Fool Proof 2 minute Hollandaise
Servings: ~ 1 cup
1 egg yolk
1 teaspoon water
1 teaspoon lemon juice from 1 lemon
1 stick butter (8 tablespoons)
Pinch cayenne pepper or hot sauce (optional)
1. Combine egg yolk, water, lemon juice, and a pinch of salt in the bottom of a cup that barely fits the head of an immersion blender.
2. Melt butter in a small saucepan over high heat, swirling constantly, until foaming subsides. Transfer butter to a 1 cup liquid measuring cup.
3. Place head of immersion blender into the bottom of the cup and turn it on. With the blender constantly running, slowly pour hot butter into cup. It should emulsify with the egg yolk and lemon juice. Continue pouring until all butter is added. Sauce should be thick and creamy.
4. Season to taste with salt and a pinch of cayenne pepper or hot sauce. Serve immediately, or transfer to a small lidded pot and keep in a warm place for up to 1 hour before serving.
NOTE: Hollandaise cannot be cooled and reheated.
Grilled Flat Iron Steak with Chimichurri Sauce
1 1/2-pound flat iron steaks
2/3 c. Parsley, Basil, and Tarragon Leaves, Chopped Fine
2 ea. Lemons, Zested
1 ea. Garlic Clove, Minced
2 T, Capers, Drained and Coarsely Chopped
1/2 t. Kosher Salt
Black Pepper to taste
1 c. Olive Oil
In a medium mixing bowl, whisk together all ingredients, taste, adjust seasoning if necessary. Refrigerate
Prepare grill (medium-high heat). Sprinkle steaks with salt and pepper.
Place steaks on grill and cook to desired doneness, about 4 minutes per side for medium-rare. Remove steaks from grill; let stand 5 minutes.
Thinly slice steaks across grain. Serve with chimichurri sauce.
4 ea. Salmon Fillets
3 oz. Olive Oil
1/2 c. White Wine
2 T. Shallots, Julienne
2 t. Garlic, minced
4 t. Capers, drained
2 T. Lemon Juice
4 T. Parsley, Chopped
1/2 t. Black Pepper
3 oz. Cold Butter, Cubed
1. In a large skillet, on medium-high heat, add olive oil to hot pan. Season the salmon fillets with salt and pepper. Place salmon, flesh side down in the pan for 4 minutes. Flip.
2. Lower the heat and add shallots, garlic, and capers. Cook until translucent.
3. Add white wine and reduce by half. Remove fish from pan and plate flesh side up.
4. Turn heat off and remove pan from stove. Add lemon juice, parsley, black pepper, and cold butter to the pan, whisking continually until butter is emulsified.
5. Spoon sauce over fish.
Grilled Shrimp with Miso Garlic Butter
Servings: 4 - 6
1 lb. Shrimp (24-26 count)
6 tbsp Butter melted
1-2 tbsp Miso paste (use the lighter version)
1 Garlic clove-pressed, microplaned or finely minced.
Pinch of Pepper
1 tbsp EVOO
1. Preheat your grill to med-high
2. In a larger dish, pour in the melted butter, miso, garlic and pepper and whisk to combine.
Toss the shrimp in to coat.
3. Skewer the shrimp on bamboo skewers and grill until until pink, turning to cook both sides, about 2 minutes or less per side. (Don't over cook!!)