WoW...

One of our favorite recipes from our signed copy of Jose Andres' Made in Spain cookbook. Serves 4-6.

Ingredients
1 pounds fresh bonito or yellowfin tuna
2 medium green bell peppers, roasted, skinned and roughly chopped
1/2 cup Spanish extra-virgin olive oil, plus more for drizzling
2 slices day-old bread, preferably country-style
1 pound plum tomatoes (5 to 6) or 2-3 medium tomatoes
3 cups thinly sliced onions (about 2 large onions)
2 tbs minced garlic

I sat down to cook up some dinner. The goal: tame my basil plant that's turning into a small bush and occupying more and more of my not-that-big kitchen. So - pesto it is. But what to go with the pesto? Noodles seem to be too easy, heavy, and obvious. So some pesto-encrusted salmon. Also, I had some shitake mushrooms that needed cooking, and bought some fresh asparagus at the farmer's market this morning. I reduced some syrah with the mushrooms, because shitakes sauteed in wine = the shiznizzle.

From Emeril via Food Network. The glaze was awesome, the fish could be replaced by pork.

2 tablespoons unsalted butter
1/2 cup diced onions
1 teaspoon minced garlic
1/2 serrano pepper, halved and thinly sliced
4 cups peeled, pitted, and diced peaches
1/2 cup ketchup
1/4 cup fresh orange juice
1/2 teaspoon orange zest
2 tablespoons fresh lemon juice
2 tablespoons apple cider vinegar
2 to 3 tablespoons light brown sugar
2 tablespoons peach bourbon liqueur (recommended: Southern Comfort)
Kosher salt and freshly ground black pepper
4 (6-ounce) salmon fillets, skinned