New Recipes #18 and 19 Plus Ceviche

After sailing with Gilly on Friday, I had a fabulously productive day on Saturday that included, among other things, making a dynamite dinner of steak au poivre served over a salad of mixed greens and heirloom tomatoes dressed with lemon olive oil, as well as a couple of new things:

( #18 Smoked Trout Pate )

( #19 Strawberry Ice Cream )

I also made an old favorite, but couldn't find anywhere the recipe that I had previously used, so I went with this one, which may have been it and now I have a link for it on hand. I only made a pound of it, from a combination of halibut, shrimp, scallops and tilapia, so I cut the pepper down to just half a serrano and it could have used the whole thing, but otherwise it was tasty. Topped with avocado and served on the same bed of mixed greens dressed with lemon olive oil, it was wicked tasty and a delight to be able to serve such a cool, fresh, delicious meal in five minutes without turning on the stove.

New Recipes #18 and 19 Plus Ceviche

After sailing with Gilly on Friday, I had a fabulously productive day on Saturday that included, among other things, making a dynamite dinner of steak au poivre served over a salad of mixed greens and heirloom tomatoes dressed with lemon olive oil, as well as a couple of new things:

( #18 Smoked Trout Pate )

( #19 Strawberry Ice Cream )

I also made an old favorite, but couldn't find anywhere the recipe that I had previously used, so I went with this one, which may have been it and now I have a link for it on hand. I only made a pound of it, from a combination of halibut, shrimp, scallops and tilapia, so I cut the pepper down to just half a serrano and it could have used the whole thing, but otherwise it was tasty. Topped with avocado and served on the same bed of mixed greens dressed with lemon olive oil, it was wicked tasty and a delight to be able to serve such a cool, fresh, delicious meal in five minutes without turning on the stove.