June2401, 4220 San Mateo Blvd NE, New York, NY (2025)

04/26/2025

Grilled Halibut with Chimichurri-Citron, Saffron Cauliflower Purée & Snap Peas

Recipe Card:
• 1 halibut fillet
• Salt, lemon zest
• 2 tbsp Sauce Chimichurri-Citron
• 1/3 cup saffron-infused cauliflower purée
• Blanched snap peas
• Micro chervil
• Edible blue borage flower

Instructions:
1. Grill halibut with salt and lemon zest until flaky.
2. Blend steamed cauliflower with saffron threads and olive oil into a purée.
3. Plate purée, lay halibut overtop, and arrange snap peas alongside.
4. Drizzle Chimichurri-Citron over fish.
5. Garnish with chervil and borage flower.

Hashtags:

04/26/2025

Mediterranean Baked Fish 🐟🍋

Ingredients:
4 fish fillets (cod, sea bass, or snapper)
Salt and freshly ground black pepper, to taste
2 tbsp olive oil
2 cloves garlic, minced
1 cup cherry tomatoes, halved
½ cup black olives, pitted and sliced
¼ cup capers, drained
1 lemon, thinly sliced
¼ cup chopped fresh parsley
¼ cup chopped fresh basil

Instructions:
1️⃣ Preheat the Oven: Preheat to 400°F (200°C).
2️⃣ Prepare the Fish: Season fish fillets with salt and pepper. Place them in a baking dish in a single layer.
3️⃣ Add Flavorings: Drizzle olive oil over the fish. Scatter garlic, cherry tomatoes, olives, and capers around and on top. Place lemon slices over the fillets.
4️⃣ Bake the Fish: Bake for 12-15 mins, until the fish flakes easily with a fork and is cooked through.

Recipe from Leila Recipes

04/26/2025

🥩🌰 Filet Rossini with Truffle Jus & Foie Gras Crown 👑🍷
The king of gourmet — tender filet mignon layered with golden foie gras and crisp brioche, surrounded by velvety truffle jus 💎🌿

🍴 Ingredients:
🥩 Filet mignon – 180g

🦆 Foie gras (pan-seared) – 50g

🍞 Brioche toast – 1 slice

🍷 Red wine – ½ cup (for jus)

🍄 Truffle oil – a few drops

🧂 Salt & pepper – to taste

🌿 Fresh rosemary – 1 sprig

👨‍🍳 Preparation:
1️⃣ Sear filet and rest. Sear foie gras until golden.
2️⃣ Toast brioche lightly.
3️⃣ Reduce wine into a glossy jus, season with salt and truffle oil.
4️⃣ Stack filet, brioche, foie, garnish with rosemary, pour jus around.

04/26/2025

🥑 Avocado Toast Jewel 💚🍒🍳
A brunch beauty on a plate! Creamy avocado, juicy tomatoes, pearls of pomegranate, and a poached egg all sitting on golden toast — it’s a garden party in every bite! 🌿✨

🛒 Ingredients:
🍞 Whole grain toast – 1 slice

🥑 Avocado – 1/2 sliced

🍳 Poached egg – 1

🍒 Cherry tomatoes – 4 pcs (halved)

🍈 Pomegranate seeds – 1 tbsp

🌿 Microgreens – 1 tbsp

🧄 Herbed cream – 2 tsp

🧂 Salt & pepper – to taste

🌱 Green pesto – 2 tbsp (for smear)

👨‍🍳 Preparation:
1️⃣ Toast your bread until crisp and golden.
2️⃣ Layer avocado slices evenly over toast.
3️⃣ Add poached egg in the center and season with salt & pepper.
4️⃣ Scatter cherry tomatoes and pomegranate seeds.
5️⃣ Dot with herbed cream and garnish with microgreens.
6️⃣ Swipe the plate with a generous pesto smear for flavor and flair!

04/26/2025

Stuffed Seafood Bread Bowl 🦀🍤🥖
A creamy, cheesy seafood filling packed with shrimp and crab, baked to perfection inside a golden sourdough bread bowl—perfect for sharing!

Ingredients:

1 large sourdough bread bowl
1/2 pound cooked shrimp, chopped
1/2 pound lump crab meat
1 cup shredded mozzarella cheese
1/2 cup cream cheese, softened
1/3 cup mayonnaise
1/4 cup green onions, finely chopped
2 garlic cloves, minced
1 teaspoon Old Bay seasoning
1/2 teaspoon smoked paprika
1 tablespoon lemon juice

04/26/2025

🥩🌺 Wagyu Blossom with Lotus Crisp & Miso Cream 🍱✨
A luxurious block of marbled wagyu steak, crowned with crispy lotus, fresh herbs, and vibrant tomato salsa — all resting on a duo of silky creams. It’s a dish made to impress 💎🌿

🍴 Ingredients:
🥩 Wagyu beef (block cut) – 180g

🍅 Cherry tomatoes (quartered) – 50g

🌿 Parsley & dill – 1 tbsp each (chopped)

🪷 Lotus root (thinly sliced) – 5 slices

🍶 Miso paste – 1 tsp

🥛 Heavy cream – 2 tbsp

🧈 Butter – 1 tbsp

🍯 Soy glaze – 1 tbsp

🧂 Salt – to taste

🛢️ Vegetable oil – for frying

👨‍🍳 Preparation:
1️⃣ Deep-fry lotus slices until golden and crisp. Drain and set aside.
2️⃣ Pan-sear wagyu on all sides to medium-rare (about 2–3 minutes per side). Let it rest.
3️⃣ Blend miso + cream in a saucepan, heat gently until smooth.
4️⃣ Mix cherry tomatoes with herbs for a fresh topping.
5️⃣ Plate wagyu on a bed of cream, top with lotus chips and salsa, and drizzle with soy glaze.

04/26/2025

Port Wine-Glazed Beef Medallions with Truffle Cauliflower Purée & Crispy Kale

Ingredients
Beef & Glaze
2 beef tenderloin medallions (150g each)

1 tsp coarse sea salt

1 tbsp grapeseed oil

½ cup port wine

1 shallot (minced)

50ml beef stock

1 tsp honey

1 sprig thyme

Truffle Cauliflower Purée
½ head cauliflower (cut into florets)

1 garlic clove

2 tbsp olive oil (divided)

30ml heavy cream

1 tsp white truffle oil

Salt to taste

Crispy Kale
6–8 curly kale leaves (stems removed)

1 tbsp olive oil

¼ tsp smoked paprika

Flaky sea salt

Instructions
1. Prepare the Purée
Boil cauliflower and garlic in salted water with 1 tbsp olive oil until tender (~10 mins).

Blend with cream, truffle oil, and remaining olive oil until silky. Season and keep warm.

2. Crisp the Kale
Toss kale with olive oil, paprika, and salt.

Bake at 180°C/350°F for 8–10 mins until edges brown[^general].

3. Cook the Beef
Season medallions with salt.

Sear in hot grapeseed oil for 3–4 mins per side (medium-rare). Rest for 5 mins.

4. Make the Glaze
Sauté shallot in the same pan until soft.

Add port, stock, honey, and thyme. Reduce to a syrupy consistency (~10 mins). Strain[^general].

5. Plate
Spoon purée onto plates.

Place beef on top, drizzle with glaze.

Garnish with crispy kale and microgreens (optional).

04/26/2025

🥩🥐 Beef Wellington with Spinach & Red Wine Glaze 🍷🍃
Classic elegance — tender beef tenderloin wrapped in spinach and golden puff pastry, finished with rich wine reduction 🤎🍷

🍴 Ingredients:
🥩 Beef tenderloin – 200g

🥬 Fresh spinach – 1 cup

🧄 Garlic – 1 clove

🥐 Puff pastry – 1 sheet

🍷 Red wine – ½ cup

🧈 Butter – 1 tbsp

🧂 Salt & pepper – to taste

🥚 Egg – 1 (for brushing)

👨‍🍳 Preparation:
1️⃣ Sear seasoned beef until browned, let cool. Sauté spinach with garlic and drain.
2️⃣ Wrap beef with spinach in puff pastry, seal and brush with egg wash.
3️⃣ Bake at 200°C for 20–25 minutes.
4️⃣ Reduce red wine with butter for glaze. Slice and serve with sauce.

04/26/2025

Duck & Cucumber Elegance with Citrus Cream 🍋🌿
Refined and floral — seared duck breast meets delicate cucumber spirals and citrusy whipped cream. Finished with edible petals and minimalist sauce strokes ✨💮

🍴 Ingredients:
🦆 Duck breast – 150g

🥒 Cucumber – 1, thinly sliced

🍋 Lemon zest – ½ tsp

🍊 Orange juice – 1 tbsp

🥛 Heavy cream – 2 tbsp

🌸 Edible flowers – 1–2

🧂 Salt – to taste

🫒 Olive oil – 1 tbsp

👨‍🍳 Preparation:
1️⃣ Sear duck breast skin-side down until crispy, then flip and cook to medium-rare. Rest 5 minutes and slice.
2️⃣ Roll cucumber into a spiral with citrus cream inside (mix cream, zest, juice).
3️⃣ Arrange duck with cucumber roll, flower on top, and dot plate with light sauces or purées.

04/25/2025

Pork Chop Supreme - OMG😱
4 boneless Pork chops
4 thinly sliced medium potatoes
1 envelope Lipton onion soup mix
1 can cream of mushroom
1/4 cup milk
Salt and pepper to taste

04/25/2025

Baked Salmon in Foil with Asparagus (Quick & Healthy)

INGREDIENTS
4 (6-ounce) salmon fillets Skin-on is ideal for retaining moisture.
1 pound asparagus spears Choose bright green spears with firm tips, trimmed
2 tablespoons olive oil
1 lemon Sliced into rounds
3 cloves garlic Minced
1 teaspoon salt To season the dish
½ teaspoon black pepper For a touch of heat
Optional herbs:
Dill, parsley, or paprika for extra flavor

04/25/2025

Slow Cooker Ham and Potatoes

Ingredients:
• 6 to 8 slices of ham, chopped
• 4 to 5 medium potatoes, peeled and sliced
• 1 medium onion, chopped
• 1 cup grated cheese (cheddar works great!)
• 1 can cream of mushroom soup (undiluted)
• Salt and pepper, to taste
• Water, as needed (optional)

Directions:

Start with the Layers:
Grease your slow cooker lightly to prevent sticking.
Place a layer of sliced potatoes at the bottom, followed by a portion of chopped ham, some onions, seasoning with salt and pepper, and a bit of cheese.
Continue layering in this order until all the ingredients are used up, finishing with cheese on top.

Add the Creamy Touch:
Pour the undiluted cream of mushroom soup over the entire mixture.
Spread it gently with a spoon or spatula to coat the top—this helps everything cook together in a creamy blend.

Let It Slow Cook:
Cover the slow cooker and cook on low for 6 to 7 hours, or until the potatoes are soft and everything is nicely combined.
Check after about 4 hours; if it looks too dry, add a splash of water to prevent burning at the bottom.

Ready to Serve:
Once cooked, scoop out generous portions into bowls and serve warm.
It’s a comforting, cheesy dish that’s great for a family meal or a relaxing evening at home.

Prep Time: 10 minutes | Cooking Time: 6–7 hours | Total Time: About 6.5–7.5 hours
Servings: 4–6

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