1 large shallot 1 red bell pepper, small dice or julienne 3 tblsp extra virgin olive oil 8 eggs 1 cup shredded gruyere 1 8 oz container fresh lump crabmeat 1/4 tsp cayenne pepper, or to taste 3/4 tsp salt 1/2 tsp freshly ground black pepper 1/2 tsp Old Bay Seasoning 1/2 - 3/4 cup mixed fresh herbs, chopped Preheat oven to 375F. In an oven-proof saute pan (10") saute shallot and red pepper until tender, … [Read more...]
Halibut With Tomatoes, Capers, and Thyme
HALIBUT WITH TOMATOES, CAPERS AND THYME 1 halibut fillet, about .45 lbs 1 small shallot, sliced 5 sprigs fresh thyme 1 tblsp capers juice of 1/2 meyer lemon 1 small, very ripe, heirloom tomato, cut into chunks 1/4 cup white wine 2 tblsp extra virgin olive oil Preheat oven to 400F. In a 10" oven-proof saute pan heat oil over medium high heat until hot but not smoking. Add halibut filet, skin side down and sliced … [Read more...]