5 Star Recipe

When 4 Stars Just Aren't Enough

  • halibut-and-salmonHow lucky can one person be to get fresh caught Salmon from Alaska and Halibut from the Oregon coast in the same day? I know. My daughter just got back from Alaska where she spend a week or so fishing and she we kind enough to bring back some Coho Salmon.

    That same days, my neighbor (Nick) came back from Halibut fishing off the coast of Oregon. And would you believe it, he laid a big fillet in my hands.

    What was I to do? The answer was to put some simple seasonings on the fish and BBQ both of them at the same time. Some garlic salt, onion salt, and dried basil. Then topped with some real butter.

    The reason this is on the 5 star site today is because it was fresh caught fish. What a difference fresh makes!

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  • rockfish-hazelnutsRockfish with Hazelnuts

    We love our hazel nuts here in the Willamette Valley (OR) and thus inspired putting a hazel nut sauce atop a fish. In this case, rockfish.

    I would have rather used sliced hazel nuts (or sliced them myself) but the store I went to only chopped hazel nuts. What’s up with that? I can see hazel nut groves from the store and I have several groves near my house. Guess I will have to spend more time and acquire the hazel nuts from local stores rather than the commercial giants.

    So back to the recipe, this meal was really quick to make and I cubed up some baby red potatoes, drizzled some olive oil over the top and dusted them with sea salt. Than baked until crisp at 475 degrees. 

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  • tuna-de-provenceTuna de Provence

    This recipe comes from a village in Provence in the South of France and is amazingly easy to create. With only a few ingredients, it is easy to pick out the flavors and is very clean.

    I used Yellow Fin Tuna that were fairly thick. Remember when cooking tuna, you want a little pink in the middle (like cooking a steak medium). Another trick is to lightly press down on the tuna, while in the pan, for a few seconds when you first drop them in.

    The side dish was yet another simple task. I took baby red potatoes, sliced them thin with my KitchenAid Mixer Slicing attachment. While in the mixing bowl, I drizzled olive oil and sprinkled sea salt on the potatoes. Mixed them and laid them out on an old cookie sheet and baked at 475 degrees.

    Ok, let’s get back to the fish. Tuna is straight forward, salt and pepper on each side and cook in olive oil. The flavors from the sauce is the icing on the cake.

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  • Salmon in Tomato Butter Sauce

    This weekend I ran across some wild Sockeye salmon and had to try out Chef Ramsey’s tomato butter sauce. I was able to make this meal in 20 minutes and I was taking my time.

    One of the key kitchen appliances is the food processor. You put most of the ingredients into the unit and spin away. Then you pass it through a sieve to take out all the seeds (from the tomatoes) and it makes your sauce smooth.

    The salmon was cooked very simply – olive oil, salt and pepper. Wow that was really hard. Then I broiled it for bout 8 minutes. The flavor was in the sauce so we did not want the salmon to compete for your taste buds.

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  • rock-fish-bearnaise-sauce.jpg

    I ran across some fresh rock cod (a deep salt water fish) in the seafood case this weekend, and I teamed it up with a Béarnaise sauce. The flavor was amazing.

    I broiled the fish, which is customary for me, and it usually causes a bit of smoke in the house. How I dream for a commercial broiler with a full vent.

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  • Salmon 

    Nick Frank is a good neighbor of mine that loves to fish, and by the way he informed me he was 57 miles off the coast not 25 when he caught the tuna I used in a prior recipe. Thank you again Nick for the great fish!

    He was kind enough to share one of his favorite ways to BBQ salmon.

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  • True Doe - Tomato Tarragon 

    The sauce used in the recipe is a mixture of uncooked tomatoes, fresh herbs, and olive oil and can be served at room temperature or slightly warmed.

    This dish needs some serious consideration. Every time I prepare this dish, my guests rave about the flavor of the sauce for weeks. Read the rest of this entry »

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