3 fish sauces for anything and halibut

 https://youtu.be/QhDM-GMDecE

Pan seared flounder wilted arugula, mushrooms

 https://youtu.be/rvRWuVyczQg

Season with paprika

Fish seasoning

Fisherman's wharf spices

Salt

Gluten free flour

Canola oil or vegetable oil medium high heat 3 minutes, flip, 2 minutes serve with police piled sauteed mushrooms with red onion, 3 minutes, serve place 2 handfuls arugula on top to wilt, add garlic, squeeze of lemon juice

How to cook halibut, pan sear

 https://youtu.be/ctFovAjtG1o

Dry halibut thoroughly

Season, salt, garlic, pepper

Sear 3 minutes each side

Take halibut out

Put butter and lemon in pan

Put filets back in pan

Cook each side again 3 minutes each side

Up to 9 minutes serve with green beans

How to cook lemon sole

 https://youtu.be/jCi41-YED4k

Sole filets

Zucchini 

Spinach

Small potatoes boiled 15 minutes

Olive oil

Mint

Olives with pits

Fresh chili

Pan seared red snapper filets

 https://youtu.be/KLZyYvwCvE0

Marinate in marinade for 20 minutes

Mustard

Garlic powder

Smoked paprika

Fish seasoning 

Olive oil

Canola oil for searing 3 minutes per side

White wine for deglazing the pan

Fresh rosemary

Salt

Pepper 

Zabaglione

 https://www.simplyrecipes.com/recipes/zabaglione/

Zabaglione is a simple Italian dessert made of egg yolks, sugar, and Marsala wine. It is usually served warm, though it can be served cold, as a sauce, or even frozen.

The Difference Between Zabaglione and Sabayon

Zabaglione is often called sabayon (or zabayon). Zabaglione is an Italian dessert, and sabayon is the French version of zabaglione. Sabayon is typically served over fresh fruit; sometimes it's broiled over fruit in a dish and called a gratin.

Tips for Preparing the Custard

• Zabaglione needs constant whisking, so that it doesn't overcook or curdle. Make sure you have all of the ingredients ready so that you don't overcook the custard.
• Adjust the sugar. If you prefer your zabaglione sweeter, add more sugar a tablespoon at a time until you hit the right sweetness level for your taste buds.

Other Wines to Use in Zabaglione

Marsala wine is the traditional ingredient in zabaglione, but feel free to substitute it with another sweet wine, like sherry, Madeira, sparkling Moscato, or another dessert wine. Even some Grand Marnier would work.

How to Serve Zabaglione

Zabaglione is not a make-ahead dish. Leave it too long and all of your hard whisking work will be wasted once the dessert deflates over time.

It's served quite often in restaurants folded into whipped cream, which helps hold the custard chilled for several hours. You can then spoon it over a slice of cake or panettone.

Zabaglione can also be served in a bowl or dish topped with some fresh fruit, like pears, raspberries or sliced strawberries. It can be the star dessert just topped with some toasted almonds or with just a couple of biscotti.

Dill sauce for fish or shrimp

 https://www.acouplecooks.com/dill-sauce/

Ingredients in dill sauce

There are lots of variations on a dill sauce! In fact, we also have a Lemon Dill Sauce that’s a little richer and combines mayo and Greek yogurt. If you’re looking for a mayo-based dill sauce, go there. This sauce is a little thicker and mostly yogurt with lemon and herbs. Here’s what’s in this healthy dill sauce:

• Greek yogurt: we like using full fat yogurt to get the richest, creamiest flavor
• Fresh dill: it’s a must!
• Lemon juice
• Olive oil
• Garlic powder
• Dried dill
• Salt
• a little mayonnaise

Cauliflower cheddar soup

 

I add a carrot, a stalk of celery is good too

https://m.youtube.com/watch?v=xSNlYZdIEVc

Eric's bread pudding

 Preheat oven, butter stoneware crock, 

6 cups stale bread, broken up, 

4 eggs beaten, 

2 cups half & half, 

1/2 cup brown sugar,, 1 tsp vanilla,

1 tsp cinnamon, 

1/2 tsp grated nutmeg, 

half stick of butter,

pinch of salt. 

Heat milk and butter until warm. 

Mix eggs, spices, sugar. 

In a mixing bowl add egg mixture and bread. 

Add milk and butter.. stir well to inundate bread well. 

Bake until golden brown on top. Sprinkle with cinnamon sugar. Enjoy! Adapt recipe to taste. You can also serve it hot and pour some cream on top to mix in.

cabbage eggs pizza

 https://youtu.be/IgzRlO295YU

slow roasted lamb

Marinate lamb shoulder in a paste of olive oil and lots of garlic, seasoning, salt and pepper, resting on a few quartered onions, with a cup of water at the base of the pot.

Preheat the oven to 425F but then the moment you put it in, let it drop it to 350, covered. Three hours later, remove the lid crank it back up to 425 and let it go for about 25 minutes.

Gloria's sandwich - Jacques Pepin

 https://youtu.be/8uZbWXL2wa4

grilled cheese and tomato on English muffin with panache

velvet chicken

 https://www.recipetineats.com/velveting-chicken-chinese-restaurant-tenderise-chicken/

Here’s how to velvet chicken:

• For every 250g/8oz chicken breast strips or pieces, toss with 3/4 tsp baking soda (bi-carb)
• Marinate for 20 minutes
• Rinse well under running water, pat with paper towel to remove excess water
• Cook per chosen recipe and marvel at the most tender chicken breast you’ve ever had, just like at Chinese restaurants!!!

cabbage rolls

 

Cabbage Rolls / Polish Gołąbki - Easy to Follow, Step by Step Recipe

https://youtu.be/5ckKeuH9j9A

Ingredients:

• 1 large head of cabbage (about 3 lbs.) – or use 2 smaller heads
• 1 Tablespoon olive oil
• 1 cup diced onion
• 2 cloves garlic, minced
• 2 large mushrooms, finely diced - 1 1/2 cups (optional)
• 1 pound ground sirloin
• 3/4 cup uncooked long grain rice (brown or white)
• 1/4 cup chopped parsley
• 1 cup Pomi strained tomatoes or canned tomato puree
• 1 1/2 teaspoons salt
• pepper to taste
• 3/4 cup liquid (beef stock, cabbage water, or combine with some leftover tomato for 3/4 cup)

Instructions:

1. Bring a large pot of water to boil. Cut center core out of cabbage and place, core side down, in boiling water. Cover and simmer for 10 minutes.
2. While cabbage simmers, heat oil in pan over med-high heat and sauté onion and garlic 3-5 minutes until browned. Add mushrooms and cook another 2 minutes. Transfer mixture to a large bowl to cool.
3. Remove cabbage to a rimmed baking sheet, keeping water in the pot. Gently remove leaves from cabbage, cutting away from the core with a small knife. Set aside the best 16 unbroken leaves and cut off the thick spine in the center for easier rolling. Set all remaining broken or small cabbage leaves aside. (If the core is too firm, return it to boiling water for a few minutes to soften)
4. Preheat oven to 350° F.
5. To cooled onion mixture, add meat, rice, parsley, tomato, salt & pepper. Combine well.
6. Place about 1/4 cup of filling in each leaf, roll, and place seam side down in a 13 by 9-inch pan. Pour liquid over rolls and lay some leftover leaves on top. Cover pan tightly with foil, and bake for 1 1/2 hours. (Place pan on a cookie sheet in case it drips)
7. Remove from oven and let rest 30 minutes or better still, let cool and refrigerate overnight. (They freeze well.)

How to Serve: The next day they are really good when browned in a little oil or butter and served with a side of sour cream. Click here..

To Cook on Stove Top - Use a heavy Dutch oven or your heaviest pan. If you have leftover cabbage leaves, place them on the bottom of the pan first to prevent burning. Use the same recipe, cover the pan and bring to a boil. Then reduce heat and simmer for about an hour. It takes less time because you bring it to a boil much faster on the stove top. Uncover occasionally to make sure they are cooking and to see if more liquid is needed.

Chicken adobo

https://cooking.nytimes.com/recipes/1013419-chicken-adobo?smid=ck-recipe-iOS-share

• 1 cup coconut milk
•  ¼ cup soy sauce
•  1½ cup rice vinegar
• 12 garlic cloves, peeled
• 3 whole bird’s-eye chilies or other fiery chili
• 3 bay leaves
•  1½ teaspoons freshly ground black pepper
• 3 to 4 pounds chicken thighs
• 
  

PREPARATION

PREPARATION

1. Combine all of the marinade ingredients in a large, nonreactive bowl or resealable plastic freezer bag. Add the chicken and turn to coat. Refrigerate overnight or for at least 2 hours.
2. Place chicken and marinade in a large lidded pot or Dutch oven over high heat and bring to a boil. Immediately reduce heat to a simmer and cook, stirring occasionally, until the chicken is cooked through and tender, around 30 minutes.
3. Heat broiler. Transfer chicken pieces to a large bowl, raise heat under the pot to medium-high, and reduce the sauce until it achieves almost the consistency of cream, about 10 minutes. Remove bay leaves and chilies.
4. Place chicken pieces on a roasting pan and place under broiler for 5 to 7 minutes, until they begin to caramelize. Remove, turn chicken, baste with sauce and repeat, 3 to 5 minutes more. Return chicken to sauce and cook for a few minutes more, then place on a platter and drizzle heavily with sauce
5. https://twitter.com/mathowie/status/1278542746181971968?s=20

cabbage, onion and egg tart

https://youtu.be/UP9CjIHBXYk

perfect poached eggs

https://youtu.be/yifZtA3uF-E

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chocolate maccaroons

https://youtu.be/tsCvAijBn4Y

Every Way to Cook an Egg (59 Methods)

https://youtu.be/qWAagS_MANg

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potato pancakes, latkes

https://www.seriouseats.com/2011/12/how-to-make-latkes-chanukah-hanukkah-recipe-guide.html