Richard Blais Recipes

Posted on Mar 10, 2014 10:45am

Host of HLN’s “Cook Your Ass Off” Chef Richard Blais returned to "The Talk" for THE TALK Food Festival. He cooked the ladies some amazing dishes from his new restaurant in San Diego, Juniper & Ivy.  Here are the recipes! 


Recipes courtesy of Richard Blais

Arctic Char with Passion Fruit Brown Butter 



Arctic Char, skin on                            7oz

Brown Butter                                      500g




Perfect Puree Passion Fruit               1 oz



  1. Begin by browning butter. Slowly melt whole butter on stove top until nutty and brown. Keep impurities.
  2. Make pickling liquid. 3 parts rice vinegar, 1 part sugar, 1 part water. Boil ingredients simmer until sugar dissolves.
  3. Blanch Brussels sprouts and shock in ice water.
  4. Julienne onions, pour hot pickling liquid over onions allow to absorb liquid.
  5. In a hot pan, add some brown butter, sear char skin side down. Cook ¾ way through. Flip fish, add aromatics, baste with extra butter.
  6. On a plate spoon puree, place fish..


Shaved Asparagus and Snap Peas 



Shaved Asparagus                              1c

Snap peas, shaved on a bias ½ c

English Peas Shelled              2oz

Green Goddess Dressing       2oz

            Mayo                                       6c

            Sour Cream                             2C

            Anchovies                               6e

            Scallions, Sliced                      5e

            Parsley                                    ¾ c

            Chives                         ½ c

           Dill                                           ¼ c

            Tarragon                                 ½ c

            Garlic Cloves               2e

            Red Wine Vinegar                  ¼ c

            Lemon Juice                ¼ c

            S&P                                         tt

Fresno Chilies, Shaved                       4 Rings

Toasted Bread Crumbs                      1 oz


To Make the Dressing:

  1. In a blender, make paste with herbs garlic, vinegar and lemon juice.
  2. Add mayo, sour cream, and anchovies. Puree.



  1. Toss all the ingredients together with the green goddess dressing. 



Thyme Machine Cocktail 



Arugula greens                       2c

Granny Smith Apples, Cored and diced       2e

Simple Syrup                                                  1c

Lime Juice                                                                   1c

Thyme                                                             1 sprig



1. Combine all ingredients in a blender, blend til smooth. Fine strain to remove all solids. Serve over ice and top with club soda. Garnish with a sprig of thyme and a lemon wheel.


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