Japan Golden Shrimp and Moto 8 oz. Surimi (fish paste) 8 ea. Shrimp, large 1 oz. Sake Pinch Salt 6 tsp. Flour 1 Egg White 1 Large Onion, chopped 1 ¼ Tblsp. Salt 9 oz. Moto (1 Egg Yolk, 1/8 tsp. Salt and 1 ¼ cup Vegetable Oil) 8 ea. Fresh Green Peas or Soy Beans Method of Preparation: Peel shrimp. Cut open like a butterfly and remove vein. (cut from belly shows more pink color on the other side after cooking.) Soak in sake and pinch of salt solution for 30 minutes. Take out shrimp and wipe off with a paper towel. Mix remaining ingredients thoroughly and coat the topside of the shrimp with it. Place 2 tablespoons of the mixture on top. Coat entire shrimp with mixture. Put cooked green peas or soy beans on top for coloring. Bake at 350 degrees for 6-7 minutes or broil for 5 minutes until golden brown. Method of Preparation for Moto: Put egg yolk into a bowl and add salt. Start whipping egg yolk while slowly adding vegetable oil. If it becomes too hard, add egg whites to loosen. Finished product consistency should be like mayonnaise. Serves 4. Beef Tataki Roast Shoulder Beef with Seasoning: 6 oz. Thinly sliced beef 4 oz. Onion, sliced 0.4 oz. Green Onion 1 fl. oz. Ponzu Sauce (citrus flavored soy sauce) 1 fl. oz. Soy Sauce 0.1 fl. oz. Mirin (sweet wine) 0.01 oz. Katsuobushi (dried, shredded bonito) Method of Preparation: Mix all ingredients. Keep refrigerated over night. Strain with cloth. Pour over beef and serve. Lemon may be used in place of ponzu sauce.
Floribbean Jerked Pork with Spicy Pineapple Sauce Ingredients: Pork Marinade: 1 lb. pork meat 4 tblsp sour orange juice 1/2 tsp. chile habanero (chopped) 1/4 tsp. black pepper 1/2 tsp. brown sugar 2 tsp. Jerk Spice 1 tsp. Garlic, chopped 1 tblsp. vegetable oil 1/2 tsp. Salt 8 ea. wood skewers 1 each green or red bell pepper 1 each Spanish onion 1/2 ea. pineapple (fresh) Method: In a mixing bowl, add all the ingredients and stir. Cut the pork meat into 1.2 inch pieces. Add the pork with all the ingredients, and place in the refrigerator for at least 2 hours. Cut the green or red pepper, onion, and pineapple in 1/2 inch pieces for each brochette. Assemble the brochettes: four pieces of pork, two pieces of onion, tow pieces of pineapple, and one piece of green or red bell pepper inserted on a wooden skewer. Pineapple Sauce: 1 lb. Pineapple 2 ea. Chile guajillo 2 ea. chile ancho 1 tsp. garlic, chopped 1/2 cup white wine 1 cup brown sugar 1/2 tsp. allspice 1/3 cup flour 1/2 gallon water 1/3 cup vegetable oil 1 tsp. salt Method: Remove stems and seeds from the peppers and place in medium size pot. Put 1/2 gallon of water, add the prunes and peppers, simmer for 15 minutes. Blend well with all the other ingredients. In a medium size skillet put 1/3 cup oil. When oil is hot, add flour and let the mixture simmer for 10 minutes.
Canada Pork Tourtiere Pie Ingredients: 1 1/2 pounds Ground Pork 3 tblsp. Vegetable Oil 1 lg onion, chopped 2 cloves of garlic, minced 1/4 tsp black pepper 2 ea celery stalks, chopped 2 ea carrots, chopped 1 ea potato, cooked and diced Nutmeg, to taste 9 inch pie shell, with extra dough to cover top 1 ea egg 1 tblsp. cornstarch 1 1/4 cup beef stock In a large pan, brown the meat in oil over high heat. Add the onion and garlic. Sauté until translucent. Add the celery and carrot. Season with salt, pepper and nutmeg. Add the beef stock, cover and simmer for 20 minutes. Dissolve the cornstarch in 1/3 cup cold water. Add the cornstarch mixture to the pan and mix until thick. Remove from pan, refrigerate until cool. Add mixture to the pie shell. Cover with other piece of pie dough. Cut slits in top and bake at 450 degrees (F) for 30 minutes. Maple Fudge with Walnuts (serves 4 people) Ingredients: 2 cups Sugar 1/2 cup Milk 3 tblsp. Maple Butter 1 tsp. Light Corn Syrup 1/2 cup walnuts, roughly chopped 2 tblsp. butter 1 tsp. Vanilla Extract Method: In a pot, put the sugar, milk, maple butter and corn syrup. Bring the mixture to a boil and with a candy thermometer, cook the mixture to 235 degrees (F). Remove from the heat and add the butter and vanilla. Let cool to 110 degrees (F), do not mix. Once it reaches 110 degrees, add the walnuts and beat vigorously until the fudge loses its gloss and gets thick. Pour mixture into a dish lined with plastic wrap. Let cool until hard, turn out onto a cutting board and cut into squares. Maple Glazed Salmon Candied Pecans: 2 oz. pecans, shelled, pieces 2 tsp. whole butter, unsalted 1 tbs. apple juice ½ tbs. turbinado sugar (sugar in the raw) pinch kosher salt Salmon: 8 ea. 3 oz. salmon pieces (scales removed, skin on) 2 fl. oz. canola oil 6 oz. cleaned watercress 2 tsp. extra virgin olive oil 2 oz. candied pecans 8 fl oz. maple glaze kosher salt black pepper Maple Glaze: 7 fl oz. maple syrup, pure 1 tbs. honey, orange blossom 2 tbs. brown sugar, light pinch kosher salt pinch black pepper, fresh ground Method of Preparation for Pecans: Heat butter in a small saucepan over a medium high heat, until it just starts brown. Immediately add pecans stirring continuously. Stir 5-7 minutes until pecans are toasted. Once pecans have toasted, add apple juice stirring constantly. When nearly all the apple juice has been reduced add the sugar and keep stirring until the pecans have been well coated, take caution not to burn the sugar. Once pecans are well coated, turn out on to a cooling tray are all spaced apart to even cool. Allow pecans to completely cool in a low humidity environment. Reserve for salmon. Method of Preparation for Glaze: Combine all ingredients in small saucepan and heat over low heat. Heat just long enough to incorporate all ingredients and for sugar to liquefy. Remove from heat and reserve warm for salmon. Maple Glazed Salmon. Method of Preparation for Salmon: Pre-heat oven to 425 degrees. Place watercress in lightly iced water, to rinse and refresh. Remove from iced water and completely dry in salad spinner or between paper towels, set aside. Remove any moisture from the salmon pieces by lightly using one fourth of the canola oil. Season both sides of the salmon with kosher salt and pepper. Heat remaining 1.5 ounces canola oil in large heavy bottomed non-stick frying pan, large enough to accommodate salmon pieces without over crowding, over medium high heat. Ensure that oil is evenly coating bottom of frying pan. Once the oil has just began to smoke carefully place the salmon pieces in the pan, skin side down, and lower heat to medium. Cook salmon on skin side until skin is evenly golden brown, turn salmon over and repeat. Remove salmon from pan and blot on paper towels to remove any oil or fat. Transfer salmon to baking pan with raised sides, and drizzle each piece with half of the maple glaze, place in oven and bake until desired doneness, time will vary depending on the thickness of salmon, average 5-10 minutes. While salmon is baking, toss watercress with olive oil and a pinch of salt and pepper. Arrange watercress on four plates. When salmon is done place two pieces on each mound of watercress, drizzle with maple glazed and sprinkle with pecans. Serves 4-6 Canadian Cheddar Cheese Soup 8 oz. Smoked Bacon, medium dice 2 Tblsp. Butter, unsalted 1 Medium Red Onion, meduim dice 3 ribs Celery, meduim dice 1 cup All purpose Flour 3 cups Chicken Stock, fresh made or low sodium 3 cups Whole milk 12 oz. White Cheddar, Canadian black Diamond 3 dashes Tabasco 3 dashes Worcestershire 4 fl. oz. Canadian Ale, Moosehead, warm Kosher Salt Black Pepper, fresh ground 1 Tbslp. Chives, thinly sliced 2 Tblsp. Smoked Bacon, rendered crisp, fat removed Method of Preparation: Heat milk and chicken stock in a saucepan and bring to a simmer. Hold hot for soup. Put bacon in a large heavy bottom, non-reactive soup pot over a medium heat and cook bacon half way. Add butter, onion and celery and cook until onions are translucent and bacon has crisped. Stir in flour to make a roux and cook 7 minutes stirring often. Whisk in milk and stock stirring constantly; ensure that there are no lumps. Bring to a gentle simmer stirring often, let simmer 15 minutes, take caution not to scorch liquid. Remove from heat and quickly whisk in cheese until completely incorporated. Add Tabasco, Worcestershire and warm ale, season with salt and pepper to taste. Serve and sprinkle with chives and rendered bacon.
Russia Borscht (yields 1 gallon) Ingredients: 2 lbs beets, whole, skin on 1 gallon chicken stock 4 oz leeks, julienne 3 oz cabbage, julienne 3 oz Onions, julienne 3 oz celery, julienne Sachet of parsley, black pepper corns, bay leaf, thyme and fennel Beef brisket, cooked, julienne Red wine vinegar Garnish: Creme Fraiche (or sour cream) Fresh Dill Method: 1) Cook the beets in half of the stock, until tender. Drain and reserve the liquid. 2) Sweat the remaining vegetables until the onions are translucent. 3) Add the remaining stock and sachet and simmer the vegetables until tender. 4) Peel the cooked beets and julienne 5) Add the beets and reserved cooking liquid to the simmering vegetables. 6) Degrease the soup.7) Add the beef 8) Add the vinegar and adjust the seasoning with kosher salt and freshly ground black pepper. 9) Garnish each serving with the creme fraiche and dill sprig. Siberian Milk Shake Ingredients: 3 oz Milk 1 oz Chocolate Sauce 1 oz Decaf Coffee 4 oz Ice Place all ingredients in blender and mix until smooth. Braised Duck Over Cucumbers Duck Confit: 1/2 lb. Duck Meat Leg & thigh, cubed 6 ea. Garlic Gloves 4 springs Thyme 1/2 lb. Duck Fat 1/2 oz. Black Pepper Corns 4 oz. Butter Duck: 1 lb. Hot House Cucumber 1/2 cup Sour Cream 6 oz. Onions 6 oz. Mushroom Button 1 cup Chicken Stock pinch Saffron pinch Sugar 1/4 cup White Wine Vinegar Salt Pepper Method of Procedure for Confit: Toss meat with spices, cover meat with liquid fat and slow roast 175 to 200 degrees for 3 to 6 hours until tender and falls apart. (Cover with parchment and aluminum foil.) Let cool on counter, then drain fat and shred apart using fingers. Method of Procedure: Sauté duck confit in butter until golden brown, add onions and mushrooms, saffron, and season to taste. Add chicken stock and simmer until cooled. While duck is simmering, peel cucumbers, slice them and marinate them with the sugar and the vinegar, salt and pepper. Drain cucumbers and mix with sour cream, season to taste. Serve duck hot over cucumbers.
Southeast Asia Peanut Sauce (serves 4 people) Ingredients: 4 oz peanut butter 1 oz peanuts, coarsely ground 1 oz vinegar 1 oz sugar 1/2 oz chili oil 1 oz coconut milk salt and pepper to taste 6 to 8oz water Method: Mix all ingredients together and cook until boiling. Serve sauce with prawn crackers or sauté chicken. Chicken Sauté (Serves 4 people) Ingredients: 1 lb Chicken Thigh Meat, thinly cubed Marinating Ingredients: 1 oz coriander powder 1 oz cumin powder 1 oz tumeric powder 2 oz sugar 2 cups chicken stock 2 oz vegetable oil 1 oz white vinegar Salt and pepper to taste Method: Marinate chicken thigh overnight with all the marinating ingredients. Skewer chicken thigh, and grill it until cooked. Serve sauté chicken with peanut sauce and cucumber wedges. Spicy Meatballs Wrapped in Cabbage Served with Citrus Ginger in Dressing Meatballs: 3/4 lb. Ground Pork 1/4 lb. Ground Beef 4 ea. Garlic Cloves, minced 2 ea. Large Shallots, minced 1 Tblsp. Fish Sauce 2 tsp. Sugar 1 tsp. Five Spice Powder 10 ea. Napa Cabbage Leaves Salt and Black pepper to taste Citrus Ginger Dressing: 1 1/2 cup Orange Juice 1 Tblsp. Sugar 1 Tblsp. Fresh Ginger, minced 1/2 tsp. Orange Peel, minced 2 tsp. Lemon Juice & Minced Peel 1 tsp. Dijon Mustard 1/4 cup Lime Jui 1/4 tsp. Shallots, minced 1 cup Olive Oil Method of Preparation for Meatballs: Mix all ingredients in mixing bowl. Form into 1 inch logs. Blanch cabbage in hot water and chili. Drain and wrap meatballs in wilted cabbage leaves. Pan sear. Method of Preparation for Dressing: Reduced orange, lemon and lime juice by half. Remove from heat. Add peels, ginger, mustard and shallots. Let rest for 15 minutes. Whisk in olive oil. Serves 4 GOI GA Torn Chicken and Cabbage Salad 2 ea. Garlic gloves, minced 2 ea. Dried Red Chiles, Sliced thin and rehydrated 1/3 cup Sugar 1/2 Fresh Lime Juice 1/4 Fish Sauce 6 cups Julienne Green Cabbage 2 cups Napa Cabbage 3 cups Julienne Carrots 2 Tblsp. Julienne cilantro 1/4 cup Julienne Mint 2 ea. Julienne Red Peppers, seeds removed 2 ea. Chicken Breasts 1 cup Lightly Salted peanuts, crushed 1/4 cup Shrimp Chips Method of Preparation for Dressing: Combine chilies, garlic, sugar, lime juice and fish sauce. Mix until sugar is dissolved. Set aside. Cover chicken with water and cook until done, approximately 20 minutes. Cool and pull apart into shreds. Toss all ingredients and sprinkle with peanuts and shrimp chips. Serves 4 Hainan Mango Mousse 14 ounces Mangoes in Syrup (can) 2 pieces Preserved Ginger, chopped 1 cup Heavy Cream 20 grams Gelatin Powder (or 4 teaspoons) 2 tablespoons Hot Water 2 Egg Whites 1 ½ tablespoons Light Brown Sugar Lime Zest Preserved ginger, for garnish Method of Preparation: Drain mangoes, reserve syrup. Blend mangoes with preserved ginger in a food processor for 30 seconds or until smooth. Measure the mango puree and make up to 1 ¼ cups with the reserved mango syrup. In a separate bowl, whip heavy cream until soft peaks are formed. Fold in mango mixture into whipped heavy cream until well combined. Dissolve gelatin in hot water and leave to cool slightly. Beat egg whites in a clean bowl until they form soft peaks, then beat in sugar. Gently fold the egg whites into the mango mixture with a metal spoon. Spoon the mousse into individual serving dishes. Garnish with lime zest and slices of preserved ginger. Serve cold Serves 4.
United Kingdom Stilton with Port Wine (serves 4 people) Ingredients: 4 oz stilton cheese 2 oz port wine 4 oz red grapes, washed 8 each crackers Method: Cut 4, 1 oz wedges of stilton cheese. Scoop out a small hole and fill with port wine. Serve each 1 oz portion of marinated stilton cheese with 1 oz of grapes and 2 each crackers. Lemon Posset (serves 4 people) Ingredients: 16oz heavy cream 4 oz powdered sugar Juice of 3 lemons Topping: 1/2 pint fresh raspberries 1/2 pint fresh strawberries 3 oz corn syrup 1 oz orange juice Bring heavy cream to a boil, then add sugar. Reduce for four minutes. Add the lemon juice, mix well and keep cooking for 2 more minutes. Pour the mixture into a glass or bowl, and put into the refrigerator overnight. Mixture should be firm. To make topping, mix corn syrup with orange juice, then add berries. Garnish with fresh berries and serve.
here are some from states w/in the u.s.: Fresh From Florida Pan Fried Florida Grouper Cakes 2 ½ pounds fresh Grouper filets 1-ounces white wine ½-ounces orange zest 1 pinch salt 2 pinches ground white pepper ¾ teaspoon ground nutmeg 10-ounces breadcrumbs ½ bunch parsley, finely chopped 3 (three) celery stalks, roughly chopped 1 ½ inch pieces 4-ounces half and half 12 (twelve) egg whites In a baking dish, place the Grouper, white wine, salt, white pepper, and nutmeg. Bake at 350ºF degrees oven for 10 minutes or until fish has released it's excess liquid. In a blender, puree the fish and celery together to form a fine paste. Remove half of the paste and add the breadcrumbs, parsley, half and half and egg whites. Blend until it has a smooth consistency. In a large bowl, combine the fish paste with the rest of the mixture. Form into 8 cakes. Sauté the cakes in a hot, oiled skillet until golden brown on both sides and thoroughly cooked in the middle. Serve with Citrus Slaw. Makes 8 servings. Grilled Gator Sausage with Florida Greens and Lime Vinaigrette Lime Vinaigrette: 1/2 cup Olive Oil 1/2 cup Canola Oil 1/2 cup White Balsamic Vinegar 1/2 oz. Fine Herbs 2 oz. Shallots, roasted & pureed 1 oz. Sugar 3/4 oz. Rose's Lime Juice 3/4 oz. Key Lime Juice Kosher Salt Ground White Pepper Gator Sausage Plate: 4 ea. Gator Sausage, grilled 4 oz. Mixed Greens 2 oz. Lime Vinaigrette 8 ea. Chives, cut 3/4 inch pieces Method of Preparation: In a large mixing bowl, take mixed greens and toss with lime vinaigrette. Bias cut sausage into bite size pieces. Take mixed greens and place into center of plate. Set sausage around greens and garnish with chive sticks. Serves 2- 4. Citrus Slaw Citrus Vinaigrette: 1 cup olive oil ½ cup white balsamic vinegar ½ cup orange juice 1 ½- ounces honey ¾-ounces chopped fresh basil ¾-ounces chopped fresh cilantro 1 pinch salt Citrus Slaw: 1 orange, cut into segments ¼ grapefruit, cut into segments ½ head cabbage, finely shredded In a large bowl, mix vinegar, orange juice, honey, basil, cilantro and salt. Slowly whisk in the olive oil until all of the ingredients come together forming the vinaigrette. In a separate bowl, mix together the orange and grapefruit segments, and cabbage. Pour vinaigrette over the salad and chill for 30 minutes before serving. Makes 8 servings. Citrus Roulade Sponge Cake ingredients 7 eggs 2 cups granulated sugar 2 cups all purpose flour ½ cup butter, melted Pastry Cream: 3 cups milk ¾ cup granulated sugar ½ cup butter ½ cup plus 1 tablespoon cornstarch 3 eggs Citrus Filling: ¼ cup lime juice 1 tablespoon lemon juice ¾ cup frozen orange juice concentrate Orange Sauce: ¾ cup orange preserve ¼ cup orange juice Prepare pastry crème by stirring 1 cup of milk into the cornstarch until dissolved. Add eggs, mixing until a smooth liquid. Bring remaining 2 cups of milk, sugar and butter to a boil. While on heat, stir in cornstarch and egg mixture until smooth consistency. Stir constantly until mixture thickens. Store in a container in refrigerator overnight to cool. Prepare sponge cake by whipping eggs and sugar forming light foam. Sift flour and fold into egg mixture. Fold in melted butter and mix until incorporated. Spread mixture onto a greased sheet pan about ½ inch thick. Bake in 375ºF degree oven until golden brown. Let cool. Prepare orange sauce by combining orange preserve and orange juice. Combine citrus filling ingredients with cooled pastry cream. Spread on cooled sponge sheet and roll into log. Serve with orange sauce. Serves 8 - 10. Mahi Mahi Recipe This is a recipe that I developed while still in culinary school and still cook from time to time. The julienne vegetables are flavored with ginger and lime and sweetened with a touch of honey. This recipe is very heart healthy and low in fat. Grilled With Julienne Vegetables 4 (6 - 7 ounce) Mahi Mahi filets 1 tablespoon fresh minced garlic 1 tablespoon fresh minced ginger 1 tablespoon extra virgin olive oil pinch of salt and pepper The Julienne Vegetables 1 cup julienne pea pods 1 cup julienne carrots 1 cup julienne sh*taki mushrooms 1/2 cup julienne leeks 1/2 cup julienne yellow squash 1 tablespoon cilantro (minced) 1 tablespoon sesame seed oil 1/2 cup rice vinegar 1 teaspoon minced ginger 1 teaspoon minced garlic zest and juice from one lime 1 tablespoon honey black sesame seeds (can be purchased from The EthnicGrocer.com) Prepare the mahi, season the fish with salt and pepper. Combine the olive oil with the ginger and garlic and rub evenly over the mahi. Place the fish on a preheated and cleaned grill. The grill should be very hot to reduce sticking of the fish. Prepare the julienne vegetables. Heat a large saute pan over a medium flame and add the sesame oil. Once the oil is hot add the ginger and garlic and saute for 15 seconds, add all the julienne vegetables and saute for 2 minutes stirring often. Once the vegetables begin to soften add the juice and zest of the lime, the rice vinegar, honey and the fresh cilantro. Cook the fish on the grill for approximately 2 - 3 minutes per side or to an internal temperature of 145 degrees. Think about picking up a cheap thermometer at either Amazon.com or Cooking.com for under 20 bucks. Place the mahi on a serving plate and spoon over the julienne vegetables making sure to include some of the fantastic cooking juices. Serves 4 Recipe by Brian Johnson Grilled Swordfish Recipe Tomatoes Capers Grilled sword fish with tomato and caper saute is excellent in the summer months when the tomatoes are at there peak. When grilling swordfish always start with a clean and very hot grill (anytime your grilling really). Swordfish is a meaty and firm fish and and can be prepared numerous ways my favorite being grilling. 4 swordfish steaks or filets (7 ounces each) 4 tablespoons capers 2 whole ripe tomatoes (diced) 1 tablespoon minced garlic 2 cups leeks (sliced thin) 2 tablespoons minced chives (fresh) 2 tablespoons whole butter 1 tablespoon olive oil juice from half a lemon salt and pepper to taste To get started clean your grill well before you begin to heat it. Use a grill brush to scrape off any char and then wipe the grill clean with a old towel and a bit off vegetable oil. Heat the grill for at least 5 minutes on a high setting. This will prevent your swordfish from sticking. Season the swordfish with salt and pepper and rub a bit of the olive oil over each piece of fish and place on the grill. While the fish is cooking heat a medium sized saute pan. Add the butter and garlic and saute for 30 seconds. Add the leeks, tomatoes and capers and continue to saute for another minutes. Next add the fresh chives and the lemon juice. Flip the swordfish after 2 or 3 minutes of cooking and cook for another few minutes or until the fish reaches an internal temperature of 145 degrees. Roughly speaking the fish will take from 5 to 6 minutes on a hot grill. I highly recommend you buy a small thermometer which will allow you to take the temperature of your fish and any other meat that you can grill or roast. You can purchase a thermometer cheap from Amazon. Grouper Recipes Grouper Recipe While many grouper recipes focus on baking or frying the grouper fish has a firm texture that works quite well on the grill. This grouper recipe is flavored by tangerines, scallions and fresh herbs. Quite delicious and more healthy than frying. Grilled Grouper Tangerine 4 grouper filets (6 to 7 ounces) Juice and zest from two tangerines 2 tablespoons dry white wine 3 tablespoons extra virgin olive oil 1 teaspoon fresh rosemary 1/2 teaspoon fresh thyme 1/4 teaspoon course ground black pepper vegetable cooking spray 2 tablespoons minced scallions 2 tablespoons red bell peppers (diced) fresh herbs to garnish Prepare the citrus marinade, zest both tangerines and mince fine. Combine the zest, olive oil, juice from one tangerine, white wine, herbs and course ground black pepper in a small bowl and mix well. Place the four grouper filets in a shallow dish and pour the marinade over the fish, marinade for two hours. Pour the marinade off the fish and into a small bowl and reserve for basting. Clean the grill well before getting it hot, this will help insure the fish will not stick while cooking. Start with a grill brush and remove any burnt on material. After words with an old towel that has been slightly oiled with plain vegetable oil rub the grill down. This is what chef's call "seasoning the grill". Preheat the grill for 5 minutes over high heat. Once the grill is very hot reduce the flames to a medium setting and grill the grouper filets for 4 to 5 minutes on each side or until the fish as reached an internal temperature of 145 degrees. Garnish with the fresh herbs of your choice. This fish entree works very well in the summer time with cous cous or a boiled baby red potato and grill vegetables.
Taste of California Goat Cheese Polenta with Sundried Tomato Basil Pesto 16 oz. Goat Cheese Polenta 1 oz. Soft Goat Cheese, crumbled 1 oz. Sundried Tomato Basil Pesto Method of Preparation: Ladle polenta into serving bowl, top with goat cheese and drizzle with pesto. Serves 4. California Baked Halibut 4 halibut fillets (7 ounces) 4 tablespoons extra virgin olive oil 12 small baby red potatoes 5 cups of sliced leeks 3 cups of diced roma tomatoes 2 cups blanched asparagus pieces (stems removed) 2 tablespoons fresh minced thyme juice from one lemon 2 tablespoons minced garlic 1 tablespoon minced fresh parsley salt and pepper to taste (ground black pepper) Rinse the halibut fillets and remove skin if needed, reserve. Slice the potatoes in thick slices and blanch them in boiling water for for 5 minutes. Place the potatoes in cold water to stop the cooking. Strain the potatoes and reserve. Slice the leeks in half moons and wash well as leeks often contain a good deal of dirt (they grow in the ground of course). Saute the leeks in one tablespoon of olive oil lightly for a few minutes and reserve. Remove the tomato skins by placing the tomatoes in boiling water for 1 minute, then place the tomatoes in cold ice water to stop the cooking. After the tomatoes have stopped cooking remove the skin using a pairing knife to peel away the skin. Once the tomatoes are skinned slice them in half and squeeze to remove the seeds. Next dice the tomatoes, add them to the sauted leeks and add the minced garlic, minced thyme and parsley and mix well. Next blanch the asparagus in boiling hot water for 1 minute, remove the asparagus and place in ice water to stop the cooking. Once the asparagus has cooled place it in the pan with the baby potatoes and top with the tomato and leek mixture. Place the halibut fillets over the vegetables and sprinkle with salt and pepper. Drizzle with olive oil and place the pan in a preheated 400 degree oven for 20 - 25 minutes or until the fish reaches 145 degrees. Once the fish is finished cooking remove from the oven and squeeze lemon juice over the dish. Serve. Serves 4
Scandinavia Smoked Trout with Honey Dill Waffle and Beet Cream Honey Dill Waffle: 2 cups waffle batter ¼ teaspoon fresh dill, finely chopped 1 teaspoon honey Beet Cream: 2-ounces beet juice 1 ½ cup sour cream 1 pinch salt 2 pinches ground white pepper Smoked Trout: 8-ounces smoked trout, sliced into 1-ounce portions Make the waffle batter according to manufacturers directions. Add to the batter, fresh dill and honey, and mix well. Cook the batter on a waffle iron according to manufacturers directions. Mix the beet juice, sour cream, salt and pepper together until well blended. On a plate, place ¼ of the dill waffle. Place 2 ounces of smoked trout on top of waffle and finish with a dollop of beet cream. Serves 4. Cucumber Salad Dressing 1 cup water 2 tablespoons white vinegar 2 tablespoons sugar ¼ teaspoons salt ¼ teaspoons black pepper 2 ea. cucumber Method of Preparation: Wash and thinly slice cucumbers. Let cucumber slices soak for 10-15 minutes in the dressing before serving.
Louisiana Catfish Recipes Cajun Fried Catfish Cajun catfish recipes have always been a favorite of mine. I love a great blacked catfish or fried catfish with some red beans and rice. This fried catfish recipe is spicy just as it should be and has great flavor with the spicy brown mustard that is used often in Cajun cuisine. Cajun Fried Catfish 4 large catfish filets Seasoning Mixture: ----------------------------------- 1 tablespoon garlic powder 1 tablespoon onion powder 2 teaspoons salt 1 1/2 teaspoons course ground black pepper 1 teaspoon cayenne pepper 1 tablespoon paprika ------------------------------------ 2 tablespoons tabasco sauce 2 tablespoons brown mustard (whole grain) 1 large egg 1 cup of milk 1 cup of canola oil for frying 1 cup of corn meal or corn flour Cajun Catfish Method Rub the fish filets with the brown mustard and place in a large bowl, combine all the dry seasoning including the corn meal in a small bowl and reserve. In a separate bowl combine the tabasco, milk and egg. Add one cup of canola frying oil to a large saute pan and heat over a medium high flame. While the oil is heating up dip the mustard covered catfish in the egg and milk mixture to coat. Next place the fish filets in the seasoned flour mixture and coat well. Once the oil has reached temperature begin to cook by setting the filets in the oil. Cook the catfish on each side for 3 to four minutes or until the fish reaches an *internal temperature of 145 degrees. Cajun Creole Shrimp Recipe This shrimp creole recipe is quick and easy and sure to please. Shrimp creole features a tomato base sauce that is flavored with bell peppers and plenty of dry spices and seasonings which give the shrimp a nice bite. 20 peeled and devained shrimp (tail removed) 1/2 cup red bell pepper (diced) 1/2 cup green bell pepper (diced) 1/2 cup yellow onion (diced) 2 tablespoons garlic (minced 2 tablespoons vegetable oil 1 cup of canned tomato sauce 1/4 cup canned diced tomato 1 teaspoon thyme (dry) 1 tablespoon basil (dry) pinch of cayenne pepper 1 teaspoon ground black pepper 1/4 teaspoon ground white pepper 1 teaspoon salt 2 tablespoons paprika 4 cups cooked white or brown rice Combine cayenne pepper, white pepper, black pepper, salt and paprika. Take half of the seasoning mixture and combine it with the cleaned shrimp. Work the seasonings into the shrimp, heat a large saute pan over a high flame for 3 minutes or until the pan is very hot. Add the vegetable oil. Once the oil begins to smoke add the shrimp and saute for 3 to 4 minutes. Add all the vegetables including the garlic and continue to saute for an additional 3 to 4 minutes. Incorporate the tomato sauce, diced tomatoes, dry herbs and remaining seasoning mixture. Reduce the heat to a simmer and cook for another 3 or 4 minutes. Serve over rice. Serves 4 Recipe by Brian Johnson
