Recipes — Main Course

  Serves 4. Use center-cut salmon fillets of similar thickness so that they cook at the same rate. The best way to ensure uniformity is to buy a 1 1/2- to 2-pound whole center-cut fillet and cut it into 4 pieces. Prepare the glaze before you cook the salmon. If your nonstick skillet isn't ovensafe, sear the salmon as directed in step 2, then transfer it to a rimmed baking sheet, glaze it, and bake it as directed in step 3.   Ingredients 1 teaspoon light brown sugar 1/2 teaspoon kosher salt 1/4 teaspoon cornstarch 4 center-cut skin-on salmon fillets...

  1 pork fillet 12 bacon slices 4 potatoes 4 rosemary branches 20 ml Liquid Gold Extra Virgin Olive Oil 1 tablespoon Liquid Gold Butter Olive Oil if needed Traditional Balsamic Vinegar Steam the potatoes and, once cold, cut them in 12 slices about 2cm (3/4 in). Cut from the meat, 12 slices with the same dimensions and cover them with bacon. Stir the potatoes in a pan with olive oil and repeat with pork filet, not cooking completely. Finish the cooking in the oven for 5-6 min at 180 C (356 F). In the meantime, pour balsamic vinegar in...

Tortilla 3 pounds of waxy potatoes sliced 1/8" thick, such as Yukon or Red Bliss 9 large eggs, beaten 1 large sweet onion sliced thin, such as Maui 1 teaspoon fresh thyme leaves Sea salt & fresh cracked pepper to taste Liquid Gold Extra Virgin Olive Oil Heat 4 tablespoons of olive oil over medium-high heat in a 12" cast iron skillet.  Add the sliced onions and saute until light brown in color add the thyme and saute for another minute. With a slotted spoon remove the onions and thyme and mix them in to the beaten eggs.  Season the...

Ingredients 1 pound penne ½ pound asparagus, trimmed and cut into 1-inch pieces ¼ lb green beans (preferably haricots verts), trimmed and cut into 1-inch pieces ¾ cup fresh peas (or frozen baby peas) ¼ cup Koroneki. olive oil 2 tsp. minced garlic 3 Roma tomatoes 2 T Liquid Gold Tuscan Herb Olive Oil ½ cup freshly grated Parmesan Sea Salt Black Pepper Directions Cook pasta in large pot of boiling salted water until al dente, tender but still firm, about 7 minutes. Drain, drizzle with olive oil to coat and set aside in large bowl. Meanwhile, cook asparagus and...