Cape Arago Clam Chowder
Place a large stockpot over medium high heat. Add bacon and cook, for 6-8 minutes, until brown and crispy. Transfer to a paper towel-lined plate, saving 1 tablespoon excess fat for later.
Melt the butter, then add the garlic and onion. Stir often until the onions soften and turn translucent. Mix in thyme until the fragrance of the herb becomes apparent, which should take about a minute.
Use a whisk to mix in the flower and cook for about 1 minute until it starts to brown. Then slowly whisk in milk, vegetable stock, clam juice and bay leaf. While cooking, make sure to whisk constantly, so the mixture starts to thicken. This should take 1-2 minutes. Afterward, stir in the potatoes.
Bring to a boil; reduce heat and simmer until potatoes are tender, about 12-15 minutes.
Add the clams and the half and half then heat through for 1-2 minutes; sprinkle with salt and pepper. If the soup is too thick, add more half and half as needed until desired consistency is reached.
Serve immediately, and garnish with bacon and parsley.
4 slices diced bacon
2 tablespoons of unsalted butter
2 cloves minced garlic
1 diced onion
1/2 teaspoon dried thyme
3 tablespoons all-purpose flour
1 cup milk
1 cup vegetable stock
2 cans chopped clams (6.5-ounce, juices reserved)
1 bay leaf
2 peeled and diced russet potatoes
1 cup half and half
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley leaves
Butter Roasted Fish Fillets
Rinse fillets then pat dry with a paper towel. Season with salt and pepper on both sides.
Heat a 10-inch skillet beforehand over high heat. Once it’s hot, pour in the oil. Next, put the fillets carefully into the skillet. If there is skin on the fillet, put that side down. You’ll want to press down on the fillet for about 20 seconds if it has skin to prevent it from curling up on the sides.
Now turn the heat down to medium and let the fish cook until its golden and begins to caramelize around the edges. This should take about 2-3 minutes. Turn the fillets over then add butter and thyme. Tip the pan up so the melted butter flows to one side. Baste the fillet using the pool of melted butter. Continue this process until the fish is golden all over and fully cooked, this should take an additional minute to minute and a half. Serve and garnish with parsley and lemon.
Lower heat to medium and let sizzle until fish is golden and caramelized around edges, about 2 to 3 minutes. Carefully flip fillets and add butter and thyme to pan. Tilt pan slightly to let the melted butter pool at one end. Use a spoon to baste the fish with the pooled butter. Continue basting until golden all over and cooked through, 45 to 90 seconds more, depending on the thickness of your fish. Serve immediately with chopped parsley (if using) and lemon wedges.
2 Five- to six-ounce fish fillets, like salmon, rockfish, lingcod, Alaskan true cod 1/2- to 1-inch thick
Salt and ground black pepper
3 tablespoons grapeseed or canola oil
2 tablespoons unsalted butter
2 sprigs fresh thyme, tarragon, chives or another herb
1 tablespoon chopped flat-leaf parsley, optional
Beach Barbecue Tuna Loin
Place tuna loins into the Ziploc bag.
Next, dump both bottles of dressing into the bag and let marinate for one to two hours.
Turn the grill heat to high and sear all sides of the tuna loin for about two minutes. Many prefer tuna to be on the rare side, but it’s totally up to preference. Serve with a lemon wedge.
1 Ziploc bag (gallon size)
2 Tuna Loins (about 12 oz)
16 oz Italian dressing
16 oz French dressing