Salmon with Lemon Butter Caper Sauce

On September 23, 2015October 13, 2015 By Isobar ExpeditionsIn RecipesLeave a comment

When we were in Mexico a few years ago, we had a chef prepare us a fresh fish with a lemon caper sauce and we decided that we would attempt our own version of the dish. We have to admit that this dish turned out incredible. 🙂

Ingredients

2 Salmon Filets – about 3 inches wide
2 tbsp Vegetable Oil
4 tbsp Unsalted Butter
1 1/2 tbsp Capers – drained
1 Large Lemon
1/2 cup Flour
1/2 tbsp Garlic Powder
Salt and Pepper to taste

Instructions

In a shallow bowl or plate, combine the flour, garlic powder, salt and pepper (we prefer to season the flour, but you can put the spices directly on the fish). Heat the oil in a frying pan to medium heat. Dredge the salmon in the seasoned flour and add to the pan, skin side down. Cook the fish until the skin is crispy, about 4 minutes, and then carefully flip, flipping away from yourself to avoid splashing oil. Cook until the fish is flakey, about another 4 minutes, and remove the fish from the pan to rest. Discard excess oil, keeping the other pan drippings, and add the butter and capers and fry the capers over medium-high heat. Remove the pan from the heat and squeeze the juice from the lemon into the pan and whisk together. To serve, place the fish on the plate and pour the lemon butter caper sauce over the fish and enjoy.

French Stew (Hunter’s Stew)

On September 17, 2015 By Isobar ExpeditionsIn RecipesLeave a comment

We have a family recipe that we’ve always called “French Stew”, but really it is a Hunter’s Stew, which means that you can substitute any meat, carb, and vegetable and it still works. Basically it is whatever hunters had available to throw into a pot and simmer together to make a hearty meal. We had been to the local farmer’s market that day and grabbed some fresh vegetables, so it seemed like a perfect meal, especially considering that the temperatures were starting to drop to a more seasonable range this weekend. The nice thing is that is an inexpensive, easy to make, and yet delicious meal that anyone can make. It is one of our Autumn, “go-to”, meals and we always enjoy it.

Ingredients

1 lb Lean Ground Beef (or any other stew meat)
1 tbsp Vegetable Oil
3 Medium Carrots – sliced in 1/4 inch thick
3 Medium Potatoes – cubed
2 cups Green Beans – cut into 1 inch pieces
1/2 Small Onion – diced
1 Stalk Celery – diced
3 Small Bay Leaves
1 tsp Garlic Powder
1 tbsp Worcestershire Sauce
5 cups Water (may need to be adjusted)
Salt and Pepper to taste

Instructions

On a medium high heat brown the ground beef in the vegetable oil. Add the celery and onion when the beef is halfway browned. Add water and bring to a simmer. Add remaining vegetables and seasonings, simmer until the vegetables are fork tender (approximately 45 minutes). Serve with your favorite fresh bread and butter.

Sausage Alfredo with Rainbow Pasta

On September 10, 2015September 10, 2015 By Isobar ExpeditionsIn RecipesLeave a comment

We were in Boulder over the weekend and found a little store with authentic European curiosities. While we were in the Italian section, we found a rainbow pasta that we decided that we just had to buy. When we got home, we decided that we would do an Alfredo sauce with some sweet Italian sausage that we picked up from the local butcher. Not only was it a pretty plate, but it was definitely yummy as well!

Ingredients

1 tbsp. Extra Virgin Olive Oil
1/2 lb Sweet Italian Sausage
3 tbsp Unsalted Butter
2 Cloves Garlic – minced
4 oz Crimini Mushrooms
2 cups Cream (Half and Half)
1/2 cup Parmesan Cheese – finely grated
1 package Rainbow Pasta
Dash of Nutmeg
Salt and Pepper to taste

Instructions

Remove the sausage from the casing, if necessary, and crumble. Add the olive oil to a sauté pan and heat to medium-high heat. Add the sausage and cook until no longer pink, then remove from the pan and set aside. Add the butter and the mushrooms. After the mushrooms become a little soft, add the garlic. Once the mushrooms are completely cooked, add the cream, salt and pepper, and nutmeg. Cook the pasta according to package directions. Once the sauce has thickened, add the cheese and stir until fully melted. Drain the pasta and put the sauce over the pasta to serve.