Pairings & Recipes

Ingredients

• 1.5 lb firm white fish (cod, mahi mahi, or halibut), cut into strips
• 1 cup all-purpose flour
• 1 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp salt
• 2 eggs, beaten
• 1.5 cups panko breadcrumbs
• Neutral oil for pan-frying
• 8 corn or flour tortillas, warmed
• 2 cups shredded cabbage
• Sauce: 1/2 cup sour cream, 1/4 cup mayonnaise, juice of 1 lime, 1/2 tsp hot sauce
• Lime wedges and chopped cilantro, for serving

Instructions

1. Stir together the sauce ingredients and refrigerate.
2. Set up three shallow dishes: flour mixed with chili powder, cumin, and salt in the first; beaten eggs in the second; panko in the third.
3. Pat fish strips dry. Dredge each in flour, dip in egg, then press into panko to coat.
4. Heat about 1/4 inch of oil in a large skillet over medium-high heat.
5. Fry fish in batches, 2–3 minutes per side, until golden and cooked through (145°F internal, flesh flakes easily). Drain on paper towels.
6. Build tacos: warm tortilla, shredded cabbage, fish, a drizzle of sauce, cilantro, and a squeeze of lime.

Ingredients

• 12 oz linguine
• 1 lb large shrimp, peeled and deveined
• 4 tbsp unsalted butter
• 2 tbsp olive oil
• 5 garlic cloves, minced
• 1/4 tsp red pepper flakes (optional)
• 1/2 cup dry white wine (a Sauvignon Blanc works perfectly)
• Juice of 1 lemon
• 1/4 cup chopped fresh parsley
• Salt and black pepper

Instructions

1. Cook linguine in well-salted boiling water until al dente. Reserve 1/2 cup pasta water before draining.
2. Meanwhile, pat shrimp dry and season with salt and pepper.
3. Heat olive oil and 2 tbsp of the butter in a large skillet over medium-high heat. Add shrimp in a single layer and cook 1–2 minutes per side until just pink. Remove to a plate.
4. Lower heat to medium. Add garlic and red pepper flakes and cook 30 seconds until fragrant.
5. Pour in wine and lemon juice, scraping the pan. Simmer 2–3 minutes to reduce slightly.
6. Stir in remaining 2 tbsp butter, then return shrimp and add drained pasta. Toss, adding splashes of reserved pasta water until the sauce coats everything.
7. Finish with parsley and serve immediately.

Ingredients

• 1 lb lump crab meat, picked over for shells
• 1/3 cup mayonnaise
• 1 large egg, beaten
• 1 tbsp Dijon mustard
• 1 tsp Worcestershire sauce
• 1 tsp Old Bay seasoning
• 2/3 cup panko breadcrumbs, plus more for coating
• 2 tbsp chopped fresh parsley
• 3 tbsp neutral oil or butter, for frying
• Aioli: 1/2 cup mayonnaise, 1 garlic clove grated, juice of half a lemon, pinch of salt

Instructions

1. In a large bowl, whisk together mayonnaise, egg, Dijon, Worcestershire, and Old Bay.
2. Gently fold in crab meat, panko, and parsley. Mix as little as possible so the lumps of crab stay intact.
3. Form into 8 patties, place on a plate, and refrigerate 30 minutes. Chilling keeps them from falling apart in the pan.
4. Stir together all aioli ingredients and refrigerate until serving.
5. Heat oil in a large skillet over medium heat. Lightly coat each cake in panko.
6. Cook 3–4 minutes per side until deep golden brown, flipping carefully with a spatula.
7. Serve hot with lemon aioli and lemon wedges.

Ingredients

• 8 bone-in, skin-on chicken thighs (about 3 lb)
• 2 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1 tsp dried thyme (or 1 tbsp fresh)
• 1 tsp dried rosemary, crushed
• 1 lemon, cut into wedges

Instructions

1. Preheat oven to 425°F. Pat chicken thighs completely dry with paper towels.
2. In a small bowl, mix salt, pepper, garlic powder, thyme, and rosemary.
3. Rub thighs all over with olive oil, then coat evenly with the seasoning mix, working some under the skin.
4. Arrange skin-side up on a rimmed baking sheet or in a cast iron skillet, leaving space between pieces.
5. Roast 35–40 minutes until the skin is golden and crisp and the internal temperature reaches 165°F at the thickest part.
6. Rest 5 minutes, then serve with lemon wedges squeezed over the top.

Ingredients

• 4 salmon fillets, skin on (about 6 oz each)
• 1 tbsp olive oil
• Kosher salt and black pepper
• 3 tbsp unsalted butter
• 2 garlic cloves, minced
• Juice of half a lemon
• 1 tbsp chopped fresh dill or parsley

Instructions

1. Pat salmon completely dry and season both sides with salt and pepper.
2. Heat olive oil in a large nonstick or cast iron skillet over medium-high heat until shimmering.
3. Place salmon skin-side down and press gently for a few seconds so the skin stays flat. Cook 5–6 minutes without moving, until the skin is crisp and the flesh is opaque about two-thirds of the way up.
4. Flip and cook 2–3 minutes more, until the internal temperature reaches 145°F (or 125–130 for medium if you prefer it slightly translucent in the center).
5. Remove salmon to plates. Lower heat, add butter and garlic to the pan, and cook 30 seconds.
6. Stir in lemon juice and herbs, then spoon the butter over the salmon and serve.

Ingredients

• 1 pork tenderloin (about 1.25 lb), silver skin trimmed
• 2 tbsp olive oil, divided
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1 tsp dried thyme
• 8 oz cremini or button mushrooms, sliced
• 2 tbsp butter
• 2 garlic cloves, minced
• 1/4 cup dry red wine or chicken broth

Instructions

1. Preheat oven to 400°F. Pat tenderloin dry and rub with 1 tbsp oil, then season all over with salt, pepper, garlic powder, and thyme.
2. Heat remaining oil in an oven-safe skillet over medium-high heat. Sear the tenderloin on all sides, about 2 minutes per side, until browned.
3. Transfer the skillet to the oven and roast 12–15 minutes, until the internal temperature reaches 145°F at the thickest point.
4. Move the pork to a cutting board, tent loosely with foil, and rest at least 5 minutes.
5. While the pork rests, return the skillet to medium-high heat (careful, the handle is hot). Add butter and mushrooms and cook 4–5 minutes until browned.
6. Add garlic and cook 30 seconds, then pour in wine or broth and simmer 1–2 minutes, scraping up the browned bits.
7. Slice the pork into medallions and serve topped with the mushrooms and pan sauce.

Ingredients

• 2 ribeye or New York strip steaks, about 1 inch thick (12–16 oz each)
• 1 tbsp high-heat oil (canola, avocado, or vegetable)
• Kosher salt and coarsely ground black pepper
• 3 tbsp unsalted butter
• 3 garlic cloves, smashed
• 2–3 sprigs fresh thyme or rosemary

Instructions

1. Take steaks out of the refrigerator 30 minutes before cooking. Pat completely dry with paper towels and season generously on both sides with salt and pepper.
2. Heat oil in a heavy skillet (cast iron works best) over high heat until it just begins to smoke.
3. Place steaks in the pan and do not move them. Sear 3–4 minutes until a deep brown crust forms, then flip.
4. Sear the second side 2–3 minutes, then reduce heat to medium. Add butter, garlic, and herbs to the pan.
5. Tilt the pan and spoon the melted butter over the steaks repeatedly for 1–2 minutes.
6. Pull the steaks at 125–130°F internal for medium-rare (they will rise about 5 degrees while resting).
7. Transfer to a cutting board and rest 5–10 minutes before slicing against the grain.

Ingredients

• 1.5 lb ground beef, 80/20 blend
• Kosher salt and black pepper
• 4 slices cheddar or American cheese
• 4 hamburger buns, split and toasted
• Toppings: lettuce, sliced tomato, sliced red onion, pickles
• Condiments: ketchup, mustard, mayonnaise

Instructions

1. Divide beef into 4 equal portions and gently shape into patties slightly wider than your buns. Press a shallow dimple into the center of each so they cook flat. Do not overwork the meat.
2. Season both sides generously with salt and pepper just before cooking.
3. Heat a skillet, griddle, or grill over medium-high heat.
4. Cook patties 3–4 minutes per side, flipping once. For ground beef, cook to 160°F internal.
5. Add cheese in the last minute of cooking and cover briefly so it melts.
6. Place patties on toasted buns and build with toppings and condiments.