Tag: gordon ramsey yukon gold halibut recipe

Easy “Squeezy” Corn on the Cobb

I saw this technique on the Huffington Post a while back, and while it wasn’t the first time I’d seen, or used the micro-method, it was the first time I’d seen it in video form, thanks to the lovely and talented, Carl Blemming. By the way, I’m assuming Huff Po didn’t pay him anything for it, so to make up for that, neither will we.


This proves something that I’ve known for years…no matter how great a kitchen technique is, unless you use it regularly, you’ll forget about it. Usually, as soon as I get home from the store, I shuck the corn, and go from there, but as soon as I saw that ear go into Carl’s microwave, it all came back. Now I can forget about it all over again.

I’ve heard through the grapevine that some other food channels have also published this “hack” recently, but since I don’t watch anyone else, I can’t confirm those reports, but I couldn’t have been the only one. The point is, it works. It works perfectly, and I hope you give it a try soon. Enjoy!

Pan-Roasted Halibut with Clamshell Mushrooms & Lemon Butter Sauce – Long in Name, Short in Shopping List

Above and beyond keeping things simple, and pardon the cliché, letting the natural goodness of the ingredients shine through, the beauty of a recipe like this pan-roasted halibut with clamshell mushrooms, is that there are just less things to possibly screw up. 

That should be great news to people terrified of making fish recipes. Brown some mushrooms, sear some fish, and finish with yet another simple and delicious pan sauce. That’s really it, and much like our famous, “Just Chicken and Mushrooms” recipe, I think you’ll be amazed at how much flavor these few components provide.


Speaking of flavor, you can certainly use a non-stick pan here, which pretty much insures your fish will go un-mutilated; but as you’ll see in the video, if you use cast iron, or stainless steel, a little bit of fish flesh will form a fond on the bottom of the pan, which will give you a much richer base for the butter sauce.


In case you didn’t already know, mushrooms and halibut have a natural affinity for each other, and both are wonderful with the lemon-parsley butter sauce. So, whether you fear cooking fish, or not, I hope you give this super simple, yet fabulous recipe a try soon. Enjoy!


Ingredients for 2 portions:
1 tbsp olive oil
1 tbsp butter, melted in oil
2 (7-oz each) halibut filets
salt and cayenne to taste
handful of clamshell mushrooms, or sliced un-cool, regular mushrooms
1/4 cup water
juice from 1/2 lemon, or to taste
1 tbsp chopped Italian parsley
1 1/2 tbsp butter to finish sauce

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