Posted by Nydia Streets of Streets Law in South Florida family events

We continue to send best wishes to those affected by the current health crisis. While we remain vigilant and continue our efforts to remain under quarantine, here are some of our tried and true, favorite recipes that may help spice up your meal routine this weekend.

• Almond-Crusted Halibut Crystal Symphony (recipe found on Allrecipes.com)

Ingredients

• 1/3 cup dry white wine

• 2 tablespoons cider vinegar

• 2 tablespoons minced shallots

• 1 sprig fresh thyme

• 1 bay leaf

• 1/3 cup heavy cream

• 10 tablespoons unsalted butter - chilled, cut into tablespoon-size pieces

• 3 tablespoons chopped fresh chives

• 2 teaspoons fresh lemon juice

• salt and pepper to taste

• 6 (6 ounce) fillets halibut

• 2 tablespoons vegetable oil

• 1 tablespoon unsalted butter

• 1/4 cup fresh bread crumbs

• 2/3 cup minced blanched almonds

• 1 tablespoon unsalted butter, melted

• 1 egg, lightly beaten

Preparation

• Make beurre blanc: In a small saucepan over medium heat, combine wine, vinegar, shallots, thyme and bay leaf. Boil until liquid has evaporated. Stir in cream, and boil until liquid is reduced by half; decrease heat to low. Whisk in butter, 1 piece at a time, adding each new piece before previous one has melted completely. Do not allow sauce to simmer, or it may separate.

• Strain sauce through a fine sieve into a heatproof bowl. Stir in chives, lemon juice, salt and pepper. Keep warm by setting bowl in a larger container of hot water.

• Preheat oven on broiler setting. Pat fillets dry, and season with salt and pepper.

• Heat oil and 1 tablespoon butter in a large skillet over medium-high heat. Saute halibut fillets for 2 to 3 minutes on each side, or until lightly browned, and just cooked through. Transfer to a baking sheet, and cool 5 minutes. In a small bowl, stir together bread crumbs, almonds and 1 tablespoon melted butter. Brush tops of fillets with egg, and spread with almond mixture.

• Broil fillets 1 to 2 minutes, or until browned (watch closely - every broiler has its own personality!). Place fillets on individual plates, and spoon beurre blanc around it.

• Lemon Dijon Wings (recipe found on Allrecipes.com)

Ingredients

• 1/4 cup olive oil

• 1 tablespoon fresh lemon juice

• 2 tablespoons coarse-grained Dijon mustard

• 6 cloves garlic, chopped

• 2 teaspoons salt

• 1 tablespoon freshly ground black pepper

• 2 pounds chicken wings, separated at joints, tips discarded

Preparation

• In a large bowl, stir together the olive oil, lemon juice, mustard, garlic, salt, and pepper. Add chicken wings, cover, and marinate in the refrigerator for at least 2 hours, stirring occasionally.

• Preheat grill for high heat. Drain marinade from chicken into a small saucepan. Bring to a boil, and simmer for 5 minutes. Set aside for basting.

• Lightly oil the grill grate. Grill wings for 10 to 15 minutes, or until juices run clear. Turn frequently and baste with the marinade during the last 5 minutes.

• Luscious Slush Punch (recipe found on Allrecipes.com)

Ingredients

• 2 1/2 cups white sugar

• 6 cups water

• 2 (3 ounce) packages strawberry flavored gelatin mix

• 1 (46 fluid ounce) can pineapple juice

• 2/3 cup lemon juice

• 1 quart orange juice

• 2 (2 liter) bottles lemon-lime flavored carbonated beverage

Instructions

• In a large saucepan, combine sugar, water, and strawberry flavored gelatin. Boil for 3 minutes. Stir in pineapple juice, lemon juice, and orange juice. Divide mixture in half, and freeze in 2 separate containers.

• When ready to serve, place the frozen contents of one container in a punch bowl, and stir in 1 bottle of lemon-lime soda until slushy.

Best wishes for a great weekend!