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  • Spanish Potato Omelet



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    Spanish Potato Omelet

    Course brunch
    Cuisine Spanish

    Prep Time 15 minutes
    Cook Time 45 minutes

    Servings
    servings


    Ingredients

    Course brunch
    Cuisine Spanish

    Prep Time 15 minutes
    Cook Time 45 minutes

    Servings
    servings


    Ingredients


    Instructions
    1. In a large frying pan or skillet, heat olive oil over medium-high heat. Sprinkle potatoes lightly with salt and pepper. Cook until golden brown and crisp.

    2. Once the potatoes are golden, stir in the onions. Cook, stirring occasionally, until onions soften and begin to brown.

    3. Meanwhile, beat eggs together with salt and pepper. Pour eggs into pan and stir gently to combine. Reduce heat to low and cook until eggs begin to brown on the bottom.

    4. Loosen bottom of omelet with a spatula, invert a large plate over the pan, and carefully turn the omelet out onto it. Slide the omelet back into the pan with the uncooked side down. Cook until eggs are set. Garnish omelet with tomato and green onion and serve warm.


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  • Roasted Rack of Lamb



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     Roasted Rack of Lamb
    Course brunch
    Cuisine Moroccan
    Prep Time 20 minutes
    Cook Time 20 minutes
    Servings
    servings
    Ingredients
    Course brunch
    Cuisine Moroccan
    Prep Time 20 minutes
    Cook Time 20 minutes
    Servings
    servings
    Ingredients
    Instructions
    1. Preheat oven to 450 degrees F (230 degrees C). Move oven rack to the center position.
    2. In a large bowl, combine bread crumbs, garlic, rosemary, 1 teaspoon salt and 1/4 teaspoon pepper. Toss in 2 tablespoons olive oil to moisten mixture. Set aside.
    3. Season the rack all over with salt and pepper. Heat 2 tablespoons olive oil in a large heavy oven proof skillet over high heat. Sear rack of lamb for 1 to 2 minutes on all sides. Set aside for a few minutes. Brush rack of lamb with the mustard. Roll in the bread crumb mixture until evenly coated. Cover the ends of the bones with foil to prevent charring.
    4. Arrange the rack bone side down in the skillet. Roast the lamb in preheated oven for 12 to 18 minutes, depending on the degree of doneness you want. With a meat thermometer, take a reading in the center of the meat after 10 to 12 minutes and remove the meat, or let it cook longer, to your taste. Let it rest for 5 to 7 minutes, loosely covered, before carving between the ribs.
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  • Rosemary Roasted Turkey



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     Rosemary Roasted Turkey
    Course brunch
    Cuisine French
    Prep Time 25 minutes
    Cook Time 240 minutes
    Servings
    turkey
    Ingredients
    Course brunch
    Cuisine French
    Prep Time 25 minutes
    Cook Time 240 minutes
    Servings
    turkey
    Ingredients
    Instructions
    1. Preheat oven to 325 degrees F (165 degrees C).
    2. In a small bowl, mix the olive oil, garlic, rosemary, basil, Italian seasoning, black pepper and salt. Set aside.
    3. Wash the turkey inside and out; pat dry. Remove any large fat deposits. Loosen the skin from the breast. This is done by slowly working your fingers between the breast and the skin. Work it loose to the end of the drumstick, being careful not to tear the skin.
    4. Using your hand, spread a generous amount of the rosemary mixture under the breast skin and down the thigh and leg. Rub the remainder of the rosemary mixture over the outside of the breast. Use toothpicks to seal skin over any exposed breast meat.
    5. Place the turkey on a rack in a roasting pan. Add about 1/4 inch of water to the bottom of the pan. Roast in the preheated oven 3 to 4 hours, or until the internal temperature of the bird reaches 180 degrees F (80 degrees C).
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  • Baked Salmon



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     Baked Salmon
    Course brunch
    Cuisine French
    Prep Time 15 minutes
    Cook Time 45 minutes
    Servings
    servings
    Ingredients
    Course brunch
    Cuisine French
    Prep Time 15 minutes
    Cook Time 45 minutes
    Servings
    servings
    Ingredients
    Instructions
    1. In a medium glass bowl, prepare marinade by mixing garlic, light olive oil, basil, salt, pepper, lemon juice and parsley. Place salmon fillets in a medium glass baking dish, and cover with the marinade. Marinate in the refrigerator about 1 hour, turning occasionally.
    2. Preheat oven to 375 degrees F (190 degrees C).
    3. Place fillets in aluminum foil, cover with marinade, and seal. Place sealed salmon in the glass dish, and bake 35 to 45 minutes, until easily flaked with a fork.
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  • Grilled Halibut with Fennel and Orange



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     Grilled Halibut with Fennel and Orange
    Course brunch
    Cuisine French
    Prep Time 29 minutes
    Cook Time 29 minutes
    Servings
    servings
    Ingredients
    Course brunch
    Cuisine French
    Prep Time 29 minutes
    Cook Time 29 minutes
    Servings
    servings
    Ingredients
    Instructions
    1. Heat a grill to medium-high heat or have a ridged grill pan ready. Cut 1 of the oranges in half and squeeze 2 tablespoons juice. In a medium bowl, combine olive oil and juice. Spoon 2 tablespoons of the mixture over fish. Sprinkle paprika over fish; let stand 10 minutes.
    2. Peel remaining orange and separate into sections. Add the orange sections and fennel to the bowl; toss with olive oil mixture.
    3. Grill fish (or cook in a heated ridged grill pan over medium heat) 4 minutes per side or until fish is opaque in center. Transfer to serving plates and top with fennel and orange mixture and sea salt. Garnish with tarragon if desired.
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  • Sizzling Sherry Shrimp with Garlic



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     Sizzling Sherry Shrimp with Garlic
    Course brunch
    Cuisine Spanish
    Prep Time 10 minutes
    Cook Time 5 minutes
    Servings
    servings
    Ingredients
    Course brunch
    Cuisine Spanish
    Prep Time 10 minutes
    Cook Time 5 minutes
    Servings
    servings
    Ingredients
    Instructions
    1. Heat olive oil, garlic, red pepper flakes, and paprika in a large skillet over medium-high heat. Once the oil is hot and the garlic has turned golden brown, increase heat to high and add the shrimp. Cook until the shrimp turn pink and opaque, about 3 minutes.
    2. Deglaze the pan with sherry or lemon juice and season to taste with salt and pepper. Serve garnished with chopped parsley.
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