Hawaiian Crunch Halibut

Stuffed Halibut

Classic French dessert with a caramelized top.

Crème Brûlée

Mediterranean Pasta

Salmon with Asparagus

Citrus Salad

A classic starter featuring fresh shrimp served with a tangy cocktail sauce.

Shrimp Cocktail

Creme Brulee

Cheesecake

Berry Cobbler

Mud Pie

Chopped Steak Burger

Prime Rib French Dip

Cold Water Lobster Tail

Ahi Tuna

Fish & Chips

Fresh Salmon

Fresh Salmon - Stuffed

Fresh Idaho Trout

Stuffed Baked Wild Caught Alaskan Halibut

Dry Rub Ribeye Steak

Ribeye Steak

Prime Rib

Ambassador Steak

Preheat your oven to 400°F (200°C). Pat the halibut fillets dry with paper towels and place them in a baking dish.

Prepare the Halibut

Drizzle the olive oil over the halibut fillets. Season both sides of the fish with salt and black pepper, ensuring they are evenly coated.

Season the Fish

In a medium bowl, combine the panko breadcrumbs, chopped macadamia nuts, and grated coconut. Mix well to combine.

Make the Crunch Mixture

In a small bowl, whisk together the honey, soy sauce, and lime juice. Pour this mixture over the dry crunch mixture and stir until the dry ingredients are well coated.

Add Wet Ingredients

Evenly distribute the crunch topping over the seasoned halibut fillets, pressing down gently to adhere.

Top the Halibut

Place the baking dish in the preheated oven and bake for 15-20 minutes, or until the fish flakes easily with a fork and the topping is golden brown.

Bake the Fish

Once cooked, remove the halibut from the oven and let it rest for a few minutes. Garnish with chopped fresh cilantro and serve with lime wedges on the side.

Add Garnish

Halibut fillets

Olive oil

Salt

Black pepper

Panko breadcrumbs

Macadamia nuts, chopped

Grated coconut, unsweetened

Honey

Soy sauce

Lime juice

Fresh cilantro, chopped

Lime wedges

In a large bowl, combine cooked quinoa, chopped spinach, crumbled feta cheese, minced garlic, olive oil, lemon juice, salt, and black pepper. Mix well until all ingredients are evenly combined.

Prepare the Stuffing

Preheat your oven to 375°F (190°C). Take the halibut fillets and gently slice them open on one side to create a pocket for the stuffing. Be careful not to cut all the way through.

Spoon the prepared stuffing into the pocket of each halibut fillet, filling them generously. Make sure the stuffing is evenly distributed.

Stuff the Fillets

In a large oven-safe skillet, melt the butter over medium heat. Once melted, carefully place the stuffed halibut fillets into the skillet. If using, pour the white wine around the fillets. Cook for about 3-4 minutes until the bottom is lightly browned.

Bake the Halibut

Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the halibut is cooked through and flakes easily with a fork.

Finish Cooking

Once cooked, remove the skillet from the oven and let the halibut rest for a few minutes. Serve warm with a drizzle of olive oil or a squeeze of fresh lemon juice over the top.

Serve the Dish

Cooked quinoa

Spinach, chopped

Feta cheese, crumbled

Garlic, minced

Lemon juice

Butter

White wine (optional)

In a medium saucepan, pour in 2 cups of heavy cream. Split the vanilla bean lengthwise and scrape the seeds into the cream. Add the vanilla pod to the saucepan as well. Heat over medium heat until the cream is hot but not boiling. Remove from heat and let it steep for 15 minutes.

Infuse the Cream

In a mixing bowl, whisk together 5 large egg yolks, 1 tablespoon of granulated sugar, and a pinch of salt until the mixture is pale and slightly thickened.

Mix Egg Yolks and Sugar

Remove the vanilla pod from the cream. Gradually pour the hot cream into the egg yolk mixture while whisking constantly to temper the eggs. Continue whisking until well combined.

Combine Cream and Egg Mixture

Pour the custard mixture through a fine-mesh sieve into another bowl to remove any lumps or bits of cooked egg.

Strain the Mixture

Preheat your oven to 325°F (160°C). Place 4-6 ramekins in a baking dish. Pour the custard mixture into the ramekins, filling them about 3/4 full.

Prepare Ramekins

Carefully pour hot water into the baking dish around the ramekins until it reaches halfway up the sides of the ramekins, creating a water bath to ensure even cooking.

Create a Water Bath

Bake in the preheated oven for 30-35 minutes, or until the custards are set but still slightly jiggly in the center. Remove from the oven and allow to cool in the water bath for 10 minutes.

Bake

Remove the ramekins from the water bath and let them cool to room temperature. Once cooled, cover with plastic wrap and refrigerate for at least 2 hours, or overnight.

Chill

Once the custards are chilled, sprinkle about 1/2 tablespoon of granulated sugar evenly over the top of each custard.

Prepare for Caramelization

Using a kitchen torch, carefully melt the sugar until it is golden brown and bubbling. If you do not have a torch, place the ramekins under a broiler for about 2-3 minutes, watching closely to avoid burning.

Caramelize

heavy cream

vanilla bean

egg yolks

granulated sugar

salt

In a large pot, bring water to a boil. Add 1 tablespoon of salt to the boiling water. Add the pasta to the pot and cook according to package instructions until al dente (usually about 8-10 minutes).

Boil the Pasta

Once cooked, drain the pasta and rinse it under cold water to stop the cooking process. Set aside.

Drain and Rinse

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Then add the red onion and bell pepper, cooking for an additional 3-4 minutes until softened.

Sauté the Vegetables

Add the halved cherry tomatoes and spinach to the skillet. Cook for another 2-3 minutes until the spinach wilts and the tomatoes are slightly softened.

Add Tomatoes and Spinach

Stir in the sliced olives, dried oregano, red pepper flakes, black pepper, and salt. Cook for an additional 1-2 minutes to heat through.

Incorporate Olives and Seasoning

Add the drained pasta to the skillet with the sautéed vegetables. Toss to combine everything well.

Combine Pasta and Vegetables

In a small bowl, whisk together the remaining olive oil and lemon juice. Pour over the pasta and vegetable mixture.

Prepare the Dressing

Finally, add the crumbled feta cheese and toss everything again to distribute evenly. Serve warm or at room temperature.

Add Feta and Serve

Pasta (spaghetti or penne)

Cherry tomatoes, halved

Bell pepper, diced

Red onion, finely chopped

Olives (Kalamata or green), sliced

Fresh spinach, roughly chopped

Dried oregano

Red pepper flakes

In a medium bowl, whisk together the olive oil, lemon juice, minced garlic, Dijon mustard, salt, black pepper, and paprika until well combined.

Prepare the Marinade

Place the salmon fillets in a shallow dish and pour the marinade over them. Make sure each fillet is well coated. Cover and refrigerate for at least 30 minutes.

Marinate the Salmon

Wash the asparagus under cold water and trim the woody ends. Pat dry with a paper towel.

Prepare the Asparagus

Preheat the Grill

Remove the salmon from the marinade and place it on the grill. Cook for about 4-5 minutes per side, or until the salmon is cooked through and flakes easily with a fork.

Grill the Salmon

While the salmon is grilling, place the asparagus on the grill. Grill for about 3-4 minutes, turning occasionally, until tender and slightly charred.

Grill the Asparagus

Remove the salmon and asparagus from the grill. Garnish the salmon with chopped parsley and serve with lemon wedges on the side.

Salmon fillets

Asparagus

Garlic (minced)

Dijon mustard

Paprika

Fresh parsley (chopped)

Lemon wedges

Peel the oranges and grapefruit, removing any pith. Cut them into bite-sized segments and place them in a large mixing bowl.

Prepare the Citrus

Squeeze the juice from the lemon and lime into a small bowl, removing any seeds.

Juice the Lemons and Limes

In the small bowl with the lemon and lime juice, whisk in the honey and olive oil until well combined. Season with salt and black pepper to taste.

Make the Dressing

Add the mint leaves to the bowl with the citrus segments. Pour the dressing over the salad and gently toss to combine, ensuring the citrus is well coated.

Combine Ingredients

If using, crumble feta cheese over the top of the salad before serving. Serve chilled or at room temperature.

Serve

Oranges

Grapefruit

Lemons

Limes

Mint leaves

Feta cheese (optional)

In a large pot, bring 4 cups of water to a boil. Add the lemon halves, Old Bay seasoning, and salt to the water.

Boil the Shrimp

Once the water is boiling, add the shrimp. Cook for 2-3 minutes, or until the shrimp turn pink and opaque.

Cook the Shrimp

Remove the shrimp from the pot and drain them in a colander. Rinse under cold running water to stop the cooking process. Once cooled, chill the shrimp in the refrigerator.

Drain and Chill

In a medium bowl, combine the ketchup, horseradish, Worcestershire sauce, lemon juice, and hot sauce. Stir well until smooth and evenly mixed.

Mix the Sauce

Arrange the chilled shrimp on a serving platter. Serve with the cocktail sauce on the side for dipping.

Plating the Dish

Large shrimp, peeled and deveined

Water

Lemon, halved

Old Bay seasoning

Ketchup

Horseradish

Worcestershire sauce

Hot sauce

In a medium saucepan, combine the heavy cream and the vanilla bean (split and seeds scraped out). Heat over medium heat until the cream is just about to boil. Remove from heat and let it sit for 15-20 minutes to allow the vanilla flavor to infuse.

In a mixing bowl, whisk together the egg yolks, 1 tablespoon of sugar, and a pinch of salt until the mixture is pale and slightly thickened.

Whisk the Egg Yolks

Once the cream has infused, remove the vanilla bean pod. Gradually pour the warm cream into the egg yolk mixture, whisking continuously to prevent the eggs from scrambling.

Combine Mixtures

Pour the custard mixture through a fine mesh sieve into a large measuring cup or bowl to ensure a smooth texture.

Preheat your oven to 325°F (160°C). Place 4-6 ramekins in a baking dish. Pour the custard mixture into each ramekin, filling them about 3/4 full.

Prepare the Ramekins

Carefully pour hot water into the baking dish until it reaches halfway up the sides of the ramekins. This helps the custard cook evenly.

Bake in the preheated oven for about 30-35 minutes, or until the custards are set but still slightly jiggly in the center. Remove from the oven and let them cool in the water bath for 10 minutes.

Once cooled, remove the ramekins from the water bath and let them cool completely on a wire rack. Cover and refrigerate for at least 2 hours or overnight.

Add Sugar

Using a kitchen torch, carefully caramelize the sugar until it melts and forms a golden-brown crust. If you don’t have a torch, place the ramekins under a broiler for 1-2 minutes, watching closely to prevent burning.

Allow the caramelized sugar to cool for a minute before serving. This will create a crunchy top.

Let Rest

Serve immediately and enjoy your homemade crème brûlée!

Enjoy

Preheat Oven

In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture resembles wet sand.

Mix Crust Ingredients

Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer.

Form Crust

Bake the crust in the preheated oven for 8-10 minutes or until golden brown. Remove from the oven and let it cool while preparing the filling.

Bake Crust

In a large mixing bowl, use an electric mixer to beat the softened cream cheese until smooth and creamy.

Beat Cream Cheese

Gradually add the granulated sugar and sour cream to the cream cheese, mixing until well combined.

Add Sugar and Sour Cream

Mix in the vanilla extract and lemon juice until fully incorporated.