Spray a baking dish with non-stick spray, place the fish fillets in the dish and season the fish with salt, pepper, and lemon juice.
In a bowl, combine the cheese, butter, mayo and hot sauce. Spread the cheese mixture on top of fish.
Bake for 10 – 12 minutes until the fish is almost cooked. Turn on the broiler, and broil for an additional 2 – 3 minutes until the top starts to turn brown.
10 oz smoked salmon
2 sticks unsalted butter, room temperature
1 tbsp lemon zest
3 1/2 tbsp fresh lemon juice
1/2 cup finely chopped chives or green onions
1 tablespoon fresh dill, finely chopped
1 1/2 tablespoons Dijon mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 thin, long French baguette, cut into 1/4-inch slices
Preheat oven to 375°.
Place bread slices on baking sheet. Bake for 8 to 10 minutes, until golden and crispy. Let cool.
Mix butter, lemon juice and zest, chives, mustard, dill, salt and pepper in a bowl until well blended. Cover and refrigerate. Bring to room temperature before using.
Spread a thick layer of the mustard- chive butter and place a slice of smoked salmon on top of each toast. Place on a platter or serving tray and serve.
1 batch perfect pizza dough
2 ounces cream cheese, softened
1/4 cup mayonnaise
1/4 teaspoon Italian seasoning
1 cup pizza sauce
1/8 tsp crushed red pepper flakes
4 cups freshly shredded mozzarella cheese
3/4 lb beef/turkey meatballs, sliced in half
1 tablespoon freshly chopped basil
Preheat oven to 450° (or 500° if oven can handle it). Roll out dough to desired shape and size. Brush crust with olive oil. Sprinkle with a little salt and fresh ground black pepper.
In a small bowl mix cream cheese, mayonnaise and Italian seasoning. Spread on top of crust. Top with pizza sauce, red pepper flakes, cheese and meatballs.
Bake for 12-14 minutes or until golden brown and underside of crust is crispy. If using convention bake, cook 2 minutes less.
Sprinkle with basil and let sit for 4 minutes and serve.
1 1/2 oz Wild Turkey 101
3/4 oz Carriage House White Apple Brandy
1/3 oz Sweet Potato Syrup
2 dashes Angostura bitters
1 dash mint bitters (aka Fernet Branca)
Roll with 4-5 cubes. Pour into double old fashioned glass Garnish with orange peel.
1 cup drained piquillo peppers (8 ounces), 1/4 cup cut into thin strips
3/4 cup hummus (7 ounces)
2 cups chicken or beef stock
1/2 cup cooked white rice, homemade or store-bought
1 cup shredded rotisserie chicken
Salt
Freshly ground pepper
2 tablespoons chopped flat-leaf parsley
Olive oil, for serving
Hot sauce, for serving
In a blender or a food processor, combine the whole piquillos with the hummus and stock and puree until smooth. Transfer the soup to a medium saucepan. Add the rice and chicken, season with salt and pepper and bring to a boil. Ladle the soup into bowls and garnish with the parsley, sliced piquillos, olive oil and hot sauce.
Combine all ingredients in mixing glass filled with ice. Stir for 20 seconds. Strain into ricks glass with single, large cube. Garnish with cherry and orange peel.
