Lemon Butter Salmon

Ingredients

• Salmon fillets, skinless
• 2 tbspn lemon juice
• 1 tbspn olive oil
• 1 garlic clove, minced
• 2 tbspn Dijon mustard
• 1/2 tspn black pepper
• pinch of salt

Lemon Garlic Sauce

• 1/4 cup unsalted butter
• 1 1/2 tbspn garlic cloves, minced
• 1/2 cup heavy cream or half and half
• 1-2 tbspn freshly squeezed lemon juice
• 1 tbspn parsley, chopped
• 1/2 tspn black pepper
• lemon slices

Instructions:

1. Preheat oven to 425F
2. Marinate the salmon in lemon juice, olive oil, garlic and dijon mustard
3. Put salmon in baking dish, pour the mixture and rub evenly. Season with salt and pepper. Bake for 10-15 min or until cooked through.
4. While salmon is baking, melt the better in a saucepan over low-medium heat. Add minced garlic and saute.
5. Pour heavy cream into the saucepan and bring to a boil, letting it thicken slightly. Remove from heat, then stir in lemon juice. Garnish with parsley and season with salt and pepper.
6. Pour the sauce over the salmon and let it rest for 5-10 minutes.

Honey Glazed Carrots

Ingredients:

• Carrots, peeled and cut cross wise
• 3 cloves garlic, minced
• 3 tbspn unsalted butter
• 1 1/2 tbspn honey
• 1/4 tsp black pepper
• 1 tsp salt

Instructions

1. Preheat oven to 425F
2. Melt butter and add minced garlic to cook. About 30 seconds.
3. Remove pan from heat and whisk honey in.
4. Mix the carrots in the glaze and season with salt and pepper
5. Roast for about 15 minutes. Add time (5-15 minutes) until the carrots are browned.

Hong Shao Rou (My Uncle's)

Ingredients:

• 5lb pork belly with skin (with ribs, even better!)
• 3/4 cups regular soysauce
• 300-350g sugar
• 3-5 star anise
• cooking wine

Directions:

1. Cut the pork belly into 1 inch cubes and wash the pork belly 3 times to soak out the blood
2. Get rid of the water in the pork belly (the less water the better)
3. Add soy sauce, sugar and star anise and meat into the pot
4. Pour cooking wine until the meet is covered
5. Cook on the stove until boiling, skim off the foam. Taste and adjust flavor.
6. Leave in a slow cooker with high heat for about 6 hours.
7. Do not skim off the oil until it’s ready, in order to keep the meat moist.

Tomato Pasta

Ingredients:

• 1 box pasta
• 2 cloves chopped garlic
• 1 handful of grape tomatoes
• 1 tbspn olive oil
• pinch of salt
• 1 lemon (for zest and juice)
• white wine
• 1/5 stick of butter
• (optional) basil, parsley, parmesean

Directions:

1. Fry chopped garlic in olive oil
2. Cut cherry tomatos into halves and add them to the pan with a pinch of salt
3. Let cook until they soften and break apart
4. Add lemon zest and white wine
5. Once the sauce is reduced by half, turn off the heat and add in cold butter
6. Turn heat back on and let the butter mix in
7. Add cooked pasta and add pasta water
8. Add fresh basil, fresh parsley, parmesean and lemon juice

Honey Glazed Sea Bass

Ingredients:

• 1 tbspn Olive Oil
• 2 Seabass filets

Marinade:

• 1 tbspn Chinese BBQ Sauce (Char Siu Sauce)
• 1 tbspn Oyster Sauce
• 1 tbspn Soy Sauce
• 1 tbspn Sugar
• 1 tbspn Honey

Directions:

1. Preheat oven at 350F
2. Make Marinade and rub marinade on fish filets
3. Pour some olive oil on the fish as well
4. Bake for 12 minutes
5. Brush some honey on the fish
6. Bake at 475F for 5 minutes.