Ginger-Scallion Chicken

Ingredients:
¼ cup softened duck fat, ghee, or fat of choice
½ cup thinly sliced scallions (about 3 scallions)
1 tablespoon grated fresh ginger
Kosher Salt
4 bone-in, skin-on chicken breasts (10-12 ounces each)

Directions

1. Preheat the oven to 450°F with the rack in the middle position. 
2. In a small bowl, add the fat, scallions, ginger, and 2 teaspoons of Diamond Crystal brand kosher salt (use half the amount if you are using a fine grain salt or Morton’s kosher salt). Mix well.
3. Using your fingers, carefully separate the skin of each chicken breast away from the meat to form a pocket.
4. Add 1 tablespoon of the “pesto” under the skin of each breast.
5. Carefully press and massage the skin to evenly distribute the ginger-scallion pesto. 
6. Put the chicken skin-side up on a wire rack atop a baking sheet. 
7. Season with salt and pepper.
8. Oven-roast for 30 to 35 minutes or until an instant-read thermometer stuck into the thickest part of the chicken registers 150°F.
9. Rest chicken for 5 minutes. Debone the breasts, slice, and serve.

Source: Nom Nom Paleo

Thai Steak

Ingredients 

1/4 cup toasted sesame oil 

1/4 cup soy sauce 

2 tablespoons of finely chopped ginger 

2 tablespoons of finely chopped garlic 

2 tablespoons of finely chopped cilantro 

2 tablespoons of salted roasted peanuts 

2 scallions, minced 

1 tablespoon of light brown sugar 

1 tablespoon of lime juice 

1 tablespoon of chile oil 

2 pounds skirt steak 

1/4 cup chicken stock 

Salt 

Freshly ground pepper

Directions

1. In a bowl, whisk together the sesame oil, soy sauce, ginger, garlic, cilantro, peanuts, scallions, sugar, lime juice and chile oil; 
2. transfer half the marinade to a glass container and refrigerate. 
3. Add the steak to remaining marinade and turn to coat. Cover and refrigerate overnight. 
4. Bring the steak to room temperature, season with salt and pepper.
5. Grill or sear in cast iron skillet over high heat until medium-rare, 5 minutes. 
6. Transfer the steak to a board and let rest for 5 minutes, then thinly slice across the grain. 
7. Add the stock to the reserved marinade. 
8. Serve the steak with the sauce.

All Purpose Stir Fry Sauce

Ingredients:
1 cup coconut aminos
½ cup fresh orange juice
¼ cup fish sauce
2 tablespoons rice vinegar
2 teaspoons garlic powder
2 teaspoons ginger powder
1 teaspoon sesame oil (optional)

Directions
Combine all of the ingredients in a small jar. Cover it tightly with a lid, and shake well to incorporate before using.This sauce keeps in the refrigerator for up to 2 weeks. Don’t forget to shake well again before using it!

Source: Nom Nom Paleo 

Slow Poached Halibut with Lemon Relish

INGREDIENTS

2 lemons
1/2 small red onion, very thinly sliced into rings
1 teaspoon kosher salt plus more
1/2 cup Kalamata Olives, coarsely chopped
2 tablespoons drained capers, chopped
1 1/4 cups olive oil, divided
Kosher salt, freshly ground pepper
2 pounds halibut fillet
1/4 teaspoons crushed red pepper flakes
1/4 cup fresh flat-leaf parsley leaves

DIRECTIONS

1. Make relish at least 1 hour before the meal.
2. Combine onion and 1 teaspoon salt in a small bowl. Let sit 10 minutes.
3. While the onion marinates in salt,  finely grate zest from lemons in a bowl and set aside. 
4. Using a sharp knife, cut peel and white pith from lemons; discard. 
5. Working over a medium bowl, cut between membranes to release segments into bowl and squeeze membranes to release juices; discard membranes and any seeds. Set lemon segments aside.
6. Squeeze onion to remove any excess liquid; add to bowl with lemon segments.
7. Add olives, capers, reserved lemon zest, and 3/4 cup oil; season with salt and pepper and toss to combine. Cover relish and chill at least 1 hour.
8. Preheat oven to 250°F. Bring relish to room temperature.
9. Place fish in a large shallow baking dish or roasting pan and drizzle with remaining 1/2 cup oil. Add pepper flakes and turn fish to coat; season with salt. 
10. Roast until just cooked through, 30–40 minutes. Transfer fish to a platter. 
11. Mix parsley into relish and spoon over fish.

Source : Epicurious