1Season the mushrooms with salt and pepper, and sauté in a hot saucepan with butter over medium heat until golden brown. Add the hard cider, and simmer until reduced by 1/2. Add the heavy cream, and cook until the sauce is very thick and coats the mushrooms. Reserve.
2Season the fish with salt and pepper, and saute in a saucepan with olive oil until done.
3Trim the bread slices to match the size of the fish portions. Toast in a pan with the butter over medium heat.
4Place the fish portions on top of the toasts, then cover with mushrooms. Sprinkle the cheese, and melt using a blow torch or under the broiler. Sprinkle with chives, and serve immediately.
At his sleek Houston bar, chef Justin Yu pairs blistered shishito peppers with bright green, zesty garlic-herb oil, a take on persillade. You’ll want to keep this stuff around—it’s fantastic drizzled on salads or tossed with hot pasta.
Lightly charring the lemon slices intensifies their flavor and creates a gorgeous look for this delicious chicken dinner. Be sure to include any of the sweet, tangy liquid the lemons give off in the bowl; it adds incredible depth to the sauce.
Eating more plant-based meals is easier to do when they’re as tasty and quick to prepare as this one. Much of the deliciousness comes from charring the Broccolini and the onion wedges in a superhot cast-iron skillet.