A Life in Food by real-life Chef Cheryl Bennett
Pan-seared halibut served with a sweet and sour Meyer lemon gastrique. This restaurant quality dish is easily made at home with only a handful of ingredients. It looks and sounds rather fancy, but it’s actually fairly easy and it’s done in under 30 minutes.
Pan-Seared Halibut with Meyer Lemon Gastrique is sponsored by Sprout’s Farmers Market. Thank you for supporting the brands that support Pook’s Pantry. As always, all opinions, recipes and photos are my own.
Ceviche is raw fish “cooked” by acid, usually lime juice. This is a very traditional recipe with the exception of the sweet corn.
I added it for a bit of summer sweetness and texture with the super fresh fish for a wedding that I catered recently. The bride was very happy and thus, I was very happy.
If you are a bit squeamish about raw fish, let me assure you that once the ceviche has marinated in the lime juice, you wouldn’t notice a difference had the fish been cooked in a traditional manner.
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These smashed potatoes are roasted until super crispy then bathed in a spicy cinnamon malt vinegar sauce. They have a crispy outside and a tender, fluffy inside. The flavor is amazing and just spicy enough. Like my roasted fingerlings with shishito peppers, they have just a bit of heat.
If you are looking for a new way to serve potatoes, this is it! I made these smashed potatoes a few days ago with the intention of saving them for dinner that night. I have news for you, they didn’t survive the afternoon.
We ate a few and then we ate more. We even ate them cold because they were delicious. Normally, the phrase “crash & burn” has a negative connotation to it, but not in this case.
If you make a purchase through one of the affiliate links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info. This post is sponsored by Idaho® Potatoes. All opinions and photos are my own.
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