Thursday Food

Food:

1. Sardine & Asparagus Tapa
   

   
   

   
   
   1. "Filet" small sardines, season with salt & pepper, and spray with olive oil.
   
   
   2. Quickly cook fresh asparagus spears in boiling water, cold shock, and slice in half lengthwise.
   
   
   3. Broil sardines for ~2 minutes, until just done.
   
   
   4. Serve sardines with asparagus and piquillo slices, drizzle a light mayo/lemon oil vinagrette, and serve.
   
   
   
   Got some insanely fresh sardines from Whole Foods in Cupertino & Tom invented this awesome spring tapa.
   

Halibut "Piccata"

1. Season halibut filets with salt & pepper.


2. Saute in clarified butter, offload to serving plates & cover


3. Deglaze pan with lemon juice & white wine, add capers,reduce.
4. 
   
5. Season with salt & pepper and finish with butter.


6. Serve over halibut on plate with sauteed spinach.

Sauteed Spinach with Garlic

Wine:

1. Piper Heidsieck Brut


2. Marsanne/Viogner