1 tablespoon butter
1 teaspoon chopped garlic
1 tablespoon chopped shallots
1 tablespoon chopped fresh rosemary leaves
1 small red pepper, minced
3 cups chicken stock
2 cups half-and-half
2 cups polenta
1/4 cup grated Parmesan
1 tablespoon chopped fresh parsley leaves
Kosher salt and freshly ground black pepper
1 tablespoon olive oil
2 teaspoons olive oil
1 teaspoon chopped garlic
1/2 cup peeled pearl onions
2 cups assorted wild mushrooms
3/4 cup white wine
2 tablespoons cold unsalted butter, cut into small pieces
Kosher salt and freshly ground black pepper
3 pounds wild king salmon, cut into 6 to 8-ounce pieces, skin on
1 tablespoon olive oil
1/8 teaspoon each kosher salt and freshly ground black pepper
For best flavor, moisten some alder chips and place inside a can in your grill while cooking salmon.
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