halibut parmesan with fresh house made marinara, served over a bed of penne pasta with garlic bread

Fresh Alaskan Halibut

Fried Pork Wontons

hand cut to 14 oz, grilled, topped with a crab stuffed jalapeño boat, bearnaise sauce and crispy prosciutto; served with mashed Yukon Gold potatoes and fresh vegetables

Rib Eye

grilled chicken with mushroom marsala sauce, served on a bed of spiral noodles

Chicken Marsala Pasta

Fruit Crisp

In a saucepan, heat olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant. Add crushed tomatoes, salt, and pepper. Simmer for 20 minutes, then stir in fresh basil.

Cook the Marinara Sauce

In a large pot, bring salted water to a boil. Add penne pasta and cook according to package instructions until al dente. Drain and set aside.

Boil the Penne Pasta

Preheat your oven to 400°F (200°C). Season halibut fillets with salt and pepper. Place in a baking dish, drizzle with olive oil, and top with grated Parmesan cheese. Bake for 15-20 minutes, until fish flakes easily and cheese is golden.

Bake the Halibut

In a small bowl, mix softened butter, minced garlic, and chopped parsley. Slice the baguette in half lengthwise, spread the garlic butter mixture evenly on each half, and place under a broiler for 2-3 minutes until golden.

Prepare the Garlic Bread

On a plate, layer a bed of penne pasta, top with marinara sauce, and place the baked halibut fillet on top. Garnish with chopped parsley and serve with garlic bread on the side.

Combine and Serve

Fresh Alaskan Halibut fillets

Parmesan cheese, grated

Olive oil

Salt

Black pepper

Garlic, minced

Crushed tomatoes

Fresh basil, chopped

Penne pasta

Fresh parsley, chopped (for garnish)

Baguette or Italian bread

Butter, softened

Parsley, chopped

In a large bowl, combine the ground pork, green onions, garlic, ginger, soy sauce, sesame oil, salt, and pepper. Mix until well combined.

Prepare the Filling

Place a wonton wrapper on a clean surface. Spoon about 1 teaspoon of the pork mixture into the center of each wrapper. Moisten the edges with water, then fold the wrapper in half to form a triangle. Press the edges to seal. Optionally, you can also fold the two outer corners of the triangle towards the center to form a pouch.

Fill the Wontons

Heat oil in a deep pan or fryer to 350°F (175°C). Fry the wontons in batches for about 3-4 minutes or until golden brown and cooked through. Remove with a slotted spoon and drain on paper towels.

Fry the Wontons

Ground pork

Green onions, chopped

Ginger, grated

Soy sauce

Sesame oil

Pepper

Preheat the oven to 375°F (190°C). Slice the jalapeños in half lengthwise and remove the seeds. In a mixing bowl, combine the crab meat and cream cheese. Spoon the mixture into the jalapeño halves. Place them on a baking sheet and bake for 15-20 minutes until the jalapeños are tender and the filling is heated through.

Prepare the Crab Stuffed Jalapeños

Preheat the grill to high heat. Season the rib eye steak with olive oil, salt, and pepper. Grill the steak for about 4-5 minutes on each side for medium-rare, or until desired doneness is reached. Let it rest for 5 minutes before slicing.

Cook the Rib Eye Steak

Peel and chop Yukon Gold potatoes into chunks. Boil in salted water until tender, about 15-20 minutes. Drain and return to the pot. Add butter and milk, then mash until smooth. Season with salt and pepper to taste.

Prepare the Mashed Yukon Gold Potatoes

In a sauté pan, add a little olive oil and sauté the fresh vegetables over medium heat until tender, about 5-7 minutes. Season with salt and pepper.

Cook the Vegetables

In a dry skillet over medium heat, cook the prosciutto slices until crispy, about 2-3 minutes per side. Drain on paper towels.

Prepare the Prosciutto

Place the grilled rib eye steak on a plate. Top with the crab stuffed jalapeños, drizzle bearnaise sauce over the steak, and add crispy prosciutto on top. Serve with a side of mashed Yukon Gold potatoes and sautéed vegetables.

Assemble and Serve

Rib Eye Steak

Crab Meat

Jalapeño Peppers

Cream Cheese

Bearnaise Sauce

Prosciutto

Yukon Gold Potatoes

Butter

Milk

Fresh Vegetables (e.g., asparagus, carrots)

Olive Oil

In a large pot, bring salted water to a boil. Add the spiral pasta and cook according to package instructions until al dente. Drain and set aside.

Cook the Pasta

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt and pepper. Grill the chicken for about 6-7 minutes on each side or until cooked through. Remove from the skillet and let rest before slicing.

Prepare the Chicken

In the same skillet, add another tablespoon of olive oil. Add the minced garlic and sliced mushrooms. Sauté until the mushrooms are browned, about 5 minutes. Pour in the Marsala wine, scraping the bottom of the skillet to release any browned bits. Allow to simmer for about 10 minutes until the sauce reduces slightly.

Make the Mushroom Marsala Sauce

Add the cooked pasta to the skillet with the mushroom sauce. Toss to combine and heat through. If needed, adjust seasoning with more salt and pepper.

Combine Everything

Plate the pasta, top with sliced grilled chicken, and sprinkle with grated Parmesan cheese and chopped parsley before serving.

Serve

Spiral Pasta

Chicken Breast

Mushrooms, sliced

Marsala Wine

Black Pepper

Parmesan Cheese, grated

Fresh Parsley, chopped

In a large mixing bowl, combine the sliced peaches, diced mango, and sliced strawberries. Add granulated sugar, lemon juice, and cornstarch. Toss gently until the fruit is evenly coated. Let it sit for 10 minutes.

Prepare the Fruit

In a separate bowl, mix together 1 cup of rolled oats, 1/2 cup of all-purpose flour, 1/2 cup of packed brown sugar, and 1/2 teaspoon of cinnamon. Add 1/2 cup of cold unsalted butter, cut into small pieces, and use your fingers or a pastry cutter to mix until crumbly.

Make the Crisp Topping

Preheat your oven to 350°F (175°C). Spread the fruit mixture evenly in a greased baking dish. Sprinkle the crisp topping over the fruit. Bake for 30-35 minutes or until the topping is golden and the fruit is bubbly.

Combine and Bake

Remove from the oven and let it cool for about 10 minutes before serving. Enjoy warm, optionally with a scoop of vanilla ice cream!