Grilled Halibut Steaks with Two Sauce Choices and Two Flavored butter choices
Ingredients:
4lb. 1 inch halibut steaks
1/4 c. olive
oil
Fresh ground pepper and salt to taste
To make the
fish:
Pat the fish dry with paper towels. Rub the fish with the oil. Sprinkle with the salt & pepper. Grill
on high 2 or 3 minutes per side for a 1 inch steak.
Sauce #1 Mediterranean style:
Ingredients:
1 stick melted butter
6 cloves garlic minced
zest of one lemon
1 c. sliced scallions
1/2 c. pitted kalamata
olives sliced
1 c. medium diced tomatoes
1 c. chopped marinated artichoke hearts chopped(packed in olive oil are
better)
juice of one lemon
1/4 c. white wine
To make the
Sauce:
Melt the butter in a skillet sauté the garlic until soft. Add the remaining ingredients except
for the scallions and the tomatoes. Simmer sauce about 10 minutes. Pour over halibut steaks and garnish with diced tomatoes
and sliced scallions and serve.
Sauce #2 Lemon Pepper style the Wench way.
Ingredients:
Zest of 6 lemons
1 cube of butter
1 bulb of garlic (not a clove) coarsely chopped
Sea salt or Kosher salt
1 c. finely chopped parsley
1 tblsp fresh ground black pepper
1/2 tsp. cayenne pepper (optional but yummy)
Fresh lemon wedges
1/4 c. fresh lemon juice
1/4 c. sherry
To
make this sauce:
Melt the butter in a skillet and add the garlic and cook on a medium low heat until just warm.
Add lemon zest, black pepper and cayenne to the garlic & butter. Add the lemon juice and cook simmering 5 minutes until
is good and hot. Pour sauce over fish and garnish with a sprinkle of the parsley And lemon wedges.(Chopped capers would be
a nice option also if you are fond of them);
Italian
Seasoned Butter:
Ingredients:
1lb. Butter room temperature (soft)
1 fire roasted and peeled
red pepper diced and chilled
1 c. diced sun dried tomatoes (the kind in olive oil)
1 bulb roasted garlic, peeled,
diced and chilled
zest of 1 lemon
1/4 c. chopped fresh basil
2 tblsp chopped fresh oregano
2 tblsp chopped
Italian parsley
Galley Wench's smoked salt or Kosher salt
Fresh ground pepper
To make:
In a large bowl whip all the ingredients into the butter. Spoon butter mixture
onto plastic wrap and roll into a log or place it into a zipper baggy and press it flat after it’s sealed. Chill butter
until firm and cut into pieces. Before using the butter remove from fridge and let warm at room temperature to soften.
Pistachio Butter
Ingredients:
1 c. firmly packed light brown sugar
1 lb. butter room temperature, (soft)
1/4 c. pistachio nut oil
1 c. shelled chopped pistachio's
To
make:
Toast the pistachios and let them cool. Place soft butter in a large bowl and add the brown sugar and
whip until fluffy, slowly add the pistachio nut oil continue to whip until completely incorporated into the butter. Fold in
toasted pistachios. Use plastic wrap or zipper baggy to store butter and to chill it as with the first recipe.
Homemade Honey Marshmallows
Ingredients:
2 ½ tablespoons unflavored gelatin (3-4 packets)
1/2 cup plus 3 tablespoons water (divided)
2
cups raw sugar
1 cup light corn syrup
1/4 cup honey
1/8 teaspoon salt
3/4 cup powdered sugar
for dusting marshmallows.
Directions:
Line a 9×13-inch baking dish with wax paper, allowing
the paper to overhang the ends by about 1 inch, evenly coat the paper with nonstick spray.
In a small bowl, sprinkle
the gelatin over the ½ cup cold water. Let stand, stirring once or twice, until the gelatin softens, about 6 minutes.
In a heavy 3- to 4-quart saucepan over medium-high heat, stir together the raw sugar, corn syrup, honey, salt and the remaining
3 tablespoons warm water until well blended. When the sugar dissolves, raise the heat and bring the mixture to a full boil,
stirring. Boil for 20 seconds. Stir in the gelatin mixture, and cook, stirring, for 30 seconds longer. Remove from the heat
and continue stirring until the gelatin completely dissolves.
Pour the mixture into a large bowl. Using a mixer
(with a whisk-shaped attachment, if available) and gradually raising the mixer speed from low to high, beat until the mixture
is stiffened, lightened and very fluffy, 5 to 7 minutes.
Coat a rubber spatula with butter, and use it to scrape out
the marshmallow mixture into the baking dish, spreading it evenly to the edges. Very evenly dust the top of the marshmallow
mixture with sifted powdered sugar, lay a sheet of wax paper on top then pat it down on the marshmallow surface. Let the mixture
cool and firm up, at least 6 hours and preferably 24 hours. (The mixture will become firmer and easier to handle if left for
the full 24 hours.)
To cut the marshmallows: Sift about one third of the powdered sugar onto a cutting board. Lift the
marshmallow slab out of the baking dish. Peel off the top sheet of wax paper. Invert the slab onto the powdered sugar and
peel off the other sheet of wax paper. Sift about a third of the remaining powdered sugar over the top of the slab. Using
lightly greased kitchen shears or a lightly greased, large sharp knife, cut the slab crosswise into 12ths and lengthwise into
8ths to form 1-inch marshmallow cubes. Dust all the cut surfaces with powdered sugar to reduce their stickiness. As necessary,
clean off and re grease the knife.
Very Yummy Homemade Graham Crackers
Ingredients:
3/4 cup unbleached all-purpose
flour
1 1/2 cups whole-wheat graham flour (Bob’s Red Mill is the brand I use)
1/4 cup raw sugar
1/4 cup
packed brown sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup cold, unsalted butter, cut into small
pieces
4 tablespoons maple syrup
1/4 cup cold water
1 teaspoon vanilla extract (or maple extract..yum)
Directions:
In a food processor or the bowl of an electric mixer, mix together the flours, sugars, baking soda, salt, and cinnamon.
Add the cold butter and mix or process until the mixture resembles coarse crumbs. Add the maple syrup, water, and vanilla.
Mix until the dough comes together in a ball. Between 2 sheets of waxed paper or plastic wrap, roll the dough 1/2-inch thick.
Chill for 1 hour, until firm. Lightly flour the dough and the back of a baking sheet roll 1/8-inch thick. With a sharp knife
cut into 2-inch squares. With a fork, prick several holes in each cracker. You can sprinkle with some turbino sugar
crystals if you like. Bake for 15 minutes, in a preheated 350 degree oven until lightly browned at the edges. Remove from
the oven and let cool on the pan. Makes about 4 dozen crackers
I came up with the idea of "The Galley Wench" about 6 years ago. I was inspired by fond memories of playing
pirates on the beach with my father and brothers. As I was the only girl in the crowd I was the "wench" of course.
For many years I have loved with all my heart cooking and feeding people but never felt comfortable in those starchy old chef
whites my father and all the other chefs wore. So in an attempt to take out the element of unpleasantry and add in lots of
fun I came up with "The Galley Wench" bodice, skirts and all. Since I have had the time of my life and have worn
these costumes all over the country, in many settings (even hooligan fishing and rabbit hunting).With people from every walk
of life and I have had so very much positive energy in return it has been a fountain of inspiration for me. It has
changed my life and my career for the better. For that I am forever greatful and proud to be Madame Wench Ony....The Galley
Wench
