Lemon Oil emulsion

I use this as a staple when I cook. It can be used as a salad dressing or marinade for fish dishes.

Ingredients

Olive Oil - I use cold first pressed olive oil. After you taste several brands you will notice subtle differences and then choose a favorite. All of my favorites tend towards already having a natural slight lemony taste.

Lemon - I love using Myer lemons for their sweeter taste. The skin is so thin that you can eat a Myer lemon like an apple. You can use any lemon you like however. Sometimes I might add a squeeze of orange or blood orange.

Salt - I like flaky sea salt but have been playing with some of the new salts like Himalayan pink salt. In a pinch any salt will do, but I am always looking for textures.


In a Bowl
Add lemon and olive oil. Vary the ratio according to your usage. Slightly more olive oil make a great salad dressing since the lemon will be strong. For a marinade you may want a thinner more citrusy mix. Add a teaspoon or so of salt. With a fork mix the ingredients until it turns cloudy and uniform.

Char and Risotto

Char is my new favorite fish. I love Salmon and Char is its milder tasting cousin!

Ingredients
Char - I just made the whole fillet and saved left overs
Olive Oil
Lemon
Salt/Pepper
Fennel Seed
Pear

In a Skillet
Sear the Char skin side down. While cooking create a basic lemon oil emulsion (see my recipe). Drizzle the lemon oil over the Char. Sprinkle the fennel seed over them. When well seared flip and if you prefer gently remove the skin which could be used later in sushi dishes, then flip again when ready to sear the side you removed the skin from.

At the same time and in the same skillet sear slices of pear, sliced long ways. They will be used a garnish and will a touch of natural sweetness to the dish.

Plate
Place the Char on top of a bed of Truffle Oil Risotto (see my recipe). Place the pear around the dish in a decorative fashion.

Serve!

Jerk Chicken with Roasted Peppers and Avacado

This is a super easy recipe that tastes great.

Ingredients

Jerk Chicken
Boneless, skinless chicken cut into strips
Seacrets Jerk Chicken Paste Concentrate (this can be ordered online and I highly recommend this GF paste)
Olive Oil

Mix the olive oil and jerk paste into a marinade. Not to oily.
Marinate the chicken strips
Cook on the grill or in a pan with olive oil until slightly burnt on the edges


Sweet Peppers
Package from Giant comes with about 20 or so various colors about 1 to 2 inches each.
Olive oil
Lemon juice
Brown sugar
Avocado

Grease a cookie sheet with olive oil
Wash and place whole peppers evenly on cookie sheet
Drizzle peppers with olive oil and squeeze lemon juice over them
Bake on 350 until starting to brown
hen sprinkle with brown sugar and let the sugar caramelize slightly with the peppers. Do not over cook.
Plate with alternating peppers and avocado slices