Ode To The Northwest Recipes

Steps:

• Preheat the oven to 400°F.
• Heat the butter in a sauté pan over medium heat and add the mushrooms. Sauté the mushrooms until soft, 2 to 3 minutes, then add the peas. Toss to warm through. Season with salt and pepper and add the chives. Keep warm.
• Pat the fish fillets dry and season both sides with salt and pepper. In a large ovenproof sauté pan over high heat, heat the olive oil until it just starts to smoke. Add the fillets and turn off the heat. Give the pan a wiggle to make sure there is oil under all of the fillets. Turn the heat back on to high. Sear until golden brown on one side, 3 to 4 minutes, turn the fish, and then transfer the pan to the oven. Roast for 3 to 4 minutes, or until barely cooked through.
• Put a mound of mushroom mixture in each of 4 warmed bowls. Top each with a halibut fillet and sprinkle the radishes over the top. Drizzle with olive oil and serve.

Steps:

• Pulse the cheese, mayonnaise and pepperoncini in a food processor until combined. Season with salt and pepper. Cover and chill at least 3 hours.
• Slice the rolls; place a chicken breast on each roll and top with about 2 tablespoons of the cheese mixture. Wrap the sandwiches in foil and keep chilled until ready to use.
• Preheat a grill to medium. Place the foil-wrapped sandwiches cheese-side down on the grill and heat through, flipping once, 3 to 5 minutes per side. Serve with your favorite hot sauce.