil
3 tsp Fresh Rosemary – finely chopped
3 tsp Fresh Sage – finely chopped
3 Garlic Cloves – minced
1 tsp Fresh Cracked Black Pepper
2 tsp Kosher Salt
6 Thin Slices of Pancetta

Instructions

Preheat oven to 425 degrees Combine the onion, celery, carrots, and red pepper in the bottom of a roasting pan or baking dish. Season the vegetables with salt and pepper. Set the hens on top of the vegetables and drizzle with olive oil. In a small bowl, mix together the garlic, rosemary, sage, black pepper and salt. Rub the herb mixture over the hens until well coated. Lay a piece of pancetta over the breast of each hen and secure with wooden toothpicks. Roast the hens for 15 minutes. Decrease the temperature to 350 degrees and continue to roast the hens until fully cooked, 45 to 60 minutes. Let sit at room temperature for 3 to 4 minutes before serving.