Pan-Seared Halibut Cheeks, Lemony Quinoa with Garbanzos

Pan-Seared Halibut Cheeks, Lemony Quinoa with GarbanzosPan-Seared Halibut Cheeks
Lemony Quinoa with Garbanzos

When it comes to a special ingredient like halibut cheeks, it’s best to keep the recipe simple and let the product shine.

Halibut cheeks are a prized cut of the fish, often considered the most tender and flavorful part. They come from the small, rounded muscle beneath each eye of the halibut—an area the fish uses to move its jaw. Because halibut are large, flat-bodied fish, their cheeks are more substantial than most, yielding thick, scallop-like medallions that are especially sought after by chefs and seafood lovers.

The texture of halibut cheeks is one of their most appealing qualities. They’re firm yet tender, with a natural flake that’s finer and more delicate than the fillet. They have a slightly sweet, mild flavor—clean and refined, but with more succulence than the rest of the fish. Some compare them to scallops for their texture and sweetness, but halibut cheeks have a character all their own.

Cooking halibut cheeks is simple, and best when techniques highlight their delicacy. A quick pan-sear in butter and olive oil with a splash of lemon is all they need. Halibut cheeks are a treat that rewards minimalism and careful preparation.

Pan-Seared Halibut Cheeks Recipe

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Tomato-Braised Pork Chop, Creamy Polenta, Wilted Spinach

Tomato-Braised Pork Chop, Creamy Polenta, Wilted Spinach

Tomato-Braised Pork Chop
Creamy Polenta, Wilted Spinach
Fried Capers, Lemon Zest, Parmesan, Chives

A bone-in pork chop, slow-braised until tender in a robust tomato sauce layered with garlic and herbs is served over a bed of creamy polenta enriched with Parmesan, topped with gently wilted spinach. The dish is finished with crisp fried capers for texture, a bright touch of lemon zest, freshly grated Parmesan, and snipped chives to bring everything into balance.

Tomato-Braised Pork Chop

Slow-braising a pork chop in tomato sauce transforms a cut that might otherwise dry out into something tender, flavorful, and deeply satisfying.

The gentle simmer allows the meat to relax and absorb the savory richness of the sauce. As the pork slowly cooks, it releases its juices into the sauce, enriching it further while the acidity of the tomato helps to tenderize the meat. The result is a chop that’s moist and fork-tender, with flavor that penetrates all the way through.

Cooking on the bone adds even more depth, while the surrounding sauce keeps everything juicy and ready to spoon over a soft base of polenta and sautéed spinach.

Tomato-Braised Pork Chop Recipe

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Shrimp Roe Pappardelle

Shrimp Roe Pappardelle

Alaska Side-Striped Shrimp Roe Pappardelle
Breadcrumbs, Lemon, Garlic, Creme Fraiche

Side-striped shrimp (Pandalopsis dispar) are deep-water shrimp found in the cold Pacific waters off Alaska. They’re known for their sweet, delicate flavor and soft, tender texture. I recently used this shrimp in my recipe for Shrimp de Jonghe but saved the roe for another dish.

What sets them apart visually are the pale stripes running down their sides, and what makes them prized by chefs and seafood lovers is the orange roe carried by females.

The roe is small, firm, and clean-tasting—briny without being overpowering. It can be eaten raw, stirred into warm dishes, or used as a garnish. It brings a mild ocean salinity and a slight pop, making it a rare and understated delicacy.

Here, I pair the roe with warm pasta, letting its natural salinity and texture do the work. A simple base of butter and olive oil, garlic, and lemon is enough to carry it. The roe softens slightly as it hits the noodles, blending into the sauce while generous spoonfuls on top keep their delicate pop.

The flavor of the sea is tucked into every bite where the roe is the star… ⭐️ 🍤

Side-Striped Shrimp with Roe
Side-Striped Shrimp with Roe

Shrimp Roe Pappardelle Recipe

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Grilled Albacore, Sesame Ponzu

Grilled Albacore, Sesame Ponzu

Grilled Albacore with Sesame Ponzu
Cucumber, Fresh Herbs, Serrano Chile

Albacore offers a mild, slightly sweet flavor that’s much more delicate than other tunas. Grilling enhances its natural savoriness while letting its clean taste shine. The loin is firm yet tender, and just 60 seconds per side is enough to create a beautifully seared crust while leaving the center silky and moist.

A simple four-ingredient sesame ponzu brings umami, citrus, and depth. And even when grilled for only two minutes, the fish still picks up a bold smokiness that adds real character.

Cilantro, mint, and chives keep it vibrant and fresh, serrano chile brings the heat, while crisp cucumber adds texture and a refreshing coolness.

Grilled Albacore Recipe

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Shrimp De Jonghe

Shrimp de Jonghe

Shrimp de Jonghe

A recent, unforgettable meal at the Golden Steer in Las Vegas left me wanting to recreate Shrimp De Jonghe. Being originally from Chicago, it’s something we practically grew up with—whenever our parents took us to an upscale restaurant, it was the one starter we always ordered.

Shrimp De Jonghe is named after the De Jonghe brothers, Belgian immigrants who ran De Jonghe’s Hotel and Restaurant in Chicago around the turn of the 20th century. The dish became a signature item and has remained a regional favorite ever since.

As Chicago’s most iconic fine dining original, it’s a baked shrimp casserole known for its rich, savory, garlicky, old-school elegance. The toasted breadcrumb crust adds crunch, contrasting the tender shrimp and sherry butter sauce beneath.

Debuting in 1958, the Golden Steer is the oldest continually operating steakhouse in Las Vegas. It is filled with history and stories from the famous celebrities who dined there, and the signature red leather booths named in their honor. Their authentic Shrimp De Jonghe is a must order. Especially for Chicagoans.

Golden Steer Las Vegas
The Golden Steer Las Vegas
Golden Steer Las Vegas
Oscar and Carolyn Goodman’s Table (both husband and wife served as Mayor of Las Vegas)

Shrimp de Jonghe

Shrimp de Jonghe Recipe

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