Dinner and a view are what you get when you experience Palisade, one of Seattle's landmark dining destinations. Located with a waterfront view of the Elliot Bay Marina, Palisade is celebrating its 25th anniversary this month.

To commemorate this occasion, Palisade is doing a 4-course retrospective menu of guest favorites since 1992. The menu includes the Rogue Creamery Blue Cheese Salad, Halibut with Macadamia Nut and Dungeness Crab stuffing, Macadamia Nut Chicken, and a White Chocolate Mousse Torte.

In this New Day segment, Chef Justin Emery showcases the Rogue Creamery Blue Cheese Salad and the White Chocolate Mousse Torte.

For more information on Palisade or their 25th anniversary special, check out their website.

RECIPES:

Dungeness Crab & Macadamia Stuffed Halibut

Serves 4 people

1. 4 each 6oz portions of fresh, Alaskan halibut

2. Kosher salt & freshly cracked black pepper to taste

3. 6oz crab & macadamia nut stuffing (recipe follows)

4. ½ cup toasted, coarsely chopped macadamia nuts, plus an additional ¼ cup for garnish

5. ¾ cup panko breadcrumbs, lightly crushed and mixed with the ½ cup of nuts

6. 2oz of unsalted butter, melted with 1 minced clove fresh garlic and 1 TB chopped parsley

7. ½ cup beurre blanc (recipe follows)

8. Your choice of accompaniments: roasted Yukon gold potatoes, seasonal vegetables, etc.

Make a 3” slit in the side of each piece of halibut and lightly season inside & out with salt & pepper. Stuff each piece of fish with 1 1/2oz of the crab & macadamia stuffing. Baste the outside of the fish with the melted garlic butter and roll in macadamia nut/panko breading mix, covering all sides. Refrigerate until needed.

When ready to prepare: place breaded halibut pieces on a foil-lined baking sheet and roast at 450 degrees until fillets are a rich golden brown and cooked through. Remove from oven and plate with chosen accompaniments. Ladle 2 TB beurre blanc over the top of each piece of fish allowing some to pool on the plates. Garnish fish with remaining chopped macadamia nuts & serve.

Crab & Macadamia Stuffing (makes 12oz)

1. 3oz. Dungeness crab (or any high quality crab meat)

2. 2oz chopped, cooked spinach - drained

3. 2oz mushrooms, minced

4. 1oz sweet onion, minced

5. 1oz Swiss cheese, grated

6. 1oz toasted, coarsely chopped macadamia nuts

7. 2 ea. cloves of fresh garlic, minced

8. 2 TB unsalted butter

9. 1 tsp Dijon mustard

10. 2 TB grated parmesan

11. 1 each dash of tabasco and Worcestershire sauces

12. ½ tsp kosher salt

13. ¼ tsp freshly cracked black pepper

Sauté the minced onion & garlic to soften and set aside to cool. Once cool, combine all ingredients and fold together gently by hand, being sure not to break up the larger crab pieces. Refrigerate until ready to stuff.

Beurre Blanc (makes 1 cup)

1. ½ cup white wine

2. 1 tsp white wine vinegar

3. 1 TB shallots, minced

4. ¼ cup whipping cream

5. 4oz of unsalted butter, cubed

6. ¼ tsp kosher salt

7. Pinch of white pepper

Combine and reduce the white wine, vinegar and shallots in a saucepot over a medium heat until the mixture is reduced by roughly half. Add the whipping cream and reduce by half again, stirring frequently and being careful not to scorch the sauce. Slowly mix in the butter cubes over a low heat and remove from stove. Season with salt & pepper, then strain and serve immediately.

Macadamia Nut Chicken with Banana Chutney

Serves 4 people

Boneless Chicken Breast 6oz. 4 ea

Garlic Salt 1½ tsp

Black Pepper, Ground ½ tsp

Ginger Marinade 1 cup (see below)

Banana Papaya Chutney 1 cup (see below)

Beurre Blanc Sauce ¼ cup (see below)

Parsley, minced 2 tsp

Macadamia Nuts, toasted, chopped 2 ounces

Pound out chicken breasts until they are a uniform ½” thickness. Dip into the ginger marinade allowing excess marinade to run off. Place chicken skin side down onto a medium high heat grill (This can also be prepared in grill pan on the stovetop) season with garlic salt and pepper. Sear for approximately 1 ½ - 2 minutes. Turn the chicken over and season again with garlic salt and pepper, allow to cook for an additional 1 ½ - 2 minutes or until the chicken has completed cooking. Arrange chicken on a serving platter slightly over lapping one another. Drizzle beurre blanc sauce over the chicken and place the chutney where the chicken overlap. Sprinkle the top of the chutney with the minced parsley and top the chicken with chopped macadamia nuts.

Ginger Marinade (makes 2 cups)

Fresh Ginger, Peeled and sliced thin 4 ounces

Garlic Cloves, Chopped 2 ea

Lemon Juice ¼ cup

Black Pepper, Ground 1 Tbl

Dried Thyme 1 Tbl

Kosher Salt 1 ½ tsp

Olive Oil 1 ¼ cup

Place all of the ingredients except for the olive oil into a blender. With the blender running slowly drizzle in the olive oil. The mixture should be finely pureed and creamy.

Beurre Blanc (makes 1 cup)

White wine ½ cup

White wine vinegar 1 tsp

Shallots, minced 1 Tbl

Whipping cream ¼ cup

Unsalted butter, cubed 4 oz

Kosher salt ¼ tsp

White pepper pinch

Combine and reduce the white wine, vinegar and shallots in a saucepot over a medium heat until the mixture is reduced by roughly half. Add the whipping cream and reduce by half again, stirring frequently and being careful not to scorch the sauce. Slowly mix in the butter cubes over a low heat and remove from stove. Season with salt & pepper, then strain and serve immediately.

Banana Papaya Chutney (makes 2 cups)

Red Onion, ¼” dice ½ oz

Red Bell Pepper, ¼” dice ½ oz

Yellow Bell Pepper, ¼” dice ½ oz

Fresh Ginger, peeled & minced ½ oz

Light Brown sugar ¼ cup

Ground Clove Pinch

Garlic Salt ½ tsp

Black Pepper, ground Pinch

White Wine Vinegar ½ cup

Light Corn Syrup 1 Tbl

Dark Raisins 1 Tbl

Ripe Bananas, diced ¾” ½ cup

Ripe Papaya, seeded, diced ¾” ½ cup

Combine onion, peppers, ginger, brown sugar, cloves, garlic salt, pepper, white wine and corn syrup in a heavy saucepan. Bring to a slow simmer over a medium-high heat. Reduce heat to low and let cook until sauce is amber to light caramel in color. Add the onions and sweet peppers, let simmer for 4-5 minutes. Add raisins, bananas and papaya. Simmer on low until fruit is just tender.

Note: Do not overwork chutney during the reduction process. The goal is to keep the bananas and papaya pieces intact.

Stacked Bibb Lettuce Salad with Fresh Pacific Bay shrimp

Bibb lettuce, Washed 2 each

Rogue River Blue Cheese Dressing 2 cups

Hazelnuts, Toasted 2 ounces

Fresh Pacific Bay shrimp 4 ounces

Rogue River Blue Cheese Crumbles 2 ounces

Ripe Cherry Tomatoes 24 each

Fresh Ripe Pear, Julienned 1 each

Break apart the bibb lettuce head and place on a chilled plate. Drizzle the dressing over the leaves, place the sweet baby tomatoes over the entire top of the lettuce, followed with the hazelnuts, bay shrimp, blue cheese crumbles and julienne pear.

Serves 4-6 people

Blue Cheese Dressing (makes 2 cups):

Small garlic clove, minced 1 each

Dry mustard pinch

Black pepper, ground 1¼ tsp.

Onion salt ¼ tsp.

Red wine vinegar 1 Tbsp.

Worcestershire sauce 1/3 tsp.

Tabasco ¼ tsp.

Sour cream 1/3 cup

Best Foods Mayonnaise 1 cup

Buttermilk 2 Tbsp.

Rogue River blue cheese, crumbled 3 oz.

To Prepare Dressing:

Combine vinegar, Worcestershire, minced garlic and tabasco together. Stir in the dried seasonings and let sit. Meanwhile, in a small mixing bowl whisk together the sour cream and mayonnaise. Add spice mixture and stir to incorporate. Finish with the buttermilk and blue cheese crumbles. Best if made and allowed to sit overnight.