Halibut with Cherry Tomatoes & Tarragon

Posted on August 29, 2014 by admin
Pan-Seared Halibut with Melted Cherry Tomatoes and Tarragon
Serves 4
Blogger and author of The Nourished Kitchen, Jennifer McGruther, shares this summertime recipe today, join us this weekend to see what else is in store!
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Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Fish
  1. 4 (4- to 6-ounce) halibut fillets
  2. 1/2 teaspoon finely ground unrefined sea salt
  3. 1/2 teaspoon freshly ground black pepper
  4. 1 teaspoon chopped fresh thyme leaves
  5. 1 tablespoon clarified butter
Tomatoes
  1. 2 tablespoons extra-virgin olive oil
  2. 1 shallot, minced
  3. 2 cloves garlic, minced
  4. 1 pound cherry tomatoes, halved
  5. 1/4 cup coarsely chopped fresh tarragon
Instructions
  1. Sprinkle the halibut with the salt, pepper, and thyme. Set the fillets on a plate and let them rest a bit while you prepare to cook the fish.
  2. Melt the butter in a wide skillet over medium-high heat. Once the butter melts, arrange the halibut skin side down in the hot fat and sear for 4 or 5 minutes, until the skin crisps and browns. Flip the fish and continue cooking for another 2 to 3 minutes, until it flakes easily when pierced by a fork. Transfer the halibut to a serving plate and tent it with parchment paper or foil to keep it warm.
  3. To prepare the tomatoes, set the skillet you used to cook the fish over medium heat and pour in the olive oil. Toss in the shallot and garlic and cook, stirring frequently, until fragrant and translucent, about 6 minutes. Toss in the tomatoes and sauté them with the shallot and garlic until they soften and release their juice, about 2 minutes. Add the tarragon and continue cooking, stirring frequently, for 1 minute.
  4. Uncover the waiting halibut. Spoon the melted cherry tomato mixture over the fish and serve immediately.
Notes
  1. Copyright 2014 Ten Speed Press, "The Nourished Kitchen" by Jennifer McGruther. Recipe used with author's permission
Adapted from The Nourished Kitchen
Adapted from The Nourished Kitchen
Recipes from Cooks Warehouse http://recipe.cookswarehouse.com/
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Stuffed Jalapeño Peppers

Posted on August 25, 2014 by admin
Stuffed Jalapeño Peppers
Yields 10
August can be bittersweet for many - it's back-to-school time and signals the end of summer. But it also means that football season is just around the corner! Gear up for tailgating and football parties this fall with this spicy crowd-pleaser from our friends at Big Green Egg ®.
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Prep Time
10 min
Cook Time
30 min
Total Time
45 min
Prep Time
10 min
Cook Time
30 min
Total Time
45 min
Ingredients
  1. 2½ cups grated Parmesan cheese
  2. 10 Jalapeño peppers (split and seeded)
  3. 1 pound ground turkey
  4. 8 ounces cream cheese
  5. 4 ounces shredded cheddar
Instructions
  1. Using the Jalapeño Corer from the Jalapeño Pepper Rack, cut off stem end of the jalapeños and remove the seeds. Be careful not to touch eyes or face, as pepper juice can sting.
  2. Place Parmesan cheese, turkey and cream cheese in a food processor. Blend until all ingredients are combined; spoon the mixture into each of the split jalapeños.
  3. Set the EGG for indirect cooking at 375°F/190°C.
  4. Grill the jalapeños until the peppers are tender and lightly browned, about 20 to 30 minutes for twenty average size peppers. Add the shredded cheese 2 minutes before you finish cooking the peppers so that it will have time to melt.
Notes
  1. Enjoy! Recipe courtesy of Big Green Egg ®
Recipes from Cooks Warehouse http://recipe.cookswarehouse.com/
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Fresh Fig Compote

Posted on August 14, 2014 by admin
Fig Compote
Yields 2
Fresh figs - another great thing about late summer! Enjoy this seasonal treat on top of just about anything with Chef Jennifer's Fresh Fig Compote. Jennifer Hill Booker is a classically trained chef, cooking teacher and soon to be published cookbook author! Come out and see her cooking demonstration on the Springer Mountain Farms Cooking Stage at the Decatur Book Festival or join us at our East Cobb store on September 10 for her cookbook release party! Both events are free, and we'll have plenty of copies of her NEW book on hand.
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Ingredients
  1. 1 pound fresh figs, cut into quarters
  2. 3 tablespoons dark brown sugar
  3. 3 tablespoons local honey
  4. 1 tablespoon fresh lemon juice
  5. ½ cup water
  6. 1 pinch of sea salt
Instructions
  1. Combine figs, brown sugar, honey, lemon juice, water and salt in a heavy bottomed stainless steel sauce pan.
  2. Cook over medium heat for about 10 minutes, stirring frequently, until compote begins to bubble.
  3. The compote is done when the syrup has thickened, is amber in color, and the figs are glossy.
  4. Perfect with biscuits, buttered toast, and fresh cream cheese.
  5. Store remaining Fresh Fig Compote in a refrigerated in an air-tight container.
Notes
  1. Copyright 2014 Pelican Publishing, "Field Peas to Foie Gras: Southern Recipes with a French Accent" by Jennifer Hill Booker. Recipe used with author's permission
Adapted from "Field Peas to Foie Gras: Southern Recipes with a French Accent" by Jennifer Hill Booker
Adapted from "Field Peas to Foie Gras: Southern Recipes with a French Accent" by Jennifer Hill Booker
Recipes from Cooks Warehouse http://recipe.cookswarehouse.com/
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